Baked (Continued)
Dasheens, 463.
Des Moines Squash, 481.
Eggs, 367.
in Cream, 368.
in Tomatoes, 367.
Fillets of Bass with Brown Sauce,
214.
of Fish, 210.
Stuffed, 212.
of Halibut, 221.
with Brown Sauce, 221.
Finnan Haddie, 239.
Grapefruit, 56.
Haddock a la Preston, 218.
Stuffed with Oysters, 218.
Halibut, Swedish Style, 225.
with Lobster Sauce, 220.
with Tomato Sauce, 220.
Ham, 173115 ie si—3125
ala Van Voast, 311.
with Glacéed Pineapple, 310.
Hominy, Southern Style, 380.
Live Lobster, 249.
Liver and Bacon, 317.
Macaroni, 380.
with Cheese, 380.
with Chipped Beef, 381.
Mackerel, in Milk, 226.
Mushrooms, in Cream, 467.
Omelet, 375.
Oranges, 188.
Peaches, 56.
Pears, 56.
with Cream, 57.
Pie Shells, 625.
Pork Tenderloins
Potatoes, 305.
Potatoes, 430.
Hotel Style, 431.
Stuffed, 430.
Anchovied, 431.
with Cheese, 431.
with Peppers, 431.
Sweet, 440.
Quinces, 57.
Rarebit, 388.
Rice, 378.
Pudding, 536.
Chocolate, 536.
with Fruit, 536.
Sausages, 313.
in Potatoes, 313.
Shad, Roe Sauce, 227.
Roe, with Tomato Sauce, 228,
Swordfish, in Milk, 231.
with Sweet
INDEX
Baked (Continued)
Tomatoes, 482.
Whole Fish, 211.
Winter Squash, 480.
in the Shell, 480.
with Bacon, 480.
Baking, 25.
Bread, 69-70.
Cake, 649.
Baking-Powder Biscuits, 89-90.
Mixtures for, 89.
Balm, 32.
Banana Bread Pudding, 538.
Cake, 668.
Crumb Pudding, 540.
Charlotte, 568.
villing, 676.
Cream, 672.
Brittets;<1,79935) th, 595.
Layer Cake, 660.
Nut Cake, 668.
Pie, 627.
Cream, 626.
Salad, 513.
Sauce, I, 604; II, 604.
Whip, 566.
Bananas, 50.
and Strawberries
Cream, 60.
Baked in Raisin Sauce, 55.
Berkeley, 56.
Sautéed, 55.
to Prepare, 500.
Banbury Tarts, 642.
with Cheese, 643.
Barbecued Ham, 309.
Lamb, 292.
Barberry Jelly, 747.
Basil (Sweet), 32.
Baskets, Charlotte, 569.
Grapefruit, 58.
Lemon, 52, 503.
Mashed-Potato, 403.
Orange, 52.
Strawberry, 569.
Bass, Baked Fillets of, with Brown
Sauce, 214.
Basting, 27.
Batter, O75, 392: .00 1392-0 1T, 392;
LAVAS GOSS, WE SSE
Bavarian Cream, 565.
Pineapple, 565.
Quick, 566.
Bay Leaf, 32.
Beans, Boston Baked, 450.
Bretonne, 451.
with Sour
Ui
Beans (Continued)
Green, 449-450.
with Cheese, 450.
with Mushrooms, 450,
Kidney, 451.
Lima, Dried, 452.
Fermiére, 451.
Shell, 450.
Wax, 449.
Bearnaise Sauce, I, 202; II, 202.
Beating, 25.
Béchamel Sauce, 193.
Yellow, 194.
Beef, 260-280.
a la Mode, 273.
and Vegetable Soup, 144.
Braised, 272-273.
Casserole of, 278.
Cecils with Tomato Sauce, 279.
Chateaubriand of, 265.
Chili con Carne, 273.
Chipped, Macaroni with, 381.
Corned, 277.
Hash, 280.
with Beets, 280.
to Cook, 277.
Cottage Pie, 279.
Cutlets, 400.
Cuts of, and Their Uses, 262.
Doves, 266-267.
Dried, Broiled, 280.
Creamed, 280.
Browned, 280.
English Steak and Kidney Pie,
276.
Fillet of, Larded, 271-272.
with Vegetables, 272.
Fillets of, a la Moelle, 264.
a la Stanley, 264.
Broiled (Tournedoes), 264.
with Stuffed Mushroom Caps,
264.
Flank, Pressed, 276.
Hungarian Goulash, 275.
with Veal, 275.
with Vegetables, 275.
in Made-Over Dishes, 278-280.
Loaf (Cannelon of Beef), I, 268;
II, 268.
Pimiento, 269.
Oven Stew, 273.
Roast, 269-270.
- Cold, a la Shapleigh, 279.
Gravy for, 270-271.
Hash, 280.
with Beets, 280.
778 INDEX
Page 320
Presented as published in 1896. 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
Baked (Continued) Dasheens, 463. Des Moines Squash, 481. Eggs, 367. in Cream, 368. in Tomatoes, 367. Fillets of Bass with Brown Sauce, of Fish, 210. Stuffed, 212. of Halibut, 221. with Brown Sauce, 221. Finnan Haddie, 239. Grapefruit, 56. Haddock a la Preston, 218. Stuffed with Oysters, 218. Halibut, Swedish Style, 225. with Lobster Sauce, 220. with Tomato Sauce, 220. Ham, 173115 ie si—3125 ala Van Voast, 311. with Glacéed Pineapple, 310. Hominy, Southern Style, 380. Live Lobster, 249. Liver and Bacon, 317. Macaroni, 380. with Cheese, 380. with Chipped Beef, 381. Mackerel, in Milk, 226. Mushrooms, in Cream, 467. Omelet, 375. Oranges, 188. Peaches, 56. Pears, 56. with Cream, 57. Pie Shells, 625. Pork Tenderloins Potatoes, 305. Potatoes, 430. Hotel Style, 431. Stuffed, 430. Anchovied, 431. with Cheese, 431. with Peppers, 431. Sweet, 440. Quinces, 57. Rarebit, 388. Rice, 378. Pudding, 536. Chocolate, 536. with Fruit, 536. Sausages, 313. in Potatoes, 313. Shad, Roe Sauce, 227. Roe, with Tomato Sauce, 228, Swordfish, in Milk, 231.
with Sweet
Baked (Continued) Tomatoes, 482. Whole Fish, 211. Winter Squash, 480. in the Shell, 480. with Bacon, 480. Baking, 25. Bread, 69-70. Cake, 649. Baking-Powder Biscuits, 89-90. Mixtures for, 89. Balm, 32. Banana Bread Pudding, 538. Cake, 668.
Crumb Pudding, 540. Charlotte, 568. villing, 676.
Cream, 672. Brittets;<1,79935) th, 595. Layer Cake, 660.
Nut Cake, 668. Pie, 627. Cream, 626. Salad, 513. Sauce, I, 604; II, 604. Whip, 566. Bananas, 50. and Strawberries
Cream, 60. Baked in Raisin Sauce, 55. Berkeley, 56.
Sautéed, 55. to Prepare, 500. Banbury Tarts, 642. with Cheese, 643. Barbecued Ham, 309. Lamb, 292. Barberry Jelly, 747. Basil (Sweet), 32. Baskets, Charlotte, 569. Grapefruit, 58. Lemon, 52, 503. Mashed-Potato, 403. Orange, 52. Strawberry, 569. Bass, Baked Fillets of, with Brown Sauce, 214. Basting, 27. Batter, O75, 392: .00 1392-0 1T, 392;
LAVAS GOSS, WE SSE
Bavarian Cream, 565. Pineapple, 565. Quick, 566.
Bay Leaf, 32.
Beans, Boston Baked, 450. Bretonne, 451.
with Sour
Ui
Beans (Continued) Green, 449-450. with Cheese, 450. with Mushrooms, 450, Kidney, 451. Lima, Dried, 452. Fermiére, 451. Shell, 450. Wax, 449. Bearnaise Sauce, I, 202; II, 202. Beating, 25. Béchamel Sauce, 193. Yellow, 194. Beef, 260-280. a la Mode, 273. and Vegetable Soup, 144. Braised, 272-273. Casserole of, 278. Cecils with Tomato Sauce, 279. Chateaubriand of, 265. Chili con Carne, 273. Chipped, Macaroni with, 381. Corned, 277. Hash, 280. with Beets, 280. to Cook, 277. Cottage Pie, 279. Cutlets, 400. Cuts of, and Their Uses, 262. Doves, 266-267. Dried, Broiled, 280. Creamed, 280. Browned, 280. English Steak and Kidney Pie, Fillet of, Larded, 271-272. with Vegetables, 272. Fillets of, a la Moelle, 264. a la Stanley, 264. Broiled (Tournedoes), 264. with Stuffed Mushroom Caps, Flank, Pressed, 276. Hungarian Goulash, 275. with Veal, 275. with Vegetables, 275. in Made-Over Dishes, 278-280. Loaf (Cannelon of Beef), I, 268; II, 268. Pimiento, 269. Oven Stew, 273. Roast, 269-270. - Cold, a la Shapleigh, 279. Gravy for, 270-271. Hash, 280. with Beets, 280.