Recipes from Boston Cooking-School cook book

Records 701 to 750 of 1,624, in reading order. Each links to a modern interpretation.

Eggs A La Benedictp. 152 Eggs A La Leep. 152 Eggs A La Commodorep. 152 Eggs, Waldorf Stylep. 152 Eggs A La Victoriap. 152 Windsor Eggsp. 152 Eggs Molet Chasseurp. 153 Eggs A La Suissep. 153 Eggs Au Gratinp. 153 Baked or Shirred Eggsp. 153 Shirred Eggs, French Stylep. 153 Shirred Eggs, French Stylep. 153 Eggs Mornayp. 153 Eggs Baked in Tomatoesp. 153 Eggs Baked in Creamp. 153 Scrambled Eggsp. 153 Florentine Eggs in Casserolesp. 153 Scrambled Eggs, Country Stylep. 153 Egg Soufflép. 154 Egg Timbalesp. 154 Scrambled Eggs with Tomatoesp. 154 Egg Custard or Egg Custard Ringp. 155 Egg and Pimiento Timbalesp. 155 Eggs a la Parisiennep. 155 Egg Cutletsp. 155 French Omeletp. 155 Puffy Omeletp. 156 Bread Omeletp. 157 Baked Omeletp. 157 Eggs with Spinach a la Martinp. 157 Savoyarde Omeletp. 157 Japanese Lobster Omeletp. 157 Rice with Cheesep. 157 Rice a la Ristonp. 157 Turkish Pilaf Ip. 157 Baked Ricep. 158 Chicken Pilafp. 158 Rice and Pecan Loafp. 158 Parched Rice with Tomato Sauce and Cheesep. 158 Rice Croquettesp. 158 Rice and Tomato Croquettesp. 158 Hominy Croquettesp. 158 Baked Hominy, Southern Stylep. 159 Boiled Macaronip. 159 Macaroni Moussep. 159 Baked Macaronip. 159 Baked Macaroni with Cheesep. 159 Macaroni a l'Italiennep. 159 Sour Cream Noodle Loaf or Ringp. 160 Welsh Rarebit Ip. 161