Recipes from Boston Cooking-School cook book

Records 801 to 850 of 1,624, in reading order. Each links to a modern interpretation.

Creamed Lobster with Tomatop. 170 Creamed Lobster and Oystersp. 170 Lobster A La Delmonicop. 171 Lobster A La Newburgp. 171 Oyster Crabs A La Newburgp. 171 Scallops A La Newburgp. 171 Shrimps A La Newburgp. 171 Shrimps, Louisiana Stylep. 171 Creamed Shrimps with Curacaop. 171 Creamed Sweetbread and Mushroomsp. 171 Crab Meat Mornayp. 172 Deviled Crabsp. 172 Deviled Oystersp. 172 Deviled Scallopsp. 172 Chicken Timbalesp. 173 Halibut Timbalesp. 173 Lobster Timbales Ip. 174 Lobster Timbales IIp. 174 Lobster Moussep. 174 Sweetbread Moussep. 174 Chicken Ring or Loafp. 175 Cold Chicken Timbalesp. 176 Spring Moussep. 176 Lenox Chickenp. 176 Molded Salmon, Mayonnaisep. 176 Crabs Ravigotep. 176 Cold Ham Mousse, Epicurean Saucep. 176 Jellied Vegetablesp. 176 Mackerel en Mayonnaisep. 176 Molded Salmon, Cucumber Saucep. 177 Egg Custardp. 177 Veal or Chicken Forcemeat for Stuffing Birdsp. 178 Chaud-Froid of Boned Chickenp. 178 Chaud-Froid of Eggsp. 178 Stuffed Olives in Aspicp. 179 Tomatoes in Aspicp. 179 Tongue in Aspicp. 179 Baked Potatoesp. 179 Stuffed Baked Potatoesp. 179 Stuffed Baked Potatoesp. 179 Baked Potatoes, Hotel Stylep. 180 Martinique Potatoesp. 180 Mashed Potatoesp. 180 Chantilly Potatoesp. 180 Scalloped Potatoesp. 181 Scalloped Potatoesp. 181 Potatoes en Casserolep. 181 Anna Potatoesp. 181 Franconia Potatoesp. 182 Brabant Potatoesp. 182