Food, its composition and preparation
Subtitle: a textbook for classes in household science
By: by Mary T. Dowd and Jean D. Jameson.
Contributors: Jameson, Jean D., joint author.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 1st ed.
Series: The Wiley technical series for vocational and industrial schools
Publisher: John Wiley & sons, inc.; [etc., etc.]; John Wiley & sons, inc.; [etc., etc.
Published: 1918
Place of publication: New York
Language: eng
Number of pages: 173
Subjects: Food; Cookery
Notes: Bitting, K.G.  Gastronomic bib., p. 129