Miss Parloa's New Cook Book
by
Maria Parloa
Part 8 out of 9
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,
Oranges, Preserved sour,
Ox tails, _à la Tartare_,
Haricot of,
Stewed,
OYSTERS,
_Chartreuse_ of,
Creamed,
Croquettes,
_Crôustade_ of,
Escaloped,
Fricasseed,
Fritters,
in escalop shells,
Little pigs in blankets,
on a block of ice,
on the half shell,
panned in the shell,
panned in their own liquor,
Patties,
Pickled,
roasted in the shell,
roasted, on toast,
Salad,
Sauces,
_Sauté_,
_Vol-au-vent of_,
Pancakes,
Pan-fish,
Paper cases, To make,
Parsley, To fry,
Parsnip balls,
Escaloped,
fried in butter,
fried in molasses,
Partridges,
Larded,
Paste, Chopped,
French, for pies,
French, for soups,
Puff,
Pasties of game and poultry,
Pastry bag, To make and use a,
_Pâté de foie gras_
Patties,
Chicken,
Crust,
Lobster,
Oyster,
Veal,
Peach,
Bavarian cream,
ice cream,
méringue pudding,
pudding,
sponge,
Peaches,
Brandied,
Frozen,
Pickled,
Preserved,
Pears,
Pickled,
Preserved,
Pea soup, Green,
Peas, _à la française,_
when in season,
Peppers, Stuffed,
Philadelphia clam soup,
PICKLED,
blueberries,
cauliflower,
Chopped pickle,
cucumbers,
mangoes,
oysters,
peaches, pears and sweet apples,
Spiced currants,
Spiced plums,
Stuffed peppers,
Sweet melons,
Sweet tomato,
tomatoes,
PIES,
Chicken,
Chocolate,
Cold game,
Corn,
How to make,
Lemon,
Orange,
Shepherd's,
Squash,
Sweet potato,
Pigeons,
Broiled,
in jelly,
Potted,
Pineapple
Bavarian cream,
ice cream,
jelly,
Preserved,
sherbet,
sponge,
Piquant sauce,
Pistachio ice cream,
Plum cake,
Kneaded,
pudding,
Plums,
Preserved,
Spiced,
Polish salad,
sauce,
Pollock,
Pork, see "Marketing" in Index.,
Port wine sauce,
_Potage à la reine_,
Potatoes,
_à la maître d'hôtel,
à la Parisienne,
à la royale,
à l'Italienne_,
baked with roast beef,
balls, fried in butter,
Boiled,
borders,
Broiled,
Creamed,
croquettes,
Duchess,
Escaloped,
Fried,
fritters,
Housekeeper's,
Lyonnaise,
Mashed,
puffs,
Purée of,
Riced,
Salad,
_soufflé_,
soup,
Stewed,
Sweet,
when in season,
POTTING,
beef,
chickens,
fish,
ham,
lobsters,
mackerel,
smelts,
tongue,
veal,
POULTRY,
See "Marketing" in Index.
Chicken _à la matelote,
à la reine,
à la Tartare_,
Broiled,
Roasted,
stew with dumplings,
Duck, Roasted,
Fowl and pork,
Fowl and pork,
boiled with macaroni,
Goose, Roasted,
To clean and truss,
Turkey, Boiled,
Boiled, with celery,
Boned,
Roasted, with chestnut stuffing and sauce,
Pound cake, Molasses,
Prairie chickens,
PRESERVING,
Apple ganger,
Barberry jelly,
blackberries,
Brandied peaches,
cherries,
Cider apple jelly,
crab-apples,
Crab-apple jelly,
currants,
Currant Jelly
damsons,
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