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BORDEAUX PIE
PARISIAN POTATOES
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ASPARAGUS VINAIGRETTE
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DESSERT
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CREOLE SAVOURY
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CARROTS DELMONICO EN CASES
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MUSHROOMS IN CASSEROLE
STUFFED TOMATOES POTATOES DUCHESSE
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ARTICHOKE SALAD
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DESSERT
The wolf also shall dwell with the lamb, and the leopard shall
lie down with the kid; and the calf and the young lion and the
fatling together; and a little child shall lead them.
And the cow and the bear shall feed; their young ones shall lie
down together; and the lion shall eat straw like the ox.
And the sucking child shall play on the hole of the asp, and the
weaned child shall put his hand on the cockatrice' den.
They shall not hurt nor destroy in all my holy mountain: for the
earth shall be full of the knowledge of the Lord, as the waters
cover the sea.
Isaiah xi, 6-9.
INDEX
Introduction, 11
The Kitchen, 29
The Dining Room, 35
Seasoning, 39
Measuring, 39
Thickening, 40
An Herb Garden, 40
Gelatine, 41
Fat for Frying, 41
Canned Goods, 41
SOUPS
Vegetable Stock, 45
A Simple Consommé, 45
Clear Bouillon, 46
Cream of Artichoke, 47
with Nasturtiums, 47
Lima Beans, 50
Carrot and Onion, 52
Carrots, 53
Cauliflower, 53
Celery, 54
Cheese, 53
Chestnut, 55
Corn, 55
Curry, 56
Lentil, 59
Onion, 61
Green Pea, 63
Rice, 65
Spinach, 67
Tomato, 70
Vegetable, 74
Soup, Asparagus, 48
Barley and Tomato, 48
Black Bean, 48
Belgian, 49
Plain Bean, 49
Brown Bean, 49
Red Bean, 50
Dutch Cabbage, 51
Calcutta Bisque, 51
Canton Stew, 51
Carrot Broth, 52
Chestnut, 54
Cockie-Leekie, 56
Creole, 56
Florentine, 57
Heilbronn, 57
Julienne, 58
Red Lentil, 58
Purée Mongole, 59
Hungarian, 59
Mushroom Bisque, 60
Mushroom, 60
Mushroom Stew, 61
Noodle, 61
Okra, 61
Onion au Fromage, 62
New Green Pea, 62
Split Pea, 63
Princess, 64
Potato, 64
German Potato, 64
Potato (Flora), 65
Rice and Tomato, 65
Rice-Okra, 66
Salsify (Oyster Plant), 66
Spinach-Tomato, 67
Sorrel (French), 68
Sorrel (German), 68
St. Germaine, 68
Spaghetti, 69
Scotch Broth, 69
Spanish Tomato, 70
Tomato-Tapioca, 70
Tomato and Corn, 71
Tomato-Macaroni, 71
Tomato, 71
Tomato-Okra, 71
Mulligatawny, 72
Vegetable No. 1, 72
Vegetable No. 2, 73
Vegetable No. 3, 73
Vegetable No. 4, 73
Vegetable No. 5, 74
Vegetable Marrow, 75
VEGETABLES
Artichokes (Jerusalem) in Butter, 79
au Gratin, 79
with Tomato Sauce, 79
with French Sauce, 80
Fritters, 80
Fried, 80
French Fried, 80
Tartare, 81
Fried with Tomato Sauce, 81
Lyonnaise, 81
Purée, 81
Newburg, 82
Artichokes (Globe), 82
to steam, 83
to boil, 83
with Mushrooms, 84
Vinaigrette, 84
Fonds, 84
Asparagus, 85
with White Sauce, 85
with Dutch Butter, 85
Tips, 86
White, 86
Vinaigrette, 86
Fried Tips, 86
Tips with White Sauce, 87
in Bread Cases, 87
Escalloped, 87
Apples, Griddled, 88
Apple Fritters, 88
Bananas, boiled, 88
with Tomatoes, 88
Banana Fritters, 89
Boston Beans, 89
Beans, Green String, 90
Golden Wax, 90
French, 90
Deutschland, 90
Florentine, 91
and Corn, 91
Italian, 91
Spanish, 92
Lima, 92
Lima Hollandaise, 93
Lima Creamed, 93
Lima Sauquetash, 93
Beets, 94
Creamed, 94
Virginia, 94
Piquant, 95
German, 95
Pickled, 95
Brussels Sprouts, 96
in Dutch Butter, 96
with Celery, 96
with Chestnuts, 97
Lyonnaise, 97
Creamed, 97
in Bread Cases, 97
Cabbage, 98
New England, 98
Western, 98
Sarmas, 99
Lichtenstein, 99
Lady, 100
Cold Slaw, 100
German Red, 100
Hungarian, 100
Pickled Red, 101
Carrots, Creamed, 101
with Potatoes, 102
Sauté, 102
Glorified, 102
Glazed, 103
Delmonico, 103
Soufflé, 104
Cauliflower, 104
Creamed, 104
au Gratin, 105
German, 105
Italian, 105
Fritters, 105
Celery, Creamed, 106
in Brown Sauce, 106
in Casserole, 106
Baked, 107
Cêpes, 107
Corn, Boiled, 108
Roasted, 108
Pudding, 108
in Cases, 108
Creole, 109
and Tomato Pie, 109
Chowder, 109
Rhode Island Escallop, 110
Cucumbers, Stewed, 110
Stuffed, 110
Egg Plant with Sauce Tartare, 111
with Tomato Sauce, 111
Endive, Creamed, 111
Kohlrabi, 112
au Gratin, 112
Lentils, Egyptian, 112
German, 113
Lentil Pie, 112
Leeks, 113
Mushrooms, 114
Stewed, 114
German, 114
Newburg, 115
on Toast, 115
Grilled, 116
Sur Cloche, 116
in Casserole, 116
Filled, 117
with Truffles, 117
with Peas, 117
with Onions, 117
with Egg, 118
Canned, 118
Czarina, 119
Mushroom and Chestnut Ragout, 115
Loaf, 119
Okra, Stewed, 120
Okra and Grilled Tomatoes, 120
with Tomato Sauce, 120
and Tomato Escallop, 120
Onions, Boiled, 121
Creamed, 121
with Brown Sauce, 121
au Gratin, 122
with Cheese, 122
Escalloped, 122
Baked with Chestnuts, 122
Soufflé, 123
Bordeaux, 123
and Tomato Escallop, 124
Beatrice, 124
Stuffed, 124
Fried, 125
French Fried, 125
in Potato Cradles, 126
Small, 126
Glazed, 126
and Apples, 126
Parsnips, Boiled, 127
in Butter, 127
Fried, 127
French Fried, 127
Broiled, 128
Peas, Green, 128
Paysanne, 128
Canned, 128
with Onion, 128
Peppers, Stuffed, 129
with Mushrooms, 129
with Rice, 129
with Egg, 130
with Corn, 130
Escalloped with Corn, 130
Fried, 131
Pimentos, Creamed, 131
Rolled, 131
with Okra, 132
with Tomato, 132
Potatoes, 132
Mashed, 133
in cases, 133
Soufflé, 134
Riced, 134
Mashed with Onion, 135
Baked, 135
Roast, 135
Denver, 135
Broiled, 136
Fried Soufflé, 136
Whole Fried, 136
French Fried, 137
Parisian, 137
Lyonnaise, 138
German Fried, 138
Creamed, 139
Escalloped, 139
Delmonico, 140
Oak Hill, 140
Heilbronn, 140
Curried, 142
Rennequin, 142
and Cheese, 143
Escallop with Onion, 143
New, in Butter, 143
Creamed New, 144
Baked New, 144
Mock New, 144
Potato Fritters, 134
Straws, 137
Cradles, 138
Savoury, 139
Cakes, 141
Hash, 141
Omelet, 141
Fricassee, 142
Saratoga Chips, 137
Sweet Potatoes, Boiled, 145
Baked, 145
Mashed, 145
Soufflé, 145
Escalloped, 146
Stuffed, 146
Maryland, 147
Candied, 148
Griddled, 148
Fried, 148
French Fried, 148
Glazed, 149
Sweet Potato Pie, 146
Texas, 147
Salsify (Oyster Plant), 149
English, 149
in Coquilles, 149
Escalloped, 150
Tartare, 150
Black, 150
Spinach, 150
German, 151
with White Sauce, 151
with Rhubarb, 151
Italian, 152
Novelty, 152
Soufflé, 152
Squash, Baked, 153
California, 153
Tomatoes, Stewed, 153
Escalloped, 154
Breaded, 154
Fried, 154
Devilled, 155
Creamed, 155
Baked with Mushrooms, 156
with Nut Force-meat, 156
Stuffed with Egg and Peppers, 156
Baked with Peppers, 156
Filled with Egg, 157
Stuffed with Spinach, 157
with Macaroni, 158
and Onion, 158
Casino, 159
Indienne, 159
with Eggs, 159
Curried, 159
Savoury, 160
Creole, 160
and Hominy, 161
Loaf, 160
American Rarebit, 158
Turnips, Stewed, 161
Mashed, 162
with Potato, 162
au Gratin, 162
Ragout of, 162
Parisian, 163
Teltower Rübchen, 163
VEGETABLE COMBINATIONS
Chop Suey, 167
Colcannon, 167
Macedoine of Vegetables, 167
Canned, 168
Vegetable Chowder, 168
Hash, 169
Stew, 169
Casserole, 170
Ragout, 171
Vegetable Pie St. Georges, 169
Bordeaux, 171
New Orleans Stew, 172
Curry, Indian, 172
Lentils, 173
Succotash, 173
Creole, 173
Various, 174
NUT DISHES
Chestnuts, Italian, 177
Purée, 177
Peanut Purée, 178
Michaelmas Loaf, 178
Christmas Loaf, 178
Nut and Barley Loaf (Roast), 179
Nut and Barley Loaf (Steamed), 179
and Hominy Loaf, 179
and Fruit Loaf, 180
Foundation Loaf, 180
Nut Hash, 181
RICE, MACARONI, ETC.
Rice, Boiled, 185
Baked, 185
Indian, 185
Spanish, 186
Tomato Stew, 186
Fried, 186
Escalloped, 186
and Cheese, 187
and Tomatoes Baked, 187
Italian, 187
au Gratin, 188
Omelet, 188
Czarina, 188
Savoury, 189
Unpolished, 189
Pearl Barley, 189
Macaroni, American, 190
au Gratin, 190
Bianca, 190
Italian, 191
Baked Italian, 192
with Tomato and Onion, 191
Mexican, 192
and Cheese, 192
Rarebit, 192
Spaghetti, 193
Noodles, 193
German, 194
Italian, 194
CROQUETTES
Croquettes, Bean, 197
Cheese, 197
Swiss Cheese, 197
Chestnut, 198
Egg, 198
Farina, 198
Hominy, 199
Lentil, 199
Macaroni, 199
Italian, 200
Tomato, 200
Dried Pea, 201
Nut and Potato, 201
and Salsify, 201
and Cocoanut, 202
Potato, 202
with Cheese, 202
Savoury, 202
Mashed, 203
Creole, 203
Sweet, 203
Rice, 204
Sweetened, 203
Pink, 204
Curried, 204
Carolina, 204
English Savoury, 205
Mixed Vegetable, 205
TIMBALES AND PATTIES
Timbales, Corn, 210
Egg, 209
Egg-Tomato, 209
Pea, 210
Potato, 211
and Cheese, 210
Rice, 211
Savoury Egg, 209
Patties, Artichoke, 211
Asparagus, 212
Celery, 212
Chestnut, 212
Green Pea, 212
Egg, 213
Macedoine, 213
Mushroom, 213
Canned, 213
SAUCES
Caramel for Colouring, 217
Reduced Vinegar, 217
Sauce Bernaise, 217
Black Butter, 218
Bread, 218
Brown, 218
Various Brown, 219
Bordelaise, 219
Curry, 219
Caper, 220
Cheese, 220
Cucumber, 220
Devilled, 221
Egg, 221
French, 221
German, 221
Egg, 222
Herb, 222
Hollandaise, 222
Horse-Radish, 222
Maître d'Hôtel, 223
Mint, 223
Nut, 223
Onion, 224
Parsley, 224
Provençal, 224
Piquant, 225
Ravigote, 225
Robert, 225
Spanish, 225
Spinach, 226
Tartare, 227
Tomato, 227
with other Vegetables, 227
with Nuts, 227
with Egg, 228
Vinaigrette, 228
White, 228
Drawn Butter, 219
Dutch Butter, 220
Parsley Butter, 224
Salad Dressing, 257
Mayonnaise, 258
EGGS
Eggs, Boiled, 231
Fried, 231
Poached, 232
with Gravy, 232
Indienne, 232
Waldorf, 232
Scrambled, 233
with Cheese, 233
with Mushrooms, etc., 233
Savoury, 233
Indienne, 234
Spanish, 234
Shirred, 234
with Tomatoes, 234
Griddled, 235
Carmelite, 237
with Potato, 237
Newburg, 237
Lyonnaise, 238
Devilled, 238
Japanese, 238
Golden Rod, 239
Frothed, 239
Fried Stuffed, 239
Carolina, 240
Münchner, 241
in Marinade, 241
Parisienne, 241
Perigord, 241
with Cheese, 242
Mornay, 242
Creamed, 242
Omar Pasha, 243
Turkish, 243
Beurre-Noir, 243
Creole, 244
in Savoury Butter, 244
Escalloped, 245
Omelet, Plain, 235
Soufflé, 235
Baked, 236
Herb, 236
Cheese, 236
Rum, 236
Swiss Egg Toast, 240
Canuck Egg Toast, 245
Egg Mould, 245
CHEESE
Cheese Ramekins, 249
Baked with Bread, 249
Fondu, 249
Relish, 250
Méringues, 250
Creamed, 250
Pancakes, 250
Cottage, 251
Liptauer, 252
Camembert, 253
Dreams, 253
Roquefort Gourmet, 253
Grated, 253
Rarebit, Welsh, 251
Bachelor's, 251
Delmonico, 252
Pink, 252
SALADS
Salad, American, 259
Artichoke, 259
Green Bean, 259
Wax Bean, 260
Beet with Celery, 260
Cabbage, 260
Celery and Pineapple, 260
Cherry, 260
Cucumber, 261
Cucumber, Russian, 261
Country, 261
Dent de Lion, 261
Pink Egg, 262
Endive, 262
Fetticus, 262
Garden, 262
Grape Fruit, 262
Italian, 263
Lettuce, 263
Macedoine, 263
Mixed, 263
Mushroom, 264
Narragansett, 264
Philadelphia, 264
Pimento, 264
Polish, 265
Potato (German), 265
Potato (American), 265
Potato (Red), 266
Romaine, 266
Southern, 266
Sorrel, 266
Spanish, 267
Sunday night, 267
Tomato (Russian), 267
with Chives, 268
Waldorf, 268
Watercress with Oranges, 268
Yokohama, 268
A Salad Supper, 269
French Dressing, 257
Mayonnaise Dressing, 258
Green Colouring for Mayonnaise, 258
Tarragon Vinegar, 258
SAVOURIES
Fresh Mushroom Cocktails, 273
Canned Mushroom Cocktails, 273
Pimento Cocktails, 273
Savoury, Beet, 274
Beet and Egg, 274
Brown Bread, 274
Cucumber, 274
Creole, 275
Egg, 275
Horse-Radish, 275
Mustard, 276
Neufchâtel, 276
Onion, 276
Pickle, 276
Stuffed Olive, 276
Caper, 277
Tomato, 277
Mayonnaise, 277
Liptauer, 277
Pimento, 277
Rounds of Toast, 278
SANDWICHES
Sandwiches, Apple, 282
Bombay, 282
Cheese, 284
Creole, 282
Egg, 282
German, 284
Honolulu, 284
Lettuce, 283
Nut, 283
Peanut Butter, 282
Pimola, 283
Pickle, 283
Providence House, 281
Savoury Butter, 281
PASTRY, PATTY CASES, ETC.
Pie-Crust, 287
Easy Puff Paste, 287
Timbale Cases, 288
Batter for Fritters, 288
Pastry for Patty Cases, 288
Potato Crust, 289
Essex Pastry, 289
Dumplings, 289
Croutons, 289
Bread Crumbs, 290
A FEW HOT BREADS
Baking Powder Biscuits, 293
Pop Overs, 293
Graham Gems, 294
Tennessee Corn Bread, 294
Southern Rice Muffins, 294
Rice Griddle Cakes, 295
Corn Griddle Cakes, 295
Wheat Griddle Cakes, 295
Gingerbread, 295
Sunday Morning Waffles, 296
TWO NECESSARY DESSERTS
Plum Pudding, 299
Plum Pudding Sauce, 299
Nun's Butter, 299
Mince Pie, 300
MENUS
Thanksgiving Dinner, 303
Christmas Dinner, 304
Easter Dinner, 304
A Dozen Dinners, 305
A Dozen Luncheons, 308