. The Boston Cooking School magazine of culinary science and domestic economics. with Oysters in Brown Sauce Roast Goose, Apple Sauce Mashed Potatoes, Boiled Onions, Hollandaise Sauce Roast Loin of Venison, Cherry Sauce Endive Salad Christmas Plum Pudding, Hard and Liquid Sauces Lady Apples. Cumquats. Tangerine Oranges Christmas Candy Coffee II Tangerine Orange Cocktail Consomme with Flageolet, Cubes of Carrot and Macaroni Rings Pin-Money Mangoes. Celery. Salted Nuts Crab Meat Mousse, Hollandaise Sauce Chicken Croquettes. Canned Asparagus Tips Crown of Pork, Filled with Buttered Brussels Sprou
. The Boston Cooking School magazine of culinary science and domestic economics. with Oysters in Brown Sauce Roast Goose, Apple Sauce Mashed Potatoes, Boiled Onions, Hollandaise Sauce Roast Loin of Venison, Cherry Sauce Endive Salad Christmas Plum Pudding, Hard and Liquid Sauces Lady Apples. Cumquats. Tangerine Oranges Christmas Candy Coffee II Tangerine Orange Cocktail Consomme with Flageolet, Cubes of Carrot and Macaroni Rings Pin-Money Mangoes. Celery. Salted Nuts Crab Meat Mousse, Hollandaise Sauce Chicken Croquettes. Canned Asparagus Tips Crown of Pork, Filled with Buttered Brussels Sprouts Hot Apple Sauce Mashed Potatoes. Creamed Celery au Gratin Red Pepper-and-Cabbage Salad Frozen Pudding, Whipped Cream Sauce Chocolate Mints. Nuts Coffee III Creamlette Corn Soup Olives. Salted Nuts Roast Duck Mashed Potatoes. Baked Squash Endive and Sliced Oranges, French Dressing Mince Pie Vanilla Ice Cream. Marrons Coffee High Tea or Supper, Christmas Eve Oyster Soup. Olives Chicken Salad Baking Powder Biscuit Orange Marmalade Bavariose Springerle. Biscuit dEpernay Coffee.
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License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
