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The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of PastryM., W.en2003-12-01
American Cookery The Art of Dressing Viands, Fish, Poultry, and VegetablesSimmons, Ameliaen2004-07-04
The Academy Keeper Or Variety of useful Directions Concerning the Management of an Academy, The Terms, Diet, Lodging, Recreation, Discipline, and Instruction of Young Gentlemen. With the Proper Methods of addressing Parents and Guardians of all Ranks andAnonymousen2010-02-01




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