The Golden Age Cook Book

Оглавление

Dwight Henrietta Latham. The Golden Age Cook Book

Dedication

Preface

COMPARATIVE TABLES OF VEGETABLE AND ANIMAL FOODS

Bread, Biscuit, and Rolls

BEATEN BISCUIT. – No. 1

BEATEN BISCUIT. – No. 2

BAKING-POWDER BISCUIT

CREAM BISCUIT

FRENCH ROLLS

RAISED FINGER-ROLLS

WINDSOR ROLLS

ELIZABETTI ROLLS

RYE ROLLS

GLUTEN ROLLS

PARKER HOUSE ROLLS

BOSTON BROWN BREAD

BOSTON BROWN BREAD WITH RAISINS

BOSTON BROWN BREAD STEWED

GRAHAM BREAD

RYE BREAD

QUICK WHITE BREAD

DATE BREAD

COFFEE BREAD. – No. 1

COFFEE BREAD. – No. 2

NORWEGIAN ROLLS

RICE MUFFINS

LAPLANDS

ENGLISH MUFFINS

GRAHAM POPOVERS

GRAHAM GEMS

GEMS OF KERNEL (Middlings) AND WHITE FLOUR

GEMS OF RYE MEAL

CORN BATTER BREAD

CORN BREAD

CORN GRIDDLE CAKES

WHITE BREAD GRIDDLE CAKES

BOSTON BROWN BREAD GRIDDLE CAKES

WAFFLES

EPICUREAN ROLLS

BREAD FROM RUMMER FLOUR

BISCUITS OF KERNEL OR GRAHAM FLOUR

Eggs

TO SOFT BOIL EGGS

TO HARD BOIL EGGS

EGGS À LA CRÊME

EGGS AU GRATIN

NUN'S TOAST

EGGS À LA MAÎTRE D'HÔTEL

EGG TIMBALES

EGGS STUFFED WITH MUSHROOMS

EGGS WITH CREAM

CURRIED EGGS

STUFFED EGGS

FRIED STUFFED EGGS

FRICASSEED EGGS

EGG CHOPS

PLAIN OMELET

OMELET WITH CHEESE

OMELET WITH MUSHROOMS

OMELET WITH TOMATOES

POACHED EGGS WITH TOMATO CATSUP

EGGS POACHED IN CREAM

EGGS POACHED IN TOMATOES

EGGS IN A BROWN SAUCE

Soups

CREAM OF JERUSALEM ARTICHOKES

CREAM OF ASPARAGUS

CREAM OF LIMA BEANS

CREAM OF CAULIFLOWER

CREAM OF CELERY

CREAM OF CHESTNUTS

CREAM OF CUCUMBERS

CREAM OF SUMMER SQUASH

CREAM OF LETTUCE

CREAM OF MUSHROOMS

CREAM OF GREEN PEAS

CREAM OF RICE

CREAM OF SPINACH

CARROT SOUP

CELERIAC SOUP

MOCK CLAM SOUP

CORN AND TOMATO SOUP

SOUP CRÉCY

CURRY SOUP

MOCK FISH SOUP

A NORWEGIAN SWEET SOUP

ONION SOUP

SOUP OF GREEN PEAS. – No. 1

SOUP OF GREEN PEAS. – No. 2

POTATO SOUP

PURÉE OF VEGETABLES

PURÉE OF TURNIPS

VEGETABLE SOUP

TOMATO SOUP

BARLEY SOUP

BLACK BEAN SOUP WITH MOCK MEAT BALLS

Entrées

EGG BORDER WITH RICE AND CURRY SAUCE

RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE

A BORDER TIMBALE OF MOCK CHICKEN

A MOULD OF SPAGHETTINA

SPINACH BORDER MOULD

A FILLING FOR THE CENTER OF MOULD OF SPINACH

MOCK COD FISH BALLS

MOCK FISH BALLS IN CURRY OR CREAM SAUCE

MOCK FISH (a Norwegian dish)

MOCK MEAT

SPAGHETTINA CHOPS

TOMATO CHOPS

SAVORY FRIED BREAD

MOCK FISH CHOPS

FRICASSEE OF SPAGHETTINA

MUSHROOMS EN COQUILLE

RAGOUT OF EGG PLANT

PATTIES OF PUFF PASTE

SAVORY RICE (a Mexican Dish)

RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS

CURRIED RICE CROQUETTES

MOCK FISH CROQUETTES

WALNUT CROQUETTES

RAGOUT OF MUSHROOMS

MOCK CHICKEN CROQUETTES

Vegetables

TO BOIL POTATOES

POTATOES BAKED

TO MASH POTATOES

NEW POTATOES WITH CREAM SAUCE

BROILED POTATOES

POTATOES À LA CRÊME AU GRATIN

STUFFED POTATOES

POTATO FRICASSEE

POTATOES À LA DUCHESSE

SARATOGA CHIPS

FRENCH FRIED POTATOES

POTATOES À LA MAÎTRE D'HÔTEL

POTATOES LYONNAISE

POTATOES À LA PARISIENNE

POTATOES CREAMED AND BROWNED

POTATO PUFF

WHITE POTATO CROQUETTES

POTATO PAPA (a Mexican Dish)

SWEET POTATOES FRIED RAW

COOKED SWEET POTATOES FRIED

SWEET POTATOES MASHED AND BROWNED

SWEET POTATO CROQUETTES

BRUSSELS SPROUTS

OKRA AND TOMATOES

BEETS

PURÉE OF PEAS

PURÉE OF LIMA BEANS

PURÉE OF CUCUMBERS

STUFFED CUCUMBERS

CUCUMBERS STUFFED WITH MUSHROOMS

ESCALLOPED EGG PLANT

STUFFED EGG PLANT

GREEN CORN CAKES

CORN PUDDING

MOCK OYSTERS OF GREEN CORN

CORN BOILED ON THE COB

CURRY OF CORN

CROQUETTES OF SALSIFY AND CELERIAC

INDIAN CURRY OF VEGETABLES

KOHLRABI

MARROWFAT BEANS BAKED

BAYO OR MEXICAN BEANS. – No. 1

MEXICAN BEANS. – No. 2

EMPARADAS (a Mexican Recipe)

FRIJOLES FRITOS

BROILED MUSHROOMS

MUSHROOMS ON TOAST

MUSHROOMS STEWED IN A CREAM SAUCE

TOMATOES STUFFED WITH MUSHROOMS. – No. 1

TOMATOES STUFFED WITH MUSHROOMS. – No. 2

ESCALLOPED TOMATOES

TOMATOES WITH EGG

FRENCH CARROTS IN BROWN SAUCE

FRENCH CARROTS AND PEAS

SPINACH PUDDING

SPINACH BALLS

TOMATOES AND MUSHROOMS

TO BOIL RICE PLAIN

CAULIFLOWER WITH DRAWN BUTTER

ESCALLOPED CAULIFLOWER

ESCALLOPED SPAGHETTINA

CHESTNUT PURÉE

PURÉE OF DRIED WHITE BEANS

SQUASH PUDDING

SQUASH FRITTERS

SUMMER SQUASH

RICE CROQUETTES

FRICASSEE OF CELERIAC

YELLOW TURNIP RAGOUT

TOMATOES STUFFED WITH CHEESE

JERUSALEM ARTICHOKES

ASPARAGUS

POINTES D'ASPERGES

PURPLE CABBAGE WITH CHESTNUTS

PARSNIP CROQUETTES WITH WALNUTS

PARSNIPS FRIED

PARSNIP FRITTERS

TO COOK STRING BEANS

SPANISH ONIONS STUFFED

STUFFED CELERIAC WITH SPANISH SAUCE

SPRING CABBAGE STEWED

SPRING CABBAGE WITH CREAM SAUCE

SPRING TURNIPS IN CREAM SAUCE

WHITE BREAD BALLS

NOODLES

NOODLES À LA FERRARI

GNOCCHI À LA ROMAINE

Salads

MAYONNAISE DRESSING

CREAM SALAD DRESSING

FRENCH DRESSING

TOMATO ICE SALAD

2TOMATO JELLY

SPAGHETTINA AND CELERY SALAD

SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS

SALAD OF FRESH FRUIT

3CUCUMBER JELLY

WALNUT AND CELERY SALAD

PINEAPPLE AND CELERY SALAD

FRUIT SALAD

POTATO SALAD

SALAD OF TOMATOES STUFFED WITH CELERY

CELERIAC AND LETTUCE SALAD

RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD

SALAD À LA MACÉDOINE

ASPARAGUS SALAD

CUCUMBER SALAD

COLD SLAW

TOMATO SALAD

ENDIVE

EGG SALAD

Desserts

APPLE BETTY

APPLE CHARLOTTE

APPLE CROQUETTES

APPLES STEWED WHOLE

APPLE SOUFFLÉ

APPLE CUSTARD. – No. 1

APPLE CUSTARD. – No. 2

BAKED APPLE DUMPLINGS

APPLE FLOAT

APPLES FRIED

APPLE MARMALADE

APPLE MERINGUE

APPLE PUDDING. – No. 1

APPLE PUDDING. – No. 2

APPLES STEWED IN BUTTER

TO STEAM APPLES

SCALLOPED APPLES

BANANA FRITTERS

BAVARIAN CHERRY CAKE

CRANBERRY BAVARIAN CREAM

A MOULD OF FRESH FRUIT

A DESSERT OF MIXED FRUIT

GOOSEBERRY PUDDING

PINEAPPLE MERINGUE

PRUNE SOUFFLÉ

PRUNE MOULD

STEWED DRIED FIGS

RHUBARB MERINGUE

SCALLOPED RHUBARB

RICE AND DATE PUDDING

RICE AND FIG PUDDING

RICE AND RAISIN PUDDING

RICE AND PRUNE PUDDING

RICE FLOUR PUDDING

RICE SOUFFLÉ COLD

RICE PUDDING. – No. 1

RICE PUDDING. – No. 2

RICE OMELETTE SOUFFLÉ

STRAWBERRY SHORTCAKE. – No. 1

STRAWBERRY SHORTCAKE. – No. 2

LADIES' LOCKS FILLED WITH STRAWBERRIES

STRAWBERRIES SCALLOPED

CURRANT PUDDING

STEWED DATES

STUFFED DATES

TAPIOCA AND APPLE PUDDING

TAPIOCA AND STRAWBERRY JELLY

TAPIOCA AND RASPBERRY JELLY

TAPIOCA AND CURRANT JELLY

PEARL SAGO AND FRUIT JELLIES

BREAD AND BUTTER PUDDING. – No. 1

BREAD AND BUTTER PUDDING. – No. 2

BREAD CUSTARD

FRIED BREAD

CHOCOLATE CREAM

CHOCOLATE CUSTARD

CHOCOLATE PUDDING

COTTAGE PUDDING

CARAMEL CUSTARD BAKED

SOFT-BOILED CUSTARD

A SIMPLE DESSERT

GINGER CREAM

GRAHAM PUDDING

NALESNEKY (a Russian Recipe)

NOODLE PUDDING

PARADISE PUDDING

PRINCESS PUDDING

ENGLISH PLUM PUDDING

SAGO SOUFFLÉ

SEMOULINA PUDDING

SERNIKY (a Russian Recipe)

STEAMED PUDDING

SPONGE CAKE MERINGUE

PUDDING OF STALE CAKE

BAKED TAPIOCA PUDDING

TAPIOCA CREAM

STEAMED RICE

RICE CAKE

BROWN BREAD PUDDING

Ices

VANILLA ICE CREAM

COFFEE ICE CREAM

STRAWBERRY ICE CREAM

RASPBERRY ICE CREAM

WALNUT ICE CREAM

ORANGE ICE

STRAWBERRY ICE

WHITE CURRANT ICE

PINEAPPLE ICE

LEMON ICE

RASPBERRY ICE

FROZEN PUDDING

WINDSOR ROCK PUNCH

Cakes

CAKE MAKING

ANGEL CAKE

BERLINERKRANDS (a Norwegian Cake)

BLUEBERRY CAKE

CINNAMON CAKE

CREAM PUFFS

LADY CAKE

HONEY CAKE (a Norwegian Recipe)

SIMPLE FRUIT CAKE

BAVARIAN CAKE

POUND CAKE

SPONGE CAKE. – No. 1

SPONGE CAKE. – No. 2

CORN SPONGE CAKE (a Spanish Recipe)

SPICED GINGERBREAD

CREAM GINGERBREAD

GINGER SPONGE CAKE

SOFT GINGERBREAD

GINGER CAKES

GINGER SNAPS. – No. 1

GINGER SNAPS. – No. 2

HARD GINGERBREAD

BRANDY SNAPS

PEPPER NUTS. – No. 1

PEPPER NUTS – No. 2

TEA CAKES

FIG CAKE

GINGER LAYER CAKE

ORANGE CAKE

PINEAPPLE CAKE

CHOCOLATE LAYER CAKE

POOR MAN'S CAKE (a Norwegian Recipe)

VENISON CAKES (a Norwegian Recipe)

SEED CAKES

DROP CAKES

LEBKUCHEN

MACAROONS (a Bavarian Recipe)

CHOCOLATE MACAROONS (a Bavarian Recipe)

SODA CAKES

WALNUT WAFERS

JODE CAKES (a Norwegian Recipe)

FROSTING

BOILED ICING

Pies

PLAIN PASTRY

PUFF PASTE

TO MAKE ONE SQUASH OR PUMPKIN PIE

SWEET RISSOLES

RICHMOND MAIDS OF HONOR

CHEESE CAKES

COCOANUT PIE (a Southern Recipe)

LEMON PIE (a Southern Recipe)

MINCE MEAT

Candies

CHOCOLATE CARAMELS – No. 1

CHOCOLATE CARAMELS. – No. 2

CHOCOLATE CARAMELS. – No. 3

CHOCOLATE CREAM PEPPERMINTS

CANDY (to Pull)

CHESTNUTS GLACÉ

COCOANUT CAKES

HOARHOUND CANDY

MARSHMALLOWS

NOUGAT

PANOCHE (a Spanish Recipe)

PEPPERMINT DROPS

PRALINES

VASSAR FUDGE

Preserves

PRESERVE OF MIXED FRUITS

RED CURRANT JAM

RED CURRANT JELLY

RED CURRANT SYRUP

BLACK CURRANT SYRUP

CRANBERRY JAM

GOOSEBERRY JELLY

GOOSEBERRY JAM

GRAPE JAM

PINEAPPLE JAM

RASPBERRY OR STRAWBERRY JAM

ORANGE MARMALADE

PUMPKIN CHIPS

Pickles, Sauces, etc

RIPE CUCUMBER PICKLE

SWEET PICKLED PEACHES

SWEET PICKLED PLUMS

SPICED CURRANTS

CHILI SAUCE

CHILI PEPPER SAUCE

MUSTARD PICKLES

RIPE TOMATO PICKLE

GREEN TOMATO PICKLES

GOOSEBERRY CATSUP

RASPBERRY VINEGAR

Sweet Sauces

FRUIT SAUCE

FRESH FRUIT SAUCE

ORANGE SAUCE

BANANA SAUCE

FOAMING SAUCE

HARD SAUCE

SOUTHERN SAUCE

VANILLA SAUCE

SAUCE FOR NOODLE PUDDING

MAPLE SYRUP SAUCE

Savory Sauces

VEGETABLE STOCK FOR SAUCES

COLORING FOR SAUCES, SOUPS, Etc

OLIVE SAUCE

SAUCE HOLLANDAISE

DRAWN BUTTER OR CREAM SAUCE

CURRY SAUCE

CHEESE SAUCE

TOMATO SAUCE

SAUCE TARTARE

SAUCE PIQUANTE

Sandwiches

CHEESE SANDWICHES

CELERY SANDWICHES

NUT AND CREAM CHEESE SANDWICHES

NUT SANDWICHES

WHOLE WHEAT BREAD AND PEANUT SANDWICHES

OLIVE SANDWICHES

Sundries

CRACKERS AND CHEESE TOASTED

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY

WELSH RAREBIT

CHEESE SOUFFLÉ

CHEESE STRAWS

PÂTE À CHOU FOR SOUPS

A FILLING FOR PATTIES

GRUEL OF KERNEL FLOUR OR MIDDLINGS

KOUMYSS

HOME-MADE BAKING POWDER

VANILLA EXTRACT

VANILLA SUGAR

SPINACH FOR COLORING

TOMATO PASTE FOR SANDWICHES

CHEESE PASTE FOR SANDWICHES

Miscellaneous Recipes

TOOTH POWDER

JAPANESE CREAM

ORANGE FLOWER LOTION FOR THE COMPLEXION

BAY RUM

FINE LAVENDER WATER

GOOD HARD SOAP

POLISH FOR HARD OR STAINED WOOD FLOORS

Отрывок из книги

I send this little book out into the world, first, to aid those who, having decided to adopt a bloodless diet, are still asking how they can be nourished without flesh; second, in the hope of gaining something further to protect “the speechless ones” who, having come down through the centuries under “the dominion of man,” have in their eyes the mute, appealing look of the helpless and oppressed. Their eloquent silence should not ask our sympathy and aid in vain; they have a right, as our humble brothers, to our loving care and protection, and to demand justice and pity at our hands; and, as a part of the One Life, to —

“life, which all can take but none can give;

.....

Banish from among you nets and snares and painful artifices,

Conspire no longer against the birds, nor scare the meek deer, nor hide with fraud the crooked hook;..

.....