Senn’s War Time Cooking Guide

Charles Herman Senn (Editor)

Series: Food Science and Technology, American Political, Economic, and Security Issues
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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This book, written by Charles Herman Senn (1864-1934) and originally published in 1915, brings the old recipes and techniques of cooking from during the war. It provides a unique window into peoples’ lives and how they survived during the war. The book is broken down into the following sections:
• Recipes for Soups
• Fish Preparations
• Meat Dishes
• Vegetables
• Breakfast and Supper Dishes
• Sweets, Puddings
• Cakes and Pastries
• Invalid Dishes
• Sauces
• Management of Gas Stoves
• Inexpensive Family Meals
• Some Economy Hints (substitutes, for example, the can be used for Meat and Fish which were scare, how to avoid waste in food scraps and how to avoid waste in cooking, etc).
• Index of Recipes

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Chapter 1. War Time and Food Economy
Chapter 2. Recipes for Soups
Chapter 3. Fish Preparations
Chapter 4. Meat Dishes
Chapter 5. Vegetables, etc.
Chapter 6. Breakfast and Supper Dishes
Chapter 7. Sweets, Puddings, etc.
Chapter 8. Cakes and Pastries
Chapter 9. Invalid Dishes
Chapter 10. Sauces
Chapter 11. Management of Gas Stoves
Chapter 12. Inexpensive Family Meals
Chapter 13. Some Economy Hints
Chapter 14. Index of Recipes

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