CHAPTER XXII

ECONOMICAL RECEIPTS

Baked Beans

4 cups beans ½ pound salt pork 1 tablespoon salt 4 tablespoons sugar or 4 tablespoons molasses ½ tablespoon mustard

Soak beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into bean pot; add salt, sweetening and mustard. Place salt pork which has been scored on top of beans, cover with remaining beans and cover whole with boiling water.

Cover bean pot and bake in a slow oven eight hours. Uncover the last hour of cooking.

Many people cook one small onion with the beans. To score pork, cut the pork rind into small squares.

Oatmeal Muffins No. 2

1 cup milk 1 cup uncooked oatmeal 2 tablespoons lard or suet ¼ cup lukewarm water ½ cup molasses 2 to 3 cups entire wheat flour ½ yeast cake 1 teaspoon salt

Scald milk; add oatmeal and shortening; let stand until cool. Dissolve yeast in lukewarm water, add molasses, combine mixtures, add entire wheat and salt, knead, let rise, knead, shape, let rise, and bake.

Oatmeal Wafers No. 2

1 cup rolled oats 1 egg ¼ teaspoon salt 1 tablespoon butter ½ cup sugar

Beat egg, add remaining ingredients, drop from a teaspoon on to a buttered sheet. Bake in a moderate oven.

Flaked Rice Macaroons

Substitute one and one half cups flaked rice for the rolled oats, and follow the directions for Oatmeal Wafers.

Boiled Kale

Remove leaves, reject stalks, wash in several waters. Cook in boiling salted water. Drain, season, and serve like spinach.

German Cabbage

1 small red cabbage ¼ cup bacon fat 1 tablespoon chopped onion ½ teaspoon salt few grains cayenne few grains nutmeg ¼ cup vinegar 2 teaspoons brown sugar

Chop cabbage and soak in cold water. Melt bacon fat, add onion, cook five minutes; add cabbage, salt, cayenne and nutmeg, cook until cabbage is tender. It should steam, and no water should be added. Add sugar and vinegar, cook five minutes, and serve.

Vegetable Croquettes

1 cup cooked rice 2 cups baked beans ½ cup mashed potato salt and pepper few drops onion juice 1 tablespoon butter 2 tablespoons flour ½ cup tomato

Melt butter, add flour; when blended, add tomato, cook five minutes, add remaining ingredients, chill, shape, and fry.

Salt Mackerel

1 salt mackerel 2 tablespoons butter 1 cup milk ⅛ teaspoon pepper 1 tablespoon flour

Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan.

Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper.

Fish Balls

1 cup raw salt codfish 2¼ cups potato cubes 1 egg ¼ teaspoon pepper ⅛ teaspoon salt 1 tablespoon butter

Shred the codfish and press into the cup, put the potatoes in a saucepan, add fish, and cover with boiling water. Cook until potatoes are tender but not mushy. Drain in a colander, mash thoroughly. Add salt, pepper and butter, beat with a fork until light and fluffy, add egg well beaten and beat again. Shape into balls or drop from a tablespoon. Fry in deep fat, drain on brown paper, serve hot.

Salt Fish Cakes

2 cups salt codfish 2 cups hot mashed potato 1 tablespoon butter ¼ cup milk ⅛ teaspoon pepper ¼ teaspoon salt

Soak the fish one or two hours. Drain, cover with cold water, and simmer until fish is tender. Drain and chop. Add mashed potato and seasonings, beat well, shape into round flat cakes, and sauté in hot pork fat. Serve on hot platter and garnish with crisp cubes of fat salt pork.

Fresh Fish Cakes

Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for Salt Fish Cakes.

Salt Fish Soufflé

2 cups cooked salt fish 2 cups mashed potatoes 4 eggs 4 tablespoons butter ¾ cup cream or rich milk salt and pepper

Mix fish and potatoes and beat well, add cream and seasonings. Beat yolks of eggs until lemon-colored and thick, add to fish mixture, when thoroughly blended add stiffly beaten whites, carefully cutting and folding them in. Pour into a buttered baking dish, bake in a moderate oven about thirty minutes.

Codfish Omelet

2 eggs 1 cup codfish 1 tablespoon butter 2 tablespoons flour ¼ cup milk

Melt butter, add flour, when blended add scalded milk and codfish, cook two minutes. Beat yolks of eggs until lemon-colored and thick; add fish mixture. Beat whites until stiff, cut and fold beaten whites into fish mixture. Cook like Foamy Omelet.

Fish Pudding

2 cups cooked fish ½ cup thick White Sauce salt few drops onion juice 2 eggs pepper

Press the fish through a purée sieve, season, add White Sauce, and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes.

Smoked Herring

Cover herring with boiling water. Let stand twenty minutes. Drain, skin, and broil over a clear fire ten minutes, or bake in oven fifteen minutes. Spread with butter and serve hot.

Corned Beef Hash No. 2

2 cups corned beef 2 cups chopped potatoes 1 cup chopped beets 1 slice chopped onion 1 teaspoon salt ¼ cup milk or hot water

Mix all the ingredients. Grease an iron frying pan, heat, add hash, spread evenly, cover, and cook slowly one hour. Fold, turn, and serve.

Vegetable Hash

½ cup chopped carrots 1 cup chopped potatoes ½ cup chopped turnips few drops onion juice 2 cups chopped cabbage 1 cup chopped beets 2 tablespoons beef fat ¼ cup milk or hot water salt and pepper

Melt the fat in an iron frying pan; when hissing hot, pour in the above ingredients, spread evenly, cover, and cook slowly one half hour. Fold, turn, and serve.

Lamb Stew

2 pounds breast of lamb 2 cups boiling water 2 cups potato cubes 2 tablespoons butter or pork fat ½ cup sliced onion 2 tablespoons rice 1 cup strained tomato salt and pepper

Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted.

Scalloped Mutton

2 cups Tomato Sauce 1 cup cooked macaroni 2 cups mutton cut in cubes 1 cup cracker crumbs ⅓ cup melted butter salt and pepper

Arrange the macaroni, mutton, and Tomato Sauce in layers, sprinkle each layer with salt and pepper, cover the top with the cracker crumbs which have been mixed with the butter, bake until the crumbs are brown.

Barbecued Lamb

1 forequarter of lamb 2 cups water 1 tablespoon salt ¼ cup vinegar 1 teaspoon Kitchen Bouquet 1 teaspoon Worcestershire Sauce

Remove the bones from the lamb and tie in a roll. Place lamb on trivet in dripping pan, and pour the remaining ingredients over it. Cook in moderate oven, baste every ten minutes. Allow twenty minutes to the pound for cooking.

Serve with Tomato Sauce.

Veal Balls

2 cups chopped raw veal ½ cup chopped raw salt pork 1 cup cracker crumbs ½ cup water or stock 1 tablespoon vinegar 1½ teaspoons salt 1 tablespoon flour 1 egg few drops onion juice

Mix the ingredients and shape into balls. Sauté in salt pork fat. Cover with Curry Sauce and cook in oven one hour. Serve on a bed of rice or macaroni.

Stewed Kidneys on Toast

2 lambs’ kidneys 2 cups water 2 slices onion 4 slices toast 2 teaspoons salt ½ teaspoon pepper 2 tablespoons butter 2 tablespoons flour

Remove thin skin from kidneys and cut in small pieces; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes. Arrange kidneys on toast, and strain sauce over them. Serve immediately.

Stewed Heart

2 hearts 2 tablespoons pork fat 2 tablespoons chopped onion 3 cups cold water salt and pepper flour

Wash the hearts (calves’ or lambs’ hearts are the most tender). Sprinkle with salt and pepper and dredge with flour. Sauté in pork fat, adding onion when half sautéd. Cover with water and cook in covered dish in a slow oven for about three hours, adding more water if needed. Arrange hearts on platter, strain gravy over them, and garnish with toast points.

Calf’s Heart Stuffed

Wash the heart, stuff-with Cracker Stuffing. Sew. Arrange one half cup each of onions and carrots in the bottom of a baking dish, place the heart on this bed. Sprinkle with salt and pepper, dredge with flour, and bake two hours. Baste often with pork fat. Remove from pan and make a brown gravy, using three tablespoons of the fat from the pan, adding three tablespoons flour and one and one half cups boiling water. Serve gravy around heart.

Liver Loaf

1 calf’s liver ½ cup bread crumbs ½ teaspoon salt 1 teaspoon Kitchen Bouquet 1 tablespoon vinegar 4 slices salt pork chopped 2 tablespoons chopped onion 1 cup water or stock few grains of cayenne few gratings of nutmeg

Wash the liver and chop, cook in boiling water five minutes, drain, add bread crumbs and chop, add remaining ingredients, and press into bread pan. Cover, and bake one hour in slow oven.

Nut Loaf

2 cups soft bread crumbs 1 cup milk 2 cups chopped nuts ½ teaspoon salt 1 egg 1 teaspoon Kitchen Bouquet ⅛ teaspoon pepper 1 tablespoon butter or bacon fat

Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter, or pork fat, and bake one hour. Serve hot or cold with Tomato Sauce.

Mutton Pot Roast

Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary.

Sautéd Salt Pork

Cut salt pork in one fourth inch slices, cover with boiling water, and cook five minutes. Drain, arrange in frying pan, and cook slowly for five minutes, then more rapidly until crisp and brown on both sides.

Salt Pork in Batter

Cut salt pork in thin slices, cover with boiling water, and cook five minutes. Drain and sauté, or dip in Fritter Batter, and sauté in pork fat or fry in deep fat.

Broiled Kidneys

2 kidneys 4 tablespoons cracker crumbs 2 tablespoons butter melted salt, pepper and lemon juice

Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with Maître d’Hôtel Butter.

Pot Roast

Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with Brown Gravy or Tomato Sauce.

Cottage Pie

1 cup chopped meat 1 cup hot water or gravy 2 cups hot mashed potato ½ teaspoon salt ½ cup hot milk 1 tablespoon butter few grains celery salt ⅛ teaspoon pepper

Put meat in casserole, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.

Rice with Cheese

2 cups steamed rice 2 tablespoons butter ½ teaspoon salt ½ cup grated cheese few grains cayenne milk

Arrange rice and cheese in alternate layers in buttered baking dish, add remaining ingredients, allowing sufficient milk to moisten. Cover with buttered cracker crumbs. Bake until crumbs are brown.

Cottage Cheese

Pour sour milk into a cheese cloth. When all of the whey has drained through, season the curd with salt, add a very small amount of butter or cream, and form into balls. Chill and serve. If the curd is not thick, it may be necessary to heat the sour milk, but heat is apt to make the curd tough.

Cranberry Sauce

2 cups sugar 1 cup cranberry juice 1 tablespoon butter 2 tablespoons lemon juice

Boil sugar and juice seven minutes, add butter, and serve.

Sour Cream Gingerbread

1 egg ½ cup molasses ½ cup sugar ¾ cup sour cream 2 teaspoons soda 3 teaspoons ginger 2 teaspoons cinnamon ½ teaspoon salt 2 cups flour

Mix and sift the dry ingredients three times. Beat egg, add cream, molasses, and remaining ingredients, and beat until smooth. Pour into buttered pan and bake in moderate oven twenty to thirty minutes.

Peach Tapioca

1 cup evaporated peaches 1 cup sugar 1 cup tapioca 2 cups boiling water 1 tablespoon lemon juice ½ teaspoon salt

Cover peaches with cold water and soak over night. Cover tapioca with cold water and soak two hours. Drain tapioca, add boiling water and salt, and cook in double boiler until transparent. Drain peaches, add sugar, and cook in double boiler until tender; add lemon juice. Put peaches in bottom of baking dish, pour over tapioca mixture, and bake twenty minutes. Serve hot or cold with sugar and cream.

Apricot Tapioca

Prepare the same as Peach Tapioca, substituting one cup apricots for the peaches.

Rhubarb and Raisin Pudding

2 cups bread crumbs 2 cups rhubarb ¼ cup chopped lemon peel ¼ cup raisins ¼ cup sugar 1 tablespoon lemon juice

Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour.

Gooseberry Trifle

2 cups green gooseberries 1 cup sugar ½ cup pearl tapioca 2 cups boiling water 1 tablespoon lemon juice

Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.

Cranberry Puffs

2 cups cranberries 2 cups flour 4 tablespoons shortening 2 eggs 1 cup milk 4 teaspoons baking powder 1 teaspoon salt

Mix and sift dry ingredients, add shortening, and chop until mealy; add well-beaten eggs and cranberries. Pour into popover bowls and steam one and one half hours. Serve with Cranberry Sauce.

Tapioca and Prune Pudding

8 tablespoons tapioca 3 cups water ½ teaspoon salt grated rind and juice of ½ lemon 1 cup prunes ⅓ cup sugar

Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk.

Rhubarb Pudding

8 slices bread 4 tablespoons butter 2 cups rhubarb 2 cups sugar

Butter the bread, arrange buttered bread, rhubarb cut in small pieces, and sugar in layers in buttered baking dish. Steam one hour and bake uncovered one half hour.

Apple Compote with Rice

3½ cups sugar 2½ cups water 6 apples 4 slices of lemon 2 cups cooked rice

Cook sugar and water together ten minutes. Pare, core, and cut apples in thick round slices. Add lemon slices to sirup, and cook apples, a few slices at a time, until all are cooked. Arrange rice in bottom of serving dish. Arrange slices of apple overlapping each other, on top of rice. Boil the sirup until thick, and pour over apples. Cool and serve. Pears, peaches, or oranges may be substituted for apples.

Cocoanut Custard

2 cups milk 1 teaspoon cornstarch ⅛ teaspoon salt 1 egg ¼ cup sugar 1 cup cocoanut

Scald milk, add cornstarch which has been mixed with a small amount of cold milk, cook ten minutes. Mix other ingredients, add to cornstarch mixture, cook one minute. Pour into serving dish. Chill and serve.

* * * * *

_We also call attention to the following economical dishes given elsewhere in the book and to be found in the Index._

Soups

Bean Soup Baked Bean Soup Cabbage Soup Sorrel Soup Rice Soup Onion Soup Pea Soup Spinach Soup Potato Soup Tomato Soup Vegetable Soup Black Bean Purée Split Pea Purée Lentil Purée Potato Chowder Corn Chowder Salt Codfish Chowder

Meats

Braised Beef Spiced Beef Stewed Beef Pot Roast Beef Ragoût Hamburg Steak Pork Chops Fried Calf’s Liver Broiled Pig’s Feet Calf’s Heart stuffed

Miscellaneous

Corn Meal Mush Goldenrod Eggs Rice Croquettes Turkish Pilaf

Salads

Lima Bean Salad Cabbage Salad Onion Salad Potato Salad Rice and Vegetable Salad Apple Salad Vegetable Salad

Desserts

Blanc Mange Chocolate Blanc Mange Irish Moss Blanc Mange Chocolate Irish Moss Blanc Mange Cornstarch Pudding Tapioca Pudding Apple Tapioca Apple Sago Danish Pudding Chocolate Bread Pudding Baked Apple Dumpling Scalloped Apple Apple Dumpling Brown Betty Apple Charlotte Apples on a Bed of Rice Apple Indian Indian Pudding Steamed Indian Rice Pudding Indian Tapioca Rice Pudding Sour Milk Gingerbread Hot Water Gingerbread

BIBLIOGRAPHY

=A. B. Z. of our own Nutrition= HORACE FLETCHER =A Cook Book for Nurses= SARAH C. HILL =Bacteria Yeasts and Molds in the Home= H. W. CONN =Boston Cook Book= MARY J. LINCOLN =Boston Cooking School Cook Book= FANNIE M. FARMER =Canning and Preserving= S. T. RORER =Century Cook Book= MARY RONALD =Cereals in America= T. F. HUNT =Chemistry of Cookery= MATTIEU WILLIAMS =Chemistry and Economy of Food= ATWATER =Cost of Food= RICHARDS =Cost of Living= RICHARDS =Dainty Breakfasts= PHYLLIS BROWNE =Dietetic Value of Bread= GOODFELLOW =Elements of the Theory and Practice of Cookery= WILLIAMS & FISHER =Fish as Food= U. S. DEPARTMENT OF AGRICULTURE =Food and its Functions= JAMES KNIGHT =Foods and their Adulterations= WILEY =Food and the Principles of Dietetics= R. HUTCHISON =Food Products of the World= MARY E. GREEN, M.D. =Handbook of Invalid Cooking= MARY A. BOLAND =Home Science Cook Book= ANNA BARROWS AND MARY J. LINCOLN =Hostess of To-day= L. H. LARNED =How to Cook for the Sick and Convalescent= H. V. SACHSE =I Go A-marketing= “HENRIETTA” =Luncheons= MARY RONALD =Made Over Dishes= MRS. RORER =Marion Harland’s Complete Cook Book= MARION HARLAND =Practical Cooking and Serving= JANET MCK. HILL =Salads, Sandwiches, and Chafing Dish Dainties= JANET MCK. HILL =Vegetarian Cookery= A. G. PAYNE =Young Housekeeper= MARIA PARLOA

GLOSSARY

=Anchovy=—A fish caught in the Mediterranean.

=Anchovy Essence=—Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms.

=Angelica=—A plant, the stalks of which are preserved, used for decorating.

=Appetizers=—Cold hors d’œuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial.

=Aspic=—Savory jelly.

=Au=, =Aux=—To or with.

=Baba Cakes=—Sweet Cakes raised with yeast.

=Bain-marie=—A double boiler.

=Bisque=—A paste or purée.

=Blanch=—To scald.

=Bombe=—Ices in a mold, an outside coating of one kind, a filling of another.

=Bouchée=—Mouthful.

=Bouillon=—Beef broth.

=Brioche=—A bread made rich with eggs.

=Brochette=—A skewer.

=Canapé=—Pieces of toast or bread, spread with some mixture.

=Caviare=—Salted and smoked sturgeon roe.

=Curaçoa=—A cordial.

=Cutlets=—Steaks of veal, lamb, mutton, or pork.

=Entrée=—A made dish served as a course or between courses.

=Foie-gras=—Fat liver; especially the liver of fat geese.

=Fondue=—Cheese and eggs cooked together.

=Fondant=—Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.

=Française=—In French style.

=Frappé=—Half frozen.

=Fricassee=—Originally meat fried and served with a sauce.

=Gherkins=—Small cucumbers.

=Giblets=—The neck, liver, gizzard, and heart of poultry or game.

=Glacé=—Glossed over.

=Hors d’œuvres=—Side dishes.

=Italienne=—In Italian style.

=Jardinière=—Mixed vegetables.

=Koumiss=—Fermented milk.

=Macedoine=—A mixture of several fruits or vegetables.

=Marinade=—A pickle composed of vinegar, oil, salt, and pepper.

=To Marinate=—To pickle in a French Dressing.

=Marrons=—Chestnuts.

=Mayonnaise=—Salad sauce.

=Meringue=—Mixture of sugar and white of egg beaten together.

=Mignon=—Small.

=Mousse=—Moss, froth, something light and spongy.

=Mulligatawny=—Curry soup.

=Noir=—Black.

=Papillote=—Paper.

=Parfait=—Perfect.

=Pâté=—Paste.

=Pilaf=—Turkish dish of rice and tomatoes.

=Potage=—Soup.

=Printanière (à la)=—With young spring vegetables.

=Purée=—Ingredients rubbed through a sieve.

=Ragoût=—A highly seasoned fish or meat dish.

=Rissoles=—Something crisp.

=Riz=—Rice.

=Roux=—Butter and flour mixed and used for thickening.

=Sabayon=—A custard flavored with wine.

=Salamander=—An iron, similar to a large poker, used for browning surfaces, which cannot be placed in the oven.

=Salmi=—A rich stew, generally of game.

=Scones=—Scotch name for baking powder biscuit.

=Sippett=—Small cubes of fried bread.

=Sorbet=—Frozen punch.

=Soufflé=—A puff, something light and fluffy.

=Syllabub=—Old English name for whipped and flavored cream.

INDEX

Are known and sold almost everywhere. The reason they have the largest sales in the world is that they are superfine goods at reasonable prices. They are made of Mother Nature’s own fruits and saps and nuts—_pure_.

Owing to their purity you can eat them freely and still be happy. They are safe for children.

The dinner table is not complete without a dish of bonbons to decorate it, and to enjoy at dessert.

LOWNEY’S BONBONS ARE UNIFORM, DELICIOUS, PURE

INDEX

Accessories for Soup, 42.

Alabama Salad, 364.

Albuminized Milk, 353.

Almond, Cake, 270. Cookies, 273. Sticks, 255.

Almonds, 315. Deviled, 341. Salted, 340.

Anchovy Canapés, 37. Sandwiches, 197.

Angel Cake, 269.

Angelettes, Chocolate, 277.

Apple, Batter Pudding, 232. Charlotte, 232. Compote with Rice, 383. Dumpling, 231. Dumpling, Baked, 229. Flame, 230. Flamingo, 230. Fritters, 179. Ginger, 329. Indian Pudding, 233. Jelly, 326. Marmalade, 329. Meringue, 214. Nests, 231. Pie, 249. Rice Pudding, 223. Sago, 213. Sauce, 241. Scalloped, 231. Soufflé, 230. Sponge, 229. Tapioca, 213. Tarts, 256. Water, 349.

Apples, 313. and Pineapples, Canned, 319. Baked, 229. Canned, 318. on a Bed of Rice, 232. Preserved, 322. Stewed, 223.

Apricot, Marmalade, 330. Sauce, 240. Tapioca, 381.

Apricots, Preserved, 324.

Arrowroot, Blanc Mange, 359. Custard, 209.

Artichoke Soup, 47.

Artichokes, Globe, 104. Jerusalem, 104. Maryland, 364. Scalloped Globe, 104. with Hollandaise Sauce, 154.

Asparagus, 104. in Croustades, 154. Soup, 47.

Aspic, Jelly, 134. Jelly, Quick, 135. of Pâté de Foie Gras, 142.

Bacon, and Chicken Livers, 341. and Mushrooms, 341. Broiled, 95. Canapés, 38. Cooked in the oven, 95. Omelet, 121.

Baking Powder Biscuit, 171.

Baltimore, Cookies, 367. Cup, 368. Filling, 366.

Banana, Custard, 209. Fried in Crumbs, 155. Fritters, 179. Ice Cream, 296. Sauce, 241.

Bananas, 313. Deviled, 341. Sautéd, 347.

Banbury, Squares, 256. Tarts, 255.

Bangor Brownies, 273.

Barberry Jelly, 328.

Barley, Gruel, 353. Water, 349.

Batter, for Fruit Fritters, 157, 178. Peach, 233.

Beans, Agricultural, 104. Baked, 372. Canned, 321. Kidney, 104. Lima, 104. Shelled, 104. String, 105.

Bean Soup, 47.

Beef, 19-23, 82. Balls, Scraped, 357. Boiled, 82. Braised, 83. Corned, 84. Deviled, 341. Essence, 357. Fillet of, 83. Fillet of, Broiled, 84. Fillet of, Sautéd, 84. Fillets of, Broiled, with Oysters, 84. Frizzled, 342. Juice, 356. Mignons of, Deviled, 145. Ragoût, 86. Roast, 85. Raw, Sandwiches, 356. Steak, Broiled, 87. Steak, Smothered in Onions, 87. Spiced, 86. Stewed, 86. Tea, 357. Tea, Frozen, 357. to Scrape, 356. with Currant Jelly Sauce, 342.

Beets, 105.

Beet Tops, 106.

Berries, 313.

Berry Muffins, 172.

Beverages, 306.

Birds, Boning, 11.

Biscuit, Baking Powder, 171. Drop, 172. Fruit, 172. Glacé, 303. Tortoni, 303.

Bisque, Clam, 59, 60. Crab, 361. Lobster, 59. Oyster, 60. Oyster, à la Reine, 60. of Shrimps, Bretonne, 60.

Blackberries, Canned, 319. Preserved, 322.

Blackberry, Dumpling, 235. Jam, 331. Jelly, 327. Pie, 250. Shortcake, 176.

Black Currant Jam, 332.

Blanc Mange, Arrowroot, 359. Chocolate, 203. Chocolate Irish Moss, 212. Coffee Irish Moss, 212. Irish Moss, 211.

Blueberries, Canned, 319.

Blueberry, Pie, 250. Pudding, Steamed, 235. Puffs, 236.

Bluefish, Baked, 71.

Bombe Glacé, Raspberry, 304. Strawberry, 304.

Bouchées, 254. à la Macedoine, 152.

Bouillon, 61.

Braids, 169.

Brains, Breaded, 149. Scalloped, 148.

Brandy Cocoa, 307.

Brazilian Nuts, 315.

Bread and Butter Sandwich, 356.

Bread, Brown, 167. Date, 166. Entire Wheat, 165. Filbert, 166. Five Hour, 171. Gluten, 166. Graham, 165. Griddle Cakes, 176. Hard Ginger, 279. Milk, 164. Milk and Water, 165. New England Fried, 178. Pudding, 234. Pudding, Buttered, 235. Pulled, 171, 356. Raised Brown, 167. Rye, 166. Salt Rising, 165. Squash, 171. Sticks, 169. Sweet Milk Brown, 167. Toast Brown, 356. Virginia Spoon, 361. Walnut, 166. Water, 165.

Breakfast Cocoa, 308.

Bride’s Cake, 270.

Brioche, 168.

Broth, Chicken, 358. Clam, 358. Mutton, 357.

Brown Betty, 231.

Brown Bread, Ice Cream, 296. Toast, 356.

Brownies, Bangor, 261. Lowney’s, 278.

Brown Soup Stock, 61.

Brown Sugar Frosting, 287.

Brussels Sprouts, 105.

Buckwheat Cakes, 177.

Buns, 167.

Burnt Almond Ice Cream, 297.

Butter, Cake, Simple, 263. Clarifying Melted, 12. Creaming, 14.

Buttercups, 316.

Butter Scotch, 315. Taffy, 315.

Cabbage, 103, 105. and Celery, Pickled, 335. German, 373. Pickled, 335. Soup, 48. Sprouts, Young, 106.

Café, Frappé, 305. Parfait, 302.

Cake, Almond, 270. Angel, 269. Bride’s, 270. Chocolate, 260, 270. Chocolate Marshmallow, 267. Chocolate Pound, 261. Chocolate Raisin, 261. Chocolate Sponge, 262. Cocoa, 262. Cold Water Sponge, 268. Cream Sponge, 269. Currant, 263. Dutch Apple, 173. Fig, 267. Fruit, 266. Gold, 264. Hoe, 360. Hot Water Sponge, 268. Imperial, 266. Lady Baltimore, 366. Layer, 263. Marble, 265. Marshmallow, 267. Mocha, 267. Nut, 264. Orange, 264. Plain Chocolate, 260. Plain Sponge, 267. Pound, 265. Raised Fruit, 266. Silver, 264. Simple Butter, 263. Simple Chocolate, 268. Spice, 264. Sunshine, 270. True Sponge, 269. Virginia Fruit, 366. Walnut Chocolate, 262.

Cakes, Cheese, 156. Chocolate Nut, 263. Fish, Fresh, 374. Fish, Salt, 374. Flannel, 168. Orange, 367.

Calf’s, Brains à la Béchamel, 346. Brains in Batter, 148. Foot Jelly, 358. Heart, Stuffed, 146. Liver, Fried, 144.

Canapé, Peach, 347. Pineapple, 348.

Canapés, 37. Anchovy, 37. Bacon, 38. Caviare, 37. Cheese, 37. Crab, 38. Ham, 38. Lobster, 38. Nut and Olive, 39. Salmon, 38. Sardine, 39. Tomato and Cucumber, 39. Tongue, 39.

Candy, 315. Cocoanut, 316. Cream, 315. Maple Sugar, 316. Molasses, 316.

Cantaloupe, Banana, 221. Sweet Pickled, 334.

Cantaloupes, 314.

Capon, Roast, 99.

Caramel, Custard, Baked, 210, 211. Custard, Soft, 210. Filling, 288. Frosting, 284. Ice Cream, 297. Rice Pudding, 236. Sauce, 242.

Caramelizing, 14.

Carrot Fritters, 156.

Carrots, 105. Sautéd, 105. with White Sauce, 105.

Castañas, 315.

Caudle, Oatmeal, 355.

Cauliflower, 105. au gratin, 154. Fritters, 180. Scalloped, 105, 106. with White Sauce, 105, 106.

Caviare Sandwiches, 197.

Caviare, Canapés, 37. Sandwiches, 197.

Celery, 106. au jus, 154. Fried, 106. Fritters, 180. Sandwiches, 198. Scalloped, 106. with White Sauce, 106.

Cereals, Suggestions for Cooking, 115-117.

Champagne Cup, 310.

Chantilly Tarts, 257.

Charlotte, Apple, 232.

Charlotte Russe, Caramel, 222. Chocolate, 204. French, 222. Strawberry, 223. Vanilla, 222.

Cheese, and Tomato Rarebit, 343. Balls, 43. Cakes, 157. Canapés, 37. Cottage, 380. Crackers, 42. Custard, 342. Dreams, 342. Omelet, 342. Rice with, 380. Rissoles, 151. Sandwiches, 198. Straws, 255. with Red Peppers, 343.

Cherries, 313. Canned, 319. Preserved, 323.

Cherry, Duff, 235. Jelly, 327. Sauce, 242.

Chestnut, Cream, 214, 371. Mixture, 207. Soup, 50. Stuffing, 100.

Chestnuts with Chocolate Cream, 207.

Chicken, and Mushrooms à la Crême, 343. Baked, 152. Baltimore, 97. Boiled, 95. Braised, 95. Breasts in Aspic, 142. Broiled, 96. Broth, 358. Consommé, 63. Consommé with Custard, 64. Consommé with Macaroni, 64. Creole, 97. Croquettes, 140. Curried, 343. Forcemeat, 134. Fricassee, 97. Fried, 96. Fried in Batter, 97. Gumbo Soup, 65. in Aspic, 142. Livers in Fontage Cups, 137. Livers with Mushrooms, 341. Mousse, 135. Pâtés, 152. Pie, 98. Pie, Old-fashioned English, 98. Quenelles, 45. Rissoles, 150. Roast, 99. Roast, Boned, 98. Sandwiches, 198. Sautéd, 96. Soufflé, 135. Stock, 65. Stuffing for Peppers, 161. Stuffing for Roast, 99. Suprême, 153. Tamales, 363. Timbales, 135. with Hard Cooked Eggs, 344.

Chili Sauce, 337.

Chipped Pears, 329.

Chocolate, 306. and Rice Pudding, 227. Angelettes, 277. Balls, 226. Bavarian Cream, 205. Blanc Mange, 203. Bread Pudding, 226. Cake, 260, 270. Cake, Plain, 260. Cake, Simple, 268. Cake, Walnut, 262. Charlotte Russe, 204. Condensed Milk, 307. Cookies, 277. Cream, 207. Cream Custard, 205. Cream Mixture, 207. Cream Pie, 252. Cream Sauce, 247. Dominoes, 276. Emergency, 306. Fig Ice Cream, 294. Filling, Rich, 287. Filling, Simple, 288. for Fifty People, 307. French, 306. Frosting, 283. Frosting, Rich, 282. Frozen, 298. Hermits, Lowney’s, 275. Ice Cream, 295, 296. Jumbles, 275. Junket, 208, 369. Junket Ice Cream, 295. Macaroons, 277. Marshmallow Cake, 267. Mixture, 201. Mold, 204. Mousse, 298, 301. Nut Cake, 263. Nut Pudding, 227. Nut Pudding, Steamed, 215. Philadelphia Ice Cream, 295. Plain, 306. Pound Cake, 261. Pudding, Imperial, 223. Pudding, Steamed, 228. Raisin Cake, 261. Raisin Pudding, 214. Raspberry Meringue, 208. Sandwich, 201, 202. Sauce, 207. Soufflé, Baked, 225. Soufflé, Frozen, 299. Sponge Cake, 262. Swedish Meringues, 276. Trifle, 205. Wafers, 274. Walnut Wafers, 275.

Chop Suey, 153.

Chops, Baked, Soubise, 92. Broiled French, 93. Broiled Loin, 93. Lamb, Breaded, 91. Lamb or Mutton, 92. Lamb, stuffed, 92. Lamb, with Soubise Sauce, 92. Pan-broiled, 93. Pork, Baked, 94. Pork, Broiled, 94. Pork, Sautéd, 94. Veal, 90. Venison, 102.

Chow Chow, 336. Louisiana, 365.

Chowder, Clam, 57. Corn, 56. Crab, 58. Fish, 57. Lobster, 58. New England, 57. Oyster and Clam, 361. Potato, 56. Salt Cod Fish, 58. Shrimp, 58.

Christmas Plum Pudding, 239.

Chutney, 338.

Cider Cup, 310.

Cinnamon Water, 350.

Citron, Pie, 251. Preserved, 323.

Clam, Bisque, 59, 60. Broth, 358. Chowder, 57. Cocktail, 40. Fritters, 78.

Clams, on the Half Shell, 40. Steamed, 77.

Claret, Cup, 310. Sauce, 242.

Club Sandwiches, 199.

Cocktail, Clam, 40. Lobster, 40. Oyster, 40.

Cocoa, 307, 308. Almond Cream, 206. Brandy, 307. Breakfast, 308. Cake, 262. Cocoanut Cookies, 278. Cocoanut Cream, 299. Cream, 206. for Fifty People, 307. Frappé, 295. Frosting, 282. Froth, 208. Fruit Pudding, 228. Ice Cream, 298. Macaroon Ice Cream, 299. Macaroons, 367. Nougat Filling, 288. Tutti-frutti Cream, 206. Nut Ice Cream, 297.

Cocoanut, Candy, 316. Cornstarch Mold, 212. Custard, 383. Filling, 289. Frosting, 285. Molds with Chocolate Sauce, 207. Pie, 251.

Cod Fish, Omelet, 375. Salt, Chowder, 58.

Coffee, After Dinner, 310. Black, 310. Boiled, 309. Custard, 210. Filling, 289. French, 309. Frosting, 284. Ice Cream, 297. Iced, 309. Mousse, 301. Sauce, 242.

College Pudding, 233.

Compote, Apple with Rice, 383. of Figs, 224.

Consommé, 62. à l’Italienne, 63. au Riz, 63. Chicken, 63. Chicken, with Custard, 64. Chicken, with Macaroni, 64. Claret, 62. Swiss, 63. Vegetable, 62. with Barley, 62. with Eggs, 62.

Cookies, Almond, 273. Baltimore, 367. Chocolate, 277. Cocoa Cocoanut, 278. Maryland, 367. Nut, 273. Sand, 272. Soft Sugar, 272. Sugar, 272.

Cordial, Egg, 352. Orange Egg, 352.

Corn, 106. Cake, Spider, 174. Canned, 321. Chowder, 56. Fritters, 179. Muffins, 173. Oysters, 157. Soup, 50.

Corn Meal, Gruel, 354. Mush, 117. Mush, Fried, 117. Mush, Sautéd, 117. Pone, 360.

Cornstarch Mold, Cocoanut, 212. Fruit, 212. Pineapple, 212. Pudding, 212.

Cornucopias, 276.

Cottage, Cheese, 380. Pie, 380. Pudding, 238. Pudding, Steamed, 238.

Cowslips, 106.

Crab Apple Jelly, 326.

Crab Apples, Preserved, 322.

Crab, Bisque, 59, 361. Canapés, 38. Chowder, 58. Gumbo Soup, 66.

Crabs, Creole Style, 364. Deviled, 80. Fried Soft-shelled, 81. in Fontage Cups, Creamed, 138. in Red Peppers, 80.

Cracker Gruel, 354.

Crackers, Browned, 42. Cheese, 42.

Cranberry, Jelly, 327. Pie, 250. Puffs, 382. Sauce, 381. Tarts, 256.

Cream, Almond Italian, 220. Banana Bavarian, 219. Bavarian, 218. Bavarian Ribbon, 220. Brandy Sauce, 241. Candy, 315. Caramel Italian, 220. Chestnut, 371. Chocolate, 207. Chocolate Bavarian, 219. Cocoa, 206. Cocoa Almond, 206. Cocoa Cocoanut, 299. Cocoa Tutti-frutti, 206. Coffee Bavarian, 218. Filling, 289. Frangipane, 255. Ginger Bavarian, 219. Georgia, 370. Italian, 219. Maple Italian, 220. Peach or Apricot, 219. Pie, 264. Pineapple Bavarian, 218. Puffs, 271. Raspberry Bavarian, 218. Rice Bavarian, 221. Sauce, 241. Sherry Sauce, 242. Strawberry Bavarian, 218. Toast, 356.

Creamed Eggs, 344.

Creamy Sauce, 241.

Crême Frite, 146.

Creoles, 273.

Crescents, 169.

Crisps, 42. à la Russe, 257. Lemon, 257. Orange, 257.

Croquettes, 13. Chestnut, 155. Chicken, 140. Cream, 240. Finnan Haddie, 74. Fish, 140. Lobster, 139. Macaroni, 163. Meat, Rice, and Tomato, 139. Potato, 160. Rice, 161. Rice and Cheese, 162. Rice and Tomato, 161. Sauce for, 140. Shad Roe, 139. Surprise, 160. Sweetbread and Mushroom, 140. Sweet Rice, 162. Tomato, 162. Veal, 143. Vegetable, 373.

Croustades, 150. Roll, 147.

Croûtons, 42.

Crown Roast, 91.

Crullers, 279.

Crumbing, 10.

Cucumber, Jelly, 327. Ketchup, 339. Pickled, 335. Pickle, Sweet, 334. Sandwiches, 198. Soup, 50.

Cucumbers, 106. Béchamel, 155. Boiled, 106. Fried, 106. in Aspic, 142. Scalloped, 155.

Cumquat Fritters, 179.

Cup, Baltimore, 368. Champagne, 310. Cider, 310. Claret, 310.

Curaçoa Filling, 289.

Currant, and Raspberry Jelly, 328. and Raspberry Preserve, 329. Cake, 263. Jelly, 327. Jelly Sauce, 126. Pie, 250. Punch, 311. Sauce, 242. Water, 350.

Currants, 313. Canned, 319. Preserved, 329. Spiced, 332.

Curried Chicken, 343.

Curry of Game, 147.

Custard, Arrowroot, 209. Banana, 209. Caramel, Baked, 210, 211. Cheese, 342. Chocolate Cream, 205. Cocoanut, 383. Coffee, 210. Fruit, 209. Mississippi, 369. Pie, 250. Rennet, 358. Sauce, 243. Sherry, Baked, 210. Soft, 209. Soft Caramel, 210. Strawberry, 209. Vanilla, Baked, 210.

Cutlets, Veal, 89.

Cutting and Folding, 14.

Damson Jelly, 327.

Dandelions, 103, 106.

Danish Pudding, 214.

Date, and Almond Filling, 280. Bread, 166. Filling, 289. Pie, 251. Pudding, 239. Whip, 221.

Desserts, Cold, 203. Hot, 225. Frozen, 293.

Devil’s Food, 261.

Dinners, 25-30.

Dominoes, 276.

Doughnuts, 279.

Dressing, Boiled, 183. Boiled Cream, 183. Boiled Salad, 183. Butter Salad, 182. Cream, 183. French, 182. Horse-radish Cream, 183, 184. Mayonnaise, 181, 182. Mayonnaise Cream, 182.

Drops, Molasses, 279. Sponge, 272.

Duchesse Pudding, 225.

Duck, Roast Tame, 101. Wild, 101.

Dumpling, Apple, 229. Blackberry, 235. Blueberry, Steamed, 235. Raspberry, 235.

Dutch Apple Cake, 173.

Éclairs, 271.

Egg, and Crumbing, 10. and Lemon, 353. and Milk Punch, 352. Balls, 43. Cordial, 352. Muffins, 172. Sandwiches, 199.

Eggnog, 352.

Egg Plant, 107. Baked in Shell, 158. Fried, 107.

Eggs, 118-123. and Tomatoes, Scrambled, 344. Baked, 118. Béchamel, 344. Creamed, 344. Fluffed, 119. Fried, 120. Goldenrod, 122. Hard Cooked, 118. in Aspic, 142. on Toast, Poached, 344. Poached, 119. Poached à la Française, 119. Poached in Tomato, 119. Scrambled, 120. Soft Cooked, 118. Stuffed, 122.

English Pudding, 240.

Entire Wheat, Bread, 165. Gruel, 353. Muffins, 173.

Entrées, Vegetable, 154.

Essence, Beef, 357.

Farina Balls, 156.

Fat, Clarifying, 11.

Favorite Sandwiches, 199.

Fig, Cake, 267. Filling, 289. Frosting, 286. Pudding, Steamed, 239. Sandwiches, 201, 356.

Figs, 313. Compote of, 224. Stewed, 359.

Filbert Bread, 166.

Filberts, 315.

Fillet, of Beef, 83. of Beef, Broiled, 84. of Beef, Broiled with Oysters, 84. of Beef, Sautéd, 84. of Flounder, Rolled, 141. of Halibut, Baked, 72. of Sole, Fried, 73. of Sweetbread, Baked, 148.

Fillets, Fish, 69. of Fish, Deviled, 73.

Filling, Baltimore, 366. Caramel, 288. Cocoa Nougat, 288. Cocoanut, 289. Coffee, 289. Cream, 289. Curaçoa, 289. Date, 289. Date and Almond, 290. Fig, 289. Fudge, 291. Lemon, 290. Maple, 290. Marshmallow, 290. Marshmallow Fudge, 291. Mince Pie, 241. Nougat, 290. Nut and Raisin, 291. Nut Fudge, 291. Orange, 291. Peach, 292. Pineapple, 292. Rich Chocolate, 287. Simple Chocolate, 288. Tutti-frutti Fudge, 291.

Fingers, Lady, 271.

Finnan Haddie, Baked, 73. Croquettes, 74.

Fish and Oysters, Scalloped, 75.

Fish, Baked, 71. Balls, 374. Boiled, 69. Boning, 11. Broiled, 70. Chowder, 57. Croquettes, 140. Fillets, 69. Fillets of, Deviled, 73. Forcemeat, 69. Fried, 70. Garnishings, 69. Pudding, 375. Quenelles, 45. Sautéd, 73. Steamed, 70. Stock, 69. Timbales, 136.

Flame, Apple, 230.

Flamingo, Apple, 230.

Flannel Cakes, 178.

Flaxseed Tea, 350.

Floating Island, 211. Strawberry, 211.

Flounder, Fillet of, Rolled, 141.

Flour, Ball, 354. Gruel, 354.

Food, Devil’s, 261.

Fondant Frosting, 286.

Fontage Cups, 139. Mock Terrapin in, 137.

Frappé, Café, 305. Cocoa, 295. Grape, 305. Orange, 305.

Freezing, Directions for, 293.

French Chocolate, 306. Coffee, 309. Ice Cream, 296.

Fresh Fish Cakes, 374.

Fricassee, of Oysters and Mushrooms, 346. of Veal, 88.

Fritter, Batter, 157, 178. Beans, 44.

Fritters, Apple, 179. Banana, 179. Carrot, 156. Cauliflower, 180. Celery, 180. Corn, 179. Cumquat, 179. Orange, 179. Parsnip, 180. Peach, 179. Pear, 179. Salsify, 180. Shell, 180. Tomato, 180.

Frogs’ legs, 149. à la Béchamel, 149. à l’Allemande, 149.

Frosting, Boiled, 283. Brown Sugar, 287. Caramel, 284. Chocolate, 283. Cocoa, 282. Cocoanut, 285. Coffee, 284. Confectioner’s, 283, 284. Creasing, 14. Fig, 236. Fondant, 286. Fudge, 284. Fudge Nut, 284. Gelatine, 285. Maple, 295. Marshmallow, 285, 287. Marshmallow Nut, 285. Mocha, 287. Nougat, 286. Orange, 285. Ornamental, 286. Rich Chocolate, 282. Tutti-frutti, 285. Wine, 286.

Froth, Cocoa, 208.

Fruit, Beverages, 310. Biscuit, 172. Cake, 266. Cake, Raised, 266. Custard, 209. Mousses, 301. Punch, 311. Salad, Hot, 347. Sauce, 244. Snowballs, 236.

Fruits and Nuts, 313.

Fudge Filling, 291. Frosting, 284. Nut Frosting, 284.

Game, 101. Curry of, 147. Salmi of, 146.

Garnishings for Fish, 69. for Soup, 43.

Gâteau, Peach, 216.

Gelatine Frosting, 285.

Georgia Cream, 370.

German Cabbage, 373.

Gingerbread, Hard, 279. Hot Water, 281. New York, 279. Rochester, 281. Sour Cream, 381. Sour Milk, 281. Superior, 281.

Ginger Ice Cream, 297. Sandwiches, 200. Snaps, 282.

Glacé, Soufflé, 303. Raspberry Bombe, 304. Strawberry Bombe, 304.

Gluten Bread, 166.

Gold Cake, 263.

Golden Parfait, 301.

Gooseberries, Canned, 320. Preserved, 322. Spiced, 333.

Gooseberry, Tarts, 256. Trifle, 382.

Goose, Roast Green, 100.

Graham, Bread, 165. Griddle Cakes, 176. Muffins, 173. Plum Pudding, 239.

Grape, Butter, 326. Frappé, 305. Jam, 328. Jelly, 328. Jelly, Wild, 328. Juice, 339. Sauce, 244. Water, 350.

Grape Fruit, 313. Marmalade, 331.

Grapes, 313.

Green Grape Jam, 332.

Greens, 106.

Green Tomatoes, Preserved, 325.

Green Turtle Soup, 67.

Griddle Cakes, Bread, 176. Graham, 176. Hominy, 177. Rice, 177. Sour Milk, 176. Sweet Milk, 177.

Gruel, Barley, 353. Corn Meal, 354. Cracker, 354. Entire Wheat, 353. Flour, 354. Oatmeal, 354. Rice, 355.

Gumbo, 361.

Haddock, Baked, 72.

Halibut, Fillet of, Baked, 72.

Ham, Boiled, 94. Broiled, 94. Sandwiches, 200.

Hamburg Steak à la Tartare, 87.

Ham Canapés, 38.

Hare, Jugged, 362.

Haricot of Ox Tails, 146.

Hash, Corned Beef, 84. No. 2, 376. Vegetable, 376.

Heart, Calf’s, Stuffed, 378. Stewed, 378.

Hermits, 274. Lowney’s Chocolate, 275.

Herring, Smoked, 375.

Hoe Cake, 360.

Hominy, and Corn Muffins, 174. Boiled, 116. Crescents, 156. Griddle Cakes, 177.

Huckleberries, Canned, 320. Preserved, 309.

Ice, Plain Water, 303.

Ice Cream, Banana, 296. Brown Bread, 296. Burnt Almond, 297. Caramel, 297. Chocolate, 295, 296. Chocolate Fig, 294. Chocolate Junket, 295. Chocolate Philadelphia, 295. Cocoa, 298. Cocoa Macaroon, 299. Cocoa Nut, 297. Coffee, 297. French, 296. Ginger, 297. Macaroon, 297. Maple, 300. Nougat, 300. Orange, 300. Peach, 300. Philadelphia, 296. Pineapple, 300. Pistachio, 300. Plain, 299. Plum Pudding, 300. Strawberry, 300. Wine, 301.

Imperial Cake, 266.

Indian Pudding, Baked, 238. Steamed, 238.

Indian Rice Pudding, 237. with Apples, 237.

Indian Tapioca Pudding, 237.

Irish Moss Lemonade, 351.

Italian Sauce, 247.

Jam, Blackberry, 331. Black Currant, 332. Green Grape, 332. Green Tomato, 332. Raspberry, 332. Red or White Currant, 332. Ripe Grape, 332. Strawberry, 332.

Jelly, Apple, 326. Aspic, 134. Barberry, 328. Blackberry, 327. Calf’s Foot, 358. Cherry, 313. Crab Apple, 326. Cranberry, 327. Cucumber, 327. Currant, 327. Currant and Raspberry, 328. Damson, 327. Fruit, Macedoine, 217. Grape, 328. Grape Fruit, 215. Lemon, 214, 215. Mint, 328. Orange, 215. Prune, 217. Quick Aspic, 135. Quince, 329. Raspberry, 327. Roll, 265. Russian, 216. Sandwiches, 200. Sauterne, 216. Strawberry, 332. Tomato, 196. Wild Grape, 328. Wine, 215.

Juice, Grape, 339.

Jumbles, Chocolate, 275.

Junket, 223. Chocolate, 208, 369.

Kale, Boiled, 373.

Ketchup, Cucumber, 339. Mushroom, 338. Tomato, 338.

Kidney Bean Soup, 48.

Kidney Omelet, 121.

Kidneys, Broiled, 379. en Brochette, 145. Stewed on Toast, 377. with Oysters, 145.

Kirsch Sauce, 245.

Kohl Slaw, 105.

Koumiss, 352.

Lady Fingers, 271.

Lady Baltimore Cake, 366.

Lalla Rookh, 305.

Lamb, Barbecued, 377. Breaded, 91. Creole Style, 363. Stew, 376. Stuffed, 92. with Soubise Sauce, 92.

Lamb and Mutton, 23.

Lamb or Mutton Chops, 92.

Lamb, Rissoles, 151. Terrapin, 345.

Larding, 12.

Layer Cake, 263.

Lemonade, 311, 350. Irish Moss, 351.

Lemon Crisps, 257. Filling, 290. Pie, 251. Queens, 270. Sauce, 245. Sherbet, 304. Tarts, 256. Water Ice, 304. Whey, 353.

Lentil, Cakes, Sautéd, 107. Purée, 56.

Lentils, 107. Mashed, 107.

Lettuce, Boiled, 106. Sandwiches, 202.

Lima Beans, 104.

Liver, Calf’s, Fried, 144. Loaf, 150, 378.

Loaf, Nut, 379.

Lobster, à la Newburg, 345. Bisque, 59. Broiled Live, 80. Canapés, 38. Chowder, 58. Creamed, 79, 344. Croquettes, 139. Curried, 81. Curried in Rice Timbales, 141. Deviled, 79. How to open a, 79. in Aspic, 142. in Fontage Cups, Creamed, 138. in Red Peppers, 81. Mousse, 136. Rissoles, 152. Salad Sandwiches, 199. Scalloped, 79. Suprême, 81. Timbales, 137. with Mushrooms, 345. with Pimolas, 345.

Loin of Veal à la Jardinière, 89.

Louisiana Chow Chow, 365.

Lowney’s Brownies, 278.

Luncheons, 30, 31.

Macaroni, Baked, 108. Baked with Tomatoes, 108. Boiled, 108. Timbales, 156. with Sauce, 108.

Macaroon Ice Cream, 297.

Macaroons, 278. Chocolate, 277. Cocoa, 367. Flaked Rice, 373.

Macedoine, Bavarian, 220. Chocolate and Fruit, 368. Fruit Jelly, 205. of Oranges, 215.

Mackerel, Broiled, 70. Salt, 373.

Maple, Cocoanut Pralines, 368. Filling, 280. Frosting, 285. Ice Cream, 300. Parfait, 302. Sauce, 232. Sugar Candy, 316.

Maraschino Sauce, 233.

Marble Cake, 265.

Marmalade, Apple, 329. Apricot, 316. Grape Fruit, 331. Orange, 330. Orange and Rhubarb, 330. Peach, 331. Plum, 330. Prune, 330. Quince, 330.

Marrow, Balls, 43. Bones, with Tenderloin Steak, 145.

Marshmallow, Cake, 267. Filling, 290. Frosting, 285. Fudge Filling, 291. Nut Frosting, 285.

Maryland Cookies, 367.

Mayonnaise, Dressing, 181, 182. Cream Dressing, 182.

Measures, Table of, 33.

Meat, Boning, 11. Rice, and Tomato Croquettes, 139.

Meats, 82.

Melons, 314.

Menu for a Formal Dinner, 29.

Meringue, Chocolate Raspberry, 208. Mushroom, 278.

Meringues, 280. Chocolate, 280. Chocolate Cocoanut, 280. Chocolate Swedish, 276. Cocoanut, 280.

Milk, Albuminized, 353. and Water Bread, 165. Bread, 164. Punch, 311, 351. Toast, 355.

Mince, Pie, 251. Filling, 253.

Mint, Jelly, 328. Julep, 312.

Mississippi Custard, 369.

Mocha, Cake, 267. Frosting, 287.

Mock Turtle Soup, 67.

Molasses, Candy, 316. Drops, 279.

Mold, Chocolate, 204.

Molding, Directions for, 294.

Mousse, Chicken, 135. Chocolate, 298, 301. Coffee, 301. Lobster, 136. Strawberry, 301.

Mousses, Fruit, 301.

Muffins, Berry, 172. Bran, 170. Corn, 173. Egg, 172. Entire Wheat, 173. Fried Rye, 175. Graham, 173. Hominy and Corn, 174. Oat, 175. Oatmeal, 170, 372. Raised, 170. Rice and Corn, 174. Rye, 173.

Mulled Wine, 312.

Mulligatawny Soup, 66.

Mush, Corn Meal, 117.

Mushroom, Ketchup, 338. Meringue, 278. Mixture, 92. Omelet, 121. Potpourri, 159. Rissoles, 151. Soup, 65.

Mushrooms, Baked, 158. Broiled, 158. Deviled, 159. Scalloped, 159. with Oysters, 158. with Tomatoes, 159.

Mustard Pickle, 336.

Mutton, 16. Boiled, 90. Braised, 91. Broth, 357. Crown Roast, 91. Pot Roast, 379. Ragoût of, 91. Roast, 90. Saddle of, Roast, 91. Scalloped, 376.

Nasturtium Sandwiches, 200.

Nesselrode Pudding, 303.

Nests, Apple, 231.

New England Chowder, 57.

New York Gingerbread, 279.

Noodle Balls, 44.

Noodles, 44.

Nougat Filling, 290. Frosting, 286. Ice Cream, 300.

Nut and Olive Canapés, 39.

Nut and Raisin Filling, 291.

Nut, Cake, 264. Cake, Chocolate, 263. Cookies, 273. Fudge Filling, 291. Loaf, 163, 379. Sandwiches, 201. Wafers, 274.

Oatmeal Caudle, 355. Gruel, 354. Muffins, 170, 372. Old-fashioned, 115. Wafers, 359, 372. Water, 351.

Oat Muffins, 175.

Oats, Rolled, 115.

Okra, 107. Scalloped, 107. Stewed, 107.

Omelet, 120. Bacon, 121. Cheese, 121, 342. Codfish, 375. Creamed Salt Fish, 121. Creamy, 121. Foamy, 121. French, 122. German, 123. Kidney, 121. Mushroom, 121. Spanish, 123.

Onion Soup, 51.

Onions, 107. Baked, 107, 160. in White Sauce, 107. Scalloped, 107. Stuffed, 107.

Orangeade, 311.

Orange, and Rhubarb Marmalade, 330. Cake, 264. Cakes, 367. Chocolate Sauce, 247. Crisps, 257. Egg Cordial, 352. Filling, 291. Frappé, 305. Fritters, 179. Frosting, 285. Ice Cream, 300. Marmalade, 330. Pudding, 370. Roly Poly, 370. Salad, 195, 365. Sandwiches, 200. Sauce, 130, 245. Shortcake, 175. Soufflé, 234. Trifle, 216. Water Ice, 304.

Oranges, 314. on a Bed of Rice, 232.

Ox-tail Soup, 68.

Ox Tails, Haricot of, 146.

Oyster and Clam Chowder, 361. Bisque, 60. Bisque à la Reine, 60. Cocktail, 40. Crabs, 149.

Oyster, Crabs with Poached Eggs, 149. Gumbo Soup, 66. Pâtés, 152. Rissoles, 151. Sandwiches, 202. Stew, 75. Stuffing, 72.

Oyster Plant, see Salsify, 107.

Oysters, and Celery, Creamed in Fontage Cups, 138. and Fish, Scalloped, 75. and Mushrooms, Fricassee of, 346. Broiled, 76. Celeried, 346. Fried, 77. in Aspic, 142. on the Half Shell, 40. Panned, 76. Sautéd, 76, 345. Scalloped, 75. Spindled, 76. Suprême, 77.

Pancakes, German, 178.

Parfait, Café, 302. Cocoa, 302. Golden, 302. Maple, 302. Silver, 301.

Parker House Rolls, 168.

Parsnip Fritters, 180.

Parsnips, 107. Sautéd, 107.

Partridge in Aspic, 142.

Paste, Chopped, 248. Plain, 249. Puff, 249, 254.

Pastry, 248.

Pâté de Foie Gras, Mock, 150.

Pâté Shells, 254.

Pâtés, Chicken, 152. Oyster, 152.

Peach, Batter Pudding, 233. Butter, 325. Canapé, 347. Duff, 235. Filling, 292. Fritters, 179. Gâteau, 216. Ice Cream, 300. Marmalade, 331. Pie, 252. Shortcake, 176.

Peach, Tapioca, 381. Tarts, 256.

Peaches, 314. Brandied, 325. Canned, 320. Preserved, 323. Spiced, 333.

Peanut, Brittle, 317. Soup, 65.

Peanuts, 314.

Pear Fritters, 179.

Pears, 314. Canned, 320. Chipped, 329. Preserved, 324. Sweet Pickled, 334.

Pea Soup, 51.

Peas, 103, 110. Canned, 321.

Pecan Pralines, 368.

Pecans, 301.

Peppers, Stuffed, 108, 160.

Pheasant in Aspic, 142.

Philadelphia Ice Cream, 296.

Piccalilli, 337.

Pickle, Mustard, 336. Sweet Cucumber, 334. Sweet Tomato, 333.

Pie, Apple, 249. Blackberry, 250. Blueberry, 250. Chicken, Old-fashioned English, 98. Chocolate Cream, 252. Citron, 251. Cocoanut, 251. Cottage, 380. Cranberry, 250. Cream, 264. Currant, 250. Custard, 250. Date, 251. Lemon, 251. Mince, 251. Peach, 252. Plum, 252. Prune, 252. Pumpkin, 252. Rhubarb, 253. Squash, 253.

Pig, Roast Little, 93.

Pigeon, Potted, 102.

Pig’s Feet, Broiled, 144.

Pilaf, Turkish, 162.

Pineapple, Canapé, 348. Cornstarch Mold, 212. Filling, 292. Ice Cream, 300. Pudding, 224. Shortcake, 176. Sponge, 371. Tarts, 256. Water Ice, 304.

Pineapples, 314. Canned, 320. Preserved, 324.

Pistachio Ice Cream, 300.

Plum, Marmalade, 330. Pie, 252. Pudding, Christmas, 239. Pudding Ice Cream, 300.

Plums, 314. Brandied, 325. Canned, 320. Preserved, 324.

Poaching, 14.

Pone, Corn, 360. Sweet Potato, 364.

Popovers, 174.

Pork, 24, 93. Chops, Baked, 94. Chops, Broiled, 94. Chops, Sautéd, 94. Roast, 93. Salt, in Batter, 379. Sautéd, Salt, 379.

Potato, à la Maître d’Hôtel, 113. Balls, 111. Balls, French, 113. Chips, 112. Chowder, 56. Croquettes, 160. Hashed Brown, 112. Puff, 112. Soup, 53. Stuffing, 100.

Potatoes, Baked, 113. Boiled, 110. Browned Sweet, 113. Creamed, 111. Franconia, 113. French Fried, 112. Hashed Brown, 112. Italian, 113. Lyonnaise, 111. Mashed, 110. Scalloped, 111.

Potatoes, Southern Sweet, 114. Stewed, 111. Stuffed, 112.

Pot Roast, 86, 380. Mutton, 379.

Poultry, 17, 95.

Pound Cake, 265.

Pralines, Maple Cocoanut, 368. Pecan, 368.

Preserve, Currant and Raspberry, 329. Tutti-frutti, 326.

Prune, Marmalade, 330. Pie, 252. Soufflé, 222.

Prunes, Stewed, 359.

Pudding, Apple Batter, 232. Apple Indian, 233. Apple Rice, 233. Baked Indian, 238. Bread, 234. Bread Queen, 234. Buttered Bread, 235. Caramel Rice, 236. Chocolate, 369. Chocolate and Rice, 227. Chocolate Bread, 226. Chocolate Nut, 227. Chocolate Nut, Steamed, 228. Chocolate Raisin, 226. Christmas Plum, 239. Cocoa Fruit, 228. Cocoanut, 235. College, 233. Corn, 163. Cornstarch, 212. Cottage, 238. Cracker Queen, 234. Danish, 214. Date, 239. Diplomatic, 221. Duchesse, 225. English, 240. Fish, 375. Fruit Cornstarch, 212. Graham Plum, 239. Imperial Chocolate, 223. Indian Rice, 237. Indian, Steamed, 238. Indian Tapioca, 237. Nesselrode, 303. Orange, 370. Peach, 225. Peach Batter, 233. Pineapple, 224. Quince, 225. Rhubarb, 383. Rhubarb and Raisin, 382. Rice, 237. Rice, Steamed, 236. Roly Poly, 239. Roly Poly Orange, 370. Roman, 224. Snow, 224. Sponge Cocoanut, 214. Steamed Chocolate, 228. Steamed Cottage, 238. Steamed Fig, 239. Tapioca, 213. Tapioca and Prunes, 382. Yorkshire, 85.

Puffs, Blueberry, 236. Cranberry, 382. Cream, 271. Snow, 236.

Pumpkin Pie, 252.

Punch, Currant, 311. Egg and Milk, 352. Fruit, 311. Milk, 311, 351. Tea, 308.

Purée, Black Bean, 55.

Quail in Aspic, 142.

Queen Pudding, Bread, 234. Cracker, 234.

Queens, Lemon, 270.

Quenelles, Chicken, 45. Fish, 45.

Quince, Jelly, 329. Marmalade, 330.

Quinces, 314. and Apples, Canned, 320. Canned, 320. Preserved, 324.

Ragoût of Mutton, 91.

Rarebit, Cheese and Tomato, 343. Welsh, 342.

Raspberries, Canned, 321. Preserved, 308. Bombe Glacé, 304. Dumpling, 235. Jam, 332. Jelly, 327. Shortcake, 176.

Red or White Currant Jam, 332.

Red Pepper Relish, 339.

Refrigerator, Caring for, 13.

Rennet Custard, 358.

Rhubarb Pie, 253. Wine, 339.

Rice, and Corn Muffins, 174. and Tomato Croquettes, 161. Balls, 43. Boiled, 108, 116. Croquettes, 161. Croquettes, Sweet, 162. Griddle Cakes, 177. Gruel, 355. or Macaroni Stuffing for Peppers, 161. Pudding, 237. Pudding, Steamed, 236. Soup, 51. Steamed, 116. Timbale Cases, 141. with Cheese, 380.

Rissoles, Cheese, 151. Chicken, 150. Lamb, 151. Lobster, 152. Mushroom, 151. Oyster, 151. Sardine, 151. Sweetbread, 151. Veal, 151.

Roll, Jelly, 265. Sultana, 304.

Rolled Oats, 115.

Rolls, Parker House, 168. Swedish, 169.

Roly Poly Pudding, 239.

Roman Pudding, 224.

Rum Sauce, 245.

Rusk, 171.

Russian Tea, 308.

Rye Bread, 166. Muffins, 173. Muffins, Fried, 175.

Sabayon Sauce, 246.

Salad, Alabama, 364. Apple, 194. Aspic Jelly, 184. Beet, 184. Butter Bean, 184. Cabbage, 185. Cauliflower, 185. Celery, 185. Cheese, 185, 186. Cherry, 185. Chestnut, 186. Chicken, 186, 187. Chicory, 187. Chiffonade, 187. Crab, 188. Cucumber, 187. Egg, 188. Endive, 188. Escarole, 188. French Fruit, 193. Grape Fruit, 195. Hot Fruit, 347. Lettuce, 188, 189. Lima Bean, 184. Lobster, 189. Macedoine, 189. Martin, 193. Onion, 190. Orange, 195, 365. Pineapple, 195. Potato, 190. Rice and Vegetable, 190. Salmon, 191. Sardine, 190. Scallop, 191. Shad Roe, 191. Shrimp, 191. Southern, 365. Southern Potato, 365. Spinach, 191. Stuffed Tomato, 192. Sweetbread, 192. Sweetbread and Cucumber, 192. Sweet Fruit, 196. Sweet Grape Fruit, 195. Tomato and Nut, 193. Vegetable, 194. Vegetable Oyster or Salsify, 194. Waldorf, 194.

Sally Lunn, 172.

Salmi of Game, 146.

Salmon Canapés, 38. Creamed in Rice Timbales, 141. Steamed, 70.

Salsify, 103, 107. Fried, 107. Fritters, 180. Sautéd, 107.

Salt Fish Cakes, 374.

Salt Fish Soufflé, 375.

Sand Cookies, 272.

Sandwiches, 197. Anchovy, 197. Bread and Butter, 356. Caviare, 197. Celery, 198. Cheese, 198. Chicken, 198. Chocolate, 201, 202. Club, 199. Cucumber, 199. Egg, 199. Favorite, 199. Fig, 201, 356. Ginger, 200. Ham, 200. Jelly, 200. Lettuce, 202. Lobster Salad, 199. Nasturtium, 200. Nut, 201. Orange, 200. Oyster, 202. Raw Beef, 356. Sardine, 200. Shrimp, 202. Striped Bread, 201. Tomato and Horse-radish, 200. Water Cress, 202.

Sardine, Canapés, 39. Rissoles, 151. Sandwiches, 200.

Sauce, Allemande, 124. Apple, 241. Apricot, 240. Banana, 241. Béarnaise, 125. Béchamel, 124. Black Butter, 125. Bread, 125. Brown, 124. Browned Bread, 125. Brown Sugar, 246. Caper, 126. Caramel, 242. Celery, 126. Champagne, 126. Cherry, 242. Chestnut, 126. Chili, 337. Chocolate, 247. Chocolate Cream, 247. Claret, 242. Coffee, 242. Cranberry, 381. Cream, 241. Cream Brandy, 241. Cream Sherry, 242. Creamy, 241. Cucumber, 127. Currant, 242. Currant Jelly, 126, 243. Curry, 126. Custard, 243. Egg, 127. Espagnole, 127. Foamy, 243. for Croquettes, 140. Fruit, 244. Grape, 244. Hard, 244. Hollandaise, 127. Horse-radish, 128. Horse-radish, Hollandaise, 128. Italian, 247. Kirsch, 245. Lemon, 245. Lobster, 128. Lobster Hollandaise, 128. Madeira, 128. Maître d’Hôtel, 128. Maple, 245. Maraschino, 245. Milanaise, 129. Mint, 129. Mushroom, 129. Mustard, 129. Olive, 130. Onion, 130. Orange, 130, 245. Orange Chocolate, 247. Orange Hollandaise, 130. Oyster, 130. Pepper, 131. Piquante, 131. Port, 131. Poulette, 131. Ravigote, 131. Rum, 245. Sabayon, 246. Shrimp, 132. Sorrel, 132. Soubise, 92, 132. Spanish, 123. Stirling, 244. Strawberry, 246. Suprême, 132. Tartare, 132. Tomato, 132. Tomato Béarnaise, 125. Tomato Cream, 133. Trianon, 133. Vanilla, 246. Velouté, 133. Vinaigrette, 133. White, 124. Yellow Egg, 127.

Sausages, 95.

Scallops, Fried, 78. Fried in Batter, 78. Scalloped, 78.

Shad, Planked, 74. Roe Croquettes, 139.

Shell Fish, 75.

Shell Fritters, 180.

Shells, Pâté, 254.

Sherbet, Lemon, 304.

Sherry Custard, Baked, 210.

Shortcake, 175. Blackberry, 176. Orange, 175. Peach, 176. Pineapple, 176. Raspberry, 176. Strawberry, 176.

Shrimp, Chowder, 58. Cocktail, 40. in Aspic, 142. Sandwiches, 202.

Shrimps, and Crabs, 80. and Tomatoes, 346. Bisque of, Bretonne, 60. in Fontage Cups, Creamed, 138.

Silver, Cake, 264. Parfait, 301.

Sirup, Sugar, 351.

Smelts, Fried, 70.

Snowballs, Fruit, 236.

Snow, Pudding, 224. Puffs, 236.

Sole, Fillets of, Fried, 73.

Sorrel Soup, 52.

Soufflé, Apple, 233. Baked Chocolate, 225. Chicken, 135. Frozen Chocolate, 299. Glacé, 303. Orange, 234. Salt Fish, 375. Vanilla, 234.

Soup, Accessories, 42. Artichoke, 47. Asparagus, 47. Baked Bean, 48. Bean, 47. Black Bean Purée, 55. Cabbage, 48. Carrot, 49. Cauliflower, 49. Celery, 49. Chestnut, 50. Chicken Gumbo, 65. Chicken Okra, 362. Corn, 50. Crab Bisque, 361. Crab Gumbo, 66. Cream, 45. Cucumber, 50. Garnishings, 43. Green Turtle, 67. Gumbo, 361. Kidney Bean, 48. Lentil Purée, 56. Mock Turtle, 67. Mulligatawny, 66. Mushroom, 65. Onion, 51. Ox-tail, 68. Oyster Gumbo, 66. Pea, 51. Peanut, 65. Potato, 53. Rice, 51. Sorrel, 52. Spinach, 52. Split Pea, 55. Squash, 52. St. Germain, 61. Stock, 46. Stock, Brown, 61. Stock, White, 64. Terrapin, 67. Tomato, 53. Tomato Bisque, 53. Tomato Cream, 53. Tomato with Stock, 54. Turnip, 54. Vegetable, 55. Water Cress, 54. White, 65.

Soups, 45. stock, 46.

Southern Potato Salad, 365.

Southern Salad, 365.

Spice Cake, 267.

Spiced Currants, 332.

Spiced Gooseberries, 333.

Spiced Peaches, 333.

Spinach, 97, 100. Soup, 47.

Sponge, Apple, 216. Cocoanut Pudding, 202. Drops, 272. Pineapple, 371.

Sponge Cake, Cold Water, 268. Cream, 269. Hot Water, 268. Plain, 267. True, 269.

Sprouts, Young Cabbage, 106.

Squares, Banbury, 256.

Squash, Baked, 109. Bread, 171. Pie, 253. Soup, 52. Stuffed, 363. Summer, 108. Winter, 109.

Steak, Beef, Broiled, 87. Hamburg, à la Tartare, 87. Smothered in Onions, 87. Venison, 102.

Sterilizing Jars, 318.

Stew, Lamb, 106. Venison, 347.

St. Germain Soup, 61.

Sticks, Almond, 255. Bread, 169.

Stirling Sauce, 244.

Stock, Brown, 61. Chicken, 65. Fish, 69. White Soup, 64.

Strawberries, 314. Canned, 321. Preserved, 322.

Strawberry, Bombe Glacé, 304. Custard, 209. Ice Cream, 300. Jam, 332. Jelly, 327. Mousse, 301. Sauce, 246. Shortcake, 167. Whip, 222, 359.

Straws, Cheese, 255.

Stuffing, 101. Chestnut, 100. Chicken, 99. Chicken for Peppers, 161. Oyster, 100. Potato, 100. Rice or Macaroni for Peppers, 161. Tomato for Peppers, 151.

Succotash, 106.

Suet, trying out, 12.

Sugar, Cookies, 272. Sauce, Brown, 246. Sirup, 351.

Sultana Roll, 304.

Summer Squash, 108.

Sunshine Cake, 270.

Surprise Croquettes, 160.

Swedish, Meringues, Chocolate, 276. Rolls, 169.

Sweetbread and Mushroom Croquettes, 140. Rissoles, 151.

Sweetbreads, 13. and Chicken in Fontage Cups, 138. and Mushrooms in Fontage Cups, 137. Baked, 148. Braised, 148. Fillets of, Baked, 148. with Bacon, 346.

Sweet Potato Pone, 364.

Swiss, Chard, 106. Consommé, 63.

Syllabub, 217. Strawberry, 217.

Taffy, Butter, 315.

Tamales, Chicken, 363.

Tamarind Water, 351.

Tapioca, Apricot, 381. Cream, 213. Peach, 381. Pudding, 213.

Tartlets, Frangipane, 255.

Tarts, 254. Apple, 256. Banbury, 255. Chantilly, 257. Cranberry, 256. Gooseberry, 256. Lemon, 256. Peach, 256. Pineapple, 256.

Tea, 308. Beef, 357. Beef, Frozen, 357. Flaxseed, 350. Iced, 309. Punch, 308. Russian, 308.

Terrapin, Lamb, 345. Mock, in Fontage Cups, 137. Soup, 67. Stewed, 362.

Thimbleberries, Preserved, 322.

Timbale Cases, 139. Rice, 141.

Timbales, Chicken, 135. Fish, 136. Green Pea, 157. Imperial Fish, 136. Lobster, 137. Macaroni, 156.

Toast, Brown Bread, 356. Buttered, 355. Cream, 356. Dry, 355. Milk, 355. Water, 355.

Tomato, and Cucumber Canapés, 39. and Horse-radish Sandwiches, 200. Bisque Soup, 53. Croquettes, 162. Forcemeat, 134. Fritters, 180. Ketchup, 338. Pickle, Sweet, 333. Soup, 53. Stuffing for Peppers, 151. with Stock Soup, 54.

Tomatoes, Broiled, 109. Buttered, 347. Canned, 321. Fried, 109. in Aspic, 142. Pickled, 335. Preserved Green, 325. Preserved Ripe, 325. Sautéd, 109. Scalloped, 109. Stewed, 114. Stuffed, 109.

Tongue, Boiled, 144. Canapés, 39. in Aspic, 142.

Tortoni Biscuit, 303.

Trifle, Chocolate, 205. Gooseberry, 382. Orange, 216.

Tripe, Broiled Honeycomb, 147. in Batter, 148. Lyonnaise, 147. Ragoût, 147.

Trout, Sautéd, 73.

Turkey, Boned, 101. English Roast, 101. Roast, 101.

Turkish Pilaf, 162.

Turnips, 103. in White Sauce, 110.

Turnip Soup, 54.

Tutti-frutti, Frosting, 282. Fudge Filling, 291. Preserve, 326.

Vanilla, Custard, Baked, 210. Sauce, 246. Soufflé, 233, 234.

Veal, 23, 88. Balls, 377. Braised, 90. Chops, 90. Croquettes, 143. Cutlets, 89. Fricassee, 88. Loaf, 143. Loin of, à la Jardinière, 89. Rissoles, 151. Roast, 88. Roll, 144. Scalloped, 143. Stuffed, Roast, 88.

Vegetable, Consommé, 62. Croquettes, 373. Cubes, 44. Entrées, 154. Hash, 376. Soup, 55.

Vegetables, 103.

Venison, Chops, 102. Roast, 102. Steak,102. Stew, 347. with Currant Jelly, 347.

Virginia Fruit Cake, 366.

Virginia Spoon Bread, 361.

Vol-au-vent, 253, 254.

Wafers, 274. Chocolate, 274. Chocolate Walnut, 275. Nut, 274. Oatmeal, 359, 372.

Waffles, 178. Virginia, 360.

Walnut, Bread, 166. Chocolate Cake, 262.

Walnuts, 315. Pickled, 337.

Water, Apple, 349. Barley, 349. Bread, 165. Cinnamon, 350. Currant, 350. Distilled, 350. Grape, 350. Oatmeal, 351. Tamarind, 351. Toast, 351.

Water Cress, Sandwiches, 202. Soup, 54.

Water Ice, Lemon, 304. Orange, 304. Pineapple, 304. Plain, 303.

Watermelon, 314. Sweet Pickled, 334.

Weights, 33.

Welsh Rarebit, 342.

Wheat, Cracked, 116.

Whey, Lemon, 353. Wine, 353.

Whip, Strawberry, 222, 359.

Whitebait, Fried, 74.

White Soup Stock, 64.

Wine, Frosting, 286. Ice Cream, 301. Mulled, 312. Rhubarb, 339. Whey, 353.

Winter Squash, 109.

Yeast, 164.

Yorkshire Pudding, 85.

Zweibach, 171.

READ THIS

HOW TO USE A COOK BOOK

=Read it thoroughly=, especially the introductions to chapters and the whole of Part I, where the sections on Marketing, Methods of Cooking, and Just How will be helpful to everybody and the other sections useful for special purposes. It is important to know the difference between frying and sautéing and between boiling and simmering; how to clarify fat; how to egg and crumb, and many other things that are treated in