Recipes from The home science cook book

Records 201 to 250 of 435, in reading order. Each links to a modern interpretation.

Stuffed Smeltsp. 51 Broiled Fishp. 51 Stuffing for Fishp. 52 Fish Forcemeatp. 52 Broiled Oystersp. 52 Fried Oystersp. 52 Oysters Supremep. 52 Steamed Clamsp. 52 Clam Frittersp. 52 Scalloped Clamsp. 52 Stewed Lobsterp. 53 Scallopsp. 53 Curry of Scallopsp. 53 Frog's Legsp. 53 Shad Roep. 53 Smothered Beefp. 55 Corned Beefp. 55 Minced Liverp. 55 Broiled Tripep. 56 Tripe Lyonnaisep. 56 Scalloped Tripep. 56 Tripe a la Poulettep. 56 Stuffed Tripep. 56 Boiled Leg of Mutton or Lambp. 57 Roast Lambp. 57 Crown Roast of Lambp. 57 Stuffed Chopsp. 57 Curry of Muttonp. 58 Veal Cutletsp. 58 Spiced Tongue or Calf's Heartp. 59 Meat Loafp. 60 Boiled Hamp. 60 Broiled Hamp. 60 Broiled Pork Chopsp. 61 Surprise Sausagesp. 61 Roast Chickenp. 61 Stuffing for Roast Chicken or Turkeyp. 61 Stuffing for Roast Chicken or Turkeyp. 61 Broiled Chickenp. 61 Southern Fried Chickenp. 61 Roast Goosep. 61 Stuffing for Goosep. 61 Stuffing for Duckp. 61 Smothered Chickenp. 61 Chicken Liversp. 62 Livers en Brochettep. 62 Chicken Liver Ballsp. 62 Roast Turkeyp. 62 Baked Beansp. 64 Stewed Beansp. 64