another way, 198.
potato, 110.
▼eal, 109, 111.
Crullers, No. 1, 248.
No. 2, 244.
No. 8, 244.
No. 4,244.
Crust for apple-dnmplings, 168.
Cueumbers, fried, 184.
large, 292.
piokled. No. 1, 28T
No. 2, 28T.
yellow, 299«
salad, 105.
iauoe^ 292.
stuffed, 185.
Cups, rioe, 184.
Curds and oream, 214.
Currant and raspberry jam, S74.
jeUy, 277.
sauoe, 122.
Currant shrub, 264.
wine, 264.
WDBX.
825
tfiny, ehloken, T8.
Ko. % U.
mnttoiif 46.
of tripe, 68.
▼mlt 68.
powder, 138.
nbbitr 88.
mhoo, Beyer's, 128.
Outerdy ftpple No. 1, 808.
No. 8, 802.
baked, 208.
boUed, 197, 208.
ohooolate, 208.
ooooanat, 203.
oold, 208.
filling, 258.
for jelly-oake, 287.
Indian padding, 188.
lemon, 803.
m6ringae, 208.
sanoe, 122.
snow-ball, 204.
Cutlets, lamb, 61.
mntton or lamb, 81.
▼eal, 61.
Cuts and braises, red oil for, 807.
Delioate eake, 233.
I>efsert, a firoxen, 216..
of rioe, 201.
Deyilled orabs, 96.
lobster, 97.
Dinners, aooompaniments for, 811.
Dinner-table, oentre-pieoe for, 262.
for fourteen people, bill of fore
for, 818.
Dodgers, oom, 165.
Dooghnuts, very fine, 844.
No. 2, 245.
nonpareil, 245.
qaiok, 245.
Dover cake, 231.
Drawn batter, 117.
Dressed celery, 103.
Dried apples, stewed, 284.
bee^ friuled, 38.
No. 2, 89.
No. 3, 89.
bread, 151.
frnits, 262.
peaches, stewed, 284.
Dried nisk, 250.
toast, 159.
Drink, a cooling, 266.
Drop cakes, 241.
Dry yeast, 145.
Dacks, canvas-back, 86.
roasted, 85.
stewed, 85.
warmed over, 85.
wild, stewed, 87.
Domplings, apple, baked, 178.
boiled, 178
for pepperpot, 18.
suet crast for, 170.
Datch cake, 236.
Dye, blae, 307.
red, 307.
yellow, 307.
Dyspepsia, remedy for, 802, 808.
Bels, firied, 23.
stewed, 23.
Egg-bread, Oanada, 155.
Sggnog, 266.
for invalids, 300.
Egg-plant, baked, 136.
fried, 135.
Bgg-saace for fish, 117.
paddings, 121.
Eggs, baked, 113.
boiled, 113.
fried, 113.
ham with, 115.
on toast, 114.
scrambled, 113.
English frait-cake, 220.
paste for game pies, 171.
padding, 184.
paif paste, 170.
recipe for lemon padding,189
Family dinners, accompaniments for,
all
Fanny S.'s savory beef, 41.
Farina padding, 184.
Farmer's frait-cake, 221
Fayal bisoait, 150.
Felon, poaltioe for, 809.
Figs, peach, 270.
Fillet of veal, 60.
Filling, apple, 258.
chocolate, for cake, 257
326
INDEX,
nxtagt eooouiiit» S58.
muUrd, 368.
for pafff, S04.
of lemon, 368.
No. 2, 368.
orange, 368.
Fine gingor-eako, 363.
rUh, itowod, 34.
flwinol oakef, 168.
raiflod, 168.
roUs, 168.
FlazBood teay 803.
Floronee oream-pie, 174.
Flounders, 30.
Floor ball, 303.
Forcemeat balls of beef, 111.
▼eal. 111.
Fourteen people, dinner for, 818.
Fox-grape Jelly, 378.
Freneh beans, brown, 143.
fritters, 306.
loaf-eake, 333.
No. 3, 333.
panada, 399.
puff paste, 170.
rolls, 168.
tart, 177.
way of oooking green peas,
180.
Frieassee^ brown, of oUeken, 76.
white, 76.
Frioasseed rabbit, 88.
sturgeon, 38.
Fried ohioken, 78.
olams, 38.
encnmbers, 184.
eels, 38.
egg-plant, 186.
eg|pi, lis.
flounders, 30.
halibut, 34.
ham and eggs, 66, 116.
mush, 166.
parsnips, 180.
potatoes, 136.
No. 3, 136.
oysters, 93.
salsify, 180.
■ea bass, 30.
fweetbreads, No. 1, 66.
Fried sweetbreads, No. t, 81.
tomatoes, 140.
Fritters, apple* 300.
bread, 300.
elam, 9S.
Freneh, 300.
orange, 307.
plain, 307.
Spanish, 307.
Frogs, 89.
Frost fish, 31.
jeUy, 316.
Froien dessert, 310.
peaohes, 301.
Fruit, eake. No. 1, 319.
No. 3, 319.
English, 380,
fumer's, 331.
plain, 333.
for winter pies, 381.
ginger-oake, 330.
jumbles, 336.
molasses-oake, 334.
stains, to take out, 808.
tapiooa, 301.
0ame, 71.
Qelatine blane-mange, 311.
pudding, 186.
German potatoes, 137.
pulTs, 306.
Gingerbread, 368.
orisp, 363.
orange, 368.
nuts. No. 1, 364.
No. 3, 366.
soft. No. 1, 360.
No. 3, 360.
No. 8, 361
No. 4, 361.
No. 6, 361.
Giager^oake, 368.
Page 151
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.
another way, 198.
potato, 110.
▼eal, 109, 111.
Crullers, No. 1, 248.
No. 2, 244.
No. 8, 244.
No. 4,244.
Crust for apple-dnmplings, 168.
Cueumbers, fried, 184.
large, 292.
piokled. No. 1, 28T
No. 2, 28T.
yellow, 299«
salad, 105.
iauoe^ 292.
stuffed, 185.
Cups, rioe, 184.
Curds and oream, 214.
Currant and raspberry jam, S74.
jeUy, 277.
sauoe, 122.
Currant shrub, 264.
wine, 264.
WDBX.
825
tfiny, ehloken, T8.
Ko. % U.
mnttoiif 46.
of tripe, 68.
▼mlt 68.
powder, 138.
nbbitr 88.
mhoo, Beyer's, 128.
Outerdy ftpple No. 1, 808.
No. 8, 802.
baked, 208.
boUed, 197, 208.
ohooolate, 208.
ooooanat, 203.
oold, 208.
filling, 258.
for jelly-oake, 287.
Indian padding, 188.
lemon, 803.
m6ringae, 208.
sanoe, 122.
snow-ball, 204.
Cutlets, lamb, 61.
mntton or lamb, 81.
▼eal, 61.
Cuts and braises, red oil for, 807.
Delioate eake, 233.
I>efsert, a firoxen, 216..
of rioe, 201.
Deyilled orabs, 96.
lobster, 97.
Dinners, aooompaniments for, 811.
Dinner-table, oentre-pieoe for, 262.
for fourteen people, bill of fore
for, 818.
Dodgers, oom, 165.
Dooghnuts, very fine, 844.
No. 2, 245.
nonpareil, 245.
qaiok, 245.
Dover cake, 231.
Drawn batter, 117.
Dressed celery, 103.
Dried apples, stewed, 284.
bee^ friuled, 38.
No. 2, 89.
No. 3, 89.
bread, 151.
frnits, 262.
peaches, stewed, 284.
Dried nisk, 250.
toast, 159.
Drink, a cooling, 266.
Drop cakes, 241.
Dry yeast, 145.
Dacks, canvas-back, 86.
roasted, 85.
stewed, 85.
warmed over, 85.
wild, stewed, 87.
Domplings, apple, baked, 178.
boiled, 178
for pepperpot, 18.
suet crast for, 170.
Datch cake, 236.
Dye, blae, 307.
red, 307.
yellow, 307.
Dyspepsia, remedy for, 802, 808.
Bels, firied, 23.
stewed, 23.
Egg-bread, Oanada, 155.
Sggnog, 266.
for invalids, 300.
Egg-plant, baked, 136.
fried, 135.
Bgg-saace for fish, 117.
paddings, 121.
Eggs, baked, 113.
boiled, 113.
fried, 113.
ham with, 115.
on toast, 114.
scrambled, 113.
English frait-cake, 220.
paste for game pies, 171.
padding, 184.
paif paste, 170.
recipe for lemon padding,189
Family dinners, accompaniments for,
all
Fanny S.'s savory beef, 41.
Farina padding, 184.
Farmer's frait-cake, 221
Fayal bisoait, 150.
Felon, poaltioe for, 809.
Figs, peach, 270.
Fillet of veal, 60.
Filling, apple, 258.
chocolate, for cake, 257
326
INDEX,
nxtagt eooouiiit» S58.
muUrd, 368.
for pafff, S04.
of lemon, 368.
No. 2, 368.
orange, 368.
Fine gingor-eako, 363.
rUh, itowod, 34.
flwinol oakef, 168.
raiflod, 168.
roUs, 168.
FlazBood teay 803.
Floronee oream-pie, 174.
Flounders, 30.
Floor ball, 303.
Forcemeat balls of beef, 111.
▼eal. 111.
Fourteen people, dinner for, 818.
Fox-grape Jelly, 378.
Freneh beans, brown, 143.
fritters, 306.
loaf-eake, 333.
No. 3, 333.
panada, 399.
puff paste, 170.
rolls, 168.
tart, 177.
way of oooking green peas,
180.
Frieassee^ brown, of oUeken, 76.
white, 76.
Frioasseed rabbit, 88.
sturgeon, 38.
Fried ohioken, 78.
olams, 38.
encnmbers, 184.
eels, 38.
egg-plant, 186.
eg|pi, lis.
flounders, 30.
halibut, 34.
ham and eggs, 66, 116.
mush, 166.
parsnips, 180.
potatoes, 136.
No. 3, 136.
oysters, 93.
salsify, 180.
■ea bass, 30.
fweetbreads, No. 1, 66.
Fried sweetbreads, No. t, 81.
tomatoes, 140.
Fritters, apple* 300.
bread, 300.
elam, 9S.
Freneh, 300.
orange, 307.
plain, 307.
Spanish, 307.
Frogs, 89.
Frost fish, 31.
jeUy, 316.
Froien dessert, 310.
peaohes, 301.
Fruit, eake. No. 1, 319.
No. 3, 319.
English, 380,
fumer's, 331.
plain, 333.
for winter pies, 381.
ginger-oake, 330.
jumbles, 336.
molasses-oake, 334.
stains, to take out, 808.
tapiooa, 301.
0ame, 71.
Qelatine blane-mange, 311.
pudding, 186.
German potatoes, 137.
pulTs, 306.
Gingerbread, 368.
orisp, 363.
orange, 368.
nuts. No. 1, 364.
No. 3, 366.
soft. No. 1, 360.
No. 3, 360.
No. 8, 361
No. 4, 361.
No. 6, 361.
Giager^oake, 368.