This page needs to be proofread.
 | An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Boston cooking-school cook book (1910).djvu/309}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Roast Turkey garnished for serving.—Page 254.
| An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Boston cooking-school cook book (1910).djvu/309}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
Duck stuffed and trussed for roasting.—Page 257.
