Original White House Cookbook

To Remove Stains from Marble 526 To Renew Old Crape 525 To Soften Water. 536 To Starch, Fold and Iron Shirts. . . . 521 To Take Out Machine Grease 521 To Take Rust Out of Steel. 532 To Whiten Walls 527 Uses of Ammonia 518 Velvet, to Raise the Pile on 525 Walls, to Whiten 527 Washing Fluid 536 PAGE MODES OP FRYING 47 OMELETS AND EGGS 213 Crust, Potato 307 Chess Cakes 325 General Remarks 303 How to Make a Pie 304 Icing Pastry 304 Maids of Honor 324 Meat for Mince Pies (Cooked) ...... 319 Mince Meat, Mock, Without Meat., 321 Patties or Shells for Tarts 308 Pie, Apple, Green 309 Apple and Peach Meringue. ..... 310 Apple Custard. No. i 309 Apple Custard. No. 2 309 Apple Custard. No. 3 309 Apple Custard. No. 4 309 Apple, Irish 310 Apple, Mock 310 Apricot Meringue 315 Berry, Ripe 317 Blackberry. ........a 315 Cocoanut. No. i 310 Cocoanut No. 2 310 Cherry 314 Cranberry 318 Cranberry Tart 318 Cream 313 Cream, Boston. 313 Cream, Mock 314 Cream, Whipped 313 Currant. No. i 314 Currant, Ripe. No. 2. „ 314 Custard 313 Custard, Bakers’, 313 Custard, Chocolate. No. i 311 Custard, Chocolate. No. 2 311 Custard, Fruit 314 Dried Fruit 317 Fruit, German. 324 Gooseberry. 318 Grape 316 Huekleberry 315 Jelly and Preserved Fruit. 317 Lemon. No. i (Superior) 311 Lemon. No. 2 311 Lemon. No. 3 312 Lemon. No. 4 312 Lemon. Raisin 316 Mince. No. i 320 Mince. No. 2 320 Molasses 316 Orange 312 Peach 317 Pineapple 316 Plum or Damson 317 Pumpkin. No. i 31S Pumpkin. No. 2 319 Pumpkin, Without Eggs 319 Rhubarb 316 Rhubarb (Cooked) 316 Ripe Berry 317 Squash 319 tinued. PAGE Pie — Contimied. Sweet Potato 319 Tomato, Green 315 Pie Crust, Plain 307 To Make Flaky. 307 Rule for Undercrust 306 Puff Paste, Fine 305 for Pies 305 of Suet 307 Soyer’s Recipe for 306 Pumpkin or Squash for Pies, Stewed 318 Baked 318 Tartlets. No. i 308 No. 2.. 308 Lemon. No. i 321 Lemon. No. 2 322 Meringue Custard 322 Orange 322 Plum Custard 321 Tarts 308 Apple 324 Berry 322 Chocolate 323 Cocoanut 323 Cream 325 Gooseberry, Green 323 Jam, Open 325 Strawberry Cream 323 Turnover, Fruit, Suitable for Picnics 321 Chicken, Boiled 83 Breaded 88 Broiled 85 Broiled on Toast 89 Croquettes. No. i 86 Croquettes. No. 2 87 Croquettes, To Fry 87 Curry 89 Dressed as Terrapin 91 Fricassee 84 Fried 86 Fried k la Italienne 86 Lunch for Traveling 88 Macaroni and 92 Patties 85 Pickled 84 Pie 86 Pot Pie. No. 1 90 Pot Pie. No. 2 90 Potted 88 Pressed 87 Pudding 92 Rissoles of 84 Roast 83 Roley Poley i 91 Scalloped 88 Steamed 83 Stewed (Whole Spring) 84 Stewed with Biscuit 91 Turnovers 91 Dressing or Stuffing for Fowls 80 Oyster 80 Duck, Braised 93 Canvas Back 94 POULTRY AND GAME — Co7itinued. page Duck Pie 93 Roast (^Tame) 92 Roast (Wild) 94 Stewed 93 Warmed Up 94 Wild ? 94 Game Pie 97 Salmi of 99 Goose, Roast 82 Grouse, To Roast, Etc 96 Hare, Roast 98 Partridges, To Roast, Etc 96 Pigeon Pie 95 Pigeons, Broiled, or Squabs 95 Roast 95 Stewed 95 Quail, To Roast 96 To Roast, Etc 96 Rabbit, Broiled 99 Fricassee 98” Fried 98 Pie 99 Roast 98 Reed Birds 96 Salmi of Game 99 Snipe 96 Snow Birds 97 Squab Pot Pie 96 Squirrels 97 Turkey, Boned 82 Boiled 81 Hashed 81 Roast 79 Scallop 81 Warmed Over 82 Venison, Baked Saddle of too Steak, Broiled 100 Steak, Fried 102 Hashed loi Pie or Pastry loi Roast Haunch of too