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The Human Ecology Collection

Allied cookery : British, French, Italian, Belgian, Russian / arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France; introduction by Hon. Raoul Dandurand ; prefaced by Stephen Leacock and Ella Wheeler Wilcox.

Source:

Harrison, Grace Clergue
Allied cookery : British, French, Italian, Belgian, Russian / arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France; introduction by Hon. Raoul Dandurand ; prefaced by Stephen Leacock and Ella Wheeler Wilcox.
G. P. Putnam's sons, 1916
108 p. ; 21 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/HumanEcol.AlliedCook

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Contents

[Cover] Allied cookery: British, Belgian, French, Italian, Russian

[Title page] Allied cookery: British, Belgian, French, Italian, Russian, pp. [1]-[2]

The purpose, pp. 3-4

Contents

Introduction, pp. 5-7

Allied Food, pp. 8-11

Foreword, pp. 12-13

Note from Charlotte de pommes, p. 14

Soups, pp. 15-23

Fish, pp. 24-32

Meat and entrees, pp. 33-51

Curries, pp. 52-55

Pastes cheese etc., pp. 56-73

Sauces, pp. 74-78

Salads, pp. 79-80

Vegetables, pp. 81-83

Puddings, cakes, etc., pp. 84-108 ff.

[Cover]


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