Recipes from Twentieth century home cook book
Records 301 to 350 of 795, in reading order. Each links to a modern interpretation.
Virginia Mode of Curing Hamsp. 69To Roast a Turkeyp. 70Roast Turkey with Oyster Dressingp. 70Roast Turkey with Chestnutsp. 71Boiled or Steamed Turkeyp. 71Boned Turkeyp. 71Jellied Turkeyp. 72Galantine of Turkeyp. 72Marbled Turkey, Pressedp. 72Broiled Tenderloin of Turkeyp. 73To Roast a Goosep. 73Roast Goose with Chestnut Dressingp. 73Baked Chickenp. 73Virginia Fried Chickenp. 73Fricassee of Chickenp. 73Fricasseed Chickenp. 74Chicken a la Tartarep. 74Chicken Curriedp. 74Escaloped Chickenp. 74Fritot of Chickenp. 74Pressed Chickenp. 74Baked Chicken Piep. 75Creamed Chickenp. 75Chicken A La Reinep. 75French Giblet Piep. 75Chicken Pot-Piep. 75Giblet Pie with Fine Herbsp. 77Wild Turkey Braisedp. 77Broiled Pigeons or Squabsp. 77To Stew Pigeonsp. 77Wild Turkey Plainp. 77Haunch of Venison Braisedp. 77Venison Steakp. 78Broiled Venison Steakp. 78Partridgesp. 78Quailsp. 78Quail on Toastp. 78Roast Pigeonsp. 78Fried Rabbitp. 79Fried Rabbitp. 79Stewed Rabbitp. 79Roast Rabbitp. 79A Curry of Hare or Rabbitp. 79Broiled Rabbit or Squirrelp. 79Venison Piep. 81Venison Piep. 81Partridge Piep. 81Quail Piep. 81Squirrel Piep. 81Tomato Saucep. 82