Recipes from The national course in home economics
Records 1,351 to 1,400 of 1,838, in reading order. Each links to a modern interpretation.
Cranberry Saucep. 274Mint Saucep. 275Salmon Saucep. 275Tomato Saucep. 275White Bechamel Saucep. 275Brown Saucep. 275Egg Saucep. 275Tartar Saucep. 275Curry-Powderp. 276Tart Beef Saucep. 276Mushroom Saucep. 276White Saucep. 276Mushroom Sauce No. 2p. 276Egg Saucep. 277Egg Sauce No. 3p. 277Shallot Saucep. 277Caper Saucep. 277Bechamel Saucep. 277Hollandaise Saucep. 277Celery Saucep. 277Garibaldi Saucep. 277Chutney Saucep. 277Governor's Saucep. 278Onion Saucep. 278Russian Sauce (Piquant)p. 278Sauce for Gamep. 278Horseradish Saucep. 278Horseradish Sauce No. 2p. 278Horseradish Sauce No. 3p. 278Lobster Saucep. 279Lobster Saucep. 279Apple Sauce to Serve with Meatp. 279Astrakhan Sauce to Serve with Meat Coursep. 279Cider Apple Saucep. 279Blonde Fish Saucep. 279Fish Sour Saucep. 279To Brown Flourp. 279To Brown Butterp. 279To Make Mustardp. 279How to Make French Mustardp. 279Aromatic Seasoningp. 280Coloring for Graviesp. 280Herbs for Winterp. 280Green Peas for Garnishp. 280Turnips or Carrots for Garnishp. 281Turnips or Carrots for Garnishp. 281Carrots for Garnishp. 281Olives for Garnish (Spanish Style)p. 281Ham for Garnishp. 281Tomato Chutneyp. 281