How to cook meat and poultry,
by Olive Green [i.e. M. Reed].

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Main Author: Reed, Myrtle, 1874-1911.
Related Names: Herndon, James B., Jr.
Herndon/Vehling Collection.
Language(s): English
Published: New York, G.P. Putnam, 1908.
Subjects: Cooking (Meat)
Physical Description: iii, 504 p. 17 cm.
Locate a Print Version: Find in a library

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