Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 2

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

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

SOUP GARNISHINGS

SOUPS

CHAPTER III FISH

STEAMED FISH

BROILED FISH

FRIED FISH

BAKED FISH

BAKED HADDOCK WITH OYSTER STUFFING

BAKED FILLET OF FISH

SAUTÉD FISH

SHELLFISH

CHAPTER IV MEATS

BEEF

VEAL

MUTTON AND LAMB

PORK

POULTRY

GAME

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

GRIDDLE CAKES

FRITTERS

CHAPTER XI SALADS

SALAD DRESSING

SALADS

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

PUDDING SAUCES

PASTRY

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

FROSTINGS

Fudge Nut Frosting

FILLINGS

CHAPTER XV FROZEN DISHES

FROZEN DESSERTS

CHAPTER XVI BEVERAGES

FRUIT BEVERAGES

CHAPTER XVII FRUITS AND NUTS AND CANDY

Fruits and Nuts

To prepare Fruit for the Table

CANDY

Buttercups

CHAPTER XVIII PRESERVING

CANNING AND PRESERVING

Preserving

PICKLES

CHAPTER XIX CHAFING DISH DELICACIES

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

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

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

READ THIS

HOW TO USE A COOK BOOK

THE GROWTH AND PREPARATION OF COCOA

SIMPLE MENUS FOR ONE WEEK

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

KNOWLEDGE OF FOOD is the foundation of housekeeping