visse, 61.
k la dauphine, 49.
k llmperiale, 89.
k la mulllgatawney, 89.
k la pur^e de carottos k la Winton, 49^
de pommes de terre, 41.
d'aspeiges, 48.
de c^leri k la cr^e, 48.
de chonx-fleuis, 48>.
de faisan, 46.
d'haricots, 48.
des lentilles k la Cond^, 4L
de marrons k la dauphine, 4SL
de navets k la cr^me, 44.
d'oignons k la cr^me, 44.
de perdreaux k la dauphine, tf •
de poireau, 41.
de pois verts, 47.
de volaille k la Beine, 46.
de volaille k la Comtease, 47.
k la B^ence, 49.
vitricare, 44.
d'abatis de dinde k la Busse, 49.
d'anguille k la Hambomgeois (Ham-
burger Aal-Suppe), 60.
d*anguille k la marinidre, 60.
potato cream, 87.
without meat, 19.
rice for, 52;
INDEX.
611
S0ITP8.
Bojal, 11.
Russum, 60.
vegetable, 51.
Bago for, 52.
soup k la Chesterfield, IS.
k la duohesse, 29.
k PItalienne, 16.
k la Printanier, 18.
k la Beine, 80.
k la Vertpi^, 81.
k la Victoria, 81.
biMouit, 70.
Bplnaoh cream, 16.
with chioken*forcemeat dumplings, 27.
with marrow balls, 28.
split pea, 21.
spring, 12.
herb, 18.
Btchy aux choux nouveauz, 51.
tapioca for soap, 52.
tomato, 17.
tomato potato, 17.
00m, 18.
cream, 17.
without meat, 17.
with egg balls, 18.
snapping turtle, 59.
turkey, 26.
Turkish, 25.
veal, 28.
broth, 4.
vegetable, 14.
vermicelli cream, 88.
for soup, 58.
white stock, 2.
Xavier, 82.
Soups, Bsbb, Milk, and Chooolatb.
Beer k la crdme, 67.
milk plain, 68.
with buckwheat grits, 69.
with dumplings, 68.
with egg crumbs, 69.
with farina, 69.
with nudles, 69.
with oatmeal, 68.
with rice, 68.
with sago, 68.
with snowballs, 68.
■oup k la bidre, 67.
Soups, Fbuit and Wins.
Apple, No. 1, 64
No. 2, 64.
buttermilk, 69.
with barley, 69.
with dumplings, 69.
with rice, 69.
cherry, 69.
currant, 65.
gooseberry, 65.
grape, 65.
huckleberry, 68.
lemon, 66.
peach, 64.
pineapple, 66.
prune, 66.
raspberry, 65.
strawberry, 65.
wine, 67.
cream, 67.
zwieback, 67.
Soups without Mkat.
Bean, 68.
bread, 62.
green pea, 62.
mushroom, 62.
onion, 68.
split peas, 68.
tomato, 68.
Spaghbtti ; aes Macaroni and Nuduis.
Spinach Border, etc.
Sorrel with cream, 508.
spinach k PAUemande, 480.
k PAm^ricaine, 480.
k la creme, 480.
k PEspagnole, 480.
Squash, 496.
t
SWXKTBRXADS, XTO.
How to blanch and prepare, 296.
saut^ 297.
with green peas, 297.
k la Marinidre, 297.
scallops with mushrooms, 298.
k la Fonchonette, 298.
k la Bearnaise, 299.
derjiglacc, 299.
outlets, 299.
Swedish timbales, 521.
612
INDEX.
SWXXTBBBADS, ITO.
What they are, 896.
with green peas, 396.
TXBBAPIN.
k la Brooklyn, Hamilton olub, lH.
k la Maryland, 140.
k la Newburg, 141.
how to prepare and cook, 140.
Morenai, 141.
7OIUTOBB, STO.
Peppers, stuffed green, 474.
Tomatoes k la Traviata, 479.
baked, 478.
fried, 471.
gratines, 47S.
roasted, 47t.
salad, 474.
sauted, 478.
stewed, 471.
oanned,474.
stuffed, 478.
toast, 474.
with rioe forcemeat, 478.
Tbout.
Baked in paper, 191.
broUed, 191.
fried, 190.
where found, etc., 190.
<Sm alto Salmon Tboitt.
Tbuttlxs.
k ritalienne, 608.
au naturel, 608.
how and where they grow, 607.
how to prepare, 607.
TUSBOT.
American, k la diplomate, 168.
broiled, 169.
English, boiled.
gratdne, 169.
glao4 ikradmiral,160.
where found, etc., 168.
TVBKXT.
Aspic or jelly for boned turkey, 408.
boUed k r Allemande, 896.
with celery sauce, 897.
with oyster sauce, 897.
cold k la btehamel, 898.
and oysters, 400.
boned, 401.
TUBKXT.
Page 400
Presented as published in 1914. 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
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visse, 61.
k la dauphine, 49.
k llmperiale, 89.
k la mulllgatawney, 89.
k la pur^e de carottos k la Winton, 49^
de pommes de terre, 41.
d'aspeiges, 48.
de c^leri k la cr^e, 48.
de chonx-fleuis, 48>.
de faisan, 46.
d'haricots, 48.
des lentilles k la Cond^, 4L
de marrons k la dauphine, 4SL
de navets k la cr^me, 44.
d'oignons k la cr^me, 44.
de perdreaux k la dauphine, tf •
de poireau, 41.
de pois verts, 47.
de volaille k la Beine, 46.
de volaille k la Comtease, 47.
k la B^ence, 49.
vitricare, 44.
d'abatis de dinde k la Busse, 49.
d'anguille k la Hambomgeois (Ham-
burger Aal-Suppe), 60.
d*anguille k la marinidre, 60.
potato cream, 87.
without meat, 19.
rice for, 52;
INDEX.
611
S0ITP8.
Bojal, 11.
Russum, 60.
vegetable, 51.
Bago for, 52.
soup k la Chesterfield, IS.
k la duohesse, 29.
k PItalienne, 16.
k la Printanier, 18.
k la Beine, 80.
k la Vertpi^, 81.
k la Victoria, 81.
biMouit, 70.
Bplnaoh cream, 16.
with chioken*forcemeat dumplings, 27.
with marrow balls, 28.
split pea, 21.
spring, 12.
herb, 18.
Btchy aux choux nouveauz, 51.
tapioca for soap, 52.
tomato, 17.
tomato potato, 17.
00m, 18.
cream, 17.
without meat, 17.
with egg balls, 18.
snapping turtle, 59.
turkey, 26.
Turkish, 25.
veal, 28.
broth, 4.
vegetable, 14.
vermicelli cream, 88.
for soup, 58.
white stock, 2.
Xavier, 82.
Soups, Bsbb, Milk, and Chooolatb.
Beer k la crdme, 67.
milk plain, 68.
with buckwheat grits, 69.
with dumplings, 68.
with egg crumbs, 69.
with farina, 69.
with nudles, 69.
with oatmeal, 68.
with rice, 68.
with sago, 68.
with snowballs, 68.
■oup k la bidre, 67.
Soups, Fbuit and Wins.
Apple, No. 1, 64
No. 2, 64.
buttermilk, 69.
with barley, 69.
with dumplings, 69.
with rice, 69.
cherry, 69.
currant, 65.
gooseberry, 65.
grape, 65.
huckleberry, 68.
lemon, 66.
peach, 64.
pineapple, 66.
prune, 66.
raspberry, 65.
strawberry, 65.
wine, 67.
cream, 67.
zwieback, 67.
Soups without Mkat.
Bean, 68.
bread, 62.
green pea, 62.
mushroom, 62.
onion, 68.
split peas, 68.
tomato, 68.
Spaghbtti ; aes Macaroni and Nuduis.
Spinach Border, etc.
Sorrel with cream, 508.
spinach k PAUemande, 480.
k PAm^ricaine, 480.
k la creme, 480.
k PEspagnole, 480.
Squash, 496.
t
SWXKTBRXADS, XTO.
How to blanch and prepare, 296.
saut^ 297.
with green peas, 297.
k la Marinidre, 297.
scallops with mushrooms, 298.
k la Fonchonette, 298.
k la Bearnaise, 299.
derjiglacc, 299.
outlets, 299.
Swedish timbales, 521.
612
INDEX.
SWXXTBBBADS, ITO.
What they are, 896.
with green peas, 396.
TXBBAPIN.
k la Brooklyn, Hamilton olub, lH.
k la Maryland, 140.
k la Newburg, 141.
how to prepare and cook, 140.
Morenai, 141.
7OIUTOBB, STO.
Peppers, stuffed green, 474.
Tomatoes k la Traviata, 479.
baked, 478.
fried, 471.
gratines, 47S.
roasted, 47t.
salad, 474.
sauted, 478.
stewed, 471.
oanned,474.
stuffed, 478.
toast, 474.
with rioe forcemeat, 478.
Tbout.
Baked in paper, 191.
broUed, 191.
fried, 190.
where found, etc., 190.
<Sm alto Salmon Tboitt.
Tbuttlxs.
k ritalienne, 608.
au naturel, 608.
how and where they grow, 607.
how to prepare, 607.
TUSBOT.
American, k la diplomate, 168.
broiled, 169.
English, boiled.
gratdne, 169.
glao4 ikradmiral,160.
where found, etc., 168.
TVBKXT.
Aspic or jelly for boned turkey, 408.
boUed k r Allemande, 896.
with celery sauce, 897.
with oyster sauce, 897.
cold k la btehamel, 898.
and oysters, 400.
boned, 401.
TUBKXT.