Recipes from Physical culture cook book

Records 201 to 250 of 443, in reading order. Each links to a modern interpretation.

Sauce Soubisep. 34 Cream Sauce No. 1p. 34 Cream Sauce No. 2p. 34 Onion Saucep. 34 Bread Saucep. 34 Oyster Saucep. 35 Chestnut Saucep. 35 Mushroom Saucep. 35 Apple Saucep. 35 Cranberry Sauce or Jellyp. 35 Drawn Butter No. 1p. 35 Egg Saucep. 35 Hollandaise Saucep. 35 Sauce Tartarep. 35 Maitre d'Hotel Saucep. 36 Boiled Eggsp. 36 Poached Eggsp. 36 Moulded Eggsp. 36 Scrambled Eggsp. 36 Plain Omelet (No. 1)p. 36 Ham Omeletp. 36 Cheese Omeletp. 36 Omelet (No. 2)p. 37 Apple Omeletp. 37 Baked Eggsp. 37 Devilled or Stuffed Eggsp. 37 Egg Timbalesp. 37 Egg Timbales with Cheesep. 37 Eggs with Bread Saucep. 38 Baked Cheese Omeletp. 38 Bacon and Eggsp. 38 Cheese Ramekinp. 38 Cheese Muffp. 38 Welsh Rarebitp. 38 Fish Cakes (No. 1)p. 38 Fish Cakes (No. 2)p. 38 Creamed Dried Beefp. 38 Creamed Codfishp. 38 Creamed Fishp. 38 Hashp. 39 Ham Pattiesp. 39 Ham and Eggsp. 39 Indian Meal Mushp. 39 Rolled Oatsp. 39 Rolled-Oats Bakedp. 39 Hominyp. 40 Figs and Hominyp. 40 Steamed Apples with Oatmealp. 40 Potato Salad (No. 1)p. 40 Potato Salad (No. 2)p. 40