The International Cook Book

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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Puree of Tomatoes, Aux Pates

Plunge three ounces Italian paste in a pint of boiling water with three saltspoons salt, boil ten minutes and drain on a sieve. Prepare a tomato puree but substitute Italian paste for the vermicelli, boil five minutes, pour soup into a tureen and serve.

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