Recipes from Blue Ribbon and Pure Gold cook book
Records 1 to 50 of 413, in reading order. Each links to a modern interpretation.
Boiled CoffeeCocoaLemonadeFruit PunchScalloped PotatoesTomato ScallopCream of Tomato SoupCream of Potato SoupBrown Soup Stock, No. 1p. 9Consommeép. 9Scotch Mutton Brothp. 10Everyday Soupp. 10Macaroni Soupp. 10Mock Turtle Soupp. 10Oxtail Soupp. 10Vegetable Soupp. 10Cream of Celery Soupp. 11Cream of Corn Soupp. 11Cream of Baked Bean Soupp. 11Cream of Pea Soupp. 11Cream of Carrot Soupp. 11Potato Soupp. 11Split Pea Soup—Puréep. 11Cream of Tomato Soupp. 11Vegetable Puréep. 11Vegetable Chowderp. 11Oyster Bisquep. 11Corn Chowderp. 12Fish Chowderp. 12Baked Fishp. 12Dressing for Baked Fishp. 13Baked Smeltsp. 13To Fry Fishp. 13To Sauté a Fishp. 13Broiled Fishp. 13Marinade for Broiled Fishp. 13Broiled Smoked Herringp. 13Boiled Fishp. 13Planked Fishp. 13Salmon and Caper Saucep. 14Salmon Cutletsp. 14Creamed Salt Codp. 14Cod Fish Ballsp. 14Kippered Herringsp. 14Scalloped Fishp. 14Curry of Fishp. 14Curry of Fishp. 14Fish Cakesp. 14Creamed Fishp. 14Salmon Boxp. 15