Molly Gavin's own cookbook

About this eBook

Author

Gavin, Molly

Original Publication

Washington: The Grimes Company, 1927.

Credits

Aaron Adrignola, A Marshall and the Online Distributed Proofreading Team at www.pgdp.net (This book was produced from images made available by the HathiTrust Digital Library.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Fasts and feasts -- Catholic Church

Category

Text

Project Gutenberg

eBook-No. 77698

Release Date

January 14, 2026

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.Untitled
3. 3.MOLLY GAVIN’S OWN COOKBOOK
4. 4.FOREWORD — How to Use This Book
5. 5.THE ART OF COOKING
6. 6.BREAD — YEAST BREAD — WHITE BREAD — BREAD WITH SPONGE — WHOLE WHEAT BREAD — RYE BREAD — GRAHAM BREAD — ROLLED OATS BREAD — CARAWAY BREAD — CURRANT OR RAISIN BREAD — POTATO BREAD — COFFEE CAKE — BISCUITS — HOME-MADE YEAST — DRY YEAST — BREAKFAST ROLLS — TEA BISCUIT WITH POTATO — SALAD ROLLS — TEA BISCUIT — FINGER ROLLS — BREAD STICKS — VIENNA ROLL MIXTURE — FRENCH TWISTS — PARKER HOUSE ROLLS — HOT CROSS BUNS
7. 7.BEVERAGES — TEA — VARIATIONS IN SERVING — ICED TEA — COFFEE — BOILED COFFEE — COFFEE — FRENCH COFFEE — ICED COFFEE — BLACK COFFEE — HOT CHOCOLATE — ICED COCOA — CREAMY COCOA — COCOA SYRUP — EGGNOG — HOT CHOCOLATE — RECEPTION COCOA — RUSSIAN CHOCOLATE — BREAKFAST COCOA — BREAKFAST COCOA — FROZEN PUNCH — GRAPE JUICE — GRAPE JUICE LEMONADE — PINEAPPLE AND GRAPEADE — CALIFORNIA PUNCH — GINGER PINEAPPLEADE — LEMONADE — ORANGEADE — FRUIT PUNCH — CURRANT PUNCH — PINEAPPLE LEMONADE — GRAPE GINGERADE — MANHATTAN CUP — LEMON GINGEREE — GRAPE CHILL WITH ORANGE — GRAPE RICKEY
8. 8.CAKE — APPLESAUCE CAKE — ANGEL FOOD CAKE — DUTCH APPLE CAKE — JELLY ROLL — EGGLESS CAKE — WAR TIME CAKE — LEMON CAKE — LAYER CAKE — LOAF CAKE — DATE CAKE — POOR MAN’S CAKE — CORNSTARCH CAKE — ORANGE CAKE — LEMON CAKE — PINEAPPLE CAKE — COCOANUT CAKE — TEN MINUTE CAKE — RAISIN CAKE — PLAIN SPONGE CAKE — EGGLESS CAKE — MARSHMALLOW CAKE — EGGLESS-MILKLESS CAKE — PLAIN CAKE — CHOCOLATE CAKE — SPICE CAKE — NUT CAKE — SOUR MILK LAYER — COFFEE LAYER CAKE — EXCELLENT SPONGE CAKE — FIG LAYER CAKE — ECONOMY CAKE — ICE BOX CAKE
9. 9.CANDY — COCOANUT CAKES — PEPPERMINT DROPS — LEMON DROPS — CANDIED ORANGES — CHOCOLATE NUT FUDGE — COCOANUT FUDGE — SUGARED POPPED CORN — MOLASSES CORN BALLS — SALTED ALMONDS — ORANGE STRAWS — CREAMED WALNUTS — STUFFED DATES — ROYAL BARS — FONDANT — PEANUT BRITTLE — FONDANT — DIVINITY — CHOCOLATE FUDGE — MARSHMALLOW FUDGE — MOLASSES CANDY — LENOX FUDGE — POTATO CANDY — PRUNES STUFFED — FRUIT AND NUT PASTE — PEANUT BUTTER FUDGE — CANDIED CRANBERRIES — ORANGE DROPS — PEANUT BUTTER CREAM — MAPLE COVERED PUFFED RICE — PUFFED RICE BALLS — BUTTERSCOTCH — CHOCOLATE CARAMELS — COATED NUTS OR FRUITS — FRUIT AND NUT CANDY — STUFFED FRUITS — CHOCOLATE POPCORN — SUGARED POPCORN — POPCORN BALLS — NOUGAT — HONEY FUDGE — HONEY CARAMELS — HONEY POPCORN BALLS
10. 10.CEREALS — ROLLED OATS — OATMEAL — HOMINY — INDIAN MEAL — FINELY GROUND FOODS — CORNMEAL MUSH — CORN DODGER — FRIED HOMINY — BOILED MACARONI — SAMP — FRUIT OR NUTS IN CEREALS — OATMEAL MUSH WITH APPLES — BOILED RICE — RAISIN PORRIDGE — ROLLED SCOTCH PORRIDGE
11. 11.CHEESE — CHEESE BALLS — FROMAGE GOURMET — CHEESE AND SPINACH — CELERY CASSEROLE — CHEESE TARTLETS — CHEESE CAKES — CHEESE CROQUETTES — SAVORY RABBIT — WELSH RABBIT — BLUSHING BUNNY — PEPPER CROQUETTES — CHEESE FILLING — TOMATO CHEESE TOAST — CHEESE TOAST — TOMATOES AND CHEESE — PHENIX CLUB SAUCE — CHEESE FONDUE — CHEESE SOUFFLE — WALNUT DECEITS — COTTAGE CHEESE — COTTAGE CHEESE CAKE — CHEESE CAKE CRUST — STUFFED DATES — CHEESE SOUFFLE — STUFFED FIGS — PARMESAN CHEESE STICKS — CHEESE PIQUANT — ROAST CHEESE — CHEESE POTATO BALLS — CHEESE BALLS
12. 12.SOUP — BLACK BEAN SOUP — SCOTCH SOUP — BAKED BEAN SOUP — CELERY SOUP — CONSOMME — MOCK TURTLE SOUP — BEEF PUREE — WINTER JULIENNE — SUMMER JULIENNE — CREAM OF CELERY SOUP — CREAM OF TOMATO SOUP — TOMATO SOUP — ONION SOUP — CLEAR SOUP — GARNISHES FOR CLEAR SOUPS — PLAIN BROWN SOUP STOCK — OX TAIL SOUP — MUTTON BROTH — JUGGED SOUP — DELICIOUS QUICK SOUP — TOMATO SOUP WITH STOCK — TURKEY SOUP — SPRINGTIME SOUP — FRUIT SOUP — BOUILLON — CARROT SOUP — PEA SOUP — TOMATO BISQUE SOUP — POTATO SOUP — SPLIT PEA PUREE
13. 13.VEGETABLES — POTATOES AU GRATIN — POTATOES ON THE SHELL — SWEET POTATO CAKES — POTATOES WITH CHEESE — POTATO HASH — CASSEROLE SWEETS — CANDIED SWEET POTATOES — POTATO AND BEAN CAKES — ESCALLOPED POTATOES — WAYS OF USING LEFT-OVERS — CREAMED CELERY — STEWED ASPARAGUS — BOILED COWPEAS — BAKED COWPEAS — BOSTON BAKED BEANS — CORN OYSTERS — SPLIT PEA LOAF — BAKED SOY BEANS — FRIED CARROTS — HASHED BROWN POTATOES — CARROT STRIPS — BAKED POTATOES — BAKED BEETS — CREAMED CABBAGE — FRENCH FRIED ONIONS — FRIED CABBAGE — HEIDELBERG CABBAGE — FRENCH FRIED POTATOES — ESCALLOPED CORN — CARROTS — CREAMED CARROTS — FRIED CARROTS — LYONNAISE CARROTS — GLAZED CARROTS — SPINACH LOAF — VEGETABLE SOUFFLE — CABBAGE AU GRATIN — SWEET POTATO AND APPLE — FRESH PEAS WITH LETTUCE — DEVILLED TOMATOES — QUICK SCALLOPED POTATOES
14. 14.BISCUITS, MUFFINS, QUICK BREADS — POP-OVERS — PLAIN MUFFINS — BAKING POWDER BISCUITS — WAFFLES — GRIDDLE CAKES — FRITTERS — BREAKFAST MUFFINS — Proportions for Quick Breads, Cakes, Cookies, and Pastry. — RAISIN BREAD — VIRGINIA BATTER BREAD — VIRGINIA SPOON BREAD — HONEY BREAD — ONE EGG MUFFINS — BERKSHIRE MUFFINS — RYE BISCUIT — POTATO BISCUIT — CORNMEAL PUFFS — CORNMEAL PANCAKES — HOMINY MUFFINS — BOSTON BROWN BREAD — CUSTARD CORN CAKE — SPOON CORN BREAD — DATE OR FRUIT GEMS
15. 15.COOKIES, GINGERBREAD, AND DOUGHNUTS — COCOANUT CREAM COOKIES — MOLASSES COOKIES — SOFT MOLASSES COOKIES — CUP CAKES — WONDERS — PEANUT COOKIES — CHOCOLATE SPONGE — MOLASSES COOKIES — ECLAIRS — CREAM PUFFS — LADY FINGERS — CUP CAKES — GINGERBREAD — SOFT GINGERBREAD — FRUIT GINGERBREAD — GINGERBREAD — LEMON SAUCE — CARD GINGERBREAD — OATMEAL CRISPS — SOUTHERN COOKIES — BROWN SUGAR COOKIES — GINGER SNAPS — DOUGHNUTS — CRULLERS — NEW ENGLAND CRULLERS — JUMBLES — ORANGE CIRCLES — ORANGE CAKES — CAKE CUBES — SOUR MILK GINGERBREAD — BROWNIES — MARGUERITES — HERMITS — VANILLA WAFERS — ADA’S SUGAR COOKIES — CHEAP COOKIES — CORN FLOUR COOKIES — CHOCOLATE-NUT COOKIES — PEANUT WAFERS — OATMEAL MACAROONS — MACAROONS — BROWN SUGAR MACAROONS — MIGNONS — CINNAMON CAKES — SPONGE DROPS — MARSHMALLOW TEAS — CINNAMON CRISPS — DROPPED COOKIES — BROWNIES — CARAWAY SEED COOKIES — ALMOND CAKES — CHOCOLATE COOKIES — COFFEE GINGER BREAD — CHOCOLATE DOMINOES
16. 16.SANDWICHES — SANDWICH SPREAD — CHEESE-PICKLE FILLING — APPETIZERS — BAKED BEAN SANDWICHES — ITALIAN SANDWICHES — FIG DAINTIES — SWEET SANDWICHES — LENOX SANDWICHES — SOUTHERN SANDWICHES — CHEESE MARMALADE — HONEY NUT SANDWICHES — HONEY-CREAM CHEESE — CHICKEN SALAD FILLING — CLUB SANDWICH — LETTUCE SANDWICH — NUT RAISIN FILLING — MARLBOROUGH CANAPES — DEVILED CHEESE CRACKERS — BUTTER CRISP CHEESE — FRUIT SANDWICH — PINEAPPLE-PECAN CANAPES — OLIVE SALAD SANDWICHES — CREAM TART LAYERS — TOASTED CHEESE — EGG-GREEN PEPPER — RAISIN-NUT SANDWICHES — BROWN BREAD AND CHEESE — CELERY-ROQUEFORT CHEESE — CREAM CHEESE AND JELLY — LOBSTER CANAPES — HOMINY JELLY SANDWICHES — PERFECTION SANDWICHES — FOR DELICIOUS SANDWICHES — SARDINE SANDWICHES — SHRIMP SANDWICHES — PEANUT BUTTER SANDWICHES
17. 17.SALADS — A CHAPON — APRICOT DAISY SALAD — ASPARAGUS SALAD — ALEXANDRIA SALAD — AIDA SALAD — BANANA-DATE SALAD — BOLIVIA SALAD — MIXED FRUIT SALAD — RED APPLE SALAD — MACARONI-HAM SALAD — ASPIC JELLY WITH EGG SALAD — FISH SALAD — SPINACH SALAD — LETTUCE SALAD — PEANUT BUTTER SALAD — BUTTERFLY SALAD — LOBSTER SALAD — CRAB MEAT SALAD — ROYAL SALAD — EGG AND BEET SALAD — PEACH AND ORANGE CUP — RUSSIAN VEGETABLE SALAD — INDIA SALAD — CUCUMBER MOLD SALAD — TOMATO-JELLY SALAD — HALIBUT SALAD — CREAM CHEESE-CURRANT — WALDORF SALAD — AMERICAN BEAUTY SALAD — CHEESE AND APPLE SALAD — FRUIT SALAD — STRING BEAN SALAD — HAM SALAD — COMBINATION SALAD — MAYFLOWER SALAD — INDIVIDUAL EGG SALAD — GOLDEN SALAD — POTATO SALAD
18. 18.PIES, DUMPLINGS, TARTS — SHORT PASTE — FIVE-MINUTE PASTE — FLAKY PASTE — PRUNE PIE — SWISS TART — ENGLISH FRUIT TART — APPLE DUMPLINGS — WASHINGTON PIE — CRANBERRY AND RAISIN PIE — PUMPKIN PIE — MINCE PIE FILLING — BOSTON CREAM PIE — CREAM FILLING — CUSTARD PIE — COCOANUT PIE — RHUBARB PIE — APPLE CUSTARD PIE — APPLE MERINGUE PIE — STRAWBERRY PIE — BERRY PIES — RASPBERRY PIE — LEMON WHIP PIE — CREAM PIE — LEMON CREAM PIE — ORANGE CREAM PIE — CHOCOLATE CREAM PIE — BUTTER SCOTCH PIE — EGGLESS PUMPKIN PIE — CHOCOLATE PIE — MOCK MINCEMEAT — RAISIN PIE — PINEAPPLE PIE — CHOCOLATE PIE (2) — BUTTER SCOTCH PIE — MARLBOROUGH PIE — LEMON SPONGE PIE — BUTTER PIE — RICE PIE
19. 19.PUDDINGS — DAINTY PLUM — PRUNE WHIP — PINEAPPLE ICE BOX — PINEAPPLE ISLES — RAISIN PUFFS — BREAD AND APPLE — POOR MAN’S RICE — EGGLESS RICE — OLD-FASHIONED SUET — TINY TOT’S DELIGHT — YUM YUM PUDDING — VANILLA BLANC MANGE — STRAWBERRY WHIP — FRUIT DELIGHT — PINEAPPLE WHIP — HEAVENLY DESSERT — CHOCOLATE MOLDS — EGG PARODY — BREAD PUDDING — MERINGUE JELLY — CHOCOLATE BREAD — DATE BREAD PUDDING — BAKED CUSTARD — COTTAGE PUDDING — FRUIT COTTAGE PUDDING — BANANA PUDDING — BATTER PUDDING — LEMON RICE PUDDING — GRAPENUT INDIAN — PEACH DAINTY — INDIAN PUDDING — LEFT-OVER PUDDING — QUINCE PUDDING — FIG PUFFS — LEMON SNOWBALLS — BAKED ORANGE — STEAMED ORANGE
20. 20.SAUCES — BROWN GRAVY — SPANISH SAUCE — TOMATO SAUCE — WHITE SAUCE — WHITE SAUCE — HOLLANDAISE SAUCE — SAVORY BUTTER SAUCE — MAITRE D’HOTEL BUTTER — EGG SAUCE — HOLLANDAISE SAUCE — THIN CREAM SAUCE — THICK CREAM SAUCE — TOMATO SAUCE — CURRANT JELLY SAUCE — HOLLANDAISE SAUCE — BECHAMEL SAUCE — MINT SAUCE — CREOLE SAUCE — DRAWN BUTTER SAUCE — CAPER SAUCE — EGG SAUCE — MINT SAUCE — BARBECUE SAUCE — MUSHROOM SAUCE — BROWN SAUCE — CROQUETTE SAUCE — HORSERADISH SAUCE
21. 21.SAUCES FOR DESSERTS — STERLING SAUCE — LEMON SAUCE — WHIPPED CREAM SAUCE — BUTTERLESS SAUCE — MAPLE SAUCE — FUDGE SAUCE — VANILLA SAUCE — WINE SAUCE — PUDDING SAUCE — CARAMEL SUGAR — STRAWBERRY SAUCE — SOFT CUSTARD — MAPLE SUGAR SAUCE — CRANBERRY SAUCE — CHOCOLATE SAUCE — HARD SAUCE — JELLY SAUCE — LEMON SAUCE — MAPLE SUGAR SAUCE — GOLDEN SAUCE — RAISIN SAUCE
22. 22.MAYONNAISE DRESSING — CREAM MAYONNAISE — COLORED MAYONNAISE — WHITE MAYONNAISE — SAUCE TARTARE — CHANTILLY MAYONNAISE — CHEESE DRESSING — ROQUEFORT CHEESE DRESSING — PINEAPPLE DRESSING — COOKED SALAD DRESSING — HAWAIIAN DRESSING — SAVORY DRESSING — WHIPPED CREAM DRESSING — PIMOLO DRESSING — SALAD DRESSING, NO OIL — TEAROOM MAYONNAISE — THOUSAND ISLAND — FRUIT SALAD DRESSING — ONION SALAD DRESSING — BACON DRESSING — SOUR CREAM DRESSING — SWEET CREAM DRESSING — QUICK MAYONNAISE DRESSING — CORN STARCH PASTE BINDING — FRENCH DRESSING — RUSSIAN DRESSING — COOKED FRENCH MUSTARD
23. 23.ICINGS — BOILED ICING — EGGLESS ICING — ICING WITH RAISINS — FIG FILLING — MARSHMALLOW FILLING — MOCHE FILLING — CARAMEL FILLING — APPLE JELLY FILLING — CINNAMON JELLY FILLING — COFFEE FILLING — CHOCOLATE CARAMEL FILLING — PEACH FILLING — WHIPPED CREAM FILLING — ORNAMENTAL FROSTING — COLORED ICING — BOILED ICING — UNCOOKED FROSTING — CARAMEL FUDGE ICING — MERINGUES — JELLY MERINGUE — MAPLE ICING — CHOCOLATE FILLING — OLD-FASHION FILLING — FRUIT FILLING — MARSHMALLOW FROSTING — ORANGE FILLING — ORANGE FROSTING — BUTTER SCOTCH ICING — SEA FOAM ICING — COCOA ICING
24. 24.VEAL — RAGOUT OF VEAL — VEAL CUTLETS — VEAL LOAF — BREADED VEAL — VEAL LOAF (2) — VEAL PIE
25. 25.METHODS OF COOKING MEATS — ROASTING — BRAISING — BROILING — PAN BROILING — SAUTEING — FRYING — BOILING — LARDING
26. 26.BEEF — ROAST BEEF — ROASTING CHEAP CUTS — POT ROAST — SMOTHERED BEEF — COTTAGE PIE — MOCK DUCK — MOCK DUCK STUFFING — SWISS STEAK — BEEFSTEAK PIES — HAMBURG BALLS — PLANKED SIRLOIN STEAK — GOULASH FOR FOUR — HOMINY MEAT CAKES — CREAMED DRIED BEEF — MEAT MOUSSE — CORNED BEEF HASH — CREAM DRIED BEEF (2) — BEEFSTEAK A LA HENRIETTA — MEXICAN BEEF SAUCE — CORNED BEEF — BOILED TONGUE — ROAST BEEF GRAVY — TO CARVE A ROAST
27. 27.STEWS — MEAT STEW — BROWN STEW — CARROT STEW
28. 28.CHOWDERS — SALT CODFISH CHOWDER — POTATO CHOWDER — LOBSTER CHOWDER — CLAM CHOWDER — CORN CHOWDER — MILK STEW — VEGETABLE CHOWDER — LAMB STEW — SHEPHERD’S PIE — TOMATO FISH CHOWDER
29. 29.MUTTON AND LAMB — ROAST LAMB — HOT POT OF MUTTON — BALLOTIN OF LAMB — BREADED MUTTON CHOPS — BRAISED BREAST OF LAMB — BROILED CHOPS — PAN BROILED CHOPS — SADDLE OF MUTTON — ROAST MUTTON SHOULDER — MINCED LAMB — SALMI OF LAMB — FRICASSEE OF LAMB — SCALLOPED LAMB — LAMB EN CASSEROLE — SCALLOPED LAMB — CURRIED LAMB
30. 30.SWEETBREADS, TONGUES, ETC. — SWEETBREADS — BROILED SWEETBREAD — CREAMED SWEETBREADS — BRAINS SCRAMBLED WITH EGG — MINCED KIDNEY — FRIED LIVER — BROILED TRIPE — TRIPE IN BATTER — SWEETBREAD CROQUETTES — JELLIED TONGUE — FILLETS OF TONGUE — CALF’S HEAD
31. 31.PORK — PORK CHOPS — PORK CHOPS AND STEAKS — ROAST PORK — CHOPS WITH APPLES — CHOPS EN CASSEROLE — BAKED PORK CHOPS — ROAST LEG OF PORK — STUFFING — ROAST LOIN RIBS — BROILED PORK TENDERLOIN — SCRAPPLE — LIVER AND BACON — ROAST FRESH HAM — FRIED HAM AND EGGS — HAM WITH JELLY SAUCE — SAUSAGES — MEAT LOAF — BREAKFAST BACON (1) — BREAKFAST BACON (2) — FRIED SALT PORK — BROILED PIGS’ FEET — FRIED PIGS’ FEET — BOILED HAM — STUFFED HAM — STUFFING — SAVORY BAKED HAM — SCALLOPED HAM-POTATOES — VIRGINIA BAKED HAM — HAMPIQUANT — HAM EN CASSEROLE — CORN RAGOUT — SAUSAGES (2) — SAUSAGE TURNOVERS
32. 32.SHELLFISH — BROILED OYSTERS — DEVILED OYSTERS — FRIED OYSTERS — OYSTER STEW — OYSTERS ON HALF SHELL — OYSTER COCKTAIL — RAW OYSTERS — FRICASSEE OF OYSTERS — PANNED OYSTERS — CREAMED OYSTERS — OYSTERS AND MACARONI — ROASTED OYSTERS — OYSTER SHORTCAKE — SCALLOPED OYSTERS — OYSTERS IN BATTER — OYSTER BATTER — RICED OYSTERS — OYSTERS AU GRATIN — OYSTER ROAST — OYSTERS SAUTE — SHRIMPS — CREAMED SHRIMPS AND PEAS — CRAWFISH — CRAWFISH BORDELAISE — SCALLOPS — SCRAMBLED SCALLOPS — SCALLOPS IN SHELL — TERRAPIN — BUTTERED CLAMS — LITTLE NECK CLAMS — CLAM BROTH — STEAMED CLAMS — ROASTED CLAMS — CRABS — BROILED CRABS — DEVILED CRABS — SOFT SHELLED CRABS — CRAB A LA NEWBERG — FROGS’ HIND LEGS — LOBSTER — STEWED LOBSTER — LOBSTER A LA NEWBERG — LOBSTER SOUFFLE
33. 33.FISH — FISH FILLETS — FISH FORCEMEAT — FISH STOCK — GARNISHINGS FOR FISH — BOILED FISH — STEAMED FISH — FRIED FISH — PANNED FISH — BROILED SALMON STEAK — SHRIMP AND RICE — FILLET OF SOLE — FISH CROQUETTES — SAUCE FOR CROQUETTES — RICE-SALMON CROQUETTES — CORNMEAL FISH CAKES — FISH WITH GREEN PEPPERS — DELMONICO FINNAN HADDIE — STUFFED BAKED FISH — SALMON PUFFS — BAKED FINNAN HADDIE — BROILED FINNAN HADDIE — ESCALLOPED FINNAN HADDIE — MOULDED FISH — MEXICAN CODFISH — CREAMED FISH — DROPPED FISH BALLS — BROILED SHAD — SHAD ROE — SAUTEED BUTTERFISH — BOILED CODFISH — CREAMED CODFISH — SAUTEED CODFISH — SPICED SALMON — FISH HASH — SPANISH MACKEREL — BROOK TROUT — BAKED STUFFED SMELTS — FRIED SMELTS — SHAD ROE, TOMATO SAUCE — FILLET OF COD OR HADDOCK — HALIBUT MAITRE D’HOTEL — PLANKED SHAD — BAKED MACKEREL — STUFFED BAKED CARP — CODFISH BALLS — KIPPERED HERRINGS — BAKED COD WITH STUFFING — SCALLOPED SALMON — SPANISH FISH — STUFFED HADDOCK — FISH CROQUETTES — FISH AND EGG CROQUETTES — MOLDED SALMON — CREAMED CODFISH — BOILED HADDOCK — SALMON LOAF — FRIED HADDOCK — BAKED SMELTS — BROILED HALIBUT — BROILED SCROD — SCALLOPED CODFISH — FISH TIMBALES (1) — SALMON TURPOT — PLANKED WHITEFISH — SALMON LOAF — FISH TIMBALES (2) — FISH TIMBALES (3) — BAKED HALIBUT — BAKED SWORDFISH — NEW ENGLAND FISH DINNER — SMALL FRIED FISH — WHITE FISH — DARNE OF SALMON — FRIED EELS — FRIED STUFFED SMELTS — BOILED SALMON — FISH STUFFING (1) — FISH STUFFING (2) — FISH STUFFING (3) — MUSHROOM STUFFING — OYSTER STUFFING
34. 34.CHILLED DESSERTS — ICE CREAM CONES — MACAROON BISQUE — CHOCOLATE CHARLOTTE — PHILADELPHIA ICE CREAM — SIMPLE ICE CREAMS — FROZEN CUSTARD — GRAPE SHERBET — LEMON SHERBET — LIME SHERBET — CHERRY ICE CREAM — PEACH ICE CREAM — PINEAPPLE SHERBET — PINEAPPLE WHIP — MAPLE WALNUT PUDDING — BISCUIT TARTONI — MOCK MAPLE TAPIOCA — VANILLA BLANC MANGE — MAPLE WALNUT TAPIOCA — CARAMEL MOUSSE — RASPBERRY PYRAMID — ITALIAN CREAM — FROZEN PUDDING — SLICED PEACH ICE CREAM — FRENCH ICE CREAM — COFFEE ICE CREAM — FIG ICE CREAM — NESSELRODE PUDDING — VANILLA ICE CREAM — CHOCOLATE ICE CREAM — PRUNE ICE CREAM — VANILLA ICE CREAM (2) — BURNT ALMOND ICE CREAM — CHOCOLATE MOUSSE — PINEAPPLE MOUSSE — RICE ITALIAN CREAM — COCOA PUDDING — PINEAPPLE DELICIOUS — PEACH CREAM — COFFEE CREAM — JELLIED PRUNES — ORANGE JELLY — PINEAPPLE JELLY — COFFEE JELLY — COFFEE SPONGE — SPANISH CREAM — MAPLE NUT PUDDING — RAISIN PUDDING — PRINCESS PUDDING — DELICIOUS PUDDING — RUSSIAN CREAM — MOCHA MACAROON PUDDING — CRUSTADES OF FRUIT — GINGER TAPIOCA — FRUIT BAVARIAN FLUFF — PLAIN BAVARIAN CREAM — SPANISH CREAM — VANILLA ICE CREAM (3) — RAISIN MOONLIGHT
35. 35.POULTRY AND GAME — ROAST CHICKEN — ROAST CAPON — FRIED CHICKEN — BROILED CHICKEN — BOILED CHICKEN — STEAMED CHICKEN — CHICKEN A LA QUEEN — CHICKEN ASPIC — N. E. FRIED CHICKEN — AMERICAN CHOP SUEY — AMERICAN PORK CHOP SUEY — CHICKEN EN CASSEROLE — CHICKEN A LA MARENGO — CHICKEN PIE — CHICKEN TIMBALES — CHICKEN FRICASSEE — PEANUT STUFFING — CHESTNUT STUFFING — OYSTER STUFFING — CELERY AND OLIVE STUFFING — POTATO STUFFING — CHOP SUEY — CHICKEN POT PIE — CHICKEN A LA KING — GIBLETS — POULTRY STUFFING — CRACKER STUFFING — CHICKEN CROQUETTES — CHICKEN WITH RICE — CREAMED CHICKEN — CHICKEN GRAVY — CHICKEN-CORN PUDDING — CHICKEN CAKES — CREAMED CHICKEN — CHICKEN WITH MUSHROOMS — CHICKEN WITH POTATO — JELLIED CHICKEN — CHICKEN SOUFFLE — ROAST TURKEY — BRAISED TURKEY — GRAVY — CHESTNUT GRAVY — TO CARVE TURKEY — ROAST DUCK — ROAST GOOSE — STEWED DUCK — SALMI OF DUCKS (English) — PIGEON PIE — SQUABS EN CASSEROLE — ROAST PIGEONS — BROILED SQUAB — ROAST RABBIT — SPICED RABBIT — BROILED RABBIT — ROAST HARE — SQUIRRELS — SQUIRREL POT-PIE — ROAST VENISON
36. 36.PRESERVES — TIME TABLE FOR CANNING FRUITS — SYRUP TABLE — TIME TABLE FOR CANNING VEGETABLES — TIME TABLE FOR CANNING MEATS, POULTRY, FISH — TIME TABLE NOTES — CUCUMBER PICKLES (Uncooked) — CELERY RELISH — TOMATO KETCHUP — MIXED MUSTARD PICKLES — PICKLING FRUIT-VEGETABLES — MIXED FRUIT PRESERVES — PINEAPPLE PRESERVES — PLUM PRESERVES — QUINCE CONSERVE — PEACH CONSERVE — APPLE BUTTER — QUINCE-APPLE MARMALADE — CARROT-ORANGE MARMALADE — RASPBERRY JAM — STRAWBERRY JAM — PEACH JAM — PLUM JAM — MINCEMEAT — MOCK MINCEMEAT — PICKLED ONIONS — DILL PICKLES — SPICED VINEGAR — SWEET CUCUMBER PICKLES — GREEN TOMATO RELISH — CHILI SAUCE — CORN RELISH — UNCOOKED TOMATO RELISH — UNCOOKED CHUTNEY — GREEN TOMATO PICKLE — DIXIE RELISH — “ODDS AND ENDS” PICKLES — WATERMELON RIND PICKLE — SOUTHERN PICCALILLI — SPANISH PICKLES — GREEN CUCUMBER PICKLES — SWEET PICKLED PEARS — CHOWCHOW
37. 37.EGGS — EGGS A LA KING — SHIRRED EGGS (1) — SHIRRED EGGS (2) — ITALIAN EGGS — MEXICAN SCRAMBLED EGGS — EGGS A LA GOLDENROD — EGG BALLS — EGG CUSTARD — CREAMED EGGS — SCALLOPED EGGS — BAKED EGG SOUFFLE — FRIED EGGS — SCRAMBLED EGGS — SWISS EGGS — FOAMY OMELET — CREOLE OMELET — ORANGE OMELET — OYSTER OMELET — MEXICAN OMELET — OMELET CELESTINE — SCOTCH EGGS — JAPANESE EGGS — EGGS, WALDORF STYLE — DROPPED EGGS (Poached) — BAKED EGGS — EGGS IN PRISON — PLAIN OMELET — JELLY OMELET — CASSEROLE EGGS — SCRAMBLED EGGS — EGGS AND TOMATOES — DUTCH EGGS — CURRIED EGGS — SHRIMP OMELET — CHEESE OMELET — OMELET SOUFFLE — STUFFED EGGS (1) — STUFFED EGGS (2) — EGGS WITH SARDINES — EGGS SUSETTE — PRESERVING EGGS — USING PRESERVED EGGS
38. 38.KITCHEN UTENSILS — ALUMINUM WARE — TINWARE — CROCKERY — ENAMEL OR GRANITEWARE — IRON OR STEELWARE — SMALL KITCHEN IMPLEMENTS — GENERAL EQUIPMENT — CHINA — GLASSWARE — SILVERWARE — LINEN
39. 39.TABLE ETIQUETTE
40. 40.KITCHEN ECONOMY
41. 41.FASTING AND ABSTAINING — EMBER DAYS — DAYS OF ABSTINENCE — FASTING — NOT REQUIRED TO FAST
42. 42.THE COOK’S DICTIONARY
43. 43.INDEX

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