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Twentieth century cook book; 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. Preview this item
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Twentieth century cook book; 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.

Author: Florence Kling Harding
Publisher: Chicago, Ill., Geographical Pub. Co. [©1921]
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
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Additional Physical Format: Online version:
Twentieth century cook book.
Chicago, Ill., Geographical Pub. Co. [©1921]
(OCoLC)707177773
Document Type: Book
All Authors / Contributors: Florence Kling Harding
OCLC Number: 166594213
Notes: Cover title: The Mrs. Harding's twentieth century cook book and her recipes for candy making.
Illustrations show methods or equipment used in cooking.
Inside cover stamped: Compliments of the Union-Leader Publishing Co. Manchester, N.H. eighth annual bargain day offer Dec. 26, 27, 28, 29, 30, 31, 1921.
Sample recipe titles: Hamburg meat cakes, Plymouth succotash, hot tamales, Spanish polenta, scrapple, rye bread, Canada war cakes, mince meat, cough candies, dry cured pork, and bologna sausage.
Includes index.
Description: ix, 182 pages illustrations 20 cm
Other Titles: Mrs. Harding's twentieth century cook book and her recipes for candy making.
Twentieth century cookbook

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