Canned blaokbeiries, 282.
queen. No. 1, 289.
com, 281
No. 2, 289.
peaches, 289.
queen's, 228.
pears, 280.
raised flannel, 168.
pineapple, 28L
raisin, 222.
tomatoes, 282.
lepnbUoaa, 229.
Cantelope, spfoed, 278.
rlM,2Sl.
Canyas-baok duoks, 86.
rioe griddle No. 1, 166.
Caper sauoe, 118.
No. 2, 166.
Caramels, 269. «.
No. 8, 166.
Carrots, stowed, 186.
Seotch, No. 1, 218.
Casserole of potatoes, 128.
nwBJT.
823
OftUlf h, 21.
0«tfliip» maahroom, 396.
toniAtoy 2d6.
walnut, 296.
OAoliflower, pickled, S89.
to boil, 13L
(M9ry dreased, 103.
8aiieo» 119.
§oj, 296.
stewed, 1S9.
Oemeat tot bottlea, S09.
Centre-piaoe for dinner-table, 262.
Charlotte raaae, No. 1, 211.
No. 2, 212.
No. 3, 212.
No. 4, 212.
No. 6, 213.
No. 6, 213.
No. 7, 213.
Oheeee oakef , 218.
oottage,2IB.
hogshead, 36.
omelette, 112.
Cherries, preserred, 269*
Cherry bonnoe^ 264.
pie, 173.
Chieken, and oysters, 78.
and sweetbread oroq's, 107,
a plidner way, 108.
barbeeaed, 79.
boiled, 74.
bndsed,77.
broiled, 77.
broth, 298.
•roqnettes, 107.
No. 2, 107.
eury, No. 1, 78.
No. 2, 79.
fricasseed, brown, 73.
white, 73.
fried, 78.
pie, 73.
pilan oi^ 77.
pot-pie, 76.
Professor Blof s eroq's, 108.
another way, 1)8.
roast, 74.
salad, 104.
terrapin, 100.
OUm of pork, roast, 38.
Chocolate, 263.
No. 2, 210.
No. 3, 210.
blano-mange. No. 1, 210.
cake, 231, 241.
OQStarda, 203.
filling for cake, 237.
NcSitftt
idng,237.
in cream, 260.
one cup, 301.
Chops, mutton, 48.
pork, 34.
stewed, 46.
Chow-chow of piokles, 288.
Chowder, No. 1, 26.
No. 2, 26.
dam, 27, 97.
Cinnamon cake, 236.
Cntron cake, 224.
melon, 274.
dams, chowder, 97.
fried, 28.
fritters, 98.
scalloped, 98.
soup, 8.
stowed, 97.
Clarified sugar, 282.
CloTO cake, 229.
Cocoanut cakes, 233, 238.
No. 2, 236.
custard, 203.
drops, 241.
filling, 238.
jumbles, 240.
pudding, 183.
Coddled apples, 200, 276.
Codfish, cakes, 23.
New HaT«n, 23.
sauoe for, 119.
omelette, 112.
to boil a fresh, 19.
salt, 23.
Coffee, 263.
boilers, to dean, 306.
cake, 228.
ice-cream, 260.
one cup 0^ 301.
Cold, a remedy for a, 308.
beef, a good pie of^ 41.
324
INDEX.
9oU «iit«rd,203.
mutton or lamb, 51.
ragont o^ SS.
rout tarkoy, 73.
■lawy 1S8.
tomato saaooy 20S.
▼eal, oroqnettof o^ 109.
CoUego pndtiing, 18S.
Oolorod lUk, to olean, S06.
Oomposition oake, 226.
Compote of oranges, 275.
Oonneotiont oake, 230.
Oookiei, No. 1, 247.
No. 2, 248.
Cooking nteniili neeegsary in a
kitohen, 6.
Cooling drink, 266.
Cordial, biaokberry, 265.
Com, batter-oakoB, 157.
broad, No. 1, 164.
No. .2, 164.
No. 8, 164.
No. 4, 165.
Misiisiippi, 561.
eannad, 282.
dodgers, 165.
gieen, boiled, 144.
muffins, 161.
No. 2, 161.
omelette, 114.
oysters, 181.
pudding, 131.
pnffiB, 165.
itaroh-oake, 280.
mtringne, 207.
sweet, stewed, 144.
Coined bee^ 42.
piekle for, 42.
leg of pork, 50.
Corns, for, 809.
Com-starch padding. No. 1, 188.
No. 2, 188.
blanc-mange, 209.
m6ringnes, 2C7
Cottage obeese, 218.
padding, 184.
Congb mixtnrei, 810.
Crab apples, to preserve^ 280.
CralWi deriUed, 96.
ioft-shall» 97.
Craokers, to soak, 299.
Cranberry-tart, 177.
saaoe, 288.
Cream, Bavarian, 214.
blane-mange, 210.
onrds and, 214.
drop-oake, 24L
jeUy-oake, 236.
maoaroni, baked in, ^88.
pie^ Florenoe, 174.
pnifs, 204.
No. 2, 204.
filling for, 204.
saaoe, 122.
Spanish, 214.
spring firnit, 199.
toast, 159, 299.
relvet, 215.
wine, 215.
Crisp gingerbread, 258.
Croquettes, ohieken, 107.
No. 2, 107.
and sweet-
bread, 198
plainer way, 108.
oyster, 109.
Professor BlAf s, IfS.
Page 150
Presented as published in 1905. 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.
Canned blaokbeiries, 282.
queen. No. 1, 289.
com, 281
No. 2, 289.
peaches, 289.
queen's, 228.
pears, 280.
raised flannel, 168.
pineapple, 28L
raisin, 222.
tomatoes, 282.
lepnbUoaa, 229.
Cantelope, spfoed, 278.
rlM,2Sl.
Canyas-baok duoks, 86.
rioe griddle No. 1, 166.
Caper sauoe, 118.
No. 2, 166.
Caramels, 269. «.
No. 8, 166.
Carrots, stowed, 186.
Seotch, No. 1, 218.
Casserole of potatoes, 128.
nwBJT.
823
OftUlf h, 21.
0«tfliip» maahroom, 396.
toniAtoy 2d6.
walnut, 296.
OAoliflower, pickled, S89.
to boil, 13L
(M9ry dreased, 103.
8aiieo» 119.
§oj, 296.
stewed, 1S9.
Oemeat tot bottlea, S09.
Centre-piaoe for dinner-table, 262.
Charlotte raaae, No. 1, 211.
No. 2, 212.
No. 3, 212.
No. 4, 212.
No. 6, 213.
No. 6, 213.
No. 7, 213.
Oheeee oakef , 218.
oottage,2IB.
hogshead, 36.
omelette, 112.
Cherries, preserred, 269*
Cherry bonnoe^ 264.
pie, 173.
Chieken, and oysters, 78.
and sweetbread oroq's, 107,
a plidner way, 108.
barbeeaed, 79.
boiled, 74.
bndsed,77.
broiled, 77.
broth, 298.
•roqnettes, 107.
No. 2, 107.
eury, No. 1, 78.
No. 2, 79.
fricasseed, brown, 73.
white, 73.
fried, 78.
pie, 73.
pilan oi^ 77.
pot-pie, 76.
Professor Blof s eroq's, 108.
another way, 1)8.
roast, 74.
salad, 104.
terrapin, 100.
OUm of pork, roast, 38.
Chocolate, 263.
No. 2, 210.
No. 3, 210.
blano-mange. No. 1, 210.
cake, 231, 241.
OQStarda, 203.
filling for cake, 237.
NcSitftt
idng,237.
in cream, 260.
one cup, 301.
Chops, mutton, 48.
pork, 34.
stewed, 46.
Chow-chow of piokles, 288.
Chowder, No. 1, 26.
No. 2, 26.
dam, 27, 97.
Cinnamon cake, 236.
Cntron cake, 224.
melon, 274.
dams, chowder, 97.
fried, 28.
fritters, 98.
scalloped, 98.
soup, 8.
stowed, 97.
Clarified sugar, 282.
CloTO cake, 229.
Cocoanut cakes, 233, 238.
No. 2, 236.
custard, 203.
drops, 241.
filling, 238.
jumbles, 240.
pudding, 183.
Coddled apples, 200, 276.
Codfish, cakes, 23.
New HaT«n, 23.
sauoe for, 119.
omelette, 112.
to boil a fresh, 19.
salt, 23.
Coffee, 263.
boilers, to dean, 306.
cake, 228.
ice-cream, 260.
one cup 0^ 301.
Cold, a remedy for a, 308.
beef, a good pie of^ 41.
324
INDEX.
9oU «iit«rd,203.
mutton or lamb, 51.
ragont o^ SS.
rout tarkoy, 73.
■lawy 1S8.
tomato saaooy 20S.
▼eal, oroqnettof o^ 109.
CoUego pndtiing, 18S.
Oolorod lUk, to olean, S06.
Oomposition oake, 226.
Compote of oranges, 275.
Oonneotiont oake, 230.
Oookiei, No. 1, 247.
No. 2, 248.
Cooking nteniili neeegsary in a
kitohen, 6.
Cooling drink, 266.
Cordial, biaokberry, 265.
Com, batter-oakoB, 157.
broad, No. 1, 164.
No. .2, 164.
No. 8, 164.
No. 4, 165.
Misiisiippi, 561.
eannad, 282.
dodgers, 165.
gieen, boiled, 144.
muffins, 161.
No. 2, 161.
omelette, 114.
oysters, 181.
pudding, 131.
pnffiB, 165.
itaroh-oake, 280.
mtringne, 207.
sweet, stewed, 144.
Coined bee^ 42.
piekle for, 42.
leg of pork, 50.
Corns, for, 809.
Com-starch padding. No. 1, 188.
No. 2, 188.
blanc-mange, 209.
m6ringnes, 2C7
Cottage obeese, 218.
padding, 184.
Congb mixtnrei, 810.
Crab apples, to preserve^ 280.
CralWi deriUed, 96.
ioft-shall» 97.
Craokers, to soak, 299.
Cranberry-tart, 177.
saaoe, 288.
Cream, Bavarian, 214.
blane-mange, 210.
onrds and, 214.
drop-oake, 24L
jeUy-oake, 236.
maoaroni, baked in, ^88.
pie^ Florenoe, 174.
pnifs, 204.
No. 2, 204.
filling for, 204.
saaoe, 122.
Spanish, 214.
spring firnit, 199.
toast, 159, 299.
relvet, 215.
wine, 215.
Crisp gingerbread, 258.
Croquettes, ohieken, 107.
No. 2, 107.
and sweet-
bread, 198
plainer way, 108.
oyster, 109.
Professor BlAf s, IfS.