modern housekeeper does not enter into the social speculations of
archæologists as to its origin and history. Women loved china in those
older days as fondly as we love it. Perhaps—for it was an age of idols,
many and curious—they set it among their household goods. At any rate,
when it was shattered, they gave it decent burial. If the dust-heaps
and ash-barrels of Christian America were made to give up the like
relics deposited in guilty haste and secrecy within their unhallowed
depths the woeful pile would dwarf the Tower of Babel by comparison,
and represent as many tears as any national cemetery.
In view of the frail constitution of our well-beloved china, we ought
not to set our hearts upon it any more than we ought to love our
babies, whose tenure upon life is more slight than spider’s silk. One
and all, we _do_ set our affections, and feast our eyes, and pamper
our souls’ desires upon the adornments of buffet and china-closet.
Tea, coffee and chocolate are more delicious when sipped from Sevres
and Limoges; our sensitive finger-tips recoil from the blunt edges of
pressed glass. To set stone china and thick tumblers before tired and
hungry John would insult one who deserves the best of everything.
Since, then, we must, in justice to him and to ourselves, have fine
china and glass, and our waitress’s tumultuous voyagings among them
will strew back yards and vacant lots with the worthless flotsam
and jetsam of what was dear and precious, what shall be done? To
the housekeeper whose time has not a prohibitive monetary value, my
advice is simple and direct: _Have_ choice china—the choicest you can
afford—_and take care of it yourself_.
[Illustration: SIDE-BOARD AND CHINA-CLOSET]
SOME CULINARY TERMS
“Aspic”—Meat jelly.
“Au Gratin”—Dishes covered with crumbs and browned.
“Au Naturel”—Plain, simple. Potatoes cooked in their jackets are “au
naturel.”
“Barbecue”—To roast any animal whole, usually in the open air.
“Bisque”—Soups made thick with mince and crumbs.
“Blanch”—To parboil, to scald vegetables, nuts, etc., in order to
remove the skin.
“Blanquette”—Any white meat warmed in a white sauce, thickened with
eggs.
“Bouillon”—A clear broth.
“Bouquet”—A sprig of each of the herbs used in seasoning, rolled up in
a spray of parsley and tied securely.
“Café au lait”—Coffee boiled with milk.
“Café noir”—Black coffee.
“Camembert”—A brand of fancy cheese.
“Canapé”—Usually toast with cheese or potted meat spread upon it.
Sometimes made of pastry.
“Cannelon”—Meat stuffed, rolled up and roasted or braised.
“Capers”—Unopened buds of a low trailing shrub grown in southern
Europe. Pickled and used in sauces.
“Capon”—A chicken castrated for the sake of improving the quality of
the flesh.
“Caramel”—A syrup of burnt sugar, used for flavoring custards, etc.,
and for coloring soups.
“Casserole”—A covered dish in which meat is cooked; sometimes applied
to forms of pastry, rice or macaroni filled with meat.
“Champignons”—French mushrooms.
“Charlotte”—A preparation of cream or fruit, formed in a mold, lined
with fruit or cake.
“Chervil”—The leaf of a European plant used as a salad.
“Chillies”—Red peppers.
“Chives”—An herb allied to the onion family.
“Chutney”—A hot acid sauce made from apples, raisins, tomatoes,
cayenne, ginger, garlic, shalots, lemons, vinegar, salt and sugar.
“Comfitures”—Preserves.
“Compote”—Fruit stewed in syrup.
“Consommé”—Clear soup.
“Cream sugar and butter”—Is to rub the sugar into the butter until they
are well incorporated, then beat light and smooth.
“Creole, A la”—With tomatoes.
“Croquettes”—A savory mince of meat, or fowl, or fish, or mashed
potatoes, rice or other vegetables, made into shapes and fried in deep
fat.
“Croustade”—A kind of patty made of bread or prepared rice.
“Croutons”—Bread dice fried.
“Crumpet”—Raised muffins baked on a griddle.
“Curries”—Stews of meat or fish, seasoned with curry powder and served
with rice.
“De Brie”—A brand of fancy cheese.
“Demitasse”—A small cup; term usually applied to after-dinner coffee.
“Deviled”—Seasoned hotly.
“Eclair”—Pastry or cake filled with cream.
“En Coquille”—Served in shells.
“Endive”—A plant of the composite family used as a salad.
“Entrées”—Small made dishes served between courses at dinner.
“Entrements”—Second course side dishes, including vegetables, eggs and
sweets.
“Farcie”—Stuffed.
“Fillets”—Long thin pieces of meat or fish, generally rolled and tied.
“Fines herbes”—Minced parsley, etc.
“Finnan Haddock”—Haddock smoked and dried.
“Fondant”—Melting. Boiled sugar, the basis of French candy.
“Fondu”—A preparation of melted cheese.
“French dressing”—A simple salad dressing of oil, vinegar, salt,
pepper, and sometimes mustard.
“Galantine”—Meat, boned, stuffed, rolled and boiled, always served cold.
“Glacé”—Iced.
“Glaze”—Stock boiled down to a thin paste.
“Grilled”—Broiled.
“Gruyére”—A brand of fancy cheese.
“Hors d’œuvres”—Relishes.
“Jardinière”—A mixed preparation of vegetables stewed in their own
sauce; a garnish of vegetables.
“Julienne”—A clear soup with shredded vegetables.
“Koumiss”—Milk fermented with yeast.
“Lardoon”—The piece of salt pork used in larding.
“Lentils”—A variety of the bean tribe used in soups, etc.
“Marrons”—Chestnuts.
“Mayonnaise”—A salad dressing made of oil, the yolks of eggs, vinegar
or lemon juice, salt and cayenne.
“Menu”—Bill-of-fare.
“Meringue”—The white of eggs whipped to a standing froth with powdered
sugar.
“Mousse”—Ice cream made from whipped cream.
“Noodles”—Dough, cut into strips or other shapes, dried and then
dropped into soup.
“Nougat”—Almond candy.
“Paprika”—Hungarian sweet red pepper.
“Pâté”—Some preparation of pastry, usually a small pie. Hence
“patty-pans.”
“Pâté de foie gras”—Small pie filled with fat goose liver.
“Pièce de résistance”—Principal dish at a meal.
“Pilau”—East Indian or Turkish dish of meat and rice.
“Pimento”—Jamaica pepper.
“Pimolas”—Small olives stuffed with pimento—_i. e._, sweet red pepper.
“Piquante”—Sharply flavored, as “sauce piquante,” a highly seasoned
sauce.
“Pistachio”—A pale greenish nut resembling the almond.
“Polenta”—An Italian mush made of Indian meal, or of ground chestnuts.
“Potage”—A family soup.
“Potpourri”—A highly seasoned stew of divers materials—meat, spices,
vegetables and the like; a Spanish dish.
“Purée”—Vegetables or cereals cooked and rubbed through a sieve to make
a thick soup.
“Ragout”—Stewed meat in rich gravy.
“Ramakins”—A preparation of cheese and puff paste or toast, baked or
browned.
“Rechauffé”—Anything warmed over.
“Rissoles”—Minced meat, made into rolls covered with pastry or rice,
and fried.
“Rissotto”—Rice and cheese cooked together; an Italian dish.
“Roquefort”—A brand of fancy cheese.
“Rôti”—Roasted.
“Roulade”—Meat stuffed, skewered into a roll and cooked.
“Roux”—Butter and flour cooked together and stirred in a smooth cream.
A white roux is made with uncooked flour; a brown, with flour that has
been browned by stirring it upon a tin plate over the fire.
“Salmi”—A warmed-over dish of game, well seasoned.
“Sauté”—To fry lightly in hot fat or butter, not deep enough to cover
the thing cooked.
“Scalpion”—A mince of poultry, ham, and other meats used for entrées,
or it may be a mixture of fruits in a flavored syrup.
“Scones”—Scotch cakes of flour and meal.
“Shalot”—A variety of onion.
“Sorbet”—Frozen punch.
“Soubise”—A sort of onion sauce eaten with meat
“Soufflé”—A “trifle” pudding, beaten almost as light as froth, then
baked quickly.
“Stock”—The essence extracted from meat.
“Supreme”—White cream gravy made of chicken.
“Tarragon”—An herb the leaves of which are used for seasoning and in
flavoring vinegar.
“Tartare”—As a “sauce tartare”—tart, acid.
“Timbale”—A small pie or pudding baked in a mold and turned out while
hot.
“To braise meat”—Cook in a covered pan in the oven with stock, minced
vegetables, and peas, beans, etc., whole, and with savory herbs.
“To Marinate”—To cover with lemon juice or vinegar and oil, or with
spiced vinegar.
“Truffles”—A species of fungi growing in clusters some inches below the
surface of the ground. Used in seasoning and for a garnish.
“Tutti-frutti”—A mixture of fruits.
“Veloute”—A smooth white sauce.
“Vol-au-vent”—Light puff pastry baked in a mold and filled with
chicken, sweetbreads or other delicate viand.
“Zwieback”—Bread baked twice.
FOR READY REFERENCE
WEIGHTS AND MEASURES
It is so much easier to measure ingredients than to weigh them that
the housewife saves time and work by acquainting herself with certain
equivalent measures and weights. Without burdening her memory with a
dry array of items and figures, I have collected here certain details
to which she can refer quickly and confidently.
“One cupful” of flour, milk, etc., means half a pint.
Two scant cupfuls of packed butter make one pound.
Two and a half even cupfuls of powdered sugar are one pound.
Two cupfuls (one pint) of water or milk make one pound.
Three even cupfuls of Indian meal make one pound.
Four even cupfuls of dry flour make one pound.
Two cupfuls (one pint) of water or milk make one pound.
Ten eggs of ordinary size make one pound.
Two cupfuls of minced beef, packed closely, make one pound.
A gill of liquid is half a cupful.
One heaping tablespoonful of granulated sugar is one ounce.
Two heaping tablespoonfuls of flour make one ounce.
Two heaping tablespoonfuls of powdered sugar make one ounce.
Two heaping tablespoonfuls of ground coffee make one ounce.
One tablespoonful of milk, vinegar or brandy make one-half ounce.
The juice of an ordinary lemon is about a tablespoonful. A breakfast
cupful of bread-crumbs well pressed in equals about four ounces. Very
finely chopped suet, slightly heaped up, weighs about the same. A
heaped breakfast cupful of brown sugar represents half a pound, and
stoned raisins well pressed in weigh about the same.
TIME-TABLE
Baking and roasting
FISH AND MEATS
Baked beans with pork 6 to 8 hours.
Beef, fillet, rare 20 to 30 minutes.
Beef ribs or loin, well done, per pound 12 to 16 minutes.
Beef ribs, or loin, rare, per pound 8 to 10 minutes.
Chicken, per pound 15 minutes or more.
Duck, domestic 1 hour or more.
Duck, wild 12 minutes per pound.
Fish, whole, as bluefish, salmon, etc. 10 minutes per pound.
Goose, 8 to 10 pounds 2 hours or more.
Grouse 25 to 30 minutes.
Ham 15 minutes per pound.
Lamb, well done, per pound 15 to 18 minutes.
Liver, whole 12 minutes per pound.
Mutton, leg, well done, per pound 15 minutes or more.
Mutton, leg, rare, per pound 10 minutes.
Mutton, saddle, rare, without flank, per
pound 9 minutes.
Mutton shoulder, stuffed, per pound 15 to 25 minutes.
Partridge 35 to 40 minutes.
Pork, well done, per pound 20 minutes.
Small fish and fillets 20 to 30 minutes.
Turkey, 8 to 10 pounds 12 minutes per pound.
Veal, well done, per pound 18 to 20 minutes.
Venison, rare, per pound 10 minutes.
Boiling
MEATS
Chicken 1 to 1½ hours.
Corned beef (rib or flank) 4 to 6 hours, according
to size.
Corned beef (fancy brisket) 5 to 8 hours.
Corned tongue 3 to 4 hours.
Fowl, 4 to 5 pounds 15 minutes per pound,
if tender.
Fresh beef 4 to 6 hours.
Ham 4 to 6 hours.
Mutton 15 minutes per pound.
Turkey, per pound 15 to 18 minutes.
FISH
Clams and oysters 3 to 5 minutes.
Codfish and haddock, per pound 10 minutes.
Bass and bluefish, per pound 10 minutes.
Halibut, whole or thick piece, per pound 15 minutes.
Lobster 30 to 40 minutes.
Salmon, whole or thick piece, per pound 10 to 20 minutes.
Small fish 6 to 8 minutes.
Broiling
Bacon 4 to 8 minutes.
Lamb, or mutton chops 8 to 10 minutes.
Liver 4 to 8 minutes.
Quail 10 to 15 minutes.
Quail in paper cases 10 to 12 minutes.
Steak, 1 inch thick 8 to 12 minutes.
Steak, 1½ inch thick 9 to 15 minutes.
Shad, bluefish, etc. 15 to 30 minutes.
Slices of fish 12 to 15 minutes.
Small fish, trout, etc. 8 to 12 minutes.
Spring chicken 20 minutes.
Squabs 10 to 15 minutes.
Frying
Bacon fried in its own fat 2 to 3 minutes.
Chops, breaded 8 to 10 minutes.
Doughnuts and fritters 3 to 5 minutes.
Fillets of fish 4 to 6 minutes.
Potatoes 2 to 5 minutes.
Boiling vegetables
Asparagus 20 to 25 minutes.
Beans, string 1 to 2 hours.
Beans, Lima 30 to 40 minutes.
Beets, new 45 minutes to one hour.
Beets, old 4 to 6 hours.
Brussels sprouts 15 to 25 minutes.
Cabbage 30 to 80 minutes.
Carrots (old) 1 hour or more.
Cauliflower 20 to 30 minutes.
Celery 20 to 30 minutes.
Corn 10 to 20 minutes.
Macaroni 20 to 50 minutes.
Onions 45 minutes to 2 hours.
Oyster-plant 45 to 60 minutes.
Parsnips 30 to 45 minutes.
Peas 20 to 50 minutes.
Potatoes, white 20 to 30 minutes.
Potatoes, sweet 15 to 25 minutes.
Rice 20 to 30 minutes.
Squash 20 to 30 minutes.
Spinach 20 to 30 minutes.
Tomatoes, stewed 15 to 20 minutes.
Turnips 30 to 45 minutes.
Steaming
Brown bread 3 hours.
Puddings, one quart or more 2 to 3 hours.
Rice 45 to 60 minutes.
Baking of bread, cakes, custards and pudding
Fruit cake 2 to 3 hours.
Layer cake 15 to 20 minutes.
Loaf bread 40 to 60 minutes.
Muffins, baking-powder 20 to 25 minutes.
Muffins, yeast about 30 minutes.
Pie crust 30 to 45 minutes.
Plain loaf cake 30 to 90 minutes.
Potatoes 30 to 45 minutes.
Rolls, biscuit 10 to 30 minutes.
Scalloped and au gratin dishes 10 to 20 minutes,
according to size.
Sponge cake, loaf 45 to 60 minutes,
according to size.
Timbales about 20 minutes.
The instructions given above must be modified by circumstances: the age
and quality of meat, vegetables and fish, the size of loaves and so
forth. It is not possible to make out a table which shall be absolutely
accurate. Experience is the one trustworthy teacher.
INDEX
After-Dinner Coffee, 653.
Afternoon receptions, menus for, 608, 609.
Afternoon tea, 604.
dainties for, 610.
formal, menus for, 608, 609.
informal, menus for, 606, 607.
Agate-nickel-steel ware, advantages of, 138, 242.
Alaska bake, 586, 587.
Ale, ginger, frappé, 616.
Alma’s drop cakes, 287.
Almond cake, 271.
cookies, German, 286.
filling, 281.
macaroons, 284.
roulettes, 547.
Almonds,
burnt, creamed, 599.
French cream, 597.
salted, 612.
Ammonia, antidote for, 712.
use in kitchen, 10, 11.
Anchovies au lit, 161.
Anchovy bars, 223.
crackers, toasted, 206.
croutons, 161.
sandwiches, 220.
sauce, 355.
toast, 76, 161, 206, 223.
Angel cake, 270.
Anise cakes, 291.
Antidotes for poisons, 712.
Ants, to get rid of, 698, 716.
Apple and celery salad, 232.
and cress salad, 238.
and nut salad, 232.
and tapioca pudding, baked, 529.
biscuits, raised, 56.
butter, 621.
cake, 261.
grandmother’s, 263.
dumplings, 549.
fritters, 545.
Apple jelly, 632.
meringue pie, 510.
pudding, 537.
pie, sliced apple, 509.
creamed sweet, 510.
pudding, bird’s nest, 540.
boiled, 519.
Brown Betty, 532.
steamed, 518.
puff, 541.
sauce, 619.
canned, 686.
cold, 242.
for meat, 358.
hot, green apples, 242.
omelet (baked), 247.
pie, creamed, 510.
snow, 561.
soufflé pudding, 541.
tea, 662.
Apples and bacon, 111.
and peaches, dried, 244.
and sausages, 113.
baked, sweet, 243.
canned, 685.
care of, 6.
for breakfast, 39.
for dessert, 577.
mock casserole of chicken, 196.
steamed, 618.
stewed, 243, 617.
Apricot fritters, 546.
pudding, 525.
sauce, 553.
Arrowroot blanc mange, 563.
Arsenic, antidote for, 712.
Artichoke soup, 331.
Artichokes,
Italian boiled, 431.
fried, 431.
with sauce tartare, 431.
Jerusalem, baked, 430.
boiled, 430.
Asparagus, à la vinaigrette, 429.
Asparagus and shrimp salad, 237.
baked, 428.
boiled, 427.
time for cooking, 727.
canned, 691.
creamed, 429.
loaf, 429.
on toast, 427.
salad, 237.
soup, cream of, 321.
substitute for, poke stalks, 467.
tips, cachés, 428.
tops, scrambled eggs with, 86.
Aspic, defined, 719.
tomato, 235.
and shrimp salad, 227.
Au gratin, defined, 719.
dishes, time for baking, 728.
Au naturel, defined, 719.
Auntie’s cookies, 285.
Aunt Nelly’s gingerbread, 282.
Bacon and Apples, 111.
and liver, 122.
and oysters (pigs in blankets), 151.
and polenta, 111.
and sweet peppers, 112.
and tomatoes, 135.
and veal cutlets, 127.
broiled, time for cooking, 726.
how to slice and fry, 110.
time for cooking, 726.
Baked beans and pork, 212, 433, 434.
and tomatoes, 212.
Boston, 212.
time for baking, 725.
with tomato sauce, 434.
Baked Charlotte, 537.
Baked puddings,
apple and tapioca, 529.
meringue, 537.
puff, 541.
souffle, 541.
baked Charlotte, 537.
banana soufflé, 544.
bird’s nest, 540.
blackberry, 531.
bread and fig, 535.
and milk, 538.
old-fashioned, 536.
soufflé, 543.
bread-crumb, 535, 538.
Brown Betty, 532.
cherry, 531.
chocolate, 537.
soufflé, 544.
cocoanut soufflés, 542.
cornstarch, 538.
cottage, 535.
raspberry, 531.
cracker, 540.
date and bread, 536.
fig and bread, 535.
fruit, 529.
German, 533.
Indian, 534.
lemon soufflé, 543.
orange, 530.
sauce for, 531.
soufflé, 543.
peach batter, 530.
canned, 533.
scallop, 536.
pineapple, 529.
plum, 530.
Polly’s, 539.
poor man’s, 533.
prune, 528.
soufflé, 543.
queen of, 536.
raspberry cottage, 531.
rhubarb, 532.
soufflé, 542.
rice custard, 532.
soufflé, 542.
with eggs, 539.
without eggs, 539.
sago, 541.
squash, 538.
sweet omelet soufflé, 542.
tapioca and apple, 529.
and raisin, 530.
time for baking, 727.
See also, Boiled Puddings; Puddings; Steamed puddings; Soufflés.
Baking bread, cakes, custards and puddings, time for, 727.
fish and meats, time for, 725.
Baking-soda. See Soda.
Banana and orange meringue glacé, 586.
blanc mange, 565.
Charlotte, 569.
fritters, 546, 547.
froth, 563.
ice-cream, 588.
salad, 238.
soufflé, 544.
souffle, cold, 573.
toast, 166.
Bananas and cream, 246.
baked, 432.
fried whole, 432.
sautés, 432.
scalloped, 432.
Banbury tarts, 518.
Barbecue, defined, 719.
Barley soup, white, 312.
Bartlett pears and cream, 246.
Baskets, orange, 579.
Bass, black, boiled, 338.
cream gravy for, 339.
time for cooking, 726.
sea, baked, 339.
shrimp sauce for, 339.
stuffed, 339.
Bath, skin tonic for, 707.
Bathtubs, to clean, 695, 699.
Battenberg embroidery, to clean, 700.
Batter bread, southern, 71.
for griddle cakes, use of saleratus, 13.
pudding, cherry, steamed, 527.
peach, baked, 530.
steamed, 522.
Bavarian ice-cream, plum, 589.
Bean and beet salad, 232.
and tomato soup, 323, 326.
soup, 323.
Lima bean, 332.
mock-turtle, 323.
Beans, baked, and pork, 212, 433, 434.
and tomatoes, 212.
tomato sauce, 434.
time for baking, 725.
Boston baked, 212, 433.
butter, steamed, 436.
dried, care of, 6.
German wax, steamed, 436.
green salad, 240.
how to keep, 6.
Lima, 435
canned, 692.
time for boiling, 727.
with white sauce, 435.
New Jersey baked, 434.
sautés, 435.
stewed, 435.
string, boiled, 436.
canned, 692.
cream, steamed, 436.
string, pickled, 637.
savory, 437.
time for boiling, 727.
succotash, 446.
Sunnybank baked, 434.
Béarnaise sauce, 357.
Beaten biscuits, Virginia, 62.
Beauregard cod, 163.
Béchamel sauce, 354.
Bed-bugs, to get rid of, 701.
Bed-linen, care of, 24.
Bee stings, to draw poison, 707.
Beef, à la jardinière, canned tomatoes to accompany, 690.
à la mode, 370.
buying for, 4.
and potato pie, 391.
and tomato pie, 391.
boiled, time for cooking, 726.
buillon, 309.
à la russe, 310.
braised, 368.
cakes, 117.
chilli con carni, 117.
chipped smoked, 180.
corned, 370, 376.
boiled, 376.
time for boiling, 725.
croquettes, 192.
curried, 171.
fillet, time for cooking, 725.
frizzled, and eggs, 87.
Hamburg steaks, 116.
heart, boiled, 375.
roast, 376.
hot-pot, 373.
how to select, 3.
Irish stew, 182.
juice for invalids, 313.
larded, 174.
liver, stewed, 117.
loaf, 175.
loin, time for cooking, 725.
pot-roast, 369.
family, 372.
New England, 372.
ragout, savory, 373.
réchauffé, à la jardinière, 368.
rib-ends of, 369.
ribs, hot-pot, 373.
time for cooking, 725.
roast, 367.
baked hominy to accompany, 454.
roast, claret or Bordelaise sauce for, 357.
croquettes, 192.
how to carve, 15.
kinds of, 4.
larded, 174.
sandwiches, 215.
underdone, to use up, 371.
with sauce piquante, 174.
with Yorkshire pudding, 367.
rolled boiled, 369.
roulades of, 178.
sandwiches, 215.
season for, 3.
steamed, 181.
stew, Irish, 182.
savory, 178.
tainted, to sweeten, 696.
tea, 314.
tomatoes stuffed with, 491.
tongue, boiled, 375.
fresh, braised, 374.
sauce for, 374, 375.
Italian entrée, 375.
smoked, boiled, 373.
tough, to make tender, 696.
ways of cooking, 367.
Beefsteak and mushrooms, 116.
and onions, 116.
and sherry sauce, 176.
baked, à la jardinière, 371.
Béarnaise sauce for, 357.
braised rolled, 371.
broiled, 116.
squash pancakes to accompany, 487.
time for cooking, 726.
Chateaubriand, 116.
chilli con carni, 117.
croquettes, 192.
Espagnole sauce for, 358.
how to select, 4.
mock roast chicken, 176.
pie, 392.
porterhouse, with oysters, 178.
ragout, savory, 373.
roulades of beef, 178.
rump, and tomatoes, 177.
stewed, 177.
tough, to make tender, 13, 695.
ways of cooking, 371.
Beer, ginger, 658.
Beet and bean salad, 232.
salad, 230.
soup, cream of, 319.
Beets, boiled, 437.
time for cooking, 727.
canned, 691, 692.
care of, 6.
sweet pickles, 644.
young, creamed, 437.
Belgian hares, 420.
Belladonna, antidote for, 712.
Berries, for breakfast, 39.
See Breakfast fruits; Canned fruits; Preserves; Name of berry.
Berry jam, 622.
jelly, 622.
pie, combination, 513.
sherbet, 587.
Beverages, apple tea, 662.
blackberry cordial, 661.
vinegar, 655.
café au lait, 653.
noir, 653.
cherry bounce, 656.
wine, 654.
chocolate, 653.
cocoa, 653.
nibs or “shells,” 654.
coffee, after-dinner, 653.
for breakfast, 652.
iced, 653.
dandelion cordial, 658.
tea, 658.
wine, 658.
egg-nog, 662.
flaxseed lemonade, 662.
tea, 662.
ginger beer, 658.
wine, 658.
grape juice, 656.
wine, 656, 657.
koumiss, 660.
lemonade, 655.
lively, 655.
matzoon, 657.
mead, 659.
milk-shake, 660.
mint punch, 654.
orange juice, iced, 660.
raspberry cordial, 661.
vinegar, 655.
rhubarb wine, 655.
sarsaparilla wine, 659.
sherbet (lemonade), 655.
slippery-elm tea, 662.
strawberry punch, 654, 659.
wine, 657.
tea, cold, 652.
hot, 652.
punch, 654.
toast water, 661.
See Frappés; Invalids, drinks for.
Bicarbonate of soda. See Soda.
Biliousness, diet for, 30, 31.
fruit diet for, 41.
hot green-apple sauce for, 242.
Bill of fare. See Menu.
Bird’s nest pudding, 540.
Birds, small, pie, 425.
See Game.
Biscuits, caraway, 58.
cheese, 201.
egg, 58.
graham, 62.
milk, 61.
milk-and-water, 61.
potato, 62.
quick, 61.
raised apple, 56.
time for baking, 728.
Virginia beaten, 62.
Bisques, cheese, 316.
chicken, 316.
clam, 315.
cod, 317.
corn, 316.
crab, 315.
defined, 314, 719.
fish, a “left-over,” 336.
halibut, 317.
lobster, 315.
oyster, 314.
salmon, 317.
tomato, 18.
Black bass,
boiled, 338.
cream gravy for, 339.
Blackberries, canned, 688.
for breakfast, 39.
Blackberry cordial, 661.
pie, 513.
pudding, baked, 531.
boiled, 519.
vinegar, 655.
Blackbird pie, 425.
Black cloth, to clean, 706.
mud stains in, to remove, 707.
lace, to clean, 700.
lawns, starch for, 709.
Blanc mange, arrow root, 563.
banana, 565.
brown, 566.
Charlotte Russe, 568.
chocolate, 564.
cider jelly, 567.
Italian cream, 565.
peach sponge, 565.
pink pudding, 566.
rice, 570.
rose, 566.
snow pudding, 564.
strawberry sponge, 567.
vanilla, 563.
Blanch, defined, 719.
Blankets, to wash, 710.
Blanquette, defined, 719.
Blueberry pie, New England, 513.
Bluefish, baked, 338.
time for cooking, 725.
boiled, time for cooking, 726.
broiled, 338.
time for cooking, 726.
stuffed, 340.
Boiled puddings, 518.
apple, 518, 519.
apricot, 525.
blackberry, 519.
chocolate custards, 556.
clonduff, 524.
cornstarch, hasty, 526.
cup custards, 555.
East Indian, 526.
fig, 520, 521.
fruit, 524.
frumenty, 540.
gooseberry, 525.
huckleberry, 522.
Indian, 521, 522.
macaroni, 535.
Mary’s favorite, 526.
minute, 540.
orange, 523.
peach tapioca, 560.
plum, 520.
prune, 522.
rice, with milk and egg, 543.
Sally’s, 524.
See also, Baked puddings; Puddings; Steamed puddings.
Boiling fish, time for, 726.
meats, time for, 725.
vegetables, time for, 727.
Bones, use for stock, 3, 697.
Books, to prevent mold on, 707.
Bordeaux, temperature to serve at, 673.
Bordelaise sauce, 357.
Boston baked beans, 212, 433.
brown bread, steamed, 51.
Bottles, sealing-wax for, 633.
Bouillon, beef, 309.
à la russe, 310.
chicken, 310.
defined, 719.
Bounce, cherry, 656.
wild cherry, 656.
Bouquet, defined, 719.