Recipes from Old hundred; 200 years of New England cooking,

Mode of access: Internet.

Tables of vitamin losses in cooking of foods.

[Supplement] ( nos.), issued 1944-

Tests on ranges and cooking appliances,

Mode of access: Internet.

200 years of Charleston cooking;

"The original recipes ... tested and standardized in the testing kitchen of the New York Herald-Tribune Institute."--p. xv.

The Gun club cook book : or, A culinary code for appreciative epicures ; being a discussion of the methods and procedures of cooking, together with observations on kitchen usages, and including many receipts from many lands /

"On ancient & modern cookery books": p. 277-286.

French cooking for American kitchens.

"First published, November, 1929."

The art of cooking and serving /

Mode of access: Internet.

Country cooking in Illinois.

Held August 10-20, 1989.

The cook's own book and housekeeper's register being receipts for cooking of every kind of meat, fish, and fowl and making every sort of soup, gravy, pastry, preserves, and essences : with a complete system of confectionery, tables for marketing, a book of carving, and Miss Leslie's seventy-five receipts for pastry, cakes, and sweetmeats /

Mode of access: Internet.

The queen of the kitchen. A collection of Southern cooking receipts. Containing over one thousand Southern receipts in practical cookery.

At head of title: The great "Southern cook book."

A practical treatise on gas and ventilation, with special relation to illuminating, heating and cooking by gas. Including scientific helps to engineer-students and others.

Mode of access: Internet.

A treatise on the esculent funguses of England : containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.

Mode of access: Internet.

History and present status of instruction in cooking in the public schools in New York City /

Mode of access: Internet.

Cooking quality and compositional factors of potatoes of different varieties from several commercial locations /

Caption title.

French-frying quality of potatoes : as influenced by cooking methods, storage conditions, and specific gravity of tubers /

Caption title.