*' to string 25
Beaten biscuit 197
Beef broth No. i . . . . 108
" broth No. 2 . . . . 108
" extract 109
" frizzled 291
" stock 103
" tea No. I 108
" •• No. 2 108
** to boil corned ... 70
*' to boil spiced ... 70
** to prepare a roast of 22
Beef, to roast 49
" to select 10
'' to stew 86
Beefsteak pie 224
" to saut^ .... 151
" to toast .... 162
Beet salad No. i , . . . 274
" *' No. 2 . . . . 275
" and potato salad . . 275
Beets, pur^e of 124
" to boil 73
" to stew 90
Berries, to pick over . . 29
" to select .... 16
" to wash . . . . 29
Beverages 77
Bills of fare 319
Bird, to bone a 309
" to draw a 21
Biscuit, baking powder,
No. I 197
Biscuit, baking powder.
No. 2 197
Biscuit, baking powder,
No. 3 197
Biscuit, beaten 197
Bisque of clams .... 121
" " lobster . . . . 121
** " oysters .... 121
" " tomato .... 120
Bisques 120
Black tea, to make ... 79
Blackberry jam 173
jelly 174
" mush .... 162
" pie 219
" pudding . . . 237
Blanc -mange, arrow -root 229
" cornstarch . 229
*' farina . . . 229
Index.
353
Blanc-mange, farinose . . 230
" Iceland moss 228
" Irish moss . 228
" rolled wheat 229
" sea moss , 228
. 67
• 230
• 230
. 230
. 231
. 242
• 243
. 252
• 252
. 253
. 65
• 307
, 206
. 89
. 206
. 200
189
Boil, how to . . . .
Boiled custard No. i
No. 2
" No. 3
No. 4
" No. 5
No. 6
" frosting No. i
No. 2
No. 3
Boiling
Boned meats ....
Boston brown bread .
Braising
Bread, Boston brown
cakes ....
compressed yeast
corn 210
crumbs, to prepare 27
entire wheat flour 205
federal 195
French 189
graham 204
grease in . . . . 191
liquid yeast . . . 192
sauce No. i . . . 132
" No. 2 . . .132
sugar in 191
to toast 40
Vienna .... 189, 191
whole wheat flour 205
Bread and butter pudding
No. I 237
Bread and butter pudding
No. 2 238
Bread -making 182
Breakfast bacon, omelet
with 314
Breakfast bacon, to pre-
pare 23
Breakfast bacon, to saute 14S
Breakfast hash 295
Broil, how to -. 35
Broiling 34
" griddle 41
" oven 43
Broth, asparagus .... 107
beef. No. i . . . . 108
'' No. 2 . .
celery ....
chicken, No. i
" No. 2
" No. 3
clam, No. i .
" No. 2 .
mutton, No. i
No. 2
oyster . . .
salsify . . .
toast ....
veal ....
Brown bread, Boston
Brown butter No. i
" No
" No
" sauce No
" No
" No
" soup No. I .
" No. 2.
" No. 3.
Browned flour gruel
" hashed potato
" potato cakes .
** sliced potatoes
108
106
107
108
108
107
107
109
109
107
107
162
109
206
127
127
127
128
128
129
117
118
118
158
296
297
297
:^54
Index.
Buckwheat cakes No. i . 201
" No. 2 . 202
Buns 195
Butter, brown, No. i . . 127
No. 2 . . 127
No. 3 . . 127
" clarified 147
" drawn 127
" parsley, No. i . . 127
No. 2 . . 127
" and sugar, creamed 243
Cabbage, pickled ... . 175
" salad 273
** to boil .... 73
" to prepare . . 25
" to select ... 15
" to stew .... 92
Cake, angel 247
Page 152
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
*' to string 25
Beaten biscuit 197
Beef broth No. i . . . . 108
" broth No. 2 . . . . 108
" extract 109
" frizzled 291
" stock 103
" tea No. I 108
" •• No. 2 108
** to boil corned ... 70
*' to boil spiced ... 70
** to prepare a roast of 22
Beef, to roast 49
" to select 10
'' to stew 86
Beefsteak pie 224
" to saut^ .... 151
" to toast .... 162
Beet salad No. i , . . . 274
" *' No. 2 . . . . 275
" and potato salad . . 275
Beets, pur^e of 124
" to boil 73
" to stew 90
Berries, to pick over . . 29
" to select .... 16
" to wash . . . . 29
Beverages 77
Bills of fare 319
Bird, to bone a 309
" to draw a 21
Biscuit, baking powder,
No. I 197
Biscuit, baking powder.
No. 2 197
Biscuit, baking powder,
No. 3 197
Biscuit, beaten 197
Bisque of clams .... 121
" " lobster . . . . 121
** " oysters .... 121
" " tomato .... 120
Bisques 120
Black tea, to make ... 79
Blackberry jam 173
jelly 174
" mush .... 162
" pie 219
" pudding . . . 237
Blanc -mange, arrow -root 229
" cornstarch . 229
*' farina . . . 229
Index.
Blanc-mange, farinose . . 230
" Iceland moss 228
" Irish moss . 228 " rolled wheat 229
" sea moss , 228
. 67
• 230
• 230 . 230 . 231 . 242
• 243 . 252
• 252 . 253 . 65
• 307 , 206 . 89 . 206 . 200
Boil, how to . . . . Boiled custard No. i No. 2 " No. 3 No. 4 " No. 5 No. 6 " frosting No. i No. 2 No. 3
Boiling
Boned meats .... Boston brown bread .
Braising
Bread, Boston brown cakes .... compressed yeast
corn 210
crumbs, to prepare 27 entire wheat flour 205
federal 195
French 189
graham 204
grease in . . . . 191
liquid yeast . . . 192
sauce No. i . . . 132
" No. 2 . . .132
sugar in 191
to toast 40
Vienna .... 189, 191 whole wheat flour 205 Bread and butter pudding
No. I 237
Bread and butter pudding No. 2 238
Bread -making 182
Breakfast bacon, omelet
with 314
Breakfast bacon, to prepare 23
Breakfast bacon, to saute 14S
Breakfast hash 295
Broil, how to -. 35
Broiling 34
" griddle 41
" oven 43
Broth, asparagus .... 107
beef. No. i . . . . 108
'' No. 2 . . celery .... chicken, No. i " No. 2 " No. 3 clam, No. i . " No. 2 . mutton, No. i No. 2 oyster . . . salsify . . . toast .... veal .... Brown bread, Boston Brown butter No. i " No " No " sauce No " No " No " soup No. I . " No. 2. " No. 3. Browned flour gruel " hashed potato " potato cakes . ** sliced potatoes
:^54
Index.
Buckwheat cakes No. i . 201
" No. 2 . 202
Buns 195
Butter, brown, No. i . . 127
No. 2 . . 127
No. 3 . . 127
" clarified 147
" drawn 127
" parsley, No. i . . 127
No. 2 . . 127
" and sugar, creamed 243
Cabbage, pickled ... . 175
" salad 273
** to boil .... 73
" to prepare . . 25
" to select ... 15
" to stew .... 92
Cake, angel 247