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Indigo Institution Recipes for Use Schools, Colleges, Hospitals and Other Institutions (Classic Reprint) | Erin Mills Town Centre
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Excerpt from Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions The increasing demand for Institution Recipes has necessitated the preparation of a new and enlarged edition. To meet this need the work has been thor oughly revised and many new recipes have been added. Every recipe indicates the number of portions it will serve; some are intended for fifty portions, others for one hundred, and many are in quantities to serve one hundred and fifty por tions. By simply multiplying or dividing, a cook may in a few moments adapt any recipe to suit the size of her family, whether it is fifty, seventy flve or one or two hundred. It is not advisable to adapt these recipes to the needs of the small family; it is much safer to use a cook book intended for family use; The Boston Cooking School Cook Book, by Miss F. M. Farmer; The Fireless Cook Book, by Miss M. J. Mitchell, or some similar work. An important addition is the introduction of chapters on the administration, equipment and menus of the high school luncheon system as car ried on in Philadelphia. Also suggestions con cerning the institution kitchen equipment. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Excerpt from Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions The increasing demand for Institution Recipes has necessitated the preparation of a new and enlarged edition. To meet this need the work has been thor oughly revised and many new recipes have been added. Every recipe indicates the number of portions it will serve; some are intended for fifty portions, others for one hundred, and many are in quantities to serve one hundred and fifty por tions. By simply multiplying or dividing, a cook may in a few moments adapt any recipe to suit the size of her family, whether it is fifty, seventy flve or one or two hundred. It is not advisable to adapt these recipes to the needs of the small family; it is much safer to use a cook book intended for family use; The Boston Cooking School Cook Book, by Miss F. M. Farmer; The Fireless Cook Book, by Miss M. J. Mitchell, or some similar work. An important addition is the introduction of chapters on the administration, equipment and menus of the high school luncheon system as car ried on in Philadelphia. Also suggestions con cerning the institution kitchen equipment. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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