Reference > Food Descriptions > J

J

• Jams
       from Woman's Institute Library of Cookery, Volume 5
• Jams
       from The Boston Cooking-School Cook Book (1896)
• Jardinière
       from Woman's Institute Library of Cookery, Volume 1
• Jellies
       from The Book of Household Management (1861)
• Jellies
       from Desserts and Salads (1920)
• Jelly and Marmalade Sandwiches
       from Woman's Institute Library of Cookery, Volume 4
• Jerusalem Artichoke
       from Mrs. Wilson's Cook Book (1920)
• Jerusalem Artichoke
       from The Book of Household Management (1861)
• Julienne
       from Woman's Institute Library of Cookery, Volume 1
• Junket
       from Woman's Institute Library of Cookery, Volume 1