to freshen stale, 221.
Breakfast puffs or popovers, 217.
Brown-bread brewis, 220.
Broth, mutton, 125, 263.
chicken, 126.
beef, tapioca, and egg, 263.
Buns, plain, 228,
Cake making, 221.
Cake, apple, 220.
bread, 227.
cup, 224.
Dover, 226.
fruit, 225.
gold, 227.
huckleberry, 219.
pound, 225.
rolled jelly, 224.
sponge, 223.
white or silver, 226.
Cakes, cream, 230.
filling for, 231.
drop, 230.
buckwheat, 219.
Cabbage, 201.
Candy, cream, 259.
19
290
INDEX.
Candy, molasses, 260.
nut, 260.
Chocolate creams, 260.
caramels, 260
Cocoanut drops, 260.
Canning, General Rules for, 253.
tomatoes, 253.
Caramel, 131.
Carrots, 200.
Carrots sautes, 200.
Casserole of rice and meat, 169.
Cauliflower, 201.
Cheese fondu, 184.
souffle', 184.
Charlotte Russe, 247.
Cheese straws, 237.
Chicken broth, 126.
broth for sick, 263.
croquettes, Philadelphia, 168.
croquettes, 167.
fricassee, brown, 165.
fricassee, white, 166.
fried, 165.
jellied, 173.
panada, 263.
pie, 166.
roasted or boiled, 164.
salad, 179.
Chocolate, 196.
Cocoa, 196.
Coffee, 194.
crust, 266.
rice, 267.
Copper, to clean, 272.
Corn, green, 204.
fritters, 204.
pudding, 204.
Cream, Bavarian, 247.
fried, 249.
fruit, 248.
ice, with cream, 250.
ice, with eggs, 250.
Cream, to freeze, 249,
Spanish, 247.
strawberry, 248.
whipped, 247.
Crisped crackers, 220.
Croquettes, chicken, 167.
potato, 198.
rice, 207.
Crushed wheat, boiled, 185.
Curries, 153.
Custard, baked, 245.
boiled, 245.
pie, 236.
Doughnuts, 228.
Dressing, boiled for cold slaw, 179.
for poultry, 162.
without oil, 179.
plain salad, 177.
Drop cakes, 230.
Duck, roast, 164.
Egg-nog, 264.
Egg-plant, 204.
baked, 205.
fritters, 204.
Eggs, baked, 181.
boiled, 180.
poached, 181.
scrambled, 181.
stuffed, 182.
to keep, 271.
Examination questions, 287.
Fish, 131.
baked, 133.
balls, 188.
boiled, 134.
broiled, 135.
chowder, 140.
fried, 136.
hash, 189.
INDEX.
291
Fish, potted. 139.
salt cod, boiled, 138.
salt cod, with cream, 139.
spiced, 139.
stewed, 137.
with cream, 189.
Flour browned for soup, 130.
prepared, 267.
Freezing ices and creams, 249.
Fritters, clam, 143.
oyster, 143.
peach, 249.
Fruits, candied, 256.
jellied, 256.
Fruit-stains, to take out, 271.
Fruit cream, 248.
Furnitm-e polish, 270.
Gingerbread, 229.
Ginger snaps, 229.
Goose, roasted, 164.
Gruel, corn meal or Indian, 264.
oatmeal, 264.
tapioca, 269.
Ham, boiled, 150.
deviled, 170.
fried, 160.
Hash, meat, 191.
Hasty pudding, 186. -
Herb teas, 267.
Herring, roe, 189.
Hints to teachers, 280.
Hoe-cake, 218.
Hominy cakes, 186.
coarse, 185.
fine, 186.
Huckleberry cake, 219.
Ink-spots, to take out, 271.
Iron or tin, to wasli, 272.
Italia's Pride, 169.
Jams, 254.
Jelly and ice, 266.
arrow-root, 265.
rice, Dr. Gaunt's, 265.
chicken, 263.
currant, 255.
fruit, 256.
lemon, 251.
rice, 265.
tapioca, 268.
wine, 251.
Jumbles, 230.
List of utensils required, 277.
Lobster, boiled, 143.
curried, 144.
Macaroni, 207.
with cheese, 208.
Mackerel, salt, 189.
Marmalade, 254,
Marmalade, orange, 255,
Mayonnaise, 178.
of salmon, 180.
Meats, 144.
roasted, 154.
broiled and fried, 158,
Meat, cold, to warm, 161,
Meringues, 231.
Mince-meat, for pies, 237.
Muffins, graham, 213.
rye, 213.
Mush, 186.
Mutton, boiled, 149.
broth, 125.
broth for sick, 263.
chops, 268.
leg of, stuffed, 155.
roasted, 155.
Oatmeal, boiled, 185.
I Omelet, plain, 182.
292
INDEX.
Page 139
Presented as published in 1881. 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
to freshen stale, 221. Breakfast puffs or popovers, 217. Brown-bread brewis, 220. Broth, mutton, 125, 263.
chicken, 126.
beef, tapioca, and egg, 263. Buns, plain, 228,
Cake making, 221. Cake, apple, 220.
bread, 227.
cup, 224.
Dover, 226.
fruit, 225.
gold, 227.
huckleberry, 219.
pound, 225.
rolled jelly, 224.
sponge, 223.
white or silver, 226. Cakes, cream, 230. filling for, 231.
drop, 230.
buckwheat, 219. Cabbage, 201. Candy, cream, 259.
Candy, molasses, 260.
nut, 260. Chocolate creams, 260.
caramels, 260 Cocoanut drops, 260. Canning, General Rules for, 253.
tomatoes, 253. Caramel, 131. Carrots, 200. Carrots sautes, 200. Casserole of rice and meat, 169. Cauliflower, 201. Cheese fondu, 184.
souffle', 184. Charlotte Russe, 247. Cheese straws, 237. Chicken broth, 126. broth for sick, 263. croquettes, Philadelphia, 168. croquettes, 167. fricassee, brown, 165. fricassee, white, 166. fried, 165. jellied, 173. panada, 263. pie, 166.
roasted or boiled, 164. salad, 179. Chocolate, 196. Cocoa, 196. Coffee, 194. crust, 266. rice, 267. Copper, to clean, 272. Corn, green, 204. fritters, 204. pudding, 204. Cream, Bavarian, 247. fried, 249. fruit, 248.
ice, with cream, 250. ice, with eggs, 250.
Cream, to freeze, 249,
Spanish, 247.
strawberry, 248.
whipped, 247. Crisped crackers, 220. Croquettes, chicken, 167.
potato, 198.
rice, 207. Crushed wheat, boiled, 185. Curries, 153. Custard, baked, 245.
boiled, 245.
pie, 236.
Doughnuts, 228.
Dressing, boiled for cold slaw, 179.
for poultry, 162.
without oil, 179.
plain salad, 177. Drop cakes, 230. Duck, roast, 164.
Egg-nog, 264. Egg-plant, 204.
baked, 205.
fritters, 204. Eggs, baked, 181.
boiled, 180.
poached, 181.
scrambled, 181.
stuffed, 182.
to keep, 271. Examination questions, 287.
Fish, 131. baked, 133. balls, 188. boiled, 134. broiled, 135. chowder, 140. fried, 136. hash, 189.
Fish, potted. 139.
salt cod, boiled, 138.
salt cod, with cream, 139.
spiced, 139.
stewed, 137.
with cream, 189. Flour browned for soup, 130.
prepared, 267. Freezing ices and creams, 249. Fritters, clam, 143.
oyster, 143.
peach, 249. Fruits, candied, 256.
jellied, 256. Fruit-stains, to take out, 271. Fruit cream, 248. Furnitm-e polish, 270.
Gingerbread, 229.
Ginger snaps, 229.
Goose, roasted, 164.
Gruel, corn meal or Indian, 264.
oatmeal, 264.
tapioca, 269.
Ham, boiled, 150.
deviled, 170.
fried, 160. Hash, meat, 191. Hasty pudding, 186. - Herb teas, 267. Herring, roe, 189. Hints to teachers, 280. Hoe-cake, 218. Hominy cakes, 186.
coarse, 185.
fine, 186. Huckleberry cake, 219.
Ink-spots, to take out, 271. Iron or tin, to wasli, 272. Italia's Pride, 169.
Jams, 254.
Jelly and ice, 266.
arrow-root, 265.
rice, Dr. Gaunt's, 265.
chicken, 263.
currant, 255.
fruit, 256.
lemon, 251.
rice, 265.
tapioca, 268.
wine, 251. Jumbles, 230.
List of utensils required, 277. Lobster, boiled, 143. curried, 144.
Macaroni, 207.
with cheese, 208. Mackerel, salt, 189. Marmalade, 254, Marmalade, orange, 255, Mayonnaise, 178.
of salmon, 180. Meats, 144.
roasted, 154.
broiled and fried, 158, Meat, cold, to warm, 161, Meringues, 231. Mince-meat, for pies, 237. Muffins, graham, 213.
rye, 213. Mush, 186. Mutton, boiled, 149.
broth, 125.
broth for sick, 263.
chops, 268.
leg of, stuffed, 155.
roasted, 155.
Oatmeal, boiled, 185. I Omelet, plain, 182.