Caramels, Boston 243
" Chocolaté 242
Chocolaté Paste for Cake 239
Drops, Chocolaté Cream 241
" Lemon 240
" Sugar 243
Everton Toflfy 240
Kisses, Chocolaté 242
" Sugar 243
PAG8
Louisiana Orange-Flower Mac-
caroons 2%
Marsh-Mallow Paste 24]
Pop-Corn Balls 241
CHEFS d'oeuvre.
Absinthe, How to Mix 24g
" and Anisette 249
" and Sugar 249
Biscuit Glace for Twenty 254
Bouille-abaisse 252
Brûle, Grand, a la Boulanger .... 245
" Petit 246
Browned Snipe a la Fauvet 253
Cocktail, Champagne 2^
" New Orléans style.... 248
" Royal (Moran's Own) . 247
" Spoon 248
Crayfish Bisque a la Créole 252
Gin Fiz, No. i 247
'- " " 2 247
Tuleps, Mint 249
Por.che Romaine 247
Pousse Café, No i 250
" "2 250
" " 3 250
" "4 250
Punch, Fancv 248
" Jamaica Rum 247
" Parlor (Moran's) 247
" Whiskev, Plain 248
Red Snapper a la Chambord 251
Rum, Hot Spiced 250
Salade a la Russe 253
Soupe a la Reine 250
Squirts 249
Suississe 250
Toddy, New Orléans 248
" Virginia 248
Wines, The Service of 244
HiNTS ON COOKING 255
HINTS ON HOUSE CLEANING.
Fading, To Prevent 259
Fruit Stains 259
Ivies for Inside Décorations.... 259
Soap Boiling, etc 257
" Hard, for Household Pur-
poses 25J
Washing Mixture 238
^^
#::>aLMjt^ Jo»^, f^ XI fi\ n ^
H
jiBP
t
■4
9
s.
- K
j
«/
X
..> »*.
3>
V-
X-
L*-*
%
l
Page 107
Presented as published in 1885. 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
Caramels, Boston 243
" Chocolaté 242
Chocolaté Paste for Cake 239
Drops, Chocolaté Cream 241
" Lemon 240
" Sugar 243
Everton Toflfy 240
Kisses, Chocolaté 242
" Sugar 243
PAGE
Louisiana Orange-Flower Maccaroons 246
Marsh-Mallow Paste 241
Pop-Corn Balls 241
CHEFS d'oeuvre.
Absinthe, How to Mix 249
" and Anisette 249
" and Sugar 249
Biscuit Glace for Twenty 254
Bouille-abaisse 252
Brûle, Grand, a la Boulanger .... 245
" Petit 246
Browned Snipe a la Fauvet 253
Cocktail, Champagne 247
" New Orléans style.... 248 " Royal (Moran's Own) . 247
" Spoon 248
Crayfish Bisque a la Créole 252
Gin Fiz, No. i 247
'- " " 2 247
Tuleps, Mint 249
Por.che Romaine 247
Pousse Café, No i 250
" "2 250
" " 3 250
" "4 250
Punch, Fancv 248
" Jamaica Rum 247
" Parlor (Moran's) 247
" Whiskev, Plain 248
Red Snapper a la Chambord 251
Rum, Hot Spiced 250
Salade a la Russe 253
Soupe a la Reine 250
Squirts 249
Suississe 250
Toddy, New Orléans 248
" Virginia 248
Wines, The Service of 244
HiNTS ON COOKING 255
HINTS ON HOUSE CLEANING.
Fading, To Prevent 259
Fruit Stains 259
Ivies for Inside Decorations.... 259
Soap Boiling, etc 257
" Hard, for Household Purposes 258
Washing Mixture 238
^^
#::>aLMjt^ Jo»^, f^ XI fi\ n ^
H
jiBP
t
■4
s.
- K
j
«/
..> »*.
3>
L*-*
%