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Results 1 - 20 of 356  for Central Connecticut State University

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1
Knowledge applied: a valuable collection of practical receipts of vast importance to every trade, profession, and occupation ...
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Knowledge applied: a valuable collection of practical receipts of vast importance to every trade, profession, and occupation ...

Worcester, A. L ;Braddock, Hannah Lippincott

Philadelphia: Charles S. Greene & Co. 187

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2
Cook book
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Book
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Cook book

St. John'S Episcopal Church (Ensley, Ala.)

Ensley, Ala.: Garrison Printer 191

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3
The encyclopaedia of practical cookery: a complete dictionary of all pertaining to the art of cookery and table service : including original modern reciepts for all kinds of dishes for general, occasional, and exceptional use, the making of every description of table confectionery, the home manufacture of wines, liqueurs, and table waters, the laying, decorating, and preparing of banquets, wedding breakfasts, luncheons, teas, celebration and ball suppers, picnics, garden-party refreshments, race and boating baskets, &c. : the care and good management of the cellar, butler's pantry, larder, ice rooms and chests, &c.
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4
The Century cook book
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Book
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The Century cook book

Ronald, Mary ;Coolidge, Susan

London: T. Fisher Unwin 1895

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5
Three hundred and sixty-six dinners
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Book
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Three hundred and sixty-six dinners

Nicol, Mary E

New York: G.P. Putnam's Sons 1892

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6
High-class cookery made easy
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Book
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High-class cookery made easy

Hart

Edinburgh: Lorimer & Gillie, printers 1900

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7
The complete cook book
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Book
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The complete cook book

Rees, Jennie Day

New York: D. McKay 1900

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8
The American cook book: one thousand selected recipes
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Book
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The American cook book: one thousand selected recipes

New York: W.R. Hearst 1901

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9
Fruits and farinacea: the proper food of man : being an attempt to prove from history, anatomy physiology, and chemistry, that the original, natural, and best diet of man is derived from the vegetable kingdom
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Book
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Fruits and farinacea: the proper food of man : being an attempt to prove from history, anatomy physiology, and chemistry, that the original, natural, and best diet of man is derived from the vegetable kingdom

Smith, John ;Trall, R. T ; Fowler & Wells

New York: Fowler & Wells, publishers 1892

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10
The tin kitchen
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The tin kitchen

Weeks, J. Hatton

New York: Thomas Y. Crowell & Co. 1896

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11
Mrs. Wilkinson's cookery book
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Book
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Mrs. Wilkinson's cookery book

Wilkinson ;Brown, Rose

London: Simpkin, Marshall, Hamilton, Kent & Co. 1900

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12
American dishes and how to cook them: from the recipes of an American lady
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Book
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American dishes and how to cook them: from the recipes of an American lady

American Lady

London: T. Fisher Unwin 1883

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13
The Orange Judd cook book: a practical collection of tested recipes for practical housekeepers
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Book
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The Orange Judd cook book: a practical collection of tested recipes for practical housekeepers

Goessling, Adeline O. ;Orange Judd & Company

Chicago: Orange Judd Co. 1916

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14
Consolidated library of modern cooking and household recipes
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Book
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Consolidated library of modern cooking and household recipes

Harland, Marion ; Herrick, Christine Terhune

v.4

New York: R. J. Bodmer company 1904

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15
Chemistry of the household
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Chemistry of the household

Dodd, Margaret E ;Lebosquet, Maurice ; American School of Home Economics

Chicago: American School of Home Economics 1922

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16
The home treasure: a guide to health, wealth, and happiness
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The home treasure: a guide to health, wealth, and happiness

Sabin, Ransom

Battle Creek, Mich.: Wm. C. Gage & Son, printers 1890

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17
Handbook of dress and childhood: a complete home-study course
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Book
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Handbook of dress and childhood: a complete home-study course

Cotton, Alfred Cleveland ; Washburne, Marian Foster ; Watson, Kate Heintz ; American School of Home Economics

Chicago: American School of Home Economics 1912

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18
The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary: the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families
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19
Twelve talks on cooking & household technique
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Book
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Twelve talks on cooking & household technique

Bradley, Alice ;Miss Farmer'S School of Cookery

S.l.: s.n. 1920

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20
Social evenings: a collection of pleasant entertainments for Christian Endeavor societies and the home circle
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Book
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Social evenings: a collection of pleasant entertainments for Christian Endeavor societies and the home circle

Wells, Amos R

Boston: United Society of Christian Endeavor 1894

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Results 1 - 20 of 356  for Central Connecticut State University

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