Woman's Institute library of cookery
Publisher: The Institute
Published: 1925
Place of publication: Scranton, Pa
Language: eng
Subjects: Cookery
Notes: Includes indexes
Table of contents: value: v. 1. Essentials of cookery.  Cereals.  Bread.  Hot breads.; value: v. 2. Milk, butter, and cheese.  Eggs.  Vegetables.; value: v. 3. Soup.  Meat.  Poultry and game.  Fish and shell fish.; value: v. 4. Salads and sandwiches.  Cold and frozen desserts.  Cakes, cookies, and puddings.  Pastries and pies.; value: v. 5. Fruit and fruit desserts.  Canning and drying.  Jelly making, preserving, and pickling.  Confections.  Beverages.  The planning of meals