Sardines, 226-227.
Sauces for, 211.
Sauteed, 212-213.
Scalloped, and Eggs, 235.
Scallops, 224.
Scrod, 227.
Shad, 227-228.
Shrimp, 233.
Smelts, 229-231.
Sole, 215-217, 224,
Soufflé, 236.
Steamed, 213.
Stock, 160.
Stuffings for, 211.
Swordfish, 231.
Timbales, 236.
to Bone, 210.
to Clean, 209.
to Fillet, 210.
to Keep, 209.
to Prepare Frozen, 209.
to Select, 209.
to Skin, 209-210.
Tuna, 235; 237.
Turban of, 234-235.
Whitebait, 231.
Whitefish, 228.
Fisherman’s Haddock, 219
Fizz, Grape, 44.
INDEX
Flavorings, Ice Cream, 585-586.
Floating Island, 529.
Florentine Eggs in Casseroles, 368.
Meringue, 643-644.
Salad, 505.
Florodora Sauce, 617.
Flounder, Fillets of, in Paper Cases,
2155
Stuffed Turbans of, 217.
Flour, Wheat, 67.
Fluffy Egg Nest (Individual), 371.
with Cheese, 371.
with Chicken or Ham, 371.
Frosting, 682.
Flume Flannel Cakes, 86.
Flutes, 85.
Foamy Sauce, I, 608; II, 608.
Fondant, 739.
Coffee, 739.
Maple, 739.
Uncooked, 738.
Icing, 686.
Fondante, Pomme, 432.
Fondue, Cheese, 388.
Food Values, 4.
Forcemeats, 138-140.
Chicken, 340.
Bish el, 133- il h3Se
for Stuffing Birds,
Chicken, 426.
Oyster or Clam, 139.
Salmon, 139.
Veal, 139-140.
Fort Lincoln, 316.
Fowl, 330.
Boiled, 342.
to Carve, 335.
to Cut Up, 332.
Franconia Potatoes, 435.
Sweet, 440.
Frangipan Cream, 673.
Pie, 629.
Frappe, Cafe, 579.
Clam, 189.
and Chicken, 163.
Cranberry, 189.
. Grape, 580.
Pineapple, 580.
Pomona, 190.
French Artichokes, 447-448.
Chestnuts. 458. ;
Cream Filling, 676.
Coffee, 676.
Crescent or Crossett Rolls, 79-80.
Crullers, 114.
Cutter or Baller, Use of, 30.
Veal or
INDEX
French (Continued)
Fried Asparagus Tips, 449.
Cauliflower, 457.
Mushrooms (Allemande), 470.
Onions, 472.
Pepper Rings, 475.
Potatoes, 436.
Fruit Pudding, 553.
Salad, 516.
Meringues, 707.
Nougat, 730-731.
Dipped, 731.
Omelet, 373.
to Vary, 373.
Oyster Soup, 161.
Pancakes, 106.
Crépes Suzette, 106.
Vert Galant, 106.
Poached Eggs, 365.
Potato Croquettes, 438.
Rolls, Sweet, 81.
Rusks, 81-82.
Salad Bowl, 503.
Dressings, 486-490.
Breslin, 487.
Toast, 66.
Vanilla Ice Cream, 584.
White Soup, 152-153.
Fresh Fruit, 50-53.
Pie 631.
Fricandeau of Veal, 298.
Fricassee, Chicken, 344.
of Clams, 243.
of Lamb, 290.
of Lobster and Mushrooms, 246—
247.
of Veal, 296.
Fricasseeing, 26.
Fried Apple Rings, 185.
Asparagus Tips, French, 449.
Bread, 111.
Cauliflower, French, 457.
Cheese Balls, 502. :
Chicken, 338.
Southern Style, 338.
Clams, 243.
Cucumbers, 461.
Drop Cakes, 113.
Eggplant, 463.
Eggs, 370.
Fish ‘in Deep Fat), 213.
Russian Style, Mushroom
Sauce, 225-226.
Ham and Eggs, 309.
Liver, 317.
Lobster, 246.
799
Fried (Continued)
Mush, 62.
ee French (Allemande),
Onions, 473.
French, 472.
Oyster Crabs, 244.
Oysters, 252.
Pepper Rings, French, 475.
Peppers, 474.
Pigs’ Feet, 329:
Potato Apples, 437.
Balls, 438.
Cubes, 437.
Potatoes, Bourgoyne, 437.
French, 436.
German, 434.
Rice, 63.
Salt Pork, Country Style, 308.
Sardines (in Batter), 227.
Scallops, 258.
a la Huntington, 258.
Shad Roe, 228.
Smelts, 229.
Stuffed, 231.
with Bacon (Brittania), 229.
Soft-Shell Crabs, 244.
Summer Squash, 480.
Whitebait, 231.
Fritter Beans, 137.
Fritters, 392-396.
Apple, 393.
Banana, I, 393; II, 393.
Calf’s Brain, 394.
Cauliflower, 393.
Celery, 394.
Cherry, 394.
Clam, 394.
Coffee, Coffee Cream Sauce, 395.
Corn, 460.
Fruit, 395.
Orange, 395.
Parsnip, 395, 474.
Potato, 439.
Queen, 396.
Salsify, 473.
Sponge, 396.
to Fry, 392.
Tomato, 395.
to Serve, 392.
Frogs’ Legs, 231.
Newburg, 408.
Frosted Ham, 311.
Frostings, Cake, 677-686.
Berkshire Chocolate, 680.
Boiled Maple, 684,
800
Frostings (Continued)
Brown Sugar (Boiled), 681.
Butter, 685.
Buttermilk, 684.
Caramel (Boiled), 681.
Chocolate, 680.
Boiled, 681.
Butter, 685.
Milk, 684.
Page 332
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
Sardines, 226-227.
Sauces for, 211.
Sauteed, 212-213.
Scalloped, and Eggs, 235.
Scallops, 224.
Scrod, 227.
Shad, 227-228.
Shrimp, 233.
Smelts, 229-231.
Sole, 215-217, 224,
Soufflé, 236.
Steamed, 213.
Stock, 160.
Stuffings for, 211.
Swordfish, 231.
Timbales, 236.
to Bone, 210.
to Clean, 209.
to Fillet, 210.
to Keep, 209.
to Prepare Frozen, 209.
to Select, 209.
to Skin, 209-210.
Tuna, 235; 237.
Turban of, 234-235.
Whitebait, 231.
Whitefish, 228. Fisherman’s Haddock, 219 Fizz, Grape, 44.
Flavorings, Ice Cream, 585-586. Floating Island, 529. Florentine Eggs in Casseroles, 368. Meringue, 643-644. Salad, 505. Florodora Sauce, 617. Flounder, Fillets of, in Paper Cases, Stuffed Turbans of, 217. Flour, Wheat, 67. Fluffy Egg Nest (Individual), 371. with Cheese, 371. with Chicken or Ham, 371. Frosting, 682. Flume Flannel Cakes, 86. Flutes, 85. Foamy Sauce, I, 608; II, 608. Fondant, 739. Coffee, 739. Maple, 739. Uncooked, 738. Icing, 686. Fondante, Pomme, 432. Fondue, Cheese, 388. Food Values, 4. Forcemeats, 138-140. Chicken, 340. Bish el, 133- il h3Se for Stuffing Birds, Chicken, 426. Oyster or Clam, 139. Salmon, 139. Veal, 139-140. Fort Lincoln, 316. Fowl, 330. Boiled, 342. to Carve, 335. to Cut Up, 332. Franconia Potatoes, 435. Sweet, 440. Frangipan Cream, 673. Pie, 629. Frappe, Cafe, 579. Clam, 189. and Chicken, 163. Cranberry, 189.
Grape, 580. Pineapple, 580. Pomona, 190.
French Artichokes, 447-448. Chestnuts. 458. ; Cream Filling, 676.
Coffee, 676. Crescent or Crossett Rolls, 79-80. Crullers, 114. Cutter or Baller, Use of, 30.
Veal or
French (Continued)
Fried Asparagus Tips, 449. Cauliflower, 457. Mushrooms (Allemande), 470. Onions, 472.
Pepper Rings, 475. Potatoes, 436.
Fruit Pudding, 553. Salad, 516.
Meringues, 707.
Nougat, 730-731. Dipped, 731.
Omelet, 373. to Vary, 373.
Oyster Soup, 161.
Pancakes, 106.
Crépes Suzette, 106. Vert Galant, 106.
Poached Eggs, 365.
Potato Croquettes, 438.
Rolls, Sweet, 81.
Rusks, 81-82.
Salad Bowl, 503. Dressings, 486-490.
Breslin, 487.
Toast, 66.
Vanilla Ice Cream, 584.
White Soup, 152-153.
Fresh Fruit, 50-53.
Pie 631.
Fricandeau of Veal, 298.
Fricassee, Chicken, 344. of Clams, 243. of Lamb, 290. of Lobster and Mushrooms, 246—
of Veal, 296.
Fricasseeing, 26.
Fried Apple Rings, 185. Asparagus Tips, French, 449. Bread, 111.
Cauliflower, French, 457.
Cheese Balls, 502. :
Chicken, 338.
Southern Style, 338.
Clams, 243.
Cucumbers, 461.
Drop Cakes, 113.
Eggplant, 463.
Eggs, 370. Fish ‘in Deep Fat), 213. Russian Style, Mushroom
Sauce, 225-226. Ham and Eggs, 309. Liver, 317.
Lobster, 246.
Fried (Continued) Mush, 62. ee French (Allemande), Onions, 473. French, 472. Oyster Crabs, 244. Oysters, 252. Pepper Rings, French, 475. Peppers, 474. Pigs’ Feet, 329: Potato Apples, 437. Balls, 438. Cubes, 437. Potatoes, Bourgoyne, 437. French, 436. German, 434. Rice, 63. Salt Pork, Country Style, 308. Sardines (in Batter), 227. Scallops, 258. a la Huntington, 258. Shad Roe, 228. Smelts, 229. Stuffed, 231. with Bacon (Brittania), 229. Soft-Shell Crabs, 244. Summer Squash, 480. Whitebait, 231. Fritter Beans, 137. Fritters, 392-396. Apple, 393. Banana, I, 393; II, 393. Calf’s Brain, 394. Cauliflower, 393. Celery, 394. Cherry, 394. Clam, 394. Coffee, Coffee Cream Sauce, 395. Corn, 460. Fruit, 395. Orange, 395. Parsnip, 395, 474. Potato, 439. Queen, 396. Salsify, 473. Sponge, 396. to Fry, 392. Tomato, 395. to Serve, 392. Frogs’ Legs, 231. Newburg, 408. Frosted Ham, 311. Frostings, Cake, 677-686. Berkshire Chocolate, 680. Boiled Maple, 684,
Frostings (Continued)
Brown Sugar (Boiled), 681. Butter, 685.
Buttermilk, 684.
Caramel (Boiled), 681. Chocolate, 680.
Boiled, 681.
Butter, 685.
Milk, 684.