Icing, Fondant, 686.
Imperial Cake, 662.
Soup, 154.
Sticks in Rings, 132.
India Curry, 299.
Indian Bread, 103.
Pudding, 541.
Club, 541.
Mock, 541.
Salad Dressing, 488.
Indians, 705.
Ingredients for Cake, 647-649.
for Salads, Preparation of, 498-
500.
for Soup Stock, 141-142.
Measuring of Dry, 24-25.
Trish Bread, 99.
Moss Blancmange, 532-533.
Stew with Dumplings, 291.
Italian Bread Sticks, 131.
Meringue, 600.
Sauce, 382.
Tomato,,5, 1985) IL, 199.
J
Jacx’s Oyster AND Tripe Racobtr,
254-255.
Jam, Apple and Raspberry, 749.
Ginger, I, 749; II, 749.
Fruit, 748-749.
Jams, Marmalades and Conserves,
748-754.
Japanese Crab Meat, 244.
Frosting, 686.
Lobster Omelet, 376.
Persimmons, 52.
Jellied Chicken Salad, 522.
Consommeé, 146.
Crab Meat Salad, 522.
Lobster Salad, 522.
Mock Bouillon, 178. .
Sweetbread and Cucumber Salad,
522.
Vegetable Ring, 520.
Vegetables, 424.
Jellies, 558-560, 569.
and Fruit Juices, 741-747.
Apple, 746.
Aspic, 425. ~
Bag, to Make a, 742.
Barberry, 747.
Blackberry, 747.
Cider, 558.
Coffee, 558.
Crab Apple, 746.
Jellies (Continued)
Cranberry, 186.
Spiced, 186-187.
with Celery, 187.
Cucumber, 518-519.
Currant, 746-747.
and Raspberry, 747.
Damson, 747.
Fruit Molded in, 560.
Glasses, to Cover, 744.
to Fill, 744.
Grape, 747.
Green Grape, 747.
Kumquat, 559.
Lemon, 558.
Mint, 746.
Omelet, 556.
Orange or Grapefruit, 558.
Panache, 569.
Pineapple, 559.
Quince, 746.
Roll, 652.
Rose Geranium, 746.
Sauterne, 559.
Strawberry, 746.
to Make, 743.
with Pectin, 743.
Venison or Wild Grape, 747.
Wine, 559.
Apricot and, 560.
Jerusalem Artichokes, 448.
Julep, Mint, 48.
Julienne Consomme, 146.
Potatoes, 437.
Shaped Pieces, 500.
Jumbles, 696.
K
KALE, 466.
Kernels of Lamb, Currant Mint
Sauce, 285. i
of Pork, 304-305.
Keswick Gingerbread, 688-689.
Pudding, 563.
Kidney Beans, Baked, 450.
Rolls, 325.
Kidneys, 323.
Braised, 324.
Broiled Veal, 324.
en Brochette (4 la Canfield),
324
Ragotit of, 325.
Sautéed, 324.
to Prepare, 323.
Kippered Herrings, 239.
806
Kisses, 706-707.
Creole, 707.
Kitchen Bouquet, 32.
Knickerbocker Supréme of Chicken,
359;
Knofli, 384.
Kohl-Rabi, 466.
Kuchen, Apple, 73, 573.
Fruit, 573.
Moravian, 74.
Raisin, 73.
Kumquat Jelly, 559.
Kumquats, Preserved, 751.
L
Lapy BALTIMORE CAKE, 660.
Filling, 675.
’ Fingers, 713-714.
Laitue Suédoise, 129.
Lakewood Dressing, 488.
Fruit Salad, 516.
Lamb a la Breck, 293.
and Mutton, 281-293.
Barbecued, 292.
Breast of, 290.
Casserole of Rice and, 292-293.
Chops, a la Marseilles, 285.
a la Signora, 284.
Breaded, I, 283; II, 283.
Broiled, 282-283.
en Papillote, 285.
Planked, 283.
Reforme, 284.
Sauces for, 284.
Spanish, 284.
Stuffed, 284.
Ways of Serving, 284.
Croquettes, 400.
Curry, 291.
Cuts and Their Uses, 282.
en Casserole, 290.
Fillets of, 286.
Filling, 641.
Fricassee of, 290.
in Made-Over Dishes, 291-293.
Irish Stew with Dumplings, 291.
Kernels of, Currant Mint Sauce,
285.
Minced, 293.
on Toast, 293.
Mixed Grill, 285.
Mock Duck, 289.
Rechaufée of, 292.
Roast, Accompaniments for, 287.
Breast of, 288.
INDEX
Lamb Roast (Continued)
Crown of, 288.
to Carve, 288.
to Serve, 288.
Gravy, 286.
Leg of, 286.
Stuffed, 287.
to Carve, 286.
Loin of, Boned, 287.
Saddle of, 287.
to Carve, 287.
Shoulder of, 288.
Roasts of, Individual, 287.
Salmi of, 292.
Scalloped, 292.
to Select, 281.
Tournedoes of, 285.
with Currant Jelly Sauce,
298.
Larded Breasts of Guinea Chicken,
339.
Fillet of Beef, 271-272.
Grouse, 348.
Stuffed English Partridge, 348-
349,
Sweetbread, 321.
Larding, 260.
Lattice Potatoes, 437.
Layer Cake, 657.
Leek and Potato Soup, 176.
Keeks33:
au Gratin, 466.
on Toast, 466.
Lemon Baskets, 52, 503.
Bread Pudding, 540.
Butter, 203.
Coconut Cream, 673.
Cream Rice, 537.
Sherbet, 582.
Filling, 672.
ke A yA Tilley Sx7A9),
Ice-Box Pudding, 547.
Page 336
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
Icing, Fondant, 686. Imperial Cake, 662. Soup, 154. Sticks in Rings, 132. India Curry, 299. Indian Bread, 103. Pudding, 541. Club, 541. Mock, 541. Salad Dressing, 488. Indians, 705. Ingredients for Cake, 647-649. for Salads, Preparation of, 498- for Soup Stock, 141-142. Measuring of Dry, 24-25. Irish Bread, 99. Moss Blancmange, 532-533. Stew with Dumplings, 291. Italian Bread Sticks, 131. Meringue, 600. Sauce, 382. Tomato, I, 199; II, 199.
J
Jack's Oyster and Tripe Ragout, 254-255. Jam, Apple and Raspberry, 749. Ginger, I, 749; II, 749. Fruit, 748-749. Jams, Marmalades and Conserves, 748-754. Japanese Crab Meat, 244. Frosting, 686. Lobster Omelet, 376. Persimmons, 52. Jellied Chicken Salad, 522. Consommeé, 146. Crab Meat Salad, 522. Lobster Salad, 522. Mock Bouillon, 178. . Sweetbread and Cucumber Salad, Vegetable Ring, 520. Vegetables, 424. Jellies, 558-560, 569. and Fruit Juices, 741-747. Apple, 746. Aspic, 425. ~ Bag, to Make a, 742. Barberry, 747. Blackberry, 747. Cider, 558. Coffee, 558. Crab Apple, 746.
Jellies (Continued) Cranberry, 186. Spiced, 186-187. with Celery, 187. Cucumber, 518-519. Currant, 746-747. and Raspberry, 747. Damson, 747. Fruit Molded in, 560. Glasses, to Cover, 744. to Fill, 744. Grape, 747. Green Grape, 747. Kumquat, 559. Lemon, 558. Mint, 746. Omelet, 556. Orange or Grapefruit, 558. Panache, 569. Pineapple, 559. Quince, 746. Roll, 652. Rose Geranium, 746. Sauterne, 559. Strawberry, 746. to Make, 743. with Pectin, 743. Venison or Wild Grape, 747. Wine, 559.
Apricot and, 560. Jerusalem Artichokes, 448. Julep, Mint, 48.
Julienne Consomme, 146. Potatoes, 437. Shaped Pieces, 500.
Jumbles, 696.
K KALE, 466. Kernels of Lamb, Currant Mint Sauce, 285. i
of Pork, 304-305. Keswick Gingerbread, 688-689. Pudding, 563. Kidney Beans, Baked, 450. Rolls, 325. Kidneys, 323. Braised, 324. Broiled Veal, 324. en Brochette (4 la Canfield),
Ragotit of, 325.
Sautéed, 324.
to Prepare, 323. Kippered Herrings, 239.
Kisses, 706-707. Creole, 707. Kitchen Bouquet, 32. Knickerbocker Supréme of Chicken, 359;
Knofli, 384. Kohl-Rabi, 466. Kuchen, Apple, 73, 573. Fruit, 573. Moravian, 74. Raisin, 73. Kumquat Jelly, 559. Kumquats, Preserved, 751.
Lapy BALTIMORE CAKE, 660. Filling, 675. ’ Fingers, 713-714. Laitue Suédoise, 129. Lakewood Dressing, 488. Fruit Salad, 516. Lamb a la Breck, 293. and Mutton, 281-293. Barbecued, 292. Breast of, 290. Casserole of Rice and, 292-293. Chops, a la Marseilles, 285. a la Signora, 284. Breaded, I, 283; II, 283. Broiled, 282-283. en Papillote, 285. Planked, 283. Reforme, 284. Sauces for, 284. Spanish, 284. Stuffed, 284. Ways of Serving, 284. Croquettes, 400. Curry, 291. Cuts and Their Uses, 282. en Casserole, 290. Fillets of, 286. Filling, 641. Fricassee of, 290. in Made-Over Dishes, 291-293. Irish Stew with Dumplings, 291. Kernels of, Currant Mint Sauce, Minced, 293. on Toast, 293. Mixed Grill, 285. Mock Duck, 289. Rechaufée of, 292. Roast, Accompaniments for, 287. Breast of, 288.
Lamb Roast (Continued) Crown of, 288. to Carve, 288. to Serve, 288. Gravy, 286. Leg of, 286. Stuffed, 287. to Carve, 286. Loin of, Boned, 287. Saddle of, 287. to Carve, 287. Shoulder of, 288. Roasts of, Individual, 287. Salmi of, 292. Scalloped, 292. to Select, 281. Tournedoes of, 285. with Currant Jelly Sauce, Larded Breasts of Guinea Chicken,
Fillet of Beef, 271-272.
Grouse, 348.
Stuffed English Partridge, 348- 349,
Sweetbread, 321.
Larding, 260.
Lattice Potatoes, 437.
Layer Cake, 657.
Leek and Potato Soup, 176.
Keeks33: au Gratin, 466. on Toast, 466.
Lemon Baskets, 52, 503. Bread Pudding, 540. Butter, 203.
Coconut Cream, 673. Cream Rice, 537. Sherbet, 582.
Filling, 672.
ke A yA Tilley Sx7A9),
Ice-Box Pudding, 547.