MENUS FOR LUNCHEON

DISHES RECOMMENDED FOR FIRST LESSONS.

FIRST DAY’S DINNER

SECOND DAY’S DINNER

THIRD DAY’S DINNER

FOURTH DAY’S DINNER

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

BEEF OR BROWN STOCK

FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS,

THICKENING 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

CHICKEN BROTH

CLAM BROTH

MUTTON BROTH

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

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

POTATO CHOWDER

FISH CHOWDER

CLAM CHOWDER

TO BOIL 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

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

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

TO BROIL A BEEFSTEAK

CHATEAUBRIAND

MIGNON FILLETS

CORNED BEEF

CORNED BEEF HASH

HASH

BROWN HASH

MARROW-BONES

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 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 PORK

FRIED APPLES

PORK CHOPS

BOILED HAM

BAKED HAM

BROILED HAM AND EGGS

HAM AND EGGS À L’AURORE

BACON

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 GALANTINE OR BONED TURKEY

ROAST GOOSE

TAME DUCKS

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

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

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

TO BOIL RICE

RICE AND TOMATO

PARCHED RICE

FARINA BALLS

FRIED HOMINY

FRIED CORN MUSH

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

OATMEAL PORRIDGE

CRACKED WHEAT

CORNMEAL MUSH

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

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

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

STERILIZED MILK

DEVONSHIRE CREAM, No. 1

DEVONSHIRE CREAM, No. 2

FRESH BUTTER

TO MAKE WHITE HARD SOAP

FLOOR POLISH

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

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

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

TO PREPARE TERRAPIN

STEWED TERRAPIN, MARYLAND STYLE

TERRAPIN À LA NEWBURG

FRIED FROGS’ LEGS

FROGS’ LEGS 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

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

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

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

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

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

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

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 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

DESSERTS OF WHIPPED CREAM

WHIPS

CZARINA CREAM

CHESTNUT PURÉE WITH CREAM

CHESTNUTS WITH CREAM

PINE CONES

CAKE WITH CUSTARD

TRIFLE (Esther)

BANANA TRIFLE (Martha)

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

OMELET SOUFFLÉ

VANILLA SOUFFLÉ

CHOCOLATE SOUFFLÉ

PRUNE SOUFFLÉ

APPLE SOUFFLÉ

FARINA PUDDING

ORANGE OMELET

JAM OMELET

RUM OMELET

SWEET PANCAKES

FRITTER BATTER

APPLE FRITTERS

PEACH OR APRICOT FRITTERS

ORANGE FRITTERS

FRITTERS MADE OF BISCUIT DOUGH

BALLOONS

BATTER 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

PLAIN RICE PUDDING No. 1

RICE PUDDING No. 2

RICE AND RAISINS

BREAD PUDDING No. 1

BREAD AND BUTTER PUDDING

BREAD TARTS

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

CRÊME PARISIENNE

FRIED CREAM

STRAWBERRY SHORTCAKE

CURRANT SHORTCAKE

STRAWBERRY CAKE

ROLY-POLY PUDDING

FRUIT PUDDING

BAKED INDIAN PUDDING

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

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

GENERAL RULES

RECEIPT FOR PUFF-PASTE

PÂTÉ SHELLS

TART BANDS

MILLEFEUILLES

TARTLETS

PAGANINI TARTLETS

TO GLAZE PASTRY

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

CHOCOLATE, VANILLA, AND COFFEE ÉCLAIRS

CAROLINES

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

SAND TARTS

ROLLED JUMBLES

PLAIN COOKIES

GINGER SNAPS

CRULLERS

DOUGHNUTS

BREAD CAKE

ONE-EGG CAKE

WARREN’S CAKE

MOLASSES WAFERS

SOFT GINGERBREAD

MOLASSES CAKE

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

WITH POWDERED SUGAR

WITH CHOPPED NUTS

WITH COLORED SUGARS

WITH TWO COLORS

CLASSIFICATION OF ICE-CREAMS

GENERAL RULES FOR MAKING ICE-CREAMS—TO PREPARE ICE-CREAM MIXTURES

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

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

FRUIT MOUSSES

GOLDEN MOUSSE (Made without Cream)

ORANGE-ICE

LEMON-ICE

STRAWBERRY-ICE

COFFEE PUNCH

CAFÉ FRAPPÉ

LALLA ROOKH

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

CHOCOLATE

VANILLA, COFFEE, MAPLE

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

PEPPERMINT DROPS

CARAMELED NUTS

ALMOND HARDBAKE

PEANUT CANDY

TAFFY

MOLASSES CANDY

CANDIED ORANGE OR LEMON PEEL

PUNCH OF WHITE CALIFORNIA CANNED CHERRIES

JELLIED FRUIT

FRUIT JUICES

APPLE COMPOTE

COMPOTE OF PEARS

COMPOTE OF PEACHES OR APRICOTS

COMPOTE OF ORANGES

PRESERVED PEACHES

PRESERVED PEARS

PRESERVED PLUMS

GRAPE PRESERVES

PRESERVED STRAWBERRIES No. 1

PRESERVED STRAWBERRIES No. 2

RASPBERRY PRESERVE

CITRON PRESERVE

APPLES, PEACHES, PEARS, PLUMS, CHERRIES, BERRIES, ETC.

JAMS OR MARMALADES

QUINCE MARMALADE

ORANGE MARMALADE

APPLE MARMALADE

BRANDY PEACHES

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

TO FREEZE CARAFES

TEA

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

Things to Remember.

Methods of Cooking Explained.

Soups.

Broths.

Soups.

Cream Soups.

Chowders.

Fish.

Shell-fish, Lobsters, and Crabs.

Meats.

Beef.

Mutton.

Veal.

Pork.

Poultry and Game.

Game.

Vegetables.

Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.

Receipts for Macaroni.

Cereals.

A Group of Receipts from a New England Kitchen.

Distinctively Southern Dishes.

Very Inexpensive Dishes.

Miscellaneous receipts.

Eggs.

Sauces.

Entrées.

Terrapin.

Mushrooms.

Aspic Jelly, Fancy Molding Supports.

Chafing-dish Cooking.

Bread.

Sandwiches and Canapés.

Cheese and Cheese Dishes.

Salads.

Cold Desserts.

Custards.

Cornstarch Puddings.

Bavarian Creams.

Charlotte Russe.

Whipped Cream.

Uses for Stale Cake.

Sweet Jellies.

Pains aux Fruits or Jellied Fruits.

Hot Desserts.

Sweet Omelets.

Fritters.

Desserts made of Apples.

Rice Puddings.

Bread Puddings.

Cake Puddings.

Custards.

Shortcakes.

Pudding Sauces.

Pies.

Puff-Paste.

Cake.

Fancy Small Cakes.

Jumbles, Cookies, and Plain Cakes.

Icing and Decorating Cakes.

Garnishing Cakes.

Frozen Desserts.

Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.

Parfaits.

Mousses.

Water-ices.

Punches and Sherbets.

Boiling Sugar and Making Candies.

Candies.

Bonbons of Fondant.

Candies made from Sugar Boiled to the Crack or the Caramel.

Fruits.

Compotes—Preserving and Canning—Pickles.

Pickles.

Beverages.