Relishes (Continued)
Gooseberry, 757-758.
Green Grape, 758.
Peppers is (ose Uiioo:
Philadelphia, 188.
Pickles and, 755-766.
Spiced Celery, 755.
Currants, 757.
Rhubarb, 759.
Sweet Pickled Peaches, 758.
Pickled. Pears, 758.
Tomato and Celery, 761.
Tutti-Frutti, 759.
Rennet Ice Cream, 584.
Rhode Island Chowder, 168.
Rhubarb and Fig Marmalade, 753.
Brown Betty, 543.
Cocktail, 123.
Conserve, 753.
Pie, 635-636.
and Raisin, 636.
Punch, 47.
Sauce, 57.
Spiced, 759.
Tapioca Pudding, 536.
Ribbon Cake, 670.
Sandwiches, 718.
Chicken and Ham, 718.
Pepper, 718.
Tongue and Gruyére, 718.
Rice, 377-380.
a la Riston, 377.
and Meat Loaf, 279.
and Pecan Loaf, 378.
and Raisin Pudding, 536.
Baked, 378.
Boiled, 63.
Turkish Style, 63.
Wild, 63.
Cream, 537.
Fruit, 538.
Pineapple, 537.
Croquettes, 379. 2
and Pimiento, Cheese Sauce,
379: .
and Tomato, 379.
Savory, 379.
Sweet, 379.
with Jelly, 379.
Croustades, 404.
Custard, 530.
Fried, 63.
Griddlecakes, I, 105; II, 105.
Lemon Cream, 537.
Muffins, 93.
Raised, 87.
Rice (Continued)
Parched, with Tomato Sauce and
Cheese, 378.
Pudding, Baked, 536.
Chocolate, 536. ~*
Quick, 537.
with Fruit, 536.
Sauce, 193.
Steamed, 64.
Timbales, 64.
to Wash, 63.
Waffles, 108.
with Cheese, 377.
Riced Carrots, 456.
Chestnuts, 459.
Dasheens, 463.
Potatoes, 431.
Rich Coffee Cake, 669.
Cookies, 698.
Corn Cake, 97.
Richmond Corn Cakes, 460.
Rissolée Potatoes, 437.
Rissoles, 641.
Rissolettes, Caviare, 117.
Roast Beef, 269-270.
Cold, a la Shapleigh, 279.
Gravy, 270-271.
Hash, 280.
Pot, 274.
American Style, 274.
Suitable Cuts for, 269.
to Carve, 270.
with Gravy or Mexican Sauce,
278
Breast of Lamb, 288.
Chicken, 340.
Crown of Lamb, 288.
to Carve, 288.
to Serve, 288.
of Pork, 305-306.
Duck, 347.
Fresh Ham, 306.
Goose, 347-348.
Lamb, Accompaniments for, 287.
Gravy, 286.
Leg of Lamb, 286.
to Carve, 286.
of Venison, 355.
Little Pig, 306-307.
Loin of Lamb, Boned, 287.
of Pork, 305.
Pheasant, 349.
Pigeons, 350.
Quail, 350.
Saddle of Lamb or Mutton, 287.
to Carve, 287.
822 INDEX
Roast (Continued)
Shoulder, 306.
of Lamb, 288.
Stuffed Jumbo Squabs, 352.
Sparéribs, 307.
Turkey, 352-353.
Veal, 298.
Roasted Clams, 242.
Oysters, 251.
Roasting, 27.
Roasts of Lamb, Individual, 287.
Roberts Sauce, 196.
Rochester Salad, 511.
Rocks, 701.
Roe Sauce, 227.
Shad, 228.
Baked with Tomato Sauce,
228.
’ Fried, 228.
Sautéed with Bacon or Celery,
228.
Roll, Chocolate, 574.
Fruit, 727.
Ham, 309.
Jelly, 652.
Sultana, 603.
Rolled Oats Bread, 72.
with Nuts and Prunes, 72.
Oats Muffins, 92—93.
Sandwiches, I, 718; II, 718.
Wafers, 705.
English, 706.
Rolls, Bowknot, 79.
Butterscotch Pecan, 77.
Cinnamon, 77.
Clover Leaf, 76.
Coffee, 84.
Dill Pickle, 718.
Finger, 76.
French Crescent or Crossett, 79-
80.
Fruit, 90.
Ham or Dried Beef, 129.
Kidney, 325.
Luncheon, 80-81.
Nut Pastry, 644.
Orange, 76.
Parker House, I, 76; II, 76.
Quick, 77-78.
Refrigerator, 80.
Salad, Dinner, or Reception, 76.
Standard, 75-76.
Swedish, 77.
Sweet French, 81.
Toasted Fromage, 132.
Romaine, to Prepare, 499.
Roquefort Cheese Balls, 502.
Cheese Dressing, 493.
Crackers, 130.
French Dressing, 487.
Rose Geranium Jelly, 746.
Rosebud Biscuits, 77.
Rosemary, 34.
Rosette Cases, Swedish, Timbales
and, 404-405.
Roulettes, Chestnut, 398.
Roxbury Sauce, 614.
Royal Custard, 136.
Fans, 698.
Frosting, 679.
Soup, 153.
Rum Cakes, 85.
Rusk Cream Pie, 629-630.
Rusks, French, 81-82.
Zwieback, 82.
Russell Buns, 84.
Russian Bortsch, 146.
Curry Soup, 170.
Cutlets, 415-416.
Dressing, I, 491; II, 491.
French, 487.
Oyster Sauce, 201.
Pancakes, 128.
Pilaf, 378.
Salad, 510-511.
Molded, 519.
Sauce, 195.
Rye Bread, 71.
and Caraway, 71.
German, and Caraway, 71.
Breakfast Gems, 93.
Drop Cakes, 113.
Muffins, 92.
Pop-overs, 94.
Page 345
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
Relishes (Continued) Gooseberry, 757-758. Green Grape, 758. Peppers, Chow-Chow Pickled, 765. Philadelphia, 188. Pickles and, 755-766. Spiced Celery, 755. Currants, 757. Rhubarb, 759. Sweet Pickled Peaches, 758. Pickled. Pears, 758. Tomato and Celery, 761. Tutti-Frutti, 759. Rennet Ice Cream, 584. Rhode Island Chowder, 168. Rhubarb and Fig Marmalade, 753. Brown Betty, 543. Cocktail, 123. Conserve, 753. Pie, 635-636. and Raisin, 636. Punch, 47. Sauce, 57. Spiced, 759. Tapioca Pudding, 536. Ribbon Cake, 670. Sandwiches, 718. Chicken and Ham, 718. Pepper, 718. Tongue and Gruyére, 718. Rice, 377-380. a la Riston, 377. and Meat Loaf, 279. and Pecan Loaf, 378. and Raisin Pudding, 536. Baked, 378. Boiled, 63. Turkish Style, 63. Wild, 63. Cream, 537. Fruit, 538. Pineapple, 537. Croquettes, 379. 2 and Pimiento, Cheese Sauce, 379: . and Tomato, 379. Savory, 379. Sweet, 379. with Jelly, 379. Croustades, 404. Custard, 530. Fried, 63. Griddlecakes, I, 105; II, 105. Lemon Cream, 537. Muffins, 93. Raised, 87.
Rice (Continued)
Parched, with Tomato Sauce and Cheese, 378. Pudding, Baked, 536. Chocolate, 536. ~*
Quick, 537. with Fruit, 536.
Sauce, 193.
Steamed, 64.
Timbales, 64.
to Wash, 63.
Waffles, 108.
with Cheese, 377.
Riced Carrots, 456. Chestnuts, 459. Dasheens, 463.
Potatoes, 431.
Rich Coffee Cake, 669. Cookies, 698.
Corn Cake, 97. Richmond Corn Cakes, 460. Rissolée Potatoes, 437. Rissoles, 641.
Rissolettes, Caviare, 117.
Roast Beef, 269-270.
Cold, a la Shapleigh, 279. Gravy, 270-271. Hash, 280. Pot, 274. American Style, 274. Suitable Cuts for, 269. to Carve, 270. with Gravy or Mexican Sauce,
Breast of Lamb, 288. Chicken, 340. Crown of Lamb, 288. to Carve, 288. to Serve, 288. of Pork, 305-306. Duck, 347. Fresh Ham, 306. Goose, 347-348. Lamb, Accompaniments for, 287. Gravy, 286. Leg of Lamb, 286. to Carve, 286. of Venison, 355. Little Pig, 306-307. Loin of Lamb, Boned, 287. of Pork, 305. Pheasant, 349. Pigeons, 350. Quail, 350. Saddle of Lamb or Mutton, 287. to Carve, 287.
Roast (Continued) Shoulder, 306. of Lamb, 288. Stuffed Jumbo Squabs, 352. Sparéribs, 307. Turkey, 352-353. Veal, 298. Roasted Clams, 242. Oysters, 251. Roasting, 27. Roasts of Lamb, Individual, 287. Roberts Sauce, 196. Rochester Salad, 511. Rocks, 701. Roe Sauce, 227. Shad, 228. Baked with Tomato Sauce, ’ Fried, 228. Sautéed with Bacon or Celery, Roll, Chocolate, 574. Fruit, 727. Ham, 309. Jelly, 652. Sultana, 603. Rolled Oats Bread, 72. with Nuts and Prunes, 72. Oats Muffins, 92—93. Sandwiches, I, 718; II, 718. Wafers, 705. English, 706. Rolls, Bowknot, 79. Butterscotch Pecan, 77. Cinnamon, 77. Clover Leaf, 76. Coffee, 84. Dill Pickle, 718. Finger, 76. French Crescent or Crossett, 79- Fruit, 90. Ham or Dried Beef, 129. Kidney, 325. Luncheon, 80-81. Nut Pastry, 644. Orange, 76. Parker House, I, 76; II, 76. Quick, 77-78. Refrigerator, 80. Salad, Dinner, or Reception, 76. Standard, 75-76. Swedish, 77. Sweet French, 81. Toasted Fromage, 132. Romaine, to Prepare, 499.
Roquefort Cheese Balls, 502. Cheese Dressing, 493. Crackers, 130.
French Dressing, 487. Rose Geranium Jelly, 746. Rosebud Biscuits, 77. Rosemary, 34.
Rosette Cases, Swedish, Timbales
and, 404-405.
Roulettes, Chestnut, 398.
Roxbury Sauce, 614.
Royal Custard, 136.
Fans, 698.
Frosting, 679.
Soup, 153.
Rum Cakes, 85.
Rusk Cream Pie, 629-630.
Rusks, French, 81-82. Zwieback, 82.
Russell Buns, 84.
Russian Bortsch, 146.
Curry Soup, 170.
Cutlets, 415-416.
Dressing, I, 491; II, 491.
French, 487.
Oyster Sauce, 201.
Pancakes, 128.
Pilaf, 378.
Salad, 510-511.
Molded, 519.
Sauce, 195.
Rye Bread, 71.
and Caraway, 71. German, and Caraway, 71.
Breakfast Gems, 93.
Drop Cakes, 113.
Muffins, 92.
Pop-overs, 94.