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| dc.contributor.author | Williams, Mary E. | en_US |
| dc.contributor.author | Fisher, Katharine Rolston | en_US |
| dc.coverage.spatial | New York | en_US |
| dc.date.accessioned | 2011-08-14T22:57:31Z | |
| dc.date.available | 2011-08-14T22:57:31Z | |
| dc.date.issued | 1913 | en_US |
| dc.identifier.uri | TX663.W72.pdf | en_US |
| dc.identifier.uri | http://hdl.handle.net/10919/10392 | |
| dc.format.extent | 347 pages | en_US |
| dc.format.mimetype | application/pdf | en_US |
| dc.publisher | MacMillan | en_US |
| dc.rights | These resources and materials are not in the public domain and copyright is largely held by the Digital Library and Archives, University Libraries, Virginia Tech. | en_US |
| dc.source.uri | http://scholar.lib.vt.edu/digital_books/index.html | en_US |
| dc.subject | Cooking -- Laboratory manuals | en_US |
| dc.title | Elements of the Theory and Practice of Cookery; a Textbook of Household Science, for Use in Schools | en_US |
| dc.type | Book | en_US |
| dc.contributor.department | University Libraries | en_US |
| dc.contributor.department | Digital Library and Archives | en_US |
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