Recipes from The Toronto Cook Book

Records 1,151 to 1,200 of 1,308, in reading order. Each links to a modern interpretation.

Filling for Chicken and Turkeyp. 158 Filling for Roast Caponp. 159 American Filling for Goose and Duckp. 159 Chestnut Fillingp. 159 Potato and Onion Stuffingp. 159 Plain Filling for Fowlsp. 159 Celery Filling for Boiled Turkeyp. 159 Sausage Fillingp. 159 Crab-Applesp. 161 Pineapplep. 161 Gooseberry Jamp. 161 Black Currant Jamp. 161 Raspberry Jamp. 161 To Preserve Plumsp. 162 To Preserve Cherries in Syrupp. 162 Barberry Preservep. 163 Damson Plumsp. 163 Quince Preservep. 163 Grape Conservep. 163 Pumpkin Preservesp. 163 Strawberry Preservesp. 163 Ripe Tomato Preservesp. 164 Grapes Preserved With Honeyp. 164 Pear or Peach Preservesp. 164 Crab Apple Preservep. 164 Pineapple Preservesp. 164 Pineapple Preservesp. 164 Peach Butterp. 164 Cherry Preservesp. 164 Crab Apple Jellyp. 165 Apple Jellyp. 165 Grape Jellyp. 165 Black Currant Jellyp. 165 To Preserve Purple Plumsp. 165 Quince Preservesp. 165 Greengage Preservesp. 165 Red Currant Jellyp. 166 Wine Jellyp. 166 Calves' Foot Jellyp. 166 Lemon Butterp. 167 Apple Butterp. 167 Peach Butterp. 167 Orange Marmaladep. 167 Rhubarb and Fig Marmaladep. 168 Prune Marmaladep. 168 Apple Marmaladep. 169 Pear Marmaladep. 169 Quince Marmaladep. 169 Grape Fruit Marmaladep. 169 Tomato Marmaladep. 169