" Whole-Wheat, 84. Bisque of Lobster, 152. Blanc-Mange, 341. Blanquette of Chicken, 268. Boiled Dinner, 229. Boiling, 10. Bombe Glace, 367. Boning, 26. Bouillon, 131. Bow-Knots, 321. Brain Food, 415. Braising, 13. Bread, 36-79. " Baking, 60. " Brown, 67. 34 Bread, Brown, Sour-Milk, 68. " Cake, 74. " Chemical Changes in, 47. " Crumbs, 75. " Fermented, 44. " Importance of, 36. '* Kneading, 54. ' ' Loaves, 68. " Meaning of, 36. Milk, 64. Milk, with a Sponge, 65. " Mixing, 52. " Potatoes in, 53. " Rye, 67. " Sauce, 193. " Sauted, 76. " Shortening in, 63. " Squash, 66. " Stale, 75. Steamed, 76. ** Sugar in, 63. '* Temperature for, 56 " Thirded, 67. ** Time for Raising, 56. ** Unfermented, 48. " Water, 63. ** Water, with a Sponge, 65. " Whole- Wheat, 66. Yeast, 48. Brewis, 77. Broiled Meat Cakes, 223. " Steak, 223. Broiling, 21, 426. Broth, Chicken, 142. " Mutton, 141. " Scotch, 140. Buckwheat, 101. Cakes, 109. Bunns, 74. Butyric Acid, 459. Cabbage, 302. " Salad, 311. Cafe Parfait, 365. Cake, 369-383. " Angel, 374. 532 Ali^hahetical Index, Flemish Sauce, 192. Floating Island, 343. Flour, Haxall, 40. '* Health Food Co., 42. Minnesota, 41. Pastry, 40. ** Prepared, 428. " St. Louis, 39. Tests of Good, 42. " Thickening for Soups, etc., 135. Flummery, 343. Folding, Cutting and, 34. Food, 449-482. Adaptation of, 467. " Albuminous, 461. " Carbonaceous, 456. Classification of, 454. " Liquid, 463. ** Nitrogenous, 460. Nourishing, 470. *' Stimulating, 470. " Tables of Cost of, 35, 174, 213. " Uses of, 450. Force-Meat Bahs, 137. Forefather's Dinner, 284. Fowl, Braised, 258. Freezing, 361. French Pancakes, 102. Friar's Omelet. 334. Fricadilloes, 271. Fricasseeing, 12. Fritters, Apple, 107. " Batter, 106. Clam, 107. " Italian, 77. " Oyster, 107. " Vegetable, 107. Frizzled Beef, 272. Frosting, 384. Fruit, 391-406. " Baked, 393. Candied, 436. " Canned, 401. " Juice of, 438. " Drinks, 419. " Frozen. 367. Iced, 392. " Jams, 400. " Preserved, 898. " Ripe, 391. " Serving of, 391. " Stewed, 393. Frying, 14. Fuel, 4. G.\ME, 251, 431. " To Choose, 251. " To Clean and Truss, 252. " Salmis of, 270. Gateau de Princess Louise, 380. « St. Hon ore, 359. Gelatine, 123, 345, 462. Gems, Gluten, 428. " Graham, 95. Gems, Rye, 94. " Wheat, 95. Giblets, 254. Ginger, 465. Gingerbread, 386-389. Ginger Snaps, 388. Glaze, 135. Glucose, 458. Gluten, 97. " Mush, 415. Glvcerine, 459. Go'ose, Roast, 261. Graham Flour, 42. " Wafers, 96. " Waffles, 99. Grapes, 392. Gravy, 221, 256. Greens, 297. Griddle-Cakes, 99-102. " Bread, 100. " "To Cook, 99. " " Corn Meal 100. " " Graham, 101, " " Huckleberry 100. " " Pease, 101. " " Rice or Hom- iny, 100. " Squash, 1()2. Groats, 108. Grouse, 262. Gruel, Arrowroot, 411. Barley, 412. Cornstarch, 411. Cracker, 413. Egg, 413. Farina, 413. Flour, 411. Indian Meal, 412. Oatmeal, 412. Rice Flour, 411. Gum, 460. ' ' Water, 419. Halibut, 165. Ham and Eggs, 199. Boiled, 247. " Broiled, 247. " Fried, 247. " To Serve Cold, 247. Hamburgh Steak, 224. Hash, 273.

AI-modernized reading of the original text

" Whole-Wheat, 84. Bisque of Lobster, 152. Blanc-Mange, 341. Blanquette of Chicken, 268. Boiled Dinner, 229. Boiling, 10. Bombe Glace, 367. Boning, 26. Bouillon, 131. Bow-Knots, 321. Brain Food, 415. Braising, 13. Bread, 36-79. " Baking, 60. " Brown, 67. Bread, Brown, Sour-Milk, " Cake, 74. " Chemical Changes in, " Crumbs, 75. " Fermented, 44. " Importance of, 36. '* Kneading, 54. ' ' Loaves, 68. " Meaning of, 36. Milk, 64. Milk, with a Sponge, " Mixing, 52. " Potatoes in, 53. " Rye, 67. " Sauce, 193. " Sauted, 76. " Shortening in, 63. " Squash, 66. " Stale, 75. Steamed, 76. ** Sugar in, 63. '* Temperature for, 56 " Thirded, 67. ** Time for Raising, 56. ** Unfermented, 48. " Water, 63. ** Water, with a Sponge, 65. " Whole- Wheat, 66. Yeast, 48. Brewis, 77. Broiled Meat Cakes, 223. " Steak, 223. Broiling, 21, 426. Broth, Chicken, 142. " Mutton, 141. " Scotch, 140. Buckwheat, 101. Cakes, 109. Bunns, 74. Butyric Acid, 459. Cabbage, 302. " Salad, 311. Cafe Parfait, 365. Cake, 369-383. " Angel, 374. Ali^hahetical Index, Flemish Sauce, 192. Floating Island, 343. Flour, Haxall, 40. '* Health Food Co., 42. Minnesota, 41. Pastry, 40. ** Prepared, 428. " St. Louis, 39. Tests of Good, 42. " Thickening for Soups, etc., 135. Flummery, 343. Folding, Cutting and, 34. Food, 449-482. Adaptation of, 467. " Albuminous, 461. " Carbonaceous, 456. Classification of, 454. " Liquid, 463. ** Nitrogenous, 460. Nourishing, 470. *' Stimulating, 470. " Tables of Cost of, 35, 174, 213. " Uses of, 450. Force-Meat Bahs, 137. Forefather's Dinner, 284. Fowl, Braised, 258. Freezing, 361. French Pancakes, 102. Friar's Omelet. 334. Fricadilloes, 271. Fricasseeing, 12. Fritters, Apple, 107. " Batter, 106. Clam, 107. " Italian, 77. " Oyster, 107. " Vegetable, 107. Frizzled Beef, 272. Frosting, 384. Fruit, 391-406. " Baked, 393. Candied, 436. " Canned, 401. " Juice of, 438. " Drinks, 419. " Frozen. 367. Iced, 392. " Jams, 400. " Preserved, 898. " Ripe, 391. " Serving of, 391. " Stewed, 393. Frying, 14. Fuel, 4. G.\ME, 251, 431. " To Choose, 251. " To Clean and Truss, " Salmis of, 270. Gateau de Princess Louise, « St. Hon ore, 359. Gelatine, 123, 345, 462. Gems, Gluten, 428. " Graham, 95. Gems, Rye, 94. " Wheat, 95. Giblets, 254. Ginger, 465. Gingerbread, 386-389. Ginger Snaps, 388. Glaze, 135. Glucose, 458. Gluten, 97. " Mush, 415. Glvcerine, 459. Go'ose, Roast, 261. Graham Flour, 42. " Wafers, 96. " Waffles, 99. Grapes, 392. Gravy, 221, 256. Greens, 297. Griddle-Cakes, 99-102. " Bread, 100. " "To Cook, 99. " " Corn Meal " " Graham, 101, " " Huckleberry " " Pease, 101. " " Rice or Hominy, 100. " Squash, 1()2. Groats, 108. Grouse, 262. Gruel, Arrowroot, 411. Barley, 412. Cornstarch, 411. Cracker, 413. Egg, 413. Farina, 413. Flour, 411. Indian Meal, 412. Oatmeal, 412. Rice Flour, 411. Gum, 460. ' ' Water, 419. Halibut, 165. Ham and Eggs, 199. Boiled, 247. " Broiled, 247. " Fried, 247. " To Serve Cold, 247. Hamburgh Steak, 224. Hash, 273.

Mrs. Lincoln's Boston cook book