SUITABLE COMBINATIONS FOR SERVING
Breakfast Menus
Oranges
Oatmeal with Sugar and Cream
Boiled Ham Creamed Potatoes Pop-overs or Fadges
Coffee
☸☸☸☸☸
Quaker Rolled Oats with Baked Apples, Sugar and Cream
Creamed Fish Baked Potatoes Golden Corn Cake
Coffee
☸☸☸☸☸
Bananas
Old Grist Mill Toasted Wheat with Sugar and Cream
Scrambled Eggs Sautéd Potatoes Graham Gems
Griddle Cakes
Coffee
☸☸☸☸☸
Grape Fruit
Wheatlet with Sugar and Cream
Beefsteak Lyonnaise Potatoes Twin Mountain Muffins
Coffee
☸☸☸☸☸
Sliced Oranges
Wheat Germ with Sugar and Cream
Warmed over Lamb French Fried Potatoes Raised Biscuits
Buckwheat Cakes with Maple Syrup
Old Grist Mill Coffee
[Illustration:
TABLE LAID FOR BREAKFAST.—_Page 592._
]
[Illustration:
LUNCHEON TABLE LAID FOR FISH COURSE, SOUP COURSE PRESUMABLY HAVING
BEEN REMOVED.—_Page 594._
]
☸☸☸☸☸
Strawberries
Hominy with Sugar and Cream
Bacon and Fried Eggs Baked Potatoes Rye Muffins
Coffee
☸☸☸☸☸
Raspberries
Shredded Wheat Biscuit
Dried Smoked Beef in Cream Hashed Brown Potatoes
Baking-Powder Biscuit
Coffee
☸☸☸☸☸
Watermelon
Old Grist Mill Rolled Oats with Sugar and Cream
Broiled Halibut Potato Cakes Sliced Cucumbers
Quaker Biscuit
Coffee
☸☸☸☸☸
Cantaloupe
Pettijohn’s with Sugar and Cream
Cecils with Tomato Sauce Potato Balls Rice Muffins
Coffee
☸☸☸☸☸
Peaches
Farinose with Sugar and Cream
Omelette Potatoes à la Maître d’Hôtel Berry Muffins
Coffee
☸☸☸☸☸
Blackberries
H-O with Sugar and Cream Dropped Eggs on Toast
Waffles with Maple Syrup
Coffee
☸☸☸☸☸
Pears
Old Grist Mill Rolled Wheat with Sugar and Cream
Corned Beef Hash Milk Toast
Coffee
☸☸☸☸☸
Grapes
Cereal with Fruit
Fried Smelts Baked Sweet Potatoes Sliced Tomatoes
Oatmeal Muffins
Coffee
☸☸☸☸☸
Oatmeal Mush with Apples
Hamburg Steaks Creamed Potatoes White Corn Cake
Coffee
☸☸☸☸☸
Plums and Pears
Cracked Wheat with Sugar and Cream
Baked Beans Fish Balls Brown Bread
Old Grist Mill Coffee
☸☸☸☸☸
Sliced Peaches
Germea with Sugar and Cream Brown Bread Toast
Cold Sliced Meat Sautéd Sweet Potatoes
Coffee
☸☸☸☸☸
Wheatena with Sugar and Cream
Fish Hash Buttered Graham Toast
Strawberry Short Cake
Coffee
☸☸☸☸☸
Grapes
Old Grist Mill Rye Flakes with Sugar and Cream
Lamb Chops Baked Potatoes Raised Muffins
Doughnuts and Coffee
Luncheon Menus
Grilled Sardines
Baked Apples with Cream Rolls Sponge Cake
Cocoa
☸☸☸☸☸
Creamed Chicken
Celery Rolls
Grapes and Apples
Tea
☸☸☸☸☸
Lamb Croquettes
Dressed Lettuce Baking-Powder Biscuit
Gingerbread Cheese
Tea
☸☸☸☸☸
Split Pea Soup Crisp Crackers
Egg Salad Entire Wheat Bread
Oranges
Cocoa
☸☸☸☸☸
Cold Sliced Meat Cheese Fondue
Bread and Butter
Sliced Peaches Cookies
Old Grist Mill Coffee
☸☸☸☸☸
Broiled Ham Scalloped Potatoes
Brown Bread and Butter
Sliced Oranges Wafers
☸☸☸☸☸
Scalloped Oysters Rolls
Dressed Celery
Polish Tartlets Tea
☸☸☸☸☸
Salmi of Lamb Olives
Bread and Butter
Cake Chocolate
☸☸☸☸☸
Oyster Stew
Oyster Crackers or Dry Toast
Pickles
Cream Whips Lady Fingers
☸☸☸☸☸
Scalloped Turkey
Brown Bread Sandwiches
Lettuce Salad Cheese Straws
Tea
☸☸☸☸☸
Turban of Fish Saratoga Potatoes
Warmed over Muffins
Nuts Crackers Cheese
Tea
☸☸☸☸☸
Cream of Tomato Soup Croûtons
Omelet with Vegetables
Bread and Butter
Bananas Tea
☸☸☸☸☸
Salad à la Russe
Graham Bread and Butter
Peach Sauce Scotch Wafers
Tea
☸☸☸☸☸
Cold Sliced Tongue
Macaroni and Cheese
Lettuce Salad Crackers
Wafers Coffee
☸☸☸☸☸
Salmon Croquettes Rolls
Dressed Lettuce
Strawberries and Cream
Tea
☸☸☸☸☸
Beef Stew with Dumplings
Sliced Oranges Cake
Tea
☸☸☸☸☸
Lobster Salad Rolls
Raspberries and Cream Wafers
Russian Tea
[Illustration:
TABLE LAID FOR FORMAL LUNCHEON.—_Page 596._
]
[Illustration:
CENTREPIECE FOR LUNCHEON OR DINNER TABLE.—_Page 598._
]
[Illustration:
CENTREPIECE FOR THANKSGIVING DINNER TABLE.—_Page 598._
]
☸☸☸☸☸
Cold Sliced Corned Beef
Corn à la Southern
Entire Wheat Bread and Butter
Grapes and Pears
Dinner Menus
Cream of Celery Soup
Roast Beef Franconia Potatoes Yorkshire Pudding
Macaroni with Cheese Tomato and Lettuce Salad
Chocolate Cream
Café Noir
☸☸☸☸☸
Tomato Soup
Baked Fish Hollandaise Sauce
Shadow Potatoes Cole Slaw
Fig Pudding
Crackers Cheese Café Noir
☸☸☸☸☸
Potato Soup
Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips
Celery Vegetable Salad
Bread and Butter Pudding
☸☸☸☸☸
Macaroni Soup
Fricassee of Lamb Riced Potatoes Stewed Tomatoes
String Bean and Radish Salad
Fruit and Nuts
☸☸☸☸☸
Duchess Soup
Fried Fillets of Halibut Shredded Potatoes Hot Slaw
Beefsteak Pie
Irish Moss Blanc-Mange with
Vanilla Wafers
☸☸☸☸☸
Kornlet Soup
Maryland Chicken Baked Sweet Potatoes
Creamed Cauliflower Cranberry Sauce
Dressed Lettuce Polish Tartlets
Café Noir
☸☸☸☸☸
Vegetable Soup
Veal Cutlets Horseradish Mashed Potatoes
Cream of Lima Beans Dressed Celery
Cerealine Pudding
☸☸☸☸☸
St. Germain Soup
Beefsteak with Oyster Blanket Stuffed Potatoes Spinach
Pineapple Pudding Cream Sponge Cake
Café Noir
☸☸☸☸☸
White Soup
Boiled Salmon Egg Sauce Boiled Potatoes Green Peas
Cucumbers
Strawberries and cream Cake
☸☸☸☸☸
Tomato Soup without Stock
Braised Beef Horseradish Sauce Scalloped Potatoes
Squash
Baked Indian Pudding Café Noir
☸☸☸☸☸
Bisque Soup
Broiled Shad Chartreuse Potatoes Asparagus on Toast
Cucumber and Lettuce Salad
Prune Whip Custard Sauce
☸☸☸☸☸
Cream of Pea Soup
Boiled Mutton Caper Sauce Mashed Potatoes
Turkish Pilaf
Graham Pudding Fruit and Nuts
☸☸☸☸☸
Turkish Soup
Lamb Chops French Fried Potatoes Apple Fritters
Beet Greens
Caramel Custard Café Noir
☸☸☸☸☸
Irish Stew with Dumplings
Fish Croquettes Dinner Rolls Radishes
Custard Soufflé Creamy Sauce
Crackers Cheese
☸☸☸☸☸
Black Bean Soup
Halibut à la Créole Potatoes en Surprise
Brussels Sprouts
Swiss Pudding Café Noir
☸☸☸☸☸
Cream of Clam Soup
Fried Chicken Boiled Potatoes
Sliced Tomatoes Shell Beans
Peach Short Cake Crackers and Cheese
☸☸☸☸☸
Cream of Lima Bean Soup
Roast Duck Mashed Sweet Potatoes
Cauliflower au Gratin
Rice Croquettes with Currant Jelly
Grapes Pears
Crackers Cheese Café Noir
☸☸☸☸☸
Chicken Soup
Broiled Sword Fish Cucumber Sauce
Baked New Potatoes Sugared Beets
Strawberry Cottage Pudding
Iced Coffee
Menu for Thanksgiving Dinner
Oyster Soup Crisp Crackers
Celery Salted Almonds
Roast Turkey Cranberry Jelly
Mashed Potatoes Onions in Cream Squash
Chicken Pie
Fruit Pudding Sterling Sauce
Mince, Apple, and Squash Pie
Neapolitan Ice Cream Fancy Cakes
Fruit Nuts and Raisins Bonbons
Crackers Cheese Café Noir
Menu for Christmas Dinner
Consommé Bread Sticks
Olives Celery Salted Pecans
Roast Goose Potato Stuffing Apple Sauce
Duchess Potatoes Cream of Lima Beans
Chicken Croquettes with Green Peas
Dressed Lettuce with Cheese Straws
English Plum Pudding Brandy Sauce
Frozen Pudding Assorted Cake Bonbons
Crackers Cheese Café Noir
A Full Course Dinner
FIRST COURSE
Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes
canapés are used in place of either. For a gentleman’s dinner, canapés
accompanied with Sherry wine are frequently served before guests enter
the dining-room.
SECOND COURSE
Clear soup, with bread sticks, small rolls, or crisp crackers. Where two
soups are served, one may be a cream soup. Cream soups are served with
croûtons. Radishes, celery, or olives are passed after the soup. Salted
almonds may be passed between any of the courses.
[Illustration:
CHRISTMAS DINNER TABLE.—_Page 600._
]
[Illustration:
TABLE LAID FOR RECEPTION.—_Page 602._
]
THIRD COURSE
Bouchées or rissoles. The filling to be of light meat.
FOURTH COURSE
Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes
accompany this course; with fried fish potatoes are often served.
FIFTH COURSE
Roast saddle of venison or mutton, spring lamb, or fillet of beef;
potatoes and one other vegetable.
SIXTH COURSE
Entrée, made of light meat or fish.
SEVENTH COURSE
A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are
served.
EIGHTH COURSE
Punch or cheese course. Punch, when served, always precedes the game
course.
NINTH COURSE
Game, with vegetable salad, usually lettuce or celery; or cheese sticks
may be served with the salad, and game omitted.
TENTH COURSE
Dessert, usually cold.
ELEVENTH COURSE
Frozen dessert and fancy cakes. Bonbons are passed after this course.
TWELFTH COURSE
Cracker, cheese, and café noir. Café noir is frequently served in the
drawing and smoking rooms after the dinner.
Where wines and liquors are served, the first course is not usually
accompanied by either; but if desired, Sauterne or other white wine may
be used.
With soup, serve Sherry; with fish, white wine; with game, Claret; with
roast and other courses, Champagne.
After serving café noir in drawing-room, pass pony of brandy for men,
sweet liqueur (Chartreuse, Benedictine, or Parfait d’Amour) for women;
then Crême de Menthe for all.
After a short time Apollinaris should be passed. White wines should be
served cool; Sherry should be as near the temperature of the room in
which it is served as possible. Champagne should be served very cold by
allowing it to remain in salt and ice at least one-half hour before
dinner time. Claret, served without cooling, and as it contains so small
amount of alcohol, is not good the day after opening.
For a simpler dinner, the third, seventh, eighth, and tenth courses, and
the game in the ninth course, may be omitted.
For a home dinner, it is always desirable to serve for first course a
soup; second course, meat or fish, with potatoes and two other
vegetables; third course, a vegetable salad, with French dressing;
fourth course, dessert; fifth course, crackers, cheese, and café noir.
At a ladies’ luncheon the courses are as many as at a small dinner. In
winter, grape fruit is sometimes served in place of oysters; in summer,
selected strawberries in small Swedish Timbale cases.
Menus for Full Course Dinners
Blue Points
Consommé à la Royal
Olives Celery Salted Almonds
Swedish Timbales with Chicken and Mushrooms
Fried Smelts Sauce Tartare Dressed Cucumbers
Saddle of Mutton Currant Jelly Sauce
Potatoes Brabant Brussels Sprouts
Suprême of Chicken
Mushrooms à la Sabine
Canton Sherbet
Canvasback Duck Olive Sauce
Farina Cakes with Jelly
Celery Salad
Apricot and Wine Jelly
Nesselrode Pudding Rolled Wafers Parisian Sweets
Crackers Cheese
Café Noir
☸☸☸☸☸
Little Neck Clams
Consommé au Parmesan
Olives Salted Pecans
Bouchées
Fillets of Halibut à la Poulette with Mayonnaise
Tomatoes Delmonico Potatoes String Beans
Larded Fillet of Beef with Horseradish Sauce
Glazed Sweetbreads
Artichokes with Béchamel Sauce
Sorbet
Broiled Quail with Lettuce and Celery Salad
Banana Cantaloupe
Sultana Roll with Claret Sauce
Cinnamon Bars Lady Fingers Bonbons
Crackers Cheese
Café Noir
☸☸☸☸☸
Anchovy Canapés
Julienne Soup
Olives Celery Ginger Chips
Oyster and Macaroni Croquettes
Stuffed Fillets of Halibut, French Hollandaise Sauce
Tomato Jelly Spring Lamb Potato Fritters
Asparagus Tips with Hollandaise Sauce
Chaud-froid of Chicken
Crême de Menthe Ice
Larded Grouse Bread Sauce Lettuce and Radish Salad
Mont Blanc
Bombe Glacée Sponge Drops Almond Crescents Bonbons
Crackers Cheese
Café Noir
GLOSSARY
_Accolade de perdreaux._ Brace of partridge.
_Agneau._ Lamb.
_Agra dolce (sour sweet)._ An Italian sauce served with meat.
_À la, au, aux._ With or dressed in a certain style.
_Allemande (à la)._ In German style.
_Ambrosia._ Food for the gods. Often applied to a fruit salad.
_Américaine (à l’)._ In American style.
_Ancienne (à l’)._ In old style.
_Angelica._ A plant, the stalks of which are preserved and used for
decorating moulds.
_Asafetida._ A gum resin. Its taste is bitter and sub-acrid, and by
the Asiatics it is used regularly as a condiment.
_Asperges._ _Asparagus._
_Au gratin._ With browned crumbs.
_Aurora sauce._ A white sauce to which lobster butter is added.
_Avena._ Oats.
_Baba Cakes._ Cakes baked in small moulds; made from a yeast dough
mixture to which is added butter, sugar, eggs, raisins, and almonds.
Served as a pudding with hot sauce.
_Bain-Marie._ A vessel of any kind containing heated water, in which
other vessels are placed in order to keep their contents heated.
_Bannocks._ Scottish cakes made of barley or oatmeal, cooked on a
griddle.
_Bards._ Slices of pork or bacon to lay on the breast of game for
cooking.
_Basil._ A pot herb.
_Bay leaves._ Leaves from a species of laurel.
_Béarnaise (à la)._ In Swiss style.
_Béarnaise sauce._ Named from Béarnaise, Swiss home of Henry IV.
_Béchamel (à la)._ With sauce made of chicken stock and milk or cream.
_Beignet._ Fritter.
_Beurre noir._ Black butter.
_Biscuit Glacé._ Small cakes of ice cream.
_Bisque._ A soup usually made from shell-fish; or an ice cream to
which is added finely chopped nuts.
_Blanch (to)._ To whiten.
_Blanquette._ White meat in cream sauce.
_Bœuf braisé._ Braised beef.
_Bœuf à la jardinière._ Braised beef with vegetables.
_Bombe glacée._ Moulded ice cream and ice, or two kinds of ice cream.
Outside of one kind, filling of another.
_Bouchées._ Literally, mouthful. Small patties.
_Bouquet of herbs._ A sprig each of thyme, savory, marjoram, and
parsley.
_Bourgeoise (à la)._ In family style.
_Bretonne sauce._ A stock sauce in which chopped parsley is served.
_Café noir._ Black coffee.
_Cervelles de veau._ Calf’s brains.
_Chartreuse._ A mould of aspic in which there are vegetables; a meat
preparation filling the centre of the mould. Used to denote anything
concealed.
_Chateaubriand._ A cut from the centre of a fillet of beef.
_Chaud-froid._ Literally, hot cold. In cookery a jellied sauce.
_Chou-fleur._ Cauliflower.
_Chutney._ An East India sweet pickle.
_Civet._ A game stew.
_Compotes._ Fruits stewed in syrup and kept in original shape.
_Consommé de volaille._ Chicken soup.
_Côtelettes._ Cutlets.
_Court bouillon._ A highly seasoned liquor in which to cook fish.
_Créole (à la)._ With tomatoes.
_Croûte au pot._ A brown soup poured over small pieces of toast.
_Curry powder._ A yellow powder of which the principal ingredient is
turmeric. Used largely in India.
_De, d’._ Of.
_Devilled._ Highly seasoned.
_Dinde farcie._ Stuffed turkey.
_Dinde sauce céleri._ Turkey with celery sauce.
_Écossaise (à l’)._ In Scottish style.
_En bellevue._ In Aspic jelly. Applied to meats.
_En coquilles._ In shells.
_En papillotes._ In papers.
_Eperlans frits._ Fried smelts.
_Espagnole sauce._ A rich brown sauce.
_Farci-e._ Stuffed.
_Fillet de bœuf piqué._ Larded fillet of beef.
_Flammande (à la)._ In Holland style.
_Foie de veau grillé._ Broiled liver.
_Fondue._ A dish prepared of cheese and eggs.
_Fraises._ Strawberries.
_Frappé._ Semi-frozen.
_Fricassée de poulet._ Fricassee of chicken.
_Fromage._ Cheese.
_Gateau._ Cake.
_Gelée._ Jelly.
_Génevoise (à la)._ In Swiss style.
_Glacé._ Iced or glossed over.
_Grilled._ Broiled.
_Hachis de bœuf._ Beef hash.
_Hoe cakes._ Cakes made of white corn meal, salt, and boiling water,
cooked on a griddle.
_Homard._ Lobster.
_Hors-d’œuvres._ Side dishes.
_Huîtres en coquille._ Oysters in shell.
_Huîtres frites._ Fried oysters.
_Italienne (à l’)._ In Italian style.
_Jambon froid._ Cold ham.
_Jardinière._ Mixed vegetables.
_Kirschwasser._ Liqueur made from cherry juice.
_Kuchen._ German for cake.
_Kümmel._ Liqueur flavored with cumin and caraway seed.
_Lait._ Milk.
_Laitue._ Lettuce.
_Langue de bœuf à l’écarlate._ Pickled tongue.
_Macaroni au fromage._ Macaroni with cheese.
_Macédoine._ A mixture of several kinds of vegetables.
_Maigre._ A vegetable soup without stock.
_Maître d’hôtel._ Head steward.
_Mango._ A fruit of the West Indies, Florida, and Mexico.
_Mango pickles._ Stuffed and pickled young melons and cucumbers.
_Maraschino._ A cordial.
_Marrons._ Chestnuts.
_Menu._ A bill of fare.
_Moru._ Salt cod.
_Noël._ Christmas.
_Noir._ Black.
_Nouilles._ Noodles.
_Noyau._ A cordial.
_Œufs farcis._ Stuffed eggs.
_Œufs pochés._ Poached eggs.
_Omelette aux fines herbes._ Omelet with fine herbs.
_Omelette aux champignons._ Omelet with mushrooms.
_Pain._ Bread.
_Panade._ Bread and milk cooked to a paste.
_Paté de biftecks._ Beefsteak pie.
_Paté de foie gras._ A paste made of fatted geese livers.
_Pigeonneaux._ Squabs.
_Pois._ Peas.
_Pommes._ Apples.
_Pommes de terre._ Potatoes.
_Pommes de terre à la Lyonnaise._ Lyonnaise potatoes.
_Pone cakes._ A cake made in the South, baked in the oven.
_Potage._ Soup.
_Poulets sautés._ Fried chicken.
_Queues de bœuf._ Ox-tails.
_Ragoût._ A highly seasoned meat dish.
_Réchauffés._ Warmed over dishes.
_Removes._ The roasts or principal dishes.
_Ris de veau._ Sweetbreads.
_Salade de laitue._ Lettuce salad.
_Salade de légumes._ Vegetable salad.
_Salpicon._ Highly seasoned minced meat mixed with a thick sauce.
_Selle de venaison._ Saddle of venison.
_Sippets._ English for croûtons.
_Soufflé._ Literally, puffed up.
_Soup à l’oignon._ Onion soup.
_Sucres._ Sweets.
_Tarte aux pommes._ Apple pie.
_Tourte._ A tart.
_Trout saumonée._ Salmon trout.
MISS FARMER’S
SCHOOL OF COOKERY
_Huntington Chambers_
30 HUNTINGTON AVENUE, BOSTON, MASS.
Telephone 1373–2 Back Bay
_ANNOUNCEMENT OF COURSES_
The aim of this School is to afford such instruction as will elevate
cookery to its proper place as a science and an art. The courses are so
arranged, combining the practical and the theoretical, that the
knowledge gained may be applied to daily living. The needs of the body
are not forgotten. The classification, composition, and nutritive value
of foods are considered. The correct proportion of each of the
food-principles necessary for a day’s ration, for those of different
age, sex, and occupation, is emphasized, thus enabling the pupil to
arrange well-balanced dietaries. Attention is paid to the selection of
supplies with reference to economy and utility, thus tending to develop
an interest in marketing and accounts.
CLASS LESSONS IN COOKERY
FIRST COURSE
One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P.
M. Eight pupils constitute a class. Terms: $12.00, payable on fourth
lesson. Class served at close of lesson to food prepared. Previous to
each lesson a talk will be given on food-principles, food-products and
their dietetic value, illustrated by charts and blackboard drawings.
_First Lesson_
How to Use a Gas Range
Breakfast Cereal
Baked Apples
Creamed Chicken
Boiled Potatoes
Potato Border
Dry Toast
Milk Toast
Boiled Coffee
_Second Lesson_
Making and Care of Fire
How to Use a Coal Range
Corn Soup with Popped Corn
Corned Beef Hash
Boiled Eggs
Dropped Eggs
Pineapple Pudding
Custard Sauce
Filtered Coffee
_Third Lesson_
Mixing and Baking Water Bread
Tomato Soup without Stock
Crisp Crackers
Boiled Fish
Egg Sauce
Steamed Potatoes
Baked Custard
Caramel Custard
Caramel Sauce
Chocolate
_Fourth Lesson_
Mixing and Baking Milk and Water Bread
Celery Soup
Pan-Broiled Lamb Chops
Potatoes au Gratin
Turkish Pilaf
Newton Tapioca Pudding
Apples in Bloom
Peanut Cookies
_Fifth Lesson_
Mixing and Baking Entire Wheat Bread
Appledore Soup
Croûtons
Hamburg Steak
Maître d’Hôtel Potatoes
Baked Macaroni
Scalloped Oysters
St. James Pudding
Hard Sauce
_Sixth Lesson_
Fish Chowder
Broiled Oysters
Cole Slaw
Breakfast Bacon
Omelet
Golden Corn Cake
Norwegian Prune Pudding
Ginger Snaps
_Seventh Lesson_
Mixing and Baking Graham Bread
Making and Clearing Brown Soup Stock
Roast Beef
Yorkshire Pudding
Franconia Potatoes
Spinach
Cheese Salad
Frozen Chocolate
Whipped Cream
_Eighth Lesson_
Vegetable Soup
Boston Brown Bread
Fish Balls
Fried Fish
Shredded Potatoes
Tomato and Horseradish Salad
Custard Soufflé
Creamy Sauce
Gingerbread
_Ninth Lesson_
Scotch Broth
Broiled Scrod
Potato Balls
Egg Salad
Boiled Dressing
Graham Muffins
Cheese Straws
Lemon Tartlets
Apple Puffs
_Tenth Lesson_
Chicken Fricassee
Rice Croquettes
Mashed Sweet Potatoes
Baking-Powder Biscuit
Apple Fritters
Orange Ice
Lily Cake
White Mountain Cream
SECOND COURSE
Terms: $15.00
_First Lesson_
Sliced Oranges
Cereal with Dates
Scrambled Eggs (country style)
Pan-Broiled Ham
Creamed Codfish with Cheese
Baked Potatoes
Pop-overs
Entire Wheat Griddle Cakes with Maple Syrup
Boiled Coffee
_Second Lesson_
Oyster Soup
Fricassee of Lamb
French Fried Potatoes
Corn à la Southern
Parker House Rolls
Potato Salad
Apricot Shortcake
Cold Cabinet Pudding
_Third Lesson_
St. Germain Soup
Bread Sticks
Baked Fish with Hollandaise Sauce
Lattice Potatoes
Cabbage and Celery Salad
Cream Dressing
Steamed Fig Pudding
Yellow Sauce
_Fourth Lesson_
Mock Bisque Soup
Broiled Porterhouse Steak with Bearnaise Sauce
Lyonnaise Potatoes
Quaker Biscuit
Oysters and Macaroni
Vanilla Ice Cream
Chocolate Sauce
Rolled Wafers
_Fifth Lesson_
Roast Chicken
Potatoes Baked in Half Shells
Creamed Cauliflower
Cranberry Sauce
Fish Croquettes
Charlotte Russe
Lady Fingers
Café Noir
_Sixth Lesson_
White Soup
Chicken Croquettes
Creamed Peas
Banana Fritters
Lobster Salad
Mayonnaise Dressing
Croustades of Savory Oysters
Macedoine Pudding
Gossamer Gingerbread
_Seventh Lesson_
Bouillon
Fried Smelts
Sauce Tartare
Luncheon Rolls
Chicken Salad
Milk Sherbet
Walnut Cake
Confectioners’ Frosting
Chocolate
Whipped Cream
_Eighth Lesson_
Stuffed Leg of Lamb
Currant Jelly
Sauce
Anna Potatoes
Lima Beans
Cheese Soufflé
Raised Hominy Muffins
Tomato Jelly Salad
Coffee Soufflé
Salted Almonds
_Ninth Lesson_
Clam Soup
Larded Fillet of Beef
Mushroom Sauce
Potatoes en Surprise
Devilled Tomatoes
Twin Mountain Muffins
Squash Pie
Orange Sticks
_Tenth Lesson_
Fried Scallops
Maryland Chicken
Glazed Sweet Potatoes
Rice Timbales
Corn Fritters
Fruit Salad
Macaroon Ice Cream
Sponge Cake
THIRD COURSE
Terms: $18.00
_First Lesson_
Cream of Mushroom Soup
Fried Oysters
Philadelphia Relish
Beef Tenderloins
Sauce Figaro
Creamed Brussels Sprouts
Dinner Rolls
Pomona Frappé
Ginger Cream
_Second Lesson_
Royal Soup
Smelts à la Menière
Crown of Lamb
Currant Mint Sauce
Brabant Potatoes
Swedish Rolls
Cheese and Currant Salad
Cup St. Jacques
_Third Lesson_
Tomato Bouillon with Oysters
Moulded Salmon
Cucumber Sauce
Larded Grouse
Bread Sauce
Farina Cakes with Jelly
Orange Mint Salad
Flowering Ice Cream
Sunshine Cake
_Fourth Lesson_
Cream of Scallop Soup
Fillets of Chicken Halibut
Horseradish Sauce
Potato Nests
Maryland Croquettes
Wine Jelly
Orange Delicious
Coffee
_Fifth Lesson_
Puff Paste
Oyster Patties
Chicken and Mushroom Vol-au-Vent
Cigarettes à la Prince Henry
Zwieback
Sorbet
_Sixth Lesson_
Consommé
Harlequin Slices
Baked Live Lobster
Devilled Sauce
Braised Ox Joints
French Fried Onions
French Rolls
Salad Chiffonade
Almond Tart
_Seventh Lesson_
Lobster Soup
Bread Sticks
Chicken à la Stanley
Sweet Potatoes (Georgian style)
Sweetbread Timbales
Stuffed Tomato Salad
Chocolate Soufflé
Whipped Cream
_Eighth Lesson_
Oyster Cocktail
Calf’s Liver Stuffed and Larded
Cauliflower à la Huntington
Lettuce and Cucumber Salad
Cheese Balls
Frozen Pudding
Angel Cake
_Ninth Lesson_
Tapioca Wine Soup
Venison Steak with Chestnuts
Hashed Brown Potatoes
Grape Fruit and Pepper Salad
Cheese Croquettes
Orange Pekoe Ice Cream
Creole Kisses
_Tenth Lesson_
Asparagus Soup
Planked Haddock
Stuffed Clams
Lamb Chops à la Marseilles
Hongroise Potatoes
Creamed Mushrooms
Café Parfait
Salted Pecans
COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS
One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms:
$15.00
_First Lesson_
Scrambled Eggs (Creole style)
Chicken à la McDonald
Lobster à la Newburg
Tomato Ciboulettes
Salad Rolls
Quick Bavarian Cream
Coffee
_Second Lesson_
Salt Codfish with Cream
Mignon Fillets of Beef with Cherry Sauce
Mushrooms à la Sabine
Waldorf Salad
Baking-Powder Biscuit
Brown Bread and Cucumber Sandwiches
Junket Ice Cream with Peaches
_Third Lesson_
Oysters à la Duxelle
Salmi of Duck
Macaroni à la Rarebit
Devilled Almonds
Rye Bread Sandwiches
Sultana Roll
Claret Sauce
_Fourth Lesson_
Fish à la Provençale
Sautéd Chickens’ Livers
English Monkey
Sweetbread and Cucumber Salad
Quick Rolls
Meringues Panaché
_Fifth Lesson_
Finnan Haddie à la Delmonico
Sautéd Sweetbreads
Asparagus Tips
Cheese Sandwiches
Lettuce and Radish Salad
Brioche
Fudge
Mazarine
_Sixth Lesson_
Shrimp Wiggle
Breast of Grouse
Sauté Chasseur
Grilled Sweet Potatoes
Welsh Rarebit
Cheese and Olive Salad
Date Bread
Baked Alaska
_Seventh Lesson_
Lobster and Oyster Ragoût
Shad Roe with Celery
Curried Vegetables
Dressed Lettuce
Crackers and Cheese with Bar-le-Duc Currants
Orange Trifle
_Eighth Lesson_
Union Grill
Devilled Crabs
Venison Steak
Cumberland Sauce
Monte Carlo Salad
Club Sandwiches
Salted Nuts
Café Frappé
Whipped Cream
_Ninth Lesson_
Lamb Chops
Orange Mint Sauce
Sautéd Bananas
Croustades of Peas
Lettuce and Cucumber Salad
French Rusks
Fig Cups
Hollandaise Punch
_Tenth Lesson_
Spanish Omelet
Kippered Herring
Chickens’ Livers en Brochette
Hot Potato Salad
Entire Wheat Rolls
Sultana Caramels
Frozen Apricots
WAITRESS’S COURSE
One lesson weekly for ten consecutive weeks, from 2 to 4.30 P. M. Eight
pupils constitute a class. Terms: $12.00, payable on fourth lesson.
Arranged to meet the needs of the young housekeeper as well as the
waitress.
_First Lesson_
Care of Dining Room
Directions for Sweeping and Dusting
Arrangement of Furniture
Polishing Dining Table
Care of Hard Wood Floors
Cutting of Bread
Toast
Butter Balls
Boiled Coffee
_Second Lesson_
Pantry and Ice Box
Arrangement
Care of Dishes
Washing and Wiping
Care of Sink, Dish Cloths, Dish Wipers, and Silver Towels
Bread and Butter Sandwiches
Rolled Bread
Boiled and Dropped Eggs
Breakfast Cocoa
_Third Lesson_
Laying Breakfast Table
Sideboard
Serving Table
Care of Silver
Lettuce Sandwiches
Nut and Cheese Sandwiches
Filtered Coffee
_Fourth Lesson_
Laying Breakfast Table
Sideboard
Serving Table
Illustrate Serving of Breakfast
Clearing of Table
Care of China and Glass
Anchovy Sandwiches
Brown Bread Sandwiches
Russian Tea
Iced Tea
_Fifth Lesson_
Laying Luncheon Table (without cloth)
Sideboard
Serving Table
Care of Cutlery and Brass
Noisette Sandwiches
Russian Sandwiches
Reception Cocoa
Brandy Cocoa
_Sixth Lesson_
Laying Luncheon Table (with cloth)
Sideboard
Serving Table
Illustrate Serving of Luncheon
Clearing of Table
Care of Lamps
Chicken Sandwiches
Windsor Sandwiches
Chocolate I, II
_Seventh Lesson_
Laying Dinner Table
Sideboard
Serving Table
Care and Laundering of Table Linen
French Dressing
Dressed Lettuce
Egg Salad I
Hindoo Salad
Lenten Salad
Lemonade
Fruit Punch
_Eighth Lesson_
Laying Dinner Table
Sideboard
Serving Table
Illustrate Serving of Dinner
Clearing of Table
Carving
Cream Dressing
Egg Salad II
Nut and Celery Salad
Russian Salad
Stuffed Tomatoes I, II
Café Noir
_Ninth Lesson_
Laying Table for Formal Dinner
Sideboard
Serving Table
Illustrate Serving of Dinner
Clearing of Table
Mayonnaise Dressing
Stuffed Tomatoes III
Malaga Salad
Brazilian Salad
Cucumber Cups with Lettuce
Stuffed Peppers
Sauterne Cup
Claret Cup
_Tenth Lesson_
Laying Table for Reception
Cream Mayonnaise Dressing
Lobster and Celery Salad
Chicken Salad
Sweetbread Salad
Moulded Salmon, Cucumber Sauce
Serving Table Waters and Alcoholic Beverages
COURSE IN SICK-ROOM COOKERY
Arranged for Nurses’ Training Classes. The specialty of the School. One
lesson weekly for ten consecutive weeks, by appointment. Eight pupils
constitute a class. Terms: $60.00, or $50.00 and travelling expenses if
given at hospital.
_First Lesson_
Chemical Composition of Body
Food, Illustrate and Define
Why Necessary
Cookery, Define
Why Necessary
Water Supply
Sandwiches
Cold Beverages
_Second Lesson_
Foods, Classification
Relation each Class Bears to the Body
Milk Supply
Dry Toast
Buttered Toast
Hot Beverages
_Third Lesson_
Food, Correct Proportions for Well-balanced Dietaries
Starch, Composition
Sources
Food Value
How Affected by Cooking
Cereals
Fruits
_Fourth Lesson_
Starch (continued)
Combustion
How to use a Gas Range
Making and Care of Fire
Milk Toast
Cream Soups
Vegetables
_Fifth Lesson_
Proteids
Composition
Sources
Food Value
How Affected by Cooking
Eggs
Egg Desserts
Wafers
_Sixth Lesson_
Fermentation
Bread Making and Baking
Proteids (continued)
Beef Extracts
Teas
Balls
Broths
Stews
_Seventh Lesson_
Fish Classification
Food Value
Digestibility
Broiled and Boiled Fish
Oysters
Clams
Potatoes
_Eighth Lesson_
Gelatin
Sources
Food Value
How Affected by Cooking
Beefsteak
Lamb Chops
Macaroni
Jellies
_Ninth Lesson_
Fats and Oils
Chemistry of Freezing
Boning Birds
Salads
Sherbets
Sponge Cake
_Tenth Lesson_
Alcohol
Uses
Food Value
Chicken
Sweetbreads
Ice Creams
Lady Fingers
MARKETING COURSE
One lesson weekly, for four consecutive weeks, from 2 to 4.30 P. M. Four
constitute a class. Terms: $5.00. Instruction given by charts, cuts, and
visits to market.
SPECIAL LESSONS
Given by appointment. Terms: $2.00. Materials extra.
DEMONSTRATION LECTURES
Wednesdays, at 10 A. M. and 7.45 P. M.
Tickets for Morning Course, ten lectures, with reserved seat $4.00
Single admission .50
Tickets for Evening Course, ten lectures with reserved seat 3.00
Single admission .25
INDEX
Acid, Acetic, 12.
Butyric, 8.
Citric, 13.
Malic, 12.
Oleic, 8.
Oxalic, 13.
Palmitic, 8.
Pectic, 7.
Pectose, 7.
Stearic, 8.
Tannic, 13.
Tartaric, 12.
Acidulated Water, 587.
Aerated Bread, 53.
After-Dinner Coffee, Black, or Café Noir, 38.
Air, 17.
Albumen, 2, 191.
Algonquin Canapés, 555.
Allemande Sauce, 266.
Allspice, 14.
Almond Cakes, 511.
Cookies, 490.
Macaroons, 533.
Omelet, 108.
Soup, 125.
Tart, 504.
Tartlets, 478.
Almonds, Devilled, 565.
how to Blanch, 587.
how to Shred, 587.
Mock, 146.
Salted, I, 535.
Salted, II, 536.
Amber Pudding, 422.
Anchovies, 27.
Anchovy Butter, 273.
Canapés, 554.
Sandwiches, 550.
Sauce, 274.
Angel Cake, 503.
Food, 450.
Parfait, 451.
Apple Fritters I, 349.
Fritters II, 349.
Fritters III, 349.
Ginger, 570.
Jelly, 573.
Meringue, 413.
Pie I, 467.
Pie II, 467.
Porcupine, 570.
Pudding, Steamed, 398.
Sauce, 570.
Apple Sauce, Spiced, 570.
Snow, 413.
Tapioca, 391.
Apples, Baked, 569.
Baked, Sweet, 569.
in Bloom, 416.
Porter, Canned, 578.
Scalloped, 392.
Appledore Soup, 138.
Apricot and Wine Jelly, 421.
Sorbet, 438.
Soufflé, 396.
Apricots, Frozen, 440.
Arrowroot, 6.
Bermuda, 6.
Artichoke Bottoms, 284.
Soup, Cream of, 136.
Artichokes, 283.
Boiled, 283.
Fried, 283.
Stuffed, 284.
Asparagus, 284.
à la Hollandaise, 285.
Boiled, 284.
in Crusts, 285.
in White Sauce, 284.
on Toast, 284.
Salad, 329.
Soup, 123.
Aspic, Birds in, 383.
Individual Chicken Salads in, 345.
Jelly, 382.
Stuffed Olives in, 383.
Stuffing for Chicken in, 384.
Tomatoes in, 382.
Tongue in, 383.
Aurora Sauce, 169.
Baba Cakes, 388.
with Apricots, 389.
Bacon I, 208.
II, 208.
and Liver, 207.
Breakfast, 236.
Chicken Livers with, 253.
Oysters with, 184.
Sweetbreads and, 234.
Baked Alaska, 448.
Apples, 569.
Apples, Sweet, 569.
Bananas I, 571.
Bananas II, 571.
Baked Peaches, 571.
Pears, 571.
Potatoes, 310.
Potatoes in Half Shell, 312.
Potatoes, Sweet, 317.
Quinces, 571.
Baking, 20.
Baking Powder, 52.
Biscuit I, 70.
Biscuit II, 71.
Banana Cake, 516.
Cantaloupe, 427.
Croquettes, 354.
Custard, 413.
Fritters I, 349.
Fritters II, 350.
Ice Cream, 447.
Salad, 338.
Bananas, Baked, I, 571.
Baked, II, 571.
Sautéd, 571.
Banbury Tarts, 475.
Bangor Pudding, 394.
Barbecued Ham, 237.
Barberry Jelly, 574.
Baskets, Cucumber, 328.
Fruit, 479.
Neapolitan, 416.
Orange, 429.
Bass, Baked Fillets of, 169.
Batter I, 348.
II, 348.
III, 348.
IV, 348.
V, 349.
Eggs in, 101.
Batters and Fritters, 348.
Bavarian Cream, Pineapple, 430.
Quick, 430.
Strawberry, 430.
Bean Soup, Baked, 135.
Black, 135.
Cream of Lima, 136.
String, 126.
Beans, 285.
Boston Baked, 238.
Fritter, 148.
Lima, Cream of, 285.
Shell, 285.
String, 285.
Béarnaise Sauce, 98.
Béchamel Sauce, 271.
Yellow, 271.
Beef, 191–193.
à la Mode, 204.
and Rice Croquettes, 359.
Braised, 204.
Cannelon of, 201.
Châteaubriand of, 200.
Corned, 206.
Corned, Hash, 213.
Corned, Hash with Beets, 213.
Corned, How to Boil, 206.
Cottage Pie, 212.
Cutlets of Tenderloin with Chestnut Purée, 199.
Beef, Divisions and Way of Cooking Side of, 193.
Dried with Cream, 213.
Fillet, Larded, 203.
Fillets, Broiled, 198.
Fillets, Cherry Sauce, 199.
Fillets of, à la Moelle, 199.
Fillets, with Stuffed Mushroom Caps, 200.
Fillet with Vegetables, 203.
Flank, Pressed, 205.
Hamburg Steaks, 200.
Meat Cakes, Broiled, 200.
Mignon Fillets of, Sautéd with Sauce Trianon, 199.
Other Parts of Creature used for Food, 194.
Porterhouse Steak with Bordelaise Sauce, 196.
Porterhouse Steak with Mushroom Sauce, 196.
Porterhouse Steak with Tomato and Mushroom Sauce, 196.
Roast, 201.
Roast, Gravy, 202.
Roast, how to Carve, 202.
Roast, Mexican Sauce, 212.
Roast, Yorkshire Pudding, 202.
Stew with Dumplings, 205.
Ways of Warming over, 212.
Beefsteak à la Chiron, 197.
à la Henriette, 197.
à la Mirabeau, 197.
à la Victor Hugo, 197.
Broiled, 195.
Pie, 212.
Planked, 198.
to Broil, 196.
with Maître d’Hôtel Butter, 196.
with Oyster Blanket, 198.
Beet Greens, Boiled, 294.
Beets, Boiled, 286.
Corned Beef Hash with, 213.
Harvard, 286.
Pickled, 286.
Sour Sauce, 286.
Sugared, 286.
Belgian Hare à la Maryland, 260.
Sour Cream Sauce, 260.
Bercy Sauce, 172.
Berkshire Muffins, 75.
Salad in Boxes, 345.
Berry Muffins I, 72.
Muffins II, 72.
Beverages, 32–41.
Fruit, 42–45.
Use of, 32.
Birds in Aspic, 383.
on Canapés, 375.
to Bone, 24.
to Dress for Broiling, 244.
Birthday Cake, 514.
Biscuit, 70.
Baking Powder, I, 70.
Baking Powder, II, 71.
Emergency, 71.
Maryland, 77.
Pin Wheel, 71.
Rye, 56.
Squash, 67.
Biscuit Tortoni in Boxes, 458.
Bisque, Burnt Walnut, 446.
Clam and Tomato, 132.
Ice Cream, 446.
Lobster, 133.
Mock, 140.
Oyster, 133.
Bisques, 110.
Blackberry Jam, 575.
Jelly, 574.
Pie, 467.
Blanc-Mange, Chocolate, 411.
Irish Moss, 411.
Blueberry Pie, 468.
Pudding, Steamed, 399.
Bluefish, 153.
à l’Italienne, 165.
Baked, 165.
Breslin, Baked, 165.
Boiled Dinner, 206.
Dressing I, 324.
Dressing II, 325.
Frosting, 529.
Bolivia Salad, 330.
Bombe Glacée, 452.
Bonbons, 545.
to Dip, 546.
Boning, 24.
Bordelaise Sauce, 196.
Bortchock Consommé, 129.
Soup, 116.
Boston Baked Beans, 238.
Brown Bread, 57.
Cookies, 489.
Favorite Cake, 508.
Bouchées, 379.
Bouillon, 109, 114.
Clam, 129.
Iced, 114.
Tomato, with Oysters, 114.
Braising, 22.
Brandied Peaches, 581.
Brandy Sauce, 409.
Brazilian Salad, 340.
Bread, 46.
Aerated, 53.
and Butter Folds, 549.
and Butter Pudding, 393.
and Butter Pudding (Apple), 393.
Baking, Care of, after, 52.
Baking of, 51.
Boards, 590.
Boston Brown, 57.
Date, 57.
Dough, how to Shape, 50.
Entire Wheat, 55.
Entire Wheat and Flour, 55.
Fermented, 50.
for Garnishing, 69.
German Caraway, 55.
German Coffee, 62.
Graham, 56.
Graham, Steamed, 58.
Griddle-Cakes, 79.
Indian, 58.
Making of, 50.
Milk and Water, 54.
New England Brown, 58.
Omelet, 106.
Pudding, 392.
Pulled, 146.
Rolled, 549.
Rolled Oats, 56.
Rye, 57.
Salad Sticks, 60.
Sauce, 276.
Stale, Uses for, 69.
Sticks, 59.
Swedish, 63.
Swedish Tea Braid, 64.
Swedish Tea Ring, I, 64.
Swedish Tea Ring, II, 64.
Third, 56.
Unfermented, 52.
Water, 54.
Breaded Tongue with Tomato Sauce, 563.
Breakfast Cakes, 70.
Menus, 592–594.
Puffs, 77.
Breast of Quail, Lucullus, 376.
Brewis, 69.
Bride’s Cake, 517.
Brioche (Coffee Cakes), 62.
Broiling, 19.
Broom, Care of, 589.
Broth, Scotch, 221.
Brown Bread Ice Cream, 446.
Bread Milk Toast, 68.
Bread Sandwiches, 552.
Frosting, 529.
Sauce I, 267.
Sauce II (Espagnole), 268.
Sauce, Mushroom, I, 268.
Sauce, Mushroom, II, 268, 363, 374.
Brownies, 495, 511.
Brussels Sprouts, 286.
Sprouts in White Sauce, 287.
Sprouts, Scalloped, 287.
Buckwheat Cakes, 79.
Bunuelos, 362.
Buns, 65.
Hot Cross, 65.
Burns, Remedy for, 591.
Burnt Almond Charlotte, 428.
Almond Ice Cream, 445.
Walnut Bisque Ice Cream, 446.
Butter, 10.
Anchovy, 273.
Clarified, 499.
Cocoanut, 8.
Composition of, 10.
Cups, 538.
Drawn, Sauce, 267.
Green, 383.
Lemon, 181.
Lobster, 273.
Maître d’Hôtel, 273.
Rules for Washing, 461.
Scotch, 539.
Taffy, 539.
to Cream, 586.
Butterine, 8, 11.
Cabbage, 287.
Boiled, 287.
Cole-Slaw, 288.
Escalloped, 287.
German, 288.
Hot Slaw, 288.
Cabinet Pudding, 424.
Café au Lait, 38.
Café Frappé, 439.
Noir, 38.
Parfait, 451.
Caffeine, 35.
Cake, 497–523.
Angel, 503.
Baking of, 499.
Banana, 516.
Birthday, 514.
Boston Favorite, 508.
Bride’s, 517.
Butter, to Mix, 498.
Chocolate, I, 506.
Chocolate, II, 506.
Chocolate Fruit, 512.
Chocolate Marshmallow, 506.
Chocolate Nougat, 506.
Chocolate Sponge, 511.
Chocolate Vienna, 512.
Citron, 509.
Coffee, Rich, 514.
Corn-starch, 516.
Cream, 509.
Cup, 510.
Currant, 509.
Devil’s Food, I, 511.
Devil’s Food, II, 512.
Election, 505.
Fig Éclair, 516.
Fillings and Frostings for, 524–532.
Frosting of, 500.
Fruit, Dark, 515.
Fruit, English, 521.
Fruit, Light, 517.
Golden, 517.
Golden Spice, 513.
Ice Cream, 517.
Imperial, 523.
Jelly Roll, 505.
Lady Fingers, 504.
Lily, 515.
Marshmallow, 516.
Mocha, 503.
Mocha, Walnut, 513.
Molasses Pound, 520.
Moonshine, 503.
Newport Pound, 520.
Nut, 515.
Nut, Spice, 514.
Nut, White, 517.
One Egg, 505.
Orange, 508.
Pans, to Prepare, 499.
Pans, Removing from, 500.
Pound, 520.
Prune Almond, 516.
Queen, 519.
Quick, 508.
Ribbon, 513.
Snow, 515.
Spanish, 510.
Sponge, 502.
Sponge, Cheap, 501.
Sponge, Cream, 501.
Sponge, Hot Water, 501.
Sunshine, 502.
Velvet, 509.
Walnut, 510.
Wedding, I, 522.
Wedding, II, 522.
Cakes, Almond, 511.
Almond Tart, 504.
Baba, 388.
Baba, with Apricots, 389.
Breakfast, 70.
Brownies, 495, 511.
Card, 496.
Chocolate, 491.
Chocolate Dominoes, 507.
Christmas, 520.
Cinnamon, 510.
Cinnamon Bars, 534.
Cocoanut I, 535.
Cocoanut II, 535.
Cocoanut Tea, 477.
Coffee (Brioche), 62.
Cream, 518.
Cream, French, 519.
Cream, French Strawberry, 519.
Crescents, 534.
Dipping of, 531.
Drop, Fried, 81.
Éclairs, 519.
Ginger Pound, 520.
Glazing of, 531.
Griddle, 78.
Horseshoes, 534.
Lemon Queens, 519.
Macaroons, 533.
Macaroons, Almond, 533.
Macaroons, Nut, 495.
Marguerites I, 493.
Marguerites II, 493.
Mocha, 518.
Neuremburghs, 492.
Nut, 515.
Nut Bars, 495.
Petit Four, 502.
Royal Fans, 489.
Rum, 388.
Rye Drop, 81.
Sponge Drops, 504.
Calf’s Brains, to Prepare. 557.
Brains with Scrambled Eggs, 557.
Brains Fritters, 354.
Head à la Terrapin, 210.
Calf’s Heart, 211.
Liver, Stuffed and Larded, 208.
Calvé Tarts, 479.
Calves’ Tongues, 210.
Tongues, Sauce Piquante, 210.
Canapés, 549.
Algonquin, 555.
Anchovy, 554.
Cheese, I, 553.
Cheese, II, 554.
Cheese and Olive, 555.
Fruit, 565.
Lobster, 554.
Lorenzo, 555.
Martha, 554.
Peach, 565.
Sardine, 554.
Candied Orange Peel, 547.
Cane Sugar or Sucrose, 6.
Cannelon of Beef, 201.
Canning and Preserving, 577.
Directions for, 577.
Jars, to Sterilize, 578.
Cantaloupe, how to Serve, 569.
Banana, 427.
Canton Sherbet, 437.
Caper Sauce, 267.
Capers, 14.
Capon, 240.
Boiled, with Cauliflower Sauce, 246.
Capsicum (Cayenne Pepper), 13.
Carafes, how to Wash, 587.
Caramel, 7.
Brandy Sauce, 410.
Charlotte Russe, 428.
Custard, 415.
Frosting I, 530.
Frosting II, 530.
Ice Cream, 445.
Junket, 412.
Nut Frosting, 530.
Opera Frosting, 530.
Sauce, 415.
to Make, 586.
Caramels, Sultana, 543.
Carbohydrates, 2.
Carbon Dioxide, 6.
Card Cakes, 496.
Cardinal Mousse with Iced Madeira
Sauce, 456.
Punch, 440.
Carpets, Sweeping of, 589, 591.
Carrots, 288.
and Peas, 288.
Poulette Sauce, 288.
Casein, 2.
Vegetable, 2.
Casserole of Chestnuts, 376.
of Lamb, 220.
of Rice and Meat, 224.
Cassia, 13.
Cauliflower, 289.
à la Hollandaise, 289.
à la Huntington, 289.
à la Parmesan, 289.
au Gratin, 289.
Cauliflower, Creamed, 289.
Fritters, 350.
Sauce, 276.
Soup, Cream of, 125.
Caviare, 155.
Cayenne, 13.
Cecils with Tomato Sauce, 213.
Ceiling, Smoked, how to Clean, 591.
Celery, 290.
and Cabbage Salad, 329.
Dressed, 329.
Fried, 350.
Fried, with Tomato Sauce, 290.
in White Sauce, 590.
Sauce, 272.
Soup I, 136.
Soup II, 137.
Soup, Cream of, 123.
Cellulose, 7.
Cereal with Fruit, 87.
Cerealine Pudding, 390.
Cereals, 85.
Composition of, 85.
Table for Cooking, 86.
Chafing-Dish, 556.
Breaded Tongue with Tomato Sauce, 563.
Cheese Omelet, 558.
Clams à la Newburg, 560.
Creamed Sardines, 561.
Devilled Almonds, 565.
Devilled Bones, 565.
Devilled Chestnuts, 565.
Eggs à la Caracas, 558.
Eggs au Beurre Noir, 558.
English Monkey, 563.
Fig Cups, 566.
Fish à la Provençale, 561.
Fruit Canapés, 565.
Grilled Sardines, 561.
Jack’s Oyster Ragout, 559.
List of Dishes for, 557.
Lobster à la Delmonico, 560.
Lobster à la Newburg, 560.
Minced Mutton, 564.
Mutton with Currant Jelly
Sauce, 564.
Oyster Rarebit, 562.
Oysters à la D’Uxelles, 559.
Oysters à la Thorndike, 559.
Peach Canapés, 565.
Sardines with Anchovy Sauce, 561.
Scotch Woodcock, 563.
Scrambled Eggs with Calf’s Brains, 557.
Scrambled Eggs with Sweetbreads, 557.
Shredded Ham with Currant Jelly Sauce, 564.
Shrimps à la Newburg, 560.
Tomato Rarebit, 563.
Union Grill, 558.
Venison Cutlets with Apples, 564.
Welsh Rarebit I, 562.
Welsh Rarebit II, 562.
Chambery Potatoes, 311.
Champagne Punch, 44.
Sauce 269.
Charlotte, Burnt Almond, 428.
Chocolate, 428.
Glacé (Frozen), 459.
Orange, 429.
Russe, 427.
Russe, Caramel, 428.
Chaud-froid of Chicken, 385.
of Eggs, 386.
Cheese, 11.
and Anchovy Sandwiches, 551.
and Currant Salad, 337.
and Olive Canapés, 555.
and Olive Salad, 337.
Balls, 377.
Cakes, 475.
Canapés I, 553.
Canapés II, 554.
Composition of, 11.
Croquettes, 355.
Fondue, 377.
Gnocchi à la Romaine, 352.
Milk, 11.
Milk and Cream, 12.
Omelet, 558.
Salad, 337.
Soufflé, 377.
Soufflé with Pastry, 381.
Sticks, 145.
Straws, 475.
Various Kinds of, 11.
Wafers, 553.
Cherries, Canned, 579.
Cherry Fritters, Maraschino Sauce, 351.
Chestnut Croquettes, 355.
Gravy, 255.
Purée of, 126, 292.
Roulettes, 355.
Soufflé, 398.
Chestnuts, 292.
Baked, 292.
Devilled, 565.
en Casserole, 376.
how to Shell, 587.
Chiccory or Endive, 290.
Chicken à la McDonald, 374.
à la Merango, 250.
à la Providence, 246.
à la Stanley, 246.
and Mushroom Croquettes, 360.
and Oyster Salad, 346.
and Oysters à la Métropole, 261.
Baked, 250.
Blanketed, 249.
Blanquette of, 262.
Braised, 248.
Breslin Potted, 252.
Broiled, 245.
Chartreuse, 263.
Chaud-froid of, 386.
Creamed, 261.
Creamed, with Mushrooms, 261.
Creamed with Potato Border, 261.
Croquettes I, 360.
Croquettes II, 360.
Curry, 252.
Cutlets, 373.
Cutlets of, 372.
en Casserole, 252.
Fillet, to, 245.
Fillet, Large, 245.
Fillet, Mignon, 245.
Fillets of, Sauce Suprême, 374.
Force meat I, 149.
Force meat II, 150, 375.
Fricassee, 248.
Fried, 249.
Fried, Southern Style, 249.
Gravy, 248.
Gumbo, 251.
Hollandaise, 263.
in Baskets, 261.
Jellied, 253.
Lenox, 387.
Livers en Brochette, 376.
Sautéd, 253.
with Bacon, 253.
with Curry, 254.
with Madeira Sauce, 253.
Luncheon, 261.
Maryland, 249.
Moulded, Sauterne Jelly, 387.
Mousse, 374.
Pie, 251.
Planked, 250.
Roast, 247.
Salad Dressing, 325.
Salad I, 344.
Salad II, 344.
Salad, Individual, in Aspic, 345.
Sandwiches, 550.
Scalloped, 262.
Soufflé, 262.
Soup, 120.
Soup with Wine, 118.
Stew, 251.
Stewed with Onions, 246.
Stuffing I, 247.
Stuffing II, 247.
Suprême of, 367.
Timbales I, 365.
Timbales II, 366.
Timbales III, 366.
Chiffonade Salad, 333.
Chili Con Carni, 246.
Chili Sauce, 583.
Chocolate, 39.
Chocolate I, 41.
II, 41.
III, 41.
Blanc-Mange, 411.
Bread Pudding, 393.
Cake I, 506.
Cake II, 506.
Cakes, 491.
Caramels, 539.
Caramels, Nut, 540.
Caramels, Rich, 540.
Charlotte, 428.
Cookies, 491.
Cream, 412.
Cream Candy, 542.
Cream Filling, 524.
Dominoes, 507.
Filling, 525.
Fritters with Vanilla Sauce, 353.
Frosting I, 527.
Frosting II, 528.
Frosting, Boiled, 529.
Frozen, with Whipped Cream, 437.
Fruit Cake, 512.
Fudge Frosting, 531.
Ice Cream I, 444.
Ice Cream II, 444.
Marshmallow Cake, 506.
Mousse, 455.
Nougat Cake, 506.
Pie, 508.
Pudding, 395.
Pudding, Steamed, 400.
Rice Meringue, 398.
Sauce, 408, 418, 443.
Soufflé, 397.
Sponge Cake, 511.
Vienna Cake, 512.
Chondrin, 191.
Chopped Paste, 464.
Pickles, 584.
Chops, Lamb, à la Castillane, 216.
à la Marseilles, 216.
à la Signora, 216.
en Papillote, 217.
French, 215.
Kidney, 214.
Mutton, Breaded, 216.
Mutton, Broiled, 215.
Pan-broiled, 215.
Pan-broiled, à la Lucullus, 376.
Rib, 214.
Pork, with Apples, 236.
Veal, Bavarian, 227.
Chow-Chow, 585.
Chowder, Clam, 143.
Connecticut, 142.
Corn, 141.
Fish, 142.
German, 144.
Lobster, 144.
Rhode Island, 143.
Chowders, 141–144.
Christmas Cakes, 520.
Dinner, Menu for, 600.
Cider Jelly, 419.
Cigarettes à la Prince Henry, 380.
Cinnamon, 13.
Bars, 534.
Cakes, 510.
Citron Cake, 506.
Clam and Chicken Frappé, 132.
Clam and Oyster Soup, 131.
and Tomato Bisque, 132.
Bouillon, 129.
Chowder, 143.
Force-meat, 149.
Frappé, 439.
Soup, Cream of, 132.
Soup with Poached Eggs, 131.
Clams, 156.
à la Grand Union, 186.
à la Newburg, 560.
Fricassee of, 164.
Fritters, 354.
Little Neck, 185.
Roasted, 185.
Steamed, 185.
Stuffed, 370.
Union League, 185.
Claret Consommé, 129.
Cup, 45.
Punch, 42.
Wine, to Remove Stains of, 588.
Clove, 13.
Club French Dressing, 324.
Sandwiches, 552.
Cocktail, Fruit, 569.
Lobster, 186.
Oyster, I, 180.
Oyster, II, 180.
Oyster, III, 180.
Cocoa, 39.
Brandy, 41.
Breakfast, 40.
Cracked, 40.
Reception, 41.
Shells, 40.
Cocoanut Butter, 8.
Cakes I, 535.
Cakes II, 535.
Cream Candy, 542.
Cream Cookies, 489.
Filling, 525.
Naples, Sauterne Sauce, 456.
Pie, 507.
Tea Cakes, 477.
Cod, 152.
Baked, with Oyster Stuffing, 165.
Liver Oil, 152.
Scalloped, 177.
Steaks, Fried, 173.
Codfish, Salt, Creamed, 178.
Hash, 178.
Coffee, 35.
After-dinner, 38.
Boiled, 37.
Buying of, 36.
Cake, Rich, 514.
Cakes (Brioche), 62.
Cream Filling, 524.
Custard, 415.
Filtered, 37.
Fondant, 545.
for One, 38.
Fritters, Coffee Cream Sauce, 353.
Ice Cream, 445.
Ice Cream, in half of Cantaloupe, 445.
Jelly, 419.
Mousse, 454.
Pot of, Small, 38.
Rolls, 63.
Sauce, 443.
Soufflé, 434.
Vienna, 38.
Colbert Consommé, 128.
Collagen, 191.
Colonial Sandwiches, 552.
Columbian Pudding, 424.
Compote of Rice with Peaches, 377.
of Rice with Pears, 378.
Concord Cream, 458.
Condés, 476.
Condiments, 14.
Confections and Frostings, 527.
Bonbons, 545.
Bonbons, to Dip, 546.
Buttercups, 538.
Butter Scotch, 539.
Butter Taffy, 539.
Chocolate Caramels, 539.
Chocolate Caramels, Nut, 540.
Chocolate Caramels, Rich, 540.
Chocolate Cream Candy, 542.
Cocoanut Cream Candy, 542.
Cream Mints, 546.
Cream Nut Bars, 546.
Creamed Walnuts, 543.
Dipped Walnuts, 546.
Fondant, 544.
Fondant, Coffee, 545.
Fondant, Maple, 545.
Fondant, White, 544.
French Nougat, 541.
Glacé Fruits, 547.
Glacé Nuts, 547.
Horehound Candy, 539.
Ice Cream Candy, 538.
Molasses Candy, 537.
Molasses Velvet Candy, 537.
Nougatine Drops, 541.
Nut Bar, 540.
Parisian Sweets, 536.
Peanut Nougat, 540.
Peppermints, 544.
Spun Sugar, 547.
Sugared Popped Corn, 537.
Sultana Caramels, 543.
Tutti-Frutti Candy, 546.
Vinegar Candy, 538.
Wintergreen Wafers, 541.
Consommé, 109, 128.
à la Royal, 128.
au Parmesan, 128.
aux Pâtes, 129.
Bortchock, 129.
Clam, 132.
Claret, 129.
Colbert, 128.
d’Orleans, 129.
Princess, 129.
with Vegetables, 129.
Cookery, 15.
Cookies, Almond, 490.
Boston, 489.
Chocolate, 491.
Chocolate Fruit, 491.
Cocoanut Cream, 489.
Cream, 487.
German Chocolate, 491.
Ginger Snaps, 485.
Hermits, 488.
Imperial, 488.
Jelly Jumbles, 488.
Molasses, 485.
Molasses, Soft, 486.
Nut, 490.
Oatmeal, 487.
Peanut, 490.
Rich, 488.
Sand Tarts, 492.
Seed Cakes, 490.
Spice, 486.
Walnut Molasses Bars, 485.
Copper Boiler, to Clean, 590.
Corn à la Southern, 291.
Cake, Golden, 75.
Cake, Rice, 76.
Cake, Spider, 76.
Cake, Sweetened with Molasses, 75.
Cake, White, 175.
Cake, White, Meal, 76.
Chowder, 141.
Fritters, 291.
Green, 291.
Green, Boiled, 291.
Griddle-Cakes, 78.
Meal Gems, 74.
Meal Mush, 88.
Oysters, 291.
Pudding, 392.
Soup, 137.
Starch, 6.
Starch Cake, 516.
Succotash, 291.
Corned Beef Hash, 213.
Beef Hash with Beets, 213.
Cottage Cheese I, 336.
Cheese II, 337.
Pudding, 395.
Coupe à l’Ananas, 442.
au Marrons, 456.
Sicilienne, 442.
Covington Cream, 450.
Crab and Tomato Salad, 343.
Apple Jelly, 573.
Meat, Indienne, 368.
Meat, Terrapin Style, 370.
Soup, 126.
Crabs, 158.
Devilled, 368.
Mock, 371.
Soft-shelled, 174.
to Clean, 174.
Cracker and Cheese Salad, 336.
Cracker Crumbs (Buttered), 586.
Custard Pudding, 393.
Crackers and Cheese, 145.
Crackers, Crisp, 145.
Souffléd, 145.
Cranberry Frappé, 439.
Jelly, 572.
Pie, 468.
Pudding, Steamed, 399.
Sauce, 572.
Cranberries, Frozen, 440.
Cream, Bavarian (Quick), 420.
Cake, 509.
Cakes, 518.
Cakes, French, 519.
Cakes, French Strawberry, 519.
Cookies, 487.
Dressing I, 324.
Dressing II, 324.
Filling, 524.
French Easter, 432.
Fruit, 431.
Ginger, 429.
Heavy, 425.
Horns, 476.
Ivory, 431.
Mints, 546.
Nut Bars, 546.
of Tartar, 53.
Pie, 468.
Pineapple, 440.
Pineapple Bavarian, 430.
Sauce, 266.
Sauce I, 407.
Sauce II, 407.
Scones, 70.
Spanish, 423.
Strawberry Bavarian, 430.
Tapioca, 415.
Toast, 68.
to Whip, 425.
Whips, 418.
Creamed Walnuts, 543.
Creamy Sauce I, 408.
Sauce II, 408.
Crême aux Fruits, 425.
Crême de Menthe Ice, 437.
Creole Sauce, 278.
Crescents, 534.
Cromesquis à la Russe, 369.
Croquettes, 354.
Banana, 354.
Beef and Rice, 359.
Cheese, 355.
Chestnut, 355.
Chicken I, 360.
Chicken II, 360.
Chicken and Mushroom, 360.
Egg, 104.
Fish, 177.
Lamb, 359.
Lenten, 355.
Lincoln, 361.
Lobster, 358.
Maryland, 360.
Oyster and Macaroni, 357.
Potato, 316.
Potato, French, 316.
Potato, Sweet, 318.
Rice and Tomato, 356.
Rice, Sweet, 356.
Rice, with Jelly, 356.
Salmon, 358.
Vanilla Ice Cream, 444.
Veal, 359.
Croustades of Bread, 378.
of Rice, 378.
Croûtons (Duchess Crusts), 145.
Crullers, 83.
Crustaceans, 156.
Cucumber and Tomato Salad, 328.
Cups with Lettuce, 328.
Pickle, Ripe, 583.
Pickles, Unripe, 584.
Salad, 328.
Cucumber Sauce I, 272.
Sauce II, 272, 387.
Soup, 125.
Cucumbers, 292.
Boiled, 292.
Fried, 292.
Sliced, 292.
Stuffed, 293.
Cumberland Sauce, 259.
Cup Cake, 510.
St. Jacques, 435.
Currant and Raspberry Jelly, 574.
and Raspberry Preserve, 581.
Cake, 509.
Ice, 436.
Jelly, 574.
Jelly Sauce, 276.
Mint Sauce, 219.
Pie, 468.
Currants, Spiced, 582.
Curried Eggs I, 101.
Eggs II, 101.
Potatoes, 321.
Vegetables, 307.
Curry, Chicken, 252.
Dressing, 324.
India, 229.
Lobster, 187.
Mutton, 220.
Curtain and Portière Poles, how to Slip Easily, 591.
Custard, Baked, 414.
Banana, 413.
Boiled, 413.
Caramel, 415.
Chicken, 147.
Coffee, 415.
Egg, 146.
Egg, for Decorating, 384.
Orange, 413.
Peach, 413.
Pie, 469.
Royal, 147.
Soufflé, 396.
Cutlets, Chicken, 373.
Lobster, 358.
of Chicken, 372.
of Sweetbreads à la Victoria, 361.
Russian, 373.
Salmon, 358.
Tenderloin, with Chestnut Purée, 199.
Veal, 226.
with Asparagus Tips, 234.
Damson Jelly, 575.
Preserves, 580.
Dandelions, 294.
Date Bread, 57.
Pie, 469.
Dates, Stuffed, I, 535.
Stuffed, II, 535.
De John’s Salad, 340.
Delmonico Ice Cream, with Angel Food, 450.
Potatoes, 319.
Demi-glacé aux Fraises, 457.
Desserts, Cold, 411–429.
Devil’s Food Cake I, 511.
Devil’s Food Cake II, 512.
Devilled Almonds, 565.
Bones, 565.
Chestnuts, 565.
Crabs, 368.
Oysters, 368.
Scallops, 369.
Dextrine, 5.
Dextrose, 6.
Dinner, Boiled, 206.
Menus, 597–603.
Dipped Walnuts, 546.
Disinfectants, 591.
Doors and Drawers, to Prevent Creaking of, 591.
Doughnuts I, 82.
II, 82.
III, 83.
Raised, 81.
Doughs, 50.
Dover Egg-beater, Care of, 590.
Drawn Butter Sauce, 267.
Dresden Patties, 380.
Drop Cakes, Fried, 81.
Cakes, Rye, 81.
Dropped Eggs (Poached), 95.
Dry Toast, 67.
Duchess Potatoes, 312.
Soup, 121.
Duck, 241.
Braised, 257.
Peanut Stuffing for, 257.
Roasted, 257.
Salmi of, 264.
Varieties of, 241.
Dumplings, 205.
Dutch Apple Cake, 64.
East India Salad, 337.
Éclairs, 519.
Eels, 152.
Fried, 174.
Egg Balls I, 146.
Balls II, 146.
Croquettes, 104.
Egg Custard, 146.
Custard for Decorating, 146, 384.
Farci I, 103.
Farci II, 103.
Salad I, 336.
Salad II, 336.
Sandwiches, 550.
Sauce I, 267.
Sauce II, 267.
Soufflé, 103.
Timbales, 104.
Eggplant, Fried, I, 293.
Fried, II, 293.
Scalloped, 294.
Stuffed, 293.
Eggs, 94.
à la Benedict, 97.
à la Buckingham, 99.
à la Caracas, 558.
à la Commodore, 97.
à la Finnoise, 96.
à la Goldenrod, 100.
à la Juliette, 104.
à la Lee, 97.
à la Livingston, 99.
à la Parisienne, 104.
à la Sidney, 102.
à la Suisse, 96.
à la Turk, 99.
au Beurre Noir, 558.
au Gratin, 100.
Baked or Shirred, 97.
Boiled, 95.
Buttered, 99.
Buttered, with Tomatoes, 100.
Chaud-froid of, 385.
Composition of, 95.
Curried, I, 101.
Curried, II, 101.
Dropped, 95.
Freshness of, how to Determine, 95.
Fried, 100.
Ham and, 237.
Huntington, 102.
in Batter, 101.
Keeping, Ways of, 95.
Lucanian, 103.
Mornay, 105.
Planked, 95.
Poached, à la Reine, 96.
Poached, à la Tripe, 97.
Poached, with Clam Soup, 131.
Poached, with Sauce Béarnaise, 98.
Scalloped, 101.
Scrambled, 98.
Scrambled, Country Style, 99.
Scrambled, with Anchovy
Toast, 99.
Scrambled, with Calf’s Brains, 557.
Scrambled, with Sweetbreads, 557.
Scrambled, with Tomato Sauce, 98.
Shirred, 97.
Stuffed, 102.
Stuffed, in a Nest, 102.
Susette, 96.
Waldorf Style, 98.
with Spinach à la Martin, 107.
Election Cake, 505.
Emergency Biscuit, 71.
Endive, 290.
English Fruit Cake, 521.
Meat Pie, 472.
Monkey, 563.
Plum Pudding I, 404.
Plum Pudding II, 404.
Entire Wheat Paste, 465.
Entrées, 348–389.
Apple Fritters I, 349.
Apple Fritters II, 349.
Apple Fritters III, 349.
Aspic Jelly, 382.
Baba Cakes, 388.
Baba Cakes with Apricots, 389.
Banana Croquettes, 354.
Banana Fritters I, 349.
Banana Fritters II, 350.
Beef and Rice Croquettes, 359.
Birds in Aspic, 383.
Birds on Canapés, 375.
Bouchées, 379.
Breast of Quail Lucullus, 376.
Bunuelos, 362.
Calf’s Brain Fritters, 354.
Cauliflower Fritters, 350.
Chaud-froid of Chicken, 385.
Chaud-froid of Eggs, 386.
Cheese Balls, 377.
Cheese Croquettes, 355.
Cheese Fondue, 377.
Cheese Soufflé, 377.
Cheese Soufflé with Pastry, 381.
Cherry Fritters, Maraschino Sauce, 351.
Chestnut Croquettes, 355.
Chestnut Roulettes, 355.
Chicken à la McDonald, 374.
Chicken and Mushroom Croquettes, 360.
Chicken Croquettes I, 360.
Chicken Croquettes II, 360.
Chicken Cutlets, 373.
Chicken in Aspic, 383.
Chicken, Lenox, 387.
Chicken Livers en Brochette, 376.
Chicken Mousse, 374.
Chicken Timbales I, 365.
Chicken Timbales II, 366.
Chicken Timbales III, 366.
Chocolate Fritters with Vanilla Sauce, 353.
Cigarettes à la Prince Henry, 380.
Clam Fritters, 354.
Coffee Fritters, Coffee Cream Sauce, 353,
Compote of Rice with Peaches, 377.
Compote of Rice with Pears, 378.
Crab Meat, Indienne, 368.
Crab Meat, Terrapin Style, 370.
Cromesquis à la Russe, 369.
Croustades of Bread, 378.
Cutlets of Chicken, 372.
Cutlets of Sweetbreads à la Victoria, 361.
Devilled Crabs, 368.
Devilled Oysters, 368.
Devilled Scallops, 369.
Egg Custard for Decorating, 384.
Epigrams of Sweetbread, 361.
Farina Cakes with Jelly, 352.
Fillets of Chicken, 374.
Fillets of Game, 373.
Flûtes, 388.
Fried Celery, 350.
Fruit Fritters, 350.
Gnocchi à la Romaine, 352.
Halibut Marguerites, 369.
Halibut Timbales I, 364.
Halibut Timbales II, 364.
Ham Timbales, 366.
Jellied Vegetables, 385.
Lamb Chops, Pan Broiled, à la
Lucullus, 376.
Lamb Croquettes, 359.
Lenten Croquettes, 355.
Lincoln Croquettes, 361.
Lobster Cream I, 365.
Lobster Cream II, 365.
Lobster Croquettes, 358.
Lobster Cutlets, 358.
Lobster Timbales I, 364.
Lobster Timbales II, 364.
Macaroni Timbales, 363.
Martin’s Specialty, 371.
Maryland Croquettes, 360.
Mayonnaise of Mackerel, 386.
Mock Crabs, 371.
Moulded Chicken, Sauterne Jelly, 387.
Moulded Salmon, Cucumber Sauce, 386.
Olives, Stuffed, in Aspic, 383.
Omelet Soufflé, 379.
Orange Fritters, 350.
Oyster and Macaroni Croquettes, 357.
Oyster Crabs à la Newburg, 357.
Oyster Crabs, Bouchées of, 369.
Oyster Crabs, Fried, 369.
Oysters à la Somerset, 357.
Patties, 379.
Patties, Dresden, 380.
Patties, Russian. 380.
Pimento Timbales, 363.
Quail Pies, 381.
Queen Fritters, 352.
Ramequins Soufflés, 377.
Rice and Tomato Croquettes, 356.
Rice Croquettes, Sweet, 356.
Rice Croquettes with Jelly, 356.
Rice Croustades, 378.
Rice Timbales, 363.
Rissoles, 379.
Rissoles of Lamb, à l’Indienne, 381.
Rum Cakes, 388.
Russian Cutlets, 373.
Salmon Croquettes, 358.
Salmon Cutlets, 358.
Sardines Fried in Batter, 351.
Shad Roe with Celery, 370.
Soufflé au Rhum, 378.
Spaghetti Timbales, 363.
Sponge Fritters, 353.
Spring Mousse, 384.
Strawberry Baskets, 362.
Stuffed Clams. 370.
Stuffing for Chicken in Aspic, 384.
Swedish Timbales, 362.
Sweetbread à la Mont Vert, 371.
Sweetbread and Mushroom Timbales, 366.
Sweetbread in Peppers, 372.
Sweetbread Mousse, 367.
Sweetbread Ramequins, 371.
Tomato Fritters, 351.
Tomatoes in Aspic, 382.
Tongue in Aspic, 383.
Veal Croquettes, 359.
Vol-au-vents, 379.
Zigaras à la Russe, 380.
Espagnole Sauce (Brown) II, 268.
Fadges, 77.
Fancy Cakes and Confections, 533–548.
Farina Cakes with Jelly, 352.
Soup, 120.
Fat, 8.
for Frying, test, 21.
Margarin, 8.
Olein (Liquid), 8.
Palmitin (Semi-Solid), 8.
Stearin (Solid), 8.
Suet. 8.
to Clarify, 21.
to Try Out, 21.
Fats and Oils, 8.
Fermentation, 49.
Acetic, 49.
Alcoholic, 49.
Lactic, 49.
Fermented Bread, 50.
Fibrin, 2, 191.
Figaro Sauce, 275.
Fig Cups, 566.
Éclair Cake, 516.
Filling, 526.
Ice Cream, 447.
Pudding I, 403.
Pudding II, 403.
Fillet, Chicken to, 245.
of Beef, Larded, 283.
Fillets of Bass or Halibut, Baked, 169.
of Beef, à la Moelle, 199.
of Beef, Broiled, 198.
of Beef, Cherry Sauce, 199.
of Beef (Mignon), Sautéd, with Sauce Figaro, 199.
of Beef (Mignon), Sautéd, with Sauce Trianon, 199.
of Beef with Stuffed Mushroom Caps, 250.
of Beef with Vegetables, 203.
of Fish, à la Bement, 171.
of Game, 373.
of Haddock, White Wine Sauce, 170.
of Halibut, à la Poulette, 170.
of Halibut with Brown Sauce, 169.
Filling, Chocolate, 525.
Chocolate Cream, 525.
Cocoanut, 525.
Cocoanut, Lemon Cream, 526.
Cream, 524.
Cream, Coffee, 524.
Cream, French, 524.
Fig, 526.
Lamb, 381.
Lemon, 525.
Lobster and Oyster, 188.
Marshmallow Paste, 526.
Nut or Fruit, 525.
Orange, 525.
Pistachio Paste, 526.
Prune Almond, 526.
Strawberry, 524.
Finiste Sauce, 279.
Finnan Haddie, 152.
à la Delmonico, 179.
Baked, 179.
Broiled, 179.
Fire, 16.
how to Build, 17.
Fish, 151.
à la Crême, 176.
à la Provençal, 561.
and Egg Croquettes, 177.
Balls, 178.
Blue (Pomatomidæ), 153.
Chowder, 142.
Cod, 152.
Composition of, 161.
Cooked in Boiling Water, 160.
Cooking, to Prepare for, 159.
Cooking, Ways of, 160.
Croquettes, 177.
Eels, 152.
Finnan Haddie, 152.
Flounder, 153.
Force Meat I, 148.
Force Meat II, 149.
Freshness of, to Determine, 151.
Fried, Russian Style, Mushroom Sauce, 174.
Haddock, 152.
Halibut (Pleuronectidæ), 152.
Hash, 177.
Herring, 155.
Herring, Kippered, 179.
Mackerel, 154.
Mackerel, Snapping, 153.
Mackerel, Spanish, 154.
Perch, 152.
Salad, with Cucumbers, 343.
Salmon, 154.
Salt, 152.
Sardines, 27.
Shad, Jack, 154.
Shad, Roe, 154.
Smelts, 153.
Sole, 153.
Stock, 109.
Stock, Soups with, 129.
Stuffing I, 164.
Stuffing II, 165.
Sword, 152.
Table Showing Composition of, 161.
to Bake, 161.
to Bone, 160.
to Broil, 161.
to Clean, 159.
to Fillet, 160.
to Fry, 161.
to Skin, 159.
Trout, 153.
Turban of, 176.
Turbot, 153.
Ways of Using Remnants of Cooked, 176.
White, 153.
White and Oily, 152.
Five o’Clock Tea, 34.
Flavoring Extracts, 14.
Extracts and Wine, 587.
Florentine Meringue, 476.
Flounder, Fried Fillets, 173.
Flour, 46.
Entire Wheat, 49.
Gluten, 49.
Graham, 47.
Wheat, 47.
Flowering Ice Cream, 457.
Flûtes, 388.
Foamy Sauce I, 408.
Sauce II, 408.
Fondant.
Coffee, 545.
Icing, 531.
Maple, 545.
White, 544.
Food, 1.
Carbohydrates, 2.
Fats and Oils, 2, 8.
Inorganic, 1.
Organic, 1.
Proportions of, Correct, 2.
Proteid, 1, 2.
Ration, Daily Average, 3.
Salts, 5.
Water, 2, 4.
Force-meat.
Chicken, I, 149.
Chicken, II, 150.
Clam, 149.
Fish, I, 148.
Fish, II, 149.
Oyster, 149.
Salmon, 149.
Fowl, Boiled, 245.
to Cut up, 245.
to Truss, 244.
Frappé, 433.
Café, 439.
Clam, 439.
Clam and Chicken, 132.
Cranberry, 439.
Grape, 439.
Pineapple, 438.
French Cream Filling, 524.
Dressing, 323.
Easter Cream, 432.
Fried Onions, 296.
Fruit Pudding, 403.
Nougat, 541.
Omelet, 107.
Rusks, 61.
Fricasseeing, 22.
Fricassee of Clams, 146.
of Lobster and Mushrooms, 188.
of Oysters, 181.
Fried Celery, 350.
Chicken, 249.
Chicken, Southern Style, 249.
Fish, Russian Style, Mushroom Sauce, 174.
Lobster, 184.
Oysters, 184.
Oysters in Batter, 184.
Oysters, Philadelphia Relish, 185.
Scallops, 186.
Smelts, 173.
Fritter Beans, 148.
Fritters, Apple, I, 349.
Apple, II, 349.
Apple, III, 349.
Banana, I, 349.
Banana, II, 350.
Calf’s Brains, 354.
Cauliflower, 350.
Cherry, Maraschino Sauce, 351.
Chocolate, with Vanilla Sauce, 353.
Clam, 354.
Coffee, with Coffee Cream
Sauce, 353.
Corn, 291.
Fruit, 350.
Orange, 350.
Parsnip, 297.
Queen, 352.
Salsify, 296.
Sponge, 353.
Tomato, 351.
Frogs, 159.
Hind Legs, 175.
Frostings, 524–532.
Boiled, 529.
Brown, 529.
Caramel, I, 530.
Caramel, II, 530.
Caramel Nut, 530.
Caramel, Opera, 530.
Chocolate, I, 527.
Chocolate, II, 528.
Chocolate, III, 528.
Chocolate, Boiled, 529.
Chocolate Fudge, 531.
Confectioners’, 527.
Fondant Icing, 531.
Gelatine, 527.
Ice Cream, 528.
Maple Sugar, 529.
Maple Sugar Cream, 529.
Marshmallow, 531.
Milk, 529.
Mocha, 518, 531.
Orange, 527.
Ornamental, I, 532.
Ornamental, II, 532.
Plain, 527.
White Mountain Cream, 528.
Frozen Apricots, 440.
Chocolate, with Whipped Cream, 457.
Cranberries, 440.
Orange Soufflé, 458.
Plum Pudding, 459.
Soufflé Glacé, 459.
Tom and Jerry, 450.