How to Cook in Casserole Dishes

About this eBook

Author

Neil, Marion Harris, 1867-1920

Credits

Produced by Richard Tonsing 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

Casserole cooking

Category

Text

Project Gutenberg

eBook-No. 61720

Release Date

March 31, 2020

Copyright

Public domain in the USA.

Contents

1. 1.HOW TO COOK IN CASSEROLE DISHES
2. 2.NOTES
3. 3.CONTENTS
4. 4.ILLUSTRATIONS
5. 5.HOW TO COOK IN CASSEROLE DISHES — SOME COMMENDABLE FEATURES OF CASSEROLE DISHES — HOW TO CARE FOR CASSEROLE DISHES
6. 6.SOUP RECIPES — BROWN SOUP WITH FORCEMEAT BALLS — FORCEMEAT BALLS — BROWN STOCK — CHEESE SOUP WITH SAVORY CUSTARD — OYSTER OR CLAM BISQUE — CREAM OF BARLEY SOUP — CREAM OF SALSIFY SOUP — FISH SOUP — FRUIT SOUP — GUMBO SOUP — LENTIL SOUP — OYSTER BOUILLON — POTATO PURÉE — SCOTCH BROTH — SHRIMP CHOWDER — SOUP TO SERVE IN PETITES MARMITES — VEGETABLE SOUP — WHITE STOCK
7. 7.FISH RECIPES — BAKED OYSTERS — COD À LA GARONNE — COLD MACKEREL, VINAIGRETTE — CRAB À LA CARMEN — CURRIED FISH — FINNAN HADDIE — FISH SOUFFLÉ — FLOUNDER AU GRATIN — HADDOCK AND MACARONI — HADDOCK AU GRATIN — HALIBUT TIMBALE — LOBSTER NEWBURG — MACKEREL WITH TOMATOES — OYSTER CURRY — SCALLOPS EN CASSEROLE — STEWED EELS — STUFFED HERRINGS — TERRAPIN STEW — TROUT WITH POTATOES
8. 8.POULTRY AND GAME RECIPES — CHICKEN EN CASSEROLE NO. 1 — CHICKEN EN CASSEROLE NO. 2 — CHICKENS WITH OLIVES — GOOSE DEVILED EN CASSEROLE — GUINEA FOWL EN CASSEROLE — JUGGED HARE — QUAILS EN CASSEROLE — RABBIT EN CASSEROLE — RAGOUT OF DUCK — SQUABS EN CASSEROLE — SQUIRRELS EN CASSEROLE — VENISON EN CASSEROLE
9. 9.MEAT RECIPES — BAKED LIVER — BAKED VIRGINIA HAM — BEEF AND SAUSAGES — BEEF AND TOMATOES — CALF’S LIVER À LA MADRID — CHILLI CON CARNI — HAM EN CASSEROLE — HAMBURG STEAK EN CASSEROLE — HUNGARIAN GOULASH — IRISH STEW — KIDNEYS EN CASSEROLE — LAMB EN CASSEROLE — MUTTON À LA VERONA — OX TAIL EN CASSEROLE — OX TONGUE EN CASSEROLE — PORK EN CASSEROLE — STEAK EN CASSEROLE — STEAK AND KIDNEY PUDDING — SWEETBREADS EN CASSEROLE — SWISS STEAK — VEAL AND HAM PIE — YORK HOT POT
10. 10.COLD MEAT RECIPES — CHICKEN AU GRATIN — CHICKEN RAMEQUINS — CHOPPED VEAL — COTTAGE PIE — MACARONI RAGOUT — CREAMED DRIED BEEF WITH MACARONI — MUTTON HASH — PORK PIE — PUFFS OF MEAT — RÉCHAUFFÉ OF BEEF — SOUFFLÉ OF VEAL — SURPRISE POTATOES — TONGUE RAMEQUINS — TONGUE STANLEY — TURKEY EN CASSEROLE — VEAL RAMEQUINS
11. 11.VEGETABLE RECIPES — ASPARAGUS AU GRATIN — BAKED BEANS — BAKED CABBAGE — BAKED ONIONS — BAKED PARSNIPS — BEANS WITH ONIONS — BRAISED ONIONS — BROWNED POTATOES — BRUSSELS SPROUTS WITH CHEESE — CANDIED SWEET POTATOES — CARROTS À LA POMPADOUR — CAULIFLOWER AU GRATIN — COLCANNON — CORN PUDDING — CURRIED VEGETABLES — EGG-PLANT AU GRATIN — ESCALLOPED SWEET CORN — LENTILS CREOLE — MUSHROOMS AU GRATIN — OKRA, RICE, AND TOMATOES — PEAS EN CASSEROLE — POTATOES AU GRATIN — POTATO BALLS EN CASSEROLE — RICE AND TOMATO PIE — SALSIFY EN CASSEROLE — STEWED LETTUCE — STUFFED PEPPERS — STUFFED POTATOES — STUFFED TOMATOES — TURNIPS AU GRATIN
12. 12.SALAD RECIPES — ALLIGATOR PEAR SALAD — AMERICAN SALAD — ARTICHOKE SALAD — ASPARAGUS AND SHRIMP SALAD — CHERRY SALAD — CUCUMBER SALAD — ENDIVE AND GRAPE FRUIT SALAD — FRUIT SALAD — JARDINIÈRE SALAD — LETTUCE AND POTATO SALAD — LETTUCE AND GREEN PEPPER SALAD — LOBSTER SALAD — RED CABBAGE AND CELERY SALAD — STRING BEAN SALAD — SWEETBREAD SALAD — WATERCRESS AND APPLE SALAD
13. 13.PUDDING RECIPES — APPLE PUDDING — APPLE SOUFFLE — ARROWROOT PUDDING — BAKED APPLES — BAKED QUINCES — BANANAS À LA PATRICIA — BARLEY CUSTARD — BREAD PUDDING — BROWN BETTY — CHESTNUT MOLD — CHERRY PUDDING — CHOCOLATE CREAM PIE — COCOANUT PIE — COCOANUT PUDDING — CREAM OF RICE PUDDING — DATE PUDDING — DRIED APRICOTS — CURRANT BATTER PUDDING — FARINA PUDDING — FIG PUDDING — FRENCH PUDDING — FRUIT PUDDING — GINGER PUDDING — GREEN-GAGE PUFFS — MONTE CARLO CHERRIES — ORANGE MERINGUE PUDDING — PARISIAN PEARS — PEACH SOUFFLÉ — PEAR DAINTY — PLUM PUDDING — PRUNE AND APPLE TART — PRUNE PUDDING — PUMPKIN PIE — RHUBARB MERINGUE — RICE PUDDING — STEWED APRICOTS WITH CUSTARD — STRAWBERRY BATTER PUDDING — STRAWBERRY CUSTARDS — VANILLA CUSTARD — VERMICELLI PUDDING — WALNUT PUDDING
14. 14.INVALID RECIPES — APPLE PURÉE — BAKED MILK — BARLEY GRUEL — BEEF TEA EN CASSEROLE — CALF’S SWEETBREADS — CHICKEN PANADE — COLD LEMON PUDDING — FRIAR’S OMELET — INVALID PUDDING — JELLIED FISH — MILK SOUP — MULLED MILK — OYSTER SOUP — RASPBERRY SOUFFLÉ — SAGO GRUEL — SAGO JELLY — SAVORY BEEF JELLY — SAVORY CUSTARD — TAPIOCA CREAMS — TRIPE FRICASSÉE
15. 15.CHEESE RECIPES — BAKED CHEESE — CHEESE AND BREAD — CHEESE CREAMS — CHEESE AND RICE — CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI — CHEESE APPETIZER — CHEESE SALAD — CHEESE SANDWICHES — CHEESE TARTLETS — CHEESE AND POTATOES — CHEESE AND CORN — CHEESE FONDUE — CHEESE DAINTIES — CHEESE CUSTARDS — CHEESE AND MACARONI — CHEESE PUDDING — CHEESE SOUFFLÉS — CHEESE AND TOMATOES — CHEESE CAKE — SCALLOPED CHEESE — WELSH RAREBIT
16. 16.EGG RECIPES — CURRIED EGGS — EGGS IN COCOTTES — EGG PUDDING — EGG TARTLETS — EGGS IN TOMATOES — EGGS WITH SPINACH — EGG SOUP — EGG AND MUSHROOM RAGOUT — EGGS IN RAMEQUINS — EGGS WITH CREAM — EGGS WITH MACARONI — EGG AND POTATO PIE — EGGS AU GRATIN — EGGS AND BACON — GOLDEN EGGS — SCOTCH WOODCOCK — SCRAMBLED EGGS WITH MUSHROOMS — SHRIMP EGGS — SOUFFLÉ OMELET — SWISS EGGS — VENETIAN EGGS
17. 17.SAUCE RECIPES — ARROWROOT SAUCE — BÉCHAMEL SAUCE — BROWN GRAVY — CHOCOLATE SAUCE — CUCUMBER SAUCE — CUSTARD SAUCE — CURRANT SAUCE — EGG SAUCE — ESPAGNOLE SAUCE — HARD SAUCE — HOLLANDAISE SAUCE — HORSERADISH SAUCE — LEMON SAUCE — MAYONNAISE SAUCE — MUSHROOM GRAVY — ONION SAUCE — OYSTER SAUCE — PARSLEY SAUCE — PLUM SAUCE — PISTACHIO SAUCE — SAUCE TARTARE — TOMATO SAUCE — WHITE SAUCE
18. 18.CAKE AND BREAD RECIPES — APPLE BREAD — APPLE SAUCE CAKE — BRANDY CAKE — CHEESE CAKE — CHOCOLATE CAKE — COCOA SPONGE CAKE — COFFEE BREAD — CORN BREAD — CURRANT CAKE — DATE CAKE — DUTCH APPLE CAKE — FRUIT CAKE — FUDGE CAKE — HICKORY NUT CAKE — IMPERIAL CAKE — MOTHER’S CAKE — POTATO CAKE — SOFT GINGERBREAD — SPICE CAKE — RAISIN BREAD
19. 19.PICKLE RECIPES — APPLE RELISH — CHUTNEY — CORN RELISH — CUCUMBER MANGOES — INDIA RELISH — LEMON PICKLE — LIME RELISH — MIXED PICKLES — PICCALILLI — PICKLED BEETS — PICKLED CHERRIES — PICKLED EGG-PLANT — PICKLED ONIONS — PICKLED OYSTERS — PICKLED PEACHES — PICKLED PLUMS — PICKLED RED CABBAGE — PICKLED WALNUTS — SHALLOT PICKLE — TOMATO CHUTNEY
20. 20.PRESERVE RECIPES — APPLE JAM — BLACK CURRANT JELLY — CRANBERRY PRESERVE — CURRANT BAR-LE-DUC — FIG AND RHUBARB JAM — GINGER PEARS — GRAPE CONSERVE — GREEN-GAGE JAM — LEMON MARMALADE — PRESERVED HUCKLEBERRIES — PRESERVED CARROTS — PRUNE MARMALADE — PUMPKIN PRESERVE — QUINCE MARMALADE — RASPBERRY JAM — TOMATO PRESERVE
21. 21.MISCELLANEOUS RECIPES — ASPIC JELLY — BOILED HOMINY — CANDIED CRANBERRIES — CHOUX PASTRY — CORN-MEAL SOUFFLÉ — MINCE MEAT FOR PIES — OATMEAL PORRIDGE — PASTRY — PUFF PASTRY — SUET PASTRY — TOAD IN THE HOLE — TO PEEL AND GRATE A LEMON — TO BLANCH ALMONDS — TO BLANCH PISTACHIO NUTS — TO MAKE BROWN BREAD CRUMBS — WHEAT AU GRATIN — YORKSHIRE PUDDING
22. 22.INDEX

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