Recipes from San Rafael cook book, 1906

Records 151 to 200 of 660, in reading order. Each links to a modern interpretation.

Pork Piep. 25 Pork and Beansp. 25 Ham, Sugar Bakedp. 25 To Bake a Hamp. 25 To Boil Hamp. 25 Boiled Hamp. 26 Ham Custardp. 26 Carolina - Southern Dishp. 26 Carolina Rice with Sausagep. 26 Bacon with Cream Gravyp. 26 Tonguep. 26 Breaded Beef Tonguep. 26 Baked Beef Tonguep. 27 Stewed Fresh Tonguep. 27 Sheep's Tongue, Spanishp. 27 Boiled Lambs' Tonguesp. 27 Sauce for Lambs' Tongues or Calves' Feetp. 27 Calves' Tonguesp. 27 Calves' Feet a la Marechalp. 27 Tripe, Spanishp. 27 Frogs a la Poulettep. 28 Canvas-Back Ducksp. 28 Ducks (Wild)p. 28 Stewed Squabsp. 28 Sweetbreadsp. 28 Sauce Bechamelp. 28 Sweetbreads A La Poulettep. 28 Quail Patep. 29 Brain Pattiesp. 29 Cases for Entreesp. 29 Sauce Hollandaisep. 29 Horse-Radish Saucep. 29 Mustardp. 29 Dressing for Chopsp. 29 Tomato Saucep. 30 Spanish Saucep. 30 Wine Sauce for Venisonp. 30 Mustardp. 30 Oyster Dressingp. 30 Plain Dressingp. 30 Chestnut Dressingp. 30 Chestnut Force-Meatp. 30 Potato Dressingp. 30 Stuffed Peppersp. 32 Stuffed Bell Peppersp. 32 Stuffed Green Peppersp. 32 Green Corn Frittersp. 32 Corn Frittersp. 32 Corn Oystersp. 32 Corn Chowderp. 32