Twentieth century home cook book

CHAPTER II Digestible Pastry — Pies for Dyspeptics — Mince Pies — Rhubarb Pie — Some Every-day Pies — Tarts and Tart Crusts — Fruit Short Cake — Puddings and their Sauces — Devonshire Cream — English Plum Pudding — Oatmeal Pudding or Porridge — Four Puddings of Potatoes — Brown Betty — Some Good Puddings — Dumplings — "A Hen's Nest" and Sauce — Fruit Puddings — Puddings of Grain — Miscellaneous Puddings — Custards and Creams — Frozen Custard 25 CHAPTER III Cake an Economical Food — General Rules for Making Cake — Icing, Glazing and Ornamenting — Recipes for Frosting — Ornamental Cake — Special Preparations — Fruit Cake, Dark — Rich Pound Cake — Miscellaneous Cakes — More Good Cakes — Gingerbread, etc. — The Housewife's Table of Equivalents 38 CHAPTER IV BEVERAGES, ICES AND CANDIES Pure Water as a Beverage — Tea and Coffee — How to Make Tea — The Tea Making of Various Countries — A Cup of Coffee — Chocolate — Refreshing Drinks — Summer Drinks — Tomato Beer — Ice Cream and Water Ices — Candy-making — Candied Fruit 47 CHAPTER V PRESERVING, DRYING AND CANNING FRUIT Old and New Ways of Preserving— Canning Fruit— How to Preserve Fruit — Canning Whole Fruit, Peaches — Canning Tomatoes — Canning Vegetables — Preser\-ing in Sugar — Marmalade—Jam of Apples and Other Fruits— Jellies— Syrups— Blackberry, etc.— Drying Fruits — Miscellaneous Recipes for Preserving — Brandy Peaches and Other Brandied Fruits. . . 55 CHAPTER VI Mixed Stock for Soups, etc. — White Stock — Soup from Stock — Coloring for Soup — Noodles — Croutons — Caramel — Egg Balls — Force Meat Balls — Curry Powder — Mignonette Pepper — French Mustard — Glaze — Puree — Various Kinds of Soups — How to Make Soup, etc 63 CHAPTER VII Selecting Fresli Fish — Montlis for Different Fisli — Fisli for Invalids — How to Prepare Fish — How to Cook — Fish k la Creme — Baked Fish — How to Bake Shad — Shad Roe — Bass — Blue Fish — Baked Shad Stuffed with Oysters — Baked Gurnet — Red Mullet — Black — Trout — Sheep'shead — Sturgeon — Fish Stew — Broiled Fish — How to Fry Fish — Lobster Cutlets — Crabs — Clams — Eels — Frogs, Terrapin — Oysters in Various Styles — Delmonico's Recipe for Oyster Stew — Scalloped Oysters 78 CHAPTER VIII How to Select Beef, Grain, Color and Fat — Choicest Cuts — Veal — Lamb — Pork — Venison — How Long to Hang — Rules for Boiling Meats — Roastiag — Frying and Broiling — Beef k la Mode — How to Spice Beef — To Corn Beef — Beefsteak Cooked in Various Ways — Pressed Beef — Minced Beef — Beef Heart — Tongue — Rules for Cooking Veal — Sweetbreads — Oxtails — Mutton and Lamb — Pork — How to Salt it — Cooking Pork — Sausages — Ham — Bacon, etc. . 95 CHAPTER IX Cleaning — Singeing — How to Remove Tendons — How to Roast a Turkey — Curing Hams — Curing Pork — Curing Meats — Steamed Turkey — Boned Turkey — Jelly — Roast Goose — Duck — Chicken — Chicken Pie — Giblets, etc., etc 125 CHAPTER X Wild Turkey — How to Cook it — Hauncli of Venison Braised — Partridges — Quails — Quail on Toast — Pigeons and Squabs — Rabbit — Curry of Hare — Prairie Chicken — Canvas Back Duck — Plover — Woodcock and Snipe — Pheasants — Reed Birds — Snow Birds — Guinea Fowls — Venison Pie — Squirrel Pie — Salmi of Game — Uncle Tony's Recipe for Cooking 'Possum 138 CHAPTER XI Tomato — HoUandaise — White — French White — Caper — Mint — Mint Sauce with Oil — Butter — Anchovy — Lobster — Oyster — Celery — Champagne — Tartare — Bread — Maitre D' Hotel — Drawn Butter — Mushroom — Nasturtium — Onion — Dutch Sauce for Fish — Horseradish — Egg — Parsley — Sauce Elegante — Shrimp — Wine — Chili — Bordelaise — Cream Bechamel — Gherkin — Lemon — Wild Fowl Sauce — Piquante — AUemande — Herring, etc 147 CHAPTER XII