Recipes from Pan-Pacific cook book

Records 101 to 150 of 490, in reading order. Each links to a modern interpretation.

Dressing for Cold Meat or Fishp. 22 Dutch Saucep. 22 East Indian Salad Dressingp. 22 Polonaise Saucep. 22 Fish Sauce— Germanp. 22 Fish Sauce— Italianp. 22 Gribiche Horseradish Sauce— Parisianp. 22 Fish Sauce— Russianp. 22 Italian Sauce for Spaghetti, Tagliarini, Fish, Etc.p. 22 Salza-Mexicanp. 22 Kaihelo— Hawaiian Fish Saucep. 22 Roquefort Cheese Salad Dressingp. 23 Tomato Butter— Englishp. 23 Roux, Whitep. 23 Roux, Brownp. 23 Spanish Saucep. 23 Tomato Saucep. 23 Wow Wow Sauce— Old Englishp. 23 Eggs A L'Ardenaisep. 23 Eggs L'Aiglonp. 24 Eggs A La Athertonwoodp. 24 Eggs Caracasp. 24 Eggs Aux Croutonsp. 24 Eggs East Indianp. 24 Eggs A L'Expositionp. 24 Eggs Genevoisep. 25 Eggs Grecianp. 25 Eggs Gruyerep. 25 Eggs Guatemalanp. 25 Eggs Hindup. 25 Eggs and Mushroomsp. 25 Mushrooms with Eggsp. 25 Eggs a la Storkp. 25 Egg Pie a la Marseillesp. 25 Eggs Normandyp. 26 Eggs al Pomodoro—Italianp. 26 Eggs Stuffed a la Valparaisop. 26 Eggs en Surprisep. 26 Eggs, Swissp. 26 Eggs Tres Moutardep. 27 Spanish Omelettep. 27 Artichokes A L'Huile— Italianp. 27 Artichoke Torta— Genevoisep. 28 Asparagus A La Creme— Frenchp. 28 Asparagus Custardp. 28 Carrots a la Pompadourp. 29 Chard - Swissp. 29 Cauliflower Polonaisep. 29 Celery Flanp. 29 Celery Frittersp. 29