Recipes from Boston Cooking-School cook book

Records 51 to 100 of 1,624, in reading order. Each links to a modern interpretation.

Baked Peachesp. 23 Baked Pearsp. 23 Stewed Prunesp. 24 Baked Quincesp. 24 Rhubarb Saucep. 24 Grapefruit a la Russep. 24 Orange Mint Cupp. 24 Boiled Ricep. 26 Boiled Rice, Turkish Stylep. 26 Steamed Ricep. 26 Milk Toastp. 27 French or German Toastp. 27 White Breadp. 28 Bran Breadp. 29 Bran Breadp. 29 Currant Loafp. 29 Currant Loafp. 29 Date Breadp. 29 Date Breadp. 29 Date and Nut Breadp. 29 Raisin Breadp. 29 Raisin Breadp. 29 Entire Wheat Breadp. 29 Raisin Nut Breadp. 29 Colonial Breadp. 29 Rye Breadp. 30 Rye and Caraway Breadp. 30 German Rye and Caraway Breadp. 30 Coarse Entire Wheat Bread Ip. 30 Coarse Entire Wheat Bread IIp. 30 Third Breadp. 30 Rolled Oats Breadp. 30 Health Bread or Muffinsp. 30 Coffee Bread or Kuchenp. 30 Apple Kuchenp. 31 Raisin Kuchenp. 31 Cincinnati Coffee Breadp. 31 Moravian Bread or Kuchenp. 31 Swedish Breadp. 31 Swedish Coffee Braidp. 31 Swedish Coffee Ringp. 31 Swedish Coffee Ringp. 31 Standard Rollsp. 31 Rosebud Biscuitsp. 32 Butterscotch Biscuitsp. 32 Parmesan Cheese Sticksp. 33 French Crescent or Crossett Rollsp. 33 Refrigerator Rollsp. 34 Luncheon Rolls or Briochep. 34 Cream Bread Fingersp. 34