Recipes from The Institute cook book

Records 951 to 1,000 of 1,040, in reading order. Each links to a modern interpretation.

Steamed Carrotsp. 171 Steamed Carrotsp. 171 Green Peasp. 171 Green Peasp. 171 Baked Tomatoesp. 171 Potato Chipsp. 171 Saute Potatoesp. 171 Bouillonp. 172 Shrimp Wigglep. 172 Cream of Tomatop. 172 Chicken Hollandaisep. 172 Curried Eggsp. 173 Scrambled Eggs with Green Pepper and Onionp. 173 Cheese Scramblep. 173 Oyster Pan-Roastp. 173 Creamed Oysters and Celeryp. 173 Panned Oystersp. 173 Roasted Oystersp. 173 Pigs in Blanketsp. 173 Lobster a la Cremep. 174 Lobster Stewp. 174 Deviled Lobsterp. 174 Clams a la Cremep. 174 Clam and Egg Scramblep. 174 Clam Toastp. 174 Canvas-Back Ducksp. 174 Sardine Savoryp. 174 Creamed Sardinesp. 175 Frog Saddlesp. 175 Quailp. 175 Quailp. 175 Frizzle-Dizzlep. 175 Veal with Asparagus Tipsp. 175 Deviled Meatp. 175 Beefchauffep. 175 Fig Daintyp. 175 Mushrooms with Baconp. 175 Tomato Curryp. 175 Macaroni Milanesep. 175 Apple Daintyp. 176 Salted Almondsp. 176 Lamb en Casserolep. 177 Casserole Roastp. 177 Casserole Hashp. 177 Brown Fricassee of Oystersp. 177 Halibut au Gratinp. 177 Sweetbreads en Casserolep. 178 Veal Collops en Casserolep. 178 Liquid Yeastp. 198 Cornmeal Yeast Breadp. 198