Chapter 27
Roast Chicken (nine to twelve pounds).
Mashed Potatoes (twelve).
Green Peas (two quarts or two cans).
Celery. Cranberry Jelly.
Oyster Patties (fourteen).
Lettudfe Salad (two heads of lettuce with French dressing).
Water Crackers (a dozen and a half).
Neufchatel Cheese (two packages).
Orange Sherbet (three quarts).
Frozen Cabinet Pudding (the rule given), Apricot Sauce.
_Glacé Meringué_ (the rule given). Sponge Cake. Fruit.
Coffee (the rule for filtered coffee).
* * * * * * *
_Potage à la Reine_ (five pints).
Sardine Canapees (two dozen). Olives.
Roast Turkey (about eight pounds), Chestnut Stuffing and Sauce.
Macaroni, _à l'Italienne_ (twice the rule).
Cranberry Jelly.
Plain Boiled Potatoes.
Lettuce Salad (two large heads).
Custard _Soufflé_ (twice the rule), Creamy Sauce.
Frozen Pudding (the rule given).
Lemon Sherbet Cake.
Fruit.
Coffee (three pints of filtered).
Crackers and Cheese.
* * * * * * *
Oyster Soup (two quarts).
Smelts _à la Tartare_ (three dozen).
Chicken _Vol-au-Vent_ (a large one).
Rolled Rib Roast (about twelve pounds).
Polish Sauce. Grape Jelly.
Cauliflower, with Cream Sauce.
Potato _Soufflé_.
Rice Croquettes (two dozen).
Larded Grouse with Bread Sauce (three grouse).
Potatoes, _a la Parisienne._
Dressed Celery (two heads).
Royal Diplomatic Pudding (the rule given).
Raspberry Sherbet (three quarts).
Vanilla Ice Cream (three quarts).
Cake.
Fruit.
Coffee (three pints of the filtered).
Crackers and Cheese.
* * * * * * *
GAME DINNER.
Meg Merrilies' Soup.
Grouse Soup.
Stewed Terrapin.
Turtle Steak.
Larded Grouse, Bread Sauce and Crumbs.
Broiled Quail on Toast, Currant Jelly.
Potato Croquettes.
Escaloped Tomato.
Roast Loin of Venison, Game Sauce.
Potato Puffs.
Cauliflower, with Cream Sauce.
Roast Ducks, Olive Sauce.
Potatoes _à la Parisienne._
French Peas.
Dressed Celery.
Lemon Sherbet.
Charlotte Russe.
Nesselrode Pudding.
Crackers and Cheese.
Coffee.
Fruit.
* * * * * * *
SUPPER FOR FIFTY.
Boned Turkey (one).
Tongue in Jelly (two).
Chicken Salad (six quarts).
Escaloped Oysters (six quarts).
Two quarts of olives.
One hundred _small_ rolls, buttered.
Fifty Sardine Sandwiches.
Jelly (four moulds).
Orange Bavarian Cream (four moulds). Frozen Pudding (three gallons).
Chocolate Ice Cream (two gallons).
Vanilla (ten quarts).
Pistachio (ten quarts).
Mixed Cake (three baskets).
Coffee (twelve quarts).
* * * * * * *
CHILDREN'S PARTY (FIFTY).
Chicken Sandwiches.
Tongue Sandwiches.
Buttered Rolls.
Buttered Slices of Bread.
Richmond Maids of Honor.
_Gáteau St. Honore._
Dominos and other Small Cakes.
Vanilla and Chocolate Ice Cream.
Candies and Fruit.
The meat for the sandwiches should be chopped fine. The rolls must be small, and the buttered bread should be cut in thin slices, two slices be put together, and then be cut into long strips or little squares. There should be one hundred sandwiches, seventy-five rolls, one hundred dices of bread, forty maids of honor, six dishes of _gáteau St. Honore_ two gallons of each kind of ice cream, and a generous supply of small cakes, candies and fruit.
* * * * * * *
FAMILY DINNERS-SPRING.
Oyster Soup.
Spinach. Fricandeau of Veal. Mashed Potatoes.
Lettuce Salad.
Orange Sherbet.
Cake.
* * * * * * *
Potato Soup.
Boiled Haddock, Lobster Sauce.
Potato _Souffle._
Chicken Croquettes, Cream Sauce.
Chocolate Blanc-Mange.
* * * * * * *
Scotch Broth.
Broiled Halibut, _Mâitre d'Hôtel_ Butter.
French Fried Potatoes.
Stewed Tomatoes.
Braised Tongue.
Rice.
Ground Rice Pudding.
* * * * * * *
Lobster Soup.
Roast Beef.
Potatoes.
Yorkshire Pudding.
Squash.
Cabbage Salad.
Lemon Sponge.
* * * * * * *
Turbot _à la Crème._
Cold Roast Beef with Purée of Potatoes.
Stewed Tomatoes.
Boiled Macaroni.
Ice Cream.
Cake.
* * * * * * *
Mock Bisque Soup.
Roast Chicken.
Currant Jelly.
Potato Puffs.
Asparagus.
Corn-Starch Pudding.
* * * * * * *
FAMILY DINNERS---SUMMER.
Asparagus Soup.
Boiled Blue Fish, _ Maître d' Hôtel_ Butter.
Veal Cutlets, White Sauce.
Green Peas.
Dressed Cucumbers.
Mashed Potatoes.
Charlotte Russe.
* * * * * * *
Salmon, White Sauce.
Green Peas.
Potatoes.
Rice Croquettes.
Lettuce Salad.
Strawberry Bavarian Cream.
* * * * * * *
Green Pea Soup.
Braised Fillet of Beef.
Potatoes _à la Parisienne._
String Beans.
Lobster Salad.
Frozen Pudding.
Cake.
* * * * * * *
Cream of Barley Soup.
Soft-Shell Crabs.
Fried Egg Plant.
Blanquette of Chicken In a Rice Border.
Shelled Beans.
Strawberry Ice Cream.
Cake.
* * * * * * *
Vegetable Soup.
Roast Lamb, Mint Sauce.
Potato Croquettes.
Green Peas.
Salmon Salad.
Frozen Apricots.
Cake.
* * * * * * *
Baked Fish, Tomato Sauce.
Potatoes.
Sweetbreads, Cream Sauce.
Green Peas.
Tapioca Pudding.
* * * * * * *
FAMILY DINNERS--FALL.
Macaroni Soup.
Boiled Fish, Egg Sauce.
Celery.
Roast Ducks, Game Sauce.
Stuffed Tomatoes.
French Fried Potatoes.
Eve's Pudding, Wine Sauce.
* * * * * * *
Fried Smelts, Tartare Sauce.
Boiled Turkey, Oyster Sauce.
Macaroni _à l'italienne_.
Boiled Potatoes.
Escaloped Cauliflower.
Lemon Pudding.
* * * * * * *
White Soup.
Baked Fish, Hollandaise Sauce.
Salmis of Turkey in a Potato Border.
Stewed Celery with Cream Sauce.
Potato Salad.
Apple and Rice Pudding.
* * * * * * *
FAMILY DINNERS-WINTER.
Fish Chowder.
Braised Beef.
Macaroni with Tomato Sauce.
Baked Sweet Potatoes.
Potato Puffs.
Oyster Salad.
Cabinet Pudding, Creamy Sauce.
* * * * * * *
Beef Stew with Dumplings.
Mutton Cutlets, Tomato Sauce.
Thin Fried Potatoes.
Vegetable Salad.
Blanc-Mange with Cream.
* * * * * * *
Celery Soup.
Mashed Turnips.
Boiled Fowl, Bechamel Sauce.
Boiled Potatoes.
Beef Steak, Brown Oyster or Mushroom Sauce.
Potatoes _à la Parisienne_.
Orange Cream.
* * * * * * *
Cream of Rice Soup.
Baked Cod, Tomato Sauce.
Riced Potatoes.
Rice.
Beef Olives.
Squash.
Danish Pudding.
* * * * * * *
Clear Soup.
Cusk, _à la Crème_, Boiled Potatoes.
Roast Leg of Mutton, Currant Jelly.
Mashed Potato.
Mashed Turnip.
Ice Cream.
Cake.
* * * * * * *
Tomato Soup.
Escaloped Fish.
Stewed Celery.
Mutton with Purée of Potatoes.
Macaroni with Cheese.
Apple Tapioca Pudding.
* * * * * * *
ILLUSTRATIONS.
Aitchbone Apple parer Back of the rump Bain-marie Bain-marie pan Baked fish, Hollandaise sauce Basting spoon Bird roaster Boning knife Bread grater Bread pans Brown bread tin Buckets Cake box Carcass of mutton Carving knife and fork Chuck ribs Coffee biggin Coffee pot Colander Confectioner's tube Crown moulds Devilled lobster Double boiler Double broilers Dover egg beater Dripping pan Escalop shell Face of the rump Fillet of beef, mushroom sauce First five ribs Fore-quarter of beef French cook's knife French frying-pan French pie mould French roll pans Frying basket Garnishing knife Hind-quarter of beef Ice cream freezer Jagging iron Jellymoulds Knife box Ladle Lady's fingers pans Larding and trussing needles Leg of mutton Lemon squeezer Lobster salad Loin of beef Long rump steak Meatrack Melon mould Milk pan Muffin pan Paper cases Potato slicer Quart measure Rattle-ran Rice mould Round of beef Round pudding mould Royal diplomatic pudding Rump Rump, showing end which joins the round Rump steak, out with the grain Saddle of mutton and French chops Saucepan Scotch kettle Shortfillet Short rump steak Sirloin roast, second cut Skewers Spice box Squash strainer Steamer for pot Steamer for tea-kettle Stew-pan Tea caddy Tin kitchen Vegetable cutter Vegetable scoop Whip churn Wooden boxes
INDEX
Allemand sauce,
Almond Bavarian cream, ice cream, pudding.
Almonds, To blanch
Amber pudding,
Ames cake,
Amherst pudding,
Anchovy sauce,
Angel cake,
Apple and Indian pudding, and rice pudding, charlotte, fritters, ginger, meringue pudding, porcupine, pudding, Baked pudding, Dutch _ souffle_, tapioca pudding,
Apple, Pickled sweet
Apricot ice cream,
Appricots, Frozen
Artichokes,
Asparagus, salad, and salmon salad, soup, with cream,
Aspic jelly,
Bacon dressing for salads,
Baking powder,
Banana ice cream,
Barberry jelly, ketchup.
Barley stew,
Bass,
Batter and fruit pudding,
Bavarian cream, Almond Chocolate Coffee Orange Peach Pineapple Strawberry
Beans, Baked
Bechamel Sauce,
Beef, see "Marketing" in Index, Alamode Boiled corned Braised Cannelon of fillet, _à l'Allemande_, _a la Hollandaise_, in jelly, larded, How to corn Macaronied olives, Potted roasted, with Yorkshire pudding roulette, salad, steak, broiled, stew, tongue, Braised in jelly.
Beets, Pickled
_Beurre noir_,
Bills of Fare, Breakfest, Children's party, Dinners for twelve, Family Dinners. Spring, Summer, Autumn, Winter, Game dinner. Supper for fifty,
Bird's nest pudding
_Biscuit Glacé_,
Black bean soup,
Blackberries, Preserved
Black cake,
Black-fish,
Black pudding.
Blanc-mange, Chocolate made with, gelatine, isinglass, sea moss farina,
Blanquette of chicken, of veal and ham,
Blueberries, Pickled
Blue-fish,
Boiled salad dressing,
Boiling meats.
_Bombe Glacee_,
Boned turkey,
Border, Jelly Potato Rice
Bouillon,
Bouquet Salad,
Braising,
BREAD, Brown fried for soups, Graham made with dried yeast, sauce, Sticks, Togus Yeast
BREAKFAST AND TEA. Breaded sausages. Cakes, Corn Flannel Gems, Griddle cakes, Graham Hominy Indian Squash Hominy drop cakes. Sally Lunn, Snow pan-cakes. Waffles, Indian Raised Rice Canapees, Chicken cutlets, in jelly, livers and bacon, livers in _papillotes_, livers, _sauté_, Corn pie, EGGS, _bruillé_ Creamed Dropped Hard-boiled Omelets, Poached Scotch Scrambled Soft-boiled Spanish Stuffed _sur le plat_, Ham and eggs on toast, Ham croquettes, Hominy, Kidneys, _à la maitre d'hôtel_, Broiled _sauté_, Stewed Liver and bacon, Broiled Curry of fried in crumbs, _sauté_, _sauté_, with piquant sauce, Lyonnaise tripe, Meat and potato sandwiches, fritters, hash, Minced veal and eggs, Muffins, Corn, English, Fried Indian, Graham, Hominy, Raised, Rice, Rye, Mutton, _rechauffé_, Oat meal, Strawberry short-cake, Vegetable hash, Welch rare-bit,
Brier Hill dessert,
Broiling meats
Broth, Scotch,
Brown bread,
Brown broad ice cream,
Butter sauce,
Cabbage, Minced, salad,
Cabinet pudding,
_Café au lait_,
CAKE, Ames, Angel, Black, Caramel frosting for, Chocolate, _eclairs,_ icing, Composition, Cookies, Corn, Raised Thin Demon Dominoes _Éclairs,_ Federal, Frosting for Gingerbread, Canada Fairy Hard Soft Gold Golden frosting for Hermits, Jelly roll, Jumbles, Lady-fingers, Lady's, Loaf, Marking in gold, Molasses pound, Nut, Orange, Plum, kneaded, Queen's, Railroad, Regatta, Ribbon, Rice, Seed cakes, Shrewsbury cakes, Silver, Snow-flake, Sponge, drops, for charlotte russe, rusks, Sunshine, Taylor, Vanilla _eclairs_, Viennois, Wedding, White fruit,
Calf's foot jelly,
Canapees,
Caper sauce,
Caramel, frosting, ice cream,
CARE OF FOOD,
Cauliflower, Escaloped Pickled salad, with cream sauce,
Celery, salad, sauce, soap, stewed in stock, with cream sauce,
Champagne sauce,
Charlotte russe,
_Chartreuse_ of chicken, of chicken and macaroni, of oysters, of vegetables and game,
Cheese _soufflé,_ soup,
Cherries, Preserved
Chestnut sauce,
Chickens, _à la matelote,_ _à la reine,_ _à la Tartare,_ Blanquette of Broiled _Chartreuse_ of _chaud-froid,_ croquettes, curry, cutlets, fillets, force-meat, Fried fritters, in jelly, livers and bacon, in _papillotes_, _sauté_, patties, pie, pillau, Potted _quenelles_, Roasted salad, _soufflé_, stew with dumplings, _Vol-au-vent of_
Chicory,
Chocolate, Bavarian cream, "blanc" mange, cake, _éclairs_, ice cream, icing, pie, pudding, _soufflé_, To scrape whips,
Chops, Broiled mutton
Chowder, Corn Fish
Cider apple jelly,
Cider jelly,
Clam fritters,
Clams,
Cocoa, To make
Cocoanut ice cream,
Cod, in purée of potatoes, _Matelote_ of To cook salt with lobster sauce, Boiled
Coffee, Boiled _Café au lait_, Filtered Steamed Vienna
Coffee Bavarian cream, ice cream, jelly,
Composition cake,
Consommé,
_Consommé à la royal_,
Cookies,
Corn, cake, chowder, oysters, pie, pudding, soup,
Court-bouillon,
Crab-apple jelly,
Crab-apples, Preserved
Crabs,
Cream _à la Versailles_, fritters, méringue, of barley soup, of celery soup, of rice soup, of tartar, salad dressing, sauces, To whip
Croquettes, Chicken Lobster Oyster Potato Rice Rice and meat Royal Salmon Shad roe
_Crôustade_, Oyster To make a
Crumbs, To fry (under Bread Sauce)
Crust patties,
Cucumber salad,
Cucumbers, Pickled
Currant jelly, jelly sauce, sherbet,
Currants, English Preserved Spiced
Curry, of chicken, of lobster, of veal,
Cusk, _à la crème_,
Custard _soufflé_,
Custards, Soft, Soft caramel,
Cutlets, _à la duchesse_, Game, _à la royale_, Lobster, Mutton, served _in papillotes_, Veal,
Damsons, Preserved,
Dandelions,
Danish pudding,
Date pudding,
Demon cake,
DESSERT. Apple charlotte, Bavarian creams, _Biscuit Glacé_, Blanc-mange, _Bombe Glacée_, Brier Hill Dessert, Charlotte russe, Chocolate whips, Cream _à la versailles_, Cream méringues, Fanchonettes, Frozen apricots, peaches, pudding, raspberries, strawberries, _Fruit Glacé_, _Gâteau St. Honoré_, _Glacé Méringue_, Ice Cream, Jellies, Kisses, Kiss wafers, Nesselrode pudding, Richmond maids of honor, Royal cream, Sherbets, Soft custards, _Soufflé_, Chocolate, Omelet, _à la crème_, Omelet, _à la poête_, Orange, Surprise, Sponges,
Directions for freezing,
Dominos,
Down East pudding,
Dressings for salads,
DRINKS, Chocolate, Cocoa, Coffee, Lemonade, Shells, Tea,
Duchess soup,
Duck, Roasted,
Dumplings,
_Éclairs_, Chocolate, Vanilla,
ECONOMICAL DISHES. Barley stew, Beef stew, Calf's liver, Braised, Cold meats with purée of potato, Curry of cold meats, Dumplings, Escaloped meat, Shepherd's pies,
Eels, _à la Tartare_, Stewed,
Egg balls for soups, plant, Fried, sauce,
EGGS, _brouillé_, Creamed, Dropped, Hard-boiled, Omelets, Poached, Scotch, Scrambled, Soft-boiled, Spanish, Stuffed, _sur la plat_,
Endive,
English currants, To clean,
ENTREES. Alamode beef, Beef olives, Beef roulette, Blanquette of chicken, of veal and ham, Braised tongue, Cannelon of beef, _Chartreuse_ of chicken, of chicken and macaroni, of vegetable and game, Cheese _soufflé_, Chicken, _chaud-froid_, Curry of fillet, Braised Fried in jelly, pie, pillau, _quenelles_, _soufflé_, Cold game pie, Croquettes, _Crôustade_, To make a Cutlets, Escaloped tongue, Fillets, Fricandelles of veal, Fritters, Galatine of turkey, of veal, Lambs' tongues in jelly, Macaronied beef, Ox-tails, Pancakes, Pasties of game and poultry, _Pâté de fois gras_, Patties, Potato border, Ragouts of mutton and veal, Rice border, Rissoles, Salmis of game, Stewed lambs' tongues, Stewed steak with oysters, Sweetbreads, Tongue in jelly, Veal, Curry of olives, _quenelles_, _Vol-au-vents_,
Eve's pudding,
Fanchonettes,
Federal cake,
Fig ice cream, pudding,
Fillet of beef, of chicken, of tongue, of veal, To remove a
FISH, See "Marketing" in Index. _à la vinaigrette_, _au gratin_, Baked, balls, Boiled cod with lobster sauce, Court-bouillon, haddock with lobster sauce, Broiled halibut, chowder, Crabs, Cusk _à la crème_, Eels, Escaloped force-meat, Fried Lobsters, _Matelots_ of cod, Oysters, salad, Salmon, Salt cod in purée of potato, To cook Salt fish _soufflé_, with dropped eggs, Sauces for Smelts, Stewed Terrapins, stewed, Turbot _à la crème_,
Flannel cakes,
Flemish sauce,
Flounders,
Flour,
FOOD, CARE OF
Force-meat, Chicken Fish, for game, Ham Veal
Fowl, Boiled, with macaroni, with pork,
French dressing for salads, paste for soups,
Fricandeau of veal,
Fricandelles of veal,
Fritters, Apple Batter for Chicken Clam Cream Fruit Meat Oyster Potato
Frosting, Caramel Chocolate Golden
Frozen apricots, cabinet puddings, peaches, pudding, raspberries, strawberries,
Fruit cake, White
_Fruit glacé_,
Frying,
GAME, cutlets, _à la royale_, Force-meat for Goose, roasted, Grouse, larded, Partridges, larded, pie, Pigeons, broiled, in jelly, potted, Quail, broiled, larded, Rabbit, Curry of roasted, Salmis of Small birds, broiled, roasted, Venison, Roast leg of Saddle of
Garnishes. Jelly border, Lemon points, Marinade, Cold Marinade for fish,
_Gâteau St. Honoré_,
Geese,
Gems,
German puffs,
Giblet soup,
Gingerbread, Canada Fairy Hard Soft
_Glacé méringue_,
Glaze,
Gold cake,
Golden frosting,
Goose, Roasted
Graham, bread, muffins,
Grape jelly,
Grapes, Preserved
Green turtle soup,
Griddle-cakes, Graham Hominy Indian Squash
GROCERIES, Baking powder, Cracked wheat, Cream of tartar, English currants, Flour, Graham, Hominy, Meal, Indian Oat Rye Raisins, Soda, Spices, Sugar, Sundries,
Grouse, soup, larded,
Haddock, with lobster sauce,
Halibut, Broiled with _maître d'hôtel_ butter,
Ham and eggs on toast, Blanquette of veal and Boiled croquettes, force-meat, Potted Roasted
Haricot of ox-tails,
Hash,
Hearts,
Herbs sauce, Sweet To make a bouquet of
Hermits,
Hollandaise sauce,
Hominy, drop cakes, muffins,
Hot cabbage sald,
How to blanch almonds, to boil sugar, to braise, to clean and truss poultry, to clean English currants, to corn beef, to fry, to fry crumbs, (under Bread Sauce) to fry parsley, to get onion juice, to lard, to make a bouquet of sweet herbs, to make and use a pastry bag, to make paper cases, to make spinach green, to open lobsters, to remove jellies and creams from moulds, to scrape chocolate, to serve, to stew, to use the salamander, to whip cream,
Ice cream, Almond, Apricot, Banana, Brown bread, Caramel, Chocolate, Cocoanut, Coffee, Directions for freezing, Fig, Lemon, Macaroon, Orange, Peach, Pineapple, Pistachio, Raspberry, Strawberry, Vanilla, Walnut,
Icing, Chocolate
Indian and apple pudding, meal, pudding, Delicate
Irish stew,
Jelly, Aspic, Barberry border, Calf's foot Cider Cider apple Coffee Crab-apple Currant Grape Lemon Orange Pineapple roll, Strawberry Wine
Jenny Lind pudding,
Jumbles,
Ketchup, Barberry Tomato
Kidneys, _à la maître d'hôtel_, Broiled _sauté_, Stewed
Kisses,
Kiss wafers,
KITCHEN FURNISHING, Gas and oil stoves, Refrigerators, Stoves and ranges, Utensils,
Lady fingers,
Lady's cake,
Lake shad,
Lamb, Boiled, Braise breast of, Leg of, _à la française_, tongue in jelly, tongue, Stewed,
Larding,
Lemon diplomatic pudding, ice cream, jelly, pie, points, sherbet, sponge,
Lettuce, salad,
Little pigs in blankets,
Liver, and bacon, Braised calf's, Broiled, Curry of, fried in crumbs, _sauté_, _sauté_, with piquant sauce,
Loaf cake,
LOBSTER, Breaded, Broiled, broiled in the shell, Canned, croquettes, Curry of, cutlets, Devilled, in the shell, Escaloped, patties, Potted, salad, sauce, soup, Stewed, To open a, _Vol-au-vent of_,
Macaroni, _à l'Italienne_, Boiled, _Chartreuse_ of chicken and, in gravy, with cheese, with cream sauce, with tomato sauce,
Macaroon ice cream,
Mackerel,
Mackerel, _Continued._, Potted,
_Maître d'hôtel_ butter, sauce,
Mangoes, Pickled,
Marbled veal,
Marinades,
MARKETING, Beef, As to choosing it, Fore-quarter, Hearts, Hind-quarter, Kidneys, Liver, Porter-house steak, Quality and cost, Rattle-ran, Ribs, Round steak, Rump steak, Sirloin, Sirloin steak, Tenderloin steak, The rump, Tongues,
Fish, Bass, Black-fish, or tautog, Blue-fish, Clams, Cod, Crabs, Cusk, Eels, Flounders, Haddock, Halibut, Lake shad, Lobster, Mackerel, Mullet, Oysters, Pollock, Salmon, Scollops, Shad, Shrimp, Small, or pan-fish, Smelts, Sturgeon, Sword-fish, Tautog, Terrapin, Turbot, Weak-fish, White-fish, or lake shad, Lamb, Kidneys, Tongues, Mutton, Chops and cutlets. Fore-quarter, Hind-quarter, Leg, Loin, Prices, Pork, Kidneys, Liver, Sausages, Poultry and Game, Chickens, Ducks, Fowl, Geese, Grouse, or prairie chicken, Partridges, Pigeons, Quail, Squabs, Turkeys, Venison, Woodcock, Veal, Vegetables, Artichokes, Asparagus, Beans, Cauliflower, Celery, Chicory, or endive, Corn, Cucumbers, Dandelions, Endive, Lettuce, Mushrooms, Radishes, Spinach, Sweet herbs, Tomatoes, When in season,
Marking cakes in gold,
Mayonnaise dressings,
Meal, Indian Oat Rye
Meat and fish sauces. and potato salad, Cold, with purée of potato. Escaloped
MEATS, Boiling, Cornedbeef, Ham, Lamb, Leg of mutton, Tongues, Broiling, Beefsteak, Mutton chops, Roasting, Beef, with Yorkshire pudding Fillet of veal, Ham, in the oven, Rolled rib, Miscellaneous modes, Beef stew, Braised beef, Braised breast of lamb, Fricandeau of veal, Irish stew, Leg of lamb, _à la française_, Scotch roll, Toad in the hole,
Meg Merrilies' soup,
Melon, Sweet
Minced veal and eggs,
Mince-pie meat,
Mock bisque soup,
Molasses pound cake,
Muffins, Corn, English, Fried Indian, Graham, Hominy, Raised, Rice, Rye,
Mullet,
Mulligatawny soups,
Mushrooms,
Mutton. See "Marketing" in Index. chops, broiled, cutlets, Leg of boiled, Ragout of _réchauffé_
Nesselrode pudding,
Nut cake,
Oatmeal,
Okra, escaloped, with tomatoes, soups, stewed, stewed, with tomatoes,
Olives, Beef, sauce, Veal,
OMELETS, Baked, Cheese, Chicken, Corn, Fish, Ham, Jelly, Plain, Quaker, Savory, _Soufflé à la crème_, _Soufflé a la poête_,
Onions, Baked, soup, Stuffed, To get juice of,
Orange Bavarian cream, cake, diplomatic pudding ice cream, jelly, marmalade, pie, pudding, sherbet, _soufflé_, sponge,