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Maria Willett Howard. Lowney's Cook Book
Lowney's Cook Book
Table of Contents
INTRODUCTION
PART I
PART I
VALUE OF FOOD TO THE BODY
METHODS OF COOKING
Boiling
Roasting
Baking
Stewing
Fricasseeing
Steaming
Simmering
Braising
Frying
Sautéing
Broiling
Pan Broiling
JUST HOW
How to Crumb, Egg and Crumb
How to bone Meat, Fish, Birds
How to clarify Fat
How to clarify Melted Butter
How to avoid the Burning of Fat
How to try out Suet
How to Lard
How to test Fat for Frying
How to make Croquettes
How to prepare Sweetbreads
How to care for the Refrigerator
How to Caramelize
How to Poach
How to cream Butter
How to cut and Fold
How to crease Frosting
CARVING
Whole Fish
Beef
Lamb and Mutton
Veal
Pork
Poultry and Game
MARKETING
Beef
Description of Cuts of Beef
Lamb and Mutton
Veal
Pork
Poultry and Game
DINNERS AND LUNCHEONS
The Formal Dinner
MENU FOR A FORMAL DINNER
When and How to serve Wines
Courses
The Informal Dinner
The Formal Luncheon
The Formal Breakfast
The Informal Luncheon
BUTLER’S DUTIES
GARNISHINGS
WEIGHTS AND MEASURES
Table of Measures
Table of Proportions
PART II. RECEIPTS
PART II
CHAPTER I. FIRST-COURSE DISHES
Canapés
Anchovy Canapés
Caviare Canapés
Cheese Canapés
Crab Canapés
Bacon Canapés
Ham Canapés
Lobster Canapés
Salmon Canapés
Sardine Canapés
Tomato and Cucumber Canapés
Nut and Olive Canapés
Tongue Canapés
Clam Cocktail
Oyster Cocktail
Shrimp Cocktail
Lobster Cocktail
Oysters on Half Shell
Clams on Half Shell
CHAPTER II. SOUPS
SOUP ACCESSORIES
Browned Crackers
Cheese Crackers
Crisps
Croûtons
SOUP GARNISHINGS
Cheese Balls
Egg Balls
Rice Balls
Marrow Balls
Fritter Beans
Noodles
Noodle Balls
Vegetable Cubes
Chicken Quenelles
Fish Quenelles
SOUPS
Stock Soups
How to clear Soup Stock
To keep Soup Stock
Asparagus Soup
Artichoke Soup
Bean Soup
Kidney Bean Soup
Baked Bean Soup
Cabbage Soup
Carrot Soup
Cauliflower Soup
Celery Soup
Chestnut Soup
Cucumber Soup
Corn Soup
Onion Soup
Pea Soup
Rice Soup
Sorrel Soup
Spinach Soup
Squash Soup
Potato Soup
Tomato Soup
Tomato Bisque Soup
Tomato Soup with Stock
Turnip Soup
Water Cress Soup
Vegetable Soup
Black Bean Purée
Split Pea Purée
Lentil Purée
Potato Chowder
Corn Chowder
Clam Chowder
Fish Chowder
New England Chowder
Lobster Chowder
Crab Chowder
Shrimp Chowder
Salt Codfish Chowder
Clam Bisque No. 1
Crab Bisque
Lobster Bisque
Oyster Bisque
Clam Bisque No. 2
Oyster Bisque à la Reine
Bisque of Shrimps, Bretonne
Bouillon
Brown Soup Stock
St. Germain Soup
Consommé
Consommé with Barley
Consommé with Eggs
Consommé Claret
Vegetable Consommé
Consommé à l’Italienne
Consommé au Riz
Swiss Consommé
Chicken Consommé
Chicken Consommé with Macaroni
Chicken Consommé with Custard
White Soup Stock No. 1
White Soup Stock No. 2
White Soup
Chicken Stock
Peanut Soup
Mushroom Soup
Chicken Gumbo
Oyster Gumbo
Crab Gumbo
Mulligatawny Soup
Green Turtle Soup
Terrapin Soup
Mock Turtle Soup
Ox-tail Soup
CHAPTER III. FISH
Fish Fillets
Fish Forcemeat
Fish Stock
Garnishings for Fish
Boiled Fish
STEAMED FISH
Steamed Salmon
BROILED FISH
Broiled Mackerel
FRIED FISH
Fried Smelts
BAKED FISH
Baked Bluefish
BAKED HADDOCK WITH OYSTER STUFFING
Oyster Stuffing
BAKED FILLET OF FISH
Baked Fillet of Halibut
Finnan Haddie Baked
SAUTÉD FISH
Sautéd Trout
Deviled Fillets of Fish
Fried Fillet of Sole
Finnan Haddie Croquettes
Planked Shad
Fried Whitebait
SHELLFISH
Scalloped Oysters
Scalloped Fish and Oysters
Oyster Stew
Spindled Oysters
Broiled Oysters
Panned Oysters
Sautéd Oysters
Fried Oysters
Suprême Oysters
Clams
Steamed Clams
Clam Fritters
Fried Scallops
Fried Scallops in Batter
Scalloped Scallops
Lobster
Creamed Lobster
Scalloped Lobster
Deviled Lobster
Shrimps and Crabs
Deviled Crabs
Crabs in Red Peppers
Broiled Live Lobster
Curried Lobster
Lobster Suprême
Lobster in Red Peppers
Fried Soft-shell Crabs
CHAPTER IV. MEATS
BEEF
Boiled Beef
Braised Beef
Fillet of Beef
Broiled Fillet of Beef
Broiled Fillets of Beef with Oysters
Sautéd Fillet of Beef
Corned Beef
Corned Beef Hash
Roast Beef
Yorkshire Pudding
Spiced Beef
Stewed Beef
Pot Roast
Beef Ragoût
Broiled Beefsteak
Beefsteak smothered in Onions
Hamburg Steak à la Tartare
VEAL
Roast Veal
Roast Veal Stuffed
Veal Fricassee
Veal Cutlets
Loin of Veal à la Jardinière
Braised Veal
Veal Chops
MUTTON AND LAMB
Boiled Mutton
Roast Mutton
Braised Mutton
Ragoût of Mutton
Roast Saddle of Mutton
Crown Roast
Breaded Lamb or Mutton Chops
Stuffed Lamb or Mutton Chop, with Spanish Sauce
Mushroom Mixture
Lamb Chops with Soubise Sauce
Soubise Sauce
Baked Chops Soubise
Lamb or Mutton Chops
Broiled French Chops
Broiled Loin Chops
Pan-broiled Chops
PORK
Roast Pork
Roast Little Pig
Broiled Pork Chops
Baked Pork Chops
Sautéd Pork Chops
Broiled Ham
Boiled Ham
Broiled Bacon
Bacon cooked in the Oven
Sausages
POULTRY
Boiled Chicken
Braised Chicken
Broiled Chicken
Sautéd Chicken
Fried Chicken
Baltimore Chicken
Chicken fried in Batter
Creole Chicken
Chicken Fricassee
Chicken Pie
Old-fashioned English Chicken Pie
Roast Boned Chicken
Roast Chicken
Roast Capon
Stuffing for Roast Chicken
Chestnut Stuffing
Oyster Stuffing
Potato Stuffing
Roast Green Goose
Roast Tame Duck
Roast Turkey
English Roast Turkey
Boned Turkey
GAME
Roasted Canvasback or Redhead
Potted Pigeon
Roast Venison
Venison Steak or Chops
CHAPTER V. VEGETABLES
Time Table for boiling Vegetables
Globe Artichokes
Scalloped Globe Artichokes
Jerusalem Artichokes
Asparagus
Shelled Beans
String Beans
Brussels Sprouts and Cabbage
Kohl Slaw
Beets
Carrots
Cauliflower
Celery
Cucumbers
Corn
Greens
Egg Plant
Lentils
Okra
Onions
Salsify, or Oyster Plant
Parsnips
Stuffed Peppers
Boiled Macaroni
Macaroni with Sauce
Baked Macaroni
Macaroni Baked with Tomatoes
Boiled Rice
Summer Squash
Winter Squash
Baked Squash
Broiled Tomatoes
Fried Tomatoes
Sautéd Tomatoes
Scalloped Tomatoes
Stuffed Tomato
Peas
Turnips in White Sauce
Boiled Potatoes
Mashed Potatoes
Potato Balls
Creamed Potatoes
Stewed Potatoes
Scalloped Potatoes
Lyonnaise Potatoes
French Fried Potatoes
Potato Chips
Potato Puff
Hashed Brown Potatoes
Stuffed Potatoes
French Potato Balls
Potatoes à la Maître d’Hôtel
Italian Potatoes
Franconia Potatoes
Baked Potatoes
Browned Sweet Potatoes
Southern Sweet Potatoes
Stewed Tomatoes
CHAPTER VI. CEREALS
Suggestions for Cooking Cereals
Rolled Oats
Old-fashioned Oatmeal
Boiled Hominy No. 1
Boiled Hominy No. 2
Cracked Wheat
Prepared Cereals
Boiled Rice No. 2
Steamed Rice
Corn Meal Mush
Sautéd or Fried Corn Meal Mush
CHAPTER VII. EGGS
Soft-cooked Eggs No. 1
Soft-cooked Eggs No. 2
Soft-cooked Eggs No. 3
Hard-cooked Eggs
Baked Eggs
Poached Eggs
Fluffed Eggs
Poached Eggs à la Française
Poached Egg in Tomato
Scrambled Eggs No. 1
Scrambled Eggs No. 2
Fried Eggs
Omelet
Foamy Omelet
Creamy Omelet
Goldenrod Eggs
Stuffed Eggs
French Omelet
German Omelet
Spanish Omelet
Spanish Sauce
CHAPTER VIII. SAUCES FOR MEAT AND VEGETABLES
White Sauce
Brown Sauce
Allemande Sauce
Béchamel Sauce
Béarnaise Sauce
Tomato Béarnaise Sauce
Bread Sauce
Browned Bread Sauce
Black Butter Sauce
Caper Sauce
Celery Sauce
Champagne Sauce
Chestnut Sauce
Currant Jelly Sauce
Curry Sauce
Cucumber Sauce
Egg Sauce
Yellow Egg Sauce
Espagnole Sauce
Hollandaise Sauce No. 1
Hollandaise Sauce No. 2
Horse-radish Sauce
Horse-radish Hollandaise
Lobster Sauce
Lobster Hollandaise
Madeira Sauce
Maître d’Hôtel Sauce
Milanaise Sauce
Mint Sauce
Mustard Sauce
Mushroom Sauce No. 1
Mushroom Sauce No. 2
Olive Sauce
Onion Sauce
Orange Sauce
Orange Hollandaise
Oyster Sauce
Pepper Sauce
Piquante Sauce
Poulette Sauce
Port Sauce
Ravigote Sauce
Sorrel Sauce
Shrimp Sauce
Sauce Suprême
Soubise Sauce
Sauce Tartare
Tomato Sauce
Tomato Cream Sauce
Trianon Sauce
Velouté Sauce
Vinaigrette Sauce
CHAPTER IX. ENTRÉES
Chicken Forcemeat
Tomato Forcemeat
Aspic Jelly
Quick Aspic Jelly
Chicken Soufflé
Chicken Timbales
Chicken Mousse
Lobster Mousse
Fish Timbales
Imperial Fish Timbales
Lobster Timbales
Chicken Livers in Fontage Cups
Mock Terrapin in Fontage Cups
Sweetbreads and Mushrooms in Fontage Cups
Sweetbreads and Chicken in Fontage Cups
Creamed Oysters and Celery in Fontage Cups
Creamed Lobster in Fontage Cups
Creamed Crabs in Fontage Cups
Creamed Shrimps in Fontage Cups
Shad Roe Croquettes
Lobster Croquettes
Meat, Rice and Tomato Croquettes
Fontage Cups or Timbale Cases
Sauce for Croquette Mixtures
Chicken Croquettes
Sweetbread and Mushroom Croquettes
Fish Croquettes
Rolled Fillets of Flounder with Béchamel Sauce
Curried Lobster in Rice Timbales
Rice Timbale Cases
Creamed Salmon in Rice Timbales
Chicken in Aspic
Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras
Scalloped Veal
Veal Loaf
Veal Croquettes
Fried Calf’s Liver
Boiled Tongue
Broiled Pig’s Feet
Veal Roll
Marrow Bones with Tenderloin Steak
Deviled Mignons of Beef
Kidneys en Brochette
Kidneys with Oysters
Crême Frite
Calf’s Heart Stuffed
Haricot of Ox Tails
Salmi of Game
Curry of Game
Roll Croustades
Broiled Honeycomb Tripe
Tripe Ragoût
Lyonnaise Tripe
Tripe in Batter
Baked Sweetbreads
Baked Fillets of Sweetbreads
Braised Sweetbreads
Calf’s Brains in Batter
Scalloped Brains
Brains Breaded
Frogs’ Legs
Frogs’ Legs à la Béchamel
Frogs’ Legs à l’Allemande
Oyster Crabs
Oyster Crabs with Poached Eggs
Liver Loaf
Mock Pâté de Foie Gras
Croustades
Chicken Rissoles
Oyster Rissoles
Sweetbread Rissoles
Sardine Rissoles
Veal Rissoles
Lamb Rissoles
Cheese Rissoles
Mushroom Rissoles
Lobster Rissoles
Bouchées à la Macedoine
Chicken Pâtés
Oyster Pâtés
Baked Chicken
Chicken Suprême
Chop Suey
VEGETABLE ENTRÉES. Artichokes with Hollandaise Sauce
Asparagus served in Croustades
Cauliflower au Gratin
Celery au Jus
Chestnut Croquettes
Scalloped Cucumbers
Béchamel Cucumbers
Banana fried in Crumbs
Carrot Fritters
Farina Balls or Hominy Crescents
Macaroni Timbales
Cheese Cakes
Fritter Batter
Corn Oysters
Green Pea Timbales
Egg Plant baked in Shell
Broiled Mushrooms
Baked Mushrooms
Mushrooms with Oysters
Deviled Mushrooms
Scalloped Mushrooms
Mushrooms with Tomatoes
Mushroom Potpourri
Baked Onions in Ramekins
Potato Croquettes
Stuffed Peppers
Tomato Stuffing for Peppers
Chicken Stuffing for Peppers
Rice or Macaroni Stuffing for Peppers
Rice Croquettes
Rice and Tomato Croquettes
Rice and Cheese Croquettes
Sweet Rice Croquettes
Turkish Pilaf
Tomato Croquettes
Macaroni Croquettes
Corn Pudding
Nut Loaf
CHAPTER X. BREAD
Yeast
Milk Bread
Water Bread
Milk and Water Bread
Salt Rising Bread
Graham Bread
Entire Wheat Bread
Rye Bread
Gluten Bread
Date Bread
Walnut or Filbert Bread
Brown Bread
Raised Brown Bread
Sweet Milk Brown Bread
Buns
Brioche
Parker House Rolls
Braids
Crescents
Bread Sticks
Swedish Rolls
Raised Muffins
Oatmeal Muffins
Bran Muffins
Rusk
Zweibach
Pulled Bread
Five-hour Bread
Squash Bread
Baking Powder Biscuit
Drop Biscuit
Fruit Biscuit
Egg Muffins
Sally Lunn
Berry Muffins
Dutch Apple Cake
Corn Muffins
Entire Wheat or Graham Muffins
Rye Muffins
Hominy and Corn Muffins
Rice and Corn Muffins
Spider Corn Cake
Popovers
Fried Rye Muffins
Oat Muffins
SHORTCAKES
Shortcake
Orange Shortcake
Peach Shortcake
Strawberry Shortcake
GRIDDLE CAKES
Sour Milk Griddle Cakes
Graham Griddle Cakes
Bread Griddle Cakes
Rice Griddle Cakes
Hominy Griddle Cakes
Sweet Milk Griddle Cakes
Buckwheat Cakes
Flannel Cakes
Waffles
New England Fried Bread
German Pancakes
FRITTERS
Batter for Fruit Fritters
Apple Fritters
Banana Fritters
Orange, Peach, and Pear Fritters
Cumquat Fritters
Corn Fritters
Cauliflower Fritters
Celery, Parsnip, and Salsify Fritters
Tomato Fritters
Shell Fritters
CHAPTER XI. SALADS
SALAD DRESSING
Mayonnaise Dressing No. 1
Mayonnaise Dressing No. 2
Mayonnaise Dressing No. 3
Mayonnaise Cream Dressing
Butter Salad Dressing
French Dressing No. 1
French Dressing No. 2
French Dressing No. 3
Cream Dressing
Boiled Dressing
Boiled Cream Dressing
Boiled Salad Dressing
Horse-radish Cream Dressing
Horse-radish Cream Dressing No. 2
SALADS
Aspic Jelly Salad
Butter Bean Salad
Beet Salad
Lima Bean Salad
Celery Salad
Cabbage Salad No. 1
Cabbage Salad No. 2
Cauliflower Salad
Cherry Salad
Cheese Salad No. 1
Cheese Salad No. 2
Chestnut Salad No. 1
Chestnut Salad No. 2
Chicken Salad No. 1
Chicken Salad No. 2
Chiffonade Salad
Chicory Salad
Cucumber Salad No. 1
Cucumber Salad No. 2
Cucumber Salad No. 3
Crab Salad
Egg Salad No. 1
Egg Salad No. 2
Egg Salad No. 3
Endive Salad
Escarole Salad
Lettuce Salad No. 1
Lettuce Salad No. 2
Lobster Salad No. 1
Lobster Salad No. 2
Lobster Salad No. 3
Macedoine Salad
Onion Salad
Potato Salad No. 1
Potato Salad No. 2
Rice and Vegetable Salad
Sardine Salad
Salmon Salad No. 1
Salmon Salad No. 2
Salmon Salad No. 3
Scallop Salad
Shad Roe Salad
Shrimp Salad
Spinach Salad
Sweetbread Salad
Sweetbread and Cucumber Salad
Stuffed Tomato Salad No. 1
Stuffed Tomato Salad No. 2
Tomato and Nut Salad
French Fruit Salad
Martin Salad
Vegetable Salad
Vegetable Oyster or Salsify Salad
Waldorf Salad
Apple Salad
Grape Fruit Salad No. 1
Grape Fruit Salad No. 2
Sweet Grape Fruit Salad
Orange Salad
Orange Salad No. 2
Orange Salad No. 3
Pineapple Salad
Sweet Fruit Salad
Tomato Jelly
CHAPTER XII. SANDWICHES
Anchovy Sandwiches
Caviare Sandwiches
Celery Sandwiches
Cheese Sandwiches No. 1
Cheese Sandwiches No. 2
Cheese Sandwiches No. 3
Chicken Sandwiches No. 1
Chicken Sandwiches No. 2
Cucumber Sandwiches
Egg Sandwiches
Lobster Salad Sandwiches
Favorite Sandwiches
Club Sandwiches
Sardine Sandwiches
Ham Sandwiches
Tomato and Horse-radish Sandwiches
Nasturtium Sandwiches
Jelly Sandwiches
Ginger Sandwiches
Orange Sandwiches
Striped Bread Sandwiches
Fig Sandwiches
Nut Sandwiches
Chocolate Sandwich No. 1
Chocolate Sandwich No. 2
Chocolate Mixture
Chocolate Sandwich No. 3
Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches
CHAPTER XIII. DESSERTS
COLD DESSERTS
Chocolate Blanc Mange No. 1
Chocolate Blanc Mange No. 2
Chocolate Mold
Chocolate Charlotte Russe
Chocolate Bavarian Cream
Chocolate Trifle
Chocolate Cream Custard
Cocoa Cream
Cocoa Almond Cream
Cocoa Tutti-frutti Cream
Chestnuts with Chocolate Cream
Chestnut Mixture
Chocolate Cream Mixture
Cocoanut Molds with Chocolate Sauce
Chocolate Sauce
Chocolate Raspberry Meringue
Chocolate Junket
Cocoa Froth
Soft Custard
Arrowroot Custard
Banana Custard
Fruit Custard
Strawberry Custard
Coffee Custard
Soft Caramel Custard
Baked Vanilla Custard
Baked Sherry Custard
Baked Caramel Custard No. 1
Baked Caramel Custard No. 2
Floating Island
Strawberry Floating Island
Irish Moss Blanc Mange
Chocolate Irish Moss Blanc Mange
Coffee Irish Moss Blanc Mange
Cornstarch Pudding No. 1
Cornstarch Pudding No. 2
Fruit Cornstarch Pudding
Cocoanut Cornstarch Mold
Pineapple Cornstarch Mold
Tapioca Cream
Tapioca Pudding
Apple Tapioca No. 1
Apple Tapioca No. 2
Apple Sago
Danish Pudding
Sponge Cocoanut Pudding
Apple Meringue
Chestnut Cream
Lemon Jelly No. 1
Lemon Jelly No. 2
Grape Fruit Jelly
Orange Jelly
Macedoine of Oranges
Wine Jelly
Sauterne Jelly
Russian Jelly
Orange Trifle
Peach Gâteau
Syllabub
Strawberry Syllabub
Prune Jelly
Fruit Jelly Macedoine
Bavarian Cream
Coffee Bavarian Cream
Strawberry Bavarian Cream
Raspberry Bavarian
Pineapple Bavarian
Peach or Apricot Bavarian
Chocolate Bavarian
Banana Bavarian
Ginger Bavarian
Italian Cream
Almond Italian Cream
Caramel Italian Cream
Maple Italian Cream
Bavarian Macedoine
Ribbon Bavarian
Rice Bavarian
Diplomatic Pudding
Banana Cantaloupe
Date Whip
Prune Soufflé
Strawberry Whip
Vanilla Charlotte Russe No. 1
Caramel Charlotte Russe
French Charlotte Russe
Strawberry Charlotte Russe
Apple Rice
Imperial Chocolate Pudding
Junket
Roman Pudding
Snow Pudding
Compote of Figs
Pineapple Pudding
HOT DESSERTS. Duchess Pudding
Quince Pudding
Peach Pudding
Baked Chocolate Soufflé
Chocolate Bread Pudding
Chocolate Raisin Pudding
Chocolate Balls
Chocolate Nut Pudding
Chocolate and Rice Pudding
Cocoa Fruit Pudding
Steamed Chocolate Nut Pudding
Steamed Chocolate Pudding
Baked Apple Dumpling
Apple Sponge
Baked Apples No. 1
Baked Apples No. 2
Apple Flame
Apple Flamingo
Apple Soufflé
Scalloped Apple
Apple Dumpling
Apple Nests
Brown Betty
Apple Charlotte
Apples on a Bed of Rice
Oranges on a Bed of Rice
Apple Batter Pudding
Peach Batter Pudding
College Pudding
Apple Indian
Stewed Apples
Vanilla Soufflé
Orange Soufflé
Bread Pudding
Bread Queen
Cracker Queen
Buttered Bread Pudding
Cocoanut Pudding
Steamed Blueberry Dumpling
Raspberry Dumpling
Blackberry Dumpling
Cherry Duff
Peach Duff
Fruit Snowballs
Steamed Rice Pudding
Caramel Rice Pudding
Snow Puffs
Blueberry Puffs
Cottage Pudding
Steamed Cottage Pudding
Indian Pudding, Steamed
Baked Indian Pudding
Indian Rice Pudding
Indian Rice with Apples
Indian Tapioca Pudding
Rice Pudding
Christmas Plum Pudding
Graham Plum Pudding
Steamed Fig Pudding
Date Pudding
Roly Poly Pudding
Cream Croquettes
English Pudding
PUDDING SAUCES
Apricot Sauce
Apple Sauce
Banana Sauce
Creamy Sauce
Cream Sauce
Cream Brandy Sauce
Cream Sherry Sauce
Caramel Sauce
Cherry Sauce
Claret Sauce
Coffee Sauce
Currant Sauce
Currant Jelly Sauce
Custard Sauce
Foamy Sauce No. 1
Foamy Sauce No. 2
Foamy Sauce No. 3
Fruit Sauce No. 1
Fruit Sauce No. 2
Grape Sauce
Hard Sauce No. 1
Hard Sauce No. 2
Stirling Sauce
Kirsch Sauce
Lemon Sauce
Maple Sauce
Maraschino Sauce
Orange Sauce No. 1
Orange Sauce No. 2
Rum Sauce
Sabayon Sauce No. 1
Sabayon Sauce No. 2
Strawberry Sauce
Vanilla Sauce
Brown Sugar Sauce
Italian Sauce
Chocolate Sauce
Orange Chocolate Sauce
Chocolate Cream Sauce
PASTRY
Rule for lining Plate and making Cover for Pie with Two Crusts
Rule for making a Pie with Under Crust only
Rule for Baking Pies
Chopped Paste
Plain Paste
Puff Paste
Apple Pie No. 1
Apple Pie No. 2
Blueberry Pie
Blackberry Pie
Cranberry Pie
Cranberry Pie No. 2
Currant Pie
Custard Pie
Citron Pie
Cocoanut Pie
Date Pie
Lemon Pie No. 1
Lemon Pie No. 2
Mince Pie
Peach Pie
Plum Pie
Prune Pie
Pumpkin Pie
Chocolate Cream Pie
Rhubarb Pie
Squash Pie
Mince Pie Filling
Vol-au-vent No. 1
Pâté Shells
Bouchées
Tarts
Vol-au-vent No. 2
Rule for Baking Puff Paste
Frangipane Tartlets
Frangipane Cream
Almond Sticks
Cheese Straws
Banbury Tarts
Banbury Squares
Apple Tarts
Cranberry Tarts
Lemon Tarts
Peach Tarts
Pineapple Tarts
Gooseberry Tart
Lemon Crisps
Orange Crisps
Chantilly Tarts
Crisp à la Russe
CHAPTER XIV. CAKE AND COOKIES; FROSTINGS AND FILLINGS
Suggestions for making and baking Cake
Mixing Butter Cakes
Mixing Sponge Cake
Baking Cake
Time for baking Cake
To grease Tins
CAKE
Plain Chocolate Cake
Chocolate Cake No. 2
Chocolate Raisin Cake
Chocolate Pound Cake
Devil’s Food
Cocoa Cake
Walnut Chocolate Cake
Chocolate Sponge Cake
Chocolate Nut Cakes
Simple Butter Cake
Currant Cake
Layer Cake
Gold Cake
Silver Cake
Nut Cake
Orange Cake
Cream Pie
Spice Cake
Marble Cake
Jelly Roll
Pound Cake
Fruit Cake
Raised Fruit Cake
Imperial Cake
Fig Cake
Marshmallow Cake
Chocolate Marshmallow Cake
Mocha Cake
Plain Sponge Cake No. 1
Plain Sponge Cake No. 2
Hot Water Sponge Cake
Simple Chocolate Cake
Cold Water Sponge Cake
Cream Sponge Cake
True Sponge Cake
Angel Cake
Sunshine Cake
Chocolate Cake
Almond Cake
Bride’s Cake
Lemon Queens
Cream Puffs
Éclairs
Lady Fingers
Sponge Drops
Sugar Cookies
Soft Sugar Cookies
Sand Cookies
Nut Cookies
Almond Cookies
Bangor Brownies
Creoles
Hermits
Chocolate Wafers
Wafers
Nut Wafers
Chocolate Jumbles
Chocolate Walnut Wafers
Lowney’s Chocolate Hermits
Chocolate Swedish Meringues
Filling
Cornucopias
Chocolate Dominoes
Chocolate Angelettes
Chocolate Cookies
Chocolate Macaroons
Cocoa Cocoanut Cookies
Lowney’s Brownies
Mushroom Meringue
Macaroons
Doughnuts
Crullers
Hard Gingerbread
Molasses Drops
New York Gingerbread
Meringues
Chocolate Meringues
Chocolate Cocoanut Meringues
Cocoanut Meringues
Superior Gingerbread
Sour Milk Gingerbread
Hot Water Gingerbread
Rochester Gingerbread
Ginger Snaps
FROSTINGS
Cocoa Frosting No. 1
Cocoa Frosting No. 2
Rich Chocolate Frosting
Chocolate Frosting
Boiled Frosting No. 1
Boiled Frosting No. 2
Confectioner’s Frosting No. 1
Confectioner’s Frosting No. 2
Confectioner’s Frosting No. 3
Caramel Frosting No. 1
Caramel Frosting No. 2
Chocolate Frostings
Coffee Frosting
Fudge Frosting
Fudge Nut Frosting
Gelatine Frosting
Cocoanut Frosting
Maple Frosting
Marshmallow Frosting
Marshmallow Nut Frosting
Tutti-frutti Frosting
Orange Frosting
Nougat Frosting
Fig Frosting
Wine Frosting
Fondant
Ornamental Frosting
Brown Sugar Frosting
Marshmallow Frosting No. 2
Mocha Frosting
FILLINGS
Rich Chocolate Filling
Simple Chocolate Filling
Cocoa Nougat Filling
Caramel Filling
Cocoanut Filling
Coffee Filling
Cream Filling
Curaçoa Filling
Date Filling
Fig Filling
Date and Almond Filling
Maple Filling
Marshmallow Filling
Lemon Filling
Nougat Filling
Nut and Raisin Filling
Orange Filling
Fudge Filling
Nut Fudge Filling
Tutti-frutti Fudge Filling
Marshmallow Fudge Filling
Peach Filling
Pineapple Filling
CHAPTER XV. FROZEN DISHES
FROZEN DESSERTS
Directions for Freezing
Directions for Molding
Chocolate Fig Ice Cream
Chocolate Philadelphia Ice Cream
Chocolate Junket Ice Cream
Cocoa Frappé
Chocolate Ice Cream No. 1
Chocolate Ice Cream No. 2
French Ice Cream
Philadelphia Ice Cream
Brown Bread Ice Cream
Banana Ice Cream
Cocoa Nut Ice Cream
Burnt Almond Ice Cream
Caramel Ice Cream
Coffee Ice Cream
Ginger Ice Cream
Macaroon Ice Cream
Cocoa Ice Cream
Chocolate Mousse No. 1
Frozen Chocolate
Frozen Chocolate Soufflé
Plain Ice Cream
Cocoa Macaroon Ice Cream
Cocoa Cocoanut Cream
Maple Ice Cream
Nougat Ice Cream
Orange Ice Cream
Peach Ice Cream
Pineapple Ice Cream
Pistachio Ice Cream
Plum Pudding Ice Cream
Strawberry Ice Cream
Wine Ice Cream
Coffee Mousse
Chocolate Mousse No. 2
Strawberry Mousse
Fruit Mousses
Silver Parfait
Cocoa Parfait
Golden Parfait
Café Parfait
Maple Parfait
Nesselrode Pudding
Biscuit Tortoni
Biscuit Glacé
Soufflé Glacé
Plain Water Ice
Lemon Water Ice
Orange Water Ice
Pineapple Water Ice
Lemon Sherbet
Strawberry Bombe Glacé
Raspberry Bombe Glacé
Sultana Roll
Lalla Rookh
Café Frappé
Orange Frappé
Grape Frappé
CHAPTER XVI. BEVERAGES
French Chocolate
Plain Chocolate
Emergency Chocolate
Condensed Milk Chocolate
Cocoa for Fifty People
Chocolate for Fifty People
Brandy Cocoa
Breakfast Cocoa
Breakfast Cocoa with Condensed Milk
Tea
Russian Tea
Tea Punch
Iced Tea
Boiled Coffee No. 1
Coffee No. 2
Coffee No. 3
French Coffee
Iced Coffee
Black Coffee
After Dinner Coffee
FRUIT BEVERAGES
Claret Cup
Champagne Cup
Cider Cup
Lemonade
Orangeade
Fruit Punch
Currant Punch
Milk Punch
Mint Julep No. 1
Mint Julep No. 2
Mulled Wine
CHAPTER XVII. FRUITS AND NUTS AND CANDY
Fruits and Nuts
To prepare Fruit for the Table
CANDY
Butter Scotch No. 1
Butter Scotch No. 2
Butter Taffy
Cream Candy
Cocoanut Candy
Buttercups
Molasses Candy
Maple Sugar Candy
Peanut Brittle
CHAPTER XVIII. PRESERVING
CANNING AND PRESERVING
Canned Apples
Canned Apples and Pineapple
Canned Blackberries
Canned Blueberries
Canned Cherries
Canned Currants
Canned Gooseberries
Canned Huckleberries
Canned Peaches
Canned Quinces
Canned Quinces and Apples
Canned Raspberries
Canned Strawberries
Canned Beans
Canned Corn
Canned Peas
Canned Tomatoes
Preserving
Preserved Apples
Preserved Crab Apples
Preserved Blackberries
Preserved Cherries
Preserved Citron
Preserved Peaches
Preserved Pineapple
Preserved Pears
Preserved Apricots
Preserved Plums
Preserved Quinces
Preserved Green Tomatoes
Preserved Ripe Tomatoes
Brandied Peaches
Brandied Plums
Peach Butter
Grape Butter
Tutti-frutti
Apple or Crab Apple Jelly
Blackberry Jelly
Cranberry Jelly
Cucumber Jelly
Currant Jelly
Currant and Raspberry Jelly
Barberry Jelly
Wild Grape Jelly
Grape Jelly
Mint Jelly
Quince Jelly
Apple Ginger
Chipped Pears
Currant and Raspberry Preserve
Apple Marmalade
Orange Marmalade No. 1
Orange Marmalade No. 2
Orange and Rhubarb Marmalade No. 1
Orange and Rhubarb Marmalade No. 2
Grape Fruit Marmalade No. 1
Grape Fruit Marmalade No. 2
Peach Marmalade
Blackberry Jam
Black, Red, or White Currant Jam
Green or Ripe Grape Jam
Raspberry or Strawberry Jam
Green Tomato Jam
Spiced Currants
Spiced Gooseberries
Spiced Peaches
Sweet Tomato Pickle
PICKLES
Sweet Pickled Watermelon
Sweet Pickled Pears
Sweet Pickled Cantaloupe
Sweet Cucumber Pickle
Pickled Cucumbers No. 1
Pickled Cabbage
Pickled Cabbage and Celery
Pickled Cucumbers No. 2
Pickled Tomatoes
Mustard Pickle
Chow Chow
Piccalilli
Pickled Walnuts
Chili Sauce
Chutney
Tomato Ketchup No. 1
Tomato Ketchup No. 2
Mushroom Ketchup
Cucumber Ketchup
Rhubarb Wine
Grape Juice
Red Pepper Relish
CHAPTER XIX. CHAFING DISH DELICACIES
Salted Almonds
Deviled Almonds
Deviled Beef
Bacon and Chicken Livers
Bacon and Mushrooms
Chicken Livers with Mushrooms
Deviled Bananas
Frizzled Beef
Beef with Currant Jelly Sauce
Cheese Dreams
Cheese Custard
Cheese Omelet
Welsh Rarebit
Cheese and Tomato Rarebit
Cheese with Red Peppers
Chicken à la Crême
Chicken and Mushrooms à la Crême
Curried Chicken
Chicken with Hard-cooked Eggs
Béchamel Eggs
Creamed Eggs
Scrambled Eggs and Tomato
Poached Eggs on Toast
Creamed Lobster
Lobster à la Newburg
Lobster with Pimolas
Lobster with Mushrooms
Lamb Terrapin
Sautéd Oysters
Fricassee of Oysters and Mushrooms
Celeried Oysters
Shrimps and Tomatoes
Sweetbreads with Bacon
Calves’ Brains à la Béchamel
Buttered Tomatoes
Venison with Currant Jelly
Venison Stew
Sautéd Bananas
Hot Fruit Salad
Peach Canapé
Pineapple Canapé
CHAPTER XX. COOKERY FOR THE SICK AND CONVALESCENT
Apple Water
Barley Water
Cinnamon Water
Currant Water
Distilled Water
Flaxseed Tea
Grape Water
Lemonade
Oatmeal Water
Tamarind Water
Toast Water
Sugar Sirup
Irish Moss Lemonade
Milk Punch
Egg and Milk Punch
Eggnog
Koumiss
Egg Cordial
Orange Egg Cordial
Albuminized Milk
Egg and Lemon
Wine Whey
Barley Gruel
Entire Wheat Gruel
Cracker Gruel
Corn Meal Gruel
Flour Gruel
Flour Ball for Flour Gruel
Oatmeal Gruel
Oatmeal Caudle
Rice Gruel
Dry Toast
Buttered Toast
Water Toast
Milk Toast
Cream Toast
Brown Bread Toast
Pulled Bread
Bread and Butter Sandwiches
Raw Beef Sandwiches
To scrape Raw Beef
Fig Sandwiches
Beef Juice
Beef Tea
Beef Essence
Frozen Beef Tea
Scraped Beef Balls
Mutton Broth
Chicken Broth
Clam Broth
Rennet Custard
Calf’s Foot Jelly
Strawberry Whip
Arrowroot Blanc Mange
Stewed Prunes
Stewed Figs
Oatmeal Wafers
CHAPTER XXI. CREOLE DISHES
Hoe Cake
Corn Pone
Virginia Waffles
Virginia Spoon Bread
Gumbo
Oyster and Clam Chowder
Crab Bisque
Chicken Okra Soup
Stewed Terrapin
Jugged Hare
Lamb, Creole Style
Chicken Tamales
Stuffed Squash
Sweet Potato Pone
Maryland Artichokes
Crabs, Creole Style
Alabama Salad
Orange Salad
Southern Potato Salad
Southern Salad
Louisiana Chow Chow
Lady Baltimore Cake
Baltimore Filling
Virginia Fruit Cake
Orange Cakes
Maryland Cookies
Baltimore Cookies
Cocoa Macaroons
Pecan Pralines
Maple Cocoanut Pralines
Baltimore Cup
Chocolate and Fruit Macedoine
Chocolate Junket
Chocolate Pudding
Mississippi Custard
Orange Pudding
Georgia Cream
Orange Roly Poly
Chestnut Cream
Pineapple Sponge
CHAPTER XXII. ECONOMICAL RECEIPTS
Baked Beans
Oatmeal Muffins No. 2
Oatmeal Wafers No. 2
Flaked Rice Macaroons
Boiled Kale
German Cabbage
Vegetable Croquettes
Salt Mackerel
Fish Balls
Salt Fish Cakes
Fresh Fish Cakes
Salt Fish Soufflé
Codfish Omelet
Fish Pudding
Smoked Herring
Corned Beef Hash No. 2
Vegetable Hash
Lamb Stew
Scalloped Mutton
Barbecued Lamb
Veal Balls
Stewed Kidneys on Toast
Stewed Heart
Calf’s Heart Stuffed
Liver Loaf
Nut Loaf
Mutton Pot Roast
Sautéd Salt Pork
Salt Pork in Batter
Broiled Kidneys
Pot Roast
Cottage Pie
Rice with Cheese
Cottage Cheese
Cranberry Sauce
Sour Cream Gingerbread
Peach Tapioca
Apricot Tapioca
Rhubarb and Raisin Pudding
Gooseberry Trifle
Cranberry Puffs
Tapioca and Prune Pudding
Rhubarb Pudding
Apple Compote with Rice
Cocoanut Custard
Soups
Meats
Miscellaneous
Salads
Desserts
BIBLIOGRAPHY
GLOSSARY
INDEX
INDEX
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HOW TO USE A COOK BOOK
THE GROWTH AND PREPARATION OF COCOA
SIMPLE MENUS FOR ONE WEEK
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THURSDAY
FRIDAY
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KNOWLEDGE OF FOOD. is the foundation of housekeeping
