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In the legendary Banquets of the Nations (1911), the “England” menu features this dessert sauce.

Real Simple features a great recipe for a simple roast turkey.

Cornbread has quite a bit of history.

Soupe Julienne (or Julienne Soup) is a light and flavorful broth filled with finely “julienned” vegetables.

A World of Good Eating (1951) features this cauliflower preparation.

Queen Soup is crafted with a rich blend of almond and poultry stock, and bread as a thickener.

Ambrosia Salad is a classic, creamy dessert with a tropical flair.

Simple French Cookery (1958) includes a recipe for this classic appetizer.

Cold borscht is a simple and delicious treat that is usually consumed in hot weather.

This recipe is for a Tartare Sandwich, although it does not refer to the raw meat preparation that we normally associate with “Tartare.”