The Golden Age Cook Book
Free

The Golden Age Cook Book

By Henrietta Latham Dwight
Free
Book Description
Table of Contents
  • THE Golden Age COOK  BOOK.
  • Dedication.
  • Preface.
  • Comparative Tables OF Vegetable and Animal FOODS.
  • Bread, Biscuit, and Rolls.
    • BEATEN BISCUIT.—No. 1.
    • BEATEN BISCUIT.—No. 2.
    • BAKING-POWDER BISCUIT.
    • CREAM BISCUIT.
    • FRENCH ROLLS.
    • RAISED FINGER-ROLLS.
    • WINDSOR ROLLS.
    • ELIZABETTI ROLLS.
    • RYE ROLLS.
    • GLUTEN ROLLS.
    • PARKER HOUSE ROLLS.
    • BOSTON BROWN BREAD.
    • BOSTON BROWN BREAD WITH RAISINS.
    • BOSTON BROWN BREAD STEWED.
    • GRAHAM BREAD.
    • RYE BREAD.
    • QUICK WHITE BREAD.
    • DATE BREAD.
    • COFFEE BREAD.—No. 1.
    • COFFEE BREAD.—No. 2.
    • NORWEGIAN ROLLS.
    • RICE MUFFINS.
    • LAPLANDS.
    • ENGLISH MUFFINS.
    • GRAHAM POPOVERS.
    • GRAHAM GEMS.
    • GEMS OF KERNEL (Middlings) AND WHITE FLOUR.
    • GEMS OF RYE MEAL.
    • CORN BATTER BREAD.
    • CORN BREAD.
    • CORN GRIDDLE CAKES.
    • WHITE BREAD GRIDDLE CAKES.
    • BOSTON BROWN BREAD GRIDDLE CAKES.
    • WAFFLES.
    • EPICUREAN ROLLS.
    • BREAD FROM RUMMER FLOUR.
    • BISCUITS OF KERNEL OR GRAHAM FLOUR.
  • Eggs.
    • TO SOFT BOIL EGGS.
    • TO HARD BOIL EGGS.
    • EGGS À LA CRÊME.
    • EGGS AU GRATIN.
    • NUN'S TOAST.
    • EGGS À LA MAÎTRE D'HÔTEL.
    • EGG TIMBALES.
    • EGGS STUFFED WITH MUSHROOMS.
    • EGGS WITH CREAM.
    • CURRIED EGGS.
    • STUFFED EGGS.
    • FRIED STUFFED EGGS.
    • FRICASSEED EGGS.
    • EGG CHOPS.
    • PLAIN OMELET.
    • OMELET WITH CHEESE.
    • OMELET WITH MUSHROOMS.
    • OMELET WITH TOMATOES.
    • POACHED EGGS WITH TOMATO CATSUP.
    • EGGS POACHED IN CREAM.
    • EGGS POACHED IN TOMATOES.
    • EGGS IN A BROWN SAUCE.
  • Soups.
    • CREAM OF JERUSALEM ARTICHOKES.
    • CREAM OF ASPARAGUS.
    • CREAM OF LIMA BEANS.
    • CREAM OF CAULIFLOWER.
    • CREAM OF CELERY.
    • CREAM OF CHESTNUTS.
    • CREAM OF CUCUMBERS.
    • CREAM OF SUMMER SQUASH.
    • CREAM OF LETTUCE.
    • CREAM OF MUSHROOMS.
    • CREAM OF GREEN PEAS.
    • CREAM OF RICE.
    • CREAM OF SPINACH.
    • CARROT SOUP.
    • CELERIAC SOUP.
    • MOCK CLAM SOUP.
    • CORN AND TOMATO SOUP.
    • SOUP CRÉCY.
    • CURRY SOUP.
    • MOCK FISH SOUP.
    • A NORWEGIAN SWEET SOUP.
    • ONION SOUP.
    • SOUP OF GREEN PEAS.—No. 1.
    • SOUP OF GREEN PEAS.—No. 2.
    • POTATO SOUP.
    • PURÉE OF VEGETABLES.
    • PURÉE OF TURNIPS.
    • VEGETABLE SOUP.
    • TOMATO SOUP.
    • BARLEY SOUP.
    • BLACK BEAN SOUP WITH MOCK MEAT BALLS.
  • Entrées.
    • EGG BORDER WITH RICE AND CURRY SAUCE.
    • RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.
    • A BORDER TIMBALE OF MOCK CHICKEN.
    • A MOULD OF SPAGHETTINA.
    • SPINACH BORDER MOULD.
    • A FILLING FOR THE CENTER OF MOULD OF SPINACH.
    • MOCK COD FISH BALLS.
    • MOCK FISH BALLS IN CURRY OR CREAM SAUCE.
    • MOCK FISH (a Norwegian dish).
    • MOCK MEAT.
    • SPAGHETTINA CHOPS.
    • TOMATO CHOPS.
    • SAVORY FRIED BREAD.
    • MOCK FISH CHOPS.
    • FRICASSEE OF SPAGHETTINA.
    • MUSHROOMS EN COQUILLE.
    • RAGOUT OF EGG PLANT.
    • PATTIES OF PUFF PASTE.
    • SAVORY RICE (a Mexican Dish).
    • RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.
    • CURRIED RICE CROQUETTES.
    • MOCK FISH CROQUETTES.
    • WALNUT CROQUETTES.
    • RAGOUT OF MUSHROOMS.
    • MOCK CHICKEN CROQUETTES.
  • Vegetables.
    • TO BOIL POTATOES.
    • POTATOES BAKED.
    • TO MASH POTATOES.
    • NEW POTATOES WITH CREAM SAUCE.
    • BROILED POTATOES.
    • POTATOES À LA CRÊME AU GRATIN.
    • STUFFED POTATOES.
    • POTATO FRICASSEE.
    • POTATOES À LA DUCHESSE.
    • SARATOGA CHIPS.
    • FRENCH FRIED POTATOES.
    • POTATOES À LA MAÎTRE D'HÔTEL.
    • POTATOES LYONNAISE.
    • POTATOES À LA PARISIENNE.
    • POTATOES CREAMED AND BROWNED.
    • POTATO PUFF.
    • WHITE POTATO CROQUETTES.
    • POTATO PAPA (a Mexican Dish).
    • SWEET POTATOES FRIED RAW.
    • COOKED SWEET POTATOES FRIED.
    • SWEET POTATOES MASHED AND BROWNED.
    • SWEET POTATO CROQUETTES.
    • BRUSSELS SPROUTS.
    • OKRA AND TOMATOES.
    • BEETS.
    • PURÉE OF PEAS.
    • PURÉE OF LIMA BEANS
    • PURÉE OF CUCUMBERS.
    • STUFFED CUCUMBERS.
    • CUCUMBERS STUFFED WITH MUSHROOMS.
    • ESCALLOPED EGG PLANT.
    • STUFFED EGG PLANT.
    • GREEN CORN CAKES.
    • CORN PUDDING.
    • MOCK OYSTERS OF GREEN CORN.
    • CORN BOILED ON THE COB.
    • CURRY OF CORN.
    • CROQUETTES OF SALSIFY AND CELERIAC.
    • INDIAN CURRY OF VEGETABLES.
    • KOHLRABI.
    • MARROWFAT BEANS BAKED.
    • BAYO OR MEXICAN BEANS.—No. 1.
    • MEXICAN BEANS.—No. 2.
    • EMPARADAS (a Mexican Recipe).
    • FRIJOLES FRITOS.
    • BROILED MUSHROOMS.
    • MUSHROOMS ON TOAST.
    • MUSHROOMS STEWED IN A CREAM SAUCE.
    • TOMATOES STUFFED WITH MUSHROOMS.—No. 1.
    • TOMATOES STUFFED WITH MUSHROOMS.—No. 2.
    • ESCALLOPED TOMATOES.
    • TOMATOES WITH EGG.
    • FRENCH CARROTS IN BROWN SAUCE.
    • FRENCH CARROTS AND PEAS.
    • SPINACH PUDDING.
    • SPINACH BALLS.
    • TOMATOES AND MUSHROOMS.
    • TO BOIL RICE PLAIN.
    • CAULIFLOWER WITH DRAWN BUTTER.
    • ESCALLOPED CAULIFLOWER.
    • ESCALLOPED SPAGHETTINA.
    • CHESTNUT PURÉE.
    • PURÉE OF DRIED WHITE BEANS.
    • SQUASH PUDDING.
    • SQUASH FRITTERS.
    • SUMMER SQUASH.
    • RICE CROQUETTES.
    • FRICASSEE OF CELERIAC.
    • YELLOW TURNIP RAGOUT.
    • TOMATOES STUFFED WITH CHEESE.
    • JERUSALEM ARTICHOKES.
    • ASPARAGUS.
    • POINTES D'ASPERGES.
    • PURPLE CABBAGE WITH CHESTNUTS.
    • PARSNIP CROQUETTES WITH WALNUTS.
    • PARSNIPS FRIED.
    • PARSNIP FRITTERS.
    • TO COOK STRING BEANS.
    • SPANISH ONIONS STUFFED.
    • STUFFED CELERIAC WITH SPANISH SAUCE.
    • SPRING CABBAGE STEWED.
    • SPRING CABBAGE WITH CREAM SAUCE.
    • SPRING TURNIPS IN CREAM SAUCE.
    • WHITE BREAD BALLS.
    • NOODLES.
    • NOODLES À LA FERRARI.
    • GNOCCHI À LA ROMAINE.
  • Salads.
    • MAYONNAISE DRESSING.
    • CREAM SALAD DRESSING.
    • FRENCH DRESSING.
    • TOMATO ICE SALAD.
    • [2]TOMATO JELLY.
    • SPAGHETTINA AND CELERY SALAD.
    • SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.
    • SALAD OF FRESH FRUIT.
    • [3]CUCUMBER JELLY.
    • WALNUT AND CELERY SALAD.
    • PINEAPPLE AND CELERY SALAD.
    • FRUIT SALAD.
    • POTATO SALAD.
    • SALAD OF TOMATOES STUFFED WITH CELERY.
    • CELERIAC AND LETTUCE SALAD.
    • RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.
    • SALAD À LA MACÉDOINE.
    • ASPARAGUS SALAD.
    • CUCUMBER SALAD.
    • COLD SLAW.
    • TOMATO SALAD.
    • ENDIVE
    • EGG SALAD.
  • Desserts.
    • APPLE BETTY.
    • APPLE CHARLOTTE.
    • APPLE CROQUETTES.
    • APPLES STEWED WHOLE.
    • APPLE SOUFFLÉ.
    • APPLE CUSTARD.—No. 1.
    • APPLE CUSTARD.—No. 2.
    • BAKED APPLE DUMPLINGS.
    • APPLE FLOAT.
    • APPLES FRIED.
    • APPLE MARMALADE.
    • APPLE MERINGUE.
    • APPLE PUDDING.—No. 1.
    • APPLE PUDDING.—No. 2.
    • APPLES STEWED IN BUTTER.
    • TO STEAM APPLES.
    • SCALLOPED APPLES.
    • BANANA FRITTERS.
    • BAVARIAN CHERRY CAKE.
    • CRANBERRY BAVARIAN CREAM.
    • A MOULD OF FRESH FRUIT.
    • A DESSERT OF MIXED FRUIT.
    • GOOSEBERRY PUDDING.
    • PINEAPPLE MERINGUE.
    • PRUNE SOUFFLÉ.
    • PRUNE MOULD.
    • STEWED DRIED FIGS.
    • RHUBARB MERINGUE.
    • SCALLOPED RHUBARB.
    • RICE AND DATE PUDDING.
    • RICE AND FIG PUDDING
    • RICE AND RAISIN PUDDING.
    • RICE AND PRUNE PUDDING.
    • RICE FLOUR PUDDING.
    • RICE SOUFFLÉ COLD.
    • RICE PUDDING.—No. 1.
    • RICE PUDDING.—No. 2.
    • RICE OMELETTE SOUFFLÉ.
    • STRAWBERRY SHORTCAKE.—No. 1.
    • STRAWBERRY SHORTCAKE.—No. 2.
    • LADIES' LOCKS FILLED WITH STRAWBERRIES.
    • STRAWBERRIES SCALLOPED.
    • CURRANT PUDDING.
    • STEWED DATES.
    • STUFFED DATES.
    • TAPIOCA AND APPLE PUDDING.
    • TAPIOCA AND STRAWBERRY JELLY.
    • TAPIOCA AND RASPBERRY JELLY.
    • TAPIOCA AND CURRANT JELLY.
    • PEARL SAGO AND FRUIT JELLIES.
    • BREAD AND BUTTER PUDDING.—No. 1.
    • BREAD AND BUTTER PUDDING.—No. 2.
    • BREAD CUSTARD.
    • FRIED BREAD.
    • CHOCOLATE CREAM.
    • CHOCOLATE CUSTARD.
    • CHOCOLATE PUDDING.
    • COTTAGE PUDDING.
    • CARAMEL CUSTARD BAKED.
    • SOFT-BOILED CUSTARD.
    • A SIMPLE DESSERT.
    • GINGER CREAM.
    • GRAHAM PUDDING.
    • NALESNEKY (a Russian Recipe).
    • NOODLE PUDDING.
    • PARADISE PUDDING.
    • PRINCESS PUDDING.
    • ENGLISH PLUM PUDDING.
    • SAGO SOUFFLÉ.
    • SEMOULINA PUDDING.
    • SERNIKY (a Russian Recipe).
    • STEAMED PUDDING.
    • SPONGE CAKE MERINGUE.
    • PUDDING OF STALE CAKE.
    • BAKED TAPIOCA PUDDING.
    • TAPIOCA CREAM.
    • STEAMED RICE.
    • RICE CAKE.
    • BROWN BREAD PUDDING.
  • Ices.
    • VANILLA ICE CREAM.
    • COFFEE ICE CREAM.
    • STRAWBERRY ICE CREAM.
    • RASPBERRY ICE CREAM.
    • WALNUT ICE CREAM.
    • ORANGE ICE.
    • STRAWBERRY ICE.
    • WHITE CURRANT ICE
    • PINEAPPLE ICE.
    • LEMON ICE.
    • RASPBERRY ICE.
    • FROZEN PUDDING.
    • WINDSOR ROCK PUNCH.
  • Cakes.
    • CAKE MAKING.
    • ANGEL CAKE.
    • BERLINERKRANDS (a Norwegian Cake).
    • BLUEBERRY CAKE.
    • CINNAMON CAKE.
    • CREAM PUFFS.
    • LADY CAKE.
    • HONEY CAKE (a Norwegian Recipe).
    • SIMPLE FRUIT CAKE.
    • BAVARIAN CAKE.
    • POUND CAKE.
    • SPONGE CAKE.—No. 1.
    • SPONGE CAKE.—No. 2.
    • CORN SPONGE CAKE (a Spanish Recipe).
    • SPICED GINGERBREAD.
    • CREAM GINGERBREAD.
    • GINGER SPONGE CAKE.
    • SOFT GINGERBREAD.
    • GINGER CAKES.
    • GINGER SNAPS.—No. 1.
    • GINGER SNAPS.—No. 2.
    • HARD GINGERBREAD.
    • BRANDY SNAPS.
    • PEPPER NUTS.—No. 1.
    • PEPPER NUTS—No. 2.
    • TEA CAKES.
    • FIG CAKE.
    • GINGER LAYER CAKE.
    • ORANGE CAKE.
    • PINEAPPLE CAKE.
    • CHOCOLATE LAYER CAKE.
    • POOR MAN'S CAKE (a Norwegian Recipe).
    • VENISON CAKES (a Norwegian Recipe).
    • SEED CAKES.
    • DROP CAKES.
    • LEBKUCHEN.
    • MACAROONS (a Bavarian Recipe).
    • CHOCOLATE MACAROONS (a Bavarian Recipe).
    • SODA CAKES.
    • WALNUT WAFERS.
    • JODE CAKES (a Norwegian Recipe).
    • FROSTING.
    • BOILED ICING.
  • Pies.
    • PLAIN PASTRY.
    • PUFF PASTE.
    • TO MAKE ONE SQUASH OR PUMPKIN PIE.
    • SWEET RISSOLES.
    • RICHMOND MAIDS OF HONOR.
    • CHEESE CAKES.
    • COCOANUT PIE (a Southern Recipe).
    • LEMON PIE (a Southern Recipe).
    • MINCE MEAT.
  • Candies.
    • CHOCOLATE CARAMELS—No. 1.
    • CHOCOLATE CARAMELS.—No. 2.
    • CHOCOLATE CARAMELS.—No. 3.
    • CHOCOLATE CREAM PEPPERMINTS.
    • CANDY (to Pull).
    • CHESTNUTS GLACÉ.
    • COCOANUT CAKES.
    • HOARHOUND CANDY.
    • MARSHMALLOWS.
    • NOUGAT.
    • PANOCHE (a Spanish Recipe).
    • PEPPERMINT DROPS.
    • PRALINES.
    • VASSAR FUDGE.
  • Preserves.
    • PRESERVE OF MIXED FRUITS.
    • RED CURRANT JAM.
    • RED CURRANT JELLY.
    • RED CURRANT SYRUP.
    • BLACK CURRANT SYRUP.
    • CRANBERRY JAM.
    • GOOSEBERRY JELLY.
    • GOOSEBERRY JAM.
    • GRAPE JAM.
    • PINEAPPLE JAM.
    • RASPBERRY OR STRAWBERRY JAM.
    • ORANGE MARMALADE.
    • PUMPKIN CHIPS.
  • Pickles, Sauces, etc.
    • RIPE CUCUMBER PICKLE.
    • SWEET PICKLED PEACHES.
    • SWEET PICKLED PLUMS.
    • SPICED CURRANTS.
    • CHILI SAUCE.
    • CHILI PEPPER SAUCE.
    • MUSTARD PICKLES.
    • RIPE TOMATO PICKLE.
    • GREEN TOMATO PICKLES.
    • GOOSEBERRY CATSUP.
    • RASPBERRY VINEGAR.
  • Sweet Sauces.
    • FRUIT SAUCE.
    • FRESH FRUIT SAUCE.
    • ORANGE SAUCE.
    • BANANA SAUCE.
    • FOAMING SAUCE.
    • HARD SAUCE.
    • SOUTHERN SAUCE.
    • VANILLA SAUCE.
    • SAUCE FOR NOODLE PUDDING.
    • MAPLE SYRUP SAUCE.
  • Savory Sauces.
    • VEGETABLE STOCK FOR SAUCES.
    • COLORING FOR SAUCES, SOUPS, Etc.
    • OLIVE SAUCE.
    • SAUCE HOLLANDAISE.
    • DRAWN BUTTER OR CREAM SAUCE.
    • CURRY SAUCE.
    • CHEESE SAUCE.
    • TOMATO SAUCE.
    • SAUCE TARTARE
    • SAUCE PIQUANTE.
  • Sandwiches.
    • CHEESE SANDWICHES.
    • CELERY SANDWICHES.
    • NUT AND CREAM CHEESE SANDWICHES.
    • NUT SANDWICHES.
    • WHOLE WHEAT BREAD AND PEANUT SANDWICHES.
    • OLIVE SANDWICHES.
  • Sundries.
    • CRACKERS AND CHEESE TOASTED.
    • CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.
    • WELSH RAREBIT.
    • CHEESE SOUFFLÉ.
    • CHEESE STRAWS.
    • PÂTE À CHOU FOR SOUPS.
    • A FILLING FOR PATTIES.
    • GRUEL OF KERNEL FLOUR OR MIDDLINGS.
    • KOUMYSS.
    • HOME-MADE BAKING POWDER.
    • VANILLA EXTRACT.
    • VANILLA SUGAR.
    • SPINACH FOR COLORING.
    • TOMATO PASTE FOR SANDWICHES.
    • CHEESE PASTE FOR SANDWICHES.
  • Miscellaneous Recipes.
    • TOOTH POWDER.
    • JAPANESE CREAM.
    • ORANGE FLOWER LOTION FOR THE COMPLEXION.
    • BAY RUM.
    • FINE LAVENDER WATER.
    • GOOD HARD SOAP.
    • POLISH FOR HARD OR STAINED WOOD FLOORS.
  • CONTENTS.
    • BREADS, ROLLS, Etc.
    • EGGS.
    • SOUPS.
    • ENTRÉES.
    • VEGETABLES.
    • SALADS.
    • FRUIT DESSERTS.
    • DESSERTS. PUDDINGS.
    • ICE CREAMS AND WATER ICES.
    • CAKES.
    • PIES.
    • CANDIES.
    • PRESERVES.
    • PICKLES, SAUCES, Etc.
    • SWEET SAUCES.
    • SAVORY SAUCES.
    • SANDWICHES.
    • SUNDRIES.
    • MISCELLANEOUS RECIPES.
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