Recipes Nos. 202–404

No. 202 — Meat OkroshkaOriginal recipe No. 202 · 1901 No. 203 — Fish OkroshkaOriginal recipe No. 203 · 1901 No. 204 — Meatless Assorted OkroshkaOriginal recipe No. 204 · 1901 No. 205 — BotvinyaOriginal recipe No. 205 · 1901 No. 206 — Chilled Apple SoupOriginal recipe No. 206 · 1901 No. 207 — Chilled Cherry SoupOriginal recipe No. 207 · 1901 No. 208 — Chilled Raspberry, Strawberry or Currant SoupOriginal recipe No. 208 · 1901 No. 209 — Chilled Berry Soup (Duplicate Original Entry)Original recipe No. 209 · 1901 No. 210 — Custard Chilled Berry SoupOriginal recipe No. 210 · 1901 No. 211 — Chilled Vanilla Cream SoupOriginal recipe No. 211 · 1901 No. 212 — Chilled Chocolate SoupOriginal recipe No. 212 · 1901 No. 213 — Chilled Coffee SoupOriginal recipe No. 213 · 1901 No. 214 — Chilled Chocolate-Style SoupOriginal recipe No. 214 · 1901 No. 215 — Chilled Almond SoupOriginal recipe No. 215 · 1901 No. 216 — Little Croutons Served with Puréed SoupsOriginal recipe No. 216 · 1901 No. 217 — Croutons for Broth and GarnishingOriginal recipe No. 217 · 1901 No. 218 — Savory Croutons with Chester CheeseOriginal recipe No. 218 · 1901 No. 219 — Croutons with Minced Meat and ParmesanOriginal recipe No. 219 · 1901 No. 220 — More Croutons with Dutch CheeseOriginal recipe No. 220 · 1901 No. 221 — Tartines for Evening TeaOriginal recipe No. 221 · 1901 No. 222 — General Note on Meatballs for SoupOriginal recipe No. 222 · 1901 No. 223 — Veal Kidney MeatballsOriginal recipe No. 223 · 1901 No. 224 — Beef, Veal or Mutton Meatballs for BorschtOriginal recipe No. 224 · 1901 No. 225 — Dutch or Swiss Cheese MeatballsOriginal recipe No. 225 · 1901 No. 226 — Beef or Veal QuenelleOriginal recipe No. 226 · 1901 No. 227 — Chicken or Turkey Quenelles with CreamOriginal recipe No. 227 · 1901 No. 228 — Chicken or Turkey Quenelles, Another MethodOriginal recipe No. 228 · 1901 No. 229 — Fish QuenellesOriginal recipe No. 229 · 1901 No. 230 — Fish Quenelles with RoeOriginal recipe No. 230 · 1901 No. 231 — Crayfish QuenellesOriginal recipe No. 231 · 1901 No. 232 — Game QuenellesOriginal recipe No. 232 · 1901 No. 233 — Dried Porcini Mushroom Fritters for Soup and BorschtOriginal recipe No. 233 · 1901 No. 234 — Herring QuenellesOriginal recipe No. 234 · 1901 No. 235 — Stuffed OlivesOriginal recipe No. 235 · 1901 No. 236 — Stuffed Green TomatoesOriginal recipe No. 236 · 1901 No. 237 — Italian Macaroni for BrothOriginal recipe No. 237 · 1901 No. 238 — Hercules Oat Flakes for BrothOriginal recipe No. 238 · 1901 No. 239 — Oat Groats for BrothOriginal recipe No. 239 · 1901 No. 240 — Rice for BrothOriginal recipe No. 240 · 1901 No. 241 — Pearl Barley for BrothOriginal recipe No. 241 · 1901 No. 242 — Sago for BrothOriginal recipe No. 242 · 1901 No. 243 — Semolina for BrothOriginal recipe No. 243 · 1901 No. 244 — Vermicelli for BrothOriginal recipe No. 244 · 1901 No. 245 — Homemade NoodlesOriginal recipe No. 245 · 1901 No. 246 — Almond NoodlesOriginal recipe No. 246 · 1901 No. 247 — Lazanki Pasta SquaresOriginal recipe No. 247 · 1901 No. 248 — Potato Groats for BrothOriginal recipe No. 248 · 1901 No. 249 — Basic Soup Roots for BrothOriginal recipe No. 249 · 1901 No. 250 — Roots and Vegetables for Garnishing Yellow and Red BrothOriginal recipe No. 250 · 1901 No. 251 — Carrots, Parsley Root and Celery for GarnishOriginal recipe No. 251 · 1901 No. 252 — Turnips for BrothOriginal recipe No. 252 · 1901 No. 253 — Swede (Rutabaga) for BrothOriginal recipe No. 253 · 1901 No. 254 — White Beans for BrothOriginal recipe No. 254 · 1901 No. 255 — Fresh Green Beans for BrothOriginal recipe No. 255 · 1901 No. 256 — Fine Dried Green Peas for GarnishOriginal recipe No. 256 · 1901 No. 257 — Young Green Peas in PodsOriginal recipe No. 257 · 1901 No. 258 — Fresh Shelled Green PeasOriginal recipe No. 258 · 1901 No. 259 — Fresh Headed Cabbage for BrothOriginal recipe No. 259 · 1901 No. 260 — Cauliflower for BrothOriginal recipe No. 260 · 1901 No. 261 — Brussels Sprouts for BrothOriginal recipe No. 261 · 1901 No. 262 — Sauerkraut for SoupOriginal recipe No. 262 · 1901 No. 263 — Potatoes for BrothOriginal recipe No. 263 · 1901 No. 264 — Asparagus for BrothOriginal recipe No. 264 · 1901 No. 265 — Tomatoes for SoupOriginal recipe No. 265 · 1901 No. 266 — Stuffed Tomatoes — Cross-ReferenceOriginal recipe No. 266 · 1901 No. 267 — Fresh Cucumbers for BrothOriginal recipe No. 267 · 1901 No. 268 — Spinach Leaves for BrothOriginal recipe No. 268 · 1901 No. 269 — Young Beet Stalks for BotvinyaOriginal recipe No. 269 · 1901 No. 270 — Young Beet Stalks for BorschtOriginal recipe No. 270 · 1901 No. 271 — Four Combinations of Soup Garnish Roots and VegetablesOriginal recipe No. 271 · 1901 No. 272 — Fifth Soup Garnish CombinationOriginal recipe No. 272 · 1901 No. 273 — Sixth Soup Garnish Combination: Young VegetablesOriginal recipe No. 273 · 1901 No. 274 — Seventh Soup Garnish CombinationOriginal recipe No. 274 · 1901 No. 275 — Dried Roots and Vegetables for BrothOriginal recipe No. 275 · 1901 No. 276 — The Simplest Flour DumplingsOriginal recipe No. 276 · 1901 No. 277 — Flour Dumplings, Another MethodOriginal recipe No. 277 · 1901 No. 278 — Semolina DumplingsOriginal recipe No. 278 · 1901 No. 279 — Rice Dumplings with Shaped VegetablesOriginal recipe No. 279 · 1901 No. 280 — Sponge-Cake Dumplings for BrothOriginal recipe No. 280 · 1901 No. 281 — Almond Dumplings for Milk SoupOriginal recipe No. 281 · 1901 No. 282 — Potato DumplingsOriginal recipe No. 282 · 1901 No. 283 — Choux-Pastry DumplingsOriginal recipe No. 283 · 1901 No. 284 — Crayfish Dumplings for Broth No. 1Original recipe No. 284 · 1901 No. 285 — Dumplings from Raw Semolina or Crushed RusksOriginal recipe No. 285 · 1901 No. 286 — Sour Cream Dumplings for Ukha or Fish SoupOriginal recipe No. 286 · 1901 No. 287 — Hard-Boiled Eggs for Sorrel and Spinach ShchiOriginal recipe No. 287 · 1901 No. 288 — Stuffed Eggs for Sorrel and Spinach ShchiOriginal recipe No. 288 · 1901 No. 289 — Poached Eggs for BrothOriginal recipe No. 289 · 1901 No. 290 — Croquettes of Hard-Boiled EggsOriginal recipe No. 290 · 1901 No. 291 — Ushki Dumplings with Meat FillingOriginal recipe No. 291 · 1901 No. 292 — Ushki Dumplings with Mushroom FillingOriginal recipe No. 292 · 1901 No. 294 — Pelmeni with Meat FillingOriginal recipe No. 294 · 1901 No. 295 — Pelmeni with Mushroom FillingOriginal recipe No. 295 · 1901 No. 296 — Green Parsley Fried in Butter or Deep FatOriginal recipe No. 296 · 1901 No. 297 — Deep-Frying Fat and Its Historical UseOriginal recipe No. 297 · 1901 No. 298 — Klyar: Frying BatterOriginal recipe No. 298 · 1901 No. 299 — Frying Batter, Another MethodOriginal recipe No. 299 · 1901 No. 300 — Frying Batter, Third MethodOriginal recipe No. 300 · 1901 No. 301 — Frying Batter, Fourth MethodOriginal recipe No. 301 · 1901 No. 302 — General Note on Pastry Dough for Small PiesOriginal recipe No. 302 · 1901 No. 303 — Puff Pastry for Small Pies Served with SoupOriginal recipe No. 303 · 1901 No. 304 — Puff-Pastry CornucopiasOriginal recipe No. 304 · 1901 No. 305 — Puff-Pastry Pies Shaped Like Little Folded BooksOriginal recipe No. 305 · 1901 No. 306 — Round Puff-Pastry PiesOriginal recipe No. 306 · 1901 No. 307 — Puff-Pastry StripsOriginal recipe No. 307 · 1901 No. 308 — Crumbly Short PastryOriginal recipe No. 308 · 1901 No. 309 — Another Short-Pastry ProportionOriginal recipe No. 309 · 1901 No. 311 — Excellent Crumbly Sour-Cream PastryOriginal recipe No. 311 · 1901 No. 312 — Chopped Pastry DoughOriginal recipe No. 312 · 1901 No. 313 — Pancake Batter for Small Pies and Layered Pancake LoavesOriginal recipe No. 313 · 1901 No. 315 — Scalded Yeast DoughOriginal recipe No. 315 · 1901 No. 316 — Another Scalded Yeast Dough for PiesOriginal recipe No. 316 · 1901 No. 317 — Simple Yeast DoughOriginal recipe No. 317 · 1901 No. 318 — Lean Yeast DoughOriginal recipe No. 318 · 1901 No. 319 — Ordinary Yeast DoughOriginal recipe No. 319 · 1901 No. 320 — Half-Puff Yeast DoughOriginal recipe No. 320 · 1901 No. 321 — Yeast Dough for Deep-Fried Pies and DoughnutsOriginal recipe No. 321 · 1901 No. 322 — Puff-Pastry Cornucopias Filled with BrainsOriginal recipe No. 322 · 1901 No. 323 — Mushroom-Filled Puff-Pastry CornucopiasOriginal recipe No. 323 · 1901 No. 324 — Book-Shaped Puff Pies with Crayfish FillingOriginal recipe No. 324 · 1901 No. 325 — Puff Pies with Calf-Liver Filling, Rum and MadeiraOriginal recipe No. 325 · 1901 No. 326 — Round Puff Pies with Veal or Beef FillingOriginal recipe No. 326 · 1901 No. 327 — Puff Pies with Pike or Perch FillingOriginal recipe No. 327 · 1901 No. 328 — Book-Shaped Puff Pies with Burbot FillingOriginal recipe No. 328 · 1901 No. 329 — Puff Pies with Cabbage or Carrot FillingOriginal recipe No. 329 · 1901 No. 330 — Cheese Puff-Pastry StripsOriginal recipe No. 330 · 1901 No. 331 — Small Pies with Calf Offal FillingOriginal recipe No. 331 · 1901 No. 332 — Small Pies with BrainsOriginal recipe No. 332 · 1901 No. 333 — Small Pies with Beef FillingOriginal recipe No. 333 · 1901 No. 334 — Small Pies with Veal FillingOriginal recipe No. 334 · 1901 No. 335 — Small Pies with Fresh Cabbage FillingOriginal recipe No. 335 · 1901 No. 336 — Small Pies with Carrot FillingOriginal recipe No. 336 · 1901 No. 337 — Small Pies with Rice and EggsOriginal recipe No. 337 · 1901 No. 338 — Small Pies with Rice, Viziga and EggsOriginal recipe No. 338 · 1901 No. 339 — Small Pies with Viziga, Semolina and WhitefishOriginal recipe No. 339 · 1901 No. 340 — Small Pies with Sago and EggsOriginal recipe No. 340 · 1901 No. 341 — Small Pies with Dried Mushrooms and VizigaOriginal recipe No. 341 · 1901 No. 342 — Small Pies with Fresh MushroomsOriginal recipe No. 342 · 1901 No. 343 — Small Pies with Buckwheat Porridge and EggsOriginal recipe No. 343 · 1901 No. 344 — Speckkuchen (Bacon-Filled Small Pies)Original recipe No. 344 · 1901 No. 345 — Speckkuchen, Another MethodOriginal recipe No. 345 · 1901 No. 346 — Small Pies with Smolensk Groats and MushroomsOriginal recipe No. 346 · 1901 No. 347 — Small Pies with Fish Forcemeat and SalmonOriginal recipe No. 347 · 1901 No. 348 — Open-Topped Rasstegai with Fresh HerringOriginal recipe No. 348 · 1901 No. 349 — A Pie Crust Filled with Many Small Meat PiesOriginal recipe No. 349 · 1901 No. 350 — Savory Cheese PastriesOriginal recipe No. 350 · 1901 No. 351 — Deep-Fried Round Pies with Meat FillingOriginal recipe No. 351 · 1901 No. 352 — Deep-Fried Round Pies with Mushroom FillingOriginal recipe No. 352 · 1901 No. 353 — Meat Croquettes for Broth or Roast BeefOriginal recipe No. 353 · 1901 No. 354 — Deep-Fried Yeast Pies with Brain FillingOriginal recipe No. 354 · 1901 No. 355 — Deep-Fried Small Pies with Meat FillingOriginal recipe No. 355 · 1901 No. 356 — Deep-Fried Pies with Fish, Rice and VizigaOriginal recipe No. 356 · 1901 No. 357 — Deep-Fried Yeast Pies with Mushroom FillingOriginal recipe No. 357 · 1901 No. 358 — Vatrushki with Fresh Curd CheeseOriginal recipe No. 358 · 1901 No. 359 — General Note: Pancake-Wrapped Small PiesOriginal recipe No. 359 · 1901 No. 360 — Pancake-Wrapped Small Pies with Beef FillingOriginal recipe No. 360 · 1901 No. 361 — Pancake-Wrapped Pies with Brain FillingOriginal recipe No. 361 · 1901 No. 362 — Pancake-Wrapped Pies with Crayfish FillingOriginal recipe No. 362 · 1901 No. 363 — Layered Pancake Loaf for Soup or BorschtOriginal recipe No. 363 · 1901 No. 364 — Small Bread-Roll Pies with Crayfish FillingOriginal recipe No. 364 · 1901 No. 365 — Bread-Roll Pies with Carrot BéchamelOriginal recipe No. 365 · 1901 No. 366 — Bread-Roll Pies with Chicken FillingOriginal recipe No. 366 · 1901 No. 367 — Vermicelli Pastry CasesOriginal recipe No. 367 · 1901 No. 368 — Small Pies Made from Leftover RoastOriginal recipe No. 368 · 1901 No. 369 — Brain Fritters in Frying BatterOriginal recipe No. 369 · 1901 No. 370 — Brains Served in ShellsOriginal recipe No. 370 · 1901 No. 371 — Fish Filling Baked in ShellsOriginal recipe No. 371 · 1901 No. 372 — Eggs Baked in ShellsOriginal recipe No. 372 · 1901 No. 373 — Mushroom Filling Baked in ShellsOriginal recipe No. 373 · 1901 No. 374 — Veal and Herring Filling Baked in ShellsOriginal recipe No. 374 · 1901 No. 375 — Italian Macaroni CroquettesOriginal recipe No. 375 · 1901 No. 376 — Rice CroquettesOriginal recipe No. 376 · 1901 No. 377 — Noodle CroutonsOriginal recipe No. 377 · 1901 No. 378 — Firm, Fluffy Buckwheat Porridge for Shchi and BorschtOriginal recipe No. 378 · 1901 No. 379 — Firm Buckwheat Porridge, Another MethodOriginal recipe No. 379 · 1901 No. 380 — Firm Buckwheat Porridge, Third MethodOriginal recipe No. 380 · 1901 No. 381 — Smolensk-Groat Porridge for BrothOriginal recipe No. 381 · 1901 No. 382 — Rice Porridge for BrothOriginal recipe No. 382 · 1901 No. 383 — Croutons from Firm Buckwheat PorridgeOriginal recipe No. 383 · 1901 No. 384 — Croutons from Fine Buckwheat GroatsOriginal recipe No. 384 · 1901 No. 385 — Croutons from Smolensk GroatsOriginal recipe No. 385 · 1901 No. 386 — Basic White Flour SauceOriginal recipe No. 386 · 1901 No. 387 — Basic Red or Dark Flour SauceOriginal recipe No. 387 · 1901 No. 388 — Basic Lean White or Red Flour SauceOriginal recipe No. 388 · 1901 No. 389 — Butter-and-Flour Mixture Prepared in Advance for White SaucesOriginal recipe No. 389 · 1901 No. 390 — Browned Flour Prepared in Advance for Red SaucesOriginal recipe No. 390 · 1901 No. 391 — Caramelized Sugar for Dark SaucesOriginal recipe No. 391 · 1901 No. 392 — Meat Essence for Strengthening Broths and Dark SaucesOriginal recipe No. 392 · 1901 No. 393 — Meat Essence, Another MethodOriginal recipe No. 393 · 1901 No. 394 — Meat Essence, Third MethodOriginal recipe No. 394 · 1901 No. 395 — Meat Essence, Fourth MethodOriginal recipe No. 395 · 1901 No. 396 — Meat Essence, Fifth MethodOriginal recipe No. 396 · 1901 No. 397 — Green-Herb EssenceOriginal recipe No. 397 · 1901 No. 398 — Anchovy ButterOriginal recipe No. 398 · 1901 No. 399 — Plain SauceOriginal recipe No. 399 · 1901 No. 400 — Butter SauceOriginal recipe No. 400 · 1901 No. 401 — English-Style Butter SauceOriginal recipe No. 401 · 1901 No. 402 — Another English-Style Butter SauceOriginal recipe No. 402 · 1901 No. 403 — Butter Sauce with CapersOriginal recipe No. 403 · 1901 No. 404 — White Sour-Cream Sauce for Cutlets, Roasts and GameOriginal recipe No. 404 · 1901