Wiggle, 233.
Shrimps, 259.
a la Newburg, 410.
INDEX
Shrimps (Continued)
Bisque of, 165.
Boiled, 259.
Creamed, 259.
Louisiana Style, 411.
Mayonnaise, 116.
Sautéed, 259.
to Shell Boiled, 259.
with Curagao, 411.
with Dill, 259.
Shrub, Raspberry, 745.
Maryland, 745.
Silver Cake, 659.
Silverskins, Creamed, 471.
Simmering, 27.
Simple Fruit Cake, 667.
Sirup, Caramel, 29.
Chocolate, 42.
Grape and Apple, 745.
Mock Maple, 611.
Raspberry, 745.
Sugar, for Fruit Beverages, 44.
Tests for Sugar, 274.
Slaw, Cole, 455.
Hot, 455.
Small Cakes, 707-716.
Pastries, 637-646.
Smelts a la Guaymas, 229.
a la Meuniere, 229.
Amandine, 230.
au Beurre Noir, 230.
Fried, 229.
Stuffed, 231.
with Bacon (Brittania), 229
Planked, 230.
Smith College Caramels, 736.
Smithfield Ham, 310.
Smoked Herring on Anchovy Butter or
Plain Butter, 119.
Salmon on Anchovy Butter or
Plain Butter, 119.
Smothered Cabbage, 454.
Chicken, Swedish Style, 337.
Chickens, Sour Cream Sauce,
337
Snow, Apple, 545.
Cake, 659. |
’ Pudding, I, 561; II, 561.
Snowballs, Coconut, 712. |
Soda, 446. |
Chocolate Ice-Cream, 42. :
Soft-shell Crabs, 243.
Fried, 244.
Sole a la Bercy, 217.
Fillets of, 4 la Meuniére, I, 215;
ny 205s
Sole, Fillets of (Continued)
Baked in Cream, 216.
Marguery, 216.
St. Malo, 216.
Veronique, 224.
Soubise Sauce, 195.
Soup, 157.
Soubrics of Spinach, 478.
Souffléd Crackers, 130.
Souffléed Potatoes, 438.
Soufflés, 554-556.
au Rhum, 556.
Carrot, 484.
Cheese, I, 388-389; II, 389.
Chestnut, 554.
Chicken, 358.
Chocolate, 554.
Corn, 460.
Custard, 555.
Egg, 371.
Fish, 236.
Frozen Orange, 588.
Print. 1555501, 555:
Ham and Spinach, 479.
Lemon, 555.
Mocha, 555.
Omelet, 556.
Onion, 473.
Prune, 544.
Nut, 544.
Spanish, 556.
Sweetbread and Spinach, 479.
to Bake, 554.
Turnip, 484.
Soups, 141-179.
Accompaniments, 130-133.
Almond, Cream of, 155.
Appledore, 176.
Asparagus, Cream of, 155, 172.
Bean, Baked, 173.
Black, 172-173.
Lima, Cream of, 173.
Beef and Vegetable, 144.
Bisque, Burnt Walnut, 588.
Clam and Tomato, 163.
Corinthian, 164.
Manhattan, 164.
Lobster, 165.
Mock, 178.
of Shrimps, 165.
Oyster, 162.
Capucine, 161.
Pimiento, 158.
Veal Tomato, 159.
Bouillon, 141, 144-145.
Chicken, 151.
829
Soups, Bouillon (Continued)
lam, 162.
Court, 214.
Mock, 178.
Jellied, 178.
Tomato, 149.
Broth, Chicken, 151.
Mutton, 148.
Scotch, 148-149.
Canned, 170.
Cauliflower, Cream of, 155.
Celery, 1, 173; II, 1174.
Cream of, 155.
Chicken, Cream of, I, 152; II,
AS2.
with Rice or Tapioca, 152.
Clam and Oyster, 163.
Cream of, 160.
Consomme, 141, 145.
a Dozen Ways to Serve, 145-
146.
a la Barigoule, 146.
a la Royal, 145.
au Parmesan, 146.
Chicken and Oyster, 162.
Clam, 162.
d’Orléans, 146.
Dubarry, 147.
Iced, 146,
Jellied, 146.
Julienne, 146.
Macaroni, 146.
Montmorency, 146.
Pimiento, 145.
Princess, 145.
with Vegetables, 145.
Corn, 174.
Crab, 165.
Cream, 170-179.
Creole, 150.
Cucumber, Cream of, 156,
Duchess, 153.
French White, 152-153.
Garnishes and Forcemeats
for, 134-140.
Halibut, 166.
Iced Fruit, 179.
Imperial, 154.
Leek and Potato, 176.
Lettuce, Cream of, 156.
Macaroni, 146.
Mock Turtle, 149.
Mulligatawny, 157.
Mushroom, Clear, 146.
Cream of, I, 157; II, 157.
without Stock, 175.
830
Soups (Continued)
Page 349
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
Wiggle, 233. Shrimps, 259. a la Newburg, 410.
Shrimps (Continued) Bisque of, 165. Boiled, 259. Creamed, 259. Louisiana Style, 411. Mayonnaise, 116. Sautéed, 259. to Shell Boiled, 259. with Curagao, 411. with Dill, 259. Shrub, Raspberry, 745. Maryland, 745. Silver Cake, 659. Silverskins, Creamed, 471. Simmering, 27. Simple Fruit Cake, 667. Sirup, Caramel, 29. Chocolate, 42. Grape and Apple, 745. Mock Maple, 611. Raspberry, 745. Sugar, for Fruit Beverages, 44. Tests for Sugar, 274. Slaw, Cole, 455. Hot, 455. Small Cakes, 707-716. Pastries, 637-646. Smelts a la Guaymas, 229. a la Meuniere, 229. Amandine, 230. au Beurre Noir, 230. Fried, 229. Stuffed, 231. with Bacon (Brittania), 229 Planked, 230. Smith College Caramels, 736. Smithfield Ham, 310. Smoked Herring on Anchovy Butter or Plain Butter, 119. Salmon on Anchovy Butter or Plain Butter, 119. Smothered Cabbage, 454. Chicken, Swedish Style, 337. Chickens, Sour Cream Sauce, Snow, Apple, 545. Cake, 659. | ’ Pudding, I, 561; II, 561. Snowballs, Coconut, 712. | Soda, 446. | Chocolate Ice-Cream, 42. :
Soft-shell Crabs, 243. Fried, 244. Sole a la Bercy, 217. Fillets of, à la Meuniére, I, 215; II, 216.
Sole, Fillets of (Continued) Baked in Cream, 216. Marguery, 216.
St. Malo, 216. Veronique, 224. Soubise Sauce, 195. Soup, 157.
Soubrics of Spinach, 478.
Souffléd Crackers, 130.
Souffléed Potatoes, 438.
Soufflés, 554-556.
au Rhum, 556. Carrot, 484. Cheese, I, 388-389; II, 389. Chestnut, 554. Chicken, 358. Chocolate, 554. Corn, 460. Custard, 555. Egg, 371. Fish, 236. Frozen Orange, 588. Prune, 555. Ham and Spinach, 479. Lemon, 555. Mocha, 555. Omelet, 556. Onion, 473. Prune, 544.
Nut, 544. Spanish, 556.
Sweetbread and Spinach, 479.
to Bake, 554. Turnip, 484. Soups, 141-179.
Accompaniments, 130-133.
Almond, Cream of, 155. Appledore, 176.
Asparagus, Cream of, 155, 172.
Bean, Baked, 173.
Black, 172-173.
Lima, Cream of, 173. Beef and Vegetable, 144. Bisque, Burnt Walnut, 588.
Clam and Tomato, 163.
Corinthian, 164. Manhattan, 164.
Lobster, 165.
Mock, 178.
of Shrimps, 165.
Oyster, 162.
Capucine, 161.
Pimiento, 158.
Veal Tomato, 159. Bouillon, 141, 144-145.
Chicken, 151.
Soups, Bouillon (Continued)
lam, 162. Court, 214. Mock, 178. Jellied, 178. Tomato, 149. Broth, Chicken, 151. Mutton, 148. Scotch, 148-149. Canned, 170. Cauliflower, Cream of, 155. Celery, 1, 173; II, 1174. Cream of, 155. Chicken, Cream of, I, 152; II, AS2. with Rice or Tapioca, 152. Clam and Oyster, 163. Cream of, 160. Consomme, 141, 145. a Dozen Ways to Serve, 145- a la Barigoule, 146. a la Royal, 145. au Parmesan, 146. Chicken and Oyster, 162. Clam, 162. d’Orléans, 146. Dubarry, 147. Iced, 146, Jellied, 146. Julienne, 146. Macaroni, 146. Montmorency, 146. Pimiento, 145. Princess, 145. with Vegetables, 145. Corn, 174. Crab, 165. Cream, 170-179. Creole, 150. Cucumber, Cream of, 156, Duchess, 153. French White, 152-153. Garnishes and Forcemeats for, 134-140. Halibut, 166. Iced Fruit, 179. Imperial, 154. Leek and Potato, 176. Lettuce, Cream of, 156. Macaroni, 146. Mock Turtle, 149. Mulligatawny, 157. Mushroom, Clear, 146. Cream of, I, 157; II, 157. without Stock, 175.
Soups (Continued)