Food, its composition and preparation;
a textbook for classes in household science,
by Mary T. Dowd and Jean D. Jameson.

Description

Main Author

Dowd, Mary T.

Related Names

Jameson, Jean D., joint author.

Language(s)

English

Published

New York, John Wiley & sons, inc.; [etc., etc.] 1925.

Edition

2d ed., rev., total issue, seven thousand.

Subjects

Cookery.
Food.

Physical Description

2 leaves, iii-x, 177 p. front., illus. 20 cm.

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