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Author: Sidney Morse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1030
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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:
ISBN:
Category : Cooking
Languages : en
Pages : 1030
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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: Good Housekeeping Institute (New York, N.Y.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 238
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Book Description
Author: Good Housekeeping Institute (New York, N.Y.)
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 266
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Book Description
Author: Isabel Gordon Curtis
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 336
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Book Description
Author: Good Housekeeping Institute (New York, N.Y.)
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 266
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Book Description
Author: Housekeeping Good Housekeeping
Publisher: Wildside Press LLC
ISBN: 9781434474728
Category : Fiction
Languages : en
Pages : 260
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Book Description
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:
ISBN:
Category : Chores
Languages : en
Pages : 526
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Book Description
Author:
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 1108
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 502
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Book Description
Author: Andrew F. Smith
Publisher: Univ of South Carolina Press
ISBN: 9781570031397
Category : Cooking
Languages : en
Pages : 272
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Book Description
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.
