Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Vegetables (What the creatures did)

And what the creatures did eat-seeds, roots, bulbs, tubers, stalks, shoots, leaves, flowers, fruits, fungi! They called them beans and peas; turnips and carrots; onions and garlic; potatoes and artichokes; asparagus and poke; celery and chard; cauliflower and broccoli; tomatoes and cucumbers; and mushrooms! -Visitors from Mars.

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