Recipes from Boston Cooking-School cook book

Records 201 to 250 of 1,624, in reading order. Each links to a modern interpretation.

Crab-Meat and Avocado Cocktailp. 52 Avocado Cocktailp. 52 Plateau Prunierp. 52 Caviare, Black or Redp. 52 Russian Pancakesp. 53 Stuffed Tomatoesp. 53 Tomato and Cottage Cheesep. 53 Horns of Plentyp. 53 Laitue Suedoisep. 53 Ham or Dried Beef Rollsp. 53 Toasted Crackersp. 53 Souffled Crackersp. 53 Cheese Crackersp. 53 Roquefort Crackersp. 54 Sherried Cheese Crackersp. 54 Pulled Breadp. 54 Toasted Bunsp. 54 Toasted Fromage Rollsp. 54 Imperial Sticks in Ringsp. 54 Mock Almondsp. 54 Toasted Trianglesp. 54 Cheese Strawsp. 54 Cheese Wafersp. 55 Parker House Croutonsp. 55 Egg Balls Ip. 55 Egg Custardp. 55 Marrow Ballsp. 56 Veal Forcemeatp. 56 Fish Forcemeat Ip. 56 Fish Forcemeat IIp. 56 Salmon Forcemeatp. 57 Oyster or Clam Forcemeatp. 57 Chicken or Veal Forcemeat Ip. 57 Chicken Forcemeat IIp. 57 Soup Stockp. 58 Bouillonp. 59 Consommép. 59 Bortschp. 60 Clear Mushroom Soupp. 60 Onion Soup au Gratinp. 60 Ox-Tail Soupp. 60 Mutton Brothp. 60 Scotch Brothp. 61 Mock Turtle Soupp. 61 Creole Soupp. 61 Tomato Bouillon or Essence of Tomatop. 61 Tomato Soup with Stockp. 61 Chicken Stock, Chicken Broth or Bouillonp. 62 French White Soupp. 62 Cream of Cauliflower Soupp. 62