Recipes from Handbook of domestic science and household arts for use in elementary schools

Records 51 to 100 of 105, in reading order. Each links to a modern interpretation.

Gravyp. 76 Broiled Beefsteakp. 76 Broiled Beefsteakp. 76 Croquettesp. 76 To Boil Codp. 88 Egg Saucep. 88 To Bake Codp. 88 Brown Saucep. 89 Broiled Codp. 89 Butter Saucep. 89 Fish a la Cremep. 89 Egg Sauce (Individual)p. 90 Butter Sauce (Individual Rule)p. 91 Oyster Soupp. 93 Oyster Soupp. 93 Mayonnaise Dressingp. 96 Rice Saladp. 96 Boiled Mayonnaisep. 96 Chicken or Meat Saladp. 97 Chicken or Meat Saladp. 97 Rice Saladp. 97 Breadp. 117 Breadp. 118 Individual Bidep. 119 Whole Wheat Breadp. 119 Baking Powder Biscuitp. 121 Short Cakep. 121 Dutch Apple Cakep. 122 Cup Cakep. 123 Individual Rule Cakep. 124 Plain Pastryp. 125 Apple Piep. 125 Custard Piep. 125 Toast Waterp. 139 Egg-nogp. 139 Egg-nogp. 139 Albumenized Milkp. 139 Albumenized Milkp. 139 Egg Lemonadep. 139 Wine Wheyp. 139 Beef Essencep. 139 Scraped Meatp. 139 Beef Juicep. 139 Flour Gruelp. 139 Junketp. 139 Soap Solutionp. 141 Thin Starchp. 142 Thick Starchp. 142 Clear Starch for Fine Muslinsp. 142 Bran Waterp. 142