Lard
Ceske Kolace (Kolache)
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Bread Milk, Yeast, Sugar, Salt, Egg Yolk, Lard, Flour Measuring Cups, Measuring Spoons, Bowl, Oven
Zitny Chleb (Rye Bread)
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Bread Water, Yeast, Rye Flour, Flour, Caraway Seed, Brown Sugar, Lard, Salt Measuring Cups, Measuring Spoons, Bowl, Oven
Zitny Rohlicky (Rye Rolls)
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Bread Milk, Egg, Lard, Brown Sugar, Molass, Baking Soda, Rye Flour, White Flour, Yeast, Caraway Seed, Salt Measuring Cups, Measuring Spoons, Bowl, Oven
Bran Butterscotch Cookies
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Dessert Lard, Brown Sugar, Egg, Bran, Flour, Baking Powder Measuring Cups, Measuring Spoons, Refrigerator, Egg Beater, Knife, Baking Sheet, Oven
Golden Glory Cake
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Dessert Cake Flour, Baking Powder, Salt, Lard, Sugar, Egg Yolk, Pineapple Juice, Vanilla, Egg White Measuring Cups, Measuring Spoons, Sifter, Bowl, Oven, Baking Pan
Orange Queens
By: Order of Eastern Star Chapter 69
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Dessert Flour, Baking Powder, Salt, Lard, Sugar, Egg, Orange Juice, Lemon Juice, Orange Rind, Lemon Rind Measuring Cups, Measuring Spoons, Sifter, Egg Beater, Oven, Muffin Pan
Pie Mix
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Dessert Flour, Salt, Lard Measuring Cups, Measuring Spoons, Sifter, Bowl, Refrigerator
Pork Steaks with Creole Sauce
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
MeatSauce Pork Shoulder, Salt, Pepper, Onion, Garlic, Parsley, Mushroom, Green Pepper, Lard, Flour, Tomato Juice, Sugar, Olive Skillet, Oven, Knife, Pot
Pork Tenderloin with Cream
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
MeatMain Dish Pork Tenderloin, Salt, Pepper, Lard, Cream, Flour, Lemon Juice Measuring Cups, Measuring Spoons, Knife, Saucepan