Recipes from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Records 1 to 50 of 244, in reading order. Each links to a modern interpretation.

Oxtail Soupp. 1 Philadelphia Pepperpotp. 1 Vegetable Soupp. 1 Cream of Celery Soupp. 1 Potato Soupp. 2 Corn Soupp. 2 Cream Soup of Mixed Vegetablesp. 2 Clam Bisquep. 2 Corn Starch Noodle Soupp. 2 Noodle Soupp. 2 Navy Bean Soupp. 2 Vegetable Oyster Soupp. 3 Veal Soupp. 3 Potato Soupp. 3 Oyster Soupp. 3 Bisque of Oystersp. 3 Lentil Soupp. 3 Egg Ballsp. 3 Scalloped Oystersp. 4 Fish Dressingp. 4 Codfish and Ricep. 4 Chicken and Dumplingsp. 5 Lurbotp. 5 Oyster Pattiesp. 5 Salmon Loafp. 5 Baked Lobstersp. 5 Creamed Chickenp. 6 Chicken Croquettesp. 6 Chicken Moldsp. 6 Chicken Terrinep. 6 Liver with Lemonp. 7 Rissoles of Cold Meatp. 7 Escalloped Asiea Tfp. 7 Meat Croquettesp. 7 Filled Croquettesp. 7 Baked Liverp. 7 Sliced Baked Hamp. 8 Meat Loafp. 8 Chicken Isoupfflep. 8 Hashed Meat Loafp. 9 Turkey Dressingp. 9 Cheese Croquettesp. 9 Cheese Soufflép. 9 Eggs Stuffed with Mushroomsp. 9 Stuffed Tomatoesp. 10 Potato Croquettesp. 10 Corn Oystersp. 11 Corn Oystersp. 11 Corn Puddingp. 11 Baked Egg Plantp. 12