Recipes from Twentieth century home cook book

Records 351 to 400 of 795, in reading order. Each links to a modern interpretation.

Oyster Saucep. 83 Celery Saucep. 83 Sauce Bordelaisep. 83 Champagne Saucep. 83 Tartare Saucep. 83 Bread Saucep. 83 Maitre D'Hotel Saucep. 83 Drawn-Butter Saucep. 83 Mushroom Saucep. 83 Nasturtium Saucep. 83 Onion Saucep. 83 Dutch Sauce for Fishp. 83 Horseradish Saucep. 83 Egg Saucep. 83 Parsley Saucep. 83 Sauce Elegantep. 84 Sauce for Calf's Headp. 84 Shrimp Saucep. 84 Wine Sauce for Mealsp. 84 Chili Saucep. 84 Chili Saucep. 84 Chili Saucep. 84 Cream Bechamel Saucep. 84 Gherkin Saucep. 84 Lemon Saucep. 84 Wild-Fowl Saucep. 84 Wild-Fowl Saucep. 84 Piquante Saucep. 85 Allemande Saucep. 85 Herring Saucep. 85 Salad Dressingp. 85 Chicken Saladp. 86 Dressing for Chicken Saladp. 86 Chicken Saladp. 87 Chicken Saladp. 87 Chicken Saladp. 87 Lobster Saladp. 87 Lobster Saladp. 87 Shrimp Saladp. 87 Salmon Saladp. 87 Mayonnaise of Salmonp. 87 Potato Saladp. 87 Potato Saladp. 87 Lobster a la Newbergp. 88 Cucumber Saladp. 88 Whole Tomato Saladp. 88 Tomato and Cucumber Saladp. 88 Imperial Saladp. 88 Russian Saladp. 88 YY.PiL. Saladp. 88