Hamburg steak 151
hash 154
hominy 153
lamb chops . . . 150
liver 155
mush 148
onions 147
oysters 153
parsnips .... 150
pork chops . . . 151
Index.
375
To saut^ potatoes ....
" prairie chicken .
quail
rabbit
*' Salisbury steak .
" salsify
" sausage ....
" scollops ....
" scrapple ....
" soft-shell crabs .
" squash
" squirrel ....
" sweet potatoes ,
" tomatoes ....
" tough beefsteak
" veal chops . . .
To steam a batter pudding
" clams
" corn
eggs
fish
" oysters ....
" potatoes ....
" rice
'* a roly-poly . . .
" small puddings
" squash ....
" sweet potatoes .
To stew apples
" asparagus peas .
'• beef
" beets
" cabbage ....
" carrots
** celery
** chicken
** corn
" cranberries No. i
" •• No. 2
*' cucumbers . . .
149
152
152
152
151
150
154
152
148
152
147
152
149
148
151
150
83
82
83
83
81
81
82
82
83
83
82
82
95
92
86
90
92
91
92
84
91
96
96
91
To stew dried apples
" " apricots
99
98
91
99
99
99
99
96
90
88
91
" beans . .
" peaches ,
" plums . .
" prunellas
** prunes .
green gooseberries
" shelled beans
Iamb
mushrooms . . .
mutton 87
okra 92
onions 92
oysters 284
parsnips .... 93
peaches 97
pears 96
peas 93
pie-plant .... 96
plums 97
potatoes .... 93
rabbit 88
raisins 99
salsify 92
squirrel 88
99
94
93
86
90
93
309
310
309
307
*' sultana raisins
" summer squash
" tomatoes . . ,
" veal
" vegetables . .
" winter squash .
To stuff a leg of lamb .
" *' pork .
" '* veal .
** a turkey . . .
To toast bread 40
Toast, beefsteak 162
" broth 162
" creamed 285
376
Index.
Toast, curried ...... 286
" dipped 286
" French 304
" fruit 162
" oyster 162
*' tea 158
" tropical 305
Tomato,
bisque of ... .
120
((
pur^e of, No, i .
122
((
" No. 2 .
122
<(
" No. 3 .
122
((
salad No. i . .
273
<(
•' No. 2 . .
274
<(
sauce No. i . .
134
((
N0.2 . .
134
((
" N0.3. .
134
((
No. 4. .
134
<(
'' No. 5. .
135
((
soup No. I. . .
113
<(
*' No. 2 . .
117
((
'* transpar-
ent.
No. I
117
Tomato
soup, transparent.
No.
2
117
Tomato and fish salad . .
279
Tomatoes, to bake ....
60
((
to broil ....
40
((
to can, No. i .
168
((
No. 2 .
168
((
No. 3 .
168
<<
to prepare . .
26
((
to saut6 . . .
148
(<
to scallop . . .
60
(<
to select . . .
16
<(
to stew ....
93
Tongue
to bake a . . . .
56
((
to prepare a dried
23
Transparent liquid sauce .
244
((
tomato soup
No,
I
117
Transparent tomato soup
No. 2 117
Tripe, to broil 38
Tropical toast 305
Truffles, stewed chicken
with 86
Turbans, fish 299
Turkey hash 293
roast 53
" to boil a 69
" to bone a .... 307
" to carve a . . . . 316
" to roast a . . . . 54
" and oyster hash. . 293
Turnips, pur6e of . . . . 124
" to boil 73
" to prepare .... 24
" to select 15
Vanilla cream pie .... 223
Veal broth 109
chops, fried .... 146
cream of 117
Page 164
Presented as published in 1899. 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
Hamburg steak 151
hash 154
hominy 153
lamb chops . . . 150
liver 155
mush 148
onions 147
oysters 153
parsnips .... 150
pork chops . . . 151
Index.
To saut^ potatoes ....
" prairie chicken .
quail
rabbit
*' Salisbury steak .
" salsify
" sausage ....
" scollops ....
" scrapple ....
" soft-shell crabs .
" squash
" squirrel ....
" sweet potatoes ,
" tomatoes ....
" tough beefsteak
" veal chops . . . To steam a batter pudding
" clams
" corn
eggs
fish
" oysters ....
" potatoes ....
" rice
'* a roly-poly . . .
" small puddings
" squash ....
" sweet potatoes .
To stew apples
" asparagus peas .
'• beef
" beets
" cabbage ....
" carrots
** celery
** chicken
** corn
" cranberries No. i " •• No. 2
*' cucumbers . . .
To stew dried apples " " apricots
" beans . .
" peaches ,
" plums . .
" prunellas
** prunes . green gooseberries " shelled beans
Iamb
mushrooms . . .
mutton 87
okra 92
onions 92
oysters 284
parsnips .... 93
peaches 97
pears 96
peas 93
pie-plant .... 96
plums 97
potatoes .... 93
rabbit 88
raisins 99
salsify 92
squirrel 88
*' sultana raisins " summer squash " tomatoes . . ,
" veal
" vegetables . .
" winter squash .
To stuff a leg of lamb .
" *' pork .
" '* veal .
** a turkey . . .
To toast bread 40
Toast, beefsteak 162
" broth 162
" creamed 285
Index.
Toast, curried ...... 286
" dipped 286
" French 304
" fruit 162
" oyster 162
*' tea 158
" tropical 305
Tomato,
bisque of ... .
((
pur^e of, No, i .
((
" No. 2 .
<(
" No. 3 .
((
salad No. i . .
<(
•' No. 2 . .
<(
sauce No. i . .
((
N0.2 . .
((
" N0.3. .
((
No. 4. .
<(
'' No. 5. .
((
soup No. I. . .
<(
*' No. 2 . .
((
'* transparent.
No. I
Tomato
soup, transparent.
No.
Tomato and fish salad . .
Tomatoes, to bake ....
((
to broil ....
((
to can, No. i .
((
No. 2 .
((
No. 3 .
<<
to prepare . .
((
to saut6 . . .
(<
to scallop . . .
(<
to select . . .
<(
to stew ....
Tongue
to bake a . . . .
((
to prepare a dried
Transparent liquid sauce .
((
tomato soup
No,
Transparent tomato soup
No. 2 117
Tripe, to broil 38
Tropical toast 305
Truffles, stewed chicken
with 86
Turbans, fish 299
Turkey hash 293
roast 53
" to boil a 69
" to bone a .... 307
" to carve a . . . . 316
" to roast a . . . . 54
" and oyster hash. . 293
Turnips, pur6e of . . . . 124
" to boil 73
" to prepare .... 24
" to select 15
Vanilla cream pie .... 223
Veal broth 109
chops, fried .... 146
cream of 117