Recipes from How we cook in Tennessee ..
Records 51 to 100 of 1,031, in reading order. Each links to a modern interpretation.
Fried Oysters No. 2p. 12Fried Oysters No. 3p. 12Oyster Loafp. 12Oyster Stewp. 13Oyster Bisquep. 13Scalloped Oystersp. 13Grilled Oystersp. 13Broiled Oystersp. 13Steamed Oystersp. 13Deviled Oystersp. 14Fine Oyster Piep. 14Oyster Pattiesp. 14Oyster Cocktailp. 14Mint Sauce for Lambp. 15Cranberry Saucep. 16Caper Saucep. 16Mushroom Saucep. 16Nut Conservep. 16Tartar Sauce for Fishp. 17Ham Toast (Alternate)p. 17Hollandaise Saucep. 17Hollandaise Saucep. 17Onion Saucep. 17Horseradish Saucep. 17Brown Sauce for Meatsp. 17Lemon Pecan Sauce for Meatp. 17Bechamel Saucep. 18To Boil a Hamp. 18Boiled Hamp. 18Ham Ballsp. 19Fried Hamp. 19Ham Toastp. 19Roast Porkp. 19Roast Porkp. 19To Boil Fresh Pork Hamp. 19Barbecuep. 19Barbecued Porkp. 19Pork Tenderloinsp. 19To Cook a Pig's Headp. 20Pig's Head Puddingp. 20Pig Head Puddingp. 20Scrapplep. 20Sousep. 20Sausage Meatp. 20Sausagep. 20Proportions for Sausage Meatp. 20Spare-Ribp. 20Back-Bone Stewp. 21Round Roll Steaksp. 21Broiled Steakp. 21