Napoli Sauce, 382. Nutmeg, 34.
Nasturtium, 34. Nuts and Confections, 724-740.
Neapolitan Ice Cream, 600. Dipped Walnuts, 739.
Nesselrode Pudding, 601-602. Glace, 729.
Neuremburghs, 703. Salted, 725.
Never Fail Mayonnaise, 492. Spiced, 726.
Newburg Sauce, 193. Sugared Almonds, 725.
New England Boiled Dinner, 277. to Blanch, 724.
812
O
Oax Hit Porarogs, 445.
Oatmeal Cookies, 701.
Cape Cod, 701.
Nut, 702.
Muffins, 92.
Raised, 87.
O’Brion Potatoes, 437.
Ohio Pudding, 550.
Salad Dressing, 489.
Sauce, 610.
Oil Pickles, 765.
Okra and Tomatoes, Stewed, 471.
Eggplant and, 4064.
with Tomato Sauce, 470.
Olive and Almond Sauce, 195.
. Deceits, 502.
Oil Dressing, Cooked, 494.
Sauce, 197.
Olives in Aspic, Stuffed, 428.
in Bacon, 116.
Omelet, Almond, with Caramel Sauce,
aux Fines Herbes, 374.
Baked, 375.
Boulestin, 374.
Bread, 375.
French, 373.
to Vary, 373.
Japanese Lobster, 376.
Jelly, 556.
Orange, 557.
Oyster, 374.
Crab, 374.
Paysanne, 374.
Potato, 432.
Puffy, 374-375.
Savoyarde, 376.
Soubise, 374.
Souffle, 556.
Spanish, 374.
with Croitons, 374.
Omelets, Special, 374.
Sweet, 556-557.
Omelette Robespierre, 557.
One-Egg Cake, 655.
Onion Juice, Extracting, 30.
Salad, Bermuda, 506.
Sauce, 192.
Seed, 34.
Souffle, 473.
Soup au Gratin, 147.
Parker House, 147.
Cream of, 157.
Stuffing, 180.
; Onions, 33, 471.
Bermuda Slices Baked in Cream,
471.
Creamed Silverskins, 471.
Farci, 472.
Fried, 473.
French, 472.
Glazed, 472.
in Cream, 471.
Pickled, 763.
in Bacon, 116.
Scalloped, 471.
Stuffed, 472.
Young, on Toast, 471.
Open Sandwiches or Canapés, 719..
Orange Baskets, 52.
Biscuits, 90.
Butter Frosting, 685.
Cake, Princeton, 658.
Charlotte, 568.
Cookies, 695.
Coupe, 596.
Cream Sherbet, I, 582; II, 582-
583
Sponge, 551).
Delicious, 588.
Filling, I, 673; II, 674.
s butters, 395.
Frosting, 681.
Boiled, 681.
Tee; 5/9),
Ice-Box Cake, 547.
Ice Cream, 588.
Jelly, 558.
Marmalade, 751-752.
Bread Pudding, 539.
Mint Cup, 59.
Omelet, 557.
Pastry, 621.
Pectin, 743.
Peel, Candied, 728.
Chocolate Dipped, 728.
Bread, 101-102.
Candied, 101.
to Grate, 31.
Pie, 633.
Pinwheels, 90.
Pistachio Cream, 596.
Rolls, 76.
Salad, 513.
Sauce; 19751, 61355 11,613,
Cold, 206.
Soufflé, Frozen, 588.
Sticks, 637.
Toast, 65.
Orangeade, 44.
INDEX
Oranges, 52.
Baked, 188.
Stuffed Preserved, 187.
to Prepare, 500.
to Remove Pulp from, 52.
Oriental Punch, 47.
Ornamental Frosting, 682.
Oscar’s Frosting, 678-679.
Oven-Fried Potatoes, 436.
Stew, 273.
Ox Joints, Braised, 328-329.
Ox-Tail Soup, 148.
Oyster and Macaroni
401.
and Tripe Ragout, Jack’s, 254—
255.
Croquettes,
Bisque, 162.
Cocktail, 125.
and Grapefruit, 125.
Crab Omelet, 374.
Crabs, 244.
a la Newburg, 410.
Creamed, 245.
Fried, 244.
in Fresh Butter, 245.
Forcemeat, 139.
Fricassee, 253.
Gumbo, 161.
Omelet, 374.
Pie, 256.
Plant, 473.
aux Fines Herbes, 473.
Creamed, 473.
Rarebit, 386-387.
Sauce, 200-201.
Russian, 201.
Soup, Amsterdam Style, 161.
Cream of, 160.
French, 161.
Stew, 160.
Stuffing, I, 180; II, 181.
Oysters, 251.
a la Astor, 254.
a la d’Uxelles, 254.
a la Thorndike, 254.
and Macaroni, 255.
Bisque of, 161.
Broiled or Sautéed, 252.
Casino, 252.
Chicken and, a Ja Metropole,
356.
Creamcd, 253.
Deviled, 412.
Fancy Roast, 253.
Fried, 252.
in Bacon, 116.
813
Oysters (Continued)
Louisiane, 256.
Norfolk, 255.
on the Half Shell, 125.
Deviled, 255.
Panned, 252.
Roasted, 251.
Savory, 253.
Scalloped, 256.
to Clean, 251.
to Open, 251.
to Parboil, 251.
with Bacon, 252.
P
Patm Leaves, 644-645.
Pan-Broiled Chops, 282.
Pork, 303.
Steak, 262.
Accompaniments to, 263.
Panbroiling, 26.
Pancakes, Blueberry, 104.
French, 106.
Crépes Suzette, 106.
Vert Galant, 106.
Potato, 436.
Russian, 128.
to Cook, 104.
Pan Dowdy, Apple, 571.
Panned Oysters, 252.
Paprika, 34.
Page 340
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
Napoli Sauce, 382. Nutmeg, 34. Nasturtium, 34. Nuts and Confections, 724-740.
Neapolitan Ice Cream, 600. Dipped Walnuts, 739. Nesselrode Pudding, 601-602. Glace, 729. Neuremburghs, 703. Salted, 725. Never Fail Mayonnaise, 492. Spiced, 726.
Newburg Sauce, 193. Sugared Almonds, 725. New England Boiled Dinner, 277. to Blanch, 724.
O
Oat Flour Potatoes, 445. Oatmeal Cookies, 701. Cape Cod, 701. Nut, 702. Muffins, 92. Raised, 87. O’Brion Potatoes, 437. Ohio Pudding, 550. Salad Dressing, 489. Sauce, 610. Oil Pickles, 765. Okra and Tomatoes, Stewed, 471. Eggplant and, 4064. with Tomato Sauce, 470. Olive and Almond Sauce, 195. . Deceits, 502. Oil Dressing, Cooked, 494. Sauce, 197. Olives in Aspic, Stuffed, 428. in Bacon, 116.
Omelet, Almond, with Caramel Sauce,
aux Fines Herbes, 374. Baked, 375. Boulestin, 374. Bread, 375. French, 373. to Vary, 373. Japanese Lobster, 376. Jelly, 556. Orange, 557. Oyster, 374. Crab, 374. Paysanne, 374. Potato, 432. Puffy, 374-375. Savoyarde, 376. Soubise, 374. Souffle, 556. Spanish, 374. with Croitons, 374. Omelets, Special, 374. Sweet, 556-557. Omelette Robespierre, 557. One-Egg Cake, 655. Onion Juice, Extracting, 30. Salad, Bermuda, 506. Sauce, 192. Seed, 34. Souffle, 473. Soup au Gratin, 147. Parker House, 147. Cream of, 157. Stuffing, 180.
; Onions, 33, 471.
Bermuda Slices Baked in Cream, Creamed Silverskins, 471. Farci, 472. Fried, 473. French, 472. Glazed, 472. in Cream, 471. Pickled, 763. in Bacon, 116. Scalloped, 471. Stuffed, 472. Young, on Toast, 471.
Open Sandwiches or Canapés, 719.. Orange Baskets, 52.
Biscuits, 90.
Butter Frosting, 685.
Cake, Princeton, 658.
Charlotte, 568.
Cookies, 695.
Coupe, 596.
Cream Sherbet, I, 582; II, 582-
Sponge, 551). Delicious, 588. Filling, I, 673; II, 674.
s butters, 395.
Frosting, 681. Boiled, 681. Tee; 5/9), Ice-Box Cake, 547. Ice Cream, 588. Jelly, 558. Marmalade, 751-752. Bread Pudding, 539. Mint Cup, 59. Omelet, 557. Pastry, 621. Pectin, 743. Peel, Candied, 728. Chocolate Dipped, 728. Bread, 101-102. Candied, 101. to Grate, 31. Pie, 633. Pinwheels, 90. Pistachio Cream, 596. Rolls, 76. Salad, 513. Sauce, I, 613; II, 613; Cold, 206. Soufflé, Frozen, 588. Sticks, 637. Toast, 65.
Orangeade, 44.
Oranges, 52. Baked, 188. Stuffed Preserved, 187. to Prepare, 500. to Remove Pulp from, 52. Oriental Punch, 47. Ornamental Frosting, 682. Oscar’s Frosting, 678-679. Oven-Fried Potatoes, 436. Stew, 273. Ox Joints, Braised, 328-329. Ox-Tail Soup, 148. Oyster and Macaroni and Tripe Ragout, Jack’s, 254—
Croquettes,
Bisque, 162.
Cocktail, 125. and Grapefruit, 125.
Crab Omelet, 374.
Crabs, 244.
a la Newburg, 410. Creamed, 245. Fried, 244.
in Fresh Butter, 245.
Forcemeat, 139.
Fricassee, 253.
Gumbo, 161.
Omelet, 374.
Pie, 256.
Plant, 473. aux Fines Herbes, 473. Creamed, 473.
Rarebit, 386-387.
Sauce, 200-201. Russian, 201.
Soup, Amsterdam Style, 161. Cream of, 160. French, 161.
Stew, 160.
Stuffing, I, 180; II, 181.
Oysters, 251.
a la Astor, 254.
a la d’Uxelles, 254.
a la Thorndike, 254.
and Macaroni, 255.
Bisque of, 161.
Broiled or Sautéed, 252.
Casino, 252. Chicken and, a Ja Metropole,
Creamcd, 253. Deviled, 412. Fancy Roast, 253. Fried, 252.
in Bacon, 116.
Oysters (Continued) Louisiane, 256. Norfolk, 255. on the Half Shell, 125.
Deviled, 255. Panned, 252. Roasted, 251. Savory, 253. Scalloped, 256. to Clean, 251. to Open, 251. to Parboil, 251. with Bacon, 252.
P
Patm Leaves, 644-645. Pan-Broiled Chops, 282. Pork, 303. Steak, 262. Accompaniments to, 263.
Panbroiling, 26.
Pancakes, Blueberry, 104. French, 106.
Crépes Suzette, 106. Vert Galant, 106. Potato, 436. Russian, 128. to Cook, 104.
Pan Dowdy, Apple, 571.
Panned Oysters, 252.
Paprika, 34.