Recipes from Handbook of practical cookery

Records 151 to 200 of 536, in reading order. Each links to a modern interpretation.

French or String Beansp. 80 Stewed Tomatoesp. 80 Boiled Beetsp. 80 Stewed Celeryp. 81 Baked Macaronip. 81 Dressed Cauliflowerp. 81 Turnips in White Saucep. 81 Maitre d'Hotel Potatoesp. 82 Turnip Radishesp. 82 Vegetable Marrow Stuffedp. 83 Stewed Celeryp. 83 Chicken Saladp. 83 Potato Saladp. 83 Shrimp Saladp. 83 Lobster Saladp. 84 Cucumber Saladp. 86 Beef Saladp. 86 Lettuce Saladp. 86 Salad va-la-Russep. 87 Potato Croquettesp. 87 Chicken Croquettesp. 87 Rice Croquettesp. 87 Croquettes of Shad-Roep. 88 Crab Croquettesp. 88 Croquettes of Salmonp. 89 Oyster Frittersp. 89 Cheese Frittersp. 89 Croquettes of Macaronip. 89 Potato Frittersp. 90 Anchovy and Egg Croquettesp. 90 Cheese Frittersp. 91 Apple Frittersp. 91 Corn Frittersp. 92 Banana Frittersp. 92 Potato Soufflep. 92 Lemon Soufflep. 93 Vanilla Soufflep. 93 Chocolate Soufflep. 94 Omelette Soufflep. 95 Cheese Soufflep. 95 Chicken Soufflep. 95 Chestnut Soufflep. 96 Welcome Guest Puddingp. 96 Fig Puddingp. 97 Albert Puddingp. 97 Lowell Puddingp. 97 Aunt Martha's Puddingp. 98 Cabinet Puddingp. 98 Lemon Puddingp. 98 Lemon Puddingp. 99