Baking manual for the army cook
Subtitle: including instructions on using lard as a shortening in baking and for deep-fat frying and panfrying
By: by the National Live Stock and Meat Board
Contributors: United States. Army
Edition: Rev. print., Mar. 1943.
Publisher: National Live Stock and Meat Board
Published: 1943
Place of publication: Chicago, Ill
Language: eng
Number of pages: 96
Subjects: Cooking for military personnel; Baking; Lard; Frying; Commissariat; Handbooks, manuals; United States. Army
Notes: "Prepared for the United States Army"--P. 1 of cover.