The New Galt cook book
Subtitle: a comprehensive treatment of the subject of cookery with abundant instructions in every branch of the art ... : including valuable tested recipes in all departments, prepared for the housewife, not for the chef
By: compiled and edited by Margaret Taylor and Frances McNaught.
Contributors: McNaught, Frances.
Edition: Rev. ed.
Publisher: McLeod & Allen
Published: 1898
Place of publication: Toronto
Language: eng
Number of pages: 454
Subjects: Cookery, Canadian.
Other titles: The Galt cook book
Notes: With 8 p. left blank for notes, headed: Recipes, my friends' & my own.

Prev. pub. under the title: The Galt cook book.

Includes index.

RBSC copy: With 2 p. of recipes in manuscript.