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The Belgian Cookbook 1914

The Belgian Cookbook 1914

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**Welcome To The World of Free Plain Vanilla Electronic Texts**
**eBooks Readable By Both Humans and By Computers, Since
1971**
*****These eBooks Were Prepared By Thousands of
Volunteers!*****
Title: The Belgian Cookbook
Author: various various
Release Date: January, 2005 [EBook #7223]

[This file was first posted on March 27, 2003]
Edition: 10
Language: English
MCharacter set encoding: ISO Latin-1

*** START OF THE PROJECT GUTENBERG EBOOK, THE
BELGIAN COOKBOOK ***
David Starner, Sergio Cangiano, and the Online Distributed
Proofreading Team

THE BELGIAN COOK-BOOK
EDITED BY
MRS. BRIAN LUCK

1915
"Lucullus, whom frugality could charm,
Ate roasted turnips at the Sabine Farm."
PREFACE

The recipes in this little book have been sent by Belgian refugees
from
all parts of the United Kingdom, and it is through the kindness of
these
correspondents that I have been able to compile it. It is thought,
also,
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
for
the use of the work-a-day and inexperienced mistress and maid. It
is not
written in the interests of millionaires. The recipes are simple, and
most inexpensive, rather for persons of moderate means than for
those who
can follow the famous directions for a certain savory: "Take a leg
of
mutton," etc. A shelf of provisions should be valued, like love-
making,
not only for itself but for what it may become.

SAVORIES: If you serve these, let them be, like an ankle, small
and neat
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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