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Practical Cooking and Dinner Giving

by Mary F. Henderson

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  1. 1Preface
  2. 2Setting the Table and Serving the Dinner
  3. 3The Dinner Party
  4. 4Cooking as an Accomplishment
  5. 5Breakfast
  6. 6Winter Breakfast
  7. 7Early Spring Breakfast
  8. 8Summer Breakfast
  9. 9Lunch
  10. 10Gentlemen’s Suppers
  11. 11Evening Parties
  12. 12Something About Economy
  13. 13Boiling
  14. 14Frying
  15. 15To Prepare Grease for Frying ( Professor Blot )
  16. 16Broiling
  17. 17Roasting
  18. 18Sautéing
  19. 19Braising
  20. 20Larding
  21. 21Boning
  22. 22Egg and Bread Crumbing
  23. 23To Cook Puddings in Boiling Water
  24. 24Dried Celery, Parsley, etc., for Winter Use
  25. 25Seeds for Soups — To Flavor with Lemon Zest
  26. 26The Cook’s Table of Weights and Measures
  27. 27To Chop Suet — Rising-powder Proportions
  28. 28To Make Roux
  29. 29Cooking Utensils
  30. 30Bread, and Breakfast Cakes
  31. 31To Make Yeast
  32. 32To make the Bread
  33. 33Mrs. Bonner’s Bread
  34. 34French Bread ( Grace Melaine Lourant )
  35. 35Petits Pains
  36. 36Toast
  37. 37Dixie Biscuit ( Mrs. Blair )
  38. 38Graham Bread — Rusks
  39. 39Parker House Rolls ( Mrs. Samuel Treat )
  40. 40Beaten Biscuit
  41. 41Soda and Cream of Tartar Biscuit
  42. 42Biscuits With Baking-powder
  43. 43Muffins
  44. 44Waffles
  45. 45Rice Waffles ( Mrs. Gratz Brown )
  46. 46Rice Pancakes — Hominy Cake ( Mrs. Watts Sherman )
  47. 47Baked Hominy Grits ( Mrs. Pope )
  48. 48Breakfast Puffs, or Pop-overs ( Mrs. Hopkins )
  49. 49Wafer Biscuits
  50. 50Corn Bread
  51. 51Hoe Cake
  52. 52Corn Cake ( Mrs. Lackland )
  53. 53Fried Corn Mush for Breakfast
  54. 54Corn Mush
  55. 55Oatmeal Porridge
  56. 56Mother Johnson’s Pancakes ( Adirondacks )
  57. 57Sirup — Buckwheat Cakes
  58. 58Pancakes, with Flour or Corn-meal
  59. 59Pancakes, with Bread-crumbs
  60. 60Strawberry Short-cake ( Mrs. Pope )
  61. 61Tea
  62. 62Coffee
  63. 63Chocolate ( Miss Sallie Schenck )
  64. 64Cocoa
  65. 65Soup
  66. 66Stock, or Pot au Feu
  67. 67A Simple Stock
  68. 68Gouffé’s Receipt for Stock, or Bouillon
  69. 69Bouillon Served at Luncheons, Germans, etc
  70. 70Amber Soup, or Clear Broth
  71. 71To make Caramel, or Burned Sugar, for coloring Broth
  72. 72Thickenings for Soup
  73. 73Additions To Beef Stock, to form Other Kinds of Soup
  74. 74Receipt for Force-meat Balls
  75. 75Macaroni Soup
  76. 76Vermicelli Soup
  77. 77Noodles ( Eleanore Bouillotat )
  78. 78To serve as a Vegetable
  79. 79Noodle Soup
  80. 80Beef Noodle Soup
  81. 81Spring Soup
  82. 82Julienne Soup, with Poached Eggs ( Dubois )
  83. 83Asparagus Soup
  84. 84Spinach Green
  85. 85Ox-tail Soup
  86. 86Purée of Chicken ( Giuseppe Romanii )
  87. 87Plain Chicken Soup
  88. 88Giblet Soup
  89. 89Mock-turtle Soup ( New York Cooking-school )
  90. 90A simple Mock-turtle Soup
  91. 91Gumbo Soup
  92. 92Gumbo and Tomato Soup
  93. 93Mullagatawny Soup ( an Indian soup )
  94. 94Oyster Soup
  95. 95Clam Soup
  96. 96Bean Soup
  97. 97Bean and Tomato Soup — Onion Soup ( Soupe à l’Ognon )
  98. 98Vegetable Soup without Meat ( Purée aux Légumes )
  99. 99Corn Soup
  100. 100Tomato Soup, with Rice
  101. 101Sorrel Soup ( Soupe à la Bonne Femme )
  102. 102Potato Soup (No. 1)
  103. 103Potato Soup (No. 2)
  104. 104Purée of String-beans
  105. 105Bisque of Lobsters
  106. 106Fish
  107. 107To Boil Fish
  108. 108To Boil Au Court Bouillon
  109. 109To Fry Fish
  110. 110Fish Fried in Batter
  111. 111To Broil Fish
  112. 112To Bake Fish
  113. 113Bread Stuffing
  114. 114Meat Stuffing
  115. 115To Bake a Fish with Wine ( Mrs. Samuel Treat )
  116. 116To Stew Fish, or Fish en Matelote
  117. 117To Cook Fish au Gratin
  118. 118Fish à la Crème ( Mrs. Audenreid )
  119. 119To Broil Salmon
  120. 120Salmon Cutlets
  121. 121Slices of Salmon Boiled
  122. 122Canned Salmon
  123. 123Trout in Cases or in Shells ( en Coquilles )
  124. 124Crimped Cod-fish ( Rudmanii )
  125. 125Salt Cod-fish
  126. 126Cod-fish Balls
  127. 127Fish Chowder
  128. 128Small Pan-fish ( Perch, Sun-fish, etc. )
  129. 129Fried Slices of Fish, with Tomato Sauce ( Fish à l’Orlay )
  130. 130To Fry Eels
  131. 131Eels Stewed ( London Cooking-school )
  132. 132Shell-Fish — Raw Oysters
  133. 133Fried Oysters
  134. 134Scalloped Oysters in Shells
  135. 135Scalloped Oysters
  136. 136Oyster Stew
  137. 137Oyster Soup ( see page 93 ) — Oyster or Clam Fritters
  138. 138Fricassee of Oysters ( Oysters à la Boulette )
  139. 139To Roast Canned Oysters
  140. 140Spiced Oysters ( Miss Lestlie )
  141. 141Clams Cooked with Cream ( Mrs. Audenreid )
  142. 142Clam Chowder
  143. 143Tunison Clam Chowder
  144. 144Clam Fritters ( see page 230 ) · Clam Soup ( see page 93 ) — Soft-s…
  145. 145Deviled Crab
  146. 146Deviled Lobster
  147. 147Lobster Chops
  148. 148A Good Way to Prepare a Lobster
  149. 149Frogs Fried
  150. 150Sauces
  151. 151Drawn-butter Sauce
  152. 152Pickle Sauce · Boiled-egg Sauce — Caper Sauce
  153. 153Anchovy Sauce — Shrimp Sauce
  154. 154Lobster Sauce
  155. 155Oyster Sauce
  156. 156Parsley Sauce ( for Boiled Fish or Fowls )
  157. 157Cauliflower Sauce ( for Boiled Poultry ) — Lemon Sauce ( for Boiled…
  158. 158Chicken Sauce ( to serve with Boiled or Stewed Fowls )
  159. 159Maître-d’hôtel Butter ( for Beefsteak, Broiled Meat, or Fish )
  160. 160Mint Sauce ( for Roast Lamb )
  161. 161Currant-jelly Sauce ( for Venison )
  162. 162Tomato Sauce (No. 1)
  163. 163Tomato Sauce (No. 2)
  164. 164Sauce Hollandaise, or Dutch Sauce
  165. 165Mushrooms, for Garnish ( Gouffé )
  166. 166Mushroom Sauce ( to serve with Beefsteaks, Fillets of Beef, etc. )
  167. 167Mushroom White Sauce ( to serve with Boiled Fowls or with Cutlets )
  168. 168Mushroom Sauce ( made with Canned Mushrooms )
  169. 169A Simple Bechamel Sauce
  170. 170Bechamel Sauce
  171. 171Sauce Aux Fines Herbes
  172. 172Sauce Tartare ( a Cold Sauce )
  173. 173A Simple Brown Sauce
  174. 174Beef
  175. 175To Roast or Bake Beef
  176. 176Yorkshire Pudding
  177. 177Beef à la Mode
  178. 178Braised Beef (No. 2)
  179. 179Braised Beef, with Horse-radish Sauce
  180. 180Fillet of Beef
  181. 181To Trim a Fillet of Beef
  182. 182To Cook a Fillet of Beef
  183. 183To Make the Mushroom Sauce
  184. 184To Garnish a Fillet of Beef
  185. 185To Roast a Fillet of Beef
  186. 186To Braise a Fillet of Beef
  187. 187To Trim With Vegetables ( à la Jardinière )
  188. 188Fillet of Beef cut into Slices or Scollops
  189. 189Beefsteak
  190. 190Corned Beef
  191. 191Corned Beef to serve Cold ( Mrs. Gratz Brown )
  192. 192Beefsteak Stewed
  193. 193Beefsteak Rolled
  194. 194Beef Roll ( Cannelon de Bœuf )
  195. 195What to do with Cold Cooked Beef
  196. 196Beef Hash
  197. 197Meat Pie ( French Cook )
  198. 198Meat Rissoles
  199. 199Beef or any Cold-meat Sausages
  200. 200Beef Croquettes
  201. 201A Cheap Arrangement
  202. 202Mince-pies ( made from Remnants of Cold Beef )
  203. 203A Common Pot-pie of Veal, Beef, or Chicken
  204. 204Calf’s Heart
  205. 205Tongue, With Mustard Pickle Sauce
  206. 206Tongue Slices, with Spinach and Sauce Tartare
  207. 207Veal
  208. 208Roast of Veal — the Fillet
  209. 209A Fricandeau of Veal
  210. 210Veal Cutlets, Broiled
  211. 211Veal Cutlets, Sautéd and Fried
  212. 212Veal Cutlets, Braised
  213. 213Mutton or Veal Chops ( en papillote )
  214. 214Blanquette of Veal ( French Cook )
  215. 215Blind Hare ( Mrs. Charles Parsons )
  216. 216Bewitched Veal ( Mrs. Judge Embry )
  217. 217Plain Veal Stew or Pot-pie
  218. 218To Cook Liver (No. 2)
  219. 219Calf’s Brains
  220. 220Sweet-Breads
  221. 221Fried Sweet-breads
  222. 222Sweet-breads à la Milanaise
  223. 223Sweet-breads Larded and Braised ( English Lady )
  224. 224Baked Sweet-breads ( New York Cooking-school )
  225. 225Sweet-bread Fritters
  226. 226Sweet-bread Croquettes ( New York Cooking-school )
  227. 227Skewer of Sweet-breads
  228. 228Mutton
  229. 229Boiled Leg of Mutton
  230. 230Mutton Cutlets
  231. 231Ragouts ( made of Pieces of Mutton, Veal, Beef, or Rabbits )
  232. 232Another Ragout ( of Pieces of Mutton, Veal, Beef, etc. )
  233. 233Sheep’s Tongues, with Spinach
  234. 234Sheep’s Tongues à la Mayonnaise
  235. 235Sheep’s Tongues, with Sauce Tartare
  236. 236Lamb — Roast Leg of Lamb
  237. 237Roast Fore Quarter of Lamb
  238. 238Lamb Chops
  239. 239Saddle of Lamb or Mutton
  240. 240Lamb Croquettes
  241. 241Sheep’s Kidneys
  242. 242Pork
  243. 243To Cure Bacon
  244. 244Roast Little Pig
  245. 245Roast Pork
  246. 246Broiled Pork Cutlets ( Dubois )
  247. 247Pork and Beans
  248. 248Boston Baked Beans
  249. 249Entrée of Apples and Pork
  250. 250Sausages ( Warne )
  251. 251To Cure Hams ( Mrs. Lestlie )
  252. 252To Boil Ham
  253. 253Ham and Eggs
  254. 254To Fry or Sauté Ham
  255. 255Pork Fried in Batter, or Egged and Bread-crumbed
  256. 256Mrs. Trowbridge’s Breakfast-bacon Dish
  257. 257Rashers of Pork ( to serve with Beefsteak, Roast Beef, etc. )
  258. 258Small Rolls, with Salad Filling
  259. 259Poultry
  260. 260Roast Turkey
  261. 261Stuffing for Roast Turkeys, Chickens, Ducks, and Geese
  262. 262Chestnut, Potato, Veal, and Oyster Stuffings
  263. 263Boiled Turkey
  264. 264Turkey or Chicken Hash — Turkey Braised
  265. 265Turkey Galantine, or Boned Turkey
  266. 266Mixed Spices for Seasoning
  267. 267A Simple Way of Preparing Boned Turkey or Chicken
  268. 268Spring Chickens
  269. 269Spring Chickens, Baked
  270. 270Roast and Boiled Chickens
  271. 271Baked Chickens or Fish ( for Camping Parties )
  272. 272A Fricassee of Chicken
  273. 273Fricassee of Chicken ( Mrs. Gratz Brown )
  274. 274Ranaque Chickens
  275. 275Chicken Breasts
  276. 276Deviled Chicken, with Sauce ( Cunard Steamer )
  277. 277Chicken Croquettes ( French Cook )
  278. 278Chicken Croquettes ( Mrs. Chauncey I. Filley )
  279. 279Chicken Cutlets
  280. 280Chicken, With Macaroni or with Rice ( French Cook )
  281. 281Chetney of Chicken ( Mrs. E. L. Youmans )
  282. 282Curry of Chicken ( Mrs. Youmans )
  283. 283Chickens for Supper ( Mrs. Roberts, of Utica )
  284. 284To Fringe Celery for Garnishing
  285. 285Chicken Livers
  286. 286Turkish Pilau
  287. 287Roast Goose
  288. 288Goose Stuffing ( Soyer’s Receipt )
  289. 289Ducks
  290. 290Wild Ducks
  291. 291Duck and Pease Stewed ( Warne )
  292. 292Stewed Duck
  293. 293Fillets of Duck — Poivrade Sauce
  294. 294Pigeons Stewed in Broth
  295. 295Roast Pigeons
  296. 296Pigeons Broiled
  297. 297Prairie-chicken or Grouse
  298. 298To Choose a Young Prairie-chicken — Prairie-chicken or Grouse Roasted
  299. 299Quails Parboiled and Baked
  300. 300Quails Roasted
  301. 301Bread-sauce, for Game ( Mrs. Crane )
  302. 302Cutlets of Quails or of Pigeons
  303. 303Scollops of Quails, with Truffles ( Gouffé )
  304. 304Espagnole Sauce
  305. 305Quails Broiled
  306. 306Quails Braised — Snipe and Woodcock Fried
  307. 307Snipe and Woodcock Roasted
  308. 308Reed-birds ( Henry Ward Beecher’s Receipt )
  309. 309Plovers · Pheasants — The Saddle of Venison
  310. 310Roast or Baked Haunch of Venison
  311. 311To Broil Venison Steaks
  312. 312Stewed Venison
  313. 313Rabbits Roasted
  314. 314Rabbits Baked
  315. 315To Preserve the Color of Vegetables
  316. 316Potatoes Boiled
  317. 317To Boil Potatoes ( Captain Kater to Mrs. Acton )
  318. 318Mashed Potatoes
  319. 319Potatoes à la Neige
  320. 320To Bake Potatoes
  321. 321Potatoes in Cases
  322. 322Potatoes Baked with Beef
  323. 323Potatoes à la Parisienne
  324. 324Saratoga Potatoes
  325. 325Fried Potatoes
  326. 326Lyonnaise Potatoes
  327. 327Potato Croquettes
  328. 328Potato Roses
  329. 329Potatoes for Breakfast
  330. 330Potato Puff
  331. 331Shoo-fly Potatoes
  332. 332Turnips
  333. 333Turnips in Sauce ( French Cook )
  334. 334Parsnips Sautéd — Parsnip Fritters
  335. 335Oyster-plant Fritters — Oyster-plants Stewed
  336. 336Carrots
  337. 337Beets
  338. 338Cauliflower, with White Sauce
  339. 339Cauliflowers, with Cheese
  340. 340Asparagus
  341. 341Pease
  342. 342Spinach
  343. 343Tomatoes Stewed
  344. 344Tomatoes, With Mayonnaise Dressing (see Salads, p. 226) — Stuffed T…
  345. 345Onions
  346. 346Onions, with Cream
  347. 347String-beans
  348. 348String-beans in Salad (see Salads, page 226) — Lima Beans ( London…
  349. 349Lima Beans, with Cream
  350. 350Celery Fried
  351. 351Egg-plant
  352. 352Cabbage To Boil
  353. 353Cabbage Stewed
  354. 354To Boil Corn on the Cob
  355. 355Corn Mock Oysters
  356. 356Corn Custard, to be served as a Vegetable
  357. 357Corn Pudding for Tea
  358. 358Grated Corn Sautéd — To Cook Cranberries
  359. 359Artichokes
  360. 360Fried Apples for Breakfast
  361. 361A Rice Dish ( Risotto à la Milanaise )
  362. 362Another Rice Dish
  363. 363Mushrooms in Crust ( Croûte aux Champignons )
  364. 364Flaxseed for a Centre-piece
  365. 365Shells, or Coquilles
  366. 366Chickens in Shells
  367. 367Oysters en Coquille
  368. 368Fish en Coquille
  369. 369Lobsters or Shrimps en Coquille
  370. 370Mushrooms en Coquille
  371. 371Potting
  372. 372Potted Ham
  373. 373Potted Tongue ( Warne )
  374. 374Potted Beef — Potted Birds
  375. 375Potted Fish
  376. 376Potted Chicken and Tongue or Ham
  377. 377Macaroni, with Cheese ( London Cooking-school )
  378. 378Macaroni and Welsh Rare-bit
  379. 379Macaroni, with Sweet-breads
  380. 380Macaroni, with Tomato-sauce
  381. 381Macaroni au Gratin ( New York Cooking-school )
  382. 382Crackers, with Cheese
  383. 383Boiled Eggs
  384. 384Poached Eggs
  385. 385Poached Eggs on Anchovy Toast
  386. 386Stuffed Eggs ( for Lunch )
  387. 387Stuffed Eggs ( French Cook )
  388. 388Stuffed Eggs, with Cheese
  389. 389Plain Omelet
  390. 390Omelet, with Tomatoes
  391. 391Omelet with Green Pease
  392. 392Omelet, with Ham
  393. 393Omelet, with Fine Herbs
  394. 394Omelet, with Mushrooms
  395. 395Omelet, with Shrimps — Omelet, with Oysters
  396. 396Omelet, with Cheese, or Fondue
  397. 397Omelet, with Cheese and Macaroni
  398. 398Fried Omelet Soufflé ( for Breakfast )
  399. 399Sweet Omelet ( for Dessert )
  400. 400Omelet, with Rum
  401. 401Omelet Soufflé
  402. 402Omelet, with Asparagus Points, Cauliflowers, or other Vegetables
  403. 403Salads
  404. 404Mayonnaise Sauce
  405. 405Sauce à la Ravingote
  406. 406Red Mayonnaise Sauce — French Dressing
  407. 407Combinations
  408. 408String-beans in Salad ( French Cook )
  409. 409Chicken Salad
  410. 410Chicken Salad ( Carême’s Receipt )
  411. 411Mayonnaise of Salmon
  412. 412Salad à la Filley
  413. 413Fritters
  414. 414Fritter Batter (No. 2)
  415. 415Pine-apple, Apple Preserve, or Peach Fritters
  416. 416Oyster or Clam Fritters (No. 1)
  417. 417Clam Fritters (No. 2)
  418. 418Kentish Fritters ( Mrs. Acton )
  419. 419Fried Cream ( Crême Frite )
  420. 420Peach, Apricot, or Apple Frittérs ( French Cook )
  421. 421Bread Fritters
  422. 422Pork Fritters ( see page 164 ) — Corn Fritters
  423. 423Apple Fritters
  424. 424Pastry
  425. 425Puff Paste
  426. 426Carême’s Receipt for Puff Paste
  427. 427For Pies
  428. 428Pie Paste of Lard and Butter ( Mrs. Treat )
  429. 429A Common Paste ( for Meat-pies and Puddings )
  430. 430An Apple-pie ( Carême )
  431. 431A Plain Apple-pie ( Miss Amanda Newton )
  432. 432Fruit and Berry Pies, or Tarts
  433. 433Orange-pie ( Mrs. Miller )
  434. 434Pumpkin-pie (No. 2)
  435. 435Potato-pie ( Mrs. Osborne )
  436. 436Pine-apple-pie (“ Choice Receipts ”)
  437. 437Chess-pie
  438. 438Small Vols-au-vent, or Patty-cases
  439. 439Vols-au-vent of Oysters (No. 3)
  440. 440Vols-au-vent of Sweet-breads
  441. 441Vols-au-vent of Chickens, Shrimps, Salmon, Mushrooms, Veal, Game, etc
  442. 442Vols-au-vent, with Strawberries, etc
  443. 443Lemon Paste ( for Tarts or Patties )
  444. 444Mince-meat Patties — Cream Rissoles ( Rissoles à la Crême )
  445. 445Canning
  446. 446To Can Tomatoes
  447. 447To Can Peaches
  448. 448String-beans
  449. 449Okra and Tomatoes
  450. 450Raspberries
  451. 451Greengages — Corn
  452. 452Succotash · Corn and Tomatoes — Preserves
  453. 453Sirup for Preserves
  454. 454Citron Preserves ( Miss Leslie )
  455. 455Quince Preserves ( Mrs. Hazard )
  456. 456Tomato Preserves ( Mrs. Wilson )
  457. 457Grape Preserves
  458. 458Apple Ginger
  459. 459Candied Fruits
  460. 460Quince Marmalade
  461. 461Peach Marmalade
  462. 462Orange Marmalade
  463. 463Raspberry Jam
  464. 464Greengage Jam
  465. 465Brandy Peaches
  466. 466To Jelly Fruits
  467. 467Currant Jelly
  468. 468Currant Jelly ( from Scribner’s Monthly )
  469. 469Mrs. Walworth’s Currant Jelly
  470. 470Sirup for Compotes
  471. 471Compote of Peaches and Apricots
  472. 472Compote of Apples
  473. 473A Beautiful Stuffed Compote
  474. 474Pickles, for Country Use ( Mrs. Shaw )
  475. 475Indian Pickle
  476. 476Chowchow Pickle ( Miss Beltzhoover )
  477. 477To Pickle Cauliflowers
  478. 478Pickled Walnuts
  479. 479Pickled Green Tomatoes and Onions ( Mrs. Monks )
  480. 480Pickled Onions
  481. 481Pickled Bell Peppers
  482. 482Ripe Cucumber Pickles
  483. 483Sweet Pickled Peaches
  484. 484Strawberry Pickle
  485. 485Tomato Catchup
  486. 486Tomato Catchup ( Mrs. Cramer, of Troy )
  487. 487Gooseberry Catchup ( Mrs. Shaw )
  488. 488Cucumber Catchup
  489. 489Cheese
  490. 490Welsh Rare-bit
  491. 491Cottage Cheese
  492. 492Ramekins ( Ramequins à la Ude, Cook to Louis XVI. )
  493. 493Ramekins, with Ale ( Warne )
  494. 494Pastry Ramekins ( Warne )
  495. 495Butter Sauce ( Mrs. Youmans )
  496. 496Sirup Sauces
  497. 497A Plain and Cheap Sauce
  498. 498Same Sauce, Richer ( Mrs. Osborne )
  499. 499Whipped-cream Sauce ( Mrs. Embry, Kentucky )
  500. 500Fruit Sauces
  501. 501Strawberry Sauce ( for Baked Puddings )
  502. 502Boiled Custard
  503. 503A Good Sauce for Puddings ( Miss Amelia Foote )
  504. 504Sabyllon
  505. 505Caramel Sauce ( New York Cooking-school )
  506. 506Plum-pudding, with Rum or Brandy ( Gouffé )
  507. 507Plum-pudding ( Mrs. General Sherman )
  508. 508Pudding with Remains of Plum-pudding
  509. 509Plainer Fruit Pudding
  510. 510Suet-pudding ( Mrs. Gratz Brown )
  511. 511Prune-pudding ( Grace Greenwood ) — Eve’s Pudding ( Mrs. Frank Blair )
  512. 512A Spiced Apple-pudding
  513. 513Cottage-pudding
  514. 514Minute-pudding
  515. 515Nantucket Berry-pudding
  516. 516Gelatine-pudding ( Miss Colby, of Rochester )
  517. 517Tapioca-pudding
  518. 518Tapioca Cream
  519. 519Cabinet-pudding ( Mrs. Pope )
  520. 520Batter-puddings Baked
  521. 521Roly-poly Pudding Boiled
  522. 522Baked Berry Rolls
  523. 523Swedish Pudding
  524. 524Cherry-pudding ( Mrs. Bonner )
  525. 525A Corn-starch Pudding
  526. 526Cocoa-nut Pudding
  527. 527Chocolate-pudding
  528. 528Cocoa-nut Puddings, in Paper Cases
  529. 529Egg Soufflé, in Paper Cases
  530. 530Snow-pudding ( Miss Amelia Foote )
  531. 531Boiled Custard (No. 1)
  532. 532Apple Méringue ( Mrs. Shaw )
  533. 533Baked Apples
  534. 534Friar’s Omelet ( Mrs. Treat )
  535. 535Floating Islands
  536. 536Tipsy-pudding
  537. 537Lemon-pudding
  538. 538Blanc-mange
  539. 539Corn-starch Pudding
  540. 540Bread-pudding
  541. 541Bread-and-butter Pudding
  542. 542Fried Bread-pudding
  543. 543Indian-corn Pudding
  544. 544Bavarian Creams
  545. 545Bavarian Cream, with Vanilla ( Mrs. Blair )
  546. 546Bavarian Cream, with Strawberries
  547. 547Bavarian Cream, with Almonds
  548. 548Bavarian Cream, with Peaches
  549. 549Bavarian Cream, with Pine-apple
  550. 550Bavarian Cream, with Coffee
  551. 551Charlotte-russe
  552. 552Ambrosia
  553. 553To Boil Rice
  554. 554Rice-pudding
  555. 555Rice-cones
  556. 556Rice-cake, with Peaches
  557. 557Rice-cake, with Pine-apple
  558. 558Ground Rice-pudding, with Chocolate Sauce
  559. 559Orange Snow-balls ( Mrs. Acton )
  560. 560Apple Snow-balls
  561. 561Rice Soufflé
  562. 562Rice Croquettes
  563. 563Rice Pancakes, with Preserves
  564. 564Wine Jelly
  565. 565Orange Jelly ( molded with Quarters of Oranges )
  566. 566Lemon Jelly
  567. 567Macedoine of Fruits
  568. 568Fancy Jellies
  569. 569What To Do With Parts of Jelly Left Over in Winter
  570. 570Calf’s-foot Jelly
  571. 571Whipped Jelly, with Fruits
  572. 572Cake
  573. 573Sponge-cake
  574. 574White Cake ( Miss Eliza Brown )
  575. 575Jumbles ( Mrs. Wadsworth )
  576. 576Almond Jumbles
  577. 577Cocoa-nut Cake ( Miss Emma Witt, of Cleveland )
  578. 578Fruit-cake ( Miss Abbie Carpenter, of Saratoga )
  579. 579English Pound-cake
  580. 580Boston Cream-cakes
  581. 581Crullers ( Miss Amanda Newton )
  582. 582Doughnuts ( Mrs. Bartlett )
  583. 583Bread-cake
  584. 584Gingerbread (No. 2)
  585. 585Chocolate-cake
  586. 586Mountain-cake
  587. 587Cream Cake or Pie ( Mrs. Arnold )
  588. 588Sponge Jelly-cake ( Mrs. Pope )
  589. 589Cocoa-nut Cones
  590. 590Croquante Cake ( Mrs. Lackland )
  591. 591To Blanch Almonds
  592. 592Rebecca Cake ( Mrs. North )
  593. 593Ginger-snaps ( Mrs. Leach )
  594. 594Plain Cookies
  595. 595Almond Macaroons
  596. 596Lady’s-fingers
  597. 597Méringues à la Crème
  598. 598German Cake ( Mrs. Schulenburg )
  599. 599Ranaque Buns
  600. 600Frosting
  601. 601Boiled Icing
  602. 602Caramels ( Mrs. Wadsworth )
  603. 603White-sugar Candy ( Miss Eliza Brown )
  604. 604Vinegar Candy ( Mrs. Clifford )
  605. 605Ices
  606. 606Frozen Whipped Cream — Vanilla Ice-cream
  607. 607Delmonico Vanilla Cream
  608. 608Chocolate Ice-cream
  609. 609To Make a Mold of Chocolate and Vanilla Creams
  610. 610Strawberry Ice-cream
  611. 611Napolitaine Cream
  612. 612Chocolate Fruit Ice-cream
  613. 613Frozen Fruit Custard
  614. 614German Steamer Baked Ice-cream
  615. 615Pine-apple Ice-cream Pudding
  616. 616Iced Rice-pudding ( Francatelli )
  617. 617Biscuit Glacés, in Small Cases
  618. 618Biscuit Glacés ( Francatelli )
  619. 619Nesselrode Pudding ( Carême’s Receipt )
  620. 620Iced Pudding
  621. 621Tutti Frutti
  622. 622Fresh Peaches Half Frozen
  623. 623Peaches and Cream Frozen
  624. 624Lemon Ice
  625. 625Currant Ice
  626. 626Cookery for the Sick
  627. 627Tea
  628. 628Beef Tea, or Essence of Beef
  629. 629Another Beef Tea ( for Convalescents )
  630. 630Beef Juice
  631. 631Chicken Broth
  632. 632Chicken Custard
  633. 633Chicken Panada
  634. 634Mold of Chicken Jelly
  635. 635Chicken and Ceylon Moss
  636. 636Mutton Broth — Veal and Sago Broth ( Marian Harland )
  637. 637Beef and Tapioca Broth
  638. 638How To Prepare an Uncooked Egg
  639. 639Tapioca Jelly
  640. 640Sea-moss Blanc-mange
  641. 641Arrowroot Jelly or Blanc-mange
  642. 642Corn-starch and Rice Puddings
  643. 643Rice Jelly
  644. 644Rice-water for Drink — Jelly and Ice ( for Fever Patients )
  645. 645Parched Rice
  646. 646Milk Porridge
  647. 647Beef Sandwich
  648. 648Prepared Flour for Summer Complaints ( Mrs. Horace Mann )
  649. 649Milk Toast
  650. 650Panada
  651. 651Ash-cake
  652. 652Milk Punch — Egg-and-milk Punch
  653. 653Herb Teas
  654. 654Boneset for a Cough or Cold ( Mrs. General Simpson )
  655. 655Botanic Cough Sirup
  656. 656Beefsteak
  657. 657Mutton-chop
  658. 658Breast of Chicken
  659. 659Chicken Boiled
  660. 660Venison Steak
  661. 661To Prepare a Bird
  662. 662Invalid’s Bills of Fare
  663. 663Prepared Foods for Invalids, Etc
  664. 664Some Dishes for “Baby.”
  665. 665Pap
  666. 666Wheat-flour and Corn-meal Gruel
  667. 667Roasted Rice — Corn-meal Gruel
  668. 668How to Serve Fruits
  669. 669Strawberries
  670. 670Mixed Fruits
  671. 671Water-melons
  672. 672Cantaloupe Melons
  673. 673Currants — Currants or Other Fruits Iced
  674. 674How they eat Oranges in Havana
  675. 675Fresh Peaches
  676. 676Pine-apples
  677. 677Punch ( Mrs. Williams )
  678. 678Milk Punch ( Mrs. Filley )
  679. 679Roman Punch
  680. 680Claret Punch
  681. 681Eggnog
  682. 682Sherry, Claret, or Catawba Cobblers
  683. 683Lemonade
  684. 684Tom and Jerry
  685. 685Mint-julep
  686. 686Blackberry Cordial
  687. 687Currant Wine
  688. 688Raspberry Vinegar ( Miss Nellie Walworth )
  689. 689Suitable Combination of Dishes
  690. 690Soup
  691. 691Fish
  692. 692Beef
  693. 693Corned Beef — Turkeys
  694. 694Chickens
  695. 695Lamb — Pork
  696. 696Mutton · Veal · Roast Goose — Game
  697. 697Cheese
  698. 698Sweet-breads
  699. 699Roman Punch
  700. 700Cantaloupe Melons
  701. 701Serving of Wines
  702. 702Proper Temperature in which Wines should be Served
  703. 703Treatment of Wines
  704. 704Choice of Brands
  705. 705Bill-of-fare Table
  706. 706To Prepare Company Dinners
  707. 707Soups
  708. 708Fish
  709. 709Oysters — Sauces
  710. 710Meats
  711. 711Sweet-Breads
  712. 712Poultry and Game
  713. 713Vegetables
  714. 714Shells · Macaroni — Eggs
  715. 715Salads · Fritters — Little Vols-Au-Vent, or Bouchées
  716. 716Puddings
  717. 717Desserts
  718. 718General Index

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