Breakfast, Luncheon and Tea

About this eBook

Author

Harland, Marion, 1830-1922

Credits

Produced by Emmy, Chris Curnow and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

49944

Project Gutenberg

https://www.gutenberg.org/ebooks/49944

Release Date

September 12, 2015

Copyright

Public domain in the USA.

Contents

1. 1.Breakfast, Luncheon and Tea.
2. 2.Untitled
3. 3.Untitled
4. 4.Untitled
5. 5.FAMILIAR TALKS. ————————
6. 6.FAMILIAR TALK WITH THE READER. ————————
7. 7.EGGS. ———————— — Eggs Sur le Plat. — Toasted Eggs. — Baked Eggs. (No. 1.) — Baked Eggs. (No. 2.) — Fricasseed Eggs. — Egg Cutlets. — Stirred Eggs. — Scalloped Eggs ( Raw ). — Scalloped Eggs ( Hard-boiled ). — Whirled Eggs. — Poached Eggs à la Bonne Femme . — Eggs Poached with Mushrooms. — Anchovy Toast with Eggs. — Forcemeat Eggs. — A Hen’s Nest. — Omelettes.
8. 8.FISH. ENTRÉES AND RELISHES OF FISH. — What to do with Cold Fish. — Fried Roes of Cod or Shad. — Sauce for the above. — Roes of Cod or Shad Stewed. — Sauce. — Scalloped Roes. — Fish-Balls. — Stewed Eels à l’Allemande . — Eels Stewed à l’Americain . — Fricasseed Eels. — Cutlets of Halibut, Cod or Salmon. — Cutlets of Cod, Halibut or Salmon à la reine . — Baked Cod or Halibut. — Baked Salmon with Cream Sauce. — Salmon Steaks or Cutlets (fried). — Salmon Steaks or Cutlets (broiled). — Salmon Cutlets en Papillote. — Salmon in a Mould. ( Very good. ) — Sauce for the Above. — Stewed Salmon. — Or— — Mayonnaise of Salmon. — For Dressing. — Devilled Salmon. — Smoked Salmon ( Broiled ). — Salt Cod an maître d’hôtel . — Salt Cod with Egg Sauce. — Or, — Salt Cod with Cheese. — Salt Cod Scalloped. — Fricasseed Lobster. — Lobster Rissoles. — For the Sauce. — Lobster Cutlets — Lobster Croquettes. — Lobster Pudding. — Sauce for Pudding. — Curried Lobster. — Devilled Lobster. — Stewed Lobster. — Scalloped Lobster (No. 1). — Scalloped Lobster (No. 2). — Crabs — Soft Crabs. — Turtle Fricassee. — Panned Oysters. — Fricasseed Oysters. — Oysters Boiled in the Shell. — Scalloped Oysters (No. 1). — Scalloped Oysters (No. 2). — Broiled Oysters. — Devilled Oysters. — Oysters in Batter. — Stewed Oysters. — Oyster Patés. — Or, — Cream Oyster Pie.
9. 9.BREAKFAST. ————————
10. 10.PATÉS. ———————— — Paté of Sweetbreads. — White Sauce for the above. — Chicken Patés. — Or, — Patés of Fish. — Swiss Patés. — Stella Paté. — Paté of beef and potato. — Imitation paté de foie gras. — Or,—
11. 11.CROQUETTES. ———————— — Chicken Croquettes. — Beef Croquettes. — Venison or Mutton Croquettes. — A Nice Breakfast Dish — Or, — Fish Croquettes. — Croquettes of Lobster or Crab. — Croquettes of Game. — Veal and Ham Croquettes. — Hominy Croquettes. — Potato Croquettes. — Rice Croquettes. — Cannelon of Veal. — Cannelon of Beef — A Pretty Breakfast Dish
12. 12.SWEETBREADS. ———————— — Brown Fricassee of Sweetbreads. (No. 1.) — Brown Fricassee. (No. 2.) — White Fricassee of Sweetbreads. — Larded Sweetbreads Stewed. — Larded Sweetbread—Fried. — Broiled Sweetbreads. — Roasted Sweetbreads. — Sweetbreads Sautés au Vin. — KIDNEYS, — Fried Kidneys. — Or, — Toasted Kidneys. — Kidneys Stewed with Wine. — Broiled Kidneys. — Stewed Kidneys. — Kidneys à la Brochette.
13. 13.HASTE OR WASTE? ————————
14. 14.MEATS, INCLUDING POULTRY AND GAME. ———————— — Calf’s Liver à l’Anglaise . — Calf’s Liver au Domino . — Ollapodrida of Lamb. ( Good. ) — Calf’s Liver sauté . — Fricassee of Calf’s Liver. — Calf’s Liver à la mode . — Ragoût of Calf’s Head, or Imitation Turtle. — Ragoût of Calf’s Head and Mushrooms. — A Mould of Calf’s Head. — Or, — Calf’s Brains Fried. — Or— — Calf’s Brains on Toast. — Veal Cutlets ( Stewed ). — Mock Pigeons. — A Veal Turnover. — Meat and Potato Puffs. — Scalloped Chicken. — Or— — Scalloped Beef ( Very good ). — Mince of Veal or Lamb. — White Fricassee of Rabbit. — Brown Fricassee of Rabbit , or “ Jugged Rabbit .” — Curried Rabbit. — Devilled Rabbit. — Devilled Fowl. — Salmi of Game. — Roast Rabbits. — Braised Wild Duck or Grouse. — Roast Quails. — Fricasseed Chicken à l’Italienne ( Fine ). — Minced Chicken and Eggs. — Quenelles. — Or, — Rechauffée of Veal and Ham. — Roulades of Beef. — Roulades of Mutton. — Fried Chicken. — Chicken Fried Whole. — “Smothered” Chicken. — Smothered Chicken with Oysters. — Fondu of Chicken or other White Meat. — Galantine. — Jellied Tongue. — Game or Poultry in Savory Jelly. — A Tongue Jellied Whole.
15. 15.GRAVY. ————————
16. 16.SALADS. ———————— — Oyster Salad. — Cabbage Salad. ( Very good. ) — Lobster Salad—without Oil. — Dressing. — Chicken Salad. ( Excellent. ) — Cream Dressing for Salad. — Golden Salad-dressing. — Potato Salad Dressing.
17. 17.VARIOUS PREPARATIONS OF CHEESE. ———————— — Toasted Cheese. — Cheese Toasted with Eggs. — Cheese with Macaroni. — Cheese Fingers. — Cheese Biscuits. — Cheese fondu. ( Delicious. ) — Cream Cheese. (No. 1.) — Cream Cheese. (No. 2.) — Cheese Patés. — Cheese Sandwiches. — Ramakins. — Cheese Pudding.
18. 18.POTATOES. ———————— — Potatoes à la Lyonnaise. — Stewed Potatoes. — Fried Potatoes. — Scalloped Potatoes. — Potatoes à l’Italienne. ( Extremely nice. ) — Potatoes à la Duchesse. — Potato Eggs.
19. 19.LUNCHEON. ————————
20. 20.VEGETABLES. ———————— — Fried Egg Plant. — Mock Fried Oysters. — Mock Stewed Oysters. — Fritters of Canned Corn. — Or, — Devilled Tomatoes. — Baked Tomatoes.
21. 21.BREAKFAST-ROLLS, MUFFINS, TEA-CAKES, ETC. ———————— — Corn Cake. — Adirondack Corn-Bread. — Loaf Corn-Bread. ( Excellent. ) — Corn-Meal Muffins. ( Raised. ) — Corn-Meal Muffins. ( Quick. ) — Chrissie’s Corn-Bread. — Southern Batter-Bread or Egg-Bread. — Batter Bread. (No. 2.) — Boiled Mush, to be Eaten with Milk. — Oatmeal Porridge ( for breakfast ). — Oatmeal Gruel ( For Invalids ). — Milk Porridge. ( Very nice. ) — Tea Rolls. — French Rolls. — Plain light Rolls. — Rice Crumpets. — Hominy Crumpets — All-day Rolls. — Unity Loaf. — Quick Loaf. — Excellent Muffins. — Brown Biscuit. — Minute Biscuit , ( brown .) — Graham Gems. (No. 1.) — Graham Gems. (No. 2.) — Graham Gems. (No. 3.) — Rusk. (No. 1.) — Susie’s Rusk. (No. 2.) — Soda Biscuit without Milk. — Cream Toast. ( Very nice. ) — GRIDDLE CAKES. — Sour Milk Cakes. ( Good. ) — Buttermilk Cakes. — Grandma’s Cakes. — Rice or Hominy Cakes. — Corn-meal Flapjacks. — Rice Cakes. — Susie’s Flannel Cakes. ( Without eggs. ) — Farina Griddle Cakes. — Graham Griddle Cakes.
22. 22.WHAT I KNOW ABOUT EGG-BEATERS. ————————
23. 23.WHIPPED CREAM. ————————
24. 24.FANCY DISHES FOR DESSERT. ———————— — Jelly Oranges. — Glacé Oranges. — Ribbon Jelly and Cream. — Easter Eggs. ( Very pretty. ) — Turret Cream. — Naples Sponge. — An Almond Charlotte. — Or, — Narcissus Blanc-Mange. — Tipsy Trifle. — Strawberry Trifle. — Créme du Thé. ( Good. ) — Créme du Café. — Créme du Chocolat. — Chocolate Blanc-Mange. — Chocolate Blanc-Mange and Cream. — Chocolate Custards ( baked ). — Chocolate Custards ( boiled ). — Rockwork. — An Ambushed Trifle. — Orange Trifle. — Apple Trifle. — Lemon Trifle. ( Delicious. ) — Queen of Trifles. — Apple Snow. ( No. 1. ) — Apple Snow. ( No. 2. ) — Orange Snow. — Lemon Snow. — Rice Snow. — Summer Snow. ( Extremely fine. ) — Syllabub. — Velvet Cream. — Macaroon Basket. — Jelly Custards. — Apple Jelly. ( Nice. ) — Peach Jelly. — Strawberry Jelly. — Raspberry and Currant Jelly. — Lemon Jelly. — Orange Jelly. — Tutti Frutti Jelly. ( Very good. ) — Wine Jelly. — Claret Jelly. — Note upon Jellies.
25. 25.PUDDINGS OF VARIOUS KINDS. ———————— — Rice Pudding with Fruit. — Almond Rice Pudding. — Southern Rice Pudding. — Rice Méringue. — Rosie’s Rice Custard. — Tapioca Custard Pudding. — English Tapioca Pudding. — Arrowroot Pudding. ( Cold. ) — Arrowroot Pudding. ( Hot. ) — Sago Pudding. — Almond Corn-Starch Pudding. — Corn-Meal Fruit Pudding. — Corn-Meal Pudding without Eggs. — Hasty Pudding. — Rice-Flour Hasty Pudding. — Farina Pudding. — Susie’s Bread Pudding. — Fruit Bread Pudding. ( Very Fine. ) — Bread and Raisin Pudding. — Or, — Cherry Bread Pudding. — Willie’s Favorite. ( Very good. ) — Steamed Bread Pudding. — Custard Bread Pudding. ( Boiled. ) — Macaroni and Almond Pudding. — Plain Macaroni Pudding. — Essex Pudding. — Boiled Apple Pudding. — Baked Apple Pudding. — Apple Batter Pudding. — Peach Batter Pudding. — Peach Léche Créma. — Ristori Puffs. — Jam Puffs. — Cottage Puffs. — Lemon Puffs. — Vanilla Cream Puffs. — Coffee Cream Puffs. — Chocolate Cream Puffs. — Corn-Meal Puffs. — White Puffs ( Very nice ). — White Pudding. — Rusk Pudding. — Fig Pudding. — Fig Custard Pudding. — Or, — Marrow Sponge Pudding. — Plain Sponge-Cake Pudding. — Cocoanut Sponge pudding. — Fruit Sponge-Cake Pudding ( Boiled ). — Fruit Sponge-Cake Pudding ( Baked ). — Orange Pudding. — Derry Pudding. — Boiled Lemon Pudding. — Wayne Pudding ( Good ). — Almond Sponge Pudding. — Boston Lemon Pudding. — Boston Orange Pudding. — Lemon Pudding. — Queen’s Pudding. — Orange Custard Pudding. — Rock Custard Pudding. — A Plain Boiled Pudding. (No. 1.) — Plain Boiled Pudding. (No. 2.) — Jelly Puddings. — Farmer’s Plum Pudding. — Nursery Plum Pudding. — Cocoanut Pudding. — Impromptu Christmas Pudding. ( Very fine. ) — Lemon Soufflé Pudding. — Léche Créma Soufflé. — Cherry Soufflé Pudding. — Sponge-Cake Soufflé Pudding. — Apple Soufflé Pudding. — Rice Soufflé Pudding. — Arrowroot Soufflé Pudding. — A very Delicate Soufflé. — Batter Pudding. ( Very nice. ) — Apple and Batter Pudding. ( Very good. ) — Pudding-dishes. — Fritters. — Bell Fritters. — Rusk Fritters. — Light Fritters. — Currant Fritters. ( Very nice. ) — Lemon Fritters. — Apple Fritters. — Rice Fritters. — Corn-Meal Fritters. — Peach Fritters. ( With Yeast. ) — Potato Fritters. — Cream Fritters. ( Very nice. ) — Roll Fritters, or Imitation Doughnuts. — Sponge-Cake Fritters. — Curd Fritters.
26. 26.CONCERNING ALLOWANCES. ( Confidential—with John. )
27. 27.RIPE FRUIT. ———————— — Frosted Peaches. — Frosted and Glacé Oranges. — Tropical Snow. — Cocoanut Frost on Custard. — Stewed Apples. — Baked Pears. — Apples and Jelly. — Boiled Chestnuts. — Walnuts and Hickory Nuts. — Melons.
28. 28.CAKES OF ALL KINDS. — Nellie’s Cup Cake. — Carolina Cake (without Eggs.) — White Cake. — Chocolate Cake. — Filling. — Apple Cake. — Filling. — Orange Cake. — Filling. — Charlotte Polonaise Cake. ( Very fine. ) — Filling. — A Charlotte Cachée Cake. — Fanny’s Cake. — Almond Icing. — Mother’s Cup Cake. — Raisin Cake. — Neapolitan Cake. ( Yellow, pink, white and brown. ) — Yellow. — Pink and White. — Brown. — Filling. — Orleans Cake. — Morris Cake. — Mont Blanc Cake. — Filling. — Cream Rose Cake. ( Very pretty. ) — Filling. — Sultana Cake. — My Lady’s Cake. — Filling. — Cocoanut and Almond Cake. — Filling. — Cocoanut Sponge Cake. — Richer Cocoanut Cake. — Coffee Cake. — Molasses Fruit Cake. — Unity Cake. — Brown Cake. — Myrtle’s Cake. — Risen Seed Cake. — Citron Cake. — Rich Almond Cake. — A Charlotte à la Parisienne. — Jeanie’s Fruit Cake. — Pompton Cake. — May’s Cake. — Fred’s Favorite. — Filling. — Corn-Starch Cup Cake. — “One, two, three” Cup Cake. — Snow-Drift Cake. — Filling. — Newark Cake. — Wine Cake. — Fruit and Nut Cake. — Unity Gingerbread. — Richmond Gingerbread. — Eggless Gingerbread. — Sugar Gingerbread. — Half-Cup Gingerbread. — Currant Cake. — Cocoanut Cakes. ( Small. ) — Rose Drop Cakes. ( Cocoanut. ) — Variegated Cakes. — Snow-Drops. — Rich Drop Cakes. — Kellogg Cookies. — Bertie’s Cookies. — Seed Cookies. — Montrose Cookies. — Aunt Molly’s Cookies. — Lemon Macaroons. — Lemon Cookies. — Carraway Cookies. — Small Almond Cakes. — Cream Cakes. ( Pretty and good. ) — Custard Cakes. — Queen Cakes. — Small Citron Cakes. — Seed Wafers. — Ginger Cookies. — Ginger Snaps. ( Large quantity. ) — Fried Jumbles. — Genuine Scotch Short Bread. ( Very fine. )
29. 29.TEA. ————————
30. 30.BEVERAGES. ———————— — Tea à la Russe. — Or, — Cold Tea. — Iced Tea à la Russe. — Tea Milk-punch. — A “Cozy” for a Teapot. — Coffee with Whipped Cream. — Frothed Café au Lait. — Frothed Chocolate. ( Very good. ) — Milled Chocolate. — Soyer’s Café au Lait. — White Lemonade. — Claret Cup. — Very Fine Porteree. — Ginger Cordial. — Milk-Punch. ( Hot. ) — Mulled Ale. — Mulled Wine. — A Summer Drink. ( Very good. ) — Rum Milk-Punch. — Clear Punch. — Currant and Raspberry Shrub. — Strawberry Shrub. — Lemon Shrub. — Curaçoa. — Noyau. — Rose Syrup. — Orange Cream. — Vanilla Liqueur.
31. 31.FLAVORING EXTRACTS. ———————— — Lemon. — Orange. — Vanilla. — Bitter Almond.
32. 32.PRESERVED FRUITS, CANDIES, ETC. ———————— — Apple Marmalade. — Pear and Quince Marmalade. — Orange Marmalade. — Dundee Orange Marmalade. — Candied Cherries. — Glacé Cherries. — Candied Lemon-Peel. — Maple Syrup. — Cranberries. — Peanut Candy. ( Very nice. ) — Dotty Dimple’s Vinegar Candy. — Lemon-Cream Candy. — Chocolate Caramels. — Marbled Cream Candy. ( Good. ) — Chocolate Cream Drops. — Sugar Candy.
33. 33.THE SCRAP-BAG. ———————— — For Sudden Hoarseness. — Another, — For Sore Throat. — For a Cough. — For Cholera Symptoms, — Mustard Plasters. — For Nausea. — For Chapped Hands and Lips. — For Sore Eyes. — Mixture for Cleaning Black Cloth, or Worsted Dresses. — Cleansing Cream. — To Clean Marble. — Pumpkin Flour. — Another Treasure. — Seymour Pudding. — Strawberry Shortcake. — Welsh Rarebit.
34. 34.PARTING WORDS. ————————
35. 35.PRACTICAL—OR UTOPIAN? — PART I. — PART II.
36. 36.INDEX ————————
37. 37.Untitled
38. 38.Untitled
39. 39.Untitled
40. 40.FOOTNOTES:

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