Recipes from Blue Ribbon and Pure Gold cook book

Records 101 to 150 of 413, in reading order. Each links to a modern interpretation.

Eggs a la Kingp. 27 Foamy Omeletp. 27 Scrambled Eggsp. 27 Sweet Omeletp. 28 Anchovied Eggsp. 28 Curried Eggsp. 28 Devilled Eggsp. 28 Baked Stuffed Potatoesp. 28 Delmonico Potatoesp. 30 Peas in Potato Cupsp. 30 Potato Turnoversp. 30 Artichokesp. 30 Asparagusp. 30 Scalloped Cabbagep. 31 Cauliflowerp. 31 Leeks on Toastp. 32 Fried Mushroomsp. 32 Stuffed Onionsp. 32 Fried Onionsp. 32 Parsnip Cakesp. 32 Creamed Peasp. 32 Stewed Tomatoesp. 33 Stuffed Ripe Tomatoesp. 33 Scalloped Tomatoesp. 33 Tomato Jelly Saladp. 34 French Salad Dressingp. 34 Mayonnaise Dressingp. 35 Thousand Island Dressingp. 35 Boiled Salad Dressingp. 35 Fruit Salad Dressing, No. 1p. 35 Fruit Salad Dressing, No. 2p. 35 Egg Dressingp. 35 Buttered Crumbsp. 36 Home-made Yeastp. 36 Five-Hour Process Straight Dough Methodp. 36 Overnight Breadp. 36 Overnight Bread with Potato Spongep. 38 Soft Whole Wheat Breadp. 38 Graham Breadp. 38 Date Breadp. 38 Corn Breadp. 38 Sally Lunnp. 38 Oatmeal Breadp. 38 Boston Brown Breadp. 38 Parker House Rollsp. 38 Hot Cross Bunsp. 38 Baking Powder Breadp. 38 Florida Ponep. 39 Rusksp. 39 Potato Rollsp. 39