Selection of Receipts For Short Course in Cooking
Published by Colorado Agricultural College, [Fort Collins, Colorado], 1920
- Hardcover
- Used
Condition: Used
US$ 150.00
Quantity: 1 available
Add to basketItem description from seller
Oblong octavo (9 x 6"), blue cloth, 70 pp. A mimeographed textbook printed for use in a cooking course at Colorado Agricultural College. The book prints one or two recipes per page, generally for the basic foods taught in such a course, including plain boiled rice, baked beans, high altitude cake, fried doughnuts, plain pastry, mayonaisse dressing, "general rules for jams", "general rules for canning:, light omelet, and creamed chicken. There is also a glossary at the end explaining terms such as "devilled" or "fondue." Not in OCLC. Mild toning to pages, hinges cracked, upper inch of spine cloth chipped, staining, soiling, and possible mildewing to covers.
Seller Inventory # 9121
Bibliographic details
- Title
- Selection of Receipts For Short Course in Cooking
- Publisher
- Colorado Agricultural College, [Fort Collins, Colorado]
- Publication year
- 1920
- Binding
- Hardcover
- Seller catalogs
- Cookery
Shipping rates within U.S.A.
| Item | 7 to 21 business days | 3 to 7 business days |
|---|---|---|
| First item | US$ 6.00 | US$ 17.50 |
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Americana, Archives, Children's, LiteratureTerms of sale
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