Jelly, 558.
Meringue Pie, 631.
Mixture, 540.
Peel, to Grate, 31.
Queens, 714.
Sauce, I, 610; II, 610.
Rich, 611.
Soufflé, 555. ~
Sponge Pie, 631.
Sticks, 637.
Sugar Cookies, 695.
Tarts, 640.
Lemonade, 44.
Pineapple, 44.
INDEX
Lenox Chicken, 422-423.
Rarebit, 387.
Strawberries, 59.
Lentil and Lima Bean Croquettes,
451.
Lentils, Dried, 466.
Lettuce, Boston or Head, to Prepare,
499
’ Braised, 466.
Iceberg, to Prepare, 499.
Purée of, 156.
Soup, Cream of, 156.
Lightning Cake, 656.
Lima Bean Soup, Cream of, 173.
Lima Beans, Dried, 452.
Fermieére, 451.
Lime Dressing, 489.
Juice Cocktail, 123.
Lincoln Croquettes, 400.
Liptaner Cheese, 391.
Liquid Sauce, for Plum Pudding,
Sods
Liquids, Measuring of, 25.
Littleton Sauce, 203.
Spider Corn Cake, 96.
iver Si)
a la Madame Begué, 318.
and Bacon, Baked, 317.
Braised, 318.
Broiled, 317.
Fried or Sautéed, 317.
Loaf, 318.
to Prepare, 317.
Liver, Sweetbreads and Other
Meat Extras, 317-329.
Livers, Chicken, en Brochette, 319.
Sautéed, 318.
with Bacon, 319.
with Curry, 319.
with Mushrooms, 319.
Loaf and Layer Cakes, 647-671.
Loaf, Beef, I, 268; II, 268.
Pimiento, 269.
Chicken, 419.
German, 315.
Ham, 314.
and Veal, 314.
Liver, 31\8->,
Macédoine, 420.
Meat, Rice and, 279.
Miss Daniel’s, 314.
Rice and Pecan, 378.
Salad Sandwich, 528.
Salmon, I, 237; II, 237.
with Cheese, 237.
Sardine Salad, 528.
807
Loaf (Continued) ‘
Sour Cream Noodle, 385.
elunay 251.
Veal, I, 300; II, 300.
Lobster a PAmé€ricaine, 250.
a la Bechamel, Stuffed, 248.
a la Delmonico, 409.
ala Muisset, 250-251.
a la Newburg, 409.
and Egg Sandwich Filling, 722.
and Mushrooms, Fricassee of,
246-247.
and Oyster Ragott, 247.
and Oysters, Creamed, 409.
Baked Live, 249.
Bisque, 165.
Broiled Live, 249.
Butter, 119, 204.
Buttered, 246.
Canapes, Hot, 121.
Chowder, 169.
Cocktail, 125.
Creamed, 409.
Croquettes, 401.
Curried, 247.
Cutlets, 401.
Deviled, 247.
en Brochette, Live, 250.
Farci, 248.
Fried, 246.
Hollandaise, 202.
in Casseroles, Spanish, 248-249.
Mousse, 417-418.
Omelet, Japanese, 376.
Planked Live, 249.
with Oysters, 250.
Salad, 526-527.
Jellied, 522.
Sauce, 192.
Scalloped, 247.
Spread, 119.
Stew, 169.
Thermidor, 247.
Timbales, I, 417; II, 417.
Velouté, 195.
with Tomato, Creamed, 408.
Lobsters, to Boil, 245.
to Open and Remove Meat, 245-
246.
to Select, 245.
to Serve Boiled, 246.
to Split Live, 249.
Loin of Lamb, Boned Roast, 287.
of Pork, Roast, 305.
of Veal a la Jardiniére, 297.
Allemande, 298-299.
808
Longchamps, Potage, 158.
Lord Baltimore Cake, 658.
Filling, 675.
Lorenzo, Canapés, 122.
Los Angeles Dressing, 495.
Lucanian Eggs, 363.
Luncheon, 6.
Caraway Bread, 100.
Chicken, 356.
Main Course, 6-7.
Menus, 7-8.
Rolls or Brioche, 80-81.
Lunches, Buffet, 19-20.
Lyonnaise Potatoes, I, 444; II, 444.
Tripe, 328.
M
Macaroni, 380-385.
a l’Italienne, 381.
a la Milanaise, 381.
Baked, 380.
with Cheese, 380.
with Chipped Beef, 381.
Boiled, 380.
Italian Style, 381.
Mousse, 381-382.
Oysters and, 255.
Ring, 382.
Rings, 136.
Soup, 146.
Timbales, 418.
with Tomato Sauce, 381.
Macaroon Cream, 564.
Chocolate, 564.
Ice-Box Pudding, 547.
Macaroons, 709.
Almond, 710.
Corn Flake, 709.
Peanut, 708.
Mace, 33.
Maceédoine Loaf, 420.
of Chicken, 521.
of Fruit, 60-61.
of Vegetables a la Poulette, 485.
Salad, 510.
Mackerel Baked in Milk, 226.
en Mayonnaise, 423.
Made-Over Dishes, Beef in,
280.
Lamb and Mutton in, 291-293.
Pork and Ham in, 315-316.
Using Poultry and Game, 356-—
360.
Veal in, 301-302.
Madriléne, Tomato, 154.
Zio
INDEX
Page 337
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
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Jelly, 558.
Meringue Pie, 631.
Mixture, 540.
Peel, to Grate, 31.
Queens, 714.
Sauce, I, 610; II, 610.
Rich, 611.
Soufflé, 555. ~
Sponge Pie, 631.
Sticks, 637.
Sugar Cookies, 695.
Tarts, 640.
Lemonade, 44.
Pineapple, 44.
INDEX
Lenox Chicken, 422-423.
Rarebit, 387.
Strawberries, 59.
Lentil and Lima Bean Croquettes,
451.
Lentils, Dried, 466.
Lettuce, Boston or Head, to Prepare,
499
’ Braised, 466.
Iceberg, to Prepare, 499.
Purée of, 156.
Soup, Cream of, 156.
Lightning Cake, 656.
Lima Bean Soup, Cream of, 173.
Lima Beans, Dried, 452.
Fermieére, 451.
Lime Dressing, 489.
Juice Cocktail, 123.
Lincoln Croquettes, 400.
Liptaner Cheese, 391.
Liquid Sauce, for Plum Pudding,
Sods
Liquids, Measuring of, 25.
Littleton Sauce, 203.
Spider Corn Cake, 96.
iver Si)
a la Madame Begué, 318.
and Bacon, Baked, 317.
Braised, 318.
Broiled, 317.
Fried or Sautéed, 317.
Loaf, 318.
to Prepare, 317.
Liver, Sweetbreads and Other
Meat Extras, 317-329.
Livers, Chicken, en Brochette, 319.
Sautéed, 318.
with Bacon, 319.
with Curry, 319.
with Mushrooms, 319.
Loaf and Layer Cakes, 647-671.
Loaf, Beef, I, 268; II, 268.
Pimiento, 269.
Chicken, 419.
German, 315.
Ham, 314.
and Veal, 314.
Liver, 31\8->,
Macédoine, 420.
Meat, Rice and, 279.
Miss Daniel’s, 314.
Rice and Pecan, 378.
Salad Sandwich, 528.
Salmon, I, 237; II, 237.
with Cheese, 237.
Sardine Salad, 528.
807
Loaf (Continued) ‘
Sour Cream Noodle, 385.
elunay 251.
Veal, I, 300; II, 300.
Lobster a PAmé€ricaine, 250.
a la Bechamel, Stuffed, 248.
a la Delmonico, 409.
ala Muisset, 250-251.
a la Newburg, 409.
and Egg Sandwich Filling, 722.
and Mushrooms, Fricassee of,
246-247.
and Oyster Ragott, 247.
and Oysters, Creamed, 409.
Baked Live, 249.
Bisque, 165.
Broiled Live, 249.
Butter, 119, 204.
Buttered, 246.
Canapes, Hot, 121.
Chowder, 169.
Cocktail, 125.
Creamed, 409.
Croquettes, 401.
Curried, 247.
Cutlets, 401.
Deviled, 247.
en Brochette, Live, 250.
Farci, 248.
Fried, 246.
Hollandaise, 202.
in Casseroles, Spanish, 248-249.
Mousse, 417-418.
Omelet, Japanese, 376.
Planked Live, 249.
with Oysters, 250.
Salad, 526-527.
Jellied, 522.
Sauce, 192.
Scalloped, 247.
Spread, 119.
Stew, 169.
Thermidor, 247.
Timbales, I, 417; II, 417.
Velouté, 195.
with Tomato, Creamed, 408.
Lobsters, to Boil, 245.
to Open and Remove Meat, 245-
246.
to Select, 245.
to Serve Boiled, 246.
to Split Live, 249.
Loin of Lamb, Boned Roast, 287.
of Pork, Roast, 305.
of Veal a la Jardiniére, 297.
Allemande, 298-299.
808
Longchamps, Potage, 158.
Lord Baltimore Cake, 658.
Filling, 675.
Lorenzo, Canapés, 122.
Los Angeles Dressing, 495.
Lucanian Eggs, 363.
Luncheon, 6.
Caraway Bread, 100.
Chicken, 356.
Main Course, 6-7.
Menus, 7-8.
Rolls or Brioche, 80-81.
Lunches, Buffet, 19-20.
Lyonnaise Potatoes, I, 444; II, 444.
Tripe, 328.
M
Macaroni, 380-385.
a l’Italienne, 381.
a la Milanaise, 381.
Baked, 380.
with Cheese, 380.
with Chipped Beef, 381.
Boiled, 380.
Italian Style, 381.
Mousse, 381-382.
Oysters and, 255.
Ring, 382.
Rings, 136.
Soup, 146.
Timbales, 418.
with Tomato Sauce, 381.
Macaroon Cream, 564.
Chocolate, 564.
Ice-Box Pudding, 547.
Macaroons, 709.
Almond, 710.
Corn Flake, 709.
Peanut, 708.
Mace, 33.
Maceédoine Loaf, 420.
of Chicken, 521.
of Fruit, 60-61.
of Vegetables a la Poulette, 485.
Salad, 510.
Mackerel Baked in Milk, 226.
en Mayonnaise, 423.
Made-Over Dishes, Beef in,
280.
Lamb and Mutton in, 291-293.
Pork and Ham in, 315-316.
Using Poultry and Game, 356-—
360.
Veal in, 301-302.
Madriléne, Tomato, 154.
Zio
INDEX