Book Description
The main object of this book is economy. If rightly used, it will save a great deal of money in every household. It will also save time and labor, which are the equivalent of money.
Author : Sidney Morse
Publisher :
Page : 1030 pages
File Size : 13,35 MB
Release : 1909
Category : Cooking
ISBN :
The main object of this book is economy. If rightly used, it will save a great deal of money in every household. It will also save time and labor, which are the equivalent of money.
Author : Good Housekeeping Institute (New York, N.Y.)
Publisher :
Page : 238 pages
File Size : 40,27 MB
Release : 1920
Category : Cooking
ISBN :
Author : Good Housekeeping Institute (New York, N.Y.)
Publisher :
Page : 266 pages
File Size : 22,3 MB
Release : 1922
Category : Cooking, American
ISBN :
Author : Isabel Gordon Curtis
Publisher :
Page : 336 pages
File Size : 20,52 MB
Release : 1909
Category : Cooking
ISBN :
Author : Good Housekeeping Institute (New York, N.Y.)
Publisher :
Page : 266 pages
File Size : 48,89 MB
Release : 1925
Category : Cookery, American
ISBN :
Author : Housekeeping Good Housekeeping
Publisher : Wildside Press LLC
Page : 260 pages
File Size : 31,14 MB
Release : 2008-08
Category : Fiction
ISBN : 9781434474728
Good Housekeeping's Book of Menus, Recipes, and Household Discoveries is a selection of tried and tested recipes from the pages of "Good Housekeeping" magazine.
Author :
Publisher :
Page : 526 pages
File Size : 30,56 MB
Release : 1823
Category : Chores
ISBN :
Author :
Publisher :
Page : 1022 pages
File Size : 15,58 MB
Release : 1921
Category : Home economics
ISBN :
Author :
Publisher :
Page : 502 pages
File Size : 19,46 MB
Release : 1921
Category :
ISBN :
Author : Andrew F. Smith
Publisher : Univ of South Carolina Press
Page : 272 pages
File Size : 47,72 MB
Release : 1996
Category : Cooking
ISBN : 9781570031397
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.