Recipes from Cooking in the elementary schools, January, 1922
Records 51 to 100 of 114, in reading order. Each links to a modern interpretation.
Beetsp. 8Swiss Steakp. 8Pound Steakp. 8Breaded Vealp. 9Tomato Saucep. 9Veal Birdsp. 9Braised Beef with Vegetablesp. 9Lemon Icep. 9Orange Icep. 9Lemon Milk Sherbetp. 9Pineapple Milk Sherbetp. 9Frozen Apricotsp. 9Vanilla Ice Cream (Philadelphia)p. 9Chocolate Ice Creamp. 9Frozen Custard (New York)p. 10Maple Moussep. 10Strawberry Ice Creamp. 10Boiled Salad Dressing No. 1p. 10Boiled Salad Dressing No. 2p. 10Cream Dressingp. 10French Dressingp. 10Canned Peaches - Open Kettle Methodp. 11Canned Peaches - Cold Pack Methodp. 11Peach, Pear or Plum Conservep. 11Strawberry or Small Fruit Preservesp. 11Orange Marmaladep. 11Tomato Preservep. 11Chili Saucep. 12Piccalillip. 12Currant or Grape Jellyp. 12Crab Apple Jellyp. 12Crab Apple Jellyp. 12Apple Butter or Marmaladep. 12Breadp. 13Crust for Meat Piep. 13Oatmeal Breadp. 14Nut Breadp. 14Apple Cobblerp. 14Apple Cobblerp. 14Strawberry Shortcakep. 14Sugar Cookiesp. 15Molasses Cookiesp. 15Oatmeal Cookiesp. 15Hot Water Ginger Breadp. 15Chocolate Cookiesp. 15Plain Sponge Cakep. 15Plain Cakep. 15Chocolate Cakep. 15Buttermilk Cakep. 16Foamy Egg Saucep. 16