The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Oyster Crabs and White-Bait

Mix equal quantities of oyster crabs and white-bait, both of which have been previously washed, drained and rolled in flour, and fry in deep fat. Sauce tartare is almost invariably served with all crab dishes. T

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