Recipes from The national course in home economics

Records 451 to 500 of 1,838, in reading order. Each links to a modern interpretation.

Cottage Cheesep. 124 Cheese Omeletp. 124 Cheese Omelet No. 2p. 125 Fromage, Dressedp. 125 Toasted Cheesep. 125 Neufchatel Cheesep. 125 Cheese Puddingp. 125 Ramequins of Cheese Pastryp. 125 Melted Cheesep. 125 Escalloped Cheesep. 125 Cheese Fonduep. 125 Cheese Canapesp. 126 Potato Cheese-Cakesp. 126 Lemon Cheese-Cakesp. 126 Plain Cheese-Cakesp. 126 Ground Rice Cheese-Cakesp. 126 Cheese Sandwichesp. 126 Cheese Strawsp. 127 Welsh Rarebitp. 127 Morning Relishp. 127 Morning Relishp. 127 Cheese Soufflep. 127 Cheese Custardsp. 127 Cheese Neufchâtelp. 127 Baked Cheesep. 127 Macaroni and Cheesep. 128 Method 1 to Preserve Eggsp. 129 Eggs a la Maître d'Hôtelp. 129 Method 2 to Preserve Eggsp. 129 Method 3 to Preserve Eggsp. 129 Eggs Cooked Without Boilingp. 129 Steamed Eggsp. 130 Soft-Boiled Eggsp. 130 Eggs a la Havanap. 130 Eggs Baked with Asparagusp. 130 Deviled Eggsp. 130 Eggs Served in Cupsp. 130 Egg Butterp. 130 Eggs en Marinadep. 130 Dropped Eggsp. 131 Fried Eggsp. 131 Pickled Eggsp. 131 Egg Pastelp. 131 Egg Pastelp. 131 Royal Creamed Eggsp. 131 Eggs Revueltosp. 131 Eggs a la Modep. 131 Baked Eggsp. 131 Hungarian Eggs (Delicious)p. 131 Fonda (Canadian Style)p. 131