Recipes from Household science and arts

Records 51 to 100 of 254, in reading order. Each links to a modern interpretation.

Corn Soupp. 23 Corn Soupp. 24 Tomato Bisquep. 24 Baked Bean Soupp. 24 Cream of Celery Soupp. 24 Tomato Soupp. 24 Split Pea Soupp. 24 Butter Makingp. 25 Welsh Rarebitp. 26 Creamed Cheesep. 26 Cheese Fonduep. 26 Cheese Strawsp. 26 Egg Lemonadep. 27 Egg Nogp. 27 Steamed Eggp. 27 Soft-Cooked Eggs IIIp. 27 Soft-Cooked Eggs IIp. 27 Soft-Cooked Eggs Ip. 27 Hard-Cooked Eggsp. 27 Dropped or Poached Eggsp. 27 Scrambled Eggs Ip. 28 Creamy Eggsp. 28 Stuffed or Picnic Eggsp. 28 Baked Custardp. 28 Plain Omeletp. 28 Goldenrod Eggsp. 28 Soft Custardp. 28 Soup Stockp. 32 Scotch Brothp. 32 Mutton Brothp. 32 Beef Teap. 33 Beef Stewp. 33 Lamb Stewp. 33 Broiled Meat Cakes or Hamburg Steakp. 34 Liver and Baconp. 34 Braised Beefp. 35 Meat Loafp. 35 Boiled Dinnerp. 35 Gravy for Roast Beef, Roast Mutton, or Lambp. 35 Caper Sauce for Boiled Muttonp. 36 Stuffing for Chickenp. 36 Mint Saucep. 36 Brown Saucep. 36 Tomato Saucep. 36 Giblet Gravy for Roast Turkey, Etc.p. 36 Roast Chickenp. 37 Stuffing for Chickenp. 37 Chicken Fricasseep. 37 Minced Lamb on Toastp. 37 Scalloped Mutton or Lambp. 37