Category: Cooking & Drinking

Allied Cookery: British, French, Italian, Belgian, Russian

Harrison, Grace Clergue, 1869-1944 [Compiler]; Dandurand, Raoul, 1861-1942 [Author of introduction, etc.]; Leacock, Stephen, 1869-1944 [Author of introduction, etc.]; Wilcox, Ella Wheeler, 1850-1919 [Author of introduction, etc.]; Clergue, Gertrude, 1871-1951 [Compiler]· 5 chapters· 20,502 words

of this little book is to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the French.

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3. Part 3

Soak overnight; in the morning scrub it and trim away any rusty part; wipe dry; cover the ham with a stiff paste of bread dough an inch thick and lay upside down in a dripping p...

2. Part 2

Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onion...

4. Part 4

One bundle or 100 heads of asparagus, 1 pint of milk (or equal quantities of milk and water), 1 head of lettuce finely shredded and cut into short lengths, 1 medium-sized onion...

5. Part 5

Grate 1/4 pound of chocolate. In a separate basin soften 1/2 pound of butter at the entrance of the oven; work it well with a spoon for 5 minutes; add little by little to it 1 w...

1. Part 1

of this little book is to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the F...