Reed Myrtle. The Myrtle Reed Cookbook

New York: G.P. Putnam's Sons, 1916. — 574 p.The philosophy of Breakfast
How to set the table
The kitchen rubaivat
Fruits
Cereals
Salt fish
Breakfast meats
Substitutes for meat
Eggs
Omelets
Quick breads
Raised breakfast breads
Pancakes
Coffee cakes, doughnuts and waffles
Breakfast beverages
Simple salads
One hundred sandwich fillings