PAGE Harlequin Cake 381 Orange Cake 377 Ornamental Frosting .... 384 Dominoes, or Madelines . . . 379 Ice-Cream, or Bombe Glacd . 363, 367 Twelfth Lesson. Sweetbreads with Peas . . . 243 Sweetbreads in Cases .... 243 Sweetbread Croquettes . . . 279 Salads 310-315 Mayonnaise Dressing .... 311 Sweetbreads with Mushrooms . 243 Strawberry Charlotte .... 355 Gateau de Princess Louise . . 360 Frozen Pudding, or Tutti Frutti, 366, 365 Cafd Parfait, pr Frozen Apri- cots 365, 367 GRUELS. Flour 411 Arrowroot 411 Cornstarch 411 Rice Flour 411 Indian Corn 412 Barley 412 Oatmeal 413 Cracker 413 Egg 413 Plum Porridge 411 JELLIES. Sago 416 Tapioca 416 Rice Flour 415 Calves' Feet 417 Beef 418 Chicken 418 Orange 350 Wine 350 Lemon 349 Restorative 416 NURSES' COURSE. Twelve Lessons for $5.00. First Lesson. The Boston Cook Book. 501 Second Lesson. DRINKS* TOAST. PA.GE PAGE . Ill . 115 Water . . . . » . . . . 78 . 118 . 117 . IIT Egg . 419 . 283 419 . 425 Egg Tea . 425 OYSTERS. . 419 . , 179 . 424 . . 176 . 419 . 419 . 420 . 419 . . 175 420 . 420 Flaxseed Lemonade . . . . 420 Irish Moss Lemonade . . . 420 . 419 Third Lesson, EGGS. . . 296 199 . 199 . 200 CUSTARDS. . 203 Boiled ....... . 342 . 201 . . 342 . 206 Cup . 342 Baked . . . 342 POTATOES. . , 426 . 292 . . 347 . 294 348 . 293 Orange Sponge .... . . 348 "Ralvpd , 295 Souffle . 295 Fourth Lesson. Mutton Broth, with Rice or Bar- . . 65 ley . 141 . . 97 Boiled Rice, Spinach or Aspara- . . 64 296, 297 . . 345 Vegetables, in White Sauce . 305 $02 The Boston Cook Booh PAGE PAGE Bird's-Nest Pudding • . . 337 335 Baked Apples . 394 333 Apple Sandwicli . . . • . 331 Apple and Wheat Pudding . . 331 Fifth Lesson. . 27 357 Broiled Birds or Chops . . . 426 Crackers and Orange Marma- . 341 427 . 427 354 . 427 OOO . 426 368 Potato or Vegetable Soups . 146-150 367 Bread and Rolls . . . . 65-70 351 Stewed Prunes . 395 Sixth Lesson. Eoast Beef, or Roast Mutton or 374 Roast Chicken . . 220, 233, 257 88 . 258 95 Sweetbreads, or Venison Steak, 389 or Salmon Steak . . 243, 263, 161 Italian Cream, or Bavarian . 307 356 Broiled Breast of Chicken . . 260 363 EXPLANATION OF TERMS USED IN COOKEBY. Agneau. Lamb. A la, au, aux. With ; as, huitres aux champignons, oysters with mush- rooms. Dressed in a certain style ; as, Smelts d la Tar tare, with Tartare sauce. A I'Aurore. A white sauce colored pink with the spawn of lobster. A la bonne Femme. Of the good house- wife. A I'Estragon. With tarragon. A la Neige. In snow. A la Poulette. Meat or fish warmed in a white sauce with yolks of eggs. A la Heine. Of the queen. AHemande. A thick white sauce made with cream and the yolks of eggs, and seasoned with nutmeg and lemon juice.

AI-modernized reading of the original text

Harlequin Cake 381 Orange Cake 377 Ornamental Frosting .... 384 Dominoes, or Madelines . . . 379 Ice-Cream, or Bombe Glacd . 363, 367 Twelfth Lesson. Sweetbreads with Peas . . . 243 Sweetbreads in Cases .... 243 Sweetbread Croquettes . . . 279 Salads 310-315 Mayonnaise Dressing .... 311 Sweetbreads with Mushrooms . 243 Strawberry Charlotte .... 355 Gateau de Princess Louise . . 360 Frozen Pudding, or Tutti Frutti, 366, Cafd Parfait, pr Frozen Apricots 365, 367 GRUELS. Flour 411 Arrowroot 411 Cornstarch 411 Rice Flour 411 Indian Corn 412 Barley 412 Oatmeal 413 Cracker 413 Egg 413 Plum Porridge 411 JELLIES. Sago 416 Tapioca 416 Rice Flour 415 Calves' Feet 417 Beef 418 Chicken 418 Orange 350 Wine 350 Lemon 349 Restorative 416 NURSES' COURSE. Twelve Lessons for $5.00. First Lesson. The Boston Cook Book. 501 Second Lesson. DRINKS* TOAST. . Ill . 115 Water . . . . » . . . . 78 . 118 . 117 . IIT Egg . 419 . 283 . 425 Egg Tea . 425 OYSTERS. . 419 . , 179 . 424 . . 176 . 419 . 419 . 420 . 419 . . 175 . 420 Flaxseed Lemonade . . . . 420 Irish Moss Lemonade . . . 420 . 419 Third Lesson, EGGS. . . 296 . 199 . 200 CUSTARDS. . 203 Boiled ....... . 342 . 201 . . 342 . 206 Cup . 342 Baked . . . 342 POTATOES. . , 426 . 292 . . 347 . 294 . 293 Orange Sponge .... . . 348 Baked , 295 Souffle . 295 Fourth Lesson. Mutton Broth, with Rice or Bar- . . 65 ley . 141 . . 97 Boiled Rice, Spinach or Aspara- . . 64 296, 297 . . 345 Vegetables, in White Sauce . 305 $02 The Boston Cook Booh Bird's-Nest Pudding • . . 337 Baked Apples . 394 Apple Sandwicli . . . • . 331 Apple and Wheat Pudding . . Fifth Lesson. . 27 Broiled Birds or Chops . . . 426 Crackers and Orange Marma- . 341 . 427 . 427 . 426 Potato or Vegetable Soups . 146-150 Bread and Rolls . . . . 65-70 Stewed Prunes . 395 Sixth Lesson. Roast Beef, or Roast Mutton or Roast Chicken . . 220, 233, 257 . 258 Sweetbreads, or Venison Steak, or Salmon Steak . . 243, 263, 161 Italian Cream, or Bavarian . 307 Broiled Breast of Chicken . . 260 EXPLANATION OF TERMS USED IN COOKEBY. Agneau. Lamb. A la, au, aux. With ; as, huitres aux champignons, oysters with mushrooms. Dressed in a certain style ; as, Smelts d la Tar tare, with Tartare sauce. A I'Aurore. A white sauce colored pink with the spawn of lobster. A la bonne Femme. Of the good housewife. A I'Estragon. With tarragon. A la Neige. In snow. A la Poulette. Meat or fish warmed in a white sauce with yolks of eggs. A la Heine. Of the queen. AHemande. A thick white sauce made with cream and the yolks of eggs, and seasoned with nutmeg and lemon juice.

Mrs. Lincoln's Boston cook book