BREADS
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BREADS
Stirred Bread
Water Bread
Whole Wheat Bread
Unleavened Bread-chips
Scotch Oat-cakes
Pulled Bread
Lace Toast or Zwieback
Swiss Rolls
Luncheon or Dinner Rolls, Braids, Twists
Striped Bread and Butter
Checkered Bread and Butter
Sandwiches, Bread and Butter
Sandwiches, Rolled or Motto
Sandwiches, Lettuce
Sandwiches: Cucumber, Egg, Cheese, Watercress, Pâté de Foie Gras,
Chicken, Fish or Meat, Nasturtium Flowers, Olives, Nuts, Jam or
Jellies
Sandwiches, Toasted Cheese
Brioche
Corn-muffins
Cheese-crackers
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[Illustration: NO. 187. STIRRED BREAD.]
STIRRED BREAD
1½ quarts of water,
2 tablespoonfuls of sugar,
1 tablespoonful of butter, lard, or cottolene,
1 tablespoonful of salt,
1 cake of compressed yeast,
Flour enough to make a thick batter, or about two and
three-quarter quarts.
This quantity of material will make three loaves.
Have the water warm, not hot. Stir into the water the sugar, salt,
softened butter, and the yeast, which has been dissolved in a
tablespoonful of water (yeast is more easily dissolved in a small
quantity of water), then stir in enough flour to make a batter as thick
as can be stirred easily. Stir and beat the batter well for about ten
minutes. Cover the bread-pan and set it in a warm place (eighty degrees
is the right temperature). When the dough is light, or about doubled in
bulk, stir it down, and beat it well for a few minutes. Let it rise a
second time, and again beat it, then turn it into the pans, filling them
half full. The tops of the loaves can be made smooth by brushing them
with a pastry-brush dipped in water.
The stirring gives a fine texture. The dough rises quickly after the
first rising, and must be watched that it does not get light enough to
sour. Let the loaves rise in the baking-pans to double in size, then
bake in a hot oven for one hour.
Bread made in this way is very light and spongy, and is much better than
that which is made so thick with flour that it can be kneaded. It has
also the other advantages of being easier to make, the results are more
reliable, and the objection of too much handling is removed. It requires
an experienced hand to knead bread without making it too heavy with
flour.
[Illustration: NO. 188. WATER BREAD.]
WATER BREAD
2½ quarts of flour,
1 quart of water,
1 tablespoonful of salt,
1½ cakes of compressed yeast.
Place the flour on the hot shelf to get thoroughly warm. Let it be warm
to the hand. Dissolve the yeast in a tablespoonful of water, and add it,
with the salt, to a quart of warm water. Turn the liquid into the flour,
reserving enough flour to use on the molding-board. Mix it thoroughly.
Turn it on to the board and form it into well-shaped loaves. This
quantity of material will make three loaves. Let it rise in the pans to
double in size, which will take about one and a half hours. Bake for one
hour.
This bread is made in about three hours. It is the most simple receipt
possible, and gives excellent results. Some judgment must be used about
the quantity of flour, as it takes a little more or less according to
its dryness.
WHOLE WHEAT BREAD
2½ quarts of whole wheat flour,
1 teaspoonful of salt,
½ cupful of molasses or of sugar,
½ cake of compressed yeast,
About 1 quart of water.
Add the salt to the water. Mix the molasses with part of the water and
with the yeast, which has been dissolved in a little water. Stir the
liquid into the flour, and add enough more water to make a thick batter.
Beat it for some time, or until it is well mixed and the batter is
smooth. Let it rise overnight. Early in the morning stir it down, and
turn it into the pans. Let it rise in the pans to double in size, and
bake for one hour. The above quantities will make two loaves.
[Illustration: NO. 186. BREAD-PAN WITH CLOSE-FITTING COVER.
The cover excludes the air from the dough, so no crust forms while it is
rising.]
[Illustration: NO. 189. ROUND LOAF AND BAKING TIN.]
ROUND LOAF AND BAKING TIN
Any bread mixture may be baked in this pan. The fancy form is its only
recommendation. Round slices are attractive for a change, and made into
toast give also an agreeable variety.
The pan is filled barely half full of dough. It is left to rise for one
hour, and is baked for one hour.
[Illustration: NO. 190. 1. UNLEAVENED BREAD CHIPS. 2. SCOTCH OAT-CAKES.]
UNLEAVENED BREAD-CHIPS
Mix into a quart of graham, or of white, or of whole wheat flour one
tablespoonful of butter and one level tablespoonful of salt, then add
about one and a quarter cupfuls of milk and water, half and half, or
enough to make a stiff dough. Flour the molding-board and roll the
mixture thin, fold it together twice and roll it again. Again fold it,
and again roll it very thin. Mark it off, using a pastry-wheel, into
strips one and a quarter inches wide and four to five inches long. Bake
it in a moderate oven for twenty minutes, or until the chips are cooked
through and are brittle, but not very brown.
This bread is recommended for dyspeptics and people of delicate
digestion, on the theory that the yeast-plant is not thoroughly
destroyed when baking bread, and that it continues to ferment in the
stomach.
SCOTCH OAT-CAKES
These cakes should be made of meal ground finer than any we are able to
get in our markets; therefore, one must resort to the expedient of
pounding in a mortar the finest meal obtainable, and sifting it through
a coarse mesh.
Add to one cupful of fine meal one teaspoonful of salt and enough hot
water to make a stiff dough. Sift some of the meal on to the
molding-board, and roll the mixture into a thin cake. Bake it slowly on
a griddle until it is thoroughly dried.
[Illustration: NO. 191. PULLED BREAD.]
PULLED BREAD
Take a loaf of freshly baked bread. Cut through the crust around the
loaf at intervals of two inches, then pull the thick slices apart.
Remove the crumb from the crusts, leaving it in ragged pieces. Place it
in a slow oven to color and crisp, turning it often enough to have it
dry and color on every side.
[Illustration: NO. 192. BREAD-PLANE.]
THE BREAD-CUTTER
The bread-plane can be adjusted to cut slices of any thickness. It will
cut fresh bread very thin. Bread which is a day old it will cut as thin
as lace. For cutting bread for sandwiches it is especially useful.
[Illustration: NO. 193. LACK TOAST OR ZWIEBACK.]
LACE TOAST OR ZWIEBACK
Use stale bread, and with the bread-plane shave off slices as thin as
lace. Spread the slices on pans and place them in the oven for a minute
to brown, or place them on a toaster on top of the range.
It will take but a minute for them to dry and take an even light-golden
color.
This toast can be served with soup, or at any time in place of cracker
biscuits. It is a form of toast much liked by people who do not eat
starchy foods and so abstain from bread.
[Illustration: NO. 194. SWISS ROLLS IN THE DOUGH.]
[Illustration: No. 195. SWISS ROLLS BAKED.]
SWISS ROLLS
Scald one cupful of milk to which have been added one tablespoonful of
sugar and two tablespoonfuls of butter. When it has partly cooled add
one half a cake of compressed yeast. Stir in well about three quarters
of a quart of flour. Put it in a moderately warm place to rise. When it
is light, place it in the ice-box for at least three hours, or
overnight. When ready to use, turn the raised dough on a well-floured
board, and roll it to a half-inch thickness. Spread the top with butter,
and roll the sheet of dough like a jelly-cake roll. See illustration No.
194. Cut from the end of the roll slices three quarters of an inch in
thickness.
Place the slices in pans, leaving plenty of room between each one, so
they will not touch in rising. Let them rise slowly until they are very
light, and more than doubled in size. Bake in a quick oven about twenty
minutes.
[Illustration: NO. 196. LUNCHEON OR DINNER ROLLS AND BRAIDS IN THE
DOUGH.]
[Illustration: NO. 197. LUNCHEON OR DINNER ROLLS AND TWISTS BAKED.]
LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS
For these rolls, any bread dough may be used. In order to get the pieces
of uniform size, mold the dough into a roll about one and a half inches
in diameter. Cut the roll into pieces one and a half inches long, giving
pieces the size of an egg, or make the pieces larger, if desired. Turn
each piece into a ball, and then, using both hands, roll it into shape,
making a roll which is thick in the center and pointed at each end. See
illustration No. 196.
Place the rolls in pans, giving them sufficient room to rise without
touching. When they have a little more than doubled in size, brush the
tops with beaten egg diluted with a little milk. Bake them in a quick
oven for fifteen or twenty minutes.
For making braids, roll the dough into pencil-shaped pieces about half
an inch in diameter and five inches long. Brush each one with melted
butter. Press the ends of three pieces together and braid them. Let them
rise to double in size, brush the tops with egg and milk, and bake for
fifteen to twenty minutes.
Twists are made the same as braids, using two instead of three pieces of
dough.
[Illustration: NO. 199. STRIPED BREAD AND BUTTER.]
STRIPED BREAD AND BUTTER
FOR FIRST COURSE WITH OYSTERS AND CLAMS ON THE
HALF SHELL. FOR FISH AND SALAD COURSES,
ALSO FOR AFTERNOON TEA
Cut white and any kind of brown bread into slices from three eighths to
half an inch in thickness. Spread each slice generously with butter
which is soft enough to spread easily. Lay the slices together in
alternating colors, two buttered sides coming together in each layer.
When the pile of buttered slices is three and a half to four inches
high, cut it into good shape, removing the crusts. Place the bread
between two plates under a light weight and set it into the ice-box to
harden the butter. When ready to serve, cut it into slices about as
thick as the original slices, and then into strips.
[Illustration: NO. 200. CHECKERED BREAD AND BUTTER.]
CHECKERED BREAD AND BUTTER
Cut, one inch thick, three slices each of white and of brown bread.
Spread a slice of the white bread with a thick layer of soft butter. Lay
on it a buttered slice of brown bread, placing the buttered sides
together. Cover the top of the brown slice with butter, and lay on it a
buttered slice of white bread, the buttered sides together. You have now
three layers of bread, with the brown slice in the middle. Repeat the
operation, reversing the order of the white and brown slices. Trim the
two piles evenly, and place them in the ice-box under a light pressure.
When the butter is well hardened, cut slices an inch thick from the ends
of both piles. Butter these slices as before, placing two buttered sides
together, and arrange them so that the colors will alternate in squares.
The hardened butter holds the pieces together, and if the slices are
evenly cut, a checkered square of bread will be the result.
Put the bread and butter under a light pressure in the ice-box, and when
ready to serve cut it into thin slices.
[Illustration: NO. 201. BREAD AND BUTTER SANDWICHES.
1. CIRCLES OF BROWN BREAD WITH NUTS.
2. CIRCLES OF BROWN AND WHITE BREAD COMBINED.]
BREAD AND BUTTER SANDWICHES
It is difficult to butter very thin slices of bread unless the butter is
soft. It is well, when making plain bread and butter sandwiches, to whip
the butter until it is light, soft, and smooth, and then to spread but
one piece of the sandwich. Where filling is used it is not necessary to
butter the bread, as oil or butter is used in the paste.
No. 1. =In circles with nuts=. Thin slices of buttered Boston brown
bread, or of graham bread, cut with a biscuit-cutter into circles
one and a half inches in diameter. The meat of one half of an
English walnut is placed on the top of each one and held in place
with a little butter.
No. 2. =Brown and white bread combined=. Cut into circles two and a half
inches or less in diameter thin slices of brown and white bread.
Use a buttered round of brown and of white bread for each
sandwich.
[Illustration: NO. 202. 1. LETTUCE SANDWICHES. 2. ROLLED OR MOTTO
SANDWICHES.]
ROLLED OR MOTTO SANDWICHES
For rolled sandwiches the bread should be very fresh and moist, and
entirely free from crust. As it is difficult to cut fresh bread with a
knife, use a loaf which is a day old if a bread-plane is not at hand.
Cut it into slices one eighth of an inch thick, using a sharp knife. It
will cut easier if the crust is first removed from the loaf. Arrange the
slices in a pile and cut them all together into good shape. Wrap the
bread in a wet cloth and let it stand in a cool place for two hours. The
bread will then be moist and pliable enough to roll without breaking.
The slices may be simply buttered, or they may be spread with any
mixture desired. If meat or fish is used, it should be reduced to paste
by chopping and pounding, and be well seasoned. (See “Century Cook
Book,” page 364.) Use some butter or oil in the mixture, so the slices
will not need to be buttered. Spread the slices with the paste and roll
them carefully, then roll each one in a piece of paraffin paper, cut
long enough to wrap the sandwich one and a half times, and wide enough
to extend an inch over each end. Twist the ends of the paper.
Keep the sandwiches in the ice-box until ready to use, and serve them
with the papers on. Wrapped sandwiches will keep fresh for forty-eight
hours. They are especially suitable for travelers and for picnics.
LETTUCE SANDWICHES
Cut fresh bread into slices a little more than one eighth of an inch in
thickness, using the bread-plane if convenient. Arrange the slices in a
pile, and cut the bread into a shape about four by four and a half
inches. This removes the crusts and leaves all the slices of exactly the
same size. Uniformity in size and shape is one of the points to observe
in making sandwiches. Spread the slices lightly with butter which is
soft enough to spread evenly without tearing the bread. Place on each
buttered slice a leaf of crisp lettuce which is large enough to extend a
little over the ends of the slice, and from which the midrib has been
removed. Sprinkle the lettuce plentifully with salt. Roll the slices
carefully, and tie around each one a piece of paper the width of the
bread.
At the time of serving, this paper is removed and the butter will then
be sufficiently hardened to keep the rolls in shape.
Place the sandwiches on a plate, cover them with a wet napkin, and keep
them in a cool place until ready to serve. In this way sandwiches may be
kept fresh for twenty-four hours.
SANDWICH FILLINGS
=Chicken and celery=. Chop chicken and celery in equal quantities until
they are very fine. Mix them to a paste with mayonnaise.
=Egg filling=. Chop hard-boiled eggs until very fine and mix them to a
paste with plain French dressing, or with mayonnaise.
=Ham filling=. Put in a saucepan two tablespoonfuls of butter, one
teaspoonful of mustard, one teaspoonful of sugar, and the yolks of two
eggs. Beat them together, and add slowly, stirring all the time, three
quarters of a cupful of hot vinegar. Place it on the fire and stir until
the mixture is a little thickened, then add one cupful of minced ham and
two thirds of a cupful of tender celery, also chopped very fine. Add
salt and pepper to taste.
This preparation can be kept, to use as needed, if put into preserve
glasses and covered with melted butter or lard.
SANDWICHES
MADE OF CUCUMBER, EGG, CHEESE, WATERCRESS, PÂTÉ
DE FOIE GRAS, CHICKEN, FISH OR MEATS,
NASTURTIUM FLOWERS, OLIVES, NUTS,
JAMS OR JELLIES
Cut the bread into slices one eighth of an inch thick, and remove the
crust as directed above. The filling of a sandwich should be as thick as
one of the slices of bread. After the sandwiches are prepared, using the
whole slices, cut them into the shapes desired. This may be small
squares, fingers, triangles, circles, or hearts, as the fancy or
occasion dictates. Where a variety of sandwiches are being served at the
same time, each variety should be cut alike, but of a different pattern
from the others, and the dish garnished distinctively. For instance, a
hard-boiled egg cut lengthwise, a square of cheese, a few olives, nuts,
flowers, or whatever the filling used, can be placed in the center of
the plate, and the sandwiches arranged in a circle around it. A wishbone
makes a good label for chicken, and parsley or gherkins would indicate
meat mixtures. The brown breads make excellent sandwiches, and help to
give variety. Cucumbers sliced, and watercress freed from the large
stems, may be mixed with French dressing before being placed in the
bread, or they may be only salted.
Nasturtium flowers require no seasoning.
Olives and nuts are sliced or cut into small pieces, but should not be
cut very fine, as it injures their flavor.
Cheese may be sliced or grated.
See “Century Cook Book,” page 364, for further directions about mixtures
for fillings.
When the sandwiches are finished they should be placed between plates
under a light weight, covered with a damp cloth, and kept in a cool
place until the time of serving.
[Illustration: NO. 203. SANDWICHES.
1. ROLLED SANDWICHES FILLED WITH STRIPS OF CELERY.
2. HEART-SHAPED SANDWICHES FILLED WITH CHOPPED GREEN PEPPERS AND
MAYONNAISE.
3. HAM SANDWICHES CUT TO THE SHAPE OF PLAYING-CARDS AND DECORATED WITH
PICKLED BEETS TO IMITATE THE THREE AND FOUR SPOTS OF HEARTS AND CLUBS.
4. CHICKEN SANDWICHES STAMPED WITH CLUB- AND SPADE-SHAPED CUTTERS.
Nos. 3 and 4 are novelties to serve at card-parties.]
[Illustration: NO. 204. SANDWICHES OF VARIOUS SHAPES.]
Sandwiches prepared for a traveler’s luncheon should be made a little
thicker and larger than directed above, as they must be hearty enough to
constitute a meal. If wrapped in paraffin paper, they will keep fresh
for a long time.
[Illustration: NO. 205. TOASTED CHEESE SANDWICHES.]
TOASTED CHEESE SANDWICHES
Make a filling of grated cheese, toast the sandwiches on both sides, and
serve them hot.
Many kinds of sandwiches may be toasted. Sandwiches left over may be
utilized in this way.
[Illustration: NO. 206. LOAF OF BRIOCHE.]
BRIOCHE
Brioche is a light bun. The mixture is also used for savarins and babas.
See page 147.
Make a leaven as follows:
Add to a cupful of tepid milk a yeast-cake and half a pound of flour.
Mix it well and set it in a warm place to rise until it is very light.
It will take about an hour.
Sift on to a rolling-board one pound of flour, and make a well in the
center. Break seven eggs into a bowl, add a teaspoonful of salt, and
beat the eggs enough to break them thoroughly. Cut three quarters of a
pound of butter into pieces.
Put three tablespoonfuls of milk and two tablespoonfuls of sugar into
the well of flour, add a piece of butter and some of the broken eggs.
Work all these together with the hand, incorporating the flour
gradually. Add the eggs and butter gradually until all are worked in,
and continue the working for some time, then add the leaven and work the
whole mixture for a long time, or until it does not stick. Set it aside
to rise and double in size, work it again, and put it in the ice-box for
twelve hours.
TO MAKE A LOAF OF BRIOCHE
Mold the brioche dough into a round ball. Place it in a pan, make a
depression in the top with the hand, brush it with egg diluted with a
little milk, and put into it a small ball of dough. Cut slits around the
large ball. Let it rise, then bake it in a hot oven.
[Illustration: NO. 207. CORNMEAL MUFFINS.]
CORN-MUFFINS
1¼ cupfuls of white flour,
1¼ cupfuls of yellow meal,
½ cupful of sugar,
2 cupfuls of milk,
2 tablespoonfuls of butter,
½ tablespoonful of salt,
2 teaspoonfuls of baking-powder,
2 eggs.
Put a cupful of milk in a saucepan on the fire and let it come to the
scalding-point, then stir in the cornmeal, and continue to stir until
the meal is thoroughly expanded. If a coarse meal is used, it should
cook for a few minutes to destroy the grainy texture. Remove the meal
from, the fire and stir into it the butter and the sugar. Let it stand
until cool, then add the rest of the milk, the eggs, which have been
beaten (yolks and whites together), the salt, and lastly the flour,
which has been thoroughly mixed with the baking-powder by sifting. Stir
the mixture to smoothness and turn it into well-buttered gem-pans. Bake
in a moderate oven for about forty-five minutes.
cornmeal should be thoroughly cooked, and the baking can be continued
until the muffins draw away from the sides of the pans. The baking
should be slow at first, so the muffins will rise evenly, giving a flat
top. This quantity of mixture will make one dozen large muffins.
The receipt may be modified by using less sugar or less butter, or by
changing the proportions of meal and flour.
[Illustration: NO. 208. CHEESE-CRACKERS.]
CHEESE-CRACKERS
Spread any biscuits with butter, and put them in the oven to brown
slightly. As soon as they are removed from the oven cover them with
grated cheese, let them stand a few minutes, then shake off all the
cheese that does not stick.
Saltine biscuits are especially good to use with cheese.
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INDEX
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INDEX
A
Anchovy canapés, 41
Eggs, 40
Apple and celery salad, 121
Apple pudding, jellied, 146
Apple salad, individual, 122
Apples, baked, 141
Richelieu, 140
Stewed, No. 1, 140
No. 2, 141
Apricots, compote of, 142
Water-ice, 170
Aspic of chicken, 125
Of pâté de foie gras, 126
Of vegetables, 120
B
Babas, 147
Baked apples, 141
Bananas, 138
Fillets of fish with sauce, 66
Hominy, 96
Mushrooms, 79
Quinces, 138
Sweetbreads, 73
Tomatoes and fontage cups, 81
Bananas, baked, No. 1, 138
No. 2, 138
And cream, 143
Sautéd, 138
Bavarian cream sliced and garnished with cream-cakes, 153
Bean croquettes, 98
Beaten omelet, 52
Beef consommé, 45
Casserole, 85
Boiled ham, No. 1, 128
No. 2, 128
Icing, 192
Lettuce, 96
Boned ham, 129
Braids, 203
Brandy peaches, 109
Bread braids, 203
Bread and butter, checkered, 204
Sandwiches, brown and white combined, 205
Sandwiches in circles with nuts, 205
Sandwiches, remarks about, 205
Striped, 204
Bread-cutter, 202
Bread and jam tartlets, 143
Pulled, 202
Round loaf of, 201
Stirred, 199
Twists, 203
Unleavened, 201
Water, 200
Whole wheat, 200
Brioche, 209
Brioche, loaf of, 210
Remarks about, 209
To make, 209
Broiled lobster, 63
Quails, 115
Shad roe, 64
Smelts, 64
Tomatoes, 97
Browned sauce, 102
Burning cherries, 140
Peaches, 140
Butter, maître d’hôtel, 104
Ways of preparing, 31
Icing, 94
C
Cabbage salad, 122
Café Frappé, 171
Cake, cocoanut, 182
Cake-basket holding meringue mushrooms, 185
Cake, chocolate, 182
Decorated in two shades of white, 184
With candied rose-leaves, 185
With pink bow-knot, 184
With tutti frutti icing, 195
With candied violets, 185
Gingerbread, 179
With chocolate glaze, 179
With icing and preserved ginger, 180
With whipped cream, 180
Jelly-roll, 185
Orange, in crescents, 181
In layers, 181
No. 2, or plain cup, 181
Strawberry, No. 1, 162
No. 2, 162
Cakes, cream, how to make, 188
Iced, 189
Cakes, cherry, 187
Cup, 181
Decorated with flower design, 186
Daisy, 186
Domino, 187
Hemispheres, 187
Marble, 187
Meringue mushrooms, 189
Meringues, cocoanut, 190
Pastry fingers, 191
With medallion of fruit, 186
Calf’s brains à l’aurore, 75
À la poulette, 75
To prepare, 75
With black butter, 76
With hollandaise, 76
Canapés, anchovy, 41
Of caviare, 41
Of salmon, 40
Caramel icing, 193
Casserole of beef, 85
Of chicken, No. 1, 99
No. 2, 99
Celery, cream of, 48
Sandwiches, 207
Charlotte russe, strawberry, No. 1, 150
No. 2, 150
Checkered bread and butter, 204
Cheese-crackers, 211
Cheese, cream, with Bar-le-duc currants, 131
Croquettes, 109
Patties, 110
Sandwiches, toasted, 209
Cherries, 176
Burning, 140
Cherry-cakes, 187
Chestnut bavarian, 149
Purée, 148
Chestnut salad, 124
Chicken aspic, 125
Casserole, 99
Consommé, 46
En surprise, 101
Fried in cream, 100
Joints, 100
Mousse, 126
Salad, 123
Smothered, 100
Timbales, 77
Chocolate bread pudding, 136
Cake, 182
Cream, 153
Icing, 194
Sauce for ice cream, 167
Sponge, 153
Clam broth, 46
Bisque, 46
Cocktails, 39
Clams, cream of, 47
On the half shell, 41
Cocoanut-cake, 182
Cocoanut cream-cake, 183
Meringues, 190
Pie, 160
Pudding, 136
Coffee mousse, 147
Cold cut meats, 127
Cold fish, garnished, 129
Halibut, 191
Cornmeal muffins, 210
Cold dishes, 20
Service, 125
Slaw, 61
Compote of apricots, 142
Of figs, 142
Of pears, 142
Consommé of beef, 45
Of chicken, 46
Coquilles of sweetbreads, 74
Cornstarch puddings, 144
Cottage pie, 90
Cranberry pie, 160
Cream-cakes, 188
How to make, 188
Iced, 189
Little, with caramel icing, 189
With jam and whipped cream, 189
Cream cheese with Bar-le-duc currants, 131
Dressing, 116
Cream of celery, 48
Of clams, 47
Of oysters, 47
Of spinach, 48
Creamed egg baskets, 54
Fish garnished with potatoes, 67
Lobster, 63
Poached eggs, 54
Croquettes, 76
Of beans, 98
Of cheese, 109
Of farina, 135
Of shad roe, 64
Crystal icing, 193
Cup-cake, 181
Cup-cakes with flower design, 186
Currant pie, 160
Shortcake, 162
Currants, 38
Frosted, 38
On individual plates, 38
D
Daisy cakes, 186
Dinner rolls, 203
Dishing and garnishing, 7
Domino cakes, 187
Dressing, cream, 116
Dressing, French, 115
Mayonnaise, 116
E
Eggs, anchovy, 40
À l’aurore, 57
À la Romaine, 53
Baked in green peppers, 53
In tomatoes, 53
Farci, No. 1, 56
No. 2, 56
In nests, 55
Poached and creamed, 54
Remarks about, 51
Scrambled with tomatoes, 54
Spanish, 56
To poach, 51
In French style, 51
To scramble, 51
With giblet sauce, 57
Entrées, 69
F
Farina croquettes, 135
Fig pudding, 136
Figs, compote of, 142
Fillets of beef, remarks about, 85
With tomatoes, 86
And mushrooms, 87
Fillets of fish, baked, 66
Fried, 65
Remarks about, 65
With mushrooms, 67
Fillets of flounder, 65
Fillings for sandwiches, 207
Fish à la Japonnaise, 67
Cold, 129
Creamed and garnished with potatoes, 67
Cutlets, cold, 130
Halibut, cold, 131
In the garden, 130
Fontage cups, 30
Forcemeat, 101
Frangipane tartlets, 158
French dressing, 115
Omelet, 52
Fried fillets of fish, 65
Oysters with cold slaw, 61
Scallops, 62
Frosted currants, 38
Frozen punches, 109
Fruit soufflés, 139
Tartlets, 159
Fruits, cherries, 176
Currants, 38
Pears, 176
Pineapples, 175
Salpicon of, 37
G
Galettes, 190
Garnishing, 7
Garnished cold fish, 129
Gingerbread with chocolate glaze, 179
With icing and preserved ginger, 180
With whipped cream, 180
Glaze, 104
Glazed tongue, 127
Gnocchi à la Française, 111
À l’Italienne, 110
À la Romaine, 110
Grape-fruit in glasses, 37
Green-gage pudding, 137
Green pepper sandwiches, 208
H
Ham, boiled, 128
Boned, 129
And eggs, minced, 92
Hard sauce, 105
Hemisphere cakes, 187
Hollandaise sauce, 103
Horseradish sauce, 88
Huckleberry pudding, 135
I
Ice cream, peach, 169
Melon, 168
Plain, 167
Strawberry, 168
Icing, boiled, 192
Butter, 194
Caramel, 193
Chocolate, 194
Confectioners’ sugar, 191
Orange, 191
Pink, 192
Pistache, 192
Wine, 192
Yellow, 191
Crystal, 193
Mocha cream, 194
Powdered sugar, 193
Tutti frutti, 195
Whipped cream, 193
With maple sugar, 193
Individual currants, 38
Pineapple, 38
J
Jalousies, 159
Jam tart, 157
Jardinière, 81
Jellied cutlets, 130
Jelly-roll, 185
L
Lace toast, 202
Leg of mutton à la jardinière, 89
Slices à la jardinière, 90
Lemon water-ice, 169
Lettuce, boiled, 96
And nasturtium salad, 118
Sandwiches, 206
Liquid sauces, 105
Liver loaf or timbale, 127
Timbales, 78
Lobster, broiled, 63
Creamed, 63
M
Macedoine water-ice, 171
Maître d’hôtel butter, 103
Maple icing, 193
Sauce for ice cream, 168
Marble cakes, 187
Mayonnaise dressing, 116
Measures and terms, 32
Meat and potato pie, 91
Sauces, 102
Meats, cold, 127
Medallion cakes, 186
Melon ice cream, 168
Meringue cream tart, 152
Crown, 152
Mushrooms, 189
Ring, 151
Meringues filled with whipped cream or ice cream, 153
How to make, 150
Minced ham and eggs, 92
Meat with potato rings, 91
Mocha cream icing, 194
Motto sandwiches, 206
Mousse, chicken, 126
Coffee, 147
Peach, 148
Muffins, cornmeal, 210
Mushrooms, baked, 79
Of meringue, 189
Stuffed, 79
Muskmelon, 39
Mutton chops à la soubise, 87
Boned, with artichokes, 88
With mushrooms, 89
With horseradish sauce, 88
O
Omelet, beaten, 52
Chasseur, 53
Plain French, 52
Orange-cake in crescents, 181
In layers, 181
Orange icing, 191
Water-ice, 170
Oranges, 37
Oyster cocktails, 39
Oysters à la Newburg, 62
Cream of, 47
Fried, with cold slaw, 61
On the half shell, 41
Sautéd, 61
P
Panned chicken, 100
Pastry-bag, 30
Pastry fingers, 191
Burning, 140
Peaches, brandy, 109
And cream, 143
Peach ice cream, 169
Mousse, 148
Pudding, 145
Pears, 176
Compote of, 142
Pie, cottage, 90
Cranberry, 160
Currant, 160
Meat and potato, 91
Pineapple, Nos. 1, 2, 3, 4, 175
Individual, 38
Pudding, 146
Water-ice, 170
Pine cones, 144
Pink icing, 192
Pistache icing, 192
Plain French omelet, 52
Playing-card sandwiches, 208
Poached eggs, 51
In French style, 51
With greens, 55
Pork tenderloins with fried apples, 94
Potato purée, 95
Straws, 28
Salad, 123
Potatoes, baked, 95
Mashed, 27
Puffed, 28
Pudding, chocolate bread, 136
Cocoanut, 136
Cornstarch, 144
Fig, 136
Green-gage, 137
Huckleberry, 135
Jellied apple, 146
Peach, 145
Pineapple, 146
Sauces, 105
Tapioca, 145
With prunes, 137
Puff-paste, how to make, 154
Pulled bread, 202
Punches, 109
Purée of chestnuts, 148
Q
Quails, broiled, 115
Roasted, 115
Quenelles of cornmeal, 96
Quinces, baked, 138
R
Remarks about bread and butter sandwiches, 205
Brioche, 209
Fillets of fish, 65
Sandwiches, 208
Scallops, 62
Soups, 45
Rice à la Milanese, 95
Rice prune pudding, 146
Rissoles, 71
Roasted quails, 115
Rolled fillets of flounder, 65
Sandwiches, 206
Rolls, luncheon, 203
Swiss, 203
S
Salad, artichoke bottoms, 119
Asparagus tips, 119
Bouquet, 118
Lettuce and tomato and eggs, 119
Cabbage, 122
Celery and apple, 121
Chestnut, 124
Chicken, 123
Cucumber and tomato, 120
Daisy, 119
Dressing, cream, 116
French, 115
Mayonnaise, 116
Fruits, 124
Lettuce and hard boiled egg, 118
Lettuce hearts, 118
Mashed potato, 123
Plain lettuce, 117
Preparing, 116
Remarks about, 117
Shad roe, 123
Tomato and green pepper, 121
Turnip cups with celery, 121
Vegetable, 120
Salpicon, 72
Of fruits in glasses, 37
On glass plate, 37
Sandwiches, bread and butter, 205
Brown and white bread, 205
Celery, 207
Fillings for, 207
Green pepper, 208
In circles with nuts, 205
Lettuce, 206
Playing-card, 208
Remarks about, 205
Rolled or motto, 206
Toasted cheese, 209
Sauce, brown, 102
Hollandaise, 103
Horseradish, 88
Hot chocolate, 167
Hot maple, 168
Maître d’hôtel, 103
Soubise, 87
Supreme, 102
Tomato purée, 103
White, 102
Sautéd bananas, 138
Oysters, 61
Savarins, 147
Scallops, fried, 62
Remarks about, 62
On the shell, 63
Scotch oat-cakes, 202
Scrambled eggs with brains, 58
With tomato, 54
Shad roe, broiled, 64
Croquettes, 64
Salad, 123
Shortcake, currant, 162
Smelts, broiled, 64
Smothered chicken, 100
Soubise sauce, 87
Soufflés, fruit and others, 139
Remarks about, 139
Strawberry, 139
Soups, remarks about, 45
Spanish eggs, 56
Spinach, 97
Cream of, 48
Squabs, 115
Stewed apples, 140
Strawberry bavarian, 150
Ice cream, 168
Soufflé, 139
Tartlets, 158
Water-ice, 170
Strawberry-cake, 162
Strawberries and cream, 143
On individual plates, 38
Striped bread and butter, 204
Stuffed green peppers, 81
Mushrooms, 79
Tomatoes, 80
Stuffing for tomatoes, 80
Supreme sauce, 102
Sweetbreads, baked, 73
Coquilles of, 74
Glazed, 74
Remarks about, 73
To prepare, 73
Swiss rolls, 203
T
Tapioca pudding, 145
With prunes, 137
Tart, jam, 157
Tartlet shells, how to make, 157
Tartlets, bread and jam, 143
Frangipane, 158
Fruit, 159
Pine cones, 144
Strawberry, 158
Terms, 32
Timbale of liver, cold, 127
Timbales of chicken, 77
Of liver, 78
Tomato farci, 97
And green pepper salad, 121
Purée, 103
Tomatoes, baked, and fontage cups, 81
Broiled, 97
Stuffed, 80
Stuffing for, 80
Tongue, glazed, 127
Tutti frutti icing, 195
Twists, 203
U
Unleavened bread, 201
V
Veal à l’Italienne, 93
Chops, 92
Cutlets, small, 93
Grenadines of, 94
Vegetable salad, 120
Vegetables, aspic of, 120
Vegetarian dish, 82
Vol-au-vent, 71
W
Water bread, 209
Water-ice, apricot, 170
Lemon, 169
Macedoine, 171
Orange, 170
Pineapple, 170
Strawberry, 170
Water-ices in general, 169
Whipped cream icing, 193
White sauce, 102
Whole wheat bread, 200
Wine icing, 192
Y
Yellow icing, 191
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● Transcriber’s Notes:
○ Missing or obscured punctuation was silently corrected.
○ Typographical errors were silently corrected.
○ Inconsistent spelling and hyphenation were made consistent only
when a predominant form was found in this book.
○ Text that was in italics is enclosed by underscores (_italics_);
text that was bold by “equal” signs (=bold=).