Seasoning Suggestions

About this eBook

Author

Lea & Perrins Limited

Title

Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce

Credits

Produced by Charlene Taylor, Karin Spence 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 (Worcestershire sauce)

Category

Text

Project Gutenberg

eBook-No. 61678

Release Date

March 25, 2020

Copyright

Public domain in the USA.

Contents

1. 1.Seasoning Suggestions
2. 2.Untitled
3. 3.ALPHABETICAL INDEX TO RECIPES
4. 4.CONTENTS
5. 5.CHAPTER I — THE NEW DINNER APPETIZER — APPETIZER DRESSING — TOMATO APPETIZER — DEVILLED EGG APPETIZER — BEET BALL APPETIZER — SARDINE APPETIZER — SHRIMP APPETIZER — MUSHROOM APPETIZER — LEA & PERRINS' CLAM COCKTAIL — OYSTER OR CLAM APPETIZER
6. 6.Untitled
7. 7.Untitled
8. 8.CHAPTER II — HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE — DIFFERENT KINDS OF DRESSINGS — HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE — BROWN DRESSINGS — BASIC BROWN DRESSING — MUSHROOM DRESSING — OLIVE DRESSING — TOMATO DRESSING — CREOLE DRESSING — PICKLE DRESSING — JELLY DRESSING — SPANISH DRESSING — ONION DRESSING — WHITE DRESSINGS — BASIC WHITE DRESSING — CAULIFLOWER DRESSING — CELERY DRESSING — CHEESE DRESSING — OYSTER DRESSING — DRAWN BUTTER DRESSINGS — PLAIN BUTTER DRESSING — LEMON DRESSING — EGG DRESSING — MISCELLANEOUS DRESSINGS — MAÎTRE DE HOTEL DRESSING — BEARNAISE DRESSING — HOLLANDAISE DRESSING — MINT DRESSING
9. 9.CHAPTER III — CHOWDERS AND SOUPS — FISH CHOWDER — NEW YORK FISH CHOWDER — ENGLISH CHOWDER — CLAM CHOWDER — ITALIAN CHOWDER — CORN CHOWDER — POTATO CHOWDER — MUSHROOM SOUP — BAKED BEAN SOUP — TOMATO SOUP — SPAGHETTI SOUP — JULIENNE SOUP — SPLIT PEA SOUP — CORN SOUP — CREOLE OYSTER GUMBO — CONSOMME — GARNISHINGS FOR SOUP — EGG YOLKS IN SOUP GARNISHING — MACARONI GARNISH — EGG BALLS FOR SOUP
10. 10.CHAPTER IV — CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES — BASIC RECIPE FOR CROQUETTES — VEAL CROQUETTES — CHICKEN CUTLETS — RICE CROQUETTES — MACARONI CROQUETTES — PEANUT OR WALNUT CROQUETTES — SWEET POTATO CROQUETTES — MUSHROOM CROQUETTES — SALMON CUTLETS — FISH CUTLETS — SURPRISE CROQUETTES — TIMBALES — BASIC SAUCE FOR TIMBALES — CHICKEN TIMBALES — FISH TIMBALES — HAM TIMBALES — STEWS AND CASSEROLE DISHES — BEEF STEW — RAGOUT OF MUTTON OR LAMB — LAMB KIDNEY STEW — CASSEROLE OF VEAL WITH CARROTS AND PEAS — ROASTED MEAT LOAF — POLENTA — FRIED POLENTA
11. 11.CHAPTER V — EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES — SOFT-BOILED EGG — FRIED EGGS — POACHED EGGS — BAKED EGG — EGG IN NEST — SHIRRED EGG — SCRAMBLED EGGS — OMELETS AND SOUFFLES — PLAIN OMELET — FLUFFY OMELET — TOMATO OMELET — SPANISH OMELET — CORN OMELET — VEGETABLE OMELET — CHEESE OMELET — BACON OMELET — HAM OMELET — SARDINE OMELET — KIDNEY OR CHICKEN LIVER OMELET — PLAIN SOUFFLÉ — CHEESE SOUFFLÉ — MUSHROOM SOUFFLE — OLIVE AND PEPPER SOUFFLE — CHICKEN SOUFFLE — OYSTER SOUFFLE — HAM SOUFFLE — RICE AND CREOLE DISHES — CREOLE RICE — SCALLOPED RICE AND CHEESE — MACARONI AND CHEESE
12. 12.CHAPTER VI — CHAFING DISH SUPPERS — CHAFING DISH SUPPER MENU — WELSH RAREBIT — CHEESE AND TOMATO RAREBIT — RED PEPPER RAREBIT — "PIGS IN BLANKETS" — CHICKEN À LA KING — CREAMED SHRIMPS — CREAMED EGGS — CREAMED SALMON — OTHER CREAMED DISHES — PANNED OYSTERS
13. 13.CHAPTER VII — SANDWICH FILLINGS — CHEESE SANDWICH FILLINGS — CHEESE SANDWICH FILLINGS — CHEESE AND NUT — CHEESE AND PEPPER — CHEESE AND MAYONNAISE — CHEESE AND EGG — GRATED CHEESE FILLING — EGG SANDWICH FILLINGS — EGG AND OLIVE — EGG AND PIMENTO — EGG AND TOMATO — EGG AND BACON — MEAT SANDWICH FILLINGS — MINCED MEAT — PLAIN CUTS OF MEAT — MEAT AND CHEESE — MEAT AND MAYONNAISE — MEAT AND TOMATO — FISH SANDWICH FILLINGS — SARDINE — FLAKED FISH — ROLLED SANDWICHES
14. 14.CHAPTER VIII — SALAD DRESSINGS AND SALADS — MAYONNAISE DRESSING — FLUFFY MAYONNAISE — CHIFFONADE MAYONNAISE — RUSSIAN MAYONNAISE — TARTARE SAUCE — GREEN MAYONNAISE — RED MAYONNAISE — WHITE MAYONNAISE — COOKED SALAD DRESSING — A SALAD DRESSING MADE WITHOUT OIL — FRENCH DRESSING — LEMON DRESSING — ROQUEFORT DRESSING — OLIVE DRESSING — GREEN PEPPER DRESSING — SALADS — FISH SALADS — POTATO SALAD — VEGETABLE SALAD — FRUIT SALAD — DEVILLED EGGS
15. 15.CHAPTER IX — CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES — AN UNCOOKED TOMATO CATSUP — MUSHROOM CATSUP — TOMATO CHUTNEY — APPLE CHUTNEY — RED PEPPER RELISH — CHOW-CHOW — MUSTARD RELISH

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