Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeMeats › Beef (White or Sweet Potatoes any)

Beef (White or Sweet Potatoes any)

White or Sweet Potatoes (any style except fried) Yorkshire Pudding *Other Vegetables. (choice) Sauces for Meats. (choice) Tomatoes Stringless or Lima Beans Carrots Corn Brown Sauce Pan Gravy Platter Gravy Dainty Accompaniments. (choice) Parsley Garnish Currant Jelly

← Combinations for Menu-MakingBeef →