Brooklyn Eagle government cook book.
Subtitle: Fish, eggs and fruit. Principles of nutrition and nutritive value of foods
By: by W.O. Atwater, PH. D. Fish as food, eggs and their use, fruit in diet, by C.F. Langworthy, PH. D. Canned fruit, preserves and jellies, by Marie [!] Parloa. Prepared under the direction of the U.S. Department of Agriculture ...
Contributors: Atwater, W. O. 1844-1907.; Langworthy, C. F.; Parloa, Maria, 1843-1909.; United States. Dept. of Agriculture.
Edition: [2d ed.]
Series: Eagle library -- v. 27, no. 3, serial no. 168.; Eagle library -- serial no. 168, v. 27, no. 3.
Publisher: [Brookln Daily Eagle]
Published: 1912
Place of publication: Brookyn, N.Y
Language: eng
Number of pages: 112
Subjects: Cookery (Meat); Eggs.; Fishes.; Fruit.; Fruit -- Preservation.; Nutrition.
Work titles: Brooklyn daily eagle.
Notes: p. 2-3, 6-14, 83-112, advertising matter.

Adapted or reprinted from Farmers' bulletins, no. 142, 85, 128, Year book, 1905, and Farmers' bulletin, no. 203 of the U.S. Dept. of Agriculture.

"Economical use of meat, by C.F. Langworthy," p. 28-37. adatped from Farmers' bulletin, no. 391.