H.L.S. What One Can Do with a Chafing-Dish: A Guide for Amateur Cooks. seafood 13-13/16" wide x 19" high

13-13/16" wide x 19" high (33 cm x 38

Chapter bread is the most ambitious and displays a wide range of working with stepper ranging from classics such as Galician bread

children's cookery

There’s never been a book about food like Let’s Eat France

chipolata of young rabbit

H.L.S. What One Can Do with a Chafing-Dish: A Guide for Amateur Cooks. seafood 13-13/16" wide x 19" highOblong cloth backed lithographed boards. Third Edition. NY: John Ireland, 1891. This copy belonged to an amateur cook by the name of Hetty, who inked her name to the top of the contents page , with a date of Christmas, 1892. Recipes are wonderfully American, including minced collops au naturel, canvas back duck, frogs,ham and eggs, apple beignets, saute of oyster crabs, lobster a la Newburg, and capilotade of turkey. Rubbing to spine ends, covers and