6 sl Lean bacon 3/4 ts Salt 1 c Milk 1/2 ts Chili powder 2 17 oz. cans of cream ...

2 15 oz. cans of French style 1/2 c Slivered almonds Green beans, drained 2 tb Minced onions 10 1/2 oz Can of ...

Haddoke in Cyuee. Shal be yopened ywasshe clene ysode yrosted on a gridel; grind peper saffron, bred and ale mynce oynons, fri hem in ...

Iowtes of almound mylke. Take erbes; boile hem, hewe hem, and grynde hem smale. Take almaundus iblaunchede; grynde hem and drawe hem vp ...

Slyt sops. Take white of lekes and slyt hem, and do hem to seeth in wyne, oile and salt. Tost brede and lay in disshes, and cast the sewe ...

Auter pike in Galentyne. Take browne brede, and stepe it in a quarte of vinegre, and a pece of wyne for a pike, and quarteren of pouder ...

Piper for feel and for venysoun. Take brede, and frye it in grece, draw it vp with brothe and vinegre: caste ther-to poudre piper, and ...

Vurst nim of alemauns, hwyte of heom one pertie, ah hwyte summe hole the other do to grinden. Sothen nim the hole alemauns corf heom to ...

Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorue ...

To make mortreux of fisch. Tak plays or fresch meluel or merlyng seth it in fayre water, and then tak awey the skyn the bones presse the ...