Recipes from Boston Cooking-School cook book
Records 1,501 to 1,550 of 1,624, in reading order. Each links to a modern interpretation.
Prune Sandwich Fillingp. 297Sugared Almondsp. 298Stuffed Datesp. 298Spiced Nutsp. 298Stuffed Figsp. 298Fruit Rollp. 298Fruit Barsp. 298Chocolate Dominoesp. 299Pop Cornp. 299Corn Ballsp. 299Molasses Corn Ballsp. 299Candied Orange Peelp. 299Peanut Brittle Ip. 300Velvet Molasses Candyp. 300After-Dinner Mintsp. 301Peanut Candyp. 301Butterscotchp. 301Peppermintsp. 301Chocolate Cream Peppermintsp. 301Wintergreen Wafersp. 301Chocolate Fudgep. 301Divinity Fudge IIp. 301Divinity Fudge Ip. 301Vanilla Opera Fudgep. 301Sour Cream Fudgep. 301Sultana Fudgep. 302Peanut Butter Fudgep. 302Pralinesp. 302Maple Creamsp. 302Penuche (Brown Sugar Fudge)p. 302Double Fudgep. 302Vanilla Caramelsp. 303Smith College Caramelsp. 303Chapin Chocolate Caramelsp. 303Nougatinesp. 303Turkish Delightp. 303Almond Pastep. 303Fondant (Uncooked)p. 304Spun Sugarp. 305Jelly (Standard Method)p. 306Jelly with Pectinp. 306Grape Juicep. 307Grape Juice (Simple Method)p. 307Raspberry Sirupp. 307Maryland Raspberry Shrubp. 307Raspberry Shrubp. 307Apple Jellyp. 307Currant Jellyp. 307Venison Jelly or Wild Grape Jellyp. 308Fruit Jamp. 308