Custard, 530.
Danish, 530.
Pie, 630.
Filling, 672.
Frosting (Boiled), 681.
Opera, 684.
Rennet Custard, 535.
Sauce, I, 605; II, 605.
Sirup, 29.
Caramelizing Sugar, 29.
Caramels, Chocolate, 736.
Chapin, 737.
Nut, 737.
Smith College, 736.
Vanilla, 736.
Caraway, 32.
Cardamom, 32.
Card Gingerbread, 690.
Cardinal Punch, 46.
Carlton Salad Dressing, 490.
Carrot and Orange Marmalade, 754.
Pudding, Steamed, 550.
Salad, 506.
Slices, 185.
Soufflé, 484.
Timbales, 457.
Torte, 574.
Carrots, 455.
and Celery, Creamed, 465.
and Peas, 456.
Mint Glazed, 456.
en Casserole, 456.
Huntington, 456.
Poulette, 456.
Riced, 456.
Cassava Cakes, 131.
Casserole, Baked Chestnuts en, 459.
Carrots en, 456.
Chicken en, I, 346; II, 346.
Lamb en, 290.
of Beef, 278.
of Ham, I, 309; II, 309.
of Rice and Lamb, 292-293.
784 INDEX
Casserole (Continued)
of Veal, 302.
Potatoes en, 435.
Squabs en, 352.
Turnips en, 484.
Veal Patties en, 301.
Vegetables en, 484.
Casseroles, Florentine Eggs in, 368.
Spanish Lobster in, 248.
Catherine’s Pastry, 622.
Catsup, Apple, 755.
Gooseberry, 757.
Grape, 758.
Tomato, 756.
Cauliflower, 457.
Allemande, 457.
au Gratin, 457.
Flowerets with Mayonnaise, 115.
‘French Fried, 457.
Fritters, 393.
Salad, 506.
Soup, Cream of, 155.
with Mushrooms, 457-458.
Caviare, Black or Red, 119, 127-
ee 28.
Canapes, 120.
Fish, 128.
Rissolettes, 117.
Cayenne Pepper, 34.
Cecils with ‘Tomato Sauce, 279.
Celeriac, 458.
Salad, 506.
Celery, 458.
and Tomato Purée, 174.
Braised, 458.
Creamed, 458.
Carrots and, 456.
Fritters, 394.
Relish, 186.
Salad, 506.
Sauce, 191.
Seed, 32.
Soup, I, 173; II, 174.
Cream of, 155.
Spiced, 755.
Stuffed, 115.
Stuffing, I, 180; II, 181.
to Curl, 499.
to Prepare, 499.
Cereal Muffins, 93.
Cereals, Cooked, 62-64.
Corn Meal or Hominy Cakes,
62.
Fried Mush, 62.
Rice, Boiled, 63.
Turkish Style, 63.
Cereals, Rice (Continued)
Fried, 63.
Steamed, 64.
Timbales, 64.
Wild, 63.
Chafing-Dish Recipes and Patty
Fillings, 403-413.
Chambéry Potatoes, 434.
Champagne Punch, 48.
Chantilly Mousse, 591.
Potatoes, 432.
Chapon, Use of a, 500.
Chard, Swiss, 458.
Charlottes, 562, 567-569.
Banana, 568.
Baskets, 569.
Burnt Almond, 567.
Caramel, 567.
Chocolate, 567.
Grape, 562.
Maple, 569.
Mocha, 567.
Orange, 568.
Pineapple, 568.
Russe, [567 R Uso
Strawberry, 568.
Chartreuse, Fruit, 560-561.
Potatoes, 444.
Chateaubriand of Beef, 265.
Chaud-froid of Boned Chicken, 427.
of Eggs, 427.
Chayote, 458.
Checkerboard Sandwiches, 719.
Cheese, 385-391.
Alexandra, Frozen, 391.
and Anchovy Sandwiches, 721.
and Bacon Sandwich, Open,
P22,
and Nut Balls, 502:
and Olive Salad, 511.
Balls, Cream, 502.
Fried, 502.
Ginger, 502.
Roquefort, 502.
Biscuits, 77, 90.
Cake, 628.
Cakes, 639.
Canapés, Parmesan, 120.
Carrots, 501.
Cottage, I, 390; II, 390.
Crackers, 130.
Sherried, 130.
Cream, 119.
Cream Puffs, 117.
Croquettes, 389.
and Pepper, 390.
Nigat:
pewrest HAY SENE ERY PRAIA Pe
Cheese (Continued)
Custards, 389.
Fondue, 388.
Gingerbread, 687.
Liptaner, 391.
Molded, with Bar-le-duc, 391.
Mushrooms, 502.
Pastries, 133.
Pastry, 621.
Puffs, 117.
Rice with, 377.
Ring, 389.
Sauce, 192.
Shapleigh Luncheon, 388.
Souffle, I, 388-389; II, 389.
Sticks, 131.
Parmesan, 79.
Straws, 133.
Toast, 387.
Wafers, 133.
Cheeses, 385.
Mild, 385.
Sharp, 385.
Strong, 385.
Cherries, 5%.
Stewed, 57.
Stuffed, 502.
Cherry Fritters, 394.
Moss, 561-562.
Pie, ¥,.628; II,
Salad, 513.
Tarts, 639.
628.
INDEX
785
Chicken (Continued)
Cherrystone Clams on the Half Shell,
125:
Chervil, 32.
Chestnut Croquettes, 397.
Gravy, 353.:
Mousse, 591.
Purée, 156, 459.
Roulettes, 398.
Sauce, 196.
Souffié, 554.
Stuffing, 183.
Chestnuts, Baked (en Casserole), 459,
Braised, 459.
Creamed, 458.
French, 458.
Riced, 459.
Sautéed, 459.
to Shell, 458.
Page 324
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Custard, 530. Danish, 530. Pie, 630. Filling, 672. Frosting (Boiled), 681. Opera, 684. Rennet Custard, 535. Sauce, I, 605; II, 605. Sirup, 29. Caramelizing Sugar, 29. Caramels, Chocolate, 736. Chapin, 737. Nut, 737. Smith College, 736. Vanilla, 736.
Caraway, 32.
Cardamom, 32.
Card Gingerbread, 690.
Cardinal Punch, 46.
Carlton Salad Dressing, 490.
Carrot and Orange Marmalade, 754. Pudding, Steamed, 550. Salad, 506.
Slices, 185. Soufflé, 484. Timbales, 457. Torte, 574.
Carrots, 455. and Celery, Creamed, 465. and Peas, 456.
Mint Glazed, 456. en Casserole, 456. Huntington, 456. Poulette, 456. Riced, 456.
Cassava Cakes, 131.
Casserole, Baked Chestnuts en, 459. Carrots en, 456.
Chicken en, I, 346; II, 346. Lamb en, 290.
of Beef, 278.
of Ham, I, 309; II, 309.
of Rice and Lamb, 292-293.
Casserole (Continued)
of Veal, 302.
Potatoes en, 435.
Squabs en, 352.
Turnips en, 484.
Veal Patties en, 301.
Vegetables en, 484. Casseroles, Florentine Eggs in, 368.
Spanish Lobster in, 248. Catherine’s Pastry, 622. Catsup, Apple, 755.
Gooseberry, 757.
Grape, 758.
Tomato, 756. Cauliflower, 457.
Allemande, 457.
au Gratin, 457.
Flowerets with Mayonnaise, 115.
‘French Fried, 457.
Fritters, 393.
Salad, 506.
Soup, Cream of, 155.
with Mushrooms, 457-458. Caviare, Black or Red, 119, 127-
ee 28.
Canapes, 120. Fish, 128. Rissolettes, 117. Cayenne Pepper, 34. Cecils with ‘Tomato Sauce, 279. Celeriac, 458. Salad, 506. Celery, 458. and Tomato Purée, 174. Braised, 458. Creamed, 458. Carrots and, 456. Fritters, 394. Relish, 186. Salad, 506. Sauce, 191. Seed, 32. Soup, I, 173; II, 174. Cream of, 155. Spiced, 755. Stuffed, 115. Stuffing, I, 180; II, 181. to Curl, 499. to Prepare, 499. Cereal Muffins, 93. Cereals, Cooked, 62-64. Corn Meal or Hominy Cakes, Fried Mush, 62. Rice, Boiled, 63. Turkish Style, 63.
Cereals, Rice (Continued) Fried, 63. Steamed, 64. Timbales, 64. Wild, 63. Chafing-Dish Recipes and Patty Fillings, 403-413. Chambéry Potatoes, 434. Champagne Punch, 48. Chantilly Mousse, 591. Potatoes, 432. Chapon, Use of a, 500. Chard, Swiss, 458. Charlottes, 562, 567-569. Banana, 568. Baskets, 569. Burnt Almond, 567. Caramel, 567. Chocolate, 567. Grape, 562. Maple, 569. Mocha, 567. Orange, 568. Pineapple, 568. Russe, [567 R Uso Strawberry, 568. Chartreuse, Fruit, 560-561. Potatoes, 444. Chateaubriand of Beef, 265. Chaud-froid of Boned Chicken, 427. of Eggs, 427. Chayote, 458. Checkerboard Sandwiches, 719. Cheese, 385-391. Alexandra, Frozen, 391. and Anchovy Sandwiches, 721. and Bacon Sandwich, Open, P22, and Nut Balls, 502: and Olive Salad, 511. Balls, Cream, 502. Fried, 502. Ginger, 502. Roquefort, 502. Biscuits, 77, 90. Cake, 628. Cakes, 639. Canapés, Parmesan, 120. Carrots, 501. Cottage, I, 390; II, 390. Crackers, 130. Sherried, 130. Cream, 119. Cream Puffs, 117. Croquettes, 389. and Pepper, 390.
Nigat:
pewrest HAY SENE ERY PRAIA Pe
Cheese (Continued) Custards, 389. Fondue, 388. Gingerbread, 687. Liptaner, 391.
Molded, with Bar-le-duc, 391.
Mushrooms, 502.
Pastries, 133.
Pastry, 621.
Puffs, 117.
Rice with, 377.
Ring, 389.
Sauce, 192.
Shapleigh Luncheon, 388.
Souffle, I, 388-389; II, 389.
Sticks, 131.
Parmesan, 79.
Straws, 133.
Toast, 387.
Wafers, 133. Cheeses, 385.
Mild, 385.
Sharp, 385.
Strong, 385. Cherries, 5%.
Stewed, 57.
Stuffed, 502. Cherry Fritters, 394.
Moss, 561-562.
Pie, ¥,.628; II,
Salad, 513.
Tarts, 639.
Chicken (Continued)
Cherrystone Clams on the Half Shell, 125:
Chervil, 32.
Chestnut Croquettes, 397. Gravy, 353.: Mousse, 591.
Purée, 156, 459. Roulettes, 398. Sauce, 196. Souffié, 554. Stuffing, 183.
Chestnuts, Baked (en Casserole), 459,
Braised, 459. Creamed, 458. French, 458. Riced, 459. Sautéed, 459. to Shell, 458.