ECONOMICAL RECEIPTS
Baked Beans
4 cups beans
½ pound salt pork
1 tablespoon salt
4 tablespoons sugar or
4 tablespoons molasses
½ tablespoon mustard
Soak beans over night, drain, cover with cold water and simmer until
tender when pierced with a darning needle. Drain, pour one half of
beans into bean pot; add salt, sweetening and mustard. Place salt pork
which has been scored on top of beans, cover with remaining beans and
cover whole with boiling water.
Cover bean pot and bake in a slow oven eight hours. Uncover the last
hour of cooking.
Many people cook one small onion with the beans. To score pork, cut the
pork rind into small squares.
Oatmeal Muffins No. 2
1 cup milk
1 cup uncooked oatmeal
2 tablespoons lard or suet
¼ cup lukewarm water
½ cup molasses
2 to 3 cups entire wheat flour
½ yeast cake
1 teaspoon salt
Scald milk; add oatmeal and shortening; let stand until cool. Dissolve
yeast in lukewarm water, add molasses, combine mixtures, add entire
wheat and salt, knead, let rise, knead, shape, let rise, and bake.
Oatmeal Wafers No. 2
1 cup rolled oats
1 egg
¼ teaspoon salt
1 tablespoon butter
½ cup sugar
Beat egg, add remaining ingredients, drop from a teaspoon on to a
buttered sheet. Bake in a moderate oven.
Flaked Rice Macaroons
Substitute one and one half cups flaked rice for the rolled oats, and
follow the directions for Oatmeal Wafers.
Boiled Kale
Remove leaves, reject stalks, wash in several waters. Cook in boiling
salted water. Drain, season, and serve like spinach.
German Cabbage
1 small red cabbage
¼ cup bacon fat
1 tablespoon chopped onion
½ teaspoon salt
few grains cayenne
few grains nutmeg
¼ cup vinegar
2 teaspoons brown sugar
Chop cabbage and soak in cold water. Melt bacon fat, add onion, cook
five minutes; add cabbage, salt, cayenne and nutmeg, cook until cabbage
is tender. It should steam, and no water should be added. Add sugar and
vinegar, cook five minutes, and serve.
Vegetable Croquettes
1 cup cooked rice
2 cups baked beans
½ cup mashed potato
salt and pepper
few drops onion juice
1 tablespoon butter
2 tablespoons flour
½ cup tomato
Melt butter, add flour; when blended, add tomato, cook five minutes,
add remaining ingredients, chill, shape, and fry.
Salt Mackerel
1 salt mackerel
2 tablespoons butter
1 cup milk
⅛ teaspoon pepper
1 tablespoon flour
Soak the mackerel over night in cold water to cover. In the morning
drain, wash, rinse in cold water, and place flesh side up in dripping
pan.
Cover with milk, and cook in a moderate oven about twenty minutes. Melt
butter, add flour; when well blended, mix with milk in pan, and cook
five minutes. Serve on hot platter and pour sauce over fish, sprinkle
with pepper.
Fish Balls
1 cup raw salt codfish
2¼ cups potato cubes
1 egg
¼ teaspoon pepper
⅛ teaspoon salt
1 tablespoon butter
Shred the codfish and press into the cup, put the potatoes in a
saucepan, add fish, and cover with boiling water. Cook until potatoes
are tender but not mushy. Drain in a colander, mash thoroughly. Add
salt, pepper and butter, beat with a fork until light and fluffy,
add egg well beaten and beat again. Shape into balls or drop from a
tablespoon. Fry in deep fat, drain on brown paper, serve hot.
Salt Fish Cakes
2 cups salt codfish
2 cups hot mashed potato
1 tablespoon butter
¼ cup milk
⅛ teaspoon pepper
¼ teaspoon salt
Soak the fish one or two hours. Drain, cover with cold water, and
simmer until fish is tender. Drain and chop. Add mashed potato and
seasonings, beat well, shape into round flat cakes, and sauté in hot
pork fat. Serve on hot platter and garnish with crisp cubes of fat salt
pork.
Fresh Fish Cakes
Substitute two cups of cooked fresh fish for the salt codfish, and
proceed as for Salt Fish Cakes.
Salt Fish Soufflé
2 cups cooked salt fish
2 cups mashed potatoes
4 eggs
4 tablespoons butter
¾ cup cream or rich milk
salt and pepper
Mix fish and potatoes and beat well, add cream and seasonings. Beat
yolks of eggs until lemon-colored and thick, add to fish mixture, when
thoroughly blended add stiffly beaten whites, carefully cutting and
folding them in. Pour into a buttered baking dish, bake in a moderate
oven about thirty minutes.
Codfish Omelet
2 eggs
1 cup codfish
1 tablespoon butter
2 tablespoons flour
¼ cup milk
Melt butter, add flour, when blended add scalded milk and codfish, cook
two minutes. Beat yolks of eggs until lemon-colored and thick; add fish
mixture. Beat whites until stiff, cut and fold beaten whites into fish
mixture. Cook like Foamy Omelet.
Fish Pudding
2 cups cooked fish
½ cup thick White Sauce
salt
few drops onion juice
2 eggs
pepper
Press the fish through a purée sieve, season, add White Sauce, and beat
well. Beat yolks of eggs until lemon-colored and thick, add to fish
mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in
moderate oven twenty minutes.
Smoked Herring
Cover herring with boiling water. Let stand twenty minutes. Drain,
skin, and broil over a clear fire ten minutes, or bake in oven fifteen
minutes. Spread with butter and serve hot.
Corned Beef Hash No. 2
2 cups corned beef
2 cups chopped potatoes
1 cup chopped beets
1 slice chopped onion
1 teaspoon salt
¼ cup milk or hot water
Mix all the ingredients. Grease an iron frying pan, heat, add hash,
spread evenly, cover, and cook slowly one hour. Fold, turn, and serve.
Vegetable Hash
½ cup chopped carrots
1 cup chopped potatoes
½ cup chopped turnips
few drops onion juice
2 cups chopped cabbage
1 cup chopped beets
2 tablespoons beef fat
¼ cup milk or hot water
salt and pepper
Melt the fat in an iron frying pan; when hissing hot, pour in the above
ingredients, spread evenly, cover, and cook slowly one half hour. Fold,
turn, and serve.
Lamb Stew
2 pounds breast of lamb
2 cups boiling water
2 cups potato cubes
2 tablespoons butter or pork fat
½ cup sliced onion
2 tablespoons rice
1 cup strained tomato
salt and pepper
Brown the onions in hot fat, cut meat in two-inch pieces, add to
onions, cover with hot water, and simmer two hours. Parboil potatoes.
Add rice when meat has cooked one hour. Add parboiled potatoes one half
hour before serving. Add tomato ten minutes before serving. Season
with salt and pepper. The tomato may be omitted and one cup of water
substituted.
Scalloped Mutton
2 cups Tomato Sauce
1 cup cooked macaroni
2 cups mutton cut in cubes
1 cup cracker crumbs
⅓ cup melted butter
salt and pepper
Arrange the macaroni, mutton, and Tomato Sauce in layers, sprinkle each
layer with salt and pepper, cover the top with the cracker crumbs which
have been mixed with the butter, bake until the crumbs are brown.
Barbecued Lamb
1 forequarter of lamb
2 cups water
1 tablespoon salt
¼ cup vinegar
1 teaspoon Kitchen Bouquet
1 teaspoon Worcestershire Sauce
Remove the bones from the lamb and tie in a roll. Place lamb on trivet
in dripping pan, and pour the remaining ingredients over it. Cook in
moderate oven, baste every ten minutes. Allow twenty minutes to the
pound for cooking.
Serve with Tomato Sauce.
Veal Balls
2 cups chopped raw veal
½ cup chopped raw salt pork
1 cup cracker crumbs
½ cup water or stock
1 tablespoon vinegar
1½ teaspoons salt
1 tablespoon flour
1 egg
few drops onion juice
Mix the ingredients and shape into balls. Sauté in salt pork fat. Cover
with Curry Sauce and cook in oven one hour. Serve on a bed of rice or
macaroni.
Stewed Kidneys on Toast
2 lambs’ kidneys
2 cups water
2 slices onion
4 slices toast
2 teaspoons salt
½ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
Remove thin skin from kidneys and cut in small pieces; soak in cold
water to cover for one hour. Drain, add two cups water and onion, and
simmer until kidneys are tender. Melt butter, add flour and seasonings,
and thicken water in which kidneys were cooked; cook five minutes.
Arrange kidneys on toast, and strain sauce over them. Serve immediately.
Stewed Heart
2 hearts
2 tablespoons pork fat
2 tablespoons chopped onion
3 cups cold water
salt and pepper
flour
Wash the hearts (calves’ or lambs’ hearts are the most tender).
Sprinkle with salt and pepper and dredge with flour. Sauté in pork fat,
adding onion when half sautéd. Cover with water and cook in covered
dish in a slow oven for about three hours, adding more water if needed.
Arrange hearts on platter, strain gravy over them, and garnish with
toast points.
Calf’s Heart Stuffed
Wash the heart, stuff-with Cracker Stuffing. Sew. Arrange one half cup
each of onions and carrots in the bottom of a baking dish, place the
heart on this bed. Sprinkle with salt and pepper, dredge with flour,
and bake two hours. Baste often with pork fat. Remove from pan and make
a brown gravy, using three tablespoons of the fat from the pan, adding
three tablespoons flour and one and one half cups boiling water. Serve
gravy around heart.
Liver Loaf
1 calf’s liver
½ cup bread crumbs
½ teaspoon salt
1 teaspoon Kitchen Bouquet
1 tablespoon vinegar
4 slices salt pork chopped
2 tablespoons chopped onion
1 cup water or stock
few grains of cayenne
few gratings of nutmeg
Wash the liver and chop, cook in boiling water five minutes, drain, add
bread crumbs and chop, add remaining ingredients, and press into bread
pan. Cover, and bake one hour in slow oven.
Nut Loaf
2 cups soft bread crumbs
1 cup milk
2 cups chopped nuts
½ teaspoon salt
1 egg
1 teaspoon Kitchen Bouquet
⅛ teaspoon pepper
1 tablespoon butter or bacon fat
Soak the crumbs in milk until soft, add remaining ingredients. Pour
into bread pan, baste with water, butter, or pork fat, and bake one
hour. Serve hot or cold with Tomato Sauce.
Mutton Pot Roast
Wipe, roll, and skewer the forequarter of mutton from which the bones
have been removed. Brown in a small amount of fat in a hot frying pan.
Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding
dish, cover with a layer of sliced onions, sprinkle with flour, salt,
and pepper. Put the meat on the vegetables and add one cup water or
stock. Cover and cook in a slow oven three hours. Add more liquid if
needed, but if the oven is right, no more should be necessary.
Sautéd Salt Pork
Cut salt pork in one fourth inch slices, cover with boiling water, and
cook five minutes. Drain, arrange in frying pan, and cook slowly for
five minutes, then more rapidly until crisp and brown on both sides.
Salt Pork in Batter
Cut salt pork in thin slices, cover with boiling water, and cook five
minutes. Drain and sauté, or dip in Fritter Batter, and sauté in pork
fat or fry in deep fat.
Broiled Kidneys
2 kidneys
4 tablespoons cracker crumbs
2 tablespoons butter melted
salt, pepper and lemon juice
Remove the thin skin from the kidneys, and cut in one fourth inch
slices. Wash, soak in acidulated water one half hour. Drain, season,
dip in butter, then in crumbs, and broil five minutes. Serve on hot
platter with Maître d’Hôtel Butter.
Pot Roast
Season a solid piece of beef, either the round or vein, with salt and
pepper. Dredge with flour. Brown in a frying pan with a small amount
of fat. Place in kettle, add one cup boiling water, cover closely, and
cook in slow oven until meat is tender. If the water cooks away, add
just enough to keep the meat from burning. Serve hot with Brown Gravy
or Tomato Sauce.
Cottage Pie
1 cup chopped meat
1 cup hot water or gravy
2 cups hot mashed potato
½ teaspoon salt
½ cup hot milk
1 tablespoon butter
few grains celery salt
⅛ teaspoon pepper
Put meat in casserole, add salt and pepper to taste, and the hot water.
Mix the remaining ingredients with the mashed potato, and spread on top
of meat; bake in hot oven until potato is brown.
Rice with Cheese
2 cups steamed rice
2 tablespoons butter
½ teaspoon salt
½ cup grated cheese
few grains cayenne
milk
Arrange rice and cheese in alternate layers in buttered baking dish,
add remaining ingredients, allowing sufficient milk to moisten. Cover
with buttered cracker crumbs. Bake until crumbs are brown.
Cottage Cheese
Pour sour milk into a cheese cloth. When all of the whey has drained
through, season the curd with salt, add a very small amount of butter
or cream, and form into balls. Chill and serve. If the curd is not
thick, it may be necessary to heat the sour milk, but heat is apt to
make the curd tough.
Cranberry Sauce
2 cups sugar
1 cup cranberry juice
1 tablespoon butter
2 tablespoons lemon juice
Boil sugar and juice seven minutes, add butter, and serve.
Sour Cream Gingerbread
1 egg
½ cup molasses
½ cup sugar
¾ cup sour cream
2 teaspoons soda
3 teaspoons ginger
2 teaspoons cinnamon
½ teaspoon salt
2 cups flour
Mix and sift the dry ingredients three times. Beat egg, add cream,
molasses, and remaining ingredients, and beat until smooth. Pour into
buttered pan and bake in moderate oven twenty to thirty minutes.
Peach Tapioca
1 cup evaporated peaches
1 cup sugar
1 cup tapioca
2 cups boiling water
1 tablespoon lemon juice
½ teaspoon salt
Cover peaches with cold water and soak over night. Cover tapioca with
cold water and soak two hours. Drain tapioca, add boiling water and
salt, and cook in double boiler until transparent. Drain peaches, add
sugar, and cook in double boiler until tender; add lemon juice. Put
peaches in bottom of baking dish, pour over tapioca mixture, and bake
twenty minutes. Serve hot or cold with sugar and cream.
Apricot Tapioca
Prepare the same as Peach Tapioca, substituting one cup apricots for
the peaches.
Rhubarb and Raisin Pudding
2 cups bread crumbs
2 cups rhubarb
¼ cup chopped lemon peel
¼ cup raisins
¼ cup sugar
1 tablespoon lemon juice
Arrange ingredients in layers, having crumbs on top layer. Dot over
with butter. Cover and cook one hour.
Gooseberry Trifle
2 cups green gooseberries
1 cup sugar
½ cup pearl tapioca
2 cups boiling water
1 tablespoon lemon juice
Soak tapioca over night. Cook in boiling water until transparent. Cook
gooseberries and sugar together until soft; add lemon juice. Combine
mixtures and serve cold.
Cranberry Puffs
2 cups cranberries
2 cups flour
4 tablespoons shortening
2 eggs
1 cup milk
4 teaspoons baking powder
1 teaspoon salt
Mix and sift dry ingredients, add shortening, and chop until mealy; add
well-beaten eggs and cranberries. Pour into popover bowls and steam one
and one half hours. Serve with Cranberry Sauce.
Tapioca and Prune Pudding
8 tablespoons tapioca
3 cups water
½ teaspoon salt
grated rind and juice of ½ lemon
1 cup prunes
⅓ cup sugar
Soak tapioca over night. Cook in double boiler until transparent. Soak
prunes over night. Drain, add one cup water, and simmer until tender.
Remove stones and cut prunes in pieces. Add seasonings to tapioca.
Arrange tapioca and prunes in layers in a buttered pudding dish. Cover,
bake in a moderate oven one half hour. Serve with sugar and milk.
Rhubarb Pudding
8 slices bread
4 tablespoons butter
2 cups rhubarb
2 cups sugar
Butter the bread, arrange buttered bread, rhubarb cut in small pieces,
and sugar in layers in buttered baking dish. Steam one hour and bake
uncovered one half hour.
Apple Compote with Rice
3½ cups sugar
2½ cups water
6 apples
4 slices of lemon
2 cups cooked rice
Cook sugar and water together ten minutes. Pare, core, and cut apples
in thick round slices. Add lemon slices to sirup, and cook apples, a
few slices at a time, until all are cooked. Arrange rice in bottom of
serving dish. Arrange slices of apple overlapping each other, on top of
rice. Boil the sirup until thick, and pour over apples. Cool and serve.
Pears, peaches, or oranges may be substituted for apples.
Cocoanut Custard
2 cups milk
1 teaspoon cornstarch
⅛ teaspoon salt
1 egg
¼ cup sugar
1 cup cocoanut
Scald milk, add cornstarch which has been mixed with a small amount of
cold milk, cook ten minutes. Mix other ingredients, add to cornstarch
mixture, cook one minute. Pour into serving dish. Chill and serve.
* * * * *
_We also call attention to the following economical dishes given
elsewhere in the book and to be found in the Index._
Soups
Bean Soup
Baked Bean Soup
Cabbage Soup
Sorrel Soup
Rice Soup
Onion Soup
Pea Soup
Spinach Soup
Potato Soup
Tomato Soup
Vegetable Soup
Black Bean Purée
Split Pea Purée
Lentil Purée
Potato Chowder
Corn Chowder
Salt Codfish Chowder
Meats
Braised Beef
Spiced Beef
Stewed Beef
Pot Roast
Beef Ragoût
Hamburg Steak
Pork Chops
Fried Calf’s Liver
Broiled Pig’s Feet
Calf’s Heart stuffed
Miscellaneous
Corn Meal Mush
Goldenrod Eggs
Rice Croquettes
Turkish Pilaf
Salads
Lima Bean Salad
Cabbage Salad
Onion Salad
Potato Salad
Rice and Vegetable Salad
Apple Salad
Vegetable Salad
Desserts
Blanc Mange
Chocolate Blanc Mange
Irish Moss Blanc Mange
Chocolate Irish Moss Blanc Mange
Cornstarch Pudding
Tapioca Pudding
Apple Tapioca
Apple Sago
Danish Pudding
Chocolate Bread Pudding
Baked Apple Dumpling
Scalloped Apple
Apple Dumpling
Brown Betty
Apple Charlotte
Apples on a Bed of Rice
Apple Indian
Indian Pudding Steamed
Indian Rice Pudding
Indian Tapioca
Rice Pudding
Sour Milk Gingerbread
Hot Water Gingerbread
BIBLIOGRAPHY
=A. B. Z. of our own Nutrition= HORACE FLETCHER
=A Cook Book for Nurses= SARAH C. HILL
=Bacteria Yeasts and Molds in the Home= H. W. CONN
=Boston Cook Book= MARY J. LINCOLN
=Boston Cooking School Cook Book= FANNIE M. FARMER
=Canning and Preserving= S. T. RORER
=Century Cook Book= MARY RONALD
=Cereals in America= T. F. HUNT
=Chemistry of Cookery= MATTIEU WILLIAMS
=Chemistry and Economy of Food= ATWATER
=Cost of Food= RICHARDS
=Cost of Living= RICHARDS
=Dainty Breakfasts= PHYLLIS BROWNE
=Dietetic Value of Bread= GOODFELLOW
=Elements of the Theory and Practice of
Cookery= WILLIAMS & FISHER
=Fish as Food= U. S. DEPARTMENT OF
AGRICULTURE
=Food and its Functions= JAMES KNIGHT
=Foods and their Adulterations= WILEY
=Food and the Principles of Dietetics= R. HUTCHISON
=Food Products of the World= MARY E. GREEN, M.D.
=Handbook of Invalid Cooking= MARY A. BOLAND
=Home Science Cook Book= ANNA BARROWS AND MARY
J. LINCOLN
=Hostess of To-day= L. H. LARNED
=How to Cook for the Sick and Convalescent= H. V. SACHSE
=I Go A-marketing= “HENRIETTA”
=Luncheons= MARY RONALD
=Made Over Dishes= MRS. RORER
=Marion Harland’s Complete Cook Book= MARION HARLAND
=Practical Cooking and Serving= JANET MCK. HILL
=Salads, Sandwiches, and Chafing Dish
Dainties= JANET MCK. HILL
=Vegetarian Cookery= A. G. PAYNE
=Young Housekeeper= MARIA PARLOA
GLOSSARY
=Anchovy=—A fish caught in the Mediterranean.
=Anchovy Essence=—Consists of pounded anchovies cooked with water,
vinegar, spices, and mushrooms.
=Angelica=—A plant, the stalks of which are preserved, used for
decorating.
=Appetizers=—Cold hors d’œuvres, side dishes, served preliminary to the
dinner, supposed to create an appetite for something more substantial.
=Aspic=—Savory jelly.
=Au=, =Aux=—To or with.
=Baba Cakes=—Sweet Cakes raised with yeast.
=Bain-marie=—A double boiler.
=Bisque=—A paste or purée.
=Blanch=—To scald.
=Bombe=—Ices in a mold, an outside coating of one kind, a filling of
another.
=Bouchée=—Mouthful.
=Bouillon=—Beef broth.
=Brioche=—A bread made rich with eggs.
=Brochette=—A skewer.
=Canapé=—Pieces of toast or bread, spread with some mixture.
=Caviare=—Salted and smoked sturgeon roe.
=Curaçoa=—A cordial.
=Cutlets=—Steaks of veal, lamb, mutton, or pork.
=Entrée=—A made dish served as a course or between courses.
=Foie-gras=—Fat liver; especially the liver of fat geese.
=Fondue=—Cheese and eggs cooked together.
=Fondant=—Cooked and beaten sugar, ready to flavor and mold for centers
of bonbons.
=Française=—In French style.
=Frappé=—Half frozen.
=Fricassee=—Originally meat fried and served with a sauce.
=Gherkins=—Small cucumbers.
=Giblets=—The neck, liver, gizzard, and heart of poultry or game.
=Glacé=—Glossed over.
=Hors d’œuvres=—Side dishes.
=Italienne=—In Italian style.
=Jardinière=—Mixed vegetables.
=Koumiss=—Fermented milk.
=Macedoine=—A mixture of several fruits or vegetables.
=Marinade=—A pickle composed of vinegar, oil, salt, and pepper.
=To Marinate=—To pickle in a French Dressing.
=Marrons=—Chestnuts.
=Mayonnaise=—Salad sauce.
=Meringue=—Mixture of sugar and white of egg beaten together.
=Mignon=—Small.
=Mousse=—Moss, froth, something light and spongy.
=Mulligatawny=—Curry soup.
=Noir=—Black.
=Papillote=—Paper.
=Parfait=—Perfect.
=Pâté=—Paste.
=Pilaf=—Turkish dish of rice and tomatoes.
=Potage=—Soup.
=Printanière (à la)=—With young spring vegetables.
=Purée=—Ingredients rubbed through a sieve.
=Ragoût=—A highly seasoned fish or meat dish.
=Rissoles=—Something crisp.
=Riz=—Rice.
=Roux=—Butter and flour mixed and used for thickening.
=Sabayon=—A custard flavored with wine.
=Salamander=—An iron, similar to a large poker, used for browning
surfaces, which cannot be placed in the oven.
=Salmi=—A rich stew, generally of game.
=Scones=—Scotch name for baking powder biscuit.
=Sippett=—Small cubes of fried bread.
=Sorbet=—Frozen punch.
=Soufflé=—A puff, something light and fluffy.
=Syllabub=—Old English name for whipped and flavored cream.
INDEX
[Illustration:
_Registered._
“NAME ON EVERY PIECE”
LOWNEY’S
CHOCOLATE BONBONS]
Are known and sold almost everywhere. The reason they have the largest
sales in the world is that they are superfine goods at reasonable
prices. They are made of Mother Nature’s own fruits and saps and
nuts—_pure_.
Owing to their purity you can eat them freely and still be happy. They
are safe for children.
The dinner table is not complete without a dish of bonbons to decorate
it, and to enjoy at dessert.
LOWNEY’S BONBONS ARE UNIFORM, DELICIOUS, PURE
INDEX
Accessories for Soup, 42.
Alabama Salad, 364.
Albuminized Milk, 353.
Almond, Cake, 270.
Cookies, 273.
Sticks, 255.
Almonds, 315.
Deviled, 341.
Salted, 340.
Anchovy Canapés, 37.
Sandwiches, 197.
Angel Cake, 269.
Angelettes, Chocolate, 277.
Apple, Batter Pudding, 232.
Charlotte, 232.
Compote with Rice, 383.
Dumpling, 231.
Dumpling, Baked, 229.
Flame, 230.
Flamingo, 230.
Fritters, 179.
Ginger, 329.
Indian Pudding, 233.
Jelly, 326.
Marmalade, 329.
Meringue, 214.
Nests, 231.
Pie, 249.
Rice Pudding, 223.
Sago, 213.
Sauce, 241.
Scalloped, 231.
Soufflé, 230.
Sponge, 229.
Tapioca, 213.
Tarts, 256.
Water, 349.
Apples, 313.
and Pineapples, Canned, 319.
Baked, 229.
Canned, 318.
on a Bed of Rice, 232.
Preserved, 322.
Stewed, 223.
Apricot, Marmalade, 330.
Sauce, 240.
Tapioca, 381.
Apricots, Preserved, 324.
Arrowroot, Blanc Mange, 359.
Custard, 209.
Artichoke Soup, 47.
Artichokes, Globe, 104.
Jerusalem, 104.
Maryland, 364.
Scalloped Globe, 104.
with Hollandaise Sauce, 154.
Asparagus, 104.
in Croustades, 154.
Soup, 47.
Aspic, Jelly, 134.
Jelly, Quick, 135.
of Pâté de Foie Gras, 142.
Bacon, and Chicken Livers, 341.
and Mushrooms, 341.
Broiled, 95.
Canapés, 38.
Cooked in the oven, 95.
Omelet, 121.
Baking Powder Biscuit, 171.
Baltimore, Cookies, 367.
Cup, 368.
Filling, 366.
Banana, Custard, 209.
Fried in Crumbs, 155.
Fritters, 179.
Ice Cream, 296.
Sauce, 241.
Bananas, 313.
Deviled, 341.
Sautéd, 347.
Banbury, Squares, 256.
Tarts, 255.
Bangor Brownies, 273.
Barberry Jelly, 328.
Barley, Gruel, 353.
Water, 349.
Batter, for Fruit Fritters, 157, 178.
Peach, 233.
Beans, Agricultural, 104.
Baked, 372.
Canned, 321.
Kidney, 104.
Lima, 104.
Shelled, 104.
String, 105.
Bean Soup, 47.
Beef, 19-23, 82.
Balls, Scraped, 357.
Boiled, 82.
Braised, 83.
Corned, 84.
Deviled, 341.
Essence, 357.
Fillet of, 83.
Fillet of, Broiled, 84.
Fillet of, Sautéd, 84.
Fillets of, Broiled, with Oysters, 84.
Frizzled, 342.
Juice, 356.
Mignons of, Deviled, 145.
Ragoût, 86.
Roast, 85.
Raw, Sandwiches, 356.
Steak, Broiled, 87.
Steak, Smothered in Onions, 87.
Spiced, 86.
Stewed, 86.
Tea, 357.
Tea, Frozen, 357.
to Scrape, 356.
with Currant Jelly Sauce, 342.
Beets, 105.
Beet Tops, 106.
Berries, 313.
Berry Muffins, 172.
Beverages, 306.
Birds, Boning, 11.
Biscuit, Baking Powder, 171.
Drop, 172.
Fruit, 172.
Glacé, 303.
Tortoni, 303.
Bisque, Clam, 59, 60.
Crab, 361.
Lobster, 59.
Oyster, 60.
Oyster, à la Reine, 60.
of Shrimps, Bretonne, 60.
Blackberries, Canned, 319.
Preserved, 322.
Blackberry, Dumpling, 235.
Jam, 331.
Jelly, 327.
Pie, 250.
Shortcake, 176.
Black Currant Jam, 332.
Blanc Mange, Arrowroot, 359.
Chocolate, 203.
Chocolate Irish Moss, 212.
Coffee Irish Moss, 212.
Irish Moss, 211.
Blueberries, Canned, 319.
Blueberry, Pie, 250.
Pudding, Steamed, 235.
Puffs, 236.
Bluefish, Baked, 71.
Bombe Glacé, Raspberry, 304.
Strawberry, 304.
Bouchées, 254.
à la Macedoine, 152.
Bouillon, 61.
Braids, 169.
Brains, Breaded, 149.
Scalloped, 148.
Brandy Cocoa, 307.
Brazilian Nuts, 315.
Bread and Butter Sandwich, 356.
Bread, Brown, 167.
Date, 166.
Entire Wheat, 165.
Filbert, 166.
Five Hour, 171.
Gluten, 166.
Graham, 165.
Griddle Cakes, 176.
Hard Ginger, 279.
Milk, 164.
Milk and Water, 165.
New England Fried, 178.
Pudding, 234.
Pudding, Buttered, 235.
Pulled, 171, 356.
Raised Brown, 167.
Rye, 166.
Salt Rising, 165.
Squash, 171.
Sticks, 169.
Sweet Milk Brown, 167.
Toast Brown, 356.
Virginia Spoon, 361.
Walnut, 166.
Water, 165.
Breakfast Cocoa, 308.
Bride’s Cake, 270.
Brioche, 168.
Broth, Chicken, 358.
Clam, 358.
Mutton, 357.
Brown Betty, 231.
Brown Bread, Ice Cream, 296.
Toast, 356.
Brownies, Bangor, 261.
Lowney’s, 278.
Brown Soup Stock, 61.
Brown Sugar Frosting, 287.
Brussels Sprouts, 105.
Buckwheat Cakes, 177.
Buns, 167.
Burnt Almond Ice Cream, 297.
Butter, Cake, Simple, 263.
Clarifying Melted, 12.
Creaming, 14.
Buttercups, 316.
Butter Scotch, 315.
Taffy, 315.
Cabbage, 103, 105.
and Celery, Pickled, 335.
German, 373.
Pickled, 335.
Soup, 48.
Sprouts, Young, 106.
Café, Frappé, 305.
Parfait, 302.
Cake, Almond, 270.
Angel, 269.
Bride’s, 270.
Chocolate, 260, 270.
Chocolate Marshmallow, 267.
Chocolate Pound, 261.
Chocolate Raisin, 261.
Chocolate Sponge, 262.
Cocoa, 262.
Cold Water Sponge, 268.
Cream Sponge, 269.
Currant, 263.
Dutch Apple, 173.
Fig, 267.
Fruit, 266.
Gold, 264.
Hoe, 360.
Hot Water Sponge, 268.
Imperial, 266.
Lady Baltimore, 366.
Layer, 263.
Marble, 265.
Marshmallow, 267.
Mocha, 267.
Nut, 264.
Orange, 264.
Plain Chocolate, 260.
Plain Sponge, 267.
Pound, 265.
Raised Fruit, 266.
Silver, 264.
Simple Butter, 263.
Simple Chocolate, 268.
Spice, 264.
Sunshine, 270.
True Sponge, 269.
Virginia Fruit, 366.
Walnut Chocolate, 262.
Cakes, Cheese, 156.
Chocolate Nut, 263.
Fish, Fresh, 374.
Fish, Salt, 374.
Flannel, 168.
Orange, 367.
Calf’s, Brains à la Béchamel, 346.
Brains in Batter, 148.
Foot Jelly, 358.
Heart, Stuffed, 146.
Liver, Fried, 144.
Canapé, Peach, 347.
Pineapple, 348.
Canapés, 37.
Anchovy, 37.
Bacon, 38.
Caviare, 37.
Cheese, 37.
Crab, 38.
Ham, 38.
Lobster, 38.
Nut and Olive, 39.
Salmon, 38.
Sardine, 39.
Tomato and Cucumber, 39.
Tongue, 39.
Candy, 315.
Cocoanut, 316.
Cream, 315.
Maple Sugar, 316.
Molasses, 316.
Cantaloupe, Banana, 221.
Sweet Pickled, 334.
Cantaloupes, 314.
Capon, Roast, 99.
Caramel, Custard, Baked, 210, 211.
Custard, Soft, 210.
Filling, 288.
Frosting, 284.
Ice Cream, 297.
Rice Pudding, 236.
Sauce, 242.
Caramelizing, 14.
Carrot Fritters, 156.
Carrots, 105.
Sautéd, 105.
with White Sauce, 105.
Castañas, 315.
Caudle, Oatmeal, 355.
Cauliflower, 105.
au gratin, 154.
Fritters, 180.
Scalloped, 105, 106.
with White Sauce, 105, 106.
Caviare Sandwiches, 197.
Caviare, Canapés, 37.
Sandwiches, 197.
Celery, 106.
au jus, 154.
Fried, 106.
Fritters, 180.
Sandwiches, 198.
Scalloped, 106.
with White Sauce, 106.
Cereals, Suggestions for Cooking, 115-117.
Champagne Cup, 310.
Chantilly Tarts, 257.
Charlotte, Apple, 232.
Charlotte Russe, Caramel, 222.
Chocolate, 204.
French, 222.
Strawberry, 223.
Vanilla, 222.
Cheese, and Tomato Rarebit, 343.
Balls, 43.
Cakes, 157.
Canapés, 37.
Cottage, 380.
Crackers, 42.
Custard, 342.
Dreams, 342.
Omelet, 342.
Rice with, 380.
Rissoles, 151.
Sandwiches, 198.
Straws, 255.
with Red Peppers, 343.
Cherries, 313.
Canned, 319.
Preserved, 323.
Cherry, Duff, 235.
Jelly, 327.
Sauce, 242.
Chestnut, Cream, 214, 371.
Mixture, 207.
Soup, 50.
Stuffing, 100.
Chestnuts with Chocolate Cream, 207.
Chicken, and Mushrooms à la Crême, 343.
Baked, 152.
Baltimore, 97.
Boiled, 95.
Braised, 95.
Breasts in Aspic, 142.
Broiled, 96.
Broth, 358.
Consommé, 63.
Consommé with Custard, 64.
Consommé with Macaroni, 64.
Creole, 97.
Croquettes, 140.
Curried, 343.
Forcemeat, 134.
Fricassee, 97.
Fried, 96.
Fried in Batter, 97.
Gumbo Soup, 65.
in Aspic, 142.
Livers in Fontage Cups, 137.
Livers with Mushrooms, 341.
Mousse, 135.
Pâtés, 152.
Pie, 98.
Pie, Old-fashioned English, 98.
Quenelles, 45.
Rissoles, 150.
Roast, 99.
Roast, Boned, 98.
Sandwiches, 198.
Sautéd, 96.
Soufflé, 135.
Stock, 65.
Stuffing for Peppers, 161.
Stuffing for Roast, 99.
Suprême, 153.
Tamales, 363.
Timbales, 135.
with Hard Cooked Eggs, 344.
Chili Sauce, 337.
Chipped Pears, 329.
Chocolate, 306.
and Rice Pudding, 227.
Angelettes, 277.
Balls, 226.
Bavarian Cream, 205.
Blanc Mange, 203.
Bread Pudding, 226.
Cake, 260, 270.
Cake, Plain, 260.
Cake, Simple, 268.
Cake, Walnut, 262.
Charlotte Russe, 204.
Condensed Milk, 307.
Cookies, 277.
Cream, 207.
Cream Custard, 205.
Cream Mixture, 207.
Cream Pie, 252.
Cream Sauce, 247.
Dominoes, 276.
Emergency, 306.
Fig Ice Cream, 294.
Filling, Rich, 287.
Filling, Simple, 288.
for Fifty People, 307.
French, 306.
Frosting, 283.
Frosting, Rich, 282.
Frozen, 298.
Hermits, Lowney’s, 275.
Ice Cream, 295, 296.
Jumbles, 275.
Junket, 208, 369.
Junket Ice Cream, 295.
Macaroons, 277.
Marshmallow Cake, 267.
Mixture, 201.
Mold, 204.
Mousse, 298, 301.
Nut Cake, 263.
Nut Pudding, 227.
Nut Pudding, Steamed, 215.
Philadelphia Ice Cream, 295.
Plain, 306.
Pound Cake, 261.
Pudding, Imperial, 223.
Pudding, Steamed, 228.
Raisin Cake, 261.
Raisin Pudding, 214.
Raspberry Meringue, 208.
Sandwich, 201, 202.
Sauce, 207.
Soufflé, Baked, 225.
Soufflé, Frozen, 299.
Sponge Cake, 262.
Swedish Meringues, 276.
Trifle, 205.
Wafers, 274.
Walnut Wafers, 275.
Chop Suey, 153.
Chops, Baked, Soubise, 92.
Broiled French, 93.
Broiled Loin, 93.
Lamb, Breaded, 91.
Lamb or Mutton, 92.
Lamb, stuffed, 92.
Lamb, with Soubise Sauce, 92.
Pan-broiled, 93.
Pork, Baked, 94.
Pork, Broiled, 94.
Pork, Sautéd, 94.
Veal, 90.
Venison, 102.
Chow Chow, 336.
Louisiana, 365.
Chowder, Clam, 57.
Corn, 56.
Crab, 58.
Fish, 57.
Lobster, 58.
New England, 57.
Oyster and Clam, 361.
Potato, 56.
Salt Cod Fish, 58.
Shrimp, 58.
Christmas Plum Pudding, 239.
Chutney, 338.
Cider Cup, 310.
Cinnamon Water, 350.
Citron, Pie, 251.
Preserved, 323.
Clam, Bisque, 59, 60.
Broth, 358.
Chowder, 57.
Cocktail, 40.
Fritters, 78.
Clams, on the Half Shell, 40.
Steamed, 77.
Claret, Cup, 310.
Sauce, 242.
Club Sandwiches, 199.
Cocktail, Clam, 40.
Lobster, 40.
Oyster, 40.
Cocoa, 307, 308.
Almond Cream, 206.
Brandy, 307.
Breakfast, 308.
Cake, 262.
Cocoanut Cookies, 278.
Cocoanut Cream, 299.
Cream, 206.
for Fifty People, 307.
Frappé, 295.
Frosting, 282.
Froth, 208.
Fruit Pudding, 228.
Ice Cream, 298.
Macaroon Ice Cream, 299.
Macaroons, 367.
Nougat Filling, 288.
Tutti-frutti Cream, 206.
Nut Ice Cream, 297.
Cocoanut, Candy, 316.
Cornstarch Mold, 212.
Custard, 383.
Filling, 289.
Frosting, 285.
Molds with Chocolate Sauce, 207.
Pie, 251.
Cod Fish, Omelet, 375.
Salt, Chowder, 58.
Coffee, After Dinner, 310.
Black, 310.
Boiled, 309.
Custard, 210.
Filling, 289.
French, 309.
Frosting, 284.
Ice Cream, 297.
Iced, 309.
Mousse, 301.
Sauce, 242.
College Pudding, 233.
Compote, Apple with Rice, 383.
of Figs, 224.
Consommé, 62.
à l’Italienne, 63.
au Riz, 63.
Chicken, 63.
Chicken, with Custard, 64.
Chicken, with Macaroni, 64.
Claret, 62.
Swiss, 63.
Vegetable, 62.
with Barley, 62.
with Eggs, 62.
Cookies, Almond, 273.
Baltimore, 367.
Chocolate, 277.
Cocoa Cocoanut, 278.
Maryland, 367.
Nut, 273.
Sand, 272.
Soft Sugar, 272.
Sugar, 272.
Cordial, Egg, 352.
Orange Egg, 352.
Corn, 106.
Cake, Spider, 174.
Canned, 321.
Chowder, 56.
Fritters, 179.
Muffins, 173.
Oysters, 157.
Soup, 50.
Corn Meal, Gruel, 354.
Mush, 117.
Mush, Fried, 117.
Mush, Sautéd, 117.
Pone, 360.
Cornstarch Mold, Cocoanut, 212.
Fruit, 212.
Pineapple, 212.
Pudding, 212.
Cornucopias, 276.
Cottage, Cheese, 380.
Pie, 380.
Pudding, 238.
Pudding, Steamed, 238.
Cowslips, 106.
Crab Apple Jelly, 326.
Crab Apples, Preserved, 322.
Crab, Bisque, 59, 361.
Canapés, 38.
Chowder, 58.
Gumbo Soup, 66.
Crabs, Creole Style, 364.
Deviled, 80.
Fried Soft-shelled, 81.
in Fontage Cups, Creamed, 138.
in Red Peppers, 80.
Cracker Gruel, 354.
Crackers, Browned, 42.
Cheese, 42.
Cranberry, Jelly, 327.
Pie, 250.
Puffs, 382.
Sauce, 381.
Tarts, 256.
Cream, Almond Italian, 220.
Banana Bavarian, 219.
Bavarian, 218.
Bavarian Ribbon, 220.
Brandy Sauce, 241.
Candy, 315.
Caramel Italian, 220.
Chestnut, 371.
Chocolate, 207.
Chocolate Bavarian, 219.
Cocoa, 206.
Cocoa Almond, 206.
Cocoa Cocoanut, 299.
Cocoa Tutti-frutti, 206.
Coffee Bavarian, 218.
Filling, 289.
Frangipane, 255.
Ginger Bavarian, 219.
Georgia, 370.
Italian, 219.
Maple Italian, 220.
Peach or Apricot, 219.
Pie, 264.
Pineapple Bavarian, 218.
Puffs, 271.
Raspberry Bavarian, 218.
Rice Bavarian, 221.
Sauce, 241.
Sherry Sauce, 242.
Strawberry Bavarian, 218.
Toast, 356.
Creamed Eggs, 344.
Creamy Sauce, 241.
Crême Frite, 146.
Creoles, 273.
Crescents, 169.
Crisps, 42.
à la Russe, 257.
Lemon, 257.
Orange, 257.
Croquettes, 13.
Chestnut, 155.
Chicken, 140.
Cream, 240.
Finnan Haddie, 74.
Fish, 140.
Lobster, 139.
Macaroni, 163.
Meat, Rice, and Tomato, 139.
Potato, 160.
Rice, 161.
Rice and Cheese, 162.
Rice and Tomato, 161.
Sauce for, 140.
Shad Roe, 139.
Surprise, 160.
Sweetbread and Mushroom, 140.
Sweet Rice, 162.
Tomato, 162.
Veal, 143.
Vegetable, 373.
Croustades, 150.
Roll, 147.
Croûtons, 42.
Crown Roast, 91.
Crullers, 279.
Crumbing, 10.
Cucumber, Jelly, 327.
Ketchup, 339.
Pickled, 335.
Pickle, Sweet, 334.
Sandwiches, 198.
Soup, 50.
Cucumbers, 106.
Béchamel, 155.
Boiled, 106.
Fried, 106.
in Aspic, 142.
Scalloped, 155.
Cumquat Fritters, 179.
Cup, Baltimore, 368.
Champagne, 310.
Cider, 310.
Claret, 310.
Curaçoa Filling, 289.
Currant, and Raspberry Jelly, 328.
and Raspberry Preserve, 329.
Cake, 263.
Jelly, 327.
Jelly Sauce, 126.
Pie, 250.
Punch, 311.
Sauce, 242.
Water, 350.
Currants, 313.
Canned, 319.
Preserved, 329.
Spiced, 332.
Curried Chicken, 343.
Curry of Game, 147.
Custard, Arrowroot, 209.
Banana, 209.
Caramel, Baked, 210, 211.
Cheese, 342.
Chocolate Cream, 205.
Cocoanut, 383.
Coffee, 210.
Fruit, 209.
Mississippi, 369.
Pie, 250.
Rennet, 358.
Sauce, 243.
Sherry, Baked, 210.
Soft, 209.
Soft Caramel, 210.
Strawberry, 209.
Vanilla, Baked, 210.
Cutlets, Veal, 89.
Cutting and Folding, 14.
Damson Jelly, 327.
Dandelions, 103, 106.
Danish Pudding, 214.
Date, and Almond Filling, 280.
Bread, 166.
Filling, 289.
Pie, 251.
Pudding, 239.
Whip, 221.
Desserts, Cold, 203.
Hot, 225.
Frozen, 293.
Devil’s Food, 261.
Dinners, 25-30.
Dominoes, 276.
Doughnuts, 279.
Dressing, Boiled, 183.
Boiled Cream, 183.
Boiled Salad, 183.
Butter Salad, 182.
Cream, 183.
French, 182.
Horse-radish Cream, 183, 184.
Mayonnaise, 181, 182.
Mayonnaise Cream, 182.
Drops, Molasses, 279.
Sponge, 272.
Duchesse Pudding, 225.
Duck, Roast Tame, 101.
Wild, 101.
Dumpling, Apple, 229.
Blackberry, 235.
Blueberry, Steamed, 235.
Raspberry, 235.
Dutch Apple Cake, 173.
Éclairs, 271.
Egg, and Crumbing, 10.
and Lemon, 353.
and Milk Punch, 352.
Balls, 43.
Cordial, 352.
Muffins, 172.
Sandwiches, 199.
Eggnog, 352.
Egg Plant, 107.
Baked in Shell, 158.
Fried, 107.
Eggs, 118-123.
and Tomatoes, Scrambled, 344.
Baked, 118.
Béchamel, 344.
Creamed, 344.
Fluffed, 119.
Fried, 120.
Goldenrod, 122.
Hard Cooked, 118.
in Aspic, 142.
on Toast, Poached, 344.
Poached, 119.
Poached à la Française, 119.
Poached in Tomato, 119.
Scrambled, 120.
Soft Cooked, 118.
Stuffed, 122.
English Pudding, 240.
Entire Wheat, Bread, 165.
Gruel, 353.
Muffins, 173.
Entrées, Vegetable, 154.
Essence, Beef, 357.
Farina Balls, 156.
Fat, Clarifying, 11.
Favorite Sandwiches, 199.
Fig, Cake, 267.
Filling, 289.
Frosting, 286.
Pudding, Steamed, 239.
Sandwiches, 201, 356.
Figs, 313.
Compote of, 224.
Stewed, 359.
Filbert Bread, 166.
Filberts, 315.
Fillet, of Beef, 83.
of Beef, Broiled, 84.
of Beef, Broiled with Oysters, 84.
of Beef, Sautéd, 84.
of Flounder, Rolled, 141.
of Halibut, Baked, 72.
of Sole, Fried, 73.
of Sweetbread, Baked, 148.
Fillets, Fish, 69.
of Fish, Deviled, 73.
Filling, Baltimore, 366.
Caramel, 288.
Cocoa Nougat, 288.
Cocoanut, 289.
Coffee, 289.
Cream, 289.
Curaçoa, 289.
Date, 289.
Date and Almond, 290.
Fig, 289.
Fudge, 291.
Lemon, 290.
Maple, 290.
Marshmallow, 290.
Marshmallow Fudge, 291.
Mince Pie, 241.
Nougat, 290.
Nut and Raisin, 291.
Nut Fudge, 291.
Orange, 291.
Peach, 292.
Pineapple, 292.
Rich Chocolate, 287.
Simple Chocolate, 288.
Tutti-frutti Fudge, 291.
Fingers, Lady, 271.
Finnan Haddie, Baked, 73.
Croquettes, 74.
Fish and Oysters, Scalloped, 75.
Fish, Baked, 71.
Balls, 374.
Boiled, 69.
Boning, 11.
Broiled, 70.
Chowder, 57.
Croquettes, 140.
Fillets, 69.
Fillets of, Deviled, 73.
Forcemeat, 69.
Fried, 70.
Garnishings, 69.
Pudding, 375.
Quenelles, 45.
Sautéd, 73.
Steamed, 70.
Stock, 69.
Timbales, 136.
Flame, Apple, 230.
Flamingo, Apple, 230.
Flannel Cakes, 178.
Flaxseed Tea, 350.
Floating Island, 211.
Strawberry, 211.
Flounder, Fillet of, Rolled, 141.
Flour, Ball, 354.
Gruel, 354.
Food, Devil’s, 261.
Fondant Frosting, 286.
Fontage Cups, 139.
Mock Terrapin in, 137.
Frappé, Café, 305.
Cocoa, 295.
Grape, 305.
Orange, 305.
Freezing, Directions for, 293.
French Chocolate, 306.
Coffee, 309.
Ice Cream, 296.
Fresh Fish Cakes, 374.
Fricassee, of Oysters and Mushrooms, 346.
of Veal, 88.
Fritter, Batter, 157, 178.
Beans, 44.
Fritters, Apple, 179.
Banana, 179.
Carrot, 156.
Cauliflower, 180.
Celery, 180.
Corn, 179.
Cumquat, 179.
Orange, 179.
Parsnip, 180.
Peach, 179.
Pear, 179.
Salsify, 180.
Shell, 180.
Tomato, 180.
Frogs’ legs, 149.
à la Béchamel, 149.
à l’Allemande, 149.
Frosting, Boiled, 283.
Brown Sugar, 287.
Caramel, 284.
Chocolate, 283.
Cocoa, 282.
Cocoanut, 285.
Coffee, 284.
Confectioner’s, 283, 284.
Creasing, 14.
Fig, 236.
Fondant, 286.
Fudge, 284.
Fudge Nut, 284.
Gelatine, 285.
Maple, 295.
Marshmallow, 285, 287.
Marshmallow Nut, 285.
Mocha, 287.
Nougat, 286.
Orange, 285.
Ornamental, 286.
Rich Chocolate, 282.
Tutti-frutti, 285.
Wine, 286.
Froth, Cocoa, 208.
Fruit, Beverages, 310.
Biscuit, 172.
Cake, 266.
Cake, Raised, 266.
Custard, 209.
Mousses, 301.
Punch, 311.
Salad, Hot, 347.
Sauce, 244.
Snowballs, 236.
Fruits and Nuts, 313.
Fudge Filling, 291.
Frosting, 284.
Nut Frosting, 284.
Game, 101.
Curry of, 147.
Salmi of, 146.
Garnishings for Fish, 69.
for Soup, 43.
Gâteau, Peach, 216.
Gelatine Frosting, 285.
Georgia Cream, 370.
German Cabbage, 373.
Gingerbread, Hard, 279.
Hot Water, 281.
New York, 279.
Rochester, 281.
Sour Cream, 381.
Sour Milk, 281.
Superior, 281.
Ginger Ice Cream, 297.
Sandwiches, 200.
Snaps, 282.
Glacé, Soufflé, 303.
Raspberry Bombe, 304.
Strawberry Bombe, 304.
Gluten Bread, 166.
Gold Cake, 263.
Golden Parfait, 301.
Gooseberries, Canned, 320.
Preserved, 322.
Spiced, 333.
Gooseberry, Tarts, 256.
Trifle, 382.
Goose, Roast Green, 100.
Graham, Bread, 165.
Griddle Cakes, 176.
Muffins, 173.
Plum Pudding, 239.
Grape, Butter, 326.
Frappé, 305.
Jam, 328.
Jelly, 328.
Jelly, Wild, 328.
Juice, 339.
Sauce, 244.
Water, 350.
Grape Fruit, 313.
Marmalade, 331.
Grapes, 313.
Green Grape Jam, 332.
Greens, 106.
Green Tomatoes, Preserved, 325.
Green Turtle Soup, 67.
Griddle Cakes, Bread, 176.
Graham, 176.
Hominy, 177.
Rice, 177.
Sour Milk, 176.
Sweet Milk, 177.
Gruel, Barley, 353.
Corn Meal, 354.
Cracker, 354.
Entire Wheat, 353.
Flour, 354.
Oatmeal, 354.
Rice, 355.
Gumbo, 361.
Haddock, Baked, 72.
Halibut, Fillet of, Baked, 72.
Ham, Boiled, 94.
Broiled, 94.
Sandwiches, 200.
Hamburg Steak à la Tartare, 87.
Ham Canapés, 38.
Hare, Jugged, 362.
Haricot of Ox Tails, 146.
Hash, Corned Beef, 84.
No. 2, 376.
Vegetable, 376.
Heart, Calf’s, Stuffed, 378.
Stewed, 378.
Hermits, 274.
Lowney’s Chocolate, 275.
Herring, Smoked, 375.
Hoe Cake, 360.
Hominy, and Corn Muffins, 174.
Boiled, 116.
Crescents, 156.
Griddle Cakes, 177.
Huckleberries, Canned, 320.
Preserved, 309.
Ice, Plain Water, 303.
Ice Cream, Banana, 296.
Brown Bread, 296.
Burnt Almond, 297.
Caramel, 297.
Chocolate, 295, 296.
Chocolate Fig, 294.
Chocolate Junket, 295.
Chocolate Philadelphia, 295.
Cocoa, 298.
Cocoa Macaroon, 299.
Cocoa Nut, 297.
Coffee, 297.
French, 296.
Ginger, 297.
Macaroon, 297.
Maple, 300.
Nougat, 300.
Orange, 300.
Peach, 300.
Philadelphia, 296.
Pineapple, 300.
Pistachio, 300.
Plain, 299.
Plum Pudding, 300.
Strawberry, 300.
Wine, 301.
Imperial Cake, 266.
Indian Pudding, Baked, 238.
Steamed, 238.
Indian Rice Pudding, 237.
with Apples, 237.
Indian Tapioca Pudding, 237.
Irish Moss Lemonade, 351.
Italian Sauce, 247.
Jam, Blackberry, 331.
Black Currant, 332.
Green Grape, 332.
Green Tomato, 332.
Raspberry, 332.
Red or White Currant, 332.
Ripe Grape, 332.
Strawberry, 332.
Jelly, Apple, 326.
Aspic, 134.
Barberry, 328.
Blackberry, 327.
Calf’s Foot, 358.
Cherry, 313.
Crab Apple, 326.
Cranberry, 327.
Cucumber, 327.
Currant, 327.
Currant and Raspberry, 328.
Damson, 327.
Fruit, Macedoine, 217.
Grape, 328.
Grape Fruit, 215.
Lemon, 214, 215.
Mint, 328.
Orange, 215.
Prune, 217.
Quick Aspic, 135.
Quince, 329.
Raspberry, 327.
Roll, 265.
Russian, 216.
Sandwiches, 200.
Sauterne, 216.
Strawberry, 332.
Tomato, 196.
Wild Grape, 328.
Wine, 215.
Juice, Grape, 339.
Jumbles, Chocolate, 275.
Junket, 223.
Chocolate, 208, 369.
Kale, Boiled, 373.
Ketchup, Cucumber, 339.
Mushroom, 338.
Tomato, 338.
Kidney Bean Soup, 48.
Kidney Omelet, 121.
Kidneys, Broiled, 379.
en Brochette, 145.
Stewed on Toast, 377.
with Oysters, 145.
Kirsch Sauce, 245.
Kohl Slaw, 105.
Koumiss, 352.
Lady Fingers, 271.
Lady Baltimore Cake, 366.
Lalla Rookh, 305.
Lamb, Barbecued, 377.
Breaded, 91.
Creole Style, 363.
Stew, 376.
Stuffed, 92.
with Soubise Sauce, 92.
Lamb and Mutton, 23.
Lamb or Mutton Chops, 92.
Lamb, Rissoles, 151.
Terrapin, 345.
Larding, 12.
Layer Cake, 263.
Lemonade, 311, 350.
Irish Moss, 351.
Lemon Crisps, 257.
Filling, 290.
Pie, 251.
Queens, 270.
Sauce, 245.
Sherbet, 304.
Tarts, 256.
Water Ice, 304.
Whey, 353.
Lentil, Cakes, Sautéd, 107.
Purée, 56.
Lentils, 107.
Mashed, 107.
Lettuce, Boiled, 106.
Sandwiches, 202.
Lima Beans, 104.
Liver, Calf’s, Fried, 144.
Loaf, 150, 378.
Loaf, Nut, 379.
Lobster, à la Newburg, 345.
Bisque, 59.
Broiled Live, 80.
Canapés, 38.
Chowder, 58.
Creamed, 79, 344.
Croquettes, 139.
Curried, 81.
Curried in Rice Timbales, 141.
Deviled, 79.
How to open a, 79.
in Aspic, 142.
in Fontage Cups, Creamed, 138.
in Red Peppers, 81.
Mousse, 136.
Rissoles, 152.
Salad Sandwiches, 199.
Scalloped, 79.
Suprême, 81.
Timbales, 137.
with Mushrooms, 345.
with Pimolas, 345.
Loin of Veal à la Jardinière, 89.
Louisiana Chow Chow, 365.
Lowney’s Brownies, 278.
Luncheons, 30, 31.
Macaroni, Baked, 108.
Baked with Tomatoes, 108.
Boiled, 108.
Timbales, 156.
with Sauce, 108.
Macaroon Ice Cream, 297.
Macaroons, 278.
Chocolate, 277.
Cocoa, 367.
Flaked Rice, 373.
Macedoine, Bavarian, 220.
Chocolate and Fruit, 368.
Fruit Jelly, 205.
of Oranges, 215.
Mackerel, Broiled, 70.
Salt, 373.
Maple, Cocoanut Pralines, 368.
Filling, 280.
Frosting, 285.
Ice Cream, 300.
Parfait, 302.
Sauce, 232.
Sugar Candy, 316.
Maraschino Sauce, 233.
Marble Cake, 265.
Marmalade, Apple, 329.
Apricot, 316.
Grape Fruit, 331.
Orange, 330.
Orange and Rhubarb, 330.
Peach, 331.
Plum, 330.
Prune, 330.
Quince, 330.
Marrow, Balls, 43.
Bones, with Tenderloin Steak, 145.
Marshmallow, Cake, 267.
Filling, 290.
Frosting, 285.
Fudge Filling, 291.
Nut Frosting, 285.
Maryland Cookies, 367.
Mayonnaise, Dressing, 181, 182.
Cream Dressing, 182.
Measures, Table of, 33.
Meat, Boning, 11.
Rice, and Tomato Croquettes, 139.
Meats, 82.
Melons, 314.
Menu for a Formal Dinner, 29.
Meringue, Chocolate Raspberry, 208.
Mushroom, 278.
Meringues, 280.
Chocolate, 280.
Chocolate Cocoanut, 280.
Chocolate Swedish, 276.
Cocoanut, 280.
Milk, Albuminized, 353.
and Water Bread, 165.
Bread, 164.
Punch, 311, 351.
Toast, 355.
Mince, Pie, 251.
Filling, 253.
Mint, Jelly, 328.
Julep, 312.
Mississippi Custard, 369.
Mocha, Cake, 267.
Frosting, 287.
Mock Turtle Soup, 67.
Molasses, Candy, 316.
Drops, 279.
Mold, Chocolate, 204.
Molding, Directions for, 294.
Mousse, Chicken, 135.
Chocolate, 298, 301.
Coffee, 301.
Lobster, 136.
Strawberry, 301.
Mousses, Fruit, 301.
Muffins, Berry, 172.
Bran, 170.
Corn, 173.
Egg, 172.
Entire Wheat, 173.
Fried Rye, 175.
Graham, 173.
Hominy and Corn, 174.
Oat, 175.
Oatmeal, 170, 372.
Raised, 170.
Rice and Corn, 174.
Rye, 173.
Mulled Wine, 312.
Mulligatawny Soup, 66.
Mush, Corn Meal, 117.
Mushroom, Ketchup, 338.
Meringue, 278.
Mixture, 92.
Omelet, 121.
Potpourri, 159.
Rissoles, 151.
Soup, 65.
Mushrooms, Baked, 158.
Broiled, 158.
Deviled, 159.
Scalloped, 159.
with Oysters, 158.
with Tomatoes, 159.
Mustard Pickle, 336.
Mutton, 16.
Boiled, 90.
Braised, 91.
Broth, 357.
Crown Roast, 91.
Pot Roast, 379.
Ragoût of, 91.
Roast, 90.
Saddle of, Roast, 91.
Scalloped, 376.
Nasturtium Sandwiches, 200.
Nesselrode Pudding, 303.
Nests, Apple, 231.
New England Chowder, 57.
New York Gingerbread, 279.
Noodle Balls, 44.
Noodles, 44.
Nougat Filling, 290.
Frosting, 286.
Ice Cream, 300.
Nut and Olive Canapés, 39.
Nut and Raisin Filling, 291.
Nut, Cake, 264.
Cake, Chocolate, 263.
Cookies, 273.
Fudge Filling, 291.
Loaf, 163, 379.
Sandwiches, 201.
Wafers, 274.
Oatmeal Caudle, 355.
Gruel, 354.
Muffins, 170, 372.
Old-fashioned, 115.
Wafers, 359, 372.
Water, 351.
Oat Muffins, 175.
Oats, Rolled, 115.
Okra, 107.
Scalloped, 107.
Stewed, 107.
Omelet, 120.
Bacon, 121.
Cheese, 121, 342.
Codfish, 375.
Creamed Salt Fish, 121.
Creamy, 121.
Foamy, 121.
French, 122.
German, 123.
Kidney, 121.
Mushroom, 121.
Spanish, 123.
Onion Soup, 51.
Onions, 107.
Baked, 107, 160.
in White Sauce, 107.
Scalloped, 107.
Stuffed, 107.
Orangeade, 311.
Orange, and Rhubarb Marmalade, 330.
Cake, 264.
Cakes, 367.
Chocolate Sauce, 247.
Crisps, 257.
Egg Cordial, 352.
Filling, 291.
Frappé, 305.
Fritters, 179.
Frosting, 285.
Ice Cream, 300.
Marmalade, 330.
Pudding, 370.
Roly Poly, 370.
Salad, 195, 365.
Sandwiches, 200.
Sauce, 130, 245.
Shortcake, 175.
Soufflé, 234.
Trifle, 216.
Water Ice, 304.
Oranges, 314.
on a Bed of Rice, 232.
Ox-tail Soup, 68.
Ox Tails, Haricot of, 146.
Oyster and Clam Chowder, 361.
Bisque, 60.
Bisque à la Reine, 60.
Cocktail, 40.
Crabs, 149.
Oyster, Crabs with Poached Eggs, 149.
Gumbo Soup, 66.
Pâtés, 152.
Rissoles, 151.
Sandwiches, 202.
Stew, 75.
Stuffing, 72.
Oyster Plant, see Salsify, 107.
Oysters, and Celery, Creamed in Fontage Cups, 138.
and Fish, Scalloped, 75.
and Mushrooms, Fricassee of, 346.
Broiled, 76.
Celeried, 346.
Fried, 77.
in Aspic, 142.
on the Half Shell, 40.
Panned, 76.
Sautéd, 76, 345.
Scalloped, 75.
Spindled, 76.
Suprême, 77.
Pancakes, German, 178.
Parfait, Café, 302.
Cocoa, 302.
Golden, 302.
Maple, 302.
Silver, 301.
Parker House Rolls, 168.
Parsnip Fritters, 180.
Parsnips, 107.
Sautéd, 107.
Partridge in Aspic, 142.
Paste, Chopped, 248.
Plain, 249.
Puff, 249, 254.
Pastry, 248.
Pâté de Foie Gras, Mock, 150.
Pâté Shells, 254.
Pâtés, Chicken, 152.
Oyster, 152.
Peach, Batter Pudding, 233.
Butter, 325.
Canapé, 347.
Duff, 235.
Filling, 292.
Fritters, 179.
Gâteau, 216.
Ice Cream, 300.
Marmalade, 331.
Pie, 252.
Shortcake, 176.
Peach, Tapioca, 381.
Tarts, 256.
Peaches, 314.
Brandied, 325.
Canned, 320.
Preserved, 323.
Spiced, 333.
Peanut, Brittle, 317.
Soup, 65.
Peanuts, 314.
Pear Fritters, 179.
Pears, 314.
Canned, 320.
Chipped, 329.
Preserved, 324.
Sweet Pickled, 334.
Pea Soup, 51.
Peas, 103, 110.
Canned, 321.
Pecan Pralines, 368.
Pecans, 301.
Peppers, Stuffed, 108, 160.
Pheasant in Aspic, 142.
Philadelphia Ice Cream, 296.
Piccalilli, 337.
Pickle, Mustard, 336.
Sweet Cucumber, 334.
Sweet Tomato, 333.
Pie, Apple, 249.
Blackberry, 250.
Blueberry, 250.
Chicken, Old-fashioned English, 98.
Chocolate Cream, 252.
Citron, 251.
Cocoanut, 251.
Cottage, 380.
Cranberry, 250.
Cream, 264.
Currant, 250.
Custard, 250.
Date, 251.
Lemon, 251.
Mince, 251.
Peach, 252.
Plum, 252.
Prune, 252.
Pumpkin, 252.
Rhubarb, 253.
Squash, 253.
Pig, Roast Little, 93.
Pigeon, Potted, 102.
Pig’s Feet, Broiled, 144.
Pilaf, Turkish, 162.
Pineapple, Canapé, 348.
Cornstarch Mold, 212.
Filling, 292.
Ice Cream, 300.
Pudding, 224.
Shortcake, 176.
Sponge, 371.
Tarts, 256.
Water Ice, 304.
Pineapples, 314.
Canned, 320.
Preserved, 324.
Pistachio Ice Cream, 300.
Plum, Marmalade, 330.
Pie, 252.
Pudding, Christmas, 239.
Pudding Ice Cream, 300.
Plums, 314.
Brandied, 325.
Canned, 320.
Preserved, 324.
Poaching, 14.
Pone, Corn, 360.
Sweet Potato, 364.
Popovers, 174.
Pork, 24, 93.
Chops, Baked, 94.
Chops, Broiled, 94.
Chops, Sautéd, 94.
Roast, 93.
Salt, in Batter, 379.
Sautéd, Salt, 379.
Potato, à la Maître d’Hôtel, 113.
Balls, 111.
Balls, French, 113.
Chips, 112.
Chowder, 56.
Croquettes, 160.
Hashed Brown, 112.
Puff, 112.
Soup, 53.
Stuffing, 100.
Potatoes, Baked, 113.
Boiled, 110.
Browned Sweet, 113.
Creamed, 111.
Franconia, 113.
French Fried, 112.
Hashed Brown, 112.
Italian, 113.
Lyonnaise, 111.
Mashed, 110.
Scalloped, 111.
Potatoes, Southern Sweet, 114.
Stewed, 111.
Stuffed, 112.
Pot Roast, 86, 380.
Mutton, 379.
Poultry, 17, 95.
Pound Cake, 265.
Pralines, Maple Cocoanut, 368.
Pecan, 368.
Preserve, Currant and Raspberry, 329.
Tutti-frutti, 326.
Prune, Marmalade, 330.
Pie, 252.
Soufflé, 222.
Prunes, Stewed, 359.
Pudding, Apple Batter, 232.
Apple Indian, 233.
Apple Rice, 233.
Baked Indian, 238.
Bread, 234.
Bread Queen, 234.
Buttered Bread, 235.
Caramel Rice, 236.
Chocolate, 369.
Chocolate and Rice, 227.
Chocolate Bread, 226.
Chocolate Nut, 227.
Chocolate Nut, Steamed, 228.
Chocolate Raisin, 226.
Christmas Plum, 239.
Cocoa Fruit, 228.
Cocoanut, 235.
College, 233.
Corn, 163.
Cornstarch, 212.
Cottage, 238.
Cracker Queen, 234.
Danish, 214.
Date, 239.
Diplomatic, 221.
Duchesse, 225.
English, 240.
Fish, 375.
Fruit Cornstarch, 212.
Graham Plum, 239.
Imperial Chocolate, 223.
Indian Rice, 237.
Indian, Steamed, 238.
Indian Tapioca, 237.
Nesselrode, 303.
Orange, 370.
Peach, 225.
Peach Batter, 233.
Pineapple, 224.
Quince, 225.
Rhubarb, 383.
Rhubarb and Raisin, 382.
Rice, 237.
Rice, Steamed, 236.
Roly Poly, 239.
Roly Poly Orange, 370.
Roman, 224.
Snow, 224.
Sponge Cocoanut, 214.
Steamed Chocolate, 228.
Steamed Cottage, 238.
Steamed Fig, 239.
Tapioca, 213.
Tapioca and Prunes, 382.
Yorkshire, 85.
Puffs, Blueberry, 236.
Cranberry, 382.
Cream, 271.
Snow, 236.
Pumpkin Pie, 252.
Punch, Currant, 311.
Egg and Milk, 352.
Fruit, 311.
Milk, 311, 351.
Tea, 308.
Purée, Black Bean, 55.
Quail in Aspic, 142.
Queen Pudding, Bread, 234.
Cracker, 234.
Queens, Lemon, 270.
Quenelles, Chicken, 45.
Fish, 45.
Quince, Jelly, 329.
Marmalade, 330.
Quinces, 314.
and Apples, Canned, 320.
Canned, 320.
Preserved, 324.
Ragoût of Mutton, 91.
Rarebit, Cheese and Tomato, 343.
Welsh, 342.
Raspberries, Canned, 321.
Preserved, 308.
Bombe Glacé, 304.
Dumpling, 235.
Jam, 332.
Jelly, 327.
Shortcake, 176.
Red or White Currant Jam, 332.
Red Pepper Relish, 339.
Refrigerator, Caring for, 13.
Rennet Custard, 358.
Rhubarb Pie, 253.
Wine, 339.
Rice, and Corn Muffins, 174.
and Tomato Croquettes, 161.
Balls, 43.
Boiled, 108, 116.
Croquettes, 161.
Croquettes, Sweet, 162.
Griddle Cakes, 177.
Gruel, 355.
or Macaroni Stuffing for Peppers, 161.
Pudding, 237.
Pudding, Steamed, 236.
Soup, 51.
Steamed, 116.
Timbale Cases, 141.
with Cheese, 380.
Rissoles, Cheese, 151.
Chicken, 150.
Lamb, 151.
Lobster, 152.
Mushroom, 151.
Oyster, 151.
Sardine, 151.
Sweetbread, 151.
Veal, 151.
Roll, Jelly, 265.
Sultana, 304.
Rolled Oats, 115.
Rolls, Parker House, 168.
Swedish, 169.
Roly Poly Pudding, 239.
Roman Pudding, 224.
Rum Sauce, 245.
Rusk, 171.
Russian Tea, 308.
Rye Bread, 166.
Muffins, 173.
Muffins, Fried, 175.
Sabayon Sauce, 246.
Salad, Alabama, 364.
Apple, 194.
Aspic Jelly, 184.
Beet, 184.
Butter Bean, 184.
Cabbage, 185.
Cauliflower, 185.
Celery, 185.
Cheese, 185, 186.
Cherry, 185.
Chestnut, 186.
Chicken, 186, 187.
Chicory, 187.
Chiffonade, 187.
Crab, 188.
Cucumber, 187.
Egg, 188.
Endive, 188.
Escarole, 188.
French Fruit, 193.
Grape Fruit, 195.
Hot Fruit, 347.
Lettuce, 188, 189.
Lima Bean, 184.
Lobster, 189.
Macedoine, 189.
Martin, 193.
Onion, 190.
Orange, 195, 365.
Pineapple, 195.
Potato, 190.
Rice and Vegetable, 190.
Salmon, 191.
Sardine, 190.
Scallop, 191.
Shad Roe, 191.
Shrimp, 191.
Southern, 365.
Southern Potato, 365.
Spinach, 191.
Stuffed Tomato, 192.
Sweetbread, 192.
Sweetbread and Cucumber, 192.
Sweet Fruit, 196.
Sweet Grape Fruit, 195.
Tomato and Nut, 193.
Vegetable, 194.
Vegetable Oyster or Salsify, 194.
Waldorf, 194.
Sally Lunn, 172.
Salmi of Game, 146.
Salmon Canapés, 38.
Creamed in Rice Timbales, 141.
Steamed, 70.
Salsify, 103, 107.
Fried, 107.
Fritters, 180.
Sautéd, 107.
Salt Fish Cakes, 374.
Salt Fish Soufflé, 375.
Sand Cookies, 272.
Sandwiches, 197.
Anchovy, 197.
Bread and Butter, 356.
Caviare, 197.
Celery, 198.
Cheese, 198.
Chicken, 198.
Chocolate, 201, 202.
Club, 199.
Cucumber, 199.
Egg, 199.
Favorite, 199.
Fig, 201, 356.
Ginger, 200.
Ham, 200.
Jelly, 200.
Lettuce, 202.
Lobster Salad, 199.
Nasturtium, 200.
Nut, 201.
Orange, 200.
Oyster, 202.
Raw Beef, 356.
Sardine, 200.
Shrimp, 202.
Striped Bread, 201.
Tomato and Horse-radish, 200.
Water Cress, 202.
Sardine, Canapés, 39.
Rissoles, 151.
Sandwiches, 200.
Sauce, Allemande, 124.
Apple, 241.
Apricot, 240.
Banana, 241.
Béarnaise, 125.
Béchamel, 124.
Black Butter, 125.
Bread, 125.
Brown, 124.
Browned Bread, 125.
Brown Sugar, 246.
Caper, 126.
Caramel, 242.
Celery, 126.
Champagne, 126.
Cherry, 242.
Chestnut, 126.
Chili, 337.
Chocolate, 247.
Chocolate Cream, 247.
Claret, 242.
Coffee, 242.
Cranberry, 381.
Cream, 241.
Cream Brandy, 241.
Cream Sherry, 242.
Creamy, 241.
Cucumber, 127.
Currant, 242.
Currant Jelly, 126, 243.
Curry, 126.
Custard, 243.
Egg, 127.
Espagnole, 127.
Foamy, 243.
for Croquettes, 140.
Fruit, 244.
Grape, 244.
Hard, 244.
Hollandaise, 127.
Horse-radish, 128.
Horse-radish, Hollandaise, 128.
Italian, 247.
Kirsch, 245.
Lemon, 245.
Lobster, 128.
Lobster Hollandaise, 128.
Madeira, 128.
Maître d’Hôtel, 128.
Maple, 245.
Maraschino, 245.
Milanaise, 129.
Mint, 129.
Mushroom, 129.
Mustard, 129.
Olive, 130.
Onion, 130.
Orange, 130, 245.
Orange Chocolate, 247.
Orange Hollandaise, 130.
Oyster, 130.
Pepper, 131.
Piquante, 131.
Port, 131.
Poulette, 131.
Ravigote, 131.
Rum, 245.
Sabayon, 246.
Shrimp, 132.
Sorrel, 132.
Soubise, 92, 132.
Spanish, 123.
Stirling, 244.
Strawberry, 246.
Suprême, 132.
Tartare, 132.
Tomato, 132.
Tomato Béarnaise, 125.
Tomato Cream, 133.
Trianon, 133.
Vanilla, 246.
Velouté, 133.
Vinaigrette, 133.
White, 124.
Yellow Egg, 127.
Sausages, 95.
Scallops, Fried, 78.
Fried in Batter, 78.
Scalloped, 78.
Shad, Planked, 74.
Roe Croquettes, 139.
Shell Fish, 75.
Shell Fritters, 180.
Shells, Pâté, 254.
Sherbet, Lemon, 304.
Sherry Custard, Baked, 210.
Shortcake, 175.
Blackberry, 176.
Orange, 175.
Peach, 176.
Pineapple, 176.
Raspberry, 176.
Strawberry, 176.
Shrimp, Chowder, 58.
Cocktail, 40.
in Aspic, 142.
Sandwiches, 202.
Shrimps, and Crabs, 80.
and Tomatoes, 346.
Bisque of, Bretonne, 60.
in Fontage Cups, Creamed, 138.
Silver, Cake, 264.
Parfait, 301.
Sirup, Sugar, 351.
Smelts, Fried, 70.
Snowballs, Fruit, 236.
Snow, Pudding, 224.
Puffs, 236.
Sole, Fillets of, Fried, 73.
Sorrel Soup, 52.
Soufflé, Apple, 233.
Baked Chocolate, 225.
Chicken, 135.
Frozen Chocolate, 299.
Glacé, 303.
Orange, 234.
Salt Fish, 375.
Vanilla, 234.
Soup, Accessories, 42.
Artichoke, 47.
Asparagus, 47.
Baked Bean, 48.
Bean, 47.
Black Bean Purée, 55.
Cabbage, 48.
Carrot, 49.
Cauliflower, 49.
Celery, 49.
Chestnut, 50.
Chicken Gumbo, 65.
Chicken Okra, 362.
Corn, 50.
Crab Bisque, 361.
Crab Gumbo, 66.
Cream, 45.
Cucumber, 50.
Garnishings, 43.
Green Turtle, 67.
Gumbo, 361.
Kidney Bean, 48.
Lentil Purée, 56.
Mock Turtle, 67.
Mulligatawny, 66.
Mushroom, 65.
Onion, 51.
Ox-tail, 68.
Oyster Gumbo, 66.
Pea, 51.
Peanut, 65.
Potato, 53.
Rice, 51.
Sorrel, 52.
Spinach, 52.
Split Pea, 55.
Squash, 52.
St. Germain, 61.
Stock, 46.
Stock, Brown, 61.
Stock, White, 64.
Terrapin, 67.
Tomato, 53.
Tomato Bisque, 53.
Tomato Cream, 53.
Tomato with Stock, 54.
Turnip, 54.
Vegetable, 55.
Water Cress, 54.
White, 65.
Soups, 45.
stock, 46.
Southern Potato Salad, 365.
Southern Salad, 365.
Spice Cake, 267.
Spiced Currants, 332.
Spiced Gooseberries, 333.
Spiced Peaches, 333.
Spinach, 97, 100.
Soup, 47.
Sponge, Apple, 216.
Cocoanut Pudding, 202.
Drops, 272.
Pineapple, 371.
Sponge Cake, Cold Water, 268.
Cream, 269.
Hot Water, 268.
Plain, 267.
True, 269.
Sprouts, Young Cabbage, 106.
Squares, Banbury, 256.
Squash, Baked, 109.
Bread, 171.
Pie, 253.
Soup, 52.
Stuffed, 363.
Summer, 108.
Winter, 109.
Steak, Beef, Broiled, 87.
Hamburg, à la Tartare, 87.
Smothered in Onions, 87.
Venison, 102.
Sterilizing Jars, 318.
Stew, Lamb, 106.
Venison, 347.
St. Germain Soup, 61.
Sticks, Almond, 255.
Bread, 169.
Stirling Sauce, 244.
Stock, Brown, 61.
Chicken, 65.
Fish, 69.
White Soup, 64.
Strawberries, 314.
Canned, 321.
Preserved, 322.
Strawberry, Bombe Glacé, 304.
Custard, 209.
Ice Cream, 300.
Jam, 332.
Jelly, 327.
Mousse, 301.
Sauce, 246.
Shortcake, 167.
Whip, 222, 359.
Straws, Cheese, 255.
Stuffing, 101.
Chestnut, 100.
Chicken, 99.
Chicken for Peppers, 161.
Oyster, 100.
Potato, 100.
Rice or Macaroni for Peppers, 161.
Tomato for Peppers, 151.
Succotash, 106.
Suet, trying out, 12.
Sugar, Cookies, 272.
Sauce, Brown, 246.
Sirup, 351.
Sultana Roll, 304.
Summer Squash, 108.
Sunshine Cake, 270.
Surprise Croquettes, 160.
Swedish, Meringues, Chocolate, 276.
Rolls, 169.
Sweetbread and Mushroom Croquettes, 140.
Rissoles, 151.
Sweetbreads, 13.
and Chicken in Fontage Cups, 138.
and Mushrooms in Fontage Cups, 137.
Baked, 148.
Braised, 148.
Fillets of, Baked, 148.
with Bacon, 346.
Sweet Potato Pone, 364.
Swiss, Chard, 106.
Consommé, 63.
Syllabub, 217.
Strawberry, 217.
Taffy, Butter, 315.
Tamales, Chicken, 363.
Tamarind Water, 351.
Tapioca, Apricot, 381.
Cream, 213.
Peach, 381.
Pudding, 213.
Tartlets, Frangipane, 255.
Tarts, 254.
Apple, 256.
Banbury, 255.
Chantilly, 257.
Cranberry, 256.
Gooseberry, 256.
Lemon, 256.
Peach, 256.
Pineapple, 256.
Tea, 308.
Beef, 357.
Beef, Frozen, 357.
Flaxseed, 350.
Iced, 309.
Punch, 308.
Russian, 308.
Terrapin, Lamb, 345.
Mock, in Fontage Cups, 137.
Soup, 67.
Stewed, 362.
Thimbleberries, Preserved, 322.
Timbale Cases, 139.
Rice, 141.
Timbales, Chicken, 135.
Fish, 136.
Green Pea, 157.
Imperial Fish, 136.
Lobster, 137.
Macaroni, 156.
Toast, Brown Bread, 356.
Buttered, 355.
Cream, 356.
Dry, 355.
Milk, 355.
Water, 355.
Tomato, and Cucumber Canapés, 39.
and Horse-radish Sandwiches, 200.
Bisque Soup, 53.
Croquettes, 162.
Forcemeat, 134.
Fritters, 180.
Ketchup, 338.
Pickle, Sweet, 333.
Soup, 53.
Stuffing for Peppers, 151.
with Stock Soup, 54.
Tomatoes, Broiled, 109.
Buttered, 347.
Canned, 321.
Fried, 109.
in Aspic, 142.
Pickled, 335.
Preserved Green, 325.
Preserved Ripe, 325.
Sautéd, 109.
Scalloped, 109.
Stewed, 114.
Stuffed, 109.
Tongue, Boiled, 144.
Canapés, 39.
in Aspic, 142.
Tortoni Biscuit, 303.
Trifle, Chocolate, 205.
Gooseberry, 382.
Orange, 216.
Tripe, Broiled Honeycomb, 147.
in Batter, 148.
Lyonnaise, 147.
Ragoût, 147.
Trout, Sautéd, 73.
Turkey, Boned, 101.
English Roast, 101.
Roast, 101.
Turkish Pilaf, 162.
Turnips, 103.
in White Sauce, 110.
Turnip Soup, 54.
Tutti-frutti, Frosting, 282.
Fudge Filling, 291.
Preserve, 326.
Vanilla, Custard, Baked, 210.
Sauce, 246.
Soufflé, 233, 234.
Veal, 23, 88.
Balls, 377.
Braised, 90.
Chops, 90.
Croquettes, 143.
Cutlets, 89.
Fricassee, 88.
Loaf, 143.
Loin of, à la Jardinière, 89.
Rissoles, 151.
Roast, 88.
Roll, 144.
Scalloped, 143.
Stuffed, Roast, 88.
Vegetable, Consommé, 62.
Croquettes, 373.
Cubes, 44.
Entrées, 154.
Hash, 376.
Soup, 55.
Vegetables, 103.
Venison, Chops, 102.
Roast, 102.
Steak,102.
Stew, 347.
with Currant Jelly, 347.
Virginia Fruit Cake, 366.
Virginia Spoon Bread, 361.
Vol-au-vent, 253, 254.
Wafers, 274.
Chocolate, 274.
Chocolate Walnut, 275.
Nut, 274.
Oatmeal, 359, 372.
Waffles, 178.
Virginia, 360.
Walnut, Bread, 166.
Chocolate Cake, 262.
Walnuts, 315.
Pickled, 337.
Water, Apple, 349.
Barley, 349.
Bread, 165.
Cinnamon, 350.
Currant, 350.
Distilled, 350.
Grape, 350.
Oatmeal, 351.
Tamarind, 351.
Toast, 351.
Water Cress, Sandwiches, 202.
Soup, 54.
Water Ice, Lemon, 304.
Orange, 304.
Pineapple, 304.
Plain, 303.
Watermelon, 314.
Sweet Pickled, 334.
Weights, 33.
Welsh Rarebit, 342.
Wheat, Cracked, 116.
Whey, Lemon, 353.
Wine, 353.
Whip, Strawberry, 222, 359.
Whitebait, Fried, 74.
White Soup Stock, 64.
Wine, Frosting, 286.
Ice Cream, 301.
Mulled, 312.
Rhubarb, 339.
Whey, 353.
Winter Squash, 109.
Yeast, 164.
Yorkshire Pudding, 85.
Zweibach, 171.
READ THIS
HOW TO USE A COOK BOOK
=Read it thoroughly=, especially the introductions to chapters and the
whole of Part I, where the sections on Marketing, Methods of Cooking,
and Just How will be helpful to everybody and the other sections useful
for special purposes. It is important to know the difference between
frying and sautéing and between boiling and simmering; how to clarify
fat; how to egg and crumb, and many other things that are treated in
Part I and cannot be repeated in the receipts.
At the beginning of the chapter on Cereals, for instance, will be found
general directions for their preparation for which there is no room
in each receipt, and the same is true of the section on Pastry under
Desserts and the chapters on Meats, Fish, Vegetables, Sandwiches,
Frozen Desserts, etc.
Don’t confine your use of a cook book to merely consulting an
individual receipt as it is wanted.
=The Index= is a valuable part of the book and use of it should be made
always to save searching. Most receipts are entered there twice. For
instance, Green Turtle Soup will be found under “Soups” and also under
“Green” and Dutch Apple Cake will be found under “Cakes” and under
“Dutch.”
=The Glossary=, page 387, will give definitions of most of the French
words and technical terms used in the book.
=The Bibliography=, page 385, will furnish the names of thirty or more
books that will be useful to those who want a small library on culinary
science. Or any one of them can be ordered of the nearest bookseller
if the title and author’s name is furnished. Lowney’s Cook Book is the
only book on sale by The Walter M. Lowney Company.
=Follow the Receipts exactly.= Every rule in Lowney’s Cook Book has
been tried at least twice for this book in order to insure accuracy
of measurements. You will get the best results by using the materials
carefully measured just as prescribed in the receipts. The table of
weights and measures on page 33 will be helpful. The only possible
excuse for departing from the quantities called for is where you
suspect your materials to be of less strength than pure materials
should be.
The rules for length of time in cooking should also be carefully
observed.
Some kitchens do not contain all the condiments, etc., called for
in the book. We can only say that you will not be able to get such
delicious, satisfying results without them; but you may get fair
results, especially if you use good judgment and have cultivated your
skill in making dishes taste right. But nothing will take the place of
the spice bag in making soups or of proper seasoning in a host of other
dishes.
THE GROWTH AND PREPARATION OF COCOA
COCOA and chocolate are the roasted and ground product of the beans
of a delicate tropical tree, usually grown in the shade of larger and
hardier trees and known as “Theobroma Cacao.” This name was given to
it by the distinguished botanist, Linnæus, out of compliment to its
delicious flavor and nutritious qualities,—the word meaning “the food
of the gods.” The beans are obtained from large pods shaped somewhat
like cucumbers, which grow on the trunk and lower branches of this tree.
Cocoa has nothing whatever to do with the cocoanut, the fruit of
a variety of palm tree; nor with coca, a nerve tonic derived from
a variety of South American flax; nor with cocaine, a dangerous
anæsthetic.
Cocoa differs from chocolate only because a portion of the cocoa butter
has been pressed out of cocoa; whereas chocolate retains the full
amount of this remarkable vegetable fat, which is extremely nutritious
and has the quality of never becoming rancid. To the latter fact cocoa
butter owes its popularity as a cosmetic.
Chocolate had been known to the Aztecs and had been a favorite drink
with them—and especially with their king, Montezuma—long before the
conquest of Mexico by Cortez, who was the first to introduce it into
Europe.
The Spaniards, desiring to keep a good thing to themselves, were
very secretive about the new beverage and its preparation, and this
attitude accounts for the remarkable slowness with which it became
known to Northern Europe. Moreover, its price was almost prohibitive
in those days. It took two centuries for it to become really known in
London, and it is only in modern times that cultivation and improved
methods have brought it into general consumption at a low price. When
we consider its nutritive value as a food in addition to its delicious
flavor as a beverage, cocoa is the cheapest beverage there is.
Chocolate has several times the value of beef per pound and the same is
true in only a slightly less degree of cocoa; and cocoa has the added
advantage of being so very digestible that it is suited for the use of
children and invalids.
After the pods containing the beans are collected, they are cut open,
and the beans—some twenty-five or more to each pod—are scooped out,
together with a small amount of the pulp surrounding them and are very
slightly fermented in tanks or pits. This process of fermentation
largely determines the flavor and their selling value.
After being dried thoroughly in the sun they are packed in bags and
shipped to the northern markets. Some of the highest quality of beans
come from Venezuela, Trinidad and Ecuador, but they are cultivated also
in many of the West India islands, in tropical South America, the west
coast of Africa, Ceylon, Java, and even in some of the islands of the
Pacific.
The process of manufacture begins with roasting the beans to just the
right degree to produce the best flavor, after blending the different
varieties so as to insure a fullness and richness of taste. These two
processes are most important in determining the quality of cocoa. The
roasted beans are placed in a crusher and the shells are winnowed out,
leaving the nibs. The shells are either thrown away, as we treat them,
or are sold for a trifle to make a beverage which distantly resembles
cocoa at a great cost of fuel.
The nibs are ground in large mills and immediately turn to a heavy
liquid like molasses, owing to 50% of the beans being vegetable fat.
In making cocoa, this liquid is poured into hydraulic presses and a
considerable part of the cocoa butter pressed out. The dry cakes of
powder remaining are pulverized, bolted and packed in cans for sale.
To make chocolate, the liquid above mentioned is molded in pans without
abstraction of any cocoa butter and without the addition of any flavor
or sugar. These cakes are the “Premium Chocolate” used in cooking,
which used to be known as “Bitter Chocolate” because of its being
unsweetened.
Milk Chocolate and Vanilla Sweet Chocolate, for eating purposes,
are sweetened before being molded, and in the case of Lowney’s Milk
Chocolate, has the richest cream from our own blooded Jersey cows added
to it. The Vanilla Sweet Chocolate is sweetened and flavored with
vanilla beans of the best quality, which we buy and grind ourselves.
The growth of the consumption of cocoa in its powdered form of recent
years has been remarkable. It is superseding the old method of boiling
for hours the cracked cocoa nibs at a great cost of fuel and with far
less satisfactory results both as to flavor and as to the nutritive
qualities of the cocoa.
Cocoa and chocolate differ from tea and coffee because they hold in
solution one of the most nutritious foods known to man; whereas tea and
coffee are simply infusions, that is to say, hot water plus the flavor,
and have no nutritive value whatever except so far as they are mixed
with sugar and cream.
Moreover, besides being a food, cocoa and chocolate differ from tea and
coffee in giving the least possible stimulus, if any, to the nerves,
and consequently are followed by the slightest, if any, reaction.
Theobromin, the alkaloid which forms the essential flavor of cocoa and
chocolate, although very similar chemically to the alkaloids, thein and
caffeine, which are the natural flavoring elements of tea and coffee,
differs from them in not being an excitant to the nerves.
You should remember in using cocoa and chocolate as beverages that they
are strong foods and consequently just so much less other food should
be taken when cocoa is used rather than other beverages. Otherwise, a
case of overeating may ensue without your knowing what the matter is.
Many persons use hot beverages for two chief purposes: _first_, to
wash their food down and save themselves the trouble of thorough
mastication; and _second_, to get something hot into the stomach
and revive the nerves. Such persons should remember that cocoa and
chocolate are like soups in their nutritive value and not to be used
like water, tea, or coffee.
Cocoa or chocolate with bread would be a sufficiently nutritive diet
to prolong life indefinitely. In fact one woman in Martinique lived
on chocolate exclusively for many years. This was possible because
it contains all of the elements necessary to sustain human life.
Under these circumstances, we urge that cocoa and chocolate shall be
considered and treated as foods, as well as most delicious drinks.
For those who care for a scientific analysis of the cocoa bean, we will
add the approximate figures of one chemist:
Water 3%
Protein 15%
Fat 50%
Starch 13%
Other non-nitrogenous matter 11½%
Woody fiber 3%
Ash 4%
Based on such analyses as these, food experts accord to chocolate and
cocoa a very high food value as producers of energy and heat. The
ratio of fat and protein is so fortunately balanced to the needs of
the human system that all experts agree on its being one of the most
nutritious of known foods, and it is on this fact that we base our
claim that it is cheap as a beverage, as well as most delicious. It
has a fine delicate flavor of the tropics of which one never tires and
is wholesome, strengthening, and harmless. It is especially suited to
children, for whom it should be the only hot beverage provided.
SIMPLE MENUS FOR ONE WEEK
SUNDAY
BREAKFAST
Grape Fruit
Fish Balls
Broiled Bacon
Parker House Rolls
Coffee or Cocoa
SUPPER
Lobster with Mushrooms
Parker House Rolls
Italian Cream
Chocolate Walnut Cake, (see Plate IX)
Tea or Cocoa
DINNER
Bouillon
Crisp Crackers
Roast Chicken
Italian Potatoes
Boiled Squash
Cranberry Sauce
Lettuce Salad
Vanilla Ice Cream with Chocolate Sauce (see Plate XX)
Black Coffee
MONDAY
BREAKFAST
Oranges
Oatmeal
Ham and Eggs
Creamed Potatoes
Rye Muffins
Coffee or Cocoa
LUNCHEON
Cold Sliced Chicken
Cheese Custard
Bread and Butter
Peach Preserve
Cookies
DINNER
Corn Chowder
Broiled Steak
Horse-radish Cream Dressing
Baked Potatoes
Scalloped Tomatoes
Celery Salad
Brown Betty
Coffee
TUESDAY
BREAKFAST
Bananas
Cream of Wheat
Broiled Halibut
French Fried Potatoes
Corn Cake
Coffee or Cocoa
LUNCHEON
Pea Soup
Omelet with Spanish Sauce
Graham Bread
Hot Chocolate with Whipped Cream
Sponge Drops (see p. 272)
DINNER
Vegetable Soup
Roast Lamb
Roast White Potatoes
Scalloped Onions
Currant Jelly
Apple Salad
Squash Pie
Coffee
WEDNESDAY
BREAKFAST
Stewed Prunes
Wheatena
Creamed Eggs
Popovers
Coffee or Cocoa
LUNCHEON
Vegetable Consommé
Lamb Stew
Creamed Potatoes
Hot Biscuits
Baked Vanilla Custard
Chocolate Cookies
DINNER
Ox-tail Soup
Roast Beef
Fried Parsnips
Franconia Sweet Potatoes
Lettuce Salad
Macedoine of Fruit (see p. 215)
Lady Fingers
Coffee
THURSDAY
BREAKFAST
Oranges
Oatmeal
Salt Fish Soufflé
Baked Potatoes
Raised Muffins
Coffee or Cocoa
LUNCHEON
Black Bean Purée
Cold Roast Beef
Rice Croquettes
Tapioca Pudding
DINNER
Rice Soup
Roast Goose
Apple Sauce
Baked Macaroni
Banana Fritters
Potato Balls
Lettuce Salad
Orange Water Ice
Angel Cake
Coffee
FRIDAY
BREAKFAST
Grape Fruit
Wheat Germ
Broiled French Chops
Lyonnaise Potatoes
Egg Muffins
Coffee or Cocoa
LUNCHEON
Scalloped Oysters
Kohl Slaw
Baking Powder Biscuits
Apple Compote with Rice
DINNER
Tomato Bisque
Boiled Halibut
Egg Sauce
Potatoes à la Maître d’Hôtel
Peas
Cheese Salad
Chocolate Bread Pudding
SATURDAY
BREAKFAST
Bananas
Shredded Wheat
Fried Calf’s Liver
Baked Sweet Potatoes Rolls
Coffee or Cocoa
LUNCHEON
Split Pea Soup
Croûtons
Goose Salad
(See receipt for Chicken Salad)
Rolls
Wine Jelly
Sponge Drops
DINNER
Spinach Soup
Breaded Lamb Chops with Tomato Sauce
Mashed Potatoes
Turnips in White Sauce
Chocolate Bavarian Cream
Coffee
[Illustration: LOWNEY’S MILK CHOCOLATE]
=Lowney’s Milk Chocolate= is a delicious confection and a most
nourishing food. It is made of pure chocolate, the finest cream from
our own herd of blooded Jersey cows, and pure vanilla, sweetened with
the best granulated sugar, powdered in our own factory.
IT IS GOOD FOR SCHOOL LUNCHES, PICNICS, AND AFTER MEALS
[Illustration: LOWNEY’S Vanilla Sweet CHOCOLATE]
=The Reason= this chocolate has a more refined flavor than others, is
owing to the quality of the cocoa beans and the costly vanilla beans
used. Price is a secondary consideration in buying the materials for
this eating chocolate. The main thing is to make it perfect. Each
of the materials is used as Mother Nature grew them. There is no
“treatment” nor adulteration of any kind whatever.
THAT IS WHY THE LOWNEY PRODUCTS
ARE SO DIGESTIBLE
[Illustration: LOWNEY’S SWEET COCOA POWDER]
=Lowney’s “Always Ready” Sweet Cocoa Powder= has a rich chocolate
flavor—especially when boiled five minutes—for drinking, and besides
makes the simplest and best icing for cake, by simply pouring hot water
over it. It is delicious as flavoring for ice cream.
IF YOUR DEALER DOES NOT KEEP IT, ASK
HIM TO GET IT FOR YOU
[Illustration: LOWNEY’S Premium Chocolate]
=Lowney’s Premium Chocolate= goes further than other cooking
chocolates, because it is absolutely pure, and is made of the choicest
and highest-priced cocoa beans, especially selected and blended. It is
what used to be called “bitter chocolate,” because it is unsweetened.
It is very economical to use in cooking, because every atom of it is
the choicest chocolate,—no adulteration in Lowney’s.
INSIST ON HAVING LOWNEY’S PREMIUM CHOCOLATE
THE DEALER CAN GET IT EASILY IF YOU INSIST
[Illustration: LOWNEY’S BREAKFAST COCOA]
LOWNEY’S COCOA
REG. U. S. PAT. OFF.
Is made from the choicest cocoa beans—the highest priced—ground very
fine, with a part of the cocoa butter pressed out to make it more
digestible. Every atom of it is cocoa. It contains not one particle of
adulterant, substitute, coloring matter, or chemical.
Lowney’s Cocoa has a perfect natural flavor.
COCOA SHOULD BE BOILED FROM THREE TO FIVE MINUTES,
BUT THE MILK SHOULD NOT BE BOILED
KNOWLEDGE OF FOOD
is the foundation of housekeeping
Good food means health
Variety in food induces appetite and good digestion
Pure food should be insisted on. It goes further, nourishes more, and
saves doctors’ bills
You can eat freely of Lowney’s Chocolate Bonbons, because they are pure
Lowney’s Cocoa is _all cocoa_
The Lowney Products are all _wholesome_ as well as delicious
* * * * *
Transcriber’s Notes:
Obvious punctuation errors repaired. Six blank pages one presumes for
recipes and notes of the book’s owner, were originally located after
page 422.
Page 21, “a là” changed to “à la” (beef à la mode)
Page 29, “Maitre” changed to “Maître” (Maître d’hôtel Butter)
Page 54, “hops” changed to “chops” (Cook chops in hissing)
Page 231, “cup” changed to “cups” (cups bread crumbs)
Page 310, “coffe” changed to “coffee” (1 cup coffee)
Page 311, Orangeade recipe, the amount of orange juice required was
missing its measurement. After consulting an earlier edition of this
cookbook, ⅔ was added before “orange juice” for this recipe.
Page 349, “tablespo” changed to “tablespoon” (tablespoon prepared
barley)
Page 390, “Bombé” changed to “Bombe” (Bombe Glacé, Raspberry)
Page 392, “Carrott” changed to “Carrot” (Carrot Fritters)
Page 399, “232” changed to “332” (Green Tomato, 332)
Page 416, “caffein” changed to “caffiene” (and caffeine, which)
Page 420, “d’Hotel” changed to “d’Hôtel” (la Maître d’Hôtel)
End of Project Gutenberg's Lowney's Cook Book, by Maria Willett Howard