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Index
Cover Title Page About the Author INTRODUCTION INTRODUCTION TO THE PENGUIN EDITION Note Summer Cooking
FRESH HERBS HORS D’ŒUVRE AND SALADS SOUPS EGGS FISH MEAT POULTRY AND GAME VEGETABLES SAUCES SWEETS JAMS, JELLIES AND OTHER PRESERVES BUFFET FOOD IMPROVISED COOKING FOR HOLIDAYS AND WEEK-ENDS PICNICS CONVERSION TABLES
Acknowledgements Follow Penguin Copyright Page Footnotes
Introduction HORS D’ŒUVRE AND SALADS SOUPS FISH POULTRY AND GAME JAMS, JELLIES AND OTHER PRESERVES BUFFET FOOD
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