FoodNetArchive

Mrs. Lincoln's Boston cook book

1884

Page 297

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Potatoes, Saratoga and Parisi- 79 296 Broiled Fillets of Beef, or 118 Chops en Papillote, or Broiled Rice Croquettes, or Bavarian Chicken, or Devilled Chicken 223, Cream 281 356 236 260 Silver or Cornstarch Cake . . 380 384 The Boston Cook Book. 499 Third Lesson. PAGE White Soup from Veal . . . 143 Veal Birds 275 Casserole of Rice or Potato . . 274 Veal Croquettes, or Oysters and Mushrooms in Crust 279, 178 Spinach 296 Hominy or Turkish Croquettes 281 Wonders, or Henriettes . . . 106 Pigs in Blankets 178 Creme Diplomate 358 Orange Omelet, or Sweet Omelet, or Omelet Souffle 202, 203 Fourth Lesson. Potage a la Reine 144 Chicken Croquettes, or Blan- quette of Chicken, or Chicken Souffle 279, 268, 276 Scotch Eggs, or Stuffed Eggs 207, 206 Breakfast Rolls or Waffles . . 98 Cauliflower a la Creme . . . 301 Potted Meat, or Salmis of Game 277, 270 Rice and Apricot Pudding . . 336 Sardine Sandwiches .... 273 Apple or Orange Charlotte . . 348 Fifth Lesson. Potato Soup 146 Fillet of Beef with Mushrooms, or Fricandeau of Veal, or Roast Duck with Olives 222, 240, 261 Potatoes 296 Bread 66 Vegetables 300-306 Sponge Cake 373 Snow Pudding, or Baked Plum Pudding 347, 338 Macedoine of Fruits, or Orange Baskets 350, 351 Sixth Lesson. Puff Paste 316 Patties and Rissoles . . . 319, 321 Chess Pie 324 Mince Pie 326 PAGE Puff Paste Plaits 322 Cupid's Wells 320 Bow-Knots 321 Vol-au-vent 321 Cheese Straws 322 Cakes a la Polonaise .... 321 Canellons. See Explanation of Terms used in Cookery. Fanchonnettes 327 Seventh Lesson. Oysters on Ice 176 Larded Grouse, Bread Sauce . 262 Egg Salad, or Eggs in Cases . 209 Oyster Salad, or en Coquille . 177 F ried Celery, Parsnip, or Salsify 107 Cheese Souffle \ 282 Creme Frete, or Cinci . . 282, 106 Eclairs 389 Charlotte Russe, or Gateau St. Honors 354, 359 Egg Souffle in Cases .... 337 Eighth Lesson. Puree of Salmon 152 Salmon Cutlets, or Broiled Birds, or Birds in Potato Cases 280, 263 Braised Pigeons with Spinach, or Tongue in Jelly . . . 262, 230 Royal Diplomatic Pudding . . 358 Parisienne Souffle 344 Kisses, Meringues,or Macaroons 389, 390 Apple Snow, or Floating Island 345, 343 Ninth Lesson. Bisque of Lobster 152 Chicken in Aspic Jelly . . . 267 Scalloped Lobster en Coquille . 183 Cream Muffins 89 Welsh Rarebit, or Sardine Cana- pees 282, 283 Cabinet Pudding, or Eve's Pud- ding, or Orange Souffle . 339, 333, 344 Chocolate Caramels, or Cocoa- nut Cakes 390 500 The Boston Cook Booh. Tenth Lesson. PAGE Stock for Mock Turtle Soup . 137 Braised Calf's Heart or Liver , 231 French Potatoes 295 Asparagus, or Spinach . . 297, 296 Quails on Toast ...... 263 Chartreuse of Chicken . . . 269 Cake 376-382 Boiled Icing 384 Sherbet 368 Quaking Custard, or Tropical Snow 346, 393 Eleventh Lesson. Devilled Lobster or Crab . 183, 184 Shrimps en Coquille, or Mush- rooms 184, 303 Lobster Cutlets, or Lobster Cro- quettes, or Crimped Cod . 280, 170 BEEF ESSENCE. Stewed 423 Bottled 423 Broiled 423 Eaw Beef Sandwich .... 424 BEEF TEA. Stewed 423 Bottled ........ 423 Broiled 423 . Broiled Steak 624 MUSHES. Graham 415 Indian 415 Gluten 415 Rye 415 Oatmeal 414 Hominy 109 Cracked Wheat 109 Granulated Wheat 109 Prepared Flour 428 Racahout des Arabes .... 427