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

Records 151 to 200 of 554, in reading order. Each links to a modern interpretation.

Corn Chowderp. 48 Baked Bean Pureep. 49 Asparagusp. 49 Halibut Pureep. 49 Peanut Pureep. 49 Black Bean Pureep. 49 Tomato Bisque No. 2p. 49 Peanut Sandwichesp. 50 Chicken Salad Sandwichesp. 50 Mosaic Sandwichesp. 50 Checkerboard Sandwichesp. 51 Date and Ginger Sandwichesp. 51 Fig Sandwichesp. 51 Date Sandwichesp. 51 Club Sandwichesp. 51 Anchovy Paste for Spanish Sandwichesp. 51 Pastryp. 51 Common Pastryp. 52 Puff Pastep. 52 Rhubarb Piep. 53 Rhubarb Piep. 53 Apple Piep. 53 Lemon Piep. 53 Lemon Piep. 53 Mince Piep. 53 Cheese Piep. 54 Grape Piep. 54 Currant Piep. 54 Chocolate Custard Piep. 54 Custard Piep. 54 Mock Cherry Piep. 54 Khubaeb Piep. 54 Lemon Piep. 54 Meringuep. 55 Squash Piep. 55 Washington Piep. 55 French Apple Piep. 55 Cream Pastry Piep. 55 Fried Liverp. 58 Roast Beefp. 59 Larded Fillet of Beefp. 60 Kolled Flank of Beefp. 60 Boiled Leg of Muttonp. 60 Crown Boast of Muttonp. 60 Braised Beefp. 60 Blanquette of Lambp. 60 Duchess Potatoesp. 60 Veal and Macaronip. 60 Veal Loafp. 61 Casserole of Rice and Meatp. 61