Recipes from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Records 101 to 150 of 710, in reading order. Each links to a modern interpretation.

Smelt Croquettesp. 69 Turbot à la Cremep. 69 Fried White-baitp. 69 Baked Whitefishp. 69 Eel Fried in Batterp. 69 Stuffed Oystersp. 70 Scalloped Oystersp. 70 Fried Oystersp. 70 Broiled Oystersp. 71 Oyster Croquettesp. 71 Oyster Croustadep. 72 Oysters in Blanketsp. 72 Oyster Croustadep. 72 Creamed Oysters for Croustadesp. 72 Oyster Pattiesp. 72 Curried Oystersp. 72 Oromeskiesp. 73 Oysters à la Lincolnp. 73 Pickled Oystersp. 73 Clam Cocktailp. 73 Oyster Cocktailp. 73 Soft Clams à la Newburflrp. 73 Baked Soft-shelled Clamsp. 74 Clam Croquettesp. 74 Fried Soft-shelled Crabsp. 74 Timbale of Crabsp. 74 Crab Canapésp. 76 Lobster à la Brooklyn with Sauce and Hominy Croustadep. 76 Creamed Shrimps Baked with Green Peppersp. 76 Creamed Shrimpsp. 76 Scallop Frittersp. 76 Hominy Croustadep. 76 Devilled Scallopsp. 76 Broiled Lobster with Saucep. 77 Stewed Lobsterp. 77 Hominy Oroustadep. 78 Lobster à la Portlandp. 78 Timbale of Lobster à la Marylandp. 78 Lobster à la Newburgp. 79 Lobster Curryp. 79 Lobster Cutletsp. 80 Devilled Lobster with Saucep. 80 Stewed Terrapinp. 80 Roast Beefp. 82 Stuffed Beefsteakp. 82 Beefsteak with Fried Onionsp. 82 Yorkshire Puddingp. 83 Beef Piep. 83 Beef Bump with Dumplingsp. 83 Devilled Roast Beef Bonesp. 83