The oldest broth known. French soups, quaint and mod-
em. A soup for a queen. Shell-fish soups. Nourishing
provincial broths. Soups of game, giblets, and veal. Ele-
gant Parisian purees and consommes. Peasant broths.
Vegetable soups of France, Italy, and Germany. Strength-
ening ones peculiar to different countries : Hungary, Russia,
Greece, Prussia. Fruit soups of German origin.
CHAPTER TWO
Fish, Eggs, and Sauces 33
French and English ways with shrimps and lobster.
Bouillabaisse and kindred ancient recipes, for holidays.
Cod and mackerel of Provence and of Germany. Scotch
and Cornish recipes. Fish braised and in salad. Sole, as
cooked for Marie de Medici. Crabs in n^w and old
fashions. Oysters and eels. Fish pies and cutlets. Piquant
and wholesome sauces. Old English recipes for cullis
and essence. Harmless coloring for soups and desserts.
Jewish, English, and other methods of frying fish. Sea-
soning and vinegar for flavoring soups and salads. Eggs
of many towns and countries. Omelettes, Spanish, French,
and German.
V
Contents
CHAPTER THREE
PAGE
Meats and Entrees d']
Roast lamb and mutton in northern and southern France.
Veal in Italy and Germany. English and German recipes
for roast pig and pork. Goose cooked in England and
Provence. Beef, in fillet and steak, of Paris and London.
Two royal and historic recipes for cooking chicken. Fried
chicken of many cities. German and Hungarian stews of
chicken. Cannelons of Marseilles. Xmas capon in France.
Turkey in several delightful ways. Sweetbreads, various
and luxurious. Veal cutlets in Italy and Germany. Chops
in all fashions and of many places. The national dishes of
Hungary, Spain, Russia, and Italy. Two stand-bys of old
England. A convent dish of renown. Haggis as it
should be. Love in disguise, or baked calf *s heart. Other
old English dishes dear to novelists and great people.
Tripe and callalou, in France. Cassoulic and cassolette of
Provence. The famous fancy sausages of Nancy. Pigs*
feet, at their best. Hodge-podge, crowdie, and kedgeree.
Beef tongue of many climes. Liver and kidney in good
styles. Ragouts and stews. Hashes and croquettes.
** Made-overs " of many countries. Game and geese and
partridge, hare, rabbit, and venison, in old and delicious
forms. Pork pies of Melton Mowbray. Pies of many
sources and varied interior. Each town offers a pie of
ancient excellence. Nothing too good for a pie. Madame
de Pompadour* s tart. Humble pie and annastich.
CHAPTER FOUR
Vegetables and Salads 131
Green peas as cooked in France and England. Aspara-
gus in French and Spanish homes. Spinach and beans in
vi
Contents
PAGE
appetizing recipes. Potatoes as cooked by the Trappists,
and in Italy and Flanders. Baked tomatoes in delectable
Italian styles. Celery and cauliflower. Mushrooms, in
French and Hungarian ways. Carrots as they should be.
Eggplant in Provence, Naples, and Constantinople. Aus-
trian, Greek, and Turkish cookery of cucumbers and
squash. Onions in several wholesome styles. Cabbage
above the average. Artichokes as they are cooked in
Lyons. Various recipes for cooking rice. Rice in Anda-
lusia and Toulouse — as cooked in the convent. Curries
from Anglo-Indian sources. Burdwain and pilau. Maca-
roni and spaghetti in real Italian excellence. Many recipes.
Gnocchi and ravioli. Noodles. Fancy vegetable entrees.
Sauer kraut. Salads of Normandy and Gascony ; from
Nantes. Brussels sprouts as salad. Swedish and Russian
salad. Salad from Norway and Austria. English chicken
salad. Alexandre Dumas* s &mous recipe. An exclusive
salad. Another, even better. Salmagundi. A good
German salad. Sandwiches, sweet or savory, from Scot-
land, England, and France.
CHAPTER FIVE
Cakes, Puddings, and Pastry 157
Page 1
Presented as published in 1902. 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
The oldest broth known. French soups, quaint and modem. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Elegant Parisian purees and consommes. Peasant broths. Vegetable soups of France, Italy, and Germany. Strengthening ones peculiar to different countries : Hungary, Russia, Greece, Prussia. Fruit soups of German origin.
CHAPTER TWO
Fish, Eggs, and Sauces 33
French and English ways with shrimps and lobster. Bouillabaisse and kindred ancient recipes, for holidays. Cod and mackerel of Provence and of Germany. Scotch and Cornish recipes. Fish braised and in salad. Sole, as cooked for Marie de Medici. Crabs in new and old fashions. Oysters and eels. Fish pies and cutlets. Piquant and wholesome sauces. Old English recipes for cullis and essence. Harmless coloring for soups and desserts. Jewish, English, and other methods of frying fish. Seasoning and vinegar for flavoring soups and salads. Eggs of many towns and countries. Omelettes, Spanish, French, and German.
Contents
CHAPTER THREE
Meats and Entrees d']
Roast lamb and mutton in northern and southern France. Veal in Italy and Germany. English and German recipes for roast pig and pork. Goose cooked in England and Provence. Beef, in fillet and steak, of Paris and London. Two royal and historic recipes for cooking chicken. Fried chicken of many cities. German and Hungarian stews of chicken. Cannelons of Marseilles. Xmas capon in France. Turkey in several delightful ways. Sweetbreads, various and luxurious. Veal cutlets in Italy and Germany. Chops in all fashions and of many places. The national dishes of Hungary, Spain, Russia, and Italy. Two stand-bys of old England. A convent dish of renown. Haggis as it should be. Love in disguise, or baked calf *s heart. Other old English dishes dear to novelists and great people. Tripe and callalou, in France. Cassoulic and cassolette of Provence. The famous fancy sausages of Nancy. Pigs* feet, at their best. Hodge-podge, crowdie, and kedgeree. Beef tongue of many climes. Liver and kidney in good styles. Ragouts and stews. Hashes and croquettes. ** Made-overs " of many countries. Game and geese and partridge, hare, rabbit, and venison, in old and delicious forms. Pork pies of Melton Mowbray. Pies of many sources and varied interior. Each town offers a pie of ancient excellence. Nothing too good for a pie. Madame de Pompadour* s tart. Humble pie and annastich.
CHAPTER FOUR
Vegetables and Salads 131
Green peas as cooked in France and England. Asparagus in French and Spanish homes. Spinach and beans in
Contents
appetizing recipes. Potatoes as cooked by the Trappists, and in Italy and Flanders. Baked tomatoes in delectable Italian styles. Celery and cauliflower. Mushrooms, in French and Hungarian ways. Carrots as they should be. Eggplant in Provence, Naples, and Constantinople. Austrian, Greek, and Turkish cookery of cucumbers and squash. Onions in several wholesome styles. Cabbage above the average. Artichokes as they are cooked in Lyons. Various recipes for cooking rice. Rice in Andalusia and Toulouse — as cooked in the convent. Curries from Anglo-Indian sources. Burdwain and pilau. Macaroni and spaghetti in real Italian excellence. Many recipes. Gnocchi and ravioli. Noodles. Fancy vegetable entrees. Sauer kraut. Salads of Normandy and Gascony ; from Nantes. Brussels sprouts as salad. Swedish and Russian salad. Salad from Norway and Austria. English chicken salad. Alexandre Dumas* s &mous recipe. An exclusive salad. Another, even better. Salmagundi. A good German salad. Sandwiches, sweet or savory, from Scotland, England, and France.
CHAPTER FIVE
Cakes, Puddings, and Pastry 157