1949 Famous Mystery Chef Cook Book ~ with Signed bookplate HC/DJ

Description: I will be happy to combine books for you, to save on shipping costs. Please let me know, so that I can package and weigh them together. I only charge for the cost of postage, nothing is added (not even for the cost of the 'bubble mailers'. For example, usually 2 or 3 softcover books (or more, depending on size) can be combined without increasing the postage, as Media Mail goes by the pound and not just ounces. ~*~ 1949 Famous Mystery Chef Cook Book ~ with Signed bookplate HC/DJ ©1949 by John MacPherson Printed in U.S.A. by Theo. Gus’ Sons, Inc. Brooklyn, N. Y. 190-page Cookbook in Very Good condition, see photos. Hardcover & Dust Jacket with Clear Protective Cover. (dust jacket had wear & tear before protective cover added). Contents: INTRODUCTION ~ Explanation of Cooking Terms – Measuring & Table of Weights & Measures – Useful Information Regarding Reheating – Cream Butter Recipe – HOT BREADS ~ Intro./Gen. Info. – Scotch Scones – Mystery Chef’s Hot Biscuits Recipe #1; Recipe #2; Recipe #3 – Mystery Chef’s Muffins – Standard Muffins – Graham Muffins – Sally Lunn – Raisin Bran Muffins – Farmington Muffins – Popovers – Doughnuts – Corn Bread (unsweetened) – Sweet Corn Bread – Kentucky Spoon Bread – Mystery Chef Cinnamon Buns – Mystery Chef’s Coffee Ring w/Icing – Individual Coffee Rings – Gingerbread – Steamed Brown Bread – EGGS ~ Boiled Eggs – For Eggs Soft-Boiled – For Eggs Hard-Boiled – Eggs Poached in Cream – Eggs Baked in Tomatoes – Fried Eggs – Shirred Eggs – Mystery Chef Omelet – Spanish Omelet – Coddled Eggs – Plain Scrambled Eggs – Eggs Mystery Chef – French Toast – Creamed Eggs – Unusual Sweet French Toast – Mystery Chef Egg Sandwich – Eggs Benedict – An Exceptionally Light and Delicious Omelet with Creamed Mushrooms – Creamed Mushrooms – GRIDDLE CAKES & WAFFLES ~ Sweet Milk Pancakes or Griddle Cakes (Wheat) – Waffles – French Pancakes (Dessert) – English Pancakes (Dessert) – Fritters – HORS D’OEUVRES ~ Stuffed Celery – Canapés – Stuffed Olives, Bacon, and Anchovy Canapés – Sardine Canapés – Mystery Chef Stuffed Eggs – Delicious Hor D’Oeuvres or Snacks for Suppers or Afternoon Teas – Shrimps with Mayonnaise – Baked Cheese on Crackers – FIRST-COURSE DISHES ~ Tomatoes with Sardine stuffing – Mystery Chef Grapefruit – Hot Grilled Grapefruit – Fruit Cocktail – Tomato Cocktail – Artichokes, Onions, and String Beans Cooked in Olive Oil—Served Ice-Cold – Crabmeat Cocktail – Ripe Honeydew Melon or Cantaloupe – Shrimp Cocktail – Cocktail Sauce – SOUPS ~ Intro./Gen. Info. – Master Recipe for all Cream Vegetable Soups – Croutons – Mystery Chef Soup – Consommé Homemade – Consommé with Rice or Barley – Real Scotch Broth (old family recipe) – French Onion Soup – Cream Tomato Soup – Mystery Chef’s Mystery Soup – Cream Mushroom Soup – Chicken and Rice Soup – Lentil Soup – Pea Soup or Bean Soup – Pinto Bean Soup – Black Bean Soup – Purée Mongole [marked “Delicious”] – Italian Minestrone – Manhattan Clam Chowder – FISH & SHELLFISH ~ Intro. – Mystery Chef’s Own Master Fish Recipe – Boston Scrod – Boiled Salmon, Cod, and other Fish – Sole Mystery Chef – Broiled Fish – Baked Finnan Haddie Recipe #1; Recipe #2 – Cream Finnan Haddie au Gratin – Scalloped Oysters – Codfish Cakes – Baked Oysters on the Half Shell – Shrimps (or Lobster) alla Fra Diavolo – MEATS, BIRDS—ENTREES ~ Intro. – Roast Beef – Roast Potatoes – Yorkshire Pudding – Roast Leg of Lamb Recipe #1; Recipe #2; Very Small Roast; recipe #3 – Roast Pork or Veal – Pot Roast – Vegetables with Pot Roast – Steak and Kidney Pie – Crust for Meat Pies – Swiss Steak – Mystery Chef’s Own Recipe for Corned Beef and Cabbage (Cooked without Odor) – Veal Cutlet; recipe #2; #3 Breaded Veal Cutlet – Calves Liver and Bacon – Broiled Chops, Steak, or Squab – Braised Beef or Other Meats – Baked Sugared Ham (Tender Treated) – Baked Sugared Ham – Baked Sliced Ham and Apples – Mystery Chef Scalloped Ham and Eggs – Lincoln Ham – Cheese Soufflé – Ham, Potatoes, and Egg Baked in Milk – Chicken and Other Birds – Roast Chicken, Duck, or Turkey – To Stuff – To Truss – Chicken and Dumplings – Mystery Chef Chicken – Dumplings – Curried Chicken – Roast Fricassee Fowl – Chicken Pie – Creamed Chicken, Turkey, or Chicken a la King – Chicken, Fish, or Meat Croquettes – Croquette Sauce – Chicken Mousse – For Chicken Salad – INEXPENSIVE DISHES ~ Intro. – Master Recipe for all Stews – Master Recipe for Very Flavorful French Ragouts – Inexpensive Hamburger Dishes: Hamburger – Swedish Meat Balls (Köttbullar) – Scotch Collops Recipe #1; Recipe #2 – Mexican Chili Con Carne – Ordinary Fried Hamburger Steak – Mystery Chef Meat Loaf – To Make Gravy – For Sandwiches – Mystery Chef Pastry Met Rolls – Inexpensive Lamb Dishes – Syrian Stuffed Eggplant – Syrian Stuffed Squash – Stewing Lamb Eggplant, Tomatoes, and Onions—Turkish Style – Mystery Chef Lamb Stew – Inexpensive Dishes From Leftover Lamb – Turkish Pilaf—Cooked Lamb and Rice – Real East Indian Curry – Ragout of Lamb – English Hot Pot – Inexpensive Chicken Dishes – Boiled Fricassee Fowl – Chicken and Dumplings – Risotto alla Milanese – Chicken a la King – Chicken Dinner for 4 – Miscellaneous Inexpensive Dishes – Macaroni au Gratin – Creamed Chipped Beef – Creamed Beef, Chicken, Fish, Eggs, Vegetables, Etc. – Baked Lima Beans (Dry or Fresh) – Mystery Chef Stuffed Green Peppers – Other Inexpensive Dishes – FAMOUS FOREIGN DISHES ~ British – French – Uncle Victor’s Ragout – The Student’s Ragout – German – Sauerbraten mit Kartoffel Klösse – The Famous German Dish of Hasenpfeffer – Kartoffel Klösse – Hungarian – Hungarian Guylas (Goulash) – Italian – Italian Spaghetti and Sauce – Cotolette alla Milanese (Breaded Veal Chops) – Pollo alla Cacciatora – India – Indian Curry – Rice – Curried Sausages – Curried Fish – Directions for Currying Leftover Meats – Mexico – Chili con Carne – Polish – Kurcze w Smietanie – Roumanian – Ghiveci cu Carne – Russian – Beef à la Stroganoff – Spanish and Cuban – Arroz con Pollo – Swedish – Kaldolmar – Swedish Meat Balls (Köttbullar) – VEGETABLES ~ Intro. – Cooking tip, for all green vegetables – How to cook every vegetable that grows – Creamed Vegetables – Asparagus – Baked Beans – Broccoli – Brussels Sprouts – Artichokes – Cabbage – Cauliflower – Creamed Mushrooms – Onions (White) Boiled – French Fried Onions – Pas and Lima Beans – Boiled Potatoes – mashed Potatoes – Creamed Potatoes – Potato Croquettes – German Potato Balls – Fried Potatoes – French Fried Potatoes – Julienne Potatoes – Roast Potatoes – Special Baked Potatoes – Escalloped Potatoes and Onions – Candied Sweet Potatoes – Lincoln Sweet Potatoes – Rice – Spinach – String Beans – Baked Tomatoes – Vegetable Marrow or Green Squash – GRAVIES & SAUCES FOR MEATS & VEGETABLES ~ Apple Sauce and Stewed Apples – Cranberry Sauce – Mint Sauce – Tartar Sauce – Chicken Giblet Gravy – Meat Gravy – Tomato Sauce – Hollandaise Sauce – Bread Sauce – Cream Sauce – Horseradish Sauce – Egg Sauce – Mushroom Sauce – SALADS & SALAD DRESSINGS ~ Chicken Salad – Lobster, Crab Meat, or Shrimp Salad – Watercress and Grape Salad – Cucumber and Pineapple Ring or Mold – Jellied Fruit Salad – Florida Chef Pineapple Salad and Dressing – Quick Fruit Salad – String Bean Salad – Roquefort Cheese Salad – Endive Salad – Cole Slaw and Dressing – Mystery Chef Potato Salad – French Dressing – Sauce Vinaigrette – Boiled Dressing – Mayonnaise Dressing – Cream Mayonnaise Dressing – Russian Dressing – PASTRY & PIES ~ Intro. – Single Crust Pies: Pastry (butter) – Single Crust Pies in Which Shell is Baked Empty: Lemon Meringue Pie – Butterscotch Pie – Chocolate Cream Pie – Orange Meringue Pie – Strawberry Cream Pie – Black Cherry Cream Pie – Blueberry Cream Pie – Red Currant Cream Pie – Raspberry and Currant (Mixed) Cream Pie – Other Cream Pies: Peaches, Plums, Bartlett Pears, etc. – Single Crust Pies in Which Filling is Baked with Pastry: Custard Pie – Pumpkin Pie (cooked filling using regular milk before baking) – Cheesecake Pie – Open-face Jam Tart – Jam Tartlets – Double-Crust Pies: Apple Pie – Rhubarb Pie – To Use Leftover Scraps of Pastry – Apple Pie Made with Cooked Apples – Raisin Pie – Mince Pie – Deep-Dish Fruit Pies – Deep-Dish Apple Pie – DESSERTS: SHORTCAKES, PUDDINGS, CUSTARDS, & CREAMS ~ Master Recipe for all Shortcakes – Strawberry or Peach Shortcake – Baked Apple Dumplings – Castle Cakes and Cream Sauce – Baked Apples – Apple Betty – Bread Pudding – Cottage Pudding – Old Fashioned English Christmas Plum Pudding – Steamed Fig, Date, or Raisin Pudding – Creamy Rice Pudding – Rice Custard Pudding – Baked Custard – Baked Caramel Custard – Chocolate Cream Caramel Custard – Soft-boiled Custard – Sponge Cake and Custard – Bavarian Creams – Bavarian Strawberry Cream – Bavarian Chocolate Cream – Hawaiian Dessert – SAUCES FOR DESSERTS ~ Vanilla Sauce – Cream Vanilla Sauce – Lemon Sauce – Orange Sauce – Creamy Fruit Sauce – Hard Sauce – Chocolate Sauce – CAKES ~ True Sponge Cake – Quick Delicious Sponge Cake – 4-Egg Sponge Cakes – Master Butter Cake Recipe – Various Layer Cakes – Mocha Layer Cake – Chocolate Layer Cake – Cocoanut or Nut Layer Cake – Caramel Cake – Orange Cake – Plain Nut Cake – Dark Chocolate Cake – Mystery Chef Spiced Cake – White Almond Cake – Upside-down Pineapple Cake – Mystery Chef Eggless Orange Cake – Eggless Vanilla Cake – A Simple and Delicious Cake – Cinnamon Crumb Cake – Cupcakes – Scotch Shortbread – Scotch Fruit Squares – Pastry for Top and Bottom Curst – Jam Puffs or Apple Turnovers – Inexpensive Dark Fruit Cake – Inexpensive Cakes for Kiddies – Mystery Chef Cheesecake – CAKE FILLINGS & FROSTINGS ~ Fudge Filling or Frosting – Coconut or Nut Fudge Filling – Marshmallow Fudge Filling or Frosting – Chocolate Fudge Filling or Frosting – No. 1 Chocolate Frosting (Uncooked) – No. 2 Chocolate Frosting (Cooked) – Easy Chocolate Filling – Easy Boiled Frosting – Boiled Frosting with Marshmallows – Marshmallow Filling – Confectioners’ Frosting (Uncooked) – Caramel Filling – Simple Caramel Frosting – Sea Foam Frosting – Mocha Filling and Frosting – Cream Filling, Almond or Vanilla – Cocoanut Cream Filling – Orange Cream Filling – Orange Frosting – Special Decoration for Bridge Cake – COOKIES ~ Old-Fashioned Sugar Cookies – Old-Fashioned Molasses Ginger Cookies – Ginger Snaps – Chocolate Brownies – Butterscotch Cookies – Mystery Chef Chocolate Cookies – Pecan or Black Walnut Fingers – Perfect Individual Meringues – ICE CREAM & FROZEN DESSERTS ~ Philadelphia Ice Cream – Philadelphia Chocolate Ice Cream – French Vanilla Ice Cream – Delicious and Inexpensive Chocolate Ice Cream – Orange Sherbet – Lemon Sherbet – Pineapple Sherbet – Water Ice – Raspberry Water Ice – Orange Water Ice – Lemon Water Ice – Pineapple Water Ice – Almond or Vanilla Parfait – Pineapple Parfait – Strawberry Parfait – CANNING & PRESERVING ~ The Mystery Chef’s Master Recipe for the Canning of All Fruit – To Can Stewed Apples or Rhubarb – Mystery Chef’s Very Easy Tomato Canning Recipe – Master Recipe for Making All Jams – Apricot Jam – Apricot Jam from Dried Apricots – Wild Blackberry Jelly – Apple and Crab-apple Jelly – Quince Jelly – All Jellies – Apple Butter – Grape Jelly – Excellent Mincemeat for Mince Pies – Excellent Tomato Ketchup – Chili Sauce – Sweet Pickled Green Tomatoes – Sweet Pickled Watermelon Rind – CANDY ~ Cocoanut Fudge – Vanilla Fudge – Chocolate Fudge – Cream Caramel – Chocolate Fudge – Divinity Fudge – COOKING TIPS GAINED THROUGH YEARS OF EXPERIENCE ~ Intro. – Tip 1: How to Keep cakes, biscuits, etc., fresh and wholesome – 2: How to cook string beans in 10 minutes – 3: How to make sweet cream sour – 4: To remove skin from peaches and tomatoes easily – 5: Washing dishes – 6: To remove yolk of egg from white – 7: Keeping bread crumbs or bread for making crumbs – 8: How to measure butter easily – 9: Making sour cream sweet – 10: To bake empty pastry shells so that they hold their form – 11: To separate head of lettuce easily – 12: salting of vegetables – 13: How to cook every vegetable that grows – 14: Seasoning food – 15: How to knead dough – 16: To cut butter for the dinner table – 17: Poaching eggs – 18: Important tip for beating egg whites for cakes and individual meringues – 19: To remove strong taste from lamb – 20: Cutting onion or grating horseradish without the eyes watering – 21: To cook griddle cakes without smoke – 22: Turning sour cream into butter – 23: Inverted cup tip – 24: How to cook cabbage, cauliflower, Brussels sprouts, or broccoli without odor – 25: Cleaning Silver – 26: To prevent a glass dish from breaking when pouring in hot liquid – 27: To remove the strong, oily taste from mackerel – 28: Burnt food – 29: To stew meats, etc., without fear of burning – 30: How to remove excessive salt from soups and stews – 31: To put suet through food chopper easily – 32: To make Scrambled eggs creamy – 33: Coloring gravies and stews – 34: Making Gravies – 35: Boiling corn – 36: To clean spinach – 37: To keep mint and parsley dry indefinitely – 38: To cut meringue pies easily – 39: Caramelizing sugar – 40: To cut very new bead easily – 41: To keep brown sugar from becoming hard – 42: To stop the beaten white of egg from “granulating” – 43: To stop foam from boiling over – 44: A useful tip when putting shelves or hanging cabinets on plaster wall – 45: To stop fish odor being given off while baking or broiling salmon – 46: Lifting pastry – 47: Reheating vegetables – 48: Reheating mashed potatoes – 49: To stop eggs from breaking while being boiled – 50: Serving grapefruit – 51: How to tell when a cake is done – 52: A Tip on cake frostings – 53: To make mayonnaise always combine – 54: To keep the cream pitcher from dripping – 55: To remove dried white of egg from dishes – 56: How to use baking powder in recipes that call for sour milk and soda or other leavening agents – 57: To stop nuts and fruits from sinking to the bottoms of cakes, etc. – 58: Beating eggs for cake – 59: To stop jam from sticking to bottom of pot – 60: Mixing flour and water in making gravy – 61: To keep yolks of eggs fresh and stop them from drying out – 62: Reheating rice, spaghetti, and noodles – 63: Reheating roast meats – 64: Keeping rice from boiling over – 65: Stopping grease from sputtering – 66: To cook dried beans and eliminate distress after eating – 67: To prevent steam from burning your hands while draining boiling water from vegetables – 68: Putting out a fat fire – 69: To cut meat across the grain – 70: To clean aluminum pots and pans – 71: Keeping bread fresh – 72: To make potatoes mealy – 73: How to be able to serve a delicious hot dinner within 10 minutes of the time you arrive at home – INDEX ~ ~*~ I have collected cookbooks since I was 17 years old, for over 50 years. It is now time to part with them so that my family won't have to deal with them. I will slowly be listing them over the next few months (there are a few thousand of them), so come back often to check out what gems may be listed. ~*~ Collector Value: n/a1998 Value: $35-$62. for the 1941 Mystery Chef’s Own Cook Book (Vintage Cookbooks & Advertising Leaflets by Sandra J. Norman & Karrie K. Andes) 1998 Value: $16.-$28. for the 1949 Mystery Chef Never Fail Cookbook (Antique Trader Collectible Cookbooks Price Guide by Patricia Edwards & Peter Peckham) My 4 collector value books (price guides) are from 1998-2008 and I have not found an updated 2023 value guide. * * * *

Price: 7 USD

Location: Danbury, Wisconsin

End Time: 2024-11-11T17:01:01.000Z

Shipping Cost: 4.63 USD