PREFACE
CHAPTER I FOOD
CORRECT PROPORTIONS OF FOOD
WATER (H 2 O)
SALTS
STARCH (C 6 H 10 O 5)
SUGAR (C 12 H 22 O 11)
GUM, PECTOSE, AND CELLULOSE
FATS AND OILS
MILK
BUTTER
CHEESE
FRUITS
VEGETABLE ACIDS, AND WHERE FOUND
CONDIMENTS
FLAVORING EXTRACTS
CHAPTER II COOKERY
FIRE
HOW TO BUILD A FIRE
WAYS OF COOKING
VARIOUS WAYS OF PREPARING FOOD FOR COOKING
TABLE OF MEASURES AND WEIGHTS
TIME TABLES FOR COOKING
CHAPTER III BEVERAGES
TEA
COFFEE
KOLA
COCOA AND CHOCOLATE
FRUIT BEVERAGES
CHAPTER IV BREAD AND BREAD MAKING
Yeast
Bread Making
Baking of Bread
Care of Bread after Baking
Water Bread
Milk and Water Bread
Entire Wheat Bread
German Caraway Bread
Entire Wheat and White Flour Bread
Graham Bread
Third Bread
Rolled Oats Bread
Rye Biscuit
Rye Bread
Date Bread
Boston Brown Bread
New England Brown Bread
Indian Bread
Steamed Graham Bread
Parker House Rolls
Salad or Dinner Rolls
Sticks
Salad Sticks
Swedish Rolls
Sweet French Rolls
Luncheon Rolls
French Rusks
Rusks (Zweiback)
German Coffee Bread
Coffee Cakes (Brioche)
Coffee Rolls
Swedish Bread
Dutch Apple Cake
Buns
Hot Cross Buns
Raised Muffins
Grilled Muffins
Raised Hominy Muffins
Raised Rice Muffins
Raised Oatmeal Muffins
Health Food Muffins
Squash Biscuits
Imperial Muffins
Dry Toast
Water Toast
Milk Toast I
Milk Toast II
Brown Bread Milk Toast
Cream Toast
Tomato Cream Toast
German Toast
Brewis
Bread for Garnishing
Uses for Stale Bread
CHAPTER V BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
Batters, Sponges, and Doughs
Cream Scones
Baking Powder Biscuit I
Baking Powder Biscuit II
Emergency Biscuit
Fruit Rolls (Pin Wheel Biscuit)
Twin Mountain Muffins
One Egg Muffins I
One Egg Muffins II
Berry Muffins I (without eggs)
Berry Muffins II
Queen of Muffins
Rice Muffins
Oatmeal Muffins
Graham Muffins I
Graham Muffins II
Rye Muffins I
Rye Muffins II
Rye Gems
Corn Meal Gems
Hominy Gems
Berkshire Muffins
Golden Corn Cake
Corn Cake (sweetened with Molasses)
White Corn Cake
Rich Corn Cake
Susie’s Spider Corn Cake
White Corn Meal Cake
Pop-overs
Graham Pop-overs
Breakfast Puffs
Fadges
Zante Muffins
Maryland Biscuit
GRIDDLE-CAKES
Buckwheat Cakes
Waffles
Waffles with Boiled Cider
Rice Waffles
Virginia Waffles
Raised Waffles
Fried Drop Cakes
Rye Drop Cakes
Raised Doughnuts
Doughnuts I
Doughnuts II
Doughnuts III
Crullers
Strawberry Short Cake I
Strawberry Short Cake II
Rich Strawberry Short Cake
Fruit Short Cake
CHAPTER VI CEREALS
TABLE SHOWING COMPOSITION
TABLE FOR COOKING CEREALS
Oatmeal Mush with Apples
Cereal with Fruit
Fried Mushes
Fried Corn Meal Mush, or Fried Hominy
Boiled Rice
Steamed Rice
Rice with Cheese
Rice à la Riston
Turkish Pilaf I
Turkish Pilaf II
Turkish Pilaf III
Russian Pilaf
Rissoto Creole
Boiled Macaroni
Macaroni with White Sauce
Baked Macaroni
Baked Macaroni with Cheese
Macaroni with Tomato Sauce
Macaroni à l’Italienne
Macaroni, Italian Style
Macaroni à la Milanaise
Spaghetti
Knöfli
Ravioli
Tomato Sauce
CHAPTER VII EGGS
Boiled Eggs
Dropped Eggs (Poached)
Eggs à la Finnoise
Poached Eggs à la Reine
Eggs à la Suisse
Eggs Susette
Baked or Shirred Eggs
Eggs à la Tripe
Eggs à la Benedict
Eggs à la Lee
Eggs à la Commodore
Eggs, Waldorf Style
Poached Eggs with Sauce Bearnaise
Scrambled Eggs
Scrambled Eggs with Tomato Sauce
Scrambled Eggs with Anchovy Toast
Eggs à la Buckingham
Eggs à la Turk
Eggs à la Livingstone
Scrambled Eggs, Country Style
Buttered Eggs
Buttered Eggs with Tomatoes
Planked Eggs
Fried Eggs
Eggs à la Goldenrod
Eggs au Gratin
Eggs in Batter
Curried Eggs I
Curried Eggs II
Scalloped Eggs
Stuffed Eggs
Stuffed Eggs in a Nest
Eggs à la Sidney
Eggs Huntington
Egg Farci I
Egg Farci II
Lucanian Eggs
Egg Soufflé
Egg Timbales
Egg Croquettes
Eggs à la Juliette
Eggs à la Parisienne
Eggs Mornay
Omelets
Plain Omelet
To Fold and Turn an Omelet
Omelet with Meat or Vegetables
Oyster Omelet
Orange Omelet
Jelly Omelet
Bread Omelet
French Omelet
Omelet with Croûtons
Eggs with Spinach à la Martin
Spanish Omelet
Rich Omelet
Omelette Robespierre
Almond Omelet, Caramel Sauce
CHAPTER VIII SOUPS
SOUP MAKING
SOUPS WITH MEAT STOCK
SOUPS WITH FISH STOCK
CHAPTER IX SOUPS WITHOUT STOCK
Black Bean Soup
Baked Bean Soup
Cream of Lima Bean Soup
Cream of Artichoke Soup
Celery Soup I
Celery Soup II
Corn Soup
Halibut Soup
Pea Soup
Split Pea Soup
Kornlet Soup
Potato Soup
Appledore Soup
Swiss Potato Soup
Leek and Potato Soup
Vegetable Soup
Salmon Soup
Squash Soup
Tomato Soup
Cream of Tomato Soup
Mock Bisque Soup
Tapioca Wine Soup
CHOWDERS
CHAPTER X SOUP GARNISHINGS AND FORCE-MEATS
Crisp Crackers
Souffléd Crackers
Crackers with Cheese
Croûtons (Duchess Crusts)
Cheese Sticks
Imperial Sticks in Rings
Mock Almonds
Pulled Bread
Egg Balls I
Egg Balls II
Egg Custard
Harlequin Slices
Royal Custard
Chicken Custard
Noodles
Fritter Beans
Pâte à Choux
Parmesan Pâte à Choux
White Bait Garnish
Fish Force-meat I
Fish Force-meat II
Salmon Force-meat
Oyster Force-meat
Clam Force-meat
Chicken Force-meat I
Chicken Force-meat II
Quenelles
CHAPTER XI FISH
White and Oily Fish
Haddock is more closely allied to cod than any other fish.
SHELLFISH
TO PREPARE FISH FOR COOKING
WAYS OF COOKING FISH
TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD
Boiled Haddock
Boiled Salmon
Steamed Halibut, Silesian Sauce
Broiled Scrod
Broiled Chicken Halibut
Broiled Swordfish
Broiled Shad Roe
Broiled Pompano with Fricassee of Clams
Baked Haddock with Stuffing
Fish Stuffing I
Fish Stuffing II
Baked Bluefish
Breslin Baked Bluefish
Bluefish à l’Italienne
Baked Cod with Oyster Stuffing
Oyster Stuffing
Baked Haddock with Oyster Stuffing
Baked Halibut with Tomato Sauce
Baked Halibut with Lobster Sauce
Hollenden Halibut
Baked Mackerel
Planked Shad or Whitefish
Planked Shad with Creamed Roe
Planked Haddock
Baked Stuffed Smelts
Smelts à la Langtry
Baked Shad Roe with Tomato Sauce
Baked Fillets of Bass or Halibut
Fillets of Halibut with Brown Sauce
Fillets of Haddock, White Wine Sauce
Halibut à la Poulette
Moulded Fish, Normandy Sauce
Halibut à la Martin
Fillets of Fish à la Bement
Halibut à la Rarebit
Sandwiches of Chicken Halibut
Sole à la Bercy
Halibut au Lit
Fried Cod Steaks
Fried Smelts
Smelts à la Menière
Fried Fillets of Halibut or Flounder
Fried Fish, Russian Style, Mushroom Sauce
Fried Eels
Fried Stuffed Smelts
Fried Shad Roe
Soft-shell Crabs
Frogs’ Hind Legs
Terrapin
Terrapin à la Baltimore
Terrapin à la Maryland
Washington Terrapin
WAYS OF USING REMNANTS OF COOKED FISH
WAYS OF COOKING SALT FISH
WAYS OF COOKING SHELLFISH
Plain Lobster
Lobster Cocktail
Fried Lobster
Buttered Lobster
Scalloped Lobster
Devilled Lobster
Curried Lobster
Lobster Farci
Lobster and Oyster Filling
Fricassee of Lobster and Mushrooms
Lobster and Oyster Ragout
Stuffed Lobster à la Béchamel
Broiled Live Lobster
Baked Live Lobster. Devilled Sauce.
Live Lobster en Brochette
Lobster à l’Américaine
Lobster à la Muisset
CHAPTER XII BEEF
DIVISION AND WAYS OF COOKING A SIDE OF BEEF
The Effect of Different Temperatures on the Cooking of Meat
TABLE SHOWING COMPOSITION OF MEATS
Broiled Beefsteak
Beefsteak with Maître d’Hôtel Butter
Porterhouse Steak with Mushroom Sauce
Porterhouse Steak with Tomato and Mushroom Sauce
Porterhouse Steak, Bordelaise Sauce
Beefsteak à la Henriette
Beefsteak à la Victor Hugo
Steak à la Chiron
Beefsteak à la Mirabeau
Beefsteak with Oyster Blanket
Planked Beefsteak
Broiled Fillets of Beef
Cutlets of Tenderloin with Chestnut Purée
Sautéd Mignon Fillets of Beef with Sauce Figaro
Sautéd Mignon Fillets of Beef with Sauce Trianon
Sautéd Fillets of Beef à la Moelle
Sautéd Fillets of Beef, Cherry Sauce
Sautéd Fillets of Beef with Stuffed Mushroom Caps
Châteaubriand of Beef
Broiled Meat Cakes
Hamburg Steaks
Cannelon of Beef
Roast Beef
Yorkshire Pudding
Larded Fillet of Beef
Fillet of Beef with Vegetables
Braised Beef
Beef à la Mode
Pressed Beef Flank
Beef Stew with Dumplings
Dumplings
Corned Beef
Boiled Dinner
Boiled Tongue
Braised Tongue
Broiled Liver
Liver and Bacon
Bacon I
Bacon II
Braised Liver
Calf’s Liver, Stuffed and Larded
Broiled Tripe
Tripe in Batter
Tripe Fried in Batter
Lyonnaise Tripe
Tripe à la Creole
Tripe à la Provençale
Calf’s Head à la Terrapin
Calves’ Tongues
Calves’ Tongues, Sauce Piquante
Calf’s Heart
Stuffed Hearts with Vegetables
Braised Ox Joints
WAYS OF WARMING OVER BEEF
CHAPTER XIII LAMB AND MUTTON
Broiled Lamb or Mutton Chops
Pan-broiled Chops
Breaded Mutton Chops
Chops à la Signora
Lamb Chops à la Marseilles
Chops à la Castillane
Chops en Papillote
Mutton Cutlets à la Maintenon
Boiled Leg of Mutton
Braised Leg of Mutton
Stuffing
Roast Lamb
Lamb Bretonne
Saddle of Mutton
Saddle of Mutton, Currant Mint Sauce
Saddle of Lamb à l’Estragnon
Crown of Lamb
Lamb en Casserole
Mutton Curry
Fricassee of Lamb with Brown Gravy
Mutton Broth
Irish Stew with Dumplings
Scotch Broth
Lambs’ Kidneys I
Lambs’ Kidneys II
Ragout of Kidneys
Kidney Rolls
WAYS OF WARMING OVER MUTTON AND LAMB
CHAPTER XIV VEAL
Veal Cutlets
Veal Chops Bavarian
Fricassee of Veal
Minuten Fleisch
Loin of Veal à la Jardinière
Braised Shoulder of Veal
English Meat Pie
Roast Veal
Fricandeau of Veal
India Curry
Veal Birds
Veal Loaf I
Veal Loaf II
Broiled Veal Kidneys
Veal Kidneys à la Canfield
WAYS OF WARMING OVER VEAL
CHAPTER XV SWEETBREADS
Broiled Sweetbread
Creamed Sweetbread
Creamed Sweetbread and Chicken
Sweetbread à la Poulette
Sweetbreads, Country Style
Larded Sweetbread
Sweetbreads à la Napoli
Braised Sweetbreads Eugénie
Sweetbread Cutlets with Asparagus Tips
Sweetbread with Tomato Sauce
Sweetbread and Bacon
CHAPTER XVI PORK
Pork Chops
Pork Chops with Fried Apples
Roast Pork
Pork Tenderloins with Sweet Potatoes
Breakfast Bacon
Fried Salt Pork with Codfish
Broiled Ham
Fried Ham and Eggs
Barbecued Ham
Boiled Ham
Roast Ham with Champagne Sauce
Westphalian Ham
Broiled Pigs’ Feet
Fried Pigs’ Feet
Sausages
Boston Baked Beans
CHAPTER XVII POULTRY AND GAME
Broiled Chicken
Boiled Fowl
Boiled Capon with Cauliflower Sauce
Chicken à la Providence
Stewed Chicken with Onions
Chicken à la Stanley
Chili Con Carni
Roast Chicken
Stuffing I
Stuffing II
Gravy
Braised Chicken
Chicken Fricassee
Fried Chicken
Fried Chicken (Southern Style)
Maryland Chicken
Blanketed Chicken
Chicken à la Merango
Sauce
Baked Chicken
Planked Chicken
Chicken Gumbo
Chicken Stew
Chicken Pie
Chicken Curry
Chicken en Casserole
Breslin Potted Chicken
Jellied Chicken
Chickens’ Livers with Madeira Sauce
Sautéd Chickens’ Livers
Chickens’ Livers with Curry
Boiled Turkey
Roast Turkey
Chestnut Stuffing
Oyster Stuffing
Turkey Stuffing (Swedish Style)
Gravy
Chestnut Gravy
To Carve Turkey
Roast Goose with Potato Stuffing
Potato Stuffing
Goose Stuffing (Chestnut)
To Truss a Goose
Roast Wild Duck
Duck Stuffing (Peanut)
Braised Duck
Broiled Quail
Roast Quail
Larded Grouse
Breast of Grouse Sauté Chasseur
Broiled or Roasted Plover
Potted Pigeons
Stuffing
Broiled Venison Steak
Venison Steaks, Sautéd, Cumberland Sauce
Venison Steak, Chestnut Sauce
Venison Cutlets
Roast Leg of Venison
Saddle of Venison
Belgian Hare à la Maryland
Belgian Hare, Sour Cream Sauce
WAYS OF WARMING OVER POULTRY AND GAME
CHAPTER XVIII FISH AND MEAT SAUCES
Thin White Sauce
Cream Sauce
White Sauce I
White Sauce II
Thick White Sauce (for Cutlets and Croquets)
Velouté Sauce
Sauce Allemande
Soubise Sauce
Drawn Butter Sauce
Shrimp Sauce
Caper Sauce
Egg Sauce I
Egg Sauce II
Brown Sauce I
Brown Sauce II (Espagnole)
Brown Mushroom Sauce I
Brown Mushroom Sauce II
Sauce Piquante
Olive Sauce
Orange Sauce
Sauce à l’Italienne
Champagne Sauce
Tomato Sauce I (without Stock)
Tomato Sauce II
Tomato Sauce III
Tomato and Mushroom Sauce
Tomato Cream Sauce
Spanish Sauce
Béchamel Sauce
Yellow Béchamel Sauce
Olive and Almond Sauce
Oyster Sauce
Cucumber Sauce I
Cucumber Sauce II
Celery Sauce
Suprême Sauce
Maître d’Hôtel Butter
Tartar Sauce
Lemon Butter
Anchovy Butter
Lobster Butter
Hollandaise Sauce I
Hollandaise Sauce II
Anchovy Sauce
Horseradish Hollandaise Sauce
Lobster Sauce I
Lobster Sauce II
Sauce Béarnaise
Sauce Trianon
Sauce Figaro
Horseradish Sauce I
Horseradish Sauce II
Bread Sauce
Rice Sauce
Cauliflower Sauce
Mint Sauce
Currant Jelly Sauce
Port Wine Sauce
Vinaigrette Sauce
Sauce Tartare
Hot Sauce Tartare
Hot Mayonnaise
Sauce Tyrolienne
Creole Sauce
Russian Sauce
Sauce Finiste
CHAPTER XIX VEGETABLES
Care of Vegetables
Cooking of Vegetables
Mushrooms and Truffles
Truffles
Artichokes
Boiled Artichokes
Fried Artichokes
Artichoke Bottoms
Stuffed Artichokes
Asparagus
Boiled Asparagus
Asparagus on Toast
Asparagus in White Sauce
Asparagus à la Hollandaise
Asparagus in Crusts
Beans
String Beans
Shell Beans
Cream of Lima Beans
Boiled Beets
Sugared Beets
Pickled Beets
Beets, Sour Sauce
Harvard Beets
Brussels Sprouts
Brussels Sprouts in White Sauce
Scalloped Brussels Sprouts
Cabbage
Boiled Cabbage
Escalloped Cabbage
German Cabbage
Cole-Slaw
Hot Slaw
Carrots
Carrots and Peas
Carrots, Poulette Sauce
Cauliflower
Creamed Cauliflower
Cauliflower à la Hollandaise
Cauliflower au Gratin
Cauliflower à la Parmesan
Cauliflower à la Huntington
Celery
Celery in White Sauce
Fried Celery, Tomato Sauce
Chiccory or Endive
Corn
Boiled Green Corn
Succotash
Corn Oysters
Corn Fritters
Corn à la Southern
Chestnuts
Chestnut Purée
Baked Chestnuts
Cucumbers
Sliced Cucumbers
Boiled Cucumbers
Fried Cucumbers
Stuffed Cucumbers
Fried Eggplant I
Fried Eggplant II
Stuffed Eggplant
Scalloped Eggplant
Greens
Boiled Beet Greens
Dandelions
Lettuce
Leeks on Toast
Onions
Boiled Onions
Onions in Cream
Scalloped Onions
Glazed Onions
Fried Onions
French Fried Onions
Stuffed Onions
Creamed Oyster Plant (Salsify)
Salsify Fritters
Parsnips
Parsnips with Drawn Butter Sauce
Parsnip Fritters
Peas
Boiled Peas
Creamed Peas
Pea Timbales
Stuffed Peppers I
Stuffed Peppers II
Pumpkins
Radishes
Spinach
Boiled Spinach
Spinach à la Béchamel
Purée of Spinach
Spinach (French Style)
Squash
Boiled Summer Squash
Fried Summer Squash I
Fried Summer Squash II
Steamed Winter Squash
Boiled Winter Squash
Baked Winter Squash I
Baked Winter Squash II
Tomatoes
Sliced Tomatoes
Stewed Tomatoes
Broiled Tomatoes
Tomatoes à la Crême
Devilled Tomatoes
Baked Tomatoes I
Baked Tomatoes II
Stuffed Tomatoes
Turnips
Mashed Turnip
Creamed Turnip
Turnip Croquettes
Stewed Mushrooms
Stewed Mushrooms in Cream
Broiled Mushrooms
Baked Mushrooms in Cream
Sautéd Mushrooms
Mushrooms à la Sabine
Mushrooms à l’Algonquin
Mushrooms Allamande
Stuffed Mushrooms
Mushrooms under Glass I
Mushrooms under Glass II
Vegetable Soufflé
Curried Vegetables
Macedoine of Vegetables à la Poulette
CHAPTER XX POTATOES
COMPOSITION
Sweet Potatoes
Baked Potatoes
Boiled Potatoes
Riced Potatoes
Mashed Potatoes
Potato Omelet
Potato Border
Escalloped Potatoes
Potatoes à la Hollandaise
Chambery Potatoes
Potatoes Baked in Half Shell
Duchess Potatoes
Maître d’Hôtel Potatoes
Maître d’Hôtel Butter
Franconia Potatoes
Brabant Potatoes
Anna Potatoes
Persillade Potatoes
Potato Balls
Hongroise Potatoes
FRIED POTATOES
SWEET POTATOES
WARMED OVER POTATOES
CHAPTER XXI SALADS AND SALAD DRESSINGS
SALAD DRESSINGS
SALADS
CHAPTER XXII ENTRÉES
Batters and Fritters
Batter I
Batter II
Batter III
Batter IV
Batter V
Apple Fritters I
Apple Fritters II
Apple Fritters III
Banana Fritters I
Banana Fritters II
Orange Fritters
Fruit Fritters
Cauliflower Fritters
Fried Celery
Sardines Fried in Batter
Tomato Fritters
Cherry Fritters
Maraschino Sauce
Farina Cakes with Jelly
Gnocchi à la Romaine
Queen Fritters
Chocolate Fritters with Vanilla Sauce
Coffee Fritters, Coffee Cream Sauce
Sponge Fritters
Calf’s Brains Fritters
Clam Fritters
Croquettes
Banana Croquettes
Cheese Croquettes
Chestnut Croquettes
Chestnut Roulettes
Lenten Croquettes
Rice Croquettes with Jelly
Sweet Rice Croquettes
Rice and Tomato Croquettes
Oyster Crabs à la Newburg
Oyster and Macaroni Croquettes
Oysters à la Somerset
Salmon Croquettes
Salmon Cutlets
Lobster Croquettes
Lobster Cutlets
Beef and Rice Croquettes
Lamb Croquettes
Veal Croquettes
Chicken Croquettes I
Chicken Croquettes II
Chicken and Mushroom Croquettes
Maryland Croquettes
Lincoln Croquettes
Cutlets of Sweetbreads à la Victoria
Epigrams of Sweetbreads
Swedish Timbales
Bunuelos
Strawberry Baskets
Rice Timbales
Macaroni Timbales
Spaghetti Timbales
Pimento Timbales
Brown Mushroom Sauce
Halibut Timbales I
Halibut Timbales II
Lobster Timbales I
Lobster Timbales II
Lobster Cream I
Lobster Cream II
Chicken Timbales I
Chicken Timbales II
Chicken Timbales III
Ham Timbales
Sweetbread and Mushroom Timbales
Sweetbread Mousse
Suprême of Chicken
Devilled Oysters
Crab meat, Indienne
Devilled Crabs
Devilled Scallops
Fried Oyster Crabs
Bouchées of Oyster Crabs
Halibut Marguerites
Cromesquis à la Russe
Shad Roe with Celery
Stuffed Clams
Crab Meat, Terrapin Style
Mock Crabs
Martin’s Specialty
Sweetbread Ramequins
Sweetbread à la Mont Vert
Sweetbread in Peppers
Cutlets of Chicken
Fillets of Game
Chicken Cutlets
Russian Cutlets
Brown Mushroom Sauce
Chicken à la McDonald
Chicken Mousse
Fillets of Chicken, Sauce Suprême
Birds on Canapés
Breast of Quail Lucullus
Pan Broiled Lamb Chops à la Lucullus
Chickens’ Livers en Brochette
Chestnuts en Casserole
Cheese Fondue
Cheese Soufflé
Ramequins Soufflés
Cheese Balls
Compote of Rice with Peaches
Compote of Rice and Pears
Croustades of Bread
Rice Croustades
Soufflé au Rhum
Omelet Soufflé
Patties
Bouchées
Vol-au-vents
Rissoles
Cigarettes à la Prince Henry
Zigaras à la Russe
Dresden Patties
Russian Patties
Cheese Soufflé with Pastry
Lamb Rissoles à l’Indienne
Quail Pies
Aspic Jelly
Tomatoes in Aspic
Stuffed Olives in Aspic
Tongue in Aspic
Birds in Aspic
Egg Custard for Decorating
Stuffing for Chicken in Aspic
Spring Mousse
Chaud-froid of Eggs
Jellied Vegetables
Mayonnaise of Mackerel
Chaud-froid of Chicken
Moulded Salmon, Cucumber Sauce
Moulded Chicken, Sauterne Jelly
Lenox Chicken
Rum Cakes
Rum Sauce
Flûtes
Baba Cakes
Baba Cakes with Apricots
CHAPTER XXIII HOT PUDDINGS
Rice Pudding
Poor Man’s Pudding
Indian Pudding
Cerealine Pudding
Newton Tapioca
Apple Tapioca
Tapioca Custard Pudding
Peach Tapioca
Corn Pudding
Scalloped Apples
Bread Pudding
Cracker Custard Pudding
Bread and Butter Pudding
Bread and Butter Apple Pudding
Chocolate Bread Pudding
Mock Indian Pudding
Bangor Pudding
Steamed Lemon Pudding
Cottage Pudding
Strawberry Cottage Pudding
Orange Puffs
Chocolate Pudding
Custard Soufflé
Apricot Soufflé
Lemon Soufflé
Chocolate Soufflé
Mocha Soufflé
Fruit Soufflé
Spanish Soufflé
Chestnut Soufflé
Chocolate Rice Meringue
Steamed Apple Pudding
Steamed Blueberry Pudding
Steamed Cranberry Pudding
Ginger Pudding
Harvard Pudding
Steamed Chocolate Pudding
Cream Sauce
Swiss Pudding
Snowballs
Graham Pudding
St. James Pudding
Suet Pudding
Thanksgiving Pudding I
Thanksgiving Pudding II
Hunters’ Pudding
French Fruit Pudding
Fig Pudding I
Fig Pudding II
English Plum Pudding I
English Plum Pudding II
CHAPTER XXIV PUDDING SAUCES
Lemon Sauce I
Lemon Sauce II
Lemon Sauce III
Vanilla Sauce
Molasses Sauce
Cream Sauce I
Cream Sauce II
Yellow Sauce I
Yellow Sauce II
Orange Sauce
Strawberry Sauce
Creamy Sauce I
Creamy Sauce II
Foamy Sauce I
Foamy Sauce II
Chocolate Sauce
Sabyon Sauce
Hard Sauce
Sterling Sauce
Wine Sauce
Brandy Sauce
Caramel Brandy Sauce
Apricot Sauce
CHAPTER XXV COLD DESSERTS
Irish Moss Blanc-Mange
Chocolate Blanc-Mange
Rebecca Pudding
Moulded Snow
Chocolate Cream
Pineapple Pudding
Caramel Junket
Boiled Custard
Tipsy Pudding
Peach Custard
Orange Custard
Apple Meringue
Apple Snow
Prune Whip
Raspberry Whip
Baked Custard
Caramel Custard
Caramel Sauce
Coffee Custard
Tapioca Cream
Norwegian Prune Pudding
Nut Prune Soufflé
Apples in Bloom
Neapolitan Baskets
Wine Cream
Orange Salad
Fruit Salad I
Fruit Salad II
Fruit Salad with Wine Dressing
Wine Dressing
Cream Whips
Sautéd Pears with Chocolate Sauce
Lemon Jelly
Orange Jelly
Kumquat Jelly
Coffee Jelly
Cider Jelly
Wine Jelly I
Wine Jelly II
Russian Jelly
Jelly in Glasses
Sauterne Jelly
Jellied Prunes
Jellied Walnuts
Apricot and Wine Jelly
Snow Pudding I
Snow Pudding II
Amber Pudding
Toasted Marshmallows
Pudding à la Macédoine
Fruit Chartreuse
Spanish Cream
Coffee Soufflé
Columbian Pudding
Macaroon Cream
Cold Cabinet Pudding
Mont Blanc
Crême aux Fruits
To Whip Cream
Charlotte Russe
Orange Trifle
Banana Cantaloupe
Chocolate Charlotte
Caramel Charlotte Russe
Burnt Almond Charlotte
Ginger Cream
Orange Charlotte
Strawberry Sponge
Orange Baskets
Orange Jelly in Ambush
Bavarian Cream (Quick)
Strawberry Bavarian Cream
Pineapple Bavarian Cream
Royal Diplomatic Pudding
Fruit Cream
Ivory Cream
Pudding à l’Adrea
French Easter Cream
Marshmallow Pudding à la Stanley
CHAPTER XXVI ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
How to Freeze Desserts
To Line a Mould
To Mould Frozen Mixtures
Lemon Ice
Cup St. Jacques
Orange Ice
Maraschino Ice
Pomegranate Ice
Raspberry Ice I
Raspberry Ice II
Strawberry Ice I
Strawberry Ice II
Currant Ice
Raspberry and Currant Ice
Crême de Menthe Ice
Icebergs
Canton Sherbet
Milk Sherbet
Frozen Chocolate with Whipped Cream
Pineapple Frappé
Pineapple Sorbet
Sicilian Sorbet
Italian Sorbet
Apricot Sorbet
Café Frappé
Cranberry Frappé
Grape Frappé
Pomona Frappé
Clam Frappé
Frozen Cranberries
Frozen Apricots
Pineapple Cream
Cardinal Punch
Punch Hollandaise
Victoria Punch
Lenox Punch
German Punch
London Sherbet
Roman Punch
Coup Sicilienne
Coup a l’Ananas
Vanilla Ice Cream I (Philadelphia)
Vanilla Ice Cream II
Chocolate Sauce I
Chocolate Sauce II
Coffee Sauce
Vanilla Ice Cream Croquettes
Chocolate Ice Cream I
Chocolate Ice Cream II
Strawberry Ice Cream I
Strawberry Ice Cream II
Orange Ice Cream
Pineapple Ice Cream
Coffee Ice Cream
Caramel Ice Cream
Burnt Almond Ice Cream
Brown Bread Ice Cream
Bisque Ice Cream
Burnt Walnut Bisque
Praline Ice Cream
Macaroon Ice Cream
Banana Ice Cream
Ginger Ice Cream
Pistachio Ice Cream
Pistachio Bisque
Fig Ice Cream
Junket Ice Cream with Peaches
Violet Ice Cream
Neapolitan or Harlequin Ice Cream
Baked Alaska
Pudding Glacé
Frozen Pudding I
Frozen Pudding II
Frozen Tom and Jerry
University Pudding
Covington Cream
Delmonico Ice Cream with Angel Food
Angel Food
Manhattan Pudding
Sultana Roll with Claret Sauce
Claret Sauce
Angel Parfait
Café Parfait
Italian Meringue
Bombe Glacée
Noisette Bomb
Nesselrode Pudding
Pistachio Fruit Ice Cream
Nougat Ice Cream
Orange Pekoe Ice Cream
Orange Delicious
Strawberry Mousse
Coffee Mousse
Pineapple Mousse
Chocolate Mousse
Maple Parfait
Mousse Marron
Cardinal Mousse, with Iced Madeira Sauce
Iced Madeira Sauce
Cocoanut Naples, Sauterne Sauce
Sauterne Sauce
Ice à la Margot
Coup aux Marrons
Plombière Glacé
Demi-glacé aux Fraises
Mazarine
Flowering Ice Cream
Concord Cream
German Ice Cream
Frozen Orange Soufflé
Biscuit Tortoni in Boxes
Frozen Soufflé Glacé
Frozen Plum Pudding
Frozen Charlotte Glacé
CHAPTER XXVII PASTRY
Puff Paste
To Bake Puff Paste
Patty Shells
Vol-au-vents
Quick Puff Paste
Plain Paste
Chopped Paste
Quick Paste
Paste with Lard
Entire Wheat Paste
CHAPTER XXVIII PIES
Apple Pie I
Apple Pie II
Blackberry Pie
Blueberry Pie
Cranberry Pie
Currant Pie
Cream Pie
Custard Pie
Date Pie
Lemon Pie I
Lemon Pie II
Lemon Pie III
Lemon Pie IV
Lemon Pie V
Mince Pies
Mince Pie Meat I
Mince Pie Meat II
English Mince Meat
Mince Meat (without Alcoholic Liquor)
Mock Mince Pie
Mock Cherry Pie
Peach Pie
Prune Pie
Rhubarb Pie
Squash Pie I
Squash Pie II
Pumpkin Pie
CHAPTER XXIX PASTRY DESSERTS
Banbury Tarts
Cheese Cakes
Cheese Straws
Condés
Galattes
Cream Horns
Florentine Meringue
Cocoanut Tea Cakes
Napoleons
Orange Sticks
Lemon Sticks
Palm Leaves
Raspberry Puffs
Tarts
Polish Tartlets
Almond Tartlets
Peach Crusts
Malaga Boats
Calvé Tarts
Fruit Baskets
Lemon Tartlets
MERINGUES
CHAPTER XXX GINGERBREADS, COOKIES, AND WAFERS
Hot Water Gingerbread
Sour Milk Gingerbread
Soft Molasses Gingerbread
Cambridge Gingerbread
Soft Sugar Gingerbread
Gossamer Gingerbread
Fairy Gingerbread
Hard Sugar Gingerbread
Christmas English Gingerbread
Card Gingerbread
Walnut Molasses Bars
Ginger Snaps
Molasses Cookies
Soft Molasses Cookies
Spice Cookies
Scotch Wafers
Oatmeal Cookies
Scottish Fancies
Vanilla Wafers
Cream Cookies
Imperial Cookies
Hermits
Rich Cookies
Jelly Jumbles
Royal Fans
Boston Cookies
Cocoanut Cream Cookies
Peanut Cookies
Almond Cookies
Nut Cookies
Seed Cakes
Chocolate Cookies
German Chocolate Cookies
Chocolate Fruit Cookies
Chocolate Cakes
Neuremburghs
Sand Tarts
Swedish Wafers
Marguerites I
Marguerites II
Kornettes
Rolled Wafers
Almond Wafers
English Rolled Wafers I
English Rolled Wafers II
Nut Bars
Nut Macaroons
Brownies
Card Cakes
CHAPTER XXXI CAKE
Hot Water Sponge Cake
Cheap Sponge Cake
Cream Sponge Cake
Petit Four
Sponge Cake
Sunshine Cake
Mocha Cake
Angel Cake
Moonshine Cake
Lady Fingers
Sponge Drops
Almond Tart
Jelly Roll
Election Cake
One Egg Cake
Chocolate Cake I
Chocolate Cake II
Chocolate Marshmallow Cake
Chocolate Nougat Cake
Chocolate Dominoes
Cream Pie I
Cream Pie II
Cocoanut Pie
Washington Pie
Chocolate Pie
Orange Cake
Quick Cake
Boston Favorite Cake
Cream Cake
Currant Cake
Citron Cake
Velvet Cake
Walnut Cake
Spanish Cake
Cup Cakes
Cinnamon Cakes
Almond Cakes
Brownies
Chocolate Sponge
Devil’s Food Cake I
Devil’s Food Cake II
Chocolate Vienna Cake
Chocolate Fruit Cake
Ribbon Cake
Golden Spice Cake
Walnut Mocha Cake
Birthday Cake
Rich Coffee Cake
Nut Spice Cake
Dark Fruit Cake
Nut Cakes
Snow Cake
Lily Cake
Corn-starch Cake
Prune Almond Cake
Marshmallow Cake
Fig Éclair
Banana Cake
Bride’s Cake
Ice Cream Cake
Light Fruit Cake
White Nut Cake
Golden Cake
Mocha Cakes
Cream Cakes
French Cream Cakes
French Strawberry Cream Cakes
Éclairs
Lemon Queens
Queen Cake
Pound Cake
New York Gingerbread
Newport Pound Cake
Christmas Cakes
Ginger Pound Cakes
Molasses Pound Cake
English Fruit Cake
Wedding Cake I
Wedding Cake II
Imperial Cake
CHAPTER XXXII CAKE FILLINGS AND FROSTINGS
Cream Filling
Chocolate Cream Filling
Coffee Cream Filling
French Cream Filling
Strawberry Filling
Lemon Filling
Orange Filling
Chocolate Filling
Nut or Fruit Filling
Cocoanut Filling
Lemon Cocoanut Cream
Fig Filling
Marshmallow Paste
Pistachio Paste
Prune Almond Filling
Confectioners’ Frosting
Orange Frosting
Gelatine Frosting
Plain Frosting
Chocolate Frosting I
Chocolate Frosting II
Chocolate Frosting III
White Mountain Cream
Ice Cream Frosting
Boiled Frosting
Boiled Chocolate Frosting
Brown Frosting
Maple Sugar Frosting
Cream Maple Sugar Frosting
Milk Frosting
Caramel Frosting I
Caramel Frosting II
Nut Caramel Frosting
Opera Caramel Frosting
Chocolate Fudge Frosting
Mocha Frosting
Fondant Icing
Marshmallow Frosting
Ornamental Frosting I
Ornamental Frosting II
CHAPTER XXXIII FANCY CAKES AND CONFECTIONS
Macaroons
Almond Macaroons
Crescents
Cinnamon Bars
Horseshoes
Cocoanut Cakes I
Cocoanut Cakes II
Stuffed Dates I
Stuffed Dates II
Salted Almonds I
Salted Almonds II
Salted Peanuts
Salted Pecans
Parisian Sweets
Sugared Popped Corn
Molasses Candy
Velvet Molasses Candy
Buttercups
Vinegar Candy
Ice Cream Candy
Butter Scotch
Butter Taffy
Horehound Candy
Chocolate Caramels
Nut Chocolate Caramels
Rich Chocolate Caramels
Peanut Nougat
Nut Bar
French Nougat
Nougatine Drops
Wintergreen Wafers
Cocoanut Cream Candy
Chocolate Cream Candy
Maple Sugar Candy
Sultana Caramels
Pralines
Creamed Walnuts
Peppermints
BOILED SUGAR FOR CONFECTIONS
CHAPTER XXXIV SANDWICHES AND CANAPÉS
Rolled Bread
Bread and Butter Folds
Lettuce Sandwiches
Egg Sandwiches
Sardine Sandwiches
Sliced Ham Sandwiches
Chopped Ham Sandwiches
Anchovy Sandwiches
Chicken Sandwiches
Lobster Sandwiches
Lobster Sandwiches à la Boulevard
Oyster Sandwiches
Nut and Cheese Sandwiches
Cheese and Anchovy Sandwiches
Windsor Sandwiches
Club Sandwiches
Ginger Sandwiches
Fruit Sandwiches
Brown Bread Sandwiches
Noisette Sandwiches
Colonial Sandwiches
German Sandwiches
Russian Sandwiches
Jelly Sandwiches
Cheese Wafers
Canapés
Cheese Canapés I
Cheese Canapés II
Sardine Canapés
Lobster Canapés
Canapés Martha
Anchovy Canapés
Cheese and Olive Canapés
Canapés Lorenzo
Algonquin Canapés
CHAPTER XXXV RECIPES FOR THE CHAFING-DISH
Scrambled Eggs with Sweetbreads
Scrambled Eggs with Calf’s Brains
Cheese Omelet
Eggs au Beurre Noir
Eggs à la Caracas
Union Grill
Oysters à la D’Uxelles
Oysters à la Thorndike
Jack’s Oyster Ragout
Lobster à la Delmonico
Lobster à la Newburg
Clams à la Newburg
Shrimps à la Newburg
Fish à la Provençale
Grilled Sardines
Sardines with Anchovy Sauce
Creamed Sardines
Welsh Rarebit I
Welsh Rarebit II
Oyster Rarebit
Tomato Rarebit
English Monkey
Breaded Tongue with Tomato Sauce
Scotch Woodcock
Shredded Ham with Currant Jelly Sauce
Venison Cutlets with Apples
Mutton with Currant Jelly Sauce
Minced Mutton
Devilled Bones
Devilled Almonds
Devilled Chestnuts
Fruit Canapés
Peach Canapés
Fig Cups
CHAPTER XXXVI FRUITS: FRESH, PRESERVED, AND CANNED
How to Prepare Strawberries for Serving
How to Prepare Cantaloupes and Muskmelons for Serving
How to Prepare Grapes for Serving
Ways of Preparing Oranges for Serving
How to Prepare Grape Fruit for Serving
Grape Fruit with Sherry
Grape Fruit with Apricot Brandy
Grape Fruit with Sloe Gin
Fruit Cocktail
Baked Apples
Baked Sweet Apples
Apple Sauce
Spiced Apple Sauce
Apple Ginger
Apple Porcupine
Baked Bananas I
Baked Bananas II
Sautéd Bananas
Baked Peaches
Baked Pears
Baked Quinces
Cranberry Sauce
Cranberry Jelly
Stewed Prunes
Rhubarb Sauce
JELLIES
JAMS
MARMALADES
CANNING AND PRESERVING
PICKLING
CHAPTER XXXVII HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER
CHAPTER XXXVIII SUITABLE COMBINATIONS FOR SERVING
Breakfast Menus
Luncheon Menus
Dinner Menus
Menu for Thanksgiving Dinner
Menu for Christmas Dinner
A Full Course Dinner
First Course
Second Course
Third Course
Fourth Course
Fifth Course
Sixth Course
Seventh Course
Eighth Course
Ninth Course
Tenth Course
Eleventh Course
Twelfth Course
Menus for Full Course Dinners
GLOSSARY
MISS FARMER’S SCHOOL OF COOKERY
CLASS LESSONS IN COOKERY
FIRST COURSE
COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS
WAITRESS’S COURSE
COURSE IN SICK-ROOM COOKERY
MARKETING COURSE
SPECIAL LESSONS
DEMONSTRATION LECTURES
INDEX
