Name: A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...
Author: C. F. Pfau

Vanilla 70 Frappee 72 FROSTING 87 To make from the whites of eggs 87 Water Frosting 87 Water Frosting 87 Warm Cooked Chocolate Frosting 87 GRAVIES, Remarks on 22 German Pancakes 39 ICES. Water 71 Lemon 71 [9] PAGE. MAYONNAISE, Remarks on 22 Macaroni in Crust Cups 38 Meat Glaoee 20 NEAPOLITAN OREAM 72 X Noodles, for Soup 18 ^Noodles, filled 36 OYSTER PATTIES 88 Oyster Patties, dry 38 Ouster Ooquilles 37 )PIE CRUST 80 ' Cnstardfor Pies 80 Lemon Pies 80 Grated Apple Pie 80 Coooannt Pie 81 Cottage Cheese Pie 81 Peach Pie , 81 Mince Meat for Pies 81 Gooseberry Pies 81 Cream Pies 81 Plain Apple Pie. 81 Apple Custard 81 Cabinet Pie 82 POULTRY AND GAME 42 Pepper for Sauces and Gravies 19 Practical Hints for the Kitchen 17 Puddings 60 Apple 61, 62 65 Almond 63 Bread 60 Corn Starch, boiled 60 Cherry 61 Chocolate 61 Cabin e t 62 Donna Gloria 62 Flour, scalded 60 Lemon 64 Lemon, cold 65 Napoleon 63 Nesselrode 63 Noodle, baked 64 Nut ; 64 Plum, English 61 Plum, No, 2 61 Potato 60 Rice 62 Rice and Apples 62 Rose Leaf 63 Spanish 65 Yorkshire 64 Punches 72 [10] PAGE. REMARKS, on Sauces, Mayonnaise and Gravies 22 On Soups 29 Rice, to clean 19 * SAUCES, Remarks on 22 Beef Tongue 24 Boiled Eggs 24 A la Bechamel 24 Bernaise 26 Caper 23 Diable 26 Holland 23 Holland, for Fish 23 Mustard 23 Onion 24 -Oyster . 23 Parsley 23 Mint 24 Mayonnaise, plain 26 Mayonnaise, Ferrara 26 Mayonnaise, Hamburg 26 Mayonnaise, Supreme 26 SAUCES, for Puddings 65 Apricot 66 Bishops 66 Chodeaux 66 Cream 65 Milk 65 Raspberry 66 Strawberry 66 Water 65 Bordelaise 24 A la Ravigotte 25 Mustard 23 Robert 25 Tartar 25 Tomato 25 Vinaigrette 25 Remolade 26 Spatzen 21 Stuffings and Farces 19 Stuffing, Cold Meat 19 Chicken 19 Fine Meat 19 Fish 19 Game 19 Turkey 19 Sugar, to clarify 18 Sherbets 72 Sweetbreads and Calves' Brain, to prepare IB Soups, Remarks on 27 Apple. 34 [11] PAGE. Barley 29 Beef Stock 27 Bisque of Crab 31 Bisque of Lobster 32 Bread 32 Celery Puree 31 Clam Chowder 32 California Apricot 33 Egg 29 Giblet 29 Gumbo 29 Julien 28 Lintel Puree 31 Milk, with Sago 32 Milk, with Dumpling 33 Mock Turtle 30 Muligatawny 30 Noodle 29 Prune 33 Puree of Cauliflower 31 Puree of Beans 31 Potato 32 Rice, with Apples 32 Red Currant 33 AlaReine 28 Sago with Wine 33 Stock, 27 Strawberry 33 Tomato 31 Oyster 30 Ox-Tail 30 Vegetable 29 Wine 33 Salads 55 Asparagus 57 Breakfast 57 Cauliflower 57 Celery 56 Cucumber 57 Chicken 58 Endive 56 Herring 57 Italien 58 Lettuce 56 Lettuce, Bacon Dressing 56 Lamb 59 Lobster 59 String Beans 57 Salmon 58 Stalk Celery 57 Sardine. 59 [12] PAGE. Shrimp 58 Oyster 59 Ox Snout 58 Red and White Cabbage 56 Plain Salad Dressing 56 Potato 55 Water Cress 56 Veal 58 Sweetbreads in Crust Cups 38 Spring Chicken, a la Horley 39 Veal Stock 28 Veal Tongue, Crust Cups 38 Welsh Rarebit 40 White Sauee 22 Orange 72 Pineapple 72 Strawberry 72 JELLIES, Sweet 66 To Clarify 66 Fancy 67 Filled Orange 67 Fresh Fruit ± 67 Lemon, Plain 7 67 Orange 67 Orange 68 Orange Flower 67 Rose Leaf 67 Russian 67 Violet 67 Wine, Brandy and Rum 67 Fruit Jelly 87 Marmalade or Fruit Jams 88 DEDICATED TO THE LADIES AND HOUSE- KEEPERS OF AMERICA, And especially those who have attended the practical lessons given by me. Thanking those ladies for their kind patronage, and [ hoping the lessons received in the Cooking School will be an everlasting source of happiness and content in their homes, I remain, Your Obedient Servant, C. F. PFAU. METHOD AND ORDER IN THE KITCHEN.

AI-modernized reading of the original text

Vanilla 70 Frappee 72 FROSTING 87 To make from the whites of eggs 87 Water Frosting 87 Water Frosting 87 Warm Cooked Chocolate Frosting 87 GRAVIES, Remarks on 22 German Pancakes 39 ICES. Water 71 Lemon 71 [9] MAYONNAISE, Remarks on 22 Macaroni in Crust Cups 38 Meat Glace 20 NEAPOLITAN CREAM 72 X Noodles, for Soup 18 ^Noodles, filled 36 OYSTER PATTIES 88 Oyster Patties, dry 38 Oyster Coquilles 37 )PIE CRUST 80 ' Cnstardfor Pies 80 Lemon Pies 80 Grated Apple Pie 80 Coconut Pie 81 Cottage Cheese Pie 81 Peach Pie , 81 Mince Meat for Pies 81 Gooseberry Pies 81 Cream Pies 81 Plain Apple Pie. 81 Apple Custard 81 Cabinet Pie 82 POULTRY AND GAME 42 Pepper for Sauces and Gravies 19 Practical Hints for the Kitchen 17 Puddings 60 Apple 61, 62 65 Almond 63 Bread 60 Corn Starch, boiled 60 Cherry 61 Chocolate 61 Cabin e t 62 Donna Gloria 62 Flour, scalded 60 Lemon 64 Lemon, cold 65 Napoleon 63 Nesselrode 63 Noodle, baked 64 Nut ; 64 Plum, English 61 Plum, No, 2 61 Potato 60 Rice 62 Rice and Apples 62 Rose Leaf 63 Spanish 65 Yorkshire 64 Punches 72 [10] REMARKS, on Sauces, Mayonnaise and Gravies 22 On Soups 29 Rice, to clean 19 * SAUCES, Remarks on 22 Beef Tongue 24 Boiled Eggs 24 A la Bechamel 24 Bernaise 26 Caper 23 Diable 26 Holland 23 Holland, for Fish 23 Mustard 23 Onion 24 -Oyster . 23 Parsley 23 Mint 24 Mayonnaise, plain 26 Mayonnaise, Ferrara 26 Mayonnaise, Hamburg 26 Mayonnaise, Supreme 26 SAUCES, for Puddings 65 Apricot 66 Bishops 66 Coteaux 66 Cream 65 Milk 65 Raspberry 66 Strawberry 66 Water 65 Bordelaise 24 A la Ravigotte 25 Mustard 23 Robert 25 Tartar 25 Tomato 25 Vinaigrette 25 Remolade 26 Spatzen 21 Stuffings and Farces 19 Stuffing, Cold Meat 19 Chicken 19 Fine Meat 19 Fish 19 Game 19 Turkey 19 Sugar, to clarify 18 Sherbets 72 Sweetbreads and Calves' Brain, to prepare IB Soups, Remarks on 27 Apple. 34 [11] Barley 29 Beef Stock 27 Bisque of Crab 31 Bisque of Lobster 32 Bread 32 Celery Puree 31 Clam Chowder 32 California Apricot 33 Egg 29 Giblet 29 Gumbo 29 Julien 28 Lentil Puree 31 Milk, with Sago 32 Milk, with Dumpling 33 Mock Turtle 30 Muligatawny 30 Noodle 29 Prune 33 Puree of Cauliflower 31 Puree of Beans 31 Potato 32 Rice, with Apples 32 Red Currant 33 A la Reine 28 Sago with Wine 33 Stock, 27 Strawberry 33 Tomato 31 Oyster 30 Ox-Tail 30 Vegetable 29 Wine 33 Salads 55 Asparagus 57 Breakfast 57 Cauliflower 57 Celery 56 Cucumber 57 Chicken 58 Endive 56 Herring 57 Italien 58 Lettuce 56 Lettuce, Bacon Dressing 56 Lamb 59 Lobster 59 String Beans 57 Salmon 58 Stalk Celery 57 Sardine. 59 [12] Shrimp 58 Oyster 59 Ox Snout 58 Red and White Cabbage 56 Plain Salad Dressing 56 Potato 55 Water Cress 56 Veal 58 Sweetbreads in Crust Cups 38 Spring Chicken, a la Horley 39 Veal Stock 28 Veal Tongue, Crust Cups 38 Welsh Rarebit 40 White Sauee 22 Orange 72 Pineapple 72 Strawberry 72 JELLIES, Sweet 66 To Clarify 66 Fancy 67 Filled Orange 67 Fresh Fruit ± 67 Lemon, Plain 67 Orange 67 Orange 68 Orange Flower 67 Rose Leaf 67 Russian 67 Violet 67 Wine, Brandy and Rum 67 Fruit Jelly 87 Marmalade or Fruit Jams 88 DEDICATED TO THE LADIES AND HOUSE- KEEPERS OF AMERICA, And especially those who have attended the practical lessons given by me. Thanking those ladies for their kind patronage, and [ hoping the lessons received in the Cooking School will be an everlasting source of happiness and content in their homes, I remain, Your Obedient Servant, C. F. PFAU. METHOD AND ORDER IN THE KITCHEN.