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The Myrtle Reed Cook Book

By Myrtle Reed
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Cooking & Drinking

About This Book

This work presents a practical domestic manual that pairs brief essays on meal philosophy and table presentation with an extensive, organized collection of recipes. Material is arranged by breakfast and luncheon needs, ingredients, and cooking methods, covering fruits, cereals, fish, shellfish, meats and poultry, eggs, breads and pastries, vegetables, sauces, salads, soups, sandwiches, beverages, and desserts. It emphasizes substitutions, quick and raised breads, and many alternative preparations for common foods, and includes menus, canapés, and an index to facilitate everyday planning and service.

About the Author

Reed, Myrtle portrait

Myrtle Reed

Myrtle Reed was an American author and poet, known for her contributions to early 20th-century literature. She wrote a diverse array of works, including novels, cookbooks, and essays, often exploring themes of love, nature, and domestic life. One of her most notable works, "Lavender and Old Lace," reflects her signature blend of romance and sentimentality. Reed was also an advocate for women's rights and often incorporated feminist ideals into her writing. Her engaging prose and vivid storytelling have left a lasting impact on readers, making her a cherished figure in American literary heritage.

More Books by This Author

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