Cake, Dark, 515.
Cake, English, 521.
Cake, Light, 517.
Canapés, 565.
Chartreuse, 423.
Cocktails, 569.
Cream, 431.
Fritters, 350.
Pudding, 403.
Punch I, 43.
Punch II, 43.
Punch III, 43.
Punch IV, 43.
Polls, 71.
Salad I, 417.
Salad II, 417.
Salad, French, 339.
Salad, with Wine Dressing, 417.
Sandwiches, 552.
Shortcake, 84.
Soufflé, 397.
Stains, to Remove, 588.
Fruits, 12, 567.
Canning and Preserving of, 577.
Glacé, 547.
Fuel, 16.
Kinds of, 16.
Full Course Dinner, Menu for, 600.
Dinners, Menu for, 602.
Furniture, to Remove White Spots from, 588.
and Floors, to Polish, 590.
Galattes, 476.
Game, Fillets of, 373.
Salad, 340.
Gelatin, 191.
Gelatine Frosting, 527.
Gems, Corn Meal, 74.
Hominy, 74.
Rye, 74.
German Chowder, 144.
Coffee Bread, 62.
Punch, 441.
Salad Dressing, 325.
Sandwiches, 553.
Toast, 69.
Giblet Gravy, 248.
Giblets, to Clean, 244.
Ginger, 13.
Varieties of, 13.
Gingerbread, Cambridge, 483.
Card, 484.
Christmas, English, 484.
Fairy, 483.
Gossamer, 483.
Hot Water, 482.
Molasses, Soft, 482.
New York, 520.
Sour Milk, 482.
Sugar, Hard, 484.
Sugar, Soft, 483.
Gingerbreads, Cookies, and Wafers, 482.
Ginger Cream, 429.
Ice Cream, 447.
Pound Cakes, 520.
Pudding, 399.
Punch, 44.
Sandwiches, 552.
Snaps, 485.
Glacé Fruits, 547.
Nuts, 547.
Glass, Cut, Care of, 589.
Glassware, to Prevent Breaking, 589.
Glazed Onions, 296.
Glossary, 605.
Glucose (Grape Sugar), 6.
Gluten, 2, 49.
Glycogen (Animal Starch), 6, 155.
Gnocchi à la Romaine, 352.
Golden Cake, 517.
Corn Cake, 75.
Spice Cake, 513.
Goose, Roast, with Potato Stuffing, 256.
Stuffing for (Chestnut), 256.
to Truss, 257.
Graham Bread, 56.
Bread, Steamed, 58.
Muffins I, 73.
Muffins II, 73.
Pop-overs, 77.
Pudding, 401.
Granite Ware, to Clean, 588.
Grape Frappé, 439.
Grape Fruit and Celery Salad, 341.
how to prepare for Serving, 568.
with Apricot Brandy, 569.
Grape Fruit with Sherry, 568.
with Sloe Gin, 569.
Grape Jelly, 574.
Jelly (Green), 575.
Marmalade, 576.
Sugar (Glucose), 6.
Grapes, how to Prepare for Serving, 568.
Grass Stains, to Remove, 589.
Gravy, 248.
Chestnut, 255.
Giblet, 248.
Roast Beef, 202.
Turkey, 255.
Grease Spots, to Remove, 589.
Green Butter, 383.
Greens, 294.
Beet, Boiled, 294.
Dandelion, 294.
Griddle-Cakes, 78.
Bread, 79.
Buckwheat, 79.
Corn, 78.
Entire Wheat, 78.
Rice, I, 79.
Rice, II, 79.
Sour Milk, 78.
Sweet Milk, 78.
Grilled Muffins, 66.
Sardines, 561.
Grouse (Prairie Chicken), 242.
Breast of, Sauté Chasseur, 258.
Larded, 258.
Gum Arabic, 7.
Tragacanth, 7.
Haddock, 152.
Baked, with Oyster Stuffing, 166.
Baked, with Stuffing, 164.
Boiled, 162.
Fillets of, White Wine Sauce, 170.
Hæmoglobin, 192.
Planked, 168.
Halibut à la Martin, 171.
à la Poulette, 170.
à la Rarebit, 171.
au Lit, 172.
Baked, with Lobster Sauce, 166.
Baked, with Tomato Sauce, 166.
Chicken, Broiled, 163.
Chicken, Sandwiches of, 172.
Fillets, Baked, 169.
Fillets, Fried, 173.
Fillets with Brown Sauce, 169.
Hollenden, 167.
Little (Turbot), 153.
Marguerites, 369.
Soup, 137.
Steamed, with Silesian Sauce, 163.
Timbales I, 364.
Timbales II, 364.
Ham and Eggs, Fried, 237.
Barbecued, 237.
Boiled, 237.
Broiled, 237.
Roast, with Champagne Sauce, 237.
Sandwiches (Chopped), 550.
Sandwiches (Sliced), 550.
Shredded, with Current Jelly Sauce, 564.
Timbales, 366.
Westphalian, 238.
Hamburg Steak, 200.
Hard Sauce, 409.
Wood Floors, to Polish, 590.
Hare, Belgian, à la Maryland, 260.
Belgian, Sour Cream Sauce, 260.
Harlequin Ice Cream, 448.
Slices, 147.
Harvard Pudding, 400.
Beets, 286.
Salad, 347.
Hash, Corned Beef, 213.
Corned Beef, with Beets, 213.
Salted Codfish, 178.
Hearts, Stuffed with Vegetables, 211.
Helpful Hints for the Young
Housekeeper, 586.
Hermits, 488.
Herring, 155.
Hindoo Salad, 333.
Hollandaise Punch, 441.
Sauce I, 274.
Sauce II, 274.
Hollenden Halibut, 167.
Hominy, Fried, 88.
Gems, 74.
Muffins (Raised), 66.
Honey, Quince, 577.
Horehound Candy, 539.
Horseradish, 14.
Hollandaise Sauce, 274.
Sauce I, 275.
Sauce II, 275.
Horseshoes, 534.
Hot Cross Buns, 65.
Mayonnaise Sauce, 278.
Puddings, 390–405.
Tartare Sauce, 277.
Huckleberries, Canned, 579.
Hungarian Salad, 339.
Hunter’s Pudding, 403.
Hygienic Soup, 120.
Ice Chest, Care of, 590.
Ice Cream, 433.
Banana, 447.
Bisque, 446.
Brown Bread, 446.
Burnt Almond, 445.
Caramel, 445.
Chocolate, I, 444.
Chocolate, II, 444.
Coffee, 445.
Concord Cream, 458.
Covington Cream, 450.
Croquettes, Vanilla, 444.
Fig. 447.
Freeze, how to, 434.
Frozen Chocolate, with Whipped Cream, 437.
Frozen Plum Pudding, 459.
Frozen Pudding I, 449.
Frozen Pudding II, 449.
Frozen Tom and Jerry, 450.
German, 458.
Ginger, 447.
Junket, with Peaches, 448.
Macaroon, 447.
Mould, how to, 435.
Mould, how to Line, 435.
Neapolitan or Harlequin, 448.
Nougat, 453.
Orange, 445.
Orange Pekoe, 454.
Philadelphia, 433.
Pineapple, 445.
Pineapple (Cream), 440.
Pistachio, 447.
Pistachio Bisque, 447.
Pistachio Fruit, 453.
Plain, 433.
Praline, 446.
Pudding Glacé, 449.
Strawberry, I, 444.
Strawberry, II, 444.
Vanilla, I, 442.
Vanilla, II, 443.
Ice Creams and Ices, Fancy, 435–459.
Angel Parfait, 451.
Baked Alaska, 448.
Biscuit Tortoni, in Boxes, 458.
Bombe Glacé, 452.
Burnt Walnut Bisque, 446.
Café Parfait, 451.
Cardinal Mousse, Iced Madeira Sauce, 456.
Chocolate Mousse, 455.
Cocoanut Naples, Sauterne Sauce, 456.
Coffee Mousse, 454.
Delmonico Cream, with Angel Food, 450.
Demi-Glacé aux Fraises, 457.
Flowering Ice Cream, 457.
Frozen Charlotte Glacée, 459.
Frozen Orange Soufflé, 458.
Frozen Soufflée Glacé, 459.
Ice à la Margot, 456.
Icebergs, 437.
Manhattan Pudding, 451.
Maple Parfait, 455.
Maraschino Ice, 436.
Mazarine, 457.
Mousse Marron, 455.
Nesselrode Pudding, 453.
Noisette Bombe, 452.
Orange Delicious, 454.
Pineapple Mousse, 455.
Plombière Glacé, 457.
Strawberry Mousse, 454.
Sultana Roll, with Claret Sauce, 451.
University Pudding, 450.
Violet Ice Cream, 448.
Ice Cream Cake, 517.
Ice Cream Candy, 538.
Ice Cream Frosting, 528.
Ices, 433.
Crême de Menthe, 437.
Cup St. Jacques, 435.
Currant, 436.
Frappé, 433.
Lemon, 435.
Maraschino, 436.
Orange, 435.
Pomegranate, 436.
Punch, 433.
Punch, Cardinal, 440.
Punch, German, 441.
Punch, Hollandaise, 440.
Punch, Lenox, 441.
Punch, Roman, 442.
Punch, Victoria, 441.
Raspberry, I, 436.
Raspberry, II, 436.
Raspberry and Currant, 436.
Sherbet, 433.
Sherbet, Canton, 437.
Sherbet, London, 442.
Sherbet, Milk, 437.
Sorbet, 433.
Sorbet, Apricot, 438.
Sorbet, Italian, 438.
Sorbet, Pineapple, 438.
Sorbet, Sicilian, 438.
Strawberry, I, 436.
Strawberry, II, 436.
Water, 433.
Imperial Cake, 523.
Cookies, 488.
Soup, 122.
Sticks, 145.
India Curry, 229.
East, Salad, 337.
Indian Bread, 58.
Pudding, 390.
Pudding, Mock, 394.
Ingredients, Measuring, 25.
to Beat, 26.
to Combine, 26.
to Cut and Fold, 26.
to Stir, 26.
Inkstains, to Remove, 589.
Irish Moss Blanc-Mange, 411.
Irish Stew, with Dumplings, 205.
Iron Kettle (New), Care of, 590.
Iron Rust, to Remove, 589.
Italian Meringue, 452.
Sorbet, 438.
Ivory Cream, 431.
Jack’s Oyster Ragout, 559.
Jam, Blackberry, 575.
Raspberry, 575.
Jams, 575.
Jellied Chicken, 253.
Prunes, 421.
Vegetables, 385.
Walnuts, 421.
Jellies, 572.
Jelly, Apple, 573.
Apricot and Wine, 421.
Aspic, 382.
Bag, to Make, 573.
Barberry, 574.
Blackberry, 574.
Cider, 419.
Coffee, 419.
Crab Apple, 573.
Cranberry, 572.
Currant, 574.
Currant and Raspberry, 574.
Damson, 575.
Glasses, in, 420.
Glasses, to Cover, 573.
Glasses, to Prepare, 573.
Grape, 574.
Grape, Green, 575.
Jumbles, 488.
Kumquat, 419.
Lemon, 418.
Omelet, 106.
Orange, 418.
Orange, in Ambush, 430.
Quince, 573.
Raspberry, 574.
Roll, 505.
Russian, 420.
Sandwiches, 553.
Sauterne, 420.
Venison, 575.
Wine, I, 419.
Wine, II, 420.
Julienne Soup, 116.
Junket, Caramel, 412.
Ice Cream, with Peaches, 448.
Kidney Rolls, 223.
Kidneys, Lambs’, I, 222.
Lambs’, II, 222.
Veal, à la Canfield, 231.
Veal, Broiled, 231.
Knives, Care of, 588.
Knöfli, 92.
Kohl-rabi, 280.
Kola-Nut, 39.
Kornettes, 493.
Kornlet Soup, 138.
Kumquat Jelly, 419.
Lactose (Milk Sugar), 6.
Lady Fingers, 504.
Lamb, 214.
Barbecued, 224.
Blanquette of, 223.
Breast of, 225.
Bretonne, 218.
Casserole of, 220.
Casserole of Rice and, 224.
Chops, Broiled, 215.
Chops, Pan Broiled, à la Lucullus, 376.
Croquettes, 359.
Crown of, 219.
Divisions of, 214.
Filling, 381.
Fricassee of, with Brown Gravy, 221.
Kidneys I, 222.
Kidneys II, 222.
Leg of, 215.
Minced on Toast, 223.
Réchauffé of, 224.
Rissoles, à l’Indienne, 381.
Roast, 218.
Saddle of l’Estragon Sauce, 219.
Salmi of, 224.
Scalloped, 223.
Stock, 109.
Yearling, 214.
Lard, 8.
Larding, 23.
Lattice Potatoes, 314.
Leek and Potato Soup, 139.
Leeks on Toast, 295.
Legumen, 2.
Legumes, 281.
Lemonade, 42.
Pineapple, 42.
Lemon Butter, 273.
Cocoanut Cream, 526.
Filling, 525.
Ice, 435.
Jelly, 418.
Pie I, 469.
Pie II, 469.
Pie III, 470.
Pie IV, 470.
Pie V, 470.
Pudding, Steamed, 394.
Queens, 519.
Sauce I, 406.
Sauce II, 406.
Sauce III, 406.
Soufflé, 396.
Sticks, 477.
Tartlets, 479.
Lenox Punch, 441.
Lenten Croquettes, 355.
Lenten Salad, 336.
Lettuce, 294.
and Cucumber Salad, 327.
and Radish Salad, 327.
and Tomato Salad, 328.
Dressed, 327.
Salad, 331.
Sandwiches, 550.
Soup, Cream of, 124.
Levulose (Fruit Sugar), 6.
Lily Cake, 515.
Lime Water, 10.
Lincoln Croquettes, 361.
Listerine, 591.
Liver and Bacon, 207.
Braised, 208.
Broiled, 207.
Calf’s, Stuffed and Larded, 208.
Livers, Chickens’, with Bacon, 253.
Chickens’, with Curry, 254.
Chickens’, Sautéd, 253.
Lobster, 156.
à l’Américaine, 190.
à la Delmonico, 560.
à la Muisset, 190.
à la Newburg, 560.
and Mushrooms, Fricassee of, 188.
and Oyster Filling, 188.
and Oyster Ragout, 188.
Bisque, 133.
Butter, 273.
Buttered, 187.
Canapé, 554.
Chowder, 144.
Cocktail, 186.
Cream I, 365.
Cream II, 365.
Croquettes, 358.
Curried, 187.
Cutlets, 358.
Devilled, 187.
Farci, 187.
Fried, 186.
Live, Baked, 189.
Live, en Brochette, 190.
Live, to Broil, 189.
Live, to Split, 189.
Plain, 186.
Salad I, 342.
Salad II, 342.
Salad III, 342.
Sandwiches, 55.
Sandwiches à la Boulevard, 551.
Sauce I, 274.
Sauce II, 275.
Sauce III, 173.
Scalloped, 187.
Stuffed, à la Béchamel, 189.
Timbales I, 364.
Timbales II, 364.
to Open, 157.
to Select, 157.
Loin or Kidney Chops, 214.
London Sherbet, 442.
Luncheon Menus, 594–597.
Rolls, 61.
Macaroni, 85.
à la Milanaise, 92.
à l’Italienne, 91.
Baked, 91.
Baked, with Cheese, 91.
Boiled, 90.
Italian Style, 91.
Oysters and, 183.
Soup, 114.
Timbales, 363.
with Tomato Sauce, 91.
with White Sauce, 90.
Macaroon Cream, 424.
Dust, to Prepare, 587
Ice Cream, 447.
Macaroons, 533.
Almond, 533.
Nut, 495.
Mace, 14.
Macédoine, Pudding à la, 423.
of Vegetables, à la Poulette, 308.
Salad, 331.
Mackerel, Baked, 167.
Mayonnaise of, 386.
Madeira Sauce, Iced, 456.
Maître d’Hôtel Butter, 273, 312.
d’Hôtel Potatoes, 312.
Malaga Boats, 478.
Salad, 339.
Manhattan Pudding, 451.
Maple Fondant, 545.
Parfait, 455.
Sugar Candy, 542.
Sugar Cream Frosting, 529.
Sugar Frosting, 529.
Maraschino Ice, 436.
Margarin, 8.
Marguerites I, 493.
II, 493.
Marinate, how to, 323.
Marmalades, 576.
Grape, 576.
Orange I, 576; II, 576.
Orange and Rhubarb, 577.
Quince, 576.
Marrow-Bone, 8.
Marshmallow Cake, 516.
Frosting, 531.
Paste, 526.
Pudding à la Stanley, 432.
Marshmallows, Toasted, 422.
Martin’s Specialty, 371.
Maryland Biscuit, 77.
Chicken, 249.
Croquettes, 360.
Mayonnaise Dressing I, 326.
Dressing II, 326.
Dressing (Cream), 327
Green, 327.
Hot, 278.
of Mackerel, 386.
Potato, 327.
Ravigôte, 344.
Red, 327.
Tomato, 336.
Mazarine, 457.
Measure, how to, 25.
Measuring Butter, Lard, etc., 25.
Dry Ingredients, 25.
Liquids, 25.
Meat, 191.
Composition of, 195.
Effect of Temperature on Cooking of, 194.
Glaze, 587.
Table Showing Composition of, 195.
Melon Rind, Preserved, 582.
Melons, how to Prepare, for Serving, 567.
Menus for Breakfast, Lunches, and Dinners, 592–603.
Meringue, Apple, 413.
Creole Kisses, 481.
Florentine, 476.
Glacées or Kisses, 480.
I, 480.
II, 480.
III, 480.
Italian, 452.
Mushrooms, 481.
Nut, 480.
Panachées, 481.
Peach, 413.
Meringues for Pies, Puddings, and
Desserts, 479–481.
Mexican Jelly Salad, with Tomato
Mayonnaise, 335.
Milk, 9.
and Water Bread, 54.
Composition of, 9.
Condensed, 9.
Frosting, 529.
Malted, 9.
Sherbet, 437.
to Scald, 586.
Toast I, 68.
Toast II, 68.
why it Sours, 9.
Mince Meat, English, 472.
Meat (without Alcoholic Liquor), 472.
Meat I, 471.
Meat II, 471.
Pie, Mock, 472.
Pies, 470.
Mineral Matter, 192.
Waters, 4.
Mint Julep, 42.
Sauce, 276.
Minuten Fleisch, 228.
Mirrors and Windows, to Wash, 588.
Mocha Cake, 503.
Cakes, 518.
Cakes, Walnut, 513.
Frosting, 518, 531.
Soufflé, 397.
Mock Almonds, 146.
Bisque Soup, 140.
Cherry Pie, 472.
Crabs, 371.
Indian Pudding, 394.
Mince Pie, 472.
Terrapin, 262.
Turtle Soup, 127.
Moisture, 15.
Molasses Candy, 537.
Candy, Velvet, 537.
Cookies, 485.
Cookies, Soft, 186.
Pound Cake, 520.
Sauce, 407.
Mollusks, Bivalve, 155.
Mont Blanc, 425.
Monte Carlo Salad, 341.
Moonshine Cake, 503.
Moulded Chicken, Sauterne Jelly, 387.
Fish, Normandy Sauce, 170.
Salmon, Cucumber Sauce, 386.
Snow, 412.
Russian Salad, 335.
Mousse, 433.
Cardinal, with Iced Madeira
Sauce, 456.
Chicken, 374.
Chocolate, 455.
Coffee, 454.
Marron, 455.
Pineapple, 455.
Spring, 384.
Strawberry, 454.
Sweetbread, 367.
Mucilage, 7.
Muffins, Berkshire, 75.
Berry I (without Eggs), 72.
Berry II, 72.
Graham I, 73.
Graham II, 73.
Grilled, 66.
Health Food, 67.
Hominy, 66.
Imperial, 67.
Oatmeal, 73.
Oatmeal, Raised, 66.
One Egg, I, 72.
One Egg, II, 72.
Queen of, 73.
Raised, 65.
Rice, 73.
Rice, Raised, 66.
Rye, I, 74.
Rye, II, 74.
Twin Mountain, 71.
Zante, 77.
Mulligatawny Soup, 127.
Mush, Corn Meal, Fried, 88.
Hominy, Fried, 88.
Oatmeal, with Apples, 87.
Mushes, Fried, 87.
Mushroom Caps, Stuffed, 200, 250.
Sauce, Brown, I, 268.
Sauce, Brown, II, 268.
Soup, 124.
Soup, Cream of, 124.
Mushrooms, 282.
à l’Algonquin, 306.
à la Sabine, 305.
Allamande, 306.
Baked, in Cream, 305.
Broiled, 305.
Sautéd, 305.
Stewed, 304.
Stewed, in Cream, 304.
Stuffed, 306.
Under Glass I, 306.
Under Glass II, 307.
Mussels, 155.
Mustard, 13.
how to Mix, 587.
Mutton, 215.
Broth, Scotch, 221.
Chops, 215.
Chops, à la Signora, 216.
Chops, Breaded, 216.
Chops, Pan-broiled, 215.
Curry, 220.
Cutlets, à la Maintenon, 217.
English, Southdown, 214.
Flavor of, 214.
Leg, Boiled, 217.
Leg, Braised, 218.
Minced, 564.
Myosin, 191.
Saddle of, to Carve, 219.
Saddle of, with Currant Jelly
Sauce, 219.
Saddle of, with Mint Sauce, 219.
Warming over, Ways of, 223.
with Currant Jelly Sauce, 564.
Napoleons, 477.
Neapolitan Baskets, 416.
or Harlequin Ice Cream, 448.
Nesselrode Pudding, 453.
Neufchâtel Salad I, 337.
Salad II, 337.
Neuremburghs, 492.
New England Brown Bread, 58.
New York Ginger Bread, 520.
Newport Pound Cake, 520.
Newton Tapioca, 391.
Nile Salad, 345.
Noisette Bomb, 452.
Sandwiches, 552.
Noodle Shells, 198.
Noodles, 147.
Normandy Sauce, 171.
Norwegian Prune Pudding, 416.
Nougat Ice Cream, 453.
Nougatine Drops, 541.
Nut and Celery Salad I, 338.
and Celery Salad II, 338.
and Cheese Sandwiches, 551.
Bar, 540.
Bars, 495.
Cake, Spice, 514.
Cake, White, 517.
Cakes, 515.
Chocolate Caramels, 540.
Cookies, 490.
Macaroons, 495.
or Fruit Filling, 525.
Prune Soufflé, 416.
Salad, 338.
Nutmeg, 14.
Nuts, Glacé, 547.
Oatmeal Cookies, 487.
Muffins, 73.
Muffins (Raised), 66.
Oil, Animal, 8.
Cod Liver, 8, 152.
Dressing I, 325.
Dressing II, 326.
in Egg Yolk, 8.
Oils, Essential, where Found, 8.
Fixed, where Found, 8.
Vegetable, where Found, 8.
Okra, 280, 281.
Oleomargarine, 8.
Olive and Almond Sauce, 272.
Sauce, 268.
Omelet, Almond, with Caramel Sauce, 108.
Bread, 106.
Cheese, 558.
French, 107.
Jelly, 106.
Orange, 106.
Oyster, 106.
Plain, 105.
Rich, 108.
Robespierre, 108.
Soufflé, 379.
Spanish, 107.
to Fold and Turn, 106.
with Croûtons, 107.
with Meat or Vegetables, 106.
Omelets, 105.
One Egg Cake, 505.
Onions, 295.
Boiled, 295.
French Fried, 296.
Fried, 296.
Glazed, 296.
in Cream, 295.
Juice, to Extract, 586.
Pickled, 585.
Scalloped, 295.
Stuffed, 296.
Opera Caramel Frosting, 530.
Orangeade, 42.
Orange and Rhubarb Marmalade, 577.
Baskets, 429.
Cake, 508.
Charlotte, 429.
Custard, 413.
Delicious, 454.
Filling, 525.
Fritters, 350.
Frosting, 527.
Ice, 435.
Ice Cream, 445.
Jelly, 418.
Jelly in Ambush, 430.
Marmalade I, 576.
Marmalade II, 576.
Mint Salad, 339.
Omelet, 106.
Peel (Candied), 547.
Pekoe Ice Cream, 454.
Puffs, 395.
Salad, 338, 417.
Sauce, 269.
Sauce (Pudding), 407.
Sticks, 477.
Trifle, 427.
Oranges, Ways of Preparing for Serving, 568.
Ornamental Frosting I, 532.
Frosting II, 532.
Ossein, 191.
Ox Joints, Braised, 211.
Oxalic Acid, Care with, 590.
Ox-tail Soup, 117.
Oyster and Grape Fruit Salad, 344.
and Macaroni Croquettes, 357.
Bisque, 133.
Cocktail I, 180.
Cocktail II, 180.
Cocktail III, 180.
Crabs à la Newburg, 357.
Crabs, Bouchées of, 369.
Crabs, Fried, 369.
Force-meat, 149.
Gumbo, 131.
Omelet, 106.
Plant (Salsify), Creamed, 296,
Rarebit, 562.
Sandwiches, 551.
Sauce, 272.
Soup, 130.
Soup, Amsterdam Style, 130.
Soup, French, 130.
Stew, 129.
Stuffing, 166.
Toast, 183.
Oysters, 155.
à la Astor, 182.
à la Ballard, 181.
à la D’Uxelles, 559.
à la Somerset, 357.
à la Thorndike, 559.
and Bacon, 184.
and Macaroni, 183.
Broiled, 183.
Creamed, 182.
Devilled, 368.
Fancy Roast, 181.
Fricassee of, 181.
Fried, 184.
Fried in Batter, 184.
Fried, Philadelphia Relish, 185.
in Brown Sauce, 182.
on Half Shell, 179.
Panned, 181.
Raw, 179.
Roasted, 180.
Sautéd, 184.
Savory, 182.
Scalloped, 183.
to Block Ice for, 180.
to Clean, 156.
to Open, 156.
Palm Leaves, 477.
Parfait, Angel, 451.
Café, 451.
Maple, 455.
Parisian French Dressing, 323.
Sweets, 536.
Parker House Rolls, 58.
Parmesan, Consommé, 128.
Pâte à Choux, 128.
Parsley, to Chop, 586.
Parsnip Fritters, 297.
Parsnips, 297.
with Drawn Butter Sauce, 297.
Partridge, 241.
Paste, Chopped, 464.
Entire Wheat, 465.
Plain, 460, 463.
Puff, 460, 461.
Quick, 463.
Quick Puff, 463.
with Lard, 464.
Pastry, 460.
Bag, to Make, 591.
Desserts, 475–479.
Pâte à Choux, 148.
à Choux, Parmesan, 148.
Pâtes, Consommé aux, 129.
Patties, 379.
Dresden, 380.
Russian, 380.
Patty Shells, 462.
Pea Soup, 137.
Soup, Split, 138.
Timbales, 298.
Peas, 297.
Boiled, 297.
Creamed, 298.
Peach Canapés, 565.
Crusts, 478.
Custard, 413.
Pie, 472.
Tapioca, 391.
Peaches, Baked, 571.
Brandied, 581.
Canned, 578.
Pickled, Sweet, 583.
Peanut Cookies, 490.
Nougat, 540.
Peanuts, Salted, 536.
Pear Chips, 580.
Salad, 340.
Pears, Baked, 571.
Canned, 576.
Pickled, Sweet, 583.
Pecans, Salted, 536.
Pectic Acid, 7.
Pectin, 7.
Pectose, 7.
Pectosic Acid, 7.
Pepper, Black, 13.
Cayenne Capsicum, 13.
White, 13.
Pepper and Grape Fruit Salad, 340.
Peppercorns, 13.
Peppermints, 544.
Peppers, Red, Canned, 581.
Stuffed, I, 298.
Stuffed, II, 298.
Sweetbreads in, 372.
Persillade Potatoes, 313.
Petit Four, 502.
Pepper Pot, 127.
Philadelphia Ice Cream, 433.
Piano Keys, to Clean, 590.
Pickled Onions, 585.
Pickles, Chopped, 584.
Cucumber, Ripe, 583.
Cucumber, Unripe, 584.
Spanish, 585.
Tomato, Ripe, 583.
Pickling, 582.
Pies, 466–474.
Apple, I, 467.
Apple, II, 467.
Beefsteak, 212.
Blackberry, 467.
Blueberry, 468.
Chicken, 251.
Chocolate, 508.
Cocoanut, 507.
Cottage, 212.
Cranberry, 468.
Cream, 468.
Cream, I, 507.
Cream, II, 507.
Currant, 468.
Custard, 469.
Date, 469.
Lemon, I, 469.
Lemon, II, 469.
Lemon, III, 470.
Lemon, IV, 470.
Lemon, V, 470.
Mince, 470.
Mince Meat, I, 471.
Mince Meat, II, 471.
Mince Meat, English, 472.
Mince Meat (without Alcoholic Liquor), 472.
Mock Cherry, 472.
Mock Mince, 472.
Peach, 472.
Prune, 473.
Pumpkin, 474.
Rhubarb, 473.
Squash, I, 473.
Squash, II, 474.
Washington, 507.
Pigeons, 241.
Potted, 258.
Stuffing for, 259.
Pigs’ Feet, Broiled, 238.
Feet, Fried, 238.
Pilaf, Turkish, I, 89.
Turkish, II, 89.
Turkish, III, 89.
Russian, 90, 373.
Pimento (Allspice), 14.
Timbales, 363.
Pineapple Bavarian Cream, 430.
Cream, 440.
Frappé, 438.
Ice Cream, 445.
Lemonade, 42.
Mousse, 455.
Pudding, 412.
Sorbet, 438.
Pineapples, Canned, 579.
Pin Wheel Biscuit, 71.
Piquante Sauce, 268.
Pistachio Bisque, 447.
Fruit Ice Cream, 453.
Ice Cream, 447.
Paste, 526.
Plain Frosting, 527.
Paste, 463.
Planked Beefsteak, 198.
Chicken, 250.
Eggs, 100.
Haddock, 168.
Shad or White Fish, 167.
Shad, with Creamed Roe, 168.
Plombière Glacé, 457.
Plover, 242.
Broiled or Roasted, 258.
Poached Eggs à la Reine, 96.
à la Tripe, 97.
with Clam Soup, 131.
with Sauce Bearnaise, 98.
Polish for Hard Wood Floors, 590.
Tartlets, 478.
Pomegranate Ice, 436.
Pomona Frappé, 439.
Pompano Broiled with Fricassee
of Clams, 164.
Poor Man’s Pudding, 390.
Pop-overs, 76.
Graham, 77.
Popped Corn, Sugared, 537.
Pork, 235.
Chops, 236.
Chops, with Fried Apples, 236.
Roast, 236.
Salt, Fried with Codfish, 236.
Tenderloins with Sweet Potatoes, 236.
Porter Apples, Canned, 578.
Portière Poles, how to Slip Easily, 591.
Port Wine Sauce, 277.
Potage à la Reine, 121.
Potato and Celery Salad, 330.
Apples, 317.
Balls, 313.
Balls, Fried, 315.
Balls, Sweet, 318.
Border, 311.
Cakes, 319.
Croquettes, 316.
Croquettes, French, 316.
Curls, 316.
Fritters, 316.
Marbles, 315.
Mayonnaise, 327.
Nests, 314.
Omelet, 311.
Salad I, 329.
Salad II, 330.
Salad, Hot, 330.
Soup, 138.
Soup, Swiss, 139.
Stuffing, 256.
Potatoes à l’Antlers, 319.
à la Hollandaise, 311.
Anna, 313.
au Gratin, 319.
Baked, 310.
Baked in Half Shell, 312.
Boiled, 310.
Brabant, 313.
Chambery, 311.
Chartreuse, 320.
Composition of, 309.
Creamed, 319.
Curried, 321.
Delmonico, 319.
Duchess, 312.
en Surprise, 317.
Franconia, 312.
French Fried, 315.
Hashed Brown, 319.
Hongroise, 313.
Lattice, 314.
Lyonnaise, I, 320.
Lyonnaise, II, 320.
Maître d’Hôtel, 312.
Mashed, 311.
Oak Hill, 320.
O’Brion, 315.
Persillade, 313.
Riced, 310.
Sautéd, 320.
Scalloped, 311.
Shadow, Saratoga Chips, 314.
Shredded, 314.
Somerset Style, 315.
Sweet, 310.
Sweet, au Gratin, 318.
Sweet, Baked, 317.
Sweet, Balls, 318.
Sweet, Boiled, 317.
Sweet, Croquettes, 318.
Sweet, en Brochette, 318.
Sweet, Georgian Style, 318
Sweet, Glazed, 318.
Sweet, Mashed, 317.
Sweet, Southern Style, 317.
Sweet, Warmed over, 319.
Sweet, with Pork Tenderloins, 236.
White, 309.
Poulette Sauce, 308.
Poultry and Game, 240–264.
Giblets, to clean, 244.
to Cut up, 243.
to Dress and Clean, 242.
to Select, 242.
to Stuff, 244.
to Truss, 244.
Ways of Warming over, 261.
Pound Cake, 520.
Praline Ice Cream, 446.
Pralines, 543.
Preserved Melon Rind, 582.
Preserving Fruits, 577.
Preserving, Ways of, 26.
by Antiseptics, 27.
Canning, 26.
Drying, 27.
Evaporation, 27.
Exclusion of Air, 26.
Freezing, 26.
Pickling, 27.
Refrigeration, 26.
Salting, 27.
Smoking, 27.
Sugar, 26.
Pressed Beef Flank, 205.
Prune Almond Cake, 516.
Almond Filling, 516, 526.
Norwegian Pudding, 416.
Pie, 473.
Whip, 414.
Prunes, Jellied, 421.
Stewed, 572.
Pudding à l’Adrea, 431.
à la Macédoine, 423.
Amber, 422.
Apple, Bread and Butter, 393.
Apple, Steamed, 398.
Apple Tapioca, 391.
Apricot Soufflé, 396.
Bangor, 394.
Blueberry, Steamed, 399.
Bread, 392.
Bread and Butter, 393.
Cabinet, 424.
Cerealine, 390.
Chestnut Soufflé, 398.
Chocolate, 395.
Chocolate Bread, 393.
Chocolate Rice Meringue, 398.
Chocolate Soufflé, 397.
Chocolate, Steamed, 400.
Cold Cabinet, 424.
Columbian, 424.
Corn, 392.
Cottage, 395.
Cracker Custard, 393.
Cranberry, Steamed, 399.
Custard Soufflé, 396.
English Plum, I, 404.
English Plum, II, 404.
Fig, I, 403; II, 403.
French Easter, 432.
French Fruit, 403.
Frozen, I, 449; II, 449.
Fruit Soufflé, 397.
Ginger, 399.
Glacé, 449.
Graham, 401.
Harvard, 400.
Hunter’s, 403.
Indian, 390.
Lemon Soufflé, 396.
Lemon Steamed, 394.
Marshmallow à la Stanley, 432.
Marshmallows, Toasted, 422.
Mocha Soufflé, 397.
Mock Indian, 394.
Moulded Snow, 412.
Nesselrode, 453.
Newton Tapioca, 391.
Norwegian Prune, 416.
Orange Puffs, 395.
Peach Tapioca, 391.
Pears Sautéd, Chocolate Sauce 418.
Pineapple, 412.
Poor Man’s, 390.
Rebecca, 411.
Rice, 390.
Royal Diplomatic, 430.
Scalloped Apples, 392.
Snow, I, 422.
Snow, II, 422.
Snowballs, 401.
Spanish Soufflé, 398.
St. James, 401.
Strawberry Cottage, 395.
Suet, 402.
Swiss, 400.
Tapioca Custard, 391.
Thanksgiving, I, 402.
Thanksgiving, II, 402.
Tipsy, 413.
Pudding Sauces, 406–410.
Puddings, Hot, 390–405.
Puff Paste, 461.
Paste, to Bake, 462.
Puffs, Breakfast, 77.
Orange, 395.
Raspberry, 477.
Pulled Bread, 146.
Pumpkin Pie, 474.
Pumpkins, 300.
Punch, 433.
Cardinal, 440.
Champagne, 44.
Claret, 42.
Club, 44.
Fruit, I, 43.
Fruit, II, 43.
Fruit, III, 43.
Fruit, IV, 43.
German, 441.
Ginger, 44.
Hollandaise, 441.
Lenox, 441.
Roman, 442.
Victoria, 441.
Purées, 109.
Quahaugs, 156.
Quail, 240, 241.
Breast of, Lucullus, 376.
Broiled, 258.
Pies, 381.
Roast, 258.
Queen Cake, 519.
Fritters, 352.
Muffins of, 73.
Quenelles, 150.
Quick Cake, 508.
Paste, 464.
Puff Paste, 463.
Quince Honey, 577.
Jelly, 573.
Marmalade, 576.
Quinces, Baked, 571.
Canned, 579.
Radishes, 299.
Raised Doughnuts, 81.
Hominy Muffins, 66.
Oatmeal Muffins, 66.
Rice Muffins, 66.
Waffles, 81.
Ramequins Soufflés, 377.
Sweetbreads of, 371.
Range, Care of, after Frying, 588.
Set and Portable, 17.
Rarebit, Oyster, 562.
Tomato, 563.
Welsh, I, 562.
Welsh, II, 562.
Raspberry and Currant Ice. 436.
and Currant Preserve, 581.
Ice I, 436.
Ice II 436.
Jam, 575.
Jelly, 574.
Puffs, 477.
Whip, 414.
Rattan Furniture, to Remove Dust from, 591.
Ravioli, 92.
Rebecca Pudding, 411.
Red Peppers, Canned, 581.
Reptiles, 159.
Frogs, 159.
Terrapin, 159.
Rhode Island Chowder, 143.
Rhubarb, Canned, 579.
Pie, 473.
Sauce, 572.
Ribbon Cake, 513.
Rice, à la Riston. 89.
and Meat, Casserole of, 224.
and Tomato Croquettes, 356.
Boiled, 88.
Compote of, with Peaches, 377.
Compote of, with Pears, 378.
Croquettes, Sweet, 356.
Croquettes with Jelly, 356.
Croustades of, 378.
Griddle-Cakes I, 79.
Griddle-Cakes II, 79.
Muffins, 73.
Muffins, Raised, 66.
Pudding, 390.
Sauce, 276.
Steamed, 88.
Timbales, 363.
to Wash, 88.
Waffles 80.
with Cheese, 89.
Riced Potatoes, 310.
Rissoles, 379.
Filling for, 379.
Lamb of, à l’Indienne, 381
Rissoto Creole, 90.
Roasted Oysters, 180.
Roasting, 20.
Rolls, Coffee, 63.
Fruit, 71.
Kidney, 223.
Luncheon, 61.
Parker House, 58.
Salad or Dinner, 59.
Swedish, 60.
Sweet French, 60.
Roman Punch, 442.
Roulettes, Chestnut, 355.
Royal Custard, 147.
Royal Diplomatic Pudding, 430.
Royal Fans, 489.
Royal Soup, 121.
Rules for Testing Fat for Frying, 21.
Rum Cakes, with Rum Sauce, 388.
Rusks, French, 61.
Zweiback, 61.
Russian Cutlets, 373.
Jelly, 420.
Patties, 380.
Pilaf, 90.
Salad, 331.
Salad, Moulded, 335.
Sandwiches, 553.
Sauce, 278.
Tea. 34.
Rye Biscuit, 56.
Bread, 57.
Drop Cakes, 81.
Flakes, 86.
Gems, 74.
Muffins I, 74.
Muffins II, 74.
Sabyon Sauce, 409.
Saddle of Lamb, l’Estragnon Sauce, 219.
of Mutton, with Currant Mint Sauce, 219.
Sago, 6.
Soup with Veal, 122.
Salad à la Russe, 324.
Asparagus, 329.
Banana, 338.
Berkshire, in Boxes, 345.
Bolivia, 330.
Brazilian, 340.
Celery and Cabbage, 329.
Celery, Dressed, 329.
Cheese, 337.
Cheese and Currant, 337.
Cheese and Olive, 337.
Chicken, I, 344.
Chicken, II, 344.
Chicken and Oyster, 346.
Chicken, Individual, in Aspic, 345.
Chicken, Lenox, 387.
Chiffonade, 333.
Corn, 329.
Cottage Cheese, I, 336.
Cottage Cheese, II, 336.
Crab and Tomato, 343.
Cracker and Cheese, 336.
Cucumber, 328.
Cucumber Baskets, 328.
Cucumber Cups with Lettuce, 328.
Cucumber with Tomato, 328.
De Johns, 340.
East India, 337.
Egg, I, 336.
Egg, II, 336.
Fish, with Cucumbers, 343.
Fruit, I, 417.
Fruit, II, 417.
Fruit, French, 339.
Fruit, with Wine Dressing, 417.
Game, 340.
Grape Fruit and Celery, 341.
Harvard, 347.
Hindoo, 333.
Hungarian, 339.
Lenten, 336.
Lettuce, 331.
Lettuce and Cucumber, 327.
Lettuce and Radish, 327.
Lettuce and Tomato, 328.
Lettuce, Dressed, 327.
Lobster, I, 342.
Lobster, II, 342.
Lobster, III, 342.
Macédoine, 331.
Malaga, 339.
Mexican Jelly with Tomato
Mayonnaise, 336.
Monte Carlo, 341.
Neufchâtel, I, 337.
Neufchâtel, II, 337.
Nile, 345.
Nut, 338.
Nut and Celery, I, 338.
Nut and Celery, II, 338.
Orange, 338, 417.
Orange Mint, 339.
Oyster and Grape Fruit, 344.
Pear, 340.
Pepper and Grape Fruit, 340.
Potato, I, 330.
Potato, II, 330.
Potato and Celery, 330.
Potato, Hot, 330.
Rolls or Dinner, 59.
Russian, 331.
Russian, Moulded, 335.
Salmon, 341.
Salmon, à la Martin, 344.
Sardine, 341.
Scallop and Tomato, 343.
Shrimp, 341.
Spinach, 335.
Sticks, 60.
String Bean, 329.
Sweetbread and Celery, 347.
Sweetbread and Cucumber, I, 346.
Sweetbread and Cucumber, II, 346.
Swiss, 345.
Tomato and Cheese, 334.
Tomato and Cucumber, 333.
Tomato and Horseradish, 332.
Tomato and Watercress, 333.
Tomato Ciboulettes, 333.
Tomato, Frozen, 334.
Tomato Jelly, 334.
Tomato, Stuffed, I, 332.
Tomato, Stuffed, II, 332.
Tomato, Stuffed, German Style, 332.
Tomato, Stuffed with Pineapple, 332.
Waldorf, 339.
Watercress and Cucumber, 328.
Watercress, Dressed, 328.
Wiersbick’s, 333.
Salad Dressing, Boiled, I, 324.
Boiled, II, 325.
Chicken, 325.
Club French, 324.
Cream, I, 324.
Cream, II, 324.
Curry, 324.
French, 323.
German, 325.
Mayonnaise I, 326.
Mayonnaise II, 326.
Mayonnaise Cream, 327.
Oil, I, 325.
Oil, II, 326.
Parisian French, 323.
Salad Dressings, 322.
Salads, 322.
Salmon, à la Martin, Ravigôte
Mayonnaise, 344.
Boiled, 162.
Box, 177.
Croquettes, 358.
Cutlets, 358.
Force-Meat, 149.
Moulded, Cucumber Sauce, 386.
Salad, 341.
Soup, 141.
Salsify (Oyster Plant), Creamed, 296.
Fritters, 296.
Salt, to Prevent Lumping, 587.
Salted Almonds I, 535.
Almonds II, 536.
Peanuts, 536.
Pecans, 536.
Salts, 5.
Sandwiches, 549.
Anchovy, 550.
Bread and Butter Folds, 549.
Brown Bread, 552.
Cheese and Anchovy, 551.
Cheese Wafer, 553.
Chicken, 550.
Chicken, Halibut of, 172.
Club, 552.
Colonial, 552.
Egg, 550.
Fruit, 552.
German, 553.
Ginger, 552.
Ham, Chopped, 550.
Ham, Sliced, 550.
Jelly, 553.
Lettuce, 550.
Lobster, 551.
Lobster, à la Boulevard, 551.
Noisette, 552.
Nut and Cheese, 550.
Oyster, 551.
Rolled Bread, 549.
Russian, 553.
Sardine, 550.
Windsor, 551.
Saratoga Chips, 314.
Sardine Canapés, 554.
Creamed, 561.
Salad, 341.
Sandwiches, 550.
Sardines Fried in Batter, 351.
Grilled, 561.
with Anchovy Sauce, 561.
Sauce à l’Italienne, 269.
Allemande, 266.
Anchovy, 274.
Anchovy Butter, 273.
Apple, 570.
Apple, Spiced, 570.
Aurora, 169.
Bearnaise, 98, 275.
Béchamel, 271.
Béchamel, Yellow, 271.
Bercy, 172.
Bordelaise, 196.
Bread, 276.
Brown, I, 267.
Brown, II (Espagnole), 268.
Brown (Mushroom), I, 268.
Brown (Mushroom), II, 268, 363.
Caper, 267.
Cauliflower, 276.
Celery, 272.
Champagne, 269.
Cherry, 199.
Chestnut, 260.
Chili, 583.
Cranberry, 272.
Cream, 266.
Creole, 278.
Cucumber, I, 272.
Cucumber, II, 272, 387.
Cumberland, 259.
Currant Jelly, 276.
Currant Mint, 219.
Drawn Butter, 267.
Egg, I, 267.
Egg, II, 267.
Espagnole, 200.
l’Estragnon, 219.
Figaro, 275.
Finiste, 279.
Hollandaise, I, 274.
Hollandaise, II, 274.
Horseradish, I, 275.
Horseradish, II, 275.
Horseradish Hollandaise, 274.
Hot Mayonnaise, 278.
Hot Tartare, 277.
Lemon Butter, 273.
Lobster, I, 274.
Lobster, II, 275.
Lobster, III, 171.
Lobster Butter, 273.
Maître d’Hôtel Butter, 273.
Mint, 276.
Normandy, 171.
Olive, 268.
Olive and Almond, 272.
Orange, 269.
Oyster, 272.
Piquante, 268.
Port Wine, 277.
Poulette, 308.
Rhubarb, 572.
Rice, 276.
Russian, 278.
Shrimp, 267.
Silesian, 163.
Soubise, 267.
Sour Cream, 260.
Spanish, 271, 385.
Suprême, 273, 375.
Tartar, 273.
Tartare, 277.
Tomato, I, without Stock, 269.
Tomato, II, 270.
Tomato, III, 270.
Tomato and Mushroom, 270.
Tomato Cream, 271.
Trianon, 275.
Tyrolienne, 278.
Velouté, 266.
Victor Hugo, 197.
Vinaigrette, 277.
White, I, 266.
White, II, 266.
White, Thick, 266.
White, Thin, 266.
Sauces, Fish and Meat, 265.
Sauces, Pudding, 406–410.
Apricot, 410.
Brandy, 409.
Caramel Brandy, 410.
Chocolate, 396, 408, 418, 443.
Coffee, 443.
Cream, I, 407.
Cream, II, 407.
Creamy, I, 408.
Creamy, II, 408.
Currant Jelly, 574.
Foamy, I, 408.
Foamy, II, 408.
Fruit, 453.
Hard, 404, 409.
Lemon, I, 406.
Lemon, II, 406.
Lemon, III, 406.
Liquids, 404.
Madeira, Iced, 456.
Maraschino, 351.
Mocha, 397.
Molasses, 407.
Orange, 407.
Rum, 388.
Sabyon, 409.
Sterling, 409.
Strawberry, 408.
Vanilla, 406.
Wine, 409.
Yellow, I, 407.
Yellow, II, 407.
Sausages, 238.
Sautéd Bananas, 571.
Fillets of Beef, à la Moelle, 199.
Fillets of Beef, Cherry Sauce, 199.
Fillets of Beef, Stuffed Mushroom Caps, 200.
Mignon Fillets of Beef, Figaro Sauce, 199
Mignon Fillets of Beef, Trianon Sauce, 199.
Pears, Chocolate Sauce, 418.
Sautéing, 22.
Sauterne Cup, 45.
Jelly, 420.
Savory Oysters, 182.
Scallop and Tomato Salad, 343.
Soup, Cream of, 133.
Stew, 130.
Scallops, 156.
Devilled, 369.
Fried, 186.
Scones, Cream, 70.
Scotch Broth, 221.
Soup, 117.
Wafers, 486.
Woodcock, 563.
Scrambled Eggs, 98.
Country Style, 99.
with Anchovy Toast, 99.
with Calf’s Brains, 557.
with Sweetbreads, 557.
with Tomato Sauce, 98.
Scrod, Broiled, 163.
Seed Cakes, 490.
Shad, 154.
Planked, 167.
Planked, with Creamed Roe, 168.
Roe, Baked, 169.
Roe, Broiled, 163.
Roe, Fried, 174.
Roe, with Celery, 370.
Shellfish, Bivalve Mollusks, 155.
Clams, 156.
Crabs, 158.
Crustaceans, 156.
Lobsters, 156.
Oyster Crabs, 158.
Oysters, 155.
Scallops, 156.
Shrimps, 158.
Sherbet, 433.
London, 442.
Milk, 437.
Short Cake, Fruit, 84.
Strawberry, I, 83.
Strawberry, II, 84.
Strawberry, Rich, 84.
Shrimp Salad, 341.
Sauce, 267.
Shrimps, 158.
à la Newburg, 560.
Sicilian Sorbet, 438.
Silesian, 163.
Sink Drain, Care of, 588.
Smelts, 153.
à la Langtry, 169.
à la Menière, 173.
Baked and Stuffed, 168.
Fried, 173.
Fried and Stuffed, 174.
Snowballs, 401.
Cake, 515.
Pudding I, 422.
Pudding II, 422.
Soda Bicarbonate, 52.
Sodium Chloride, 5, 192.
Sole à la Bercy, 172.
Sorbet, 433.
Soubise Sauce, 267.
Soufflé, Apricot, 396.
au Rhum, 378.
Cheese, 377.
Chestnut, 398.
Chicken, 262.
Chocolate, 397.
Coffee, 424.
Custard, 396.
Egg, 103.
Frozen, Glacé, 459.
Frozen Orange, 458.
Fruit, 397.
Lemon, 396.
Mocha, 397.
Nut Prune, 416.
Omelet, 379.
Ramequins, 377.
Spanish, 398.
Vegetable, 307.
Souffléd Crackers, 145.
Soups, 109.
à la Soubise, 126.
Almond, 125.
Appledore, 138.
Artichoke, Cream of, 136.
Asparagus, 123.
Bean, Baked, 135.
Bean, Black, 135.
Bean, String, 126.
Binding of, 113.
Bisque, Mock, 141.
Bisques, 110.
Bortchock, 116.
Bouillon, 109–114.
Bouillon, Clam, 129.
Bouillon, Iced, 114.
Bouillon, Tomato, with Oysters 114.
Cauliflower, Cream of, 125.
Celery, I, 136.
Celery, II, 137.
Celery, Cream of, 123.
Chestnut Purée, 126.
Chicken, 120.
Chicken, with Wine, 118.
Clam and Oyster, 131.
Clam and Tomato Bisque, 132.
Clam and Chicken Frappé, 132.
Clam, Cream of, 132.
Clam, with Poached Eggs, 131.
Clearing of, 112.
Consommé, 109, 128.
Consommé à la Royal, 128.
Consommé au Parmesan, 128.
Consommé aux Pâtes, 129.
Consommé, Bortchock, 129.
Consommé, Clam, 132.
Consommé, Claret, 129.
Consommé Colbert, 128.
Consommé d’Orleans, 129.
Consommé Princess, 129.
Consommé with Vegetables, 129.
Corn, 137.
Crab, 126.
Cream, 109.
Creole, 115.
Cucumber, 125.
Dinner, 116.
Duchess, 121.
Garnishings and Force-meats, 145–150.
Farina, 120.
French White, 119.
Halibut, 137.
Hygienic, 120.
Imperial, 122.
Julienne, 116.
Kornlet, 138.
Leek and Potato, 139.
Lettuce, Cream of, 124.
Lima Beans, Cream of, 136.
Lobster Bisque, 133.
Macaroni, 114.
Making, 110.
Mock Turtle, 127.
Mulligatawny, 127.
Mushroom, 124.
Mushroom, Cream of, 124.
Ox-tail, 117.
Oyster, 130.
Oyster, Amsterdam Style, 130.
Oyster, French, 130.
Oyster, Gumbo, 131.
Pea, 137.
Pea, Split, 138.
Philadelphia Pepper Pot, 127.
Potage à la Reine, 121.
Potato, 138.
Potato, Swiss, 139.
Purées, 109.
Royal, 121.
Salmon, 141.
Scallop, Cream of, 133.
Scotch, 117.
Spinach, 123.
Spring, 120.
Squash, 141.
St. Germain, 122.
Stock, Brown, 109–113.
Stock, Lamb, 109.
Stock, White, 109.
Stock, White, I, 118.
Stock, White, II, 118.
Stock, White, III, 118.
Tapioca Wine, 141.
Tomato, 140.
Tomato, Cream of, 140.
Tomato, with Stock, 115.
Turkey, 120.
Turkish, 115.
Veal and Sago, 122.
Vegetable, 139.
Watercress, Cream of, 124.
White, 119.
with Fish Stock, 129–134.
with Meat Stock, 113–129.
without Stock, 135–141.
Sour Cream Sauce, 260.
Spaghetti, 92.
Timbales, 363.
Spanish Cake, 510.
Cream, 423.
Omelet, 107.
Pickles, 585.
Sauce, 271.
Sauce, for Salmi of Duck, 264.
Soufflé, 398.
Spice Cookies, 486.
Spiced Currants, 582.
Spinach, 299.
à la Béchamel, 300.
Boiled, 299.
French Style, 300.
Purée of, 300.
Salad, 335.
Soup, 123.
Sponge Cake, 502.
Cake, Cheap, 501.
Cake, Chocolate, 511.
Cake, Cream, 501.
Cake, Hot Water, 501.
Drops, 504.
Fritters, 353.
Strawberry, 429.
Spring Mousse, 384.
Spun Sugar, 548.
Squash, 300.
Biscuits, 67.
Hubbard, 300.
Marrow, 300.
Pie I, 473.
Pie II, 474.
Soup, 141.
Summer, Boiled, 301.
Summer, Fried, I, 301.
Summer, Fried, II, 301.
Turban, 300.
Winter, Baked, I, 301.
Winter, Baked, II, 301.
Winter, Boiled, 301.
Winter, Steamed, 301.
Starch, 5.
Corn, 6.
Dextrine, 5.
Dextrose, 6.
Glycogen, 6.
Test for, 5.
Sterling Sauce, 409.
Stew, Beef, with Dumplings, 205.
Irish, with Dumplings, 221.
Oyster, 129.
Scallop, 130.
Stewed Prunes, 572.
Stewing, 19.
St. Germain Soup, 122.
Sticks, Bread, 59.
Cheese, 145.
Imperial (in Rings), 145.
Salad, 60.
St. James Pudding, 401.
Strawberries. How to Prepare, for
Serving, 567.
Strawberry Baskets, 362.
Bavarian Cream, 430.
Cottage Pudding, 395.
Filling, 524.
Ice I, 436.
Ice II, 436.
Ice Cream I, 444.
Ice Cream II, 444.
Mousse, 454.
Preserves, 580.
Sauce, 408.
Short Cake I, 83.
Short Cake II, 84.
Short Cake, Rich, 84.
Sponge, 429.
Whip, 414.
String Bean Salad, 329.
String Bean Soup, 126.
Stuffed Clams, 370.
Dates I, 535.
Dates II, 535.
Peppers I, 298.
Peppers II, 298.
Tomato Salad I, 332.
Tomato Salad, II, 332.
Tomato Salad, German Style, 332.
Tomatoes, 303.
Stuffing I, 247.
II, 247.
Chestnut, 255.
Chestnut, for Goose, 256.
Fish, I, 164.
Fish, II, 165.
for Chicken in Aspic, 384.
for Mutton, 218.
for Potted Pigeons, 259.
for Smelts, 168.
Oyster, 166.
Oyster, for Turkey, 255.
Peanut, for Duck, 257.
Potato, for Goose, 256.
Poultry, 244.
Turkey, Swedish Style, 255.
Succotash, 291.
Sucrose, 6.
Suet, 8, 192.
Pudding, 402.
Sugar, 6.
Barley, 7.
Boiled, for Confections, 544.
Cane (Sucrose), 6.
Changes in Cooking of, 7.
Composition of, 6.
Fruit (Diabetin), 6.
Fruit (Levulose), 6.
Grape (Glucose), 6.
Milk (Lactose), 6.
Spun, 548.
to Caramelize, 586.
to Heat, 573.
Sugared Popped Corn, 537.
Suitable Combinations for Serving, 592.
Sultana Caramels, 543.
Roll, with Claret Sauce, 451.
Sunshine Cake, 502.
Suprême of Chicken, 367.
Sauce, 273.
Swedish Bread, 63.
Rolls, 60.
Tea Braid, 64.
Tea Ring I, 64.
Tea Ring II, 64.
Timbales, 362.
Wafers, 492.
Sweetbreads, 232.
à la Mont Vert, 371.
à la Napoli, 233.
à la Poulette, 233.
and Bacon, 234.
and Celery Salad, 347.
and Cucumber Salad I, 346.
and Cucumber Salad II, 346.
and Mushroom Timbales, 366.
Broiled, 232.
Country Style, 233.
Creamed, 233.
Creamed, and Chicken, 233.
Cutlets of, à la Victoria, 361.
Cutlets with Asparagus Tips, 234.
Epigrams of, 361.
Eugénie, Braised, 234.
in Peppers, 372.
Larded, 233.
Mousse, 367.
Ramequins, 371.
with Tomato Sauce, 234.
Sweet Pickled Peaches, 583.
Pickled Pears, 583.
Swiss Pudding, 400.
Salad, 345.
Swordfish, Broiled, 163.
Tables, Composition of Cereals, 85.
Composition of Fish, 161.
Composition of Meats, 195.
Composition of Vegetables, 280.
for Boiling Sugar for Confections, 544.
for Cooking Cereals, 86.
of Measures and Weights, 27.
Time for Cooking, 28–31.
Tapioca, 6.
Apple, Pudding, 391.
Cream, 445.
Custard Pudding, 391.
Newton, Pudding, 391.
Peach, Pudding, 391.
Wine Soup, 141.
Tartar Sauce, 273.
Tartare Sauce, 277.
Tartlets, Almond, 478.
Lemon, 479.
Polish, 478.
Tarts, 478.
Banbury, 475.
Calvé, 479.
Tea, 32.
and Coffee Pots, Care of, 589.
and Coffee Stains, to Remove, 590.
Black, 32.
De John’s, 34.
Five o’clock, 34.
Green, 32.
Iced, 34.
Making of, 34.
Russian, 34.
Wellesley, 34.
Terrapin, 159, 175.
à la Baltimore, 175.
à la Maryland, 175.
Calf’s Head, à la, 210.
Mock, 262.
to Cook, 175.
Washington, 176.
Thanksgiving Dinner, Menu for, 600.
Pudding I, 402.
Pudding II, 402.
Theine, 33.
Theobromine, 40.
Third Bread, 56.
Timbale Iron, to Heat, 362.
Timbales, Chicken, I, 365.
Chicken, II, 366.
Chicken, III, 366.
Egg, 104.
Forming of, 362.
Halibut, I, 364.
Halibut, II, 364.
Ham, 366.
Lobster, I, 364.
Lobster, II, 364.
Macaroni, 363.
Pea, 298.
Pimento, 363.
Rice, 363.
Spaghetti, 363.
Swedish, 362.
Sweetbread and Mushroom, 366.
Tipsy Pudding, 413.
Toast, Brown Bread, Milk, 68.
Cream, 68.
Cream, Tomato, 68.
Dry, 67.
German, 69.
Milk, I, 68.
Milk, II, 68.
Oyster, 183.
Water, 68.
Toasted Marshmallows, 422.
Toasted Salt Fish, 178.
Tomato and Cheese Salad, 334.
Tomato and Cucumber Salad, 333.
and Horseradish Salad, 332.
and Mushroom Sauce, 270.
and Watercress Salad, 333.
Bouillon with Oysters, 114.
Ciboulettes, 333.
Cream Sauce, 271.
Cream Toast, 68.
Fritters, 351.
Jelly Salad, 334.
Pickle, Ripe, 583.
Preserve, 582.
Rarebit, 563.
Salad, Frozen, 334.
Sauce I, without Stock, 269.
Sauce II, 270.
Sauce III, 270.
Soup, 140.
Soup, Cream of, 140.
Soup, with Stock, 115.
Tomatoes, 302.
à la Creme, 302.
Baked, I, 303.
Baked, II, 303.
Broiled, 302.
Canned, 580.
Devilled, 303.
in Aspic, 382.
Scalloped, 302.
Sliced, 302.
Stewed, 302.
Stuffed, 303.
Stuffed with Pineapple, 332.
Tongue, Boiled, 207.
Braised, 207.
Breaded, with Tomato Sauce, 563.
Calves’, 210.
Calves’, Sauce Piquante, 210.
in Aspic, 383.
Trianon Sauce, 275.
Tripe, à la Creole, 210.
à la Provençale, 210.
Batter for, 209.
Batter, in, 209.
Broiled, 209.
Lyonnaise, 209.
Where Found, 192.
Truffles, 283.
Tumblers, Care of, 588.
Turbot, Little (see Halibut), 153.
Turkey, 241.
Boiled, 254.
Gravy, 255.
Minced, 263.
Roast, 254.
Roast, with Chestnut Stuffing, 255.
Roast, with Oyster Stuffing, 255.
Roast, Scalloped, 263.
Roast, Soup, 120.
Roast, Swedish Style, Stuffing, 255.
to Carve, 255.
with Chestnut Gravy, 255.
Turkish Pilaf I, 89.
Pilaf II, 89.
Pilaf III, 89.
Soup, 115.
Turnips, 304.
Creamed, 304.
Croquettes, 304.
Mashed, 304.
Tutti-Frutti, 581.
Candy, 346.
Twin Mountain Muffins, 71.
Tyrolienne Sauce, 278.
Unfermented Bread, 56.
Grape Juice, 44.
Union Grill, 558.
University Pudding, 450.
Uses for Stale Bread, 69.
Vanilla Ice Cream I, 442.
Croquettes (Ice Cream), 444.
Ice Cream II, 443.
Sauce, 406.
Wafers, 487.
Veal, 226.
and Sago Soup, 122.
Birds, 229.
Blanquette of, 231.
Braised Shoulder of, 228.
Chops, Bavarian, 227.
Croquettes, 359.
Cutlets, with Brown Sauce, 226.
English, Meat Pie, 228.
Fricandeau, 229.
Fricassee of, 227.
India Curry, 229.
Loaf I, 230.
Loaf II, 230.
Loin of, Jardinière, 228.
Minced, on Toast, 231.
Minuten Fleisch, 228.
Ragoût of, 231.
Roast, 229.
Vegetable Acids and Where Found, 12.
Soufflé, 307.
Soup, 139.
Vegetables, 280.
à la Poulette, 308.
Care of, 281.
Composition of, 280.
Cooking of, 282.
Curried, 307.
Velouté Sauce, 266.
Velvet Cake, 509.
Candy, Molasses, 537.
Venison, 241.
Cutlets, 260.
Cutlets with Apples, 564.
Jelly, 575.
Roast Leg of, 260.
Saddle of, 260.
Steak, Broiled, 259.
Steak, Chestnut Sauce, 259.
Steak, Sautéd, Cumberland
Sauce, 259.
Victor Hugo Sauce, 197.
Victoria Punch, 441.
Vinaigrette Sauce, 277.
Vinegar, 14.
Vinegar Candy, 538.
Violet Ice Cream, 448.
Virginia Waffles, 80.
Vol-au-vents, 379, 463.
Wafers, Almond, 494.
English Rolled, I, 494.
English Rolled, II, 495.
Kornettes, 493.
Rolled, 494.
Scotch, 486.
Scottish Fancies, 487.
Swedish, 492.
Vanilla, 487.
Waffles, 80.
Raised, 81.
Rice, 80.
Virginia, 80.
with Boiled Cider, 80.
Waldorf Salad, 339.
Walnut Cake, 510.
Walnuts, Creamed, 543.
Dipped, 546.
Jellied, 421.
Warming over Beef, 212.
over Fish, 176.
over Mutton and Lamb, 223.
over Potatoes, 319.
over Poultry and Game, 261.
over Veal, 231.
Washington Pie, 507.
Water, 4, 192.
Acidulated, 587.
Alkaline and Mineral, 4.
Apollinaris, 4.
Boiled, 4.
Distilled, 4.
Hard, 4.
Ice, 433.
Lime, 10.
Lithia, 4.
Poland, 4.
Saline, 4.
Seltzer, 4.
Soda, 4.
Soft, 4.
Sulphur, 4.
Temperature of, 4.
Toast, 68.
Vichy, 4.
Watercress and Cucumber Salad, 328.
Dressed, 328.
Soup, Cream of, 124.
Ways of Baking, 20.
of Boiling, 18.
of Boning, 24.
of Braising, 22.
of Cooking, 18.
of Cooking Fish, 160.
of Egging and Crumbing, 22.
of Fricasseeing, 22.
of Frying, 20.
of Larding, 23.
of Preparing Food for Cooking, 22.
of Roasting, 20.
of Sautéing, 22.
of Stewing, 19.
Wedding Cake I, 522.
Cake II, 522.
Welsh Rarebit I, 562.
Rarebit II, 562.
Wheat, 47.
Processes of Milling, 47.
White Bait Garnish, 148.
Corn Cake, 75.
Corn Meal Cake, 76.
Fish, 153.
Fish, Planked, 167.
Fondant, 544.
Mountain Cream, 528.
Nut Cake, 517.
Sauce I, 266.
Sauce II, 266.
Sauce, Thick, for Cutlets and Croquettes, 266.
Sauce, Thin, 266.
Soup, 119.
Soup, French, 119.
Soup Stock, 109.
Soup Stock I, 118.
Soup Stock II, 118.
Soup Stock III, 118.
Wiersbick’s Salad, 333.
Windsor Sandwiches, 551.
Wine Cream, 417.
Dressing,
Jelly I, 419.
Jelly II, 420.
Sauce, 409.
Wintergreen Wafers, 541.
Yeast, 49.
Fermentation, 49.
Plant, 50.
Yellow Sauce I, 407.
Sauce II, 407.
Sauce, Béchamel, 271.
Yorkshire Pudding, 202.
Zigaras a la Russe, 380.
------------------------------------------------------------------------
[Illustration]
The absolute purity, high quality, delicious flavor and thorough
reliability of
WALTER BAKER & CO.’S
Cocoa and Chocolate
have secured for these preparations the endorsement of good cooks and
housekeepers throughout the world.
[Illustration:
Registered
U. S. Pat. Office
]
One good housekeeper says: “All the early years of my life were spent in
the tropics of India; and in the many English and American homes with
which I was familiar Baker’s Cocoa was almost universally used. Since
coming to this country, I have experimented with other makes, but have
put them all aside for Baker’s, which seems so much more acceptable.”
_Send for free recipe book finely illustrated_
WALTER BAKER & CO. Ltd.
Established 1780 DORCHESTER, MASS.
[Illustration:
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ROYAL
BAKING POWDER
_Absolutely Pure_
Safeguards your food against Alum and Lime Phosphate
]
Economizes eggs, flour and butter; makes the biscuit, cake and pastry
more appetizing, nutritious and wholesome
[Illustration]
FOSS’
Pure Flavoring
Extracts
(FRUITS IN LIQUID FORM)
_Highest Award, Gold Medal, 1892, Mass. Charitable Mechanic Association_
These Extracts are used and recommended by Miss FANNIE M. FARMER. Isn’t
this sufficient?
[Illustration:
Fruit from which Foss’ Pure Extract Lemon is made
]
[Illustration:
Fruit from which Foss’ Pure Extract Orange is made
]
Made by Schlotterbeck & Foss Co., Portland, Me.
Sold by all First-Class Grocers
Our guarantee to the U. S. Government, Serial No. 685
Guaranteed under the Food and Drugs Act, June 30, 1906
JUNKET
=_Junket Tablets_= with pure milk and a little flavoring make exquisite
desserts. The addition of various fruits will make the dessert still
more delicious.
ICE CREAM
Made with =_Junket Tablets_= is unsurpassed for velvety smoothness and
is easily digested.
As a tempting, nourishing, retainable food for invalids and children
Junket is without a rival.
10 Junket Tablets 10c.
JUNKET BRAND
BUTTERMILK TABLETS
These tablets are prepared at the bacteriological department of Chr.
Hansen’s Laboratory, Copenhagen, Denmark.
They contain the pure Lactic Ferment Culture compressed into tablets.
They convert fresh milk into buttermilk or what is more properly called
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are a preventive for many intestinal disorders. Buttermilk Tablets are
prescribed by physicians generally.
15 Tablets 25c.
_At grocers and druggists or by mail direct from the Laboratory_
CHR. HANSEN’S LABORATORY
BOX 2165, LITTLE FALLS, N. Y.
“Choisa” Ceylon Tea
PURE RICH
FRAGRANT
[Illustration]
[Illustration]
1 lb. Canisters
60 Cents
½ lb. Canisters
35 Cents
PACKED IN PARCHMENT-LINED ONE POUND AND HALF-POUND CANISTERS
_We invite comparison with other Teas of similar price_
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[Illustration]
Wales’ HOME MADE Jellies
ARE PRONOUNCED BY A SCOTCH EXPERT, WHO IS ACQUAINTED WITH THE PRODUCT OF
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They contain no STARCH PASTE, GELATINE or GLUE STOCK for stiffening. No
GLUCOSE or “GRAPE SUGAR” for “filling.” No CHEMICALS for coloring. No
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[Illustration]
Wales’ ◆◆◆◆
HOME MADE
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ARE MADE FROM THE BEST TABLE FRUIT, IN ITS MOST PERFECT CONDITION, AND
BEST REFINED SUGARS
_I use no bleaching process to make green fruit look well._
They contain no coloring matter or chemical preservatives.
They are ABSOLUTELY PURE.
“Purity in materials,” “perfect condition in fruit,” “scrupulous care in
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IF YOUR GROCER DOES NOT KEEP MY GOODS, SEND FOR
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George E. Wales, ^{Newton Centre, Mass.}
[Illustration]
“The Aristocrat of Olive Oils”
Nicelle Olive Oil
┌──────────────────────┬──────────────────────┬──────────────────────┐
│Mrs. Helen Armstrong, │ │ │
│Teacher of Cookery, │ │ │
│Lectures in Domestic │ │ │
│Science, 159 W. │ │Miss Farmer’s School │
│Sixty-sixth Street. │ │of Cookery, 30 │
│Chicago. │ │Huntington Avenue, │
│ │ │Boston, Mass. │
│Mr. M. M. Michael, │ │ │
│New York, N. Y. │ │Seville Packing Co., │
│ │ │New York. │
│Dear Sir,—Believing │ Made and Bottled in │ │
│thoroughly in the │ NICE, FRANCE │Gentlemen,—After │
│importance of olive │ │repeated trials in the│
│oil as a food, I have │ _The Highest Type of │use of Nicelle Olive │
│tested many of the │ Pure Olive Oil │Oil, I find it always │
│well-known brands in │ Producible_ │maintains the same │
│the market, but find │ │high standard, │
│none which, in my │ │therefore I feel to │
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│or home use, gives │ │superior product. │
│such perfect │ │ │
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│Nicelle Olive Oil. │ │Fannie Merritt Farmer.│
│ │ │ │
│Yours very truly, │ │ │
│Helen Armstrong. │ │ │
└──────────────────────┴──────────────────────┴──────────────────────┘
PROVED BY EXHAUSTIVE TESTS OF THE
United States Bureau of Chemistry
SUPERIOR TO ALL BRANDS TESTED
See Bulletin 77–Page 55 SEVILLE PACKING CO.
Your claim that the published figures on Page 55–Bulletin 77 prove
NICELLE OLIVE OIL the SUPERIOR of all brands tested IS MOST FULLY
JUSTIFIED. STILLWELL & GLADDING,
Chemists to New York Produce Exchange
┌──────────────────────┬──────────────────────┬──────────────────────┐
│Boston. │ │The Boston Cooking │
│ │ │School Magazine of │
│Seville Packing Co., │ │Culinary Science and │
│New York, N. Y. │ │Domestic Economics. │
│ │ │Official Journal of │
│Dear Sir,—Your letter │ │the Boston Cooking │
│of the 20th received. │ │School Corporation. │
│I am very much pleased│ │Janet McKenzie Hill, │
│to be able to note │ │Editor. │
│Nicelle Olive Oil in │ │ │
│“Practical Dietetics,”│ [Illustration] │Seville Packing Co., │
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│demonstrated its │ │ │
│superiority. I remain,│ │My dear Sirs,—I have │
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│Yours very truly, │ │for some years. It is │
│ Alida Frances │ │unquestionably an oil │
│Pattee. │ │of superior quality. │
│34 Berkeley Street, │ │ │
│ Somerville, Mass. │ │Very truly yours, │
│ │ │Janet M. Hill. │
└──────────────────────┴──────────────────────┴──────────────────────┘
NICELLE OLIVE OIL CO., Props., New York City
Successors to SEVILLE PACKING CO.
STICKNEY & POOR’S
[Illustration]
_Pure Spices and Mustards_
Mustard, pure and full strength, the kind that is always to be relied
on, both as a condiment and as a medicine. _No_ artificial colors are
used in its preparation.
_Ask your grocer_
[Illustration]
_Spice that is pure_
and unadulterated, ground by such an improved method that none of its
strength is lost in the process. It gives the best results.
STICKNEY & POOR SPICE CO.
FOUNDED 1815
Every good cook knows what to expect from
SQUIRE’S
Kettle Rendered
Pure Leaf Lard
[Illustration]
IN USE FOR OVER 60 YEARS
Your grandmother used it, your mother used it, and you should use it if
you wish to obtain the best results.
Rendered just as your great grandmother rendered raw leaf before the
days of packing houses.
Put up in a plain, old-fashioned tin pail, but as honest and as good as
it is old-fashioned and plain.
Recommended by the Boston Cooking School.
Recommended by the Editor of the Boston Cooking School Cook Book.
Recommended by the Editor of the New England Cook Book.
RENDERED ONLY BY
JOHN P. SQUIRE & COMPANY
BOSTON, MASS.
_Makers of Squire’s Arlington Sausage and Squire’s High-Grade Hams and
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[Illustration: King Arthur Flour]
MADE FROM THE CHOICEST _of_ SELECTED SPRING WHEAT & _Guaranteed to be
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[Illustration: King Arthur Minnesota Trade Mark Registered]
Introduced over twelve years ago, it has held its position as the
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Sands, Taylor & Wood Co.
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* * * * *
FLEISCHMANN’S
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HAS NO EQUAL
* * * * *
^{_The_} ^{MODEL} HUB
[Illustration]
makes
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The plain, smooth and faultless lines of the
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[Illustration]
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[Illustration]
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Stores
F. A. WALKER & CO.
House Furnishers,
Importers—Wholesalers—Retailers.
Established, 1839.
Catalogues with 3000 illustrations at Store, or mailed on receipt of 20
cents for mailing.
83–85 CORNHILL, BOSTON, MASS.
SCOLLAY SQ. SUBWAY STATION.
Magic
Covers
_Testimonials_
I have sold over a thousand. After a few are sold they sell others.
MRS. G. P. WITHAM,
Waterville, Me.
We have done away with the rolling board and use _Magic Covers_ for
bread, cookies, doughnuts, and pastry. I recommend them in the hospitals
where I give lessons to the nurses.
FANNIE MERRITT FARMER,
Boston Cooking School.
I find the Covers all you claim; would not do without them. You may send
me 25.
L. A. SCATTERGOOD,
Syracuse Model Home and School.
Please send me two dozen and a half Covers. My pupils are very much
pleased with them, and a good many want them.
STELLA A. DOWNING, N. E. Cooking School.
Price, 65 Cents, Postpaid.
_MAGIC COVERS. WHAT ARE THEY?_
The greatest invention of the age! A great saving of time, strength,
and material. Neat, durable, and effectual. Every housekeeper should
have one. By their use the softest dough can be handled without the
slightest possibility of sticking to moulding board or rolling pin.
They are guaranteed to be absolutely as represented. One set will last
for years. They will save many times their cost in material alone.
They are highly recommended by leading cooks and teachers of cooking.
_Dough cannot stick to Magic Covers._
^{Address}, Magic Cover Co.,
CORRINA, ME.
The _Covers_ are better than I imagined. The very poetry of pastry work.
FRANC BAKER, Morenci, Mich.
I have used the Covers and would not do without them.
ELOISE P. FLORD,
Grace Hospital, Detroit, Mich.
The class has used my covers and the ladies all want them. One trial
will sell a Magic Cover. I am sure I can sell five or six dozen.
STELLA A. DODGE,
School of Domestic Science, Erie, Penn.
For
Rolling Pin
and
Bread Board
MISS FARMER’S NEW BOOK
_Food & Cookery for the Sick and Convalescent_
BY FANNIE MERRITT FARMER
Principal of Miss Farmer’s Cooking School, and author of “The Boston
Cooking School Cook Book,” and “Chafing-Dish Possibilities.”
WITH SIXTY ILLUSTRATIONS IN HALF-TONE
A work of exceptional interest and importance is the new book, “Food and
Cookery for the Sick and Convalescent,” by Fannie Merritt Farmer, the
author of “The Boston Cooking School Cook Book,” etc. It is designed to
meet the needs of the trained nurse, the mother, or of any one having
care of the sick. The work is the result of years of study along the
lines of food and feeding, and contains much scientific knowledge simply
given.
The opening chapters are invaluable to those whose duty it is to care
for the sick, and of equal importance to those who see in correct
feeding the way of preventing much of the illness about us. The chapter
on Infant Feeding is an authoritative guide to aid in the development of
the baby, and child feeding is considered with like care.
The hundreds of recipes, many of which have their caloric value given,
are for the most part individual, thus requiring but a minimum of time
for their preparation. Suggestions as to diet in various diseases have
not been overlooked. Sixty full-page half-tone illustrations add to the
utility and beauty of the book.
12mo. Cloth. $1.50 net. Postpaid, $1.65.
LITTLE, BROWN, AND COMPANY, _Publishers_
34 Beacon Street, Boston, Mass.
Londonderry
_The All ’round Table Water_
[Illustration]
Never an occasion of dining where Londonderry will not “fit in”—whether
on the home table or at the cafe, club or feast.
Pure and healthful, it is the table water recommended by physicians for
its Alkaline properties.
Londonderry is used in the best of homes in the making of punches,
lemonade, orangeade and other delightful concoctions. Served with grape
juice or other temperance drinks, it gives an added touch of enjoyment.
Sparkling (effervescent) in the 3 usual sizes; Still (plain) in half
gallon bottles.
_Londonderry Lithia Spring Water Co._
_Nashua, N. H._
MALT BREAKFAST FOOD
Gives the prudent, economical housekeeper more cereal value for her
money than any package cereal. At 15 cents per package (20 cents west of
the Rockies) there is the equivalent of over three packages of the ready
to eat flaked foods, wheat or corn, and when properly prepared for the
table, one package of Malt Breakfast Food will give more single portions
than any granular cereal we know of.
Made from the choicest gluten wheat of the north west, Malt Breakfast
Food contains all the wheat but the outer coating of bran, combined with
a product of Barley Malt, adding a delicious flavor and rendering
readily digestible the starch of the wheat.
For Flavor, Food Value and Economy insist upon having
[Illustration]
Malt Breakfast Food
Used in and recommended by Miss Farmer’s School of Cookery
THE MALTED CEREALS CO.
BURLINGTON, VERMONT
White Mountain Freezer
[Illustration]
THE TRIPLE MOTION ICE-CREAM FREEZER
Makes perfect ice-creams and sherbets in a very few minutes, as well as
an unlimited variety of delicious frozen fruits, puddings, and chilled
dainties at a very trifling cost. It will surprise you to learn the
great extent of “_White Mountain_” usefulness. Send for our new recipe
book, “_Frozen Dainties_,” which tells everything you need to know about
the making of the most delicious desserts and gives about one hundred
recipes.
THE WHITE MOUNTAIN FREEZER CO.
_NASHUA, N. H._
[Illustration]
BELL’S SEASONING
Acknowledged by all to be 40 Years the original favorite. Imitated by
many; equalled by none for delicately Flavoring Dressings for Poultry,
Game, Meats, Fish, Oysters, etc.
=1876, J. B. Wistar, Grand Central Hotel, New York City, wrote=: “I
have been over-pursuaded to try other makes. In every instance have
been obliged to either return or throw it away and fall back on the
old reliable, =BELL’S SEASONING=.”
=1878, A. Ainslee, Tremont House, Boston, wrote=: “Unquestionably the
most superior article in use.”
THIRTY YEARS LATER
=Allen Ainslie=, President, Ainslie & Grabow Company, Managers of Hotel
Lenox, Hotel Empire, Hotel Tuileries, Boston, Mass., Hotel Titchfield,
Port Antonio, Jamaica, New Ocean House, Swampscott, Mass., =writes,
January 1st, 1909, as follows=: “I take great pleasure in reminding you
that I have constantly used =BELL’S SPICED SEASONING= in the various
hotels which I have conducted since 1876, and I consider it the best
article of its kind on the market to-day.”
MOSELEY’S NEW HAVEN HOUSE,
New Haven, Connecticut, September 11, 1878.
“I have used your Poultry Seasoning for the past year, and find it a
better Seasoning for all kinds of game, poultry, etc., than any article
I have ever used.”
=S. H. Moseley.=
THIRTY YEARS LATER
=Wm. H. Moseley, son of S. H. Moseley, writes=: “I wish to add my
testimony to that given you by my father in 1878, and to say that we
have continued to use your Poultry Seasoning to the exclusion of all
others, and find it has been kept up to the high standard of quality
referred to by him.”
=February 13, 1909, Harvey & Wood=, Managers of Hotel Bellevue and Hotel
Canterbury, Boston, and Piedmont Hotel, Atlanta, Ga., =write=: “We are
using your =BELL’S DRESSING= in all of our hotels. We have not used any
other for fifteen years, as our cooks prefer it to any other.”
=One of Boston’s noted hotel keepers has said=, “I would as soon think
of discharging my chef, as to do without =BELL’S SPICED SEASONING=.”
THE WILLIAM G. BELL COMPANY
SOLE MANUFACTURERS
50 COMMERCIAL STREET, BOSTON, MASS.
[Illustration: Welch’s Grape Juice]
Purity in grape juice means plain grape juice; that is, juice as you
find it in the grape.
Purity is lost by putting in preservatives or by adding coloring matter,
or by diluting the juice or by lack of care in any step in manufacture.
Welch’s grape juice is pure. The juice from the grapes we use needs
nothing to prevent spoiling, nothing to heighten its color and nothing
to enhance its food value.
The grapes are inspected before they are washed, washed before they are
stemmed and stemmed before they are pressed.
They are the choicest Concords grown in the famous Chautauqua vineyards.
We have learned how to transfer the juice from the luscious clusters to
the bottle unchanged in any way.
If your dealer doesn’t keep Welch’s, send $3.00 for trial dozen pints,
express prepaid east of Omaha. Booklet of forty delicious ways of
using Welch’s Grape Juice free. Sample 3–oz. bottle by mail, 10c.
THE WELCH GRAPE JUICE CO., WESTFIELD, N. Y.
[Illustration]
What Users Think of Wheatena
“We are all very fond of it. When I cook any other cereal the children
say ‘Cook =Wheatena=, Mamma, I like that best.’”
“It is quite satisfactory; we use it regularly, and like it better than
any other. While others may please at first, they do not wear as well.”
“The children all enjoy =Wheatena= very much, and always call for
‘second helps.’ The cook had difficulty at first in making enough for
the young people. Like Oliver Twist they always called for ‘more.’”
“I am much happier when I use it than at other times.”
“My boy does not care for any cooked cereal but =Wheatena=. I find he is
better satisfied after a breakfast of it, and does not ask for something
before lunch.”
“It will give you more good, strong food for the size package than any
other cereal on the market. It’s good.”
“I began to use it thirteen years ago when I had my first attack of
gastritis, and am using it now. My stomach will not retain anything else
during these attacks.”
“I have five children who eat it every morning for breakfast and are
always lost without it.”
Wheatena
Price Fifteen Cents at All Grocers
Coffee in air-tight packages, packed automatically, no handling.
All the rich, full flavor of the finest berries kept for you.
That’s Chase & Sanborn’s Coffee.
[Illustration]
A hostess who serves Chase & Sanborn’s Tea receives nothing but
compliments on its fragrance and delicacy. The sealed, air-tight, screw
top canister preserves the original flavor of the most carefully
selected teas sold to-day.
FOR SALE BY LEADING GROCERS EVERYWHERE
------------------------------------------------------------------------
TRANSCRIBER’S NOTES
1. P. 132, changed “⅓ flour” to “⅓ cup flour”.
2. P. 404, changed “½ grated nutmeg” to “½ teaspoon grated nutmeg”.
3. Silently corrected typographical errors and variations in spelling.
4. Archaic, non-standard, and uncertain spellings retained as printed.
5. Enclosed italics font in _underscores_.
6. Enclosed bold font in =equals=.
7. Superscripts are denoted by a caret before a single superscript
character or a series of superscripted characters enclosed in
curly braces, e.g. M^r. or M^{ister}.
8. Subscripts are denoted by an underscore before a series of
subscripted characters enclosed in curly braces, e.g. H_{2}O.