6THE HOME DINNER
583RICE SOCLE OR CASSEROLE
7SERVING THE INFORMAL DINNER
584POTATO CASSEROLE
8MENUS FOR LUNCHEON
585A POTATO SUPPORT FOR HOT MEATS
9THE FIVE O’CLOCK TEA
586CROUSTADES OF BREAD
10A HOMILY ON COOKING
587ROLL CROUSTADES
11COOKING AS A PLEASURE AND AN ACCOMPLISHMENT
588PANNED OYSTERS
12DISHES RECOMMENDED FOR FIRST LESSONS.
589OYSTER STEW
13FIRST DAY’S DINNER
590CREAMED OYSTERS AND CLAMS
14SECOND DAY’S DINNER
591BARBECUE OF FISH
15THIRD DAY’S DINNER
592EGGS WITH TOMATOES
16FOURTH DAY’S DINNER
593TOMATOES AND RICE
17WASTEFULNESS
594CREAMED DISHES
18HOW TO UTILIZE WHAT SOME COOKS THROW AWAY
595DISHES À LA NEWBURG
19EMERGENCIES
596TERRAPIN
20THINGS TO REMEMBER
597CHICKEN LIVERS WITH MADEIRA
21CARE OF UTENSILS
598CRAB TOAST
22PART II RECEIPTS
599SMELTS À LA TOULOUSE
23BAKING
600MEATS
24ROASTING
601FONDUE
25BROILING
602PINEAPPLE CANAPÉS
26BRAISING
603CHOCOLATE MADE WITH CONDENSED MILK
27FRICASSEEING
604YEAST RECEIPT No. 2
28SAUTÉING
605WHAT TO DO WHEN YEAST IS NOT OBTAINABLE TO START THE FERMENTATION IN MAKING YEAST
29FRYING
606PROPORTIONS OF RAISING MATERIALS TO USE, AND OTHER ITEMS
30TO CLARIFY FAT
607GENERAL DIRECTIONS FOR MAKING BREAD
31TO TRY OUT SUET AND OTHER FATS
608WATER BREAD No. 1
32TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS
609WATER BREAD No. 2
33LARDING
610MILK BREAD
34DAUBING
611POTATO BREAD
35BONING
612RECEIPT FOR ONE LOAF OF BREAD OR ONE PAN OF BISCUITS TO BE MADE IN TWO HOURS
36MEASURING
613BREAD MADE WITH BAKING-POWDER
37STIRRING AND BEATING
614BREAD MADE OF WHOLE WHEAT FLOUR
38HOW TO STONE OLIVES
615GRAHAM BREAD
39HOW TO CUT BACON
616GLUTEN BREAD
40HOW TO EXTRACT ONION JUICE
617BOSTON BROWN BREAD
41CARAMEL
618TOAST
42TO MAKE ROUX
619MILK TOAST
43TO MARINATE
620PANADA
44SALPICON
621PULLED BREAD
45SEASONING AND FLAVORING.
622ZWIEBACK
46CROÛTONS AND CROUSTADES
623BREAD FRITTERS
47CHARTREUSE
624BREAD ROLLS
48BEEF OR BROWN STOCK
625CRESCENTS
49FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS,
626BRAIDS AND TWISTS
50THICKENING FOR SOUPS
627CLEFT ROLLS
51ROYALE
628LUNCHEON AND TEA ROLLS
52FORCE-MEAT BALLS
629PARKER HOUSE ROLLS
53EGG BALLS
630TEA BISCUITS MADE WITH BAKING POWDER
54NOODLES
631BISCUITS MADE WITH SOUR MILK
55NOODLES SERVED AS A VEGETABLE
632CORN BREAD No. 1
56NOODLE BALLS
633CORN BREAD No. 2
57MARROW BALLS
634PUFFS OR POP-OVERS
58SWEET POTATO BALLS
635GRAHAM GEMS
59GREEN PEA TIMBALE FOR SOUP
636CORN GEMS
60HARLEQUIN SLICES
637MUFFINS No. 1
61CHICKEN BROTH
638RAISED MUFFINS
62CLAM BROTH
639ENGLISH MUFFINS OR CRUMPETS
63MUTTON BROTH
640SALLY LUNN
64BOUILLON
641WAFFLES
65CONSOMMÉ98-*
642HOMINY CAKE
66OX-TAIL SOUP
643OAT CAKE
67WHITE STOCK
644BRAN BISCUITS
68WHITE SOUP
645BREAD STICKS
69CHICKEN CONSOMMÉ, OR STOCK
646RUSKS
70PLAIN CHICKEN SOUP
647DRIED RUSKS
71VEGETABLE SOUP
648BATH BUNS
72TOMATO PURÉE
649COFFEE CAKE
73SPLIT-PEA OR BEAN SOUP
650BRIOCHE
74BLACK-BEAN SOUP
651TO MAKE A BRIOCHE ROLL WITH HEAD
75CALF’S-HEAD OR MOCK-TURTLE SOUP
652TO MAKE A BRIOCHE CROWN OR RING
76FISH STOCK
653TO MAKE BUNS
77OYSTER SOUP
654BRIOCHE FOR TIMBALE, OR CABINET PUDDINGS
78CLAM SOUP
655PANCAKES
79ONION SOUP
656PLAIN PANCAKES
80POTATO SOUP
657FLANNEL CAKES
81TOMATO BISQUE
658RICE PANCAKES
82CREAM OF ASPARAGUS; CREAM OF GREEN PEAS; CREAM OF STRING BEANS; CREAM OR SPINACH; CREAM OF CORN; CREAM OF CELERY
659BREAD PANCAKES
83CREAM OF CLAMS
660CORNMEAL PANCAKES
84CREAM OF OYSTERS
661BUCKWHEAT CAKES
85SOUP À LA REINE
662ADIRONDACK PANCAKES
86BISQUE OF LOBSTER
663EGG SANDWICHES
87LOBSTER BUTTER
664SALAD SANDWICHES
88POTATO CHOWDER
665SPANISH SANDWICHES
89FISH CHOWDER
666CHEESE SANDWICHES
90CLAM CHOWDER
667RAW BEEF SANDWICHES
91TO BOIL FISH
668SWEET SANDWICHES
92COURT BOUILLON
669CANAPÉS
93BAKED FISH
670CHEESE CANAPÉS
94STUFFINGS FOR BAKED FISH
671HAM CANAPÉS
95BREAD STUFFING
672ANCHOVY CANAPÉS
96TO BROIL FISH
673SARDINE CANAPÉS
97TO SAUTÉ FISH
674CANAPÉ LORENZO
98TO FRY FISH
675CHEESE AND CHEESE DISHES
99TO FRY SMELTS
676CHEESE SOUFFLÉ
100FRIED SMELTS ON SKEWERS
677CRACKERS AND CHEESE
101BROILED SMELTS
678CHEESE CANAPÉS
102FRIED FILLETS OF FISH
679WELSH RABBIT
103WHITEBAIT
680GOLDEN BUCK
104BOILED HALIBUT STEAKS
681CHEESE STRAWS
105HALIBUT—TURKISH STYLE
682CHEESE STRAWS No. 2
106SCALLOPED FISH
683CHEESE PATTIES
107SCALLOPED FISH AU GRATIN
684COTTAGE CHEESE
108FISH CHOPS
685FONDUE
109FILLETS BAKED WITH CUSTARD OR TOMATOES
686FRENCH DRESSING
110COLD FISH
687LETTUCE SALAD
111FISH PUDDING
688WATER-CRESS AND APPLES
112FISH TIMBALE
689CELERY SALAD
113FISH DISH FOR A PINK LUNCHEON
690CUCUMBER AND TOMATO SALAD
114ROLLED FILLETS OF FLOUNDER
691CUCUMBER SALAD TO SERVE WITH FISH
115SHAD
692STRING-BEAN SALAD
116PLANKED SHAD
693BEAN SALADS
117BROILED SHAD ROE
694CAULIFLOWER SALAD
118SHAD ROE CROQUETTES, NO. 1
695MACÉDOINE SALAD
119SHAD ROE CROQUETTES, NO. 2
696POTATO SALAD
120SALT MACKEREL
697COLD SLAW
121CREAMED MACKEREL
698HOT SLAW
122SALT CODFISH
699TOMATO SALADS
123CLUB HOUSE FISH BALLS
700No. 1.
124BROILED SARDINES ON TOAST
701No. 2. STUFFED TOMATOES
125FRESH FISH BALLS
702No. 3. TOMATOES AND EGGS
126SALMON
703No. 4. MOLDED TOMATOES
127CANNED SALMON
704No. 5. TOMATO JELLY
128SALMON CUTLETS
705CELERY AND WALNUT SALAD
129BROILED SLICES OF SALMON
706SWEETBREADS WITH CELERY
130SLICES OF SALMON WITH MAYONNAISE
707EGG SALAD No. 1
131FILLETS OF SALMON FOR GREEN LUNCHEON
708No. 2
132CROUSTADE OF SHRIMPS
709ORANGE SALAD
133OYSTERS
710CHICKEN SALAD
134FRIED OYSTERS
711LOBSTER SALAD
135OYSTERS À LA VILLEROI
712OYSTER SALAD
136BROILED OYSTERS
713BOUILLI SALAD
137PANNED OYSTERS
714RUSSIAN SALAD
138ROASTED OYSTERS
715INDIVIDUAL RUSSIAN SALADS
139OYSTERS À LA POULETTE
716ASPIC OF PÂTÉ EN BELLEVUE
140SCALLOPED OYSTERS
717CHICKEN ASPIC WITH WALNUTS
141OYSTER FILLING FOR PATTIES
718BIRD’S-NEST SALAD
142CLAMS
719WEIGHTS AND MEASURES
143CREAMED CLAMS
720PROPORTIONS
144ROASTED CLAMS
721MATERIALS
145CLAM FRITTERS
722FLAVORS
146SCALLOPS
723COLORING
147LOBSTERS
724GARNISHING
148LOBSTER FARCI
725THE STORE-CLOSET
149LOBSTER CHOPS
726CUSTARDS
150LOBSTER À LA NEWBURG
727FLOATING ISLAND
151LOBSTER STEW
728CHOCOLATE CUSTARD
152LOBSTER FILLING FOR PATTIES
729BAKED CUSTARD
153SALPICON OF LOBSTER
730CARAMEL CUSTARD
154CRABS
731CHOCOLATE CREAM CUSTARD
155DEVILED CRABS
732RENNET CUSTARD
156STUFFED CRABS WITH MUSHROOMS
733CORN-STARCH PUDDINGS
157SOFT-SHELL CRABS
734CORN-STARCH CHOCOLATES
158OYSTER-CRABS
735BLANC-MANGE, OR WHITE JELLY
159CRABS ST. LAURENT
736PLUM PUDDING JELLY
160CRAB STEW
737PLAIN BAVARIAN CREAM
161YORKSHIRE PUDDING
738CHOCOLATE BAVARIAN
162ROUND OF BEEF
739ITALIAN CREAM, OR BAVARIAN WITHOUT CREAM
163BRAISED BEEF
740FRUIT BAVARIAN
164BEEF À LA MODE
741RICE BAVARIAN, OR RIZ À L’IMPÉRATRICE
165BOUILLI
742BAVARIAN PANACHÉE
166FILLET OF BEEF
743BAVARIAN EN SURPRISE
167HOW TO BUY A FILLET
744DIPLOMATIC PUDDING
168COLD ROAST BEEF
745DIPLOMATIC BAVARIAN
169SCALLOPED MEAT
746CHARLOTTE RUSSE FILLING No. 1
170HAMBURG STEAKS
747CHARLOTTE RUSSE FILLING No. 2
171BEEF PIE
748CHARLOTTE RUSSE FILLING No. 3 (Fruit)
172WARMED-OVER BEEF (CHAFING-DISH)
749CHARLOTTE RUSSE FILLING, No. 4
173INSIDE FLANK
750CHARLOTTE RUSSE FILLING No. 5
174RAGOUT OF BEEF
751TIMBALE OF BRIOCHE
175TO BROIL A BEEFSTEAK
752CHARLOTTE PRINCESSE de GALLES
176CHATEAUBRIAND
753STRAWBERRY CHARLOTTE
177MIGNON FILLETS
754GÂTEAU ST. HONORÉ
178CORNED BEEF
755CROQUENBOUCHE OF MACAROONS
179CORNED BEEF HASH
756DESSERTS OF WHIPPED CREAM
180HASH
757WHIPS
181BROWN HASH
758CZARINA CREAM
182MARROW-BONES
759CHESTNUT PURÉE WITH CREAM
183ROAST LEG OF MUTTON
760CHESTNUTS WITH CREAM
184ROAST LOIN OF MUTTON
761PINE CONES
185ROAST SADDLE OF MUTTON
762CAKE WITH CUSTARD
186ROLLED LOIN (CROWN ROAST)
763TRIFLE (Esther)
187SHOULDER OF MUTTON STUFFED
764BANANA TRIFLE (Martha)
188BOILED MUTTON
765WINE JELLY
189CAPER SAUCE
766LEMON JELLY
190RAGOUT OF MUTTON OR LAMB
767ORANGE JELLY
191RAGOUT OF COLD BOILED MUTTON
768COFFEE JELLY
192IRISH STEW
769CHAMPAGNE JELLY
193MUTTON CHOPS
770CHAMPAGNE JELLY WITH FLOWERS
194CHOPS IN PAPER CASES
771WHIPPED JELLY OR SNOW PUDDING
195CHOPS À LA MAINTENON
772JELLIES WITH FRUITS (Macédoine)
196SPRING LAMB
773RUSSIAN JELLIES
197ROAST FILLET OF VEAL
774RIBBON JELLY
198STUFFED SHOULDER OF VEAL
775ITALIAN JELLY
199FRICANDEAU OF VEAL
776DANTZIC JELLY
200VEAL CUTLETS
777WHAT TO DO WITH JELLY LEFT OVER
201A PLAIN POT-PIE
778PAINS AUX FRUITS, OR JELLIED FRUITS
202DUMPLINGS WITH BAKING POWDER
779SUPRÊME OF STRAWBERRIES
203DUMPLINGS WITH SUET
780PAIN DE RIZ AUX FRUITS
204JELLIED VEAL
781PAIN DE RIZ À LA PRINCESSE
205VEAL LOAF
782PAIN D’ORANGES
206VEAL SCALLOP
783PAIN DE PÊCHES
207LIVER AND BACON
784PAIN DE MARRONS
208BROILED LIVER
785OMELET SOUFFLÉ
209BRAISED LIVER
786VANILLA SOUFFLÉ
210STEWED KIDNEYS
787CHOCOLATE SOUFFLÉ
211TRIPE
788PRUNE SOUFFLÉ
212CALF’S HEART
789APPLE SOUFFLÉ
213BEEF’S TONGUE
790FARINA PUDDING
214HOT SLICED TONGUE
791ORANGE OMELET
215COLD TONGUE
792JAM OMELET
216JELLIED TONGUE
793RUM OMELET
217BOILED CALF’S HEAD
794SWEET PANCAKES
218CALF’S HEAD WITH VINAIGRETTE SAUCE
795FRITTER BATTER
219ROAST PORK
796APPLE FRITTERS
220FRIED APPLES
797PEACH OR APRICOT FRITTERS
221PORK CHOPS
798ORANGE FRITTERS
222BOILED HAM
799FRITTERS MADE OF BISCUIT DOUGH
223BAKED HAM
800BALLOONS
224BROILED HAM AND EGGS
801BATTER PUDDING
225HAM AND EGGS À L’AURORE
802SNOW APPLE PUDDING
226BACON
803BROWN BETTY
227TO CLEAN AND DRAW POULTRY
804BAKED APPLE DUMPLINGS
228TO BONE A FOWL
805APPLE CHARLOTTE
229ROASTED BONED CHICKEN
806APPLES WITH RICE, No. 1
230BRAISED BONED CHICKEN
807APPLES WITH RICE, No. 2
231JELLIED BONED CHICKEN
808APPLES WITH CORN-STARCH (Felice)
232FORCEMEAT, FOR STUFFING BONED FOWLS
809FLAMING APPLES
233TO TRUSS A FOWL
810BAKED APPLES
234ROASTED CHICKEN
811BAKED APPLES
235STUFFING FOR FOWLS
812TAPIOCA PUDDING
236CHESTNUT STUFFING
813PLAIN RICE PUDDING No. 1
237GIBLET SAUCE
814RICE PUDDING No. 2
238BOILED CHICKEN
815RICE AND RAISINS
239BRAISED CHICKEN
816BREAD PUDDING No. 1
240BROILED CHICKEN
817BREAD AND BUTTER PUDDING
241FRICASSEE
818BREAD TARTS
242FRIED CHICKEN
819COTTAGE PUDDING
243CHICKEN FRITTERS
820CANARY PUDDING
244STUFFED CHICKEN OR TURKEY LEGS
821SUET PUDDING
245GRILLED BONES
822FARINA PUDDING (Boiled)
246CHICKEN À LA VIENNE
823CHRISTMAS PLUM PUDDING
247CHICKEN, BALTIMORE STYLE
824FIG PUDDING
248CHICKEN IMPERIAL
825CABINET PUDDING No. 1
249CHICKEN BREASTS WITH POULETTE SAUCE
826CABINET PUDDING No. 2
250CHICKEN CHARTREUSE
827CABINET PUDDING No. 3 (Royale)
251CHICKEN SOUFFLÉ
828CABINET PUDDING No. 4
252CHICKEN LOAF
829SAVARINS
253CHICKEN CHAUDFROID
830BABA
254CHICKEN MAYONNAISE
831CRÊME PARISIENNE
255ENGLISH CHICKEN PIE (COLD)
832FRIED CREAM
256TURKEY GALANTINE OR BONED TURKEY
833STRAWBERRY SHORTCAKE
257ROAST GOOSE
834CURRANT SHORTCAKE
258TAME DUCKS
835STRAWBERRY CAKE
259CANVASBACKS AND REDHEAD DUCKS
836ROLY-POLY PUDDING
260SALMI OF DUCK OR GAME
837FRUIT PUDDING
261POTTED PIGEONS (Dark Meat)
838BAKED INDIAN PUDDING
262ROAST PIGEONS OR SQUABS
839PLAIN PUDDING SAUCE No. 1 (Hot)
263PRAIRIE-CHICKEN OR GROUSE ROASTED (Dark Meat)
840PLAIN PUDDING SAUCE No. 2 (Cold)
264QUAILS ROASTED (White Meat)
841RICH PUDDING SAUCE
265QUAILS BROILED
842FOAMY SAUCE
266SNIPE AND WOODCOCK (Dark Meat)
843BRANDY, RUM, OR KIRSCH SAUCE
267ROASTED AND BROILED PARTRIDGE (White Meat)
844SABAYON No. 1
268VENISON
845SABAYON No. 2
269VENISON STEAK
846SYRUP SAUCE
270MASHED POTATOES
847FRUIT SAUCES
271POTATO CAKES
848APRICOT SAUCE
272POTATO RICE
849PURÉE OF FRUIT SAUCES
273POTATO SOUFFLÉ
850PINEAPPLE SAUCE
274POTATO ROSES
851BOILED CUSTARD SAUCE
275POTATO CROQUETTES
852CHOCOLATE SAUCE
276POTATO BALLS
853BISCHOFF SAUCE
277POTATO OMELET
854RICHELIEU SAUCE
278CREAMED POTATOES
855MERINGUE SAUCE
279BROILED POTATOES
856HARD SAUCE
280BAKED POTATOES
857STRAWBERRY SAUCE
281STUFFED POTATOES
858COCOANUT SAUCE
282POTATOES BAKED WITH MEAT
859COLD JELLY SAUCE
283LYONNAISE POTATOES
860PASTRY FOR TARTS OR OPEN PIES
284FRIED POTATOES
861TART PIES
285FRIED POTATO BALLS AND STRAWS
862ORANGE PIE
286SARATOGA POTATOES
863A PLAIN APPLE PIE
287PUFFED OR SOUFFLÉ POTATOES
864PUMPKIN PIE
288SWEET POTATOES
865MINCE PIE MIXTURE
289BAKED SWEET POTATOES
866CREAM PIE
290BROWNED SWEET POTATOES
867COCOANUT PIE
291SWEET POTATO CROQUETTES
868CRANBERRY PIE
292SWEET POTATO PURÉE
869WASHINGTON PIE
293STEWED TOMATOES
870GENERAL RULES
294SCALLOPED TOMATOES
871RECEIPT FOR PUFF-PASTE
295STUFFED TOMATOES
872PÂTÉ SHELLS
296ROASTED TOMATOES
873TART BANDS
297BROILED TOMATOES
874MILLEFEUILLES
298TOMATO FARCI
875TARTLETS
299GREEN PEAS
876PAGANINI TARTLETS
300PURÉE OF PEAS
877TO GLAZE PASTRY
301STRING BEANS
878HOW TO BEAT EGGS
302FLAGEOLETS
879HOW TO LINE TINS WITH PAPER
303LIMA BEANS
880HOW TO GREASE PANS
304SPINACH
881HOW TO BAKE CAKE
305SPINACH SOUFFLÉ
882MIXING SPONGE-CAKES
306CHARTREUSE OF SPINACH OR OF CABBAGE
883MIXING CAKE MADE WITH BUTTER
307ASPARAGUS
884SPONGE-CAKE No. 1
308ASPARAGUS TIPS
885SPONGE-CAKE No. 2
309BOILED CABBAGE
886SPONGE-CAKE No. 3
310CABBAGE WITH CHEESE
887WHITE SPONGE, OR ANGEL CAKE
311SWEDISH CABBAGE
888SUNSHINE CAKE
312HOT SLAW
889GENOESE CAKE
313BRUSSELS SPROUTS
890JELLY ROLLS
314CAULIFLOWER
891LAYER CAKES: CHOCOLATE, VANILLA, COFFEE
315CAULIFLOWER AU GRATIN
892CREAM FILLING
316EGG-PLANT
893CHOCOLATE FILLING
317STUFFED EGG-PLANT
894ORANGE CAKE
318STUFFED PEPPERS
895ORANGE FILLING
319CHESTNUT PURÉE
896PISTACHIO CAKE
320CELERY STEWED
897PLAIN CUP CAKE
321CELERY AU JUS
898GOLD-AND-SILVER CAKE
322CARROTS AND TURNIPS
899MARBLE CAKE
323MACÉDOINE OF VEGETABLES
900RICHER CUP; OR, 1, 2, 3, 4 CAKE
324DRIED BEANS
901POUND-CAKE
325BEETS
902WHITE CAKE
326SUMMER SQUASH
903PLAIN FRUIT CAKE
327PARSNIPS
904BROD TORTE
328CUCUMBERS
905FRUIT CAKE
329LETTUCE STEWED
906CREAM CAKES
330ONIONS
907CHOCOLATE, VANILLA, AND COFFEE ÉCLAIRS
331STUFFED SPANISH ONIONS
908CAROLINES
332CORN ON THE EAR
909MERINGUES AND KISSES
333CORN MOCK OYSTERS
910LADY-FINGERS
334CANNED CORN
911MACAROONS
335SUCCOTASH
912COCOANUT BALLS OR CONES
336ARTICHOKES
913MADELEINES No. 1
337ARTICHOKE BOTTOMS
914MADELEINES No. 2
338TO BOIL RICE
915LITTLE POUND-CAKES
339RICE AND TOMATO
916ORANGE QUARTERS
340PARCHED RICE
917ALMOND WAFERS
341FARINA BALLS
918VENETIAN CAKES
342FRIED HOMINY
919GAUFFRES
343FRIED CORN MUSH
920JUMBLES
344SPAGHETTI
921SAND TARTS
345BAKED MACARONI, WITH CHEESE
922ROLLED JUMBLES
346MACARONI AU GRATIN
923PLAIN COOKIES
347MACARONI WITH TOMATO OR OTHER SAUCES
924GINGER SNAPS
348MACARONI WITH MINCED MEAT
925CRULLERS
349RECEIPT FOR MACARONI
926DOUGHNUTS
350SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA
927BREAD CAKE
351SAUCE FOR MACARONI No. 2
928ONE-EGG CAKE
352SAUCE FOR MACARONI No. 3
929WARREN’S CAKE
353POLENTA
930MOLASSES WAFERS
354RISSOTTO
931SOFT GINGERBREAD
355OATMEAL PORRIDGE
932MOLASSES CAKE
356CRACKED WHEAT
933ROYAL ICING
357CORNMEAL MUSH
934ROYAL ICING WITH CONFECTIONER’S SUGAR
358BLACK BEAN SOUP
935BOILED ICING No. 1
359CLAM SOUP
936BOILED ICING No. 2
360CLAM CHOWDER
937CHOCOLATE ICING No. 1
361FISH CHOWDER
938CHOCOLATE ICING No. 2
362BROWNED OYSTERS
939CHOCOLATE ICING No. 3
363FISH AND OYSTERS
940ICING FOR SMALL CAKES
364SCALLOPED OYSTERS
941COFFEE ICING FOR ÉCLAIRS
365PICKLED OYSTERS
942FONDANT ICING
366FRICASSEED OYSTERS
943WITH POWDERED SUGAR
367STEWED LOBSTER
944WITH CHOPPED NUTS
368FISH BALLS
945WITH COLORED SUGARS
369CODFISH AND CREAM
946WITH TWO COLORS
370OYSTERS ON A CHAFING-DISH
947TO DECORATE IN DESIGNS
371PILAU
948CLASSIFICATION OF ICE-CREAMS
372SPICED SHAD
949GENERAL RULES FOR MAKING ICE-CREAMS—TO PREPARE ICE-CREAM MIXTURES
373PORK AND BEANS
950VANILLA ICE-CREAMS
374A RÉCHAUFFÉ OF COLD MUTTON
951CHOCOLATE ICE-CREAM
375CORNED BEEF
952CARAMEL ICE-CREAM No. 1
376A BEEFSTEAK PIE
953CARAMEL ICE-CREAM No. 2
377EASY CHICKEN SALAD
954COFFEE ICE-CREAM No. 1
378CREAM DRESSING
955COFFEE ICE-CREAM No. 2
379MACARONI À L’ALBI
956WHITE OR ANGEL ICE-CREAM
380CORN PUDDING
957ITALIAN MERINGUE
381THIN INDIAN BREAD
958RICE ICE-CREAM
382GRAHAM GEMS
959PISTACHIO ICE-CREAM
383COLONIAL HOE-CAKES
960NEAPOLITAN ICE-CREAM
384RHODE ISLAND JOHNNY-CAKE
961NESSELRODE PUDDING
385BOSTON BROWN BREAD
962PLUM PUDDING GLACÉ
386DABS
963SAUCE FOR PLUM PUDDING GLACÉ OR FOR NESSELRODE PUDDING
387CREAM OATMEAL
964TUTTI-FRUTTI
388ZEPHYRS
965FRUIT ICE-CREAMS
389SQUASH PIES
966FRUIT PUDDINGS
390PUMPKIN PIES (About Four Pounds)
967NUT ICE-CREAMS
391EASY PIE-CRUST
968SUGAR SYRUP
392A BOILED INDIAN PUDDING
969VANILLA PARFAIT
393A BAKED INDIAN PUDDING
970MAPLE PARFAIT
394ORANGE INDIAN PUDDING
971PARFAIT AU CAFÉ AND CAFÉ PRALINÉ
395BLUEBERRY PUDDING
972CHOCOLATE PARFAIT AND CHOCOLATE PRALINÉ
396A PEACH PUDDING
973PRALINE POWDER
397CHERRY BREAD
974ANGEL PARFAIT
398LEMON RICE PUDDING
975IMPERATRICE OF RICE PUDDING GLACÉ
399BERMUDA PUDDING
976PARFAITS OF CHESTNUTS, CANDIES, FRUITS, FRESH FRUITS, OR BERRIES
400RICE AND ORANGE-MARMALADE PUDDING
977BISCUITS GLACÉ
401MOLASSES PIE
978FRUIT MOUSSES
402PRUNE JELLY, WITH ALMONDS
979GOLDEN MOUSSE (Made without Cream)
403CLARIFIED APPLES
980ORANGE-ICE
404LEMON ICE
981LEMON-ICE
405APPLE SAUCE
982STRAWBERRY-ICE
406STEWED PEARS
983COFFEE PUNCH
407CRANBERRY JELLY
984CAFÉ FRAPPÉ
408HARTFORD ELECTION CAKE
985LALLA ROOKH
409INSTANTANEOUS FROSTING
986NOUGAT No. 1 (For Bonbons)
410PONE
987NOUGAT No. 2 (For Molding)
411HOE-CAKE No. 1
988NOUGAT No. 3 (Soft White Nougat)
412HOE-CAKE No. 2
989NOUGAT No. 4 (Bonbons)
413KENTUCKY CORN DODGERS
990BURNT ALMONDS
414MARYLAND BEATEN BISCUIT
991SUGARED ALMONDS
415SOFT CORN-BREAD
992MARRONS GLACÉ (Candied Chestnuts)
416SOUTHERN WAY OF COOKING RICE
993MARSHMALLOWS
417GUMBO FILÉ
994CHOCOLATE
418CHICKEN GUMBO
995VANILLA, COFFEE, MAPLE
419TO PREPARE SHIN OF BEEF
996HARLEQUIN BALLS
420BEEFSTEAK PUDDING
997NEAPOLITAN SQUARES
421DINNER No. 1
998NUT CREAMS
422DINNER No. 2
999SUGAR-PLUMS
423DINNER No. 3
1000CHOCOLATE CREAMS
424DINNER No. 4
1001CREAMED NUTS AND CREAMED FRUITS
425DINNER No. 5
1002COCOANUT CREAMS
426DINNER No. 6
1003COCOANUT CAKES
427SOME CHEAP SOUPS
1004PEPPERMINT CREAMS
428STERILIZED MILK
1005CHOCOLATE PEPPERMINTS
429DEVONSHIRE CREAM, No. 1
1006TO MAKE STARCH MOLDS AND CAST CANDIES
430DEVONSHIRE CREAM, No. 2
1007PEPPERMINT DROPS
431FRESH BUTTER
1008CARAMELED NUTS
432TO MAKE WHITE HARD SOAP
1009ALMOND HARDBAKE
433FLOOR POLISH
1010PEANUT CANDY
434No. 1
1011TAFFY
435No. 2
1012MOLASSES CANDY
436POACHED EGGS, No. 1
1013CANDIED ORANGE OR LEMON PEEL
437FRENCH POACHED EGGS, No. 2
1014PUNCH OF WHITE CALIFORNIA CANNED CHERRIES
438POACHED EGG, No. 3
1015JELLIED FRUIT
439FRIED EGGS
1016FRUIT JUICES
440SCRAMBLED EGGS
1017APPLE COMPOTE
441PLAIN FRENCH OMELET
1018COMPOTE OF PEARS
442VARIATIONS OF THE OMELET
1019COMPOTE OF PEACHES OR APRICOTS
443BEATEN OMELET
1020COMPOTE OF ORANGES
444SHIRRED EGGS
1021PRESERVED PEACHES
445MOLDED EGGS
1022PRESERVED PEARS
446MOLDED HAM AND EGGS
1023PRESERVED PLUMS
447POACHED EGGS ON ANCHOVY TOAST
1024GRAPE PRESERVES
448POACHED EGGS WITH ANCHOVY
1025PRESERVED STRAWBERRIES No. 1
449POACHED EGG WITH TOMATO
1026PRESERVED STRAWBERRIES No. 2
450EGGS À LA VILLEROI
1027RASPBERRY PRESERVE
451EGGS À LA BOURGUINONNE
1028CITRON PRESERVE
452EGGS À L’AURORE
1029APPLES, PEACHES, PEARS, PLUMS, CHERRIES, BERRIES, ETC.
453GOLDEN CREAM TOAST
1030JAMS OR MARMALADES
454CURRIED EGGS
1031QUINCE MARMALADE
455STUFFED EGGS No. 1
1032ORANGE MARMALADE
456STUFFED EGGS No. 2
1033APPLE MARMALADE
457EGG CROQUETTES
1034BRANDY PEACHES
458OTHER WAYS OF SERVING HARD-BOILED EGGS
1035CURRANT OR ANY BERRIES
459TOMATOES STUFFED WITH EGGS
1036APPLE JELLY
460EGGS À LA REINE
1037CRAB-APPLE JELLY
461EGGS LIVINGSTON
1038QUINCE JELLY
462EGGS AU BEURRE NOIR
1039SPICED GRAPES
463SPANISH OMELET
1040PLUM SAUCE FOR MEATS
464ROUX FOR SAUCES
1041SWEET PICKLED PEACHES AND PLUMS
465WHITE SAUCE
1042PICKLED WALNUTS
466WHITE SAUCE FOR FISH
1043CUCUMBER OR GHERKIN PICKLES
467EGG SAUCE FOR BOILED FISH
1044GREEN TOMATO PICKLE
468CAPER SAUCE
1045CHOW-CHOW
469OYSTER SAUCE
1046NASTURTIUM PICKLE
470CELERY SAUCE
1047TO FREEZE CARAFES
471LOBSTER SAUCE
1048TEA
472VELOUTÉ AND ALLEMANDE SAUCES
1049CARE OF THE COFFEE-BEAN
473BÉCHAMEL SAUCE
1050COFFEE MIXTURES AND BRANDS
474POULETTE SAUCE
1051TO MAKE COFFEE
475VILLEROI
1052DRIP COFFEE
476HOLLANDAISE
1053BOILED COFFEE
477CHAUDFROID SAUCE
1054ICED CAFÉ AU LAIT
478BROWN SAUCE
1055CHOCOLATE
479ESPAGNOLE
1056COCOA
480CHAMPAGNE SAUCE (HAM)
1057LEMONADE
481PIQUANTE SAUCE
1058ORANGEADE
482SOUBISE SAUCE
1059COBBLERS
483HORSERADISH SAUCE
1060CLARET CUP No. 1
484MUSTARD SAUCE
1061CLARET CUP No. 2
485CURRY SAUCE
1062CHAMPAGNE CUP No. 1
486OLIVE SAUCE
1063CHAMPAGNE CUP No. 2
487TOMATO SAUCE
1064MOSELLE CUP
488MUSHROOM SAUCE
1065SAUTERNE CUP
489MAÎTRE D’HÔTEL SAUCE
1066CIDER CUP
490MINT SAUCE
1067THE THORP COCKTAIL
491BREAD SAUCE
1068EGG-NOG
492JELLY SAUCE
1069MILK SHAKE
493CRANBERRY SAUCE
1070MILK PUNCH
494APPLE SAUCE
1071FRUIT SYRUPS
495BÉARNAISE
1072GRAPE-JUICE
496MAYONNAISE
1073RASPBERRY VINEGAR
497WHITE MAYONNAISE
1074KOUMISS
498GREEN MAYONNAISE
1075Chapter XXVII WINES
499RED MAYONNAISE
1076INDEXES
500JELLY MAYONNAISE
1077ALPHABETICAL INDEX
501MAYONNAISE WITH ARROWROOT
1078Things to Remember.
502TARTARE
1079PART II.
503AGRA DOLCE
1080Methods of Cooking Explained.
504BEURRE NOIR OR BROWN BUTTER SAUCE
1081Soups.
505SAUCE FOR CROQUETTE MIXTURE
1082Broths.
506TO MOLD CROQUETTES
1083Soups.
507TO FRY CROQUETTES
1084Cream Soups.
508MATERIALS USED FOR CROQUETTES
1085Chowders.
509TIMBALES
1086Fish.
510TRUFFLES
1087Shell-fish, Lobsters, and Crabs.
511CREAM CHICKEN FORCEMEAT
1088Meats.
512CREAM FORCEMEAT, No. 2.
1089Beef.
513FISH CREAM FORCEMEAT
1090Mutton.
514QUENELLE FORCEMEAT
1091Veal.
515BREAD PANADA
1092Pork.
516FLOUR PANADA
1093Poultry and Game.
517TO MOLD AND COOK TIMBALES
1094Game.
518SALPICON
1095Vegetables.
519FONTAGE CUPS
1096Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.
520PAIN DE VOLAILLE
1097Receipts for Macaroni.
521QUENELLES
1098Cereals.
522PALMETTES
1099A Group of Receipts from a New England Kitchen.
523CELESTINES À LA MAINTENON
1100Distinctively Southern Dishes.
524BOUDINS ROUENNAIS
1101Very Inexpensive Dishes.
525MACARONI TIMBALE
1102Miscellaneous receipts.
526HONEYCOMB TIMBALE
1103Eggs.
527A SIMPLE TIMBALE OF HALIBUT
1104Sauces.
528PASTRY TIMBALE
1105Entrées.
529POTATO AND FISH TIMBALE
1106Terrapin.
530VOL AU VENT
1107Mushrooms.
531PATTIES
1108Aspic Jelly, Fancy Molding Supports.
532RISSOLES
1109Chafing-dish Cooking.
533TO PREPARE SWEETBREADS
1110Bread.
534BAKED SWEETBREADS
1111Sandwiches and Canapés.
535BRAISED SWEETBREADS
1112Cheese and Cheese Dishes.
536SAUTÉD SWEETBREADS
1113Salads.
537FRIED SWEETBREADS
1114Cold Desserts.
538SWEETBREADS À LA POULETTE
1115Custards.
539CHAUDFROID OF SWEETBREADS
1116Cornstarch Puddings.
540CALF’S BRAINS
1117Bavarian Creams.
541MARINADE OF BRAINS
1118Charlotte Russe.
542CALF’S HEAD À LA VINAIGRETTE
1119Whipped Cream.
543FALSE TERRAPIN
1120Uses for Stale Cake.
544CALF’S HEAD À LA POULETTE
1121Sweet Jellies.
545OYSTER CASES
1122Pains aux Fruits or Jellied Fruits.
546LIVER LOAF, OR FALSE PÂTÉ DE FOIE GRAS
1123Hot Desserts.
547CHICKEN LIVERS
1124Sweet Omelets.
548STUFFED MUSHROOMS
1125Fritters.
549CHICKEN PURÉE
1126Desserts made of Apples.
550OYSTER-CRABS
1127Rice Puddings.
551ENTRÉE OF OYSTER-CRABS
1128Bread Puddings.
552TERRAPIN
1129Cake Puddings.
553TO PREPARE TERRAPIN
1130Custards.
554STEWED TERRAPIN, MARYLAND STYLE
1131Shortcakes.
555TERRAPIN À LA NEWBURG
1132Pudding Sauces.
556FRIED FROGS’ LEGS
1133Pies.
557FROGS’ LEGS À LA POULETTE
1134Puff-Paste.
558COOKING MUSHROOMS
1135Cake.
559THE FAIRY RING CHAMPIGNON
1136Fancy Small Cakes.
560THE AGARICUS CAMPESTRIS
1137Jumbles, Cookies, and Plain Cakes.
561AGARICUS PROCERUS
1138Icing and Decorating Cakes.
562AGARICUS RUSSULA
1139Garnishing Cakes.
563COPRINUS COMATUS AND COPRINUS ATRAMENTARIUS
1140Frozen Desserts.
564THE BOLETI
1141Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.
565PUFF BALLS
1142Parfaits.
566MORCHELLÆ ESCULENTÆ
1143Mousses.
567HYDNUM CAPUT MEDUSÆ
1144Water-ices.
568CLAVARIA
1145Punches and Sherbets.
569TO DRY MUSHROOMS
1146Boiling Sugar and Making Candies.
570SCALLOPED MUSHROOMS
1147Candies.
571MUSHROOMS À LA POULETTE
1148Bonbons of Fondant.
572TO CLEAR ASPIC
1149Candies made from Sugar Boiled to the Crack or the Caramel.
573QUICK ASPIC
1150Fruits.
574CHICKEN ASPIC OR JELLY
1151Compotes—Preserving and Canning—Pickles.
575ASPIC CROÛTONS
1152Pickles.
576TO CHOP JELLY
1153Beverages.
577TO MOLD JELLY
