Twentieth century cook book
Subtitle: an up-to-date and skillful preparation on the art of cooking and modern candy making simplified : also the process of drying fruits and vegetables, and butchering time recipes
Publisher: Distributed by J.A. Brown & Co.
Published: 1925
Place of publication: Buffalo, N.Y
Language: eng
Number of pages: 182
Subjects: American Cooking; Confectionery; Fruit; Drying; Vegetables
Notes: Includes index.

Variant of work with same title, originally compiled and published: Chicago, Ill. : The Geographical Publishing Co., 1921.