15 Antoinette Pope School of Fancy Cookery Lessons and An Introduction to Fancy Cookery: A complete semester’s worth of 15 lessons from the Antoinette Pope School of Fancy Cookery lessons, plus the original brochure, An Introduction to Fancy Cookery. Each lesson (Lesson 1 through Lesson 15) averages about three single spaced, typed pages with recipes, instructions, and tips. For example, Lesson 4 has the recipes for Kuchen dough, refrigerated coffee cake doughs, filled walnut or pecan coffee cake, coffee cake icing, Swedish tea ring, coffee cake braid, pineapple filling, buttercream filled coffee cake loves, roast meats, mayonnaise dressing, and French dressing, plus a timetable for roasting meats, instructions on how to prepare gravy, and hints on how to reheat coffee cakes.
Each lesson has been meticulously annotated with notes obviously taken during the cooking class. The student taking the notes was careful, thorough, and her handwriting is absolutely legible. Her notes are very practical. For example, when a recipe says “to simmer 1 cup raisins,” she wrote “Put in water and bring to boil, and simmer for 2-3 minutes.”
All 15 lessons are contained in a Universal Loose Leaf Notebook that has a lot of shelf wear. The brochure is in nearly mint condition. This is the only set of lessons available on the Internet.
See also the copy of Antoinette Pope School Cookbook, 1954, Revised Edition owned and annotated by the student who annotated these lessons, here: Antoinette Pope School Cook Book, 1954, with Many Additional Recipes