Recipes from The Worcester domestic science school's one year course laboratory cook book
Records 251 to 300 of 554, in reading order. Each links to a modern interpretation.
Horseradish Saucep. 67Mayonnaise Dressingp. 67Boiled Dressingp. 67Boiled Dressingp. 67French Dressing No. 1p. 67French Dressing No. 2p. 67Banana and Peanut Saladp. 68Stuffed Tomato Saladp. 68Pineapple and Orange Saladp. 68Cherry and Nut Saladp. 68Asparagus Saladp. 68Asparagus Saladp. 68Green Vegetable Saladp. 68Green Vegetable Saladp. 68Jellied Cabbage Saladp. 68Cucumber Cupsp. 68Banana Boatsp. 68Cucumber Tubs for Saladp. 68Stuffed Cherriesp. 68Banana Saladp. 68Tomatoes Stuffed with Cucumbersp. 69Chicken Saladp. 69Chicken Salad Dressingp. 69Cauliflower Saladp. 69Fruit and Nut Saladp. 69Lobster Saladp. 69Beet Saladp. 69Egg Saladp. 70String Bean Saladp. 70Violet Saladp. 70Violet Saladp. 70Potato Saladp. 70Vegetable Saladp. 70Cabbage and Pepper Saladp. 70Waldorf Saladp. 70Pineapple and Celery Saladp. 71Macedoine Fruit Saladp. 71Cheese Salad and Tomatoesp. 71Lenox Saladp. 71Beets Stuffed with Cabbage and Nutsp. 71Hard-Cooked Eggs with White Saucep. 72Stuffed Eggsp. 72Dropped or Poached Eggsp. 73Moulded Eggsp. 73Omeletsp. 73Omelet Soufflep. 73Creamy Omeletp. 73Creole Style Eggsp. 73Welsh Rarebitp. 73Welsh Rarebitp. 74