Recipes from Lessons in cooking through preparation of meals
Records 251 to 300 of 752, in reading order. Each links to a modern interpretation.
Rice Cakesp. 92Scalloped Salmon and Spaghettip. 92Baking-Powder Biscuitsp. 92Brown Gravyp. 92Roast Quailp. 92Potato Cubesp. 92Browned Parsnipsp. 92Peach Sponge Cakep. 92Bread Crumb Griddle Cakesp. 93Mapleine Syrupp. 93Scalloped Quailp. 93Hashed Browned Potatoesp. 93Boiled Corned Beefp. 94Steamed Chocolate Puddingp. 94Cream Saucep. 94Fried Cream of Wheatp. 94Brown Sugar Syrupp. 94Corned Beef Hashp. 95Muffinsp. 95Cream of Cabbage Soupp. 95Shoulder of Vealp. 95Cream of Cabbage Soupp. 95Pork Chopsp. 95Shoulder of Vealp. 95Stuffingp. 95Potatoes a la Annap. 95Parsnip Timbalesp. 95Pineapple Tapiocap. 95Eggs a la Suisse on Toastp. 95Doughnutsp. 96Mock Cherry Piep. 96Egg and Tomato Jelly Saladp. 96Veal and Potato Rollp. 96Stewed Tomatoesp. 96Mashed Potatoesp. 96Lettuce Saladp. 96French Dressingp. 97Baked Applesp. 97Date Muffinsp. 97Oysters a la Creolep. 97Fricassee of Chickenp. 97Bavarian Creamp. 97Timbale Casesp. 97Scalloped Oystersp. 98Cucumber and Sweetbread Saladp. 99French Dressingp. 99Mayonnaise Dressingp. 99Imperial Creamp. 99Salted Almondsp. 99Flannel Cakesp. 106