FoodNetArchive

The new practical housekeeping

1890

Page 599

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Fruit 541 Giblet 452 Horse-radish 452 Haitre d'hotel 452 Orange 452 Piquant : 452 Sage 453 Seasoning for 454 Sonrcream^ 829 To make 447, 448 Veal 453 TenlsOD 458 Page. Without Meat 451 Gbiodlb Cakes. Batter 839 Batter, raised 839 Bread, raised 889 Buckwheat 840 Cerealine 840 Clam 840 Corn 889,841,843 Eggs for 838 Farina 841 Flannel 841 French, plain 141 Gluten 841 Graham 841 Green com 842 Homlnv 842 Lifter for 389 Milk for 889 Oatmeal 342 Potato 342 Potato, grated 842 Powders for 389 Rice 842,343 Rye 842 Squash 843 Tomato....' 839 To turn 838 Gbiddlb. Soapstone 888 Stone 888 To care for 388 Togreese 888 Grouse. Fried 388 Pie 326 Salad 826 GUAVA 279 Haddock. Boiled 246 Creamed 245 Halibut. Baked 245 Creoled 245 Ham Baked 482 Boiled 433 Boned 483 Broiled 433 Fried with eggs 434 Friaxled 434 Garnished 433, 630 Pie 462 Potted 484 Puffs 435 Relish 462 Scalloped 462 Soup 462 Stuffed 433 To Garnish 579 With jelly 462 With vinegar 462 Habb, roast 327 Hash 454 American 454 Baked 453 Boston 458 English 454 Fried 459 Head. Baked 440 Calfs' 440 Cheese 441 Cheese, spiced 442 Croquettes 442 PagQ. Croquettes, spiced . . .442 Fritters 442 Pie 442 Scalloped 441 Stuffed 441 Hbabt. Baked 416 Hen's Nest. 212 Hebbs, sweet 456 Hbbbing. Baked 246 Baked, salt 246 Pudding 246 Salted 232 Hickory-nuts 809 HIDDBN MOUNTAUf 169 HOHINY 607 Boiled 607 Coarse 469 Fine 469 Fried 469 Horsb-Radish. For winter 116 H UCKLBBBBBU8 280 ICB. Apple 868 Apricot SOS Citron 868 Cherry 368 Chocolate 371 Currant 868 Gooseberry 869 Grape 869 Lemon 369 Nectarine 86S Orange 309 Orange, gopher 371 Peach 1.868,369 Peaches and cream . . 369 Pear 368 Pine-apple 370 Plum 368 Raspberry 369 Snow 370 Strawberry 369, 870 TuttiFrutU 370 Watermelon 868 ICES; 366 Canned fruit for 868 Garnish for 367 Increase of 367 Juice for 366 Meringue for 366, 371 Pulp for 366 Syrup for 371 To mold 867 To serve 367 ICE-CREAX. Almond 436. 852, 356 Almond caramel 352 Apple 350,359 Apricot 368 Arrowroot 352 Banana 359 Best with fruit 347 Boston 352 Brine Blanket for .. .348 Buttermilk 352 Cabinet... 359 Cake for 850 Cave for 850 Caramel 358, 856 Cherry 858 Chestnut 858 Chocolate 358 682 INDEX TO COOKERY RECIPES. Paffe. Chocolate caramel. ..858 Chocolate cuatard. ...854 Chocolate fruit 358 Chocolate moss 854 Chocolate, Bplced ... .858 Cocoanut 858, 546 Coftee 854 Coffee, whipped . c . . .854 Coffee, white 854 CuaUrd 854 Custard kettle for. . . .851 EgglesB 347,855 Eggs for 847 Fancy 858 Filbert 856 Fig 365 Flavor for 844,852 Freezer 887 Freezer, care of 851 Fruit , 346 Fruit (or 816,852,851 Fruit flavors for 346 Gelatine 856 Ginger 856 Harlequin 356 Hickory-nut 856 Italian 856 Italian custard 857 Jam 856 Jam for 851 Kentucky 866 Lacteanola 845. 851 Lemon 857 Hacaroon 857 Macaroon caramel.. .857 Holds for 849 NeapoliUn 844, 351 New York 351 Nut..: 862 Orange , 858 Peach 868,369 Pine-apple 369 Pistachio 352 ; Philadelphia.844,347,361 . Proportions for 347 Raspberry 338 Riced orange 358 Saratoga 359 Strawberry 358 Substitutes in 351 Sugar for 344,847 Surprise 360 Tea 354, 860 To freeze 347, 849 To make 845, 348 To mold 849 To serve 849 Triple 357 TuttlFruttl 860 Utensils for 847, 851, 686 Vanilla 860 Vanilla custard 860 With eggs 845 Without egg 845 Whipped 867 Whipped cream for.. 344,850 Icicles 160 Almond 150 Creamed 160 Icing. Almond 374 Beating 872 Boiled 874 Boiled, eggleM 875 Page. Boiled, chocolate. . .^875