The chafing dish supper pdf

The chafing dish supper

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Description of the Book:

Includes index’, ‘1. When to use the chafing-dish — 2. Practical suggestions — 3. Beginning with the egg — 4. A pretty kettle of fish — 5. Oysters, clams, scallops — 6. With the crustaceans — 7. A chapter on entrées — 8. Miscellaneous dainties — 9. Réchauffés — 10. The chafing-dish menu’, ‘This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library’, ‘The University of Leeds Library

• Creator/s: Herrick, Christine Terhune, 1859-1944, University of Leeds. Library
• Date: 1906
• Book Topics/Themes: Chafing dish cooking, Dinners and dining, Cooking

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