From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Carrot Sauce

Take half a pint of good melted butter. Bring it to a boil, then stir into it two table-spoonfuls of mashed carrots, and a little salt and pepper. Time, ten minutes. Probable cost, 4d. Sufficient for two pounds of stewed cutlets.

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Carrot Sauce

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