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COVER IMAGE
TITLE PAGE
PREFACE
INTRODUCTION
CHAPTER 1: FOODS
CHAPTER 2: THE DIGESTION OF FOODS
CHAPTER 3: COOKERY
CHAPTER 4: HOUSEHOLD WORKSHOP
CHAPTER 5: CEREALS AND THEIR PREPARATION FOR THE TABLE
CHAPTER 6: BREADSTUFFS AND BREADMAKING
CHAPTER 7: FRUITS
CHAPTER 8: LEGUMES
CHAPTER 9: VEGETABLES
CHAPTER 10: SOUPS
CHAPTER 11: BREAKFAST DISHES
CHAPTER 12: DESSERTS
CHAPTER 13: GRAVIES AND SAUCES
CHAPTER 14: BEVERAGES
CHAPTER 15: MILK CREAM BUTTER
CHAPTER 16: EGGS
CHAPTER 17: MEATS
CHAPTER 18: FOOD FOR THE SICK
CHAPTER 19: FOOD FOR THE AGED AND THE VERY YOUNG
CHAPTER 20: FRAGMENTS & LEFT-OVER FOODS
CHAPTER 21: THE ART OF DINING
CHAPTER 22: AFTER MEAL TIME
CHAPTER 23: A YEAR'S BREAKFASTS & DINNERS
CHAPTER 24: A BATCH OF DINNERS
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