Edward Alfred Pollard.

365 luncheon dishes : a luncheon dish for every day in the year online

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these a row of sliced hard boiled eggs, then
a row of sliced cold boiled beets; pour a
French dressing over all.

9. Normandy Shrimps.
Shell i pt. of shrimps. Into a stewpan
put one oz. of butter and when melted add i
tablespoonful of ground rice, and ^ a pt. of
milk. Stir until smooth, then add the
shrimps. When boiling hot pour over toast
and serve.

10. Sardine Sandwiches.
Take half a box of sardines, remove the
bones and skin, mash to a paste, spread on
buttered bread. Squeeze a little lemon juice
on each. Put two together and serve with
dressed lettuce.

ii. Shredded Wheat Biscuit and

Wash, pare and cook in three cups of
water, 6 apples, until tender. Dip the tops
of 6 shredded wheat biscuits in i pt. of milk,
strain them and shape into 6 cups. When
the apples are tender remove to a colander to
drain, then put one in each of the shredded


wheat cups. Add to the water in which the
apples were cooked i cup of sugar and ^
box of pink gelatine which has previously
been soaked in % cup of cold water, and the
grated rind and juice of a lemon ; let cook
until reduced one third. Turn this mixture
over the apples until the cups are filled.
When cold turn out and serve with cream.

12. Guava and Cheese Sandwiches.

Butter twelve slices of bread ; spread six of
them with guava jelly and the other six with
cream cheese. Put a guava and a cream
cheese together. Press them and trim the

13. Veal Loaf.

Chop fine, 3^ Ibs. of veal and i Ib. of
fat pork. Mix well with 4 soda crackers
rolled fine, 3 well-beaten eggs, i tablespoon-
ful of salt, i oz. of pepper, i nutmeg and a
small piece of butter. Make it into a loaf,
and bake without water. Quick heat at
first. A little grated lemon peel is an im-

14. Fig Sandwiches.
Cook twelve figs in as little water as


possible. When tender drain dry. Chop
the figs fine, spread on slices of buttered
bread. Put two together. Press them and

15. Fried Green Tomatoes.

Slice green tomatoes in thin slices, roll in
flour. Heat and butter the griddle, fry the
slices on it and when cooked sprinkle with
powdered sugar. Serve with fish.

16. Okra and Corn Fricassee.

In a skillet melt and heat ^ of a cupful
of lard or bacon fat. When smoking turn
in i pt. of sliced okra and stir occasionally
until it begins to color. Add three cupfuls
of sliced raw corn and when it is lightly
browned pour off nearly all the fat. Dredge
in i tablespoonful of flour, stir until it is ab-
sorbed, then add y$ of a cupful of milk and
stir occasionally for 15 minutes, seasoning
to taste. From " Table Talk," Phila.

17. Boiled Cucumber Salad.
For those who cannot eat raw cucumbers
a very nice salad is made by peeling and
then boiling until tender, the cucumbers.


When icy cold slice thin, lay the slices on
lettuce leaves and pour a mayonnaise dress-
ing over. Garnish with a few round, red

18. Frozen Pudding.

A quart of milk, i tablespoonful gelatine
dissolved in a little of the milk, 4 eggs, a
pinch of salt, a cup of sugar, a wine-glass of
wine, a Ib. of English walnuts and a Ib. of
figs ; make a custard of the milk and eggs
and the gelatine, strain into a bowl and
freeze. Vanilla may be used instead of

19. Lobster Salad.

Pick the meat from a boiled lobster, break
up into small pieces, mix with a French
dressing, pile neatly on lettuce leaves, and
cover over with mayonnaise dressing.

20. Strawberry Puffs.

Mix well i pt. of flour, 2 level teaspoon-

fuls of baking powder and a little salt.

Make into a soft dough with milk, about i

cupful. Put a spoonful of the dough into

well-greased cups, then a spoonful of straw-



berries, then another of dough. Steam for
20 minutes. Turn out onto a platter and
serve with strawberry sauce.

SAUCE. Cream 2 tablespoonfuls of butter,
add gradually i cupful of powdered sugar
and a little lemon juice. Beat in as many
crushed berries as the mixture will hold and
serve cold or melt over hot water and serve
hot. From "Good Housekeeping."

21. Mushroom Toasts.
Fry rounds of bread crisp, and cover with
the following : Mince 1 2 large mushrooms
fine, add pepper and salt, ^ a gill of cream
and stew until tender. When cooked heap
the mushrooms high on the rounds of toast ;
sprinkle Parmesan cheese over each, brown
and serve very hot.

22. Dutch Sauce and Cold Meat.

Beat up the white of an egg, with salt and
pepper, a spoonful of chopped parsley, a
small onion and a teaspoonful of olive oil.
Beat well and add a spoonful of tarragon
vinegar. Serve with cold meat.

23. Cream of Chicken Sandwiches.
Take ^ a cupful of finely-chopped


chicken and pound it fine. Dissolve a tea-
spoonful of gelatine in 2 tablespoonfuls of
cold water. Whip ^ a pt. of cream to a
stiff froth. Add the liquid gelatine to the
chicken ; season with salt and a teaspoonful
of grated horse radish (if liked). Stir until it
begins to thicken, add the whipped cream a
little at a time, and stand away until very
cold. Cut bread into fancy slices and spread
with the mixture.

24. Cauliflower with Cheese.
Boil a cauliflower whole, pour a white
sauce over it. Cover this with grated
cheese, and place in the oven and brown.

25. Cucumber and Lobster Salad.

Cut a slice off the cucumbers lengthwise,
scoop them out, fill with boiled lobster meat.
Arrange the lobster claws across the top.
Ornament with mayonnaise dressing.

26. Horseshoe Cakes.

Beat together very light ^ of a Ib. of

sugar and the same of butter, add 4 eggs

and mix in i^ Ibs. of flour. Mix % of a

Ib. of sugar and flour together, and lay in on



the bread board. Take a small spoonful of
the mixture and roll it with a broad-blade
knife in the flour and sugar. When rolled to
the right length lay on tin sheet in the form
of a horseshoe and bake.

27. Lettuce Sandwiches.
Wash and dry the young and tender leaves
of a head of lettuce. Butter slices of graham
bread, spread with a thick layer of mayon-
naise dressing, lay lettuce leaves between two

28. Sally Lunn.

Heat i pt. of milk blood warm, add 3
tablespoon fuls of butter, melted, 2 well-
beaten eggs, and y^ a yeast cake dissolved in
3 tablespoonfuls of cold water. Pour grad-
ually on the flour and beat into a smooth
batter ; then add i teaspoonful of salt and 2
tablespoonfuls of sugar. Butter baking pans
and pour half full. Let it rise for 2 hours in
a warm place. Bake y 2 an hour.

29. Lobster Fritanella.

Take half a loaf of stale bread, crumb, and



soak in cold water. When soaked, squeeze
dry in a cloth. Chop a very little onion
fine, add two tablespoonfuls of butter ; stir
together over the fire until a good brown ;
add the bread ; stir well ; put into this the
chopped meat of a large lobster; salt, cay-
enne and nutmeg. When very hot, add the
yolks of two eggs ; stir hard, and then turn
out to cool. When quite cold, form into
rolls with a little flour ; egg and bread-crumb
them and fry.

30. Frenchman's Pie.

Boil ij^ Ibs. of calfs liver ; when cold put
it through the chopping machine twice, put
it in a mortar with cayenne pepper, salt,
nutmeg, mace and black pepper to taste.
Line a china mould with very thin slices of
fat bacon, then put a layer of cooked veal or
chicken, cut in very thin slices, next a layer
of the pounded liver, and so on until the
mould is full. Pour in a pint of good gravy
or stock in which i^ ozs. of gelatine has
been melted. Bake in a moderate oven for
two hours. When quite cold, turn out on a



31. Scalloped Corn.

Cut corn from the cob, spread a layer in a
baking dish, season, put on a layer of sliced
tomatoes, season, and so on with alternate
layers until the dish is nearly full ; then fill
the dish with rich milk in which dissolve a
little soda and bake an hour.


x. Mock Crabs.

Cook a teaspoonful of finely chopped onion
in 2^2 tablespoon fuls of butter in the blazer
of a chafing dish 5 minutes. Add 4 table-
spoonfuls of flour, and when blended with
the butter, stir in J^ of a cup of milk.
When the mixture boils, add i cup of koru-
let, i% teaspoonfuls of Worcestershire sauce,
y$ of a teaspoonful of mustard, ^ of a tea-
spoonful of paprika, and a few grains of cay-
enne. When again boiling, set over hot
water and stir in i beaten egg. Serve on
thin crackers. Janet M. Hill, in "Boston
Cooking School Magazine."

2 Rice Waffles.

Warm i^ cups of boiled rice in a pt. of
milk; stir in a pint of cold milk, add an
egg, a little salt, and flour enough to make a
thin batter. Bake in waffle irons well but-




3. Chicola.

Cut or grate 3 ears of corn, add a large
piece of butter, and the yolk of one egg, well
beaten. Cut the outside of a green pepper
into small pieces. Stir all well together,
bake y 2 an hour, or until brown.

4. Buttered Shrimps.

Shell some shrimps and put them in a
saucepan with a little butter, a seasoning of
salt and pepper and stir over the fire until
hot. Fry some thin pieces of bread in butter
or lard. Drain, place them on a hot platter,
pile the buttered shrimps on top and serve.

5. Lobster Sandwiches.

Pick fine the meat of a boiled lobster, mix
well with mayonnaise dressing. Butter slices
of white bread. Lay a small lettuce leaf on
each and the lobster on that ; put a slice of
plain bread and butter on top ; press together ;
trim off the crust.

6. Potato Border with Meat Filling.

Pare, boil and mash 6 potatoes, add i
tablespoonful of butter, salt and pepper and



2 well-beaten eggs. Butter a border mould
and pack the potato in it. Let this stand
for fifteen minutes, then turn out on a dish
and brush over with a well- beaten egg.
Brown in the oven and fill with any kind of
meat cut into blocks and seasoned well ; cook
in either a white or brown sauce.

7. Cold Slaw.

Cut the centre of a cabbage very fine. Put
2 tablespoonfuls of vinegar on to boil, beat 2
eggs light, add to them y 2 a cup of sour cream
or milk, a tablespoonful of butter. Pour the
boiling vinegar on to these. Stir over the
fire until boiling hot, add salt and pepper
and pour over the cabbage. Serve cold.

8. Cucumber Salad.
Peal and slice 3 cucumbers ; leave them in
ice water until wanted, then cover with
French dressing.

9. Corn Pudding.

One pint of uncooked green corn either
grated or cut from the cob, 2 tablespoonfuls
of flour, pint of milk, three eggs, three table-
spoonfuls of melted butter, i teaspoonful of


salt and ^ of a teaspoonful of pepper.
Bake in a moderate oven until firm in the

io. Savory Trifles.
Mince fine 2 ozs. of cold game or chicken
with 12 pickled mushrooms and a gill of
cream ; season with salt and pepper. Serve
on slices of fried bread.

ii. Corn Chowder.

Pare and slice 4 potatoes and 2 onions.
Cut YZ a pound of bacon into small pieces.
Fry the bacon and onion until a light brown.
Into a saucepan put the potatoes, i qt. of
grated corn, the bacon and seasoning. Put
these in, in layers, potatoes, bacon, corn, and
continue in that way until all is used. Now
add Y* a pint of boilirtg water and let sim-
mer for Y* an hour. Add i pint of hot
milk. Thicken with i tablespoonful of but-
ter and 2 of flour rubbed smooth. Add 6
broken water crackers. The last thing add
the beaten yolk of an egg and serve at once.

12. Cauliflower Salad.
Save part of a boiled cauliflower and cover


with mayonnaise, arrange on lettuce leaves
and serve.

13. Corn Omelet.
Grate 12 ears of green corn, add i cup
sweet milk, a tablespoonful of sugar, salt and
pepper to taste, and the yolks of 4 well-beaten
eggs. Beat the whites and stir in the last
thing, put bits of butter on top and bake a
rich brown.

14. Pea-pod Soup.

Wash the peas before shelling, and save
the pods. Cover the pods with as little water
as will cover them, let boil until tender, strain
all and press through a colander. Add to
this (water and pods) a pint of milk and a
thickening of 2 tablespoonfuls of flour and 2
of butter, a teaspoonful of sugar, salt and
pepper to taste. Stir and cook until thick-
ened. Serve with croutons.

15. Salade a la Russe.

A boiled carrot, a boiled turnip, two boiled

potatoes, a head of celery, a boiled beet, four

olives, four anchovies, yolks of two eggs, a

tablespoonful of vinegar, a teaspoonful of



tarragon vinegar, one teaspoon ful of salt, y 2
of pepper. Put the eggs into a bowl, and
drip salad oil slowly over them and beat to a
cream ; add the vinegars, pepper and salt.
Cut the vegetables into small dice and pour
the dressing over.

16. Shrewsbury Cakes.

Sift a Ib. of sugar, some cinnamon and a nut-
meg into 3 Ibs. of flour ; add a little rose wa-
ter, and 3 eggs beaten light and mix well with
the flour ; then pour into it as much melted
butter as will make it a good thickness to roll
out. Mould it well, roll thin and cut it into
shapes. Bake on tin sheets.

17. Potato Salad.

Slice cold boiled potatoes. Rub a bowl
with garlic ; put in the potatoes ; add half a
pint of finely chopped small onions, a table-
spoonful of finely chopped parsley, a teaspoon -
ful each of salt and pepper. Mix a teacup-
ful of chicken broth, four tablespoonfuls each
of oil and vinegar, and toss up lightly with
the potatoes, so as to break them as little as
possible. Serve on lettuce leaves and garnish


with slices of beets cut in shapes or hard
boiled eggs sliced.

18. Fricadelles.

Chop fine some cold cooked beef and a
slice of onion ; season with salt and pepper, a
little lemon juice and parsley, add % as much
boiled rice or bread crumbs as there is meat ;
add i beaten egg and sufficient water to
make a paste. Form into balls and fry in
deep fat.

19. Eggs Stuffed with Sardines.
Skin and bone a small box of sardines,
chop fine 6 hard boiled yolks of eggs, a little
chopped parsley, salt, pepper and a table-
spoonful of butter, rub all to a paste and fill
in the cavities of the white of eggs. Garnish
with watercress. Serve cold.

20. Ham Sandwich.

Toast saltine biscuit, butter and spread
with potted ham. Put two together, serve

21. Laplander Cakes.

One pt. of milk, i pt. of flour, 2 eggs well
beaten, a tablespoonful of butter, a pinch of


salt, a tablespoon ful of sugar. Have the
pans very hot before filling.

22. Ham Canapes.
Cut six slices of bread and toast to a
golden brown. Put them on a platter.
Cover each piece with a slice of lean cooked
ham, spread a little mustard over it, then
chopped parsley and fine bread crumbs, and
a little Parmesan cheese. Place in a hot
oven for ten minutes and serve.

23. Veal Rissoles.

Mince a few slices of cold veal fine and
the same quantity of ham or bacon ; add one
tablespoonful of minced parsley and one of
herbs, a very little nutmeg, cayenne and salt.
Mix into a paste with a well-beaten egg.
Form into balls, egg and bread crumb them
and fry in hot fat.

24. Savory Toast.
Take the yolk of an egg and beat it well,
pour into it stirring all the time a dessert
spoonful of Worcestershire sauce, a teaspoon-
ful of anchovy sauce, a piece of butter the
size of a walnut, a large tablespoonful of


finely minced meat (fowl is better) a dash of
red pepper, salt and black pepper to taste and
a dash of nutmeg. Mix all well together
until it becomes a paste. Spread it on slices
of toast, place it in the oven a few minutes
and serve hot.

25 Scalloped Tongue.
Take the ends and poorer parts of a boiled
tongue, chop quite fine, add a little parsley,
a little seasoning of salt and cayenne. But-
ter a baking dish. Put in a layer of bread
crumbs, a layer of the tongue ; fill the dish in
this way. When nearly full pour over the
whole J^ a cup of stock. Then finish with a
layer of bread crumbs and bits of butter.
Brown in the oven.

^ 26. Egg Sandwiches.
Butter slices of graham bread. Put 4
hard boiled eggs through a sieve, add salt
and a tablespoonful of cream or milk, rub to
a paste, spread on the bread, put two slices
together, trim neatly and serve with lettuce

-^ 27. Corn-meal Puffs.
Scald 4 tablespoonfuls of corn -meal in a


little water. While hot, stir in two table-
spoonfuls of butter. When cool, add 2 eggs,
well beaten, 2 cups of milk, 8 tablespoonfuls
of wheat flour and a little salt. Bake in cups
in a quick oven.

28. Potted Chicken.
Take the good meat from a cold roast or
boiled chicken and to every Ib. allow % of a
Ib. of butter, i teaspoonful of pounded mace,
and YZ a small grated nutmeg; salt and
pepper to taste. Cut the meat in small
pieces, pound it well with the butter, sprinkle
in the spices gradually and keep pounding
until reduced to a paste. Put it into small
jars and cover with clarified butter and seal

29. Chocolate Cream.

Beat well the yolks of four eggs, put them
into a dish with 3 ozs. of grated chocolate,
% of a Ib. of sugar, and i pt. of milk ; stir
these well and pour them into a pitcher set
in a saucepan of boiling water ; stir one way
carefully but do not let boil or it will curdle.
Strain the cream through a sieve into a dish
and add i^ ozs. of gelatine and y 2 a pt. of


well whipped cream. Pour into a mould and
set on ice until ready to use.

30. Spanish Buns.
i^ Ibs. of flour, i Ib. of sugar, y 2 a Ib.
of butter, 4 eggs, a teacup of cream or milk,
warmed sufficiently to melt the butter, a
tablespoonful of rose water, 2 of wine, a
grated nutmeg. Make into buns and bake.

31. Chicken Salad.
Cut very fine the good parts of a cold
boiled chicken ; chop up celery in the pro-
portion of 2 /$ to y$ of chicken and mix well.
Let it stand for an hour or two with a French
dressing poured over it. When it is well
soaked up, cover with a mayonnaise dressing
and garnish with celery tops. Serve on let-
tuce leaves.


i. Banana Croquettes.
Cut 3 bananas into 2 inch lengths, roll
lightly in fine bread crumbs and put on ice
to harden. Fry carefully in a frying basket
in deep hot fat. Serve with hot or cold

2. Celery au Gratin.
Cook until tender a large bunch of celery
cut into one inch lengths. Drain, return to
the saucepan and cover with a cupful of
white sauce. Season with salt and pepper
and chopped parsley. When cold butter a
baking dish and cover the bottom with
crumbs. When the celery is cold add to it
2 well beaten eggs. Cover with crumbs and
bits of butter. Bake y 2 an hour.

3 Boiled Partridge with Celery Sauce.
Dress the partridge as for roasting, make a


stuffing with i^ cup of bread crumbs, ^ cup
of chopped celery seasoned with a little
butter and celery salt. Cover with boiling
water, cook until tender. Make a sauce
with i tablespoonful of butter in which fry 2
tablespoonfuls of bread crumbs, J^ cup of
chopped celery, i cup milk, salt and pepper.
Let this boil up once.

4. Rice and Apples.

Parboil i cup of rice for 10 minuses in
boiling water, then drain and rinse with cold
water. Return to a saucepan and cover with
fresh water, add ^ teaspoonful salt, i table-
spoonful of sugar. Pare, peel and chop fine
6 apples, add them to the rice and cook until
done. Serve as a border for hot or cold
slices of pork.

5, Moulded Chopped Meat.

Take any kind of cold meat, chop it very

fine. Dissolve ^ a box of gelatine in y^ a

cup of cold water. Slice two hard boiled

e ggs, wet a mould and lay the slices of egg

in the bottom and on the sides, then put in

the chopped meat. Dissolve one Anker's

Bouillon Capsule in i cup of boiling water.



When dissolved add this to the gelatine, stir
well and pour over the meat.

6. Curry Sandwiches.
Make a paste with four hard boiled eggs,
a tablespoon ful of stock and a teaspoonful of
curry powder. Spread on slices of buttered
bread. Put two together and serve.

7. Pickled Salmon.
After the fish has been boiled and drained
add the following sauce : Take equal quan-
tities of water in which the fish was boiled
and vinegar. Add a few pepper corns, a
little mace, a very little allspice ; boil for a
few minutes and pour over the fish.

8. Boston Cookies.
Cream one cup of butter, add gradually
ij of sugar and 3 eggs well beaten. Add
i teaspoonful of soda dissolved in i}4 table-
spoonfuls of hot water. Sift together 3^
cups of flour, half a teaspoonful of salt and
i teaspoonful of cinnamon. Add ^ of this
to the thin mixture, then i cup of chopped
English walnut meat, ^ a cup of currants
and ^ a cup of chopped and seeded raisins.


Put in the rest of the flour and beat well.
Drop by spoonfuls i inch apart on a buttered
sheet and bake in a moderate oven. From
"Good Housekeeping."

9. Maple Sugar Sandwiches.

Cut and butter slices of white bread,
scrape maple sugar and spread thickly on
the bread. Cut with a maple leaf cutter and
serve with hot coffee.

io. Stuffed Egg Plant.
Cut off the top and scoop out the inside ;
lay the shell in salt and water for ]/ 2 an hour.
Boil the inside part in about y z a cup of
water and put through the colander. Then
mix it with ^ a teacup of bread crumbs, i
large tablespoonful of butter, salt and pepper
to taste. Wipe dry the inside of the shell
and put the mixture in. Bake 20 minutes
and sprinkle top with bread crumbs and

n. Corn Fritters.
Grate the corn ; allow an egg and a table-
spoonful of cream for every cupful. Beat
the eggs well; add the corn by degrees,


beating very hard, salt to taste; put in a
tablespoon ful of melted butter to every pint
of corn; stir in the milk, thicken with just
enough flour to hold together, say i table-
spoonful for every two eggs, cook on the
griddle. Serve with lamb or pork chops.

12. Jellied Veal.

Cut up a knuckle of veal and cover it with
2 quarts of cold water, bring it slowly to
boiling point and simmer slowly for 2 hours.
Add 2 sliced onions, a bay leaf, a few pepper
corns, 12 whole cloves and J^'a teaspoon ful
of ground allspice. Let it simmer for an hour
longer. Take out the meat, remove all the
bones and pick the meat into small pieces.
Put it into a mould, reduce the liquor to i
qt., add salt and pepper. Turn over the
meat and stand away for 1 2 hours or more to

\ 13. Coburg Puddings.

Mix 6 ozs. of flour and i pt. of milk to a
smooth batter, add 6 ozs. of sugar, 6 ozs. of
butter, 6 ozs. of currants and brandy to taste.
When all are well mixed turn into small
cups, previously well buttered, and bake ^


of an hour. Only fill the cups half full, as
it rises very light. Turn out on a dish and
serve with wine sauce.

14. Maple Sugar Tea Biscuit.

Sift together i qt. of sifted flour, i tea-
spoonful of salt and 3 level teaspoonfuls of
baking powder. Work into these ingredients
2 tablespoonfuls of butter and then mix to a
dough with milk or milk and water. Cut
the dough until light and spongy, then pat
out into a rectangular sheet with the rolling-
pin; spread with maple sugar and roll up
like a jelly roll. Cut from the end in
rounds. Bake in a buttered pan and serve
hot with butter.

15. Tomato Salad.
Scoop out the centres of 6 tomatoes, fill
with chopped watercress and the inside of
the tomato and pour a French dressing on.
Serve on lettuce leaves.

1 6. Tongue Squares.
Fry squares of bread, sprinkle grated Par-
mesan cheese on them, season highly with
pepper and salt. Pile grated tongue in a


pyramid on each square. Serve either hot
or cold.

17. Cheese Straws.
Grate 2 ozs. of cheese, and mix well with
2 ozs. of butter, 2 ozs. of flour, 2 ozs. of
bread crumbs, season with cayenne and salt
to taste. Roll out very thin and cut into
strips % of an inch wide and 6 long. Lay
on a buttered tin and bake brown.

18. Cinnamon Wafers.
One cup of butter, 2 cups of sugar, 4 of
flour, 3 eggs, a cup of sweet milk or, better,
sour milk with a teaspoonful of soda dissolved
in it. Spread with a spoon thin on tin sheets
either in small cakes or one large one, which
can be cut after baking. When half baked,
draw to the front of the oven and sift granu-
lated sugar mixed with cinnamon over them.

19. A Pretty Salad.
Boil six young beets, and when cooked,
scoop out the centres and fill with asparagus
tips which have been soaked in French dress-
ing. Make a mayonnaise dressing, spread
it evenly on a round dish, sink the beets into
it, and garnish with young lettuce leaves.


20. Gatineau Trout (BAKED).

Make a stuffing of fine bread crumbs, pars-

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Online LibraryEdward Alfred Pollard365 luncheon dishes : a luncheon dish for every day in the year → online text (page 4 of 6)