Mutton, 133.
Pork, Broiled, 141.
Stuffed, 134.
Veal, 135.
Clam Bouillon, 123.
Fritters, 122.
Clams, Fried, 122.
Clams, Scalloped, 122.
vSteamed, 122.
Cocoa, 217.
Shells and Nibs, 217.
Cocoanut Sponge, 168.
Codfish, Creamed, 86.
Puff, 87.
Coffee, 218.
After Dinner, 219.
Corn, 221.
Cream, 183.
Custard, 166.
with Egg, 219.
without Egg, 219.
Filtered, 219.
for Fairs and Sociables, 220.
Frosting, 203.
Left-Over, 220.
Mousse, 190.
Cold Slaw, 104.
Compote of Apples, 8.
Consomme, 74.
Royale, 76.
Cookies, 206, 208.
Cream, 208.
Molasses, 211.
Peanut, 210.
Plain, 208.
Corn Bread, Southern, 39.
Cake, 38.
Rhode Island, 41.
Scalded, 38.
Coffee, 221.
Dodgers, 38.
Fritters, 152.
Green, 152.
Hulled, 19.
Soup, 81.
Mush, 20.
Pudding, 152.
Soup, Cream of Indian, 80.
Timbale, 152.
Corned Beef, 129.
Cottage Pudding, 175.
272
Index.
Crab Salad, 106.
Crabs, 124.
Cranberries, Jellied, n.
Cranberry Jelly, Strained, n.
Cream Coffee, 183.
Cookies, 208.
Filling, 205.
Peach Bavarian, 184.
Puffs, 202.
Rye Cakes in, 43.
Sauce, 66.
Soups, 76.
Toast, 44.
Whipped, 185.
Creamy Sauce, 193.
Croutons, 45.
Crumbs, 45.
Buttered, 45.
Crumpets, 30.
Cucumber Sauce, 69.
Soup, Cream of, 77.
Cucumbers, 152.
Currants, n.
Curry of Mutton, 135.
Sauce, 67.
Cutlets, Beef, 128.
Veal, 136.
Croquettes, 94, 98.
Apple, 98.
Bean, 95.
Chestnut, 95.
Chicken, 98.
Farina, 99.
Fish, 98.
Frying, 97.
Ice-Cream, 192.
Lobster, 98.
Macaroni, 92.
Nut, 98.
Parsnip, 95.
Potato, 99.
Rice, 22.
Shaping, 96.
Surprise, 99.
Croquettes, Thick Sauce for, 65.
Veal, 98.
Custard, Caramel, 166.
Coffee, 166.
Fruit, 166, 168.
Maple, 166.
Silver and Gold, 167.
Custards, Baked, 166.
Boiled, 167.
Steamed, 166.
Dates, ii.
Devil's Food, 200.
Dinner, 112.
Doughnuts, 211.
Drop, 36.
Raised, 31.
Doughs, Quick, 34.
Yeast, 23.
Dried Fruits, 7.
Drop Cakes, Graham, 36.
Doughnuts, 36.
Duck, Stuffing for, 145.
Ducks, Roast Mallard or
Teal, 145.
Dumplings, Apple, 37.
Meat, 91.
for Stews, Quick, 35.
Raised, 33.
Dutch Apple Tea Cake, 175.
Sauce, 69.
Eclairs, 203.
Egg Baskets, 50.
Bread, 39.
Cutlets, 51.
Salad and Cheese, 106.
Sauce, 67.
Timbales, 50.
Eggs, Baked with Cheese, 47.
with Ham, 48.
Baked Dropped, 47.
Boiled, 46.
Buttered, 48.
Index.
273
Eggs in Cases, 49.
Coddled, 49.
Creamed, 49.
Curried, 51.
Dropped, 46.
with Fish, 51.
Fried, 48.
Golden Rod, 49.
Macaroni with, 92.
Poached, 46.
with Tomatoes, 47.
Scotch, 51.
Scrambled, with Onion, 48.
Shirred, 47.
Stuffed, 50.
Egg Plant, Fried, 153.
Stuffed, 153.
Emergency Luncheons,
Menus, 60.
English Muffins, 30.
Farina, Apple, 19.
Fig Filling, 206.
Figs, Stewed, n.
Fillet of Beef, Larded, 126.
Filling, Cream, 205.
Fig, 206.
Fruit, 205.
Lemon Turnover, 180.
Mocha Cream, 206.
Finnan Haddie, 120.
Fish, Baked, 116.
Balls, 88.
Finnan Haddock, 89.
Left-Over, 88.
Pink, 89.
Boiled, 115.
Boned, Stuffed, 118.
Boning, 114.
Broiled, 119.
Chartreuse of Rice and, 85.
Cooking, Best Methods
of, 114.
Forcemeat, 121.
Fish, Fried, 120.
Left-Overs, 87.
Pickled, 87.
Preparation of, 114.
Rabbit, 118.
Salad, Jellied, 109.
Scalloped, 84.
Skinning, 114.
Soup, Cream of, 79.
Steamed, 116.
Stew, 116.
Stock, 115.
Stuffing for, 120.
Timbales, 86.
Floating Island, 167.
Forcemeat, Fish, 121.
Fowl for Stewing, To cut up
a, 142.
Frappe, 187.
Cafe, 192.
Page 109
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
Mutton, 133.
Pork, Broiled, 141.
Stuffed, 134.
Veal, 135. Clam Bouillon, 123.
Fritters, 122. Clams, Fried, 122.
Clams, Scalloped, 122.
vSteamed, 122. Cocoa, 217.
Shells and Nibs, 217. Cocoanut Sponge, 168. Codfish, Creamed, 86.
Puff, 87. Coffee, 218.
After Dinner, 219.
Corn, 221.
Cream, 183.
Custard, 166.
with Egg, 219.
without Egg, 219.
Filtered, 219.
for Fairs and Sociables, 220.
Frosting, 203.
Left-Over, 220.
Mousse, 190. Cold Slaw, 104. Compote of Apples, 8. Consomme, 74.
Royale, 76. Cookies, 206, 208.
Cream, 208.
Molasses, 211.
Peanut, 210.
Plain, 208. Corn Bread, Southern, 39.
Cake, 38.
Rhode Island, 41. Scalded, 38.
Coffee, 221.
Dodgers, 38.
Fritters, 152.
Green, 152.
Hulled, 19. Soup, 81.
Mush, 20.
Pudding, 152.
Soup, Cream of Indian, 80.
Timbale, 152. Corned Beef, 129. Cottage Pudding, 175.
Index.
Crab Salad, 106. Crabs, 124.
Cranberries, Jellied, n. Cranberry Jelly, Strained, n. Cream Coffee, 183.
Cookies, 208.
Filling, 205.
Peach Bavarian, 184.
Puffs, 202.
Rye Cakes in, 43.
Sauce, 66.
Soups, 76.
Toast, 44.
Whipped, 185. Creamy Sauce, 193. Croutons, 45. Crumbs, 45.
Buttered, 45. Crumpets, 30. Cucumber Sauce, 69.
Soup, Cream of, 77. Cucumbers, 152. Currants, n. Curry of Mutton, 135.
Sauce, 67. Cutlets, Beef, 128.
Veal, 136. Croquettes, 94, 98.
Apple, 98.
Bean, 95.
Chestnut, 95.
Chicken, 98.
Farina, 99.
Fish, 98.
Frying, 97.
Ice-Cream, 192.
Lobster, 98.
Macaroni, 92.
Nut, 98.
Parsnip, 95.
Potato, 99.
Rice, 22.
Shaping, 96.
Surprise, 99.
Croquettes, Thick Sauce for, 65.
Veal, 98. Custard, Caramel, 166.
Coffee, 166.
Fruit, 166, 168.
Maple, 166.
Silver and Gold, 167. Custards, Baked, 166.
Boiled, 167.
Steamed, 166.
Dates, ii. Devil's Food, 200. Dinner, 112. Doughnuts, 211.
Drop, 36.
Raised, 31. Doughs, Quick, 34.
Yeast, 23. Dried Fruits, 7. Drop Cakes, Graham, 36.
Doughnuts, 36. Duck, Stuffing for, 145. Ducks, Roast Mallard or
Teal, 145. Dumplings, Apple, 37.
Meat, 91.
for Stews, Quick, 35.
Raised, 33. Dutch Apple Tea Cake, 175.
Sauce, 69.
Eclairs, 203. Egg Baskets, 50.
Bread, 39.
Cutlets, 51.
Salad and Cheese, 106.
Sauce, 67.
Timbales, 50.
Eggs, Baked with Cheese, 47. with Ham, 48.
Baked Dropped, 47.
Boiled, 46.
Buttered, 48.
Index.
Eggs in Cases, 49.
Coddled, 49.
Creamed, 49.
Curried, 51.
Dropped, 46.
with Fish, 51.
Fried, 48.
Golden Rod, 49.
Macaroni with, 92.
Poached, 46. with Tomatoes, 47.
Scotch, 51.
Scrambled, with Onion, 48.
Shirred, 47.
Stuffed, 50. Egg Plant, Fried, 153.
Stuffed, 153. Emergency Luncheons,
Menus, 60. English Muffins, 30.
Farina, Apple, 19.
Fig Filling, 206.
Figs, Stewed, n.
Fillet of Beef, Larded, 126.
Filling, Cream, 205.
Fig, 206.
Fruit, 205.
Lemon Turnover, 180.
Mocha Cream, 206. Finnan Haddie, 120. Fish, Baked, 116.
Balls, 88.
Finnan Haddock, 89. Left-Over, 88. Pink, 89.
Boiled, 115.
Boned, Stuffed, 118.
Boning, 114.
Broiled, 119.
Chartreuse of Rice and, 85.
Cooking, Best Methods of, 114.
Forcemeat, 121.
Fish, Fried, 120.
Left-Overs, 87.
Pickled, 87.
Preparation of, 114.
Rabbit, 118.
Salad, Jellied, 109.
Scalloped, 84.
Skinning, 114.
Soup, Cream of, 79.
Steamed, 116.
Stew, 116.
Stock, 115.
Stuffing for, 120.
Timbales, 86. Floating Island, 167. Forcemeat, Fish, 121. Fowl for Stewing, To cut up
a, 142. Frappe, 187.
Cafe, 192.