Moravian or Kuchen, 74. New England Brown, 103. Nut, 100-101. Omelet, 375. Orange Peel, 101-102. Candied, 101. Peanut Butter, 102. Prune, 100. Pudding, 538-540. Banana, 538. Butterscotch, 538. Caramel, 538. Chocolate, 538. Coffee, 538. Date and Nut, 539. Lemon, 540. Nut, 539. Orange Marmalade, 539. Raisin, 539. Sally’s, 539. 780 Bread (Continued) Pulled, 132. Quick, 99-103. Raisin, 71. Nut, 71. Rolled Oats, 72. with Nuts and Prunes, 72. Rye, 71. and Caraway, 71. German, 71. Sauce, 193. Stale, to Use, 70. Steamed Graham, 103. Sticks, 78-79. Italian, 131. Swedish, 74. Coffee Braid, 74. ; Ring, 74-75. Third, 72. to Make Fermented (Yeast), 68- 70 Unfermenhted, 89. White, 70. Breakfast, 4—5. a Quick, 5. Puffs, 94. Suggestions for, 5. Sunday-Morning or Company, 6. Wedding, 8. Breast of Grouse, Sauté Chasseur, 348. of Guinea Chicken, Larded, 339. of Lamb, 290. Roast, 288. of Quail, Lucullus, 351. Brewis, 66. Brioche, 80-81, 84-85. Cakes, Holland, 85. Brittle, 29. Nut, 29, 730. Dried Beef, 280. Fillets of Beef (Tournedoes), 264. Finnan Haddie, 240. Fish, 212. Fillets, 212. in Slices, 212. Whole, 212. Guinea Chickens, 336. Ham, 309. Epicurean Style, 309. Hamburg Steak on Onion Rings, 266. Jumbo Squabs, 352. INDEX Broiled (Continued) Lamb Chops, 282-283. Live Lobster, 249. iversolye Mushrooms, 467. with Sausage, 467. Oysters, 252. Bissetcetozoe Pompano with Fricassee of Clams, 226. Quail, 350. Sausages, 313. Steak, 262. Accompaniments to, 263. Sweetbreads, 320. Swordfish, 231. Tomatoes, 481. Miripes2ie Veal Kidneys, 324. Venison Steak, 355. Broiling, 26. Brook Trout, 231. Broth, 141. Chicken, 151. Clam and Tomato, 162. Mutton, 148. Scotch, 148-149. Brown Betty, 543. Peach, 543. Rhubarb, 543. Bread, Boston, 102. with Orange Peel, 102. with Raisins, 102. New England, 103. Gravy, 196. Mushroom Sauce, I, 196; II, 200. Sauce, 196. Almond, 191. Nut, 196. Tomato, 198. Stock, 144. Quick, 144. Sugar, 29. Frosting (Boiled), 681. Hard Sauce, 610. with Cream, 610. Brownies, 705. Brussels Sprouts, 453. and Celery, 453. with Chestnuts, 453. with White Grapes, 453. Buckwheat Cakes, 106. Buffet Lunches and Suppers, 19-20. Bunny Salad, 511. Buns, Hot Cross, 83. Plain, 83. Buns (Continued) Russell, 84. Toasted, 132. Bunuelos, 545. Burnt Almond Charlotte, 567. Sugar Cake, 656. Walnut Bisque, 588. Butter, Anchovy, 119, 204. Drawn, 194. Apple, 754. Balls, 28. Black, 203. Cakes, to Mix, 647-648. Chutney, 119. Cookies, 696. Creamed, 717. Curls, 28. Frosting, 685. Chocolate, 685. Mocha, 685. Orange, 685. Green, 428. Horse-radish, 119. Lemon, 203. Lobster, 119, 204. Maitre d’Hotel, 204. Molds, 28. Parsley, 119, 204. Pepper, 336 Sardine, 119. Sauce, Drawn, 194. Savory, 204. Shrimp, 204. to Clarify, 27. to Cream, 27. to Cut, 28. to Decorate, 28. to Wash, 27. Watercress, 119. Buttered Eggs a la Roberts, 370. with Tomatoes, 370. Lobster, 246. Buttermilk Frosting, 684. Griddlecakes, 105. Butterscotch, 732. Biscuits, 77, 90. Bread Pudding, 538. Cookies, 695. Filling, 673. Pecan Rolls, 77, 90. Pie, 627. Pudding, 533. Sauce, I, 605; II, 605. Almond, 605. Tapioca, 534-535. Toast, 65. INDEX 781 Cc CassacE, 454. and Tomatoes, Chinese, 455. Celery, and Nut Salad, 507. Creamed, 454. German, 454. Salad, 506. Bowl, 503. Scalloped, 454. Smothered, 454. Sweet and. Sour, 454-455. Cabinet Pudding, Cold, 564. Peach, 564. Café au Lait, 39. Frappe, 579. Noir, 39. Cake, Loaf and Layer, 647-671. Angel, 654. Cocoa, 654. Mock, 655. Apple Sauce, 668. Banana, 668. Layer, 660. Nut, 668. Birthday, 665. Fruit, 665. Boston Cream Pie, 657. Favorite, 657. Burnt Sugar, 656. Cheese, 628. Chocolate, 662. Cream Pie, 663. Fruit, 667. Marshmallow, 662-663. Mocha Layer, 663. Nougat, 663.

AI-modernized reading of the original text

Moravian or Kuchen, 74. New England Brown, 103. Nut, 100-101. Omelet, 375. Orange Peel, 101-102. Candied, 101. Peanut Butter, 102. Prune, 100. Pudding, 538-540. Banana, 538. Butterscotch, 538. Caramel, 538. Chocolate, 538. Coffee, 538. Date and Nut, 539. Lemon, 540. Nut, 539. Orange Marmalade, 539. Raisin, 539. Sally’s, 539. Bread (Continued) Pulled, 132. Quick, 99-103. Raisin, 71. Nut, 71. Rolled Oats, 72. with Nuts and Prunes, 72. Rye, 71. and Caraway, 71. German, 71. Sauce, 193. Stale, to Use, 70. Steamed Graham, 103. Sticks, 78-79. Italian, 131. Swedish, 74. Coffee Braid, 74. ; Ring, 74-75. Third, 72. to Make Fermented (Yeast), 68- Unfermented, 89. White, 70. Breakfast, 4—5. a Quick, 5. Puffs, 94. Suggestions for, 5. Sunday-Morning or Company, 6. Wedding, 8. Breast of Grouse, Sauté Chasseur, 348. of Guinea Chicken, Larded, 339. of Lamb, 290. Roast, 288. of Quail, Lucullus, 351. Brewis, 66. Brioche, 80-81, 84-85. Cakes, Holland, 85. Brittle, 29. Nut, 29, 730. Dried Beef, 280. Fillets of Beef (Tournedoes), 264. Finnan Haddie, 240. Fish, 212. Fillets, 212. in Slices, 212. Whole, 212. Guinea Chickens, 336. Ham, 309. Epicurean Style, 309. Hamburg Steak on Onion Rings, Jumbo Squabs, 352. Broiled (Continued) Lamb Chops, 282-283. Live Lobster, 249. iversolye Mushrooms, 467. with Sausage, 467. Oysters, 252. Bissetcetozoe Pompano with Fricassee of Clams, Quail, 350. Sausages, 313. Steak, 262. Accompaniments to, 263. Sweetbreads, 320. Swordfish, 231. Tomatoes, 481. Miripes2ie Veal Kidneys, 324. Venison Steak, 355. Broiling, 26. Brook Trout, 231. Broth, 141. Chicken, 151. Clam and Tomato, 162. Mutton, 148. Scotch, 148-149. Brown Betty, 543. Peach, 543. Rhubarb, 543. Bread, Boston, 102. with Orange Peel, 102. with Raisins, 102. New England, 103. Gravy, 196. Mushroom Sauce, I, 196; II, 200. Sauce, 196. Almond, 191. Nut, 196. Tomato, 198. Stock, 144. Quick, 144. Sugar, 29. Frosting (Boiled), 681. Hard Sauce, 610. with Cream, 610. Brownies, 705. Brussels Sprouts, 453. and Celery, 453. with Chestnuts, 453. with White Grapes, 453. Buckwheat Cakes, 106. Buffet Lunches and Suppers, 19-20. Bunny Salad, 511. Buns, Hot Cross, 83. Plain, 83. Buns (Continued) Russell, 84. Toasted, 132. Bunuelos, 545. Burnt Almond Charlotte, 567. Sugar Cake, 656. Walnut Bisque, 588. Butter, Anchovy, 119, 204. Drawn, 194. Apple, 754. Balls, 28. Black, 203. Cakes, to Mix, 647-648. Chutney, 119. Cookies, 696. Creamed, 717. Curls, 28. Frosting, 685. Chocolate, 685. Mocha, 685. Orange, 685. Green, 428. Horse-radish, 119. Lemon, 203. Lobster, 119, 204. Maitre d’Hotel, 204. Molds, 28. Parsley, 119, 204. Pepper, 336 Sardine, 119. Sauce, Drawn, 194. Savory, 204. Shrimp, 204. to Clarify, 27. to Cream, 27. to Cut, 28. to Decorate, 28. to Wash, 27. Watercress, 119. Buttered Eggs a la Roberts, 370. with Tomatoes, 370. Lobster, 246. Buttermilk Frosting, 684. Griddlecakes, 105. Butterscotch, 732. Biscuits, 77, 90. Bread Pudding, 538. Cookies, 695. Filling, 673. Pecan Rolls, 77, 90. Pie, 627. Pudding, 533. Sauce, I, 605; II, 605. Almond, 605. Tapioca, 534-535. Toast, 65. CassacE, 454. and Tomatoes, Chinese, 455. Celery, and Nut Salad, 507. Creamed, 454. German, 454. Salad, 506. Bowl, 503. Scalloped, 454. Smothered, 454. Sweet and. Sour, 454-455. Cabinet Pudding, Cold, 564. Peach, 564. Café au Lait, 39. Frappe, 579. Noir, 39. Cake, Loaf and Layer, 647-671. Angel, 654. Cocoa, 654. Mock, 655. Apple Sauce, 668. Banana, 668. Layer, 660. Nut, 668. Birthday, 665. Fruit, 665. Boston Cream Pie, 657. Favorite, 657. Burnt Sugar, 656. Cheese, 628. Chocolate, 662. Cream Pie, 663. Fruit, 667. Marshmallow, 662-663. Mocha Layer, 663. Nougat, 663.

Boston Cooking-School cook book