The Good Housekeeping Illustrated Cookbook was an instant classic when it appeared in 1980. Now, over a million copies later, comes this revised and expanded edition for novice and experienced cook alike. Here, from the same famous Good Housekeeping Institute's kitchens, is a wealth of information for today's modem cook -- from microwave cooking to fast and easy menus for all occasions, time-saving shopping and preparation tips and new nutritional data. Exciting new four-color photographs and more than 5,000 illustrations take you step by step through every phase of the cooking experience, demonstrating such techniques as measuring, dicing, julienning, grat-ing, beating, and folding. Over 1,400 recipes -- from appetizers and soups to eggs and pasta, from meat and poultry to sandwiches and breads, from sauces and candy to desserts and beverages -- have been triple-tested by Good Housekeeping for infallibility, ease, good taste and value. Good Housekeeping recipes are always perfectly clear, taking the guesswork out of the kitchen. Instructions give at least two ways to determine the doneness of every dish, explain in detail all crucial techniques, give exact sizes and measurements, eliminate unnecessary steps, and supply overall preparation times for every recipe. Other outstanding features include: Complete menus for entertaining A chapter devoted to microwave cooking: more than 70 new recipes, plus illustrated methods and techniques A full-color photo gallery of over 900 dishes Calorie counts and nutritional information for each recipe An illustrated dictionary of herbs and spices, as well as a comprehensive glossary of food and cooking terms Critical facts about different kinds of food, cooking times, cutting and carving directions, and storage procedures Good Housekeeping has a circulation of five million, and a readership of twenty-two million, each month. The editors of Good Housekeeping magazine create cookbooks that become proven classics, with continued strong sales year after year. Shrimp Scramble 4 eggs 2 tablespoons milk 1 4-1/2-ounce can shrimp 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon prepared mustard 2 English muffins, split butter or margarine 1. In medium bowl with fork, beat eggs and milk. Drain shrimp and stir into eggs with salt, pepper and mustard. Toast muffins; butter and keep warm. 2. In 10-inch skillet, over medium heat, melt 1 tablespoon butter. Add egg mixture; cook, stirring lightly with fork. 3. When eggs are set and creamy, spoon over toast muffin halves. Serve immediately. Color index page 28 Begin 15 mins ahead 2 servings 459 cals per serving Good source of calcium, iron, vitamin A Copyright © 1989 and 1980 by The Hearst Corporation