The liberty cook book
Subtitle: a guide to good living combined with economy, with a comprehensive section on up-to-date canning, preserving, pickling, jelly making and drying based on United States Department of Agriculture's research
By: by Bertha E. L. Stockbridge.
Publisher: D. Appleton and company
Published: 1918
Place of publication: New York; London
Language: eng
Number of pages: 493
Subjects: Cookery, American; Canning and preserving
Notes: Published also under title: The practical cook book.