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Cover
Front matter
Title page
Copyright page
Body matter
Preface
Introduction
Soups
Beef
Veal
Lamb
Mutton
Pork
Fish
Poultry
Sauces
Vegetables
Puddings
Cakes
Ice Creams
Cold Creams
Little Dishes for a Second Course
Preserves
Pickling
Cordials
To Prepare Cosmetics
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