The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

Garnishes

4 recipes in this part of The Butterick Cook Book.

Chapter IV-Garnishes

OOD is now more attractively garnished than ever before. The following are a few suggestions for meat and fish dishes: A border of very…

Garnishes

tablespoon of salt and two of butter and cook slowly twenty minutes more; beat the yolks of four eggs with three tablespoons of cream or…

Croustades of Bread

With a cooky cutter, shape stale bread into circles, diamonds or squares, having them one and onehalf inches high. Remove the centers…

Rice Croustades

Cook one cup of well washed rice in white stock instead of water. When thoroughly cooked, and cool, mix with a thick white sauce and spread…

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