Woman's Institute Library of Cookery - Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences
page 314 of 341 (92%)
page 314 of 341 (92%)
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cheese, American,
Composition and food value of, -of-corn soup, Standard grading of milk and, Whipping, Creamed artichokes, asparagus on toast, Brussels sprouts, cabbage, cauliflower, celery, eggs, kohlrabi, mushrooms and chestnuts, onions, parsnips, peas, potatoes, spinach, string beans, tomatoes, turnips, vegetable oysters, Cress, Upland, Croquettes, Bean, Potato, Cucumbers and their preparation, Composition and food value of, Stuffed, Curd, or clabber, |
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