croquettes 145
hash 294
pressed 306
stuffing for 27
terrapin 294
to bone a leg of . . . 309
to fricassee 89
to roast 52
to saut^ 150
to select 12
to stew 86
Vegetable soup No. i . . 114
" No. 2 . . 114
" No. 3 . . 114
** No. 4 . . 114
'* " stock . . 102
'* soups in
Index.
377
Vegetables, fancy . . . . iii
" macedoine . . iii
*' to boil .... 71
" to select ... 15
" to stew ... 90
Vermicelli, creamed . . . 285
Vienna bread. . . . 189, 191
Vol-au-vents .... 215, 284
Wafers, ginger 250
Waffles No. i 201
" No. 2 201
" No. 3 201
Water, hard 66
soft 66
Welsh rarebit No. i . . . 303
No. 2 . . . 303
" No. 3 . . . 304
Wetting 179
Wheat griddle cakes No. i 199
Wheat griddle cakes No. 2 199
Wheat griddle cakes No. 3 199
Wheat muffins No. i
No. 2
No. 3
Whey
Whipped cream . . .
Whips, ^zz
'* " with syrup
White flour gruel. . .
" sauce No. i . .
'' No. 2. .
" No. 3..
*' No. 4..
" sauces
" soups ....
Whole wheat flour bread
" gruel
Wild duck, to roast. . .
Winter squash, to stew .
Yeast, compressed . . .
'* liquid
198
198
198
228
241
159
160
157
132
132
132
132
131
115
205
158
55
93
186
192
proper quantity of . 191
\
APR y i»o*
LIBRARY OF CONGRESS
'?!l:^i-H'f
Page 165
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
croquettes 145
hash 294
pressed 306
stuffing for 27
terrapin 294
to bone a leg of . . . 309
to fricassee 89
to roast 52
to saute 150
to select 12
to stew 86
Vegetable soup No. i . . 114
" No. 2 . . 114
" No. 3 . . 114
** No. 4 . . 114
'* " stock . . 102
'* soups in
Index.
Vegetables, fancy . . . . iii
" macedoine . . iii
*' to boil .... 71
" to select ... 15
" to stew ... 90
Vermicelli, creamed . . . 285
Vienna bread. . . . 189, 191
Vol-au-vents .... 215, 284
Wafers, ginger 250
Waffles No. i 201
" No. 2 201
" No. 3 201
Water, hard 66
soft 66
Welsh rarebit No. i . . . 303
No. 2 . . . 303
" No. 3 . . . 304
Wetting 179
Wheat griddle cakes No. i 199 Wheat griddle cakes No. 2 199
Wheat griddle cakes No. 3 199
Wheat muffins No. i No. 2 No. 3
Whey
Whipped cream . . .
Whips, fizz
'* " with syrup
White flour gruel. . .
" sauce No. i . .
'' No. 2. .
" No. 3..
*' No. 4..
" sauces
" soups .... Whole wheat flour bread " gruel Wild duck, to roast. . . Winter squash, to stew .
Yeast, compressed . . . '* liquid
proper quantity of . 191
\
APR y i»o*
LIBRARY OF CONGRESS
'?!l:^i-H'f