Dwarf French Kidney Beans- Scarlet Runners— Purple Sprouting Broccoli- Selected Brussels Sprouts-Dwarf Bore- cole-Early Market Cabbage— James’s Scarlet Carrot— White Spanish Onion- Hollow Crowned Parsnip-Early Snow- ball Turnip— Round Spinach-Long Green Vegetable Marrow. These Collections can be had from all “ One & All” Seed Agents. Complete Catalogues of Vegetable and l-'lower Seeds free on application. Established 1867. ONE & ALL WHOLESALE SEED WAREHOUSES, 92, Long Acre, London, W.C. The Culinary Library Works by C. HERMAN SENN, G.C.A., A.I.J. The New “Century" Cookery Book (Fourth Enlarged Edi- tion).— Containing over 5,000 recipes of Dishes and Methods of Cooking, with over 400 illustrations. It forms one of the largest and most complete collections of cooking recipes for recherchi dishes ever produced in this country. All recipes have been chosen to represent the present requirements of an up-to-date cuisine. They are fully and lucidly explained, so as to make failure to an intelligent cook almost impossible. Post free, 21s. gil. Edition de Luxe, 33s., post free .. .. .. .. .. .. .. Price 21/- Thc Menu Book (4th Edition of Practical Gastronomy). — A complete Menu Compiler and Register of Dishes. The most useful book for Managers and Chefs ever published. It gives the condensed directions of over 400 dishes, and many specimen menus for all occasions . . . . . . . . . . Price, post free 6/- Savoury Breakfast, Dinner and Supper Dishes (4th Edi- tion).— A valuable book to introduce changes in Breakfast and Supper Menus. Contains a splendid collection of choice recipes especially adapted for the above-named repasts, together with Menus for same. Post free, 3s. gd. . . . . . . . . Price 3/6 Recherche Entrees. — This work presents a large collection of recipes for all kinds of dishes for the Entree course, including the latest creations. Beautifully illustrated. Edition de Luxe, 5s. Post free, 3s. gd. . . . . . . . . . . . . . . Price 3/6 Recherche Luncheon and Dinner Sweets. — The book con- tains 239 specially selected recipes of hot and cold Puddings, Creams and Jellies, Parfaits and Mousses, hot and cold ; Souffles, Conti- nental Patisserie and Gateaux, all of a recherche character. There are numerous Half-tone Illustrations. Post free, 2 s. 9 d. . . Price 2/6 Manual for Diabetic Diet and Cookery. — The Author’s chief aim has been to give explicit directions for the preparation of the numerous dishes contained in this book so as to be free from starch and carbo-hydrates, which are harmful to diabetics. The recipes of Dishes and Specialities mentioned in this book are also suited to those who have a tendency to obesity . . . . . . Price 2/6 Ices and How to Make them. — A new treatise on Plain and Fancy Ices, Cream and Water Ices, Ice Puddings, Souffles, Sorbets, Mousses, Cooling Cups, Iced Drinks, etc., etc. Enlarged Edition, just ready. Post free, 2s. 2d. . . . . . . . . Price 2/- Dictionary of Foods and Culinary Encyclopedia. — A dic- tionary of technical terms, the names of foods, cooking auxiliaries, condiments, and beverages. Specially adapted for Chefs, Hotel and Restaurant Managers, Cookery Teachers, etc. Price, post free 2/- The Art of the Table. — How to Wait at Table — How to Fold Serviettes — How to Carve. An entirely new treatise on the above important subjects. Post free, 2s. 2d. .. .. .. Price 2/-

AI-modernized reading of the original text

Dwarf French Kidney Beans- Scarlet Runners— Purple Sprouting Broccoli- Selected Brussels Sprouts-Dwarf Borecole-Early Market Cabbage— James’s Scarlet Carrot— White Spanish Onion- Hollow Crowned Parsnip-Early Snowball Turnip— Round Spinach-Long Green Vegetable Marrow. These Collections can be had from all “ One & All” Seed Agents. Complete Catalogues of Vegetable and Flower Seeds free on application. Established 1867. ONE & ALL WHOLESALE SEED WAREHOUSES, 92, Long Acre, London, W.C. The Culinary Library Works by C. HERMAN SENN, G.C.A., A.I.J. The New “Century" Cookery Book (Fourth Enlarged Edition).— Containing over 5,000 recipes of Dishes and Methods of Cooking, with over 400 illustrations. It forms one of the largest and most complete collections of cooking recipes for recherchi dishes ever produced in this country. All recipes have been chosen to represent the present requirements of an up-to-date cuisine. They are fully and lucidly explained, so as to make failure to an intelligent cook almost impossible. Post free, 21s. gil. Edition de Luxe, 33s., post free .. .. .. .. .. .. .. Price 21/- Thc Menu Book (4th Edition of Practical Gastronomy). — A complete Menu Compiler and Register of Dishes. The most useful book for Managers and Chefs ever published. It gives the condensed directions of over 400 dishes, and many specimen menus for all occasions . . . . . . . . . . Price, post free 6/- Savoury Breakfast, Dinner and Supper Dishes (4th Edition).— A valuable book to introduce changes in Breakfast and Supper Menus. Contains a splendid collection of choice recipes especially adapted for the above-named repasts, together with Menus for same. Post free, 3s. gd. . . . . . . . . Price 3/6 Recherche Entrees. — This work presents a large collection of recipes for all kinds of dishes for the Entree course, including the latest creations. Beautifully illustrated. Edition de Luxe, 5s. Post free, 3s. gd. . . . . . . . . . . . . . . Price 3/6 Recherche Luncheon and Dinner Sweets. — The book contains 239 specially selected recipes of hot and cold Puddings, Creams and Jellies, Parfaits and Mousses, hot and cold ; Souffles, Continental Patisserie and Gateaux, all of a recherche character. There are numerous Half-tone Illustrations. Post free, 2 s. 9 d. . . Price 2/6 Manual for Diabetic Diet and Cookery. — The Author’s chief aim has been to give explicit directions for the preparation of the numerous dishes contained in this book so as to be free from starch and carbo-hydrates, which are harmful to diabetics. The recipes of Dishes and Specialities mentioned in this book are also suited to those who have a tendency to obesity . . . . . . Price 2/6 Ices and How to Make them. — A new treatise on Plain and Fancy Ices, Cream and Water Ices, Ice Puddings, Souffles, Sorbets, Mousses, Cooling Cups, Iced Drinks, etc., etc. Enlarged Edition, just ready. Post free, 2s. 2d. . . . . . . . . Price 2/- Dictionary of Foods and Culinary Encyclopedia. — A dictionary of technical terms, the names of foods, cooking auxiliaries, condiments, and beverages. Specially adapted for Chefs, Hotel and Restaurant Managers, Cookery Teachers, etc. Price, post free 2/- The Art of the Table. — How to Wait at Table — How to Fold Serviettes — How to Carve. An entirely new treatise on the above important subjects. Post free, 2s. 2d. .. .. .. Price 2/-

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