Ingredients
- 8 oysters
- 19 welsh rarebit
- 97 breakfast
Directions
1
OYSTERS AND FISH 8-13
2
MEATS 13—19
3
WELSH RAREBIT, ETC 19-24
4
SALADS 24—31
5
SAUCES 31-35
6
PUDDINGS 35—47
7
PIES 47-56
8
DESSERTS 56-63
9
CAKE 63—85
10
BREAD 85-97
11
BREAKFAST AND TEA 97-104
12
SMALL CAKES AND COOKIES 104-113
13
FRIED CAKES AND 1PR:ITTERS 113—119
14
CUSTARDS AND CREAMS 119-125
15
EGGS 125-130
16
PICKLES AND PRESERVES 130-138
17
CANDIES , 138-144
18
MISCELLANEOUS 144-150
19
PRINTED BY NORTUKOP, PRINTCR, CASTLETON.
20
*' Nou\soocl digestion wait on appetite and health on if>ot/2."— Shakespeare.
21
The basis of all good soups is the broth of meat, This may be made by boiling the cracked joints of meat, veal or mutton, and is best when it is cooked the day before it is' to be eaten.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive