Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

by Woman's Institute of Domestic Arts and Sciences

Preparation of,

Scrapple,

Scrod with potato border, Broiled,

Sea food,

Seasons, and uses of fresh fish, Table showing the names,

and uses of smoked fish, Table showing the names,

for shell fish,

for shell fish, Table showing,

Second soup stock,

Selection of chicken,