Part 2 — BIBLIOGRAPHY
Reading edition
A. B. Z. of our own NutritionHorace Fletcher
A Cook Book for NursesSarah C. Hill
Bacteria Yeasts and Molds in the HomeH. W. Conn
Boston Cook BookMary J. Lincoln
Boston Cooking School Cook BookFannie M. Farmer
Canning and PreservingS. T. Rorer
Century Cook BookMary Ronald
Cereals in AmericaT. F. Hunt
Chemistry of CookeryMattieu Williams
Chemistry and Economy of FoodAtwater
Cost of FoodRichards
Cost of LivingRichards
Dainty BreakfastsPhyllis Browne
Dietetic Value of BreadGoodfellow
Elements of the Theory and Practice of Cookery Williams & Fisher
Fish as FoodU. S. Department of Agriculture
Food and its FunctionsJames Knight
Foods and their AdulterationsWiley
Food and the Principles of DieteticsR. Hutchison
Food Products of the WorldMary E. Green, M.D.
Handbook of Invalid CookingMary A. Boland
Home Science Cook BookAnna Barrows and Mary J. Lincoln
Hostess of To-dayL. H. Larned
How to Cook for the Sick and ConvalescentH. V. Sachse
I Go A-marketing“Henrietta”
LuncheonsMary Ronald
Made Over DishesMrs. Rorer
Marion Harland’s Complete Cook BookMarion Harland
Practical Cooking and ServingJanet McK. Hill
Salads, Sandwiches, and Chafing Dish DaintiesJanet McK. Hill
Vegetarian CookeryA. G. Payne
Young HousekeeperMaria Parloa