This page needs to be proofread.
An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Boston cooking-school cook book (1910).djvu/199}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Boiled Mackerel, garnished with Potato Balls, Cucumber Ribbons Slices of Lemon cut in fancy shapes, and Parsley.—Page 161.
An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Boston cooking-school cook book (1910).djvu/199}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
Hollenden Halibut.—Page 167.
