Recipes from The Institute cook book

Records 451 to 500 of 1,040, in reading order. Each links to a modern interpretation.

Currant Icep. 89 Combination Sherbetp. 89 Frozen Cherriesp. 89 Grape Sherbetp. 89 Combination Sherbetp. 90 Fruit Granitep. 90 Fruit Granitep. 90 Orange Pekoe Sherbetp. 90 Pineapple Moussep. 90 Ginger Frappep. 90 Cafe Frappep. 90 Grape-Fruit Frappep. 90 Cranberry Frappep. 90 Cafe Parfaitp. 90 Chocolate Parfaitp. 90 Moussep. 91 Cherry Moussep. 91 Maple Moussep. 91 Brown-Sugar Saucep. 92 Whipped Creamp. 92 Foamy Saucep. 92 Hard Sauce No. 2p. 92 Raspberry Saucep. 92 Lemon Saucep. 92 Hot Chocolate Sauce No. 1p. 92 Chocolate Saucep. 92 Hot Chocolate Sauce No. 2p. 92 Hard Sauce No. 1p. 92 Mock Creamp. 93 Cocoa Saucep. 93 Table Syrupp. 93 White Bread (Quick Method)p. 94 White Bread (For Use Over Night)p. 95 White Bread (Sponge Method)p. 95 Milk Breadp. 95 White Bread in Bread-Mixerp. 95 Baking-Powder Breadp. 96 Salt-Rising Breadp. 96 Rice Breadp. 96 Graham Breadp. 96 Oatmeal Breadp. 96 Whole-Wheat Breadp. 97 Rye Bread (American)p. 97 Gluten Breadp. 97 Nut Bread No. 1p. 98 Nut Bread No. 2p. 98 Corn Breadp. 98 Canada Egg Breadp. 98 Raisin Breadp. 98 Cocoa Breadp. 99