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Cover
Front matter
Title page
Copyright page
Body matter
Preface
Glossary
Observations For the Use Of The Cook
Soups
Sauces
Fish
Dressing Meat And Poultry
Vegetables And Sundries
Pastry
Sweet Dishes
Preserving And Bottling
Pickling
Receipts For Invalids
Appendix
The Toilette: Chapter I
Chapter II
Chapter III
Chapter IV
Chapter V
Chapter VI
Chapter VII
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