Anderson, Jean

Introduces German cooking with recipes adapted for American cooks. Includes a section on wine and beer and a glossary.

A collection of twenty-four stories about ghosts, hauntings, and poltergeists from throughout the United States and from various periods of history.

Contains over five hundred of the most popular recipes of the twentieth-century covering appetizers, soups, meats, casseroles, eggs, vegetables, salads,breads, and desserts and includes a chronicle of the last one hundred years of culinary change in America.