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

Records 551 to 600 of 685, in reading order. Each links to a modern interpretation.

Cream Meringuesp. 272 Italian Creamp. 273 Bavarian Creamp. 273 Calf's-Foot Jellyp. 274 Madeira Jellyp. 274 Noyeau Jellyp. 275 Oranges Filled with Jellyp. 275 Chartreuse of Candied Orangesp. 275 Nougatp. 277 Frozen Cabinet Puddingp. 277 Confectioners' Nesselrode Puddingp. 278 Francatelli's Nesselrode Puddingp. 278 Coffee Bombep. 279 Coffee Ice-Creamp. 279 Plain Ice-Creamp. 280 Frozen Custardp. 280 Vanilla Ice-Creamp. 280 French Ice-Creamp. 280 Brown-Bread Ice-Creamp. 280 Pistache Ice-Creamp. 281 Plum-Pudding Glacep. 281 Fruit Ice-Creamsp. 281 Water-Icesp. 282 Roman Punchp. 282 Champagne-Icep. 282 Pineapple Jellyp. 283 Sugared Pineapplep. 284 Pineapple Preservesp. 284 Crab-Apple Jellyp. 284 Crab-Apple Jelly with Lemonp. 284 Apple Jellyp. 284 Crab-Apple Preservep. 285 Apple Marmaladep. 285 New-England Apple-Jamp. 285 Plum Marmaladep. 285 Plum Jamp. 286 Plum Jellyp. 286 Brandied Green-Gage Plumsp. 286 Pear Jamp. 286 Preserved Pearsp. 286 Pear Marmaladep. 287 Sugared Quincesp. 287 Quinces Preserved Wholep. 287 Quince Jellyp. 288 Preserved Peachesp. 288 Jellied Peachesp. 288 Peach Marmaladep. 289 Apricot Marmaladep. 289 Brandy Peachesp. 289 Cherry Preservesp. 289