.. Scalloped.
Okra-and-beef Stew. See Beef.
Olives should never be allowed to
remain in the bottle uncovered with
the brine, as their appearance will
be spoiled and they will lose flavor.
Olive Sauce. See Sauces.
Olives, Veal. See Veal.
Omelet, Souffle. See Souffles.
Omelets. See Eggs.
Onions. — The following recipes for
cooking onions will be found under
their respective headings as indicated :
Onions a la Creme. See Vegetables.
.. and Cheese.
.. Baked.
.. Fried.
Stewed.
Stuffed.
Omelet. See Omelet.
Soup, Brown. See Soups.
Stuffing for Chicken.
See Force-meats.
235
Oranges
OYSTERS
Oyster Crabs
Oranges. — The following recipes in
which oranges are used will be found
under their respective headings as in-
dicated :
Oranges and Lemon for Colds.
See Fruits.
Ox Tongue.
See Beef.
Oysters. — The following recipes for
cooking oysters will be found under
their respective headings as indicated :
Oysters a la Poulette. See Fish.
Compote of.
.. au Gratin in Shells.
Float.
.. Baltimore.
Fool.
.. Broiled.
Iced.
Cocktail.
in Syrup.
.. Creamed.
Jellied.
.. Croquettes. ..
Moulded.
.. Crumbed.
Paste.
.. Curried.
Sliced. ..
.. Devilled.
Snow-balls. ..
.. Dry Stew.
Sponge.
.. Fricassee of. ..
and Rhubarb.
.. Fried.
See Preserves.
.. Fritters.
Marmalade.
.. Kromeskies of.
Preserved Whole.
.. Omelet.
Syrup.
.. Panned.
Cake. See Cakes.
„. Patties.
Short Cake.
.. Pickled.
Cakes. See Bread.
.. Pie.
Candied. See Candy.
.. Roasted.
Crystallized.
.. Ramekins of. ».
Peel Candied.
.. Salad. ..
Cream. See Creams.
.. Sandwiches.
Flower Cream.
Sausages.
Custard. See Custards.
.. Sauce.
Trifle.
.. Scalloped.
Ice. See Ices.
.. Spindled.
Whips.
.. Stewed.
in Jelly. See Jellies.
.. Stuffed.
Jelly.
.. Omelet. See Eggs ; also
Cream Sauce. See Puddings.
Fish.
Sauce. See Puddings ; also
.. Force-meat of.
Pie.
Salad.
Sherbet.
Souffle.
Orangeade.
Ox-tail Soup.
Sauces.
See Pies.
See Salads.
See Beverages.
See Souffles.
See Beverages.
See Soups.
Fritters.
Pickled.
Salad. See
Sauce. See
Souffle.
Soup.
See Force-meats.
See F ritters ; also
Fish.
See Pickles ; also
Fish.
Salads ; also Fish.
Sauces ..
See Souffles.
See Soups.
Ox Tail with Pur£e of Lentils.
See Beef.
Oyster Crabs a la Newburg.
See Fish.
p
Pain de Foie.
See Veal. Paste, Cheese.
See Cheese.
Panada. — Cut off the crusts from
slices of bread and soak the remainder
in water. Press out the water and
put in a saucepan with stock or milk
and stir it until it is a firm paste and
does not cling to the sides of the
pan.
Pancakes. — The following recipes
for cooking pancakes will be found
under their respective headings as
indicated :
Pancakes, Snow. See Bread,
without Eggs or Milk. . .
.. Soup of. See Soups.
Parfaits. See Ices.
Parmesan and Soup. See Soups.
Parsley, Fried. See Vegetables.
Parsley Omelet. See Eggs.
Parsnips. — The following recipes
for cooking parsnips will be found
under their respective headings as
indicated :
Parsnips, Boiled. See Vegetables.
.. Fritters. See Fritters.
Partridges. — The following recipes
for cooking partridges will be found
under their respective headings as
indicated :
Partridges, Broiled. See Game.
Cutlets.
.. Fricassee of.
Souffle of.
Stewed.
Pasties, Force-meats for Cold.
See Force-meats.
Pastry.
Pate de Foie Gras.
Patd, Fish.
Pate of Game.
Pate of Macaroni.
See Pies.
See Poultry.
Imitation
See Poultry. ✪ Patties
Page 264 · 1 recipe record on this page
Presented as published in 1902. 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
.. Scalloped.
Okra-and-beef Stew. See Beef.
Olives should never be allowed to remain in the bottle uncovered with the brine, as their appearance will be spoiled and they will lose flavor.
Olive Sauce. See Sauces.
Olives, Veal. See Veal.
Omelet, Souffle. See Souffles.
Omelets. See Eggs.
Onions. — The following recipes for cooking onions will be found under their respective headings as indicated : Onions a la Creme. See Vegetables. .. and Cheese.
.. Baked.
.. Fried.
Stewed.
Stuffed.
Omelet. See Omelet.
Soup, Brown. See Soups. Stuffing for Chicken.
See Force-meats.
Oranges
OYSTERS
Oyster Crabs
Oranges. — The following recipes in which oranges are used will be found under their respective headings as indicated :
Oranges and Lemon for Colds.
See Fruits.
Ox Tongue.
See Beef.
Oysters. — The following recipes for cooking oysters will be found under their respective headings as indicated : Oysters a la Poulette. See Fish.
Compote of.
.. au Gratin in Shells.
Float.
.. Baltimore.
Fool.
.. Broiled.
Iced.
Cocktail.
in Syrup.
.. Creamed.
Jellied.
.. Croquettes. ..
Moulded.
.. Crumbed.
Paste.
.. Curried.
Sliced. ..
.. Devilled.
Snow-balls. ..
.. Dry Stew.
Sponge.
.. Fricassee of. ..
and Rhubarb.
.. Fried.
See Preserves.
.. Fritters.
Marmalade.
.. Kromeskies of.
Preserved Whole.
.. Omelet.
Syrup.
.. Panned.
Cake. See Cakes.
„. Patties.
Short Cake.
.. Pickled.
Cakes. See Bread.
.. Pie.
Candied. See Candy.
.. Roasted.
Crystallized.
.. Ramekins of. ».
Peel Candied.
.. Salad. ..
Cream. See Creams.
.. Sandwiches.
Flower Cream.
Sausages.
Custard. See Custards.
.. Sauce.
Trifle.
.. Scalloped.
Ice. See Ices.
.. Spindled.
Whips.
.. Stewed.
in Jelly. See Jellies.
.. Stuffed.
Jelly.
.. Omelet. See Eggs ; also
Cream Sauce. See Puddings.
Fish.
Sauce. See Puddings ; also
.. Force-meat of.
Pie.
Salad.
Sherbet.
Souffle.
Orangeade. Ox-tail Soup.
Sauces.
See Pies. See Salads. See Beverages. See Souffles.
See Beverages.
See Soups.
Fritters.
Pickled.
Salad. See Sauce. See Souffle. Soup.
See Force-meats. See F ritters ; also Fish.
See Pickles ; also Fish.
Salads ; also Fish. Sauces ..
See Souffles. See Soups.
Ox Tail with Pur£e of Lentils.
See Beef.
Oyster Crabs a la Newburg.
See Fish.
p
Pain de Foie.
See Veal. Paste, Cheese.
See Cheese.
Panada. — Cut off the crusts from slices of bread and soak the remainder in water. Press out the water and put in a saucepan with stock or milk and stir it until it is a firm paste and does not cling to the sides of the pan.
Pancakes. — The following recipes for cooking pancakes will be found under their respective headings as indicated :
Pancakes, Snow. See Bread,
without Eggs or Milk. . .
.. Soup of. See Soups.
Parfaits. See Ices.
Parmesan and Soup. See Soups.
Parsley, Fried. See Vegetables.
Parsley Omelet. See Eggs.
Parsnips. — The following recipes for cooking parsnips will be found under their respective headings as indicated :
Parsnips, Boiled. See Vegetables.
.. Fritters. See Fritters.
Partridges. — The following recipes for cooking partridges will be found under their respective headings as indicated :
Partridges, Broiled. See Game.
Cutlets.
.. Fricassee of.
Souffle of.
Stewed.
Pasties, Force-meats for Cold.
See Force-meats.
Pastry.
Pate de Foie Gras.
Patd, Fish.
Pate of Game. Pate of Macaroni.
See Pies.
See Poultry. Imitation See Poultry.
Records on this page
Patties