Recipes from A textbook of domestic science for high schools

Records 1 to 50 of 261, in reading order. Each links to a modern interpretation.

Cornstarch Puddingp. 11 Boiled Potatoesp. 15 Mashed Potatoesp. 15 Creamed Potatoesp. 15 Baked Potatoesp. 16 Escalloped Potatoesp. 16 Lyonnaise Potatoesp. 16 Stewed Potatoesp. 16 Creamed Potatoesp. 16 Potatoes au Gratinp. 16 Creamed Tomatoesp. 16 Hashed Brown Potatoesp. 16 Warmed-over Potatoes (Mashed)p. 16 Potato Puffp. 16 Creamed Turnipsp. 17 Turnip Cups with Creamed Pea Fillingp. 17 Stuffed Tomatoesp. 18 Stuffed Green Peppersp. 18 Boiled Onionsp. 18 Tomato Saucep. 19 Baked Beansp. 19 Succotashp. 19 Corn Frittersp. 19 Baked Macaroni and Cheesep. 19 Tomato Saucep. 20 Fondantp. 21 Cream Mintsp. 21 Apple Saucep. 22 Dried Apple Saucep. 22 Baked Apples, No. 1p. 23 Baked Apples, No. 2p. 23 Apple Compotep. 23 Cranberry Saucep. 23 Cranberry Jellyp. 23 Syrup for Canning and Preservingp. 25 Canned Tomatoesp. 25 Canned Tomatoes for Soupp. 25 Canned Tomatoes for Soupp. 25 Preserved Peachesp. 25 Grape Juicep. 25 Crab Apple Jellyp. 26 Grape Jellyp. 26 Plum Conservep. 26 Pear Gingerp. 26 Grape Jamp. 26 Spiced Grapesp. 26 Peach Marmaladep. 26 Sweet Picklesp. 26 Small Cucumber Picklesp. 27 Chili Saucep. 27