. American cookery. BOSTON COOKING-SCHOOL COOK BOOK By Fannie Merritt Farmer. Contains 2,117 thoroughly tested recipes,from the simple and economical to the elaborate and expensive — the leadingAmerican authority on cooking. The best cook book on the market. — Womans World. Over 130 Illustrations. 648 Pages. Cloth. $ Net. CANNING. PRESERVING AND JELLY MAKING By Janet M. Hill. An authoritative guide, containing the latest word on the subjectstreated —a thoroughly reliable work for all housekeepers. Fully Illustrated. $ Net. A NEW BOOK OF COOKERY By Fannie Merritt Farmer. An almost indis
. American cookery. BOSTON COOKING-SCHOOL COOK BOOK By Fannie Merritt Farmer. Contains 2,117 thoroughly tested recipes,from the simple and economical to the elaborate and expensive — the leadingAmerican authority on cooking. The best cook book on the market. — Womans World. Over 130 Illustrations. 648 Pages. Cloth. $ Net. CANNING. PRESERVING AND JELLY MAKING By Janet M. Hill. An authoritative guide, containing the latest word on the subjectstreated —a thoroughly reliable work for all housekeepers. Fully Illustrated. $ Net. A NEW BOOK OF COOKERY By Fannie Merritt Farmer. An almost indispensable companion volumeto her Boston Cooking-School Cook Book. It contains 852 recipes upon allbranches not included in her older book, many of which are not to be found inany other work. With 6 colored and over 200 other illustrations. Cloth. $ Net. FOOD AND COOKERY for the SICK AND CONVALESCENT By Fannie M. Farmer. An invaluable book for those whose duty it is to care for thesick. There are also import
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
