The Myrtle Reed Cook Book

About this eBook

Author

Reed, Myrtle, 1874-1911

Credits

Produced by Sharon Joiner, Sam W. and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

37680

Project Gutenberg

https://www.gutenberg.org/ebooks/37680

Release Date

October 10, 2011

Copyright

Public domain in the USA.

Contents

1. 1.The Myrtle Reed Cook Book
2. 2.EXPLANATION
3. 3.CONTENTS
4. 4.THE PHILOSOPHY OF BREAKFAST
5. 5.HOW TO SET THE TABLE
6. 6.THE KITCHEN RUBAIYAT — FOOT-NOTES
7. 7.FRUITS IN SEASON — APPLES — APRICOTS — BANANAS — BLACKBERRIES — BLUE PLUMS — CHERRIES — CURRANTS — FIGS — GOOSEBERRIES — GRAPES — GRAPEFRUIT — GREEN GAGES — HUCKLEBERRIES — MUSKMELONS — ORANGES — PEACHES — PEARS — PINEAPPLE — PRUNELLES — PRUNES — QUINCES — RASPBERRIES AND STRAWBERRIES — RHUBARB — TANGERINES — WATERMELON
8. 8.CEREALS — BOILED BARLEY — BARLEY GRUEL — STEAMED BARLEY — BREWIS — CORN-MEAL MUSH — CORN AND WHEAT PORRIDGE — CORN MUSH OR HASTY PUDDING — HULLED CORN — COLD CEREAL WITH FRUIT — FRIED CREAM — FARINA — APPLE FARINA — FARINA BALLS — FAIRY FARINA — JELLIED FARINA — FARINA MUSH — FLUMMERY — GRITS — FRIED GRITS — OATMEAL GRUEL — OATMEAL GRUEL WITH EGG — WHEAT GRUEL — BOILED HOMINY — HOMINY BALLS — FRIED HOMINY — HOMINY WITH MILK — STEAMED HOMINY — HOMINY PORRIDGE — CRACKED WHEAT MUSH — GRAHAM FLOUR MUSH — OATMEAL MUSH — RYE MUSH — FRIED OATMEAL MUSH — GRAHAM MUSH WITH APPLES — MUSH CAKES — MUSH BALLS — VELVET MUSH — COLD GRAHAM MUSH WITH FRUIT — STEAMED OATMEAL — OATMEAL JELLY — CREAMED OATMEAL — OATMEAL BLANC MANGE — LIGHT OATMEAL — BAKED OATMEAL — MILK PORRIDGE — RICE PORRIDGE — WHEATLET PORRIDGE — CREAMED OAT PORRIDGE — BOILED RICE (Hop Sing’s Recipe) — BOILED RICE (American Recipe) — BOILED RICE WITH MILK — RICE BALLS — STEAMED RICE — SAMP — CREAM TOAST — MILK TOAST — SOFT TOAST — CRUSHED WHEAT WITH RAISINS — COLD CRACKED WHEAT
9. 9.SALT FISH — BROILED BLOATERS — YARMOUTH BLOATERS — CODFISH BALLS — CODFISH BALLS—II — CODFISH BALLS—III — CODFISH BALLS À LA BURNS — PICKED-UP CODFISH — CREAMED CODFISH — CREAMED ROAST CODFISH — CODFISH À LA MODE — NEW ENGLAND SALT COD — BOILED SALTED COD WITH EGG SAUCE — SALTED COD WITH BROWN BUTTER — CODFISH CUTLETS — BOILED SALT CODFISH — FLAKED SALT CODFISH — CODFISH PUFF — CREAMED COD WITH EGG SAUCE — ESCALLOPED CODFISH — FINNAN HADDIE À LA DELMONICO — FINNAN HADDIE À LA MARTIN — FINNAN HADDIE FISH BALLS — BROILED FINNAN HADDIE — PICKED-UP FINNAN HADDIE — CREAMED ROAST FINNAN HADDIE — BROILED FINNAN HADDIE—II — BAKED SMOKED HADDOCK — BROILED SMOKED HADDOCK — FRIED SMOKED HADDOCK — HERRING BALLS — POTOMAC HERRING — KIPPERED HERRING — BROILED SMOKED HERRING — BROILED SALT MACKEREL — CREAMED SALT MACKEREL — BOILED SALT MACKEREL — BOILED SALT MACKEREL, CREAMED — BAKED SALT MACKEREL — FRIED SALT MACKEREL — BOILED SALT MACKEREL—II — BROILED SALT MACKEREL—II — BROILED SALT SALMON — BROILED SMOKED SALMON — BROILED KIPPERED SALMON — FRIED KIPPERED SALMON — BROILED SMOKED SALMON — FRIED SMOKED SALMON
10. 10.BREAKFAST MEATS — BEEF BALLS — BEEF HASH WITHOUT POTATOES — FRIZZLED BEEF — BEEF À LA NEWPORT — CORNED BEEF HASH — CORNED BEEF HASH À LA DELMONICO — CREAMED DRIED BEEF — BACON AND EGGS — BROILED BACON — BREADED BACON — BACON AND MUSH — BACON FRAISE — BACON À LA CRÊME — CALF’S BRAINS — CHICKEN HASH — FRIED HAM — FRIZZLED HAM — HAM AND POACHED EGGS — BROILED HAM — HAM BALLS — HAM TOAST — HAM RÉCHAUFFÉ — HAM AND EGGS À L’AURORE — KIDNEY BACON ROLLS — FRIED KIDNEYS — KIDNEYS EN BROCHETTE — CRUMBED KIDNEYS — DEVILLED KIDNEYS — KIDNEY AND BACON — STEWED BEEF KIDNEY — KIDNEYS À LA TERRAPIN — BROILED KIDNEYS—MAÎTRE D’HÔTEL — MINCED LAMB WITH POACHED EGGS — BROILED LAMB’S LIVER — CALF’S LIVER AND BACON — LIVER À LA CRÊME — LIVER HASH — BAKED HASH — LIVER BOULETTES — LIVER AND BACON BALLS — MEAT AND RICE BALLS — FRIED SALT PORK — PHILADELPHIA SCRAPPLE — SAUSAGE — BAKED SAUSAGE — SAUSAGES BAKED IN POTATOES — BROILED SWEETBREADS — FRIED TRIPE — FRICASSEED TRIPE — TRIPE À LA LYONNAISE — TRIPE À LA POULETTE — MINCED VEAL AND EGGS
11. 11.SUBSTITUTES FOR MEAT — FRIED EGGPLANT — BROILED MUSHROOMS — FRIED MUSHROOMS — BAKED MUSHROOMS — GRILLED MUSHROOMS — FRENCH TOAST — CORN OYSTERS
12. 12.EGGS — POACHED EGGS — SCRAMBLED EGGS — SCRAMBLED EGGS—II — SCRAMBLED EGGS WITH ASPARAGUS TIPS — SCRAMBLED EGGS WITH DRIED BEEF — FRIED EGGS — FRIED EGGS AU BEURRE NOIR — EGGS À LA CRÊME — EGGS À LA TRIPE — EGGS AU MIROIR — EGGS WITH CREAMED CELERY — CHICKEN LIVER SCRAMBLE — CHEESE SCRAMBLE — EGGS À LA PAYSANNE — EGGS À L’AURORE — OYSTER SCRAMBLE — MUSHROOM SCRAMBLE — LOBSTER SCRAMBLE — TOMATO SCRAMBLE — GREEN PEA SCRAMBLE — HAM SCRAMBLE — BACON SCRAMBLE — CRAB SCRAMBLE — SHRIMP SCRAMBLE — KIDNEY SCRAMBLE — SAUSAGE SCRAMBLE — SARDINE SCRAMBLE — TONGUE SCRAMBLE — EGGS WITH FINE HERBS — MEXICAN EGGS — SPANISH EGGS — CREAMED CHICKEN AND POACHED EGGS — BOILED EGGS—I — BOILED EGGS—II — EGGS IN CRUSTS — EGGS IN RAMEKINS — BAKED EGGS WITH CHEESE — BAKED EGGS WITH HAM — CODDLED EGGS — EGGS AND MUSHROOMS ( May Irwin’s Recipe ) — EGGS IN AMBUSH — EGGS À LA MAÎTRE D’HÔTEL — POACHED EGGS ON ANCHOVY TOAST — EGGS SUR LE PLAT — BIRDS’ NESTS — EGGS BAKED IN TOMATOES — SWISS EGGS — CHICKEN SCRAMBLE — EGGS À LA BONNE FEMME — EGGS À LA BOURGEOISE — EGGS À LA ST. CATHERINE — EGGS IN PEPPERS — EGGS POACHED IN MILK — EGGS À LA WASHINGTON — PIMENTO SCRAMBLE — EGGS À LA ESPAGNOLE — CODFISH SCRAMBLE — STEAMED EGGS — BAKED EGGS ON RASHERS OF BACON — SCRAMBLED EGGS IN CUPS — RICE SCRAMBLE — SURPRISE EGGS — JAPANESE EGGS — RUMBLED EGGS — EGGS À LA WALDORF — WHIPPED EGGS — ESCALLOPED EGGS — POACHED EGGS WITH CREAMED SALMON — EGGS À LA MARTIN
13. 13.OMELETS — OMELET—I — OMELET—II — OMELET—III — OMELET—IV — OMELET AUX FINES HERBES — PEA OMELET — OMELET WITH ASPARAGUS TIPS — MUSHROOM OMELET — OMELET WITH TOMATO SAUCE — OMELET AU FROMAGE — HAM OMELET — OYSTER OMELET — CLAM OMELET — SHRIMP OMELET — CRAB OMELET — LOBSTER OMELET — TOMATO OMELET — DRIED BEEF OMELET — KIDNEY OMELET — CHICKEN LIVER OMELET — SAUSAGE OMELET — SARDINE OMELET — CHEESE OMELET II — BLAZING OMELET — BACON OMELET — BACON OMELET II — BREAD OMELET — OMELET À LA CRÊME — JELLY OMELET — SPANISH OMELET — TONGUE OMELET — CHICKEN OMELET — CAULIFLOWER OMELET — ANCHOVY OMELET — POTATO OMELET
14. 14.QUICK BREADS — BAKING POWDER BISCUIT — QUICK BISCUIT — BUTTERMILK BISCUIT — EGG BISCUIT — SOUR MILK BISCUIT — NEW YORK BISCUIT — SOUTHERN BATTER BREAD — SPOON BREAD — KENTUCKY BATTER BREAD — SOFT BATTER BREAD — COLONIAL BREAKFAST BREAD — ENGLISH BUNS — SOUTHERN CORN PONE — SOUTHERN CORN PONE—II — SOUTHERN CORN PONE—III — CORN MUFFINS — CORN MUFFINS — CORN MUFFINS—II — CORN BREAD — JOHNNY CAKE — CORN DODGERS — NEW ENGLAND CORN DODGERS — CORN DODGERS—III — SOUTHERN HOECAKES — CORN BREAD—II — CORN MUFFINS—III — CORN AND RICE MUFFINS — BREAKFAST CORN BREAD — APPLE JOHNNY CAKE — CORN MUFFINS—IV — CORN DODGERS—IV — CORN MUFFINS—V — CORN PUFFS — FRUIT CORN MUFFINS — CORN AND HOMINY MUFFINS — SOFT CORN BREAD — FLORIDA CORN BREAD — CHARLESTON BREAKFAST CAKE — DATE GEMS — GRAHAM BISCUIT — GRAHAM PUFFS — GRAHAM MUFFINS — GRAHAM DROP CAKES — GRAHAM MUFFINS—II — HOMINY MUFFINS — HOMINY DROP CAKES — MUFFINS—I — MUFFINS—II — CREAM MUFFINS — BUTTERMILK MUFFINS — MUFFINS—III — MUFFINS—IV — BLUEBERRY MUFFINS — MUFFINS—V — MUFFINS—VI — CEREALINE MUFFINS — BATTER MUFFINS — SOUTHERN MUFFINS — MUFFINS—VII — MUFFINS—VIII — SOUR MILK MUFFINS — WHITE MUFFINS — ENTIRE WHEAT MUFFINS — HONEY MUFFINS — GEORGIA MUFFINS — BLUEBERRY MUFFINS—II — SWEET MUFFINS — PERFECTION MUFFINS — NEW HAMPSHIRE MUFFINS — OATMEAL GEMS — POPOVERS — POPOVERS—II — FRUIT POPOVERS — PUFFS — RICE MUFFINS — RICE MUFFINS—II — RYE MUFFINS — RYE CRISPS — SALLY LUNN — SCONES — SNOW BALLS — SCOTCH SCONES
15. 15.RAISED BREAKFAST BREADS — BRIOCHE PASTE — BRIOCHE ROLLS — BRIOCHE BUNS — BRIOCHE BREAKFAST CAKE — BATH BUNS — ENGLISH BATH BUNS — HOT CROSS BUNS — RISEN MUSH MUFFINS — FINGER ROLLS — SOUTHERN ROLLS — FRENCH ROLLS — KENTUCKY ROLLS — ALABAMA ROLLS — CORN ROLLS — PARKER HOUSE ROLLS — WHOLE WHEAT ROLLS — SWEDISH ROLLS — PARIS ROLLS — RUSK — GEORGIA RUSK — SOUTHERN SALLY LUNN — SOUTHERN SALLY LUNN—II — SOUTHERN SALLY LUNN—III — ZWIEBACK
16. 16.PANCAKES — SOUTHERN BUCKWHEAT CAKES — QUICK BUCKWHEAT CAKES — KENTUCKY BUCKWHEAT CAKES — BUCKWHEAT CAKES WITH SOUR MILK — CRUMB BUCKWHEAT CAKES — BLUEBERRY PANCAKES — CORN-MEAL PANCAKES — CORN-MEAL PANCAKES—II — CORN-MEAL FLAPJACKS — CRUMB PANCAKES — GREEN CORN GRIDDLE CAKES — DANISH PANCAKES — FLANNEL CAKES — FRENCH PANCAKES — FEATHER PANCAKES — FRUIT PANCAKES — GRAHAM GRIDDLE CAKES — HOMINY GRIDDLE CAKES — MARYLAND GRIDDLE CAKES — POTATO PANCAKES — RAISED PANCAKES — RAISED PANCAKES—II — SOUTHERN RICE PANCAKES — RICE PANCAKES—II — RICE PANCAKES—III — STRAWBERRY PANCAKES — SOUR MILK PANCAKES — SOUR MILK PANCAKES—II — WHEAT PANCAKES — WHEAT PANCAKES—II
17. 17.COFFEE CAKES, DOUGHNUTS, AND WAFFLES — BABA À LA PARISIENNE — GERMAN COFFEE BREAD — GERMAN COFFEE CAKE — AUSTRIAN COFFEE CAKE — HUNGARIAN ROYAL COFFEE CAKE — FRENCH COFFEE CAKE — VIENNA COFFEE CAKE — BERLIN COFFEE CAKE — QUICK COFFEE CAKE — CRULLERS — PLAIN DOUGHNUTS — DOUGHNUTS—II — RAISED DOUGHNUTS — LIGHT DOUGHNUTS — RAISED FRUIT DOUGHNUTS — BLUE GRASS WAFFLES — CREAM WAFFLES — FEATHER WAFFLES — GEORGIA WAFFLES — HOMINY WAFFLES — RAISED HOMINY WAFFLES — INDIAN WAFFLES — KENTUCKY WAFFLES — MARYLAND WAFFLES — PLAIN WAFFLES — RICE WAFFLES — RICE AND CORN-MEAL WAFFLES — SWEDISH WAFFLES — TENNESSEE WAFFLES — VIRGINIA WAFFLES
18. 18.BREAKFAST BEVERAGES — BOILED COFFEE — CAFÉ GLACÉ — CHOCOLATE — COCOA — TEA
19. 19.SIMPLE SALADS — CHICKEN SALAD — CHICKEN AND MUSHROOM SALAD — MOCK CHICKEN SALAD — CHICKEN AND SWEETBREAD SALAD — CHICKEN AND NUT SALAD — ALMOND SALAD — ASPARAGUS SALAD — APPLE AND CRESS SALAD — APRICOT SALAD — ASPARAGUS AND SALMON SALAD — BEAN SALAD — BORDEAUX SALAD — BANANA SALAD — BANANA AND CHERRY SALAD — BANANA AND PIMENTO SALAD — BANANA AND CELERY SALAD — BIRD’S-NEST SALAD — CELERY SALAD — CAULIFLOWER SALAD — BOHEMIAN SALAD — CRAB SALAD — CRESS SALAD — CALF’S-BRAIN SALAD — CUCUMBER SALAD — CUCUMBER AND RADISH SALAD — COTTAGE CHEESE SALAD — CREAM CHEESE SALAD — CUCUMBER JELLY — CHERRY SALAD — CELERY AND NUT SALAD — CAULIFLOWER AND BEET SALAD — CHEESE AND TOMATO SALAD — CELERY JELLY SALAD — CHESTNUT SALAD — CHICKEN ASPIC SALAD — TOMATO ASPIC SALAD — BELLEVUE SALAD — CHICKEN SALAD EN BELLEVUE — CUCUMBER ASPIC SALAD — CELERY AND RADISH SALAD — CABBAGE SALAD — SALAD À L’ESPAGNOLE — GRAPE SALAD — GRAPE SALAD—II — GRAPEFRUIT SALAD — ITALIAN SALAD — LETTUCE SALAD — ENDIVE SALAD — MARGUERITE SALAD — MARQUISE SALAD — NORMANDY SALAD — NUT AND SWEETBREAD SALAD — ORANGE SALAD — PIMENTO SALAD — PIMENTO SALAD—II — PEPPER SALAD — PARISIAN SALAD — PORTUGUESE SALAD — PEACH SALAD — RUSSIAN SALAD — PINEAPPLE SALAD — SCALLOP SALAD — OYSTER SALAD — STUFFED-TOMATO SALAD — SHRIMP SALAD — SUMMER SALAD — SALMON SALAD — SALMON SALAD—II — SARDINE SALAD — SHAD ROE SALAD — SHAD ROE SALAD—II — SWEETBREAD SALAD — SALSIFY SALAD — SPINACH SALAD — STRING BEANS SALAD — SHRIMP AND CUCUMBER SALAD — VIENNA SALAD — WALDORF SALAD — MUTTON SALAD — MUTTON AND ASPARAGUS SALAD — MUTTON AND PEA SALAD — CHESTNUT SALAD—II — CRESS AND WALNUT SALAD — SHAD ROE SALAD—III — SALMON SALAD—III — ITALIAN SARDINE SALAD — EGG AND CHEESE SALAD — CELERY AND PINEAPPLE SALAD — VEAL SALAD — TOMATOES STUFFED WITH ASPARAGUS TIPS — TUTTI-FRUITTI SALAD — SPAGHETTI SALAD — SWEETBREAD AND CUCUMBER SALAD — HAM AND CELERY SALAD — EGG AND POTATO SALAD — CHEESE AND PARSLEY SALAD — CHERRY AND PINEAPPLE SALAD — SHRIMP AND CELERY SALAD — POTATO AND NUT SALAD — EGG AND CHICKEN SALAD — CABBAGE AND PEPPER SALAD — CHEESE AND CELERY SALAD — CELERY AND CAULIFLOWER SALAD — CAULIFLOWER AND CARROT SALAD — PEA AND WALNUT SALAD — RUSSIAN SALAD—II — GERMAN CAULIFLOWER SALAD — SPANISH SALAD — ONION SALAD — RUSSIAN SALAD—III — STRAWBERRY SALAD — BANANA AND PEANUT SALAD — EGG AND ASPARAGUS SALAD — EGG AND CUCUMBER SALAD — TOMATO AND CHIVE SALAD — GRAPEFRUIT AND CELERY SALAD — CUCUMBER AND PIMOLA SALAD — EGG AND CELERY SALAD — CABBAGE SALAD—II — CABBAGE SALAD—III — EGG-BALL SALAD — STUFFED-EGG SALAD — CELERY AND APPLE SALAD — TOMATO AND CELERY SALAD — SHRIMP AND NUT SALAD — SMOKED HERRING SALAD — HALIBUT SALAD — HALIBUT SALAD—II — HALIBUT SALAD—III — HALIBUT SALAD—IV — SMELT SALAD — LOBSTER SALAD—I — LOBSTER SALAD—II — SHRIMP AND TOMATO SALAD — CRAB AND CUCUMBER SALAD — TURKEY SALAD — EGG AND CABBAGE SALAD — EGG AND SARDINE SALAD — TONGUE AND POTATO SALAD — SHREDDED LETTUCE SALAD — GERMAN CABBAGE SALAD — IRWIN SALAD
20. 20.ONE HUNDRED SANDWICH FILLINGS
21. 21.LUNCHEON BEVERAGES — MILK — BUTTERMILK — TEA — VIENNA CHOCOLATE — COCOA — LEMONADE — ICED TEA — PINEAPPLE CUP — RASPBERRY CUP — PINEAPPLE LEMONADE — GRAPE JUICE — BLACKBERRY SHRUB — RASPBERRY SHRUB — RASPBERRY DASH — MINT SANGAREE — SELTZER LEMONADE — TEMPERANCE PUNCH
22. 22.EATING AND DINING
23. 23.THIRTY-FIVE CANAPÉS — I — II — III — IV — V — VI — VII — VIII — IX — X — XI — XII — XIII — XIV — XV — XVI — XVII — XVIII — XIX — XX — XXI — XXII — XXIII — XXIV — XXV — XXVI — XXVII — XXVIII — XXIX — XXX — XXXI — XXXII — XXXIII — XXXIV — XXXV
24. 24.ONE HUNDRED SIMPLE SOUPS — BEEF SOUPS — BARLEY SOUP — BLACK BEAN SOUP — BOSTON SUMMER SOUP — CREOLE SOUP — ENGLISH SPINACH SOUP — ENGLISH TOMATO SOUP — ITALIAN ONION SOUP WITH CHEESE — JULIENNE SOUP — SOUP OF MIXED VEGETABLES — NOODLE AND TOMATO SOUP — QUICK BEEF SOUP — RICE AND CURRY SOUP — SPANISH ONION SOUP — VEAL SOUP — WREXHAM SOUP — BISQUES AND PURÉES — BISQUE OF CLAMS — CRAB AND TOMATO BISQUE — PURÉE OF ASPARAGUS — PURÉE OF GREEN PEAS — PURÉE OF KIDNEY BEANS — PURÉE OF PEAS AND RICE — PURÉE OF TOMATOES — PURÉE OF TOMATOES AND MACARONI — CHICKEN SOUPS — CHICKEN BOUILLON — CHICKEN SOUP — CHICKEN AND TOMATO SOUP — CREAM OF CHICKEN — CREAM OF CHICKEN AND ASPARAGUS — CREAM OF CHICKEN AND BARLEY — CREAM OF CHICKEN AND CELERY — CREAM OF CHICKEN AND NOODLES — CREAM OF CHICKEN AND OYSTERS — CREAM OF CHICKEN AND SAGO — CREAM OF CHICKEN AND VERMICELLI — CREAM CHICKEN BOUILLON — CREOLE CHICKEN GUMBO — EGG AND CHICKEN SOUP — GERMAN CHICKEN SOUP — GIBLET SOUP — HUNGARIAN CHICKEN SOUP — JELLIED CHICKEN BOUILLON — MOCK CHICKEN GUMBO — CREAM SOUPS — CREAM OF ASPARAGUS — CREAM OF BARLEY — CREAM OF CELERY — CREAM OF CLAMS — CREAM OF CORN AND TOMATO — CREAM OF CRABS — CREAM OF MUSHROOMS — CREAM OF OYSTERS — CREAM OF PEAS — CREAM OF TOMATO — CREAM OF VERMICELLI — FISH SOUPS — CLAM BROTH — CLAM BOUILLON — CREAM CLAM BOUILLON — CLAM SOUP — CLAM AND OYSTER SOUP — CRAB GUMBO — FRENCH FISH SOUP — GERMAN FISH SOUP — OYSTER BOUILLON — OYSTER SOUP — CREOLE OYSTER GUMBO — OYSTER AND VEAL SOUP — SOUTHERN OYSTER SOUP — SALMON SOUP — SPANISH SALMON SOUP — SHRIMP SOUP — FRENCH CREAM OF SHRIMPS — SCALLOP STEW — HOFFMAN HOUSE CLAM CHOWDER — CREOLE CORN CHOWDER — FRUIT SOUPS — CHERRY SOUP — CURRANT SOUP — GOOSEBERRY SOUP — PRUNE SOUP — RAISIN AND SAGO SOUP — RASPBERRY AND CURRANT SOUP — STRAWBERRY SOUP — MUTTON SOUPS — ASPARAGUS SOUP — BAKED MUTTON SOUP — CLEAR MUTTON BROTH — LAMB SOUP — MUTTON AND CARROT SOUP — NOODLE AND TOMATO SOUP — QUICK MUTTON SOUP — VEAL SOUPS — AUSTRIAN VEAL SOUP — CHIFFONADE SOUP — GREEN-PEA SOUP WITH RICE — ITALIAN VEAL SOUP — QUICK TOMATO SOUP — SOUP À LA DUCHESSE — SPRING SOUP — VEAL BROTH — VEGETABLE SOUP — MISCELLANEOUS SOUPS — I — II — III — IV — V — VI
25. 25.FIFTY WAYS TO COOK SHELL-FISH — CLAMS — CLAMS À LA MARQUISE — CLAMS IN THE CHAFING-DISH — CLAM COCKTAIL — CREAMED CLAMS — CONNECTICUT CLAM PIE — DEVILLED CLAMS — ESCALLOPED CLAMS — CRABS — BAKED CRABS — BAKED SOFT-SHELL CRABS — BROILED SOFT-SHELL CRABS — CRABS À LA CRÉOLE — CRABS À LA ST. LAURENCE — CRABS BAKED IN SHELLS — CRAB CROQUETTES — DEVILLED CRABS — CRAB FARCI WITH TOMATO SAUCE — CRAB FRICASSEE — FRIED SOFT-SHELL CRABS — STUFFED CRABS — LOBSTER — BROILED LOBSTER — BROWN LOBSTER CURRY — DEVILLED LOBSTER — ESCALLOPED LOBSTER — LOBSTER À LA NEWBURG — LOBSTER IN CASSEROLE — LOBSTER WIGGLE — OYSTERS — BAKED OYSTERS — BROILED OYSTERS ON TOAST — CREOLE OYSTER LOAF — CURRIED OYSTERS — DEVILLED OYSTERS — ESCALLOPED OYSTERS AND MACARONI — FRIED OYSTERS — OYSTERS IN BROWN SAUCE — OYSTERS IN CASSEROLE — OYSTER COCKTAIL — OYSTERS WITH DUMPLINGS — OYSTERS WITH GREEN PEPPERS — OYSTER STEW — OYSTERS À L’INDIEN — OYSTERS À LA MADRID — SCALLOPS — FRIED SCALLOPS — PIGS IN BLANKETS — SHRIMPS — CREAMED SHRIMPS — CURRIED SHRIMPS — JELLIED SHRIMPS — MAYONNAISE OF SHRIMPS — SHRIMPS BAKED IN GREEN PEPPERS — SHRIMPS À LA CRÉOLE — SHRIMP WIGGLE — TOMATOES STUFFED WITH SHRIMPS
26. 26.SIXTY WAYS TO COOK FISH — COURT BOUILLON — BAKED BASS — BAKED BASS WITH SHRIMP SAUCE — BOILED BASS — BOILED SEA-BASS WITH EGG SAUCE — COLD BASS WITH TARTAR SAUCE — BAKED BLUEFISH À L’ITALIENNE — BAKED BLUEFISH — STEAMED BLUEFISH — BAKED CODFISH — CODFISH À LA CRÉOLE — ESCALLOPED CODFISH AND MACARONI — BREADED CODFISH STEAKS — BOILED FINNAN HADDIE — BROILED FINNAN HADDIE — CREAMED FINNAN HADDIE — BROILED FROG LEGS — FROG LEGS À LA POULETTE — HADDOCK RAREBIT — HADDOCK AND OYSTERS — HALIBUT À LA MAÎTRE D’HÔTEL — BAKED HALIBUT — HALIBUT STEAK À LA JARDINIÈRE — FRESH BOILED MACKEREL — PIKE BAKED IN SOUR CREAM — BOILED SALMON WITH GREEN SAUCE — BOILED SALMON À LA WALDORF — BAKED SALMON — STUFFED SALMON — SALMON MAYONNAISE WITH CUCUMBERS — SALMON CROQUETTES — SALMON LOAF — FRICASSEED SALMON — BAKED CREAMED SALMON — SALMON EN CASSEROLE — BOILED SALMON-TROUT — BAKED SARDINES — BROILED SHAD — BONED FRIED SHAD — BAKED SHAD — BAKED SHAD STUFFED WITH OYSTERS — FRIED SHAD ROE — SHAD ROE BAKED IN TOMATO SAUCE — SHAD ROE WITH BROWN SAUCE — BROILED SMELTS — BAKED SMELTS — SMELTS AU BEURRE NOIR — BROILED STURGEON STEAKS — BOILED TROUT — BAKED TURBOT — TURBOT À LA CRÊME — BOILED WHITEFISH — FRIED WHITEFISH — BAKED WHITEFISH — STUFFED WHITEFISH WITH OYSTER SAUCE — PLANKED WHITEFISH — JELLIED WHITEFISH — BAKED FISH — BOUILLABAISSE — FISH CHOPS — FISH À LA CRÉOLE
27. 27.ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY — BEEF — BROILED SIRLOIN STEAK — BEEFSTEAK WITH FRENCH-FRIED ONIONS — STEAK BORDELAISE — BEEFSTEAK WITH OYSTER BLANQUETTE — BEEFSTEAK WITH FRIED BANANAS — FRIED HAMBURG STEAK — SPANISH STEAK — STEWED STEAK WITH OYSTERS — BRAISED FLANK STEAK — STUFFED FLANK STEAK — STUFFED PRESSED STEAK — ROAST BEEF — POT ROAST — RÉCHAUFFÉ OF BEEF À L’ESPAGNOLE — CANNELON OF BEEF — MACARONIED BEEF — BEEF OLIVES — RAGOUT OF BEEF — JELLIED TONGUE — STEWED TONGUE WITH RAISINS — BEEF TONGUE À L’ITALIENNE — SPANISH STEW — BEEF STEW WITH TOMATOES — BEEF STEW WITH DUMPLINGS — TRIPE IN CASSEROLE — BRAISED BEEF — BREADED LIVER — LIVER ROLLS — ROASTED BEEF HEART — BEEF KIDNEY SAUTÉ — STEWED BEEF KIDNEY — BEEF À LA NEWPORT — DUTCH BEEF LOAF — SPICED BEEF LOAF — CANNELON OF BEEF — FRICADELLES — SPICED ROUND OF BEEF — BEEF À LA MODE — CREOLE HOT POT — BEEF PIE — CREAMED BEEF PIE — GERMAN BEEF BALLS — TURKISH BEEF STEW — MUTTON AND LAMB — BROILED LAMB CHOPS — LAMB CHOPS IN CASSEROLE — LAMB PIE — BROILED MUTTON CUTLETS WITH CARROTS — ROAST LAMB WITH GARLIC — BRAISED LAMB WITH CELERY — BRAISED SHOULDER OF LAMB — STEWED BREAST OF LAMB — FRICASSEE OF LAMB — CURRIED LAMB — INDIAN MUTTON CURRY — BLANQUETTE OF MUTTON — RAGOUT OF MUTTON — BROILED LAMB’S KIDNEYS — MUTTON KIDNEYS IN CASSEROLE — KIDNEY BACON ROLLS — DEVILLED KIDNEYS. — LAMB STEW WITH DUMPLINGS — ENGLISH MUTTON STEW — IRISH STEW — STEWED LAMBS’ TONGUES — PICKLED LAMBS’ TONGUES — FRICASSEE OF LAMBS’ TONGUES — BOILED LEG OF LAMB — LAMB POT PIE — LAMB CROQUETTES — STUFFED SHOULDER OF LAMB — MUTTON BIRDS — CURRIED MUTTON — STUFFED CABBAGE LEAVES — LAMB IN MINT JELLY — SHEPHERD’S PIE — PORK — SAUSAGE ROLLS — FRANKFURTERS — ROASTED SAUSAGES — ROAST HAM WITH SHERRY — BAKED HAM WITH NOODLES — PORK CHOPS À LA MARYLAND — JELLIED PIGS’ FEET — BROILED PORK TENDERLOIN — BREADED TENDERLOINS — PORK TENDERLOINS WITH SWEET POTATOES — MOCK DUCK — ROAST SPARERIBS — ROAST LEG OF PORK — GERMAN ROAST PORK — PORK ROASTED WITH SWEET POTATOES AND APPLES — MOCK GOOSE — BAKED CHINE WITH SWEET POTATOES — MOCK OYSTERS — VEAL — BROILED SWEETBREADS À LA MAÎTRE D’HÔTEL — CALF’S LIVER IN CASSEROLE — VEAL LIVER PÂTÉ — BOILED CALF’S TONGUE — VEAL CHOPS À LA PROVENÇALE — BRAISED VEAL CUTLETS — BAKED VEAL CUTLET — VEAL BIRDS — MOCK FRIED OYSTERS — STEWED BREAST OF VEAL — VEAL STEW WITH DUMPLINGS — GERMAN VEAL STEW — ROAST LOIN OF VEAL — STUFFED BREAST OF VEAL — ROAST SHOULDER OF VEAL — ROAST VEAL À L’ITALIENNE — BREAST OF VEAL BAKED — VEAL LOAF — BRAISED KNUCKLE OF VEAL — VEAL IN CASSEROLE — JELLIED VEAL — KOENIGSBERGER KLOPS — VEAL AND OYSTER PIE — VEAL CROQUETTES — MOCK TERRAPIN — CHICKEN — BROILED CHICKEN — FRIED CHICKEN — FRIED CHICKEN WITH GREEN PEPPERS — BREADED FRIED CHICKEN — CHICKEN STUFFED WITH OYSTERS — CHICKEN STEWED WITH ASPARAGUS — SPANISH CHICKEN STEW — FRICASSEE OF CHICKEN — FRICASSEE OF CHICKEN WITH BISCUIT — CHICKEN PIE — CHICKEN POTPIE — ROAST CHICKEN — CURRIED CHICKEN — CHICKEN À LA CRÉOLE — CHICKEN À LA JEAN — CHICKEN IN CASSEROLE — JELLIED CHICKEN — MAYONNAISE OF CHICKEN — PRESSED CHICKEN — CHICKEN À LA WALDORF — CHICKEN CROQUETTES — CHICKEN AND MACARONI — DUCK — BRAISED DUCKS WITH OLIVES — ROAST DUCK — GOOSE — ROAST GOOSE — TURKEY — JELLIED TURKEY — ROAST TURKEY STUFFED WITH CHESTNUTS — ROAST TURKEY STUFFED WITH OYSTERS — TURKEY CROQUETTES — ESCALLOPED TURKEY — ESCALLOPED TURKEY AND SAUSAGE — ESCALLOPED TURKEY AND OYSTERS — TURKEY LOAF — PIGEON — PIGEON PIE — BROILED SQUABS WITH BACON
28. 28.TWENTY WAYS TO COOK POTATOES — BOILED POTATOES — POTATO BALLS — BAKED POTATOES — BAKED MASHED POTATOES — BROWNED POTATOES — CREAMED POTATOES — POTATO CAKE — POTATO CROQUETTES — DUCHESS POTATOES — POTATO FLAKES — POTATOES JULIENNE — HASHED BROWN POTATOES — HASHED CREAMED POTATOES — LYONNAISE POTATOES — MASHED POTATOES — BOILED NEW POTATOES — CREAMED NEW POTATOES — POTATOES O’BRIEN — STUFFED POTATOES — POTATOES AND CHEESE — POTATOES À LA PROVENÇALE
29. 29.ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES — BOILED ARTICHOKES — BOILED ASPARAGUS — BAKED ASPARAGUS — CREAMED ASPARAGUS — ESCALLOPED ASPARAGUS — BOILED STRING-BEANS — STRING-BEANS WITH CREAM — STRING-BEANS WITH SOUR SAUCE — STRING-BEANS EN SALADE — STRING-BEANS À LA BRETONNE — STRING-BEANS À LA PROVENÇALE — STEWED LIMA BEANS — LIMA BEANS WITH ONIONS — LIMA BEANS À LA PHILADELPHIA — BOILED BLACK BEANS — FRIJOLES MEXICANA — STEWED KIDNEY BEANS — KIDNEY BEANS À LA CRÉOLE — BOSTON BAKED BEANS — BOSTON BAKED BEANS WITH TOMATO SAUCE — BEAN CROQUETTES — BOILED BEETS — BUTTERED BEETS — PICKLED BEETS — BOILED BRUSSELS SPROUTS — BRUSSELS SPROUTS SAUTÉ — BRUSSELS SPROUTS À LA PARMESAN — BOILED CABBAGE — FRIED CABBAGE — CREAMED CABBAGE — HOT SLAW — COLD SLAW — CABBAGE WITH OYSTERS — CABBAGE WITH SOUR CREAM — SMOTHERED RED CABBAGE — STEWED RED CABBAGE — RED CABBAGE À LA BABETTE — RED CABBAGE À LA HOLLANDAISE — BOILED CARROTS — STEWED CARROTS — FRIED CARROTS — SPRING CARROTS — CARROTS AND PEAS — CARROT CROQUETTES — BUTTERED CARROTS — BOILED CAULIFLOWER — BAKED CAULIFLOWER — BUTTERED CAULIFLOWER — CREAMED CAULIFLOWER — FRIED CAULIFLOWER — CAULIFLOWER FRITTERS — ESCALLOPED CAULIFLOWER — CAULIFLOWER AU GRATIN — CAULIFLOWER À LA PARISIENNE — BOILED CELERY — BRAISED CELERY — FRIED CELERY — STEWED CELERY — CELERY IN BROWN SAUCE — CREAMED CELERY — FRICASSEE OF CELERY — CELERY AU GRATIN — CELERY À L’ITALIENNE — BOILED CORN — BAKED CANNED CORN — CREAMED CANNED CORN — ESCALLOPED CORN — INDIAN CORN CAKES — CREOLE CORN CHOWDER — KENTUCKY CORN PATTIES — CORN STEWED WITH CREAM — CORN SOUFFLÉ — CORN PUDDING — CORN OYSTERS — CORN FRITTERS — CORN SUCCOTASH — ESCALLOPED CUCUMBERS — STUFFED CUCUMBERS — BROILED EGGPLANT — BAKED EGGPLANT — BAKED EGGPLANT WITH CHEESE — FRIED EGGPLANT — EGGPLANT FRITTERS — ESCALLOPED EGGPLANT — STUFFED EGGPLANT — EGGPLANT À LA CRÉOLE — BOILED HOMINY — CURRIED LENTILS — BUTTERED MACARONI — MACARONI AU GRATIN — MACARONI WITH BROWN BUTTER — MACARONI AND OYSTERS — MACARONI À LA GALLI — BROILED MUSHROOMS — MUSHROOMS BAKED WITH CHEESE — FRIED MUSHROOMS — NOODLES — BAKED NOODLES — NOODLES AU GRATIN — BOILED OKRA — OKRA SAUTÉ À LA CRÉOLE — BOILED ONIONS — BAKED ONIONS — FRIED SPANISH ONIONS — CREAMED ONIONS — STUFFED ONIONS — ROASTED ONIONS — BOILED PARSNIPS — BUTTERED PARSNIPS — CREAMED PARSNIPS — ESCALLOPED PARSNIPS — BOILED PEAS — CREAMED PEAS — BUTTERED PEAS — BROILED GREEN PEPPERS — FRIED PEPPERS — STUFFED PEPPERS — STUFFED PEPPERS À LA CRÉOLE — BOILED SWEET POTATOES — BAKED SWEET POTATOES — BROWNED SWEET POTATOES — SWEET POTATOES IN CASSEROLE — CANDIED SWEET POTATOES — ESCALLOPED SWEET POTATOES — ROASTED SWEET POTATOES — GLAZED SWEET POTATOES — BOILED RICE — BUTTERED RICE — CURRIED RICE — CASSEROLE OF RICE — RISOTTO — SAVORY RICE — RICE À LA CRÉOLE — BOILED SALSIFY — BAKED SALSIFY — ESCALLOPED SALSIFY — FRIED SALSIFY — SPAGHETTI À L’AMÉRICAINE — SPAGHETTI À LA TOMASO — ESCALLOPED SPAGHETTI WITH OYSTERS — GREEK SPAGHETTI — BOILED SPINACH — BUTTERED SPINACH — BOILED SQUASH — BOILED SUMMER SQUASH — CREAMED SQUASH — FRIED SUMMER SQUASH — ROASTED SQUASH — BROILED TOMATOES — BROILED TOMATOES WITH SAUCE — BAKED TOMATOES — BAKED TOMATOES À LA CRÉOLE — CREAMED BAKED TOMATOES — CURRIED TOMATOES — DEVILLED TOMATOES — ESCALLOPED TOMATOES — ESCALLOPED TOMATOES AND ONIONS — FRIED TOMATOES WITH CREAM — FRIED GREEN TOMATOES — FRIED TOMATOES WITH ONIONS — FRIED TOMATOES AND PEPPERS — STEWED TOMATOES WITH CHEESE — STEWED TOMATOES AND CELERY — STUFFED TOMATOES — SPANISH TOMATOES — BOILED TURNIPS — BAKED TURNIPS — BROWNED TURNIPS — CREAMED TURNIPS — TURNIPS AND CARROTS — GLAZED TURNIPS — TURNIPS IN BROWN SAUCE — BAKED BANANAS — FRIED BANANAS — CURRY OF VEGETABLES — GNOCCHI — CREAMED KOHLRABI — POLENTA — INDIAN PILAU — VEGETABLES À LA JARDINIÈRE
30. 30.THIRTY SIMPLE SAUCES — ALLEMANDE SAUCE — BÉARNAISE SAUCE — QUICK BÉARNAISE SAUCE — BÉCHAMEL SAUCE — BROWN SAUCE — BROWN BUTTER SAUCE OR BEURRE NOIR — BUTTER SAUCE — CAPER SAUCE — CHEESE SAUCE — COLBERT SAUCE — CREAM SAUCE — CURRY SAUCE — DRAWN-BUTTER SAUCE — DUTCH SAUCE — DUXELLES SAUCE — EGG SAUCE — HOLLANDAISE SAUCE — ITALIAN SAUCE — MADEIRA SAUCE — MAÎTRE D’HÔTEL SAUCE — MINT SAUCE — MUSHROOM SAUCE — PARSLEY SAUCE — PIQUANTE SAUCE — REMOULADE SAUCE — TARTAR SAUCE — TOMATO SAUCE—I — TOMATO SAUCE—II — TOMATO SAUCE—III — TOMATO CREAM SAUCE — VELOUTÉ SAUCE — VINAIGRETTE SAUCE
31. 31.SALADS — SALADS AND DRESSINGS — FRENCH DRESSING — SEASONINGS FOR FRENCH DRESSING — FRENCH DRESSING FOR FRUIT SALADS — MAYONNAISE — BOILED DRESSING—I — BOILED DRESSING—II — CREAM DRESSING — SOUR-CREAM DRESSING — EGG DRESSING — GERMAN SALAD DRESSING — CLUB DRESSING — CURRY DRESSING — RAVIGOTE DRESSING — FISH SALADS — ANCHOVY AND EGG SALAD — ANCHOVY AND PEPPER SALAD — CLAM AND CELERY SALAD — SARDINE SALAD—I — SARDINE SALAD—II — SHRIMP SALAD — SHRIMP AND ASPARAGUS SALAD — VEGETABLE SALADS — ARTICHOKE SALAD — ASPARAGUS SALAD — ASPARAGUS À LA VINAIGRETTE — BEAN SALAD—I — BEAN SALAD—II — BEAN SALAD—III — BEET SALAD—I — BEET SALAD—II — BRUSSELS SPROUTS SALAD — CABBAGE SALAD—I — CABBAGE SALAD—II — CARROT SALAD—I — CARROT SALAD—II — CAULIFLOWER SALAD—I — CAULIFLOWER SALAD—II — CELERY SALAD—I — CELERY SALAD—II — CELERY SALAD—III — CHICKORY SALAD — CHIFFONADE SALAD — CRESS SALAD—I — CRESS SALAD—II — CUCUMBER SALAD—I — CUCUMBER SALAD—II — CUCUMBER SALAD—III — CUCUMBER JELLY SALAD — ENDIVE SALAD — LETTUCE SALAD—I — LETTUCE SALAD—II — MUSHROOM SALAD — ONION SALAD—I — ONION SALAD—II — PIMENTO SALAD — PEA SALAD—I — PEA SALAD—II — PEPPER SALAD—I — PEPPER SALAD—II — PEPPER SALAD—III — POTATO SALAD—I — POTATO SALAD—II — POTATO SALAD—III — POTATO SALAD—IV — POTATO SALAD—V — RADISH SALAD — RADISH SALAD—II — SALSIFY SALAD — SPINACH SALAD—I — SPINACH SALAD—II — TOMATO SALAD—I — TOMATO SALAD—II — TOMATO SALAD—III — STUFFED TOMATO SALAD—I — STUFFED TOMATO SALAD—II — STUFFED TOMATO SALAD—III — TOMATO JELLY SALAD — WALDORF SALAD — FRUIT SALADS — ALLIGATOR PEAR SALAD — APPLE SALAD—I — APPLE SALAD—II — APPLE SALAD—III — APPLE SALAD—IV — APRICOT SALAD — BANANA SALAD—I — BANANA SALAD—II — CANTALOUPE SALAD — CHERRY SALAD—I — CHERRY SALAD—II — GRAPE SALAD—I — GRAPE SALAD—II — GRAPEFRUIT SALAD—I — GRAPEFRUIT SALAD—II — GRAPEFRUIT SALAD—III — MACEDOINE SALAD—I — MACEDOINE SALAD—II — MACEDOINE SALAD—III — ORANGE SALAD—I — ORANGE SALAD—II — ORANGE SALAD—III — ORANGE SALAD—IV — PEACH SALAD—I — PEACH SALAD—II — PEAR SALAD — PINEAPPLE SALAD—I — PINEAPPLE SALAD—II — PINEAPPLE SALAD—III — EGG SALADS — EGG SALAD—I — EGG SALAD—II — EGG SALAD—III — CHEESE AND NUT SALADS — CHEESE SALAD—I — CHEESE SALAD—II — CHEESE SALAD—III — CHEESE SALAD—IV — NUT SALAD — ALMOND SALAD — CHESTNUT SALAD—I — CHESTNUT SALAD—II — CHESTNUT SALAD—III — PEANUT SALAD — PECAN SALAD — WALNUT SALAD—I — WALNUT SALAD—II
32. 32.SIMPLE DESSERTS — BLANC MANGE — ALMOND BLANC MANGE — CHERRY BLANC MANGE — CHOCOLATE BLANC MANGE — CREAM BLANC MANGE — COFFEE BLANC MANGE — FRUIT BLANC MANGE — PEACH BLANC MANGE — VANILLA BLANC MANGE — BLUEBERRY CAKE — BLUEBERRY TEA-CAKES — CHOCOLATE CAKE — CHOCOLATE CREAM CAKE — COCOANUT CAKE — CREAM CAKE — COFFEE CREAM CAKE — CREAM PUFFS — DEVIL’S FOOD CAKE — FIG LOAF CAKE — FRUIT CAKE — HONEY TEA-CAKE — MARGUERITES — NUT CAKE — RASPBERRY TEA-CAKE — SPICE CAKE — SPONGE CAKE — TEA-CAKE — CHARLOTTE RUSSE — ALMOND CHARLOTTE RUSSE — APPLE CHARLOTTE — BLACKBERRY CHARLOTTE — CREAM CHARLOTTE — COFFEE CHARLOTTE — ORANGE CHARLOTTE — PEACH CHARLOTTE — VICTORIA CHARLOTTE — APPLE COBBLER — FRUIT COBBLER — COMPOTE OF APPLES — COMPOTE OF FIGS — ALMOND CREAM — APPLE CREAM — BANANA CREAM — BAVARIAN CREAM — CHESTNUT CREAM — GINGER CREAM — ITALIAN CREAM — MACAROON CREAM — MARSHMALLOW CREAM — ORANGE CREAM — PEACH CREAM — PINEAPPLE CREAM — RASPBERRY CREAM — SPANISH CREAM — TAPIOCA CREAM — APPLE CUSTARD — CARAMEL CUSTARD — CHOCOLATE CUSTARD — COFFEE CUSTARD — CREAM CUSTARD — FRENCH CUSTARDS — MAPLE CUSTARD — MARQUISE CUSTARD — NUT CUSTARD — RASPBERRY CUSTARD — RICE CUSTARD — DOUGHNUTS — APPLE DUMPLINGS — PEACH DUMPLINGS — FRITTER BATTER — APPLE FRITTERS — VIENNA FRITTERS — FROZEN DAINTIES — APRICOT ICE — BANANA ICE-CREAM — CAFÉ PARFAIT — CARAMEL ICE-CREAM — CEYLON ICE — CHERRY ICE — CHOCOLATE ICE-CREAM — COFFEE ICE-CREAM — GRAPE ICE-CREAM — LEMON ICE — LEMON ICE-CREAM — MACAROON ICE-CREAM — MAPLE ICE-CREAM — ORANGE SHERBERT — PEACH ICE-CREAM — RASPBERRY ICE — STRAWBERRY ICE — STRAWBERRY ICE-CREAM — JELLIED DESSERTS — COFFEE JELLY — CHOCOLATE CREAM JELLY — CUSTARD JELLY — JELLIED APRICOTS — JELLIED FRUIT — JELLIED RHUBARB — JELLIED WHITE CURRANTS — LEMON JELLY — WINE JELLY — VANILLA CREAM JELLY — PIES — PLAIN PIE CRUST — APPLE PIE — APRICOT PIE — CHOCOLATE PIE — COCOANUT CUSTARD PIE — CRANBERRY PIE — CREAM PIE — CURRANT PIE — GOOSEBERRY PIE — LEMON CREAM PIE—I — LEMON CREAM PIE—II — PEACH PIE — PRUNE CREAM PIE — PUMPKIN PIE — RHUBARB PIE — STRAWBERRY PIE — APPLE PUDDING — APPLE SAGO PUDDING — APRICOT PUDDING — BALTIMORE PUDDING — BIRD’S NEST PUDDING — BLACKBERRY PUDDING — BLUEBERRY PUDDING—I — BLUEBERRY PUDDING—II — BREAD AND APPLE PUDDING — CABINET PUDDING — CALIFORNIA PUDDING — CARAMEL PUDDING — CHERRY PUDDING — CHOCOLATE PUDDING — CHOCOLATE CREAM PUDDING — CHRISTMAS PUDDING — CRACKER PUDDING — CORNSTARCH PUDDING — COTTAGE PUDDING — CURRANT PUDDING — CUSTARD PUDDING — DATE PUDDING — DATE CUSTARD PUDDING — DANISH PUDDING — FARINA PUDDING — FRUIT PUDDING — FRUIT AND RICE PUDDING — GINGER PUDDING — LEMON PUDDING — LEMON CUSTARD PUDDING — NEW ENGLAND INDIAN PUDDING — ORANGE PUDDING — PEACH PUDDING — PEACH BLOSSOM PUDDING — PEACH AND RICE PUDDING — PINEAPPLE PUDDING — PRUNE PUDDING — QUINCE PUDDING — RASPBERRY PUDDING — RED SAGO PUDDING — RICE PUDDING—I — RICE PUDDING—II — RICE PUDDING—III — RICE AND CHERRY PUDDING — RICE AND FRUIT PUDDING — SAGO PUDDING — SNOW PUDDING — SPICE PUDDING — SPONGE PUDDING — STRAWBERRY BATTER PUDDING — TAPIOCA PUDDING — TAPIOCA CREAM PUDDING — PUDDING SAUCES — BROWN SUGAR SAUCE — FOAMING SAUCE — FRUIT SAUCE — HARD SAUCE — SHORTCAKES — PEACH SHORTCAKE — PRUNE SHORTCAKE — STRAWBERRY SHORTCAKE — FRUIT SOUFFLÉS — TARTS — APPLE TART — APPLE CREAM TART — APRICOT TART — CHERRY TART — CHOCOLATE CREAM TART — FRUIT TART — GERMAN APPLE TART — GOOSEBERRY TART — GRAPE TART—I — GRAPE TART—II — NEAPOLITAN TARTS — PEACH TART — PEACH TART MERINGUE — PEACH CREAM TART — PLUM TART—I — PLUM TART—II — RASPBERRY CREAM TART — RASPBERRY AND CURRANT TART — RHUBARB TARTS — APPLES À LA NINON — APPLE BROWNIES — APPLE FLUFF — APPLE PUFF — APPLE ROLL — APPLE SNOW — APPLE TRIFLE — BAKED BANANAS — BAKED PEACHES — BAKED PEARS — BAKED QUINCES — BAKED RHUBARB — BAKED BERRY ROLL — BANANAS AND CURRANTS — BANANAS WITH WHIPPED CREAM — BANANA FLOAT — BANANA TRIFLE — BLACKBERRY SPONGE — BOILED FROSTING — CHOCOLATE TAPIOCA — CHOCOLATE CREAM FROSTING — FLOATING ISLAND — FRENCH PANCAKES — FRUIT ICING — FRUIT PUFFS — FRUIT ROLL — FRUIT TAPIOCA — GOOSEBERRY TRIFLE — JELLIED APPLES — JELLIED PEACHES — JUNKET — LEMON SPONGE — MOONSHINE — ORANGE SNOW — PEACH TRIFLE — PEACH DELIGHT — PEACH SNOW-BALLS — PINEAPPLE FLUFF — PINEAPPLE DESSERT — PINEAPPLE SPONGE — PLUM ROLL — PRUNE SPONGE — QUINCE FLUFF — QUINCE TRIFLE — RICE BALLS WITH CUSTARD — RASPBERRY SPONGE — STRAWBERRY MERINGUE — STRAWBERRY SPONGE — STRAWBERRY TRIFLE — SNOW-BALLS — SWEET PANCAKES — STEWED PEARS WITH RICE — VANITIES — VIRGINIA PUFFS
33. 33.INDEX

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