The Golden Age Cook Book

About this eBook

Author

Dwight, Henrietta Latham, 1840-1909

Credits

Produced by Colin Bell, Jana Srna and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/Canadian Libraries)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Vegetarian cooking

Category

Text

eBook-No.

26209

Project Gutenberg

https://www.gutenberg.org/ebooks/26209

Release Date

August 7, 2008

Copyright

Public domain in the USA.

Contents

1. 1.THE Golden Age COOK BOOK.
2. 2.Dedication.
3. 3.Preface.
4. 4.Comparative Tables OF Vegetable and Animal FOODS.
5. 5.Bread, Biscuit, and Rolls. — BEATEN BISCUIT.—No. 1. — BEATEN BISCUIT.—No. 2. — BAKING-POWDER BISCUIT. — CREAM BISCUIT. — FRENCH ROLLS. — RAISED FINGER-ROLLS. — WINDSOR ROLLS. — ELIZABETTI ROLLS. — RYE ROLLS. — GLUTEN ROLLS. — PARKER HOUSE ROLLS. — BOSTON BROWN BREAD. — BOSTON BROWN BREAD WITH RAISINS. — BOSTON BROWN BREAD STEWED. — GRAHAM BREAD. — RYE BREAD. — QUICK WHITE BREAD. — DATE BREAD. — COFFEE BREAD.—No. 1. — COFFEE BREAD.—No. 2. — NORWEGIAN ROLLS. — RICE MUFFINS. — LAPLANDS. — ENGLISH MUFFINS. — GRAHAM POPOVERS. — GRAHAM GEMS. — GEMS OF KERNEL (Middlings) AND WHITE FLOUR. — GEMS OF RYE MEAL. — CORN BATTER BREAD. — CORN BREAD. — CORN GRIDDLE CAKES. — WHITE BREAD GRIDDLE CAKES. — BOSTON BROWN BREAD GRIDDLE CAKES. — WAFFLES. — EPICUREAN ROLLS. — BREAD FROM RUMMER FLOUR. — BISCUITS OF KERNEL OR GRAHAM FLOUR.
6. 6.Eggs. — TO SOFT BOIL EGGS. — TO HARD BOIL EGGS. — EGGS À LA CRÊME. — EGGS AU GRATIN. — NUN'S TOAST. — EGGS À LA MAÎTRE D'HÔTEL. — EGG TIMBALES. — EGGS STUFFED WITH MUSHROOMS. — EGGS WITH CREAM. — CURRIED EGGS. — STUFFED EGGS. — FRIED STUFFED EGGS. — FRICASSEED EGGS. — EGG CHOPS. — PLAIN OMELET. — OMELET WITH CHEESE. — OMELET WITH MUSHROOMS. — OMELET WITH TOMATOES. — POACHED EGGS WITH TOMATO CATSUP. — EGGS POACHED IN CREAM. — EGGS POACHED IN TOMATOES. — EGGS IN A BROWN SAUCE.
7. 7.Soups. — CREAM OF JERUSALEM ARTICHOKES. — CREAM OF ASPARAGUS. — CREAM OF LIMA BEANS. — CREAM OF CAULIFLOWER. — CREAM OF CELERY. — CREAM OF CHESTNUTS. — CREAM OF CUCUMBERS. — CREAM OF SUMMER SQUASH. — CREAM OF LETTUCE. — CREAM OF MUSHROOMS. — CREAM OF GREEN PEAS. — CREAM OF RICE. — CREAM OF SPINACH. — CARROT SOUP. — CELERIAC SOUP. — MOCK CLAM SOUP. — CORN AND TOMATO SOUP. — SOUP CRÉCY. — CURRY SOUP. — MOCK FISH SOUP. — A NORWEGIAN SWEET SOUP. — ONION SOUP. — SOUP OF GREEN PEAS.—No. 1. — SOUP OF GREEN PEAS.—No. 2. — POTATO SOUP. — PURÉE OF VEGETABLES. — PURÉE OF TURNIPS. — VEGETABLE SOUP. — TOMATO SOUP. — BARLEY SOUP. — BLACK BEAN SOUP WITH MOCK MEAT BALLS.
8. 8.Entrées. — EGG BORDER WITH RICE AND CURRY SAUCE. — RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE. — A BORDER TIMBALE OF MOCK CHICKEN. — A MOULD OF SPAGHETTINA. — SPINACH BORDER MOULD. — A FILLING FOR THE CENTER OF MOULD OF SPINACH. — MOCK COD FISH BALLS. — MOCK FISH BALLS IN CURRY OR CREAM SAUCE. — MOCK FISH (a Norwegian dish). — MOCK MEAT. — SPAGHETTINA CHOPS. — TOMATO CHOPS. — SAVORY FRIED BREAD. — MOCK FISH CHOPS. — FRICASSEE OF SPAGHETTINA. — MUSHROOMS EN COQUILLE. — RAGOUT OF EGG PLANT. — PATTIES OF PUFF PASTE. — SAVORY RICE (a Mexican Dish). — RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS. — CURRIED RICE CROQUETTES. — MOCK FISH CROQUETTES. — WALNUT CROQUETTES. — RAGOUT OF MUSHROOMS. — MOCK CHICKEN CROQUETTES.
9. 9.Vegetables. — TO BOIL POTATOES. — POTATOES BAKED. — TO MASH POTATOES. — NEW POTATOES WITH CREAM SAUCE. — BROILED POTATOES. — POTATOES À LA CRÊME AU GRATIN. — STUFFED POTATOES. — POTATO FRICASSEE. — POTATOES À LA DUCHESSE. — SARATOGA CHIPS. — FRENCH FRIED POTATOES. — POTATOES À LA MAÎTRE D'HÔTEL. — POTATOES LYONNAISE. — POTATOES À LA PARISIENNE. — POTATOES CREAMED AND BROWNED. — POTATO PUFF. — WHITE POTATO CROQUETTES. — POTATO PAPA (a Mexican Dish). — SWEET POTATOES FRIED RAW. — COOKED SWEET POTATOES FRIED. — SWEET POTATOES MASHED AND BROWNED. — SWEET POTATO CROQUETTES. — BRUSSELS SPROUTS. — OKRA AND TOMATOES. — BEETS. — PURÉE OF PEAS. — PURÉE OF LIMA BEANS — PURÉE OF CUCUMBERS. — STUFFED CUCUMBERS. — CUCUMBERS STUFFED WITH MUSHROOMS. — ESCALLOPED EGG PLANT. — STUFFED EGG PLANT. — GREEN CORN CAKES. — CORN PUDDING. — MOCK OYSTERS OF GREEN CORN. — CORN BOILED ON THE COB. — CURRY OF CORN. — CROQUETTES OF SALSIFY AND CELERIAC. — INDIAN CURRY OF VEGETABLES. — KOHLRABI. — MARROWFAT BEANS BAKED. — BAYO OR MEXICAN BEANS.—No. 1. — MEXICAN BEANS.—No. 2. — EMPARADAS (a Mexican Recipe). — FRIJOLES FRITOS. — BROILED MUSHROOMS. — MUSHROOMS ON TOAST. — MUSHROOMS STEWED IN A CREAM SAUCE. — TOMATOES STUFFED WITH MUSHROOMS.—No. 1. — TOMATOES STUFFED WITH MUSHROOMS.—No. 2. — ESCALLOPED TOMATOES. — TOMATOES WITH EGG. — FRENCH CARROTS IN BROWN SAUCE. — FRENCH CARROTS AND PEAS. — SPINACH PUDDING. — SPINACH BALLS. — TOMATOES AND MUSHROOMS. — TO BOIL RICE PLAIN. — CAULIFLOWER WITH DRAWN BUTTER. — ESCALLOPED CAULIFLOWER. — ESCALLOPED SPAGHETTINA. — CHESTNUT PURÉE. — PURÉE OF DRIED WHITE BEANS. — SQUASH PUDDING. — SQUASH FRITTERS. — SUMMER SQUASH. — RICE CROQUETTES. — FRICASSEE OF CELERIAC. — YELLOW TURNIP RAGOUT. — TOMATOES STUFFED WITH CHEESE. — JERUSALEM ARTICHOKES. — ASPARAGUS. — POINTES D'ASPERGES. — PURPLE CABBAGE WITH CHESTNUTS. — PARSNIP CROQUETTES WITH WALNUTS. — PARSNIPS FRIED. — PARSNIP FRITTERS. — TO COOK STRING BEANS. — SPANISH ONIONS STUFFED. — STUFFED CELERIAC WITH SPANISH SAUCE. — SPRING CABBAGE STEWED. — SPRING CABBAGE WITH CREAM SAUCE. — SPRING TURNIPS IN CREAM SAUCE. — WHITE BREAD BALLS. — NOODLES. — NOODLES À LA FERRARI. — GNOCCHI À LA ROMAINE.
10. 10.Salads. — MAYONNAISE DRESSING. — CREAM SALAD DRESSING. — FRENCH DRESSING. — TOMATO ICE SALAD. — [2] TOMATO JELLY. — SPAGHETTINA AND CELERY SALAD. — SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS. — SALAD OF FRESH FRUIT. — [3] CUCUMBER JELLY. — WALNUT AND CELERY SALAD. — PINEAPPLE AND CELERY SALAD. — FRUIT SALAD. — POTATO SALAD. — SALAD OF TOMATOES STUFFED WITH CELERY. — CELERIAC AND LETTUCE SALAD. — RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD. — SALAD À LA MACÉDOINE. — ASPARAGUS SALAD. — CUCUMBER SALAD. — COLD SLAW. — TOMATO SALAD. — ENDIVE — EGG SALAD.
11. 11.Desserts. — APPLE BETTY. — APPLE CHARLOTTE. — APPLE CROQUETTES. — APPLES STEWED WHOLE. — APPLE SOUFFLÉ. — APPLE CUSTARD.—No. 1. — APPLE CUSTARD.—No. 2. — BAKED APPLE DUMPLINGS. — APPLE FLOAT. — APPLES FRIED. — APPLE MARMALADE. — APPLE MERINGUE. — APPLE PUDDING.—No. 1. — APPLE PUDDING.—No. 2. — APPLES STEWED IN BUTTER. — TO STEAM APPLES. — SCALLOPED APPLES. — BANANA FRITTERS. — BAVARIAN CHERRY CAKE. — CRANBERRY BAVARIAN CREAM. — A MOULD OF FRESH FRUIT. — A DESSERT OF MIXED FRUIT. — GOOSEBERRY PUDDING. — PINEAPPLE MERINGUE. — PRUNE SOUFFLÉ. — PRUNE MOULD. — STEWED DRIED FIGS. — RHUBARB MERINGUE. — SCALLOPED RHUBARB. — RICE AND DATE PUDDING. — RICE AND FIG PUDDING — RICE AND RAISIN PUDDING. — RICE AND PRUNE PUDDING. — RICE FLOUR PUDDING. — RICE SOUFFLÉ COLD. — RICE PUDDING.—No. 1. — RICE PUDDING.—No. 2. — RICE OMELETTE SOUFFLÉ. — STRAWBERRY SHORTCAKE.—No. 1. — STRAWBERRY SHORTCAKE.—No. 2. — LADIES' LOCKS FILLED WITH STRAWBERRIES. — STRAWBERRIES SCALLOPED. — CURRANT PUDDING. — STEWED DATES. — STUFFED DATES. — TAPIOCA AND APPLE PUDDING. — TAPIOCA AND STRAWBERRY JELLY. — TAPIOCA AND RASPBERRY JELLY. — TAPIOCA AND CURRANT JELLY. — PEARL SAGO AND FRUIT JELLIES. — BREAD AND BUTTER PUDDING.—No. 1. — BREAD AND BUTTER PUDDING.—No. 2. — BREAD CUSTARD. — FRIED BREAD. — CHOCOLATE CREAM. — CHOCOLATE CUSTARD. — CHOCOLATE PUDDING. — COTTAGE PUDDING. — CARAMEL CUSTARD BAKED. — SOFT-BOILED CUSTARD. — A SIMPLE DESSERT. — GINGER CREAM. — GRAHAM PUDDING. — NALESNEKY (a Russian Recipe). — NOODLE PUDDING. — PARADISE PUDDING. — PRINCESS PUDDING. — ENGLISH PLUM PUDDING. — SAGO SOUFFLÉ. — SEMOULINA PUDDING. — SERNIKY (a Russian Recipe). — STEAMED PUDDING. — SPONGE CAKE MERINGUE. — PUDDING OF STALE CAKE. — BAKED TAPIOCA PUDDING. — TAPIOCA CREAM. — STEAMED RICE. — RICE CAKE. — BROWN BREAD PUDDING.
12. 12.Ices. — VANILLA ICE CREAM. — COFFEE ICE CREAM. — STRAWBERRY ICE CREAM. — RASPBERRY ICE CREAM. — WALNUT ICE CREAM. — ORANGE ICE. — STRAWBERRY ICE. — WHITE CURRANT ICE — PINEAPPLE ICE. — LEMON ICE. — RASPBERRY ICE. — FROZEN PUDDING. — WINDSOR ROCK PUNCH.
13. 13.Cakes. — CAKE MAKING. — ANGEL CAKE. — BERLINERKRANDS (a Norwegian Cake). — BLUEBERRY CAKE. — CINNAMON CAKE. — CREAM PUFFS. — LADY CAKE. — HONEY CAKE (a Norwegian Recipe). — SIMPLE FRUIT CAKE. — BAVARIAN CAKE. — POUND CAKE. — SPONGE CAKE.—No. 1. — SPONGE CAKE.—No. 2. — CORN SPONGE CAKE (a Spanish Recipe). — SPICED GINGERBREAD. — CREAM GINGERBREAD. — GINGER SPONGE CAKE. — SOFT GINGERBREAD. — GINGER CAKES. — GINGER SNAPS.—No. 1. — GINGER SNAPS.—No. 2. — HARD GINGERBREAD. — BRANDY SNAPS. — PEPPER NUTS.—No. 1. — PEPPER NUTS—No. 2. — TEA CAKES. — FIG CAKE. — GINGER LAYER CAKE. — ORANGE CAKE. — PINEAPPLE CAKE. — CHOCOLATE LAYER CAKE. — POOR MAN'S CAKE (a Norwegian Recipe). — VENISON CAKES (a Norwegian Recipe). — SEED CAKES. — DROP CAKES. — LEBKUCHEN. — MACAROONS (a Bavarian Recipe). — CHOCOLATE MACAROONS (a Bavarian Recipe). — SODA CAKES. — WALNUT WAFERS. — JODE CAKES (a Norwegian Recipe). — FROSTING. — BOILED ICING.
14. 14.Pies. — PLAIN PASTRY. — PUFF PASTE. — TO MAKE ONE SQUASH OR PUMPKIN PIE. — SWEET RISSOLES. — RICHMOND MAIDS OF HONOR. — CHEESE CAKES. — COCOANUT PIE (a Southern Recipe). — LEMON PIE (a Southern Recipe). — MINCE MEAT.
15. 15.Candies. — CHOCOLATE CARAMELS—No. 1. — CHOCOLATE CARAMELS.—No. 2. — CHOCOLATE CARAMELS.—No. 3. — CHOCOLATE CREAM PEPPERMINTS. — CANDY (to Pull). — CHESTNUTS GLACÉ. — COCOANUT CAKES. — HOARHOUND CANDY. — MARSHMALLOWS. — NOUGAT. — PANOCHE (a Spanish Recipe). — PEPPERMINT DROPS. — PRALINES. — VASSAR FUDGE.
16. 16.Preserves. — PRESERVE OF MIXED FRUITS. — RED CURRANT JAM. — RED CURRANT JELLY. — RED CURRANT SYRUP. — BLACK CURRANT SYRUP. — CRANBERRY JAM. — GOOSEBERRY JELLY. — GOOSEBERRY JAM. — GRAPE JAM. — PINEAPPLE JAM. — RASPBERRY OR STRAWBERRY JAM. — ORANGE MARMALADE. — PUMPKIN CHIPS.
17. 17.Pickles, Sauces, etc. — RIPE CUCUMBER PICKLE. — SWEET PICKLED PEACHES. — SWEET PICKLED PLUMS. — SPICED CURRANTS. — CHILI SAUCE. — CHILI PEPPER SAUCE. — MUSTARD PICKLES. — RIPE TOMATO PICKLE. — GREEN TOMATO PICKLES. — GOOSEBERRY CATSUP. — RASPBERRY VINEGAR.
18. 18.Sweet Sauces. — FRUIT SAUCE. — FRESH FRUIT SAUCE. — ORANGE SAUCE. — BANANA SAUCE. — FOAMING SAUCE. — HARD SAUCE. — SOUTHERN SAUCE. — VANILLA SAUCE. — SAUCE FOR NOODLE PUDDING. — MAPLE SYRUP SAUCE.
19. 19.Savory Sauces. — VEGETABLE STOCK FOR SAUCES. — COLORING FOR SAUCES, SOUPS, Etc. — OLIVE SAUCE. — SAUCE HOLLANDAISE. — DRAWN BUTTER OR CREAM SAUCE. — CURRY SAUCE. — CHEESE SAUCE. — TOMATO SAUCE. — SAUCE TARTARE — SAUCE PIQUANTE.
20. 20.Sandwiches. — CHEESE SANDWICHES. — CELERY SANDWICHES. — NUT AND CREAM CHEESE SANDWICHES. — NUT SANDWICHES. — WHOLE WHEAT BREAD AND PEANUT SANDWICHES. — OLIVE SANDWICHES.
21. 21.Sundries. — CRACKERS AND CHEESE TOASTED. — CRACKERS WITH CREAM CHEESE AND GUAVA JELLY. — WELSH RAREBIT. — CHEESE SOUFFLÉ. — CHEESE STRAWS. — PÂTE À CHOU FOR SOUPS. — A FILLING FOR PATTIES. — GRUEL OF KERNEL FLOUR OR MIDDLINGS. — KOUMYSS. — HOME-MADE BAKING POWDER. — VANILLA EXTRACT. — VANILLA SUGAR. — SPINACH FOR COLORING. — TOMATO PASTE FOR SANDWICHES. — CHEESE PASTE FOR SANDWICHES.
22. 22.Miscellaneous Recipes. — TOOTH POWDER. — JAPANESE CREAM. — ORANGE FLOWER LOTION FOR THE COMPLEXION. — BAY RUM. — FINE LAVENDER WATER. — GOOD HARD SOAP. — POLISH FOR HARD OR STAINED WOOD FLOORS.
23. 23.CONTENTS. — BREADS, ROLLS, Etc. — EGGS. — SOUPS. — ENTRÉES. — VEGETABLES. — SALADS. — FRUIT DESSERTS. — DESSERTS. PUDDINGS. — ICE CREAMS AND WATER ICES. — CAKES. — PIES. — CANDIES. — PRESERVES. — PICKLES, SAUCES, Etc. — SWEET SAUCES. — SAVORY SAUCES. — SANDWICHES. — SUNDRIES. — MISCELLANEOUS RECIPES.

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