The Just-Wed Cook Book, compiled by E. F. Keissling

About this eBook

Compiler

Kiessling, E. F.

Title

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada

Credits

Produced by Emmy, MWS 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. 51542

Release Date

March 24, 2016

Copyright

Public domain in the USA.

Contents

1. 1.The Just-Wed Cook Book
2. 2.Untitled
3. 3.CONTENTS
4. 4.Index to Advertisers
5. 5.BREAD, MUFFINS, ROLLS, WAFFLES, FRITTERS, ETC. — WARNING — RECIPE FOR BREAD (University of Nevada Method) — WHITE BREAD Quick Method — BREAD — WHOLE WHEAT BREAD — GRAHAM BREAD — RYE BREAD — MUFFINS — ROLLS — TEA ROLLS — RAISIN BREAD — NUT BREAD — NUT BREAD — HOMEMADE PRIZE RAISIN BREAD — FRUIT AND NUT ROLLS — FRENCH ROLLS — WHOLE WHEAT GEMS — GENUINE PARKER HOUSE ROLLS — BOSTON MUFFINS — POP-OVER ROLLS — ENGLISH MUFFINS — RICE MUFFINS — SOFT WAFFLES — RICE WAFFLES — VIRGINIA WAFFLES — GERMAN WAFFLES — SWEET MUFFINS — CORN BREAD — CORN BREAD — JOKERS — TEA GEMS — ENGLISH BUNS — TEA BISCUITS — CREAM BISCUIT (Baking Powder) — OLD-FASHIONED GINGER BREAD — MILK BREAD — WATER BREAD — BUCKWHEAT CAKES — GENERAL GRIDDLE CAKES — GRIDDLE CORN CAKES — GRIDDLE CAKES WITH EGGS — GENEVA GRIDDLE CAKES — CINNAMON BUNS — QUICK COFFEE CAKE — BRAN OR GRAHAM BREAD — CORN FRITTERS — CLAM FRITTERS — HOMINY FRITTERS — FRITTER BATTER — FRUIT FRITTERS
6. 6.“EAT, DRINK AND BE MERRY” WHEN TO SERVE BEVERAGES
7. 7.CAKES AND HOW TO MAKE THEM — BRIDES CAKE LOAF — BROWN STONE CAKE — FROSTING — WEDDING CAKE — POUND CAKE — WHIPPED CREAM CAKE — LADY BALTIMORE CAKE — FROSTING FOR LADY BALTIMORE CAKE — DEVIL CAKE — FROSTING FOR DEVIL CAKE — TO MIX CAKES CONTAINING NO BUTTER — TO MIX CAKES CONTAINING BUTTER — CREAM PUFFS — CREAM PUFF FILLING — SPONGE CAKE — MAMMY BELDON CAKE — FILLING FOR ABOVE — SPICE CAKE — WHIPPED CREAM CAKE — LAYER CAKE (Plain) — FUDGE CAKE — POUND LOAF CAKE — MARGUERITES — NUT CAKE — SPONGE CAKE — WALNUT TORTE — UNEEDA BISCUIT TORTE — CREAM FOR CREAM CAKES — JAM CAKE — LADY FINGERS — ORANGE CAKE — BOSTON LEMON SNAPS — GRAND DUKE CAKE — SOUR MILK DOUGHNUTS — DOUGHNUTS AND CRULLERS — ALMOND COOKIES — GERMAN DOUGHNUTS — DOUGHNUTS — BATH BUNS — ROLLED OATS CRISPS — HUCKLEBERRY SHORT CAKE — STRAWBERRY OR RASPBERRY SHORT CAKE — CURRANT LOAF — MOLASSES COOKIES — SPICE CAKES — OATMEAL COOKIES — COCOANUT DROP COOKIES — GINGER SNAPS — EGGLESS CAKE (Fine) — PLAIN COOKIES — GRAHAM WAFERS — PEANUT SNAPS
8. 8.Fillings, Frostings and Icings — BOILED CHOCOLATE FROSTING — CARAMEL FROSTING — NUT OR FRUIT FILLING — MARSHMALLOW FROSTING — BOILED ICING — WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS — WHIPPED CREAM FILLING — CHOCOLATE FILLING — ICING FOR WHITE CAKE
9. 9.PUDDINGS — PEACH COBBLER, SOUTHERN STYLE — BAKED CUSTARD — PLUM PUDDING — RAISIN LAYER PUDDING — BREAD CRUMB PUDDING WITH CORNMEAL — RAISIN-APPLE TAPIOCA PUDDING — PRUNE WHIP — RUSSIAN CREAM — FROZEN PUDDING — BLACKBERRY PUDDING — BOILED CUSTARD — APPLE TAPIOCA PUDDING — RAISIN DUFF — BLANC MANGE
10. 10.SAUCES — HARD SAUCE — HARD SAUCE — CREAMY SAUCE — BRANDY SAUCE — ORANGE SAUCE — WINE SAUCE — CARAMEL SAUCE — LEMON SAUCE
11. 11.PIES — BANANA RAISIN PIE — LEMON PIE — APPLE PIE — PUMPKIN PIE — RHUBARB PIE — LEMON CUSTARD PIE — CRANBERRY PIE — PRUNE PIE — MINCE MEAT — MOLASSES PIE — RASPBERRY PIE — APPLE MERINGUE PIE — CUSTARD PIE — PINEAPPLE PIE — STANLEY CURRANT PIE — FAMOUS CREAM PIE — SQUASH PIE — MINCE MEAT (English) — COCOANUT PIE — LEMON-RAISIN PIE
12. 12.ICE CREAM, ICES AND FROZEN DAINTIES — PEACHES MELBA ICE CREAM — STRAWBERRY ICE CREAM — RAISIN AND CRANBERRY FRAPPE — PINEAPPLE ICE — MARASCHINO PUNCH
13. 13.SOUPS — CONSOMME OR PLAIN MEAT STOCK FOR SOUP — BARLEY BROTH — TURKEY SOUP — MOCK TURTLE SOUP — VEGETABLE SOUP WITH STOCK — CHICKEN SOUP — CHICKEN GUMBO SOUP — MACARONI SOUP—ITALIAN STYLE — OX-TAIL SOUP — CREAM OF CELERY SOUP — SPLIT PEA SOUP WITH SALT PORK — BEAN SOUP — OYSTER SOUP — CLAM SOUP — CHICKEN BROTH — CREAM TOMATO SOUP
14. 14.SALADS — IDEAS IN SALADS — CHICKEN SALAD — CRAB SALAD — LOBSTER SALAD — SALMON SALAD — TOMATO SALAD — COLD SLAW — POTATO SALAD — CELERY SALAD — APPLE SALAD WITH HERRINGS OR CARDELLEN — EGG SALAD — ENDIVE SALAD — EGG SALAD — A DELICIOUS SALAD FOR STUFFED PEPPERS — SARDINE SANDWICH — SARDINE PASTE — SANDWICHES — SARDINE SANDWICHES — CHICKEN AND LOBSTER SALAD — CABBAGE SALAD a la CALAIS — HOT SLAW — JELLIED CHICKEN AND CELERY SALAD — ROMAINE SALAD — MAYONNAISE DRESSING — FRENCH DRESSING
15. 15.FISH — TO FRY FISH — TO BROIL FISH — TO BAKE FISH WHOLE — BROILED SALT MACKEREL — CODFISH BALLS — FISH STEAKS FRIED — CREAMED FISH — FISH CHOWDER — FISH BALLS — FISH CROQUETTES — CLAMS AND RICE — CHAFING DISH RECIPE — SARDINE BALLS — SHRIMP — SARDINES a la CAMBRIDGE — SCALLOPED SARDINES — LOBSTER NEWBURG — STEWED MUSSELS — DEVILED CRAB — CREAMED CRAB — CLAM CHOWDER
16. 16.Poultry and Game — ROAST TURKEY — ROAST GOOSE — BAKED CHICKEN — CHICKEN—SOUTHERN STYLE — WILD DUCKS — ROAST WILD DUCK — PIGEON PIE — ROAST PIGEON — QUAIL ON TOAST — ROAST TAME DUCK — RABBIT PIE — VENISON STEAK BROILED
17. 17.STUFFINGS — CHESTNUT STUFFING FOR POULTRY — OYSTER STUFFING FOR POULTRY — CELERY STUFFING — STUFFING FOR TOMATOES, GREEN PEPPERS, ETC. — LAMB AND VEAL STUFFING — STUFFING FOR PORK — SAGE STUFFING FOR GEESE AND DUCKS — POULTRY STUFFING
18. 18.MEATS — ROAST PIG — BAKED HAM — TO ROAST A LEG OF PORK — SALT PORK, CREAM GRAVY, SOUTHERN STYLE — ROAST SPARE-RIB — PORK CHOPS WITH TOMATO GRAVY — PORK AND BEANS — FILLET OF MUTTON — SHOULDER OF VEAL — TO FRY TRIPE — BEEF OMELET — ROAST BEEF — ROAST LOIN OF VEAL — ENTREE OF VEAL — FRIED SWEETBREADS — VEAL CUTLETS, BREADED — CALVES LIVER AND BACON — VEAL LOAF — BEEFSTEAK AND ONIONS — BROILED STEAK — BEEFSTEAK ROLL — SPICED VEAL — CREAMED DRIED BEEF — BEEF BALL — VEAL OR LAMB PATTIES — VEAL LOAF — TO BOIL CORNED BEEF — MUTTON CHOPS — BAKED TONGUE — FRIED LIVER — IRISH STEW — BOILED BEEF’S TONGUE — HASH ON TOAST — HASH, WITH POTATOES — TO ROAST A SHOULDER OF MUTTON — SOUSE — LAMB WITH RICE — TO GLAZE HAM — BEEF’S HEART STUFFED — BEEF STEWED WITH ONIONS — BEEF TIMBALES — FRIED TRIPE — TRIPE STEW — HASH — BEEF A LA MODE — OX-TAIL SAUTE — BOILED BEEF WITH CABBAGE—German Style — HOT BEEF LOAF — BEEF PIE WITH POTATO CRUST — ROLLED STEAK
19. 19.SAUCES — CAPER SAUCE — GIBLET SAUCE — SAUCE ROBERT — TOMATO MUSTARD — MINT SAUCE — CELERY SAUCE — CURRANT JELLY SAUCE — CREAM OR WHITE SAUCE — HOLLANDAISE SAUCE — GOVERNOR’S SAUCE — SAUCE PIQUANTE — SALMON SAUCE — APPLE SAUCE — HORSERADISH SAUCE — CHILI SAUCE — MUSHROOM SAUCE
20. 20.EGGS — HAM AND EGGS — CURRIED EGGS — OMELET SOUFFLE — OMELET — SPANISH OMELET — SCRAMBLED EGGS — OMELET AU NATURAL — EGGS A LA MODE — OMELET — POACHED OR DROPPED EGGS — EGGS AND BACON — POACHED EGGS — EGGS A LA CARACAS — CURRIED EGGS — SHIRRED EGGS — FRIED EGGS — BUTTERED EGGS — BREAD OMELET — ASPARAGUS OMELET — EGGS AND TOMATOES — EGGS AND SPAGHETTI — EGGS IN BAKED POTATOES
21. 21.VEGETABLES — SWEET POTATOES—Southern Style — GLAZED SWEET POTATOES — SPINACH WITHOUT WATER — SPINACH “AU NATURAL” — DUCHESSE POTATOES — POTATOES WITH CHEESE — BAKED PEPPERS — LYONNAISE POTATOES (No. 1) — LYONNAISE POTATOES (No. 2) — ARTICHOKE SAUTE — BAKED BEANS — BRUSSELS SPROUTS For Six Persons. Time of Preparation, Two Hours — CARROTS A LA CYRANO — BAKED CAULIFLOWER — ESCALLOPED CORN — MACARONI WITH TOMATOES AND MUSHROOMS — DUTCH ONION PIE — SPAGHETTI ITALIENNE — SPINACH COOKED IN BUTTER — MACARONI ESCALLOPED — CHILI CON CARNE
22. 22.Pickles and Spiced Fruits — FRENCH PICKLES — GREEN PEPPER MANGOES — GREEN TOMATO PICKLE — SWEET TOMATO PICKLES — PICCALILLI — WATERMELON PICKLES — BRINE FOR CUCUMBERS — CHOW CHOW — TOMATO CATSUP — MIXED PICKLES — PICKLED CHERRIES — ECONOMY VINEGAR — PICKLED BEETS
23. 23.Jams and Jellies — APPLE JELLY — SPICED FRUITS — PLUM JELLY — CRAB-APPLE JELLY — PRESERVED PEACHES — PRESERVED CHERRIES — PRESERVED TOMATOES — STRAWBERRY JAM — LEMON MARMALADE — GRAPE MARMALADE — TO PRESERVE PLUMS — QUINCE PRESERVES — PRESERVED LEMON PEEL — BLACKBERRY JAM
24. 24.CANDY — CREAM TAFFY CANDY — PEANUT CANDY — OLD-FASHIONED MOLASSES CANDY — FUDGE — PINOCHE CANDY — MARSHMALLOWS
25. 25.TIME TABLE — BAKING BREAD, CAKES, PUDDINGS, ETC. — WHAT TO SERVE WITH MEATS — BAKING MEATS — FREEZING — BOILING — FRYING — BROILING
26. 26.Weights and Measures — HOW TO MEASURE AN OUNCE — TABLE OF MEASURES — TABLE OF PROPORTIONS — ROLLED OATS—A Perfect Infant’s Food
27. 27.Household Hints — DO YOU KNOW— — Transcriber’s Notes

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