The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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White Beans and Cream

Put a few mashed boiled onions in a saucepan with a little butter, grated nutmeg, salt and pepper; add the beans, stirring gently over the fire until they are hot but without boiling; they are then ready for serving.

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