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Every-Day Dishes And Every-Day Work | by E. E. Kellogg



It has not been the purpose in the preparation of this book to furnish a complete compendium of cookery, but to present a selection of well-tested recipes for the healthful preparation of substantial dishes suited for use upon the "every-day" bill of fare in the average home.

TitleEvery-Day Dishes And Every-Day Work
AuthorE. E. Kellogg
PublisherModern Medicine Publishing Company
Year1896
Copyright1896, E. E. Kellogg
AmazonLarousse Gastronomique
Every Day Dishes And Every Day Work.

By Mrs. E. E. Kellogg, A. M., Author of "Science in the Kitchen," etc.

-Preface
It has not been the purpose in the preparation of this book to furnish a complete compendium of cookery, but to present a selection of well-tested recipes for the healthful preparation of substantial ...
-Introduction
The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motio...
-Every-Day Dishes
SOME one has said that life to the average man is but a series of incidents between meals. It is certainly often scarcely more than this to the average woman who serves her household as caterer and co...
-Food Value Of Cereals
The various cereals and their prepared products are, for several reasons, among the first and most important foods to be considered for every-day use: - 1. They are among the most abundant of all t...
-General Directions For The Cooking Of Grains
For the cooking of grains a double boiler or steam-cooker is desirable. If one possesses neither of these, a substitute for a double boiler may be improvised from two earthen crocks, one enough smalle...
-Dressings For Grains Recipes
Since hasty preparation will not suffice to cook grains healthfully, they cannot be conveniently cooked in the morning in time for breakfast. This difficulty may be obviated by cooking them the day pr...
-Wheat Recipes
Pearled Wheat Heat a quart of water to boiling in the inner dish of a double boiler, and stir into it one cup or one-half pint of pearled wheat. Let it boil rapidly until it is thickened and the wh...
-Wheat Recipes. Continued
Graham Grits To four parts of water boiling in the inner dish of a double boiler add slowly, so as not to stop the boiling of the water, one part of graham grits. Stir until thickened; then place i...
-Farina Recipes
Farina Heat a pint of milk and one of water, or if preferred, a quart of milk, in the inner cup of a double boiler; and when boiling, stir in five tablespoonfuls of farina, moistened evenly with a ...
-Wheat-Meal Or Graham Mush Recipes
Wheat-Meal Or Graham Mush Good flour is the first requisite for making good mush. Poor flour cannot be made into first-class mush. Flour made from the best white winter wheat is perhaps the best. I...
-Barley Recipes
Pearled Barley With Raisins Carefully look over and wash a cupful of pearled barley. Cook in a double boiler in five cups of boiling water for four hours. Just before serving, add a cupful of raisi...
-Oatmeal Recipes
Oatmeal Mush Heat a quart of water to boiling in the inner dish of a double boiler, sift into it one cup of coarse oatmeal, and boil rapidly, stirring continuously until it thickens; then place in ...
-Corn, Or Maize Recipes
Corn-Meal Musk Stir together one pint of corn-meal, one tablespoonful of flour, and one pint of cold milk. Turn this slowly, stirring well meanwhile, into one quart of boiling water, which should n...
-Rice Recipes
Rice needs to be thoroughly washed to remove the earthy taste it is so apt to have. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, liftin...
-Rye Recipes
Rolled Rye Into three parts water boiling in the inner dish of a double boiler, stir one part rolled rye. Boil rapidly until set, stirring meanwhile, then place in the outer boiler, and cook for th...
-Macaroni Recipes
Macaroni is a product of wheat. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, ve...
-Macaroni Recipes. Continued
Macaroni With Raisins Break into inch lengths sufficient macaroni to fill a half-pint cup. Heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender. Pour boiling...
-Fermented Or Yeast Bread
Bread, to answer the requirements of a good, wholesome article of food, besides being palatable, must be light, porous, and friable, so that it can be easily insalivated and digested. It should contai...
-Recipes For Liquid Yeast
Raw Potato Yeast Mix one fourth of a cup of flour, the same of white sugar, and a teaspoonful of salt to a paste, with a little water. Pare three medium-sized, sound potatoes, and grate them as rap...
-Boiled Potato Yeast
Boiled Potato Yeast Peel four large potatoes, and put them to boil in two quarts of cold water. Tie two loose handfuls of hops securely in a piece of muslin, and place in the water to boil with the...
-Methods Of Bread Making
Having secured good flour and good yeast, the first step in bread-making is to properly combine these materials with some liquid, which may be either milk or water. If milk is used, it should be first...
-Whole-Wheat Bread Recipes
Essentially the same principles are involved in the production of bread from all kinds of wheat flour. Good material and good care are absolutely necessary to good bread. Flours and meals made from th...
-Whole-Wheat Bread Recipes. Part 2
Milk Bread With White Flour Scald and cool one pint of unskimmed milk. Add to the milk when lukewarm, one fourth of a cup, or three tablespoonfuls, of liquid yeast, and three cups of flour. Give th...
-Whole-Wheat Bread Recipes. Part 3
Pulled Bread Remove a loaf from the oven when about half baked, and lightly pull the partially set dough into pieces of irregular shape, about half the size of the fist. Do not smooth or mold the p...
-Rolls
Well-kneaded and -risen bread dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the pa...
-Graham Or Wheat-Meal Bread
Take two tablespoonfuls of lively liquid yeast, or a little less than one-fourth cake of compressed yeast, dissolved in a little milk, and add new milk, scalded and cooled to lukewarm, to make one pin...
-Water Bread Recipes
Water Bread (Sanitarium Cooking-School Method) To make one loaf of bread, dissolve a two-cent cake of compressed yeast in a pint of lukewarm water, or if liquid yeast be preferred, use one-half cup...
-Unfermented, Or Aerated Bread
Unfermented breads made light by the introduction of air are of two kinds: batter breads and dough breads. Air is introduced into the former by brisk and continuous agitating or beating of the batt...
-Batter Breads Recipes
Whole-Wheat Puffs Make a batter by beating together until perfectly smooth the yolk of one egg, one and one-half cups of new or unskimmed milk, and one pint of whole-wheat flour. Whip the white of ...
-Corn Puffs Recipes
Corn Puffs Mingle the yolk of one egg with one cupful of rich milk. Add to the liquid one cupful of flour, one-half cupful of fine yellow corn-meal, and one-fourth cupful of sugar, all of which hav...
-Rolls Recipes
Breakfast Rolls Sift a pint and a half of graham flour into a bowl, and into it stir a cupful of very cold thin cream or unskimmed milk. Pour the liquid into the flour slowly, a few spoonfuls at a ...
-Dough Breads Recipes
Sticks Prepare and knead the dough the same as for rolls. When ready to form, roll the dough much smaller; scarcely larger than the little finger, and cut into three- or four-inch lengths. Bake the...
-Biscuit Recipes
Water Biscuit With Egg Beat together until thoroughly mingled, the yolk of an egg and one-half cup of ice-cold water. With this incorporate flour enough to make a dough which will clear the board w...
-Crisps
Cream Crisps Make a dough of one cupful of thin cream, and a little more than three cups of graham flour. Knead until smooth, then divide the dough into several pieces, and place in a dish on ice f...
-Fruit
Perfectly ripe fruit is, as a rule, more desirable used fresh than in any other way. Fruits which are immature, require cooking. Stewing and baking are the simplest methods of cooking fruits, and near...
-Fruit Recipes
Baked Apples Moderately tart apples or very juicy sweet ones are best for baking. Select ripe apples, free from imperfections, and of nearly equal size. Wipe carefully and remove the blossom ends. ...
-Fruit Recipes. Part 2
Apples With Raisins Pare, core, and quarter a dozen on more medium-sized sour apples. Clean thoroughly one fourth as many raisins as apples, and turn over them a quart of boiling water. Let them st...
-Fruit Recipes. Part 3
Dried Apricots And Peaches These fruits, if dried with the skins on, need, in addition to the preparation for cooking recommended for dried apples, a thorough rubbing with the fingers, while being ...
-Dried Apples
Good apples properly dried make a very-palatable sauce; but unfortunately the fruit generally selected for drying is of so inferior a quality that if cooked in its fresh state it would not be good. Th...
-Cranberries Recipes
Cranberries Cranberries make an excellent sauce, but the skins are rather hard of digestion, and it is best to exclude them. Stew in the proportion of a quart of berries to a pint of water, simmeri...
-Suggestions For Canning Fruit
Select self-sealing glass cans of some good variety. Those with glass or porcelain-lined covers are best. Test the cans to see if they are perfect, with good rubbers and covers that fit closely, by pa...
-Canning Fruit Recipes
How To Can Strawberries These are generally considered more difficult to can than most other berries. Use none but sound fruit, and put up the day they are picked, if possible. Heat the fruit slowl...
-Canning Fruit Recipes. Part 2
How To Can Pears The pears should be perfectly ripened, but not soft. Pare with a silver knife, halve or quarter, remove the seeds, and drop into a pan of cold water to prevent discoloration. Prepa...
-Canning Fruit Recipes. Part 3
Quinces With Apples Pare and cut an equal quantity of firm sweet apples and quinces. First stew the quinces till they are tender in sufficient water to cover. Take them out, and cook the apples in ...
-Canning Fruit Recipes. Part 4
How To Can Pineapples The writer has had no experience in canning this fruit, but the following method is given on good authority: Pare very carefully with a silver knife, remove all the eyes a...
-How To Can Peaches
Select fruit which is perfectly ripe and sound, but not very much softened. Freestone peaches are the best. Put a few at a time in a wire basket, and dip into boiling water for a moment, and then into...
-Grape Juice, Or Unfermented Wine
Take twenty-five pounds of some well-ripened, very juicy variety of grapes, like the Concord. Pick them from the stems, wash thoroughly, and scald without the addition of water, in double boilers unti...
-The Leguminous Seeds Recipes
The legumes are best cooked by stewing or boiling, and when mature, require slow and prolonged cooking to render them tender and digestible. Soft water is best for cooking them. The amount of water re...
-Peas Recipes
Stewed Peas If from the garden, pick and shell the peas with clean hands; if from the market, wash the pods before shelling, so that the peas will not require washing, as they are much better witho...
-Beans Recipes
Lima Beans Lima beans are not good until they are full grown and have turned white. Shell, wash, cover with boiling water, and cook about one hour, or until tender. Let the water nearly evaporate, ...
-Succotash Recipes
Succotash Boil one part Lima beans and two parts sweet corn separately until both are nearly tender. Put them together, and simmer gently till done. Season with salt and sweet cream. Fresh corn and...
-Lentil Recipes
Lentil Puree Cook the lentils and rub through a colander as for peas puree. Season, and serve in the same manner. Lentils Mashed With Beans Lentils may be cooked and prepared in the same ...
-How To Cook Vegetables
Vegetables used for culinary purposes comprise roots and tubers, as potatoes, turnips, etc.; shoots and stems, as asparagus and sea-kale; leaves and inflorescence, as spinach and cabbage; immature see...
-Potatoes Recipes
Boiled Potatoes (In Jackets) Choose potatoes of uniform size, free from specks. Wash them well with a coarse cloth or brush; dig out all eyes, and rinse in cold water; cook in just enough boiling w...
-Potatoes Recipes. Continued
Stuffed Potatoes Prepare and bake large potatoes of equal size as directed in the preceding recipe. When done, cut them evenly three fourths of an inch from the end, and scrape out the inside, taki...
-Turnips Recipes
Boiled Turnips Turnips, like other vegetables, should be boiled in as small an amount of water as possible. Great care must be taken, however, that the kettle does not become dry, as scorched turni...
-Parsnips Recipes
Baked Parsnips Wash thoroughly, but do not scrape the roots; bake the same as potatoes. When tender, remove the skins, slice, and serve with cream or an egg sauce prepared as directed for parsnips ...
-Carrots Recipes
Boiled Carrots Wash, scrape, drop into boiling water, and cook till tender; drain thoroughly. Slice, and serve with a cream sauce. Varieties with strong flavor are better parboiled for fifteen or t...
-Beets Recipes
Baked Beets Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly for six hours in a covered dish, the bottom of which is lined with ...
-Cauliflower Recipes
Boiled Cauliflower Prepare, divide into neat branches, and tie securely in a net. Put into boiling milk and water, equal quantities, and cook until the main stalks are tender. Boil rapidly the firs...
-Cabbage Recipes
Boiled Cabbage Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward. Put into boiling water, cover closely...
-Celery Recipes
Celery Salad Break the stems apart, cut off all green portions, and after washing well, put into cold water for an hour or so before serving. Stewed Celery Cut the tender inner parts of c...
-Asparagus Recipes
Asparagus And Peas Asparagus and green peas make a nice dish served together, and if of proportionate age, require the same length of time to cook. Wash the asparagus, shell and look over the peas,...
-Spinach Recipes
Spinach Use only tender plants or the tender leaves of the older stalks, and be sure to have enough, as spinach shrinks greatly. A peck is not too much for a family of four or five. Pick it over...
-Lettuce And Radishes Recipes
Lettuce Wash each leaf separately, put into cold water, and set on ice or on the cellar bottom for an hour or more before using. Dry the leaves with a soft towel, and use whole or tear into conveni...
-Squash Recipes
Mashed Summer Squash Wash, peel, remove seeds, and steam until tender. Place the squash in a clean cloth, mash thoroughly, squeeze until the squash is quite dry, or rub through a fine colander, an...
-Tomatoes Recipes
Scalloped Tomatoes Take a pint of stewed tomatoes, which have been rubbed through a colander, thicken with one and one-fourth cups of lightly picked crumbs of graham or whole-wheat bread, or a suff...
-Vegetable Oysters Recipes
Scalloped Vegetable Oysters Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. Skim them out, and fill a pudding-dish with alternate layers of crumbs and oy...
-Corn Recipes
Baked Corn Select nice fresh ears of tender corn of as nearly equal size as possible. Open the husks and remove all the silk from the corn; replace and tie the husks around the ears with a thread. ...
-Gravies And Sauces For Vegetables
Brown Sauce Heat a pint of thin cream, and when boiling, add half a teaspoonful of salt and two tablespoonfuls of flour browned in the oven, and rubbed to a smooth paste with a little cold milk. Al...
-Soups
In preparing soups from grains, legumes, and vegetables, the material should be first cooked in the ordinary manner, in as small an amount of water as practicable, so as the more thoroughly to disinte...
-Soups Without Milk Recipes
Baked Bean Soup Soak a half pint of white beans overnight. In the morning turn off the water, and place them in an earthen dish with two or two and one-half quarts of boiling water; cover and let t...
-Soups Without Milk Recipes. Continued
Swiss Lentil Soup Cook a pint of brown lentils in a small quantity of boiling water. Add to the lentils when about half done, one medium-sized onion cut in halves or quarters. When the lentils are ...
-Soups With Milk And Cream Recipes
Asparagus Soup Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain a...
-Soups With Milk And Cream Recipes. Part 2
Carrot Soup For a quart of soup, slice one large carrot and boil in a small quantity of water for two hours or longer; then rub through a colander, add a quart of rich milk, and salt to season. Reh...
-Soups With Milk And Cream Recipes. Part 3
Green Corn Soup Take six well-filled ears of tender green corn. Run a sharp knife down the rows and split each grain; then with the back of a knife press out the pulp, leaving the hulls on the cob....
-Soups With Milk And Cream Recipes. Part 4
Lima Bean Soup Simmer a pint of Lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water as needed. When done, rub the beans through...
-Soups With Milk And Cream Recipes. Part 5
Swiss Potato Soup Pare and cut up into small pieces, enough white turnips to fill a pint cup, and cook in a small quantity of water. When tender, add three pints of sliced potatoes, and let them bo...
-Eggs
How To Choose Eggs The quality of eggs varies considerably, according to the food upon which the fowls are fed. Certain foods communicate distinct flavors, and it is quite probable that eggs may be...
-Egg Recipes
Eggs In Shell The usual method of preparing eggs for serving in this way is to put them into boiling water, and boil or simmer until sufficiently cooked. Albumen, of which the white of the egg is c...
-Egg Recipes. Continued
Eggs In Cream Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. When the cream is hot, break in as many eggs as the bottom of t...
-Fruit Dessert Recipes
Apple Dessert Pare some large tart apples, remove the cores, put into the cavities a little quince jelly, lemon-flavored sugar, or grated pineapple and sugar, according to the flavor desired. Have ...
-Desserts Of Fruit With Grains, Bread, Etc
Barley Fig Pudding One pint of well-steamed pearled barley, two cups of finely chopped best figs, one-half cup of sugar, one-half cup of thin sweet cream, and one and one-half cups of fresh milk. M...
-Desserts Of Fruit With Grains, Bread, Etc. Part 2
Farina Fruit Mold Put a quart of well-sweetened red-raspberry juice into the inner cup of a double boiler. Heat to boiling, and stir in four heaping tablespoonfuls of farina first moistened with a ...
-Desserts Of Fruit With Grains, Bread, Etc. Part 3
Apple Tapioca Soak a cupful of pearled tapioca overnight. In the morning simmer in a quart of boiling water until transparent and thickened. Arrange in the bottom of a pudding-dish four or five goo...
-Desserts Of Fruit With Grains, Bread, Etc. Part 4
Boiled Custard Beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled. Turn the mixture into a double boiler, and cook until the custard ...
-Sauces For Desserts And Puddings
Almond Sauce Heat a pint of rich milk in the inner cup of a double boiler, placed directly upon the stove. When the milk is boiling, stir into it a heaping tablespoonful of flour which has been rub...
-Pastry
So much has been said and written about the dietetic evils of pastries that the very name has become almost synonymous with indigestion and dyspepsia. That they are prolific causes of this dire malady...
-Pastry Recipes
Paste For Pies Sift together equal parts of graham grits and white flour (graham flour or wheat-meal will do if the grits are not obtainable, but the grits will produce a more crisp and tender crus...
-Pastry Recipes. Part 2
Grape Tart Into one pint of canned or fresh grape juice, when boiling, stir two tablespoonfuls of corn-starch or maizena braided with a little water, and cook for five minutes. Sweeten to taste, an...
-Pastry Recipes. Part 3
Fruit Pies Apples, peaches, and all small fruits and berries may be made into palatable pies without rich crusts or an excess of sugar, or the addition of unwholesome spices and flavorings. Bake th...
-Pumpkin Pie
To prepare the pumpkin, cut it into halves, remove the seeds, divide into moderately small pieces, and bake in the oven until thoroughly done. Then scrape from the shell, rub through a colander, and p...
-Cake
General Suggestions Always sift the flour for cake before measuring out the amount required. Use the best granulated white sugar. If eggs are used in cake, it is better to have the yolks and whites...
-Cake Recipes
Delicate Cup Cake This cake contains no soda or baking-powder, and to make it light requires the incorporation of as much air as possible. In order to accomplish this, it should be put together in ...
-Cake Recipes. Continued
Sugar Crisps Make a soft dough of two and one-fourth cups of graham flour or wheat-meal, one-half cup of granulated white sugar, and one cup of rather thick sweet cream. Knead as little as possible...
-Toasts
The foundation of all these toasts is zwieback, or twice-baked bread, prepared from good whole-wheat or graham fermented bread cut in uniform slices not more than a half inch thick, each slice being d...
-Toasts Recipes
Apple Toast Fresh, fine-flavored apples stewed in a small quantity of water, rubbed through a colander, sweetened, then cooked in a granite-ware dish in a slow oven until quite dry, make a nice dre...
-Toasts Recipes. Continued
Cream Toast Use good graham or whole-wheat zwieback. Have a pint of thin sweet cream scalding hot; salt it a little if desired, and moisten the zwieback in it as previously directed, packing it imm...
-Granola Recipes
GRanola is a preparation of oats and wheat ready cooked. It is excellent eaten with milk or cream, either hot or cold. It may also be served with fruit juices, or it may be used in place of bread crum...
-Granose Recipes
Granose is a preparation of wheat, in which all the elements of the grain are preserved, and by combined processes of digestion, cooking, roasting, and steaming, are brought into a state which renders...
-Crystal Wheat Recipes
Crystal Wheat is a preparation of wheat in which the entire kernel is preserved, the grain having been subjected only to processes of thorough cleaning, without the removal of any portion of the bran ...
-Gluten Recipes
Gluten is a food supplying not only the nitrogenous, or blood-making, but the fat-making, elements as well, so that it may be relied upon as an exclusive source of nourishment, in case of necessity. I...
-Nut Butter And Nut Meal Recipes
Many persons suffer from biliousness, nervous and sick-headache, and various forms of indigestion, from the use of butter, milk, and cream, without being aware that these substances are harmful to the...
-Nuttose Recipes
This is a pure product of nuts. It is intended as a substitute for meat, which it completely replaces dietet-ically, having nearly twice the nutritive value, while it furnishes the same elements and i...
-Zwieback
Any one who has ever made a visit to Carlsbad will remember the delicious zwieback which occupies so conspicuous a place in the bill of fare. Persons suffering from acid dyspepsia, constipation, and o...
-Caramel-Cereal Recipes
It is now generally recognized by physicians that tea and coffee are unwholesome beverages. Each contains a harmful substance known as caffein or thein, of which seven and one-half grains will kill a ...
-Hints About Every-Day Work
The constant exercise of thought and much judicious planning is required in order to keep in mind and wisely carry out all the necessary details of an occupation so broad in its scope and so varied in...
-Economizing Time
All possess an equal amount of capital as regards time. There are only twenty-four hours of sixty minutes each in any one's day; yet there are those who accomplish far more than others in a day, becau...
-Daily Morning Program Of Kitchen Work
1. Make the fire; fill the tea-kettle and reservoirs. Polish the stove, when needed. 2. Dust the kitchen, which should have been left clean and in good order the night before. Wash the hands prepar...
-Economizing Money
Economize money by purchasing no unnecessary material, and by always buying that which will yield the best results, even though the first cost may be greater. It is more economical to buy prunes at tw...
-Economy Of Material
After the exercise of economy in the purchase of supplies, there is still to be met the problem of their economical- use and preservation. There are few cooks who make such perfect calculations respec...
-Uses Of Stale-Bread
If properly made from wholesome and nutritious material, and well preserved, there are few other foods that can be combined into more varied and palatable dishes than left-over bread. To insure the pe...
-How To Manage Leftovers
Left-Over Grains Left-over grains, if well kept, may be reheated in a double boiler without the addition of water, so as to be quite as palatable as when freshly cooked. Small quantities of them ma...
-Waste Of Fuel
It is a common mistake to suppose that the draft of a stove must be kept open to gain greater heat. Only just enough air should be supplied to promote combustion. Much fuel is wasted through loss of h...
-Order Of Clearing The Table
Put back the chairs, and brush all crumbs from the floor. Collect all untouched foods and store them away in clean dishes. Remove the napkins, sending the soiled ones to the wash, and putting away ...
-Washing The Dishes
Plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish-washing. A few drops of crude ammonia added to the water will soften it, and add to the luster of th...
-Dish-Cloth And Towels
No dishes or utensils can be well cared for without good, clean dish-cloths and towels, and plenty of them. An excellent dishcloth may be either knit or crocheted in some solid stitch from coarse cott...
-Cleaning Silver
If special cleaning is necessary, try the following: Place the silver in a pan of hot water, then with a soft cloth, soaped and sprinkled with powdered borax, scour the silver well; afterwards rinse w...
-Care Of Table Linen
Stains upon table linen made by acids and vinegar may be removed by simply washing in clear water; berry stains are easily taken out by pouring boiling water over them; peach stains are best removed b...
-Disposal Of Garbage
The best plan is to burn all leavings and table refuse as fast as collected, which may be done without smell or smoke by opening all the back drafts of the kitchen range, and placing them on the hot c...
-Every-Day Bills Of Fare
The menus given below are offered merely as suggestive of some of the ways the recipes given in these pages may be combined into simple and substantial meals: - Breakfasts No. 1 Fresh Fru...







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