Recipes > Sauces & Spreads

Sauces & Spreads

• Anchovy Sauces
• Applesauces
• Bearnaise Sauces
• Bechamel Sauces
• Bread Sauces
• Brown Sauces
• Butter Sauces
• Butters
• Caper Sauces
• Celery Sauces
• Cheese Sauces
• Chili Sauces
• Cranberry Sauces
• Cream Sauces
• Cucumber Sauces
• Curry Sauces
• Dessert Sauces
• Egg Sauces
• Gravies
• Hollandaise Sauces
• Horseradish Sauces
• Ketchups
• Lobster Sauces
• Maitre d'Hotel Sauces
• Mint Sauces
• Mushroom Sauces
• Mustard Sauces
• Mustards
• Olive Sauces
• Oyster Sauces
• Salad Dressings
• Tartar Sauces
• Tomato Sauces
• Vinegars
• White Sauces

• "Alla Panna" Sauce
       from Simple Italian Cookery
• A Good Sauce for Birds or Venison
       from Recipes Tried and True (1894)
• A Good Sauce for Steaks
       from The Book of Household Management (1861)
• Admiral Sauce
       from Mrs. Wilson's Cook Book (1920)
• Agro Dolce Sauce
       from Simple Italian Cookery
• Ahilado Sauce (Turkish)
       from The International Jewish Cook Book (1919)
• Allemande Sauce
       from Miss Parloa's New Cook Book
• American Sauce
       from Mrs. Wilson's Cook Book (1920)
• Another Sauce Piquante
       from The Lady's Own Cookery Book (1844)
• Another Sauce Robert
       from The Lady's Own Cookery Book (1844)
• Asparagus Sauce
       from The Book of Household Management (1861)
• Asparagus Sauce
       from Vaughan's Vegetable Cook Book (1919)
• Asparagus Sauce
       from New Vegetarian Dishes (1892)
• Bacchanalian Sauce
       from The Lady's Own Cookery Book (1844)
• Bacon Sauce
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Balsamella Sauce
       from The Italian Cook Book (1919)
• Batardi Sauce
       from Mrs. Wilson's Cook Book (1920)
• Benton Sauce (To Serve with Hot or Cold Roast Beef)
       from The Book of Household Management (1861)
• Bohemian Sauce
       from Mrs. Wilson's Cook Book (1920)
• Boiled Onion Sauce
       from Dr. Allinson's Cookery Book (1915)
• Bread Sauce
       from The Skilful Cook (1905)
• Brown Chestnut Sauce
       from The Book of Household Management (1861)
• Brown Roux, a French Thickening for Gravies and Sauces
       from The Book of Household Management (1861)
• Browning
       from Made-Over Dishes
• Browning for Gravies and Sauces
       from The Book of Household Management (1861)
• Browning, for Gravies and Sauces
       from The Healthy Life Cook Book (1915)
• Canadian Sauce
       from Mrs. Wilson's Cook Book (1920)
• Canadian Tomato Chutney (Splendid)
       from My Pet Recipes, Tried and True (1900)
• Caramel
       from The Art of Living in Australia (1893)
• Caraway, or Kimmel Sauce
       from The International Jewish Cook Book (1919)
• Cauliflower Sauce
       from The Boston Cooking-School Cook Book (1896)
• Champagne Sauce
       from Miss Parloa's New Cook Book
• Champagne Sauce
       from The Boston Cooking-School Cook Book (1896)
• Cheap Glaze for Meat
       from The Skilful Cook (1905)
• Chestnut Sauce (for Boiled Turkey)
       from Miss Parloa's New Cook Book
• Chestnut Sauce (for Roast Turkey)
       from Miss Parloa's New Cook Book
• Chestnut Sauce for Fowls or Turkey
       from The Book of Household Management (1861)
• Christopher North's Sauce for Meat or Game
       from The Book of Household Management (1861)
• Cider Sauce (Champagne Sauce)
       from Mrs. Wilson's Cook Book (1920)
• Cocktail Sauces
       from Woman's Institute Library of Cookery, Volume 3
• Cold Marinade
       from Miss Parloa's New Cook Book
• Common Sauce
       from The Virginia Housewife (1860)
• Condiment for Seasoning Minestre, etc.
       from The Cook's Decameron
• Crab Ravigotte
       from Mrs. Wilson's Cook Book (1920)
• Crab Sauce For Fish (equal to Lobster Sauce)
       from The Book of Household Management (1861)
• Creole Sauce
       from Mrs. Wilson's Cook Book (1920)
• Currant Jelly Sauce
       from The New Dr. Price Cookbook (1921)
• Currant Jelly Sauce
       from Miss Parloa's New Cook Book
• Currant Jelly Sauce
       from The Boston Cooking-School Cook Book (1896)
• Currant Jelly Sauce
       from The White House Cookbook (1887)
• Demi-Glaze
       from The Belgian Cookbook (1915)
• Dutch Sauce for Fish
       from The Belgian Cookbook (1915)
• Dutch Sauce for Fish
       from The Book of Household Management (1861)
• Dutch Sauce for Trout
       from The Lady's Own Cookery Book (1844)
• Economical Family Sauce
       from The Skilful Cook (1905)
• Economical Sauce
       from Simple Italian Cookery
• Epicurean Sauce For Steaks, Chops, Gravies, or Fish
       from The Book of Household Management (1861)
• Espagnole, or Brown Spanish Sauce
       from The Book of Household Management (1861)
• Fennel Sauce For Mackerel
       from The Book of Household Management (1861)
• Fine Herbs Sauce
       from Miss Parloa's New Cook Book
• Fish Sauce
       from Mrs. Wilson's Cook Book (1920)
• Fish Sauce
       from The Cook's Decameron
• Fish Sauce
       from The Book of Household Management (1861)
• Fish Sauce No. 1
       from The White House Cookbook (1887)
• Fish Sauce No. 2
       from The White House Cookbook (1887)
• Fish Sauce, to Keep a Year
       from The Virginia Housewife (1860)
• Flemish Sauce
       from Miss Parloa's New Cook Book
• French Onion Sauce, or Soubise
       from The Book of Household Management (1861)
• French Sauce
       from Dr. Allinson's Cookery Book (1915)
• French Sauce
       from The Skilful Cook (1905)
• Fried Onion Sauce
       from Dr. Allinson's Cookery Book (1915)
• General Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Genevese Sauce For Salmon, Trout, etc.
       from The Book of Household Management (1861)
• Genoese Sauce
       from The Cook's Decameron
• Genoise Sauce
       from The Skilful Cook (1905)
• Genovese Sauce
       from The Italian Cook Book (1919)
• German Sauce
       from New Vegetarian Dishes (1892)
• Glaze
       from Miss Parloa's New Cook Book
• Glaze
       from Ice Creams, Water Ices, Frozen Puddings
• Glaze
       from The Skilful Cook (1905)
• Glaze For Covering Cold Hams, Tongues, etc.
       from The Book of Household Management (1861)
• Good Wife's Sauce
       from The Belgian Cookbook (1915)
• Gooseberry Sauce For Boiled Mackerel
       from The Book of Household Management (1861)
• Green Sauce
       from The Italian Cook Book (1919)
• Green Sauce for Green Geese or Ducklings
       from The Book of Household Management (1861)
• Ham Sauce, Salsa di Prosciutto
       from The Cook's Decameron
• Haricot Bean Sauce
       from New Vegetarian Dishes (1892)
• Harvey's Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Harvey's Sauce
       from The Lady's Own Cookery Book (1844)
• Herb Sauce
       from Mrs. Wilson's Cook Book (1920)
• Herb Sauce
       from Dr. Allinson's Cookery Book (1915)
• Hot Piquante Sauce
       from Simple Italian Cookery
• Hot Spice
       from The Book of Household Management (1861)
• How to make Sauce for a boiled Salmon or Turbot
       from English Housewifry (1764)
• How to make another Sauce for a Turkey
       from English Housewifry (1764)
• Indian Chetney Sauce
       from The Book of Household Management (1861)
• Italian Sauce
       from The Cook's Decameron
• Italian Sauce
       from Many Ways for Cooking Eggs
• Italian Sauce
       from The Lady's Own Cookery Book (1844)
• Italian Sauce (Brown)
       from The Book of Household Management (1861)
• Italian Sauce (White)
       from The Book of Household Management (1861)
• Kitchen Bouquet
       from Made-Over Dishes
• Kitchiner's Fish Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Knoblauch Sauce (Garlic)
       from The International Jewish Cook Book (1919)
• Leamington Sauce
       from The Book of Household Management (1861)
• Lemon Cream Sauce
       from Woman's Institute Library of Cookery, Volume 3
• Lemon Sauce
       from The International Jewish Cook Book (1919)
• Lemon Sauce
       from The Lady's Own Cookery Book (1844)
• Lemon Sauce for Boiled Fowls
       from The Book of Household Management (1861)
• Lemon or Orange Sauce
       from The New Dr. Price Cookbook (1921)
• Lentil Sauce
       from New Vegetarian Dishes (1892)
• Lentil Sauce
       from New Vegetarian Dishes (1892)
• Lentil Sauce
       from New Vegetarian Dishes (1892)
• Liaison of Eggs for Thickening Sauces
       from The Book of Household Management (1861)
• Liver Sauce for boiled Fowls
       from The Lady's Own Cookery Book (1844)
• Liver and Lemon Sauce for Poultry
       from The Book of Household Management (1861)
• Liver and Parsley Sauce for Poultry
       from The Book of Household Management (1861)
• Livournaise Sauce
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Lobster Sauce
       from The Virginia Housewife (1860)
• Lombarda Sauce
       from Simple Italian Cookery
• Lyonnaise Sauce
       from Vaughan's Vegetable Cook Book (1919)
• Maintenon Sauce (for Au Gratin Dishes)
       from Mrs. Wilson's Cook Book (1920)
• Maple Sauce
       from The New Dr. Price Cookbook (1921)
• Marinade for Fish
       from Miss Parloa's New Cook Book
• Meat Sauce
       from Simple Italian Cookery
• Mexican Sauce
       from Foods That Will Win the War and How to Cook Them (1918)
• Mirepoix Sauce (for masking)
       from The Cook's Decameron
• Molasses Sauce
       from Public School Domestic Science (1898)
• Muslin Sauce
       from The Belgian Cookbook (1915)
• Nasturtian Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Neapolitan Sauce
       from The Cook's Decameron
• Nut Sauce
       from Woman's Institute Library of Cookery, Volume 3
• Onion Sauce
       from Mrs. Wilson's Cook Book (1920)
• Onion Sauce
       from The Art of Living in Australia (1893)
• Onion Sauce
       from The White House Cookbook (1887)
• Onion Sauce
       from The International Jewish Cook Book (1919)
• Onion Sauce
       from Dr. Allinson's Cookery Book (1915)
• Onion Sauce
       from Vaughan's Vegetable Cook Book (1919)
• Onion Sauce
       from The Lady's Own Cookery Book (1844)
• Onion Sauce
       from The Skilful Cook (1905)
• Orange Sauce
       from The Boston Cooking-School Cook Book (1896)
• Oyster Sauce
       from The Skilful Cook (1905)
• Paprika Sauce
       from Many Ways for Cooking Eggs
• Parsley Sauce
       from Mrs. Wilson's Cook Book (1920)
• Parsley Sauce
       from Mrs. Wilson's Cook Book (1920)
• Parsley Sauce
       from The Healthy Life Cook Book (1915)
• Parsley Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Parsley Sauce
       from Dr. Allinson's Cookery Book (1915)
• Parsley Sauce
       from Vaughan's Vegetable Cook Book (1919)
• Parsley Sauce
       from A Plain Cookery Book for the Working Classes (1852)
• Parsley Sauce
       from New Vegetarian Dishes (1892)
• Pasta Marinate (For Masking Italian Frys)
       from The Cook's Decameron
• Peach Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Peach Syrup
       from The International Jewish Cook Book (1919)
• Pear Sauce
       from Mrs. Wilson's Cook Book (1920)
• Pickle Sauce
       from The International Jewish Cook Book (1919)
• Pink Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Piquant Sauce
       from Miss Parloa's New Cook Book
• Piquant Sauce
       from The Skilful Cook (1905)
• Piquante Sauce with Egg
       from Simple Italian Cookery
• Poivrade Sauce
       from The Lady's Own Cookery Book (1844)
• Polish Sauce
       from Miss Parloa's New Cook Book
• Poor Man's Sauce
       from The Belgian Cookbook (1915)
• Poor Man's Sauce
       from The Lady's Own Cookery Book (1844)
• Port Wine Sauce
       from The Boston Cooking-School Cook Book (1896)
• Port Wine Sauce for Game
       from Miss Parloa's New Cook Book
• Port-wine Sauce for Wild Duck
       from The Skilful Cook (1905)
• Quick Bearnaise Sauce
       from The International Jewish Cook Book (1919)
• Quin's Fish Sauce
       from The Lady's Own Cookery Book (1844)
• Quin's Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Quin's Sauce, an Excellent Fish Sauce
       from The Book of Household Management (1861)
• Ragout Sauce
       from The Lady's Own Cookery Book (1844)
• Raisin Sauce
       from The International Jewish Cook Book (1919)
• Ravigotte Sauce
       from Mrs. Wilson's Cook Book (1920)
• Ravigotte Sauce
       from Mrs. Wilson's Cook Book (1920)
• Reading Sauce
       from The Book of Household Management (1861)
• Relishing Sauce
       from The Lady's Own Cookery Book (1844)
• Rice Sauce
       from The Boston Cooking-School Cook Book (1896)
• Robert Sauce
       from Miss Parloa's New Cook Book
• Roman Sauce (Salsa Agro-dolce)
       from The Cook's Decameron
• Roman Sauce (another way)
       from The Cook's Decameron
• Roux
       from The Easiest Way in Housekeeping and Cooking (1903)
• Roux for Sauces
       from Simple Italian Cookery
• Sandwich Dressing
       from Sandwiches (1912)
• Sardellen, or Herring Sauce
       from The International Jewish Cook Book (1919)
• Sauce Agristoga
       from The International Jewish Cook Book (1919)
• Sauce Allemande
       from The Boston Cooking-School Cook Book (1896)
• Sauce Allemande, or German Sauce
       from The Book of Household Management (1861)
• Sauce Aristocratique (a Store Sauce)
       from The Book of Household Management (1861)
• Sauce Blanquette
       from Twenty-four Little French Dinners (1919)
• Sauce Bordelaise
       from The Belgian Cookbook (1915)
• Sauce Bordelaise
       from The International Jewish Cook Book (1919)
• Sauce Figaro
       from The Boston Cooking-School Cook Book (1896)
• Sauce Lyons
       from Twenty-four Little French Dinners (1919)
• Sauce Meunière
       from Twenty-four Little French Dinners (1919)
• Sauce Mousseline
       from Twenty-four Little French Dinners (1919)
• Sauce Perigueux
       from Many Ways for Cooking Eggs
• Sauce Piquante
       from The Boston Cooking-School Cook Book (1896)
• Sauce Piquante
       from The International Jewish Cook Book (1919)
• Sauce Piquante
       from The Golden Age Cook Book (1898)
• Sauce Piquante
       from New Vegetarian Dishes (1892)
• Sauce Piquante
       from Twenty-four Little French Dinners (1919)
• Sauce Piquante
       from The Lady's Own Cookery Book (1844)
• Sauce Piquante (for Meat, Fowl, Game, Rabbit, etc.)
       from The Cook's Decameron
• Sauce Piquante, for Cutlets, Roast Meat, etc.
       from The Book of Household Management (1861)
• Sauce Piquante, to serve hot
       from The Lady's Own Cookery Book (1844)
• Sauce Ravigote
       from Twenty-four Little French Dinners (1919)
• Sauce Ravigotte à la Bourgeoise
       from The Lady's Own Cookery Book (1844)
• Sauce Robert
       from The Lady's Own Cookery Book (1844)
• Sauce Robert, for Steaks, etc.
       from The Book of Household Management (1861)
• Sauce Royale
       from New Vegetarian Dishes (1892)
• Sauce Réforme
       from The Skilful Cook (1905)
• Sauce Suedoise
       from Ice Creams, Water Ices, Frozen Puddings
• Sauce Superbe
       from New Vegetarian Dishes (1892)
• Sauce Supréme
       from Made-Over Dishes
• Sauce Tournee
       from The Book of Household Management (1861)
• Sauce Tournée
       from New Vegetarian Dishes (1892)
• Sauce Trianon
       from The Boston Cooking-School Cook Book (1896)
• Sauce Tyrolienne
       from The Boston Cooking-School Cook Book (1896)
• Sauce a l'Aurore, for Trout, Soles, etc.
       from The Book of Household Management (1861)
• Sauce a la Matelote, for Fish
       from The Book of Household Management (1861)
• Sauce au Diable
       from The Belgian Cookbook (1915)
• Sauce d'Havre
       from Twenty-four Little French Dinners (1919)
• Sauce de Ravigotte
       from The Lady's Own Cookery Book (1844)
• Sauce for Beef Bouilli
       from The Lady's Own Cookery Book (1844)
• Sauce for Boiled Cod
       from The White House Cookbook (1887)
• Sauce for Boiled Ducks or Rabbits
       from The Virginia Housewife (1860)
• Sauce for Boiled Rabbits
       from The Virginia Housewife (1860)
• Sauce for Broiled Fish
       from The Italian Cook Book (1919)
• Sauce for Chicken
       from School and Home Cooking (1920)
• Sauce for Fish
       from Recipes Tried and True (1894)
• Sauce for Hare or Venison
       from The Lady's Own Cookery Book (1844)
• Sauce for Hot Meats
       from The Suffrage Cook Book (1915)
• Sauce for Masking Cutlets, etc.
       from The Cook's Decameron
• Sauce for Roast Pork, Ham, etc.
       from The Cook's Decameron
• Sauce for Salmon and Other Fish
       from The White House Cookbook (1887)
• Sauce for Steaks
       from The Lady's Own Cookery Book (1844)
• Sauce for Venison, Hare, etc.
       from The Cook's Decameron
• Sauce for White Hashes or Chickens
       from The Lady's Own Cookery Book (1844)
• Sauce for Wild Fowl
       from The Virginia Housewife (1860)
• Sauce for Wildfowl
       from The Book of Household Management (1861)
• Sauce for Woodcocks Snites
       from The Queen-like Closet or Rich Cabinet (1672)
• Sauce for a Neck of Veal
       from English Housewifry (1764)
• Sauce for a Pike
       from English Housewifry (1764)
• Sauce for any kind of roasted Meat
       from The Lady's Own Cookery Book (1844)
• Sauce for boiled Beef à la Russe
       from The Lady's Own Cookery Book (1844)
• Sauce for boiled Rabbets
       from English Housewifry (1764)
• Sauce to Serve with Boiled Fish
       from Mrs. Wilson's Cook Book (1920)
• Sauce à l'Italienne
       from The Boston Cooking-School Cook Book (1896)
• Sauce à la bonne femme
       from New Vegetarian Dishes (1892)
• Sauce à la petite cuisinière
       from New Vegetarian Dishes (1892)
• Sauces
       from Many Ways for Cooking Eggs
• Sauces
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Sauces
       from Made-Over Dishes
• Sauces
       from Practical Suggestions for Mother and Housewife
• Savoury Sauce
       from Dr. Allinson's Cookery Book (1915)
• Schmier Kase
       from Recipes Tried and True (1894)
• Scotch Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Sharp Sauce for Broiled Meats
       from A Plain Cookery Book for the Working Classes (1852)
• Shrimp Sauce
       from Miss Parloa's New Cook Book
• Shrimp Sauce
       from The Boston Cooking-School Cook Book (1896)
• Shrimp Sauce
       from The Virginia Housewife (1860)
• Shrimp Sauce
       from The Skilful Cook (1905)
• Shrimp Sauce, for Various Kinds of Fish
       from The Book of Household Management (1861)
• Sorrel Sauce
       from Dr. Allinson's Cookery Book (1915)
• Soubise Sauce
       from The Boston Cooking-School Cook Book (1896)
• Soubise Sauce
       from My Pet Recipes, Tried and True (1900)
• Soubise Sauce
       from The Skilful Cook (1905)
• Sour Sauce for Fish
       from Recipes Tried and True (1894)
• Sour-Cream Dressing
       from Woman's Institute Library of Cookery, Volume 2
• Spanish Sauce
       from Woman's Institute Library of Cookery, Volume 3
• Spanish Sauce
       from The International Jewish Cook Book (1919)
• Store Sauce, or Cherokee
       from The Book of Household Management (1861)
• Sultana Sauce
       from The Lady's Own Cookery Book (1844)
• Sunshine Sauce for Vegetables
       from Mrs. Wilson's Cook Book (1920)
• Superlative Sauce
       from A Poetical Cook-Book (1864)
• Supreme Sauce
       from Miss Parloa's New Cook Book
• Supreme Sauce
       from Mrs. Wilson's Cook Book (1920)
• Supreme Sauce
       from The Cook's Decameron
• Suprême Sauce
       from The Boston Cooking-School Cook Book (1896)
• Sweet Sauce, for Venison
       from The Book of Household Management (1861)
• Syrup of Gilly-flowers
       from The Queen-like Closet or Rich Cabinet (1672)
• Syrup of the Juice of Citrons or Limons
       from The Queen-like Closet or Rich Cabinet (1672)
• Table Sauce
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Tarragon Sauce
       from The Cook's Decameron
• Tarragon Sauce
       from Many Ways for Cooking Eggs
• Tart Sauce for Boiled Fish
       from Twenty-four Little French Dinners (1919)
• To Clarify Sugar or Syrup
       from The Book of Household Management (1861)
• To Make Good Sauce for a Boiled Leg of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Green Sauce for a Powdred Leg of Pork, or for a Spring
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sauce for Fowles or Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sauce for Partridges
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sauce for Quails
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sauce for a Leg of Mutton Rosted with Chesnuts
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sauce for a Leg of Veal Rosted
       from The Queen-like Closet or Rich Cabinet (1672)
• To make Poverade
       from English Housewifry (1764)
• To make Sauce for Fish or Flesh
       from English Housewifry (1764)
• To make Sauce for Haddock or Cod, either broiled or boiled
       from English Housewifry (1764)
• To make Sauce for Salmon or Turbot
       from English Housewifry (1764)
• To make Sauce for a Green-Goose
       from English Housewifry (1764)
• To make Sauce for tame Ducks
       from English Housewifry (1764)
• To make another Sauce for a Green-Goose
       from English Housewifry (1764)
• Tomata Honey
       from Directions for Cookery, in its Various Branches (1840)
• Tomato Chutney
       from My Pet Recipes, Tried and True (1900)
• Vegetable Sauce
       from Woman's Institute Library of Cookery, Volume 2
• Vegetable Sauce
       from New Vegetarian Dishes (1892)
• Vegetable Sauces
       from Foods That Will Win the War and How to Cook Them (1918)
• Velouté Sauce
       from The Boston Cooking-School Cook Book (1896)
• Velute Sauce
       from The Cook's Decameron
• Venison Sauce
       from The Lady's Own Cookery Book (1844)
• Vinaigrette Sauce
       from Miss Parloa's New Cook Book
• Wheatmeal Sauce
       from Dr. Allinson's Cookery Book (1915)
• White Chaud-froid Sauce
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• White Onion Sauce
       from The Book of Household Management (1861)
• White Roux, for Thickening White Sauces
       from The Book of Household Management (1861)
• White Villeroy
       from The Cook's Decameron
• Wine Sauce for Game
       from The White House Cookbook (1887)
• Yellow Sauce
       from The Italian Cook Book (1919)
• Zuemimo Sauce
       from The International Jewish Cook Book (1919)