COOKING FOR COMPANY by Nell-Ed. Nichols

COOKING FOR COMPANY

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KIRKUS REVIEW

It is still fashionable in the country to be neighborly,"" and the sixth Farm Journal cookbook offers a folksy welcome in the way of food. In recipes attuned to an abundance of company (most range from six to twelve servings), they serve up hearty main dishes, in company with country-style vegetables, homemade country breads. The more sophisticated (but simply stated) entries: Italian green beans with waterchestnuts, peaches Melba. Then there is squash medley, sauerkraut Salad, and, over the coals, branded chicken bunwich. Emphasized: chicken and desserts, and the advice to start with top quality food. Menu pointers, preservative measures, cooking for a crowd, general guidance as well. The reach of the Farm Journal assures a sturdy readership.

Pub Date: Feb. 16th, 1967
Publisher: Doubleday