Cream of Celery Soup.
Chicken Salad. Stuffed Egg-plant.
Crisped Crackers, Spread with Cheese.
Baking-powder Biscuit.
Charlotte 'Russe. Coffee a la Demitasse.
Nuts. Raisins.
— X —
Fruit Cocktail in Pineapple Cups.
Breaded Mutton Chops. Cuban Sauce.
Bread and Butter Folds. Potatoes on Half Shell.
Romain Salad. French Dressing.
Nesselrode Pudding.
Coffee. Educator Crackers.
Chafing=dish Suppers
Oyster Rabbit.
Shrimp Salad. Celery.
Fruit Cups.
— X —
Mulligatawny Soup (reheated).
Creamed Sweetbreads with Peas.
Bread and Butter Sandwiches.
Shredded Pineapple.
FOOD COMBINATIONS. 39.1
Hallowe'en Supper.
Whole Wheat Sandwiches.
Cabbage Salad Served in Cabbage Shell,
Baked Apples. Gingerbread.
Coft'ee. Pumpkin Pie.
Menu for Christmas Dinner.
Consomme.
Olives. Celery. Salted Almonds.
Roast Turkey.
Gooseberry Sauce with Chestnut Stuffing.
Sweetbread and Chicken Croquettes. Green Peas.
Dressed Lettuce with Cheese Straws.
Plum Pudding with Brandy Sauce.
Cafe Noir.
Fruit. Crackers. Nuts.
Cheese.
Thanksgiving Dinner.
Tomato Bouillon. Crisped Crackers.
Celery. Salted Almonds.
Roast Turkey.
Cranberry Jelly. Mashed White Potatoes.
Onions Stuffed with Celery and Nuts.
Roast Red-head Duck. Browned Hominy.
Curled Celery.
Fruit Pudding. Brandy Hard Sauce.
Ice-cream.
Fancy Cakes. Nuts. Raisins. Fruit.
Half Cups of Black Coffee.
Crackers. Cheese.
392 SCIENTIFIC COOKING.
Menu for Course Dinner.
Oj^ster Cocktail.
Consomme a la Royal.
Salted Almonds. Celery. Olives.
Chicken and Mushroom Patties.
Soft-shell Crabs. Tartare Sauce.
Cucumber Jelly.
Roast Leg' of Mutton with Currant Jelly Sauce.
Mashed White Potatoes.
Creamed Brussels Sprouts.
Fruit Sherbet.
— X —
Canvasback Duck. Hominy Omelet.
Currant Jelly. Celery.
Nesselrode Puddin":. Neapolitan Ice-cream.
Candies. Crackers. Cheese.
Cafe Noir.
INDEX.
Almonds, Blanched, 196.
Roasted, 19G.
Salted, 196.
Apples, Baked without par-
ing, 354.
Baked (pared), 357.
Baked with red raspherry
jam, 238.
Dumplings, 238.
Ginger, 355.
Sauce I., 354.
Sauce II., 355.
Tapioca, 230.
Artichokes, 153.
Boiled, 153.
Bottoms, 153.
Fried, 153.
Asparagus, 1G9.
A la Hollandaise, 171.
Boiled, 170.
Crustards, 171.
In white sauce, 170.
On toast, 170.
With poached eggs, 171.
Baking-powder Mixtures, 23.
Biscuit, dropped, 23.
Biscuit, beaten, 23.
Corn egg bread, 25.
Roly-poly, 23.
Batters, 185.
L, 185.
II., 185.
III., 185.
Beans, Flageolets, 106.
Green or snap, 165.
Lima or butter, IGG.
Shelled, 166.
With bacon, 166.
Beef, 86.
Best cuts for beefsteaks,
88.
Beef, Beefsteak with oyster
blanket, 89.
Beef with Yorkshire tim-
bales, 91.
Boiled corned, 94.
Boiled tongue, 95.
Braised, 94.
Braised liver, 96.
Braised tongue, 94.
Broiled fillet, 89.
Broiled liver, 96.
Broiled tripe, 97.
Chateaubriand steak, 90.
Cooking (temperature),
87.
Corned, 94.
Corned hash, 97.
Creole tripe, 97.
Divisions, 87.
Dried beef relish, 95.
Fillet of beef with vege-
tables, 92.
Fried tripe in batter, 9G.
Hamburg steak, 90.
Larded fillet, 92.
Liver and bacon, 95.
Mignon fillets with sauce,.
89.
Pot roast, 93.
Pressed flank, 93.
Roast, 90.
Roast with Spanish sauce,
98.
Sauted fillet with mush-
room caps, 89.
Stuffed heart, 94.
Ways, of warming over
beef, 97.
Beets, 164.
Greens, boiled, 164.
In vinegar, 164.
Sour sauce. 164.
Page 169
Presented as published in 1911. 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
Cream of Celery Soup. Chicken Salad. Stuffed Egg-plant. Crisped Crackers, Spread with Cheese.
Baking-powder Biscuit.
Charlotte 'Russe. Coffee a la Demitasse.
Nuts. Raisins.
Fruit Cocktail in Pineapple Cups.
Breaded Mutton Chops. Cuban Sauce.
Bread and Butter Folds. Potatoes on Half Shell.
Romain Salad. French Dressing.
Nesselrode Pudding.
Coffee. Educator Crackers.
Chafing-dish Suppers
Oyster Rabbit.
Shrimp Salad. Celery.
Fruit Cups.
Mulligatawny Soup (reheated).
Creamed Sweetbreads with Peas.
Bread and Butter Sandwiches. Shredded Pineapple.
Hallowe'en Supper.
Whole Wheat Sandwiches.
Cabbage Salad Served in Cabbage Shell,
Baked Apples. Gingerbread.
Coft'ee. Pumpkin Pie.
Menu for Christmas Dinner.
Consomme.
Olives. Celery. Salted Almonds.
Roast Turkey.
Gooseberry Sauce with Chestnut Stuffing.
Sweetbread and Chicken Croquettes. Green Peas.
Dressed Lettuce with Cheese Straws.
Plum Pudding with Brandy Sauce.
Cafe Noir.
Fruit. Crackers. Nuts.
Cheese.
Thanksgiving Dinner.
Tomato Bouillon. Crisped Crackers.
Celery. Salted Almonds.
Roast Turkey.
Cranberry Jelly. Mashed White Potatoes.
Onions Stuffed with Celery and Nuts.
Roast Red-head Duck. Browned Hominy.
Curled Celery.
Fruit Pudding. Brandy Hard Sauce.
Ice-cream.
Fancy Cakes. Nuts. Raisins. Fruit.
Half Cups of Black Coffee.
Crackers. Cheese.
Menu for Formal Course Dinner.
Oyster Cocktail.
Consomme a la Royal.
Salted Almonds. Celery. Olives.
Chicken and Mushroom Patties.
Soft-shell Crabs. Tartare Sauce.
Cucumber Jelly.
Roast Leg of Mutton with Currant Jelly Sauce.
Mashed White Potatoes.
Creamed Brussels Sprouts. Fruit Sherbet. Canvasback Duck. Hominy Omelet.
Currant Jelly. Celery.
Nesselrode Puddin":. Neapolitan Ice-cream.
Candies. Crackers. Cheese.
Cafe Noir.
Almonds, Blanched, 196.
Roasted, 19G.
Salted, 196. Apples, Baked without paring, 354.
Baked (pared), 357.
Baked with red raspherry jam, 238.
Dumplings, 238.
Ginger, 355.
Sauce I., 354.
Sauce II., 355.
Tapioca, 230. Artichokes, 153.
Boiled, 153.
Bottoms, 153.
Fried, 153. Asparagus, 1G9.
A la Hollandaise, 171.
Boiled, 170.
Crustards, 171.
In white sauce, 170.
On toast, 170.
With poached eggs, 171.
Baking-powder Mixtures, 23.
Biscuit, dropped, 23.
Biscuit, beaten, 23.
Corn egg bread, 25.
Roly-poly, 23. Batters, 185.
L, 185.
II., 185.
III., 185. Beans, Flageolets, 106.
Green or snap, 165.
Lima or butter, IGG.
Shelled, 166.
With bacon, 166.
Beef, 86.
Best cuts for beefsteaks,
Beef, Beefsteak with oyster blanket, 89.
Beef with Yorkshire timbales, 91.
Boiled corned, 94.
Boiled tongue, 95.
Braised, 94.
Braised liver, 96.
Braised tongue, 94.
Broiled fillet, 89.
Broiled liver, 96.
Broiled tripe, 97.
Chateaubriand steak, 90.
Cooking (temperature),
Corned, 94.
Corned hash, 97.
Creole tripe, 97.
Divisions, 87.
Dried beef relish, 95.
Fillet of beef with vegetables, 92.
Fried tripe in batter, 9G.
Hamburg steak, 90.
Larded fillet, 92.
Liver and bacon, 95.
Mignon fillets with sauce,.
Pot roast, 93.
Pressed flank, 93.
Roast, 90.
Roast with Spanish sauce,
Sauted fillet with mushroom caps, 89.
Stuffed heart, 94.
Ways, of warming over beef, 97. Beets, 164.
Greens, boiled, 164.
In vinegar, 164.
Sour sauce. 164.