Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Hard Sauce

Place in a cold bowl one ounce good butter, tow ounces fine sugar, half saltspoon ground mace, and five drops vanilla essence. Set the bowl on broken ice and sharply beat up with a wooden spoon for five minutes; then keep in a cool place till required.

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Hard Sauce

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