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THE BELGIAN COOK-BOOK
MRS. BRIAN LUCK
The recipes in this little book have been sent by Belgian refugees
all parts of the United Kingdom, and it is through the kindness of
correspondents that I have been able to compile it. It is thought,
that British cooking may benefit by the study of Belgian dishes.
The perfect cook, like Mrs. 'Arris or the fourth dimension, is often
heard of, but never actually found, so this small manual is offered
the use of the work-a-day and inexperienced mistress and maid. It
written in the interests of millionaires. The recipes are simple, and
most inexpensive, rather for persons of moderate means than for
can follow the famous directions for a certain savory: "Take a leg
mutton," etc. A shelf of provisions should be valued, like love-
not only for itself but for what it may become.
SAVORIES: If you serve these, let them be, like an ankle, small
and alluring. This dish is not obligatory; recollect that it is but a
culinary work of supererogation.
SOUP: Let your soup be extremely hot; do not let it be like the Laodiceans. You know what St. John said about them, and you would be
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