"The Whitehouse Cookbook (1887)" by F. L. Gillette, Hugo Ziemann. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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F. L. Gillette. The Whitehouse Cookbook (1887)
The Whitehouse Cookbook (1887)
Table of Contents
HELEN HERRON TAFT
WHITE HOUSE COOK BOOK
CARVING
SOUPS
FRANCES FOLSOM CLEVELAND
EDITH CAROW ROOSEVELT
SOUPS WITHOUT MEAT
IDA SAXTON McKINLEY
MODES OF FRYING
SHELL-FISH
BASTING THE TURKEY
POULTRY AND GAME
MEATS
MUTTON AND LAMB
SAUCES AND DRESSINGS
SALADS
CATSUPS
PICKLES
VEGETABLES
THE FAMOUS EAST ROOM
THE RED ROOM
THE BLUE ROOM
MACARONI
BUTTER AND CHEESE
EGGS AND OMELETS
SANDWICHES
BREAD
BISCUITS, ROLLS, MUFFINS, ETC
ICING THE CAKES
CAKES
FROSTING OR ICING
FILLINGS FOR LAYER CAKES
MAKING THE PIES
CUTTING PUMPKIN FOR PIES
PASTRY, PIES AND TARTS
CHOPPING THE MINCEMEAT
CUSTARDS, CREAMS AND DESSERTS
ICE CREAM AND ICES
DUMPLINGS AND PUDDINGS
STATE DINING ROOM
THE BLUE ROOM
STIRRING THE CRANBERRY SAUCE
SAUCES FOR PUDDINGS
PRESERVES, JELLIES, ETC
CANNED FRUITS
COLORING FOR FRUIT, ETC
CONFECTIONERY
COFFEE, TEA, BEVERAGES
THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING THE YEAR
MENUS
JANUARY
FEBRUARY
MARCH
APRIL
MAY
JUNE
JULY
AUGUST
SEPTEMBER
OCTOBER
NOVEMBER
DECEMBER
SPECIAL MENUS
MANAGEMENT AND DIRECTION. OF. DINNERS AND RECEPTIONS. ON. STATE OCCASIONS AT THE WHITE HOUSE
DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE
FOR THE SICK
HEALTH-SUGGESTIONS
HOUSEKEEPERS' TIME-TABLE
MISCELLANEOUS RECIPES
FACTS WORTH KNOWING
TOILET RECIPES, ITEMS
MISCELLANEOUS
DYEING OR COLORING
SMALL POINTS ON TABLE ETIQUETTE
DINNER GIVING
MEASURES AND WEIGHTS
INDEX
Отрывок из книги
F. L. Gillette, Hugo Ziemann
Published by Good Press, 2019
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SQUIRREL SOUP.
Wash and quarter three or four good sized squirrels; put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot close, and set it on the back part of the stove to simmer gently, not boil. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrels' troublesome little bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Very good.
