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Indigo Salads, Sandwiches And Chafing Dish Recipes (1916) | Erin Mills Town Centre
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Salads, Sandwiches And Chafing Dish Recipes is a cookbook written by Marion Harris Neil and published in 1916. The book contains a collection of recipes for salads, sandwiches, and chafing dish dishes, which were popular at the time. The recipes are organized into chapters based on the type of dish, with sections for vegetable salads, fruit salads, meat salads, fish salads, and more. The sandwich section includes recipes for both cold and hot sandwiches, with fillings such as chicken, ham, and cheese. The chafing dish section includes recipes for dishes such as Welsh rarebit, creamed chicken, and omelets. Throughout the book, Neil provides tips and suggestions for preparing and serving the dishes, as well as advice on selecting ingredients and equipment. The book is a valuable resource for anyone interested in traditional American cuisine and the history of cooking in the early 20th century.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
Salads, Sandwiches And Chafing Dish Recipes is a cookbook written by Marion Harris Neil and published in 1916. The book contains a collection of recipes for salads, sandwiches, and chafing dish dishes, which were popular at the time. The recipes are organized into chapters based on the type of dish, with sections for vegetable salads, fruit salads, meat salads, fish salads, and more. The sandwich section includes recipes for both cold and hot sandwiches, with fillings such as chicken, ham, and cheese. The chafing dish section includes recipes for dishes such as Welsh rarebit, creamed chicken, and omelets. Throughout the book, Neil provides tips and suggestions for preparing and serving the dishes, as well as advice on selecting ingredients and equipment. The book is a valuable resource for anyone interested in traditional American cuisine and the history of cooking in the early 20th century.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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