Recipes from The Worcester domestic science school's one year course laboratory cook book

Records 51 to 100 of 554, in reading order. Each links to a modern interpretation.

Graham Breadp. 21 Salad or Dinner Rollsp. 21 Swedish Bollsp. 21 Bread Sticksp. 22 French Rusksp. 22 Shredded Wheat Biscuit Brown Breadp. 22 Oatmeal Breadp. 22 Tea Biscuitp. 23 Baking Powder Biscuitp. 23 Pop-Oversp. 23 Golden Corn Cakep. 23 Bye Muffins (Alternate)p. 23 Corn Meal Puffsp. 24 Cream Muffinsp. 24 Rice Muffinsp. 24 Twin Mountain Muffinsp. 24 Bye Muffinsp. 24 Roasted Boxed Chickenp. 26 Forcemeat for Stuffing Boned Fowlsp. 27 Chicken Dressingp. 27 Braised Boned Chickenp. 27 Jellied Boned Chickenp. 27 Chicken Fricasseep. 28 Broiled Gamep. 28 Baked Stuffed Fishp. 30 Stuffing for Fishp. 30 Drawn Butter Saucep. 30 Broiled Oystersp. 31 Fried Oystersp. 31 Oyster Filling for Pattiesp. 31 Lobster Farcip. 31 Lobster Faeroip. 31 Lobster Cutletsp. 31 Planked Halibutp. 31 Creamed Oysters on Toastp. 31 Salmon Loafp. 31 White Saucep. 31 Fish Ballsp. 32 Crab Flakes en Coquillep. 32 Oysters in Brown Saucep. 32 Curried Shrimpsp. 32 Creamed Shrimpsp. 32 Pressed Salmon Loafp. 32 Deviled Salmonp. 32 Salmon Boxp. 32 Creamed Oystersp. 32 Oyster Cocktailp. 32 Oyster Creamsp. 33 White Saucep. 33 Creamed Oysters on Toastp. 33