The Boston Cooking-school Cook Book

About this eBook

Author

Farmer, Fannie Merritt, 1857-1915

Title

The Boston cooking-school cook book

Credits

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

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 65061

Release Date

April 11, 2021

Copyright

Public domain in the USA.

Contents

1. 1.THE BOSTON COOKING-SCHOOL COOK BOOK
2. 2.PREFACE
3. 3.TABLE OF CONTENTS
4. 4.LIST OF ILLUSTRATIONS — CHAPTER I FOOD — CORRECT PROPORTIONS OF FOOD — WATER (H 2 O) — SALTS — STARCH (C 6 H 10 O 5 ) — SUGAR (C 12 H 22 O 11 ) — GUM, PECTOSE, AND CELLULOSE — FATS AND OILS — MILK — BUTTER — CHEESE — FRUITS — VEGETABLE ACIDS, AND WHERE FOUND — CONDIMENTS — FLAVORING EXTRACTS
5. 5.CHAPTER II COOKERY — FIRE — HOW TO BUILD A FIRE — WAYS OF COOKING — VARIOUS WAYS OF PREPARING FOOD FOR COOKING — How to Bone a Bird — How to Measure — How to Combine Ingredients — Ways of Preserving — TABLE OF MEASURES AND WEIGHTS — TIME TABLES FOR COOKING
6. 6.CHAPTER III BEVERAGES — TEA — How to Make Tea — Five o’Clock Tea — Russian Tea — De John’s Tea — Iced Tea — Wellesley Tea — COFFEE — Filtered Coffee — Boiled Coffee — After-Dinner Coffee — KOLA — COCOA AND CHOCOLATE — Cocoa Shells — Cracked Cocoa — Breakfast Cocoa — Reception Cocoa — Brandy Cocoa — Chocolate I — Chocolate II — Chocolate III — FRUIT BEVERAGES — Lemonade — Pineapple Lemonade — Orangeade — Mint Julep — Claret Punch — Fruit Punch I — Fruit Punch II — Fruit Punch III — Fruit Punch IV — Ginger Punch — Champagne Punch — Club Punch — Unfermented Grape Juice — Claret Cup — Sauterne Cup
7. 7.CHAPTER IV BREAD AND BREAD MAKING — Yeast — Bread Making — Baking of Bread — Care of Bread after Baking — Water Bread — Milk and Water Bread — Entire Wheat Bread — German Caraway Bread — Entire Wheat and White Flour Bread — Graham Bread — Third Bread — Rolled Oats Bread — Rye Biscuit — Rye Bread — Date Bread — Boston Brown Bread — New England Brown Bread — Indian Bread — Steamed Graham Bread — Parker House Rolls — Salad or Dinner Rolls — Sticks — Salad Sticks — Swedish Rolls — Sweet French Rolls — Luncheon Rolls — French Rusks — Rusks (Zweiback) — German Coffee Bread — Coffee Cakes (Brioche) — Coffee Rolls — Swedish Bread — Dutch Apple Cake — Buns — Hot Cross Buns — Raised Muffins — Grilled Muffins — Raised Hominy Muffins — Raised Rice Muffins — Raised Oatmeal Muffins — Health Food Muffins — Squash Biscuits — Imperial Muffins — Dry Toast — Water Toast — Milk Toast I — Milk Toast II — Brown Bread Milk Toast — Cream Toast — Tomato Cream Toast — German Toast — Brewis — Bread for Garnishing — Uses for Stale Bread
8. 8.CHAPTER V BISCUITS, BREAKFAST CAKES, AND SHORTCAKES — Batters, Sponges, and Doughs — Cream Scones — Baking Powder Biscuit I — Baking Powder Biscuit II — Emergency Biscuit — Fruit Rolls (Pin Wheel Biscuit) — Twin Mountain Muffins — One Egg Muffins I — One Egg Muffins II — Berry Muffins I (without eggs) — Berry Muffins II — Queen of Muffins — Rice Muffins — Oatmeal Muffins — Graham Muffins I — Graham Muffins II — Rye Muffins I — Rye Muffins II — Rye Gems — Corn Meal Gems — Hominy Gems — Berkshire Muffins — Golden Corn Cake — Corn Cake (sweetened with Molasses) — White Corn Cake — Rich Corn Cake — Susie’s Spider Corn Cake — White Corn Meal Cake — Pop-overs — Graham Pop-overs — Breakfast Puffs — Fadges — Zante Muffins — Maryland Biscuit — GRIDDLE-CAKES — Sour Milk Griddle-cakes — Sweet Milk Griddle-cakes — Entire Wheat Griddle-cakes — Corn Griddle-cakes — Rice Griddle-cakes I — Rice Griddle-cakes II — Bread Griddle-cakes — Buckwheat Cakes — Waffles — Waffles with Boiled Cider — Rice Waffles — Virginia Waffles — Raised Waffles — Fried Drop Cakes — Rye Drop Cakes — Raised Doughnuts — Doughnuts I — Doughnuts II — Doughnuts III — Crullers — Strawberry Short Cake I — Strawberry Short Cake II — Rich Strawberry Short Cake — Fruit Short Cake
9. 9.CHAPTER VI CEREALS — TABLE SHOWING COMPOSITION — TABLE FOR COOKING CEREALS — Oatmeal Mush with Apples — Cereal with Fruit — Fried Mushes — Fried Corn Meal Mush, or Fried Hominy — Boiled Rice — Steamed Rice — Rice with Cheese — Rice à la Riston — Turkish Pilaf I — Turkish Pilaf II — Turkish Pilaf III — Russian Pilaf — Rissoto Creole — Boiled Macaroni — Macaroni with White Sauce — Baked Macaroni — Baked Macaroni with Cheese — Macaroni with Tomato Sauce — Macaroni à l’Italienne — Macaroni, Italian Style — Macaroni à la Milanaise — Spaghetti — Knöfli — Ravioli — Tomato Sauce
10. 10.CHAPTER VII EGGS — Boiled Eggs — Dropped Eggs (Poached) — Eggs à la Finnoise — Poached Eggs à la Reine — Eggs à la Suisse — Eggs Susette — Baked or Shirred Eggs — Eggs à la Tripe — Eggs à la Benedict — Eggs à la Lee — Eggs à la Commodore — Eggs, Waldorf Style — Poached Eggs with Sauce Bearnaise — Scrambled Eggs — Scrambled Eggs with Tomato Sauce — Scrambled Eggs with Anchovy Toast — Eggs à la Buckingham — Eggs à la Turk — Eggs à la Livingstone — Scrambled Eggs, Country Style — Buttered Eggs — Buttered Eggs with Tomatoes — Planked Eggs — Fried Eggs — Eggs à la Goldenrod — Eggs au Gratin — Eggs in Batter — Curried Eggs I — Curried Eggs II — Scalloped Eggs — Stuffed Eggs — Stuffed Eggs in a Nest — Eggs à la Sidney — Eggs Huntington — Egg Farci I — Egg Farci II — Lucanian Eggs — Egg Soufflé — Egg Timbales — Egg Croquettes — Eggs à la Juliette — Eggs à la Parisienne — Eggs Mornay — Omelets — Plain Omelet — To Fold and Turn an Omelet — Omelet with Meat or Vegetables — Oyster Omelet — Orange Omelet — Jelly Omelet — Bread Omelet — French Omelet — Omelet with Croûtons — Eggs with Spinach à la Martin — Spanish Omelet — Rich Omelet — Omelette Robespierre — Almond Omelet, Caramel Sauce
11. 11.CHAPTER VIII SOUPS — SOUP MAKING — How to Clear Soup Stock — How to Bind Soups — SOUPS WITH MEAT STOCK — Brown Soup Stock — Bouillon — Tomato Bouillon with Oysters — Iced Bouillon — Macaroni Soup — Tomato Soup with Stock — Turkish Soup — Creole Soup — Julienne Soup — Dinner Soup — Bortchock Soup — Ox-tail Soup — Scotch Soup — White Soup Stock I — White Soup Stock II — White Soup Stock III — Chicken Soup with Wine — French White Soup — White Soup — Chicken Soup — Turkey Soup — Hygienic Soup — Farina Soup — Spring Soup — Duchess Soup — Potage à la Reine — Royal Soup — St. Germain Soup — Imperial Soup — Veal and Sago Soup — Asparagus Soup — Cream of Celery Soup — Spinach Soup — Cream of Lettuce Soup — Mushroom Soup — Cream of Mushroom Soup — Cream of Watercress Soup — Cream of Cauliflower Soup — Cucumber Soup — Almond Soup — String Bean Soup — Soup à la Soubise — Chestnut Purée — Crab Soup — Philadelphia Pepper Pot — Mulligatawny Soup — Mock Turtle Soup — Consommé — Consommé à la Royal — Consommé au Parmesan — Consommé Colbert — Consommé aux Pâtes — Consommé d’Orleans — Consommé with Vegetables — Consommé Princess — Claret Consommé — Bortchock Consommé — SOUPS WITH FISH STOCK — Clam Bouillon — Oyster Stew — Scallop Stew — Oyster Soup — French Oyster Soup — Oyster Soup, Amsterdam Style — Oyster Gumbo — Clam Soup with Poached Eggs — Clam and Oyster Soup — Cream of Clam Soup — Clam Consommé — Clam and Chicken Frappé — Clam and Tomato Bisque — Oyster Bisque — Cream of Scallop Soup — Lobster Bisque
12. 12.CHAPTER IX SOUPS WITHOUT STOCK — Black Bean Soup — Baked Bean Soup — Cream of Lima Bean Soup — Cream of Artichoke Soup — Celery Soup I — Celery Soup II — Corn Soup — Halibut Soup — Pea Soup — Split Pea Soup — Kornlet Soup — Potato Soup — Appledore Soup — Swiss Potato Soup — Leek and Potato Soup — Vegetable Soup — Salmon Soup — Squash Soup — Tomato Soup — Cream of Tomato Soup — Mock Bisque Soup — Tapioca Wine Soup — CHOWDERS — Corn Chowder — Fish Chowder — Connecticut Chowder — Clam Chowder — Rhode Island Chowder — Lobster Chowder — German Chowder
13. 13.CHAPTER X SOUP GARNISHINGS AND FORCE-MEATS — Crisp Crackers — Souffléd Crackers — Crackers with Cheese — Croûtons (Duchess Crusts) — Cheese Sticks — Imperial Sticks in Rings — Mock Almonds — Pulled Bread — Egg Balls I — Egg Balls II — Egg Custard — Harlequin Slices — Royal Custard — Chicken Custard — Noodles — Fritter Beans — Pâte à Choux — Parmesan Pâte à Choux — White Bait Garnish — Fish Force-meat I — Fish Force-meat II — Salmon Force-meat — Oyster Force-meat — Clam Force-meat — Chicken Force-meat I — Chicken Force-meat II — Quenelles
14. 14.CHAPTER XI FISH — White and Oily Fish — Haddock is more closely allied to cod than any other fish. — SHELLFISH — I. Bivalve Mollusks — II. Crustaceans — TO PREPARE FISH FOR COOKING — WAYS OF COOKING FISH — TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD — Boiled Haddock — Boiled Salmon — Steamed Halibut, Silesian Sauce — Broiled Scrod — Broiled Chicken Halibut — Broiled Swordfish — Broiled Shad Roe — Broiled Pompano with Fricassee of Clams — Baked Haddock with Stuffing — Fish Stuffing I — Fish Stuffing II — Baked Bluefish — Breslin Baked Bluefish — Bluefish à l’Italienne — Baked Cod with Oyster Stuffing — Oyster Stuffing — Baked Haddock with Oyster Stuffing — Baked Halibut with Tomato Sauce — Baked Halibut with Lobster Sauce — Hollenden Halibut — Baked Mackerel — Planked Shad or Whitefish — Planked Shad with Creamed Roe — Planked Haddock — Baked Stuffed Smelts — Smelts à la Langtry — Baked Shad Roe with Tomato Sauce — Baked Fillets of Bass or Halibut — Fillets of Halibut with Brown Sauce — Fillets of Haddock, White Wine Sauce — Halibut à la Poulette — Moulded Fish, Normandy Sauce — Halibut à la Martin — Fillets of Fish à la Bement — Halibut à la Rarebit — Sandwiches of Chicken Halibut — Sole à la Bercy — Halibut au Lit — Fried Cod Steaks — Fried Smelts — Smelts à la Menière — Fried Fillets of Halibut or Flounder — Fried Fish, Russian Style, Mushroom Sauce — Fried Eels — Fried Stuffed Smelts — Fried Shad Roe — Soft-shell Crabs — Frogs’ Hind Legs — Terrapin — Terrapin à la Baltimore — Terrapin à la Maryland — Washington Terrapin — WAYS OF USING REMNANTS OF COOKED FISH — Fish à la Crême — Turban of Fish — Fish Hash — Fish Croquettes — Fish and Egg Croquettes — Scalloped Cod — Salmon Box — WAYS OF COOKING SALT FISH — Creamed Salt Codfish — Fish Balls — Salted Codfish Hash — Toasted Salt Fish — Kippered Herrings — Baked Finnan Haddie — Broiled Finnan Haddie — Finnan Haddie à la Delmonico — WAYS OF COOKING SHELLFISH — Oysters on the Half Shell — Raw Oysters — Oyster Cocktail I — Oyster Cocktail II — Oyster Cocktail III — Roasted Oysters — Oysters à la Ballard — Panned Oysters — Fancy Roast — Oyster Fricassee — Creamed Oysters — Oysters in Brown Sauce — Savory Oysters — Oysters à la Astor — Broiled Oysters — Oyster Toast — Oysters and Macaroni — Scalloped Oysters — Sautéd Oysters — Oysters with Bacon — Fried Oysters — Fried Oysters in Batter — Batter — Fried Oysters. Philadelphia Relish — Little Neck Clams — Steamed Clams — Roasted Clams — Clams, Union League — Clams à la Grand Union — Fried Scallops — Plain Lobster — Lobster Cocktail — Fried Lobster — Buttered Lobster — Scalloped Lobster — Devilled Lobster — Curried Lobster — Lobster Farci — Lobster and Oyster Filling — Fricassee of Lobster and Mushrooms — Lobster and Oyster Ragout — Stuffed Lobster à la Béchamel — Broiled Live Lobster — Baked Live Lobster. Devilled Sauce. — Live Lobster en Brochette — Lobster à l’Américaine — Lobster à la Muisset
15. 15.CHAPTER XII BEEF — DIVISION AND WAYS OF COOKING A SIDE OF BEEF — The Effect of Different Temperatures on the Cooking of Meat — TABLE SHOWING COMPOSITION OF MEATS — Broiled Beefsteak — Beefsteak with Maître d’Hôtel Butter — Porterhouse Steak with Mushroom Sauce — Porterhouse Steak with Tomato and Mushroom Sauce — Porterhouse Steak, Bordelaise Sauce — Beefsteak à la Henriette — Beefsteak à la Victor Hugo — Steak à la Chiron — Beefsteak à la Mirabeau — Beefsteak with Oyster Blanket — Planked Beefsteak — Broiled Fillets of Beef — Cutlets of Tenderloin with Chestnut Purée — Sautéd Mignon Fillets of Beef with Sauce Figaro — Sautéd Mignon Fillets of Beef with Sauce Trianon — Sautéd Fillets of Beef à la Moelle — Sautéd Fillets of Beef, Cherry Sauce — Sautéd Fillets of Beef with Stuffed Mushroom Caps — Châteaubriand of Beef — Broiled Meat Cakes — Hamburg Steaks — Cannelon of Beef — Roast Beef — Yorkshire Pudding — Larded Fillet of Beef — Fillet of Beef with Vegetables — Braised Beef — Beef à la Mode — Pressed Beef Flank — Beef Stew with Dumplings — Dumplings — Corned Beef — Boiled Dinner — Boiled Tongue — Braised Tongue — Broiled Liver — Liver and Bacon — Bacon I — Bacon II — Braised Liver — Calf’s Liver, Stuffed and Larded — Broiled Tripe — Tripe in Batter — Tripe Fried in Batter — Lyonnaise Tripe — Tripe à la Creole — Tripe à la Provençale — Calf’s Head à la Terrapin — Calves’ Tongues — Calves’ Tongues, Sauce Piquante — Calf’s Heart — Stuffed Hearts with Vegetables — Braised Ox Joints — WAYS OF WARMING OVER BEEF — Roast Beef with Gravy — Roast Beef, Mexican Sauce — Cottage Pie — Beefsteak Pie — Cecils with Tomato Sauce — Corned Beef Hash — Corned Beef Hash with Beets — Dried Beef with Cream
16. 16.CHAPTER XIII LAMB AND MUTTON — Broiled Lamb or Mutton Chops — Pan-broiled Chops — Breaded Mutton Chops — Chops à la Signora — Lamb Chops à la Marseilles — Chops à la Castillane — Chops en Papillote — Mutton Cutlets à la Maintenon — Boiled Leg of Mutton — Braised Leg of Mutton — Stuffing — Roast Lamb — Lamb Bretonne — Saddle of Mutton — Saddle of Mutton, Currant Mint Sauce — Saddle of Lamb à l’Estragnon — Crown of Lamb — Lamb en Casserole — Mutton Curry — Fricassee of Lamb with Brown Gravy — Mutton Broth — Irish Stew with Dumplings — Scotch Broth — Lambs’ Kidneys I — Lambs’ Kidneys II — Ragout of Kidneys — Kidney Rolls — WAYS OF WARMING OVER MUTTON AND LAMB — Minced Lamb on Toast — Scalloped Lamb — Blanquette of Lamb — Barbecued Lamb — Rechauffé of Lamb — Salmi of Lamb — Casserole of Rice and Meat — Breast of Lamb
17. 17.CHAPTER XIV VEAL — Veal Cutlets — Veal Chops Bavarian — Fricassee of Veal — Minuten Fleisch — Loin of Veal à la Jardinière — Braised Shoulder of Veal — English Meat Pie — Roast Veal — Fricandeau of Veal — India Curry — Veal Birds — Veal Loaf I — Veal Loaf II — Broiled Veal Kidneys — Veal Kidneys à la Canfield — WAYS OF WARMING OVER VEAL — Minced Veal on Toast — Blanquette of Veal — Ragoût of Veal
18. 18.CHAPTER XV SWEETBREADS — Broiled Sweetbread — Creamed Sweetbread — Creamed Sweetbread and Chicken — Sweetbread à la Poulette — Sweetbreads, Country Style — Larded Sweetbread — Sweetbreads à la Napoli — Braised Sweetbreads Eugénie — Sweetbread Cutlets with Asparagus Tips — Sweetbread with Tomato Sauce — Sweetbread and Bacon
19. 19.CHAPTER XVI PORK — Pork Chops — Pork Chops with Fried Apples — Roast Pork — Pork Tenderloins with Sweet Potatoes — Breakfast Bacon — Fried Salt Pork with Codfish — Broiled Ham — Fried Ham and Eggs — Barbecued Ham — Boiled Ham — Roast Ham with Champagne Sauce — Westphalian Ham — Broiled Pigs’ Feet — Fried Pigs’ Feet — Sausages — Boston Baked Beans
20. 20.CHAPTER XVII POULTRY AND GAME — Broiled Chicken — Boiled Fowl — Boiled Capon with Cauliflower Sauce — Chicken à la Providence — Stewed Chicken with Onions — Chicken à la Stanley — Chili Con Carni — Roast Chicken — Stuffing I — Stuffing II — Gravy — Braised Chicken — Chicken Fricassee — Fried Chicken — Fried Chicken (Southern Style) — Maryland Chicken — Blanketed Chicken — Chicken à la Merango — Sauce — Baked Chicken — Planked Chicken — Chicken Gumbo — Chicken Stew — Chicken Pie — Chicken Curry — Chicken en Casserole — Breslin Potted Chicken — Jellied Chicken — Chickens’ Livers with Madeira Sauce — Sautéd Chickens’ Livers — Chickens’ Livers with Curry — Boiled Turkey — Roast Turkey — Chestnut Stuffing — Oyster Stuffing — Turkey Stuffing (Swedish Style) — Gravy — Chestnut Gravy — To Carve Turkey — Roast Goose with Potato Stuffing — Potato Stuffing — Goose Stuffing (Chestnut) — To Truss a Goose — Roast Wild Duck — Duck Stuffing (Peanut) — Braised Duck — Broiled Quail — Roast Quail — Larded Grouse — Breast of Grouse Sauté Chasseur — Broiled or Roasted Plover — Potted Pigeons — Stuffing — Broiled Venison Steak — Venison Steaks, Sautéd, Cumberland Sauce — Venison Steak, Chestnut Sauce — Venison Cutlets — Roast Leg of Venison — Saddle of Venison — Belgian Hare à la Maryland — Belgian Hare, Sour Cream Sauce — WAYS OF WARMING OVER POULTRY AND GAME — Creamed Chicken — Creamed Chicken with Mushrooms — Chicken with Potato Border — Chicken in Baskets — Chicken and Oysters à la Métropole — Luncheon Chicken — Blanquette of Chicken — Scalloped Chicken — Mock Terrapin — Chicken Soufflé — Chicken Hollandaise — Chicken Chartreuse — Scalloped Turkey — Minced Turkey — Salmi of Duck
21. 21.CHAPTER XVIII FISH AND MEAT SAUCES — Thin White Sauce — Cream Sauce — White Sauce I — White Sauce II — Thick White Sauce (for Cutlets and Croquets) — Velouté Sauce — Sauce Allemande — Soubise Sauce — Drawn Butter Sauce — Shrimp Sauce — Caper Sauce — Egg Sauce I — Egg Sauce II — Brown Sauce I — Brown Sauce II (Espagnole) — Brown Mushroom Sauce I — Brown Mushroom Sauce II — Sauce Piquante — Olive Sauce — Orange Sauce — Sauce à l’Italienne — Champagne Sauce — Tomato Sauce I (without Stock) — Tomato Sauce II — Tomato Sauce III — Tomato and Mushroom Sauce — Tomato Cream Sauce — Spanish Sauce — Béchamel Sauce — Yellow Béchamel Sauce — Olive and Almond Sauce — Oyster Sauce — Cucumber Sauce I — Cucumber Sauce II — Celery Sauce — Suprême Sauce — Maître d’Hôtel Butter — Tartar Sauce — Lemon Butter — Anchovy Butter — Lobster Butter — Hollandaise Sauce I — Hollandaise Sauce II — Anchovy Sauce — Horseradish Hollandaise Sauce — Lobster Sauce I — Lobster Sauce II — Sauce Béarnaise — Sauce Trianon — Sauce Figaro — Horseradish Sauce I — Horseradish Sauce II — Bread Sauce — Rice Sauce — Cauliflower Sauce — Mint Sauce — Currant Jelly Sauce — Port Wine Sauce — Vinaigrette Sauce — Sauce Tartare — Hot Sauce Tartare — Hot Mayonnaise — Sauce Tyrolienne — Creole Sauce — Russian Sauce — Sauce Finiste
22. 22.CHAPTER XIX VEGETABLES — Care of Vegetables — Cooking of Vegetables — Mushrooms and Truffles — Truffles — Artichokes — Boiled Artichokes — Fried Artichokes — Artichoke Bottoms — Stuffed Artichokes — Asparagus — Boiled Asparagus — Asparagus on Toast — Asparagus in White Sauce — Asparagus à la Hollandaise — Asparagus in Crusts — Beans — String Beans — Shell Beans — Cream of Lima Beans — Boiled Beets — Sugared Beets — Pickled Beets — Beets, Sour Sauce — Harvard Beets — Brussels Sprouts — Brussels Sprouts in White Sauce — Scalloped Brussels Sprouts — Cabbage — Boiled Cabbage — Escalloped Cabbage — German Cabbage — Cole-Slaw — Hot Slaw — Carrots — Carrots and Peas — Carrots, Poulette Sauce — Cauliflower — Creamed Cauliflower — Cauliflower à la Hollandaise — Cauliflower au Gratin — Cauliflower à la Parmesan — Cauliflower à la Huntington — Celery — Celery in White Sauce — Fried Celery, Tomato Sauce — Chiccory or Endive — Corn — Boiled Green Corn — Succotash — Corn Oysters — Corn Fritters — Corn à la Southern — Chestnuts — Chestnut Purée — Baked Chestnuts — Cucumbers — Sliced Cucumbers — Boiled Cucumbers — Fried Cucumbers — Stuffed Cucumbers — Fried Eggplant I — Fried Eggplant II — Stuffed Eggplant — Scalloped Eggplant — Greens — Boiled Beet Greens — Dandelions — Lettuce — Leeks on Toast — Onions — Boiled Onions — Onions in Cream — Scalloped Onions — Glazed Onions — Fried Onions — French Fried Onions — Stuffed Onions — Creamed Oyster Plant (Salsify) — Salsify Fritters — Parsnips — Parsnips with Drawn Butter Sauce — Parsnip Fritters — Peas — Boiled Peas — Creamed Peas — Pea Timbales — Stuffed Peppers I — Stuffed Peppers II — Pumpkins — Radishes — Spinach — Boiled Spinach — Spinach à la Béchamel — Purée of Spinach — Spinach (French Style) — Squash — Boiled Summer Squash — Fried Summer Squash I — Fried Summer Squash II — Steamed Winter Squash — Boiled Winter Squash — Baked Winter Squash I — Baked Winter Squash II — Tomatoes — Sliced Tomatoes — Stewed Tomatoes — Broiled Tomatoes — Tomatoes à la Crême — Devilled Tomatoes — Baked Tomatoes I — Baked Tomatoes II — Stuffed Tomatoes — Turnips — Mashed Turnip — Creamed Turnip — Turnip Croquettes — Stewed Mushrooms — Stewed Mushrooms in Cream — Broiled Mushrooms — Baked Mushrooms in Cream — Sautéd Mushrooms — Mushrooms à la Sabine — Mushrooms à l’Algonquin — Mushrooms Allamande — Stuffed Mushrooms — Mushrooms under Glass I — Mushrooms under Glass II — Vegetable Soufflé — Curried Vegetables — Macedoine of Vegetables à la Poulette
23. 23.CHAPTER XX POTATOES — COMPOSITION — Sweet Potatoes — Baked Potatoes — Boiled Potatoes — Riced Potatoes — Mashed Potatoes — Potato Omelet — Potato Border — Escalloped Potatoes — Potatoes à la Hollandaise — Chambery Potatoes — Potatoes Baked in Half Shell — Duchess Potatoes — Maître d’Hôtel Potatoes — Maître d’Hôtel Butter — Franconia Potatoes — Brabant Potatoes — Anna Potatoes — Persillade Potatoes — Potato Balls — Hongroise Potatoes — FRIED POTATOES — Shadow Potatoes (Saratoga Chips) — Shredded Potatoes — Lattice Potatoes — Potato Nests — French Fried Potatoes — O’Brion Potatoes — Potato Marbles — Fried Potato Balls — Potatoes, Somerset Style — Potato Fritters — Potato Curls — Potato Croquettes — French Potato Croquettes — Potato Apples — Potatoes en Surprise — SWEET POTATOES — Baked Sweet Potatoes — Sweet Potatoes, Southern Style — Boiled Sweet Potatoes — Mashed Sweet Potatoes — Sweet Potatoes, Georgian Style — Glazed Sweet Potatoes — Sweet Potatoes au Gratin — Sweet Potatoes en Brochette — Sweet Potato Balls — Sweet Potato Croquettes — WARMED OVER POTATOES — Potato Cakes — Creamed Potatoes — Potatoes au Gratin — Delmonico Potatoes — Potatoes à l’Antlers — Hashed Brown Potatoes — Sautéd Potatoes — Chartreuse Potatoes — Lyonnaise Potatoes I — Lyonnaise Potatoes II — Oak Hill Potatoes — Curried Potatoes
24. 24.CHAPTER XXI SALADS AND SALAD DRESSINGS — SALAD DRESSINGS — French Dressing — Parisian French Dressing — Club French Dressing — Curry Dressing — Cream Dressing I — Cream Dressing II — Boiled Dressing I — Boiled Dressing II — German Dressing — Chicken Salad Dressing — Oil Dressing I — Oil Dressing II — Mayonnaise Dressing I — Mayonnaise Dressing II — Cream Mayonnaise Dressing — Green Mayonnaise — Potato Mayonnaise — SALADS — Dressed Lettuce — Lettuce and Cucumber Salad — Lettuce and Radish Salad — Lettuce and Tomato Salad — Dressed Watercress — Cucumber Salad — Watercress and Cucumber Salad — Cucumber and Tomato Salad — Cucumber Cups with Lettuce — Cucumber Baskets — Dressed Celery — Celery and Cabbage Salad — Asparagus Salad — Corn Salad — String Bean Salad — Potato Salad I — Potato Salad II — Hot Potato Salad — Potato and Celery Salad — Bolivia Salad — Lettuce Salad — Macédoine Salad — Russian Salad — Tomatoes Stuffed with Pineapple — Stuffed Tomato Salad I — Stuffed Tomato Salad II — Stuffed Tomato Salad (German Style) — Tomato and Horseradish Salad — Hindoo Salad — Tomato Ciboulettes — Tomato and Watercress Salad — Tomato and Cucumber Salad — Salad Chiffonade — Wiersbick’s Salad — Tomato and Cheese Salad — Tomato Jelly Salad — Frozen Tomato Salad — Salad à la Russe — Spinach Salad — Moulded Russian Salad — Mexican Jelly — Egg Salad I — Egg Salad II — Lenten Salad — Crackers and Cheese — Cottage Cheese I — Cottage Cheese II — Cheese Salad — Neufchâtel Salad I — Neufchâtel Salad II — Cheese and Olive Salad — Cheese and Currant Salad — East India Salad — Nut Salad — Nut and Celery Salad I — Nut and Celery Salad II — Banana Salad — Orange Salad — Orange Mint Salad — French Fruit Salad — Hungarian Salad — Waldorf Salad — Malaga Salad — Brazilian Salad — De John’s Salad — Pear Salad — Game Salad — Pepper and Grape Fruit Salad — Grape Fruit and Celery Salad — Monte Carlo Salad — Salmon Salad — Shrimp Salad — Sardine Salad — Lobster Salad I — Lobster Salad II — Lobster Salad III — Fish Salad with Cucumbers — Crab and Tomato Salad — Scallop and Tomato Salad — Salmon à la Martin, Ravigôte Mayonnaise — Oyster and Grape Fruit Salad — Chicken Salad I — Chicken Salad II — Individual Chicken Salads in Aspic — Swiss Salad — Nile Salad — Berkshire Salad in Boxes — Chicken and Oyster Salad — Sweetbread and Cucumber Salad I — Sweetbread and Cucumber Salad II — Sweetbread and Celery Salad — Harvard Salad
25. 25.CHAPTER XXII ENTRÉES — Batters and Fritters — Batter I — Batter II — Batter III — Batter IV — Batter V — Apple Fritters I — Apple Fritters II — Apple Fritters III — Banana Fritters I — Banana Fritters II — Orange Fritters — Fruit Fritters — Cauliflower Fritters — Fried Celery — Sardines Fried in Batter — Tomato Fritters — Cherry Fritters — Maraschino Sauce — Farina Cakes with Jelly — Gnocchi à la Romaine — Queen Fritters — Chocolate Fritters with Vanilla Sauce — Coffee Fritters, Coffee Cream Sauce — Sponge Fritters — Calf’s Brains Fritters — Clam Fritters — Croquettes — Banana Croquettes — Cheese Croquettes — Chestnut Croquettes — Chestnut Roulettes — Lenten Croquettes — Rice Croquettes with Jelly — Sweet Rice Croquettes — Rice and Tomato Croquettes — Oyster Crabs à la Newburg — Oyster and Macaroni Croquettes — Oysters à la Somerset — Salmon Croquettes — Salmon Cutlets — Lobster Croquettes — Lobster Cutlets — Beef and Rice Croquettes — Lamb Croquettes — Veal Croquettes — Chicken Croquettes I — Chicken Croquettes II — Chicken and Mushroom Croquettes — Maryland Croquettes — Lincoln Croquettes — Cutlets of Sweetbreads à la Victoria — Epigrams of Sweetbreads — Swedish Timbales — Bunuelos — Strawberry Baskets — Rice Timbales — Macaroni Timbales — Spaghetti Timbales — Pimento Timbales — Brown Mushroom Sauce — Halibut Timbales I — Halibut Timbales II — Lobster Timbales I — Lobster Timbales II — Lobster Cream I — Lobster Cream II — Chicken Timbales I — Chicken Timbales II — Chicken Timbales III — Ham Timbales — Sweetbread and Mushroom Timbales — Sweetbread Mousse — Suprême of Chicken — Devilled Oysters — Crab meat, Indienne — Devilled Crabs — Devilled Scallops — Fried Oyster Crabs — Bouchées of Oyster Crabs — Halibut Marguerites — Cromesquis à la Russe — Shad Roe with Celery — Stuffed Clams — Crab Meat, Terrapin Style — Mock Crabs — Martin’s Specialty — Sweetbread Ramequins — Sweetbread à la Mont Vert — Sweetbread in Peppers — Cutlets of Chicken — Fillets of Game — Chicken Cutlets — Russian Cutlets — Brown Mushroom Sauce — Chicken à la McDonald — Chicken Mousse — Fillets of Chicken, Sauce Suprême — Birds on Canapés — Breast of Quail Lucullus — Pan Broiled Lamb Chops à la Lucullus — Chickens’ Livers en Brochette — Chestnuts en Casserole — Cheese Fondue — Cheese Soufflé — Ramequins Soufflés — Cheese Balls — Compote of Rice with Peaches — Compote of Rice and Pears — Croustades of Bread — Rice Croustades — Soufflé au Rhum — Omelet Soufflé — Patties — Bouchées — Vol-au-vents — Rissoles — Cigarettes à la Prince Henry — Zigaras à la Russe — Dresden Patties — Russian Patties — Cheese Soufflé with Pastry — Lamb Rissoles à l’Indienne — Quail Pies — Aspic Jelly — Tomatoes in Aspic — Stuffed Olives in Aspic — Tongue in Aspic — Birds in Aspic — Egg Custard for Decorating — Stuffing for Chicken in Aspic — Spring Mousse — Chaud-froid of Eggs — Jellied Vegetables — Mayonnaise of Mackerel — Chaud-froid of Chicken — Moulded Salmon, Cucumber Sauce — Moulded Chicken, Sauterne Jelly — Lenox Chicken — Rum Cakes — Rum Sauce — Flûtes — Baba Cakes — Baba Cakes with Apricots
26. 26.CHAPTER XXIII HOT PUDDINGS — Rice Pudding — Poor Man’s Pudding — Indian Pudding — Cerealine Pudding — Newton Tapioca — Apple Tapioca — Tapioca Custard Pudding — Peach Tapioca — Corn Pudding — Scalloped Apples — Bread Pudding — Cracker Custard Pudding — Bread and Butter Pudding — Bread and Butter Apple Pudding — Chocolate Bread Pudding — Mock Indian Pudding — Bangor Pudding — Steamed Lemon Pudding — Cottage Pudding — Strawberry Cottage Pudding — Orange Puffs — Chocolate Pudding — Custard Soufflé — Apricot Soufflé — Lemon Soufflé — Chocolate Soufflé — Mocha Soufflé — Fruit Soufflé — Spanish Soufflé — Chestnut Soufflé — Chocolate Rice Meringue — Steamed Apple Pudding — Steamed Blueberry Pudding — Steamed Cranberry Pudding — Ginger Pudding — Harvard Pudding — Steamed Chocolate Pudding — Cream Sauce — Swiss Pudding — Snowballs — Graham Pudding — St. James Pudding — Suet Pudding — Thanksgiving Pudding I — Thanksgiving Pudding II — Hunters’ Pudding — French Fruit Pudding — Fig Pudding I — Fig Pudding II — English Plum Pudding I — English Plum Pudding II
27. 27.CHAPTER XXIV PUDDING SAUCES — Lemon Sauce I — Lemon Sauce II — Lemon Sauce III — Vanilla Sauce — Molasses Sauce — Cream Sauce I — Cream Sauce II — Yellow Sauce I — Yellow Sauce II — Orange Sauce — Strawberry Sauce — Creamy Sauce I — Creamy Sauce II — Foamy Sauce I — Foamy Sauce II — Chocolate Sauce — Sabyon Sauce — Hard Sauce — Sterling Sauce — Wine Sauce — Brandy Sauce — Caramel Brandy Sauce — Apricot Sauce
28. 28.CHAPTER XXV COLD DESSERTS — Irish Moss Blanc-Mange — Chocolate Blanc-Mange — Rebecca Pudding — Moulded Snow — Chocolate Cream — Pineapple Pudding — Caramel Junket — Boiled Custard — Tipsy Pudding — Peach Custard — Orange Custard — Apple Meringue — Apple Snow — Prune Whip — Raspberry Whip — Baked Custard — Caramel Custard — Caramel Sauce — Coffee Custard — Tapioca Cream — Norwegian Prune Pudding — Nut Prune Soufflé — Apples in Bloom — Neapolitan Baskets — Wine Cream — Orange Salad — Fruit Salad I — Fruit Salad II — Fruit Salad with Wine Dressing — Wine Dressing — Cream Whips — Sautéd Pears with Chocolate Sauce — Lemon Jelly — Orange Jelly — Kumquat Jelly — Coffee Jelly — Cider Jelly — Wine Jelly I — Wine Jelly II — Russian Jelly — Jelly in Glasses — Sauterne Jelly — Jellied Prunes — Jellied Walnuts — Apricot and Wine Jelly — Snow Pudding I — Snow Pudding II — Amber Pudding — Toasted Marshmallows — Pudding à la Macédoine — Fruit Chartreuse — Spanish Cream — Coffee Soufflé — Columbian Pudding — Macaroon Cream — Cold Cabinet Pudding — Mont Blanc — Crême aux Fruits — To Whip Cream — Charlotte Russe — Orange Trifle — Banana Cantaloupe — Chocolate Charlotte — Caramel Charlotte Russe — Burnt Almond Charlotte — Ginger Cream — Orange Charlotte — Strawberry Sponge — Orange Baskets — Orange Jelly in Ambush — Bavarian Cream (Quick) — Strawberry Bavarian Cream — Pineapple Bavarian Cream — Royal Diplomatic Pudding — Fruit Cream — Ivory Cream — Pudding à l’Adrea — French Easter Cream — Marshmallow Pudding à la Stanley
29. 29.CHAPTER XXVI ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS — How to Freeze Desserts — To Line a Mould — To Mould Frozen Mixtures — Lemon Ice — Cup St. Jacques — Orange Ice — Maraschino Ice — Pomegranate Ice — Raspberry Ice I — Raspberry Ice II — Strawberry Ice I — Strawberry Ice II — Currant Ice — Raspberry and Currant Ice — Crême de Menthe Ice — Icebergs — Canton Sherbet — Milk Sherbet — Frozen Chocolate with Whipped Cream — Pineapple Frappé — Pineapple Sorbet — Sicilian Sorbet — Italian Sorbet — Apricot Sorbet — Café Frappé — Cranberry Frappé — Grape Frappé — Pomona Frappé — Clam Frappé — Frozen Cranberries — Frozen Apricots — Pineapple Cream — Cardinal Punch — Punch Hollandaise — Victoria Punch — Lenox Punch — German Punch — London Sherbet — Roman Punch — Coup Sicilienne — Coup a l’Ananas — Vanilla Ice Cream I (Philadelphia) — Vanilla Ice Cream II — Chocolate Sauce I — Chocolate Sauce II — Coffee Sauce — Vanilla Ice Cream Croquettes — Chocolate Ice Cream I — Chocolate Ice Cream II — Strawberry Ice Cream I — Strawberry Ice Cream II — Orange Ice Cream — Pineapple Ice Cream — Coffee Ice Cream — Caramel Ice Cream — Burnt Almond Ice Cream — Brown Bread Ice Cream — Bisque Ice Cream — Burnt Walnut Bisque — Praline Ice Cream — Macaroon Ice Cream — Banana Ice Cream — Ginger Ice Cream — Pistachio Ice Cream — Pistachio Bisque — Fig Ice Cream — Junket Ice Cream with Peaches — Violet Ice Cream — Neapolitan or Harlequin Ice Cream — Baked Alaska — Pudding Glacé — Frozen Pudding I — Frozen Pudding II — Frozen Tom and Jerry — University Pudding — Covington Cream — Delmonico Ice Cream with Angel Food — Angel Food — Manhattan Pudding — Sultana Roll with Claret Sauce — Claret Sauce — Angel Parfait — Café Parfait — Italian Meringue — Bombe Glacée — Noisette Bomb — Nesselrode Pudding — Pistachio Fruit Ice Cream — Nougat Ice Cream — Orange Pekoe Ice Cream — Orange Delicious — Strawberry Mousse — Coffee Mousse — Pineapple Mousse — Chocolate Mousse — Maple Parfait — Mousse Marron — Cardinal Mousse, with Iced Madeira Sauce — Iced Madeira Sauce — Cocoanut Naples, Sauterne Sauce — Sauterne Sauce — Ice à la Margot — Coup aux Marrons — Plombière Glacé — Demi-glacé aux Fraises — Mazarine — Flowering Ice Cream — Concord Cream — German Ice Cream — Frozen Orange Soufflé — Biscuit Tortoni in Boxes — Frozen Soufflé Glacé — Frozen Plum Pudding — Frozen Charlotte Glacé
30. 30.CHAPTER XXVII PASTRY — Puff Paste — To Bake Puff Paste — Patty Shells — Vol-au-vents — Quick Puff Paste — Plain Paste — Chopped Paste — Quick Paste — Paste with Lard — Entire Wheat Paste
31. 31.CHAPTER XXVIII PIES — Apple Pie I — Apple Pie II — Blackberry Pie — Blueberry Pie — Cranberry Pie — Currant Pie — Cream Pie — Custard Pie — Date Pie — Lemon Pie I — Lemon Pie II — Lemon Pie III — Lemon Pie IV — Lemon Pie V — Mince Pies — Mince Pie Meat I — Mince Pie Meat II — English Mince Meat — Mince Meat (without Alcoholic Liquor) — Mock Mince Pie — Mock Cherry Pie — Peach Pie — Prune Pie — Rhubarb Pie — Squash Pie I — Squash Pie II — Pumpkin Pie
32. 32.CHAPTER XXIX PASTRY DESSERTS — Banbury Tarts — Cheese Cakes — Cheese Straws — Condés — Galattes — Cream Horns — Florentine Meringue — Cocoanut Tea Cakes — Napoleons — Orange Sticks — Lemon Sticks — Palm Leaves — Raspberry Puffs — Tarts — Polish Tartlets — Almond Tartlets — Peach Crusts — Malaga Boats — Calvé Tarts — Fruit Baskets — Lemon Tartlets — MERINGUES — For Pies, Puddings, and Desserts — Meringue I — Meringue II — Meringue III — Meringues Glacées, or Kisses — Nut Meringues — Meringues (Mushrooms) — Meringues Panachées — Creole Kisses
33. 33.CHAPTER XXX GINGERBREADS, COOKIES, AND WAFERS — Hot Water Gingerbread — Sour Milk Gingerbread — Soft Molasses Gingerbread — Cambridge Gingerbread — Soft Sugar Gingerbread — Gossamer Gingerbread — Fairy Gingerbread — Hard Sugar Gingerbread — Christmas English Gingerbread — Card Gingerbread — Walnut Molasses Bars — Ginger Snaps — Molasses Cookies — Soft Molasses Cookies — Spice Cookies — Scotch Wafers — Oatmeal Cookies — Scottish Fancies — Vanilla Wafers — Cream Cookies — Imperial Cookies — Hermits — Rich Cookies — Jelly Jumbles — Royal Fans — Boston Cookies — Cocoanut Cream Cookies — Peanut Cookies — Almond Cookies — Nut Cookies — Seed Cakes — Chocolate Cookies — German Chocolate Cookies — Chocolate Fruit Cookies — Chocolate Cakes — Neuremburghs — Sand Tarts — Swedish Wafers — Marguerites I — Marguerites II — Kornettes — Rolled Wafers — Almond Wafers — English Rolled Wafers I — English Rolled Wafers II — Nut Bars — Nut Macaroons — Brownies — Card Cakes
34. 34.CHAPTER XXXI CAKE — Hot Water Sponge Cake — Cheap Sponge Cake — Cream Sponge Cake — Petit Four — Sponge Cake — Sunshine Cake — Mocha Cake — Angel Cake — Moonshine Cake — Lady Fingers — Sponge Drops — Almond Tart — Jelly Roll — Election Cake — One Egg Cake — Chocolate Cake I — Chocolate Cake II — Chocolate Marshmallow Cake — Chocolate Nougat Cake — Chocolate Dominoes — Cream Pie I — Cream Pie II — Cocoanut Pie — Washington Pie — Chocolate Pie — Orange Cake — Quick Cake — Boston Favorite Cake — Cream Cake — Currant Cake — Citron Cake — Velvet Cake — Walnut Cake — Spanish Cake — Cup Cakes — Cinnamon Cakes — Almond Cakes — Brownies — Chocolate Sponge — Devil’s Food Cake I — Devil’s Food Cake II — Chocolate Vienna Cake — Chocolate Fruit Cake — Ribbon Cake — Golden Spice Cake — Walnut Mocha Cake — Birthday Cake — Rich Coffee Cake — Nut Spice Cake — Dark Fruit Cake — Nut Cakes — Snow Cake — Lily Cake — Corn-starch Cake — Prune Almond Cake — Marshmallow Cake — Fig Éclair — Banana Cake — Bride’s Cake — Ice Cream Cake — Light Fruit Cake — White Nut Cake — Golden Cake — Mocha Cakes — Cream Cakes — French Cream Cakes — French Strawberry Cream Cakes — Éclairs — Lemon Queens — Queen Cake — Pound Cake — New York Gingerbread — Newport Pound Cake — Christmas Cakes — Ginger Pound Cakes — Molasses Pound Cake — English Fruit Cake — Wedding Cake I — Wedding Cake II — Imperial Cake
35. 35.CHAPTER XXXII CAKE FILLINGS AND FROSTINGS — Cream Filling — Chocolate Cream Filling — Coffee Cream Filling — French Cream Filling — Strawberry Filling — Lemon Filling — Orange Filling — Chocolate Filling — Nut or Fruit Filling — Cocoanut Filling — Lemon Cocoanut Cream — Fig Filling — Marshmallow Paste — Pistachio Paste — Prune Almond Filling — Confectioners’ Frosting — Orange Frosting — Gelatine Frosting — Plain Frosting — Chocolate Frosting I — Chocolate Frosting II — Chocolate Frosting III — White Mountain Cream — Ice Cream Frosting — Boiled Frosting — Boiled Chocolate Frosting — Brown Frosting — Maple Sugar Frosting — Cream Maple Sugar Frosting — Milk Frosting — Caramel Frosting I — Caramel Frosting II — Nut Caramel Frosting — Opera Caramel Frosting — Chocolate Fudge Frosting — Mocha Frosting — Fondant Icing — Marshmallow Frosting — Ornamental Frosting I — Ornamental Frosting II
36. 36.CHAPTER XXXIII FANCY CAKES AND CONFECTIONS — Macaroons — Almond Macaroons — Crescents — Cinnamon Bars — Horseshoes — Cocoanut Cakes I — Cocoanut Cakes II — Stuffed Dates I — Stuffed Dates II — Salted Almonds I — Salted Almonds II — Salted Peanuts — Salted Pecans — Parisian Sweets — Sugared Popped Corn — Molasses Candy — Velvet Molasses Candy — Buttercups — Vinegar Candy — Ice Cream Candy — Butter Scotch — Butter Taffy — Horehound Candy — Chocolate Caramels — Nut Chocolate Caramels — Rich Chocolate Caramels — Peanut Nougat — Nut Bar — French Nougat — Nougatine Drops — Wintergreen Wafers — Cocoanut Cream Candy — Chocolate Cream Candy — Maple Sugar Candy — Sultana Caramels — Pralines — Creamed Walnuts — Peppermints — BOILED SUGAR FOR CONFECTIONS — White Fondant — Coffee Fondant — Maple Fondant — Bonbons — Cream Mints — Cream Nut Bars — Dipped Walnuts — Tutti-Frutti Candy — Glacé Nuts — Glacé Fruits — Candied Orange Peel — Spun Sugar
37. 37.CHAPTER XXXIV SANDWICHES AND CANAPÉS — Rolled Bread — Bread and Butter Folds — Lettuce Sandwiches — Egg Sandwiches — Sardine Sandwiches — Sliced Ham Sandwiches — Chopped Ham Sandwiches — Anchovy Sandwiches — Chicken Sandwiches — Lobster Sandwiches — Lobster Sandwiches à la Boulevard — Oyster Sandwiches — Nut and Cheese Sandwiches — Cheese and Anchovy Sandwiches — Windsor Sandwiches — Club Sandwiches — Ginger Sandwiches — Fruit Sandwiches — Brown Bread Sandwiches — Noisette Sandwiches — Colonial Sandwiches — German Sandwiches — Russian Sandwiches — Jelly Sandwiches — Cheese Wafers — Canapés — Cheese Canapés I — Cheese Canapés II — Sardine Canapés — Lobster Canapés — Canapés Martha — Anchovy Canapés — Cheese and Olive Canapés — Canapés Lorenzo — Algonquin Canapés
38. 38.CHAPTER XXXV RECIPES FOR THE CHAFING-DISH — Scrambled Eggs with Sweetbreads — Scrambled Eggs with Calf’s Brains — Cheese Omelet — Eggs au Beurre Noir — Eggs à la Caracas — Union Grill — Oysters à la D’Uxelles — Oysters à la Thorndike — Jack’s Oyster Ragout — Lobster à la Delmonico — Lobster à la Newburg — Clams à la Newburg — Shrimps à la Newburg — Fish à la Provençale — Grilled Sardines — Sardines with Anchovy Sauce — Creamed Sardines — Welsh Rarebit I — Welsh Rarebit II — Oyster Rarebit — Tomato Rarebit — English Monkey — Breaded Tongue with Tomato Sauce — Scotch Woodcock — Shredded Ham with Currant Jelly Sauce — Venison Cutlets with Apples — Mutton with Currant Jelly Sauce — Minced Mutton — Devilled Bones — Devilled Almonds — Devilled Chestnuts — Fruit Canapés — Peach Canapés — Fig Cups
39. 39.CHAPTER XXXVI FRUITS: FRESH, PRESERVED, AND CANNED — How to Prepare Strawberries for Serving — How to Prepare Cantaloupes and Muskmelons for Serving — How to Prepare Grapes for Serving — Ways of Preparing Oranges for Serving — How to Prepare Grape Fruit for Serving — Grape Fruit with Sherry — Grape Fruit with Apricot Brandy — Grape Fruit with Sloe Gin — Fruit Cocktail — Baked Apples — Baked Sweet Apples — Apple Sauce — Spiced Apple Sauce — Apple Ginger — Apple Porcupine — Baked Bananas I — Baked Bananas II — Sautéd Bananas — Baked Peaches — Baked Pears — Baked Quinces — Cranberry Sauce — Cranberry Jelly — Stewed Prunes — Rhubarb Sauce — JELLIES — Apple Jelly — Quince Jelly — Crab Apple Jelly — Currant Jelly — Currant and Raspberry Jelly — Blackberry Jelly — Raspberry Jelly — Barberry Jelly — Grape Jelly — Green Grape Jelly — Venison Jelly — Damson Jelly — JAMS — Raspberry Jam — Blackberry Jam — MARMALADES — Grape Marmalade — Quince Marmalade — Orange Marmalade I — Orange Marmalade II — Orange and Rhubarb Marmalade — Quince Honey — CANNING AND PRESERVING — Directions for Canning — To Sterilize Jars — Canned Porter Apples — Canned Peaches — Canned Pears — Canned Pineapples — Canned Quinces — Canned Cherries — Canned Huckleberries — Canned Rhubarb — Canned Tomatoes — Damson Preserves — Strawberry Preserves — Pear Chips — Raspberry and Currant Preserve — Brandied Peaches — Tutti-Frutti — Canned Red Peppers — Preserved Melon Rind — Tomato Preserve — PICKLING — Spiced Currants — Sweet Pickled Peaches — Sweet Pickled Pears — Chili Sauce — Ripe Tomato Pickle — Ripe Cucumber Pickle — Unripe Cucumber Pickles (Gherkins) — Chopped Pickles — Spanish Pickles — Chow-Chow — Pickled Onions
40. 40.CHAPTER XXXVII HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER
41. 41.CHAPTER XXXVIII SUITABLE COMBINATIONS FOR SERVING — Breakfast Menus — Luncheon Menus — Dinner Menus — Menu for Thanksgiving Dinner — Menu for Christmas Dinner — A Full Course Dinner — First Course — Second Course — Third Course — Fourth Course — Fifth Course — Sixth Course — Seventh Course — Eighth Course — Ninth Course — Tenth Course — Eleventh Course — Twelfth Course — Menus for Full Course Dinners
42. 42.GLOSSARY
43. 43.MISS FARMER’S SCHOOL OF COOKERY — CLASS LESSONS IN COOKERY — FIRST COURSE — COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS — WAITRESS’S COURSE — COURSE IN SICK-ROOM COOKERY — MARKETING COURSE — SPECIAL LESSONS — DEMONSTRATION LECTURES
44. 44.INDEX
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