Clayton's Quaker Cook-BookFront matterReading editionChapter navigation13 reading sectionsGo to chapterChoose a chapter…Front matterClayton's Quaker Cook-Book,PREFACE.INTRODUCTORY.INDEX.SOUPS.FISH.Roast, Boiled, Baked, Broiled and Fried.STEWS, SALADS and SALAD DRESSING.Eggs and Omelettes.VEGETABLES.Bread, Cakes, Pies, Puddings and Pastry. SOLID AND LIQUID SAUCES.MISCELLANEOUS.Beginning of this editionNext chapter →Clayton's Quaker Cook-Book,All chapters and sections (13)Opening pagesFront matterOther sectionsClayton's Quaker Cook-Book,PREFACE.INTRODUCTORY.INDEX.SOUPS.FISH.Roast, Boiled, Baked, Broiled and Fried.STEWS, SALADS and SALAD DRESSING.Eggs and Omelettes.VEGETABLES.Bread, Cakes, Pies, Puddings and Pastry. SOLID AND LIQUID SAUCES.MISCELLANEOUS.Back of Clayton's Quaker Cook-BookCover of Clayton's Quaker Cook-BookH. J. ClaytonClayton's Quaker Cook-Book, →
