Foods and Culinary Utensils of the Ancients
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foods
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Foods and Household Management: A Textbook of the Household Arts
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Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
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Foods; nutrition and digestion
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Foods that will win the war and how to cook them (1918)
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Choice Recipes and Menus Using Canned Foods
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Everyday Foods in War Time
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Food Remedies: Facts About Foods And Their Medicinal Uses
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Human Foods and Their Nutritive Value
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Kitchen Tested Recipes from Canned Foods
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Knox Eat and Reduce Plan; Including Choice-of-Foods Chart
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Left-over foods and how to use them
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Substitutes for Flesh Foods: Vegetarian Cook Book
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The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
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Uncooked foods & how to use them
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30 Tempting Spaghetti Meals: Easy, Economical, Delicious
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50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American Dairy Association
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Certo: A Short Cut to Better Jams and Jellies
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Freezing Combination Main Dishes
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Homemade candy—sweet and dandy
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How to Use and Enjoy Your New Frigidaire Refrigerator
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Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious
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Take a Can of Salmon
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The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures
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