Recipes from The English-Chinese cookery book

Records 101 to 150 of 216, in reading order. Each links to a modern interpretation.

Egg Plantp. 31 Sweet Potatoesp. 32 Stewed Tomatoesp. 32 Sliced Tomatoesp. 32 Baked Tomatoesp. 32 Boiled Squashp. 32 Stewed Celeryp. 32 Macaronip. 32 Plain Omeletp. 32 Scrambled Eggsp. 32 Frothed Eggsp. 33 Welsh Rarebitp. 33 Pastryp. 33 Rich Puff Pastep. 35 Good Plain Pie Crustp. 35 Apple Piep. 35 Peach Piep. 35 Rich Mince Meatp. 35 Mock Mince Piep. 36 Treacle Piep. 36 Pudding Saucep. 37 Cold Saucep. 37 Plum Puddingp. 37 Brandy or Wine Saucep. 37 Plain Rice Puddingp. 38 Railway Puddingp. 38 Victoria Puddingp. 38 Treacle Puddingp. 38 Blanc Mangep. 39 Custard Sauce for Blanc Mangep. 39 Custardp. 40 Arrow Root Blanc Mangep. 40 Custard Puddingp. 40 Baked Custardp. 40 Preserved Ginger Puddingp. 41 Cup Puddingsp. 41 Carrot Puddingp. 41 Cheese Puddingp. 41 Black-Cap Puddingp. 41 Steamed Arrow Root Puddingp. 41 Plain Suet Puddingp. 42 Boiled Batter Puddingp. 42 Ginger-Bread Puddingp. 42 Madeira Puddingp. 42 Snow Ball Puddingp. 42 Omnibus Puddingp. 43 Oatmeal Puddingp. 43 Hasty Puddingp. 43 Haggisp. 43 Pancakesp. 44