skip to content
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
ClosePreview this item
Checking...

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:   Book : EnglishView all editions and formats
Database:WorldCat
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Additional Physical Format: Online version:
Twentieth century cook book.
Chicago, Ill., Geographical Pub. Co. [c1921]
(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 p. ill. 20 cm.
Other Titles: Mrs. Harding's twentieth century cook book and her recipes for candy making.
Twentieth century cookbook

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/166594213>
library:oclcnum"166594213"
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/166594213>
rdf:typeschema:Book
rdfs:seeAlso
schema:about
rdf:typeschema:Intangible
schema:name"Janice Bluestein Longone Culinary Archive."
schema:about
schema:about
schema:about
schema:about
schema:about
schema:contributor
schema:copyrightYear"1921"
schema:datePublished"1921"
schema:exampleOfWork<http://worldcat.org/entity/work/id/42407914>
schema:inLanguage"en"
schema:name"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."
schema:numberOfPages"182"
schema:publisher

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.