This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Recipes for Cooking Eggs and Poultry" contains recipes for soups, frying, roasting and much more. It is intended to illustrate popular recipes for poultry and serves as a guide for anyone wishing to obtain a general knowledge of the subject. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.