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/286}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Breslin Potted Chicken in Casserole Dish.—Page 252.
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/286}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
Broiled Chicken garnished with French Fried Potatoes, Slices Broiled Tomatoes, Parsley, and Lettuce.—Page 245.
