250 ways of serving potatoes
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [and others]
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- 13.
Publisher: Consolidated Book Publishers
Published: 1952
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Potatoes); American Cooking
Other titles: Two hundred fifty ways of serving potatoes
Notes: "Baked potatoes, boiled potatoes, potato soups and chowders, creamed and scalloped potatoes, potato dumplings, fried potatoes, mashed potatoes, potato salads, baked sweet potatoes, boiled and creamed sweet potatoes, fried sweet potatoes, mashed sweet potato casseroles and cups."

"Culinary Arts Institute."

Includes index.

"13"--Cover.