The Myrtle Reed Cook Book

by Myrtle Reed

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Pages: 409

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About this book

The cook book gives different ways of preparing fruit for breakfast, including whole apples washed carefully and polished with a towel. The apple instructions recommend serving only perfect fruit whole, while pared and quartered eating apples may be served with or without sugar. A baked apple preparation uses powdered sugar, lemon-juice, water and butter, with frequent basting during slow cooking. The baked apples can accompany boiled rice or another cereal, with their juice replacing milk.

The salmon recipes include flaked canned salmon reheated in sauce with cream and seasoned with salt and pepper. The fricasseed salmon instructions add beaten egg before serving the mixture over buttered toast with parsley.

Cook Books

About the author

Myrtle Reed

Myrtle Reed (1874-1911) was a poet, journalist and philanthropist from the United States who also wrote novels. Under the pseudonym Olive Green she issued a series of cookbooks. Her titles include "Master of the Vineyard" and "At the Sign of the Jack O'Lantern".