Contains hundreds of recipes, many formulated while the author grew up in a restaurant kitchen operated by his family. Baking, frying, poaching, steaming and stewing of fish and shellfish are covered, including sauces, vegetables and salad dressings. The game section covers dressing and preparing small and large game birds and mammals. These recipes do not require expensive ingredients and are easy to prepare.

Venison Roast:
 1 5-lb. ready-to-cook roast
 4 slices breakfast bacon, uncooked
 1/2 t. salt mixed with 1 t black pepper
  2 med. onions, chopped
  2 ribs celery, chopped
  2 beef bouillon cubes
  3 cups water
Salt and pepper roast. Place bacon across top of roast. Place in baking pan, add onions, celery, bouillon cubes and water. Place in preheated 300-degree oven and cook until meat thermometer registers 180 degrees-about 2 hours. Baste every 15 minutes. Add more water if necessary. Serves 8-10.