Recipes from Physical culture cook book

Records 101 to 150 of 443, in reading order. Each links to a modern interpretation.

Baked Beansp. 18 Bean Fricasseedp. 18 Mashed Beansp. 18 Peas au Gratinp. 19 Stewed Mushroomsp. 19 Lentil Cutletsp. 19 Boiled Rice (1)p. 20 Boiled Rice (2)p. 20 Boiled Rice (2)p. 20 Boiled Rice (3)p. 20 Rice Croquettesp. 20 Macaroni with Cheesep. 20 Macaroni and Tomato Saucep. 20 Macaroni a la Cremep. 20 Celery Soup (i)p. 22 Celery Soup (2)p. 22 Cauliflower Soupp. 22 Oxtail Soupp. 22 Split Pea Soupp. 23 Bean Soupp. 23 Lentil Soupp. 23 Bouillonp. 23 Veal Soupp. 23 Mock Turtle Soupp. 23 Chicken or Turkey Soup (i)p. 23 German Chicken Soup (2)p. 23 Oyster Soupp. 24 Clam Soupp. 24 German Milk-Soupp. 24 Boiled Codfish, Halibut, or Salmonp. 24 Stewed Eelsp. 24 Broiled Shad, Bluefish or Maickerelp. 24 Broiled Halibut Steaksp. 24 Fried Halibut Steaksp. 24 Fried Smelts, Brook Trout, Perch, and Other Small Fishp. 25 Fried Bluefish or Shadp. 25 Baked Bluefish or Shadp. 25 Fish a la Cremep. 25 Philadelphia Oysters (Delicious)p. 25 Panned Oystersp. 25 Oysters Roasted in the Shellp. 25 Stewed Oystersp. 25 Broiled Oystersp. 25 Scalloped Oystersp. 25 Oysters a la Providencep. 25 Oyster Omeletp. 26 Fricasseed Oystersp. 26 Oysters on Crackersp. 26 Creamed Oystersp. 26 Creamed Oystersp. 26