FoodNetArchive

The household cook book

1902

Page 476

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Ham and eggs 190 Omelets, 8 recipes 188, 189 Omelet, beef 130 Pickled eggs 534 Poached eggs 189 Poached in gravy 190 Scalloped eggs 190 Egg nests 188 Eggs on rice 190 Eggs on toast 191 Escalloped eggs 187 Scotch eggs .*.... 191 Scrambled eggs 190 Shirred eggs 190 Snowed eggs 191 Spanish eggs 190 Steamed eggs 191 StufEedeggs 191 EXTRACTS AND FLAVOR- INGS 355 to 358 Curry powder 108 Flavoring sugar 393 Flavored vinegars 109, 110 Herb powder 108 Ragout powder 109 Sassafras powder 109 Virginia flavoring 31 FISH AND FROGS 48 to 81 Au gratin, fish 57 Baking fish 55 Boning fish 49 Boiling fish 50, 53 Broiling fish 53 Broiled salt fish 54 Caviar CO Cleanin- fi^h 48 FISH AND FROGS— (Continued). Cold fl;ih, Utilizing of 58 Creamed fish 58 Crimping of fish GO Croquettes of fish 181 Curry of fish 57 Escalloped fish 58, 59 Fillets of fish 5G Fish balls 57 Fish cakes 59 Fish chowder 58 Frying fish 54 Garuishing of fish 50, (JSO Hints 49 Keeping fish "0 Marinade for fish .54 Methods of cooking fi^h CO IMuddy taste, to remove 49 Pickled fish 57 Pie, fish 59 Potted fish 59, 179 Redressed cold fish 59 Sauteing fish 55 Scaling fish 49 Skinning fish 49 Spiced fish 57 Steaming fish 52 Stewed fish 53 Stuffing for baked fish. 5G Thawing when frozen 50 To freshen salt fish 49 Turbans of fish 57 Fishes, cooking of GO to 81 Alevrife IKJ Anchovies GO Barbel 61 Bass 61 Blackfish 61 Bleak 61 Bloater G9 Bluefish G2 Bonito 62 Bream G2 Burbot G9 Butterfish 62 Carp 63 Catfish (!3 Char G4 Chub W Coalfish 72 Codfish 61 Cod sounds i'.." Codfish tongues 6.."> Cusk 69 Dace GG Drum GG Eels G5 Fl nuuler GG (Jrayling G7 (Judgoon G7 tJuruard 67 Haddock 67 Hake tW Halibut CkS 644 INDEX. FISH AND FROGS— (Continued). Herring <jU Lamprey 09 Ling 09 'Maclierel TO Menliadden TO Mullet •. TO Muskellunge Tl Perch Tl Pickerel Tl Pike T2 Place T2 Pollock T2 Pompano T3 Porgy T2 Ray T3 Red snapper T2 Roach T3 Roes T3 Salmon T4 Sardines To Scrod 65 Scuppaug T6 Shad TO ■Sheepshead TO ,Skate T3 iSmelts TT Sole TT Sprats 78 Squeteaque T8 Sturgeon T8 Suckers T8 iSunflsh T9 Swordfish T9 Tautog T9 Thornback T9 Tomcods 65 Trout T9 Tunnv T9 Turbot 80 Weakfish 81 Whitebait 81 Whitefish 81 Whiting 81 Frogs 60 SHELL-FISH— OYSTERS, LOB- ISTERS, TURTLES, ETC., 82 to 94 Clams, 6 recipes 82, 83 Crabs, 0 recipes 83, 84 Cray-fish, 3 recipes 84, 85 Lobsters, 11 recipes 85 to 88 Oysters, 21 recipes 88 to 92 Prawns 85 Scallops 93 Shrimps 85 Terrapin 93 Turtles 93 FLAVORING— See Extracts. FRUITS AND NUTS 404 to 48T Acids in fruits 405 About eating fruit 404 FRUITS AND NUTS-(Continued). Apples 400, 501 Apricots 400, 500 Bananas 460, 480 Barberry, the SOT Berries 406 Bilberry, the 511 Blackberry, the 544 Blueberrj^ the 406 Cantelopes 468 Cherry, the 325, 467 Citron 475 Cocoanut, the 304, 407 Cranberry, the 494 Currants 407,526 Dates 305,407 To prepare for cooking 349 Dewberry, the 521 Figs 407, 480 Elderberry, the 545 Gooseberries 467, 481 Grapes 467, 510 Grapefruit 467 Guava 468 Huckleberry, the 527 Lemon, the 567 Lime, the 536 Mango 468 Mangostan 469 Melons 468, 476 Mulberry, the 408, 512 Olives 468 Oranges 423, 469 Peaches .• 469 Pears 4T0, 483 Persimmons 4T0 Pineapples 445, 4T0 Plums 4T1, 495, 515 Pomegi'anate 4T1 Priclvl.v pears 4T2 Raspberries 4T1. 552, 5T1 Ethubarb, origin, etc 484 .Shaddock 46T Sloe 4T1