Brown bread ice cream,
295
drops,
327
Butter sauce,
227
for charlotte russc
327
Cabbage, Minced
250
rusks,
322
salad,
216
Sunshine,
3i7
Cabinet pudding,
260
Taylor,
323
Cafe au lait,
390
Vanilla eclairs,
33i
Cake.
Viennois,
326
Ames,
318
Wedding,
3X9
Angel,
317
White fruit,
319
Black,
3i8
Calf's foot jelly,
307
Caramel frosting for
332
Canapees,
358
Chocolate,
323> 324
Caper sauce,
228
eclairs,
33i
Caramel frosting,
332
icing,
332
ice cream,
295
Composition,
320
Care of Food,
61
Cookies,
33°
Cauliflower,
50
i Corn,
363
Escaloped
251
Raised
363
Pickled
345
Thin
364
salad,
215
Demon,
3i7
with cream sauce,
251
Dominos,
326
Celery,
5i
Eclairs
330> 33i
salad,
218
Federal,
322
sauce,
224
Frosting for
33i
soup,
97
Gingerbread, Canada
328
stewed in stock,
252
Fairy
329
with cream sauce,
252
Hard
328
Champagne sauce,
230
Soft
328
Charlotte russe,
306
Gold,
316
Chartreuse of chicken,
174
Golden frosting for
333
of chicken and macaroni,
177
Hermits,
33o
of oysters,
123
Jelly roll,
327
of vegetables and game,
175
Jumbles,
329
Cheese souffle".
191
Lady-fingers,
326
soup,
86
Lady's,
3X9
Cherries, Preserved
335
Loaf,
323
Chestnut sauce,
224
Marking in gold,
333
Chickens.
38
Molasses pound,
328
a la matelote,
150
Nut,
321
a la reine,
151
Orange,
324
a la Tartare,
151
Plum, kneaded,
33o
Blanquette of
185
Queen's,
3i9
Broiled
151
Railroad,
325
Chartreuse of
174
Regatta,
321
chaud-froid%
179
Ribbon,
320
croquettes,
198
Rice,
316
curry,
182
Seed cakes,
329
cutlets,
354
Shrewsbury cakes.
329
fillets,
180, 181
INDEX.
417
Chickens, Continued.
Coffee, Continued.
force-meat,
233
Vienna
39°
Fried
185
Coffee Bavarian cream,
290
fritters,
193
ice cream,
295
in jelly,
*79> 353
jelly,
3°9
livers and bacon,
355
Composition cake,
320
in pafillotes,
356
Consommd,
84
saute*,
355
Consomme a la royal^
86
patties,
201
Cookies,
330
pie,
169
Corn,
53
pillau,
184
cake,
3°3> 364
Potted
348
chowder,
100
quenelles,
182 to 184
oysters,
253
Roasted
149
pie,
359
salad,
211
pudding,
254
souffle,
185
soup,
101
stew with dumplings,
i52
Court-bouillon,
105
Vol-au-vent of
199
Crab-apple jelly,
34i
Chicory,
54
Crab-apples, Preserved
336
Chocolate,
387
Crabs,
A£. -4.6
, 129
Bavarian cream,
290
Cream a la Versailles,
284
**blanc"-manget
284
fritters,
194
cake,
323» 324
menngue,
3"
eclairs,
331
of barley soup,
98
ice cream*
294
of celery soup,
97
icing,
332
of rice soup,
98
pie,
259
of tartar,
59
pudding,
261
salad dressing,
208
roll,
261
sauces,
221
, 223
souffle*
3°4
To whip
393
To scrape
392
Croquettes, Chicken
198
whips,
310
Lobster
197
Chops, Broiled mutton
136
Oyster
196
Chowder, Corn
100
Potato
198
Fish
100
Rice
198
Cider apple jelly,
34o
Rice and meat
197
Cider jelly,
308
Royal
195
, 196
Clam fritters,
194
Salmon
197
Clams,
47
Shad roe
197
Cocoa,
386
Croustade, Oyster
121
To make
386
To make a
191
Cocoanut ice cream,
297
Crumbs, To fry (under Bread Sauce)
231
Cod,
4i
Crust patties,
202
in puree of potatoes,
in
Cucumber salad,
215
Matelote of
114
Cucumbers,
53
To cook salt
no
Pickled
343
344
with lobster sauce, Boiled
io5
Currant jelly,
3°9» 34o
Coffee,
387
Page 205
Presented as published in 1880. 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
Brown bread ice cream,
drops,
Butter sauce,
for charlotte russc
Cabbage, Minced
rusks,
salad,
Sunshine,
Cabinet pudding,
Taylor,
Cafe au lait,
Vanilla eclairs,
Cake.
Viennois,
Ames,
Wedding,
Angel,
White fruit,
Black,
Calf's foot jelly,
Caramel frosting for
Canapees,
Chocolate,
323> 324
Caper sauce,
eclairs,
Caramel frosting,
icing,
ice cream,
Composition,
Care of Food,
Cookies,
33°
Cauliflower,
i Corn,
Escaloped
Raised
Pickled
Thin
salad,
Demon,
with cream sauce,
Dominos,
Celery,
Eclairs
330> 33i
salad,
Federal,
sauce,
Frosting for
soup,
Gingerbread, Canada
stewed in stock,
Fairy
with cream sauce,
Hard
Champagne sauce,
Soft
Charlotte russe,
Gold,
Chartreuse of chicken,
Golden frosting for
of chicken and macaroni,
Hermits,
33o
of oysters,
Jelly roll,
of vegetables and game,
Jumbles,
Cheese souffle".
Lady-fingers,
soup,
Lady's,
Cherries, Preserved
Loaf,
Chestnut sauce,
Marking in gold,
Chickens.
Molasses pound,
a la matelote,
Nut,
a la reine,
Orange,
a la Tartare,
Plum, kneaded,
33o
Blanquette of
Queen's,
Broiled
Railroad,
Chartreuse of
Regatta,
chaud-froid%
Ribbon,
croquettes,
Rice,
curry,
Seed cakes,
cutlets,
Shrewsbury cakes.
fillets,
180, 181
Chickens, Continued.
Coffee, Continued.
force-meat,
Vienna
39°
Fried
Coffee Bavarian cream,
fritters,
ice cream,
in jelly,
*79> 353
jelly,
3°9
livers and bacon,
Composition cake,
in pafillotes,
Consommd,
saute*,
Consomme a la royal^
patties,
Cookies,
pie,
Corn,
pillau,
cake,
3°3> 364
Potted
chowder,
quenelles,
182 to 184
oysters,
Roasted
pie,
salad,
pudding,
souffle,
soup,
stew with dumplings,
Court-bouillon,
Vol-au-vent of
Crab-apple jelly,
Chicory,
Crab-apples, Preserved
Chocolate,
Crabs,
A£. -4.6
, 129
Bavarian cream,
Cream a la Versailles,
**blanc"-manget
fritters,
cake,
323» 324
menngue,
3"
eclairs,
of barley soup,
ice cream*
of celery soup,
icing,
of rice soup,
pie,
of tartar,
pudding,
salad dressing,
roll,
sauces,
, 223
souffle*
3°4
To whip
To scrape
Croquettes, Chicken
whips,
Lobster
Chops, Broiled mutton
Oyster
Chowder, Corn
Potato
Fish
Rice
Cider apple jelly,
34o
Rice and meat
Cider jelly,
Royal
, 196
Clam fritters,
Salmon
Clams,
Shad roe
Cocoa,
Croustade, Oyster
To make
To make a
Cocoanut ice cream,
Crumbs, To fry (under Bread Sauce)
Cod,
Crust patties,
in puree of potatoes,
in
Cucumber salad,
Matelote of
Cucumbers,
To cook salt
no
Pickled
with lobster sauce, Boiled
io5
Currant jelly,
3°9» 34o
Coffee,