Recipes from The national course in home economics

Records 1 to 50 of 1,838, in reading order. Each links to a modern interpretation.

Making a Rose from Ribbonp. 16 Creamed Beef on Toastp. 21 Spaghetti au Gratinp. 28 Macaroni with Oystersp. 28 Fig Sandwichesp. 29 Nut and Fruit Sandwichesp. 29 Cheese and Honey Sandwichesp. 29 Cheese and Honey Sandwichesp. 29 Ham and Tongue Sandwichp. 29 Ham and Egg Sandwichp. 29 Ham Sandwichp. 30 Lamb Sandwichp. 30 Chicken Sandwichp. 32 Frankfurt Sandwichp. 32 Cheese and Nut Salad Sandwichp. 32 Green Pepper and Egg Sandwichp. 32 Beet and Cheese Sandwichp. 32 Sardine Sandwichp. 32 Sardine and Cheese Sandwichp. 32 Salmon Sandwichp. 32 Chop Sueyp. 33 Plain Chop Sueyp. 33 Plain Egg Foyoungp. 33 Chow Meinep. 34 Fried Ricep. 34 Bread Pudding with Lemon Saucep. 39 Escalloped Hamp. 39 Apple Butterp. 40 Consomme or Plain Meat Stock for Soupp. 44 Mixed Stock for Soupsp. 44 Egg Balls for Soupp. 44 White Stockp. 44 Toasted Bread Crusts for Soupp. 45 Toasted Bread Crusts for Soupp. 45 Noodles for Soupp. 45 Noodles— No. 2p. 45 Herb Powder for Soupsp. 45 Consomme with Rice and Creamp. 45 Consomme with Pearl Barleyp. 45 Consomme with Egg Ballsp. 45 Veal Brothp. 46 Mutton Brothp. 46 Mutton Broth— No. 2p. 46 Beef Teap. 46 Standard Bouillonp. 46 Bouillon— No. 2p. 46 Bouillon— No. 3p. 46 Cream Soup with Stockp. 47 Barley Brothp. 47 Barley Brothp. 47