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

Records 101 to 150 of 554, in reading order. Each links to a modern interpretation.

Salmon Loafp. 33 Hollandaise Saucep. 33 Baked Fishp. 34 Sardines (French Fashion)p. 34 To Boil a Live Lobsterp. 36 Turnip Soufflep. 41 Turnip Soufflep. 41 Delmonico Potatoes or Au Gratinp. 41 Potato Puffp. 41 Potato Rosesp. 42 Southern Hashp. 43 Baked Stuffed Tomatoesp. 43 Boiled Dinnerp. 43 Spiced Beetsp. 43 Asparagus Tips in Croustadesp. 43 Escalloped Tomatoesp. 43 Tomato Aspic Jellyp. 43 Baked Bananasp. 43 Lemon Saucep. 44 German Carrotsp. 44 Stuffed Cucumbersp. 44 Egg Plantp. 44 Baked Squashp. 44 Parsnip Cakesp. 44 Stuffed Onions with Nutsp. 44 Spanish Ricep. 44 Rice and Peppersp. 44 Tomato Saucep. 44 Sausage and Fried Applep. 44 Asparagus Loafp. 44 Apple Frittersp. 44 Batterp. 44 Lemon Saucep. 44 Batterp. 44 Corn Frittersp. 45 Baked Apple Saucep. 45 Carrot Soupp. 47 Salsify Soupp. 47 Salmon Bisquep. 47 Tomato Bisquep. 47 Cream of Lettucep. 47 Puree of Peasp. 47 Potato Soupp. 47 Salmon Soupp. 48 Pottage a la Reinep. 48 Clam Chowderp. 48 Cucumber Soupp. 48 Cream of Corn Soupp. 48 Onion Soupp. 48 Onion Soupp. 48