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

Records 351 to 400 of 685, in reading order. Each links to a modern interpretation.

Dutch or Hollandaise Saucep. 216 Green Pease, Boiledp. 216 Sugar Peasep. 216 String-Beansp. 216 Canned Peasep. 216 Stewed Butter-Beansp. 216 Canned String-Beansp. 216 Lima Beansp. 217 Succotashp. 217 Green Corn Stewedp. 217 Stewed Kidney Beansp. 217 Green Corn Boiledp. 217 Green Corn Puddingp. 218 Canned Corn Stewedp. 219 Dried Corn Bulled with Saleratusp. 219 Succotash of Dried Corn and Beansp. 219 Dried Corn Hulled with Lyep. 219 Succotash from Dried Samp and Beansp. 220 Stewed Hominyp. 220 Oyster-Plant with Creamp. 221 Boiled Sugar Beetsp. 221 Oyster-Plant with Creamp. 221 Sea-Kalep. 221 Asparagusp. 221 Asparagus with Dutch Saucep. 221 Carrotsp. 222 New Turnipsp. 222 Fresh Mushrooms Broiledp. 224 Fresh Mushrooms Bakedp. 225 Mushroom Stems Stewedp. 225 Mushroom Brown Saucep. 225 To Dry Fresh Mushroomsp. 225 Mushroom Powderp. 225 Stuffed Morelsp. 226 Fried Cucumbers on Toastp. 226 Cucumbers Stuffed with Marrowp. 226 Egg-Plant Fried in Butterp. 227 Egg-Plant Fried in Batterp. 227 Scalloped Egg-Plantp. 227 Baked Egg-Plantp. 227 Boiled Cabbagep. 228 Fried Cabbagep. 228 Red Cabbage, Stewedp. 228 Cabbage with Gravyp. 228 Sauerkrautp. 228 Cauliflowerp. 229 Spinach with Poached Eggsp. 229 Boiled Turnip-Topsp. 229 Boiled Celeryp. 230 Butter and Lemon Saucep. 230