A Course of Lectures on the Principles of Domestic Economy and Cookery

A Course of Lectures on the Principles of Domestic Economy and Cookery
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124
By:"Juliet Corson"
"Cooking"
Published on 2008-01-01 by Applewood Books

Of course you would always make the \u003cb\u003esauce\u003c/b\u003e while you were boiling the fish, \u003cbr\u003e\ntaking care to have both done at the ... I speak of white pepper particularly \u003cbr\u003e\nbecause in making a white \u003cb\u003esauce\u003c/b\u003e, if you use the ordinary \u003cb\u003eblack pepper\u003c/b\u003e, the \u003cb\u003esauce\u003c/b\u003e \u003cbr\u003e\nwill be ...

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The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the \

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