Recipes from Foods, their selection and preparation

Records 51 to 100 of 158, in reading order. Each links to a modern interpretation.

Cooked Salad Dressingp. 153 How to Roastp. 177 How to Pan-Broilp. 177 How to Broilp. 177 Stewp. 180 Clarifying Soup Stockp. 182 Brown Stockp. 182 Brown Stockp. 182 White Stockp. 182 Lamb or Mutton Stockp. 182 Bouillonp. 182 Consommep. 182 Jellied Soupp. 182 Gravyp. 183 Plain Lemon Jellyp. 196 Lemon Chiffon Piep. 196 Fried Chickenp. 206 Cream Gravy for Fried Chickenp. 207 Deep-Fried Chickenp. 207 Stuffed Roasting Chickenp. 209 Roasting a Half Turkeyp. 210 Gravyp. 211 Smothered Chickenp. 211 Fricassee of Chickenp. 212 Casserole of Fowl with Vegetablesp. 212 Braised Chicken with Vegetablesp. 213 Creamed Chickenp. 213 Stewed Chickenp. 213 Chicken Saladp. 214 Smoked Turkey Steaksp. 215 Boiled Lobsterp. 227 New England Clam Chowderp. 228 Broiled Lobster with Liver Mixturep. 228 Scalloped Crabp. 229 Soybean Milkp. 231 Boiled Navy Beansp. 235 Boston Baked Beansp. 236 Legume Croquettesp. 236 Legume Croquettesp. 236 Legume and Nut Loavesp. 236 Roasted Nutsp. 236 Popoversp. 238 Yorkshire Puddingp. 238 Cover Batterp. 238 Egg Pancakep. 238 Griddle Cakesp. 240 Wafflesp. 241 Muffinsp. 242 Muffinsp. 242 Plain Cakep. 243