Baking manual for the army cook
An edition of Baking manual for the army cook (1943)
including instructions on using lard as a shortening in baking and for deep-fat frying and panfrying
By National Live Stock and Meat Board
Publish Date
1943
Publisher
National Live Stock and Meat Board
Language
eng
Pages
96
1-1 of 1 Editions
Baking manual for the army cook
Language: eng
Pages: 96
Published In: 1943
Publisher: National Live Stock and Meat Board