Recipes from Virginia Cookery-book

Records 301 to 350 of 598, in reading order. Each links to a modern interpretation.

Mushrooms with White Saucep. 72 Turkey a la Daubep. 72 Chickens A la Daubep. 73 Partridges A la Daubep. 73 To Make Nice Meat Jellyp. 73 A Ragout of Cauliflowerp. 73 Salmagundip. 73 A Pig in Jellyp. 73 A Ragout of Hamp. 73 A Ragout of Trufflesp. 73 A Ragout of Sweetbreadsp. 74 Chicken Saladp. 75 Lobster Saladp. 75 Cold Slaw, No. 1p. 76 Cold Slaw, No. 2p. 76 Hot Slawp. 76 Dressing for Lettuce without Oilp. 76 Sauce for Salmon or Lobsterp. 76 Tomatoes Rawp. 77 Raw Tomatoesp. 77 Cucumbers Rawp. 77 Dressing for Lettucep. 77 Another Salad Dressingp. 77 Cabbage Saladp. 78 Oyster Saladp. 78 Puff Pastep. 79 Puff Pastep. 79 Railway Puddingp. 80 Victoria Puddingp. 80 Sago Puddingp. 80 Ground-rice Puddingp. 80 Confederate Puddingp. 80 Plum Pudding, No. 1p. 80 Plum Puddingp. 81 Plum Pudding, No. 1p. 81 Plum Pudding, No. 2p. 81 Plum Pudding the Second Dayp. 81 Baked Plum Puddingp. 81 Cake Puddingp. 81 Table Puddingp. 82 Sponge-cake Pudding, No. 2p. 82 Sponge-cake Pudding, No. 1p. 82 Plain Molasses Puddingp. 82 Puddingp. 83 Sweetmeat Puddingp. 83 Bread Puddingp. 83 Citron Puddingp. 83 Orange Puddingp. 83 Arrow-root Puddingp. 83 Custard Puddingp. 83