A COOKBOOK OF LEFTOVERS

by ‧ RELEASE DATE: Jan. 2, 1941

This inspires one to acquire the habit of laying in a large enough supply of the initial purchase to insure having something left over for the tempting dishes suggested. Creative cooking not only of the routine leftovers of fish, meat, vegetables, but the answer to the problem of what to do with that water, in which the vegetables are cooked that the doctors tell one to save, leftover batter and pastry dough, stale cake, even wilted lettuce. The authors tell you how to make sauces, how to use sour milk and cream, how to use parts of eggs. Enough basic recipes to serve as a springboard, but beyond that strictly what its title says.

Pub Date: Jan. 2, 1941

ISBN: N/A

Page Count: -

Publisher: Little, Brown

Review Posted Online: N/A

Kirkus Reviews Issue: Dec. 1, 1940

Categories: NONFICTION