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| ABC OF SOUP MAKING.TXT | 05/09/2010 | 4.35 KB |
| BARLEY, THE NUTRITIOUS GRAIN.TXT | 05/09/2010 | 2.55 KB |
| CEREALS AND THEIR PREPARATION.TXT | 05/09/2010 | 5.61 KB |
| CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.TXT | 05/09/2010 | 4.88 KB |
| COOKING OF GRAINS.TXT | 05/09/2010 | 3.36 KB |
| DIFFERENT WAYS TO COOK RICE.TXT | 05/09/2010 | 4.04 KB |
| FIVE FISH SOUPS.TXT | 05/09/2010 | 5.21 KB |
| FRUIT COCKTAILS.TXT | 05/09/2010 | 3.36 KB |
| HYGIENE OF DIGESTION..TXT | 05/09/2010 | 4.13 KB |
| IMPORTANCE OF FOOD ELEMENTS.TXT | 05/09/2010 | 8.11 KB |
| MACARONI RECIPES.TXT | 05/09/2010 | 3.44 KB |
| MOUTH-WATERING LOBSTER RECIPES.TXT | 05/09/2010 | 5.77 KB |
| NINE SALMON RECIPES.TXT | 05/09/2010 | 4.78 KB |
| PREPARE AND COOK MACARONI.TXT | 05/09/2010 | 2.28 KB |
| THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.TXT | 05/09/2010 | 8.45 KB |
| THE PRINCIPLES OF SCIENTIFIC COOKERY.TXT | 05/09/2010 | 6.95 KB |
| WHAT MAKES AN IDEAL KITCHEN.TXT | 05/09/2010 | 4.93 KB |