Woman's Institute Library of Cookery - Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences
page 317 of 341 (92%)
page 317 of 341 (92%)
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Home preservation of,
in cream, Baked, in the home, Judging the quality of, in the market, Judging the quality of, Left-over, Marketing of, Minerals in, Nutritive value of, on toast, Poached, on toast, Scrambled, Poached, Points to observe in cooking, Powdered, Eggs, Preservation of, Protein in, Quality of, Scalloped, Scrambled, Selection of, Separating of, Serving of, Soft-cooked, or jellied, Strictly fresh, Stuffed, with ham, Scrambled, with ham, Shirred, with limewater, Preservation of, with tomato, Scrambled, with water glass, Preservation of, Emmenthal cheese, |
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