EAT YOURSELF FULL by Ruth Tyndall

EAT YOURSELF FULL

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KIRKUS REVIEW

Also a country cookbook (Maude Dickinson's When Meals Were Meals- p. 628) but a much more professional presentation with more specific instructions of recipes handed down from generation to generation--from the Pennsylvania Dutch country. It is also a cookbook with a much wider range so that along with the expected shoofly pie and scrapple, there are substantial dishes in each category ending with a section for lavish quantity cookery for ""feasts, fairs and funerals."" Dedicated to Feinschmeckers and it all sounds gut Gekochte for gut Geschtuffte occasions. Yes, yes, Ess Ess.

Pub Date: June 15th, 1967
Publisher: McKay