Recipes from The home science cook book

Records 101 to 150 of 435, in reading order. Each links to a modern interpretation.

Pickle Saucep. 30 Bearnaise Saucep. 30 Mint Saucep. 30 Mixed Mustard for Cold Meatsp. 31 Gravy for Roast Meatsp. 31 Bouillonp. 32 Brown Stockp. 32 Consommep. 32 Onion Soupp. 33 Quick Bouillonp. 33 Cream of Asparagusp. 33 Cream of Tomato, or Mock Bisque Soupp. 34 Cream of Green Peasp. 34 Cream of Potatop. 34 Cream of Chestnutsp. 34 Cream of Chickenp. 34 Cream of Fishp. 34 Cream of Cheesep. 34 Cream of Salmonp. 34 Peanut Pureep. 34 Cream of Indian Cornp. 34 Tomato Soupp. 35 Succotash Soupp. 35 Hulled Corn Soupp. 35 Cherry Soupp. 35 Swedish Soupp. 36 Apple Soupp. 36 Hashp. 36 Vegetable Hashp. 36 Steak Hashp. 36 Scalloped Meat or Fishp. 36 Chartreuse of Rice and Meat or Fishp. 37 Minced Meat on Toastp. 37 Meat Cakes or Fricandellesp. 37 Chicken Timbalesp. 37 Salmon Loafp. 37 Creamed Codfishp. 37 Fish Timbalesp. 37 Jellied Meatp. 37 Fish Left-Oversp. 38 Fish with Cream or White Saucep. 38 Pickled Fishp. 38 Codfish Puffp. 38 Fish Ballsp. 38 Pink Fish Ballsp. 39 Finnan Haddock Fish Ballsp. 39 Apple Frittersp. 40 Meat Dumplingsp. 40 Macaroni with Cheesep. 40 Macaroni with Eggsp. 40