Cream, 615.
Sea Foam, 615.
Shoyu or Soy, 35.
Shrimp, 194.
Soubise, 195.
Spanish, 198.
Cold, 207.
Sterling, 610.
Strawberry, I, 615; II, 615; III,
616.
Supréme or Poulette, 195.
Tartare, 207.
Hot, 1922
Tarter, 203.
Tomato, 198.
and Mushroom, I, 199; II, 200.
Bottled, 760.
Brown, 198.
Cream, 199.
Italian, 1, 1983 11, 199;
Mexican, 199.
Savory, 198.
Trianon, 202.
Wruthe,. 192%
Tyrolienne, 207.
Vanilla, 611.
Velouté, 194.
Verte, 195.
Victor Hugo, 202.
Vinaigrette, 206.
Whipped Cream, 617.
White, 191.
abhick, 192;
ikhinw 1922
with Egg, 191.
- Worcestershire, 35.
Yankee, 605.
Yellow, 617.
Sauerkraut, 455.
Juice Cocktail, 124.
Sausage and Chestnut Stuffing, 183.
Biscuits, 313.
Cakes, 313.
Stuffed Prunes, 313-314.
—
INDEX 827
Sausages, Baked, 313.
in Potatoes, 313.
Broiled, 313.
Cocktail, 115.
Sautéed Artichoke Bottoms, 448.
Bananas, 55.
Chestnuts, 459.
Chicken Livers, 318.
Crabs a la Meuniére, 244.
Eggplant, 463.
Fish, 212-213.
Heart, 325.
Kidneys, 324.
Liver;-317.
Mushrooms, 468.
Noodles, 384.
Oysters, 252.
Parsnips, 474.
Pears with Chocolate Sauce, 545.
Pineapple, 188.
Quail a la Mouquin, 351.
Radishes, 477.
Scallops a la Meuniére, 257.
Shad Roe with Bacon or Celery,
228.
Shrimps, 259.
Summer Squash, 480.
Swordfish, 231.
Tomatoes, 481.
Sautéing, 27.
Sauterne Cup, 49.
Jelly, 559.
Savories, Apple, 50.
Savory, 35.
Butters, 204.
Cream Sauce, 191.
Finnan Haddie, 240.
Mushroom Stuffing, 182.
Oysters, 253.
Potatoes, 432.
Rice Croquettes, 379.
Stuffing, 180.
Tomato Juice, 772.
Sauce, 198.
Savoy Scallops, 257.
Savoyarde Omelet, 376.
Scalding, 27.
Scallions, 33.
on Toast, 471.
Scallop Cocktail, 125.
Soup, Cream of, 164.
Stew, 160.
Scalloped Apples, 543.
Cabbage, 454.
Chicken, I, 357; II, 357.
Cod and Oysters, 236.
Scalloped (Continued)
Corn, I, 461; II, 461.
Eggplant, 464-465.
Eggs, 363.
Fish and Eggs, 235.
Ham, 316.
Lamb, 292.
Lobster, 247.
Onions, 471.
Oysters, 256.
Potatoes, 435.
Scallops, 258-259.
Sweet Potatoes and Apples, 442.
Tomatoes, 481.
Turkey, 359.
Scallopini of Veal, 296.
- Scallops, 257.
a la Meuniére, Sautéed, 257.
a la Newburg, 410.
Bresioise, 258.
Deviled, 413.
Fried, 258.
a la Huntington, 258.
Mock, 224.
Samoset, 257.
Savoy, 257.
Scalloped, 258-259.
Scones, Cream, 91.
Scotch Broth, 148-149.
Shortbreads, 699.
Woodcock, 362.
Scottish Fancies, 702.
Scrambled Brains, 327.
Eggs, 369.
a la Buckingham, 369.
a la Creole, 369.
a la Turk, 369.
Country Style, 368.
New York Style, 369.
with Anchovy Toast, 369.
with Mushrooms, 370.
with Tomatoes, 369.
Scrod, 227.
Sea Foam Sauce, 615.
Searing, 27.
Seasonings, List of, 31-35.
Seed Cakes, 695.
Sesame Seed, 35.
Seven-Minute Frosting, 682.
Shad, Baked, Roe Sauce, 227.
Roe, 228.
Baked with Tomato Sauce, 228.
Fried, 228.
Sautéed with Bacon or Celery,
228.
Shadow Potatoes, 437.
828
Shallots, 33.
Shamrock Salad, 511.
Shapleigh Luncheon Cheese, 388.
Shattuck Halibut, 224.
Shell Beans, 450.
Shellfish, 242-259.
Clams, 242-243.
Crabs, 243-245.
Lobsters, 245-251.
Oysters, 251—256.
Scallops, 257-259.
Shrimps, 259.
Shells, Baked, 625.
Riewo25s
Cocoa, 40.
Patty, 619.
Tart, 638.
Shepherd’s Pie, 279.
Sherbet, Apricot Cream, 581.
Citrus, 580.
Fruit Juice, 580.
Ginger, 580.
Lemon Cream, 582.
Milk, 582.
Orange Cream, I, 582; II, 582-
583.
Peach and Orange, 582.
Pineapple Cream, 583.
to Freeze, 576-577.
Sherried Cheese Crackers, 130.
Eggs, 367.
Sweet Potatoes, 440.
Shirred Eggs, 367.
French Style, 367.
with Sausages, 368.
Shoestring Potatoes, 437.
Shortbread, 698.
Scotch, 699.
Shortcakes, 572-573.
eS 2 elle SZ oy 22
to Bake, 572.
to Serve, 572.
Shortening, in Bread, 68.
Shoyu Sauce, 35.
Shredded Ham, Currant Jelly Sauce,
316.
Shrimp and Chicken Liver Sandwich
Filling, 723.
Butter, 204.
Cocktail, 125.
Mayonnaise, 126.
Salad, 527.
Sauce, 194.
Page 348
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
Cream, 615. Sea Foam, 615. Shoyu or Soy, 35. Shrimp, 194. Soubise, 195. Spanish, 198.
Cold, 207. Sterling, 610. Strawberry, I, 615; II, 615; III,
Supréme or Poulette, 195. Tartare, 207. Hot, 1922 Tarter, 203. Tomato, 198. and Mushroom, I, 199; II, 200. Bottled, 760. Brown, 198. Cream, 199. Italian, 1, 1983 11, 199; Mexican, 199. Savory, 198. Trianon, 202. Wruthe, 192. Tyrolienne, 207. Vanilla, 611. Velouté, 194. Verte, 195. Victor Hugo, 202. Vinaigrette, 206. Whipped Cream, 617. White, 191. Thick, 192; White, 192. with Egg, 191.
- Worcestershire, 35.
Yankee, 605. Yellow, 617.
Sauerkraut, 455.
Juice Cocktail, 124.
Sausage and Chestnut Stuffing, 183.
Biscuits, 313. Cakes, 313. Stuffed Prunes, 313-314.
—
Sausages, Baked, 313. in Potatoes, 313. Broiled, 313. Cocktail, 115. Sautéed Artichoke Bottoms, 448. Bananas, 55. Chestnuts, 459. Chicken Livers, 318. Crabs a la Meuniére, 244. Eggplant, 463. Fish, 212-213. Heart, 325. Kidneys, 324. Liver;-317. Mushrooms, 468. Noodles, 384. Oysters, 252. Parsnips, 474. Pears with Chocolate Sauce, 545. Pineapple, 188. Quail a la Mouquin, 351. Radishes, 477. Scallops a la Meuniére, 257. Shad Roe with Bacon or Celery, Shrimps, 259. Summer Squash, 480. Swordfish, 231. Tomatoes, 481. Sautéing, 27. Sauterne Cup, 49. Jelly, 559. Savories, Apple, 50. Savory, 35. Butters, 204. Cream Sauce, 191. Finnan Haddie, 240. Mushroom Stuffing, 182. Oysters, 253. Potatoes, 432. Rice Croquettes, 379. Stuffing, 180. Tomato Juice, 772. Sauce, 198. Savoy Scallops, 257. Savoyarde Omelet, 376. Scalding, 27. Scallions, 33. on Toast, 471. Scallop Cocktail, 125. Soup, Cream of, 164. Stew, 160. Scalloped Apples, 543. Cabbage, 454. Chicken, I, 357; II, 357. Cod and Oysters, 236.
Scalloped (Continued) Corn, I, 461; II, 461. Eggplant, 464-465. Eggs, 363.
Fish and Eggs, 235. Ham, 316. Lamb, 292. Lobster, 247. Onions, 471. Oysters, 256. Potatoes, 435. Scallops, 258-259. Sweet Potatoes and Apples, 442. Tomatoes, 481. Turkey, 359. Scallopini of Veal, 296.
- Scallops, 257.
a la Meuniére, Sautéed, 257. a la Newburg, 410. Bresioise, 258. Deviled, 413. Fried, 258.
a la Huntington, 258. Mock, 224. Samoset, 257. Savoy, 257. Scalloped, 258-259.
Scones, Cream, 91.
Scotch Broth, 148-149. Shortbreads, 699. Woodcock, 362.
Scottish Fancies, 702.
Scrambled Brains, 327.
Eggs, 369. a la Buckingham, 369. a la Creole, 369. a la Turk, 369. Country Style, 368. New York Style, 369. with Anchovy Toast, 369. with Mushrooms, 370. with Tomatoes, 369.
Scrod, 227.
Sea Foam Sauce, 615.
Searing, 27.
Seasonings, List of, 31-35.
Seed Cakes, 695.
Sesame Seed, 35.
Seven-Minute Frosting, 682.
Shad, Baked, Roe Sauce, 227. Roe, 228.
Baked with Tomato Sauce, 228. Fried, 228. Sautéed with Bacon or Celery, Shadow Potatoes, 437.
Shallots, 33. Shamrock Salad, 511. Shapleigh Luncheon Cheese, 388. Shattuck Halibut, 224. Shell Beans, 450. Shellfish, 242-259. Clams, 242-243. Crabs, 243-245. Lobsters, 245-251. Oysters, 251—256. Scallops, 257-259. Shrimps, 259. Shells, Baked, 625. Rice, 625. Cocoa, 40. Patty, 619. Tart, 638. Shepherd’s Pie, 279. Sherbet, Apricot Cream, 581. Citrus, 580. Fruit Juice, 580. Ginger, 580. Lemon Cream, 582. Milk, 582. Orange Cream, I, 582; II, 582- Peach and Orange, 582. Pineapple Cream, 583. to Freeze, 576-577. Sherried Cheese Crackers, 130. Eggs, 367. Sweet Potatoes, 440. Shirred Eggs, 367. French Style, 367. with Sausages, 368. Shoestring Potatoes, 437. Shortbread, 698. Scotch, 699. Shortcakes, 572-573. eS 2 elle SZ oy 22 to Bake, 572. to Serve, 572. Shortening, in Bread, 68. Shoyu Sauce, 35. Shredded Ham, Currant Jelly Sauce, Shrimp and Chicken Liver Sandwich Filling, 723. Butter, 204. Cocktail, 125. Mayonnaise, 126. Salad, 527. Sauce, 194.