Time-Tables, Canning, 770.
for Baking Cake, 649.
for Cooking Vegetables, 448.
Tipsy Pudding, 529.
Toast, 64-66.
Butterscotch, 65.
Cheese, 387.
Cinnamon, I, 65; II, 65.
Cream, 65.
Dry, 64.
French or German, 66.
Maple, 65.
Melba, 64.
Milk, 65.
. Brown Bread, 65.
Mushroom and Tomato, 468.
Orange, 65.
Toasted Buns, 132.
Crackers, 130.
English Muffins, 64.
with Cheese, 64.
Fromage Rolls, 132.
Salt Fish, 238.
Sandwiches, 719.
Fillings for, 719.
Triangles, 133.
Tomato and Celery Relish, 761.
and Cottage Cheese, 128.
and Mushroom Sauce, I, 199; II,
200. ;
and Pickled-Lime Marmalade,
751
Aspic, 426. :
Bouillon or Essence of Tomato,
149.
Canapé Spread, 119.
Catsup, 756.
Conserve, 754. :
Cream Salad, Frozen, 524.
Sauce, 199.
Curry, 482.
-French Dressing, 487.
Fritters, 395.
835
Tomato (Continued)
Jelly Salad, 518.
Juice, 772.
Cocktail, 124.
Savory, 772.
Madriléne, 154.
Pickle, Ripe, 760.
Puree, 191.
Rarebit, 386.
Salad, 507.
a la Russe, 510.
Anna, 509.
Huntington, 509.
Porcupine, 509.
Stuffed, 509.
Yellow, 507.
Sauce, 198.
Bottled, 760.
Brown, 198.
Italian, I, 198; II, 199.
Mexican, 199.
Savory, 198.
Soup, Clear, 178.
Cream of, 178.
and Corn, 178-179.
Thick, 178.
with Stock, 150.
Cream of, 150.
Tomatoes a la Créme, 481.
Baked, 482.
Stuffed, I, 482; II, 483.
with Mushrooms, 482.
Broiled or Sautéed, 481.
Canned, 772.
Creole, 483.
Delmonico, 483.
Deviled, 482.
in Aspic, 428.
Scalloped, 481.
Stewed, 481.
Stuffed, 128.
to Peel, 481.
to Prepare, 499.
Tongue, 322.
Braised, 323.
Breaded, with Tomato Sauce,
323.
in Aspic, 428-429.
to Cook Corned, 322.
Tongues, Calves’, Savory Style, 323.
Tortes, 574-575.
Carrot, 574.
Date and Nut, 575.
Meringue, 575.
Mocha, 575.
Strawberry Meringue, 574.
836
Tournedoes (Broiled Fillets of Beef),
264.
of Lamb, 285.
‘Traymore Timbales, 419.
Triangles, Toasted, ioc:
Trianon, Sauce, 202.
Trifle, Fruit, 529.
siiripe sz.
a la Creole, 328.
Broiled, 327.
in Batter, 328.
Lyonnaise, 328.
Pickled, Fried in Batter, 328.
Stewed, 327.
Trout, Brook, 231.
Truffle Sauce, 192.
Tuna Fish Pie, 235.
oat 2375
Salad, 527.
Turban of Fish, 234-235.
Turkey, 331, 333-334.
Boiled, 354.
Cakes, 359.
Gravy, 353.
Giblet, 353.
Minced, 359.
Roast, 352-353,
Scalloped, 359.
Soup, 152.
Tetrazzini, 360.
to Carve, 335.
Turkish Delight, 737-738.
Pilato ii leis
Turmeric, 35.
Turnip Croquettes, 484.
Soufflé, 484.
Turnips, Creamed, 484.
en Casserole, 484.
Mashed, 483.
Turnovers, 641.
Tutti-Frutti, 759.
‘Twice-Cooked Frosting, 683.
Twin Mountain Muffins, 91.
Two-Egg Cake, 656.
Tyrolienne, Sauce, 207.
U
UNFERMENTED BreEApD, 89.
Union League Clams, 242- 243.
Urzini Crab Meat, 407.
Vv
VANILLA CARAMELS, 736.
Ice Cream, French, 584.
Vanilla (Continued)
Mousse, I, 590; II (with Tapi-
oca), 591; III (with Con-
densed Milk), 591.
Opera Fudge, 736.
Sauce, 611.
Veal, 294-302.
and Sago Soup, 159.
Birds, 299.
Blanquette of, 301.
Braised Shoulder of, 297.
Casserole of, 302.
Chops, Bavarian, 295.
Croquettes, 401.
Cutlets, 295.
aux Fines Herbes, 295.
Breaded, 295.
a la Milanaise, 295.
Claret Sauce, 296.
with Mushrooms, 295.
Cuts and Their Uses, 294.
Forcemeat, 139-140.
for Stuffing Birds, 426.
Fricandeau of, 298.
Fricassee of, 296.
Holstein, 296.
India Curry, 299.
in Made-Over Dishes, 301-302.
Kidneys, Broiled, 324.
Moat, 15-300; Il 300:
Loin of, a la Jardiniére, 297.
Allemande, 298-299.
Minced, on Toast, 301.
Olives, 300.
Patties en Casserole, 301.
Pie, English, 297.
Ragott of, 302.
Roast, 298.
Scallopini of, 296.
Stock, I (White Stock, I), 150-
151; II (White Stock, nn)
151.
Stuffed Cushion of, 298.
Timbales, 301.
Tomato Bisque, 159.
Vegetable and Cream Soups, 170-
179.
Chowder, 177.
Consommé, 145.
Marrow, 467.
Ring, Jellied, 520.
Page 353
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
Time-Tables, Canning, 770. for Baking Cake, 649. for Cooking Vegetables, 448.
Tipsy Pudding, 529.
Toast, 64-66.
Butterscotch, 65.
Cheese, 387.
Cinnamon, I, 65; II, 65. Cream, 65.
Dry, 64.
French or German, 66. Maple, 65.
Melba, 64.
Milk, 65.
. Brown Bread, 65. Mushroom and Tomato, 468. Orange, 65.
Toasted Buns, 132. Crackers, 130.
English Muffins, 64. with Cheese, 64. Fromage Rolls, 132. Salt Fish, 238. Sandwiches, 719. Fillings for, 719. Triangles, 133.
Tomato and Celery Relish, 761. and Cottage Cheese, 128. and Mushroom Sauce, I, 199; II,
200. ; and Pickled-Lime Marmalade,
Aspic, 426. :
Bouillon or Essence of Tomato,
Canapé Spread, 119.
Catsup, 756.
Conserve, 754. :
Cream Salad, Frozen, 524. Sauce, 199.
Curry, 482.
-French Dressing, 487.
Fritters, 395.
Tomato (Continued)
Jelly Salad, 518. Juice, 772. Cocktail, 124. Savory, 772. Madriléne, 154. Pickle, Ripe, 760. Puree, 191. Rarebit, 386. Salad, 507. a la Russe, 510. Anna, 509. Huntington, 509. Porcupine, 509. Stuffed, 509. Yellow, 507. Sauce, 198. Bottled, 760. Brown, 198. Italian, I, 198; II, 199. Mexican, 199. Savory, 198. Soup, Clear, 178. Cream of, 178. and Corn, 178-179. Thick, 178. with Stock, 150. Cream of, 150.
Tomatoes a la Créme, 481.
Baked, 482. Stuffed, I, 482; II, 483. with Mushrooms, 482. Broiled or Sautéed, 481. Canned, 772. Creole, 483. Delmonico, 483. Deviled, 482. in Aspic, 428. Scalloped, 481. Stewed, 481. Stuffed, 128. to Peel, 481. to Prepare, 499.
Tongue, 322.
Braised, 323.
Breaded, with Tomato Sauce,
in Aspic, 428-429.
to Cook Corned, 322.
Tongues, Calves’, Savory Style, 323. Tortes, 574-575.
Carrot, 574.
Date and Nut, 575. Meringue, 575.
Mocha, 575.
Strawberry Meringue, 574.
Tournedoes (Broiled Fillets of Beef),
of Lamb, 285. ‘Traymore Timbales, 419. Triangles, Toasted, ioc: Trianon, Sauce, 202. Trifle, Fruit, 529. siiripe sz.
a la Creole, 328.
Broiled, 327.
in Batter, 328.
Lyonnaise, 328.
Pickled, Fried in Batter, 328.
Stewed, 327. Trout, Brook, 231. Truffle Sauce, 192. Tuna Fish Pie, 235. oat 2375 Salad, 527. Turban of Fish, 234-235. Turkey, 331, 333-334. Boiled, 354. Cakes, 359. Gravy, 353. Giblet, 353. Minced, 359. Roast, 352-353, Scalloped, 359. Soup, 152. Tetrazzini, 360. to Carve, 335. Turkish Delight, 737-738. Pilaf, 363. Turmeric, 35. Turnip Croquettes, 484. Soufflé, 484. Turnips, Creamed, 484. en Casserole, 484. Mashed, 483. Turnovers, 641. Tutti-Frutti, 759. ‘Twice-Cooked Frosting, 683. Twin Mountain Muffins, 91. Two-Egg Cake, 656. Tyrolienne, Sauce, 207.
U
UNFERMENTED BreEApD, 89. Union League Clams, 242- 243. Urzini Crab Meat, 407.
VANILLA CARAMELS, 736. Ice Cream, French, 584.
Vanilla (Continued)
Mousse, I, 590; II (with Tapioca), 591; III (with Condensed Milk), 591.
Opera Fudge, 736.
Sauce, 611.
Veal, 294-302.
and Sago Soup, 159.
Birds, 299.
Blanquette of, 301.
Braised Shoulder of, 297.
Casserole of, 302.
Chops, Bavarian, 295.
Croquettes, 401.
Cutlets, 295. aux Fines Herbes, 295. Breaded, 295.
a la Milanaise, 295. Claret Sauce, 296. with Mushrooms, 295.
Cuts and Their Uses, 294.
Forcemeat, 139-140. for Stuffing Birds, 426.
Fricandeau of, 298.
Fricassee of, 296.
Holstein, 296.
India Curry, 299.
in Made-Over Dishes, 301-302.
Kidneys, Broiled, 324.
Moat, 15-300; Il 300:
Loin of, a la Jardiniére, 297. Allemande, 298-299.
Minced, on Toast, 301.
Olives, 300.
Patties en Casserole, 301.
Pie, English, 297.
Ragott of, 302.
Roast, 298.
Scallopini of, 296.
Stock, I (White Stock, I), 150- 151; II (White Stock, nn)
Stuffed Cushion of, 298.
Timbales, 301.
Tomato Bisque, 159.
Vegetable and Cream Soups, 170-
Chowder, 177.
Consommé, 145.
Marrow, 467.
Ring, Jellied, 520.