Recipes from Miss Parloa's new cook book and marketing guide

Records 1 to 50 of 701, in reading order. Each links to a modern interpretation.

Bouillonp. 28 Mixed Stockp. 28 White Stockp. 29 Stock for Clear Soupsp. 29 Consommep. 29 Consomme a la Royalep. 30 Cheese Soupp. 31 Thick Vegetable Soupp. 31 Mulligatawney Soupp. 31 Mulligatawney Soup, No. 2p. 32 Green Turtle Soupp. 32 Black Bean Soupp. 32 Scotch Brothp. 33 Meg Merrilies' Soupp. 33 Okra Soupp. 33 Okra Soup, No. 2p. 34 Grouse Soupp. 34 Spring Soupp. 34 Spring and Summer Soup Without Stockp. 35 Griblet Soupp. 35 Potage a la Heinep. 35 Tomato Soupp. 36 Mock Bisque Soupp. 36 Onion Soupp. 36 Potato Soupp. 36 Asparagus Soupp. 37 Green Pea Soupp. 37 Duchess Soupp. 37 Pumpkin Soupp. 37 Cream of Celery Soupp. 37 Tapioca Cream Soupp. 37 Cream of Rice Soupp. 38 Cream of Barley Soupp. 38 Yacht Oyster Soupp. 38 Lobster Soup with Milkp. 38 Lobster Soup with Stockp. 39 Philadelphia Clam Soupp. 39 Fish Chowderp. 39 Corn Soupp. 40 Fried Bread for Soupsp. 40 Court-Bouillonp. 41 Baked Fishp. 42 Broiled Halibutp. 43 Stewed Fishp. 44 Fried Fishp. 44 Dropped Fish Ballsp. 44 Common Fish Ballsp. 45 Salt Fish with Dropped Eggsp. 45 Salt Codfish in Puree of Potatoesp. 45 Salt Fish Soufflep. 46