Recipes from Boston Cooking-School cook book

Records 301 to 350 of 1,624, in reading order. Each links to a modern interpretation.

Fish Chowder with Fish Ballsp. 69 Bouillabaissep. 69 Clam Chowderp. 69 Rhode Island Chowderp. 70 Manhattan Clam Chowderp. 70 Lobster Chowder or Stewp. 70 Cream of Lima Bean Soupp. 71 Potato Soupp. 71 Swiss Potato Soupp. 71 Celery Soup Ip. 71 Celery Soup IIp. 71 Celery and Tomato Pureep. 72 Split Pea Soupp. 72 Corn Soupp. 72 Corn Chowderp. 72 Pea Soupp. 72 Leek and Potato Soupp. 73 Vegetable Soup Ip. 73 Vegetable Soup II or Vegetable Chowderp. 73 Squash Soupp. 73 Squash Soupp. 73 Clear Tomato Soup or Mock Bouillonp. 73 Cream of Tomato Soup or Mock Bisquep. 73 Cream of Tomato and Cornp. 74 Iced Fruit Soupp. 74 Apple and Prune Stuffing IIp. 75 Chestnut Stuffingp. 75 Sausage and Chestnut Stuffingp. 75 Beet Relishp. 76 Cranberry Saucep. 76 Cranberry Jellyp. 76 Spiced Cranberry Jellyp. 76 Cranberry Jelly with Celeryp. 76 Baked Cranberriesp. 76 Cranberry Relishp. 76 Stuffed Preserved Orangesp. 76 Sautéed Pineapplep. 77 Glazed Pineapplep. 77 Prunes in Baconp. 77 Deviled Almondsp. 77 Clam Frappep. 77 Cranberry Frappep. 77 Frozen Cranberriesp. 77 Currant Icep. 77 German Punchp. 77 Pomona Frappep. 77 White Saucep. 78 Drawn Butter Saucep. 79 Brown Sauce or Brown Gravyp. 79 Béchamel Saucep. 79