Recipes from What to Have for Dinner

Records 301 to 350 of 418, in reading order. Each links to a modern interpretation.

Tutti Frutti Icep. 53 Pulled Breadp. 54 Roast Turkeyp. 54 White Soup with Winep. 54 Stuffingp. 54 Stuffingp. 54 Truffle Gravyp. 54 Spinach with Sautéed Croutonsp. 54 Dutch Potatoesp. 54 Glazed Chestnutsp. 55 Celery au Bechamelp. 55 Fruit Saladp. 55 Canton Moussep. 55 Cream Conesp. 55 Browned Sweetbreadsp. 55 Italian Soupp. 55 Oysters and Mushrooms (For Patty Fillings)p. 56 Roast Ham with Cider Saucep. 56 Cider Saucep. 56 Sautéed Croutonsp. 56 Browned Sweetbreadsp. 56 Brown Saucep. 56 Tomato and Cucumber Basketsp. 56 French Dressingp. 57 Orange Cream Sherbetp. 57 Chocolate Petits Foursp. 57 White Frostingp. 57 Cucumber Jelly with Cream Mayonnaisep. 57 Chicken Croquettesp. 57 Brown Gravyp. 57 Fried Shad Roep. 58 Yellow Béchamel Saucep. 58 Roast Leg of Muttonp. 58 Brussels Sprouts with Lenox Saucep. 58 Lenox Saucep. 58 Artichoke Saladp. 58 Peach Creamp. 59 Raisin Cup Cakesp. 59 Chicken a la Southernp. 59 Bacon Curlsp. 59 Corn Frittersp. 59 Tomato and Lettuce Saladp. 59 Chocolate Parfaitp. 59 Baked Halibut Slicesp. 59 Cream Saucep. 59 Creamed Cheese Brown Bread Sandwichesp. 60 Italian Meringuep. 60 Lady Fingersp. 60 Glazed Sweetbreadsp. 60 French Beansp. 60