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Combinations for Menu-Making
Appropriate Vegetables, Sauces, and Other Accompaniments to Serve with Meats Starchy Vegetables. (choice)
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Meats › Combinations for Menu-Making
Appropriate Vegetables, Sauces, and Other Accompaniments to Serve with Meats Starchy Vegetables. (choice)