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.
New York, New York: 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
Contents
[Title page], pp. [1]-[2]
The purpose, pp. 3-4
[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.
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