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Soups, broths, purées : with directions how to prepare them easily and economically
Luncheon dishes : comprising menus in French and English for four complete luncheons for six persons, as well as suggestions for appropriate arrangement and decoration of the table for the four seasons spring, summer, autumn and winter
Savouries and sweets suitable for luncheons and dinners
Soups, broths, purées : with directions how to prepare them easily and economically
Breakfast dishes for every morning of three months
Breakfast dishes : for every morning of three months