How to cook for myself and family
Subtitle: comprising directions for roasting, broiling, stewing and boiling all kinds of butchers' meat, fowls and fish; for potting, collaring, and curing it; also, directions for making confectionary, pastry, and bread, for using fruit, candying and preserving it; for pickling, brewing, making wines, and choice beverages, and other valuable hints for household management
By: by an experienced cook
Publisher: W. Nicholson & Sons
Published: 1900
Place of publication: London
Language: eng
Number of pages: 159
Notes: Anon.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.