This group of practical and tested recipes is conveniently arranged in four main sections - (1) breads, rolls, cakes, icings, cookies, pastries and miscellaneous recipes; (2) presents 133 recipes for preparing beef, veal, pork, lamb, variety meats, sausage, ready to serve meats, soups and sauces. These recipes are designed to serve 50 people but can be easily adjusted with few changes; (3) sanitation and (4) general menu planning and meat cutting.

  • Corporate Authors:

    AMO/MEBA District 2

    School of Navigation, 925 Summit Street
    Toledo, OH  United States  43604
  • Publication Date: 0

Media Info

  • Pagination: 275 p.

Subject/Index Terms

Filing Info

  • Accession Number: 00138665
  • Record Type: Publication
  • Source Agency: AMO/MEBA District 2
  • Files: TRIS
  • Created Date: Nov 17 1976 12:00AM