This vintage cookbook covers freezing casseroles, care for casserole dishes, and spices commonly used for casseroles.
The cookbook is broken into various sections, encapsulating most any casserole combination imaginable. Sections include:
- Beef and Veal
- Ground Beef
- Pork
- Poultry
- Fish and Shellfish
- Lamb
- Game
- Meat Combinations
- Cereal, Pasta, Egg and Cheese
- Top-Of-The-Stove Dishes
- Foreign Dishes
- Quick Breads
- Yeast Breads
- Foreign Breads
- Trenzas Para El Te, Chili
- Kolaches, Czechoslovackia
- Paska – Easter Bread, Czechoslovakia
- Aebleskivers, Denmark
- Wienerbrod, Denmark
- Cardamon Bread, Finland
- Zweiheln Brot – Onion Bread, Germany
- Diples, Greece
- Freckle Bread, Ireland