Salads, Individual, 510.
Mixed, 510-511.
Simple, 506-511.
Soups 77 lie 76
Cream of, 48 172; My se
INDEX 837
Vegetables, 446-485.
a la Poulette, Macédoine of,
485.
Curried, 484.
en Casserole, 484.
Jellied, 424.
Soda in Cooking, 446.
Time-Table for Cooking, 447.
to Cook Leafy, 446.
Root, 446.
Strong-Juiced, 446.
to Prepare for Salads, 499-500.
Velouté, Lobster, 195.
Sauce, 194.
Velvet Cake, 658.
Venetian Boats, 640.
Venison, 331.
Cutlets, 355.
with Apples, 355.
Jelly, 747.
Roast Leg of, 355.
Saddle of, 355.
Steak; Broiled, 355.
Verte, Sauce, 195-
Victor Hugo Sauce, 202.
Vienna Cake, 653.
Coffee; 39.
Steaks, 267.
Vinaigrette Sauce, 206.
Vinegar Candy, 731.
Virginia Eggnog, 43.
Hams, 310.
Vol-au-Vent, 620.
W
Wafers, 697-705.
Almond, 706.
Benne, 704.
Cheese, 133.
Chocolate Walnut, 700.
Cream, 95.
Peanut, 701. ‘
Pimiento Cheese, 132.
Rolled, 705.
English, 706.
Swedish Nut, 697.
Wintergreen, 733.
Waffle Irons, Electric, 107.
Non-Electric, 107.
Waffles, 107-109.
Chocolate, 109.
Corn, 108.
Meal, 109.
Ginger, 109.
Raised, 109.
Waffles (Continued)
Rice, 108.
Sour Cream, 108.
Milk, 108.
Sweet Potato, 108.
to Cook, 107.
to Serve, 107.
Waldorf Salad, 512.
Sweetbreads, 322.
Walnut Cake, 657.
Deceits, 502.
Mocha Cake, 660.
Molasses Bars, 694.
Walnuts, Dipped, 739.
Waltham Salad Dressing, 494.
Washington Pie, 657.
Terrapin, 232-233.
Water, to Acidulate, 31.
Watercress, 35.
Butter, 119.
Soup, Cream of, 159.
Stuffing, 181.
to Prepare, 499.
Watermelon, 53.
Cubes, 60.
with Sherry Dressing, 60.
Wax Beans, 449.
Wedding Breakfast, 8.
Cake, 670.
Welsh Rarebit, I, 386; II, 386.
Westphalian Ham, 310.
Whipped Cream, 616.
Frozen, 616.
Salad Dressings, 493.
Salted, 135.
Sauce, 617.
Whipped Evaporated Milk, 616.
Whips, 566.
Apricot, 544.
Banana, 566.
Cream, 566.
Frozen Orange, 595.
Nut Brittle, 566.
Prune, 544.
and Apricot, 544.
Raspberry or Strawberry, 545.
White Bread, 70.
Cake, I, 659; II, 659.
Fruit, 659.
Variations, 660.
Corn Cake, 98.
Corn Meal Cake, 98.
Mountain Cream (Boiled Frost-
ing), 681.
Filling, 672.
Nut Cake, 660.
838
White Bread (Continued)
Sauce, 191.
Thick, 192.
Thin, 192.
with Egg, 191.
Whitebait, Fried, 231.
Whitefish, Planked, 228.
Wiggle, Salmon, 233.
Shrimp, 233.
Wild Rice, 63.
Wilted Cucumbers, 462.
Windsor Eggs, 366.
Wine Cream, 531.
sjeliy;n559:
Winter Strawberry Ice Cream, 589.
Mousse, 593.
Wintergreen Wafers, 733.
Woodcock, Scoich, 362.
INDEX
Worcestershire Sauce, 35.
Wreaths, 78.
A
YANKEE SAuceE, 605.
Yeast, 67—68.
Yellow Parfait, 594.
Sauce, 617.
Béchamel, 194.
Tomato Preserves, 754.
Yorkshire Pudding, 271.
Z
ZABAGLIONE, 532.
with Pears, 532.
Zigaras a la Russe, 642.
Zwieback, 82.
an
Fe. Same
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.
NEW PACKAGE, MORE CONVENIENT!
For easier, more accurate measuring, Baker's Choc-
olate now comes in “individual” one-ounce squares
+. each square divided into half-ounce pieces.
ALL YOUR DESSERTS
WITH ITS RICH CHOCOLATE GOODNESS
VEN the simplest dessert takes on a sort of magic good-
ness when you make it with Baker’s Chocolate!
Cakes, puddings, pies, soufflés, cookies, frozen desserts
... Baker’s gives them all the rich flavor and satin-
smoothness that only the finest chocolate can impart.
So be sure always to use Baker’s in any recipe that calls
for chocolate. Baker’s is unrivaled in flavor ... real
chocolate flavor. For generations, Baker’s has been first
choice of America’s most careful housewives. You'll be
surprised at how much more delicious Baker’s will make
all your chocolate recipes!
And you'll be pleased to find that the new Baker’s pack-
age now contains “individual” one-ounce squares—so much
easier for accurate measuring! You can buy Baker’s Choco-
late at any grocer’s . . . It is a product of General Foods.
AKER’S (¢ CHOCOLAT
Page 354
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
Salads, Individual, 510. Mixed, 510-511. Simple, 506-511.
Soups, 176. Cream of, 171; Mock, 172.
Vegetables, 446-485.
a la Poulette, Macédoine of,
Curried, 484.
en Casserole, 484.
Jellied, 424.
Soda in Cooking, 446.
Time-Table for Cooking, 447.
to Cook Leafy, 446.
Root, 446. Strong-Juiced, 446.
to Prepare for Salads, 499-500. Velouté, Lobster, 195.
Sauce, 194.
Velvet Cake, 658. Venetian Boats, 640. Venison, 331.
Cutlets, 355.
with Apples, 355.
Jelly, 747.
Roast Leg of, 355.
Saddle of, 355.
Steak; Broiled, 355. Verte, Sauce, 195-
Victor Hugo Sauce, 202. Vienna Cake, 653.
Coffee; 39.
Steaks, 267. Vinaigrette Sauce, 206. Vinegar Candy, 731. Virginia Eggnog, 43.
Hams, 310. Vol-au-Vent, 620.
W
Wafers, 697-705. Almond, 706. Benne, 704. Cheese, 133. Chocolate Walnut, 700. Cream, 95. Peanut, 701. ‘ Pimiento Cheese, 132. Rolled, 705.
English, 706. Swedish Nut, 697. Wintergreen, 733.
Waffle Irons, Electric, 107. Non-Electric, 107. Waffles, 107-109. Chocolate, 109. Corn, 108. Meal, 109. Ginger, 109. Raised, 109.
Waffles (Continued) Rice, 108. Sour Cream, 108. Milk, 108. Sweet Potato, 108. to Cook, 107. to Serve, 107. Waldorf Salad, 512. Sweetbreads, 322. Walnut Cake, 657. Deceits, 502. Mocha Cake, 660. Molasses Bars, 694. Walnuts, Dipped, 739. Waltham Salad Dressing, 494. Washington Pie, 657. Terrapin, 232-233. Water, to Acidulate, 31. Watercress, 35. Butter, 119. Soup, Cream of, 159. Stuffing, 181. to Prepare, 499. Watermelon, 53. Cubes, 60. with Sherry Dressing, 60. Wax Beans, 449. Wedding Breakfast, 8. Cake, 670. Welsh Rarebit, I, 386; II, 386. Westphalian Ham, 310. Whipped Cream, 616. Frozen, 616. Salad Dressings, 493. Salted, 135. Sauce, 617. Whipped Evaporated Milk, 616. Whips, 566. Apricot, 544. Banana, 566. Cream, 566. Frozen Orange, 595. Nut Brittle, 566. Prune, 544. and Apricot, 544. Raspberry or Strawberry, 545. White Bread, 70. Cake, I, 659; II, 659. Fruit, 659. Variations, 660. Corn Cake, 98. Corn Meal Cake, 98. Mountain Cream (Boiled Frosting), 681. Filling, 672. Nut Cake, 660.
White Bread (Continued) Sauce, 191. Thick, 192. Thin, 192. with Egg, 191. Whitebait, Fried, 231. Whitefish, Planked, 228. Wiggle, Salmon, 233. Shrimp, 233. Wild Rice, 63. Wilted Cucumbers, 462. Windsor Eggs, 366. Wine Cream, 531. Jelly, 559.
Winter Strawberry Ice Cream, 589.
Mousse, 593. Wintergreen Wafers, 733. Woodcock, Scoich, 362.
Worcestershire Sauce, 35. Wreaths, 78.
A
YANKEE SAuceE, 605. Yeast, 67—68. Yellow Parfait, 594. Sauce, 617. Béchamel, 194.
Tomato Preserves, 754.
Yorkshire Pudding, 271. Z
ZABAGLIONE, 532.
with Pears, 532. Zigaras a la Russe, 642. Zwieback, 82.
NEW PACKAGE, MORE CONVENIENT!
For easier, more accurate measuring, Baker's Chocolate now comes in “individual” one-ounce squares +. each square divided into half-ounce pieces.
ALL YOUR DESSERTS
WITH ITS RICH CHOCOLATE GOODNESS
VEN the simplest dessert takes on a sort of magic goodness when you make it with Baker’s Chocolate! Cakes, puddings, pies, soufflés, cookies, frozen desserts ... Baker’s gives them all the rich flavor and satinsmoothness that only the finest chocolate can impart.
So be sure always to use Baker’s in any recipe that calls for chocolate. Baker’s is unrivaled in flavor ... real chocolate flavor. For generations, Baker’s has been first choice of America’s most careful housewives. You'll be surprised at how much more delicious Baker’s will make all your chocolate recipes!
And you'll be pleased to find that the new Baker’s package now contains “individual” one-ounce squares—so much easier for accurate measuring! You can buy Baker’s Chocolate at any grocer’s . . . It is a product of General Foods.
AKER’S (¢ CHOCOLAT