Recipes from The Wilson cook book

Records 1 to 50 of 396, in reading order. Each links to a modern interpretation.

Green Pea Soupp. 1 Celery Soupp. 1 Crab Stewp. 1 Cream of Onion Soupp. 1 Puree of Tomato Soupp. 1 Crab Meat au Gratinp. 2 Planked Shadp. 3 Broiled Salt Mackerelp. 3 Baked Trout or Shadp. 3 Salmon Jollyp. 3 Crab Meat on Noodlesp. 3 Crab Meat Au Gratinp. 3 Clam Chowderp. 4 Deviled Crabsp. 4 Escalloped Oystersp. 4 Salmon Loafp. 4 Tomato Saucep. 4 Tuna Fish Casserolep. 4 Cranberries (Never Fails)p. 4 Cocktail Sauce for Oysters, Crab and Shrimpp. 4 Stewed Cranberriesp. 5 Hollandaise Saucep. 5 Almond-Wine Saucep. 5 Lemon Anchovy Saucep. 5 Savory Saucep. 5 To Bake Cured Hamp. 5 Broiled Steakp. 5 Swiss Steakp. 5 Veal a la Kingp. 6 Ham Loafp. 6 Spiced Ham (Slice)p. 6 Veal Loafp. 6 Italian Spaghettip. 6 Roast Beefp. 6 Sausagep. 6 Stuffed Pork Chopsp. 6 Baked Quailp. 6 Cold Roast Lambp. 6 Cold Roast Lambp. 6 Ham and Cheese Loafp. 7 Hot Tamale Piep. 7 Italian Spaghettip. 7 Ham Moussep. 7 Spanish Roast Loin of Porkp. 7 Veal Croquettesp. 8 Broiled Chickenp. 8 Smothered Chickenp. 8 Roast Turkeyp. 8 Dressing for Turkey No. 1p. 8 Dressing With Oysters No. 2p. 8