| Description |
1 sheet : illustrations ; 21 x 43 cm. , folded to 21 x 11 cm. |
| Contents |
Milk cookery dishes: -- Section 1. Breakfast dish of which milk is a constituent part -- Section 2. Luncheon or supper dish of which milk is a constituent part -- Section 3. Hot or cold sweets made with milk -- Section 4. Invalid dishes having milk as their basis -- Section 5. Best general milk recipe other than under the previous classification -- Milk drinks: -- Section 6. Flavored cold milk drinks -- Section 7. Flavored hot milk drinks -- Competition judges -- [Chart showing recommended expenditure across food groups for best nutritional value] |
| Summary |
Each category includes first, second and third prizes, with ingredients and preparation instructions. |
| Notes |
Panel title |
| Subject |
Cooking (Milk)
|
| Author |
Victorian Milk Board, issuing body
|
|
