Foods, their selection and preparation
By: by Louise Stanley and Jesse Alice Cline.
Contributors: Cline, Jessie Alice, joint author.
Edition: Rev. ed.
Publisher: Ginn
Published: 1950
Place of publication: Boston
Language: eng
Number of pages: 388
Subjects: Food; Cookery
Notes: Includes bibliographies.  "Selected films on food selection and preparation": p. 380.