FoodNet

My best 250 recipes

1907

Page 47

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Our Cooking School Sauce 51 Oysters, Deviled 18 Fricassee of 20 Gumbo 25 Stew 24 Pan Pudding 75 Panned Birds 124 Tomatoes 100 Panocha 148 Pate de Foies Gras, Mock 84 Peach Cup 104 Desserts 103 Dumplings 104 Leather 67 Shortcake 103 Peaches, Canned 70 Compote of 117 with Cream, Frozen 91 Peanut Soup 15 Peppermint Drops 147 Philadelphia Vanilla Ice Cream 89 Pickled Fish 84 PAGE Pie, Simple Game 122 Pigeons, Potted 123 Pineapple Water Ice 94 Plain Christmas Pudding, A 152 Vanilla Ice Cream 90 Planked Fish 18 Plum Pudding, English 150 Pocketbook Rolls 136 Pop-overs 141 Potato au Gratin 111 Croquettes 112 and Fish Timbale 26 Puff 111 Tea Biscuits 138 Potatoes, Hashed Brown 66-112 Hashed Creamed 111 Stuffed 55 Potted Fish 83 Pigeons 123 Preserved Strawberries 66 Pressed Chicken 82 Prune Souffle 77-115 Pudding, Bread 114 Corn 57-102 Cream Apple 77 Christmas Fruit 150 Christmas, Plain 158 English Plum 150 Fresh Peas 102 Marlborough 151 Pan 75 Queen Mab 152 Puffs, Corn 101 Pulled Bread 187 Puree of Chestnuts 14 Queen Mab Pudding 162 Quince Chips «» Kabbit Soup 11 Raspberry Vinegar 70 Water Ice 96 Rice Croquettes 118 Lemon 117 to Cook 64 Index i6i PAGB Roast, Crown 35 Rolls, Egg 139 Pocketbook 136 Salad, A Simple Russian 64 Asparagus 63 Carrot 64 Cauliflower 63 Chicory 62 Lettuce 61 My Favorite 61 String Bean 63 Woods 64 Salt Codfish with Macaroni 19 Mackerel 17 Sauce, Apple 49 Bechamel 49 Bennet's, for Poultry 50 Bearnaise 45 Bread for Game 47 Chilli 44 Chocolate 51 Cranberry 48 Cream of Horseradish 46 Cream Tomato, for Fried Chicken 48 Cucumber, for Fish 47 Golden 52 Grape 92 Hollandaise 44 Liquid Pudding 60 Mayonnaise 45 Our Cooking School 51 Tartar 46 Tomato 48 Tomato, French 49 Vinegarette 46 White, Milk or Cream 43 Sauces for Puddings and Ice Cream 50 Scalloped Cabbage 113 Tomatoes 113 Scallops a la Poulette 107 Scones, Sweet Milk 140 PAGB Sherbet, Grape 94 Shortcake, Peach 1 03 Simple Game Pie, A 122 Russian Salad 64 Small Birds 124 Smelts, to fry 20 Souffle, Chicken 130 Codfish 23 Prune 77-115 Soup, Bisque of Rice 13 Celery Bisque 3 Consomme a la Col- bert 7 Consomme a la Royale 7 Consomme with Mac- aroni 7 Cream of Corn 9 Cream of Spinach 13 East Indian Curry 10 Egg 10 German Brown Broth 12 Consomme 7 Grandmother's 8 Julienne 7 Lentil 12 Mock Oyster 8 Peanut 15 Puree of Chestnut 14 Vegetable Puree 9 Spaghetti, My Favorite 54 Spinach 58 Squash, Summer 55 Steak a la Bordelaise 36 Chopped 33 Stew, A Creole 127 Oyster 24 Stewed Turnips 57 Strawberries, Frozen 93 Preserved 66 Strawberry Ice Cream 90 String Bean Salad 63 Sugar Candy, Mexican 148 Sultana Roll 93 Summer Squash 55 Vegetable Dishes 99 I 62 Index PAGE Stuffed Breast of Mutton 40 Potatoes 55 Tomatoes 56 Sweetbreads, Baked 31 and Canned Mushrooms 105 Creamed 34 Sweet Milk Scones 140 Tartar Sauce 4C Terrapin, Mock 119 Timbale, Chicken 128 Fish 23 Potato and Fish 26 Tomato Sauce 48 Tomatoes, Boiled 99 Broiled 99 Egyptian 100 French Fashion 56 Panned 100 Scalloped 113 Stuffed 56 To Cook Rice 54 an Old Fowl 126 Fry Smelts 20 Turkey, Baked 131 Turnips, Stewed 67 rAGi Twentieth Century Bread 138 Veal, Fricandeau 38 Vegetables, Left-over 116 X'egetable Puree 9 Vegetarian Supper Dish, A 100 Venison Steaks, Broiled 133 Vinegar, Raspberry 70 Vinegarette Sauce 46 Virginia Biscuits 142 Wafer Bread to Serve with Salads 142 Waffles, Oatmeal 141 Water Ice, Orange 94 Pineapple 94 Raspberry 95 Waverly Collared Beef 33 Way to make and use Fond- ant 146 What to do with Left-over Bread 112