The New Galt cook book
Subtitle: a comprenhensive treatment of the subject of cookery with abundant instructions in every branch of the art, soups ... including valuable tested recipesin all departments, prepared for the housewife, not for the chef
By: compiled and edited by Margaret Taylor and Frances McNaught.
Contributors: Taylor, Margaret fl. 1898.; McNaught, Frances.
Edition: Rev. ed.
Publisher: McLeod & Allen
Published: 1984
Place of publication: Toronto
Language: fre
Format: Microform
Number of pages: 239
Subjects: Cookery.; Recipes.
Notes: Filmed from a copy of the original publication held by the Douglas Library, Queen's University. Ottawa : Canadian Institute for Historical Microreproductions, 1984.

454 p. ; 19 cm.