Slices to represent natural values in.

Mixture before stuffing goose. [Illustration: ROAST TURKEY GARNISHED FOR SERVING.—_Page 254._ ] [Illustration: PLAIN OMELET.—_Page 105._ ] [Illustration: OYSTERS À LA BEMENT.—_Page 171._ ] [Illustration: OYSTER COCKTAIL II.—_Page 180._ ] [Illustration: BRESLIN POTTED CHICKEN IN CASSEROLE DISH.—_Page 252._ ] [Illustration: BROILED CHICKEN GARNISHED WITH WHIPPED CREAM, CANDIED ORANGE PEEL.—_Page 547._ ] [Illustration: NOISETTE SANDWICHES.—_Page 552._ ] CHAPTER IX SOUPS WITHOUT STOCK.

Waters and Alcoholic Beverages COURSE IN SICK-ROOM COOKERY Arranged for.