Twentieth century home cook book

Salad Dressing — Another Kind — Royal — French — Mayonnaise — Celery — Cabbage — Lettuce Dressing — Chicken Salad, Four Kinds — Lobster, Three Kinds — Slirimp — Salmon — Potato — Lobster k la Newburg — Cucumber — Whole Tomato — Imperial — Russian — Veal — Herring — Water Cress — Fish Salad, etc 155 CHAPTER XIII Get them Fresh — How to Prepare — Care in Cooking Important — How to Cook Potatoes in All Styles — Tomatoes — Onions — Corn — Green Corn — Peas — Lima Beans — French Beans — Summer and Winter Squash — Cymbhngs — Succotash — Beets — Pork and Beans — Boston Baked Beans — Hominy — Rice — Cauliflower — Cabbage — Greens — Hot and Cold Slaw — Sour Krout — Radishes — Spinach— Asparagus — Carrots— Parsnips— Celery — Salsify— Egg Plant — Mushrooms — Artichokes — Okra — Turnips— Cucumbers — Macaroni— Puree of Different Kinds, etc 164 CHAPTER XIV Plain Bell — Apple — Potato — Tomato — Parsnip — Spinach — Corn — Rice — Hominy — Cream — Banana — Clam — Oyster — Wine — Apricot — Peach — Orange and Pineapple 189 CHAPTER XV Four Kinds of Chicken Croquettes — Coquilles de Volaille— Rice — Ham— Potato— Egg— Corn — High Lobster — Westphalia — Oyster — Salmon — Cliicken Quenelles — Iced Savoy Souffle Savage Club Canapes — Allumettes — Patties — Oyster — Chicken, Lobster and Veal Patties — Welsh Rarebit— Cheese Foudu— Veal Cheese 194 CHAPTER XVI A Grand Trifle— French Cliestnuts with Coffee Sauce— Snow Eggs— Cheese Ramakins — Cheese Straws — Ambrosia— Salted Pecans and Ahnonds— Roast Cliestnuts— Frozen Fruits — Syllabub—Souffle—Moonshine—Angels' Food— Raspberries— Biscuit Glaze— Ratafias — Petits Choux— Watermelon Tea— Orange Salad— Fruit Compote— A California Dish 202 CHAPTER XVII Whipped Cream — Genoese — Pineapple Bavarian — Devonshire — Cocoanut — Velvet — Chocolate — Apple — Almond — Hazelnut — Walnut — Russian — Banana — Persian — Pink — Lemon — Italian — Orange — CofTee — Floating Island — Boiled and Baked Custard — Charlotte Russe 212 CHAPTER XVIII How to Make it — Fruit Ice Cream — Chocolate — Cocoanut — Apricot — Strawberry — Crushed Strawberry — Coffee — Tea — Peach — Banana — Nessehode — Vanilla — Lemon — French — Italian — TuttiFrutti — Pistacliio — Caramel — Bisque — Strawberry Sherbet — Pineapple — Pink — Watermelon — Milk — Lemon Ice — Orange and All Kinds of Fruit Ices, etc 218 CHAPTER XIX Utensils to be Used — Vegetable Soup — Clear Beef Soup — Soups of Various Kinds — Fish Soups — Boiled Dishes — Stewing — How to Make Stock — To Clarify Stock or Soup — Roasted and Baked Meats — Beef h la Mode — Preparing tlie Roast — Roast Saddle of Venison — Fowl and Turkey — Baked Ham — Baked Beans — Broiling and Frying — Prepared Dishes Baked — Pastry for Meat Pies — Ingredients for Meat Pies — Dishes of Eggs — Steamed Dishes .... 226 CHAPTER XX Sauces and Gravies — Salads and their Dressing — Various Made Dishes — Pickles, Catsups and Condiments — Leaves for Flavoring — Sour Pickles — Cucumbers — Chow-Chow — Piccalilli — Sweet Pickles — Catsups — Condiments — Flavored Vinegar — Strawberry Acid 243 CHAPTER XXI THE CHAFING DISH How to Use it — Supplies for the Chafing Dish — How to Cook Quail — Bouillon — Salmi of Woodcock — White Sauce — Frog Saddles — Chicken Croquettes — Creamed Chicken — Blanquette of Chicken — Cream of Clam Soup — Recliauffe of Turkey — Scrambled Eggs with Tomato — Eggs in Various Styles — Craljs a la Creole — Loljster on Toast — Terrapin a la Philadelpliia — Pigs ui Blankets — Pan Roast — Oysters Cooked in Various Ways — Fish — Lobster a la Newburg — Grilled Sweet Potatoes — Welsh Rarebit, etc 259 CHAPTER XXII NTTRSERT AND SICK-ROOM