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The White House Cookbook

The White House Cookbook

by F. L. Gillette

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Language: English

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About this eBook

Author
Ziemann, Hugo
Title
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home
Credits
Produced by Juliet Sutherland, Stephen Schulze and the Distributed Proofreaders Team
Language
English
LoC Class
TX: Technology: Home economics
Subject
Formulas, recipes, etc.
Category
Text
eBook-No.
13923
Project Gutenberg
https://www.gutenberg.org/ebooks/13923
Release Date
November 2, 2004
Copyright
Public domain in the USA.

Contents

  1. 1.THE — WHITE HOUSE — COOK BOOK — BY
  2. 2.MRS. F.L. GILLETTE
  3. 3.HUGO ZIEMANN,
  4. 4.PUBLISHERS' PREFACE
  5. 5.CONTENTS. — HELEN HERRON TAFT. — Copyright, Photo Clinediust, Washington. — WHITE HOUSE COOK BOOK.
  6. 6.CARVING.
  7. 7.SOUPS. — FRANCES FOLSOM CLEVELAND. — EDITH CAROW ROOSEVELT.
  8. 8.SOUPS WITHOUT MEAT. — IDA SAXTON McKINLEY.
  9. 9.MODES OF FRYING
  10. 10.SHELL-FISH — BASTING THE TURKEY.
  11. 11.POULTRY AND GAME
  12. 12.MEATS.
  13. 13.MUTTON AND LAMB.
  14. 14.SAUCES AND DRESSINGS.
  15. 15.SALADS.
  16. 16.CATSUPS.
  17. 17.PICKLES.
  18. 18.VEGETABLES. — THE FAMOUS EAST ROOM. — THE RED ROOM. — THE BLUE ROOM.
  19. 19.MACARONI.
  20. 20.BUTTER AND CHEESE
  21. 21.EGGS AND OMELETS.
  22. 22.SANDWICHES.
  23. 23.BREAD.
  24. 24.BISCUITS, ROLLS, MUFFINS, ETC. — ICING THE CAKES.
  25. 25.CAKES.
  26. 26.FROSTING OR ICING.
  27. 27.FILLINGS FOR LAYER CAKES. — MAKING THE PIES. — CUTTING PUMPKIN FOR PIES.
  28. 28.PASTRY, PIES AND TARTS. — CHOPPING THE MINCEMEAT.
  29. 29.CUSTARDS, CREAMS AND DESSERTS.
  30. 30.ICE CREAM AND ICES
  31. 31.DUMPLINGS AND PUDDINGS — STATE DINING ROOM. — THE BLUE ROOM. — STIRRING THE CRANBERRY SAUCE.
  32. 32.SAUCES FOR PUDDINGS.
  33. 33.PRESERVES, JELLIES, ETC.
  34. 34.CANNED FRUITS
  35. 35.COLORING FOR FRUIT, ETC.
  36. 36.CONFECTIONERY
  37. 37.COFFEE, TEA, BEVERAGES.
  38. 38.THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING THE YEAR.
  39. 39.MENUS
  40. 40.JANUARY.
  41. 41.FEBRUARY.
  42. 42.MARCH.
  43. 43.APRIL.
  44. 44.MAY.
  45. 45.JUNE.
  46. 46.JULY.
  47. 47.AUGUST.
  48. 48.SEPTEMBER.
  49. 49.OCTOBER.
  50. 50.NOVEMBER.
  51. 51.DECEMBER.
  52. 52.SPECIAL MENUS.
  53. 53.MANAGEMENT AND DIRECTION OF DINNERS AND RECEPTIONS ON STATE OCCASIONS AT THE WHITE HOUSE. — DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.
  54. 54.FOR THE SICK.
  55. 55.HEALTH-SUGGESTIONS.
  56. 56.HOUSEKEEPERS' TIME-TABLE.
  57. 57.MISCELLANEOUS RECIPES.
  58. 58.FACTS WORTH KNOWING.
  59. 59.TOILET RECIPES, ITEMS.
  60. 60.MISCELLANEOUS.
  61. 61.DYEING OR COLORING.
  62. 62.SMALL POINTS ON TABLE ETIQUETTE.
  63. 63.DINNER GIVING.
  64. 64.MEASURES AND WEIGHTS.
  65. 65.INDEX.

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