FoodNetArchive

Miss Parloa's kitchen companion

1887

Page 513

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Olives, how and when to serve . 885 Onion juice, how to get . . . 891 Orange flower sugar .... 890 Orange sugar 889 Orange zest 889 Page Oven heat when baking, good tests of 878 Oven, points about the use of the 878 Parsley, how to dry .... 893 Paste or batter of "flour and a liquid, how to make a ... 879 Raisins, how to stone .... 894 Refrigerator, food in a, hovr to keep 894 Rose sugar 890 Sardines, how to serve . . . 885 Soap, soft, how to make ... 896 Stirring and beating, about . . 880 Sugar, how to flavor .... 889 Sugar, lemon 890 Sugar, orange 889 Sugar, orange flower .... 890 Sugar, rose 890 Sugar, vanilla 890 Tarragon vinegar, how to make 892 Thickening, the way to add, to a boiling liquid 880 Vegetable balls, how to make . 883 Vinegar, chervil, how to make . 892 Vinegar, garlic, how to make . 892 Vinegar, tarragon, how to make 892 Weights in measure, equiva- lents of 877 BILLS OF FARE. INTRODUCTION 898 BILLS OF FARE. Christmas dinners .... 919 Company breakfasts . . . 903 Company dinners .... 910 Company luncheons . . . 908 Emergencies, in 902 Family bills for all seasons . 921 Game dinner 912 Gentlemen's dinners . . . 913 Gentlemen's suppers . . . 914 Lenten fare 912 One-o'clock luncheon . . . 906 Oyster supper 912 Supper, a little 912 Supper for a dancing-party . 915 Supper for one hundred guests 915 Thanksgiving dinners . . . 918 Wedding breakfasts ... 917 Breakfast 898 BREAKFASTS, COMPANY . . 903 Spring . 903 Summer 903 Fall 903 Winter 903 Breakfasts, wedding .... 916 Christmas dinners 917 Bills of fare 919 Company breakfasts . . . 903 Company dinners and suppers 909 Company luncheons . . . 904 Dinner, game 912 DINNERS, COMPANY . . . 909 Spring and early summer . 910 Summer and early autumn 910 Autumn and winter . . . 911 Winter 911 Dinners, gentlemen's . . . 913 Dinners, simple home . . 899 Emergencies, in 901 Dinner bills of fare ... 902 Luncheon bills of fare . . 902 What to serve when unex- pected guests come . . . 901 INDEX. 965 BILLS OF FARE.— Continued. Page FAMILY BILLS OF FARE FOR ALL SEASONS. January 921 February 923 March 925 April 927 May 929 June 931 July 933 August 934 September 936 October 938 November 940 December 942 Family luncheons 899 Game dinner 912 Gentlemen's dinners .... 913 Spring 913 Summer 913 Fall 914 Winter 914 Gentlemen's suppers .... 914 Lenten fare 912 Breakfast 912 Company dinners .... 913 Dinners 912 Luncheon 912 Supper 913 LUNCHEONS, COMPANY . . . 904 Bills of Fare. Spring 909 Pag« Summer 909 Fall 908 Winter 908 Decoration of the table . . 905 Finger-bowls 906 One-o'clock luncheon . . . 906 Bill of fare 906 Time for cooking and serv- ing 908 Oysters and soup .... 904 Plan to be commended, a . . 904 Soup 904 Wine, use of 904 Luncheons, family 899 Lunches for tennis parties . . 919 Oyster supper 912 Party suppers 915 Dancing-party of fifty . . . 915 Supper for one hundred guests 915 Picnics, what to take to . . . 921 Spring, changes advisable in . 900 Supper, a little 912 Supper, oyster 912 SUPPERS, COMPANY .... 909 Suppers, gentlemen's .... 914 Tennis parties, lunches for . . 919