Recipes from A text-book of cooking

Records 51 to 100 of 241, in reading order. Each links to a modern interpretation.

Rice Croquettesp. 37 Sweet Rice Croquettesp. 37 Hard-Cooked Eggsp. 39 Goldenrod Eggsp. 39 Poached Eggp. 40 Scrambled Eggsp. 41 Foamy Omeletp. 41 White Sauce Omeletp. 42 Cocoap. 42 Chocolatep. 43 Cocoap. 43 Rice Daintyp. 44 Cream of Rice Puddingp. 44 Rice Puddingp. 44 Rice Pudding (made with Cooked Rice)p. 45 Caramel Saucep. 45 Steamed or Baked Custardp. 46 Soft Custardp. 46 Floating Island Custardp. 47 Apricot Daintyp. 47 Custard Saucep. 47 Caramel Tapiocap. 47 Cream of Potato Soupp. 48 Corn Custardp. 48 Cheese Puddingp. 48 Bread Puddingp. 48 Bread Puddingp. 49 Cottage Cheesep. 49 Bread Pudding with Prunesp. 49 Junket Custardp. 50 Macaroni and Cheesep. 51 Cannelon of Beefp. 54 Brown Saucep. 54 Brown Saucep. 54 Hamburg Steakp. 55 Salisbury Steakp. 55 Beef Stockp. 56 Vegetable Soupp. 57 Baked Hashp. 58 Rolled Beefsteakp. 58 Rolled Beefsteakp. 58 Beef Stewp. 58 Pot Roastp. 59 Stuffed Skirt or Flank Steakp. 59 Scalloped Meatp. 60 Cottage Piep. 60 Lemon Jellyp. 61 Gelatine Puddingp. 61 Fruit Jellyp. 61 Custard Sauce and Meringuep. 61