250 ways to prepare poultry and game birds
By: edited by Ruth Berolzheimer ; associate editors Edna L. Gaul...[et al.]
Contributors: Berolzheimer, Ruth.; Gaul, Edna L.; Culinary Arts Institute.
Publisher: Publishered for Culinary Arts Institute [by] Consolidated Book Publishers
Published: 1940
Place of publication: Chicago
Language: eng
Number of pages: 48
Subjects: Cookery (Poultry); Cookery (Game)
Other titles: Two hundred fifty ways to prepare poultry and game birds.
Notes: Roasted and baked chicken; broiled chicken; stewed chicken; fried chicken; creamed chicken; chicken casseroles; pies and shortcakes; chicken loaves; salads; chicken sandwiches; poultry livers; ducks; geese; turkeys; pigeons and squabs; game; miscellaneous".

Includes index.