Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

and potatoes,

Composition and food value of,

Creamed,

Mashed,

Preparation of,

Stewed,

U

Upland cress,

Use of butter, Economical,

Use, origin, and production of cheese,