Recipes from The Landmarks club cook book

Records 251 to 300 of 772, in reading order. Each links to a modern interpretation.

Lemon Saucep. 56 Madeira Saucep. 56 Mayonnaise Sauce (French)p. 56 Marinade for Gamep. 56 Nasturtium Saucep. 57 Olive Saucep. 57 Oyster Sauce for Boiled Poultryp. 57 Piquant Saucep. 57 Port Wine Sauce for Gamep. 57 Port Wine Saucep. 57 Sauce for Venison or Gamep. 57 Sicilian Saucep. 57 Spanish Saucep. 58 Sauce a la Tartare (French)p. 58 Tartare Saucep. 58 Tomato Jelly for Roast Meatp. 58 Tomato Sauce (for Gateau)p. 58 Walnut Saucep. 58 Walnut Saucep. 58 White Saucep. 58 White Sauce (Alternate)p. 59 Curried Beans with Tomatop. 59 Artichokes al Inbernop. 59 Stubbed Artichokesp. 59 Baked Bananasp. 59 Baked Beans with Tomatop. 60 Spanish Beansp. 60 Main Baked Beansp. 60 String Beansp. 61 String Beans with Eggsp. 61 Brussels Sproutsp. 61 Stewed Red Cabbagep. 61 Cabbage in Creamp. 61 Carrots with Eggsp. 61 French Carrotsp. 61 Carrots, Poulette Stylep. 61 Cauliflowerp. 62 Boiled Chestnutsp. 62 Green Corn Custardp. 62 Corn Omeletp. 62 Corn Omeletp. 62 Corn Oystersp. 62 Corn Oystersp. 62 Scalloped Cornp. 62 Baked Cucumbersp. 62 Stuffed Egg-Plantp. 63 Macaroni, Italianp. 63 Nasturtiums as Capersp. 64 Baked Onionsp. 64 Okrap. 64