Bøger af Mary L Allen

Savories and Sweets: Suitable for Luncheons and Dinners is a cookbook written by Mary L. Allen in 1886. The book contains a collection of recipes for savory and sweet dishes that are appropriate for serving at luncheons and dinners. The recipes are organized into sections based on their main ingredient, including meats, fish, vegetables, and desserts. Each recipe includes a list of ingredients, detailed instructions for preparation, and serving suggestions. The book also includes tips on menu planning, table setting, and entertaining guests. Savories and Sweets provides a glimpse into the culinary tastes and trends of the late 19th century and is a valuable resource for anyone interested in historical cooking.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Luncheon Dishes: Comprising Menus In French And English For Four Complete Luncheons For Six Persons (1891) is a cookbook written by Mary L. Allen. The book provides readers with a collection of menus for four different luncheons, each designed to serve six people. The menus are written in both French and English, making the book accessible to readers who speak either language. The book includes a variety of luncheon dishes, ranging from soups and salads to main courses and desserts. Each menu is accompanied by a list of ingredients and instructions for preparing the dishes. The book is a valuable resource for anyone looking to host a luncheon, or for those who simply enjoy trying new recipes.As Well As Suggestions For Appropriate Arrangement And Decoration Of The Table For The Four Seasons Spring, Summer, Autumn, And Winter.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.