FoodNetArchive

The Swedish, French, American cook book

1918

Page 653

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Crabs, Soft Shell, Broiled, A la Bearnaise Crabs, Soft Shell, Fried, A la Tartare Crabapple Jelly . Cranberry Jelly Cranberry Sauce, English Crayfish, Aspic of, A la Aurora ’ Crayfish, A la Bearnaise Crayfish Patties, A la Supreme ' ' ' Crayfish, How to Broil. Crayfish with Anchovies, A la Octavious Crayfish with Tomatoes, A la Mayonnaise Cream, A la Valois .... Cream Candies ..."**** Cream Cake, A la Washington. Cream Cheese, A la Parisienne. Cream Cheese, Pears Stuffed with, Hammond . . Cream Cheese, Philadelphian, A la Bar-le-Duc Cream Cheese, Philadelphian, A‘la Victoria . Cream Cheese Sandwicries, A la Philadelphienr Cream Dressing, American. . Cream Fruit Cake with Pignolias. Cream, Golden, a la Gimo. Cream, Golden, A la Hammond . Cream, Golden, A la Herisson CreaSug^°lden’ *n Baskets of Meringue Cream, Golden, with Frait', A la Hammond Cream of Apple, A l’Anglaise .... Cream of Apple, A la Hammond Cream of Apple, with Almond, A la Ilildur'Alexaridra Cream of Apple with Almonds, A la Prussienne Cream of Asparagus Soup, A la Joel Cream of Barley Soup, A la Breta . Cream of Barley Soup, A la Ericsson Hammond Cream of Carrot Soup . * • A Ericsson PAGE 18 19 122 121 122 54 122 122 121 ,121 121 i22 506 305 27 121 18 121 69 121 305 18 82 19 18 55 69 83 57 60 80 79 18 120 120 120 120 122 122 427 333 319 133 133 133 133 12 132 366 435 405 271 itli Spun 272 273 270 28 316 405 366 349 344 368 348 340 334 341 337 40 43 40 42 ria. Cream of Celery Soup . Cream of Claret, A l’Anglaise . . Cream of Claret, A la Charlotte . . ' ' ' Cream of Cocoanut, Baskets with, A la Victoria Cream of Cocoanut Cakes with, A la Fanchonette .' Cream of Coffee, a la Charlotte . Cream of Corn Soup, A la Fritz . . Cream of Lettuce Soup, A la Mathilda Cream of Oyster Soup . ' Cream of Pea Soup . . Cream of Port Wine, A la Charlotte ! ' ' ' Cream of Potato Soup, with Tomatoes A la Hildu Cream of Rice Soup, A l’Allemande Cream of Sorrel Soup . Cream of Spinach Soup . ’ Cream of Strawberry, A la Europeenne . Cream of Strawberry Cake with Meringue, A la b Cream of Strawberry Roll, A la Normande . Cream of Wheat, To Cook Cream Pastry Cakes. A la Sweden' ‘ Cream Puffs, A la Mabel Quist . . . ' ' Cream Pudding, a la Continentale Cream Pudding with Maraschino, A la Hammond Cream Pudding with Port Wine, A la Oskar Cream Pudding with Sultanas, A la Hammond . CrelS Saucde‘nS Wlth Sultanas> a la Pompadour Cream Sauce,’ A TAll'emand’e . Cream Soup A la Gouffe . .... Cream Soup, A la Victoria . j Cream Soup with Vermicelli Cream with Anchovy, A la Giriio . Cream with Strawberry, A la Anna Erickzen Cream Vegetable Soup, A la Mongcle Croustades, Caviar . . * Croustades, To Make . [ | | [ ' ' ' Croquettes, Duck, A la Macedoine Croquettes, Halibut, A la Hollandaise Crullers, A la Ericsson Hammond Crumpets, A la Katrina . .... Crumpets, Rice, A la Anna Maria . Cucumber Baskets ... . Cucumber Jelly . . \ j . Cucumber Sandwiches . Cucumber, Stuffed with Lobster, A l’Amiricaine Cucumber, Stuffed with Lobster Mousse. Cucumber Stuffed with Roquefort Cheese A Ia Walde Cucumber, Stuffed with Shrimps, A l’Americaine CUC'da!ser’ Stuffed’ with Shrimp Mousse, A la Hol’lan- Cucumber-an'd-Beet' Salad . Cucumber-and-Pea Salad . Cucumber-and-Tomato Salad .