Recipes from The bride's cook book

Records 201 to 250 of 617, in reading order. Each links to a modern interpretation.

Salmon Loafp. 47 Fish Loafp. 48 Crimped Fishp. 48 Hake au Gratinp. 48 Sole, Stewed Family Stylep. 48 Broiled Herring with Anchovy Saucep. 48 Cioppino (Italian Fish Stew)p. 48 Creamed Codfishp. 49 Creamed Clams and Celery on Hominy Toastp. 49 Lobster Pattiesp. 49 Pepper Roastp. 49 Creamed Oystersp. 49 Spanish Shrimpsp. 49 Blue Point Royal, Champagne Saucep. 49 Fancy Fry for Bride and Groomp. 49 Fancy Roastp. 49 Kirkpatrickp. 50 Escalloped Oystersp. 50 Hangtown Fryp. 50 Oysters Poulettep. 50 Lobster Newburgp. 50 Stuffings for Turkeys (Turkish Stuffing)p. 50 Turkey Stuffing (St. James)p. 50 Roast Goose or Duck Stuffingp. 50 Lamb and Veal Stuffingp. 50 Poultry Stuffingp. 50 Poultry Stuffingp. 50 Chestnut Stuffing for Poultryp. 50 Chestnut Stuffing for Poultryp. 50 Stuffing for Tomatoes, Green Peppers, Etc.p. 51 Stuffing for Porkp. 51 Sage Stuffing for Geese and Ducksp. 51 Poultry, Fish or Mock Duck Stuffingp. 51 Tomato Jellyp. 52 Stuffed Peppers Saladp. 52 Fruit Saladp. 52 Egg Saladp. 52 Cucumber and Sardine Saladp. 53 Chicken Saladp. 53 Crab Saladp. 53 Lobster Saladp. 53 Salmon Saladp. 53 Cold Slawp. 53 Lily Saladp. 53 Celery Saladp. 53 Beet and Celery Saladp. 53 Roast Goosep. 54 Baked Chickenp. 54 Baked Chickenp. 54 Boiled Chickenp. 55