Recipes from The new century cookery book
Records 1,301 to 1,350 of 1,417, in reading order. Each links to a modern interpretation.
Failles au Farmesan (Cheese Straws)p. 518Macaroni a la Dieppoisep. 518Macaroni Gratinp. 518Croquettes de Semoulep. 518Petits Cannelons aa Floradorp. 519Attereaux a l’Imperialep. 519Golden Suchp. 519Biscuits de Fromage a la Cremep. 519Biscuits ail Parmesanp. 520Salted Almondsp. 520Amandes à la Diablep. 520Eggs, Seaman’s Wayp. 521Egg Pyramid, Reform Stylep. 521Eggs, Garfield Stylep. 521Rice, Florentine Stylep. 521Rice, Turkish Fashionp. 521Rice, Polish Stylep. 521Rice, Piedmontese Stylep. 521Rice, Milanese Fashionp. 521Rice, Spanish Stylep. 521Savoury Rice Croquetsp. 521Rice, Queen's Stylep. 521Short Crust Pastep. 522Puff-pastep. 522Pate (A Useful Paste for Lining Tartlets)p. 522Pate nouille (Nouille Paste)p. 522Pate Puchessep. 522Pate d Clioax (Choux Paste for Sweet Dishes)p. 522Pate brisee d'Ancliois (Anchovy Paste Crust for Savouries)p. 522Pate a Pate (Raised Pie Crust)p. 522Hough Puff or Half-Puff Paste (Demi-feuilletage)p. 523Macaroon Pastep. 523Creme d’Amandesp. 523Pate d’Amandes (Almond Paste)p. 523Almond Paste (No. 2)p. 523Galcttesp. 523Pate 3fadeleinep. 524Creme pdtissiere (Confectioner's Custard)p. 524Creme Frangipartep. 524Creme Frangipartep. 524Creme d Gateau de Pith trierp. 524Creme d Gateau fourrep. 524Tourte a la Frangipanep. 524Fate a Brioche (Brioche Paste)p. 524Icing for Gateaux, Petits Fours, and Small Cakes (Fondant for Masking Cakes and Gateaux)p. 525Water Icing or Transparent Icingp. 525Glace fondante an Cafe (Coffee Icing)p. 525Lieurre au Cafe (Coffee Butter for decorating Pastry and Cakes)p. 526Glace royale (Royal Icing)p. 526Glace royale (Royal Icing)p. 526