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Caroline Trask Norton. The Rocky Mountain Cook Book : For High Altitude Cooking
COOK BOOK
PREFACE
GENERAL RULES
TABLE OF CONTENTS
BREADS
ROMAN WAR BREAD
WAR CORN MEAL BREAD
MILK BREAD
MILK BREAD (With Sponge)
WATER BREAD
CHEESE BREAD
DATE BREAD
WALNUT BREAD
WHOLE WHEAT BREAD
GRAHAM BREAD
BRAN BREAD
RYE BREAD
ROLLED OATS BREAD
NUT BREAD
PARKER HOUSE ROLLS
POTATO ROLLS
BREAD STICKS
CINNAMON ROLLS
CORN MEAL ROLLS
BUNNS
HOT CROSS BUNNS
SQUASH BREAD
RAISED CORN BREAD
BARLEY AND WHEAT BREAD
FRENCH ROLLS
BEATEN BISCUIT
GERMAN COFFEE CAKE
RUSKS
BRIOCHE CAKES
ZWIEBACK
BREADS WITH BAKING POWDER
BAKING POWDER BISCUITS
ENTIRE WHEAT BISCUITS
CREAM SCONES
SHORT CAKE
CREAM MUFFINS
ENGLISH MUFFINS
RICE MUFFINS
MUFFINS
BARLEY MUFFINS
BRAN MUFFINS
POP-OVERS (For Colorado Altitude.)
DATE GEMS
SALLY LUNNS
CORN CAKE
CORN CAKE (Mrs. Lincoln)
SPIDER CORN CAKE (Miss Parloa)
CORN MEAL MUSH
CORN MEAL MUFFINS
PARKER HOUSE CORN MEAL GEMS
SPOON BREAD
BOSTON BROWN BREAD. Very Fine
SOUR MILK BROWN BREAD (Mrs. Lincoln)
GRIDDLE CAKES
CORN MEAL GRIDDLE CAKES
ENTIRE WHEAT GRIDDLE CAKES
FLANNEL CAKES
BREAD CRUMB GRIDDLE CAKES
RICE GRIDDLE CAKES
PANCAKES
WAFFLES (Mrs. Lincoln)
LEMON SYRUP (Serve with Waffles)
CEREALS
TO BOIL RICE
STEAMED RICE
SOUPS
GENERAL RULES FOR SOUP STOCK
CARAMEL FOR COLORING SOUPS AND GRAVIES
TO CLEAR SOUP STOCK
GARNISHES FOR SOUPS
ROYALE CUSTARD TO SERVE WITH CONSOMMÉ
FORCE MEAT BALLS
BROWN SOUP STOCK
WHITE STOCK
WHITE SOUP
CONSOMMÉ
JULIENNE SOUP
MACARONI OR VERMICELLI SOUP
BOUILLON
TOMATO SOUP
VEGETABLE SOUP
MOCK TURTLE SOUP
OX-TAIL SOUP
MULLAGATAWNY SOUP
BLACK BEAN SOUP
CLAM BOUILLON
SCOTCH BROTH
MUTTON BROTH
CHICKEN BROTH
CHICKEN GUMBO
CREAM SOUPS
OYSTER SOUP
POTATO SOUP
CREAM OF TOMATO SOUP
ARTICHOKE SOUP
SPLIT PEA SOUP
GREEN PEA SOUP
GREEN CORN SOUP
CREAM OF CORN SOUP (Made from Can Corn)
CLAM CHOWDER
CREAM OF CLAM SOUP
ASPARAGUS SOUP
PEANUT SOUP
ALMOND SOUP
CREAM OF CHESTNUT
MUSHROOM SOUP
MUSHROOM STOCK SOUP
BERMUDA SOUP
SPINACH SOUP
CREAM OF CAULIFLOWER SOUP
CREAM OF STOCK SOUP
SUMMER SOUPS
FRUIT SOUPS. STRAWBERRY SOUP
RASPBERRY, CURRANT AND GOOSEBERRY SOUP
PLUM, CHERRY, PINEAPPLE AND PEACH SOUP
ORANGE SOUP
FISH
TO SKIN AND BONE A FISH
TO BOIL A FISH
TO BROIL FISH
TO BAKE FISH
STUFFING FOR FISH
TO BAKE A WHOLE FISH
FISH CHOWDER
TO COOK SMELTS
FILLETS BAKED WITH TOMATOES
STUFFED FILLETS OR SLICED FISH
BOILED SALMON
SALMON CUTLETS
FISH TIMBALE
PLANKED SHAD AND POTATO ROSES
CASSEROLE OF FISH
CREAMED FISH SERVED IN MASHED POTATO CASE
CREAMED SALT FISH
SALT FISH BALLS
SALMON FISH BALLS
PETITE FISH BALLS
TIMBLE OF COOKED FISH
SHELL FISH
OYSTERS RAW
OYSTERS COOKED IN THE SHELL
OYSTERS SERVED IN ICE
FRIED OYSTERS
BROILED OYSTERS
OYSTER COCKTAIL
PANNED OYSTERS
CREAMED OYSTERS
OYSTERS IN SHELLS OR RAMQUIN DISHES
SCALLOPED OYSTERS
PIGS IN BLANKET
CLAMS
CLAM CHOWDER
ROASTED CLAMS
STEAMED CLAMS
CLAMS IN BATTER
CLAMS A LA TOURINE
SCALLOPS
CRABS
SOFT SHELL CRABS
BOILED CRABS
DEVILED CRABS
CRAB FLAKES IN TARTAR SAUCE
DEVILED CRABS OR LOBSTER, NEW ORLEANS
FRIED FROG LEGS
DEVILED SHRIMP
LOBSTERS
TO BOIL A LOBSTER
TO OPEN A LOBSTER
TO BROIL A LIVE LOBSTER
PLAIN LOBSTER
SAUTE LOBSTER
CREAMED LOBSTER
DEVILED LOBSTER
LOBSTER A LA NEWBURG
LOBSTER SOUFFLÉ
OYSTER SOUFFLÉ
MEATS
TO ROAST BEEF
GRAVY FOR ROAST BEEF
YORKSHIRE PUDDING
FILLET OF BEEF
BRAISED BEEF OR POT ROAST
BEEF A LA MODE
BEEF STEW WITH DUMPLINGS
DUMPLINGS
MEAT PIE
WARMED-OVER BEEF
ROLLED STUFFED FLANK
BOILED DINNER
PRESSED CORN BEEF
CORN BEEF HASH
VEGETABLE HASH
SPICED BEEF
BROILED BEEFSTEAK
SPANISH STEAK
SWISS STEAK
BROILED FILLET OF BEEF
HAMBURG STEAK
PLANK STEAK
BEEF TONGUE
TONGUE IN JELLY
PORK
ROAST PIG
ROAST PORK
PORK CHOPS
BACON
FRIED APPLES
BROILED HAM AND EGGS
FRIED HAM
BOILED HAM
BAKED VIRGINIA HAM
BAKED HAM
HAM COOKED IN CIDER
SAUSAGES (Mrs. Lincoln)
PHILADELPHIA SCRAPPLE
TO TRY OUT LARD
BOSTON BAKED PORK AND BEANS
MUTTON AND LAMB
ROAST LEG OF MUTTON
ROAST LOIN OF MUTTON
CROWN ROAST
ROAST SADDLE OF MUTTON
ROAST LEG OF MUTTON STUFFED
BOILED LEG OF MUTTON
RAGOUT OF MUTTON
NECK OF LAMB IN CASSEROLE
CURRY OF MUTTON
MUTTON AND LAMB CHOPS
CHOPS IN PAPER CASES
ROAST SPRING LAMB
BOILED LAMB TONGUES (Mrs. Lincoln)
VEAL
ROAST VEAL
STUFFED SHOULDER OF VEAL
STUFFING
VEAL CUTLETS
VEAL CUTLETS WITH CREAM
VEAL STEW
VEAL LOAF
SCALLOPED VEAL
BRAISED CALF’S LIVER
BROILED LIVER
CALF’S HEART ROASTED
CALF’S HEAD WITH BRAIN SAUCE
SWEETBREADS
FRIED SWEETBREADS
LARDED SWEETBREADS
SWEETBREADS SERVED IN RAMQUIN DISHES OR SHELLS
TRIPE
BROILED TRIPE
TRIPE IN BATTER
POULTRY
POULTRY AND GAME
TO CLEAN AND TRUSS POULTRY
TO STUFF AND TRUSS A FOWL FOR ROASTING
STUFFING FOR ROAST TURKEY OR CHICKEN
GIBLET SAUCE
TO DRESS FOWLS OR BIRDS FOR BROILING
TO BONE A BIRD, FOWL OR TURKEY
FORCEMEAT FOR STUFFING BONED FOWLS
TO BOIL FOWL
BRAISED CHICKEN
BROILED SPRING CHICKEN
TO BROIL A TURKEY
PANNED CHICKEN
FRICASSEE CHICKEN
CHICKEN STEW WITH DUMPLINGS
CHICKEN CURRY (Mrs. Lincoln)
SPANISH CHICKEN
CHICKEN JULIENNE
CHICKEN FRITTERS
STUFFED CHICKEN OR TURKEY LEGS
CHICKEN A LA MARYLAND
CHICKEN SOUFFLÉ
PLANQUETTE OF CHICKEN
CHICKEN A LA BÉCHAMEL
CHICKEN PIE
CHICKEN SMOTHERED IN OYSTERS
CHICKEN ROASTED IN CASSEROLE
CHOPPED PUFF PASTE FOR CHICKEN PIE
ROAST GOOSE
POTATO STUFFING
ROAST TAME DUCK
OYSTER STUFFING
CHESTNUT STUFFING
GAME
CANVASBACK AND REDHEAD DUCKS
SALMI OF DUCK OR GAME
LARDED GROUSE
POTTED PIGEONS
ROAST PIGEONS OR SQUABS
SQUABS IN CASSEROLE
QUAILS BROILED
QUAILS ROASTED
WOODCOCK ROASTED
VENISON ROASTED
VENISON STEAK
ROASTED PARTRIDGE
STEWED PIGEONS
PIGEONS IN CASSEROLE
HOT PIGEON PIE
ENTRÉES
CROQUETTES
CHICKEN CROQUETTES
SAUCE FOR CROQUETTE MIXTURE. All Croquettes Are Mixed With a Sauce
TO PREPARE THE EGG AND CRUMBS FOR CROQUETTES
TO MOULD CROQUETTES
TO FRY CROQUETTES
SWEETBREAD CROQUETTES
MUSHROOM CROQUETTES
NUT CROQUETTES
EGG CROQUETTES
CHEESE CROQUETTES
RICE AND CHEESE CROQUETTES
HOMINY OR RICE CROQUETTES
MACARONI AND SPAGHETTI CROQUETTES
OYSTER CROQUETTES
SHAD ROE CROQUETTES
LOBSTER CUTLETS
CLAM CROQUETTES
SWEET AND WHITE POTATO CROQUETTES
POTATOES IN SURPRISE
CELERY CROQUETTES
TO PREPARE MUSHROOMS
CREAMED MUSHROOMS
MUSHROOMS A LA POULETTE
BROILED MUSHROOMS
MUSHROOM SOUFFLÉ
CORNMEAL SOUFFLÉ
TO PREPARE CALF’S BRAINS
CHICKEN SOUFFLÉ
CHICKEN A LA DUXELLE
PRESSED CHICKEN
CHICKEN A LA KING
SCALLOPED CHICKEN OR TURKEY
CHICKEN TIMBALE
HONEYCOMB TIMBALE
MACARONI AND CHEESE TIMBALE
TURBAN OF MACARONI AND HAM
HAM TIMBALES
HAM MOUSSE
BOUDANS
ASPIC JELLY
TO MOULD IN ASPIC JELLY
TO UNMOULD JELLY
CHICKEN CHARTREUSE
CHICKEN TERRAPIN
MOCK TERRAPIN
CHICKENS, PIGEONS OR GAME OF ANY KIND IN CASSEROLE
CHICKEN LIVERS
SALMI OF DUCK OR GAME (Mrs. Lincoln)
MEAT PIE
MEAT PIE (No. 2)
BEEF LOAF
NUT LOAF
SPANISH RICE
RAGOUT OF MUTTON OR LAMB
LIVER LOAF
TO BROIL VENISON STEAK
SWEETBREADS A LA TOURAINE
STUFFED SWEETBREADS
HAM PUFFS
TERRAPIN
TO PREPARE TERRAPIN
STEWED TERRAPIN
TERRAPIN A LA NEWBURG
COCKTAIL OF LITTLE NECK CLAMS AND OYSTERS
BAKED BANANAS
SULTANA SAUCE
FRITTERS
FRITTER BATTER (Mrs. Lincoln)
OYSTER FRITTERS
PEACH FRITTERS
CLAM FRITTERS
BANANA FRITTERS
ORANGE FRITTERS
APPLE FRITTERS
VEGETABLE FRITTERS
QUEEN FRITTERS
SAUCE FOR FRITTERS
BATTER FOR TIMBALE CASES OR FONTAGE CUPS
BREAD BOXES
VEGETABLES
POTATOES
OLD POTATOES
NEW POTATOES
MASHED POTATOES
RICED POTATO
POTATO CAKES
POTATO ROSES
POTATO SOUFFLÉ
CREAMED POTATOES
SCALLOPED POTATOES
DELMONICO POTATOES
POTATOES A LA BÉCHAMEL
VIENNESE POTATOES
MASHED POTATOES MILANESE
POTATO BALLS
FRIED POTATO BALLS AND STRAWS
FRENCH-FRIED POTATOES
POTATO NESTS
WALDORF POTATOES
POTATO CHIPS
HASHED BROWN POTATOES
FRIED POTATOES
FRANCONIA POTATOES
LYONNAISE POTATOES
BROILED POTATOES
BAKED SWEET AND WHITE POTATOES
STUFFED POTATOES
POTATOES UNION LEAGUE
POTATO FRITTERS
STUFFED POTATOES (No. 2)
SWEET POTATOES, SOUTHERN STYLE
SWEET POTATOES—CREOLE
GRIDDLED SWEET POTATOES
GREENS
SPINACH
SPINACH SOUFFLÉ
SPINACH TIMBALE
CABBAGE
CABBAGE BAKED WITH CHEESE
ROUTH KROUTH
CAULIFLOWER
CAULIFLOWER ITALIAN
BRUSSELS SPROUTS
ASPARAGUS
ASPARAGUS LOAF
ARTICHOKES
ARTICHOKE SOUFFLÉ
BREADED ARTICHOKES
EGG PLANT
STUFFED EGG PLANT
SALSIFY OR OYSTER PLANT
RAW TOMATOES
STEWED TOMATOES
SCALLOPED TOMATOES
STUFFED TOMATOES
TOMATOES STUFFED WITH CHEESE AND MUSHROOMS
CURRIED TOMATOES
TOMATO SOUFFLÉ
TOMATOES WITH CELERY SAUCE
TOMATOES WITH WALNUTS
TO PREPARE PEPPERS FOR STUFFING
PEPPERS STUFFED WITH OYSTERS
PEPPERS STUFFED WITH SWEETBREADS
BROILED TOMATOES
BAKED TOMATOES
CHESTNUT PUREÉ
BOILED ONIONS
ROASTED ONIONS
FRIED ONIONS
SCALLOPED ONIONS
STUFFED SPANISH ONIONS
CARROTS
TURNIPS
STUFFED TURNIPS
PARSNIPS
FRIED PARSNIPS
BEETS
CORN ON THE EAR
SUCCOTASH
GREEN PEAS
FRENCH PEAS
ARTICHOKES A LA MILANESE
STRING BEANS
SHELLED BEANS
DRIED LIMA BEANS
MEXICAN BEANS
CELERY
CREAMED CELERY
BOILED CELERY
WINTER SQUASH
BAKED SQUASH
SUMMER SQUASH
CORN MOCK OYSTERS AND CORN FRITTERS
SWEET CORN IN CREAM WITH CHEESE
CORN PUDDING
CANNED CORN TIMBLE
MACARONI, SPAGHETTI AND VERMICELLI
TO COOK MACARONI
BAKED MACARONI WITH CHEESE
MACARONI WITH TOMATO OR OTHER SAUCES
MACARONI AND EGGS
BAKED MACARONI AND CELERY
FLORENTINE MACARONI
SPAGHETTI
BEAN LOAF
GOLDEN BUCK
SAUCES
DRAWN BUTTER SAUCE (For Fish)
CAPER SAUCE (To Serve with Boiled Mutton)
WHITE OR CREAM SAUCE
SHRIMP SAUCE (For Fish)
EGG SAUCE (For Boiled Fish)
LOBSTER SAUCE (For Fish)
OYSTER SAUCE (Boiled Fish or Fowl)
CELERY SAUCE
MUSHROOM SAUCE
MUSHROOM SAUCE (Using Canned Mushrooms)
SAUCE PIQUANTE
ALLEMANDE SAUCE
BÉCHAMEL SAUCE
POULETTE SAUCE
CURRY SAUCE
BREAD SAUCE (For Game). (Mrs. Lincoln)
HOLLANDAISE SAUCE (For Baked, Broiled or Boiled Fish)
HORSERADISH SAUCE (For Fish and Veal)
CUCUMBER SAUCE (For Fish.)
MINT SAUCE (For Lamb)
MUSTARD SAUCE (Corn Beef or Fish)
HORSERADISH SAUCE
CHAMPAGNE SAUCE (For Ham)
MUSTARD SAUCE FOR HAM
MAITRE D’HOTEL SAUCE (Broiled Fish and Steak). (Mrs. Lincoln)
ESPAGNOLE SAUCE
BROWN SAUCE
BROWN MUSHROOM SAUCE
SAUCE POINADE
BROWN SAUCE PIQUANTE
ROBERT SAUCE
CURRANT JELLY SAUCE (For Mutton and Game)
OLIVE SAUCE (For Roast Duck)
FLEMISH SAUCE
SPANISH SAUCE
TOMATO SAUCE (No. 1)
TOMATO SAUCE (No. 2—Good for Macaroni)
CHESTNUT SAUCE (For Roast Turkey)
PORT WINE SAUCE (For Venison)
GIBLET SAUCE (Roast Poultry)
CRANBERRY SAUCE (Mrs. Lincoln)
APPLE SAUCE (Roast Pork)
CHEESE SAUCE
PUDDINGS AND ICE CREAM SAUCES
PLAIN HOT PUDDING SAUCE
BROWN SUGAR SAUCE
MOLASSES SAUCE (Good with Apple and Rice Puddings)
CARAMEL SAUCE
HOT FRUIT SAUCE. Peach, Apricot, Strawberries, Raspberries, Etc
CREAMY SAUCE
EGG SAUCE
FOAMY SAUCE
HARD SAUCE
SABAYON SAUCE
WINE SAUCE
WINE SAUCE (No. 2)
BRANDY SAUCE
LEMON SAUCE
PINEAPPLE SAUCE
RICHELIEU SAUCE (For Hot Puddings)
GOLDEN SAUCE (Rich and Delicious)
ORANGE SAUCE
SYRUP SAUCES
MAPLE PUDDING SAUCE
CHOCOLATE SAUCE (For Ice Cream or Puddings)
MAPLE SUGAR SAUCE (For Ice Cream)
COFFEE SAUCE
FAVORITE SAUCE
CHEESE DISHES
COTTAGE CHEESE
CHEESE SOUFFLÉ
CHEESE CRACKERS
CHEESE WATER CRACKERS
WELSH RAREBIT (No. 1)
WELSH RAREBIT (No. 2)
CHEESE TIMBALES
FROZEN CHEESE (To Serve with Salad)
CHEESE BALLS (To Serve with Salad)
CHEESE PUDDING (A Good Luncheon Dish)
CHEESE RAMEKINS
CHEESE FINGERS
CHEESE STRAWS
POLENTA CHEESE CAKES
CHEESE MUFFINS
SALADS
TO PREPARE THE GREENS
TO PREPARE MEAT FOR SALAD
TO MARINATE
SOME THINGS THAT CAN BE SERVED WITH A SALAD
FRENCH DRESSING
MAYONNAISE DRESSING
COOKED SALAD DRESSING (Miss Howard)
COOKED SALAD DRESSING
COOKED DRESSING (Mrs. Lincoln)
WINE SALAD DRESSING
SOUR CREAM DRESSING
TARTARE SAUCE
DENVER SALAD DRESSING
VINAIGRETTE SAUCE
THOUSAND ISLAND SALAD DRESSING
CHIFFONADE DRESSING
ROQUEFORT CHEESE DRESSING
BEARNAISE SAUCE (To be used Hot or Cold with Meat or Fish.)
LETTUCE AND WATERCRESS SALAD
CELERY SALAD
STUFFED CELERY SALAD
CHICKEN SALAD
MOULDED CHICKEN SALAD
MOULDED CHICKEN SALAD (No. 2)
MOULDED CHICKEN SALAD (No. 3)
MOULDED CHICKEN SALAD (No. 4)
MOULDED CHICKEN SALAD (No. 5)
MOULDED CELERY AND WALNUT SALAD
MOULDED SWEETBREADS AND CUCUMBER SALAD (Boston Cooking School)
PINEAPPLE AND CUCUMBER SALAD
MOULDING SALADS
TO GARNISH WITH CURLED CELERY
TO UNMOULD JELLY
TOMATO JELLY
GRAPE FRUIT JELLY
SOME SALADS TO SERVE IN WHOLE TOMATOES OR PEPPERS
CELERY JELLY
TO PREPARE WHOLE TOMATOES FOR SALAD
TOMATOES AND PEPPERS STUFFED WITH CHEESE
NEUFCHATEL SALAD
ITALIAN SALAD
CUCUMBER SALAD (To Serve with Fish)
CUCUMBER SALAD
CUCUMBER SALAD (No. 2)
CUCUMBER AND TOMATO SALAD
CUCUMBER AND TOMATO SALAD (No. 2)
ORANGE SALAD (Very Nice to Serve with Game or a Winter Dinner Salad)
GRAPE FRUIT SALAD (To Serve with Game)
RUSSIAN SALAD (No. 1)
RUSSIAN SALAD (No. 2)
STRING BEAN SALAD
ASPARAGUS SALAD
ASPARAGUS SALAD, GARNISHED WITH EGGS
PEPPER SALAD
POTATO SALAD
LOBSTER SALAD
FISH SALADS
OYSTER SALAD
WALDORF SALAD
PINEAPPLE SALAD
A FRUIT SALAD SERVED IN CANTALOUPE
OTHER FRUIT SALADS (No. 1)
FRUIT SALAD (No. 2)
FRUIT SALAD (No. 3)
GRAPE SALAD
MANDARIN SALAD (Good Dinner Salad)
FRUIT COMPOTE SALAD
ALLIGATOR PEAR SALAD
NUT AND CUCUMBER SALAD
CUCUMBER AND RADISH SALAD
CHICKEN AND MUSHROOM SALAD
SALMON AND CUCUMBER SALAD
TRUFFLE SALAD (A Good Dinner Salad)
EGG SALAD
EGG SALAD (No. 2)
EGG SALAD (No. 3)
WATER LILY SALAD
CHEESE SALAD
BIRDS’ NEST SALAD
CREAM CHEESE SALAD
CREAM CHEESE AND BAR-LE-DUC
AMERICAN CREAM CHEESE SALAD
COLD SLAW
EGGS
EGGS COOKED IN THE SHELL (No. 1)
EGGS COOKED IN THE SHELL (No. 2)
EGGS COOKED IN THE SHELL (No. 3)
POACHED EGGS
POACHED EGGS (No. 2)
POACHED EGGS (No. 3)
FRIED EGGS
SCRAMBLED EGGS
SHIRRED EGGS
EGGS COCOTTE
OMELETS
OMELET No. 1
FRENCH OMELET No. 2
CHEESE OMELET
RUM OMELET
HERB OMELET
HAM OMELET
PEAS OMELET
TOMATO OMELET
JELLY OMELET
ORANGE OMELET (Mrs. Lincoln)
PINEAPPLE OMELET
EGGS COOKED IN WHOLE TOMATOES
EGGS IN GREEN PEPPERS
EGGS EN COQUILLE (Mrs. Lincoln)
POACHED EGGS A LA HOLLANDAISE
POACHED EGGS WITH CELERY SAUCE
EGG BALLS TO SERVE IN SOUP
EGG TIMBALES (Miss Barrows)
CURRIED EGGS
CURRIED EGGS (No. 2)
STUFFED EGGS (No. 1)
STUFFED EGGS (No. 2)
EGGS WITH CHEESE
JAPANESE EGGS
EGGS AND ASPARAGUS
SANDWICHES
LETTUCE SANDWICHES
WATERCRESS SANDWICHES
SPANISH SANDWICHES
MEAT SANDWICHES
AUTOMOBILE SANDWICHES
GREEN PEPPER SANDWICHES
EGG SANDWICHES
FISH SANDWICHES
NUT SANDWICHES
CHEESE SANDWICHES
HOT CHEESE SANDWICHES
CLUB HOUSE SANDWICHES
HOT HAM OR CHICKEN SANDWICHES
SWEET SANDWICHES
GINGERBREAD SANDWICHES
CANAPÉS
ANCHOVY OR SARDINE CANAPÉS
HAM CANAPÉS
CHEESE CANAPÉS
CHICKEN CANAPÉS
PRUNE OR FIG CANAPÉS
FRUIT CANAPÉS
ALEXANDRA CANAPÉS
APRICOT CANAPÉS
ANCHOVY-AND-EGG CANAPÉS
PASTRY
PLAIN PASTRY (Enough for One good-sized Pie)
PUFF PASTE (Mrs. Lincoln)
TO BAKE PUFF PASTE
TO MAKE PÂTÉ SHELLS FROM PUFF PASTE
VOL-AU-VENT
PUFF PASTE STRIPS
TO GLAZE PASTRY
CHEESE STRAWS
APPLE PIE
SQUASH PIE
PUMPKIN PIE
CUSTARD PIE
RHUBARB PIE
BERRY PIES
CRANBERRY PIE
APPLE TART PIE
PRUNE, APRICOT OR PEACH PIE
DELICIOUS LEMON PIE
MÉRINGUE
LEMON PIE (With Corn Starch)
CREAM PIE
MINCE MEAT
PETITE PIES
ENGLISH APPLE PIE
BUTTER SCOTCH PIE
BUTTER SCOTCH FILLING
MERINGUE
BAMBURY TARTS
HOT PUDDINGS
CREAM RICE PUDDING
BAKED RICE PUDDING
CREAM TAPIOCA PUDDING
APPLE AND PEACH TAPIOCA
SAGO PUDDING
BAKED INDIAN PUDDING
WHOLE WHEAT PUDDING
FIG PUDDING
STEAMED PRUNE PUDDING
THANKSGIVING PUDDING
ENGLISH PLUM PUDDING
OLD ENGLISH PLUM PUDDING
SUET PUDDING
BREAD AND BUTTER PUDDING
STEAMED BREAD PUDDING
BROWN BETTY
COTTAGE PUDDING
STEAMED BERRY PUDDING (Mrs. Lincoln)
CABINET PUDDING
BAKED PINEAPPLE PUDDING
STEAMED ORANGE OR PINEAPPLE PUDDING
QUINCE PUDDING (Mrs. Hill)
BOSTON APPLE PUDDING
CORN PUDDING
SNOWBALL PUDDING
NUT PUDDING
WEYMOUTH PUDDING
COCOANUT PUDDING
CRACKER PUDDING
CORN STARCH PUDDING
DUTCH APPLE CAKE
APPLE SNOWBALL
STEAMED CARROT PUDDING
BIRD’S NEST PUDDING
BAKED APPLE DUMPLINGS
ROLLED APPLE DUMPLING
STEAMED APPLE PUDDING
APPLE CHARLOTTE
APPLES AND RICE
APPLE MÉRINGUE
CUSTARD SOUFFLÉ
CHOCOLATE SOUFFLÉ
PINEAPPLE SOUFFLÉ
PRUNE SOUFFLÉ
CHERRY SOUFFLÉ
PEACH SOUFFLÉ
LEMON SOUFFLÉ (Boston Cooking School)
RICE SOUFFLÉ
MOCHA SOUFFLÉ
MOCHA SAUCE
ZEBAIONE
GINGER PUDDING
DELMONICO PUDDING
STRAWBERRY PUDDING
VICTORIA PUDDING
MILTON PUDDING
DELICATE PUDDING
PRUNE PUDDING
STEAMED DATE PUDDING
COLD DESSERTS
GARNISHING
FLAVORING
LIQUEURS AND WINES
COLORING
BOILED CUSTARD
BAKED OR STEAMED CUSTARD
BAKED OR STEAMED CARAMEL CUSTARD
BAKED OR STEAMED CHOCOLATE OR COCOANUT CUSTARD
FLOATING ISLAND
APPLE SNOW
IRISH MOSS BLANC MANGE (Mrs. Lincoln)
PLAIN BAVARIAN CREAM (Chocolate and Coffee)
BAVARIAN CREAM WITH EGGS
FRUIT BAVARIAN CREAM
FRUIT BAVARIAN CREAM (No. 2)
PRUNE BAVARIAN CREAM
BAVARIAN IN THE SHELL
BAVARIAN EN SURPRISE
PINEAPPLE BAVARIAN CREAM
CHARLOTTE RUSSE
PETITE SPONGE BAVARIAN
DIPLOMATIC PUDDING
FRUIT CREAM
CHOCOLATE MACAROON CREAM
MACAROON GINGER CUSTARD
GINGER RICE SOUFFLÉ
PINEAPPLE SPONGE
SNOW PUDDING
LEMON JELLY
ORANGE JELLY
COFFEE JELLY
WINE JELLY
CHAMPAGNE JELLY
SAUTERNE JELLY
ROMAN JELLY
PEACH CHARLOTTE
ORANGE AND STRAWBERRY CHARLOTTE
SPANISH CUSTARD
ITALIAN JELLY
RICE CREAM
RICE AND ALMOND CREAM (Mrs. Lincoln)
APPLE CHARLOTTE RUSSE
CHARLOTTE SNOWBALLS
CHOCOLATE BAVAROISE (Boston Cooking School)
NEWPORT WHIPS
STUFFED FIGS
ORANGE SECTIONS MOULDED IN JELLY
PINEAPPLE IN THE SHELL
CHESTNUT PURÉE WITH CREAM
CHESTNUTS WITH CREAM
PARIS DE MARRONS (Chestnuts)
CHERRY CREAM
CRUMBLE TART
FROZEN DESSERTS
PUNCHES AND SHERBETS
LEMON SHERBET
ORANGE SHERBET
PINEAPPLE SHERBET
STRAWBERRY, RASPBERRY AND CURRANT SHERBETS
CHERRY, PEACH, APRICOT AND PLUM SHERBETS
APPLE SHERBET
BOSTON SHERBET
GRAPE SHERBET
MILK SHERBET (Mrs. Durand)
GRAPE BOMBE
FRAPPÉ
COFFEE FRAPPÉ
PUNCHES
TOMATO PUNCH
TEA PUNCH
GRAPE FRUIT PUNCH
MINT PUNCH
ROMAN PUNCH
CHAMPAGNE PUNCH
SAUTERNE PUNCH
CURACAO, MARASCHINO, NOYON PUNCH
GINGER ALE IN PUNCHES
CREME-DE-MENTHE ICE
ICE CREAMS. VANILLA ICE CREAM
LEMON ICE CREAM
ORANGE ICE CREAM
PINEAPPLE ICE CREAM
PEACH AND APRICOT ICE CREAM
COFFEE ICE CREAM
WALNUT ICE CREAM
GINGER ICE CREAM
ALMOND ICE CREAM
RICE ICE CREAM
MARSHMALLOW ICE CREAM
NEAPOLITAN ICE CREAM
CARAMEL ICE CREAM
MACAROON ICE CREAM
FRESH FRUIT ICE CREAM
PISTACHIO ICE CREAM
FROZEN PUDDING OR TUTTI-FRUTTI
PLUM PUDDING GLACÉ
FROZEN ELLIOTT PUDDING
FROZEN BANANAS
ORANGE DELICIEUSE
FROZEN PINEAPPLE PUDDING
PEACHES, APRICOTS AND GRATED PINEAPPLE FROZEN IN THE CAN
LALLA ROOKH OR FROZEN EGG-NOG
NESSELRODE PUDDING
SULTANA ROLL AND CLARET SAUCE
CREME-DE-MENTHE ICE CREAM
ALASKA ICE CREAM
PEPPERMINT CANDY ICE CREAM
MARASCHINO, SHERRY, PORT AND BRANDY SAUCES
SAUCES FOR ICE CREAM
GINGER SAUCE (Boston Cooking School)
MAPLE SAUCE FOR ICE CREAM
HOT CHOCOLATE SAUCE FOR ICE CREAM
HOT COFFEE SAUCE FOR ICE CREAM
HOT RASPBERRY AND STRAWBERRY SAUCE
HOT ORANGE SAUCE FOR ICE CREAM
MOUSSES
FRUIT MOUSSES
COFFEE MOUSSE
PARFAITS
ANGEL PARFAIT
PINEAPPLE PARFAIT
MAPLE PARFAIT
GINGER PARFAIT
CAFÉ PARFAIT
PARFAITS OF CHESTNUTS OR CANDIED FRUITS
PARFAITS OF TEA AND ORANGE PEEL
BANANA PARFAIT
BISCUIT GLACÉ OR TORTONI
MACEDOINE FRAPPÉ (Mrs. Lincoln)
COLLEGE ICES
GOOSEBERRY SORBET
CHOLOCATE SURPRISE
COUPE DE JAQUE
COUPES VENUS
CAKES
DIRECTIONS FOR MAKING CAKE
SPONGE CAKE
BOILED SPONGE CAKE
ROLL JELLY CAKE
CREAM SPONGE CAKE (No. 2)
BERWICK SPONGE CAKE
SWEDISH SPONGE CAKE
GOLD SPONGE CAKE
LADY FINGERS
GOLDEN ROD CAKE
ANGEL CAKE
MARSHMALLOW ANGEL CAKE
CAKES WITH BUTTER
SPICE CAKE (Made from the Yolks of Angel Cake. Mrs. Durand)
WHITE CAKE (Mrs. Gaylord)
GOLD CAKE
SILVER CAKE
BRIDE’S CAKE
POUND CAKE
WHITE POUND CAKE
DENVER POUND CAKE
LADY BALTIMORE CAKE No. 1
LADY BALTIMORE CAKE NO. 2
FILLING AND FROSTING FOR LADY BALTIMORE CAKE
ALMOST POUND CAKE
WEDDING CAKE
FRUIT CAKE
LIGHT FRUIT CAKE
IMPERIAL CAKE
LEMON CAKE
ALMOND CAKE
PISTACHIO CAKE
NUT CAKE
APPLE SAUCE CAKE
FIG CAKE
FIG CAKE (No. 2)
ROCKY MOUNTAIN CAKE (Loaf or Layer Cake)
ORANGE CAKE
MARBLE CAKE
SPICE CAKE
CURRANT CAKE
COCOANUT CAKE
NEVER-FAIL CHOCOLATE CAKE
CHOCOLATE CAKE
LOAF CHOCOLATE CAKE
FUDGE CAKE
ICING
DEVIL’S FOOD CAKE
POTATO TORTE
MOCHA FROSTING
TWELFTH NIGHT CAKE
CHOCOLATE NUT BAR
ANGEL OR SPONGE CAKE WITH CHESTNUTS
ROOSEVELT CAKES
BROWNIES
POUND CAKE WAFERS
VENETIAN CAKES
ORANGE QUARTERS
ALMOND WAFERS
ALMOND AND DATE MACAROONS (Mrs. Aldrich)
PEANUT COOKIES
HONEY CAKES
ONE-TWO-THREE-FOUR COOKIES
JUMBLES
WALNUT WAFERS
SUGAR COOKIES
HERMITS
COCOANUT COOKIES
SPICED COOKIES
MARGARET DELAND CAKES
PEPPER NUTS
PECAN WAFERS
SNOW BALL CAKES
BOWKNOT COOKIES
SUGAR CREAM COOKIES
DATE BARS
OAT MEAL WAFERS
SCOTCH GINGERBREAD
ROLLED OATS, FRUIT AND NUT COOKIES
BABA OR RUM CAKES
MARGUERITES
ENGLISH WAR CAKE
CANADIAN WAR CAKE
FILLINGS FOR LAYER CAKE
CHOCOLATE FILLING
FIG FILLING
CREAM FILLING
FIG CARAMEL ICING
PRUNE WHIP FILLING
MARSHMALLOW ICING AND FILLING
LEMON OR ORANGE FILLING
BANANA FILLING
PINEAPPLE FILLING
NUT FILLING
ORANGE COCOANUT FILLING
ICINGS FOR CAKES
PLAIN ICING
ORANGE ICING
CONFECTIONERS’ FROSTING
BOILED ICING
ROYAL ICING
YELLOW FROSTING
MOCHA FROSTING
CHOCOLATE FROSTING
CHOCOLATE FROSTING (NO. 2)
NUT ICING
BANANA ICING OR FILLING
PINK ICING
CARAMEL ICING
MAPLE ICING
GINGERBREAD, DOUGHNUTS, COOKIES AND CREAM PUFFS
SOFT GINGERBREAD
SUGAR GINGERBREAD
SOFT GINGER COOKIES
HARD MOLASSES COOKIES
GINGER SNAPS
FILLED COOKIES
FILLING
DOUGHNUTS
SOUR MILK DOUGHNUTS
RAISED DOUGHNUTS
CREAM PUFFS AND ÉCLAIRS
CREAM FOR CREAM PUFFS AND ÉCLAIRS
MÉRINGUES OR KISSES
COMPOTES, PRESERVING, JELLIES AND PICKLES
COMPOTES OF APPLES, PEARS, PEACHES AND APRICOTS
BAKED APPLES
BAKED PEACHES
STEWED RHUBARB
STEWED PRUNES
CRANBERRY SAUCE AND JELLY (Mrs. Lincoln)
FIRM CRANBERRY JELLY
WHITE GRAPE FRUIT COCKTAIL
BLUSHING APPLE
PRESERVING
PEACHES AND APRICOTS
BRANDIED PEACHES OR APRICOTS
PRESERVED PLUMS
BRANDIED PLUMS
PRESERVED QUINCES AND PEARS
PRESERVED PINEAPPLE
GRAPES
CITRON
CHERRIES
PRESERVED STRAWBERRIES, RASPBERRIES, BLACKBERRIES, GOOSEBERRIES AND CURRANTS
SUNSHINE STRAWBERRIES, RASPBERRIES, BLACKBERRIES, GOOSEBERRIES AND CURRANTS
CANNING
CANNING TOMATOES
STRINGED BEANS
ASPARAGUS
PEAS OR SHELLED BEANS
JAMS OR MARMALADES
ORANGE MARMALADE
CANDIED ORANGE PEEL
RHUBARB MARMALADE
JELLIES
CURRANT JELLY
CRABAPPLE AND APPLE JELLY
QUINCE JELLY
GRAPE JELLY
PLUM JELLY
PICKLES. TO SWEET-PICKLE FRUIT AND BERRIES (Mrs. Lincoln)
PEACHES
PEARS
CUCUMBERS, WATERMELON AND CANTALOUPE
PINEAPPLE
CURRANTS, GRAPES AND ALL BERRIES
PICKLED WALNUTS (Boston Cooking School)
APPLE CHUTNEY (Boston Cooking School)
GINGER APPLE
UNCOOKED PICKLES
PICKLED CUCUMBERS
MIXED PICKLES
CUCUMBER AND ONION PICKLES
MUSTARD PICKLES
DILL PICKLES
PICCALILLI OR CHOW-CHOW
CHILI SAUCE
TOMATO CATSUP (Mrs. Campbell.)
WATERMELON PICKLE
CONFITURE
CANDIES
FONDANT
VEGETABLE COLORING
TO MAKE FONDANT
COATING FOR CHOCOLATE
GLACÉ ORANGES, GRAPES, NUTS, ETC
CHOCOLATE FUDGE
MAPLE FUDGE
PANOCHA
OPERA CARAMELS
CHOCOLATE CARAMELS
BUTTER SCOTCH
PEANUT CANDY
VINEGAR CANDY
MOLASSES CANDY
BEVERAGES
TEA
COFFEE. To Make Coffee
BOILED COFFEE
DRIP COFFEE
BREAKFAST COFFEE (Mrs. T. L. Watson)
TURKISH COFFEE
BLACK COFFEE
ICED COFFEE
CHOCOLATE
MAILLARD’S CHOCOLATE
COCOA
SHELLS
LEMONADE
ORANGEADE
EGG LEMONADE
SUMMER DRINK
FRUIT PUNCH
COBBLERS
CLARET CUP
CHAMPAGNE CUP
GINGER ALE PUNCH
SAUTERNE PUNCH
EGG-NOGG
BALTIMORE EGG-NOG
MILK PUNCH
GRAPE JUICE
RASPBERRY VINEGAR
INVALID COOKERY
TO MAKE TOAST
CREAM FOR CREAM TOAST
TO MAKE TEA
COCOA
TO COOK AN EGG IN THE SHELL
TO COOK CEREALS
TO COOK CORN STARCH OR TAPIOCA
CORN STARCH GRUEL
MILK PORRIDGE
CRACKER GRUEL
CORN MEAL GRUEL
OATMEAL GRUEL
RICE WATER
BARLEY WATER (Mrs. Lincoln)
TOAST OR CRACKER WATER
SLIPPERY ELM TEA
BEEF TEA
BEEF JUICE
LAMB BROTH
CHICKEN BROTH
ACID DRINKS
TAMARINDS WATER
LEMONADE
ORANGEADE
FLAXSEED LEMONADE (Mrs. Lincoln)
ALBUMENIZED WATER
ALBUMENIZED MILK
MUSTARD POULTICE
FLAXSEED POULTICE
GENERAL INDEX
