Cooking with Sour Cream and Buttermilk 1956
Cooking with Sour Cream and Buttermilk. Staff Home Economists, Culinary Arts Institute, Chicago, Illinois, 1956.
This is the twenty first book, #121, in a series numbered from 101 - 124.
With 161 delectable and tempting recipes.
This mid-century cookbook on sour cream and buttermilk recipes features the secret ingredient for flaky biscuits, light cakes, rich gravy, main dish meals and entertaining. It was published by Culinary Arts Institute in the 1950s and provides a check-list and focuses on dairy products for dips, soups, main dishes, breads, desserts and more. What a great mid-century set of sour cream recipes and pictures that could be used for cooking or as paper ephemera for scrap booking, card making and more.
Secure binding with clean pages and a lightly rubbed cover. About 8-1/2" x 6 with 68 pages of written recipes, black & white and color photographs and illustrations. First Edition.