Recipes from Recipes (illustrated baking booklet, 1930)

Records 51 to 97 of 97, in reading order. Each links to a modern interpretation.

Chocolate Puddingsp. 14 Ginger Puddingp. 15 Belgian Puddingp. 15 Castle Puddingsp. 15 Thatched House Puddingp. 15 Sponge Puddingp. 15 Orange Puddingp. 15 Banana Sponge Puddingp. 16 Hot Chocolate Mould Puddingp. 16 Seville Quick Puddingp. 16 Quick Puddingp. 16 Sultana or Currant Quick Puddingp. 16 Caramel Cream Puddingp. 16 Milk Jellyp. 17 Egg and Milk Jellyp. 17 Jellyp. 18 Mousse au Citronp. 18 Triflep. 18 Chocolate Triflep. 18 Chocolate Mould Triflep. 18 Pear Mouldp. 19 Valencia Spongep. 19 Sussex Junketp. 19 Apricot Basketsp. 19 Charlotte Russep. 19 Pineapple Triflep. 20 Pancakesp. 20 Yorkshire Puddingp. 20 Apple Frittersp. 20 Banana Frittersp. 21 Potato Frittersp. 21 Lunch or Supper Dishp. 21 Haricot Beans in Green’s Tomato Saucep. 21 Melted Butter (Tomato)p. 22 Melted Butter (Tomato)p. 22 Curried Eggsp. 22 Spaghetti or Macaroni Cheesep. 22 Herrings in Green’s Tomato Saucep. 22 Savoury Rice on Toastp. 22 Savoury Toastp. 22 Poached Eggs with Green’s Chutney Saucep. 22 Savoury Eggsp. 23 Sardines and Green’s Tomato Sauce on Toastp. 23 Sausagep. 23 Rissolesp. 23 Fish Cakesp. 23 Welsh Rarebit with Green’s Chutney Saucep. 23