Sausage and Apple, 5.
" B uck wheat
Cakes,
156.
Roll, 122.
Scallops Saute, 10.
Scalloped Eggs, 60.
Fish, 128.
" Lobster, 8f.
«< Oysters, 8.
Scalloped Oysters and
Macaroni, 140.
Scalloped Turkey, 47.
Scotch Collops, 73.
Scrambled Eggs with
Asparagus, 91.
Scrambled Eggs with
Shrimps, 80.
«
((
Scrambled Eggs with
Smoked Beef, 84.
Scrambled Mutton, 8.
Shad Roe, 42.
Shepherd's Pie, 33.
Shirred Eggs, 23.
Shrimp Omelet, 147.
Shrimps h la Creole*
149.
" in Peppers, 86.
Smelt Broiled, 150.
Smoked Beef i la Bech
amel, 106.
Smothered Veal, no.
Southern Tripe, 151.
Spanish Eggs, 126.
" Hash, 97.
" Mackerel, 118.
" Omelet, 105.
Spaghetti and Ham Tim-
bales, II.
Steak k la Bordelaise,
II.
Stew of Mutton and
Cucumbers, 102.
Stewed Beef Liver, 145.
** Calfs « 125.
Lamb and Mint
Sauce, 124.
Lobster, 151.
Mussels, 88.
Squabs, 40.
Tripe and To-
mato Sauce,
127.
Stuffed Eggs, 50.
«* Mutton Chopsy
104.
" Peppers, 52.
«<
t<
«
«
<«
168
Index.
Sweetbread ' Croquettes,
Turkey Ragout, 141.
" i la Royal, 159.
Fritters,
Turkish Crouuetles, 67.
48.
Pilar. 144-
and Maca-
roni Sauce,
VAi.tNTiNE Toast, 32.
'35-
Veal Birds, 92.
a la New-
'■ Croquettes, 79.
burg, iS.
'• Cutlets, 24.
Saul*, 101.
" Goulash, 160.
Sweet Potato Boulettes
" and Ham, 63.
and Bacon, 21.
'- Hamburg. 144.
" Hash, 105.
Tomato Fkicassee, 147.
" Kidney Devilled,
Omelet, 109.
67.
" Pie, 33-
" Kidney Omelet, 32.
Toniatoes StuHed with
•' Olives, 128.
Meat, 71.
" Oysters, 84.
Tongue and Tomato
" Scallop, 29,
Sauce, ss-
" Stew, 118.
Tvipc a la Creole, 142.
" Souffle, 15.
■' a r Espagnolc, 37.
" Toasl, 115.
" a la Lyonaise, 19.
Venison Steak, 130.
Tripe wiih Oysters, 5S.
■' with Currant
Trolly Beef, 94-
Sauce, 14Z.
Turkey and Cranberry
Vegetable Curry, 4S.
Jelly. ■37-
Hash, 83.
" Hasl,;i47^'
Vermicelli Toast, 78.
» Legs with
Chestnut
WlKRNER SCHUTZEI., 90.
Purte, U5,
Wine Croquettes, 30.
^ ^
7Ai
Page 45
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Sausage and Apple, 5.
" B uck wheat
Cakes,
156.
Roll, 122.
Scallops Saute, 10.
Scalloped Eggs, 60.
Fish, 128.
" Lobster, 8f.
«< Oysters, 8.
Scalloped Oysters and
Macaroni, 140.
Scalloped Turkey, 47.
Scotch Collops, 73.
Scrambled Eggs with
Asparagus, 91.
Scrambled Eggs with
Shrimps, 80.
«
((
Scrambled Eggs with
Smoked Beef, 84.
Scrambled Mutton, 8.
Shad Roe, 42.
Shepherd's Pie, 33.
Shirred Eggs, 23.
Shrimp Omelet, 147.
Shrimps h la Creole*
149.
" in Peppers, 86.
Smelt Broiled, 150.
Smoked Beef i la Bech
amel, 106.
Smothered Veal, no.
Southern Tripe, 151.
Spanish Eggs, 126.
" Hash, 97.
" Mackerel, 118.
" Omelet, 105.
Spaghetti and Ham Tim-
bales, II.
Steak k la Bordelaise,
II.
Stew of Mutton and
Cucumbers, 102.
Stewed Beef Liver, 145.
** Calfs « 125.
Lamb and Mint
Sauce, 124.
Lobster, 151.
Mussels, 88.
Squabs, 40.
Tripe and To-
mato Sauce,
127.
Stuffed Eggs, 50.
«* Mutton Chopsy
104.
" Peppers, 52.
«<
t<
«
«
<«
168
Index.
Sweetbread ' Croquettes,
Turkey Ragout, 141.
" i la Royal, 159.
Fritters,
Turkish Crouuetles, 67.
48.
Pilar. 144-
and Maca-
roni Sauce,
VAi.tNTiNE Toast, 32.
'35-
Veal Birds, 92.
a la New-
'■ Croquettes, 79.
burg, iS.
'• Cutlets, 24.
Saul*, 101.
" Goulash, 160.
Sweet Potato Boulettes
" and Ham, 63.
and Bacon, 21.
'- Hamburg. 144.
" Hash, 105.
Tomato Fkicassee, 147.
" Kidney Devilled,
Omelet, 109.
67.
" Pie, 33-
" Kidney Omelet, 32.
Toniatoes StuHed with
•' Olives, 128.
Meat, 71.
" Oysters, 84.
Tongue and Tomato
" Scallop, 29,
Sauce, ss-
" Stew, 118.
Tvipc a la Creole, 142.
" Souffle, 15.
■' a r Espagnolc, 37.
" Toasl, 115.
" a la Lyonaise, 19.
Venison Steak, 130.
Tripe wiih Oysters, 5S.
■' with Currant
Trolly Beef, 94-
Sauce, 14Z.
Turkey and Cranberry
Vegetable Curry, 4S.
Jelly. ■37-
Hash, 83.
" Hasl,;i47^'
Vermicelli Toast, 78.
» Legs with
Chestnut
WlKRNER SCHUTZEI., 90.
Purte, U5,
Wine Croquettes, 30.
^ ^
7Ai