Part 25

Bananas, 20, 31; baked, 31; au naturel, 31; with sugar and cream, 31; with oranges, 32; with cereal, 32

Barley, gruel, 41; boiled, 41; steamed, 41

Beef, balls, 72; hash, 72; frizzled, 72; à la Newport, 73; corned, hash, 73; creamed, 74; with scrambled eggs, 93; omelet, 116

BEVERAGES, how to serve, 186 Café Glacé, 189 Chocolate, 189 Cocoa, 189 Coffee, with cream, 4; boiled, 188 Tea, 190

Birds' nests, 104

Blackberries, 20; how to serve, 32

Breakfasts, general rules for, 12

Brewis, how to make, 41-2

Brioche, paste, 148; rolls, 149; buns, 149; breakfast cake, 150

Buckwheat cakes, 162-172. See Pancakes.

Buns, brioche, 149; bath, 150; English bath, 151; hot cross, 151

Calf's brains, directions for cooking, 75

Canapés, thirty-five varieties, 244-251

Canton flannel, for protection, 9

Celery, creamed with eggs, 95

Centrepieces, how placed, 10

CEREALS, soaked over night, 7; with fruit, 22, 32, 33, 43-4; uncooked, 39; moulded, 40; cold, 43 Boiled barley, 41 Corn, 89, 128-132 Farina, 40, 45 Flummery, 46 Grits, 46 Hominy, 40, 135 Oatmeal, 40, 142 Pearled barley, 40 Pearled wheat, 40 Rice, 54, 144 Rolled wheat, 40 Rye, 144 Samp, 56 Wheatlets, 54

Chafing-dish, for breakfast, 7

Charleston breakfast cake, 133

Cheese, 96; with baked eggs, 101; omelet, 116

Cherries, 20; cold, 32; iced, 32; crusts, 33

Chicken, hash, 76; directions for cooking, 76; liver scramble, 96; creamed with poached eggs, 100; scramble, 105; omelet, 116

China, for breakfast, 11

Chocolate, directions for making, 189

Clam, with omelet, 115

Cocoa, directions for making, 189

Codfish, balls, standing over night, 7; how to prepare, 58; picked up, 60; creamed, 60; roast, 61; à la mode, 61; New England salt, 62; boiled with egg sauce, 62; with brown butter, 62; cutlet, 63; flaked salt, 63; puff, 64; escalloped, 64; scrambled, 107

Coffee, with cream, 4; boiled, 188-9; Café glacé, 189

Coffee cakes, Baba à la Parisienne, 173; German, 174; Austrian, 174; Hungarian royal, 175; French, 175; Vienna, 176; Berlin, 177; quick, 178

Corn, mush, 43; meal, 42; how to prepare, 89; pone, 125; muffins, 126, 128, 129, 130, 131; bread, 126-7; dodgers, 127, 128, 130; with rice, 129; puffs, 131; with fruit, 131; with hominy, 132

Crabs, scrambled with eggs, 98; omelet, 115

Crullers, directions for making, 178

Currants, 20; how to serve, 33

Date gems, 133

DESSERTS, simple, 459-530 BAKED FRUIT, 517 _ff._ FROZEN DAINTIES, 482 _ff._ Apricot ice, 482 Banana ice-cream, 482 Café parfait, 482 Caramel ice-cream, 482 Ceylon ice, 483 Cherry ice, 483 Chocolate ice-cream, 483 Coffee ice-cream, 483 Grape ice-cream, 483 Lemon ice, 484 Macaroon ice-cream, 484 Maple ice-cream, 484 Orange sherbet, 484 Peach ice-cream, 484 Raspberry ice, 485 Strawberry ice-cream, 485 JELLIED, 485 _ff._ Chocolate cream, 486 Coffee, 485 Custard, 486 Fruit, 486 Lemon, 487 Rhubarb, 487 Vanilla cream, 488 Wine, 487 MISCELLANEOUS, 459 _ff._ Almond cream, 472 Apples à la Ninon, 516 Apple Brownies, 516 Apple charlotte, 469 Apple fluff, 516 Apple roll, 517 Apple snow, 517 Banana float, 519 Banana trifle, 519-520 Blackberry sponge, 520 Blanc mange, 459-462 Blueberry cake, 462 Charlotte Russe, 468 Charlottes, 469, 470 Chocolate cake, 462, 463 Chocolate tapioca, 520 Cobblers, 471 Cocoanut cake, 463 Compote of figs, 472 Cream cake, 463, 464 Creams, 472-477 Custards, 477-480 Devil's food cake, 465 Doughnuts, 480 Dumplings, 481 Fig loaf cake, 465 Floating island, 521 French pancakes, 521 Fritter batter, 481 Fritters, 481 Fruit cake, 466 Fruit puffs, 521 Fruit roll, 522 Honey cake, 466 Jellied peaches, 523-524 Junket, 524 Lemon sponge, 524 Marguerites, 466 Moonshine, 524 Nut cake, 467 Orange snow, 524 Plum roll, 526 Quince fluff, 527 Raspberry, 467 Snow balls, 529 Spice cake, 467 Sponge cake, 468 Strawberry meringue, 528 Tea cake, 468 Vanities, 530 Virginia puffs, 530 PIES, 488 _ff._ Apple, 488 Apricot, 489 Chocolate, 489 Cocoanut, 489 Cranberry, 489 Cream, 490 Currant, 490 Gooseberry, 490 Lemon, 490, 491 Peach, 491 Prune, 491 Pumpkin, 491 Rhubarb, 492 Strawberry, 492 PUDDINGS, 492 _ff._ Apple, 492 Apricot, 493 Baltimore, 493 Bird's nest, 493 Blackberry, 493-494 Bread, 494 Cabinet, 495 California, 495 Caramel, 495 Cherry, 496 Chocolate, 496 Christmas, 497 Cornstarch, 497 Cottage, 498 Cracker, 497 Currant, 498 Custard, 498 Danish, 499 Date, 499 Farina, 500 Fruit, 500 Lemon, 501 New England, 501 Orange, 501 Peach, 502 Pineapple, 503 Prune, 503 Quince, 504 Raspberry, 504 Red sago, 504 Rice, 505, 506 Sago, 506 Snow, 506 Spice, 507 Sponge, 507 Strawberry, 507 Tapioca, 508 SHORT CAKES, 509 _ff._ Fruit souffles, 510 Peach, 509 Prune, 510 Strawberry, 510 TARTS, 511 _ff._ Apple, 511 Apricot, 511 Cherry, 511 Chocolate, 512 Fruit, 512 German, 512 Gooseberry, 512 Grape, 513 Neapolitan, 513 Peach, 513, 514 Plum, 514 Raspberry, 515 Rhubarb, 515

Doilies, on a bare table, 9; easily washed, 9

Doughnuts, plain, 178; raised, 179; light, 179; raised fruit, 180

Early rising, its benefits, 6-7

EGGS, how to test, 91 à l'aurore, 96 à la bonne femme, 105 à la bourgeoise, 105 à la crême, 94-95 à la Espagnole, 107 à la maître d'hôtel, 103 à la Martin, 110 à la Paysanne, 96 à la St. Catherine, 106 à la tripe, 95 à la Waldorf, 109 à la Washington, 107 Au miroir, 95 Baked, 101-102, 108 Boiled, 100 Coddled, 102 Escalloped, 110 Fried, 94 In ambush, 103 In crusts, 100-101 In peppers, 106 In ramekins, 101 Japanese, 109 Mexican, 99 Omelets, 111-120 Pimento scramble, 107 Poached, 92, 106, 110 Rumbled, 109 Scrambled, 92, 93, 97-99 Spanish, 99-100 Steamed, 108 Sur le plat, 104 Surprise, 108 Swiss, 104-105 Whipped, 109

Eggplant, fried, 87

English menus, for breakfast, 1, 2

Farina, directions for cooking, 40; apple, 44; balls, 45; fairy, 45; jellied, 45; mush, 46

Figs, 20; for breakfast, 33; stewed, 33

Finger-bowls, with plain water, 11

Finnan haddie, 64; à la Martin, 65; picked-up, 65; creamed roast, 66

FISH, salt, 58; balls, 58; broiled, 58 Cod, 60 Finnan haddie, 64 Haddock, 66 Herring, 66 Mackerel, 67 Salmon, 70 Sixty ways to cook, 297-315 Bass, 297, 298 Bluefish, 299 Bouillon, 297 Codfish, 300 Finnan haddie, 301 Frogs' legs, 301 Haddock, 302 Halibut, 303 Mackerel, 304 Pike, 304 Salmon, 304-307 Salmon-trout, 308 Sardines, 308 Shad, 308, 309 Shad roe, 309, 310 Smelts, 310, 311 Trout, 311 Turbot, 311-312 Whitefish, 312, 313

Flummery, directions for cooking, 46

FRUIT, 3; prepared for serving, 7; various kinds of, 20; dried, 21; canned, 21; combined with cereals, 22 Apples, 22-30 Apricots, 30-31 Bananas, 31-32 Blackberries, 32 Cherries, 32 Currants, 33 Figs, 33 Gooseberries, 34 Grapefruit, 34 Grapes, 34 Green gages, 35 Huckleberries, 35 Melons, 35 Oranges, 35 Peaches, 36 Pears, 36 Pineapple, 36 Plums, 32 Prunelles, 36-37 Prunes, 37 Quinces, 37 Raspberries, 37 Rhubarb, 37-38 Strawberries, 37 Tangerines, 38 Watermelon, 38

Gooseberries, 20; how to serve, 34

Graham, biscuit, 133; puffs, 134; muffins, 134; drop cakes, 134

Graham flour mush, 49; with apples, 50

Grapefruit, 20; how to serve, 34

Grapes, 20; how to serve, 34

Grits, 46; fried, 47

Haddock, baked, 66; smoked, 66

Ham, fried, 76; frizzled, 76; with eggs, 76, 102; broiled, 76; balls, 77; toast, 77; réchauffé, 77; omelet, 114

Herring, balls, 66; Potomac, 67; kippered, 67; broiled, 67

Hominy, directions for cooking, 40; boiled, 48; balls, 48; fried, 48; with milk, 48; steamed, 48; porridge, 49; muffins, 135; drop cakes, 135; griddle cakes, 168; waffles, 182

Huckleberries, 20; how to serve, 35

Hulled corn, directions for cooking, 43

Johnny cake, with apple, 130

Kidney, with bacon, 78; fried, 78; en brochette, 78; crumbed, 79; devilled, 79; stewed, 79-80; à la terrapin, 80; maître d'hôtel, 80; scrambled, 98; omelet, 116

Kitchen Rubaiyat, 15-18

Lamb, minced, 80; broiled liver, 81

Liver, with bacon, 81; à la crême, 81; hash, 81; boulettes, 82

Lobster, scramble, with eggs, 97; omelet, 115

Mackerel, broiled, 67; creamed, 68; baked, 69

Maple syrup, 16

MEAT AND POULTRY, one hundred and fifty ways to cook, 316-365 BEEF, 316 _ff._ à la mode, 327-328 à la Newport, 325-326 Fricadelles, 327 Liver, 324 Pie, 328 Pot roast, 319 Ragout, 321 Steaks, various varieties of, 316-319 Stews, 321-323 Turkish, 329 MUTTON AND LAMB, 329 _ff._ Blanquette of, 332 Boiled, 336 Braised, 331 Broiled, 333 Chops, 329 Croquettes, 337 Curried, 332 Cutlets, 330 Pie, 330 Ragout, 333 Shepherd's pie, 339 Tongue, 335, 336 PORK, 340 _ff._ à la Maryland, 341 Baked, 341, 344 Breaded, 342 Broiled, 342 Frankfurters, 340 Mock duck, 342 Roast, 340, 343, 344 Sausage, 340 VEAL, 345 _ff._ à la maître d'hôtel, 345 Braised, 351 Chops, 346 Croquettes, 353 Cutlets, 346, 347 Jellied, 351 Koenigsberger Klops, 352 Liver in casserole, 345 Mock terrapin, 353 Roast, 349, 350 Stewed, 348, 349 Stuffed, 349 Tongue, 346 CHICKEN, 353 _ff._ à la Créole, 358 à la Waldorf, 360 Broiled, 353 Croquettes, 360 Curried, 357 Fricassee, 355-356 Fried, 353, 354 Jellied, 359 Mayonnaise of, 359 Pie, 356 Pressed, 359 Roast, 357 Stewed, 354, 355 DUCK, 361 _ff._ Braised, 361 Roast, 361 GOOSE, 361 _ff._ Roast, 361 TURKEY, 362 _ff._ Croquettes, 363 Escalloped, 363, 364 Jellied, 362 Loaf, 364 Roast, 362, 363 PIGEON, 364 _ff._ Broiled, 365 Pie, 364

MEATS, directions for cooking, 72; with rice balls, 82 Bacon, 75 Beef, 72 Calf's brains, 75 Chicken hash, 76 Ham, 76 Kidney, 78 Lamb, 80 Liver, 81 Pork, 83 Tripe, 85 Veal, 86

Melons, 20; how to serve, 35

Morning labor reduced to minimum, 6

Muffins, 130, 135, 136; with blueberries, 137; with batter, 138; Southern, 138; with sour milk, 139; with honey, 140; Georgia, 140; sweet, 141; perfection, 141; New Hampshire, 142; with rice, 144; with rye, 144; with mush, 151-152

Mush, balls, 51; velvet, 51; with bacon, 75

Mushrooms, broiled, 87; fried, 88; baked, 88; grilled, 88; risk in picking, 89; scramble, 97, 102

Napkins, for breakfast, 10; of linen, 11

No breakfast theory, 3

Oatmeal, directions for cooking, 40; gruel, 47; mush, 49, 50; steamed, 51; jelly, 52; creamed, 52; blanc mange, 52; light, 53; baked, 53; porridge, 53; gems, 142

OMELET, directions for making, 111 à la crême, 117 Anchovy, 118 Asparagus, 114 Au fromage, 114 Aux fines herbes, 113 Bacon, 117 Blazing, 117 Bread, 117 Cauliflower, 118 Cheese, 116 Chicken, 118 Chicken liver, 116 Clam, 115 Dried beef, 116 Ham, 114 Jelly, 118 Kidney, 116 Mushroom, 114 Oyster, 115 Pea, 113 Potato, 119 Sardine, 116 Sausage, 116 Shrimp, 115 Spanish, 118 Tomato sauce, 114 Tongue, 118

Oranges, 20; with bananas, 32; in halves, 35; sliced, 36

Oysters, scramble, 96

Pancakes, directions for making, 160; Southern buckwheat cakes, 162; Kentucky buckwheat cakes, 162; with sour milk, 163, 171; with crumbs, 163; with blueberries, 163; corn-meal, 163; green corn, 165; Danish, 165; flannel, 166; French, 166; feather, 166; fruit, 167; Graham, 167; hominy, 168; Maryland, 168; potato, 168; raised, 168-169; Southern rice, 169; strawberry, 170; wheat, 172

Peaches, 20; served with cracked ice, 36

Pearled barley, directions for cooking, 40

Pearled wheat, directions for cooking, 40

Pears, 20; how to serve, 36

Peppers, with eggs, 106

Pineapples, 20; how to serve, 36

Plums, green gage, 20; how to serve, 35

Popovers directions for making, 142, 143

Pork, fried salt, 83; scrapple, 83; sausage, 83

Porridge, made of corn and wheat, 42-43

Potatoes, twenty ways to cook, 366-372

Prunelles, how to serve, 36

Prunes, how to serve, 37

Puffs, with corn, 131; with milk and butter, 143

QUICK BREADS, made of baking powder, 121-146 Buttermilk biscuit, 122 Colonial breakfast, 124 Corn dodgers, 127 Corn muffins, 126 Egg biscuit, 122 English buns, 125 Johnny cake, 127 Kentucky batter, 124 New York biscuit, 123 Soft batter, 124 Sour milk biscuit, 122 Southern batter, 123 Southern corn pone, 125-126 Spoon, 123

Quinces, 21; baked, 37

Ramekins, used for eggs, 101

Raspberries, 21; how to serve, 37

Rhubarb, 21; stewed, 37; baked, 38; with raisins, 38

Rice, directions for cooking, 54; boiled with milk, 55; balls, 55; steamed, 55; waffles, 184

Rolled wheat, directions for cooking, 40

Rolls, finger, 152; French, 153; Kentucky, 153; Alabama, 153; corn, 154; Parker House, 154; whole wheat, 155; Swedish, 156; Paris, 156

Rusk, how to make, 157; Georgia, 157

Rye crisps, 144

Rye mush, directions for cooking, 50

SALADS, 431-458 CHEESE, 455, 456 DRESSING, 431 _ff._ Boiled, 433 _ff._ Club, 434 Cream, 433-434 Curry, 435 Egg, 434 French, 431-432 German, 434 Mayonnaise, 432 EGG, 454, 455 FISH, 435 _ff._ Anchovy, 435 Clam, 436 Sardine, 436 Shrimp, 436 FRUIT, 447 _ff._ Alligator pear, 447 Apple, 447, 448 Apricot, 448 Banana, 449 Cantaloupe, 449 Cherry, 449, 450 Grape, 450 Grapefruit, 450, 451 Macedoine, 451, 452 Orange, 452, 453 Peach, 453 Pear, 453 Pineapple, 453, 454 NUT, 456-458 VEGETABLE, 437 _ff._ Artichoke, 437 Asparagus, 437 Bean, 437, 438 Beet, 438 Brussels sprouts, 438 Cabbage, 438 Carrot, 439 Cauliflower, 439 Celery, 439, 440 Chickory, 440 Chiffonade, 440 Cress, 440 Cucumber, 440, 441 Endive, 441 Lettuce, 442 Mushroom, 442 Onion, 442 Pea, 443 Pepper, 443 Pimento, 442 Potato, 444 Radish, 445 Salsify, 445 Spinach, 445 Tomato, 446, 447 Waldorf, 447

Sally Lunn, 145; Southern, 158

Salmon, broiled, salt, 70; smoked, 70; kippered, 70; fried, 71

Samp, 56

Sardines, with eggs, 99, 116

SAUCES, thirty simple, 423-430 Allemande, 423 Béarnaise, 423-424 Béchamel, 424 Brown, 424 Butter, 424 Caper, 425 Cheese, 425 Colbert, 425 Cream, 425 Curry, 425 Dutch, 426 Duxelles, 426 Egg, 426 Hollandaise, 426 Italian, 427 Madeira, 427 Maître d'Hôtel, 427 Mint, 427 Mushroom, 428 Parsley, 428 Piquante, 428 Remoulade, 428 Tartar, 429 Tomato, 429 _ff._ Velouté, 430 Vinaigrette, 430

Sausage, with eggs, 98, 116

Scones, 145; Scotch, 146

SHELL-FISH, fifty ways to cook, 281-296 CLAMS, 281 _ff._ à la Marquise, 281 Cocktail, 282 Connecticut, 282 Creamed, 282 Devilled, 282 Escalloped, 283 CRABS, 283 _ff._ à la Créole, 284 à la St. Laurence, 284 Baked, 283 Croquettes, 285 Fricassee, 286 Stuffed, 286 LOBSTER, 286 _ff._ à la Newburg, 287 Broiled, 286 Casserole, 288 Devilled, 287 Escalloped, 287 Wiggle, 288 OYSTERS, 288 _ff._ à la Madrid, 293 Baked, 288 Broiled, 289 Creole, 289 Curried, 289 Devilled, 290 Escalloped, 290 Stew, 292 SCALLOPS, 293 _ff._ Fried, 293 SHRIMPS, 294 _ff._ à la Créole, 295 Creamed, 294 Curried, 294 Jellied, 294 Mayonnaise of, 295 Wiggle, 296

Shrimps, scrambled with eggs, 98; omelet, 115

Snowballs, 145

SOUPS, one hundred varieties, 252-280 BEEF, 252 _ff._ Barley, 252 Black bean, 252 Boston, 252 Creole, 253 English spinach, 253 Italian, 253-254 Julienne, 254 Noodle, 254 Quick, 254-255 Rice, 255 Spanish, 255 Veal, 255 Wrexham, 256 BISQUES AND PURÉES, 256 _ff._ Clams, 256 Crab, 256 Green peas, 257 Kidney beans, 257 Rice, 258 Tomatoes, 258 CHICKEN, 259 _ff._ German, 262 Giblet, 262 Hungarian, 263 Jellied, 263 Mock chicken, 263 CREAM, 264 _ff._ Asparagus, 264 Barley, 264 Celery, 264 Clams, 264 Corn, 265 Crab, 265 Mushrooms, 265 Oysters, 265 Peas, 265 Tomato, 265 Vermicelli, 266 FISH, 266 _ff._ Clam, 266, 267 Crab, 267 French, 267 German, 268 Oyster, 268, 269 Salmon, 270 Scallop, 271 Shrimp, 270 FRUIT, 271 _ff._ Currant, 272 Gooseberry, 272 Prune, 272 Raisin, 272 Raspberry, 273 Strawberry, 273 MISCELLANEOUS, 278 _ff._ MUTTON, 273 _ff._ Asparagus, 273 Baked, 273 Lamb, 274 Quick, 275 VEAL, 275 _ff._ Austrian, 275 Chiffonade, 276 Italian, 276 Spring, 277 Vegetable, 277-278

Southern hoecakes, 128

Strawberries, 21; how to serve, 37

Sweetbreads, directions for cooking, 84

Table, how to set it, 9; for breakfast, 10

Tangerines, 21, 38

Tea, directions for making, 190

Toast, cream, milk, soft, 56; French, 88; anchovy with eggs, 103

Tomatoes, with eggs, 97, 104, 115

Tongue, scrambled with eggs, 99

Tripe, fried, 85; fricasseed, 85; à la Lyonnaise, 85; à la poulette, 86

Truce of God, 5

Veal, minced with eggs, 86

VEGETABLES, one hundred and fifty ways to cook, 373-422 Artichokes, 373 Asparagus, 373, 374 Beans, 375-380 Beets, 380 Brussels sprouts, 381 Cabbage, 381-384 Carrots, 385, 386 Cauliflower, 386-389 Celery, 389-391 Corn, 391-395 Cucumbers, 395 Eggplant, 395-398 Hominy, 398 Lentils, 398 Macaroni, 399, 400 Mushrooms, 400, 401 Noodles, 401, 402 Okra, 402 Onions, 402-404 Parsnips, 404, 405 Peppers, 406 Rice, 409, 410 Salsify, 410, 411 Spaghetti, 411-413 Spinach, 413 Squash, 414-415 Sweet potatoes, 407, 408 Tomatoes, 415-419 Turnips, 419, 420

Waffles, Blue Grass, 180-181; cream, 181; feather, 181; Georgia, 181; hominy, 182; Indian, 182; Kentucky, 183; Maryland, 183; plain, 184; rice, 184; corn-meal, 184; Swedish, 185; Tennessee, 185; Virginia, 185

Water, taken on rising, 13

Watermelon, served in slices, 38

Wheat, gruel, 47; cracked, 49; crushed with raisins, 57; cold cracked, 57

White oil-cloth, for protection, 9

Zwieback, directions for serving, 159

_A Selection from the Catalogue of_

G. P. PUTNAM'S SONS

Complete Catalogue sent on application

_Putnam's Homemaker Series_

_No more unique or welcome gift for a brain-fagged housewife can be imagined than this little series of handbooks in their quaint plaid gingham covers, comprising any number of tried recipes._

_10 Volumes. Bound in Blue Apron Gingham. Deckle edges. Gilt tops. Japan Vellum Labels. Each $1.00 net. By mail, $1.10. Set $10.00. Carriage 50 cents._

Craftsman Bookcase free with each set. Wood of deep brown shade, artistic in design, gold embossed. Useful and ornamental.

_1. What to Have for Breakfast_

The Philosophy of Breakfast--How to Set the Table--The Kitchen Rubaiyat--Fruits--Cereals--Salt Fish--Breakfast Meats--Substitutes for Meat--Eggs--Omelets--Quick Breads--Raised Breads--Pancakes--Coffee Cakes and Waffles--Beverages--and 365 Different Breakfast Menus--Complete Index--282 Pages.

¶ "Whoever follows its laws will bring peace to her household and kindly fame to herself. It is the best book in all the world with which to start the fresh day, and an intelligent application of its rules may set in motion the very springs of heroism, joy, and achievement."--_Chicago Tribune._

_2. Every-Day Luncheons_