|COOKERY for INVALIDS A c CONVALESCENTS and CHIL DREN||1|
|[Chapter heading not available]||2|
|COOKERY FOR INVALIDS CONVALESCENTS and CHILDREN||3|
|TABLE OF MEASURES||4|
|Temperatures Required in Cooking||4|
|FACTS ABOUT FOOD||5|
|Liquid or Semi-Liquid Foods||7|
|Eggs and Egg and Milk Combinations||9|
|Service of Foods to Invalids||13|
|ROOT VEGETABLES BOILING OR STEAMING.||28|
|[Chapter heading not available]||52|
Kirkhope, Mary G. (1940). Cookery for invalids, convalescents and children Retrieved September 23, 2023, from http://nla.gov.au/nla.obj-3069609662
Kirkhope, Mary G. Cookery for invalids, convalescents and children Melbourne: Robertson & Mullens, 1940. Web. 23 September 2023 <http://nla.gov.au/nla.obj-3069609662>
Kirkhope, Mary G. 1940, Cookery for invalids, convalescents and children Robertson & Mullens, Melbourne viewed 23 September 2023 http://nla.gov.au/nla.obj-3069609662
| author1=Kirkhope, Mary G.
| title=Cookery for invalids, convalescents and children
| section=49 p. ; 18 cm.
| series=National handbooks ;
| publisher=Robertson & Mullens
| access-date=23 September 2023
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