The Century Cook Book

About this eBook

Author

Mary Ronald

Credits

Produced by Julia Miller and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

Subject

Cooking, American

Category

Text

eBook-No.

34822

Project Gutenberg

https://www.gutenberg.org/ebooks/34822

Release Date

January 2, 2011

Copyright

Public domain in the USA.

Contents

1. 1.THE CENTURY COOK BOOK
2. 2.APHORISMS—BRILLAT-SAVARIN.
3. 3.TIME TABLE.
4. 4.WEIGHTS AND MEASURES
5. 5.PREFACE
6. 6.CONTENTS
7. 7.THE CENTURY COOK BOOK
8. 8.THE CENTURY COOK BOOK
9. 9.Part I
10. 10.DINNER-GIVING AND THE ETIQUETTE OF DINNERS — MANNER OF SERVING DINNERS — LAYING THE TABLE — TABLE DECORATION — MENU OF THE “AL FRESCO” DINNER — COURSES — THE HOME DINNER — SERVING THE INFORMAL DINNER — LUNCHEON — MENUS FOR LUNCHEON — THE FIVE O’CLOCK TEA — A HOMILY ON COOKING — COOKING AS A PLEASURE AND AN ACCOMPLISHMENT — TO TRAIN A GREEN COOK — DISHES RECOMMENDED FOR FIRST LESSONS. — ECONOMICAL LIVING — FIRST DAY’S DINNER — SECOND DAY’S DINNER — THIRD DAY’S DINNER — FOURTH DAY’S DINNER — WASTEFULNESS — HOW TO UTILIZE WHAT SOME COOKS THROW AWAY — EMERGENCIES — THINGS TO REMEMBER — CARE OF UTENSILS
11. 11.PART II RECEIPTS
12. 12.Chapter I METHODS OF COOKING EXPLAINED — BOILING — BAKING — ROASTING — BROILING — BRAISING — FRICASSEEING — SAUTÉING — FRYING — TO CLARIFY FAT — TO TRY OUT SUET AND OTHER FATS — TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS — LARDING — DAUBING — BONING — MEASURING — STIRRING AND BEATING — HOW TO STONE OLIVES — HOW TO CUT BACON — HOW TO EXTRACT ONION JUICE — CARAMEL — TO MAKE ROUX — TO MARINATE — SALPICON — SEASONING AND FLAVORING. — CROÛTONS AND CROUSTADES — CHARTREUSE
13. 13.Chapter II SOUPS — COMMON STOCK (POT-AU-FEU) — BEEF OR BROWN STOCK — FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS, — THICKENING FOR SOUPS — GARNISHES FOR SOUPS — ROYALE — FORCE-MEAT BALLS — EGG BALLS — NOODLES — NOODLES SERVED AS A VEGETABLE — NOODLE BALLS — MARROW BALLS — SWEET POTATO BALLS — GREEN PEA TIMBALE FOR SOUP — HARLEQUIN SLICES — BROTHS — CHICKEN BROTH — CLAM BROTH — MUTTON BROTH — SOUPS — BOUILLON — CONSOMMÉ 98-* — OX-TAIL SOUP — WHITE STOCK — WHITE SOUP — CHICKEN CONSOMMÉ, OR STOCK — PLAIN CHICKEN SOUP — VEGETABLE SOUP — TOMATO PURÉE — SPLIT-PEA OR BEAN SOUP — BLACK-BEAN SOUP — CALF’S-HEAD OR MOCK-TURTLE SOUP — FISH STOCK — OYSTER SOUP — CLAM SOUP — CREAM SOUPS — ONION SOUP — POTATO SOUP — TOMATO BISQUE — CREAM OF ASPARAGUS; CREAM OF GREEN PEAS; CREAM OF STRING BEANS; CREAM OR SPINACH; CREAM OF CORN; CREAM OF CELERY — CREAM OF CLAMS — CREAM OF OYSTERS — SOUP À LA REINE — BISQUE OF LOBSTER — LOBSTER BUTTER — CHOWDERS — POTATO CHOWDER — FISH CHOWDER — CLAM CHOWDER
14. 14.Chapter III FISH — TO CARVE FISH — TO BOIL FISH — FISH — COURT BOUILLON — BAKED FISH — STUFFINGS FOR BAKED FISH — BREAD STUFFING — TO BROIL FISH — TO SAUTÉ FISH — TO FRY FISH — TO FRY SMELTS — FRIED SMELTS ON SKEWERS — BROILED SMELTS — FRIED FILLETS OF FISH — WHITEBAIT — BOILED HALIBUT STEAKS — HALIBUT—TURKISH STYLE — SCALLOPED FISH — SCALLOPED FISH AU GRATIN — FISH CHOPS — FILLETS BAKED WITH CUSTARD OR TOMATOES — COLD FISH — FISH PUDDING — FISH TIMBALE — FISH DISH FOR A PINK LUNCHEON — ROLLED FILLETS OF FLOUNDER — SHAD — PLANKED SHAD — BROILED SHAD ROE — SHAD ROE CROQUETTES, NO. 1 — SHAD ROE CROQUETTES, NO. 2 — SALT MACKEREL — CREAMED MACKEREL — SALT CODFISH — CLUB HOUSE FISH BALLS — BROILED SARDINES ON TOAST — FRESH FISH BALLS — SALMON — CANNED SALMON — SALMON CUTLETS — BROILED SLICES OF SALMON — SLICES OF SALMON WITH MAYONNAISE — FILLETS OF SALMON FOR GREEN LUNCHEON — CROUSTADE OF SHRIMPS — SHELL-FISH, LOBSTERS, CRABS — OYSTERS — FRIED OYSTERS — OYSTERS À LA VILLEROI — BROILED OYSTERS — PANNED OYSTERS — ROASTED OYSTERS — OYSTERS À LA POULETTE — SCALLOPED OYSTERS — OYSTER FILLING FOR PATTIES — CLAMS — CREAMED CLAMS — ROASTED CLAMS — CLAM FRITTERS — SCALLOPS — LOBSTERS — LOBSTER FARCI — LOBSTER CHOPS — LOBSTER À LA NEWBURG — LOBSTER STEW — LOBSTER FILLING FOR PATTIES — SALPICON OF LOBSTER — CRABS — DEVILED CRABS — STUFFED CRABS WITH MUSHROOMS — SOFT-SHELL CRABS — OYSTER-CRABS — CRABS ST. LAURENT — CRAB STEW
15. 15.Chapter IV MEATS — TO ROAST BEEF — YORKSHIRE PUDDING — ROUND OF BEEF — BRAISED BEEF — BEEF À LA MODE — BOUILLI — FILLET OF BEEF — HOW TO BUY A FILLET — COLD ROAST BEEF — SCALLOPED MEAT — HAMBURG STEAKS — BEEF PIE — WARMED-OVER BEEF (CHAFING-DISH) — INSIDE FLANK — RAGOUT OF BEEF — BEEFSTEAK — TO BROIL A BEEFSTEAK — CHATEAUBRIAND — MIGNON FILLETS — CORNED BEEF — CORNED BEEF HASH — HASH — BROWN HASH — MARROW-BONES — MUTTON — ROAST LEG OF MUTTON — ROAST LOIN OF MUTTON — ROAST SADDLE OF MUTTON — ROLLED LOIN (CROWN ROAST) — SHOULDER OF MUTTON STUFFED — BOILED MUTTON — CAPER SAUCE — RAGOUT OF MUTTON OR LAMB — RAGOUT OF COLD BOILED MUTTON — IRISH STEW — MUTTON CHOPS — CHOPS IN PAPER CASES — CHOPS À LA MAINTENON — SPRING LAMB — VEAL — ROAST FILLET OF VEAL — STUFFED SHOULDER OF VEAL — FRICANDEAU OF VEAL — VEAL CUTLETS — A PLAIN POT-PIE — DUMPLINGS WITH BAKING POWDER — DUMPLINGS WITH SUET — JELLIED VEAL — VEAL LOAF — VEAL SCALLOP — LIVER AND BACON — BROILED LIVER — BRAISED LIVER — STEWED KIDNEYS — TRIPE — CALF’S HEART — BEEF’S TONGUE — HOT SLICED TONGUE — COLD TONGUE — JELLIED TONGUE — BOILED CALF’S HEAD — CALF’S HEAD WITH VINAIGRETTE SAUCE — PORK — ROAST PORK — FRIED APPLES — PORK CHOPS — BOILED HAM — BAKED HAM — BROILED HAM AND EGGS — HAM AND EGGS À L’AURORE — BACON
16. 16.Chapter V POULTRY AND GAME — CHICKENS — TO CLEAN AND DRAW POULTRY — TO BONE A FOWL — ROASTED BONED CHICKEN — BRAISED BONED CHICKEN — JELLIED BONED CHICKEN — FORCEMEAT, FOR STUFFING BONED FOWLS — TO TRUSS A FOWL — ROASTED CHICKEN — STUFFING FOR FOWLS — CHESTNUT STUFFING — GIBLET SAUCE — BOILED CHICKEN — BRAISED CHICKEN — BROILED CHICKEN — FRICASSEE — FRIED CHICKEN — CHICKEN FRITTERS — STUFFED CHICKEN OR TURKEY LEGS — GRILLED BONES — CHICKEN À LA VIENNE — CHICKEN, BALTIMORE STYLE — CHICKEN IMPERIAL — CHICKEN BREASTS WITH POULETTE SAUCE — CHICKEN CHARTREUSE — CHICKEN SOUFFLÉ — CHICKEN LOAF — CHICKEN CHAUDFROID — CHICKEN MAYONNAISE — ENGLISH CHICKEN PIE (COLD) — TURKEY — TURKEY GALANTINE OR BONED TURKEY — ROAST GOOSE — TAME DUCKS — GAME — CANVASBACKS AND REDHEAD DUCKS — SALMI OF DUCK OR GAME — POTTED PIGEONS (Dark Meat) — ROAST PIGEONS OR SQUABS — PRAIRIE-CHICKEN OR GROUSE ROASTED (Dark Meat) — QUAILS ROASTED (White Meat) — QUAILS BROILED — SNIPE AND WOODCOCK (Dark Meat) — ROASTED AND BROILED PARTRIDGE (White Meat) — VENISON — VENISON STEAK
17. 17.Chapter VI VEGETABLES — BOILED POTATOES — MASHED POTATOES — POTATO CAKES — POTATO RICE — POTATO SOUFFLÉ — POTATO ROSES — POTATO CROQUETTES — POTATO BALLS — POTATO OMELET — CREAMED POTATOES — BROILED POTATOES — BAKED POTATOES — STUFFED POTATOES — POTATOES BAKED WITH MEAT — LYONNAISE POTATOES — FRIED POTATOES — FRIED POTATO BALLS AND STRAWS — SARATOGA POTATOES — PUFFED OR SOUFFLÉ POTATOES — SWEET POTATOES — BAKED SWEET POTATOES — BROWNED SWEET POTATOES — SWEET POTATO CROQUETTES — S WEET POTATO PURÉE — STEWED TOMATOES — SCALLOPED TOMATOES — STUFFED TOMATOES — ROASTED TOMATOES — BROILED TOMATOES — TOMATO FARCI — GREEN PEAS — PURÉE OF PEAS — STRING BEANS — FLAGEOLETS — LIMA BEANS — SPINACH — SPINACH SOUFFLÉ — CHARTREUSE OF SPINACH OR OF CABBAGE — ASPARAGUS — ASPARAGUS TIPS — CABBAGE — BOILED CABBAGE — CABBAGE WITH CHEESE — SWEDISH CABBAGE — HOT SLAW — BRUSSELS SPROUTS — CAULIFLOWER — CAULIFLOWER AU GRATIN — EGG-PLANT — STUFFED EGG-PLANT — STUFFED PEPPERS — CHESTNUT PURÉE — CELERY STEWED — CELERY AU JUS — CARROTS AND TURNIPS — MACÉDOINE OF VEGETABLES — DRIED BEANS — BEETS — SUMMER SQUASH — PARSNIPS — CUCUMBERS — LETTUCE STEWED — ONIONS — STUFFED SPANISH ONIONS — CORN ON THE EAR — CORN MOCK OYSTERS — CANNED CORN — SUCCOTASH — ARTICHOKES — ARTICHOKE BOTTOMS
18. 18.Chapter VII FARINACEOUS FOODS USED AS VEGETABLES — RECEIPTS FOR MACARONI AND CEREALS — TO BOIL RICE — RICE AND TOMATO — PARCHED RICE — FARINA BALLS — FRIED HOMINY — FRIED CORN MUSH — MACARONI — SPAGHETTI — BAKED MACARONI, WITH CHEESE — MACARONI AU GRATIN — MACARONI WITH TOMATO OR OTHER SAUCES — MACARONI WITH MINCED MEAT — RECEIPT FOR MACARONI — SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA — SAUCE FOR MACARONI No. 2 — SAUCE FOR MACARONI No. 3 — POLENTA — RISSOTTO — CEREALS — OATMEAL PORRIDGE — CRACKED WHEAT — CORNMEAL MUSH
19. 19.Chapter VIII A GROUP OF RECEIPTS FROM A NEW ENGLAND KITCHEN — SPLIT PEA SOUP — BLACK BEAN SOUP — CLAM SOUP — CLAM CHOWDER — FISH CHOWDER — BROWNED OYSTERS — FISH AND OYSTERS — SCALLOPED OYSTERS — PICKLED OYSTERS — FRICASSEED OYSTERS — STEWED LOBSTER — FISH BALLS — CODFISH AND CREAM — OYSTERS ON A CHAFING-DISH — PILAU — SPICED SHAD — PORK AND BEANS — A RÉCHAUFFÉ OF COLD MUTTON — CORNED BEEF — A BEEFSTEAK PIE — EASY CHICKEN SALAD — CREAM DRESSING — MACARONI À L’ALBI — CORN PUDDING — THIN INDIAN BREAD — GRAHAM GEMS — COLONIAL HOE-CAKES — RHODE ISLAND JOHNNY-CAKE — BOSTON BROWN BREAD — DABS — CREAM OATMEAL — ZEPHYRS — SQUASH PIES — PUMPKIN PIES (About Four Pounds) — EASY PIE-CRUST — A BOILED INDIAN PUDDING — A BAKED INDIAN PUDDING — ORANGE INDIAN PUDDING — BLUEBERRY PUDDING — A PEACH PUDDING — CHERRY BREAD — LEMON RICE PUDDING — BERMUDA PUDDING — RICE AND ORANGE-MARMALADE PUDDING — MOLASSES PIE — PRUNE JELLY, WITH ALMONDS — CLARIFIED APPLES — LEMON ICE — APPLE SAUCE — STEWED PEARS — CRANBERRY JELLY — HARTFORD ELECTION CAKE — INSTANTANEOUS FROSTING
20. 20.Chapter IX Part I — DISTINCTIVELY SOUTHERN DISHES — PONE — HOE-CAKE No. 1 — HOE-CAKE No. 2 — KENTUCKY CORN DODGERS — MARYLAND BEATEN BISCUIT — SOFT CORN-BREAD — SOUTHERN WAY OF COOKING RICE — GUMBO FILÉ — CHICKEN GUMBO — Part II VERY INEXPENSIVE DISHES — TO PREPARE SHIN OF BEEF — BEEFSTEAK PUDDING — DINNER No. 1 — DINNER No. 2 — DINNER No. 3 — DINNER No. 4 — DINNER No. 5 — DINNER No. 6 — SOME CHEAP SOUPS — PART III MISCELLANEOUS RECEIPTS — STERILIZED MILK — DEVONSHIRE CREAM, No. 1 — DEVONSHIRE CREAM, No. 2 — FRESH BUTTER — TO MAKE WHITE HARD SOAP — FLOOR POLISH
21. 21.Chapter X EGGS — BOILED EGGS — No. 1 — No. 2 — — POACHED EGGS, No. 1 — FRENCH POACHED EGGS, No. 2 — POACHED EGG, No. 3 — FRIED EGGS — SCRAMBLED EGGS — PLAIN FRENCH OMELET — VARIATIONS OF THE OMELET — BEATEN OMELET — SHIRRED EGGS — MOLDED EGGS — MOLDED HAM AND EGGS — POACHED EGGS ON ANCHOVY TOAST — POACHED EGGS WITH ANCHOVY — POACHED EGG WITH TOMATO — EGGS À LA VILLEROI — EGGS À LA BOURGUINONNE — EGGS À L’AURORE — GOLDEN CREAM TOAST — CURRIED EGGS — STUFFED EGGS No. 1 — STUFFED EGGS No. 2 — EGG CROQUETTES — OTHER WAYS OF SERVING HARD-BOILED EGGS — TOMATOES STUFFED WITH EGGS — EGGS À LA REINE — EGGS LIVINGSTON — EGGS AU BEURRE NOIR — SPANISH OMELET
22. 22.Chapter XI SAUCES — GLAZE — ROUX FOR SAUCES — WHITE SAUCE — WHITE SAUCE FOR FISH — EGG SAUCE FOR BOILED FISH — CAPER SAUCE — OYSTER SAUCE — CELERY SAUCE — LOBSTER SAUCE — VELOUTÉ AND ALLEMANDE SAUCES — BÉCHAMEL SAUCE — POULETTE SAUCE — VILLEROI — HOLLANDAISE — CHAUDFROID SAUCE — BROWN SAUCE — ESPAGNOLE — CHAMPAGNE SAUCE (HAM) — PIQUANTE SAUCE — SOUBISE SAUCE — HORSERADISH SAUCE — MUSTARD SAUCE — CURRY SAUCE — OLIVE SAUCE — TOMATO SAUCE — MUSHROOM SAUCE — MAÎTRE D’HÔTEL SAUCE — MINT SAUCE — BREAD SAUCE — JELLY SAUCE — CRANBERRY SAUCE — APPLE SAUCE — BÉARNAISE — MAYONNAISE — WHITE MAYONNAISE — GREEN MAYONNAISE — RED MAYONNAISE — JELLY MAYONNAISE — MAYONNAISE WITH ARROWROOT — TARTARE — AGRA DOLCE — BEURRE NOIR OR BROWN BUTTER SAUCE
23. 23.Chapter XII ENTRÉES — CROQUETTES — SAUCE FOR CROQUETTE MIXTURE — TO MOLD CROQUETTES — TO FRY CROQUETTES — MATERIALS USED FOR CROQUETTES — TIMBALES — TRUFFLES — CREAM CHICKEN FORCEMEAT — CREAM FORCEMEAT, No. 2. — FISH CREAM FORCEMEAT — QUENELLE FORCEMEAT — BREAD PANADA — FLOUR PANADA — TO MOLD AND COOK TIMBALES — SALPICON — FONTAGE CUPS — PAIN DE VOLAILLE — QUENELLES — PALMETTES — CELESTINES À LA MAINTENON — BOUDINS ROUENNAIS — MACARONI TIMBALE — HONEYCOMB TIMBALE — A SIMPLE TIMBALE OF HALIBUT — PASTRY TIMBALE — POTATO AND FISH TIMBALE — VOL AU VENT — PATTIES — RISSOLES — TO PREPARE SWEETBREADS — BAKED SWEETBREADS — BRAISED SWEETBREADS — SAUTÉD SWEETBREADS — FRIED SWEETBREADS — SWEETBREADS À LA POULETTE — CHAUDFROID OF SWEETBREADS — CALF’S BRAINS — MARINADE OF BRAINS — CALF’S HEAD À LA VINAIGRETTE — FALSE TERRAPIN — CALF’S HEAD À LA POULETTE — OYSTER CASES — LIVER LOAF, OR FALSE PÂTÉ DE FOIE GRAS — CHICKEN LIVERS — STUFFED MUSHROOMS — CHICKEN PURÉE — OYSTER-CRABS — ENTRÉE OF OYSTER-CRABS — TERRAPIN, FROGS’ LEGS — TERRAPIN — TO PREPARE TERRAPIN — STEWED TERRAPIN, MARYLAND STYLE — TERRAPIN À LA NEWBURG — FRIED FROGS’ LEGS — FROGS’ LEGS À LA POULETTE — MUSHROOMS — COOKING MUSHROOMS — THE FAIRY RING CHAMPIGNON — THE AGARICUS CAMPESTRIS — AGARICUS PROCERUS — AGARICUS RUSSULA — COPRINUS COMATUS AND COPRINUS ATRAMENTARIUS — THE BOLETI — PUFF BALLS — MORCHELLÆ ESCULENTÆ — HYDNUM CAPUT MEDUSÆ — CLAVARIA — TO DRY MUSHROOMS — SCALLOPED MUSHROOMS — MUSHROOMS À LA POULETTE
24. 24.Chapter XIII ASPIC JELLY, FANCY MOLDING, SUPPORTS — ASPIC — TO CLEAR ASPIC — QUICK ASPIC — CHICKEN ASPIC OR JELLY — ASPIC CROÛTONS — TO CHOP JELLY — TO MOLD JELLY — TO UNMOLD JELLY — TO ORNAMENT MOLDS — DOUBLE MOLDS — DECORATIONS FOR MEAT JELLY — SOCLES — RICE SOCLE OR CASSEROLE — POTATO CASSEROLE — A POTATO SUPPORT FOR HOT MEATS — CROUSTADES OF BREAD — ROLL CROUSTADES
25. 25.Chapter XIV CHAFING-DISH RECEIPTS — CHAFING-DISH COOKING — PANNED OYSTERS — OYSTER STEW — CREAMED OYSTERS AND CLAMS — BARBECUE OF FISH — EGGS WITH TOMATOES — TOMATOES AND RICE — CREAMED DISHES — DISHES À LA NEWBURG — TERRAPIN — CHICKEN LIVERS WITH MADEIRA — CRAB TOAST — SMELTS À LA TOULOUSE — MEATS — FONDUE — PINEAPPLE CANAPÉS — CHOCOLATE MADE WITH CONDENSED MILK
26. 26.Chapter XV BREAD — DICK BENNET’S RECEIPT FOR YEAST — YEAST RECEIPT No. 2 — WHAT TO DO WHEN YEAST IS NOT OBTAINABLE TO START THE FERMENTATION IN MAKING YEAST — PROPORTIONS OF RAISING MATERIALS TO USE, AND OTHER ITEMS — GENERAL DIRECTIONS FOR MAKING BREAD — WATER BREAD No. 1 — WATER BREAD No. 2 — MILK BREAD — POTATO BREAD — RECEIPT FOR ONE LOAF OF BREAD OR ONE PAN OF BISCUITS TO BE MADE IN TWO HOURS — BREAD MADE WITH BAKING-POWDER — BREAD MADE OF WHOLE WHEAT FLOUR — GRAHAM BREAD — GLUTEN BREAD — BOSTON BROWN BREAD — TOAST — MILK TOAST — PANADA — PULLED BREAD — ZWIEBACK — BREAD FRITTERS — BREAD ROLLS — CRESCENTS — BRAIDS AND TWISTS — CLEFT ROLLS — LUNCHEON AND TEA ROLLS — PARKER HOUSE ROLLS — TEA BISCUITS MADE WITH BAKING POWDER — BISCUITS MADE WITH SOUR MILK — CORN BREAD No. 1 — CORN BREAD No. 2 — PUFFS OR POP-OVERS — GRAHAM GEMS — CORN GEMS — MUFFINS No. 1 — RAISED MUFFINS — ENGLISH MUFFINS OR CRUMPETS — SALLY LUNN — WAFFLES — HOMINY CAKE — OAT CAKE — BRAN BISCUITS — BREAD STICKS — RUSKS — DRIED RUSKS — BATH BUNS — COFFEE CAKE — BRIOCHE — TO MAKE A BRIOCHE ROLL WITH HEAD — TO MAKE A BRIOCHE CROWN OR RING — TO MAKE BUNS — BRIOCHE FOR TIMBALE, OR CABINET PUDDINGS — PANCAKES — PLAIN PANCAKES — FLANNEL CAKES — RICE PANCAKES — BREAD PANCAKES — CORNMEAL PANCAKES — BUCKWHEAT CAKES — ADIRONDACK PANCAKES
27. 27.Chapter XVI SANDWICHES — SANDWICHES AND CANAPÉS — EGG SANDWICHES — SALAD SANDWICHES — SPANISH SANDWICHES — CHEESE SANDWICHES — RAW BEEF SANDWICHES — SWEET SANDWICHES — CANAPÉS — CHEESE CANAPÉS — HAM CANAPÉS — ANCHOVY CANAPÉS — SARDINE CANAPÉS — CANAPÉ LORENZO — CHEESE AND CHEESE DISHES — CHEESE SOUFFLÉ — CRACKERS AND CHEESE — CHEESE CANAPÉS — WELSH RABBIT — GOLDEN BUCK — CHEESE STRAWS — CHEESE STRAWS No. 2 — CHEESE PATTIES — COTTAGE CHEESE — FONDUE
28. 28.Chapter XVII SALADS — MAYONNAISE — FRENCH DRESSING — LETTUCE SALAD — WATER-CRESS AND APPLES — CELERY SALAD — CUCUMBER AND TOMATO SALAD — CUCUMBER SALAD TO SERVE WITH FISH — STRING-BEAN SALAD — BEAN SALADS — CAULIFLOWER SALAD — MACÉDOINE SALAD — POTATO SALAD — COLD SLAW — HOT SLAW — TOMATO SALADS — No. 1. — No. 2. STUFFED TOMATOES — No. 3. TOMATOES AND EGGS — No. 4. MOLDED TOMATOES — No. 5. TOMATO JELLY — CELERY AND WALNUT SALAD — SWEETBREADS WITH CELERY — EGG SALAD No. 1 — No. 2 — ORANGE SALAD — CHICKEN SALAD — LOBSTER SALAD — OYSTER SALAD — BOUILLI SALAD — RUSSIAN SALAD — INDIVIDUAL RUSSIAN SALADS — ASPIC OF PÂTÉ EN BELLEVUE — CHICKEN ASPIC WITH WALNUTS — BIRD’S-NEST SALAD
29. 29.Chapter XVIII COLD DESSERTS — UTENSILS — WEIGHTS AND MEASURES — PROPORTIONS — MATERIALS — FLAVORS — COLORING — GARNISHING — THE STORE-CLOSET — CUSTARDS — FLOATING ISLAND — CHOCOLATE CUSTARD — BAKED CUSTARD — CARAMEL CUSTARD — CHOCOLATE CREAM CUSTARD — RENNET CUSTARD — CORN-STARCH PUDDINGS — CORN-STARCH CHOCOLATES — BLANC-MANGE, OR WHITE JELLY — PLUM PUDDING JELLY — BAVARIAN CREAMS — PLAIN BAVARIAN CREAM — CHOCOLATE BAVARIAN — ITALIAN CREAM, OR BAVARIAN WITHOUT CREAM — FRUIT BAVARIAN — RICE BAVARIAN, OR RIZ À L’IMPÉRATRICE — BAVARIAN PANACHÉE — BAVARIAN EN SURPRISE — DIPLOMATIC PUDDING — DIPLOMATIC BAVARIAN — CHARLOTTE RUSSE — CHARLOTTE RUSSE FILLING No. 1 — CHARLOTTE RUSSE FILLING No. 2 — CHARLOTTE RUSSE FILLING No. 3 (Fruit) — CHARLOTTE RUSSE FILLING, No. 4 — CHARLOTTE RUSSE FILLING No. 5 — TIMBALE OF BRIOCHE — CHARLOTTE PRINCESSE de GALLES — STRAWBERRY CHARLOTTE — GÂTEAU ST. HONORÉ — CROQUENBOUCHE OF MACAROONS — WHIPPED CREAM — DESSERTS OF WHIPPED CREAM — WHIPS — CZARINA CREAM — CHESTNUT PURÉE WITH CREAM — CHESTNUTS WITH CREAM — USES FOR STALE CAKE — PINE CONES — CAKE WITH CUSTARD — TRIFLE (Esther) — BANANA TRIFLE (Martha) — SWEET JELLIES — WINE JELLY — LEMON JELLY — ORANGE JELLY — COFFEE JELLY — CHAMPAGNE JELLY — CHAMPAGNE JELLY WITH FLOWERS — WHIPPED JELLY OR SNOW PUDDING — JELLIES WITH FRUITS (Macédoine) — RUSSIAN JELLIES — RIBBON JELLY — ITALIAN JELLY — DANTZIC JELLY — WHAT TO DO WITH JELLY LEFT OVER — PAINS AUX FRUITS, OR JELLIED FRUITS — SUPRÊME OF STRAWBERRIES — PAIN DE RIZ AUX FRUITS — PAIN DE RIZ À LA PRINCESSE — PAIN D’ORANGES — PAIN DE PÊCHES — PAIN DE MARRONS
30. 30.Chapter XIX HOT DESSERTS — SOUFFLÉS — OMELET SOUFFLÉ — VANILLA SOUFFLÉ — CHOCOLATE SOUFFLÉ — PRUNE SOUFFLÉ — APPLE SOUFFLÉ — FARINA PUDDING — SWEET OMELETS — ORANGE OMELET — JAM OMELET — RUM OMELET — SWEET PANCAKES — FRITTERS — FRITTER BATTER — APPLE FRITTERS — PEACH OR APRICOT FRITTERS — ORANGE FRITTERS — FRITTERS MADE OF BISCUIT DOUGH — BALLOONS — BATTER PUDDING — DESSERTS MADE OF APPLES — SNOW APPLE PUDDING — BROWN BETTY — BAKED APPLE DUMPLINGS — APPLE CHARLOTTE — APPLES WITH RICE, No. 1 — APPLES WITH RICE, No. 2 — APPLES WITH CORN-STARCH (Felice) — FLAMING APPLES — BAKED APPLES — BAKED APPLES — TAPIOCA PUDDING — RICE PUDDINGS — PLAIN RICE PUDDING No. 1 — RICE PUDDING No. 2 — RICE AND RAISINS — BREAD PUDDINGS — BREAD PUDDING No. 1 — BREAD AND BUTTER PUDDING — BREAD TARTS — CAKE PUDDINGS — COTTAGE PUDDING — CANARY PUDDING — SUET PUDDING — FARINA PUDDING (Boiled) — CHRISTMAS PLUM PUDDING — FIG PUDDING — CABINET PUDDING No. 1 — CABINET PUDDING No. 2 — CABINET PUDDING No. 3 (Royale) — CABINET PUDDING No. 4 — SAVARINS — BABA — CUSTARDS — CRÊME PARISIENNE — FRIED CREAM — SHORT CAKES — STRAWBERRY SHORTCAKE — CURRANT SHORTCAKE — STRAWBERRY CAKE — ROLY-POLY PUDDING — FRUIT PUDDING — BAKED INDIAN PUDDING — PUDDING SAUCES — PLAIN PUDDING SAUCE No. 1 (Hot) — PLAIN PUDDING SAUCE No. 2 (Cold) — RICH PUDDING SAUCE — FOAMY SAUCE — BRANDY, RUM, OR KIRSCH SAUCE — SABAYON No. 1 — SABAYON No. 2 — SYRUP SAUCE — FRUIT SAUCES — APRICOT SAUCE — PURÉE OF FRUIT SAUCES — PINEAPPLE SAUCE — BOILED CUSTARD SAUCE — CHOCOLATE SAUCE — BISCHOFF SAUCE — RICHELIEU SAUCE — MERINGUE SAUCE — HARD SAUCE — STRAWBERRY SAUCE — COCOANUT SAUCE — COLD JELLY SAUCE
31. 31.Chapter XX PIES AND PUFF-PASTE — PIES — PASTRY FOR TARTS OR OPEN PIES — TART PIES — ORANGE PIE — A PLAIN APPLE PIE — PUMPKIN PIE — MINCE PIE MIXTURE — CREAM PIE — COCOANUT PIE — CRANBERRY PIE — WASHINGTON PIE — PUFF-PASTE — GENERAL RULES — RECEIPT FOR PUFF-PASTE — PÂTÉ SHELLS — TART BANDS — MILLEFEUILLES — TARTLETS — PAGANINI TARTLETS — TO GLAZE PASTRY
32. 32.Chapter XXI CAKE — RULES — HOW TO BEAT EGGS — HOW TO LINE TINS WITH PAPER — HOW TO GREASE PANS — HOW TO BAKE CAKE — MIXING SPONGE-CAKES — MIXING CAKE MADE WITH BUTTER — SPONGE-CAKE No. 1 — SPONGE-CAKE No. 2 — SPONGE-CAKE No. 3 — WHITE SPONGE, OR ANGEL CAKE — SUNSHINE CAKE — GENOESE CAKE — JELLY ROLLS — LAYER CAKES: CHOCOLATE, VANILLA, COFFEE — CREAM FILLING — CHOCOLATE FILLING — ORANGE CAKE — ORANGE FILLING — PISTACHIO CAKE — PLAIN CUP CAKE — GOLD-AND-SILVER CAKE — MARBLE CAKE — RICHER CUP; OR, 1, 2, 3, 4 CAKE — POUND-CAKE — WHITE CAKE — PLAIN FRUIT CAKE — BROD TORTE — FRUIT CAKE — CREAM CAKES AND ÉCLAIRS — CREAM CAKES — CHOCOLATE, VANILLA, AND COFFEE ÉCLAIRS — CAROLINES — FANCY SMALL CAKES — MERINGUES AND KISSES — LADY-FINGERS — MACAROONS — COCOANUT BALLS OR CONES — MADELEINES No. 1 — MADELEINES No. 2 — LITTLE POUND-CAKES — ORANGE QUARTERS — ALMOND WAFERS — VENETIAN CAKES — GAUFFRES — JUMBLES, COOKIES, AND PLAIN CAKES — JUMBLES — SAND TARTS — ROLLED JUMBLES — PLAIN COOKIES — GINGER SNAPS — CRULLERS — DOUGHNUTS — BREAD CAKE — ONE-EGG CAKE — WARREN’S CAKE — MOLASSES WAFERS — SOFT GINGERBREAD — MOLASSES CAKE — ICING AND DECORATING CAKES — ROYAL ICING — ROYAL ICING WITH CONFECTIONER’S SUGAR — BOILED ICING No. 1 — BOILED ICING No. 2 — CHOCOLATE ICING No. 1 — CHOCOLATE ICING No. 2 — CHOCOLATE ICING No. 3 — ICING FOR SMALL CAKES — COFFEE ICING FOR ÉCLAIRS — FONDANT ICING — GARNISHING CAKES — WITH POWDERED SUGAR — WITH CHOPPED NUTS — WITH COLORED SUGARS — WITH TWO COLORS — TO DECORATE IN DESIGNS
33. 33.Chapter XXII FROZEN DESSERTS — ICE-CREAMS, WATER-ICES, PARFAITS, MOUSSES, FROZEN FRUITS, PUNCHES, AND SHERBETS — CLASSIFICATION OF ICE-CREAMS — GENERAL RULES FOR MAKING ICE-CREAMS—TO PREPARE ICE-CREAM MIXTURES — RECEIPTS FOR ICE-CREAMS AND ICES — VANILLA ICE-CREAMS — CHOCOLATE ICE-CREAM — CARAMEL ICE-CREAM No. 1 — CARAMEL ICE-CREAM No. 2 — COFFEE ICE-CREAM No. 1 — COFFEE ICE-CREAM No. 2 — WHITE OR ANGEL ICE-CREAM — ITALIAN MERINGUE — RICE ICE-CREAM — PISTACHIO ICE-CREAM — NEAPOLITAN ICE-CREAM — NESSELRODE PUDDING — PLUM PUDDING GLACÉ — SAUCE FOR PLUM PUDDING GLACÉ OR FOR NESSELRODE PUDDING — TUTTI-FRUTTI — FRUIT ICE-CREAMS — FRUIT PUDDINGS — NUT ICE-CREAMS — PARFAITS — SUGAR SYRUP — VANILLA PARFAIT — MAPLE PARFAIT — PARFAIT AU CAFÉ AND CAFÉ PRALINÉ — CHOCOLATE PARFAIT AND CHOCOLATE PRALINÉ — PRALINE POWDER — ANGEL PARFAIT — IMPERATRICE OF RICE PUDDING GLACÉ — PARFAITS OF CHESTNUTS, CANDIES, FRUITS, FRESH FRUITS, OR BERRIES — BISCUITS GLACÉ — MOUSSES — FRUIT MOUSSES — GOLDEN MOUSSE (Made without Cream) — WATER-ICES — ORANGE-ICE — LEMON-ICE — STRAWBERRY-ICE — PUNCHES AND SHERBETS — COFFEE PUNCH — CAFÉ FRAPPÉ — LALLA ROOKH
34. 34.Chapter XXIII SUGAR AND ITS USES — BOILING SUGAR AND MAKING CANDIES — NOUGAT No. 1 (For Bonbons) — NOUGAT No. 2 (For Molding) — NOUGAT No. 3 (Soft White Nougat) — NOUGAT No. 4 (Bonbons) — BURNT ALMONDS — SUGARED ALMONDS — MARRONS GLACÉ (Candied Chestnuts) — MARSHMALLOWS — CARAMELS — CHOCOLATE — VANILLA, COFFEE, MAPLE — BONBONS OF FONDANT — HARLEQUIN BALLS — NEAPOLITAN SQUARES — NUT CREAMS — SUGAR-PLUMS — CHOCOLATE CREAMS — CREAMED NUTS AND CREAMED FRUITS — COCOANUT CREAMS — COCOANUT CAKES — PEPPERMINT CREAMS — CHOCOLATE PEPPERMINTS — TO MAKE STARCH MOLDS AND CAST CANDIES — CANDIES MADE FROM SUGAR BOILED TO THE CRACK OR THE CARAMEL — PEPPERMINT DROPS — CARAMELED NUTS — ALMOND HARDBAKE — PEANUT CANDY — TAFFY — MOLASSES CANDY — CANDIED ORANGE OR LEMON PEEL
35. 35.Chapter XXIV FRUITS — SALPICON OF FRUIT PUNCH — PUNCH OF WHITE CALIFORNIA CANNED CHERRIES — JELLIED FRUIT — FRUIT JUICES
36. 36.Chapter XXV COMPOTES, PRESERVING AND CANNING, PICKLES — COMPOTES — APPLE COMPOTE — COMPOTE OF PEARS — COMPOTE OF PEACHES OR APRICOTS — COMPOTE OF ORANGES — PRESERVING AND CANNING — PRESERVED PEACHES — PRESERVED PEARS — PRESERVED PLUMS — GRAPE PRESERVES — PRESERVED STRAWBERRIES No. 1 — PRESERVED STRAWBERRIES No. 2 — RASPBERRY PRESERVE — CITRON PRESERVE — CANNING — APPLES, PEACHES, PEARS, PLUMS, CHERRIES, BERRIES, ETC. — JAMS OR MARMALADES — QUINCE MARMALADE — ORANGE MARMALADE — APPLE MARMALADE — BRANDY PEACHES — JELLIES — CURRANT OR ANY BERRIES — APPLE JELLY — CRAB-APPLE JELLY — QUINCE JELLY — SPICED GRAPES — PLUM SAUCE FOR MEATS — SWEET PICKLED PEACHES AND PLUMS — PICKLED WALNUTS — CUCUMBER OR GHERKIN PICKLES — GREEN TOMATO PICKLE — CHOW-CHOW — NASTURTIUM PICKLE
37. 37.Chapter XXVI BEVERAGES — FILTERED WATER — TO FREEZE CARAFES — TEA — COFFEE — CARE OF THE COFFEE-BEAN — COFFEE MIXTURES AND BRANDS — TO MAKE COFFEE — DRIP COFFEE — BOILED COFFEE — ICED CAFÉ AU LAIT — CHOCOLATE — COCOA — LEMONADE — ORANGEADE — COBBLERS — CLARET CUP No. 1 — CLARET CUP No. 2 — CHAMPAGNE CUP No. 1 — CHAMPAGNE CUP No. 2 — MOSELLE CUP — SAUTERNE CUP — CIDER CUP — THE THORP COCKTAIL — EGG-NOG — MILK SHAKE — MILK PUNCH — FRUIT SYRUPS — GRAPE-JUICE — RASPBERRY VINEGAR — KOUMISS
38. 38.Chapter XXVII WINES
39. 39.INDEXES
40. 40.ALPHABETICAL INDEX
41. 41.GENERAL INDEX — PART I. — Things to Remember. — PART II. — CHAPTER I. — Methods of Cooking Explained. — CHAPTER II. — Soups. — Broths. — Soups. — Cream Soups. — Chowders. — CHAPTER III. — Fish. — Shell-fish, Lobsters, and Crabs. — CHAPTER IV. — Meats. — Beef. — Mutton. — Veal. — Pork. — CHAPTER V. — Poultry and Game. — Game. — CHAPTER VI. — Vegetables. — CHAPTER VII. — Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals. — Receipts for Macaroni. — Cereals. — CHAPTER VIII. — A Group of Receipts from a New England Kitchen. — CHAPTER IX. — Distinctively Southern Dishes. — Very Inexpensive Dishes. — Miscellaneous receipts. — CHAPTER X. — Eggs. — CHAPTER XI. — Sauces. — CHAPTER XII. — Entrées. — Terrapin. — Mushrooms. — CHAPTER XIII. — Aspic Jelly, Fancy Molding Supports. — CHAPTER XIV. — Chafing-dish Cooking. — CHAPTER XV. — Bread. — CHAPTER XVI. — Sandwiches and Canapés. — Cheese and Cheese Dishes. — CHAPTER XVII. — Salads. — CHAPTER XVIII. — Cold Desserts. — Custards. — Cornstarch Puddings. — Bavarian Creams. — Charlotte Russe. — Whipped Cream. — Uses for Stale Cake. — Sweet Jellies. — Pains aux Fruits or Jellied Fruits. — CHAPTER XIX. — Hot Desserts. — Sweet Omelets. — Fritters. — Desserts made of Apples. — Rice Puddings. — Bread Puddings. — Cake Puddings. — Custards. — Shortcakes. — Pudding Sauces. — CHAPTER XX. — Pies. — Puff-Paste. — CHAPTER XXI. — Cake. — Fancy Small Cakes. — Jumbles, Cookies, and Plain Cakes. — Icing and Decorating Cakes. — Garnishing Cakes. — CHAPTER XXII. — Frozen Desserts. — Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets. — Parfaits. — Mousses. — Water-ices. — Punches and Sherbets. — CHAPTER XXIII. — Boiling Sugar and Making Candies. — Candies. — Bonbons of Fondant. — Candies made from Sugar Boiled to the Crack or the Caramel. — CHAPTER XXIV. — Fruits. — CHAPTER XXV. — Compotes—Preserving and Canning—Pickles. — Pickles. — CHAPTER XXVI. — Beverages.

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