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 › Mutton

Mutton

Rice Croquettes Potato Balls Parsnips Caper, Mint, or Turnips Macaroni in white Scalloped Tomatoes Parsley Sauce Jelly Sauce sauce Stringless Beans Creamed Peas Pickled Peaches or Pears, Currant Jelly Cranberry Sauce Brussels Sprouts Asparagus

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