Recipes from Atlanta women's club cook book

Records 501 to 550 of 804, in reading order. Each links to a modern interpretation.

Saute Rabbitp. 79 Casserole of Rice and Meatp. 79 Veal Loafp. 79 Melmore Beef en Casserolep. 80 Bacon and Liverp. 80 Swiss Steakp. 80 Beef Steak and Oystersp. 80 Calf Brainsp. 80 Rice and Meat Moldp. 81 Pork Chopsp. 81 Chop Sueyp. 81 Meat Piep. 81 Meat Piep. 81 Corn Beef Hash A La Bellp. 81 Tomato Sauce No. 1p. 81 Broiled Tenderloin, Sirloin or Porterhouse Steakp. 81 Pot Roastp. 81 Baked Cornfield Hamp. 82 Leg of Lamb Roastp. 82 Broiled Meat Cakesp. 82 Beef A La Modep. 82 Boullets (Creole Dish)p. 82 Chili Sauce (For Use on Roast Beef)p. 83 Mint Sauce for Lambp. 83 Tomato Sauce No. 2p. 83 Stuffed Peppersp. 83 Virginia Saucep. 83 Virginia Saucep. 83 Tartar Saucep. 83 Mint Saucep. 83 Asparagus Timbalesp. 83 Corn Puddingp. 83 Spinach with Eggp. 83 Potato Puffp. 84 Asparagus with Eggsp. 84 Potato Surprisep. 84 Stuffed Baked Tomatoesp. 84 Scalloped Tomatoesp. 84 Scalloped Potatoesp. 84 Spanish Peppersp. 85 Egg Plantp. 85 Egg Plant en Casserolep. 85 Okrap. 85 Corn Saladp. 85 Gumbop. 85 Sliced Cucumbersp. 86 Corn Oystersp. 86 Asparagus in Ambushp. 86 Hopping Johnp. 86 Flavored Beetsp. 86