Food for the worker
Subtitle: the food values and cost of a series of menus and recies for seven weeks
By: by Frances Stern and Gertrude T. Spitz, with a foreword by Lafayette B. Mendel...
Contributors: Spitz, Gertrude T.
Publisher: Whitcomb & Barrows
Published: 1917
Place of publication: Boston
Language: eng
Number of pages: 131
Subjects: Food; Menus; Cookery, American; Cookery; Food; Nutrition
Notes: "References" : p. 123-125.