Recipes from A textbook of domestic science for high schools

Records 51 to 100 of 261, in reading order. Each links to a modern interpretation.

Cream Tomato Soup or Mock Bisquep. 27 Cream of Celery Soupp. 27 Cream of Potato Soupp. 27 Clear Tomato Soupp. 27 Cream of Spinach Soupp. 27 Baked Bean Soupp. 28 Stockp. 29 To Clear Soupp. 29 White Soup Stockp. 29 Tomato Soupp. 29 Bouillonp. 29 Corn Soupp. 30 Cauliflower Soupp. 30 Force Meat Ballsp. 30 Croutonsp. 30 Crackersp. 30 Toast Sticks or Roundsp. 30 Creamed Eggsp. 33 Egg Toastp. 33 Baked Custardp. 34 Creamy Omeletp. 34 Beaten Omeletp. 34 Ham Omeletp. 34 Potato Omeletp. 34 Spanish Omeletp. 34 Beef Stewp. 38 Dumplingsp. 38 Veal Stewp. 38 Irish Stewp. 38 Braised Beefp. 38 Pot Roastp. 38 Roast Beef Gravy (Brown Sauce)p. 39 Yorkshire Puddingp. 39 Roast Vealp. 39 Roast Muttonp. 39 Lemon Butterp. 40 Brown Mushroom Saucep. 40 Veal Chopsp. 40 Pork Chopsp. 41 Hamp. 41 Baconp. 41 Baked Breaded Veal and Tomato Saucep. 41 Hamburg Steakp. 41 Veal Loafp. 41 Cottage Piep. 41 Dried Beef and Creamp. 41 Hashp. 42 Meat Rechauffep. 42 Minced Muttonp. 42 Meat Soufflep. 42