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قراءة كتاب Allied Cookery British, French, Italian, Belgian, Russian

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Allied Cookery
British, French, Italian, Belgian, Russian

Allied Cookery British, French, Italian, Belgian, Russian

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دار النشر: Project Gutenberg
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The Project Gutenberg eBook, Allied Cookery, by Grace Glergue Harrison and Gertrude Clergue

This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org

Title: Allied Cookery

British, French, Italian, Belgian, Russian

Author: Grace Glergue Harrison and Gertrude Clergue

Release Date: February 17, 2014 [eBook #44947]

Language: English

Character set encoding: ISO-8859-1

***START OF THE PROJECT GUTENBERG EBOOK ALLIED COOKERY***

 

E-text prepared by Emmy
and the Online Distributed Proofreading Team
(http://www.pgdp.net)
from page images generously made available by
Internet Archive
(https://archive.org)

 

Note: Images of the original pages are available through Internet Archive. See https://archive.org/details/cu31924003580838

 


 


Allied
Cookery

upright dividing line British
French
Italian
Belgian
Russian


Arranged by

Grace Clergue Harrison
and
Gertrude Clergue

TO AID THE WAR SUFFERERS IN THE DEVASTATED DISTRICTS
OF FRANCE


Introduction by

Hon. Raoul Dandurand
Commandeur de la Légion d'Honneur


Prefaced by
Stephen Leacock and Ella Wheeler Wilcox



G. P. Putnam's Sons
New York and London
The Knickerbocker Press
1916


THE PURPOSE

of this little book is to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the French.

This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm products taken off by the invaders for military uses.

Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms. To help in the supply of seeds, farm implements, and other simple but essential means of enabling these suffering people to regain by their own efforts the necessaries of life, the compilers offer to the public this book on Cookery.

Its proceeds will be distributed by Le Secours National, of France, whose effective organization assures its best and most helpful disposition.

An acknowledgment must be made for the kind assistance of friends in securing desirable recipes. There are some that will be novel to many households, and all of them will give satisfaction when exactly followed.

The compilers will gladly answer requests for information from any one wishing further to support this cause.

Mrs. Wm. Lynde Harrison,
Milestone House,
Branford, Conn.

Miss Gertrude Clergue,
597 Sherbrooke Street West,
Montreal.

CONTENTS

  PAGE
Introduction.      Hon. R. Dandurand 5
Allied Food.      Stephen Leacock 8
Foreword.      Ella Wheeler Wilcox 12
Charlotte de Pommes.      Elise Jusserand      14

SOUPS
Bouillabaisse 15
Borcht 16
Mushroom Soup 17
Serbian Chicken Soup 17
Vegetable Soup 18
Lettuce Soup 19
Pot-au-Feu 19
Onion Soup 20
Soldiers' Soup

Pages