Recipes from The exhibition cookery book

Records 101 to 150 of 202, in reading order. Each links to a modern interpretation.

Cabinet Puddingp. 27 Daisy Puddingsp. 27 Baked Plum Puddingp. 27 Honeycomb Puddingp. 27 Souffle Omeletp. 28 Charlotte Russep. 28 Rice Puddingp. 29 Bread and Butter Puddingp. 29 Tapioca Puddingp. 29 Macaroni Puddingp. 29 Custardp. 29 Hovis Orange Puddingp. 29 Cherry Cream Puddingp. 30 Swiss Bread Frittersp. 30 Prune Mouldp. 30 Prune Mouldp. 30 Chocolate Mouldp. 30 Banana Creamp. 30 Vanilla Creamp. 30 Canary Creamp. 30 Apricot Creamp. 31 Chocolate Cream Mouldp. 31 Ratafia Creamp. 31 Ginger Creamp. 31 Wine Jellyp. 31 Lemon Jellyp. 32 LEMON JELLY (Economical)p. 32 LEMON SNOWp. 32 MILK JELLYp. 32 CLARET JELLYp. 32 LEMON SPONGEp. 32 RIZ A L’IMPERATRICEp. 33 RATAFIA MOULDp. 33 MOCK ICE PUDDINGp. 33 CHOCOLATE ICEp. 33 STRAWBERRY ICEp. 33 ORANGE MOULDp. 34 Orange Mouldp. 34 Beef Teap. 34 Kimberley Mouldp. 34 Nourishing Custardp. 34 Stewed Oystersp. 35 Fish Cakesp. 35 Barley Custard Puddingp. 35 Chicken Creamp. 35 Poached Eggs on Toastp. 35 Chicken Croquettesp. 35 Wink Whryp. 35 Fried Solep. 35 Scrambled Eggsp. 36