Recipes from The school cookery book

Records 101 to 150 of 225, in reading order. Each links to a modern interpretation.

Stewed Onionsp. 46 Baked Onionsp. 46 Nettlesp. 47 Beetrootp. 47 Rice for Curryp. 47 Boiled Rice with Meatp. 48 Plain Boiled Macaronip. 48 Haricot Beansp. 48 Cornish Pastiesp. 48 Grilled Mushroomsp. 48 Stewed Mushroomsp. 48 Plain Saladp. 48 Economical Short Crustp. 49 Meat Pastiesp. 49 Economical Flaky Crustp. 49 Richer Flaky Crustp. 50 Russian Fish Piep. 50 Beefsteak Piep. 50 Sheep’s Head Piep. 50 Sausage Rollsp. 50 Suet Pastep. 50 Oatmeal Pie Crustp. 51 Boiled Beefsteak Puddingp. 51 Apple Puddingp. 52 Rice Pudding without Eggsp. 52 Rice Puddingp. 52 Apple Dumplingsp. 52 Roly Polyp. 52 Meat Roly Polyp. 52 Goblet Piep. 52 Steamed Rice Puddingp. 53 Rice Puddingp. 53 Raised Rice Puddingp. 53 Rice Shapep. 54 Macaroni Puddingp. 54 Tapioca Puddingp. 54 Sago Puddingp. 54 Barley Puddingp. 54 Semolina Puddingp. 54 Ground Barley Puddingp. 54 Steamed Semolina Puddingp. 55 Bread Puddingp. 55 Bread and Butter Puddingp. 55 Bread and Butter Puddingp. 55 Yorkshire Puddingp. 55 Hasty Puddingp. 55 Shape of Corn-Flourp. 55 Suet Dumplingp. 55 Custard Puddingp. 55 Potato Puddingp. 55