Milk
Jerusalem Artichokes
Source: Practical Cookbook (1917-01-01)
Side Artichoke, Water, Butter, Salt, Pepper, Milk Measuring Cups, Measuring Spoons, Pot, Knife, Baking Pan
Potato Soup II
Source: Practical Cookbook (1917-01-01)
Soup Potato, Water, Milk, Flour, Butter, Salt, Pepper, Onion Measuring Cups, Measuring Spoons, Stove, Knife, Pot
Succotash
Source: Practical Cookbook (1917-01-01)
Side Succotash, Butter, Salt, Pepper, Milk Knife, Stove, Measuring Cups, Measuring Spoons
Tomato Bisque
Source: Practical Cookbook (1917-01-01)
Soup Tomoato, Water, Milk, Flour, Butter, Salt, Pepper, Onion, Cooking Soda Measuring Cups, Measuring Spoons, Pot, Sieve, Knife
Whole-Wheat Bread
By: Edith Church
Contributor: Isabel Harris Metcalf
Source: Practical Patriot Recipes (1918-01-01)
Bread Milk, Sugar, Salt, Yeast Cake, Water, Whole Wheat Flour, White Flour Oven, Measuring Cups, Measuring Spoons
Brussels Sprouts
Source: Practical Cookbook (1917-01-01)
Side Brussels Sprout, Water, Butter, Salt, Pepper, Milk Knife, Measuring Cups, Measuring Spoons, Pot, Stove
Creamed Salsify
Source: Practical Cookbook (1917-01-01)
Side Salsify, Water, Butter, Salt, Pepper, Milk, Flour Knife, Measuring Cups, Measuring Spoons, Pot, Stove
Cauliflower
Source: Practical Cookbook (1917-01-01)
Side Cauliflower, Water, Butter, Salt, Pepper, Milk, Flour Measuring Cups, Measuring Spoons, Knife, Stove, Pot
Béchamel spinach
Source: Practical Cookbook (1917-01-01)
Side Spinach, Water, Butter, Salt, Pepper, Flour, Milk Measuring Cups, Measuring Spoons, Knife, Pot, Stove, Baking Dish
Boiled Onions
Source: Practical Cookbook (1917-01-01)
Side Onion, Water, Butter, Salt, Pepper, Milk Measuring Cups, Measuring Spoons, Knife, Stove, Pot