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Chapter I.—UNFERMENTED BREAD.
Chapter II.—SOUPS.
Chapter III.—SAVOURY DISHES.
Chapter IV.—CASSEROLE COOKERY.
Chapter V.—CURRIES.
Chapter VI.—VEGETABLES.
Chapter VII.—GRAVIES AND SAUCES.
Chapter VIII.—EGG COOKERY.
Chapter IX.—PASTRY, PUDDINGS.
Chapter X.—CAKES AND BISCUITS.
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