Recipes from The official handbook for the National Training School for Cookery
Records 151 to 200 of 293, in reading order. Each links to a modern interpretation.
Boiled Peasp. 101Haricot Beans with Parsley and Butterp. 101Boiled and Mashed Turnipsp. 101Boiled Carrotsp. 102Stewed Lentilsp. 102White Saucep. 103White Saucep. 103Brown Saucep. 103Mayonnaise Saucep. 104Sauce Piquantep. 104Dutch Saucep. 105Dutch Saucep. 105Tomato Saucep. 105Melted Butter Saucep. 106Puff Pastep. 106Short Crustp. 107Genoese Pastryp. 107Rough Puff Pastep. 109Rough Puff Pastep. 109Suet Crust for Beef-Steak and Kidney Puddingp. 109Apple Turnoversp. 110Apple Turnoversp. 111Baked Apple Dumplingsp. 111Flaky Crust for Fruit Pies and Open Tartsp. 112Cabinet Puddingp. 112Cabinet Puddingp. 112Baked Lemon Puddingp. 113Apple Charlottep. 113Pancakesp. 114Pancakesp. 114Rice Puddingp. 114Custard Puddingp. 115Plum Puddingp. 115Brandy or Wine Saucep. 116Vennoise Puddingp. 116Amber Puddingp. 117Brown Bread Puddingp. 118Carrot Puddingp. 118Alexandra Puddingp. 119Blanc-Mangep. 120Boiled Batter Puddingp. 120Batter Puddingp. 120Cornflour Puddingp. 120Cornflour Puddingp. 120Rice Puddingp. 122Rice Puddingp. 122Curate's Puddingp. 122Bread Puddingp. 122Treacle Puddingp. 123Plum Puddingp. 123