Recipes from A practical cook and text book for general use

Records 51 to 100 of 129, in reading order. Each links to a modern interpretation.

Canning Tomatoesp. 44 Canning Pineapplep. 44 To Cook Raisinsp. 46 To Cook Prunesp. 46 To Cook Apricots and Peachesp. 47 Grape Juice Cannedp. 48 Small Fruit Juicesp. 48 Orange and Lemon Juice Cannedp. 48 Fruit Juice Saucep. 49 Good for a Hot Dayp. 49 To Boil Onionsp. 50 To Boil Onionsp. 50 To Boil Carrotsp. 50 Shredded Carrotsp. 50 To Boil Beetsp. 50 To Cook Salsify or Vegetable Oysterp. 50 To Boil Parsnipsp. 50 To Boil Turnipsp. 50 Mrs. Lincoln's Way of Cooking Spinachp. 50 To Cook Dandelionsp. 51 To Boil Green Beansp. 51 To Boil String Beansp. 51 To Boil Green Peasp. 51 To Cook Green Peas and Carrotsp. 51 To Cook Cauliflowerp. 51 To Stew Cabbagep. 51 To Boil Cornp. 51 To Steam Cornp. 51 To Stew Cornp. 51 Breakfast Dishp. 51 To Cook Succotashp. 52 To Boil Potatoesp. 52 Mashed Potatoesp. 52 To Bake Potatoesp. 52 Stuffed Potatoesp. 52 To Bake Beans With Lemonp. 53 To Bake Beans With Onionsp. 53 To Bake Beans Plainp. 53 To Bake Beans without the Skinsp. 53 To Stew Dry Beansp. 53 To Cook Dried Peasp. 53 To Stew Split Peasp. 53 To Cook Lentilsp. 53 Baked Tomatoesp. 54 Stewed Tomatoesp. 54 Tomatoes with Ricep. 54 Tomatoes with Cornp. 55 Cooked Summer Squashp. 55 Cooked Winter Squashp. 55 Cooked Asparagusp. 55