School and Home Cooking by Carlotta C. Greer Published: 1920

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BOOKS FOR REFERENCE

Bevier and Van Meter: Selection and Preparation of Food.
Brechner: Household Physics.
Brownlee and Others: Chemistry of Common Things.
Buchanan: Household Bacteriology.
Child Health Organization of America: Pamphlets.
Cooley and Others: Teaching Home Economics.
Conn: Bacteria, Yeasts, and Molds in the Home.
Department of Household Science, University of Illinois:
Principles of Jelly-Making (Bulletin).
Farmer: Food and Cookery for the Sick and the Convalescent.
Farmer: The Boston Cooking School Cook Book.
Hill: Cooking for Two.
Hill: The Up-To-Date Waitress.
Holt: The Care and Feeding of Children.
Holt and Sedgwick: The Human Mechanism.
Holt and Shaw: Save the Babies, Pamphlet.
Kansas Agricultural College: Table Etiquette and Table Service
(Bulletin).
Lincoln and Barrows: Home Science Cook Book.
Lusk: Elements of the Science of Nutrition.
Lusk: Fundamental Basis of Nutrition.
McCollum: The American Home Diet.
Mitchell: Fireless Cook Book.
Pattee: Practical Dietetics.
Richards, Ellen H.: The Cost of Food.
Rose: Feeding the Family.
Rose: Laboratory Handbook for Dietetics.
Sherman: Chemistry of Food and Nutrition, Second Edition.
Sherman: Food Products.
Styles: Human Physiology.
Taber: The Business of the Household.
U. S. Department of Agriculture: Bulletins.
Van Rensselaer and Others: A Manual of Home-Making.
Vulte: Household Chemistry.
Vulte and Vanderbilt: Food Industries.

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