ADVERTISEMENT
- Real Recipes from Real People -

Recipe: West High School Faculty Receipts, 1909 (complete cookbook, pdf)

Recipe Collections
ADVERTISEMENT

WEST HIGH SCHOOL FACULTY RECEIPTS, 1909 (135 pages)
Rochester, NY
Click here to open the cookbook in pdf. format
MsgID: 019696
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Festive Rice Krispies Marshmallow Treats (1969)
  • FESTIVE MARSHMALLOW TREATS 14 cup regular margarine or butter 6 to 10 ounces regular marshmallows (about 40) (or 4 cups miniature marshmallows) 5 cups Kellogg’s Rice Krispies cereal Melt margarine in 3-quart saucepan...
  • MK Seiko HB-10 Bread Maker manual - In Japanese
  • I found a copy of the MK Seiko HB-10 Bread Maker manual, but it's only available in Japanese. There are illustrations, however. Here's a link to the free downloadable PDF copy. You can also read it online. ...
  • Green Apple Lemonade (juicer)
  • GREEN APPLE LEMONADE 3 large Granny Smith apples, peeled, cored Juice of 2 large lemons 1 tablespoon sugar 1 cup cold water Ice cubes Extract the juice from the apples using a juicer. Combine the fresh apple juice, l...
  • Chicken, Cashew and Rhubarb Stir-Fry
  • While searching for a recipe to use up a quart-size bag of rhubarb from last year (freezer stock), I came upon this one. This recipe uses fresh rhubarb, and it will retain some crunch, so it is not suitable for my purp...
  • Southern Style Sausage Gravy and Bisquit
  • Hello, You have already been given good recipes for the basic white sausage gravy. However, they have left out the most important part which takes it from good to fantastic, and it's very simple. Depending on the amount ...
ADVERTISEMENT
  • Vietnamese Pork with Orange Juice and Coriander
  • VIETNAMESE PORK WITH ORANGE JUICE AND CORIANDER FOR THE PORK: 1 (2 1/2 pound) pork loin, center cut, trimmed of most fat 20 small cloves garlic, peeled Salt and freshly ground black pepper 1/3 cup chopped coriander ...
  • Broccoli Smashed Potatoes
  • BROCCOLI SMASHED POTATOES "Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli." 1 pound Yukon Gold or other yellow-fleshed potatoes, peeled 4 cups medium broccoli florets 1 leek, ...
  • 5 recipes using French bread for mandi in chicagoland
  • Hi Mandi:-) Here are a few recipes for you to consider, that I found on the internet. I have not tried any of them but they all sound good. VEGETABLE ANTIPASTO STUFFED BREAD Source: Rachael Ray Yield: 4 servings 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: West High School Faculty Receipts, 1909 (complete cookbook, pdf)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!