This site is the complete 1930 book Cook and Be Cool, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
The Twenty Menus
Menu I
4 recipes
Menu II
3 recipes
Menu III
6 recipes
Menu IV
3 recipes
Menu V
3 recipes
Menu VI
3 recipes
Menu VII
4 recipes
Menu VIII
5 recipes
Menu IX
4 recipes
Menu X
3 recipes
Menu XI
4 recipes
Menu XII
4 recipes
Menu XIII
4 recipes
Menu XIV
3 recipes
Menu XV
4 recipes
Menu XVI
4 recipes
Menu XVII
3 recipes
Menu XVIII
4 recipes
Menu XIX
3 recipes
Menu XX
4 recipes
Supplementary Recipes
Meat Dishes
5 recipes
Cold-Meat Sauces
8 recipes
Pickles
3 recipes
Salads and Salad Dressings
18 recipes
Sandwiches
4 recipes
Desserts
7 recipes
Uncooked Sweet Sauces
7 recipes
Frostings
6 recipes
Candies
11 recipes
Cold Drinks
15 recipes
The Book Itself
The Book
SOME cynical person has said that efficiency is only another name for intelligent laziness. Cook AND BE COOL is a book for the efficient…
Aids to the Amateur
There are short cuts and methods of preparing food that apply to many recipes. The use of the following suggestions will shorten the time…
More from the Book
Highlights
Orangeade
Put the juice of an orange and a tablespoonful of sugar in a tall glass and fill half full of water. Stir well and add the…
Plain Frosting
To two tablespoonfuls of cream add enough confectioners' sugar to make the right consistency to spread, then add two teaspoonfuls…
Artichoke Salad
Remove the artichoke bottoms from the can, let cold water run over them, drain and chill. When cold edge them with chopped cooked…
Jellied Tongue
Take the tongue from the glass jar in which it comes, cut into thin slices. Make a jelly by soaking a tablespoonful of granulated…
Sauce Tartare
To any mayonnaise add chopped olives, capers or pickles.
Sherry's French Dressing
Mix half a cup of olive oil, four tablespoonfuls of vinegar, half a small onion chopped very fine, twice as much parsley, one…