Hardcover. 1940. 209 p. 7.50 x 5.00 x 0.70. By Lily Haxworth Wallace. 11th edition. As a modern slant in food preparation, this new use of an all-phosphate baking powder is worth consideration by all interested in home cooking. It has scientific basis in health, nutrition, leavening, increased volume and attractiveness of both flavor and texture; also in neutralization of highly acid fruits, berries, etc. Read more
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