BOILING AND STEAMING. — Potato Soup, Celery Soup, Potato
a la Neige, Boiled Rice, Casserole of Rice and Meat, Tomato
Sauce, Boiled Eggs, Apricots a la Neige, Soft Custard, Coffee.
FRYING AND SAUT^:ING. — Saratoga, Parisienne, Macaroni,
Lyonnaise, and French Potatoes ; Fried Oysters, Scallops, and
Fish ; Breaded Chops, Fish Balls, Potato Croquettes, Croutons.
SIMMERING AND SEASONING. — Fifteen-Minute Soup, Clear
Soup, Puree of Salmon, Puree of Peas, Egg Balls, Smothered
Oysters, Blanquette of Salmon, White Sauce.
STEWING AND FRICASSEEING. — Veal Birds, Veal Cutlets,
Rolled Flank of Beef, Chicken Fricassee, Oyster Fricassee, Com-
pote of Apples.
LARDING AND BRAISING. — Larded Grouse, Bread Sauce,
Braised Beef, Horse-radish Sauce, Braised Calf's Heart, Sauce
Piquante.
BONING, BROILING, AND TOASTING. — Boned Quail on Toast,
Chops en Papillote, Steak a la Maitre d'Hotel, Huitres au Lit, Fil-
let of Sole, Cream Toast, Broiled Oysters.
DRESSING AND GARNISHING. — Potato Salad, French Dress-
ing, Chicken Salad, Mayonnaise Dressing, Casserole of Mock
Sweetbreads, Chicken Croquettes, Italian Jelly, Orange Baskets.
POTTING, DEVILLING, AND SCALLOPING. — Potted Ham,
Scotch Eggs, Devilled Lobster en Coquille, Scalloped Meat or
Fish, Sandwiches, Scalloped Apple.
FROSTING, FLAVORING, AND FREEZING. — Pineapple Sher-
bet, Coffee Ice-Cream, Bavarian Cream, Gold, Silver, and Water-
melon Cake, Plain and Boiled Frosting.
The Boston Cook Book.
493
lY.
BREAD AND BREAKFAST CAKES. — Milk Bread, Yeast,
Raised Waffles, Squash Waffles, Griddle Cakes, Hominy Cakes,
Broiled Meat Cakes, Hamburg Steak.
NICE, IF NOT NEW, DISHES. — Baked Beans, Brown Bread,
Buckwheat Cakes, Baked Indian Pudding, Steamed Apple Dump-
ling, Doughnuts, Apple Fies, Whips.
DISHES FOR CHILDREN AND INVALIDS. — Beef Tea, Broiled
Steak, Broiled Squabs, Raw Beef Sandwiches, Oatmeal Mush
and Gruel, Baked Apples, Restorative Jelly, Cocoa, Gluten and
Rye Mush, Gluten Wafers, Apple and Wheat Budding, Apple
Tapioca Pudding, Fruit Tapioca.
A THIRTY-FOUR CENT DINNER. —Potage a la Reine, Crou-
tons, Fillet of Beef, Snow Potatoes, Spaghetti, Chicken Croquettes,
Lettuce Salad, Boiled Dressing, Sponge Drops, Orange Sherbet,
Coffee.
SOUPS AND ENTR^:ES. — White Soup, Clear Soup, Clam and
Fish Chowder, Clam Croquettes, Aspic Jelly, Boned Chicken,
Cranberry Sauce, Halibut a la Creme.
DELICATE DESSERTS. — Charlotte Russe, Cream Cakes, Wine
Jelly, Gateau de Princess Louise, Norfolk Cream, Chantilly Bas-
kets, Creme Diplomate, Bombe Glac'e,
WHAT TO DO WITH A FORE-QUARTER OF MUTTON.
— Stuffed Mutton, Mutton Chops, Scotch Broth, Turnips a la
Creme, Macaroni, Macdonald Cake, Banana Ice-Cream.
BREAKFAST DISHES. — Lyonnaise and Broiled Tripe, Fricassee
of Tongues and Sounds, Fried Hasty Pudding, and Oatmeal Mush,
FricadiJloes, Bacon, Graham Gems, Laplanders.
LUNCH AND PICNIC DISHES. — Bouillon, Parker House Rolls,
Lobster en Brochette, Oj^ster Plant Croquettes, Salad Sandwiches,
Gingerbread, Dutch Cheese, Pannikins, Canapees, Curried Eggs,
Fried Oysters, Cold Slaw.
TEA DISHES. — White Mountain and Swedish Rolls, Zephyr Cakes,
Brewis, Dutch Apple Cake, Orange Short Cake, Crackers a la
Creme, Welsh and Yorkshire Rarebits, Toast, Ham.
ENTREES. — Puff Paste, Oysters a la Creme, Patties, Vol-au-vent,
Lobster Croquettes, and Cutlets, Turkish Pilaf, Turkish Cro-
quettes.
Page 294
Presented as published in 1884. 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
BOILING AND STEAMING. — Potato Soup, Celery Soup, Potato a la Neige, Boiled Rice, Casserole of Rice and Meat, Tomato Sauce, Boiled Eggs, Apricots a la Neige, Soft Custard, Coffee.
FRYING AND SAUTEING. — Saratoga, Parisienne, Macaroni, Lyonnaise, and French Potatoes ; Fried Oysters, Scallops, and Fish ; Breaded Chops, Fish Balls, Potato Croquettes, Croutons.
SIMMERING AND SEASONING. — Fifteen-Minute Soup, Clear Soup, Puree of Salmon, Puree of Peas, Egg Balls, Smothered Oysters, Blanquette of Salmon, White Sauce.
STEWING AND FRICASSEEING. — Veal Birds, Veal Cutlets, Rolled Flank of Beef, Chicken Fricassee, Oyster Fricassee, Compote of Apples.
LARDING AND BRAISING. — Larded Grouse, Bread Sauce, Braised Beef, Horse-radish Sauce, Braised Calf's Heart, Sauce Piquante.
BONING, BROILING, AND TOASTING. — Boned Quail on Toast, Chops en Papillote, Steak a la Maitre d'Hotel, Huitres au Lit, Fillet of Sole, Cream Toast, Broiled Oysters.
DRESSING AND GARNISHING. — Potato Salad, French Dressing, Chicken Salad, Mayonnaise Dressing, Casserole of Mock Sweetbreads, Chicken Croquettes, Italian Jelly, Orange Baskets.
POTTING, DEVILLING, AND SCALLOPING. — Potted Ham, Scotch Eggs, Devilled Lobster en Coquille, Scalloped Meat or Fish, Sandwiches, Scalloped Apple.
FROSTING, FLAVORING, AND FREEZING. — Pineapple Sherbet, Coffee Ice-Cream, Bavarian Cream, Gold, Silver, and Watermelon Cake, Plain and Boiled Frosting.
The Boston Cook Book.
lY.
BREAD AND BREAKFAST CAKES. — Milk Bread, Yeast, Raised Waffles, Squash Waffles, Griddle Cakes, Hominy Cakes, Broiled Meat Cakes, Hamburg Steak.
NICE, IF NOT NEW, DISHES. — Baked Beans, Brown Bread, Buckwheat Cakes, Baked Indian Pudding, Steamed Apple Dumpling, Doughnuts, Apple Fies, Whips.
DISHES FOR CHILDREN AND INVALIDS. — Beef Tea, Broiled Steak, Broiled Squabs, Raw Beef Sandwiches, Oatmeal Mush and Gruel, Baked Apples, Restorative Jelly, Cocoa, Gluten and Rye Mush, Gluten Wafers, Apple and Wheat Budding, Apple Tapioca Pudding, Fruit Tapioca.
A THIRTY-FOUR CENT DINNER. —Potage a la Reine, Croutons, Fillet of Beef, Snow Potatoes, Spaghetti, Chicken Croquettes, Lettuce Salad, Boiled Dressing, Sponge Drops, Orange Sherbet, Coffee.
SOUPS AND ENTREES. — White Soup, Clear Soup, Clam and Fish Chowder, Clam Croquettes, Aspic Jelly, Boned Chicken, Cranberry Sauce, Halibut a la Creme.
DELICATE DESSERTS. — Charlotte Russe, Cream Cakes, Wine Jelly, Gateau de Princess Louise, Norfolk Cream, Chantilly Baskets, Creme Diplomate, Bombe Glac'e,
WHAT TO DO WITH A FORE-QUARTER OF MUTTON. — Stuffed Mutton, Mutton Chops, Scotch Broth, Turnips a la Creme, Macaroni, Macdonald Cake, Banana Ice-Cream.
BREAKFAST DISHES. — Lyonnaise and Broiled Tripe, Fricassee of Tongues and Sounds, Fried Hasty Pudding, and Oatmeal Mush, Fricadelles, Bacon, Graham Gems, Laplanders.
LUNCH AND PICNIC DISHES. — Bouillon, Parker House Rolls, Lobster en Brochette, Oyster Plant Croquettes, Salad Sandwiches, Gingerbread, Dutch Cheese, Pannikins, Canapees, Curried Eggs, Fried Oysters, Cold Slaw.
TEA DISHES. — White Mountain and Swedish Rolls, Zephyr Cakes, Brewis, Dutch Apple Cake, Orange Short Cake, Crackers a la Creme, Welsh and Yorkshire Rarebits, Toast, Ham.
ENTREES. — Puff Paste, Oysters a la Creme, Patties, Vol-au-vent, Lobster Croquettes, and Cutlets, Turkish Pilaf, Turkish Croquettes.