The Century Cook Book
Free

The Century Cook Book

By Mary Ronald
Free
Book Description
Table of Contents
  • THE CENTURY COOK BOOK
  • APHORISMS—BRILLAT-SAVARIN.
  • TIME TABLE.
  • WEIGHTS AND MEASURES
  • PREFACE
  • CONTENTS
  • THE CENTURY COOK BOOK
  • THE CENTURY COOK BOOK
  • Part I
  • DINNER-GIVING AND THE ETIQUETTE OF DINNERS
    • MANNER OF SERVING DINNERS
    • LAYING THE TABLE
    • TABLE DECORATION
    • MENU OF THE “AL FRESCO” DINNER
    • COURSES
    • THE HOME DINNER
    • SERVING THE INFORMAL DINNER
    • LUNCHEON
      • MENUS FOR LUNCHEON
    • MENUS FOR LUNCHEON
    • THE FIVE O’CLOCK TEA
    • A HOMILY ON COOKING
    • COOKING AS A PLEASURE AND AN ACCOMPLISHMENT
    • TO TRAIN A GREEN COOK
      • DISHES RECOMMENDED FOR FIRST LESSONS.
    • DISHES RECOMMENDED FOR FIRST LESSONS.
    • ECONOMICAL LIVING
      • FIRST DAY’S DINNER
      • SECOND DAY’S DINNER
      • THIRD DAY’S DINNER
      • FOURTH DAY’S DINNER
    • FIRST DAY’S DINNER
    • SECOND DAY’S DINNER
    • THIRD DAY’S DINNER
    • FOURTH DAY’S DINNER
    • WASTEFULNESS
    • HOW TO UTILIZE WHAT SOME COOKS THROW AWAY
    • EMERGENCIES
    • THINGS TO REMEMBER
    • CARE OF UTENSILS
  • PART II RECEIPTS
  • Chapter I METHODS OF COOKING EXPLAINED
    • BOILING
      • BAKING
      • ROASTING
      • BROILING
      • BRAISING
      • FRICASSEEING
      • SAUTÉING
      • FRYING
      • TO CLARIFY FAT
      • TO TRY OUT SUET AND OTHER FATS
      • TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS
      • LARDING
      • DAUBING
      • BONING
      • MEASURING
      • STIRRING AND BEATING
      • HOW TO STONE OLIVES
      • HOW TO CUT BACON
      • HOW TO EXTRACT ONION JUICE
      • CARAMEL
      • TO MAKE ROUX
      • TO MARINATE
      • SALPICON
      • SEASONING AND FLAVORING.
      • CROÛTONS AND CROUSTADES
      • CHARTREUSE
    • BAKING
    • ROASTING
    • BROILING
    • BRAISING
    • FRICASSEEING
    • SAUTÉING
    • FRYING
    • TO CLARIFY FAT
    • TO TRY OUT SUET AND OTHER FATS
    • TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS
    • LARDING
    • DAUBING
    • BONING
    • MEASURING
    • STIRRING AND BEATING
    • HOW TO STONE OLIVES
    • HOW TO CUT BACON
    • HOW TO EXTRACT ONION JUICE
    • CARAMEL
    • TO MAKE ROUX
    • TO MARINATE
    • SALPICON
    • SEASONING AND FLAVORING.
    • CROÛTONS AND CROUSTADES
    • CHARTREUSE
  • Chapter II SOUPS
    • COMMON STOCK (POT-AU-FEU)
      • BEEF OR BROWN STOCK
      • FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS,
      • THICKENING FOR SOUPS
    • BEEF OR BROWN STOCK
    • FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS,
    • THICKENING FOR SOUPS
    • GARNISHES FOR SOUPS
      • ROYALE
      • FORCE-MEAT BALLS
      • EGG BALLS
      • NOODLES
      • NOODLES SERVED AS A VEGETABLE
      • NOODLE BALLS
      • MARROW BALLS
      • SWEET POTATO BALLS
      • GREEN PEA TIMBALE FOR SOUP
      • HARLEQUIN SLICES
    • ROYALE
    • FORCE-MEAT BALLS
    • EGG BALLS
    • NOODLES
    • NOODLES SERVED AS A VEGETABLE
    • NOODLE BALLS
    • MARROW BALLS
    • SWEET POTATO BALLS
    • GREEN PEA TIMBALE FOR SOUP
    • HARLEQUIN SLICES
    • BROTHS
      • CHICKEN BROTH
      • CLAM BROTH
      • MUTTON BROTH
    • CHICKEN BROTH
    • CLAM BROTH
    • MUTTON BROTH
    • SOUPS
      • BOUILLON
      • CONSOMMÉ98-*
      • OX-TAIL SOUP
      • WHITE STOCK
      • WHITE SOUP
      • CHICKEN CONSOMMÉ, OR STOCK
      • PLAIN CHICKEN SOUP
      • VEGETABLE SOUP
      • TOMATO PURÉE
      • SPLIT-PEA OR BEAN SOUP
      • BLACK-BEAN SOUP
      • CALF’S-HEAD OR MOCK-TURTLE SOUP
      • FISH STOCK
      • OYSTER SOUP
      • CLAM SOUP
    • BOUILLON
    • CONSOMMÉ98-*
    • OX-TAIL SOUP
    • WHITE STOCK
    • WHITE SOUP
    • CHICKEN CONSOMMÉ, OR STOCK
    • PLAIN CHICKEN SOUP
    • VEGETABLE SOUP
    • TOMATO PURÉE
    • SPLIT-PEA OR BEAN SOUP
    • BLACK-BEAN SOUP
    • CALF’S-HEAD OR MOCK-TURTLE SOUP
    • FISH STOCK
    • OYSTER SOUP
    • CLAM SOUP
    • CREAM SOUPS
      • ONION SOUP
      • POTATO SOUP
      • TOMATO BISQUE
      • CREAM OF ASPARAGUS; CREAM OF GREEN PEAS; CREAM OF STRING BEANS; CREAM OR SPINACH; CREAM OF CORN; CREAM OF CELERY
      • CREAM OF CLAMS
      • CREAM OF OYSTERS
      • SOUP À LA REINE
      • BISQUE OF LOBSTER
      • LOBSTER BUTTER
    • ONION SOUP
    • POTATO SOUP
    • TOMATO BISQUE
    • CREAM OF ASPARAGUS; CREAM OF GREEN PEAS; CREAM OF STRING BEANS; CREAM OR SPINACH; CREAM OF CORN; CREAM OF CELERY
    • CREAM OF CLAMS
    • CREAM OF OYSTERS
    • SOUP À LA REINE
    • BISQUE OF LOBSTER
    • LOBSTER BUTTER
    • CHOWDERS
      • POTATO CHOWDER
      • FISH CHOWDER
      • CLAM CHOWDER
    • POTATO CHOWDER
    • FISH CHOWDER
    • CLAM CHOWDER
  • Chapter III FISH
    • TO CARVE FISH
      • TO BOIL FISH
    • TO BOIL FISH
    • FISH
      • COURT BOUILLON
      • BAKED FISH
      • STUFFINGS FOR BAKED FISH
      • BREAD STUFFING
      • TO BROIL FISH
      • TO SAUTÉ FISH
      • TO FRY FISH
      • TO FRY SMELTS
      • FRIED SMELTS ON SKEWERS
      • BROILED SMELTS
      • FRIED FILLETS OF FISH
      • WHITEBAIT
      • BOILED HALIBUT STEAKS
      • HALIBUT—TURKISH STYLE
      • SCALLOPED FISH
      • SCALLOPED FISH AU GRATIN
      • FISH CHOPS
      • FILLETS BAKED WITH CUSTARD OR TOMATOES
      • COLD FISH
      • FISH PUDDING
      • FISH TIMBALE
      • FISH DISH FOR A PINK LUNCHEON
      • ROLLED FILLETS OF FLOUNDER
      • SHAD
      • PLANKED SHAD
      • BROILED SHAD ROE
      • SHAD ROE CROQUETTES, NO. 1
      • SHAD ROE CROQUETTES, NO. 2
      • SALT MACKEREL
      • CREAMED MACKEREL
      • SALT CODFISH
      • CLUB HOUSE FISH BALLS
      • BROILED SARDINES ON TOAST
      • FRESH FISH BALLS
      • SALMON
      • CANNED SALMON
      • SALMON CUTLETS
      • BROILED SLICES OF SALMON
      • SLICES OF SALMON WITH MAYONNAISE
      • FILLETS OF SALMON FOR GREEN LUNCHEON
      • CROUSTADE OF SHRIMPS
    • COURT BOUILLON
    • BAKED FISH
    • STUFFINGS FOR BAKED FISH
    • BREAD STUFFING
    • TO BROIL FISH
    • TO SAUTÉ FISH
    • TO FRY FISH
    • TO FRY SMELTS
    • FRIED SMELTS ON SKEWERS
    • BROILED SMELTS
    • FRIED FILLETS OF FISH
    • WHITEBAIT
    • BOILED HALIBUT STEAKS
    • HALIBUT—TURKISH STYLE
    • SCALLOPED FISH
    • SCALLOPED FISH AU GRATIN
    • FISH CHOPS
    • FILLETS BAKED WITH CUSTARD OR TOMATOES
    • COLD FISH
    • FISH PUDDING
    • FISH TIMBALE
    • FISH DISH FOR A PINK LUNCHEON
    • ROLLED FILLETS OF FLOUNDER
    • SHAD
    • PLANKED SHAD
    • BROILED SHAD ROE
    • SHAD ROE CROQUETTES, NO. 1
    • SHAD ROE CROQUETTES, NO. 2
    • SALT MACKEREL
    • CREAMED MACKEREL
    • SALT CODFISH
    • CLUB HOUSE FISH BALLS
    • BROILED SARDINES ON TOAST
    • FRESH FISH BALLS
    • SALMON
    • CANNED SALMON
    • SALMON CUTLETS
    • BROILED SLICES OF SALMON
    • SLICES OF SALMON WITH MAYONNAISE
    • FILLETS OF SALMON FOR GREEN LUNCHEON
    • CROUSTADE OF SHRIMPS
    • SHELL-FISH, LOBSTERS, CRABS
      • OYSTERS
      • FRIED OYSTERS
      • OYSTERS À LA VILLEROI
      • BROILED OYSTERS
      • PANNED OYSTERS
      • ROASTED OYSTERS
      • OYSTERS À LA POULETTE
      • SCALLOPED OYSTERS
      • OYSTER FILLING FOR PATTIES
      • CLAMS
      • CREAMED CLAMS
      • ROASTED CLAMS
      • CLAM FRITTERS
      • SCALLOPS
      • LOBSTERS
      • LOBSTER FARCI
      • LOBSTER CHOPS
      • LOBSTER À LA NEWBURG
      • LOBSTER STEW
      • LOBSTER FILLING FOR PATTIES
      • SALPICON OF LOBSTER
      • CRABS
      • DEVILED CRABS
      • STUFFED CRABS WITH MUSHROOMS
      • SOFT-SHELL CRABS
      • OYSTER-CRABS
      • CRABS ST. LAURENT
      • CRAB STEW
    • OYSTERS
    • FRIED OYSTERS
    • OYSTERS À LA VILLEROI
    • BROILED OYSTERS
    • PANNED OYSTERS
    • ROASTED OYSTERS
    • OYSTERS À LA POULETTE
    • SCALLOPED OYSTERS
    • OYSTER FILLING FOR PATTIES
    • CLAMS
    • CREAMED CLAMS
    • ROASTED CLAMS
    • CLAM FRITTERS
    • SCALLOPS
    • LOBSTERS
    • LOBSTER FARCI
    • LOBSTER CHOPS
    • LOBSTER À LA NEWBURG
    • LOBSTER STEW
    • LOBSTER FILLING FOR PATTIES
    • SALPICON OF LOBSTER
    • CRABS
    • DEVILED CRABS
    • STUFFED CRABS WITH MUSHROOMS
    • SOFT-SHELL CRABS
    • OYSTER-CRABS
    • CRABS ST. LAURENT
    • CRAB STEW
  • Chapter IV MEATS
    • TO ROAST BEEF
      • YORKSHIRE PUDDING
      • ROUND OF BEEF
      • BRAISED BEEF
      • BEEF À LA MODE
      • BOUILLI
      • FILLET OF BEEF
      • HOW TO BUY A FILLET
      • COLD ROAST BEEF
      • SCALLOPED MEAT
      • HAMBURG STEAKS
      • BEEF PIE
      • WARMED-OVER BEEF (CHAFING-DISH)
      • INSIDE FLANK
      • RAGOUT OF BEEF
    • YORKSHIRE PUDDING
    • ROUND OF BEEF
    • BRAISED BEEF
    • BEEF À LA MODE
    • BOUILLI
    • FILLET OF BEEF
    • HOW TO BUY A FILLET
    • COLD ROAST BEEF
    • SCALLOPED MEAT
    • HAMBURG STEAKS
    • BEEF PIE
    • WARMED-OVER BEEF (CHAFING-DISH)
    • INSIDE FLANK
    • RAGOUT OF BEEF
    • BEEFSTEAK
      • TO BROIL A BEEFSTEAK
      • CHATEAUBRIAND
      • MIGNON FILLETS
      • CORNED BEEF
      • CORNED BEEF HASH
      • HASH
      • BROWN HASH
      • MARROW-BONES
    • TO BROIL A BEEFSTEAK
    • CHATEAUBRIAND
    • MIGNON FILLETS
    • CORNED BEEF
    • CORNED BEEF HASH
    • HASH
    • BROWN HASH
    • MARROW-BONES
    • MUTTON
      • ROAST LEG OF MUTTON
      • ROAST LOIN OF MUTTON
      • ROAST SADDLE OF MUTTON
      • ROLLED LOIN (CROWN ROAST)
      • SHOULDER OF MUTTON STUFFED
      • BOILED MUTTON
      • CAPER SAUCE
      • RAGOUT OF MUTTON OR LAMB
      • RAGOUT OF COLD BOILED MUTTON
      • IRISH STEW
      • MUTTON CHOPS
      • CHOPS IN PAPER CASES
      • CHOPS À LA MAINTENON
      • SPRING LAMB
    • ROAST LEG OF MUTTON
    • ROAST LOIN OF MUTTON
    • ROAST SADDLE OF MUTTON
    • ROLLED LOIN (CROWN ROAST)
    • SHOULDER OF MUTTON STUFFED
    • BOILED MUTTON
    • CAPER SAUCE
    • RAGOUT OF MUTTON OR LAMB
    • RAGOUT OF COLD BOILED MUTTON
    • IRISH STEW
    • MUTTON CHOPS
    • CHOPS IN PAPER CASES
    • CHOPS À LA MAINTENON
    • SPRING LAMB
    • VEAL
      • ROAST FILLET OF VEAL
      • STUFFED SHOULDER OF VEAL
      • FRICANDEAU OF VEAL
      • VEAL CUTLETS
      • A PLAIN POT-PIE
      • DUMPLINGS WITH BAKING POWDER
      • DUMPLINGS WITH SUET
      • JELLIED VEAL
      • VEAL LOAF
      • VEAL SCALLOP
      • LIVER AND BACON
      • BROILED LIVER
      • BRAISED LIVER
      • STEWED KIDNEYS
      • TRIPE
      • CALF’S HEART
      • BEEF’S TONGUE
      • HOT SLICED TONGUE
      • COLD TONGUE
      • JELLIED TONGUE
      • BOILED CALF’S HEAD
      • CALF’S HEAD WITH VINAIGRETTE SAUCE
    • ROAST FILLET OF VEAL
    • STUFFED SHOULDER OF VEAL
    • FRICANDEAU OF VEAL
    • VEAL CUTLETS
    • A PLAIN POT-PIE
    • DUMPLINGS WITH BAKING POWDER
    • DUMPLINGS WITH SUET
    • JELLIED VEAL
    • VEAL LOAF
    • VEAL SCALLOP
    • LIVER AND BACON
    • BROILED LIVER
    • BRAISED LIVER
    • STEWED KIDNEYS
    • TRIPE
    • CALF’S HEART
    • BEEF’S TONGUE
    • HOT SLICED TONGUE
    • COLD TONGUE
    • JELLIED TONGUE
    • BOILED CALF’S HEAD
    • CALF’S HEAD WITH VINAIGRETTE SAUCE
    • PORK
      • ROAST PORK
      • FRIED APPLES
      • PORK CHOPS
      • BOILED HAM
      • BAKED HAM
      • BROILED HAM AND EGGS
      • HAM AND EGGS À L’AURORE
      • BACON
    • ROAST PORK
    • FRIED APPLES
    • PORK CHOPS
    • BOILED HAM
    • BAKED HAM
    • BROILED HAM AND EGGS
    • HAM AND EGGS À L’AURORE
    • BACON
  • Chapter V POULTRY AND GAME
    • CHICKENS
      • TO CLEAN AND DRAW POULTRY
      • TO BONE A FOWL
      • ROASTED BONED CHICKEN
      • BRAISED BONED CHICKEN
      • JELLIED BONED CHICKEN
      • FORCEMEAT, FOR STUFFING BONED FOWLS
      • TO TRUSS A FOWL
      • ROASTED CHICKEN
      • STUFFING FOR FOWLS
      • CHESTNUT STUFFING
      • GIBLET SAUCE
      • BOILED CHICKEN
      • BRAISED CHICKEN
      • BROILED CHICKEN
      • FRICASSEE
      • FRIED CHICKEN
      • CHICKEN FRITTERS
      • STUFFED CHICKEN OR TURKEY LEGS
      • GRILLED BONES
      • CHICKEN À LA VIENNE
      • CHICKEN, BALTIMORE STYLE
      • CHICKEN IMPERIAL
      • CHICKEN BREASTS WITH POULETTE SAUCE
      • CHICKEN CHARTREUSE
      • CHICKEN SOUFFLÉ
      • CHICKEN LOAF
      • CHICKEN CHAUDFROID
      • CHICKEN MAYONNAISE
      • ENGLISH CHICKEN PIE (COLD)
    • TO CLEAN AND DRAW POULTRY
    • TO BONE A FOWL
    • ROASTED BONED CHICKEN
    • BRAISED BONED CHICKEN
    • JELLIED BONED CHICKEN
    • FORCEMEAT, FOR STUFFING BONED FOWLS
    • TO TRUSS A FOWL
    • ROASTED CHICKEN
    • STUFFING FOR FOWLS
    • CHESTNUT STUFFING
    • GIBLET SAUCE
    • BOILED CHICKEN
    • BRAISED CHICKEN
    • BROILED CHICKEN
    • FRICASSEE
    • FRIED CHICKEN
    • CHICKEN FRITTERS
    • STUFFED CHICKEN OR TURKEY LEGS
    • GRILLED BONES
    • CHICKEN À LA VIENNE
    • CHICKEN, BALTIMORE STYLE
    • CHICKEN IMPERIAL
    • CHICKEN BREASTS WITH POULETTE SAUCE
    • CHICKEN CHARTREUSE
    • CHICKEN SOUFFLÉ
    • CHICKEN LOAF
    • CHICKEN CHAUDFROID
    • CHICKEN MAYONNAISE
    • ENGLISH CHICKEN PIE (COLD)
    • TURKEY
      • TURKEY GALANTINE OR BONED TURKEY
      • ROAST GOOSE
      • TAME DUCKS
    • TURKEY GALANTINE OR BONED TURKEY
    • ROAST GOOSE
    • TAME DUCKS
    • GAME
      • CANVASBACKS AND REDHEAD DUCKS
      • SALMI OF DUCK OR GAME
      • POTTED PIGEONS (Dark Meat)
      • ROAST PIGEONS OR SQUABS
      • PRAIRIE-CHICKEN OR GROUSE ROASTED (Dark Meat)
      • QUAILS ROASTED (White Meat)
      • QUAILS BROILED
      • SNIPE AND WOODCOCK (Dark Meat)
      • ROASTED AND BROILED PARTRIDGE (White Meat)
      • VENISON
      • VENISON STEAK
    • CANVASBACKS AND REDHEAD DUCKS
    • SALMI OF DUCK OR GAME
    • POTTED PIGEONS (Dark Meat)
    • ROAST PIGEONS OR SQUABS
    • PRAIRIE-CHICKEN OR GROUSE ROASTED (Dark Meat)
    • QUAILS ROASTED (White Meat)
    • QUAILS BROILED
    • SNIPE AND WOODCOCK (Dark Meat)
    • ROASTED AND BROILED PARTRIDGE (White Meat)
    • VENISON
    • VENISON STEAK
  • Chapter VI VEGETABLES
    • BOILED POTATOES
      • MASHED POTATOES
      • POTATO CAKES
      • POTATO RICE
      • POTATO SOUFFLÉ
      • POTATO ROSES
      • POTATO CROQUETTES
      • POTATO BALLS
      • POTATO OMELET
      • CREAMED POTATOES
      • BROILED POTATOES
      • BAKED POTATOES
      • STUFFED POTATOES
      • POTATOES BAKED WITH MEAT
      • LYONNAISE POTATOES
      • FRIED POTATOES
      • FRIED POTATO BALLS AND STRAWS
      • SARATOGA POTATOES
      • PUFFED OR SOUFFLÉ POTATOES
      • SWEET POTATOES
      • BAKED SWEET POTATOES
      • BROWNED SWEET POTATOES
      • SWEET POTATO CROQUETTES
      • SWEET POTATO PURÉE
      • STEWED TOMATOES
      • SCALLOPED TOMATOES
      • STUFFED TOMATOES
      • ROASTED TOMATOES
      • BROILED TOMATOES
      • TOMATO FARCI
      • GREEN PEAS
      • PURÉE OF PEAS
      • STRING BEANS
      • FLAGEOLETS
      • LIMA BEANS
      • SPINACH
      • SPINACH SOUFFLÉ
      • CHARTREUSE OF SPINACH OR OF CABBAGE
      • ASPARAGUS
      • ASPARAGUS TIPS
    • MASHED POTATOES
    • POTATO CAKES
    • POTATO RICE
    • POTATO SOUFFLÉ
    • POTATO ROSES
    • POTATO CROQUETTES
    • POTATO BALLS
    • POTATO OMELET
    • CREAMED POTATOES
    • BROILED POTATOES
    • BAKED POTATOES
    • STUFFED POTATOES
    • POTATOES BAKED WITH MEAT
    • LYONNAISE POTATOES
    • FRIED POTATOES
    • FRIED POTATO BALLS AND STRAWS
    • SARATOGA POTATOES
    • PUFFED OR SOUFFLÉ POTATOES
    • SWEET POTATOES
    • BAKED SWEET POTATOES
    • BROWNED SWEET POTATOES
    • SWEET POTATO CROQUETTES
    • SWEET POTATO PURÉE
    • STEWED TOMATOES
    • SCALLOPED TOMATOES
    • STUFFED TOMATOES
    • ROASTED TOMATOES
    • BROILED TOMATOES
    • TOMATO FARCI
    • GREEN PEAS
    • PURÉE OF PEAS
    • STRING BEANS
    • FLAGEOLETS
    • LIMA BEANS
    • SPINACH
    • SPINACH SOUFFLÉ
    • CHARTREUSE OF SPINACH OR OF CABBAGE
    • ASPARAGUS
    • ASPARAGUS TIPS
    • CABBAGE
      • BOILED CABBAGE
      • CABBAGE WITH CHEESE
      • SWEDISH CABBAGE
      • HOT SLAW
      • BRUSSELS SPROUTS
      • CAULIFLOWER
      • CAULIFLOWER AU GRATIN
      • EGG-PLANT
      • STUFFED EGG-PLANT
      • STUFFED PEPPERS
      • CHESTNUT PURÉE
      • CELERY STEWED
      • CELERY AU JUS
      • CARROTS AND TURNIPS
      • MACÉDOINE OF VEGETABLES
      • DRIED BEANS
      • BEETS
      • SUMMER SQUASH
      • PARSNIPS
      • CUCUMBERS
      • LETTUCE STEWED
      • ONIONS
      • STUFFED SPANISH ONIONS
      • CORN ON THE EAR
      • CORN MOCK OYSTERS
      • CANNED CORN
      • SUCCOTASH
      • ARTICHOKES
      • ARTICHOKE BOTTOMS
    • BOILED CABBAGE
    • CABBAGE WITH CHEESE
    • SWEDISH CABBAGE
    • HOT SLAW
    • BRUSSELS SPROUTS
    • CAULIFLOWER
    • CAULIFLOWER AU GRATIN
    • EGG-PLANT
    • STUFFED EGG-PLANT
    • STUFFED PEPPERS
    • CHESTNUT PURÉE
    • CELERY STEWED
    • CELERY AU JUS
    • CARROTS AND TURNIPS
    • MACÉDOINE OF VEGETABLES
    • DRIED BEANS
    • BEETS
    • SUMMER SQUASH
    • PARSNIPS
    • CUCUMBERS
    • LETTUCE STEWED
    • ONIONS
    • STUFFED SPANISH ONIONS
    • CORN ON THE EAR
    • CORN MOCK OYSTERS
    • CANNED CORN
    • SUCCOTASH
    • ARTICHOKES
    • ARTICHOKE BOTTOMS
  • Chapter VII FARINACEOUS FOODS USED AS VEGETABLES
    • RECEIPTS FOR MACARONI AND CEREALS
      • TO BOIL RICE
      • RICE AND TOMATO
      • PARCHED RICE
      • FARINA BALLS
      • FRIED HOMINY
      • FRIED CORN MUSH
    • TO BOIL RICE
    • RICE AND TOMATO
    • PARCHED RICE
    • FARINA BALLS
    • FRIED HOMINY
    • FRIED CORN MUSH
    • MACARONI
      • SPAGHETTI
      • BAKED MACARONI, WITH CHEESE
      • MACARONI AU GRATIN
      • MACARONI WITH TOMATO OR OTHER SAUCES
      • MACARONI WITH MINCED MEAT
      • RECEIPT FOR MACARONI
      • SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA
      • SAUCE FOR MACARONI No. 2
      • SAUCE FOR MACARONI No. 3
      • POLENTA
      • RISSOTTO
    • SPAGHETTI
    • BAKED MACARONI, WITH CHEESE
    • MACARONI AU GRATIN
    • MACARONI WITH TOMATO OR OTHER SAUCES
    • MACARONI WITH MINCED MEAT
    • RECEIPT FOR MACARONI
    • SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA
    • SAUCE FOR MACARONI No. 2
    • SAUCE FOR MACARONI No. 3
    • POLENTA
    • RISSOTTO
    • CEREALS
      • OATMEAL PORRIDGE
      • CRACKED WHEAT
      • CORNMEAL MUSH
    • OATMEAL PORRIDGE
    • CRACKED WHEAT
    • CORNMEAL MUSH
  • Chapter VIII A GROUP OF RECEIPTS FROM A NEW ENGLAND KITCHEN
    • SPLIT PEA SOUP
      • BLACK BEAN SOUP
      • CLAM SOUP
      • CLAM CHOWDER
      • FISH CHOWDER
      • BROWNED OYSTERS
      • FISH AND OYSTERS
      • SCALLOPED OYSTERS
      • PICKLED OYSTERS
      • FRICASSEED OYSTERS
      • STEWED LOBSTER
      • FISH BALLS
      • CODFISH AND CREAM
      • OYSTERS ON A CHAFING-DISH
      • PILAU
      • SPICED SHAD
      • PORK AND BEANS
      • A RÉCHAUFFÉ OF COLD MUTTON
      • CORNED BEEF
      • A BEEFSTEAK PIE
      • EASY CHICKEN SALAD
      • CREAM DRESSING
      • MACARONI À L’ALBI
      • CORN PUDDING
      • THIN INDIAN BREAD
      • GRAHAM GEMS
      • COLONIAL HOE-CAKES
      • RHODE ISLAND JOHNNY-CAKE
      • BOSTON BROWN BREAD
      • DABS
      • CREAM OATMEAL
      • ZEPHYRS
      • SQUASH PIES
      • PUMPKIN PIES (About Four Pounds)
      • EASY PIE-CRUST
      • A BOILED INDIAN PUDDING
      • A BAKED INDIAN PUDDING
      • ORANGE INDIAN PUDDING
      • BLUEBERRY PUDDING
      • A PEACH PUDDING
      • CHERRY BREAD
      • LEMON RICE PUDDING
      • BERMUDA PUDDING
      • RICE AND ORANGE-MARMALADE PUDDING
      • MOLASSES PIE
      • PRUNE JELLY, WITH ALMONDS
      • CLARIFIED APPLES
      • LEMON ICE
      • APPLE SAUCE
      • STEWED PEARS
      • CRANBERRY JELLY
      • HARTFORD ELECTION CAKE
      • INSTANTANEOUS FROSTING
    • BLACK BEAN SOUP
    • CLAM SOUP
    • CLAM CHOWDER
    • FISH CHOWDER
    • BROWNED OYSTERS
    • FISH AND OYSTERS
    • SCALLOPED OYSTERS
    • PICKLED OYSTERS
    • FRICASSEED OYSTERS
    • STEWED LOBSTER
    • FISH BALLS
    • CODFISH AND CREAM
    • OYSTERS ON A CHAFING-DISH
    • PILAU
    • SPICED SHAD
    • PORK AND BEANS
    • A RÉCHAUFFÉ OF COLD MUTTON
    • CORNED BEEF
    • A BEEFSTEAK PIE
    • EASY CHICKEN SALAD
    • CREAM DRESSING
    • MACARONI À L’ALBI
    • CORN PUDDING
    • THIN INDIAN BREAD
    • GRAHAM GEMS
    • COLONIAL HOE-CAKES
    • RHODE ISLAND JOHNNY-CAKE
    • BOSTON BROWN BREAD
    • DABS
    • CREAM OATMEAL
    • ZEPHYRS
    • SQUASH PIES
    • PUMPKIN PIES (About Four Pounds)
    • EASY PIE-CRUST
    • A BOILED INDIAN PUDDING
    • A BAKED INDIAN PUDDING
    • ORANGE INDIAN PUDDING
    • BLUEBERRY PUDDING
    • A PEACH PUDDING
    • CHERRY BREAD
    • LEMON RICE PUDDING
    • BERMUDA PUDDING
    • RICE AND ORANGE-MARMALADE PUDDING
    • MOLASSES PIE
    • PRUNE JELLY, WITH ALMONDS
    • CLARIFIED APPLES
    • LEMON ICE
    • APPLE SAUCE
    • STEWED PEARS
    • CRANBERRY JELLY
    • HARTFORD ELECTION CAKE
    • INSTANTANEOUS FROSTING
  • Chapter IX Part I
    • DISTINCTIVELY SOUTHERN DISHES
      • PONE
      • HOE-CAKE No. 1
      • HOE-CAKE No. 2
      • KENTUCKY CORN DODGERS
      • MARYLAND BEATEN BISCUIT
      • SOFT CORN-BREAD
      • SOUTHERN WAY OF COOKING RICE
      • GUMBO FILÉ
      • CHICKEN GUMBO
    • PONE
    • HOE-CAKE No. 1
    • HOE-CAKE No. 2
    • KENTUCKY CORN DODGERS
    • MARYLAND BEATEN BISCUIT
    • SOFT CORN-BREAD
    • SOUTHERN WAY OF COOKING RICE
    • GUMBO FILÉ
    • CHICKEN GUMBO
    • Part II VERY INEXPENSIVE DISHES
      • TO PREPARE SHIN OF BEEF
      • BEEFSTEAK PUDDING
      • DINNER No. 1
      • DINNER No. 2
      • DINNER No. 3
      • DINNER No. 4
      • DINNER No. 5
      • DINNER No. 6
      • SOME CHEAP SOUPS
    • TO PREPARE SHIN OF BEEF
    • BEEFSTEAK PUDDING
    • DINNER No. 1
    • DINNER No. 2
    • DINNER No. 3
    • DINNER No. 4
    • DINNER No. 5
    • DINNER No. 6
    • SOME CHEAP SOUPS
    • PART III MISCELLANEOUS RECEIPTS
      • STERILIZED MILK
      • DEVONSHIRE CREAM, No. 1
      • DEVONSHIRE CREAM, No. 2
      • FRESH BUTTER
      • TO MAKE WHITE HARD SOAP
      • FLOOR POLISH
    • STERILIZED MILK
    • DEVONSHIRE CREAM, No. 1
    • DEVONSHIRE CREAM, No. 2
    • FRESH BUTTER
    • TO MAKE WHITE HARD SOAP
    • FLOOR POLISH
  • Chapter X EGGS
    • BOILED EGGS
      • No. 1
      • No. 2
      • POACHED EGGS, No. 1
      • FRENCH POACHED EGGS, No. 2
      • POACHED EGG, No. 3
      • FRIED EGGS
      • SCRAMBLED EGGS
      • PLAIN FRENCH OMELET
      • VARIATIONS OF THE OMELET
      • BEATEN OMELET
      • SHIRRED EGGS
      • MOLDED EGGS
      • MOLDED HAM AND EGGS
      • POACHED EGGS ON ANCHOVY TOAST
      • POACHED EGGS WITH ANCHOVY
      • POACHED EGG WITH TOMATO
      • EGGS À LA VILLEROI
      • EGGS À LA BOURGUINONNE
      • EGGS À L’AURORE
      • GOLDEN CREAM TOAST
      • CURRIED EGGS
      • STUFFED EGGS No. 1
      • STUFFED EGGS No. 2
      • EGG CROQUETTES
      • OTHER WAYS OF SERVING HARD-BOILED EGGS
      • TOMATOES STUFFED WITH EGGS
      • EGGS À LA REINE
      • EGGS LIVINGSTON
      • EGGS AU BEURRE NOIR
      • SPANISH OMELET
    • No. 1
    • No. 2
    • POACHED EGGS, No. 1
    • FRENCH POACHED EGGS, No. 2
    • POACHED EGG, No. 3
    • FRIED EGGS
    • SCRAMBLED EGGS
    • PLAIN FRENCH OMELET
    • VARIATIONS OF THE OMELET
    • BEATEN OMELET
    • SHIRRED EGGS
    • MOLDED EGGS
    • MOLDED HAM AND EGGS
    • POACHED EGGS ON ANCHOVY TOAST
    • POACHED EGGS WITH ANCHOVY
    • POACHED EGG WITH TOMATO
    • EGGS À LA VILLEROI
    • EGGS À LA BOURGUINONNE
    • EGGS À L’AURORE
    • GOLDEN CREAM TOAST
    • CURRIED EGGS
    • STUFFED EGGS No. 1
    • STUFFED EGGS No. 2
    • EGG CROQUETTES
    • OTHER WAYS OF SERVING HARD-BOILED EGGS
    • TOMATOES STUFFED WITH EGGS
    • EGGS À LA REINE
    • EGGS LIVINGSTON
    • EGGS AU BEURRE NOIR
    • SPANISH OMELET
  • Chapter XI SAUCES
    • GLAZE
      • ROUX FOR SAUCES
      • WHITE SAUCE
      • WHITE SAUCE FOR FISH
      • EGG SAUCE FOR BOILED FISH
      • CAPER SAUCE
      • OYSTER SAUCE
      • CELERY SAUCE
      • LOBSTER SAUCE
      • VELOUTÉ AND ALLEMANDE SAUCES
      • BÉCHAMEL SAUCE
      • POULETTE SAUCE
      • VILLEROI
      • HOLLANDAISE
      • CHAUDFROID SAUCE
      • BROWN SAUCE
      • ESPAGNOLE
      • CHAMPAGNE SAUCE (HAM)
      • PIQUANTE SAUCE
      • SOUBISE SAUCE
      • HORSERADISH SAUCE
      • MUSTARD SAUCE
      • CURRY SAUCE
      • OLIVE SAUCE
      • TOMATO SAUCE
      • MUSHROOM SAUCE
      • MAÎTRE D’HÔTEL SAUCE
      • MINT SAUCE
      • BREAD SAUCE
      • JELLY SAUCE
      • CRANBERRY SAUCE
      • APPLE SAUCE
      • BÉARNAISE
      • MAYONNAISE
      • WHITE MAYONNAISE
      • GREEN MAYONNAISE
      • RED MAYONNAISE
      • JELLY MAYONNAISE
      • MAYONNAISE WITH ARROWROOT
      • TARTARE
      • AGRA DOLCE
      • BEURRE NOIR OR BROWN BUTTER SAUCE
    • ROUX FOR SAUCES
    • WHITE SAUCE
    • WHITE SAUCE FOR FISH
    • EGG SAUCE FOR BOILED FISH
    • CAPER SAUCE
    • OYSTER SAUCE
    • CELERY SAUCE
    • LOBSTER SAUCE
    • VELOUTÉ AND ALLEMANDE SAUCES
    • BÉCHAMEL SAUCE
    • POULETTE SAUCE
    • VILLEROI
    • HOLLANDAISE
    • CHAUDFROID SAUCE
    • BROWN SAUCE
    • ESPAGNOLE
    • CHAMPAGNE SAUCE (HAM)
    • PIQUANTE SAUCE
    • SOUBISE SAUCE
    • HORSERADISH SAUCE
    • MUSTARD SAUCE
    • CURRY SAUCE
    • OLIVE SAUCE
    • TOMATO SAUCE
    • MUSHROOM SAUCE
    • MAÎTRE D’HÔTEL SAUCE
    • MINT SAUCE
    • BREAD SAUCE
    • JELLY SAUCE
    • CRANBERRY SAUCE
    • APPLE SAUCE
    • BÉARNAISE
    • MAYONNAISE
    • WHITE MAYONNAISE
    • GREEN MAYONNAISE
    • RED MAYONNAISE
    • JELLY MAYONNAISE
    • MAYONNAISE WITH ARROWROOT
    • TARTARE
    • AGRA DOLCE
    • BEURRE NOIR OR BROWN BUTTER SAUCE
  • Chapter XII ENTRÉES
    • CROQUETTES
      • SAUCE FOR CROQUETTE MIXTURE
      • TO MOLD CROQUETTES
      • TO FRY CROQUETTES
      • MATERIALS USED FOR CROQUETTES
      • TIMBALES
      • TRUFFLES
      • CREAM CHICKEN FORCEMEAT
      • CREAM FORCEMEAT, No. 2.
      • FISH CREAM FORCEMEAT
      • QUENELLE FORCEMEAT
      • BREAD PANADA
      • FLOUR PANADA
      • TO MOLD AND COOK TIMBALES
      • SALPICON
      • FONTAGE CUPS
      • PAIN DE VOLAILLE
      • QUENELLES
      • PALMETTES
      • CELESTINES À LA MAINTENON
      • BOUDINS ROUENNAIS
      • MACARONI TIMBALE
      • HONEYCOMB TIMBALE
      • A SIMPLE TIMBALE OF HALIBUT
      • PASTRY TIMBALE
      • POTATO AND FISH TIMBALE
      • VOL AU VENT
      • PATTIES
      • RISSOLES
      • TO PREPARE SWEETBREADS
      • BAKED SWEETBREADS
      • BRAISED SWEETBREADS
      • SAUTÉD SWEETBREADS
      • FRIED SWEETBREADS
      • SWEETBREADS À LA POULETTE
      • CHAUDFROID OF SWEETBREADS
      • CALF’S BRAINS
      • MARINADE OF BRAINS
      • CALF’S HEAD À LA VINAIGRETTE
      • FALSE TERRAPIN
      • CALF’S HEAD À LA POULETTE
      • OYSTER CASES
      • LIVER LOAF, OR FALSE PÂTÉ DE FOIE GRAS
      • CHICKEN LIVERS
      • STUFFED MUSHROOMS
      • CHICKEN PURÉE
      • OYSTER-CRABS
      • ENTRÉE OF OYSTER-CRABS
    • SAUCE FOR CROQUETTE MIXTURE
    • TO MOLD CROQUETTES
    • TO FRY CROQUETTES
    • MATERIALS USED FOR CROQUETTES
    • TIMBALES
    • TRUFFLES
    • CREAM CHICKEN FORCEMEAT
    • CREAM FORCEMEAT, No. 2.
    • FISH CREAM FORCEMEAT
    • QUENELLE FORCEMEAT
    • BREAD PANADA
    • FLOUR PANADA
    • TO MOLD AND COOK TIMBALES
    • SALPICON
    • FONTAGE CUPS
    • PAIN DE VOLAILLE
    • QUENELLES
    • PALMETTES
    • CELESTINES À LA MAINTENON
    • BOUDINS ROUENNAIS
    • MACARONI TIMBALE
    • HONEYCOMB TIMBALE
    • A SIMPLE TIMBALE OF HALIBUT
    • PASTRY TIMBALE
    • POTATO AND FISH TIMBALE
    • VOL AU VENT
    • PATTIES
    • RISSOLES
    • TO PREPARE SWEETBREADS
    • BAKED SWEETBREADS
    • BRAISED SWEETBREADS
    • SAUTÉD SWEETBREADS
    • FRIED SWEETBREADS
    • SWEETBREADS À LA POULETTE
    • CHAUDFROID OF SWEETBREADS
    • CALF’S BRAINS
    • MARINADE OF BRAINS
    • CALF’S HEAD À LA VINAIGRETTE
    • FALSE TERRAPIN
    • CALF’S HEAD À LA POULETTE
    • OYSTER CASES
    • LIVER LOAF, OR FALSE PÂTÉ DE FOIE GRAS
    • CHICKEN LIVERS
    • STUFFED MUSHROOMS
    • CHICKEN PURÉE
    • OYSTER-CRABS
    • ENTRÉE OF OYSTER-CRABS
    • TERRAPIN, FROGS’ LEGS
      • TERRAPIN
      • TO PREPARE TERRAPIN
      • STEWED TERRAPIN, MARYLAND STYLE
      • TERRAPIN À LA NEWBURG
      • FRIED FROGS’ LEGS
      • FROGS’ LEGS À LA POULETTE
    • TERRAPIN
    • TO PREPARE TERRAPIN
    • STEWED TERRAPIN, MARYLAND STYLE
    • TERRAPIN À LA NEWBURG
    • FRIED FROGS’ LEGS
    • FROGS’ LEGS À LA POULETTE
    • MUSHROOMS
      • COOKING MUSHROOMS
      • THE FAIRY RING CHAMPIGNON
      • THE AGARICUS CAMPESTRIS
      • AGARICUS PROCERUS
      • AGARICUS RUSSULA
      • COPRINUS COMATUS AND COPRINUS ATRAMENTARIUS
      • THE BOLETI
      • PUFF BALLS
      • MORCHELLÆ ESCULENTÆ
      • HYDNUM CAPUT MEDUSÆ
      • CLAVARIA
      • TO DRY MUSHROOMS
      • SCALLOPED MUSHROOMS
      • MUSHROOMS À LA POULETTE
    • COOKING MUSHROOMS
    • THE FAIRY RING CHAMPIGNON
    • THE AGARICUS CAMPESTRIS
    • AGARICUS PROCERUS
    • AGARICUS RUSSULA
    • COPRINUS COMATUS AND COPRINUS ATRAMENTARIUS
    • THE BOLETI
    • PUFF BALLS
    • MORCHELLÆ ESCULENTÆ
    • HYDNUM CAPUT MEDUSÆ
    • CLAVARIA
    • TO DRY MUSHROOMS
    • SCALLOPED MUSHROOMS
    • MUSHROOMS À LA POULETTE
  • Chapter XIII ASPIC JELLY, FANCY MOLDING, SUPPORTS
    • ASPIC
      • TO CLEAR ASPIC
      • QUICK ASPIC
      • CHICKEN ASPIC OR JELLY
      • ASPIC CROÛTONS
      • TO CHOP JELLY
      • TO MOLD JELLY
      • TO UNMOLD JELLY
      • TO ORNAMENT MOLDS
      • DOUBLE MOLDS
      • DECORATIONS FOR MEAT JELLY
      • SOCLES
      • RICE SOCLE OR CASSEROLE
      • POTATO CASSEROLE
      • A POTATO SUPPORT FOR HOT MEATS
      • CROUSTADES OF BREAD
      • ROLL CROUSTADES
    • TO CLEAR ASPIC
    • QUICK ASPIC
    • CHICKEN ASPIC OR JELLY
    • ASPIC CROÛTONS
    • TO CHOP JELLY
    • TO MOLD JELLY
    • TO UNMOLD JELLY
    • TO ORNAMENT MOLDS
    • DOUBLE MOLDS
    • DECORATIONS FOR MEAT JELLY
    • SOCLES
    • RICE SOCLE OR CASSEROLE
    • POTATO CASSEROLE
    • A POTATO SUPPORT FOR HOT MEATS
    • CROUSTADES OF BREAD
    • ROLL CROUSTADES
  • Chapter XIV CHAFING-DISH RECEIPTS
    • CHAFING-DISH COOKING
      • PANNED OYSTERS
      • OYSTER STEW
      • CREAMED OYSTERS AND CLAMS
      • BARBECUE OF FISH
      • EGGS WITH TOMATOES
      • TOMATOES AND RICE
      • CREAMED DISHES
      • DISHES À LA NEWBURG
      • TERRAPIN
      • CHICKEN LIVERS WITH MADEIRA
      • CRAB TOAST
      • SMELTS À LA TOULOUSE
      • MEATS
      • FONDUE
      • PINEAPPLE CANAPÉS
      • CHOCOLATE MADE WITH CONDENSED MILK
    • PANNED OYSTERS
    • OYSTER STEW
    • CREAMED OYSTERS AND CLAMS
    • BARBECUE OF FISH
    • EGGS WITH TOMATOES
    • TOMATOES AND RICE
    • CREAMED DISHES
    • DISHES À LA NEWBURG
    • TERRAPIN
    • CHICKEN LIVERS WITH MADEIRA
    • CRAB TOAST
    • SMELTS À LA TOULOUSE
    • MEATS
    • FONDUE
    • PINEAPPLE CANAPÉS
    • CHOCOLATE MADE WITH CONDENSED MILK
  • Chapter XV BREAD
    • DICK BENNET’S RECEIPT FOR YEAST
      • YEAST RECEIPT No. 2
      • WHAT TO DO WHEN YEAST IS NOT OBTAINABLE TO START THE FERMENTATION IN MAKING YEAST
      • PROPORTIONS OF RAISING MATERIALS TO USE, AND OTHER ITEMS
      • GENERAL DIRECTIONS FOR MAKING BREAD
      • WATER BREAD No. 1
      • WATER BREAD No. 2
      • MILK BREAD
      • POTATO BREAD
      • RECEIPT FOR ONE LOAF OF BREAD OR ONE PAN OF BISCUITS TO BE MADE IN TWO HOURS
      • BREAD MADE WITH BAKING-POWDER
      • BREAD MADE OF WHOLE WHEAT FLOUR
      • GRAHAM BREAD
      • GLUTEN BREAD
      • BOSTON BROWN BREAD
      • TOAST
      • MILK TOAST
      • PANADA
      • PULLED BREAD
      • ZWIEBACK
      • BREAD FRITTERS
      • BREAD ROLLS
      • CRESCENTS
      • BRAIDS AND TWISTS
      • CLEFT ROLLS
      • LUNCHEON AND TEA ROLLS
      • PARKER HOUSE ROLLS
      • TEA BISCUITS MADE WITH BAKING POWDER
      • BISCUITS MADE WITH SOUR MILK
      • CORN BREAD No. 1
      • CORN BREAD No. 2
      • PUFFS OR POP-OVERS
      • GRAHAM GEMS
      • CORN GEMS
      • MUFFINS No. 1
      • RAISED MUFFINS
      • ENGLISH MUFFINS OR CRUMPETS
      • SALLY LUNN
      • WAFFLES
      • HOMINY CAKE
      • OAT CAKE
      • BRAN BISCUITS
      • BREAD STICKS
      • RUSKS
      • DRIED RUSKS
      • BATH BUNS
      • COFFEE CAKE
      • BRIOCHE
      • TO MAKE A BRIOCHE ROLL WITH HEAD
      • TO MAKE A BRIOCHE CROWN OR RING
      • TO MAKE BUNS
      • BRIOCHE FOR TIMBALE, OR CABINET PUDDINGS
      • PANCAKES
      • PLAIN PANCAKES
      • FLANNEL CAKES
      • RICE PANCAKES
      • BREAD PANCAKES
      • CORNMEAL PANCAKES
      • BUCKWHEAT CAKES
      • ADIRONDACK PANCAKES
    • YEAST RECEIPT No. 2
    • WHAT TO DO WHEN YEAST IS NOT OBTAINABLE TO START THE FERMENTATION IN MAKING YEAST
    • PROPORTIONS OF RAISING MATERIALS TO USE, AND OTHER ITEMS
    • GENERAL DIRECTIONS FOR MAKING BREAD
    • WATER BREAD No. 1
    • WATER BREAD No. 2
    • MILK BREAD
    • POTATO BREAD
    • RECEIPT FOR ONE LOAF OF BREAD OR ONE PAN OF BISCUITS TO BE MADE IN TWO HOURS
    • BREAD MADE WITH BAKING-POWDER
    • BREAD MADE OF WHOLE WHEAT FLOUR
    • GRAHAM BREAD
    • GLUTEN BREAD
    • BOSTON BROWN BREAD
    • TOAST
    • MILK TOAST
    • PANADA
    • PULLED BREAD
    • ZWIEBACK
    • BREAD FRITTERS
    • BREAD ROLLS
    • CRESCENTS
    • BRAIDS AND TWISTS
    • CLEFT ROLLS
    • LUNCHEON AND TEA ROLLS
    • PARKER HOUSE ROLLS
    • TEA BISCUITS MADE WITH BAKING POWDER
    • BISCUITS MADE WITH SOUR MILK
    • CORN BREAD No. 1
    • CORN BREAD No. 2
    • PUFFS OR POP-OVERS
    • GRAHAM GEMS
    • CORN GEMS
    • MUFFINS No. 1
    • RAISED MUFFINS
    • ENGLISH MUFFINS OR CRUMPETS
    • SALLY LUNN
    • WAFFLES
    • HOMINY CAKE
    • OAT CAKE
    • BRAN BISCUITS
    • BREAD STICKS
    • RUSKS
    • DRIED RUSKS
    • BATH BUNS
    • COFFEE CAKE
    • BRIOCHE
    • TO MAKE A BRIOCHE ROLL WITH HEAD
    • TO MAKE A BRIOCHE CROWN OR RING
    • TO MAKE BUNS
    • BRIOCHE FOR TIMBALE, OR CABINET PUDDINGS
    • PANCAKES
    • PLAIN PANCAKES
    • FLANNEL CAKES
    • RICE PANCAKES
    • BREAD PANCAKES
    • CORNMEAL PANCAKES
    • BUCKWHEAT CAKES
    • ADIRONDACK PANCAKES
  • Chapter XVI SANDWICHES
    • SANDWICHES AND CANAPÉS
      • EGG SANDWICHES
      • SALAD SANDWICHES
      • SPANISH SANDWICHES
      • CHEESE SANDWICHES
      • RAW BEEF SANDWICHES
      • SWEET SANDWICHES
      • CANAPÉS
      • CHEESE CANAPÉS
      • HAM CANAPÉS
      • ANCHOVY CANAPÉS
      • SARDINE CANAPÉS
      • CANAPÉ LORENZO
      • CHEESE AND CHEESE DISHES
      • CHEESE SOUFFLÉ
      • CRACKERS AND CHEESE
      • CHEESE CANAPÉS
      • WELSH RABBIT
      • GOLDEN BUCK
      • CHEESE STRAWS
      • CHEESE STRAWS No. 2
      • CHEESE PATTIES
      • COTTAGE CHEESE
      • FONDUE
    • EGG SANDWICHES
    • SALAD SANDWICHES
    • SPANISH SANDWICHES
    • CHEESE SANDWICHES
    • RAW BEEF SANDWICHES
    • SWEET SANDWICHES
    • CANAPÉS
    • CHEESE CANAPÉS
    • HAM CANAPÉS
    • ANCHOVY CANAPÉS
    • SARDINE CANAPÉS
    • CANAPÉ LORENZO
    • CHEESE AND CHEESE DISHES
    • CHEESE SOUFFLÉ
    • CRACKERS AND CHEESE
    • CHEESE CANAPÉS
    • WELSH RABBIT
    • GOLDEN BUCK
    • CHEESE STRAWS
    • CHEESE STRAWS No. 2
    • CHEESE PATTIES
    • COTTAGE CHEESE
    • FONDUE
  • Chapter XVII SALADS
    • MAYONNAISE
      • FRENCH DRESSING
      • LETTUCE SALAD
      • WATER-CRESS AND APPLES
      • CELERY SALAD
      • CUCUMBER AND TOMATO SALAD
      • CUCUMBER SALAD TO SERVE WITH FISH
      • STRING-BEAN SALAD
      • BEAN SALADS
      • CAULIFLOWER SALAD
      • MACÉDOINE SALAD
      • POTATO SALAD
      • COLD SLAW
      • HOT SLAW
      • TOMATO SALADS
      • No. 1.
      • No. 2. STUFFED TOMATOES
      • No. 3. TOMATOES AND EGGS
      • No. 4. MOLDED TOMATOES
      • No. 5. TOMATO JELLY
      • CELERY AND WALNUT SALAD
      • SWEETBREADS WITH CELERY
      • EGG SALAD No. 1
      • No. 2
      • ORANGE SALAD
      • CHICKEN SALAD
      • LOBSTER SALAD
      • OYSTER SALAD
      • BOUILLI SALAD
      • RUSSIAN SALAD
      • INDIVIDUAL RUSSIAN SALADS
      • ASPIC OF PÂTÉ EN BELLEVUE
      • CHICKEN ASPIC WITH WALNUTS
      • BIRD’S-NEST SALAD
    • FRENCH DRESSING
    • LETTUCE SALAD
    • WATER-CRESS AND APPLES
    • CELERY SALAD
    • CUCUMBER AND TOMATO SALAD
    • CUCUMBER SALAD TO SERVE WITH FISH
    • STRING-BEAN SALAD
    • BEAN SALADS
    • CAULIFLOWER SALAD
    • MACÉDOINE SALAD
    • POTATO SALAD
    • COLD SLAW
    • HOT SLAW
    • TOMATO SALADS
    • No. 1.
    • No. 2. STUFFED TOMATOES
    • No. 3. TOMATOES AND EGGS
    • No. 4. MOLDED TOMATOES
    • No. 5. TOMATO JELLY
    • CELERY AND WALNUT SALAD
    • SWEETBREADS WITH CELERY
    • EGG SALAD No. 1
    • No. 2
    • ORANGE SALAD
    • CHICKEN SALAD
    • LOBSTER SALAD
    • OYSTER SALAD
    • BOUILLI SALAD
    • RUSSIAN SALAD
    • INDIVIDUAL RUSSIAN SALADS
    • ASPIC OF PÂTÉ EN BELLEVUE
    • CHICKEN ASPIC WITH WALNUTS
    • BIRD’S-NEST SALAD
  • Chapter XVIII COLD DESSERTS
    • UTENSILS
      • WEIGHTS AND MEASURES
      • PROPORTIONS
      • MATERIALS
      • FLAVORS
      • COLORING
      • GARNISHING
      • THE STORE-CLOSET
      • CUSTARDS
      • FLOATING ISLAND
      • CHOCOLATE CUSTARD
      • BAKED CUSTARD
      • CARAMEL CUSTARD
      • CHOCOLATE CREAM CUSTARD
      • RENNET CUSTARD
      • CORN-STARCH PUDDINGS
      • CORN-STARCH CHOCOLATES
      • BLANC-MANGE, OR WHITE JELLY
      • PLUM PUDDING JELLY
    • WEIGHTS AND MEASURES
    • PROPORTIONS
    • MATERIALS
    • FLAVORS
    • COLORING
    • GARNISHING
    • THE STORE-CLOSET
    • CUSTARDS
    • FLOATING ISLAND
    • CHOCOLATE CUSTARD
    • BAKED CUSTARD
    • CARAMEL CUSTARD
    • CHOCOLATE CREAM CUSTARD
    • RENNET CUSTARD
    • CORN-STARCH PUDDINGS
    • CORN-STARCH CHOCOLATES
    • BLANC-MANGE, OR WHITE JELLY
    • PLUM PUDDING JELLY
    • BAVARIAN CREAMS
      • PLAIN BAVARIAN CREAM
      • CHOCOLATE BAVARIAN
      • ITALIAN CREAM, OR BAVARIAN WITHOUT CREAM
      • FRUIT BAVARIAN
      • RICE BAVARIAN, OR RIZ À L’IMPÉRATRICE
      • BAVARIAN PANACHÉE
      • BAVARIAN EN SURPRISE
      • DIPLOMATIC PUDDING
      • DIPLOMATIC BAVARIAN
    • PLAIN BAVARIAN CREAM
    • CHOCOLATE BAVARIAN
    • ITALIAN CREAM, OR BAVARIAN WITHOUT CREAM
    • FRUIT BAVARIAN
    • RICE BAVARIAN, OR RIZ À L’IMPÉRATRICE
    • BAVARIAN PANACHÉE
    • BAVARIAN EN SURPRISE
    • DIPLOMATIC PUDDING
    • DIPLOMATIC BAVARIAN
    • CHARLOTTE RUSSE
      • CHARLOTTE RUSSE FILLING No. 1
      • CHARLOTTE RUSSE FILLING No. 2
      • CHARLOTTE RUSSE FILLING No. 3 (Fruit)
      • CHARLOTTE RUSSE FILLING, No. 4
      • CHARLOTTE RUSSE FILLING No. 5
      • TIMBALE OF BRIOCHE
      • CHARLOTTE PRINCESSE de GALLES
      • STRAWBERRY CHARLOTTE
      • GÂTEAU ST. HONORÉ
      • CROQUENBOUCHE OF MACAROONS
    • CHARLOTTE RUSSE FILLING No. 1
    • CHARLOTTE RUSSE FILLING No. 2
    • CHARLOTTE RUSSE FILLING No. 3 (Fruit)
    • CHARLOTTE RUSSE FILLING, No. 4
    • CHARLOTTE RUSSE FILLING No. 5
    • TIMBALE OF BRIOCHE
    • CHARLOTTE PRINCESSE de GALLES
    • STRAWBERRY CHARLOTTE
    • GÂTEAU ST. HONORÉ
    • CROQUENBOUCHE OF MACAROONS
    • WHIPPED CREAM
      • DESSERTS OF WHIPPED CREAM
      • WHIPS
      • CZARINA CREAM
      • CHESTNUT PURÉE WITH CREAM
      • CHESTNUTS WITH CREAM
    • DESSERTS OF WHIPPED CREAM
    • WHIPS
    • CZARINA CREAM
    • CHESTNUT PURÉE WITH CREAM
    • CHESTNUTS WITH CREAM
    • USES FOR STALE CAKE
      • PINE CONES
      • CAKE WITH CUSTARD
      • TRIFLE (Esther)
      • BANANA TRIFLE (Martha)
    • PINE CONES
    • CAKE WITH CUSTARD
    • TRIFLE (Esther)
    • BANANA TRIFLE (Martha)
    • SWEET JELLIES
      • WINE JELLY
      • LEMON JELLY
      • ORANGE JELLY
      • COFFEE JELLY
      • CHAMPAGNE JELLY
      • CHAMPAGNE JELLY WITH FLOWERS
      • WHIPPED JELLY OR SNOW PUDDING
      • JELLIES WITH FRUITS (Macédoine)
      • RUSSIAN JELLIES
      • RIBBON JELLY
      • ITALIAN JELLY
      • DANTZIC JELLY
      • WHAT TO DO WITH JELLY LEFT OVER
      • PAINS AUX FRUITS, OR JELLIED FRUITS
      • SUPRÊME OF STRAWBERRIES
      • PAIN DE RIZ AUX FRUITS
      • PAIN DE RIZ À LA PRINCESSE
      • PAIN D’ORANGES
      • PAIN DE PÊCHES
      • PAIN DE MARRONS
    • WINE JELLY
    • LEMON JELLY
    • ORANGE JELLY
    • COFFEE JELLY
    • CHAMPAGNE JELLY
    • CHAMPAGNE JELLY WITH FLOWERS
    • WHIPPED JELLY OR SNOW PUDDING
    • JELLIES WITH FRUITS (Macédoine)
    • RUSSIAN JELLIES
    • RIBBON JELLY
    • ITALIAN JELLY
    • DANTZIC JELLY
    • WHAT TO DO WITH JELLY LEFT OVER
    • PAINS AUX FRUITS, OR JELLIED FRUITS
    • SUPRÊME OF STRAWBERRIES
    • PAIN DE RIZ AUX FRUITS
    • PAIN DE RIZ À LA PRINCESSE
    • PAIN D’ORANGES
    • PAIN DE PÊCHES
    • PAIN DE MARRONS
  • Chapter XIX HOT DESSERTS
    • SOUFFLÉS
      • OMELET SOUFFLÉ
      • VANILLA SOUFFLÉ
      • CHOCOLATE SOUFFLÉ
      • PRUNE SOUFFLÉ
      • APPLE SOUFFLÉ
      • FARINA PUDDING
    • OMELET SOUFFLÉ
    • VANILLA SOUFFLÉ
    • CHOCOLATE SOUFFLÉ
    • PRUNE SOUFFLÉ
    • APPLE SOUFFLÉ
    • FARINA PUDDING
    • SWEET OMELETS
      • ORANGE OMELET
      • JAM OMELET
      • RUM OMELET
      • SWEET PANCAKES
    • ORANGE OMELET
    • JAM OMELET
    • RUM OMELET
    • SWEET PANCAKES
    • FRITTERS
      • FRITTER BATTER
      • APPLE FRITTERS
      • PEACH OR APRICOT FRITTERS
      • ORANGE FRITTERS
      • FRITTERS MADE OF BISCUIT DOUGH
      • BALLOONS
      • BATTER PUDDING
    • FRITTER BATTER
    • APPLE FRITTERS
    • PEACH OR APRICOT FRITTERS
    • ORANGE FRITTERS
    • FRITTERS MADE OF BISCUIT DOUGH
    • BALLOONS
    • BATTER PUDDING
    • DESSERTS MADE OF APPLES
      • SNOW APPLE PUDDING
      • BROWN BETTY
      • BAKED APPLE DUMPLINGS
      • APPLE CHARLOTTE
      • APPLES WITH RICE, No. 1
      • APPLES WITH RICE, No. 2
      • APPLES WITH CORN-STARCH (Felice)
      • FLAMING APPLES
      • BAKED APPLES
      • BAKED APPLES
      • TAPIOCA PUDDING
    • SNOW APPLE PUDDING
    • BROWN BETTY
    • BAKED APPLE DUMPLINGS
    • APPLE CHARLOTTE
    • APPLES WITH RICE, No. 1
    • APPLES WITH RICE, No. 2
    • APPLES WITH CORN-STARCH (Felice)
    • FLAMING APPLES
    • BAKED APPLES
    • BAKED APPLES
    • TAPIOCA PUDDING
    • RICE PUDDINGS
      • PLAIN RICE PUDDING No. 1
      • RICE PUDDING No. 2
      • RICE AND RAISINS
    • PLAIN RICE PUDDING No. 1
    • RICE PUDDING No. 2
    • RICE AND RAISINS
    • BREAD PUDDINGS
      • BREAD PUDDING No. 1
      • BREAD AND BUTTER PUDDING
      • BREAD TARTS
    • BREAD PUDDING No. 1
    • BREAD AND BUTTER PUDDING
    • BREAD TARTS
    • CAKE PUDDINGS
      • COTTAGE PUDDING
      • CANARY PUDDING
      • SUET PUDDING
      • FARINA PUDDING (Boiled)
      • CHRISTMAS PLUM PUDDING
      • FIG PUDDING
      • CABINET PUDDING No. 1
      • CABINET PUDDING No. 2
      • CABINET PUDDING No. 3 (Royale)
      • CABINET PUDDING No. 4
      • SAVARINS
      • BABA
    • COTTAGE PUDDING
    • CANARY PUDDING
    • SUET PUDDING
    • FARINA PUDDING (Boiled)
    • CHRISTMAS PLUM PUDDING
    • FIG PUDDING
    • CABINET PUDDING No. 1
    • CABINET PUDDING No. 2
    • CABINET PUDDING No. 3 (Royale)
    • CABINET PUDDING No. 4
    • SAVARINS
    • BABA
    • CUSTARDS
      • CRÊME PARISIENNE
      • FRIED CREAM
    • CRÊME PARISIENNE
    • FRIED CREAM
    • SHORT CAKES
      • STRAWBERRY SHORTCAKE
      • CURRANT SHORTCAKE
      • STRAWBERRY CAKE
      • ROLY-POLY PUDDING
      • FRUIT PUDDING
      • BAKED INDIAN PUDDING
    • STRAWBERRY SHORTCAKE
    • CURRANT SHORTCAKE
    • STRAWBERRY CAKE
    • ROLY-POLY PUDDING
    • FRUIT PUDDING
    • BAKED INDIAN PUDDING
    • PUDDING SAUCES
      • PLAIN PUDDING SAUCE No. 1 (Hot)
      • PLAIN PUDDING SAUCE No. 2 (Cold)
      • RICH PUDDING SAUCE
      • FOAMY SAUCE
      • BRANDY, RUM, OR KIRSCH SAUCE
      • SABAYON No. 1
      • SABAYON No. 2
      • SYRUP SAUCE
      • FRUIT SAUCES
      • APRICOT SAUCE
      • PURÉE OF FRUIT SAUCES
      • PINEAPPLE SAUCE
      • BOILED CUSTARD SAUCE
      • CHOCOLATE SAUCE
      • BISCHOFF SAUCE
      • RICHELIEU SAUCE
      • MERINGUE SAUCE
      • HARD SAUCE
      • STRAWBERRY SAUCE
      • COCOANUT SAUCE
      • COLD JELLY SAUCE
    • PLAIN PUDDING SAUCE No. 1 (Hot)
    • PLAIN PUDDING SAUCE No. 2 (Cold)
    • RICH PUDDING SAUCE
    • FOAMY SAUCE
    • BRANDY, RUM, OR KIRSCH SAUCE
    • SABAYON No. 1
    • SABAYON No. 2
    • SYRUP SAUCE
    • FRUIT SAUCES
    • APRICOT SAUCE
    • PURÉE OF FRUIT SAUCES
    • PINEAPPLE SAUCE
    • BOILED CUSTARD SAUCE
    • CHOCOLATE SAUCE
    • BISCHOFF SAUCE
    • RICHELIEU SAUCE
    • MERINGUE SAUCE
    • HARD SAUCE
    • STRAWBERRY SAUCE
    • COCOANUT SAUCE
    • COLD JELLY SAUCE
  • Chapter XX PIES AND PUFF-PASTE
    • PIES
      • PASTRY FOR TARTS OR OPEN PIES
      • TART PIES
      • ORANGE PIE
      • A PLAIN APPLE PIE
      • PUMPKIN PIE
      • MINCE PIE MIXTURE
      • CREAM PIE
      • COCOANUT PIE
      • CRANBERRY PIE
      • WASHINGTON PIE
    • PASTRY FOR TARTS OR OPEN PIES
    • TART PIES
    • ORANGE PIE
    • A PLAIN APPLE PIE
    • PUMPKIN PIE
    • MINCE PIE MIXTURE
    • CREAM PIE
    • COCOANUT PIE
    • CRANBERRY PIE
    • WASHINGTON PIE
    • PUFF-PASTE
      • GENERAL RULES
      • RECEIPT FOR PUFF-PASTE
      • PÂTÉ SHELLS
      • TART BANDS
      • MILLEFEUILLES
      • TARTLETS
      • PAGANINI TARTLETS
      • TO GLAZE PASTRY
    • GENERAL RULES
    • RECEIPT FOR PUFF-PASTE
    • PÂTÉ SHELLS
    • TART BANDS
    • MILLEFEUILLES
    • TARTLETS
    • PAGANINI TARTLETS
    • TO GLAZE PASTRY
  • Chapter XXI CAKE
    • RULES
      • HOW TO BEAT EGGS
      • HOW TO LINE TINS WITH PAPER
      • HOW TO GREASE PANS
      • HOW TO BAKE CAKE
      • MIXING SPONGE-CAKES
      • MIXING CAKE MADE WITH BUTTER
      • SPONGE-CAKE No. 1
      • SPONGE-CAKE No. 2
      • SPONGE-CAKE No. 3
      • WHITE SPONGE, OR ANGEL CAKE
      • SUNSHINE CAKE
      • GENOESE CAKE
      • JELLY ROLLS
      • LAYER CAKES: CHOCOLATE, VANILLA, COFFEE
      • CREAM FILLING
      • CHOCOLATE FILLING
      • ORANGE CAKE
      • ORANGE FILLING
      • PISTACHIO CAKE
      • PLAIN CUP CAKE
      • GOLD-AND-SILVER CAKE
      • MARBLE CAKE
      • RICHER CUP; OR, 1, 2, 3, 4 CAKE
      • POUND-CAKE
      • WHITE CAKE
      • PLAIN FRUIT CAKE
      • BROD TORTE
      • FRUIT CAKE
    • HOW TO BEAT EGGS
    • HOW TO LINE TINS WITH PAPER
    • HOW TO GREASE PANS
    • HOW TO BAKE CAKE
    • MIXING SPONGE-CAKES
    • MIXING CAKE MADE WITH BUTTER
    • SPONGE-CAKE No. 1
    • SPONGE-CAKE No. 2
    • SPONGE-CAKE No. 3
    • WHITE SPONGE, OR ANGEL CAKE
    • SUNSHINE CAKE
    • GENOESE CAKE
    • JELLY ROLLS
    • LAYER CAKES: CHOCOLATE, VANILLA, COFFEE
    • CREAM FILLING
    • CHOCOLATE FILLING
    • ORANGE CAKE
    • ORANGE FILLING
    • PISTACHIO CAKE
    • PLAIN CUP CAKE
    • GOLD-AND-SILVER CAKE
    • MARBLE CAKE
    • RICHER CUP; OR, 1, 2, 3, 4 CAKE
    • POUND-CAKE
    • WHITE CAKE
    • PLAIN FRUIT CAKE
    • BROD TORTE
    • FRUIT CAKE
    • CREAM CAKES AND ÉCLAIRS
      • CREAM CAKES
      • CHOCOLATE, VANILLA, AND COFFEE ÉCLAIRS
      • CAROLINES
    • CREAM CAKES
    • CHOCOLATE, VANILLA, AND COFFEE ÉCLAIRS
    • CAROLINES
    • FANCY SMALL CAKES
      • MERINGUES AND KISSES
      • LADY-FINGERS
      • MACAROONS
      • COCOANUT BALLS OR CONES
      • MADELEINES No. 1
      • MADELEINES No. 2
      • LITTLE POUND-CAKES
      • ORANGE QUARTERS
      • ALMOND WAFERS
      • VENETIAN CAKES
      • GAUFFRES
    • MERINGUES AND KISSES
    • LADY-FINGERS
    • MACAROONS
    • COCOANUT BALLS OR CONES
    • MADELEINES No. 1
    • MADELEINES No. 2
    • LITTLE POUND-CAKES
    • ORANGE QUARTERS
    • ALMOND WAFERS
    • VENETIAN CAKES
    • GAUFFRES
    • JUMBLES, COOKIES, AND PLAIN CAKES
      • JUMBLES
      • SAND TARTS
      • ROLLED JUMBLES
      • PLAIN COOKIES
      • GINGER SNAPS
      • CRULLERS
      • DOUGHNUTS
      • BREAD CAKE
      • ONE-EGG CAKE
      • WARREN’S CAKE
      • MOLASSES WAFERS
      • SOFT GINGERBREAD
      • MOLASSES CAKE
    • JUMBLES
    • SAND TARTS
    • ROLLED JUMBLES
    • PLAIN COOKIES
    • GINGER SNAPS
    • CRULLERS
    • DOUGHNUTS
    • BREAD CAKE
    • ONE-EGG CAKE
    • WARREN’S CAKE
    • MOLASSES WAFERS
    • SOFT GINGERBREAD
    • MOLASSES CAKE
    • ICING AND DECORATING CAKES
      • ROYAL ICING
      • ROYAL ICING WITH CONFECTIONER’S SUGAR
      • BOILED ICING No. 1
      • BOILED ICING No. 2
      • CHOCOLATE ICING No. 1
      • CHOCOLATE ICING No. 2
      • CHOCOLATE ICING No. 3
      • ICING FOR SMALL CAKES
      • COFFEE ICING FOR ÉCLAIRS
      • FONDANT ICING
    • ROYAL ICING
    • ROYAL ICING WITH CONFECTIONER’S SUGAR
    • BOILED ICING No. 1
    • BOILED ICING No. 2
    • CHOCOLATE ICING No. 1
    • CHOCOLATE ICING No. 2
    • CHOCOLATE ICING No. 3
    • ICING FOR SMALL CAKES
    • COFFEE ICING FOR ÉCLAIRS
    • FONDANT ICING
    • GARNISHING CAKES
      • WITH POWDERED SUGAR
      • WITH CHOPPED NUTS
      • WITH COLORED SUGARS
      • WITH TWO COLORS
    • WITH POWDERED SUGAR
    • WITH CHOPPED NUTS
    • WITH COLORED SUGARS
    • WITH TWO COLORS
    • TO DECORATE IN DESIGNS
  • Chapter XXII FROZEN DESSERTS
    • ICE-CREAMS, WATER-ICES, PARFAITS, MOUSSES, FROZEN FRUITS, PUNCHES, AND SHERBETS
      • CLASSIFICATION OF ICE-CREAMS
      • GENERAL RULES FOR MAKING ICE-CREAMS—TO PREPARE ICE-CREAM MIXTURES
    • CLASSIFICATION OF ICE-CREAMS
    • GENERAL RULES FOR MAKING ICE-CREAMS—TO PREPARE ICE-CREAM MIXTURES
    • RECEIPTS FOR ICE-CREAMS AND ICES
      • VANILLA ICE-CREAMS
      • CHOCOLATE ICE-CREAM
      • CARAMEL ICE-CREAM No. 1
      • CARAMEL ICE-CREAM No. 2
      • COFFEE ICE-CREAM No. 1
      • COFFEE ICE-CREAM No. 2
      • WHITE OR ANGEL ICE-CREAM
      • ITALIAN MERINGUE
      • RICE ICE-CREAM
      • PISTACHIO ICE-CREAM
      • NEAPOLITAN ICE-CREAM
      • NESSELRODE PUDDING
      • PLUM PUDDING GLACÉ
      • SAUCE FOR PLUM PUDDING GLACÉ OR FOR NESSELRODE PUDDING
      • TUTTI-FRUTTI
      • FRUIT ICE-CREAMS
      • FRUIT PUDDINGS
      • NUT ICE-CREAMS
    • VANILLA ICE-CREAMS
    • CHOCOLATE ICE-CREAM
    • CARAMEL ICE-CREAM No. 1
    • CARAMEL ICE-CREAM No. 2
    • COFFEE ICE-CREAM No. 1
    • COFFEE ICE-CREAM No. 2
    • WHITE OR ANGEL ICE-CREAM
    • ITALIAN MERINGUE
    • RICE ICE-CREAM
    • PISTACHIO ICE-CREAM
    • NEAPOLITAN ICE-CREAM
    • NESSELRODE PUDDING
    • PLUM PUDDING GLACÉ
    • SAUCE FOR PLUM PUDDING GLACÉ OR FOR NESSELRODE PUDDING
    • TUTTI-FRUTTI
    • FRUIT ICE-CREAMS
    • FRUIT PUDDINGS
    • NUT ICE-CREAMS
    • PARFAITS
      • SUGAR SYRUP
      • VANILLA PARFAIT
      • MAPLE PARFAIT
      • PARFAIT AU CAFÉ AND CAFÉ PRALINÉ
      • CHOCOLATE PARFAIT AND CHOCOLATE PRALINÉ
      • PRALINE POWDER
      • ANGEL PARFAIT
      • IMPERATRICE OF RICE PUDDING GLACÉ
      • PARFAITS OF CHESTNUTS, CANDIES, FRUITS, FRESH FRUITS, OR BERRIES
      • BISCUITS GLACÉ
    • SUGAR SYRUP
    • VANILLA PARFAIT
    • MAPLE PARFAIT
    • PARFAIT AU CAFÉ AND CAFÉ PRALINÉ
    • CHOCOLATE PARFAIT AND CHOCOLATE PRALINÉ
    • PRALINE POWDER
    • ANGEL PARFAIT
    • IMPERATRICE OF RICE PUDDING GLACÉ
    • PARFAITS OF CHESTNUTS, CANDIES, FRUITS, FRESH FRUITS, OR BERRIES
    • BISCUITS GLACÉ
    • MOUSSES
      • FRUIT MOUSSES
      • GOLDEN MOUSSE (Made without Cream)
    • FRUIT MOUSSES
    • GOLDEN MOUSSE (Made without Cream)
    • WATER-ICES
      • ORANGE-ICE
      • LEMON-ICE
      • STRAWBERRY-ICE
    • ORANGE-ICE
    • LEMON-ICE
    • STRAWBERRY-ICE
    • PUNCHES AND SHERBETS
      • COFFEE PUNCH
      • CAFÉ FRAPPÉ
      • LALLA ROOKH
    • COFFEE PUNCH
    • CAFÉ FRAPPÉ
    • LALLA ROOKH
  • Chapter XXIII SUGAR AND ITS USES
    • BOILING SUGAR AND MAKING CANDIES
      • NOUGAT No. 1 (For Bonbons)
      • NOUGAT No. 2 (For Molding)
      • NOUGAT No. 3 (Soft White Nougat)
      • NOUGAT No. 4 (Bonbons)
      • BURNT ALMONDS
      • SUGARED ALMONDS
      • MARRONS GLACÉ (Candied Chestnuts)
      • MARSHMALLOWS
    • NOUGAT No. 1 (For Bonbons)
    • NOUGAT No. 2 (For Molding)
    • NOUGAT No. 3 (Soft White Nougat)
    • NOUGAT No. 4 (Bonbons)
    • BURNT ALMONDS
    • SUGARED ALMONDS
    • MARRONS GLACÉ (Candied Chestnuts)
    • MARSHMALLOWS
    • CARAMELS
      • CHOCOLATE
      • VANILLA, COFFEE, MAPLE
    • CHOCOLATE
    • VANILLA, COFFEE, MAPLE
    • BONBONS OF FONDANT
      • HARLEQUIN BALLS
      • NEAPOLITAN SQUARES
      • NUT CREAMS
      • SUGAR-PLUMS
      • CHOCOLATE CREAMS
      • CREAMED NUTS AND CREAMED FRUITS
      • COCOANUT CREAMS
      • COCOANUT CAKES
      • PEPPERMINT CREAMS
      • CHOCOLATE PEPPERMINTS
      • TO MAKE STARCH MOLDS AND CAST CANDIES
    • HARLEQUIN BALLS
    • NEAPOLITAN SQUARES
    • NUT CREAMS
    • SUGAR-PLUMS
    • CHOCOLATE CREAMS
    • CREAMED NUTS AND CREAMED FRUITS
    • COCOANUT CREAMS
    • COCOANUT CAKES
    • PEPPERMINT CREAMS
    • CHOCOLATE PEPPERMINTS
    • TO MAKE STARCH MOLDS AND CAST CANDIES
    • CANDIES MADE FROM SUGAR BOILED TO THE CRACK OR THE CARAMEL
      • PEPPERMINT DROPS
      • CARAMELED NUTS
      • ALMOND HARDBAKE
      • PEANUT CANDY
      • TAFFY
      • MOLASSES CANDY
      • CANDIED ORANGE OR LEMON PEEL
    • PEPPERMINT DROPS
    • CARAMELED NUTS
    • ALMOND HARDBAKE
    • PEANUT CANDY
    • TAFFY
    • MOLASSES CANDY
    • CANDIED ORANGE OR LEMON PEEL
  • Chapter XXIV FRUITS
    • SALPICON OF FRUIT PUNCH
      • PUNCH OF WHITE CALIFORNIA CANNED CHERRIES
      • JELLIED FRUIT
      • FRUIT JUICES
    • PUNCH OF WHITE CALIFORNIA CANNED CHERRIES
    • JELLIED FRUIT
    • FRUIT JUICES
  • Chapter XXV COMPOTES, PRESERVING AND CANNING, PICKLES
    • COMPOTES
      • APPLE COMPOTE
      • COMPOTE OF PEARS
      • COMPOTE OF PEACHES OR APRICOTS
      • COMPOTE OF ORANGES
    • APPLE COMPOTE
    • COMPOTE OF PEARS
    • COMPOTE OF PEACHES OR APRICOTS
    • COMPOTE OF ORANGES
    • PRESERVING AND CANNING
      • PRESERVED PEACHES
      • PRESERVED PEARS
      • PRESERVED PLUMS
      • GRAPE PRESERVES
      • PRESERVED STRAWBERRIES No. 1
      • PRESERVED STRAWBERRIES No. 2
      • RASPBERRY PRESERVE
      • CITRON PRESERVE
    • PRESERVED PEACHES
    • PRESERVED PEARS
    • PRESERVED PLUMS
    • GRAPE PRESERVES
    • PRESERVED STRAWBERRIES No. 1
    • PRESERVED STRAWBERRIES No. 2
    • RASPBERRY PRESERVE
    • CITRON PRESERVE
    • CANNING
      • APPLES, PEACHES, PEARS, PLUMS, CHERRIES, BERRIES, ETC.
      • JAMS OR MARMALADES
      • QUINCE MARMALADE
      • ORANGE MARMALADE
      • APPLE MARMALADE
      • BRANDY PEACHES
    • APPLES, PEACHES, PEARS, PLUMS, CHERRIES, BERRIES, ETC.
    • JAMS OR MARMALADES
    • QUINCE MARMALADE
    • ORANGE MARMALADE
    • APPLE MARMALADE
    • BRANDY PEACHES
    • JELLIES
      • CURRANT OR ANY BERRIES
      • APPLE JELLY
      • CRAB-APPLE JELLY
      • QUINCE JELLY
      • SPICED GRAPES
      • PLUM SAUCE FOR MEATS
      • SWEET PICKLED PEACHES AND PLUMS
      • PICKLED WALNUTS
      • CUCUMBER OR GHERKIN PICKLES
      • GREEN TOMATO PICKLE
      • CHOW-CHOW
      • NASTURTIUM PICKLE
    • CURRANT OR ANY BERRIES
    • APPLE JELLY
    • CRAB-APPLE JELLY
    • QUINCE JELLY
    • SPICED GRAPES
    • PLUM SAUCE FOR MEATS
    • SWEET PICKLED PEACHES AND PLUMS
    • PICKLED WALNUTS
    • CUCUMBER OR GHERKIN PICKLES
    • GREEN TOMATO PICKLE
    • CHOW-CHOW
    • NASTURTIUM PICKLE
  • Chapter XXVI BEVERAGES
    • FILTERED WATER
      • TO FREEZE CARAFES
      • TEA
    • TO FREEZE CARAFES
    • TEA
    • COFFEE
      • CARE OF THE COFFEE-BEAN
      • COFFEE MIXTURES AND BRANDS
      • TO MAKE COFFEE
      • DRIP COFFEE
      • BOILED COFFEE
      • ICED CAFÉ AU LAIT
      • CHOCOLATE
      • COCOA
      • LEMONADE
      • ORANGEADE
      • COBBLERS
      • CLARET CUP No. 1
      • CLARET CUP No. 2
      • CHAMPAGNE CUP No. 1
      • CHAMPAGNE CUP No. 2
      • MOSELLE CUP
      • SAUTERNE CUP
      • CIDER CUP
      • THE THORP COCKTAIL
      • EGG-NOG
      • MILK SHAKE
      • MILK PUNCH
      • FRUIT SYRUPS
      • GRAPE-JUICE
      • RASPBERRY VINEGAR
    • CARE OF THE COFFEE-BEAN
    • COFFEE MIXTURES AND BRANDS
    • TO MAKE COFFEE
    • DRIP COFFEE
    • BOILED COFFEE
    • ICED CAFÉ AU LAIT
    • CHOCOLATE
    • COCOA
    • LEMONADE
    • ORANGEADE
    • COBBLERS
    • CLARET CUP No. 1
    • CLARET CUP No. 2
    • CHAMPAGNE CUP No. 1
    • CHAMPAGNE CUP No. 2
    • MOSELLE CUP
    • SAUTERNE CUP
    • CIDER CUP
    • THE THORP COCKTAIL
    • EGG-NOG
    • MILK SHAKE
    • MILK PUNCH
    • FRUIT SYRUPS
    • GRAPE-JUICE
    • RASPBERRY VINEGAR
    • KOUMISS
  • Chapter XXVII WINES
  • INDEXES
  • ALPHABETICAL INDEX
  • GENERAL INDEX
    • PART I.
      • Things to Remember.
    • Things to Remember.
    • PART II.
    • CHAPTER I.
      • Methods of Cooking Explained.
    • Methods of Cooking Explained.
    • CHAPTER II.
      • Soups.
      • Broths.
      • Soups.
      • Cream Soups.
      • Chowders.
    • Soups.
    • Broths.
    • Soups.
    • Cream Soups.
    • Chowders.
    • CHAPTER III.
      • Fish.
      • Shell-fish, Lobsters, and Crabs.
    • Fish.
    • Shell-fish, Lobsters, and Crabs.
    • CHAPTER IV.
      • Meats.
      • Beef.
      • Mutton.
      • Veal.
      • Pork.
    • Meats.
    • Beef.
    • Mutton.
    • Veal.
    • Pork.
    • CHAPTER V.
      • Poultry and Game.
      • Game.
    • Poultry and Game.
    • Game.
    • CHAPTER VI.
      • Vegetables.
    • Vegetables.
    • CHAPTER VII.
      • Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.
      • Receipts for Macaroni.
      • Cereals.
    • Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.
    • Receipts for Macaroni.
    • Cereals.
    • CHAPTER VIII.
      • A Group of Receipts from a New England Kitchen.
    • A Group of Receipts from a New England Kitchen.
    • CHAPTER IX.
      • Distinctively Southern Dishes.
      • Very Inexpensive Dishes.
      • Miscellaneous receipts.
    • Distinctively Southern Dishes.
    • Very Inexpensive Dishes.
    • Miscellaneous receipts.
    • CHAPTER X.
      • Eggs.
    • Eggs.
    • CHAPTER XI.
      • Sauces.
    • Sauces.
    • CHAPTER XII.
      • Entrées.
      • Terrapin.
      • Mushrooms.
    • Entrées.
    • Terrapin.
    • Mushrooms.
    • CHAPTER XIII.
      • Aspic Jelly, Fancy Molding Supports.
    • Aspic Jelly, Fancy Molding Supports.
    • CHAPTER XIV.
      • Chafing-dish Cooking.
    • Chafing-dish Cooking.
    • CHAPTER XV.
      • Bread.
    • Bread.
    • CHAPTER XVI.
      • Sandwiches and Canapés.
      • Cheese and Cheese Dishes.
    • Sandwiches and Canapés.
    • Cheese and Cheese Dishes.
    • CHAPTER XVII.
      • Salads.
    • Salads.
    • CHAPTER XVIII.
      • Cold Desserts.
      • Custards.
      • Cornstarch Puddings.
      • Bavarian Creams.
      • Charlotte Russe.
      • Whipped Cream.
      • Uses for Stale Cake.
      • Sweet Jellies.
      • Pains aux Fruits or Jellied Fruits.
    • Cold Desserts.
    • Custards.
    • Cornstarch Puddings.
    • Bavarian Creams.
    • Charlotte Russe.
    • Whipped Cream.
    • Uses for Stale Cake.
    • Sweet Jellies.
    • Pains aux Fruits or Jellied Fruits.
    • CHAPTER XIX.
      • Hot Desserts.
      • Sweet Omelets.
      • Fritters.
      • Desserts made of Apples.
      • Rice Puddings.
      • Bread Puddings.
      • Cake Puddings.
      • Custards.
      • Shortcakes.
      • Pudding Sauces.
    • Hot Desserts.
    • Sweet Omelets.
    • Fritters.
    • Desserts made of Apples.
    • Rice Puddings.
    • Bread Puddings.
    • Cake Puddings.
    • Custards.
    • Shortcakes.
    • Pudding Sauces.
    • CHAPTER XX.
      • Pies.
      • Puff-Paste.
    • Pies.
    • Puff-Paste.
    • CHAPTER XXI.
      • Cake.
      • Fancy Small Cakes.
      • Jumbles, Cookies, and Plain Cakes.
      • Icing and Decorating Cakes.
      • Garnishing Cakes.
    • Cake.
    • Fancy Small Cakes.
    • Jumbles, Cookies, and Plain Cakes.
    • Icing and Decorating Cakes.
    • Garnishing Cakes.
    • CHAPTER XXII.
      • Frozen Desserts.
      • Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.
      • Parfaits.
      • Mousses.
      • Water-ices.
      • Punches and Sherbets.
    • Frozen Desserts.
    • Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.
    • Parfaits.
    • Mousses.
    • Water-ices.
    • Punches and Sherbets.
    • CHAPTER XXIII.
      • Boiling Sugar and Making Candies.
      • Candies.
      • Bonbons of Fondant.
      • Candies made from Sugar Boiled to the Crack or the Caramel.
    • Boiling Sugar and Making Candies.
    • Candies.
    • Bonbons of Fondant.
    • Candies made from Sugar Boiled to the Crack or the Caramel.
    • CHAPTER XXIV.
      • Fruits.
    • Fruits.
    • CHAPTER XXV.
      • Compotes—Preserving and Canning—Pickles.
      • Pickles.
    • Compotes—Preserving and Canning—Pickles.
    • Pickles.
    • CHAPTER XXVI.
      • Beverages.
    • Beverages.
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