FoodNetArchive

Kirmess cook book

1907

Page 213

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cheese and Celery Salad ' Cheese Salad 2 Chicken Salad J Chicken Salad for Twenty People ' Chicken Salad Jelly i Cold Meat and Potato Salad ! Com Salad : Cranberry and Cheese Salad Cream Cheese Salad • 2 (^ream Dressing for Pmlt Salads i Cream Salad Dressing : Cress, Cucumber and Tomato Salad 2 Cucumber Jelly Salad 2 Cucumber Salad : Daisy Salad : Decoy Salad Duck and Olire Salad Duck and Orange Salad Egg Salad : Egyptian Salad Endive Salad : Endive, Tomato and Green String Bean Salad For the Salad Course French Dressing French Salad Dressing Fruit and Nut Salad Fruit SaUd 2S4, ! Fruit Salad with Cooked Dressing Grand Union Salad Grape Fruit Salad I Green and White Salad Green Pea and Potato Salad Green Pea Salad Halibut Salad with Cucumber Spirals INDEX. ^ 505 Pase Ham Salad 22i How to Prepare and Use Aspic Jelly 226 Important Points In Salad Making 201 Italian Salad ! 225 Knmqnot Salad 234 Lettuce for Salad 206 Lettuce Salad 209 Lettuce Salad with Cheese Balls 224 Lobster Salad 228 Mayonnaise Dressing 203-204-206.220 New Salads 240 Norwegian Salad 212 Orange Hnd Utchi Nut Salad 236 Orange and Spanish Pepper Salad 285 Orange and Walnut Salad 235 Oyster and Cucumber Salad 228 Oyster and Sweetbread Salad 220 Oyster Salad 228 Peach and Almond Salad 230 Peach Salad 234 Peanut Salad 213 Pepper and Onion Salad 213 Pineapple Salad 239 Potato Salad 200-210-211 Russian Salad 215 Salad Chlffonade 222 Salads 223 Sardine Salad 230 ScaUop Salad 230 Shad Roe Salad 232 Shrimp Salad 229 Spinach Salad 206 Stuffed BeeU 223 Stuffed BadUhes 232 Summer Salad 237 Sweetbread Salad 210 The Dressing 190 To Chop Jelly 227 Tomato Aspic 207 Tomato and Artichoke Salad 215 Tomato and Cheese Salad 218 Tomato and String Bean Salad 217 Tomato Jelly 216 Tomato Jelly with String Beans 217 Tomato Salad In Cucumber Shells 216 Tomatoes Stuffed with Nuts and Celery 210 Tomatoes Stuffed with Cucumbers 214 Turkey and Chestnut Salad .* 221 Turquoise Salad 222 Union Club Dressing 204 Use of Dressings 20O 506 KIRMESS COOK BOOK. Page When to Serve Salads with French or Mayoanaise I >re88ins 201 WnWorf Nut Salad 212 Yankee Salad 225 rilAPTER XIV— SAUCES- Anchovy Sauce 243 Apple Sauce 254 Beamalse Sauce 247 Bechamel Sauce 247 Blgarade Sauce 247 Brandy Sauce 258 Bread Sauce 252 Bi -n Sauce. . . , 251 Caper Sauce 250 Cauliflower Sauce 253 Celery Sauce 251 Cheeiie Sauce 256 Chocolate Sauce 258 Cider Sauce 252 Clam Sauce 257 Claret Sauce 259 Cranberry Sauce 264 Cream Sauce 244-245 Creamy Sauce 244 Curry Sauce 250 Delicious Sauce for all Kinds of Puddings 257 Drawn Butter (White Sauce) 24<J Kgg Sauce 246-217 Knpagnole Sauce 255 KIsh Sauce 25« (Ublet Sauce 253 UoIIaudolHe Sauce 248-249 HorHeradlab Sauce 24;^ Hot Chocolate for Ice Cream 2^ Jelly Kiiuce 254 liO!n«ter Sauce 267 Madeira Sauce 230 Maltro d'Hotel Butter 249 Maitre d'llotel Sauce 249 Mint Sauce 245 Onion or SouMhc Sauce 245 Ornnpe Sauce for Cottage Pudding 258 I'arsley Sauce 252 I»ea Sauce 249 Prince of Wales Sauce 251 Princess Sauce 251 Puree of Chestnuts 256 Kavlgote Sauce 253 Remoulade Sauce 253 RuRHian Sauce 246 Sauce for Chops 250 INDEX. 507 Page Sauce for Clams (Price's Pleasure Bay) 257 Sauce for Ice Cream 259 Sauce for Pudding 259 Sauce Poulette 245 Sauce Tartare 252 The Recipe of a Celebrated New York Chef 260