Beef
Boiled Potatoes Dumplings Asparagus Cauliflower Spinach Stuffed Peppers Stuffed Eggplant Cabbage (any style) Boiled Turnips Boiled Parsnips Squash (baked or boiled) Horseradish Sauce Pan Gravy Parsley Garnish Deviled Eggs
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Boiled Potatoes Dumplings Asparagus Cauliflower Spinach Stuffed Peppers Stuffed Eggplant Cabbage (any style) Boiled Turnips Boiled Parsnips Squash (baked or boiled) Horseradish Sauce Pan Gravy Parsley Garnish Deviled Eggs