308.
Iron-rust. to remove.
308.
Italian macaroni, 104.
Toast. 22.
Veal cheese, 64.
ivory handle*, to clean,
311.
Jaekaon snapa, 254.
Japaneae esgs. 140.
Salad dreHrtlng. 164.
Javelle water. 303. 304.
Jellied cherHes, 231.
Chlckea. K8. K9.
Jelly, Tomato. 174.
Venison. 192.
Jet pasaameoterle, 313
Julep, Ginger ale. 294.
Mint. 283. 284
Keroaene for washlnr
clothes, 310.
Kidneys and bacon, 81
Stewed & la Creole,
81.
Lara, to wash, 312.
Black, to restore, 312.
349
INDEX
I^acquer^ for silver, 316.
Lady Baltimore caiie,
247.
Lavender smelling salts,
332.
Lemonade, egg, 296.
Pineapple, 296.
Lemon bath, 326.
Butter, 156.
Cream, 226.
Lemon drops, 271.
Juice, for bottling,
296.
Pudding, 221,
Soup, 37.
Syrup, 292.
Lentil soup, 35.
Lil:r salad, 182.
Lime water, 341,
Linen, to remove grease
spots from, 307.
To remove mildew
from, 307.
To remove scorch
spots from, 309.
Lip-salve, 327.
Liver, baked, 79.
With rice, in cas-
serole, 60.
Lobster, a la Creole, 64.
Croquettes, 64.
ft la Newburg, 201.
Patties, 63.
Salad, with cream
dressing, 166.
Soup, 32.
Louisiana gumbo, 33.
Luan-ed chicken, 87.
Lyonnaise potatoes, 109.
Macaroni, 103.
American, 106.
French, 106.
Italian, 104.
Mexican, 105.
Spanish, 104.
Macedoine loaf, 95.
Mackerel, 47.
Made drinks, 280.
Magnesia, how to use
as a cleanser,
313.
Mahogany, to clean
spots from, 319.
Maitre d'hotel sauce,
151.
Maple caramels, 270.
Marmalade, California
orange, 195.
Dundee Scotch, 194.
Rhubarb, 194.
Marrons glaces, 273.
Marrow bones, 55.
Mashed carrots, 125.
Marshmallow cake, 246.
Mayonnaise dressing,
161.
Mayonnaise dressing —
Contd.
Green, 162.
Without oil, 162.
Marzipan, 252
Measured angel cake,
244.
Meat salads, 164.
Meats, 71.
Beef-heart, braised,
78.
Chicken, Cadillac, 90.
Casserole, 84.
Creole, 86.
French, 91.
Frlcase de polios,
85.
Jellied, 88. 89.
Luan-ed, 87
Stewed, ft I'espag-
nole, 86.
Sour, 91.
Terrapin, 92.
Chilli con came. 93.
Chi lo. Chinese. 94.
Collops in batter. 94.
Goulashe, Hungarian,
92.
Ham, boiled, 76.
Spanish steak, 77.
Kidneys and bacon,
81.
Stewed, & la Creole,
81.
Liver, baked, 79.
Calfs baked, 79.
Macedoine loaf, 95.
Pigeon pie, 77.
Rabbit, stewed, 82.
Stew, Brunswick, 87.
Spanish, 88.
Substitutes for meat,
96.
Times for cooking
meats, 71.
Tongue ft la juive, 80.
Ragout, 79.
Turkey, chestnut
stuffing for, 75.
Dressings. 74, 75.
Roast, with oys-
ters, 73.
Stuffing. 74.
Veal, boudins of, 83.
Fricandeau of, 82.
Vegetarian cutlet, 98.
Loaf. 96, 97.
Roast, 99.
What to serve with
meats, 72.
Melting codfish cakes,
43.
Metals, to write on, 318.
Mexican eggs, 140.
Kisses, 270.
Macaroni, 105.
Rice. 101.
Stuffed peppers, 122.
Mildew, to remove, 307.
350
Milk punch, 282.
Mincemeat, ingredients
for, 220.
Minnehaha cake, 244.
Mint cordial, 285.
Drops, 259.
Julep, 283. 284.
Leaves, candied, 272.
Sauce, 152.
Minute biscuit, 8.
Mirrors, to cU-an, 314.
Mixed single drinks,
Page 121
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
Iron-rust. to remove.
Italian macaroni, 104. Toast. 22. Veal cheese, 64. Ivory handles, to clean,
Jackson snaps, 254. Japanese eggs, 140.
Salad dressing, 164. Javelle water. 303. 304. Jellied cherries, 231.
Chicken, 88, 89. Jelly, Tomato. 174.
Venison. 192. Jet pasaameoterle, 313 Julep, Ginger ale. 294.
Mint. 283. 284
Kerosene for washing clothes, 310.
Kidneys and bacon, 81 Stewed & la Creole,
Lara, to wash, 312. Black, to restore, 312.
ILacquer for silver, 316.Lady Baltimore caiie,
Lavender smelling salts,
Lemonade, egg, 296.
Pineapple, 296. Lemon bath, 326.
Butter, 156.
Cream, 226. Lemon drops, 271.
Juice, for bottling,
Pudding, 221,
Soup, 37.
Syrup, 292. Lentil soup, 35. Lily salad, 182. Lime water, 341, Linen, to remove grease spots from, 307.
To remove mildew from, 307.
To remove scorch spots from, 309. Lip-salve, 327. Liver, baked, 79.
With rice, in casserole, 60. Lobster, a la Creole, 64.
Croquettes, 64.
ft la Newburg, 201.
Patties, 63.
Salad, with cream dressing, 166.
Soup, 32. Louisiana gumbo, 33. Larded chicken, 87. Lyonnaise potatoes, 109.
Macaroni, 103. American, 106. French, 106. Italian, 104. Mexican, 105. Spanish, 104. Macedoine loaf, 95. Mackerel, 47. Mixed drinks, 280. Magnesia, how to use as a cleanser, Mahogany, to clean
spots from, 319. Maitre d'hotel sauce,
Maple caramels, 270. Marmalade, California orange, 195. Dundee Scotch, 194. Rhubarb, 194. Marrons glaces, 273. Marrow bones, 55. Mashed carrots, 125. Marshmallow cake, 246. Mayonnaise dressing,
Mayonnaise dressing —
Contd. Green, 162. Without oil, 162. Marzipan, 252 Measure angel cake,
Meat salads, 164. Meats, 71.
Beef-heart, braised,
Chicken, Cadillac, 90. Casserole, 84. Creole, 86. French, 91. Fricassee de pollos,
Jellied, 88. 89. Larded, 87 Stewed, ft I'espagnole, 86. Sour, 91. Terrapin, 92. Chilli con came. 93. Chi lo. Chinese. 94. Collops in batter. 94. Goulashe, Hungarian,
Ham, boiled, 76.
Spanish steak, 77. Kidneys and bacon, Stewed, & la Creole, Liver, baked, 79.
Calfs baked, 79. Macedoine loaf, 95. Pigeon pie, 77. Rabbit, stewed, 82. Stew, Brunswick, 87.
Spanish, 88. Substitutes for meat,
Times for cooking
meats, 71. Tongue ft la juive, 80.
Ragout, 79. Turkey, chestnut stuffing for, 75. Dressings. 74, 75. Roast, with oysters, 73. Stuffing. 74. Veal, boudins of, 83. Fricandeau of, 82. Vegetarian cutlet, 98. Loaf. 96, 97. Roast, 99. What to serve with meats, 72. Melting codfish cakes,
Metals, to write on, 318. Mexican eggs, 140. Kisses, 270. Macaroni, 105. Rice. 101.
Stuffed peppers, 122. Mildew, to remove, 307.
Milk punch, 282. Mincemeat, ingredients
for, 220. Minnehaha cake, 244. Mint cordial, 285.
Drops, 259.
Julep, 283. 284.
Leaves, candied, 272.
Sauce, 152. Minute biscuit, 8. Mirrors, to clean, 314. Mixed single drinks,