Recipes Nos. 3607–3806

No. 3607 — Rose-Petal GroatsOriginal recipe No. 3607 · 1901 No. 3608 — Historical Flour and Groat YieldsOriginal recipe No. 3608 · 1901 No. 3609 — Oat Groats for Oat KisselOriginal recipe No. 3609 · 1901 No. 3610 — Oat Groats for Haber SoupOriginal recipe No. 3610 · 1901 No. 3611 — Tolokno (Steamed, Roasted Oat Flour)Original recipe No. 3611 · 1901 No. 3612 — Potato Flour (Starch)Original recipe No. 3612 · 1901 No. 3613 — Wheat StarchOriginal recipe No. 3613 · 1901 No. 3614 — Chestnut StarchOriginal recipe No. 3614 · 1901 No. 3615 — Starch from Unripe Apples and PearsOriginal recipe No. 3615 · 1901 No. 3616 — ButterOriginal recipe No. 3616 · 1901 No. 3617 — Keeping Unsalted Butter for Three WeeksOriginal recipe No. 3617 · 1901 No. 3618 — Restoring Spoiled Finnish-Style ButterOriginal recipe No. 3618 · 1901 No. 3619 — Another Method for Restoring Spoiled ButterOriginal recipe No. 3619 · 1901 No. 3620 — A Third Method for Restoring Rancid Cow ButterOriginal recipe No. 3620 · 1901 No. 3621 — A Fourth Method for Restoring Spoiled ButterOriginal recipe No. 3621 · 1901 No. 3622 — A Fifth Method for Restoring Spoiled ButterOriginal recipe No. 3622 · 1901 No. 3623 — A Sixth Method for Restoring Spoiled ButterOriginal recipe No. 3623 · 1901 No. 3624 — Long-Term Storage of ButterOriginal recipe No. 3624 · 1901 No. 3625 — Another Method for Preserving ButterOriginal recipe No. 3625 · 1901 No. 3626 — A Third Butter-Preservation Method Using Salicylic AcidOriginal recipe No. 3626 · 1901 No. 3627 — Keeping Butter by the American MethodOriginal recipe No. 3627 · 1901 No. 3628 — Artificial ButterOriginal recipe No. 3628 · 1901 No. 3629 — Parisian ButterOriginal recipe No. 3629 · 1901 No. 3630 — Parmesan ButterOriginal recipe No. 3630 · 1901 No. 3631 — Anchovy ButterOriginal recipe No. 3631 · 1901 No. 3632 — Herring or Sardine ButterOriginal recipe No. 3632 · 1901 No. 3633 — Hazel-Grouse Butter for Breakfast or Evening TeaOriginal recipe No. 3633 · 1901 No. 3634 — Liver Butter for Breakfast or Evening TeaOriginal recipe No. 3634 · 1901 No. 3635 — Corned-Beef ButterOriginal recipe No. 3635 · 1901 No. 3636 — Butter with Grated Green Cheese — Heading Only in 1901Original recipe No. 3636 · 1901 No. 3637 — Butter with Green Cheese, Mustard and Rum — Heading Only in 1901Original recipe No. 3637 · 1901 No. 3638 — Butter with Boiled or Roast Beef — Heading Only in 1901Original recipe No. 3638 · 1901 No. 3639 — Walnut ButterOriginal recipe No. 3639 · 1901 No. 3640 — Almond or Pistachio ButterOriginal recipe No. 3640 · 1901 No. 3641 — Inexpensive Butter Substitute with PotatoesOriginal recipe No. 3641 · 1901 No. 3642 — Butter with ParsleyOriginal recipe No. 3642 · 1901 No. 3643 — Russian Clarified ButterOriginal recipe No. 3643 · 1901 No. 3644 — Frying Fat (Friture)Original recipe No. 3644 · 1901 No. 3645 — Frying Fat for Doughnuts, Khvorost and Other PastriesOriginal recipe No. 3645 · 1901 No. 3646 — Rendering Beef Fat and Pork LardOriginal recipe No. 3646 · 1901 No. 3647 — Restoring Rancid FatOriginal recipe No. 3647 · 1901 No. 3648 — Homemade White Cheese from Tvorog and Sour CreamOriginal recipe No. 3648 · 1901 No. 3649 — Ordinary Homemade Caraway Cheese without Sour CreamOriginal recipe No. 3649 · 1901 No. 3650 — Cheese Dry Outside but Soft as Dutch Cheese WithinOriginal recipe No. 3650 · 1901 No. 3651 — Swiss-Style CheeseOriginal recipe No. 3651 · 1901 No. 3652 — Fresh Full-Fat CheeseOriginal recipe No. 3652 · 1901 No. 3653 — Sweet Strawberry, Cherry or Raspberry CheeseOriginal recipe No. 3653 · 1901 No. 3654 — Sour-Cream Cheese for BreakfastOriginal recipe No. 3654 · 1901 No. 3655 — Ordinary Tvorog Cheese with Orange PeelOriginal recipe No. 3655 · 1901 No. 3656 — Champignon Mushroom Cheese SpreadOriginal recipe No. 3656 · 1901 No. 3657 — Homemade Pot-Case CheeseOriginal recipe No. 3657 · 1901 No. 3658 — Stilton-Style CheeseOriginal recipe No. 3658 · 1901 No. 3659 — Cream Cheese for Tea or BreakfastOriginal recipe No. 3659 · 1901 No. 3660 — Butter-and-Tvorog Cheese for Tea or BreakfastOriginal recipe No. 3660 · 1901 No. 3661 — Genuine Green CheeseOriginal recipe No. 3661 · 1901 No. 3662 — Hare Cheese (Baked Meat Terrine)Original recipe No. 3662 · 1901 No. 3663 — Game Cheese or ButterOriginal recipe No. 3663 · 1901 No. 3664 — Keeping MilkOriginal recipe No. 3664 · 1901 No. 3665 — Historical Tests for the Quality of MilkOriginal recipe No. 3665 · 1901 No. 3666 — Preserving Cream for Transport or Long StorageOriginal recipe No. 3666 · 1901 No. 3667 — Restoring Slightly Sour CreamOriginal recipe No. 3667 · 1901 No. 3668 — First Method for Storing EggsOriginal recipe No. 3668 · 1901 No. 3669 — Second Method for Storing EggsOriginal recipe No. 3669 · 1901 No. 3670 — Third Method for Storing Eggs in LimewaterOriginal recipe No. 3670 · 1901 No. 3671 — Fourth Method for Storing Eggs in Salicylic Acid SolutionOriginal recipe No. 3671 · 1901 No. 3672 — Purchased Dry YeastOriginal recipe No. 3672 · 1901 No. 3673 — Homemade Dry YeastOriginal recipe No. 3673 · 1901 No. 3674 — Purchased Thick or Liquid YeastOriginal recipe No. 3674 · 1901 No. 3675 — Homemade Thick YeastOriginal recipe No. 3675 · 1901 No. 3676 — Good Homemade Semi-Liquid YeastOriginal recipe No. 3676 · 1901 No. 3677 — Excellent Homemade YeastOriginal recipe No. 3677 · 1901 No. 3678 — Very Good Homemade YeastOriginal recipe No. 3678 · 1901 No. 3679 — Ordinary YeastOriginal recipe No. 3679 · 1901 No. 3680 — Potato YeastOriginal recipe No. 3680 · 1901 No. 3681 — Another Potato YeastOriginal recipe No. 3681 · 1901 No. 3682 — Renewable Homemade Yeast StarterOriginal recipe No. 3682 · 1901 No. 3683 — Frankfurt Baking PowderOriginal recipe No. 3683 · 1901 No. 3684 — Yeast Powder (Baking Powder)Original recipe No. 3684 · 1901 No. 3685 — SodaOriginal recipe No. 3685 · 1901 No. 3686 — Baking Soda with Cream of TartarOriginal recipe No. 3686 · 1901 No. 3687 — Rye Bread, Sifted and CoarseOriginal recipe No. 3687 · 1901 No. 3688 — Sifted Bread with PotatoesOriginal recipe No. 3688 · 1901 No. 3689 — Scalded Sifted Rye BreadOriginal recipe No. 3689 · 1901 No. 3690 — Lenten Rye RusksOriginal recipe No. 3690 · 1901 No. 3691 — Sweet-and-Sour Rye BreadOriginal recipe No. 3691 · 1901 No. 3692 — Sweet-and-Sour Bread, Another MethodOriginal recipe No. 3692 · 1901 No. 3693 — Quick Sweet-and-Sour BreadOriginal recipe No. 3693 · 1901 No. 3694 — Excellent Sweet-and-Sour Tea BreadOriginal recipe No. 3694 · 1901 No. 3695 — Sweet-and-Sour Rye BreadOriginal recipe No. 3695 · 1901 No. 3696 — Light Sifted Rye BreadOriginal recipe No. 3696 · 1901 No. 3697 — Healthy Unleavened Wheat BreadOriginal recipe No. 3697 · 1901 No. 3698 — Very Tasty American White BreadOriginal recipe No. 3698 · 1901 No. 3699 — Keeping Apples FreshOriginal recipe No. 3699 · 1901 No. 3700 — Keeping Apples Fresh, Another MethodOriginal recipe No. 3700 · 1901 No. 3701 — Keeping Apples Fresh, Third MethodOriginal recipe No. 3701 · 1901 No. 3702 — Keeping Apples Fresh, Fourth MethodOriginal recipe No. 3702 · 1901 No. 3703 — Winter ApplesOriginal recipe No. 3703 · 1901 No. 3704 — Transporting Apples in Frosty WeatherOriginal recipe No. 3704 · 1901 No. 3705 — Apple Cheese with HoneyOriginal recipe No. 3705 · 1901 No. 3706 — Apple Purée or Thick Apple Butter with Sugar, Honey or MolassesOriginal recipe No. 3706 · 1901 No. 3707 — Apple Purée or Apple Butter, Another MethodOriginal recipe No. 3707 · 1901 No. 3708 — Dried ApplesOriginal recipe No. 3708 · 1901 No. 3709 — Candied Dried Apples (Smokva)Original recipe No. 3709 · 1901 No. 3710 — Pickled ApplesOriginal recipe No. 3710 · 1901 No. 3711 — Fermented or Soaked ApplesOriginal recipe No. 3711 · 1901 No. 3712 — Soaked Apples, Another MethodOriginal recipe No. 3712 · 1901 No. 3713 — Soaked Apples, Third MethodOriginal recipe No. 3713 · 1901 No. 3714 — Soaked Apples, Fourth MethodOriginal recipe No. 3714 · 1901 No. 3715 — Dried Apples in the Foreign StyleOriginal recipe No. 3715 · 1901 No. 3716 — Soaked Apples, Pears and Bergamot PearsOriginal recipe No. 3716 · 1901 No. 3717 — Pickled Apples and PearsOriginal recipe No. 3717 · 1901 No. 3718 — Pickled Apples, Pears and Bergamot Pears, Another MethodOriginal recipe No. 3718 · 1901 No. 3719 — Soaked Apples in Rye-Malt WortOriginal recipe No. 3719 · 1901 No. 3720 — Apple Soy (Concentrated Apple Reduction)Original recipe No. 3720 · 1901 No. 3721 — Apple Soy, Another MethodOriginal recipe No. 3721 · 1901 No. 3722 — Apple Soy, Third MethodOriginal recipe No. 3722 · 1901 No. 3723 — Apple Pastila with HoneyOriginal recipe No. 3723 · 1901 No. 3724 — Apple Pastila from Baked Apples and SugarOriginal recipe No. 3724 · 1901 No. 3725 — Apple MarmaladeOriginal recipe No. 3725 · 1901 No. 3726 — Apple Pastila from Boiled ApplesOriginal recipe No. 3726 · 1901 No. 3727 — Apple Compote Served with Roast MeatOriginal recipe No. 3727 · 1901 No. 3728 — Keeping Plums FreshOriginal recipe No. 3728 · 1901 No. 3729 — Keeping Plums Fresh, Another MethodOriginal recipe No. 3729 · 1901 No. 3730 — Keeping Plums Fresh, Third MethodOriginal recipe No. 3730 · 1901 No. 3731 — Keeping Plums Fresh, Fourth MethodOriginal recipe No. 3731 · 1901 No. 3732 — Transporting PlumsOriginal recipe No. 3732 · 1901 No. 3733 — Liqueur PlumsOriginal recipe No. 3733 · 1901 No. 3734 — Plum Compote Served with Roast MeatOriginal recipe No. 3734 · 1901 No. 3735 — Pickled Blue PlumsOriginal recipe No. 3735 · 1901 No. 3736 — Pickled White PlumsOriginal recipe No. 3736 · 1901 No. 3737 — Pickled PlumsOriginal recipe No. 3737 · 1901 No. 3738 — Marinating PlumsOriginal recipe No. 3738 · 1901 No. 3739 — Dried PlumsOriginal recipe No. 3739 · 1901 No. 3740 — Keeping Hungarian Plums Fresh Until ChristmasOriginal recipe No. 3740 · 1901 No. 3741 — Plum Cheese without Honey or SugarOriginal recipe No. 3741 · 1901 No. 3742 — Plum MarmaladeOriginal recipe No. 3742 · 1901 No. 3743 — Hungarian Plum Purée or Povidlá with SugarOriginal recipe No. 3743 · 1901 No. 3744 — Stuffed Dried PlumsOriginal recipe No. 3744 · 1901 No. 3745 — Keeping Pears FreshOriginal recipe No. 3745 · 1901 No. 3746 — Transporting PearsOriginal recipe No. 3746 · 1901 No. 3747 — Pears in HoneyOriginal recipe No. 3747 · 1901 No. 3748 — Dried PearsOriginal recipe No. 3748 · 1901 No. 3749 — Pickled PearsOriginal recipe No. 3749 · 1901 No. 3750 — Soaked Pears and Bergamot PearsOriginal recipe No. 3750 · 1901 No. 3751 — Soaked Pears and Bergamot Pears, Another MethodOriginal recipe No. 3751 · 1901 No. 3752 — Pickled Pears and Bergamot Pears, Third MethodOriginal recipe No. 3752 · 1901 No. 3753 — Pickled Pears and Bergamot Pears, Fourth MethodOriginal recipe No. 3753 · 1901 No. 3754 — Candied Dried Pears (Smokva)Original recipe No. 3754 · 1901 No. 3755 — Keeping Cherries FreshOriginal recipe No. 3755 · 1901 No. 3756 — Keeping Cherries Fresh, Second MethodOriginal recipe No. 3756 · 1901 No. 3757 — Keeping Cherries Fresh in BottlesOriginal recipe No. 3757 · 1901 No. 3758 — Keeping Cherries Fresh with SugarOriginal recipe No. 3758 · 1901 No. 3759 — Cherry Dessert in HoneyOriginal recipe No. 3759 · 1901 No. 3760 — Sugar-Coated CherriesOriginal recipe No. 3760 · 1901 No. 3761 — Dried CherriesOriginal recipe No. 3761 · 1901 No. 3762 — Pickled Cherries for SaladOriginal recipe No. 3762 · 1901 No. 3763 — Cherry Compote for Roast MeatOriginal recipe No. 3763 · 1901 No. 3764 — Excellent Cherry Salad PreserveOriginal recipe No. 3764 · 1901 No. 3765 — Pickled CherriesOriginal recipe No. 3765 · 1901 No. 3766 — Quick Pickled Dried CherriesOriginal recipe No. 3766 · 1901 No. 3767 — Imported-Style Liqueur CherriesOriginal recipe No. 3767 · 1901 No. 3768 — Cherries for Ice CreamOriginal recipe No. 3768 · 1901 No. 3769 — Cherry Purée or PovidláOriginal recipe No. 3769 · 1901 No. 3770 — Refreshing Vladimir CherriesOriginal recipe No. 3770 · 1901 No. 3771 — Cherry MorsOriginal recipe No. 3771 · 1901 No. 3772 — Cherry PuréeOriginal recipe No. 3772 · 1901 No. 3773 — Keeping Grapes FreshOriginal recipe No. 3773 · 1901 No. 3774 — A Southern Russian Method for Preserving GrapesOriginal recipe No. 3774 · 1901 No. 3775 — A New French Method of Keeping GrapesOriginal recipe No. 3775 · 1901 No. 3776 — Another Method for Keeping Grapes through WinterOriginal recipe No. 3776 · 1901 No. 3777 — Candied Grape ClustersOriginal recipe No. 3777 · 1901 No. 3778 — Pickled Grapes for Roasts and SaucesOriginal recipe No. 3778 · 1901 No. 3779 — Keeping Oranges FreshOriginal recipe No. 3779 · 1901 No. 3780 — Another Way of Keeping Oranges FreshOriginal recipe No. 3780 · 1901 No. 3781 — Candied Orange PeelOriginal recipe No. 3781 · 1901 No. 3782 — Candied Orange Peel, Another MethodOriginal recipe No. 3782 · 1901 No. 3783 — Orangeade ConcentrateOriginal recipe No. 3783 · 1901 No. 3784 — Pickled MelonOriginal recipe No. 3784 · 1901 No. 3785 — Pickled Melon, Another MethodOriginal recipe No. 3785 · 1901 No. 3786 — Keeping Melons and Watermelons Fresh until MidwinterOriginal recipe No. 3786 · 1901 No. 3787 — Another Way to Keep Melons and Watermelons FreshOriginal recipe No. 3787 · 1901 No. 3788 — Keeping Melons and Watermelons Fresh by HangingOriginal recipe No. 3788 · 1901 No. 3789 — Keeping Watermelons Fresh under ClayOriginal recipe No. 3789 · 1901 No. 3790 — Melon Compote with Roast MeatOriginal recipe No. 3790 · 1901 No. 3791 — Pickled PumpkinOriginal recipe No. 3791 · 1901 No. 3792 — Pickled Pumpkin, Another MethodOriginal recipe No. 3792 · 1901 No. 3793 — Pickled Pumpkin, Third MethodOriginal recipe No. 3793 · 1901 No. 3794 — Gooseberry Marmalade, Thick Preserve or PuréeOriginal recipe No. 3794 · 1901 No. 3795 — Gooseberry Mors for Airy Pies and CreamsOriginal recipe No. 3795 · 1901 No. 3796 — Gooseberries Bottled for Sauces and Airy PiesOriginal recipe No. 3796 · 1901 No. 3797 — Pickled GooseberriesOriginal recipe No. 3797 · 1901 No. 3798 — Gooseberry Juice Resembling Lemon JuiceOriginal recipe No. 3798 · 1901 No. 3799 — Dried Gooseberries for SauceOriginal recipe No. 3799 · 1901 No. 3800 — Gooseberry PastilaOriginal recipe No. 3800 · 1901 No. 3801 — Keeping Gooseberries FreshOriginal recipe No. 3801 · 1901 No. 3802 — How to Keep Lemons Fresh: IntroductionOriginal recipe No. 3802 · 1901 No. 3803 — Keeping Lemons FreshOriginal recipe No. 3803 · 1901 No. 3804 — Keeping Lemons Fresh in Gooseberry JuiceOriginal recipe No. 3804 · 1901 No. 3805 — Keeping Lemons Fresh, Third MethodOriginal recipe No. 3805 · 1901 No. 3806 — Lemons Layered with SugarOriginal recipe No. 3806 · 1901