Recipes from A text-book of cooking

Records 1 to 50 of 241, in reading order. Each links to a modern interpretation.

Broiled Tomatoesp. 9 Baked Squashp. 10 Stuffed Tomatoesp. 13 Scalloped Cornp. 13 Scalloped Tomatoesp. 14 Peanut Candyp. 15 Fruit Saucesp. 16 Stewed Fruitsp. 16 Rhubarb Saucep. 17 Stewed Prunesp. 17 Stewed Apricotsp. 17 Hard Saucep. 17 Scalloped Bananasp. 18 Rolled Oats or Wheatp. 20 Cream of Wheat or Wheatenap. 20 Rice (cooked over boiling water)p. 21 Boiled Ricep. 21 Tomato Sauce (made with rice water)p. 21 Cheese Sauce (made with rice water)p. 21 Corn Meal Mushp. 23 Rice and Tomatoesp. 23 French Toastp. 23 Corn Meal Mush for Fryingp. 23 Fried Mushp. 24 French Toastp. 24 Caramel Syrupp. 24 Blanc Mangep. 25 Chocolate Cornstarch Puddingp. 25 Cream Toastp. 26 Cream Toastp. 26 Boiled Potatoesp. 28 Beetsp. 28 White Sauce for Vegetablesp. 28 Crumbs for Scalloped Dishesp. 28 Sweet Potatoes (Southern Style)p. 29 Boiled Green Cornp. 29 Apple Tapiocap. 30 Rhubarb Tapiocap. 30 Lemon Saucep. 30 Potato Soupp. 31 Corn Soupp. 32 Buttered Pop Corn No. 1p. 33 Buttered Pop Corn No. 2p. 33 Baked Potatoesp. 33 Stuffed Potatoesp. 33 Fried Oystersp. 35 Fried Oystersp. 35 Fish Ballsp. 36 Potato Croquettesp. 37 Rice Croquettesp. 37