Baking
Breads, biscuits, and oven classics from the wood-stove era — proofed against modern ovens so they work the first time.
- Crullers
- Baked Macaroni
- Baked Macaroni with Cheese
- Macaroni with Tomato Sauce
- Baked or Shirred Eggs
- Eggs au Gratin
- Stuffed Eggs in a Nest
- White Bait Garnish
- Baked Halibut with Stuffing
- Baked Bluefish
- Bluefish à l'Italienne
- Baked Cod with Oyster Stuffing
- Baked Haddock with Oyster Stuffing
- Baked Halibut with Tomato Sauce
- Baked Halibut with Lobster Sauce
- Baked Mackerel
- Planked Shad or Whitefish
- Baked Shad Roe with Tomato Sauce
- Baked Fillets of Bass or Halibut
- Fillets of Halibut with Brown Sauce
- Halibut à la Poulette
- Sandwiches of Chicken Halibut
- Fish à la Crème
- Turban of Fish
- Baked Finnan Haddie
- Scalloped Lobster
- Lobster Farci
- Chops en Papillote
- Scalloped Lamb
- Maryland Chicken
- Escalloped Cabbage
- Cauliflower à la Parmesan
- Corn à la Southern
- Scalloped Onions
- Stuffed Onions
- Baked Winter Squash I
- Baked Winter Squash II
- Scalloped Tomatoes
- Baked Tomatoes
- Farina Cakes with Jelly
- Gnocchi à la Romaine
- Swedish Timbales
- Spaghetti Timbales
- Devilled Scallops
- Watrouskis
- Bouchées
- Rissoles
- Rice Pudding
- Tapioca Custard Pudding
- Baked Custard
- To Bake Puff Paste
- Patty Shells
- Vol-au-Vents
- Plain Paste (Short Pastry)
- Quick Paste
- Paste with Lard
- Cream Pie
- Banbury Tarts
- Cheese Straws
- Condé Pastry Strips
- Cream Horns
- Florentine Meringue
- Napoleons
- Orange Sticks
- Palm Leaves
- Raspberry Puffs
- Polish Tartlets
- Soft Sugar Gingerbread
- Molasses Cookies