Recipes from Blue Ribbon and Pure Gold cook book

Records 51 to 100 of 413, in reading order. Each links to a modern interpretation.

Salmon Loafp. 15 Oyster Stewp. 15 Oyster Frittersp. 15 Tomato Saucep. 16 Currant Jelly Saucep. 16 Gravyp. 16 Maitre D’Hôtel Butterp. 16 Horseradish Sauce No. 2p. 16 Horseradish Sauce No. 1p. 16 Sauce Tartarep. 16 Cranberry Saucep. 17 Giblet Gravyp. 17 Creamed Chipped Beefp. 18 Beef a la Modep. 18 Mock Duckp. 19 Beef Pot Piep. 19 The Dumplingsp. 19 Hamburg Steakp. 19 Swiss Steakp. 19 Beefsteak Smothered in Onionsp. 19 Veal Loafp. 19 Veal Cutlets, Breadedp. 19 Yorkshire Puddingp. 19 Pork Chopsp. 20 Pork Chops with Fried Applesp. 20 Roast Spare Ribsp. 20 Roast Pork Tenderloinp. 20 Irish Stewp. 20 Boiled Hamp. 20 Headcheese (English Brawn)p. 20 Curried Muttonp. 20 Meat Piep. 21 Casserole of Rice and Meatp. 21 Shepherd’s Piep. 21 Browned Hashp. 22 Scalloped Vealp. 22 Pilaffp. 22 Tomato Ricep. 22 Scrapplep. 22 Creamed Hamp. 22 Corned Beef Hashp. 22 Plain Stuffingp. 24 Potato Stuffing (For Roast Goose)p. 24 Chestnut Stuffing (For Roast Turkey)p. 24 Roast Turkeyp. 24 Fried Chickenp. 24 Chicken Piep. 25 Chicken Pattiesp. 25 Jellied Chickenp. 25 Baked Rabbitp. 26