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 › Poultry

Poultry

Potatoes, mashed or in croquettes Stewed Onions Corn Brown Pan Gravy Parsley Garnish Cranberry Jelly Grape Jelly Brussels Sprouts Egg, Celery or Parsley Sauce Sauce Supreme Cranberry Sauce Apple Jelly Rice POULTRY- Mashed White or stewed or Sweet Potatoes fricasseed Boiled Rice

← PorkFish →