Recipes from Virginia Cookery-book
Records 501 to 550 of 598, in reading order. Each links to a modern interpretation.
Cut-Cucumbee Picklep. 121Rips Tomato Picklep. 122Green Tomato Pickle, No. 1p. 122Onion Picklep. 122Hidden Saladp. 122Walnut Picklep. 123Chow-Chow, No. 1p. 123Chow-Chow, No. 2p. 123Chow-Chow, No. 3p. 124Pickled Mushroomsp. 124Sweet Pickle (So-called German)p. 124Buck and Bbbck Picklep. 125Sweet-Peach Picklep. 126Rips Cantaloups Picklep. 126Sausage-meat, No. 3p. 127To Cube Hams by Picklingp. 127Souse in Mouldsp. 127Mock Bologna Sausagep. 128To Corn Beef, No. 1p. 128To Corn Beef, No. 2p. 128To Corn Beef, No. 3p. 128A Spiced Round of Beefp. 128To Broil Ham Nicelyp. 129A Stuffed Hamp. 129Prize Recipe for Curing Virginia Hamsp. 130To Boil a Hamp. 130Strawberry Acidp. 130Raspberry Vinegarp. 130Ross Brandy for Flavoringp. 131Lemon Sirupp. 131Cherry Shrubp. 131Blackberry Cordialp. 132Currant Shrubp. 132Blackberry Wine, No. 1p. 132Blackberry Wine, No. 2p. 132Blackberry Wine, No. 3p. 132Currant Winep. 133Good Cooking Winep. 134To Make Butterp. 134Brine for Keeping Butterp. 134Cottage Cheesep. 134Cheesep. 135Slipp. 135Curds and Cream, No. 1p. 135Curds and Cream, No. 2p. 135Cream Cheese, No. 2p. 137Cocoa-nut Candyp. 137Candy in Pudding Fashionp. 137Newport Candyp. 137Cream Caramelsp. 137