Gateau, 645.
Geese, to Truss, 334.
Gelatine Ice Cream, 584.
Gems, Corn-Meal, 97.
Hominy, 92.
Rye Breakfast, 93.
German Cabbage, 454.
Cheese Pie, 628.
Cream Dressing, 493.
Fried Potatoes, 434.
Loaf, 315.
Potato Salad, 508.
Punch, 47, 190.
Rye and Caraway Bread, oe
Sweet Pastry, 623.
Toast, 66.
Giblet Gravy, 341.
Stuffing, 180.
Giblets, to Clean, 332-333.
Ginger, 33.
Apple, I, 749; II, 749.
Cheese Balls, 502.
Cookies, 693.
Custard, 530.
French Dressing, 487.
Fruit Cocktail, 60.
Marmalade, 752.
Mint Cup, 48.
Pecan Sandwich Filling, 723.
Pound Cake, 661.
Pudding, Steamed, 549.
Punch, 46.
Sauce, 609.
Sherbet, 580.
Snaps, 693.
Sugar Cookies, 695.
Waffles, 109.
Ginger Ale and Grapefruit, 44.
Fruit Salad, 520.
Gingerbreads, 687-690.
Apple, 687.
Boston or Soft Molasses, 688.
Cambridge, 688.
Card, 690.
Cheese, 687.
Christmas English, 689.
Gossamer, 689.
Hard Sugar, 689.
Hot Water, 688.
Keswick, 688-689.
Marshmallow, 688.
New York, 661.
Sour Milk, 688.
to Serve as a Dessert, 687.
as a Luncheon or
Bread, 687.
Supper
802 INDEX
Glace Heléne, 600-601.
Glace Fruits, 729.
Meringue, 598.
Nuts, 729.
Glaze, Meat, 321.
Glazed Carrots with Peas, Mint, 456.
Onions, 472.
Sweet Potatoes, 441.
Globe Artichokes, 447-448.
Gloucester Salt Codfish, 239.
Gnocchi a la Romana, 382-383.
Golden Corn Cake, 96.
Fingers, 658.
Spice Cake, 669.
Goose, 330.
Roast, 347-348.
Gooseberry Catsup, 757.
Relish, 757—/58.
Gossamer Gingerbread, 689.
Goulash, Hungarian, 275.
with Veal, 275.
with Vegetables, 275.
Graham Bread, Quick, 99.
Steamed, 103.
Cracker Cream Pie, 629-630.
Muffins, I, 92; II, 92.
Pop-overs, 94.
Grant Cake, 667.
Grape and Apple Sirup, 745.
Catsup, 758.
Charlotte, 562.
Fizz, 44.
Frappé, 580.
Ice Cream, 587.
Jelly, 747.
Green, 747.
Wild, 747.
Juice, 745.
Simple Method, 745.
Cocktail, 122.
Mulled, 44. 2
Punch, White, 44.
Sponge, 562.
Marmalade, 750.
Grapefruit, 51.
a la Russe, 58.
and Ginger Ale, 44.
Baked, 56.
Baskets, 58.
Coupe, 58.
Rector, 58.
de Luxe, 597-598.
Jelly, 558.
Salad, 519.
Marmalade, 750-751.
Peel, Candied, 728-729.
Grapefruit (Continued)
Salad, Parisian, 517.
Sauce (for Ham), 204.
Section Salad, 513.
to Prepare, 500.
Grapes, 51.
Cocktail, 115.
Gratan Mocha, 652-653.
Grating, of Orange and Lemon Peel, 31.
Gravy, Brown, 196.
Chestnut, 353.
Chicken, 341.
Giblet, 341.
Milk, 308.
Roast Beef, 270-271.
Lamb, 286.
Turkey, 353.
Giblet, 353.
Green Beans, 449-450.
with Cheese, 450.
with Mushrooms, 450.
Butter, 428.
Grape Relish, 758.
Mayonnaise, 491.
Peas, 474.
a la Francaise, 474.
Salads, 503-505.
Simple, 505.
Tomato Mincemeat, 633.
Greens, 465-466.
Beet, 452.
Dandelion, 462.
Salad, 498-499.
Griddlecakes, 104-106.
Bread, 106.
Buckwheat, 106.
Buttermilk, 105.
Corn, 105.
Entire Wheat, 105.
Rices i, 105; 0h 105%
Sour Milk, 104.
Sweet Milk, 104.
to Cook, 104.
Grilled Muffins, 86.
Sardines, 226.
with Anchovy Sauce, 226.
Grilling, 26.
Grouse, Breast of, Saute Chasseur, 348.
Larded, 348.
Guaymas Sauce, 207.
Guinea Chickens, Broiled, 336.
Larded Breasts of, 339.
Guineas, Squab, 347.
Gumbo, Chicken, 154, 345,
Oyster, 161.
Plum, 752.
INDEX
H
Happock A LA MerTropots, 218.
Baked 4a la Preston, 218.
Fillets of, White Wine Sauce, 219.
Fisherman’s, 219.
Planked, 219.
Stuffed with Oysters, Baked, 218.
Halibut a la Martin, 221.
a la Poulette, 223.
a la Rarebit, 221.
a la Suisse, 224.
au Lit, 223°
Baked, Swedish Style, 225.
with Lobster Sauce, 220.
with Tomato Sauce, 220.
Fillets of, a la Hollenden, 221.
Baked, 221.
with Brown Sauce, 221.
Hampden, 235.
Hollenden, 220.
Loomis, 225.
Marguerites, 413.
Sandwiches of Chicken, 22:
Shattuck, 224.
Soup, 166.
Timbales, 416.
Farci, 416.
Veronique, 224.
Ham, and Eggs, Fried, 309.
and Spinach Souffle, 479.
and Veal Loaf, 314.
Page 334
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
Gateau, 645. Geese, to Truss, 334. Gelatine Ice Cream, 584. Gems, Corn-Meal, 97. Hominy, 92. Rye Breakfast, 93. German Cabbage, 454. Cheese Pie, 628. Cream Dressing, 493. Fried Potatoes, 434. Loaf, 315. Potato Salad, 508. Punch, 47, 190. Rye and Caraway Bread, oe Sweet Pastry, 623. Toast, 66. Giblet Gravy, 341. Stuffing, 180. Giblets, to Clean, 332-333. Ginger, 33. Apple, I, 749; II, 749. Cheese Balls, 502. Cookies, 693. Custard, 530. French Dressing, 487. Fruit Cocktail, 60. Marmalade, 752. Mint Cup, 48. Pecan Sandwich Filling, 723. Pound Cake, 661. Pudding, Steamed, 549. Punch, 46. Sauce, 609. Sherbet, 580. Snaps, 693. Sugar Cookies, 695. Waffles, 109. Ginger Ale and Grapefruit, 44. Fruit Salad, 520. Gingerbreads, 687-690. Apple, 687. Boston or Soft Molasses, 688. Cambridge, 688. Card, 690. Cheese, 687. Christmas English, 689. Gossamer, 689. Hard Sugar, 689. Hot Water, 688. Keswick, 688-689. Marshmallow, 688. New York, 661. Sour Milk, 688. to Serve as a Dessert, 687. as a Luncheon or Bread, 687.
Supper
Glace Heléne, 600-601. Glace Fruits, 729. Meringue, 598. Nuts, 729. Glaze, Meat, 321. Glazed Carrots with Peas, Mint, 456.
Onions, 472.
Sweet Potatoes, 441. Globe Artichokes, 447-448. Gloucester Salt Codfish, 239. Gnocchi a la Romana, 382-383. Golden Corn Cake, 96.
Fingers, 658.
Spice Cake, 669.
Goose, 330.
Roast, 347-348. Gooseberry Catsup, 757.
Relish, 757—/58. Gossamer Gingerbread, 689. Goulash, Hungarian, 275.
with Veal, 275.
with Vegetables, 275. Graham Bread, Quick, 99.
Steamed, 103.
Cracker Cream Pie, 629-630.
Muffins, I, 92; II, 92.
Pop-overs, 94.
Grant Cake, 667. Grape and Apple Sirup, 745.
Catsup, 758.
Charlotte, 562.
Fizz, 44.
Frappé, 580.
Ice Cream, 587.
Jelly, 747.
Green, 747. Wild, 747.
Juice, 745.
Simple Method, 745. Cocktail, 122. Mulled, 44. 2 Punch, White, 44. Sponge, 562.
Marmalade, 750. Grapefruit, 51.
a la Russe, 58.
and Ginger Ale, 44.
Baked, 56.
Baskets, 58.
Coupe, 58.
Rector, 58.
de Luxe, 597-598.
Jelly, 558.
Salad, 519.
Marmalade, 750-751.
Peel, Candied, 728-729.
Grapefruit (Continued) Salad, Parisian, 517. Sauce (for Ham), 204. Section Salad, 513. to Prepare, 500.
Grapes, 51.
Cocktail, 115.
Gratan Mocha, 652-653.
Grating of Orange and Lemon Peel, 31.
Gravy, Brown, 196. Chestnut, 353. Chicken, 341.
Giblet, 341. Milk, 308. Roast Beef, 270-271. Lamb, 286. Turkey, 353. Giblet, 353. Green Beans, 449-450. with Cheese, 450. with Mushrooms, 450. Butter, 428. Grape Relish, 758. Mayonnaise, 491. Peas, 474.
a la Francaise, 474. Salads, 503-505. Simple, 505.
Tomato Mincemeat, 633.
Greens, 465-466.
Beet, 452.
Dandelion, 462. Salad, 498-499. Griddlecakes, 104-106.
Bread, 106. Buckwheat, 106. Buttermilk, 105. Corn, 105.
Entire Wheat, 105. Rice, I, 105; II, 105. Sour Milk, 104. Sweet Milk, 104.
to Cook, 104.
Grilled Muffins, 86. Sardines, 226.
with Anchovy Sauce, 226. Grilling, 26.
Grouse, Breast of, Saute Chasseur, 348.
Larded, 348. Guaymas Sauce, 207. Guinea Chickens, Broiled, 336. Larded Breasts of, 339. Guineas, Squab, 347. Gumbo, Chicken, 154, 345, Oyster, 161. Plum, 752.
H
Happock A LA MerTropots, 218. Baked 4a la Preston, 218. Fillets of, White Wine Sauce, 219. Fisherman’s, 219.
Planked, 219. Stuffed with Oysters, Baked, 218.
Halibut a la Martin, 221.
a la Poulette, 223.
a la Rarebit, 221.
a la Suisse, 224.
au Lit, 223°
Baked, Swedish Style, 225.
with Lobster Sauce, 220.
with Tomato Sauce, 220. Fillets of, a la Hollenden, 221.
Baked, 221.
with Brown Sauce, 221. Hampden, 235.
Hollenden, 220. Loomis, 225. Marguerites, 413. Sandwiches of Chicken, 22: Shattuck, 224. Soup, 166. Timbales, 416. Farci, 416. Veronique, 224.
Ham, and Eggs, Fried, 309. and Spinach Souffle, 479. and Veal Loaf, 314.