FoodNetArchive

Original White House Cookbook

1887

Page 384

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may ’be substituted. m': (575) INDEX. ★ ★ 3f PAGE ARTICLES REQUIRED FOR THE KITCHEN 560 BEVERAGES 437 Ale, Mulled, or Egg Flip 446 Beer, Ginger 444 Hop 444 Sprucel 444 Buttermilk as a Drink 440 Cherry Bounce 443 Chocolate 440 Cocoa 440 Coffee 437 Filtered or Drip 438 Healing Properties of 437 Iced 438 Substitute for Cream in 439 Vienna 438 Cordial, Blackberry 443 Noyeau 446 Cream Soda Without Fountain 445 Egg Flip, or Mulled Ale 446 Egg Nogg 446 General Remarks 437 Inexpensive Drink 450 Junket, Delicious 445 Koumiss 448 Lemonade 447 For a Summer Draught 446 Lemon Syrup 446 Mead Sassafras 445 Pineappleade 449 Punch, Hot, To Make 447 Milk 447 Milk, Fine 447 Roman. No. i 444 Roman. No. 2 444 Raspberry Shrub 445 Seidlitz Powder 449 Syrup, Lemon 446 Strawberry and Raspberry 448 Tea. Iced 439 To Make 439 The Healing Properties of Tea or Coffee 437 Vinegar, Home-made Table 449 Pineapple 448 Raspberry. No. i 448 Raspberry. No. 2 449 Very Strong Table 449 Water, Strawberry 447 Wine, Blackberry.' No. i 441 Blackberry. No. 2 441 Black Currant 443 (676) BEVERAGES — Continued. page Wine — Continued. Currant. No. i 441 Currant. No. 2 441 Grape 442 Honey or Methelin 442 Orange, Florida 442 Raisin 443 Whey. ; . 446 BREAD 226 Bread, Brown, Boston 232 Brown, Boston Unfermented 232 Bro-wn, Rhode Island 232 Brown, Steamed 233 Bro-wn, Virginia 232 Compressed Yeast 229 Corn 235 Corn and Rye 233 Com, Boston 235 Cora, Virginia 235 French 234 German 234 Graham ... 231 Graham, Unfermented 232 Milk Yeast 231 Rye 233 Rye and Corn 233 Self-raising 230 Twist 234 Wheat 228 Cake, Corn, New England. . . .- 234 Com, Spider 236 Indian Loaf. 235 Johnnie 236 Potato, Raised 237 General Directions 226 Southern Corn Meal Pone, or Corn Dodgers 236 Yeast, Dried, or Yeast Cakes 230 Home-made 229 Unrivaled 229 Biscuits, Rolls, Muffins, Etc 237 Biscuit, Baking Powder 239 Beaten 241 Egg 240 Graham (With Yeast) 240 Grafton Milk 242 Light. No. I 239 Light. No. 2 240 Potato 241 Raised 239 Soda '..... 238 Sour Milk 239 Vinegar 242 INDEX. 577 mS&KQ — Continued. page Bread Crumbs, Prepared 259 Bread, Warm for Breakfast 238 Buns, London Hot Cross 242 Cake, Ne-wport Breakfast 258 Cakes, Buckwheat 252 Buckwheat (Raised) 252 Buckwheat (Without Yeast) 252 Drop (Rye) 248 Drop (Wheat) 248 Flannel (With Yeast) 249 Tea, Berry 248 Griddle (Very Good) 250 Griddle, Bread 251 Griddle, Corn Meal 250 Griddle, Corn Meal (With Yeast) 250 Griddle, Feather 249 Griddle, French. 252 Griddle, Graham 250 Griddle, Green Com 251 Griddle, Huckleberry 251 Griddle, Potato 251 Griddle, Rice 251 Griddle, Sour Milk 249 Griddle, Swedish 252 Griddle, Wheat 249 Cannelons, or Fried Puffs 255 Cracked Wheat 262 Crackers 259 French 259 Cracknels 244 Croquettes, Hominy. 261 Rice 260 Crampets, English 258 Plain 259 Fritters, Apple. 254 Cream 253 Corn Meal 253 Currant. 253 German 255 Golden Balk 254 Green Com 258 Hominy. 255 Parsnip 255 Peach 254 Pineapple 254 Wheat 253 Gems, Graham. No. i 246 Graham. No. 2 246 Graham, Plain 2^ General Suggestions. 237 Hominy. 260, 262 Hulled Com or Samp 261 Muffins, Com Meal (Without Eggs). 245 Egg (Fine) 245 Hominy 246 Plain 245 Raised. No. i 244 Raised. No. 2 244 Tennessee 245 Without Eggs 245