Baking manual for the army cook
Subtitle: including instructions on using lard as a shortening in baking and for deep-fat frying and panfrying.
Contributors: National Live Stock and Meat Board.; United States. Army.
Publisher: National Live Stock and Meat Board
Published: 1942
Place of publication: Chicago
Language: eng
Number of pages: 96
Subjects: Cookery, Military; Baking -- Switzerland
Notes: "Prepared for the United States Army"--P. 1 of cover.