Cakes, 43.
Correct sauces to
serve with, 39.
Cutlets, 47.
Flounders, baked fil-
let of, 46.
Mackerel, 47.
Oysters, ft la Creole,
44.
ft la poulette, 45.
Paste, 48.
Salmon, creamed, 41.
INDEX
Fiah— Contd.
Deviled. 41.
Loaf. 40.
ScallopH, creamed. 46.
Shad, baked, fltufflng^
for. 44.
Planked. 43.
ShrlmpH. Hrazlllan,
4 7.
Sole, baked. 4fi
Terrapin. Ktewed. 49.
TImbaleH. GO
Cases for. 49
Times for cooking.
38.
FIsh-houH« punrh, 'J7C
injiin.ifipiiiu. ::76.
FUh httlttdo, It;G
Fish Hrallnp«>d with pep-
IMTH, \23
Floundent, hakpd flllt>t
of, 46
Florentine cream. 227.
Flower saladt, 181.
FondN of artichoke. 23.
FowIh, rbewtnut stuf-
flnir for, 15S.
FrappM Fiffw. 224.
French chentnutii. 129.
CMcken. 91.
Creole drink. 294.
Drosjilng. 1«0.
Fondant, 262.
Macaroni, 105.
Peas, with shrimps,
208.
Fried connlfela, 17.
Corn, 124.
Eggs, savory. 141.
Peppers, green. 120.
Potato balls. 110.
Tomatoes, green, 117.
Ripe. 11«.
Frlcandean of veal. S2.
Fricase de polios. 8!>.
fYltters, celery. 124.
Corn, 124
Cucumber. 116.
Fruit cake. 238.
Black, 236.
Dark. 236.
White. 239.
Fruit cocktail. 20.
Fruit cream. Tools. 230.
Drops. 249.
Punch, 287. 288.
Salads. 178.
Soups, 37.
Stains, to remove,
310, 311.
Syrups, 292, 293.
Fudce cake. 247.
Chocolate, 268, 269.
Nut, 269.
Genoa rameklna, 61.
German balloons, 214.
Farina pudding. 228.
Fruit tarts. 232.
Globes. 68.
Loaf cake, 243.
Pancakes. 10.
I'otato salad, 171.
KlnKH. 251.
Turnips. 125.
Gliding mixture, 318.
(lilt frameM, to clean,
314.
Gin Am. 282
Ginger ale Julep. 294.
Beer. 298.
I'ear. 193
Snaps. 253.
Glass, cement for. 316.
Ground. Imitation of.
319
Glue, waterproofs 316.
Gnoccbl. 5 2.
Cioulashe. 92.
Graham gems. 7.
Loaf. 5.
I'uddlnK. 213.
Grandmother H o 1 1 ' •
crullers, 255.
Cucumber pickles. 184.
Gmp»-frult and cheat-
nut salad. 179.
Grape Juice. 295.
in the >«lck room. 339.
Grapes, spiced. 192.
Grass stains, to remove,
30H.
Grc«ae spots, to remove,
307.
Green com omelette,
123.
Mayonnaise. 162.
Tomato and onion
pickle. 186.
Grieamebl soap. 36.
Gnava sherbet, 224.
Gum dropa» 271.
Gumbo, S3.
Haddock rameklna, 61.
Hair, the care of, 321.
to keep curled. 322.
Tonics, 321. 322.
Ham. barbecued, 207.
Boiled, 76.
Boiled with rice. 102.
Hard-shell chima. 200.
Haaaenpfeffer (Sour
rabbit). 63.
Hawaiian curry, 69.
Taro. 30
Havana amande, 297.
Ilendarhe. 338.
Heliotrope aachet, 332.
Henna, 323.
Hermits. 254.
HerHng salad. 167. 168.
Hlccouchs, 340.
Hollandaise sauce. 150.
Hominy croquettes, 128.
Hors d'oeuvres, 19.
Alligator pear cock-
tall. 19.
Anchovy paste, 21
Canape of chicken
livers. 21.
Canape Lorenzo, 21.
Caviar, 20.
Olery, 23.
Croutes of herring.
ft
Funds of artichoke,
23.
Fruit cocktail. 20
Italian toast. 22.
Oyster cocktail. 19.
HinRK of onions, or
eggs. 23.
Tomato. 20
Homeradiith sauce, 154.
Huevos (Spanish eggs).
141.
liuncarian goulashe, 92.
Hysterics, 339.
Imitation of ground
glass. 319
Incredlents for mlnce-
meai. 220.
Ink-apota, to remove.
Page 120
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Cakes, 43.
Correct sauces to
serve with, 39.
Cutlets, 47.
Flounders, baked fil-
let of, 46.
Mackerel, 47.
Oysters, ft la Creole,
44.
ft la poulette, 45.
Paste, 48.
Salmon, creamed, 41.
INDEX
Fiah— Contd.
Deviled. 41.
Loaf. 40.
ScallopH, creamed. 46.
Shad, baked, fltufflng^
for. 44.
Planked. 43.
ShrlmpH. Hrazlllan,
4 7.
Sole, baked. 4fi
Terrapin. Ktewed. 49.
TImbaleH. GO
Cases for. 49
Times for cooking.
38.
FIsh-houH« punrh, 'J7C
injiin.ifipiiiu. ::76.
FUh httlttdo, It;G
Fish Hrallnp«>d with pep-
IMTH, \23
Floundent, hakpd flllt>t
of, 46
Florentine cream. 227.
Flower saladt, 181.
FondN of artichoke. 23.
FowIh, rbewtnut stuf-
flnir for, 15S.
FrappM Fiffw. 224.
French chentnutii. 129.
CMcken. 91.
Creole drink. 294.
Drosjilng. 1«0.
Fondant, 262.
Macaroni, 105.
Peas, with shrimps,
208.
Fried connlfela, 17.
Corn, 124.
Eggs, savory. 141.
Peppers, green. 120.
Potato balls. 110.
Tomatoes, green, 117.
Ripe. 11«.
Frlcandean of veal. S2.
Fricase de polios. 8!>.
fYltters, celery. 124.
Corn, 124
Cucumber. 116.
Fruit cake. 238.
Black, 236.
Dark. 236.
White. 239.
Fruit cocktail. 20.
Fruit cream. Tools. 230.
Drops. 249.
Punch, 287. 288.
Salads. 178.
Soups, 37.
Stains, to remove,
310, 311.
Syrups, 292, 293.
Fudce cake. 247.
Chocolate, 268, 269.
Nut, 269.
Genoa rameklna, 61.
German balloons, 214.
Farina pudding. 228.
Fruit tarts. 232.
Globes. 68.
Loaf cake, 243.
Pancakes. 10.
I'otato salad, 171.
KlnKH. 251.
Turnips. 125.
Gliding mixture, 318.
(lilt frameM, to clean,
314.
Gin Am. 282
Ginger ale Julep. 294.
Beer. 298.
I'ear. 193
Snaps. 253.
Glass, cement for. 316.
Ground. Imitation of.
319
Glue, waterproofs 316.
Gnoccbl. 5 2.
Cioulashe. 92.
Graham gems. 7.
Loaf. 5.
I'uddlnK. 213.
Grandmother H o 1 1 ' •
crullers, 255.
Cucumber pickles. 184.
Gmp»-frult and cheat-
nut salad. 179.
Grape Juice. 295.
in the >«lck room. 339.
Grapes, spiced. 192.
Grass stains, to remove,
30H.
Grc«ae spots, to remove,
307.
Green com omelette,
123.
Mayonnaise. 162.
Tomato and onion
pickle. 186.
Grieamebl soap. 36.
Gnava sherbet, 224.
Gum dropa» 271.
Gumbo, S3.
Haddock rameklna, 61.
Hair, the care of, 321.
to keep curled. 322.
Tonics, 321. 322.
Ham. barbecued, 207.
Boiled, 76.
Boiled with rice. 102.
Hard-shell chima. 200.
Haaaenpfeffer (Sour
rabbit). 63.
Hawaiian curry, 69.
Taro. 30
Havana amande, 297.
Ilendarhe. 338.
Heliotrope aachet, 332.
Henna, 323.
Hermits. 254.
HerHng salad. 167. 168.
Hlccouchs, 340.
Hollandaise sauce. 150.
Hominy croquettes, 128.
Hors d'oeuvres, 19.
Alligator pear cock-
tall. 19.
Anchovy paste, 21
Canape of chicken
livers. 21.
Canape Lorenzo, 21.
Caviar, 20.
Olery, 23.
Croutes of herring.
ft
Funds of artichoke,
23.
Fruit cocktail. 20
Italian toast. 22.
Oyster cocktail. 19.
HinRK of onions, or
eggs. 23.
Tomato. 20
Homeradiith sauce, 154.
Huevos (Spanish eggs).
141.
liuncarian goulashe, 92.
Hysterics, 339.
Imitation of ground
glass. 319
Incredlents for mlnce-
meai. 220.
Ink-apota, to remove.