117.
Green Grape, 117.
Ripe Grape, 117.
Wild Grape with Crab-
apple, 116.
piced, 116.
uice, 113. ©
ickle, Green Grape, 116.
Sweet Grape, 116,
Plum Cake, English, 120.
Pudding, raz.
Preserve, Uncooked,
(In Ashes, Bottled,
Cotton, Sand, Sawdust,
Wax), 111.
To, Fruits in Grape
Juice, 113.
Pudding, Raisin, Rice, 120.
Punch, Hot, 115.
Raisin and Currant Sauce,
119.
Raisins, 118.
Raisins and Rice, 120.
Raisin, Rice Pudding, 120.
Raisins, Sherry of, 114.
Stewed with Apples,
27.
Wine, 114.
Sandwiches, 118.
Sauce, Raisin and Currant,
119.
Sea oe Shore, 311.
Sherbet, 1109.
Shore (or Sea), 311.
Snow, 119.
Soup, 118.
Spiced, 116.
Tokay, Home-made, 113.
INDEX
Grape, Uncooked, Preserved,
(In) Ashes, 111.
Bottled, 1121.
Cotton, 111.
Sand, 111.
Sawdust, 111.
(With) Wax, 111.
Unfermented Juice, 112.
Vinegar, 114.
Water Ice, r19.
Wild Grape Jelly, 116.
Wine, 113.
Catawba, 114.
Raisin, 114.
Sherry or Raisin, 114.
Tokay, 113.
Grape-fruit or Pomelo, 229—237.
(For) Breakfast, 231.
Candied, Strips, 236.
(And) Clams, 232.
Cocktail, 232.
Drops, 234.
(With) Grapes, 232.
Frozen, 235.
Ice, 235.
Jelly, 234.
(And) Limeade, 236.
(For) Luncheon, 231.
Marmalade, 233.
General Remarks, 234.
Preserve, 235.
Pyramid (Pink), 232.
Rinds, 236.
Salads, 233.
Sherbet, 235.
Syrup, 235.
Wine, 235.
Ground Cherry, 147.
Guava, 287-294.
Brandy, 293.
Brown Betty, 289.
Cattley Jelly, 291.
Catsup, 292.
Chutney, 293.
Cobbler, 289.
Custard, 290.
Desserts (General); 290.
Dumplings, 289.
Fritters, 289.
Jelly, 290.
Cattley, 291.
Guava, Macaroni (With), 280.
Marmalade, 292.
Paste, 291.
Pickles, 292.
Preserves, 292.
Roly Poly, 290.
Salad, 288.
Sauce, 288.
Serve Uncooked, 288.
Shortcake, 289.
Shrub, 293.
Bienes 288.
YIUp, 293.
Uneookced 288.
inegar, 293.
Wine, waa.
Hackberry, 148.
Haws, 148.
Hog Plum, 314.
Hovenia Dadees, 316.
Huckleberry (See Berries).
Indian Fig (See Prickly Pear),
308
Introductory Recipes, 3-22.
Batter for Fruit Fritters, 14.
Pudding, 14.
Bavarian Cream, 16.
Biscuit Dough, 8.
Drop, 9.
Blanc Mange, 15.
Bread for Fruit Toast, 13.
Brod, German Fruit, 13.
Butter Fruit, r2.
Cake, Eggless, ro.
Fruit (Black), 12.
(General Remarks), 11.
One Egg, ro.
One, Two, Three, 11.
Shore sare 9. 16)
onge, (Simple), 11.
(White), It. .
Can (To) Fruit, 19.
Candy, Clear, 22.
Cream, 21.
Cornstarch, Blanc Mange,
15.
Custard, Baked, 14.
Boiled, 14.
Float, 14, 15.
INDEX
Introductor
Custard, Frozen, 17.
Dressings, Salad, 6-8.
Cooked Mayonnaise, 7.
Cream, 7.
Cream Whipped, 7.
Egg, Whipped, 8.
French, 6.
Mayonnaise (Simple),6.
hite, 7.
Olive Oil and Cream, 7.
Sour Cream, 8.
Wao Cream, 7.
Ze, 8.
White or Cream, 7.
Float, 14-15.
Frost Fruit (To), 22.
Gelatine, 16.
Granites, 17-18.
Ice Cream, 17.
Ices, 16.
Icing, Boiled, 12,.
Soft, 12.
Water, 12.
Italian Cream, 16.
unket Fruit, 18.
ozenges, Fruit, 21.
Mull (To) Wine, 21.
Omelet, 19.
Pastry, Bread-Dough, 10.
Cream (With), 9.
Oatmeal, 9.
Potato, 9.
Preserve Fruit (To), 19.
Shortening (With), ro.
Sago (See Tapioca), 15.
Salads, 5.
Dressings, 6-8.
Scones, 9.
Sherbets, 17.
Shortcake, Plain, 9.
Soufflés, Cooked, 19.
Simple, 18.
Soups, Fruit, 3.
Red Raspberry, 4.
Swedish Fruit, 4.
Spanish Cream, 16.
Sponge (Gelatine), 16.
Syrups, Fruit, 21.
Tapioca or Sago, 15.
Wine, To Mull, 21.
Recipes—Cont'd.
335
Jamaica Apple, 245.
‘Plum, 255.
Sorrel, 257.
Jambosade or Tambvoanle: (See
Rose Apple), 295.
Japan Persimmon, 283-286.
Dry (To), 285.
Jelly, 285.
Marmalade, 285.
Pudding,. 285.
Uncooked, 284.
Japan Plum (See
63-64.
Java Plum, 295.
Jujube, 316.
June Berry, 149.
Loquat),
Fruit recipes
1907Page 139
Presented as published in 1907. 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
Green Grape, 117. Ripe Grape, 117. Wild Grape with Crabapple, 116. piced, 116. uice, 113. © ickle, Green Grape, 116. Sweet Grape, 116, Plum Cake, English, 120. Pudding, raz. Preserve, Uncooked, (In Ashes, Bottled, Cotton, Sand, Sawdust, Wax), 111. To, Fruits in Grape Juice, 113. Pudding, Raisin, Rice, 120. Punch, Hot, 115. Raisin and Currant Sauce, Raisins, 118. Raisins and Rice, 120. Raisin, Rice Pudding, 120. Raisins, Sherry of, 114. Stewed with Apples, Wine, 114. Sandwiches, 118. Sauce, Raisin and Currant, Sea oe Shore, 311. Sherbet, 1109. Shore (or Sea), 311. Snow, 119. Soup, 118. Spiced, 116. Tokay, Home-made, 113.
Grape, Uncooked, Preserved,
(In) Ashes, 111. Bottled, 1121. Cotton, 111. Sand, 111. Sawdust, 111. (With) Wax, 111. Unfermented Juice, 112. Vinegar, 114. Water Ice, r19. Wild Grape Jelly, 116. Wine, 113. Catawba, 114. Raisin, 114. Sherry or Raisin, 114. Tokay, 113.
Grape-fruit or Pomelo, 229—237.
(For) Breakfast, 231. Candied, Strips, 236. (And) Clams, 232. Cocktail, 232.
Drops, 234.
(With) Grapes, 232. Frozen, 235.
Ice, 235.
Jelly, 234.
(And) Limeade, 236. (For) Luncheon, 231. Marmalade, 233.
General Remarks, 234.
Preserve, 235. Pyramid (Pink), 232. Rinds, 236.
Salads, 233.
Sherbet, 235.
Syrup, 235.
Wine, 235.
Ground Cherry, 147. Guava, 287-294.
Brandy, 293. Brown Betty, 289. Cattley Jelly, 291. Catsup, 292. Chutney, 293. Cobbler, 289. Custard, 290. Desserts (General); 290. Dumplings, 289. Fritters, 289. Jelly, 290. Cattley, 291.
Guava, Macaroni (With), 288. Marmalade, 292. Paste, 291.
Pickles, 292. Preserves, 292. Roly Poly, 290. Salad, 288. Sauce, 288. Serve Uncooked, 288. Shortcake, 289. Shrub, 293. Spices, 288. YIUp, 293. Uneookced 288. inegar, 293. Wine, waa.
Hackberry, 148. Haws, 148. Hog Plum, 314. Hovenia Dadees, 316. Huckleberry (See Berries).
Indian Fig (See Prickly Pear),
Introductory Recipes, 3-22. Batter for Fruit Fritters, 14. Pudding, 14. Bavarian Cream, 16. Biscuit Dough, 8. Drop, 9. Blanc Mange, 15. Bread for Fruit Toast, 13. Brod, German Fruit, 13. Butter Fruit, r2. Cake, Eggless, ro. Fruit (Black), 12. (General Remarks), 11.
One Egg, ro.
One, Two, Three, 11.
Shore sare 9. 16) onge, (Simple), 11.
(White), It. .
Can (To) Fruit, 19. Candy, Clear, 22.
Cream, 21. Cornstarch, Blanc Mange,
Custard, Baked, 14. Boiled, 14. Float, 14, 15.
Introductor Custard, Frozen, 17. Dressings, Salad, 6-8.
Cooked Mayonnaise, 7.
Cream, 7.
Cream Whipped, 7. Egg, Whipped, 8. French, 6.
Mayonnaise (Simple),6.
hite, 7.
Olive Oil and Cream, 7.
Sour Cream, 8.
Wao Cream, 7. Ze, 8.
White or Cream, 7.
Float, 14-15.
Frost Fruit (To), 22.
Gelatine, 16.
Granites, 17-18.
Ice Cream, 17.
Ices, 16.
Icing, Boiled, 12,.
Soft, 12. Water, 12.
Italian Cream, 16. unket Fruit, 18. ozenges, Fruit, 21.
Mull (To) Wine, 21.
Omelet, 19.
Pastry, Bread-Dough, 10. Cream (With), 9. Oatmeal, 9.
Potato, 9.
Preserve Fruit (To), 19. Shortening (With), ro.
Sago (See Tapioca), 15. Salads, 5. Dressings, 6-8. Scones, 9. Sherbets, 17. Shortcake, Plain, 9. Soufflés, Cooked, 19. Simple, 18. Soups, Fruit, 3. Red Raspberry, 4. Swedish Fruit, 4. Spanish Cream, 16. Sponge (Gelatine), 16. Syrups, Fruit, 21. Tapioca or Sago, 15. Wine, To Mull, 21.
Recipes—Cont'd.
Jamaica Apple, 245. ‘Plum, 255. Sorrel, 257. Jambosade or Tambvoanle: (See
Rose Apple), 295.
Japan Persimmon, 283-286. Dry (To), 285. Jelly, 285. Marmalade, 285. Pudding,. 285. Uncooked, 284.
Japan Plum (See
63-64.
Java Plum, 295.
Jujube, 316.
June Berry, 149.
Loquat),