Recipes from What to eat, how to serve it

Records 51 to 100 of 203, in reading order. Each links to a modern interpretation.

Wheat Puffsp. 20 Wheat Puffsp. 20 Sausage Rollsp. 20 Eye Muffinsp. 21 Loaf Corn Breadp. 21 Risen Muffinsp. 21 Crumpetsp. 21 Veal Croquettesp. 21 Sour-milk Muffinsp. 21 Apples and Baconp. 21 Canned Pea Pancakesp. 22 Moulded Eggsp. 22 Ham Toastp. 22 Breakfast Biscuitp. 22 Savory Potatoesp. 22 Lyonnaise Tripep. 22 Bread-and-Milk Cakesp. 22 Light Loafp. 22 Hashed Potatoesp. 22 Large Luncheon Menu 1p. 28 Large Luncheon Menu 2p. 28 Baked Cheese Omeletp. 33 Ham Frittersp. 33 Frittersp. 33 Baked Bananasp. 33 Ginger Snapsp. 33 A Scrap Hashp. 34 Rice Breadp. 34 Liver Toastp. 34 Mushp. 34 Panned Oystersp. 34 Lunch Biscuitp. 34 Deviled Muttonp. 34 Hot Loaf Breadp. 34 Caviare Toastp. 34 Scalloped Codp. 35 Oatmeal Gemsp. 35 Scrambled Eggs with Asparagusp. 35 Cheese Biscuitp. 35 Lobster Croquettesp. 35 Anchovy Toastp. 35 Chicken Saladp. 35 Mayonnaise Dressingp. 35 Rice Crumpetsp. 36 Eggs a la Cremep. 36 Deviled Chickenp. 36 Broiled Tomatoesp. 36 Poached Eggs with Anchovy Toastp. 36 Boston Brown-Breadp. 36 Fried Pickerelp. 36