Lowney’s Cook Book

About this eBook

Author

Howard, Maria Willett

Title

Lowney's Cook Book Illustrated in Colors

Credits

Produced by Emmy, MWS 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

Project Gutenberg

eBook-No. 52800

Release Date

August 14, 2016

Copyright

Public domain in the USA.

Contents

1. 1.LOWNEY’S COOK BOOK
2. 2.Untitled
3. 3.Untitled
4. 4.PREFACE TO REVISED EDITION
5. 5.INTRODUCTION
6. 6.CONTENTS
7. 7.PART I
8. 8.PART I — VALUE OF FOOD TO THE BODY
9. 9.METHODS OF COOKING — Boiling — Roasting — Baking — Stewing — Fricasseeing — Steaming — Simmering — Braising — Frying — Sautéing — Broiling — Pan Broiling
10. 10.JUST HOW — How to Crumb, Egg and Crumb — How to bone Meat, Fish, Birds — How to clarify Fat — How to clarify Melted Butter — How to avoid the Burning of Fat — How to try out Suet — How to Lard — How to test Fat for Frying — How to make Croquettes — How to prepare Sweetbreads — How to care for the Refrigerator — How to Caramelize — How to Poach — How to cream Butter — How to cut and Fold — How to crease Frosting
11. 11.CARVING — Whole Fish — Beef — Lamb and Mutton — Veal — Pork — Poultry and Game
12. 12.MARKETING — Beef — Description of Cuts of Beef — Lamb and Mutton — Veal — Pork — Poultry and Game
13. 13.DINNERS AND LUNCHEONS — The Formal Dinner — MENU FOR A FORMAL DINNER — When and How to serve Wines — Courses — The Informal Dinner — The Formal Luncheon — The Formal Breakfast — The Informal Luncheon
14. 14.BUTLER’S DUTIES
15. 15.GARNISHINGS
16. 16.WEIGHTS AND MEASURES — Table of Measures — Table of Proportions
17. 17.PART II RECEIPTS
18. 18.PART II — CHAPTER I FIRST-COURSE DISHES — Canapés — Anchovy Canapés — Caviare Canapés — Cheese Canapés — Crab Canapés — Bacon Canapés — Ham Canapés — Lobster Canapés — Salmon Canapés — Sardine Canapés — Tomato and Cucumber Canapés — Nut and Olive Canapés — Tongue Canapés — Clam Cocktail — Oyster Cocktail — Shrimp Cocktail — Lobster Cocktail — Oysters on Half Shell — Clams on Half Shell
19. 19.CHAPTER II SOUPS — SOUP ACCESSORIES — Browned Crackers — Cheese Crackers — Crisps — Croûtons — SOUP GARNISHINGS — Cheese Balls — Egg Balls — Rice Balls — Marrow Balls — Fritter Beans — Noodles — Noodle Balls — Vegetable Cubes — Chicken Quenelles — Fish Quenelles — SOUPS — Stock Soups — How to clear Soup Stock — To keep Soup Stock — Asparagus Soup — Artichoke Soup — Bean Soup — Kidney Bean Soup — Baked Bean Soup — Cabbage Soup — Carrot Soup — Cauliflower Soup — Celery Soup — Chestnut Soup — Cucumber Soup — Corn Soup — Onion Soup — Pea Soup — Rice Soup — Sorrel Soup — Spinach Soup — Squash Soup — Potato Soup — Tomato Soup — Tomato Bisque Soup — Tomato Soup with Stock — Turnip Soup — Water Cress Soup — Vegetable Soup — Black Bean Purée — Split Pea Purée — Lentil Purée — Potato Chowder — Corn Chowder — Clam Chowder — Fish Chowder — New England Chowder — Lobster Chowder — Crab Chowder — Shrimp Chowder — Salt Codfish Chowder — Clam Bisque No. 1 — Crab Bisque — Lobster Bisque — Oyster Bisque — Clam Bisque No. 2 — Oyster Bisque à la Reine — Bisque of Shrimps, Bretonne — Bouillon — Brown Soup Stock — St. Germain Soup — Consommé — Consommé with Barley — Consommé with Eggs — Consommé Claret — Vegetable Consommé — Consommé à l’Italienne — Consommé au Riz — Swiss Consommé — Chicken Consommé — Chicken Consommé with Macaroni — Chicken Consommé with Custard — White Soup Stock No. 1 — White Soup Stock No. 2 — White Soup — Chicken Stock — Peanut Soup — Mushroom Soup — Chicken Gumbo — Oyster Gumbo — Crab Gumbo — Mulligatawny Soup — Green Turtle Soup — Terrapin Soup — Mock Turtle Soup — Ox-tail Soup
20. 20.CHAPTER III FISH — Fish Fillets — Fish Forcemeat — Fish Stock — Garnishings for Fish — Boiled Fish — STEAMED FISH — Steamed Salmon — BROILED FISH — Broiled Mackerel — FRIED FISH — Fried Smelts — BAKED FISH — Baked Bluefish — BAKED HADDOCK WITH OYSTER STUFFING — Oyster Stuffing — BAKED FILLET OF FISH — Baked Fillet of Halibut — Finnan Haddie Baked — SAUTÉD FISH — Sautéd Trout — Deviled Fillets of Fish — Fried Fillet of Sole — Finnan Haddie Croquettes — Planked Shad — Fried Whitebait — SHELLFISH — Scalloped Oysters — Scalloped Fish and Oysters — Oyster Stew — Spindled Oysters — Broiled Oysters — Panned Oysters — Sautéd Oysters — Fried Oysters — Suprême Oysters — Clams — Steamed Clams — Clam Fritters — Fried Scallops — Fried Scallops in Batter — Scalloped Scallops — Lobster — Creamed Lobster — Scalloped Lobster — Deviled Lobster — Shrimps and Crabs — Deviled Crabs — Crabs in Red Peppers — Broiled Live Lobster — Curried Lobster — Lobster Suprême — Lobster in Red Peppers — Fried Soft-shell Crabs
21. 21.CHAPTER IV MEATS — BEEF — Boiled Beef — Braised Beef — Fillet of Beef — Broiled Fillet of Beef — Broiled Fillets of Beef with Oysters — Sautéd Fillet of Beef — Corned Beef — Corned Beef Hash — Roast Beef — Yorkshire Pudding — Spiced Beef — Stewed Beef — Pot Roast — Beef Ragoût — Broiled Beefsteak — Beefsteak smothered in Onions — Hamburg Steak à la Tartare — VEAL — Roast Veal — Roast Veal Stuffed — Veal Fricassee — Veal Cutlets — Loin of Veal à la Jardinière — Braised Veal — Veal Chops — MUTTON AND LAMB — Boiled Mutton — Roast Mutton — Braised Mutton — Ragoût of Mutton — Roast Saddle of Mutton — Crown Roast — Breaded Lamb or Mutton Chops — Stuffed Lamb or Mutton Chop, with Spanish Sauce — Mushroom Mixture — Lamb Chops with Soubise Sauce — Baked Chops Soubise — Lamb or Mutton Chops — Broiled French Chops — Broiled Loin Chops — Pan-broiled Chops — PORK — Roast Pork — Roast Little Pig — Broiled Pork Chops — Baked Pork Chops — Sautéd Pork Chops — Broiled Ham — Boiled Ham — Broiled Bacon — Bacon cooked in the Oven — Sausages — POULTRY — Boiled Chicken — Braised Chicken — Broiled Chicken — Sautéd Chicken — Fried Chicken — Baltimore Chicken — Chicken fried in Batter — Creole Chicken — Chicken Fricassee — Chicken Pie — Old-fashioned English Chicken Pie — Roast Boned Chicken — Roast Chicken — Roast Capon — Stuffing for Roast Chicken — Chestnut Stuffing — Oyster Stuffing — Potato Stuffing — Roast Green Goose — Roast Tame Duck — Roast Turkey — English Roast Turkey — Boned Turkey — GAME — Roasted Canvasback or Redhead — Potted Pigeon — Roast Venison — Venison Steak or Chops
22. 22.CHAPTER V VEGETABLES — Time Table for boiling Vegetables — Globe Artichokes — Scalloped Globe Artichokes — Jerusalem Artichokes — Asparagus — Shelled Beans — String Beans — Brussels Sprouts and Cabbage — Kohl Slaw — Beets — Carrots — Cauliflower — Celery — Cucumbers — Corn — Greens — Egg Plant — Lentils — Okra — Onions — Salsify, or Oyster Plant — Parsnips — Stuffed Peppers — Boiled Macaroni — Macaroni with Sauce — Baked Macaroni — Macaroni Baked with Tomatoes — Boiled Rice — Summer Squash — Winter Squash — Baked Squash — Broiled Tomatoes — Fried Tomatoes — Sautéd Tomatoes — Scalloped Tomatoes — Stuffed Tomato — Peas — Turnips in White Sauce — Boiled Potatoes — Mashed Potatoes — Potato Balls — Creamed Potatoes — Stewed Potatoes — Scalloped Potatoes — Lyonnaise Potatoes — French Fried Potatoes — Potato Chips — Potato Puff — Hashed Brown Potatoes — Stuffed Potatoes — French Potato Balls — Potatoes à la Maître d’Hôtel — Italian Potatoes — Franconia Potatoes — Baked Potatoes — Browned Sweet Potatoes — Southern Sweet Potatoes — Stewed Tomatoes
23. 23.CHAPTER VI CEREALS — Suggestions for Cooking Cereals — Rolled Oats — Old-fashioned Oatmeal — Boiled Hominy No. 1 — Boiled Hominy No. 2 — Cracked Wheat — Prepared Cereals — Boiled Rice No. 2 — Steamed Rice — Corn Meal Mush — Sautéd or Fried Corn Meal Mush
24. 24.CHAPTER VII EGGS — Soft-cooked Eggs No. 1 — Soft-cooked Eggs No. 2 — Soft-cooked Eggs No. 3 — Hard-cooked Eggs — Baked Eggs — Poached Eggs — Fluffed Eggs — Poached Eggs à la Française — Poached Egg in Tomato — Scrambled Eggs No. 1 — Scrambled Eggs No. 2 — Fried Eggs — Omelet — Foamy Omelet — Creamy Omelet — Goldenrod Eggs — Stuffed Eggs — French Omelet — German Omelet — Spanish Omelet — Spanish Sauce
25. 25.CHAPTER VIII SAUCES FOR MEAT AND VEGETABLES — White Sauce — Brown Sauce — Allemande Sauce — Béchamel Sauce — Béarnaise Sauce — Tomato Béarnaise Sauce — Bread Sauce — Browned Bread Sauce — Black Butter Sauce — Caper Sauce — Celery Sauce — Champagne Sauce — Chestnut Sauce — Currant Jelly Sauce — Curry Sauce — Cucumber Sauce — Egg Sauce — Yellow Egg Sauce — Espagnole Sauce — Hollandaise Sauce No. 1 — Hollandaise Sauce No. 2 — Horse-radish Sauce — Horse-radish Hollandaise — Lobster Sauce — Lobster Hollandaise — Madeira Sauce — Maître d’Hôtel Sauce — Milanaise Sauce — Mint Sauce — Mustard Sauce — Mushroom Sauce No. 1 — Mushroom Sauce No. 2 — Olive Sauce — Onion Sauce — Orange Sauce — Orange Hollandaise — Oyster Sauce — Pepper Sauce — Piquante Sauce — Poulette Sauce — Port Sauce — Ravigote Sauce — Sorrel Sauce — Shrimp Sauce — Sauce Suprême — Soubise Sauce — Sauce Tartare — Tomato Sauce — Tomato Cream Sauce — Trianon Sauce — Velouté Sauce — Vinaigrette Sauce
26. 26.CHAPTER IX ENTRÉES — Chicken Forcemeat — Tomato Forcemeat — Aspic Jelly — Quick Aspic Jelly — Chicken Soufflé — Chicken Timbales — Chicken Mousse — Lobster Mousse — Fish Timbales — Imperial Fish Timbales — Lobster Timbales — Chicken Livers in Fontage Cups — Mock Terrapin in Fontage Cups — Sweetbreads and Mushrooms in Fontage Cups — Sweetbreads and Chicken in Fontage Cups — Creamed Oysters and Celery in Fontage Cups — Creamed Lobster in Fontage Cups — Creamed Crabs in Fontage Cups — Creamed Shrimps in Fontage Cups — Shad Roe Croquettes — Lobster Croquettes — Meat, Rice and Tomato Croquettes — Fontage Cups or Timbale Cases — Sauce for Croquette Mixtures — Chicken Croquettes — Sweetbread and Mushroom Croquettes — Fish Croquettes — Rolled Fillets of Flounder with Béchamel Sauce — Curried Lobster in Rice Timbales — Rice Timbale Cases — Creamed Salmon in Rice Timbales — Chicken in Aspic — Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras — Scalloped Veal — Veal Loaf — Veal Croquettes — Fried Calf’s Liver — Boiled Tongue — Broiled Pig’s Feet — Veal Roll — Marrow Bones with Tenderloin Steak — Deviled Mignons of Beef — Kidneys en Brochette — Kidneys with Oysters — Crême Frite — Calf’s Heart Stuffed — Haricot of Ox Tails — Salmi of Game — Curry of Game — Roll Croustades — Broiled Honeycomb Tripe — Tripe Ragoût — Lyonnaise Tripe — Tripe in Batter — Baked Sweetbreads — Baked Fillets of Sweetbreads — Braised Sweetbreads — Calf’s Brains in Batter — Scalloped Brains — Brains Breaded — Frogs’ Legs — Frogs’ Legs à la Béchamel — Frogs’ Legs à l’Allemande — Oyster Crabs — Oyster Crabs with Poached Eggs — Liver Loaf — Mock Pâté de Foie Gras — Croustades — Chicken Rissoles — Oyster Rissoles — Sweetbread Rissoles — Sardine Rissoles — Veal Rissoles — Lamb Rissoles — Cheese Rissoles — Mushroom Rissoles — Lobster Rissoles — Bouchées à la Macedoine — Chicken Pâtés — Oyster Pâtés — Baked Chicken — Chicken Suprême — Chop Suey — VEGETABLE ENTRÉES — Artichokes with Hollandaise Sauce — Asparagus served in Croustades — Cauliflower au Gratin — Celery au Jus — Chestnut Croquettes — Scalloped Cucumbers — Béchamel Cucumbers — Banana fried in Crumbs — Carrot Fritters — Farina Balls or Hominy Crescents — Macaroni Timbales — Cheese Cakes — Fritter Batter — Corn Oysters — Green Pea Timbales — Egg Plant baked in Shell — Broiled Mushrooms — Baked Mushrooms — Mushrooms with Oysters — Deviled Mushrooms — Scalloped Mushrooms — Mushrooms with Tomatoes — Mushroom Potpourri — Baked Onions in Ramekins — Potato Croquettes — Stuffed Peppers — Tomato Stuffing for Peppers — Chicken Stuffing for Peppers — Rice or Macaroni Stuffing for Peppers — Rice Croquettes — Rice and Tomato Croquettes — Rice and Cheese Croquettes — Sweet Rice Croquettes — Turkish Pilaf — Tomato Croquettes — Macaroni Croquettes — Corn Pudding — Nut Loaf
27. 27.CHAPTER X BREAD — Yeast — Milk Bread — Water Bread — Milk and Water Bread — Salt Rising Bread — Graham Bread — Entire Wheat Bread — Rye Bread — Gluten Bread — Date Bread — Walnut or Filbert Bread — Brown Bread — Raised Brown Bread — Sweet Milk Brown Bread — Buns — Brioche — Parker House Rolls — Braids — Crescents — Bread Sticks — Swedish Rolls — Raised Muffins — Oatmeal Muffins — Bran Muffins — Rusk — Zweibach — Pulled Bread — Five-hour Bread — Squash Bread — Baking Powder Biscuit — Drop Biscuit — Fruit Biscuit — Egg Muffins — Sally Lunn — Berry Muffins — Dutch Apple Cake — Corn Muffins — Entire Wheat or Graham Muffins — Rye Muffins — Hominy and Corn Muffins — Rice and Corn Muffins — Spider Corn Cake — Popovers — Fried Rye Muffins — Oat Muffins — SHORTCAKES — Shortcake — Orange Shortcake — Peach Shortcake — Strawberry Shortcake — GRIDDLE CAKES — Sour Milk Griddle Cakes — Graham Griddle Cakes — Bread Griddle Cakes — Rice Griddle Cakes — Hominy Griddle Cakes — Sweet Milk Griddle Cakes — Buckwheat Cakes — Flannel Cakes — Waffles — New England Fried Bread — German Pancakes — FRITTERS — Batter for Fruit Fritters — Apple Fritters — Banana Fritters — Orange, Peach, and Pear Fritters — Cumquat Fritters — Corn Fritters — Cauliflower Fritters — Celery, Parsnip, and Salsify Fritters — Tomato Fritters — Shell Fritters
28. 28.CHAPTER XI SALADS — SALAD DRESSING — Mayonnaise Dressing No. 1 — Mayonnaise Dressing No. 2 — Mayonnaise Dressing No. 3 — Mayonnaise Cream Dressing — Butter Salad Dressing — French Dressing No. 1 — French Dressing No. 2 — French Dressing No. 3 — Cream Dressing — Boiled Dressing — Boiled Cream Dressing — Boiled Salad Dressing — Horse-radish Cream Dressing — Horse-radish Cream Dressing No. 2 — SALADS — Aspic Jelly Salad — Butter Bean Salad — Beet Salad — Lima Bean Salad — Celery Salad — Cabbage Salad No. 1 — Cabbage Salad No. 2 — Cauliflower Salad — Cherry Salad — Cheese Salad No. 1 — Cheese Salad No. 2 — Chestnut Salad No. 1 — Chestnut Salad No. 2 — Chicken Salad No. 1 — Chicken Salad No. 2 — Chiffonade Salad — Chicory Salad — Cucumber Salad No. 1 — Cucumber Salad No. 2 — Cucumber Salad No. 3 — Crab Salad — Egg Salad No. 1 — Egg Salad No. 2 — Egg Salad No. 3 — Endive Salad — Escarole Salad — Lettuce Salad No. 1 — Lettuce Salad No. 2 — Lobster Salad No. 1 — Lobster Salad No. 2 — Lobster Salad No. 3 — Macedoine Salad — Onion Salad — Potato Salad No. 1 — Potato Salad No. 2 — Rice and Vegetable Salad — Sardine Salad — Salmon Salad No. 1 — Salmon Salad No. 2 — Salmon Salad No. 3 — Scallop Salad — Shad Roe Salad — Shrimp Salad — Spinach Salad — Sweetbread Salad — Sweetbread and Cucumber Salad — Stuffed Tomato Salad No. 1 — Stuffed Tomato Salad No. 2 — Tomato and Nut Salad — French Fruit Salad — Martin Salad — Vegetable Salad — Vegetable Oyster or Salsify Salad — Waldorf Salad — Apple Salad — Grape Fruit Salad No. 1 — Grape Fruit Salad No. 2 — Sweet Grape Fruit Salad — Orange Salad — Orange Salad No. 2 — Orange Salad No. 3 — Pineapple Salad — Sweet Fruit Salad — Tomato Jelly
29. 29.CHAPTER XII SANDWICHES — Anchovy Sandwiches — Caviare Sandwiches — Celery Sandwiches — Cheese Sandwiches No. 1 — Cheese Sandwiches No. 2 — Cheese Sandwiches No. 3 — Chicken Sandwiches No. 1 — Chicken Sandwiches No. 2 — Cucumber Sandwiches — Egg Sandwiches — Lobster Salad Sandwiches — Favorite Sandwiches — Club Sandwiches — Sardine Sandwiches — Ham Sandwiches — Tomato and Horse-radish Sandwiches — Nasturtium Sandwiches — Jelly Sandwiches — Ginger Sandwiches — Orange Sandwiches — Striped Bread Sandwiches — Fig Sandwiches — Nut Sandwiches — Chocolate Sandwich No. 1 — Chocolate Sandwich No. 2 — Chocolate Mixture — Chocolate Sandwich No. 3 — Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches
30. 30.CHAPTER XIII DESSERTS — COLD DESSERTS — Chocolate Blanc Mange No. 1 — Chocolate Blanc Mange No. 2 — Chocolate Mold — Chocolate Charlotte Russe — Chocolate Bavarian Cream — Chocolate Trifle — Chocolate Cream Custard — Cocoa Cream — Cocoa Almond Cream — Cocoa Tutti-frutti Cream — Chestnuts with Chocolate Cream — Cocoanut Molds with Chocolate Sauce — Chocolate Sauce — Chocolate Raspberry Meringue — Chocolate Junket — Cocoa Froth — Soft Custard — Arrowroot Custard — Banana Custard — Fruit Custard — Strawberry Custard — Coffee Custard — Soft Caramel Custard — Baked Vanilla Custard — Baked Sherry Custard — Baked Caramel Custard No. 1 — Baked Caramel Custard No. 2 — Floating Island — Strawberry Floating Island — Irish Moss Blanc Mange — Chocolate Irish Moss Blanc Mange — Coffee Irish Moss Blanc Mange — Cornstarch Pudding No. 1 — Cornstarch Pudding No. 2 — Fruit Cornstarch Pudding — Cocoanut Cornstarch Mold — Pineapple Cornstarch Mold — Tapioca Cream — Tapioca Pudding — Apple Tapioca No. 1 — Apple Tapioca No. 2 — Apple Sago — Danish Pudding — Sponge Cocoanut Pudding — Apple Meringue — Chestnut Cream — Lemon Jelly No. 1 — Lemon Jelly No. 2 — Grape Fruit Jelly — Orange Jelly — Macedoine of Oranges — Wine Jelly — Sauterne Jelly — Russian Jelly — Orange Trifle — Peach Gâteau — Syllabub — Strawberry Syllabub — Prune Jelly — Fruit Jelly Macedoine — Bavarian Cream — Coffee Bavarian Cream — Strawberry Bavarian Cream — Raspberry Bavarian — Pineapple Bavarian — Peach or Apricot Bavarian — Chocolate Bavarian — Banana Bavarian — Ginger Bavarian — Italian Cream — Almond Italian Cream — Caramel Italian Cream — Maple Italian Cream — Bavarian Macedoine — Ribbon Bavarian — Rice Bavarian — Diplomatic Pudding — Banana Cantaloupe — Date Whip — Prune Soufflé — Strawberry Whip — Vanilla Charlotte Russe No. 1 — Caramel Charlotte Russe — French Charlotte Russe — Strawberry Charlotte Russe — Apple Rice — Imperial Chocolate Pudding — Junket — Roman Pudding — Snow Pudding — Compote of Figs — Pineapple Pudding — HOT DESSERTS — Duchess Pudding — Quince Pudding — Peach Pudding — Baked Chocolate Soufflé — Chocolate Bread Pudding — Chocolate Raisin Pudding — Chocolate Balls — Chocolate Nut Pudding — Chocolate and Rice Pudding — Cocoa Fruit Pudding — Steamed Chocolate Nut Pudding — Steamed Chocolate Pudding — Baked Apple Dumpling — Apple Sponge — Baked Apples No. 1. — Baked Apples No. 2 — Apple Flame — Apple Flamingo — Apple Soufflé — Scalloped Apple — Apple Dumpling — Apple Nests — Brown Betty — Apple Charlotte — Apples on a Bed of Rice — Oranges on a Bed of Rice — Apple Batter Pudding — Peach Batter Pudding — College Pudding — Apple Indian — Stewed Apples — Vanilla Soufflé — Orange Soufflé — Bread Pudding — Bread Queen — Cracker Queen — Buttered Bread Pudding — Cocoanut Pudding — Steamed Blueberry Dumpling — Raspberry Dumpling — Blackberry Dumpling — Cherry Duff — Peach Duff — Fruit Snowballs — Steamed Rice Pudding — Caramel Rice Pudding — Snow Puffs — Blueberry Puffs — Cottage Pudding — Steamed Cottage Pudding — Indian Pudding, Steamed — Baked Indian Pudding — Indian Rice Pudding — Indian Rice with Apples — Indian Tapioca Pudding — Rice Pudding — Christmas Plum Pudding — Graham Plum Pudding — Steamed Fig Pudding — Date Pudding — Roly Poly Pudding — Cream Croquettes — English Pudding — PUDDING SAUCES — Apricot Sauce — Apple Sauce — Banana Sauce — Creamy Sauce — Cream Sauce — Cream Brandy Sauce — Cream Sherry Sauce — Caramel Sauce — Cherry Sauce — Claret Sauce — Coffee Sauce — Currant Sauce — Currant Jelly Sauce — Custard Sauce — Foamy Sauce No. 1 — Foamy Sauce No. 2 — Foamy Sauce No. 3 — Fruit Sauce No. 1 — Fruit Sauce No. 2 — Grape Sauce — Hard Sauce No. 1 — Hard Sauce No. 2 — Stirling Sauce — Kirsch Sauce — Lemon Sauce — Maple Sauce — Maraschino Sauce — Orange Sauce No. 1 — Orange Sauce No. 2 — Rum Sauce — Sabayon Sauce No. 1 — Sabayon Sauce No. 2 — Strawberry Sauce — Vanilla Sauce — Brown Sugar Sauce — Italian Sauce — Chocolate Sauce — Orange Chocolate Sauce — Chocolate Cream Sauce — PASTRY — Rule for lining Plate and making Cover for Pie with Two Crusts — Rule for making a Pie with Under Crust only — Rule for Baking Pies — Chopped Paste — Plain Paste — Puff Paste — Apple Pie No. 1 — Apple Pie No. 2 — Blueberry Pie — Blackberry Pie — Cranberry Pie — Cranberry Pie No. 2 — Currant Pie — Custard Pie — Citron Pie — Cocoanut Pie — Date Pie — Lemon Pie No. 1 — Lemon Pie No. 2 — Mince Pie — Peach Pie — Plum Pie — Prune Pie — Pumpkin Pie — Chocolate Cream Pie — Rhubarb Pie — Squash Pie — Mince Pie Filling — Vol-au-vent No. 1 — Pâté Shells — Bouchées — Tarts — Vol-au-vent No. 2 — Rule for Baking Puff Paste — Frangipane Tartlets — Frangipane Cream — Almond Sticks — Cheese Straws — Banbury Tarts — Banbury Squares — Apple Tarts — Cranberry Tarts — Lemon Tarts — Peach Tarts — Pineapple Tarts — Gooseberry Tart — Lemon Crisps — Orange Crisps — Chantilly Tarts — Crisp à la Russe
31. 31.CHAPTER XIV CAKE AND COOKIES; FROSTINGS AND FILLINGS — Suggestions for making and baking Cake — Mixing Butter Cakes — Mixing Sponge Cake — Baking Cake — Time for baking Cake — To grease Tins — CAKE — Plain Chocolate Cake — Chocolate Cake No. 2 — Chocolate Raisin Cake — Chocolate Pound Cake — Devil’s Food — Cocoa Cake — Walnut Chocolate Cake — Chocolate Sponge Cake — Chocolate Nut Cakes — Simple Butter Cake — Currant Cake — Layer Cake — Gold Cake — Silver Cake — Nut Cake — Orange Cake — Cream Pie — Spice Cake — Marble Cake — Jelly Roll — Pound Cake — Fruit Cake — Raised Fruit Cake — Imperial Cake — Fig Cake — Marshmallow Cake — Chocolate Marshmallow Cake — Mocha Cake — Plain Sponge Cake No. 1 — Plain Sponge Cake No. 2 — Hot Water Sponge Cake — Simple Chocolate Cake — Cold Water Sponge Cake — Cream Sponge Cake — True Sponge Cake — Angel Cake — Sunshine Cake — Chocolate Cake — Almond Cake — Bride’s Cake — Lemon Queens — Cream Puffs — Éclairs — Lady Fingers — Sponge Drops — Sugar Cookies — Soft Sugar Cookies — Sand Cookies — Nut Cookies — Almond Cookies — Bangor Brownies — Creoles — Hermits — Chocolate Wafers — Wafers — Nut Wafers — Chocolate Jumbles — Chocolate Walnut Wafers — Lowney’s Chocolate Hermits — Chocolate Swedish Meringues — Cornucopias — Chocolate Dominoes — Chocolate Angelettes — Chocolate Cookies — Chocolate Macaroons — Cocoa Cocoanut Cookies — Lowney’s Brownies — Mushroom Meringue — Macaroons — Doughnuts — Crullers — Hard Gingerbread — Molasses Drops — New York Gingerbread — Meringues — Chocolate Meringues — Chocolate Cocoanut Meringues — Cocoanut Meringues — Superior Gingerbread — Sour Milk Gingerbread — Hot Water Gingerbread — Rochester Gingerbread — Ginger Snaps — FROSTINGS — Cocoa Frosting No. 1 — Cocoa Frosting No. 2 — Rich Chocolate Frosting — Chocolate Frosting — Boiled Frosting No. 1 — Boiled Frosting No. 2 — Confectioner’s Frosting No. 1 — Confectioner’s Frosting No. 2 — Confectioner’s Frosting No. 3 — Caramel Frosting No. 1 — Caramel Frosting No. 2 — Chocolate Frostings — Coffee Frosting — Fudge Frosting — Fudge Nut Frosting — Gelatine Frosting — Cocoanut Frosting — Maple Frosting — Marshmallow Frosting — Marshmallow Nut Frosting — Tutti-frutti Frosting — Orange Frosting — Nougat Frosting — Fig Frosting — Wine Frosting — Fondant — Ornamental Frosting — Brown Sugar Frosting — Marshmallow Frosting No. 2 — Mocha Frosting — FILLINGS — Rich Chocolate Filling — Simple Chocolate Filling — Cocoa Nougat Filling — Caramel Filling — Cocoanut Filling — Coffee Filling — Cream Filling — Curaçoa Filling — Date Filling — Fig Filling — Date and Almond Filling — Maple Filling — Marshmallow Filling — Lemon Filling — Nougat Filling — Nut and Raisin Filling — Orange Filling — Fudge Filling — Nut Fudge Filling — Tutti-frutti Fudge Filling — Marshmallow Fudge Filling — Peach Filling — Pineapple Filling
32. 32.CHAPTER XV FROZEN DISHES — FROZEN DESSERTS — Directions for Freezing — Directions for Molding — Chocolate Fig Ice Cream — Chocolate Philadelphia Ice Cream — Chocolate Junket Ice Cream — Cocoa Frappé — Chocolate Ice Cream No. 1 — Chocolate Ice Cream No. 2 — French Ice Cream — Philadelphia Ice Cream — Brown Bread Ice Cream — Banana Ice Cream — Cocoa Nut Ice Cream — Burnt Almond Ice Cream — Caramel Ice Cream — Coffee Ice Cream — Ginger Ice Cream — Macaroon Ice Cream — Cocoa Ice Cream — Chocolate Mousse No. 1 — Frozen Chocolate — Frozen Chocolate Soufflé — Plain Ice Cream — Cocoa Macaroon Ice Cream — Cocoa Cocoanut Cream — Maple Ice Cream — Nougat Ice Cream — Orange Ice Cream — Peach Ice Cream — Pineapple Ice Cream — Pistachio Ice Cream — Plum Pudding Ice Cream — Strawberry Ice Cream — Wine Ice Cream — Coffee Mousse — Chocolate Mousse No. 2 — Strawberry Mousse — Fruit Mousses — Silver Parfait — Cocoa Parfait — Golden Parfait — Café Parfait — Maple Parfait — Nesselrode Pudding — Biscuit Tortoni — Biscuit Glacé — Soufflé Glacé — Plain Water Ice — Lemon Water Ice — Orange Water Ice — Pineapple Water Ice — Lemon Sherbet — Strawberry Bombe Glacé — Raspberry Bombe Glacé — Sultana Roll — Lalla Rookh — Café Frappé — Orange Frappé — Grape Frappé
33. 33.CHAPTER XVI BEVERAGES — French Chocolate — Plain Chocolate — Emergency Chocolate — Condensed Milk Chocolate — Cocoa for Fifty People — Chocolate for Fifty People — Brandy Cocoa — Breakfast Cocoa — Breakfast Cocoa with Condensed Milk — Tea — Russian Tea — Tea Punch — Iced Tea — Boiled Coffee No. 1 — Coffee No. 2 — Coffee No. 3 — French Coffee — Iced Coffee — Black Coffee — After Dinner Coffee — FRUIT BEVERAGES — Claret Cup — Champagne Cup — Cider Cup — Lemonade — Orangeade — Fruit Punch — Currant Punch — Milk Punch — Mint Julep No. 1 — Mint Julep No. 2 — Mulled Wine
34. 34.CHAPTER XVII FRUITS AND NUTS AND CANDY — Fruits and Nuts — To prepare Fruit for the Table — CANDY — Butter Scotch No. 1 — Butter Scotch No. 2 — Butter Taffy — Cream Candy — Cocoanut Candy — Buttercups — Molasses Candy — Maple Sugar Candy — Peanut Brittle
35. 35.CHAPTER XVIII PRESERVING — CANNING AND PRESERVING — Canned Apples — Canned Apples and Pineapple — Canned Blackberries — Canned Blueberries — Canned Cherries — Canned Currants — Canned Gooseberries — Canned Huckleberries — Canned Peaches — Canned Quinces — Canned Quinces and Apples — Canned Raspberries — Canned Strawberries — Canned Beans — Canned Corn — Canned Peas — Canned Tomatoes — Preserving — Preserved Apples — Preserved Crab Apples — Preserved Blackberries — Preserved Cherries — Preserved Citron — Preserved Peaches — Preserved Pineapple — Preserved Pears — Preserved Apricots — Preserved Plums — Preserved Quinces — Preserved Green Tomatoes — Preserved Ripe Tomatoes — Brandied Peaches — Brandied Plums — Peach Butter — Grape Butter — Tutti-frutti — Apple or Crab Apple Jelly — Blackberry Jelly — Cranberry Jelly — Cucumber Jelly — Currant Jelly — Currant and Raspberry Jelly — Barberry Jelly — Wild Grape Jelly — Grape Jelly — Mint Jelly — Quince Jelly — Apple Ginger — Chipped Pears — Currant and Raspberry Preserve — Apple Marmalade — Orange Marmalade No. 1 — Orange Marmalade No. 2 — Orange and Rhubarb Marmalade No. 1 — Orange and Rhubarb Marmalade No. 2 — Grape Fruit Marmalade No. 1 — Grape Fruit Marmalade No. 2 — Peach Marmalade — Blackberry Jam — Black, Red, or White Currant Jam — Green or Ripe Grape Jam — Raspberry or Strawberry Jam — Green Tomato Jam — Spiced Currants — Spiced Gooseberries — Spiced Peaches — Sweet Tomato Pickle — PICKLES — Sweet Pickled Watermelon — Sweet Pickled Pears — Sweet Pickled Cantaloupe — Sweet Cucumber Pickle — Pickled Cucumbers No. 1 — Pickled Cabbage — Pickled Cabbage and Celery — Pickled Cucumbers No. 2 — Pickled Tomatoes — Mustard Pickle — Chow Chow — Piccalilli — Pickled Walnuts — Chili Sauce — Chutney — Tomato Ketchup No. 1 — Tomato Ketchup No. 2 — Mushroom Ketchup — Cucumber Ketchup — Rhubarb Wine — Grape Juice — Red Pepper Relish
36. 36.CHAPTER XIX CHAFING DISH DELICACIES — Salted Almonds — Deviled Almonds — Deviled Beef — Bacon and Chicken Livers — Bacon and Mushrooms — Chicken Livers with Mushrooms — Deviled Bananas — Frizzled Beef — Beef with Currant Jelly Sauce — Cheese Dreams — Cheese Custard — Cheese Omelet — Welsh Rarebit — Cheese and Tomato Rarebit — Cheese with Red Peppers — Chicken à la Crême — Chicken and Mushrooms à la Crême — Curried Chicken — Chicken with Hard-cooked Eggs — Béchamel Eggs — Creamed Eggs — Scrambled Eggs and Tomato — Poached Eggs on Toast — Creamed Lobster — Lobster à la Newburg — Lobster with Pimolas — Lobster with Mushrooms — Lamb Terrapin — Sautéd Oysters — Fricassee of Oysters and Mushrooms — Celeried Oysters — Shrimps and Tomatoes — Sweetbreads with Bacon — Calves’ Brains à la Béchamel — Buttered Tomatoes — Venison with Currant Jelly — Venison Stew — Sautéd Bananas — Hot Fruit Salad — Peach Canapé — Pineapple Canapé
37. 37.CHAPTER XX COOKERY FOR THE SICK AND CONVALESCENT — Apple Water — Barley Water — Cinnamon Water — Currant Water — Distilled Water — Flaxseed Tea — Grape Water — Lemonade — Oatmeal Water — Tamarind Water — Toast Water — Sugar Sirup — Irish Moss Lemonade — Milk Punch — Egg and Milk Punch — Eggnog — Koumiss — Egg Cordial — Orange Egg Cordial — Albuminized Milk — Egg and Lemon — Wine Whey — Barley Gruel — Entire Wheat Gruel — Cracker Gruel — Corn Meal Gruel — Flour Gruel — Flour Ball for Flour Gruel — Oatmeal Gruel — Oatmeal Caudle — Rice Gruel — Dry Toast — Buttered Toast — Water Toast — Milk Toast — Cream Toast — Brown Bread Toast — Pulled Bread — Bread and Butter Sandwiches — Raw Beef Sandwiches — To scrape Raw Beef — Fig Sandwiches — Beef Juice — Beef Tea — Beef Essence — Frozen Beef Tea — Scraped Beef Balls — Mutton Broth — Chicken Broth — Clam Broth — Rennet Custard — Calf’s Foot Jelly — Strawberry Whip — Arrowroot Blanc Mange — Stewed Prunes — Stewed Figs — Oatmeal Wafers
38. 38.CHAPTER XXI CREOLE DISHES — Hoe Cake — Corn Pone — Virginia Waffles — Virginia Spoon Bread — Gumbo — Oyster and Clam Chowder — Crab Bisque — Chicken Okra Soup — Stewed Terrapin — Jugged Hare — Lamb, Creole Style — Chicken Tamales — Stuffed Squash — Sweet Potato Pone — Maryland Artichokes — Crabs, Creole Style — Alabama Salad — Orange Salad — Southern Potato Salad — Southern Salad — Louisiana Chow Chow — Lady Baltimore Cake — Baltimore Filling — Virginia Fruit Cake — Orange Cakes — Maryland Cookies — Baltimore Cookies — Cocoa Macaroons — Pecan Pralines — Maple Cocoanut Pralines — Baltimore Cup — Chocolate and Fruit Macedoine — Chocolate Junket — Chocolate Pudding — Mississippi Custard — Orange Pudding — Georgia Cream — Orange Roly Poly — Chestnut Cream — Pineapple Sponge
39. 39.CHAPTER XXII ECONOMICAL RECEIPTS — Baked Beans — Oatmeal Muffins No. 2 — Oatmeal Wafers No. 2 — Flaked Rice Macaroons — Boiled Kale — German Cabbage — Vegetable Croquettes — Salt Mackerel — Fish Balls — Salt Fish Cakes — Fresh Fish Cakes — Salt Fish Soufflé — Codfish Omelet — Fish Pudding — Smoked Herring — Corned Beef Hash No. 2 — Vegetable Hash — Lamb Stew — Scalloped Mutton — Barbecued Lamb — Veal Balls — Stewed Kidneys on Toast — Stewed Heart — Calf’s Heart Stuffed — Liver Loaf — Nut Loaf — Mutton Pot Roast — Sautéd Salt Pork — Salt Pork in Batter — Broiled Kidneys — Pot Roast — Cottage Pie — Rice with Cheese — Cottage Cheese — Cranberry Sauce — Sour Cream Gingerbread — Peach Tapioca — Apricot Tapioca — Rhubarb and Raisin Pudding — Gooseberry Trifle — Cranberry Puffs — Tapioca and Prune Pudding — Rhubarb Pudding — Apple Compote with Rice — Cocoanut Custard — Soups — Meats — Miscellaneous — Salads — Desserts
40. 40.BIBLIOGRAPHY
41. 41.GLOSSARY
42. 42.INDEX
43. 43.Untitled
44. 44.INDEX
45. 45.READ THIS — HOW TO USE A COOK BOOK
46. 46.THE GROWTH AND PREPARATION OF COCOA
47. 47.SIMPLE MENUS FOR ONE WEEK — SUNDAY — MONDAY — TUESDAY — WEDNESDAY — THURSDAY — FRIDAY — SATURDAY
48. 48.Untitled
49. 49.Untitled
50. 50.Untitled
51. 51.Untitled
52. 52.Untitled
53. 53.KNOWLEDGE OF FOOD is the foundation of housekeeping

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