Practical Cooking and Dinner Giving

About this eBook

Author

Henderson, Mary F. (Mary Foote), 1842-1931

Title

Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner

Credits

Produced by Chuck Greif and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images available at The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 59713

Release Date

June 9, 2019

Copyright

Public domain in the USA.

Contents

1. 1.PRACTICAL COOKING AND DINNER GIVING.
2. 2.PREFACE.
3. 3.CONTENTS. — PRACTICAL COOKING, AND DINNER GIVING.
4. 4.SETTING THE TABLE AND SERVING THE DINNER.
5. 5.THE DINNER PARTY.
6. 6.COOKING AS AN ACCOMPLISHMENT.
7. 7.BREAKFAST. — Winter Breakfast. — Early Spring Breakfast. — Summer Breakfast.
8. 8.LUNCH.
9. 9.GENTLEMEN’S SUPPERS.
10. 10.EVENING PARTIES.
11. 11.SOMETHING ABOUT ECONOMY.
12. 12.DIRECTIONS AND EXPLANATIONS. — Boiling. — Frying. — To Prepare Grease for Frying ( Professor Blot ). — Broiling. — Roasting. — Sautéing. — Braising. — Larding. — Boning. — Egg and Bread Crumbing. — To Cook Puddings in Boiling Water. — Dried Celery, Parsley, etc., for Winter Use. — Seeds for Soups. — To Flavor with Lemon Zest. — The Cook’s Table of Weights and Measures. — To Chop Suet. — Rising-powder Proportions. — To Make Roux.
13. 13.COOKING UTENSILS.
14. 14.BREAD, AND BREAKFAST CAKES. — To Make Yeast. — To make the Bread. — Mrs. Bonner’s Bread. — French Bread ( Grace Melaine Lourant ). — Petits Pains — Toast. — Dixie Biscuit ( Mrs. Blair ). — Graham Bread. — Rusks. — Parker House Rolls ( Mrs. Samuel Treat ). — Beaten Biscuit. — Soda and Cream of Tartar Biscuit. — Biscuits With Baking-powder. — Muffins. — Waffles. — Rice Waffles ( Mrs. Gratz Brown ). — Rice Pancakes — Hominy Cake ( Mrs. Watts Sherman ). — Baked Hominy Grits ( Mrs. Pope ). — Breakfast Puffs, or Pop-overs ( Mrs. Hopkins ). — Wafer Biscuits. — Corn Bread. — Hoe Cake. — Corn Cake ( Mrs. Lackland ). — Fried Corn Mush for Breakfast. — Corn Mush — Oatmeal Porridge. — Mother Johnson’s Pancakes ( Adirondacks ). — Sirup. — Buckwheat Cakes. — Pancakes, with Flour or Corn-meal. — Pancakes, with Bread-crumbs. — Strawberry Short-cake ( Mrs. Pope ).
15. 15.TEA.
16. 16.COFFEE.
17. 17.CHOCOLATE ( Miss Sallie Schenck ).
18. 18.COCOA.
19. 19.SOUP. — Stock, or Pot au Feu. — A Simple Stock. — Gouffé’s Receipt for Stock, or Bouillon. — Bouillon Served at Luncheons, Germans, etc. — Amber Soup, or Clear Broth. — To make Caramel, or Burned Sugar, for coloring Broth. — Thickenings for Soup. — Additions To Beef Stock, to form Other Kinds of Soup. — Receipt for Force-meat Balls. — Macaroni Soup — Vermicelli Soup — Noodles ( Eleanore Bouillotat ). — To serve as a Vegetable. — Noodle Soup. — Beef Noodle Soup. — Spring Soup. — Julienne Soup, with Poached Eggs ( Dubois ). — Asparagus Soup. — Spinach Green. — Ox-tail Soup. — Purée of Chicken ( Giuseppe Romanii ). — Plain Chicken Soup. — Giblet Soup. — Mock-turtle Soup ( New York Cooking-school ). — A simple Mock-turtle Soup. — Gumbo Soup. — Gumbo and Tomato Soup. — Mullagatawny Soup ( an Indian soup ). — Oyster Soup. — Clam Soup. — Bean Soup. — Bean and Tomato Soup. — Onion Soup ( Soupe à l’Ognon ). — Vegetable Soup without Meat ( Purée aux Légumes ). — Corn Soup. — Tomato Soup, with Rice. — Sorrel Soup ( Soupe à la Bonne Femme ). — Potato Soup (No. 1). — Potato Soup (No. 2). — Purée of String-beans. — Bisque of Lobsters.
20. 20.FISH. — To Boil Fish. — To Boil Au Court Bouillon. — To Fry Fish. — Fish Fried in Batter. — To Broil Fish. — To Bake Fish. — Bread Stuffing. — Meat Stuffing. — To Bake a Fish with Wine ( Mrs. Samuel Treat ). — To Stew Fish, or Fish en Matelote. — To Cook Fish au Gratin. — Fish à la Crème ( Mrs. Audenreid ). — To Broil Salmon. — Salmon Cutlets. — Slices of Salmon Boiled. — Canned Salmon. — Trout in Cases or in Shells ( en Coquilles ). — Crimped Cod-fish ( Rudmanii ). — Salt Cod-fish. — Cod-fish Balls. — Fish Chowder. — Small Pan-fish ( Perch, Sun-fish, etc. ). — Fried Slices of Fish, with Tomato Sauce ( Fish à l’Orlay ). — To Fry Eels. — Eels Stewed ( London Cooking-school ).
21. 21.SHELL-FISH. — Raw Oysters. — Fried Oysters. — Scalloped Oysters in Shells. — Scalloped Oysters. — Oyster Stew. — Oyster Soup ( see page 93 ). — Oyster or Clam Fritters. — Fricassee of Oysters ( Oysters à la Boulette ). — To Roast Canned Oysters. — Spiced Oysters ( Miss Lestlie ). — Clams Cooked with Cream ( Mrs. Audenreid ). — Clam Chowder. — Tunison Clam Chowder. — Clam Fritters ( see page 230 ). — Clam Soup ( see page 93 ). — Soft-shell Crabs. — Deviled Crab. — Deviled Lobster — Lobster Chops. — A Good Way to Prepare a Lobster. — Frogs Fried.
22. 22.SAUCES. — Drawn-butter Sauce. — Pickle Sauce. — Boiled-egg Sauce. — Caper Sauce. — Anchovy Sauce. — Shrimp Sauce. — Lobster Sauce. — Oyster Sauce. — Parsley Sauce ( for Boiled Fish or Fowls ). — Cauliflower Sauce ( for Boiled Poultry ). — Lemon Sauce ( for Boiled Fowls ). — Chicken Sauce ( to serve with Boiled or Stewed Fowls ). — Maître-d’hôtel Butter ( for Beefsteak, Broiled Meat, or Fish ). — Mint Sauce ( for Roast Lamb ). — Currant-jelly Sauce ( for Venison ). — Tomato Sauce (No. 1). — Tomato Sauce (No. 2). — Sauce Hollandaise, or Dutch Sauce. — Mushrooms, for Garnish ( Gouffé ). — Mushroom Sauce ( to serve with Beefsteaks, Fillets of Beef, etc. ). — Mushroom White Sauce ( to serve with Boiled Fowls or with Cutlets ). — Mushroom Sauce ( made with Canned Mushrooms ). — A Simple Bechamel Sauce. — Bechamel Sauce. — Sauce Aux Fines Herbes. — Sauce Tartare ( a Cold Sauce ). — A Simple Brown Sauce.
23. 23.BEEF. — To Roast or Bake Beef. — Yorkshire Pudding. — Beef à la Mode. — Braised Beef (No. 2). — Braised Beef, with Horse-radish Sauce. — Fillet of Beef. — To Trim a Fillet of Beef. — To Cook a Fillet of Beef. — To Make the Mushroom Sauce. — To Garnish a Fillet of Beef. — To Roast a Fillet of Beef. — To Braise a Fillet of Beef. — To Trim With Vegetables ( à la Jardinière ). — Fillet of Beef cut into Slices or Scollops. — Beefsteak. — Corned Beef. — Corned Beef to serve Cold ( Mrs. Gratz Brown ). — Beefsteak Stewed. — Beefsteak Rolled. — Beef Roll ( Cannelon de Bœuf ). — What to do with Cold Cooked Beef. — Beef Hash. — Meat Pie ( French Cook ). — Meat Rissoles. — Beef or any Cold-meat Sausages. — Beef Croquettes. — A Cheap Arrangement. — Mince-pies ( made from Remnants of Cold Beef ). — A Common Pot-pie of Veal, Beef, or Chicken. — Calf’s Heart. — Tongue, With Mustard Pickle Sauce. — Tongue Slices, with Spinach and Sauce Tartare.
24. 24.VEAL. — Roast of Veal—the Fillet. — A Fricandeau of Veal. — Veal Cutlets, Broiled. — Veal Cutlets, Sautéd and Fried. — Veal Cutlets, Braised. — Mutton or Veal Chops ( en papillote ). — Blanquette of Veal ( French Cook ). — Blind Hare ( Mrs. Charles Parsons ). — Bewitched Veal ( Mrs. Judge Embry ). — Plain Veal Stew or Pot-pie. — To Cook Liver (No. 2). — Calf’s Brains.
25. 25.SWEET-BREADS. — Fried Sweet-breads. — Sweet-breads à la Milanaise. — Sweet-breads Larded and Braised ( English Lady ). — Baked Sweet-breads ( New York Cooking-school ). — Sweet-bread Fritters. — Sweet-bread Croquettes ( New York Cooking-school ). — Skewer of Sweet-breads.
26. 26.MUTTON. — Boiled Leg of Mutton. — Mutton Cutlets. — Ragouts ( made of Pieces of Mutton, Veal, Beef, or Rabbits ). — Another Ragout ( of Pieces of Mutton, Veal, Beef, etc. ). — Sheep’s Tongues, with Spinach. — Sheep’s Tongues à la Mayonnaise. — Sheep’s Tongues, with Sauce Tartare.
27. 27.LAMB. — Roast Leg of Lamb. — Roast Fore Quarter of Lamb. — Lamb Chops. — Saddle of Lamb or Mutton. — Lamb Croquettes — Sheep’s Kidneys.
28. 28.PORK. — To Cure Bacon. — Roast Little Pig. — Roast Pork. — Broiled Pork Cutlets ( Dubois ). — Pork and Beans. — Boston Baked Beans. — Entrée of Apples and Pork. — Sausages ( Warne ). — To Cure Hams ( Mrs. Lestlie ). — To Boil Ham. — Ham and Eggs. — To Fry or Sauté Ham. — Pork Fried in Batter, or Egged and Bread-crumbed. — Mrs. Trowbridge’s Breakfast-bacon Dish. — Rashers of Pork ( to serve with Beefsteak, Roast Beef, etc. ). — Small Rolls, with Salad Filling.
29. 29.POULTRY. — Roast Turkey. — Stuffing for Roast Turkeys, Chickens, Ducks, and Geese. — Chestnut, Potato, Veal, and Oyster Stuffings. — Boiled Turkey. — Turkey or Chicken Hash — Turkey Braised. — Turkey Galantine, or Boned Turkey. — Mixed Spices for Seasoning. — A Simple Way of Preparing Boned Turkey or Chicken. — Spring Chickens. — Spring Chickens, Baked. — Roast and Boiled Chickens. — Baked Chickens or Fish ( for Camping Parties ). — A Fricassee of Chicken. — Fricassee of Chicken ( Mrs. Gratz Brown ). — Ranaque Chickens. — Chicken Breasts. — Deviled Chicken, with Sauce ( Cunard Steamer ). — Chicken Croquettes ( French Cook ). — Chicken Croquettes ( Mrs. Chauncey I. Filley ). — Chicken Cutlets. — Chicken, With Macaroni or with Rice ( French Cook ). — Chetney of Chicken ( Mrs. E. L. Youmans ). — Curry of Chicken ( Mrs. Youmans ). — Chickens for Supper ( Mrs. Roberts, of Utica ). — To Fringe Celery for Garnishing. — Chicken Livers. — Turkish Pilau.
30. 30.GEESE, DUCKS, AND GAME. — Roast Goose. — Goose Stuffing ( Soyer’s Receipt ). — Ducks. — Wild Ducks. — Duck and Pease Stewed ( Warne ). — Stewed Duck. — Fillets of Duck. — Poivrade Sauce. — Pigeons Stewed in Broth. — Roast Pigeons. — Pigeons Broiled. — Prairie-chicken or Grouse. — To Choose a Young Prairie-chicken. — Prairie-chicken or Grouse Roasted. — Quails Parboiled and Baked. — Quails Roasted. — Bread-sauce, for Game ( Mrs. Crane ). — Cutlets of Quails or of Pigeons. — Scollops of Quails, with Truffles ( Gouffé ). — Espagnole Sauce. — Quails Broiled. — Quails Braised. — Snipe and Woodcock Fried. — Snipe and Woodcock Roasted. — Reed-birds ( Henry Ward Beecher’s Receipt ). — Plovers — Pheasants — The Saddle of Venison. — Roast or Baked Haunch of Venison. — To Broil Venison Steaks. — Stewed Venison. — Rabbits Roasted. — Rabbits Baked.
31. 31.VEGETABLES. — To Preserve the Color of Vegetables. — Potatoes Boiled. — To Boil Potatoes ( Captain Kater to Mrs. Acton ). — Mashed Potatoes. — Potatoes à la Neige. — To Bake Potatoes. — Potatoes in Cases. — Potatoes Baked with Beef. — Potatoes à la Parisienne. — Saratoga Potatoes. — Fried Potatoes. — Lyonnaise Potatoes. — Potato Croquettes. — Potato Roses. — Potatoes for Breakfast. — Potato Puff. — Shoo-fly Potatoes. — Turnips. — Turnips in Sauce ( French Cook ). — Parsnips Sautéd. — Parsnip Fritters. — Oyster-plant Fritters — Oyster-plants Stewed. — Carrots. — Beets. — Cauliflower, with White Sauce. — Cauliflowers, with Cheese. — Asparagus. — Pease. — Spinach. — Tomatoes Stewed. — Tomatoes, With Mayonnaise Dressing (see Salads , p. 226). — Stuffed Tomatoes Baked. — Onions. — Onions, with Cream. — String-beans. — String-beans in Salad (see Salads , page 226). — Lima Beans ( London Cooking-teacher ). — Lima Beans, with Cream. — Celery Fried. — Egg-plant. — Cabbage To Boil. — Cabbage Stewed. — To Boil Corn on the Cob. — Corn Mock Oysters. — Corn Custard, to be served as a Vegetable. — Corn Pudding for Tea. — Grated Corn Sautéd. — To Cook Cranberries. — Artichokes. — Fried Apples for Breakfast. — A Rice Dish ( Risotto à la Milanaise ). — Another Rice Dish. — Mushrooms in Crust ( Croûte aux Champignons ). — Flaxseed for a Centre-piece.
32. 32.SHELLS, OR COQUILLES. — Chickens in Shells. — Oysters en Coquille. — Fish en Coquille. — Lobsters or Shrimps en Coquille. — Mushrooms en Coquille.
33. 33.POTTING. — Potted Ham. — Potted Tongue ( Warne ). — Potted Beef. — Potted Birds. — Potted Fish. — Potted Chicken and Tongue or Ham.
34. 34.MACARONI. — Macaroni, with Cheese ( London Cooking-school ). — Macaroni and Welsh Rare-bit. — Macaroni, with Sweet-breads. — Macaroni, with Tomato-sauce. — Macaroni au Gratin ( New York Cooking-school ). — Crackers, with Cheese.
35. 35.EGGS. — Boiled Eggs — Poached Eggs. — Poached Eggs on Anchovy Toast. — Stuffed Eggs ( for Lunch ). — Stuffed Eggs ( French Cook ). — Stuffed Eggs, with Cheese. — Plain Omelet. — Omelet, with Tomatoes. — Omelet with Green Pease — Omelet, with Ham. — Omelet, with Fine Herbs. — Omelet, with Mushrooms. — Omelet, with Shrimps. — Omelet, with Oysters. — Omelet, with Cheese, or Fondue. — Omelet, with Cheese and Macaroni. — Fried Omelet Soufflé ( for Breakfast ). — Sweet Omelet ( for Dessert ). — Omelet, with Rum. — Omelet Soufflé. — Omelet, with Asparagus Points, Cauliflowers, or other Vegetables.
36. 36.SALADS. — Mayonnaise Sauce. — Sauce à la Ravingote. — Red Mayonnaise Sauce. — French Dressing. — COMBINATIONS. — 1. Lettuce ( French Cook ). — 2. — 3. — 4. — 5. — 6. — 7. — 8. — 9. — 10. — 11. — 13. — 14. — 15. Cold Slaw. — 16. Salad of Vegetables ( Salade de Légumes ). — 17. — 18. — 19. Mayonnaise of Cauliflower. — 20. Tomatoes à la Mayonnaise. — String-beans in Salad ( French Cook ). — Chicken Salad. — Chicken Salad ( Carême’s Receipt ). — Mayonnaise of Salmon. — Salad à la Filley.
37. 37.FRITTERS. — Fritter Batter (No. 2). — Pine-apple, Apple Preserve, or Peach Fritters. — Oyster or Clam Fritters (No. 1). — Clam Fritters (No. 2). — Kentish Fritters ( Mrs. Acton ). — Fried Cream ( Crême Frite ). — Peach, Apricot, or Apple Frittérs ( French Cook ). — Bread Fritters. — Pork Fritters ( see page 164 ). — Corn Fritters. — Apple Fritters.
38. 38.PASTRY. — Puff Paste. — Carême’s Receipt for Puff Paste. — For Pies. — Pie Paste of Lard and Butter ( Mrs. Treat ). — A Common Paste ( for Meat-pies and Puddings ). — An Apple-pie ( Carême ). — A Plain Apple-pie ( Miss Amanda Newton ). — Fruit and Berry Pies, or Tarts. — Orange-pie ( Mrs. Miller ). — Pumpkin-pie (No. 2). — Potato-pie ( Mrs. Osborne ). — Pine-apple-pie (“ Choice Receipts ”). — Chess-pie. — Small Vols-au-vent, or Patty-cases. — Vols-au-vent of Oysters (No. 3). — Vols-au-vent of Sweet-breads. — Vols-au-vent of Chickens, Shrimps, Salmon, Mushrooms, Veal, Game, etc. — Vols-au-vent, with Strawberries, etc. — Lemon Paste ( for Tarts or Patties ). — Mince-meat Patties. — Cream Rissoles ( Rissoles à la Crême ).
39. 39.CANNING. — To Can Tomatoes. — To Can Peaches. — String-beans. — Okra and Tomatoes — Raspberries — Greengages — Corn. — Succotash. — Corn and Tomatoes
40. 40.PRESERVES. — Sirup for Preserves. — Citron Preserves ( Miss Leslie ). — Quince Preserves ( Mrs. Hazard ). — Tomato Preserves ( Mrs. Wilson ). — Grape Preserves. — Apple Ginger. — Candied Fruits. — Quince Marmalade. — Peach Marmalade — Orange Marmalade. — Raspberry Jam. — Greengage Jam. — Brandy Peaches. — To Jelly Fruits. — Currant Jelly. — Currant Jelly ( from Scribner’s Monthly ). — Mrs. Walworth’s Currant Jelly. — Sirup for Compotes. — Compote of Peaches and Apricots. — Compote of Apples. — A Beautiful Stuffed Compote.
41. 41.PICKLES AND CATCHUPS. — Pickles, for Country Use ( Mrs. Shaw ). — Indian Pickle. — Chowchow Pickle ( Miss Beltzhoover ). — To Pickle Cauliflowers. — Pickled Walnuts. — Pickled Green Tomatoes and Onions ( Mrs. Monks ). — Pickled Onions. — Pickled Bell Peppers. — Ripe Cucumber Pickles. — Sweet Pickled Peaches. — Strawberry Pickle. — Tomato Catchup. — Tomato Catchup ( Mrs. Cramer, of Troy ). — Gooseberry Catchup ( Mrs. Shaw ). — Cucumber Catchup.
42. 42.CHEESE. — Welsh Rare-bit. — Cottage Cheese. — Ramekins ( Ramequins à la Ude, Cook to Louis XVI. ). — Ramekins, with Ale ( Warne ). — Pastry Ramekins ( Warne ).
43. 43.SWEET SAUCES FOR PUDDINGS. — Butter Sauce ( Mrs. Youmans ). — Sirup Sauces. — A Plain and Cheap Sauce. — Same Sauce, Richer ( Mrs. Osborne ). — Whipped-cream Sauce ( Mrs. Embry, Kentucky ). — Fruit Sauces. — Strawberry Sauce ( for Baked Puddings ). — Boiled Custard — A Good Sauce for Puddings ( Miss Amelia Foote ). — Sabyllon. — Caramel Sauce ( New York Cooking-school ).
44. 44.PUDDINGS AND CUSTARDS. — Plum-pudding, with Rum or Brandy ( Gouffé ). — Plum-pudding ( Mrs. General Sherman ). — Pudding with Remains of Plum-pudding. — Plainer Fruit Pudding. — Suet-pudding ( Mrs. Gratz Brown ). — Prune-pudding ( Grace Greenwood ). — Eve’s Pudding ( Mrs. Frank Blair ). — A Spiced Apple-pudding. — Cottage-pudding. — Minute-pudding. — Nantucket Berry-pudding. — Gelatine-pudding ( Miss Colby, of Rochester ). — Tapioca-pudding. — Tapioca Cream. — Cabinet-pudding ( Mrs. Pope ). — Batter-puddings Baked. — Roly-poly Pudding Boiled. — Baked Berry Rolls. — Swedish Pudding. — Cherry-pudding ( Mrs. Bonner ). — A Corn-starch Pudding. — Cocoa-nut Pudding. — Chocolate-pudding. — Cocoa-nut Puddings, in Paper Cases. — Egg Soufflé, in Paper Cases. — Snow-pudding ( Miss Amelia Foote ). — Boiled Custard (No. 1). — Apple Méringue ( Mrs. Shaw ). — Baked Apples. — Friar’s Omelet ( Mrs. Treat ). — Floating Islands. — Tipsy-pudding. — Lemon-pudding. — Blanc-mange. — Corn-starch Pudding. — Bread-pudding. — Bread-and-butter Pudding. — Fried Bread-pudding. — Indian-corn Pudding.
45. 45.BAVARIAN CREAMS. — Bavarian Cream, with Vanilla ( Mrs. Blair ). — Bavarian Cream, with Strawberries. — Bavarian Cream, with Almonds. — Bavarian Cream, with Peaches. — Bavarian Cream, with Pine-apple. — Bavarian Cream, with Coffee. — Charlotte-russe. — Ambrosia.
46. 46.DESSERTS OF RICE. — To Boil Rice. — Rice-pudding. — Rice-cones. — Rice-cake, with Peaches. — Rice-cake, with Pine-apple. — Ground Rice-pudding, with Chocolate Sauce. — Orange Snow-balls ( Mrs. Acton ). — Apple Snow-balls. — Rice Soufflé. — Rice Croquettes. — Rice Pancakes, with Preserves.
47. 47.WINE JELLIES. — Wine Jelly. — Orange Jelly ( molded with Quarters of Oranges ). — Lemon Jelly. — Macedoine of Fruits. — Fancy Jellies. — What To Do With Parts of Jelly Left Over in Winter. — Calf’s-foot Jelly. — Whipped Jelly, with Fruits.
48. 48.CAKE. — Sponge-cake. — White Cake ( Miss Eliza Brown ). — Jumbles ( Mrs. Wadsworth ). — Almond Jumbles. — Cocoa-nut Cake ( Miss Emma Witt, of Cleveland ). — Fruit-cake ( Miss Abbie Carpenter, of Saratoga ). — English Pound-cake. — Boston Cream-cakes. — Crullers ( Miss Amanda Newton ). — Doughnuts ( Mrs. Bartlett ). — Bread-cake. — Gingerbread (No. 2). — Chocolate-cake. — Mountain-cake. — Cream Cake or Pie ( Mrs. Arnold ). — Sponge Jelly-cake ( Mrs. Pope ). — Cocoa-nut Cones. — Croquante Cake ( Mrs. Lackland ). — To Blanch Almonds. — Rebecca Cake ( Mrs. North ). — Ginger-snaps ( Mrs. Leach ). — Plain Cookies. — Almond Macaroons. — Lady’s-fingers. — Méringues à la Crème. — German Cake ( Mrs. Schulenburg ). — Ranaque Buns. — Frosting. — Boiled Icing.
49. 49.CANDIES. — Caramels ( Mrs. Wadsworth ). — White-sugar Candy ( Miss Eliza Brown ). — Vinegar Candy ( Mrs. Clifford ).
50. 50.ICES. — Frozen Whipped Cream. — Vanilla Ice-cream. — Delmonico Vanilla Cream. — Chocolate Ice-cream — To Make a Mold of Chocolate and Vanilla Creams. — Strawberry Ice-cream. — Napolitaine Cream. — Chocolate Fruit Ice-cream. — Frozen Fruit Custard. — German Steamer Baked Ice-cream. — Pine-apple Ice-cream Pudding. — Iced Rice-pudding ( Francatelli ). — Biscuit Glacés, in Small Cases. — Biscuit Glacés ( Francatelli ). — Nesselrode Pudding ( Carême’s Receipt ). — Iced Pudding. — Tutti Frutti. — Fresh Peaches Half Frozen. — Peaches and Cream Frozen. — Lemon Ice. — Currant Ice.
51. 51.COOKERY FOR THE SICK. — Tea. — Beef Tea, or Essence of Beef. — Another Beef Tea ( for Convalescents ). — Beef Juice. — Chicken Broth. — Chicken Custard. — Chicken Panada. — Mold of Chicken Jelly. — Chicken and Ceylon Moss. — Mutton Broth — Veal and Sago Broth ( Marian Harland ). — Beef and Tapioca Broth. — How To Prepare an Uncooked Egg. — Tapioca Jelly. — Sea-moss Blanc-mange. — Arrowroot Jelly or Blanc-mange. — Corn-starch and Rice Puddings — Rice Jelly. — Rice-water for Drink — Jelly and Ice ( for Fever Patients ). — Parched Rice. — Milk Porridge. — Beef Sandwich. — Prepared Flour for Summer Complaints ( Mrs. Horace Mann ). — Milk Toast. — Panada. — Ash-cake. — Milk Punch. — Egg-and-milk Punch. — Herb Teas — Boneset for a Cough or Cold ( Mrs. General Simpson ). — Botanic Cough Sirup. — Beefsteak. — Mutton-chop. — Breast of Chicken. — Chicken Boiled. — Venison Steak. — To Prepare a Bird. — INVALID’S BILLS OF FARE. — Breakfast. — Dinner ( at half-past twelve o’clock ). — Tea. — Breakfast. — Dinner. — Wafers. — Tea. — Breakfast. — Dinner. — Tea. — PREPARED FOODS FOR INVALIDS, ETC.
52. 52.SOME DISHES FOR “BABY.” — Pap. — Wheat-flour and Corn-meal Gruel. — Roasted Rice — Corn-meal Gruel
53. 53.HOW TO SERVE FRUITS. — Strawberries. — Mixed Fruits. — Water-melons. — Cantaloupe Melons. — Currants. — Currants or Other Fruits Iced. — How they eat Oranges in Havana. — Fresh Peaches. — Pine-apples.
54. 54.BEVERAGES. — Punch ( Mrs. Williams ). — Milk Punch ( Mrs. Filley ). — Roman Punch. — Claret Punch. — Eggnog. — Sherry, Claret, or Catawba Cobblers. — Lemonade. — Tom and Jerry. — Mint-julep. — Milk Punch and Egg-and-milk Punch ( see page 326 ). — Blackberry Cordial. — Currant Wine. — Raspberry Vinegar ( Miss Nellie Walworth ).
55. 55.SUITABLE COMBINATION OF DISHES. — Soup. — Fish. — Beef. — Corned Beef — Turkeys. — Chickens. — Lamb — Pork. — Mutton. — Veal. — Roast Goose, — Game. — Cheese — Sweet-breads. — Roman Punch — Cantaloupe Melons
56. 56.SERVING OF WINES. — Proper Temperature in which Wines should be Served. — Treatment of Wines. — Choice of Brands. — Bill-of-fare Table.
57. 57.TO PREPARE COMPANY DINNERS.
58. 58.ENGLISH AND FRENCH GLOSSARY. — SOUPS. — FISH. — OYSTERS. — SAUCES. — MEATS. — SWEET-BREADS. — POULTRY AND GAME. — VEGETABLES. — SHELLS. — MACARONI. — EGGS. — SALADS. — FRITTERS. — LITTLE VOLS-AU-VENT, OR BOUCHÉES. — PUDDINGS. — DESSERTS.
59. 59.GENERAL INDEX.

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