Part 58

Rôti, defined, 722.

Roulade, defined, 722. of beef, 178.

Roulettes, almond, 547.

Round steak, mock roast chicken, 176. pie, 392.

Roux, defined, 722.

Rust on tinware, to prevent, 710. to remove, 703.

Rugs, white fur, to clean, 698.

Rump steak and tomatoes, 177. stewed, 177.

Rusk, dried, 57.

Russet shoes, to clean, 706.

Rye and Indian bread, 50. bread, old-fashioned, 50.

Sago and veal broth, 305. pudding, 541. soup, cream of, 322.

Salad dressing, boiled, 226, 228. cream, 225. French, 225. mayonnaise, 225. curdled, to save, 716. sour cream, 225. oil, how to select, 225. sandwiches, 216.

Salads, 224. apple and celery, 232. and cress, 238. and nut, 232. asparagus, 237. and shrimp, 237. banana, 238. bean and beet, 232. beet, 230. cabbage, 233. cream, 441. cauliflower, 230. celery, and sweetbreads, 239. cherry, 239. chicken, 226. clam, 236. cold-slaw, 233. crab, 226. and tomato, 227. cucumber, 234. and sandwiched toast, 206. cucumbers with lemon juice, 234. daisy, 234. dandelion, 233. egg, boiled dressing, 228. sardine mayonnaise, 228. endive, 237. fruit, 231. green bean, 240. ham, 235, 239. Lenten, 238. lettuce and tomato, 229. simple, 229. lobster, 226. macedoine, 231. nasturtium, 233. nut, 240. orange, 232. and nut, 231. oyster, 227. pea, 240. peach, 239. pear, 236. potato, 230. hot, 237. sardine, 228. shrimp, 227. and tomato, 227. and tomato aspic, 227. spinach, 238. strawberry, 238. sweetbread and cucumber, 237. tomato and corn, 235. and peanut, 236. aspic, 235. iced, 236. tomatoes and whipped cream, 235. tongue, 235. turkey, 226. using knife to cut, 229. veal, 239. water cress, 230.

Sally Lunn, 57. quick, 61.

Sally’s muffins, 63. pudding, 524.

Salmi, defined, 722. of duck, creole, 405. of goose, 414. of liver, 381.

Salmon, baked, 344. time for baking, 725. bisque, 317. boiled, time for cooking, 726. croquettes, 99. curried, 162. cutlets, 98. loaf, 99. mayonnaise, 162, 228. sandwiches, 216. scalloped, 99, 163. smoked, broiled, 106.

Salmon, smoked, fried, 106. steaks, broiled, 98. trout, baked, cream gravy, 345. boiled, 344.

Salsify croquettes, 193. fritters, 483. mock fried oysters, 483. scalloped (mock scalloped oysters), 483. stewed, 483. time for cooking, 727.

Salt mackerel, boiled, 105. broiled, 105. pork, cake, 269. to prevent hardening of, 7. use in preserving eggs, 6.

Salted almonds, 612.

Salt-rising bread, 51, 52.

Samp. See Hominy.

Sand cookies, 287.

Sandwiched toast, 206.

Sandwiches, anchovy, 220. beef, 215. brunette, 214. cheese and olive, 613. and nut, 218. chicken, 214. and ham, 613. chocolate, 217. club, 220. cottage cheese, 214, 216. cream cheese for, 613. date and nut, 217. egg, 215. and olive, 613. fig, 218. and nut, 218. ginger, 218. ham, 214. hot, 219. hash, 217. how to cut bread for, 214. lamb, 215. lettuce, 218. and cream cheese, 614. brunette, 214. lobster, 219. marmalade, 218. mint, 219. mutton, 215. nasturtium, 217. olive, 216. peanut, 215. peanut butter for, 613. raisin, 217.

Sandwiches, salad, 216. salmon, 216. sardine, 216. sweetbread, 219. tomato, 220. tongue, 219. walnut, 215. water cress, 216.

Saratoga chips, 207, 475.

Sardine eggs, 160. mayonnaise, 228. salad, 228. sandwiches, 216. toast, 76.

Sardines, baked, 159. sauce for, 159. broiled, 159. canapés of, 159. grilled, 160. how to buy and prepare for use, 158. in cups, 160.

Sarsaparilla wine, 659.

Sauce, apple, 358, 619. cold, 242. hot, 242. pie, creamed, 510. apples and peaches, dried, 244. cheese, for potatoes, 474. piquante, for macaroni, 458. tartare, for artichokes, 431.

Sauces for fish and meat, anchovy, 355. apple, 358. Béarnaise, 357. Béchamel, 354. Bordelaise, 357. bread, 356. brown, 353. for broiled oysters, 146. caper, 356. cauliflower, 359. celery, 355. champagne, 359. cider, 359. claret, 357. cranberry, 358. cream, 101. cucumber, cream, 357. plain, 357. drawn butter (“white sauce”), 353. egg, 353. for boiled fresh codfish, 341. Espagnole, 358. for baked sardines, 159.

Sauces for fish and meat, for baked sea bass, 339. baked shad, 340. braised tongue, 374, 375. fried tripe, 115. oyster cocktails, 221. stuffed sea bass, 340. giblet, 359. Hollandaise, 354. horseradish, 355. imitation caper, 360. jelly, 358. lemon, 97. lobster, 355. maître d’hotel, 356. mint, 356. mushroom, for braised tongue, 375. for veal steaks, 378. olive, 360. onion, 356. oyster, 354. parsley, 359. piquante, 95, 174. port wine, 360. sherry, 176. shrimp, 355. for baked sea bass, 339. sorrel, 385. soubise, 356. tartare, 353. tomato, 356. for breaded tongue, 181. “white” (drawn butter), 353. See Catsups.

Sauces for ice-cream, chocolate, 581. maple, hot, 582. strawberry, 582.

Sauces for puddings, 552. apricot, 553. brandy, liquid, 554. canned fruit, 552. caramel, 552. chocolate, 551. claret, 554. cream, 551. foamy, 553. hard, 552. jelly, 553. lemon, 552. Madeira, 554. Maraschino, 553. meringue, 552. orange, 531. strawberry, 554. vanilla, 532, 553.

Sauces for puddings, whipped cream, plain, 554. wine, liquid, 555.

Sausage dressing, for turkey, 401.

Sausages and apples, 113. “Frankfurters,” 113. home-made, 113.

Sauterne, temperature to serve at, 673.

Sautés, beans, 435. carrot, 442. defined, 722. kidney, 120. oyster, 152. potato, chopped, 132. tomatoes, green, 213. turnips and carrots, 495. savory chestnuts, 497.

Scalds and burns, lard and soot ointments for, 187. use of soda, 13.

Scalloped dishes, time for baking, 728.

Scallops, chowder, 334. curried, 104. fried, 103.

Scalpion, defined, 722.

Scones, defined, 722. oatmeal, 610. tea, 610.

Scotch broth, 386. shortcake, 259.

Scrapple, Philadelphia, 197.

Scraps, bones of cooked meat, for stock, 697. of bread, to keep, 7. to use, 696. of crackers, to use, 697. of meat, cottage pie, 181. dripping made from, 696. See “Left-overs.”

Sea bass, baked, 339. shrimp sauce for, 339. stuffed, 339.

Sealing-wax for jars and bottles, 633.

Seckel pears, canned, 686.

Serving and waiting table, 18.

Shad, baked, 340. broiled, with sauce piquante, 94. time for cooking, 726. creamed, 164. croquettes, 95. fried, 95. planked, 94. roe, broiled, 96. croquettes, 97. fried, 96.

Shad roe, fried, 96. scalloped, 96. scalloped, 96.

Shalot, defined, 722.

Shellfish, clam bisque, 315. chowder, 333. cocktails, 351. fritters, 103. pâtés, 153. pie, 350. salad, 236. soup, 334. wafers, 222. clams, creamed, 152. deviled, 102, 153. fried, 102. on toast, 102. raw, 222. roasted, 152. scalloped, 103, 152. crab and tomato salad, 227. bisque, 315. cutlets, 98. salad, 226. soup, 335. crabs and champignons (mushrooms), 156. deviled, 155. en coquille, 156. fricasseed, 348. soft-shell, broiled, 345. fried, 104, 346. lobster à la Newburg, 154, 347. and champignons (mushrooms), 156. baked in shell, 346. bisque, 315. boiled, time for cooking, 726. broiled in shell, 346. canned, preparing for use, 155. creamed, 154. croquettes, 189. curry of, 154. cutlets, 98, 154. deviled, 155. salad, 226. sandwiches, 219. sauce, 355. scalloped, 155. in shells, 347. timbales, 154. oyster bisque, 314. canapés, 351. cocktails, 150, 221. croquettes, 188.

Shellfish, oyster, cutlets, 351. cutlets, 351. fritters, 349. gumbo, 311, pâtés, 150, 348. deviled, 145. pie, 150, 349. salad, 227. sautés, 152. scallops, 147. soup, 335. oysters and bacon (pigs in blankets), 151. baked, 151. broiled, 146. with brown sauce, 146. creamed, 145. and baked, 147. curried, 149. fricasseed, 145. fried, 147. in batter, 148. mock, 483. jumboyla, 350. panned, 149. and creamed, 149. and deviled, 149. pickled, 350. pigs in blankets, 151. raw, 222. scalloped, 147. mock, 483. steamed, 149. stewed, 148. with macaroni, 151. with mushrooms, 150. with Parmesan cheese, 351. scallops, chowder, 334. curried, 104. fried, 103. shrimp and asparagus salad, 237. and tomato salad, 227. gumbo, 311, salad, 227. and tomato aspic, 227. shrimps and eggs, 158. buttered, 157. curried, 157. en coquille, 157. preparing for use, 157. scallop of, and mushrooms, 157.

Sherbet, berry, 587. lemon-and-orange, 587.

Sherbet, plain (lemonade), 655. See Frappés; Ices.

Sherry sauce, 176. wine, temperature to serve at, 673.

Shirred eggs, 88.

Shoes, patent-leather, to keep, 705. to polish, 705. russet, to clean, 706. to keep from cracking, 703.

Shortcake, currant, 258. huckleberry, 258. orange, 259. Scotch, 259. strawberry, cold, 259. hot, 258.

Shrimp and asparagus salad, 237. and tomato salad, 227. gumbo, 311, salad, 227. and tomato aspic, 227. sauce, 355. for baked sea bass, 339.

Shrimps and eggs, 158. buttered, 157. en coquille, 157. preparing for use, 157. scallop of, and mushrooms, 157.

Sick-room cookery. See Invalids, Dishes for.

Silk, to remove milk from, 715. white, to clean, 699.

Sillibub, strawberry, 571.

Silver cake, 266.

Sink, care of, 11.

Sirloin steak, how to select, 4.

Skin, tonic for, 707.

Slippery-elm tea, 662. cough candy, 603.

Small birds, broiled, 130.

Small cakes, 284. Alma’s drop cakes, 287. anise cakes, 291. cookies, auntie’s, 285. caraway, 286. currant, 285. eggless, 292. Fannie’s, 287. German almond, 286. molasses, 288. lemon, 286. oatmeal, 285. peanut, 287. plain, 292. sand, 287.

Small cakes, cookies, spice, 286. sponge, 286. vanilla, 288. cream puffs, cocoanut, 288. filling for, 288. ginger jumbles, 289. ginger-snaps, 289. hermits, 292. macaroons, 574. almond, 284. cocoanut, 284. with whipped cream, 561. peppernuts (pfeffernüsse), 289, 290. brown, 290. German, 289. icing for, 291. white, 290. vanities, 291. See Wafers.

Smells, of paint, to get rid of, 704. to kill, 703.

Smelts, baked, 163. with oyster forcemeat, 163. fried, 97.

Smoked beef, chipped, 180. roe herring, grilled, 106. salmon, broiled, 106. fried, 106.

Snipe pie, 425.

Snow pudding, 564.

Soda, to prevent milk curdling in boiling, 716. to sweeten tainted meat, 12, 13, 696, 716. use for burns and scalds, 13. use in cleansing, 10. use in cooking, 12.

Soft gingerbread, 282. white filling, 279.

Soft-shell crabs, broiled, 345. fried, 104, 346.

Sorbet, defined, 722.

Sore throat, slippery-elm tea for, 662.

Sorrel sauce, 385. soup, 327.

Soubise, defined, 722. sauce, 356.

Soufflés, apple, pudding, 541. puff, 541. banana, 544. cold, 573. cheese, 200. chocolate, 544. cocoanut, 542.

Soufflés, defined, 722. eggs, baked, 85. green pea, 464. lemon, 543. omelet, 247. orange, 543. potato, 470. prune, 543. rhubarb, 542. rice, 542. spinach, 485. sweet omelet, 542. See Baked puddings; Custards.

Soups, 303. artichoke, 331. barley, white, 312. bean, 323. and tomato, 323, 326. Lima, 332. mock-turtle, 323. beef bouillon, 309. à la russe, 310. juice for invalids, 313. tea, 314. brown, clear, 306. caramel for coloring, 307. carrot, 327. catfish, 336. cauliflower, 328. celery, 328. chicken, bouillon, 310. broth, 336. brown, 313. cream, 308, 309. gumbo, 310, 311. white, 313. clam, 334. chowder, 333. “long” clams, 334. clear, à la royale, 307. with poached eggs, 306. corn and tomato, 331. chowder, 331. crab, 335. cream of celery, 319. croutons for, 333. eel, 335. egg, 333. farmer’s chowder, 328. Glasgow broth, 307. gravy, stock for, 4. green pea, 329. broth, 329. purée, 324, 325. Julienne, 311. lentil, 329. lettuce, 328. Lima bean, 332. macaroni, 332. mock turtle, 304. bean soup, 323. mulligatawney, 308. mutton, plain, 386. noodles for, 332. okra, 326. onion, French, 312. ox-tail, 306. oyster, 335. gumbo, 311. potato, browned, 325. purée, 322. savory, 325. red snapper, 333. rice and tomato, 330. savory, 326. scallop chowder, 334. Scotch broth, 386. shrimp gumbo, 311. sorrel, 327. spinach, 328. split pea, 324, 328. squash, 330. stock, 303. “left-over,” 304. white, 304. succotash, 327. tomato and bean, 323, 326. and corn, 331. and rice, 330. red, 326. “turkey rack,” 312. turnip, 330. use of veal knuckle and bones, 4. veal and rice broth, 305. and sago broth, 305. and tapioca, 305. vermicelli, 332. vegetable, with meat, 322-328. without meat, 329-333. See Bisques; Bouillon; Broth; Cream soups.

Sour cream cake, 276. salad dressing, 225. milk corn-bread, 72. doughnuts, 293. gingerbread, 283. griddle-cakes, 69. corn-meal, 72.

Soured dough, to save, 716.

Southern batter bread, 71. egg bread, 71.

Spaghetti and veal croquettes, 190. See Macaroni.

Spanish rice, 482.

Spare-ribs, broiled, 114.

Spice cookies, 286.

Spiced cranberries, 645. currants, 645. grapes, 645. rhubarb, 646. sauces. See Catsups; Sauces for fish and meat.

Spices, how to keep, 7.

Spinach, à la crême, 485. boiled, plain, 484. time for cooking, 727. pâtés, 486. puff, 485. salad, 238. soufflé, 485. soup, 328. cream of, 318.

Split pea soup, 324, 328.

Sponge cake, boiled, 268. cup, 267. loaf, time for baking, 728. old-fashioned, 267. cookies, 286. peach, 560. strawberry, 567.

Springleys, or springerlein, 261, 262.

Squabs, broiled, time for cooking, 726. mock, 379. pie, 395.

Squash, baked, 486. boiled, 486. time for cooking, 727. creamed, 487. fritters, 487. pancakes, 487. pudding, 538. scalloped, 487. soup, 330.

Squirrels, barbecued, 423. broiled, 422. Brunswick stew, 423. pie, 424. pot-pie, 425. roast, 423. stew, breakfast, 130. stewed, 422. Virginia stew, 423.

Stains, claret, to remove, 715. coffee, to remove, 711. fruit, to remove, 715. grass, to remove, 711. ink, on carpet, to remove, 704, 715. on fingers, to remove, 185. mud, to remove from black cloth, 707. on hands, to remove, 708. tea, to remove, 711. washing-fluid, to remove, 702.

Stale-bread griddle-cakes, 69.

Starch for black lawns, 709.

Steaks, beef, and mushrooms, 116. and onions, 116. and sherry sauce, 176. Béarnaise sauce for, 357. broiled, 116. squash pancakes to accompany, 487. time for cooking, 726. Chateaubriand, 116. croquettes, 192. Espagnole sauce for, 358. how to select, 4. mock roast chicken, 176. pie, 392. tough, to make tender, 695. halibut, baked, 342. with tomatoes, 343. broiled, 100. fried, 100. Hamburg, 116. porterhouse, buying, 4. with oysters, 178. roulades of beef, 178. rump, and tomatoes, 177. stewed, 177. salmon, 98. sirloin, buying, 4. preparation, 4. veal, mushroom sauce, 378. venison, 130, 416.

Steamed puddings, apple, 518. apricot, 525. batter, 522. cabinet, 527. cherry batter, 527. roly-poly, 527. cranberry, 519. East Indian, 526. fig and raisin, 521. Mary’s favorite, 526. orange, 523. plum, 520. raisin, 523. suet, 525. time for cooking, 727. See Baked puddings; Boiled puddings; Custards; Puddings; Sauces for puddings; Soufflés.

Steaming, time for, 727.

Stew, Brunswick, 423. Irish, 182. oyster, 148. squirrel, breakfast, 130. stock for, bones, 4.

Stick candy, molasses, 593.

Stings, insect, to draw poison, 707. use of ammonia, 13.

Stock, 303. bones for, 697. defined, 723. for broth, bones, 3. for hash, bones, 4. for stew, bones, 4. “left-over,” 304. veal knuckle and bones for, 4. white, 304.

Stove, care of, 11. construction of, 712. how to build fire in, 713, 714.

Strasburg pâté de foie gras, imitation of, 180.

Straw hats, to clean, 709.

Strawberries and cream, 246. and grapefruit, 246. and pineapple, 579. canned, 688. for breakfast, 39. for dessert, 579. preserved whole, 625.

Strawberry Charlotte, 570. float, 560. ice-cream, 583. jam, Banbury tarts, 518. meringue glacé, 586. mousse, 584. pie, 513. punch, 654, 659. salad, 238. sauce, 554. for vanilla ice-cream, 582. shortcake, cold, 259. hot, 258. sillibub, 571. sponge, 567. surprise (glacé), 586. wine, 657.

String beans, boiled, 436. time for cooking, 727. canned, 692. cream, steamed, 436. pickled, 637. savory, 437. succotash soup, 327.

Stuffing, for ducks, 404. for turkey, bread, 400. chestnut, 401. oyster, 401. sausage, 401.

Succotash, 446. soup, 327.

Suet dumplings, 550. pudding, steamed, 525.

Sugar and butter, to cream, meaning, 720. candy, 591. how to keep, 7. of lead, antidote for, 712.

Sugared cherries, 245. peanuts, 599.

Sultanas and prunelles, stewed, 244.

Sunnybank baked beans, 434. crullers, 295.

Sunshine cake, 271.

Supper. See Chafing-dish suppers; Evening suppers.

Supreme, defined, 723.

Surprise, strawberry, 586.

Sweet corn griddle-cakes, 70. omelet soufflé, 542. omelets, 247. peppers, and bacon, 112. and ham, scalloped, 211. pickles, 642. beets, 644. cauliflower, 647. crabapples, 643, 644. cranberries, spiced, 645. cucumber, 643. currants, spiced, 645. grapes, spiced, 645. peaches, 642. unpeeled, 642. plums, 643. precaution in cooking, 642. rhubarb, spiced, 646. tomato, green, 646. potato and chestnut croquettes, 478. bread, 52. croquettes, 478. fritters, 547. pie, 514. puff, 209, 478. and bacon, scallop of, 477. au gratin, 208, 478. baked, 477. boiled, 477. time for cooking, 727. buttered, 478. glazed, 477.

Sweetbread croquettes, 193. cutlets, 121. pie, 392. sandwiches, 219.

Sweetbreads and cucumber salad, 237. “blanching,” 121. broiled, 121. with mushrooms, 121. creamed, 122. en nid, 170. fried, 121. how to select, 5. larded, fried, 169. roasted, 169. pâtés, 170. roast, 381. timbales, 170. with celery salad, 239.

Sweetmeats, East India, imitation, 626.

Swiss fritters, 547.

Syllabub, strawberry, 571.

Table, breakfast, to set for, 18. formal, to set for, 663, 664. chafing-dish supper, to set for, 679. dinner, to set for, 21, 22, 669. evening supper, to set for, 677. heat marks on, to remove, 694. luncheon, to set for, 20, 21. formal, to set for, 666. teas and receptions, to set for, 607, 608. to polish, 108.

Table-linen, care of, 23. claret or fruit stains on, 715. mildewed, to clean, 716.

Tables of weights and measures, 724. See also, Time-tables.

Taffy, molasses, 593.

Tainted meat, to sweeten, 12, 13, 696, 716.

Tamales, hot, Mexican, 411.

Tapioca and apple pudding, baked, 529. and peach pudding, 560. and raisin pudding, 530. and veal soup, 305. cocoanut custard, 557. custard, French, 556. jelly, 572. soup, cream of, 321.

Tarragon, defined, 723.

Tartare, defined, 723. sauce, 353.

Tartlets, fried, 518.

Tarts, Banbury, 518. cherry, 517. cranberry, 517. currant, 516. lemon, 517. orange cheese cakes, 517. sand, 287.

Tea, apple, 662. beef, 314. cakes, 610. Bristol, 611. corn-meal, 611. hot milk, 612. care of, 6. cold, 652. dandelion, 658. flaxseed, 662. frappé, 615. hot, 652. how to brew for afternoon, 604. how to keep, 6. punch, 654. scones, 610. slippery-elm, 662. stains, to remove, 711. See Afternoon tea.

Tenderloins, pork, 397. how to select, 4.

Terrapin, imitation (chicken), 126. Maryland, 158. stewed, 347.

Thanksgiving citron-cake, 274.

Timbales, chicken, 168. defined, 723. egg, 167. and cheese, 200. lobster, 154. rice, 482. sweetbread, 170. time for baking, 728. turkey, 168.

Time-tables for cooking, 725-728.

Tinware, to keep from rusting, 710.

Tipsy pudding, 570.

Toast, 75. anchovy, 76, 161, 206, 223. asparagus on, 427. banana, 166. brains on, 180. brown-bread, 205. buttered, 75. celery, 206. cheese custard, 77. clams on, 102. cream, 76. deviled, 205. fried, 76. German, 75. green pepper, 136. ham, 77. milk, baked, 75. mushrooms on, 77, 135, 212. oyster, 77. plain, 205. sandwiched, 206. sardine, 76. tomato, 76, 205. minced mutton and, 128. water, 661.

Toasted anchovy crackers, 206. crackers, 206.

Tomato and bean soup, 323, 326. and corn salad, 235. and corn soup, 331. and crab salad, 227. and lettuce salad, 229. and peanut salad, 236. and rice croquettes, 480. and rice soup, 330. and shrimp salad, 227. aspic, 235. shrimp salad and, 227. bisque, 318. catsup, 650. croquettes, 490. cups and saucers, 210. farcie, 210. fritters, 491. omelet, 493. preserves, 625. salad, iced, 236. sandwiches, 220. sauce, 356. breaded tongue with, 181. soup, cream of, 319. red, 326. toast, 76, 205. minced mutton and, 128.