Recipes from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...
Records 1 to 50 of 200, in reading order. Each links to a modern interpretation.
Plain Butterp. 3Cooking Butterp. 3Maitre d'Hotel Butterp. 3Brown Sugar Color for Soups, Gravies, Sauces, Fricassees, and Stewsp. 3Noodles for Soupp. 4Apple Dumplingsp. 4Oyster Dumplingsp. 4Ead Dumplingsp. 5Ounce Dumplingsp. 5Egg Dumplingsp. 5Spatzenp. 5Dumplings of Veal or Poultryp. 5Marrow Dumplingsp. 5Calves' Liver Dumplingsp. 5Suet Dumplingsp. 5Venison Cutlet Saucep. 7Tomato Saucep. 7Sauce Bernaisep. 7Sauce A La Diablep. 7Plain Mayonnaisep. 7Ferrara Mayonnaisep. 7Hamburg Mayonnaisep. 7Mayonnaise Supreme (without oil)p. 7Sauce Remoladep. 7Giblet Soupp. 8Okra or Gumbo Soupp. 8Muligatawny Soupp. 9Oyster Soup (Creole)p. 9Tomato Soupp. 9Puree of Cauliflowerp. 9Celery Puree, with Toastp. 9Puree of Beansp. 9Lentil Pureep. 9Bisque of Crabp. 9Clam Chowderp. 10Potato Soupp. 10Rice Soup, with Applesp. 10Wine Soupp. 10Milk Soup, with Sagop. 10Strawberry Soupp. 10Red Currant Soupp. 10French Prune Soupp. 10California Apricot Soupp. 10Apple Soupp. 10Apple Soupp. 10Strawberriesp. 10Oranges with Cake Croutonsp. 10Pineapple - Coldp. 10Mazitana from Mixed Fruitp. 11Almond Milk with Snow Dumplingp. 11