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The New Art General Electric Kitchen Institute [1937]
- msuspcsbs_gene_generalele47
- The New Art General Electric Kitchen Institute [1937]. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at https://lib.msu.edu/sliker/object/11393
- This item is under copyright.
- The front cover of the book is purple. It has a logo and a drawing of a woman holding a dish with potholders. The print is black. It is spiral bound along the top. The back cover is blank. The inside features the full title The New Art of Modern Cooking. A complete book of favorite recipes and suggested menus with helpful hints for modern preservation and preparation of food as tested and approved by the Home Service Section of the Specialty Appliance Sales Division, Appliance and Merchandise Dept., General Electric Co., Nela Park, Cleveland. Form 570-1505 Printed in U.S.A. There are drawings, photos, table of contents, information about the General Electric Institute, The New Art of Preparing Meals As Created At the G-E Institute, Special Menus, Family Menus, Oven Dinners, Broiler Meals, Thrift Cooker Meals, Children's Menus, recipes in the following categories: Garnishes, Helpful Hints, Beverages, Appetizers, Cocktails [non-alcoholic], Soups, Cheese and Egg Dishes, Fish Cookery, Meat Cookery, Meat Cookery (Roasting), (Broiling), Wild Game Cookery, Vegetable Cookery, Cereal Cookery, Surface Cookery-One Dish Meals,Surface Cookery (Sauces and Gravies), Surface Cookery (Frying), Thrift Cooker, Salads, Salad Dressings, Sandwich Suggestions, Hot Desserts, Chilled Desserts, Frozen Desserts, Dessert Sauces, Breads, Small Cakes and Cookies, Cakes, Cake Fillings, Candies, Pies, Left Overs-with menus and recipes, Wine Cookery, High Altitude [cookery], Canning, Miscellaneous recipes, Aids to Modern Cookery including Common Causes of Failure in Baking, Preparing Foods in Advance, Time and Temperature Charts for Meat and Baking and Index.