Recipes from The Cook Book, by "Oscar" of the Waldorf

Records 201 to 250 of 359, in reading order. Each links to a modern interpretation.

Little-Neck Clams Served Rawp. 35 Soft Clams, Ancient Stylep. 35 Fried Soft Clamsp. 35 Soft Clams, Newburgp. 35 Stewed Soft Clamsp. 35 Buttered Crabp. 36 Crab Croquettesp. 36 Deviled Crabsp. 36 Broiled Soft-Shell Crabsp. 36 Crabs in Shellsp. 36 Minced Crabsp. 37 Crabs, Queen Stylep. 37 Crab Ravigotep. 37 Stewed Crabsp. 37 Fried Soft-Shell Crabsp. 37 Stewed Soft-Shell Crabs with Okrasp. 37 Fried Oyster Crabsp. 38 Stewed Oyster Crabs, Poulette Stylep. 38 Crayfish Boiled in Court Bouillonp. 38 Crayfish, Bordelaise Stylep. 38 Fried Frogs' Legsp. 38 Crayfish Marinierep. 38 Crayfish Pattiesp. 38 Baked Edible Snailsp. 39 Edible Snails, Bourgoynep. 39 Baked Frogs' Legsp. 39 Fried Frogs' Legsp. 40 Stewed Frogs' Legsp. 40 Lobster, American Stylep. 40 Boiled Lobsterp. 41 Baked Lobstersp. 41 Lobster Bordelaisep. 41 Broiled Lobsterp. 41 Broiled Lobster Ravigotep. 41 Buttered Lobsterp. 42 Lobster Creamp. 42 Curried Lobsterp. 42 Lobster Croquettesp. 42 Lobster Cutletsp. 42 Cutletsp. 42 Deviled Lobsterp. 42 Lobster on Skewersp. 43 Lobster Fricasseep. 43 Fried Lobsterp. 43 Lobster Frittersp. 43 Lobsters in Casserolep. 43 Lobster in Shellsp. 43 Lobster, Newburgp. 43 Lobster Pattiesp. 44 Lobster Rissolesp. 44