Recipes from Miss Corson's practical American cookery and household management
Records 401 to 450 of 685, in reading order. Each links to a modern interpretation.
Celery with Remoulade Saucep. 230German Remoulade Saucep. 230Remoulade Saucep. 230Celery Frittersp. 230Fried Parsleyp. 231Okrap. 231Fried Tomatoes with Brown Gravyp. 231Stuffed Green Peppersp. 231Stuffed Tomatoesp. 231Broiled Tomatoesp. 232Broiled Tomatoesp. 232Stewed Tomatoesp. 232Parsnips with Creamp. 233Salt Pork and Parsnipsp. 233Broiled Parsnipsp. 233Bermuda Onions Boiledp. 233Boiled Onionsp. 233Spanish Onions Friedp. 234Boiled Leeksp. 234Scalloped Onionsp. 234Boiled Squashp. 234Baked Yellow Squashp. 234Summer Squashp. 235Summer Squash Stewedp. 235Macaroni and Spaghettip. 235St. Honors Cakep. 236To Glace Fruitp. 236Rum Bunsp. 237Briochep. 237Bath Bunsp. 238Brioche Ringp. 238Almond Macaroonsp. 238Almond Biscuitp. 239Almond Cakep. 239Lady Fingersp. 239Sponge Cakep. 239Pineapple Cakep. 239Orange Cakep. 239Citron Pound Cakep. 239Plum Cakep. 239Charlotte Russep. 240Whipped Creamp. 240Plain Icing for Cakesp. 241Boiled Icingp. 241Omelette Soufflep. 243Almond Soufflep. 243Hot Cabinet-Pudding, Rum Saucep. 244Forest-City Rum Saucep. 245Christmas Plum-Puddingp. 245Brandy Saucep. 246