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

Records 401 to 450 of 710, in reading order. Each links to a modern interpretation.

Cheese Croquettesp. 153 Cheese Timbalep. 154 Fondue of Parmesan Cheesep. 154 Golden Buckp. 154 Welsh Rarebitp. 154 Forcemeat of Liverp. 156 Forcemeat of Mushroomsp. 156 Forcemeat of Hard-boiled Eggsp. 156 Boned Turkey Stuffingp. 156 Old-fashioned Boston Apple Puddingp. 157 Bread Puddingp. 157 Bread Puddingp. 157 Cabinet Puddingp. 158 Cream of Chestnuts with Caramel Sugarp. 158 Chocolate Blanc-Mangep. 159 Chocolate Puddingp. 159 Coconut Custardp. 159 Coconut Puddingp. 160 Cottage Pudding with Fruitp. 160 Fig Puddingp. 160 Cream Biscuitp. 160 Cream Puff with Cream Fillingp. 160 Baked Custardp. 160 Sweet Flour Batterp. 162 Graham Puddingp. 162 Hard Saucep. 162 Mesi Pudding, Bakedp. 162 Indian Meal Pudding, Boiledp. 162 Lamplichp. 162 Lemon Puddingp. 162 Marrow Padding with Saucep. 162 New England Fandowdyp. 163 Baked Pearsp. 163 Plum Puddingp. 163 Plum Puddingp. 163 Pudding with Sherry and Brandyp. 163 Pruno Puddingp. 164 Pennsylvania Quincesp. 164 Baba Rum Babap. 164 Sponge Batter Puddingp. 164 Sponge Pudding with Saucep. 164 Rum Omelettep. 164 Strawberry Shortcakep. 165 Strawberry Shortcake of the Oneida Communityp. 165 Peach Shortcakep. 165 Baked Apple Shortcakep. 165 Soufflé with Apricot Saucep. 166 Apricot Saucep. 166 Cheese Soufflép. 166 Chocolate Soufflép. 166