590 INDEX. TOILET RECIPES, ITEMS, ETC.— Continued. page Toilet Soap 556 To Increase the Hair in the Brows . . 551 Remove Freckles 552 Remove Moth Patches 553 VEGETABLES 182 Asparagus 200 with Eggs 201 Beans, Lima and Kidney 199 String 198 Beets, Baked 200 Boiled 200 Stewed 200 Cabbage, Boiled 191 French Way of Cooking 192 Fried 192 Ladies’ 192 Sourer out 192 Steamed 191 with Cream 191 Carrots, Mashed 203 Stewed 203 Cauliflower 190 Fried 191 Celery 199 Com, Boiled, Green 196 Fried 197 Pudding 197 Roasted (Green) 198 • Stewed 197 Succotash 198 Cucumbers, d la Creme 196 Fried 196 Cymblings, or Squashes 201 Egg Plant, Fried 198 Stuffed. 198 Endive, Stewed 204 General Remarks 182 Greens 203 Mushrooms, Baked 204 Canned 205 for Winter Use 205 Stewed 205 Okra 200 Onions, Baked 189 Boiled 189 Fried 190 Scalloped 190 Stewed 189 Oyster Plant or Salsify Fried 199 Stewed 199 Parsnips, Boiled 193 Creamed 194 Fried 193 Fritters 194 Stewed 193 Peas, Green 201 VEGETABLES — Continued. Peas, Green, Stewed 201 Potato Croquettes. No. i 187 Croquettes. No. 2 187 Fillets 187 Puffs 184 Snow 185 Potatoes, d la Creme 184 d la Delmonico 187 Baked 188 Browned 183 Browned — With Roast. No. i.. 188 Browned — With Roast. No. 2.. 188 Crisp 186 Favorite, Warmed 186 Fried, with Eggs 188 Hasty Cooked 185 Lyonnaise 186 Mashed 183 Mashed, Warmed Over 183 New, and Cream 184 New, To Boil 182 Raw, Fried 184 Saratoga Chips 184 Scalloped (Kentucky Style) 185 Steamed 185 Sweet 189 Sweet, Baked 189 Pumpkin, Stewed 204 Rice, To Boil 193 Salsify, Fried 199 or Oyster Plant, Stewed 199 Sourcrout 192 Spinach 202 Squashes or Cymblings 201 Squash, Winter, Baked 202 Winter, Boiled 202 String Beans 198 Succotash 198 Tomatoes, Baked (Plain) 195 Broiled and Fried .'. . . 196 Fried and Broiled 196 Scalloped 195 Scrambled 196 Stewed 194 Stuffed, Baked 195 To Peel 194 Raw, To Prepare... 195 Truffles ! 206 (Italian Style of Dressing) 206 Au Naturel 206 Turnips 204 Vegetable Hash. 202 Macaroni Macaroni, d la CrSme 207 d la Italienne 206 and Cheese 206 and Tomato Sauce 207 Timbale of. 207 Mrs. Gillette’s Cook Book By the Author of the WHITE HOUSE COOK BOOK. A COMPLETE and thorough out- line of culinary ideas collected throughout an every-day house- keeping experience of Fifty Years. This Cook Book is adapted alike to City, Town or Country Life and is strictly up-to-date American Cookery. Bound in Enameled Cloth, 8x10 inches ; 605 pages ; Four Beautiful Colored Plates; Cook’s Time Table; Table of Weights and Measures, etc. DINNER GIVING. CARVING, SALADS, CANAPES, FROSTINGS, SAUCES, TIMBALES, GARNISHING, PRESERVES, MEATS, PASTRY, OMELETS, CHAFING DISH RECIPES, MUSHROOMS, BEVERAGES, MENUS, Etc., Etc. “With this Cook Book every woman in the country can become an excellent cook, for it is written interestingly and understandingly.’’ — Memphis Appeal. “At the beginning of each recipe is a list of ingredients, followedby a clear explanation how to put them together, thus enabling the inexperienced house- wife to accomplish the same results as one more familiar with the art of cooking.” — Boston Times. “Confines its teachings strictly to the American way of cooking, reject- ing foreign recipes not adaptable to most American homes.” — Cleveland Leader.

AI-modernized reading of the original text

Continued. page Toilet Soap 556 To Increase the Hair in the Brows . . 551 Remove Freckles 552 Remove Moth Patches 553 Asparagus 200 with Eggs 201 Beans, Lima and Kidney 199 String 198 Beets, Baked 200 Boiled 200 Stewed 200 Cabbage, Boiled 191 French Way of Cooking 192 Fried 192 Ladies’ 192 Sourer out 192 Steamed 191 with Cream 191 Carrots, Mashed 203 Stewed 203 Cauliflower 190 Fried 191 Celery 199 Com, Boiled, Green 196 Fried 197 Pudding 197 Roasted (Green) 198 • Stewed 197 Succotash 198 Cucumbers, d la Creme 196 Fried 196 Cymblings, or Squashes 201 Egg Plant, Fried 198 Stuffed. 198 Endive, Stewed 204 General Remarks 182 Greens 203 Mushrooms, Baked 204 Canned 205 for Winter Use 205 Stewed 205 Okra 200 Onions, Baked 189 Boiled 189 Fried 190 Scalloped 190 Stewed 189 Oyster Plant or Salsify Fried 199 Stewed 199 Parsnips, Boiled 193 Creamed 194 Fried 193 Fritters 194 Stewed 193 Peas, Green 201 VEGETABLES — Continued. Peas, Green, Stewed 201 Potato Croquettes. No. i 187 Croquettes. No. 2 187 Fillets 187 Puffs 184 Snow 185 Potatoes, d la Creme 184 d la Delmonico 187 Baked 188 Browned 183 Browned — With Roast. No. i.. 188 Browned — With Roast. No. 2.. 188 Crisp 186 Favorite, Warmed 186 Fried, with Eggs 188 Hasty Cooked 185 Lyonnaise 186 Mashed 183 Mashed, Warmed Over 183 New, and Cream 184 New, To Boil 182 Raw, Fried 184 Saratoga Chips 184 Scalloped (Kentucky Style) 185 Steamed 185 Sweet 189 Sweet, Baked 189 Pumpkin, Stewed 204 Rice, To Boil 193 Salsify, Fried 199 or Oyster Plant, Stewed 199 Sourcrout 192 Spinach 202 Squashes or Cymblings 201 Squash, Winter, Baked 202 Winter, Boiled 202 String Beans 198 Succotash 198 Tomatoes, Baked (Plain) 195 Broiled and Fried .'. . . 196 Fried and Broiled 196 Scalloped 195 Scrambled 196 Stewed 194 Stuffed, Baked 195 To Peel 194 Raw, To Prepare... 195 Truffles ! 206 (Italian Style of Dressing) 206 Au Naturel 206 Turnips 204 Vegetable Hash. 202 Macaroni Macaroni, d la CrSme 207 d la Italienne 206 and Cheese 206 and Tomato Sauce 207 Timbale of. 207 Mrs. Gillette’s Cook Book By the Author of the WHITE HOUSE COOK BOOK. A COMPLETE and thorough outline of culinary ideas collected throughout an every-day housekeeping experience of Fifty Years. This Cook Book is adapted alike to City, Town or Country Life and is strictly up-to-date American Cookery. Bound in Enameled Cloth, 8x10 inches ; 605 pages ; Four Beautiful Colored Plates; Cook’s Time Table; Table of Weights and Measures, etc. DINNER GIVING. CARVING, SALADS, CANAPES, FROSTINGS, SAUCES, TIMBALES, GARNISHING, PRESERVES, PASTRY, OMELETS, CHAFING DISH RECIPES, MUSHROOMS, BEVERAGES, MENUS, Etc., Etc. “With this Cook Book every woman in the country can become an excellent cook, for it is written interestingly and understandingly.’’ — Memphis Appeal. “At the beginning of each recipe is a list of ingredients, followedby a clear explanation how to put them together, thus enabling the inexperienced housewife to accomplish the same results as one more familiar with the art of cooking.” — Boston Times. “Confines its teachings strictly to the American way of cooking, rejecting foreign recipes not adaptable to most American homes.” — Cleveland Leader.

Original White House Cookbook