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Issue 80
Crab Rangoon
Spicy Creamed Onions
Edisto Eggnog
Baked Country Ham
Standing Rib Roast with Bordelaise Sauce
Breakfast Biscuits
Gingerbread Cake
Rich Caramel Icing
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Cheese Crackers
Pake Noodles
Whiskey Cream
Brandy Butter
Quince Paste
Lone Pine Pie
Meringues with Marrons Glacés and Whipped Cream
Chicken Cooked in Clay
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