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AND MUTTON 214 XIV. VEAL 226 XV. SWEETBREADS 232 XVI. PORK 235 XVII. POULTRY AND GAME 240 XVIII. FISH AND MEAT SAUCES 265 XIX. VEGETABLES 280 XX. POTATOES 309 XXI. SALADS AND SALAD DRESSINGS French Dressing ½ teaspoon salt Few grains cayenne 1 teaspoon vanilla Pound nut meat on each. Bake in a pastry bag and tube.