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GOOD RECIPES.
“Cassell’s New Dictionary of Cookery”
is a work suited in every way to the
requirements of the twentieth century. It
is the largest and most complete collection
of recipes ever produced, no fewer than
10,000 being included in the volume. Of
these upwards of one thousand are entirely
new, and embrace the latest examples of
culinary science. With a series of Beautiful
Coloured Plates and several hundreds of
illustrations.
(Bdeap €dition, ehtd . . 7/6
Jialf Uatder 10/6
" Contains coloured plates calculated to arouse
appetite in the most confirmed dyspeptic. It is a
monumental work, and deserves to be christened the
Liddell and Scott of the kitchen.” — Evening Standard
and St. James's Gazette.
CASSELL & COMPANY, Limited, London :\
and all Booksellers.
CASSELL’S
NEW DICTIONARY
OF COOKERY.
Face Cover 3]
COOKERY BOOKS FOR
EVERY HOUSEHOLD.
6/-
Cassell’s Universal Cookery
Book.
LIZZIE HERITAGE, holder of First-Class
Diplomas in Cookery and Domestic Economy.
With Preface by Leonard Griinenfelder, and
special Introduction by Dr. Thudlchum. Contain-
ing 12 Coloured Plates and numerous Illustrations.
1,344 pages, cloth sides, leather back.
2/-
The Art of Cooking by Gas.
By MARIE JENNY SUGG. Illustrated.
> >
A Year’s Cookery.
By PHYLLIS BROWNE. Giving Menus
for Every Day in the Year. 476 pages, cloth
boards, gilt lettered.
I/-
Cassell’s Shilling Cookery.
The Largest and Best Book ever produced at the
price. 360 pages, with coloured Frontispiece,
cloth boards.
> )
The Dictionary of Dainty
Brea kfasts.
By PHYLLIS BROWNE.
n
Choice Dishes at Small Cost.
By A. G. PAYNE. 380 pages, stiff paper cover.
CASSELL & COMPANY, Umited,
London ; Paris. New York & Melbourne.
Cover 3
Page 104
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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10,000
GOOD RECIPES.
“Cassell’s New Dictionary of Cookery” is a work suited in every way to the requirements of the twentieth century. It is the largest and most complete collection of recipes ever produced, no fewer than 10,000 being included in the volume. Of these upwards of one thousand are entirely new, and embrace the latest examples of culinary science. With a series of Beautiful Coloured Plates and several hundreds of illustrations.
(Bdeap €dition, ehtd . . 7/6 Jialf Uatder 10/6
" Contains coloured plates calculated to arouse appetite in the most confirmed dyspeptic. It is a monumental work, and deserves to be christened the Liddell and Scott of the kitchen.” — Evening Standard and St. James's Gazette.
CASSELL & COMPANY, Limited, London :\ and all Booksellers.
CASSELL’S
NEW DICTIONARY OF COOKERY.
Face Cover 3]
COOKERY BOOKS FOR EVERY HOUSEHOLD.
6/-
Cassell’s Universal Cookery Book.
LIZZIE HERITAGE, holder of First-Class Diplomas in Cookery and Domestic Economy. With Preface by Leonard Griinenfelder, and special Introduction by Dr. Thudlchum. Containing 12 Coloured Plates and numerous Illustrations. 1,344 pages, cloth sides, leather back.
2/-
The Art of Cooking by Gas.
By MARIE JENNY SUGG. Illustrated.
> >
A Year’s Cookery.
By PHYLLIS BROWNE. Giving Menus for Every Day in the Year. 476 pages, cloth boards, gilt lettered.
I/-
Cassell’s Shilling Cookery.
The Largest and Best Book ever produced at the price. 360 pages, with coloured Frontispiece, cloth boards.
> )
The Dictionary of Dainty Brea kfasts.
By PHYLLIS BROWNE.
n
Choice Dishes at Small Cost.
By A. G. PAYNE. 380 pages, stiff paper cover.
CASSELL & COMPANY, Umited, London ; Paris. New York & Melbourne.
Cover 3