A Guide to Good Cooking

A Guide to Good CookingAuthor: Five Roses FlourProbably published in the 1970s or 80s, but the exact date is not known. The contents include: Yeast Breads, Quick Breads, Cakes, Cake Fillings, Frostings, Christmas Cakes and Plum Pudding, Cookies, Pastries and Pies, Chou Pastry, Cream Puffs and Eclairs, Desserts, Sweet Sauces for Desserts, Beverages, Sandwiches, Soups, Savoury Sauces, Gravies and Dressings, Luncheon and Supper Dishes, Cheese and Eggs, Fish, Meats, Variety Meats, Poultry, Wild Game Cookery, Deep Fat Frying, Vegetables, Salads, Salad Dressings, Freezing Foods, Jams, Jellies, Conserves and Preserves, Pickles and Relishes, Candy, Foreign Fare.Book DetailsPublisher: Lake of the Woods Milling CompanyBook Number: 0917851Binding: SpiralDust Jacket: NoPages: 224Book ConditionGood. Twenty-Second Edition. The cover has light wear and a very small tear on the back cover, the pages have minimal wear.