Recipes from The Central cook book

Records 301 to 350 of 435, in reading order. Each links to a modern interpretation.

Water Puddingp. 48 Cottage Puddingp. 48 Apple Dumplingsp. 48 Caramel Saucep. 49 Thin White Saucep. 49 Medium White Saucep. 49 Thick White Saucep. 49 Tomato Saucep. 49 Mint Sauce for Lambp. 49 Apple Spongep. 49 Brown Saucep. 49 Milk Saucep. 50 Cranberry Saucep. 50 Cheese Saucep. 50 Chocolate Custardp. 50 Boiled Custardp. 50 Cocoanut Creamp. 50 Hard Sauce (for Puddings)p. 50 Peach Pollyp. 50 Chocolate Plum Puddingp. 50 Pineapple Sherbetp. 51 Vanilla Ice Cream (Custard Foundation)p. 51 Vanilla Ice Creamp. 51 One Gallon of Ice Creamp. 51 Water Icep. 51 Philadelphia Vanilla Ice Creamp. 51 Chocolate Sauce to Be Served with Ice Creamp. 51 Hot Fudge Chocolate Sauce for Ice Cream or Cakep. 51 Lemon Water Icep. 52 Nut Frappep. 52 Fruit Sherbetp. 52 Fruit Sherbetp. 52 Strawberry Frappep. 52 Orange and Pear Marmaladep. 52 Orange and Pear Marmaladep. 52 Pickled Pearsp. 52 Preserved Figsp. 52 Watermelon Rind Picklep. 53 Pineapple and Strawberry Preservesp. 53 Strawberry Preservesp. 53 Strawberry Jamp. 53 Orange Marmaladep. 53 Lemon Butterp. 53 Sweet Pickle Peaches or Pearsp. 53 Peach Jellyp. 54 Ginger Pearp. 54 Pineapple and Pear Marmaladep. 54 Chow Chowp. 55 Chow Chowp. 55 Chow Chowp. 55