| Introduction, | 11 | | The Kitchen, | 29 | | The Dining Room, | 35 | | Seasoning, | 39 | | Measuring, | 39 | | Thickening, | 40 | | An Herb Garden, | 40 | | Gelatine, | 41 | | Fat for Frying, | 41 | | Canned Goods, | 41 | SOUPS | Vegetable Stock, | 45 | | A Simple ConsommÉ, | 45 | | Clear Bouillon, | 46 | | Cream of Artichoke, | 47 | | | with Nasturtiums, | 47 | | | Lima Beans, | 50 | | | Carrot and Onion, | 52 | | | Carrots, | 53 | | | Cauliflower, | 53 | | | Celery, | 54 | | | Cheese, | 53 | | | Chestnut, | 55 | | | Corn, | 55 | | | Curry, | 56 | | | Lentil, | 59 | | | Onion, | 61 | | | Green Pea, | 63 | | | Rice, | 65 | | | Spinach, | 67 | | | Tomato, | 70 | | | Vegetable, | 74 | | Soup, Asparagus, | 48 | | | Barley and Tomato, | 48 | | | Black Bean, | 48 | | | Belgian, | 49 | | | Plain Bean, | 49 | | | Brown Bean, | 49 | | | Red Bean, | 50 | | | Dutch Cabbage, | 51 | | | Calcutta Bisque, | 51 | | | Canton Stew, | 51 | | | Carrot Broth, | 52 | | | Chestnut, | 54 | | | Cockie-Leekie, | 56 | | | Creole, | 56 | | | Florentine, | 57 | | | Heilbronn, | 57 | | | Julienne, | 58 | | | Red Lentil, | 58 | | | PurÉe Mongole, | 59 | | | Hungarian, | 59 | | | Mushroom Bisque, | 60 | | | Mushroom, | 60 | | | Mushroom Stew, | 61 | | | Noodle, | 61 | | | Okra, | 61 | | | Onion au Fromage, | 62 | | | New Green Pea, | 62 | | | Split Pea, | 63 | | | Princess, | 64 | | | Potato, | 64 | | | German Potato, | 64 | | | Potato (Flora), | 65 | | | Rice and Tomato, | 65 | | | Rice-Okra, | 66 | | | Salsify (Oyster Plant), | 66 | | | Spinach-Tomato, | 67 | | | Sorrel (French), | 68 | | | Sorrel (German), | 68 | | | St. Germaine, | 68 | | | Spaghetti, | 69 | | | Scotch Broth, | 69 | | | Spanish Tomato, | 70 | | | Tomato-Tapioca, | 70 | | | Tomato and Corn, | 71 | | | Tomato-Macaroni, | 71 | | | Tomato, | 71 | | | Tomato-Okra, | 71 | | | Mulligatawny, | 72 | | | Vegetable No. 1, | 72 | | | Vegetable No. 2, | 73 | | | Vegetable No. 3, | 73 | | | Vegetable No. 4, | 73 | | | Vegetable No. 5, | 74 | | | Vegetable Marrow, | 75 | VEGETABLES | Artichokes (Jerusalem) in Butter, | 79 | | | au Gratin, | 79 | | | with Tomato Sauce, | 79 | | | with French Sauce, | 80 | | | Fritters, | 80 | | | Fried, | 80 | | | French Fried, | 80 | | | Tartare, | 81 | | | Fried with Tomato Sauce, | 81 | | | Lyonnaise, | 81 | | | PurÉe, | 81 | | | Newburg, | 82 | | Artichokes (Globe), | 82 | | | to steam, | 83 | | | to boil, | 83 | | | with Mushrooms, | 84 | | | Vinaigrette, | 84 | | | Fonds, | 84 | | Asparagus, | 85 | | | with White Sauce, | 85 | | | with Dutch Butter, | 85 | | | Tips, | 86 | | | White, | 86 | | | Vinaigrette, | 86 | | | Fried Tips, | 86 | | | Tips with White Sauce, | 87 | | | in Bread Cases, | 87 | | | Escalloped, | 87 | | Apples, Griddled, | 88 | | Apple Fritters, | 88 | | Bananas, boiled, | 88 | | | with Tomatoes, | 88 | | Banana Fritters, | 89 | | Boston Beans, | 89 | | Beans, Green String, | 90 | | | Golden Wax, | 90 | | | French, | 90 | | | Deutschland, | 90 | | | Florentine, | 91 | | | and Corn, | 91 | | | Italian, | 91 | | | Spanish, | 92 | | | Lima, | 92 | | | Lima Hollandaise, | 93 | | | Lima Creamed, | 93 | | | Lima Sauquetash, | 93 | | Beets, | 94 | | | Creamed, | 94 | | | Virginia, | 94 | | | Piquant, | 95 | | | German, | 95 | | | Pickled, | 95 | | Brussels Sprouts, | 96 | | | in Dutch Butter, | 96 | | | with Celery, | 96 | | | with Chestnuts, | 97 | | | Lyonnaise, | 97 | | | Creamed, | 97 | | | in Bread Cases, | 97 | | Cabbage, | 98 | | | New England, | 98 | | | Western, | 98 | | | Sarmas, | 99 | | | Lichtenstein, | 99 | | | Lady, | 100 | | | Cold Slaw, | 100 | | | German Red, | 100 | | | Hungarian, | 100 | | | Pickled Red, | 101 | | Carrots, Creamed, | 101 | | | with Potatoes, | 102 | | | SautÉ, | 102 | | | Glorified, | 102 | | | Glazed, | 103 | | | Delmonico, | 103 | | | SoufflÉ, | 104 | | Cauliflower, | 104 | | | Creamed, | 104 | | | au Gratin, | 105 | | | German, | 105 | | | Italian, | 105 | | | Fritters, | 105 | | Celery, Creamed, | 106 | | | in Brown Sauce, | 106 | | | in Casserole, | 106 | | | Baked, | 107 | | CÊpes, | 107 | | Corn, Boiled, | 108 | | | Roasted, | 108 | | | Pudding, | 108 | | | in Cases, | 108 | | | Creole, | 109 | | | and Tomato Pie, | 109 | | | Chowder, | 109 | | | Rhode Island Escallop, | 110 | | Cucumbers, Stewed, | 110 | | | Stuffed, | 110 | | Egg Plant with Sauce Tartare, | 111 | | | with Tomato Sauce, | 111 | | Endive, Creamed, | 111 | | Kohlrabi, | 112 | | | au Gratin, | 112 | | Lentils, Egyptian, | 112 | | | German, | 113 | | Lentil Pie, | 112 | | Leeks, | 113 | | Mushrooms, | 114 | | | Stewed, | 114 | | | German, | 114 | | | Newburg, | 115 | | | on Toast, | 115 | | | Grilled, | 116 | | | Sur Cloche, | 116 | | | in Casserole, | 116 | | | Filled, | 117 | | | with Truffles, | 117 | | | with Peas, | 117 | | | with Onions, | 117 | | | with Egg, | 118 | | | Canned, | 118 | | | Czarina, | 119 | | Mushroom and Chestnut Ragout, | 115 | | | Loaf, | 119 | | Okra, Stewed, | 120 | | Okra and Grilled Tomatoes, | 120 | | | with Tomato Sauce, | 120 | | | and Tomato Escallop, | 120 | | Onions, Boiled, | 121 | | | Creamed, | 121 | | | with Brown Sauce, | 121 | | | au Gratin, | 122 | | | with Cheese, | 122 | | | Escalloped, | 122 | | | Baked with Chestnuts, | 122 | | | SoufflÉ, | 123 | | | Bordeaux, | 123 | | | and Tomato Escallop, | 124 | | | Beatrice, | 124 | | | VEGETABLE COMBINATIONS | Chop Suey, | 167 | | Colcannon, | 167 | | Macedoine of Vegetables, | 167 | | | Canned, | 168 | | Vegetable Chowder, | 168 | | | Hash, | 169 | | | Stew, | 169 | | | Casserole, | 170 | | | Ragout, | 171 | | Vegetable Pie St. Georges, | 169 | | | Bordeaux, | 171 | | New Orleans Stew, | 172 | | Curry, Indian, | 172 | | | Lentils, | 173 | | | Succotash, | 173 | | | Creole, | 173 | | | Various, | 174 | NUT DISHES | Chestnuts, Italian, | 177 | | | PurÉe, | 177 | | Peanut PurÉe, | 178 | | Michaelmas Loaf, | 178 | | Christmas Loaf, | 178 | | Nut and Barley Loaf (Roast), | 179 | | Nut and Barley Loaf (Steamed), | 179 | | | and Hominy Loaf, | 179 | | | and Fruit Loaf, | 180 | | Foundation Loaf, | 180 | | Nut Hash, | 181 | RICE, MACARONI, ETC. | Rice, Boiled, | 185 | | | Baked, | 185 | | | Indian, | 185 | | | Spanish, | 186 | | | Tomato Stew, | 186 | | | Fried, | 186 | | | Escalloped, | 186 | | | and Cheese, | 187 | | | and Tomatoes Baked, | 187 | | | Italian, | 187 | | | au Gratin, | 188 | | | Omelet, | 188 | | | Czarina, | 188 | | | Savoury, | 189 | | | Unpolished, | 189 | | Pearl Barley, | 189 | | Macaroni, American, | 190 | | | au Gratin, | 190 | | | Bianca, | 190 | | | Italian, | 191 | | | Baked Italian, | 192 | | | with Tomato and Onion, | 191 | | | Mexican, | 192 | | | and Cheese, | 192 | | | Rarebit, | 192 | | Spaghetti, | 193 | | Noodles, | 193 | | | German, | 194 | | | Italian, | 194 | CROQUETTES | Croquettes, Bean, | 197 | | | Cheese, | 197 | | | Swiss Cheese, | 197 | | | Chestnut, | 198 | | | Egg, | 198 | | | Farina, | 198 | | | Hominy, | 199 | | | Lentil, | 199 | | | Macaroni, | 199 | | | Italian, | 200 | | | Tomato, | 200 | | | Dried Pea, | 201 | | | Nut and Potato, | 201 | | | and Salsify, | 201 | | | and Cocoanut, | 202 | | | Potato, | 202 | | | with Cheese, | 202 | | | Savoury, | 202 | | | Mashed, | 203 | | | Creole, | 203 | | | Sweet, | 203 | | | Rice, | 204 | | | Sweetened, | 203 | | | Pink, | 204 | | | Curried, | 204 | | | Carolina, | 204 | | | English Savoury, | 205 | | | Mixed Vegetable, | 205 | TIMBALES AND PATTIES | Timbales, Corn, | 210 | | | Egg, | 209 | | | Egg-Tomato, | 209 | | | Pea, | 210 | | | Potato, | 211 | | | and Cheese, | 210 | | | Rice, | 211 | | | Savoury Egg, | 209 | | Patties, Artichoke, | 211 | | | Asparagus, | 212 | | | Celery, | 212 | | | Chestnut, | 212 | | | Green Pea, | 212 | | | Egg, | 213 | | | Macedoine, | 213 | | | Mushroom, | 213 | | | Canned, | 213 | SAUCES | Caramel for Colouring, | 217 | | Reduced Vinegar, | 217 | | Sauce Bernaise, | 217 | | | Black Butter, | 218 | | | Bread, | 218 | | | Brown, | 218 | | | Various Brown, | 219 | | | Bordelaise, | 219 | | | Curry, | 219 | | | Caper, | 220 | | | Cheese, | 220 | | | Cucumber, | 220 | | | Devilled, | 221 | | | Egg, | 221 | | | French, | 221 | | | German, | 221 | | | Egg, | 222 | | | Herb, | 222 | | | Hollandaise, | 222 | | | Horse-Radish, | 222 | | | MaÎtre d’HÔtel, | 223 | | | Mint, | 223 | | | Nut, | 223 | | | Onion, | 224 | | | Parsley, | 224 | | | ProvenÇal, | 224 | | | Piquant, | 225 | | | Ravigote, | 225 | | | Robert, | 225 | | | Spanish, | 225 | | | Spinach, | 226 | | | Tartare, | 227 | | | Tomato, | 227 | | | with other Vegetables, | 227 | | | with Nuts, | 227 | | | with Egg, | 228 | | | Vinaigrette, | 228 | | | White, | 228 | | Drawn Butter, | 219 | | Dutch Butter, | 220 | | Parsley Butter, | 224 | | Salad Dressing, | 257 | | Mayonnaise, | 258 | EGGS | Eggs, Boiled, | 231 | | | Fried, | 231 | | | Poached, | 232 | | | with Gravy, | 232 | | | Indienne, | 232 | | | Waldorf, | 232 | | | Scrambled, | 233 | | | with Cheese, | 233 | | | with Mushrooms, etc., | 233 | | | Savoury, | 233 | | | Indienne, | 234 | | | Spanish, | 234 | | | Shirred, | 234 | | | with Tomatoes, | 234 | | | Griddled, | 235 | | | Carmelite, | 237 | | | with Potato, | 237 | | | Newburg, | 237 | | | Lyonnaise, | 238 | | | Devilled, | 238 | | | Japanese, | 238 | | | Golden Rod, | 239 | | | Frothed, | 239 | | | Fried Stuffed, | 239 | | | Carolina, | 240 | | | MÜnchner, | 241 | | | in Marinade, | 241 | | | Parisienne, | 241 | | | Perigord, | 241 | | | with Cheese, | 242 | | | Mornay, | 242 | | | Creamed, | 242 | | | Omar Pasha, | 243 | | | Turkish, | 243 | | | Beurre-Noir, | 243 | | | Creole, | 244 | | | in Savoury Butter, | 244 | | | Escalloped, | 245 | | Omelet, Plain, | 235 | | | SoufflÉ, | 235 | | | Baked, | 236 | | | Herb, | 236 | | | Cheese, | 236 | | | Rum, | 236 | | Swiss Egg Toast, | 240 | | Canuck Egg Toast, | 245 | | Egg Mould, | 245 | CHEESE | Cheese Ramekins, | 249 | | | Baked with Bread, | 249 | | | Fondu, | 249 | | | Relish, | 250 | | | MÉringues, | 250 | | | Creamed, | 250 | | | Pancakes, | 250 | | | Cottage, | 251 | | | Liptauer, | 252 | | | Camembert, | 253 | | | Dreams, | 253 | | | Roquefort Gourmet, | 253 | | | Grated, | 253 | | | Rarebit, Welsh, | 251 | | | Bachelor’s, | 251 | | | Delmonico, | 252 | | | Pink, | 252 | SALADS | Salad, American, | 259 | | | Artichoke, | 259 | | | Green Bean, | 259 | | | Wax Bean, | 260 | | | Beet with Celery, | 260 | | | Cabbage, | 260 | | | Celery and Pineapple, | 260 | | | Cherry, | 260 | | | Cucumber, | 261 | | | Cucumber, Russian, | 261 | | | Country, | 261 | | | Dent de Lion, | 261 | | | Pink Egg, | 262 | | | Endive, | 262 | | | Fetticus, | 262 | | | Garden, | 262 | | | Grape Fruit, | 262 | | | Italian, | 263 | | | Lettuce, | 263 | | | Macedoine, | 263 | | | Mixed, | 263 | | | Mushroom, | 264 | | | Narragansett, | 264 | | | Philadelphia, | 264 | | | Pimento, | 264 | | | Polish, | 265 | | | Potato (German), | 265 | | | Potato (American), | 265 | | | Potato (Red), | 266 | | | Romaine, | 266 | | | Southern, | 266 | | | Sorrel, | 266 | | | Spanish, | 267 | | | Sunday night, | 267 | | | Tomato (Russian), | 267 | | | with Chives, | 268 | | | Waldorf, | 268 | | | Watercress with Oranges, | 268 | | | Yokohama, | 268 | | A Salad Supper, | 269 | | French Dressing, | 257 | | Mayonnaise Dressing, | 258 | | Green Colouring for Mayonnaise, | 258 | | Tarragon Vinegar, | 258 | SAVOURIES | Fresh Mushroom Cocktails, | 273 | | Canned Mushroom Cocktails, | 273 | | Pimento Cocktails, | 273 | | Savoury, Beet, | 274 | | | Beet and Egg, | 274 | | | Brown Bread, | 274 | | | Cucumber, | 274 | | | Creole, | 275 | | | Egg, | 275 | | | Horse-Radish, | 275 | | | Mustard, | 276 | | | NeufchÂtel, | 276 | | | Onion, | 276 | | | Pickle, | 276 | | | Stuffed Olive, | 276 | | | Caper, | 277 | | | Tomato, | 277 | | | Mayonnaise, | 277 | | | Liptauer, | 277 | | | Pimento, | 277 | | Rounds of Toast, | 278 | SANDWICHES | Sandwiches, Apple, | 282 | | | Bombay, | 282 | | | Cheese, | 284 | | | Creole, | 282 | | | Egg, | 282 | | | German, | 284 | | | Honolulu, | 284 | | | Lettuce, | 283 | | | Nut, | 283 | | | Peanut Butter, | 282 | | | Pimola, | 283 | | | Pickle, | 283 | | | Providence House, | 281 | | | Savoury Butter, | 281 | PASTRY, PATTY CASES, ETC. | Pie-Crust, | 287 | | Easy Puff Paste, | 287 | | Timbale Cases, | 288 | | Batter for Fritters, | 288 | | Pastry for Patty Cases, | 288 | | Potato Crust, | 289 | | Essex Pastry, | 289 | | Dumplings, | 289 | | Croutons, | 289 | | Bread Crumbs, | 290 | A FEW HOT BREADS | Baking Powder Biscuits, | 293 | | Pop Overs, | 293 | | Graham Gems, | 294 | | Tennessee Corn Bread, | 294 | | Southern Rice Muffins, | 294 | | Rice Griddle Cakes, | 295 | | Corn Griddle Cakes, | 295 | | Wheat Griddle Cakes, | 295 | | Gingerbread, | 295 | | Sunday Morning Waffles, | 296 | TWO NECESSARY DESSERTS MENUS The University Press, Cambridge, U. 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