Recipes from Miss Corson's practical American cookery and household management

Records 1 to 50 of 685, in reading order. Each links to a modern interpretation.

Butter Makingp. 17 Brine for Butterp. 19 Baked Fish Garnished with Parsleyp. 37 Half Large Boiled Fishp. 37 Whole Turbot Garnishedp. 37 Fish Larded and Bakedp. 37 Larded Fowlp. 39 Sizing Stained Floorsp. 51 Painted Floorsp. 51 Frozen Carafesp. 64 Roman Punchp. 66 Oysters on the Half-Shellp. 95 Oysters in a Block of Icep. 95 Colb Canned Oystersp. 96 Little-Neck Clams on the Half-Shellp. 96 Clear Soup or Consommép. 98 Bouillonp. 99 Clear Soup with Royale Pastep. 99 Spring Soup with Vegetablesp. 99 Ox-Tail Soupp. 100 Mock Turtle Soupp. 100 Brown Turkey Soupp. 101 Turkey Soupp. 101 Cream of Asparagusp. 101 Onion Soupp. 101 Chicken Soupp. 101 Chicken and Rice Soupp. 102 Celery Soupp. 103 Cream of Fresh Mushroomsp. 103 Cream of Cauliflowersp. 104 Tomato Cream Soupp. 105 String-Bean Soupp. 105 Green-Pea Soupp. 105 Okra Soup with Crabsp. 105 Okra Soup with Beefp. 106 Dried Okra Soupp. 106 Ham and Pea Soupp. 107 Dried Bean Soupp. 107 Bean Soupp. 108 Oyster Cream Soupp. 108 Fried Crusts for Soupp. 108 Oyster Soup with Eggsp. 108 Soft Clam Soup with Tomatoesp. 109 Cream of Flukep. 109 Crayfish Soup or Bisquep. 109 Crayfish Soupp. 110 Lobster Soupp. 110 Bisque of Prawnsp. 110 Crab Soupp. 110 How to Boil Green Turtlep. 112