Recipes from The national course in home economics

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

Cream of Lettuce Soupp. 295 Cream Tomato Soupp. 295 Rice and Tomato Soupp. 295 Health Soupp. 295 New York Soupp. 296 Quick Potato Soupp. 296 Old Boiled Potato Soupp. 296 Pea Soupp. 296 Corn Soupp. 296 Vegetable Soup Without Meatp. 296 Tomato Soup No. 2p. 296 Tomato Soupp. 296 Iowa Potato Soupp. 296 Potato Soup A I.p. 297 Brown Onion Soupp. 297 Lentil Soupp. 297 Pea and Vermicelli Soupp. 297 Chicago Corn Soupp. 297 Vegetable Oyster Soupp. 297 Pennsylvania Pea Soup No. 1p. 298 Cream of Celery Soupp. 298 Celery Soupp. 298 Corn and Onion Soupp. 298 Onion and Potato Soupp. 298 Split Pea Soupp. 298 Green Corn Soupp. 298 Vegetable Soupp. 298 Cream of Bean Soupp. 299 Blended Vegetable Soupp. 299 Cucumber and Gumbo Soupp. 299 Asparagus Cream Soupp. 299 Graham Soupp. 299 Vermicelli Soupp. 300 Dried Pea Soupp. 300 Cream of Celeryp. 300 Tomato Soup with Onionsp. 300 Ionia Pea Soupp. 300 Puree of Vegetable Soupp. 300 Onion and Celery Soupp. 300 Plain Asparagus Soupp. 300 Bisque of Tomatop. 300 Minnesota Bean Soupp. 300 Corn Chowderp. 300 Cream of Lentilsp. 300 Cream of Chestnut Soupp. 300 Sago Soupp. 301 Sago Soup No. 2p. 301 Mock Bisque Soupp. 301 Potato Soup No. 3p. 302 Potato Soup No. 3p. 302