Test Kitchen Series

The Test Kitchens series was used to promote the use of fish and shellfish. It included information on buying, preparing, and cooking fish and shellfish, with tested recipes for institutions, home economists, and homemakers. This series was discontinued during 1965. (Note: Titles listed without links have not yet been located and/or scanned.)

TKS 1. Fish cookery for one hundred Rose G. Kerr PDF icon testkitchen01.pdf
TKS 2. Basic fish cookery Rose G. Kerr
TKS 3. How to cook oysters Rose G. Kerr and Jean Burtis PDF icon testkitchen03.pdf
TKS 4. How to cook salmon Kathryn L. Osterhaug and Rose G. Kerr
TKS 5. Fish recipes for school lunches
TKS 6. How to cook ocean perch Dorothy M. Robey and Rose G. Kerr PDF icon testkitchen06.pdf
TKS 7. How to cook shrimp Jean Burtis and Rose G. Kerr PDF icon testkitchen07.pdf
TKS 8. How to cook clams Kathryn L. Osterhaug and Rose G. Kerr PDF icon testkitchen08.pdf
TKS 9. How to cook halibut Kathryn L. Osterhaug and Rose G. Kerr PDF icon testkitchen09.pdf
TKS 10. How to cook crabs Dorothy M. Robey and Rose G.Kerr PDF icon testkitchen10.pdf
TKS 11. How to cook lobsters Jean Burtis, Ellen H. Nagy, and Rose G. Kerr
TKS 12. How to cook tuna Kathryn L. Osterhaug, Paula J. Wieters, and Rose G. Kerr PDF icon testkitchen12.pdf
TKS 13. How to cook scallops Dorothy M. Keller, Paula W. Lemmon, and Rose G. Kerr PDF icon testkitchen13.pdf
TKS 14. Fish and shellfish over the coals Bureau of Commercial Fisheries PDF icon testkitchen14.pdf
TKS 15. Top O' the mornin' with fish and shellfish Bureau of Commercial Fisheries PDF icon testkitchen15.pdf
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