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Practical cooking and dinner giving.pdf/18
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12
Practical Cooking, and Dinner Giving.
Page
Fritters
229
Pastry
232
Canning
244
Preserves
248
Pickles and Catchups
257
Cheese
262
Sweet Sauces for Puddings
266
Puddings and Custards
269
Bavarian Creams
282
Desserts of Rice
286
Wine Jellies
290
Cake
294
Candies
305
Ices
306
Cookery for the Sick
315
Some Dishes for “Baby”
334
How to Serve Fruits
336
Beverages
339
Suitable Combination of Dishes
342
Serving of Wines
345
To Prepare Company Dinners
349
English and French Glossary
359
General Index
365