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SECTION B THE SELECTION AND USE OF FOOD
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amount baby baking baking powder baste bedroom boiling water bread breakfast Bulletin butter cake candy cereals cheese child Circular clean cloth coat cocoa cold color cooked cotton cream crepe de Chine cretonne croquettes cross-stitch decorated desirable dessert dinner dishes double-boiler dress dried edge equipment Extension Service fabrics featherstitching fiber finished flour fold fruit garments gingham girl guests heat housekeeper inch J. B. Lippincott Company jars jelly juice keep kind kitchen lace laundered linen lunch machine material meal meat mercerized cotton method milk nainsook needed needle oven packed pectin piece potatoes Problem quick breads rayon refrigerator removed salad salt sandwiches seam served sewing sheet shoes side silk soup stitches stockings sugar suitable tbsp thread towel underslip underwear vegetables warm washed wear white sauce wool worn yarn York City