Practical Cookin
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner
作者：Henderson, Mary F. (Mary Foote), 1842-1931
体例：题 章数：772
字数：570,894 来源：Project Gutenberg
章节目录
共 772 题- PRACTICAL COOKING
- AND
- DINNER GIVING.
- A TREATISE CONTAINING
- BY MRS. MARY F. HENDERSON.
- TO MY FRIEND
- MRS. ELLEN EWING SHERMAN,
- A LADY WHO STUDIES THE COMFORTS OF HER HOUSEHOLD,
- THESE RECEIPTS ARE AFFECTIONATELY
- PREFACE.
- M. F. H.
- ST. LOUIS, 1876.
- CONTENTS.
- PAGE
- SETTING THE TABLE AND SERVING THE DINNER 13
- THE DINNER PARTY 27
- COOKING AS AN ACCOMPLISHMENT 30
- BREAKFAST 33
- LUNCH 36
- GENTLEMEN’S SUPPERS 39
- EVENING PARTIES 40
- SOMETHING ABOUT ECONOMY 40
- DIRECTIONS AND EXPLANATIONS 43
- COOKING UTENSILS 51
- BREAD, AND BREAKFAST CAKES 63
- TEA 76
- COFFEE 76
- CHOCOLATE 78
- COCOA 78
- SOUP 78
- FISH 99
- SHELL-FISH 113
- SAUCES 119
- BEEF 129
- VEAL 146
- SWEET-BREADS 152
- MUTTON 155
- LAMB 159
- PORK 160
- POULTRY 166
- GEESE, DUCKS, AND GAME 180
- VEGETABLES 190
- SHELLS, OR COQUILLES 206
- POTTING 208
- MACARONI 209
- EGGS 212
- SALADS 219
- FRITTERS 229
- PASTRY 232
- CANNING 244
- PRESERVES 248
- PICKLES AND CATCHUPS 257
- CHEESE 262
- SWEET SAUCES FOR PUDDINGS 266
- PUDDINGS AND CUSTARDS 269
- BAVARIAN CREAMS 282
- DESSERTS OF RICE 286
- WINE JELLIES 290
- CAKE 294
- CANDIES 305
- ICES 306
- COOKERY FOR THE SICK 315
- SOME DISHES FOR “BABY” 334
- HOW TO SERVE FRUITS 336
- BEVERAGES 339
- SUITABLE COMBINATION OF DISHES 342
- SERVING OF WINES 345
- TO PREPARE COMPANY DINNERS 349
- ENGLISH AND FRENCH GLOSSARY 359
- GENERAL INDEX 365
- PRACTICAL COOKING,
- AND
- DINNER GIVING.
- SETTING THE TABLE AND SERVING THE DINNER.
- THE DINNER PARTY.
- COOKING AS AN ACCOMPLISHMENT.
- BREAKFAST.
- LUNCH.
- GENTLEMEN’S SUPPERS.
- EVENING PARTIES.
- SOMETHING ABOUT ECONOMY.
- DIRECTIONS AND EXPLANATIONS.
- BOILING.
- FRYING.
- BROILING.
- ROASTING.
- SAUTÉING.
- BRAISING.
- LARDING.
- BONING.
- EGG AND BREAD CRUMBING.
- TO COOK PUDDINGS IN BOILING WATER.
- DRIED CELERY, PARSLEY, ETC., FOR WINTER USE.
- SEEDS FOR SOUPS.
- TO FLAVOR WITH LEMON ZEST.
- THE COOK’S TABLE OF WEIGHTS AND MEASURES.
- TO CHOP SUET.
- RISING-POWDER PROPORTIONS.
- TO MAKE ROUX.
- COOKING UTENSILS.
- BREAD, AND BREAKFAST CAKES.
- TO MAKE YEAST.
- TO MAKE THE BREAD.
- MRS. BONNER’S BREAD.
- PETITS PAINS
- TOAST.
- GRAHAM BREAD.
- RUSKS.
- BEATEN BISCUIT.
- SODA AND CREAM OF TARTAR BISCUIT.
- BISCUITS WITH BAKING-POWDER.
- MUFFINS.
- WAFFLES.
- RICE PANCAKES
- WAFER BISCUITS.
- CORN BREAD.
- HOE CAKE.
- FRIED CORN MUSH FOR BREAKFAST.
- CORN MUSH
- OATMEAL PORRIDGE.
- SIRUP.
- BUCKWHEAT CAKES.
- PANCAKES, WITH FLOUR OR CORN-MEAL.
- PANCAKES, WITH BREAD-CRUMBS.
- TEA.
- COFFEE.
- COCOA.
- SOUP.
- STOCK, OR POT AU FEU.
- A SIMPLE STOCK.
- GOUFFÉ’S RECEIPT FOR STOCK, OR BOUILLON.
- BOUILLON SERVED AT LUNCHEONS, GERMANS, ETC.
- AMBER SOUP, OR CLEAR BROTH.
- TO MAKE CARAMEL, OR BURNED SUGAR, FOR COLORING BROTH.
- THICKENINGS FOR SOUP.
- ADDITIONS TO BEEF STOCK, TO FORM OTHER KINDS OF SOUP.
- RECEIPT FOR FORCE-MEAT BALLS.
- MACARONI SOUP
- VERMICELLI SOUP
- TO SERVE AS A VEGETABLE.
- NOODLE SOUP.
- BEEF NOODLE SOUP.
- SPRING SOUP.
- ASPARAGUS SOUP.
- SPINACH GREEN.
- OX-TAIL SOUP.
- CHICKEN SOUP (_Potage à la Reine_).--_Francatelli._
- PLAIN CHICKEN SOUP.
- GIBLET SOUP.
- A SIMPLE MOCK-TURTLE SOUP.
- GUMBO SOUP.
- GUMBO AND TOMATO SOUP.
- OYSTER SOUP.
- CLAM SOUP.
- BEAN SOUP.
- BEAN AND TOMATO SOUP.
- CORN SOUP.
- TOMATO SOUP, WITH RICE.
- TOMATO SOUP (_Purée aux Tomates_).--_Mrs. Corbett._
- PURÉE OF STRING-BEANS.
- BISQUE OF LOBSTERS.
- FISH.
- TO BOIL FISH.
- TO BOIL AU COURT BOUILLON.
- TO FRY FISH.
- FISH FRIED IN BATTER.
- TO BROIL FISH.
- TO BAKE FISH.
- STUFFINGS FOR FISH.
- BREAD STUFFING.
- MEAT STUFFING.
- TO STEW FISH, OR FISH EN MATELOTE.
- TO COOK FISH AU GRATIN.
- SALMON
- TO BROIL SALMON.
- SALMON CUTLETS.
- SLICES OF SALMON BOILED.
- CANNED SALMON.
- SHAD.
- TROUT.
- COD-FISH.
- SALT COD-FISH.
- COD-FISH BALLS.
- FISH CHOWDER.
- MACKEREL
- SMELTS
- TO FRY EELS.
- SHELL-FISH.
- OYSTERS.
- RAW OYSTERS.
- FRIED OYSTERS.
- SCALLOPED OYSTERS IN SHELLS.
- SCALLOPED OYSTERS.
- OYSTER STEW.
- OYSTER OR CLAM FRITTERS.
- TO ROAST CANNED OYSTERS.
- CLAMS.
- CLAM CHOWDER.
- TUNISON CLAM CHOWDER.
- CRABS AND LOBSTERS.
- SOFT-SHELL CRABS.
- DEVILED CRAB.
- DEVILED LOBSTER
- LOBSTER CHOPS.
- A GOOD WAY TO PREPARE A LOBSTER.
- FROGS.
- FROGS FRIED.
- SAUCES.
- DRAWN-BUTTER SAUCE.
- PICKLE SAUCE.
- BOILED-EGG SAUCE.
- CAPER SAUCE.
- ANCHOVY SAUCE.
- SHRIMP SAUCE.
- LOBSTER SAUCE.
- OYSTER SAUCE.
- SAUCE HOLLANDAISE, OR DUTCH SAUCE.
- A SIMPLE BECHAMEL SAUCE.
- BECHAMEL SAUCE.
- SAUCE AUX FINES HERBES.
- A SIMPLE BROWN SAUCE.
- BEEF.
- TO ROAST OR BAKE BEEF.
- YORKSHIRE PUDDING.
- BEEF À LA MODE.
- BRAISED BEEF (No. 1).--_New York Cooking-school._
- BRAISED BEEF, WITH HORSE-RADISH SAUCE.
- FILLET OF BEEF.
- TO TRIM A FILLET OF BEEF.
- TO COOK A FILLET OF BEEF.
- TO MAKE THE MUSHROOM SAUCE.
- TO GARNISH A FILLET OF BEEF.
- TO ROAST A FILLET OF BEEF.
- TO BRAISE A FILLET OF BEEF.
- FILLET OF BEEF CUT INTO SLICES OR SCOLLOPS.
- BEEFSTEAK.
- CORNED BEEF.
- BEEFSTEAK STEWED.
- BEEFSTEAK ROLLED.
- WHAT TO DO WITH COLD COOKED BEEF.
- BEEF HASH.
- MEAT RISSOLES.
- BEEF OR ANY COLD-MEAT SAUSAGES.
- FOR RICE AND MEAT CAKES,
- BEEF CROQUETTES.
- A CHEAP ARRANGEMENT.
- A COMMON POT-PIE OF VEAL, BEEF, OR CHICKEN.
- CALF’S HEART.
- TONGUE, WITH MUSTARD PICKLE SAUCE.
- TONGUE SLICES, WITH SPINACH AND SAUCE TARTARE.
- VEAL.
- ROAST OF VEAL--THE FILLET.
- A FRICANDEAU OF VEAL.
- VEAL CUTLETS, BROILED.
- VEAL CUTLETS, SAUTÉD AND FRIED.
- VEAL CUTLETS, BRAISED.
- PLAIN VEAL STEW OR POT-PIE.
- CALF’S BRAINS.
- SWEET-BREADS.
- FRIED SWEET-BREADS.
- SWEET-BREADS À LA MILANAISE.
- SWEET-BREAD FRITTERS.
- SKEWER OF SWEET-BREADS.
- MUTTON.
- BOILED LEG OF MUTTON.
- MUTTON CUTLETS.
- SHEEP’S TONGUES, WITH SPINACH.
- SHEEP’S TONGUES À LA MAYONNAISE.
- SHEEP’S TONGUES, WITH SAUCE TARTARE.
- LAMB.
- ROAST LEG OF LAMB.
- ROAST FORE QUARTER OF LAMB.
- LAMB CHOPS.
- SADDLE OF LAMB OR MUTTON.
- LAMB CROQUETTES
- SHEEP’S KIDNEYS.
- PORK.
- TO CURE BACON.
- ROAST LITTLE PIG.
- ROAST PORK.
- PORK AND BEANS.
- BOSTON BAKED BEANS.
- ENTRÉE OF APPLES AND PORK.
- TO BOIL HAM.
- HAM AND EGGS.
- TO FRY OR SAUTÉ HAM.
- PORK FRIED IN BATTER, OR EGGED AND BREAD-CRUMBED.
- MRS. TROWBRIDGE’S BREAKFAST-BACON DISH.
- SMALL ROLLS, WITH SALAD FILLING.
- POULTRY.
- ROAST TURKEY.
- STUFFING FOR ROAST TURKEYS, CHICKENS, DUCKS, AND GEESE.
- CHESTNUT, POTATO, VEAL, AND OYSTER STUFFINGS.
- BOILED TURKEY.
- TURKEY OR CHICKEN HASH
- TURKEY BRAISED.
- TURKEY GALANTINE, OR BONED TURKEY.
- MIXED SPICES FOR SEASONING.
- A SIMPLE WAY OF PREPARING BONED TURKEY OR CHICKEN.
- CHICKENS.
- SPRING CHICKENS.
- SPRING CHICKENS, BAKED.
- ROAST AND BOILED CHICKENS.
- A FRICASSEE OF CHICKEN.
- RANAQUE CHICKENS.
- CHICKEN BREASTS.
- CHICKEN CUTLETS.
- TO FRINGE CELERY FOR GARNISHING.
- CHICKEN LIVERS.
- TURKISH PILAU.
- GEESE, DUCKS, AND GAME.
- ROAST GOOSE.
- DUCKS.
- WILD DUCKS.
- STEWED DUCK.
- FILLETS OF DUCK.
- POIVRADE SAUCE.
- PIGEONS STEWED IN BROTH.
- ROAST PIGEONS.
- PIGEONS BROILED.
- PRAIRIE-CHICKEN OR GROUSE.
- TO CHOOSE A YOUNG PRAIRIE-CHICKEN.
- PRAIRIE-CHICKEN OR GROUSE ROASTED.
- QUAILS PARBOILED AND BAKED.
- QUAILS ROASTED.
- CUTLETS OF QUAILS OR OF PIGEONS.
- ESPAGNOLE SAUCE.
- QUAILS BROILED.
- QUAILS BRAISED.
- SNIPE AND WOODCOCK FRIED.
- SNIPE AND WOODCOCK ROASTED.
- PLOVERS
- PHEASANTS
- VENISON.
- THE SADDLE OF VENISON.
- ROAST OR BAKED HAUNCH OF VENISON.
- TO BROIL VENISON STEAKS.
- STEWED VENISON.
- RABBITS ROASTED.
- RABBITS BAKED.
- VEGETABLES.
- TO PRESERVE THE COLOR OF VEGETABLES.
- POTATOES BOILED.
- MASHED POTATOES.
- POTATOES À LA NEIGE.
- TO BAKE POTATOES.
- POTATOES IN CASES.
- POTATOES BAKED WITH BEEF.
- POTATOES À LA PARISIENNE.
- SARATOGA POTATOES.
- FRIED POTATOES.
- LYONNAISE POTATOES.
- POTATO CROQUETTES.
- POTATO ROSES.
- POTATOES FOR BREAKFAST.
- POTATO PUFF.
- SHOO-FLY POTATOES.
- TURNIPS.
- PARSNIPS SAUTÉD.
- PARSNIP FRITTERS.
- OYSTER-PLANT FRITTERS
- OYSTER-PLANTS STEWED.
- CARROTS.
- BEETS.
- CAULIFLOWER, WITH WHITE SAUCE.
- CAULIFLOWERS, WITH CHEESE.
- ASPARAGUS.
- PEASE.
- SPINACH.
- TOMATOES STEWED.
- STUFFED TOMATOES BAKED.
- ONIONS.
- ONIONS, WITH CREAM.
- STRING-BEANS.
- LIMA BEANS, WITH CREAM.
- CELERY FRIED.
- EGG-PLANT.
- CABBAGE TO BOIL.
- CABBAGE STEWED.
- TO BOIL CORN ON THE COB.
- CORN MOCK OYSTERS.
- CORN CUSTARD, TO BE SERVED AS A VEGETABLE.
- CORN PUDDING FOR TEA.
- GRATED CORN SAUTÉD.
- TO COOK CRANBERRIES.
- ARTICHOKES.
- FRIED APPLES FOR BREAKFAST.
- ANOTHER RICE DISH.
- FLAXSEED FOR A CENTRE-PIECE.
- CASSEROLES.
- SHELLS, OR COQUILLES.
- CHICKENS IN SHELLS.
- OYSTERS EN COQUILLE.
- FISH EN COQUILLE.
- LOBSTERS OR SHRIMPS EN COQUILLE.
- MUSHROOMS EN COQUILLE.
- POTTING.
- POTTED HAM.
- POTTED BEEF.
- POTTED BIRDS.
- POTTED FISH.
- POTTED CHICKEN AND TONGUE OR HAM.
- MACARONI.
- MACARONI AND WELSH RARE-BIT.
- MACARONI, WITH SWEET-BREADS.
- MACARONI, WITH TOMATO-SAUCE.
- CRACKERS, WITH CHEESE.
- EGGS.
- BOILED EGGS
- POACHED EGGS.
- POACHED EGGS ON ANCHOVY TOAST.
- STUFFED EGGS, WITH CHEESE.
- OMELETS.
- PLAIN OMELET.
- OMELET, WITH TOMATOES.
- OMELET WITH GREEN PEASE
- OMELET, WITH HAM.
- OMELET, WITH FINE HERBS.
- OMELET, WITH MUSHROOMS.
- OMELET, WITH SHRIMPS.
- OMELET, WITH OYSTERS.
- OMELET, WITH CHEESE, OR FONDUE.
- OMELET, WITH CHEESE AND MACARONI.
- OMELET, WITH RUM.
- OMELET SOUFFLÉ.
- OMELET, WITH ASPARAGUS POINTS, CAULIFLOWERS, OR OTHER VEGETABLES.
- SALADS.
- MAYONNAISE SAUCE.
- SAUCE À LA RAVINGOTE.
- RED MAYONNAISE SAUCE.
- FRENCH DRESSING.
- COMBINATIONS.
- 1. LETTUCE (_French Cook_).
- 12. POTATO SALAD.
- 15. COLD SLAW.
- 16. SALAD OF VEGETABLES (_Salade de Légumes_).
- 19. MAYONNAISE OF CAULIFLOWER.
- 20. TOMATOES À LA MAYONNAISE.
- CHICKEN SALAD.
- MAYONNAISE OF SALMON.
- SALAD À LA FILLEY.
- FRITTERS.
- PINE-APPLE, APPLE PRESERVE, OR PEACH FRITTERS.
- BREAD FRITTERS.
- CORN FRITTERS.
- APPLE FRITTERS.
- PASTRY.
- PUFF PASTE.
- CARÊME’S RECEIPT FOR PUFF PASTE.
- FOR PIES.
- FRUIT AND BERRY PIES, OR TARTS.
- CHESS-PIE.
- SMALL VOLS-AU-VENT, OR PATTY-CASES.
- VOLS-AU-VENT OF SWEET-BREADS.
- VOLS-AU-VENT OF CHICKENS, SHRIMPS, SALMON, MUSHROOMS, VEAL, GAME, ETC.
- VOLS-AU-VENT, WITH STRAWBERRIES, ETC.
- MINCE-MEAT PATTIES.
- CANNING.
- TO CAN TOMATOES.
- TO CAN PEACHES.
- STRING-BEANS.
- OKRA AND TOMATOES
- RASPBERRIES
- GREENGAGES
- CORN.
- SUCCOTASH.
- CORN AND TOMATOES
- PRESERVES.
- SIRUP FOR PRESERVES.
- GRAPE PRESERVES.
- APPLE GINGER.
- CANDIED FRUITS.
- MARMALADES.
- QUINCE MARMALADE.
- PEACH MARMALADE
- ORANGE MARMALADE.
- RASPBERRY JAM.
- GREENGAGE JAM.
- BRANDY PEACHES.
- TO JELLY FRUITS.
- CURRANT JELLY.
- MRS. WALWORTH’S CURRANT JELLY.
- COMPOTES
- SIRUP FOR COMPOTES.
- COMPOTE OF PEACHES AND APRICOTS.
- COMPOTE OF APPLES.
- A BEAUTIFUL STUFFED COMPOTE.
- PICKLES AND CATCHUPS.
- INDIAN PICKLE.
- TO PICKLE CAULIFLOWERS.
- PICKLED WALNUTS.
- PICKLED ONIONS.
- PICKLED BELL PEPPERS.
- RIPE CUCUMBER PICKLES.
- SWEET PICKLED PEACHES.
- STRAWBERRY PICKLE.
- TOMATO CATCHUP.
- CUCUMBER CATCHUP.
- CHEESE.
- WELSH RARE-BIT.
- COTTAGE CHEESE.
- SWEET SAUCES FOR PUDDINGS.
- SIRUP SAUCES.
- A PLAIN AND CHEAP SAUCE.
- FRUIT SAUCES.
- BOILED CUSTARD
- SABYLLON.
- PUDDINGS AND CUSTARDS.
- PUDDING WITH REMAINS OF PLUM-PUDDING.
- PLAINER FRUIT PUDDING.
- A SPICED APPLE-PUDDING.
- COTTAGE-PUDDING.
- MINUTE-PUDDING.
- NANTUCKET BERRY-PUDDING.
- TAPIOCA-PUDDING.
- TAPIOCA CREAM.
- BATTER-PUDDINGS BAKED.
- ROLY-POLY PUDDING BOILED.
- BAKED BERRY ROLLS.
- SWEDISH PUDDING.
- A CORN-STARCH PUDDING.
- COCOA-NUT PUDDING.
- CHOCOLATE-PUDDING.
- COCOA-NUT PUDDINGS, IN PAPER CASES.
- EGG SOUFFLÉ, IN PAPER CASES.
- BAKED APPLES.
- FLOATING ISLANDS.
- TIPSY-PUDDING.
- LEMON-PUDDING.
- BLANC-MANGE.
- CORN-STARCH PUDDING.
- BREAD-PUDDING.
- BREAD-AND-BUTTER PUDDING.
- FRIED BREAD-PUDDING.
- INDIAN-CORN PUDDING.
- BAVARIAN CREAMS.
- BAVARIAN CREAM, WITH CHOCOLATE,
- BAVARIAN CREAM, WITH STRAWBERRIES.
- BAVARIAN CREAM, WITH ALMONDS.
- BAVARIAN CREAM, WITH PEACHES.
- BAVARIAN CREAM, WITH PINE-APPLE.
- BAVARIAN CREAM, WITH COFFEE.
- CHARLOTTE-RUSSE.
- AMBROSIA.
- DESSERTS OF RICE.
- TO BOIL RICE.
- RICE-PUDDING.
- RICE-CONES.
- RICE-CAKE, WITH PEACHES.
- RICE-CAKE, WITH PINE-APPLE.
- GROUND RICE-PUDDING, WITH CHOCOLATE SAUCE.
- APPLE SNOW-BALLS.
- RICE SOUFFLÉ.
- RICE CROQUETTES.
- RICE PANCAKES, WITH PRESERVES.
- WINE JELLIES.
- WINE JELLY.
- LEMON JELLY.
- MACEDOINE OF FRUITS.
- FANCY JELLIES.
- WHAT TO DO WITH PARTS OF JELLY LEFT OVER IN WINTER.
- CALF’S-FOOT JELLY.
- WHIPPED JELLY, WITH FRUITS.
- CAKE.
- SPONGE-CAKE.
- ALMOND JUMBLES.
- ENGLISH POUND-CAKE.
- BOSTON CREAM-CAKES.
- BREAD-CAKE.
- CHOCOLATE-CAKE.
- MOUNTAIN-CAKE.
- COCOA-NUT CONES.
- TO BLANCH ALMONDS.
- PLAIN COOKIES.
- ALMOND MACAROONS.
- LADY’S-FINGERS.
- MÉRINGUES À LA CRÈME.
- RANAQUE BUNS.
- FROSTING.
- BOILED ICING.
- CANDIES.
- ICES.
- FROZEN WHIPPED CREAM.
- VANILLA ICE-CREAM.
- DELMONICO VANILLA CREAM.
- CHOCOLATE ICE-CREAM
- TO MAKE A MOLD OF CHOCOLATE AND VANILLA CREAMS.
- STRAWBERRY ICE-CREAM.
- NAPOLITAINE CREAM.
- CHOCOLATE FRUIT ICE-CREAM.
- FROZEN FRUIT CUSTARD.
- GERMAN STEAMER BAKED ICE-CREAM.
- PINE-APPLE ICE-CREAM PUDDING.
- BISCUIT GLACÉS, IN SMALL CASES.
- ICED PUDDING.
- TUTTI FRUTTI.
- FRESH PEACHES HALF FROZEN.
- PEACHES AND CREAM FROZEN.
- LEMON ICE.
- CURRANT ICE.
- COOKERY FOR THE SICK.
- RECEIPTS FOR THE SICK-ROOM.
- TEA.
- BEEF TEA, OR ESSENCE OF BEEF.
- BEEF JUICE.
- CHICKEN BROTH.
- CHICKEN CUSTARD.
- CHICKEN PANADA.
- MOLD OF CHICKEN JELLY.
- CHICKEN AND CEYLON MOSS.
- MUTTON BROTH
- BEEF AND TAPIOCA BROTH.
- HOW TO PREPARE AN UNCOOKED EGG.
- TAPIOCA JELLY.
- SEA-MOSS BLANC-MANGE.
- ARROWROOT JELLY OR BLANC-MANGE.
- CORN-STARCH AND RICE PUDDINGS
- RICE JELLY.
- RICE-WATER FOR DRINK
- PARCHED RICE.
- MILK PORRIDGE.
- BEEF SANDWICH.
- MILK TOAST.
- PANADA.
- ASH-CAKE.
- MILK PUNCH.
- EGG-AND-MILK PUNCH.
- HERB TEAS
- BOTANIC COUGH SIRUP.
- ARRANGEMENT OF DISHES FOR INVALIDS.
- BEEFSTEAK.
- MUTTON-CHOP.
- BREAST OF CHICKEN.
- CHICKEN BOILED.
- VENISON STEAK.
- TO PREPARE A BIRD.
- INVALID’S BILLS OF FARE.
- BREAKFAST.
- TEA.
- BREAKFAST.
- DINNER.
- TEA.
- BREAKFAST.
- DINNER.
- TEA.
- PREPARED FOODS FOR INVALIDS, ETC.
- SOME DISHES FOR “BABY.”
- PAP.
- WHEAT-FLOUR AND CORN-MEAL GRUEL.
- ROASTED RICE
- CORN-MEAL GRUEL
- FOOD FOR INFANTS WITH WEAK DIGESTIVE ORGANS.
- HOW TO SERVE FRUITS.
- STRAWBERRIES.
- MIXED FRUITS.
- WATER-MELONS.
- CANTALOUPE MELONS.
- CURRANTS.
- CURRANTS OR OTHER FRUITS ICED.
- HOW THEY EAT ORANGES IN HAVANA.
- FRESH PEACHES.
- PINE-APPLES.
- BEVERAGES.
- ROMAN PUNCH.
- CLARET PUNCH.
- EGGNOG.
- SHERRY, CLARET, OR CATAWBA COBBLERS.
- LEMONADE.
- TOM AND JERRY.
- MINT-JULEP.
- BLACKBERRY CORDIAL.
- CURRANT WINE.
- SUITABLE COMBINATION OF DISHES.
- SOUP.
- FISH.
- BEEF.
- CORNED BEEF
- TURKEYS.
- CHICKENS.
- LAMB
- PORK.
- MUTTON.
- VEAL.
- ROAST GOOSE,
- GAME.
- CHEESE
- SWEET-BREADS.
- ROMAN PUNCH
- CANTALOUPE MELONS
- SERVING OF WINES.
- PROPER TEMPERATURE IN WHICH WINES SHOULD BE SERVED.
- TREATMENT OF WINES.
- CHOICE OF BRANDS.
- BILL-OF-FARE TABLE.
- TO PREPARE COMPANY DINNERS.
- A WINTER DINNER.
- MENU.
- DINNER BILL OF FARE.
- MENU.
- MENU.
- MENU.
- MENU.
- MENU.
- MENU.
- ENGLISH AND FRENCH GLOSSARY.
- SOUPS.
- FISH.
- OYSTERS.
- SAUCES.
- MEATS.
- SWEET-BREADS.
- POULTRY AND GAME.
- VEGETABLES.
- SHELLS.
- MACARONI.
- EGGS.
- SALADS.
- FRITTERS.
- LITTLE VOLS-AU-VENT, OR BOUCHÉES.
- PUDDINGS.
- DESSERTS.
- GENERAL INDEX.
- DIRECTIONS AND EXPLANATIONS.
- BREAD, AND BREAKFAST CAKES.
- SOUPS.
- FISH.
- SHELL-FISH.
- FROGS, FRIED, 119
- SAUCES.
- BEEF.
- VEAL.
- SWEET-BREADS.
- MUTTON.
- LAMB.
- PORK.
- POULTRY.
- GEESE, DUCKS, AND GAME.
- VEGETABLES.
- CASSEROLES, 205
- SHELLS, OR COQUILLES.
- POTTING.
- MACARONI.
- EGGS.
- SALADS.
- FRITTERS.
- PASTRY.
- CANNING.
- PRESERVES, MARMALADES, AND COMPOTES.
- PICKLES AND CATCHUPS.
- CHEESE.
- SWEET SAUCES FOR PUDDINGS.
- PUDDINGS AND CUSTARDS.
- BAVARIAN CREAMS, ETC.
- DESSERTS OF RICE.
- WINE JELLIES.
- CAKE.
- CANDIES.
- ICES.
- COOKERY FOR THE SICK.
- SOME DISHES FOR BABY.
- HOW TO SERVE FRUITS.
- BEVERAGES.
- SUITABLE COMBINATION OF DISHES.
- SERVING OF WINES.
- TO PREPARE COMPANY DINNERS, 349
- ENGLISH AND FRENCH GLOSSARY, 359
- THE END.
- VALUABLE AND INTERESTING WORKS
- FOR
- PUBLIC AND PRIVATE LIBRARIES
- PUBLISHED BY HARPER & BROTHERS, NEW YORK.
- FOOTNOTES: