Recipes from The Apsley cookery book

Records 101 to 150 of 434, in reading order. Each links to a modern interpretation.

Macaroni (Scalloped)p. 30 Macaroni Scallops (No. 1)p. 31 Macaroni Scallops (No. 2)p. 31 Macaroni and Tomatoesp. 31 Mock Beef Rissoles (No. 1)p. 32 Mock Beef Rissoles (No. 2)p. 32 Mustard and Cress Sandwichesp. 32 Mustard and Cress Sandwichesp. 32 Nouilles and Cheesep. 32 Onions au Gratinp. 32 Onions Baked with Grated Cheesep. 33 Onions and Tomatoes (Baked)p. 33 Parsnip Frittersp. 33 Parsnips (Scalloped)p. 33 Potatoes and Cheesep. 33 Potato and Onion Pie (No. 1)p. 34 Potato and Onion Pie (No. 2)p. 34 Potatoes with Parmesanp. 34 Rice Boiled for Curryp. 34 Rice and Cheese (No. 1)p. 35 Rice and Cheese (No. 2)p. 35 Rice and Cheese (No. 3)p. 35 Rice Pudding (Savoury)p. 35 Rice and Tomatoesp. 36 Rissoles (Savoury)p. 36 Risottop. 36 Risottop. 36 Sage and Onions (Baked)p. 36 Savoury Cauliflowerp. 36 Savoury Cheese Cakesp. 37 Savoury Filletsp. 37 Savoury Puddingp. 37 Savoury Rice Cutletsp. 37 Savoury Rice Rissolesp. 38 Semolina and Cheese Puddingp. 38 Sea-kale (Scalloped)p. 38 Sea-kale (Scalloped)p. 38 Tapioca and Tomatoesp. 38 Tomato and Forcemeat Piep. 39 Tomato and Potato Piep. 39 Tomatoes (Stuffed)p. 39 Vegetables (Curried)p. 39 Vegetable Marrow (Stuffed)p. 40 Whites of Eggs in Mouldsp. 40 Artichokesp. 40 Artichokes (Green, Boiled)p. 40 Artichokes (Green, Boiled)p. 40 Beetroot (Stewed)p. 41 Brussels Sprouts (Dressed with Butter)p. 41 Cabbage in a Mouldp. 41