Yellow, 507.
Tuna, 527.
Vegetable, Individual, 510.
Mixed, 510-511.
Simple, 506-511.
Waldorf, 512.
with Fish, Meat, or Eggs, 524—
528.
Salisbury Steak, 266.
Sally Lunn Tea Cakes, 86.
Salmi of Duck, 360.
of Lamb, 292.
Salmon Box, 236.
Forcemeat, 139.
Boat, L255 mliee2oie
with Cheese, 237.
Molded, Cucumber Sauce, 424.
Mayonnaise, 424.
Salad, 527.
- ala Martin, 527.
Sandwich Filling, 723.
Soup, 166.
Spiced, 237.
Steaks, 226.
Steamed, 226.
Wiggle, 233.
Salsify, 473.
Fritters, 473.
ae
INDEX 825
Salt, 35.
Fish, 238-241.
Toasted, 238.
Pork, Fried, Country Style, 308.
Salted Nuts, 725.
Whipped Cream, 135.
Samoset Scallops, 257.
Sand Tarts, 696.
Sandwich Fillings, 719-723.
Chicken Cream, 722.
and Ham, 722.
Ginger Pecan, 723.
Lobster-and-Egg, 722.
Prune, 723.
Salmon, 723.
Shrimp and Chicken Liver, 723.
Spanish, 723.
Sandwiches, 717-723.
Asparagus Rolled, 718.
Bread for, 717.
Checkerboard, 719.
Cheese and Anchovy, 721.
Clubs 35-7205 11, W260:
Dresden, Roxbury Sauce, 540.
Fillings for, 719-723.
Mosaic, 719.
of Chicken Halibut, 223.
Open, or Canapés, 719.
Cheese and Bacon, 722.
Plain, 718.
Ribbon, 718.
Chicken and Ham, 718.
Pepper, 718.
Tongue and Gruyere, 718.
Rolled, I, 718; II, 718.
Toasted, 719.
Fillings for, 719.
tonlceeps ll 7.
Saratoga Chips, 437.
Sardine Butter, 119.
Cocktail, 126.
on Peanut Butter, 119.
Salad, 527.
Loaf, 528.
Sardines, Creamed, 227.
Fried in Batter, 227.
Grilled, with Anchovy Sauce, 226.
Sauce Allemande, 195.
Almond, Brown, 191.
Anchovy, 196.
Apple, I, 54; II, 54.
Bal!, 55.
Boiled Cider, 185.
Apricot, 604.
Banana, I, 604; II, 604.
Béarnaise, I, 202; II, 202.
Sauce (Continued)
Béchamel, 193.
Yellow, 194.
Bercy, 194.
Bordelaise, 197.
Bread, 193.
Brown, 196.
Butterscotch, I, 605; II, 605.
Almond, 605.
Cambridge, 605.
Caper, 194.
Caramel, I, 605; II, 605.
Celery, 191.
Cheese, 192.
Chestnut, 196.
Chocolate, Cold, 606.
Cream, 606.
Hot, 606.
Thin, 606.
Cider (for Ham), 204.
Claret, 603.
Cocktail, I, II, IfI, IV, 124.
Coffee, 607.
Cream, 607.
Cranberry, 186.
Cream, 191.
Savory, 191.
Creamy, 607.
Jam, 617.
Creole, 197.
Croquette, 397.
Cucumber, I, 207; II, 208.
Curagao, 608.
Currant Jelly, 196, 607.
Curry, 192.
Custard, 608.
Dessert, 604-617.
Dewey, 608.
Drawn Butter, 194.
Egg, I, 194; II, 194.
Epicurean, 206.
Espagnole, 197.
Estragon, 196.
Figaro, 202.
Finiste, 199.
Florodora, 617.
Foamy, I, 608; II, 608.
for Fish, 211.
for Fish, Meat, and Vege-
tables, 191-208.
for Ice Creams, Mousses, Etc., 596.
for Lamb Chops, 284.
Fruit, 608.
Juice; 1, 609; IL, 609.
Fudge, 606
Special, 607.
826
Sauce (Continued)
Ginger, 609.
Grapejuice (for Ham), 204.
Guaymas, 207.
Hard, 551, 609.
with Cream, 609.
Brown Sugar, 610.
with Cream, 610.
Henriette, 202.
Hollandaise, 201.
Mock, 201.
with Variations, 202.
Honey, 610.
Cream, 610.
Horse-Radish, I, 206; II, 206.
Iced Madeira, 611.
Italian, 382.
lemony 1,610; Diy7o1 0:
- Rich, 611.
Liquid, for Plum Pudding,
Bene
Littleton, 203.
Lobster, 192.
Maple Cream, 611.
Sugar, 611.
Maraschino, 612.
Marshmallow, 612.
Mint, 612.
Martin, 195.
Mayonnaise, Hot, 203.
Melba, I, 612; II, 612.
Merango, 344-345.
Mincemeat, 613.
Mint, 205.
Currant, 205.
Molasses, 613.
Monroe, 613.
Mousselaine, 195.
Mushroom, 195.
Brown, I, 196; II, 200.
Mustard, 205.
Napoli, 382.
Newburg, 193.
Normandy, 195.
Ohio, 610.
Olive, 197.
and Almond, 195.
Onion, 192.
Orange lo ae ly O13 eUl, 605.
Cold, 206.
Oyster, 200-201.
Russian, 201.
Peanut Butter, 196.
Pimiento, 192.
Pineapple Mint, 614.
Piquante, 197.
INDEX
Sauce (Continued)
Raisin, 614.
for Ham, I, 205; II, 205.
Raspberry, 614.
Reforme, 198.
Rhubarb, 57.
Rice, 193.
Roberts, 196.
Roe;22 7.
Roxbury, 614.
Russian, 195.
Sabayon, 614-615.
Page 347
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
Yellow, 507.
Tuna, 527.
Vegetable, Individual, 510. Mixed, 510-511. Simple, 506-511.
Waldorf, 512.
with Fish, Meat, or Eggs, 524—
Salisbury Steak, 266.
Sally Lunn Tea Cakes, 86.
Salmi of Duck, 360. of Lamb, 292. Salmon Box, 236. Forcemeat, 139. Boat, L255 mliee2oie with Cheese, 237. Molded, Cucumber Sauce, 424. Mayonnaise, 424. Salad, 527.
- ala Martin, 527. Sandwich Filling, 723. Soup, 166.
Spiced, 237. Steaks, 226. Steamed, 226. Wiggle, 233. Salsify, 473. Fritters, 473.
ae
Salt, 35. Fish, 238-241. Toasted, 238.
Pork, Fried, Country Style, 308.
Salted Nuts, 725. Whipped Cream, 135. Samoset Scallops, 257. Sand Tarts, 696. Sandwich Fillings, 719-723. Chicken Cream, 722. and Ham, 722. Ginger Pecan, 723. Lobster-and-Egg, 722. Prune, 723. Salmon, 723.
Shrimp and Chicken Liver, 723.
Spanish, 723. Sandwiches, 717-723. Asparagus Rolled, 718. Bread for, 717. Checkerboard, 719. Cheese and Anchovy, 721. Clubs, I, 720; II, 720. Dresden, 721. Fillings for, 719-723. Fillings for, 719-723. Mosaic, 719. of Chicken Halibut, 223. Open, or Canapés, 719.
Cheese and Bacon, 722. Plain, 718.
Ribbon, 718.
Chicken and Ham, 718.
Pepper, 718.
Tongue and Gruyere, 718. Rolled, I, 718; II, 718. Toasted, 719.
Fillings for, 719. Tongue and Cheese, 721.
Saratoga Chips, 437. Sardine Butter, 119. Cocktail, 126. on Peanut Butter, 119. Salad, 527.
Loaf, 528.
Sardines, Creamed, 227. Fried in Batter, 227.
Grilled, with Anchovy Sauce, 226.
Sauce Allemande, 195. Almond, Brown, 191. Anchovy, 196.
Apple, I, 54; II, 54.
Bal!, 55.
Boiled Cider, 185. Apricot, 604. Banana, I, 604; II, 604. Béarnaise, I, 202; II, 202.
Sauce (Continued) Béchamel, 193. Yellow, 194. Bercy, 194. Bordelaise, 197. Bread, 193. Brown, 196. Butterscotch, I, 605; II, 605. Almond, 605. Cambridge, 605. Caper, 194. Caramel, I, 605; II, 605. Celery, 191. Cheese, 192. Chestnut, 196. Chocolate, Cold, 606. Cream, 606. Hot, 606. Thin, 606. Cider (for Ham), 204. Claret, 603. Cocktail, I, II, IfI, IV, 124. Coffee, 607. Cream, 607. Cranberry, 186. Cream, 191. Savory, 191. Creamy, 607. Jam, 617. Creole, 197. Croquette, 397. Cucumber, I, 207; II, 208. Curagao, 608. Currant Jelly, 196, 607. Curry, 192. Custard, 608. Dessert, 604-617. Dewey, 608. Drawn Butter, 194. Egg, I, 194; II, 194. Epicurean, 206. Espagnole, 197. Estragon, 196. Figaro, 202. Finiste, 199. Florodora, 617. Foamy, I, 608; II, 608. for Fish, 211. for Fish, Meat, and Vegetables, 191-208. for Ice Creams, Mousses, Etc., 596. for Lamb Chops, 284. Fruit, 608. Juice; 1, 609; IL, 609. Fudge, 606 Special, 607.
Sauce (Continued)
Ginger, 609. Grapejuice (for Ham), 204. Guaymas, 207. Hard, 551, 609.
with Cream, 609.
Brown Sugar, 610.
with Cream, 610. Henriette, 202. Hollandaise, 201.
Mock, 201.
with Variations, 202. Honey, 610.
Cream, 610. Horse-Radish, I, 206; II, 206. Iced Madeira, 611. Italian, 382. Lemon, I, 610; II, 610. Rich, 611.
Liquid, for Plum Pudding, 551. Littleton, 203.
Lobster, 192. Maple Cream, 611.
Sugar, 611. Maraschino, 612. Marshmallow, 612.
Mint, 612.
Martin, 195. Mayonnaise, Hot, 203. Melba, I, 612; II, 612. Merango, 344-345. Mincemeat, 613.
Mint, 205.
Currant, 205. Molasses, 613.
Monroe, 613. Mousselaine, 195. Mushroom, 195.
Brown, I, 196; II, 200.
Mustard, 205. Napoli, 382. Newburg, 193. Normandy, 195. Ohio, 610.
Olive, 197.
and Almond, 195. Onion, 192.
Orange, I, 613; II, 613. Cold, 206.
Cold, 206.
Oyster, 200-201.
Russian, 201.
Peanut Butter, 196. Pimiento, 192. Pineapple Mint, 614. Piquante, 197.
Sauce (Continued)
Raisin, 614.
for Ham, I, 205; II, 205. Raspberry, 614. Reforme, 198. Rhubarb, 57. Rice, 193. Roberts, 196. Roe;22 7. Roxbury, 614. Russian, 195. Sabayon, 614-615.