The complete cook book

To Stew Mushrooms -. 132 Tomatoes Dressed Individually 126 Tomatoes 126 Turnips 130 Turnip Salad or Spring Greens 130 Winter Dish of Baked Beans and Pork 134 viii Index. CROQUETTES, CXITLETS, ETC. Baked Hash 114 Beef or Veal Hash li<5 Brain Croquettes — ^Very Fine 140 Chicken and Brain Cutlets 139 Chicken Croquettes 113 Chicken En Coquille 144 Coquilles 143 Creamed Chicken 143 Delicious Chicken Croquettes — Original 144 Egg Cutlets 138 Excellent Meat Fritters 142 Frizzled Beef (No. 1) 146 Frizzled Beef (No. 2) 146 Hash — Very Fine 145 Hash Cakes 144 Hash Croquettes 142 Liver Cutlets — Original 141 Meat To«ist 140 My Mother's Turkey Hash 145 Nevada Lobster Cutlets 138 Porcupine Croquettes 141 Potato Croquettes 142 San Francisco Chicken Cutlets 138 Sausage Loaf 147 Sweet Bread Croquettes 141 Sweet Bread Cutlets 139 Tongue Loaf •■ 147 Veal, Beef or Chicken Croquettes 141 VeaJ Loaf 146 RELISHES AND ENTREES. Baked Cheese Pudding 155 Brain Griddle Cakes 158 Braised Tongue — ^English Style 156 Chafing Dish Cheese 153 Cheese Ek:laires 153 Cheese Puffs 153 Cheese Sandwiches 150 Cheese Tarts <>. 155 Cheese Toast 150 Chicken Sandwiches 149 Chicken Tamales 160 Chili Con Came 159 Club Sandwiches. 149 Creamed Macaroni with Cheese 154 Index. ix Deviled Cold Chicken 158 Deviled Meat 157 Egg Sandwiches 149 Egg Toast 151 Fried Brains — Original 158 Ham Toast for Luncheon 150 Ham and Tongue Toast 150 Ham and Tongue Sandwiches 148 Hot Tamales .* 159 Iced Parmesan Pyramids 156 Luncheon Toast 151 Macaroni or Spaghetti and Grated Cheese 152 Mutton Ragout 157 Noodles — Original 152 Nut Sandwiches 150 Piquant Sandwiches 148 Raviola — Original 151 Sandwiches 148 Sardine Sandwiches — Original 149 Scalloped Cheese 155 Spanish Tamales 158 Spiced Beef 156 Welsh Barebit 157, 158 SALADS AND DRESSINGS. Apple Salad 164 Chicken Salad — Original T54 Frozen Cucumber Salad — Original 162 French Salad Dressing 168 Frozen Tomato Salad 165 Lettuce Salad — Original 164 Lobster Salad 163 Mayonnaise — Original 168 Mixed Salad 165 Mother R.'s Cold Slaw 166 Mother R.'s Warm Cream Slaw 167 Potato Salad ' • • 162 Shrimp or Salmon Salad lo^ Salad Dressings 168 Salad Dressing Without Oil io» Shrimp Salad " ' Sour Cream Salad Dressing Vce i c? Sweetbread Salad ...ibb, lb? Tomato Salad— Original jbo Tomatoes Stuffed with Chestnuts iw Index. SAUCES FOR MEATS, GAME, ETC. A Good Boiled Dressing 183 A Nice Sauce to be Served with Frogs' Legs 178 Apple Sauce for Roast Pig 179 Baked Apples , 180 Bechamel Sauce 172 Bread Sauce for Game 181 Caper Sauce — Served with Boiled Lamb 173 Celery Sauce 175 Chestnut Sauce for Turkey or Fowls 175 Chicken Diplomate 178 Chicken Sauce 180 Cranberry Sauce — Served with Turkey 174 Compote of Apples 179 EJgg Sauce— To be Served with Boiled Fish or Poultry 174 French Mushroom Sauce for Steak 177 Fried Apples for Fried Pork 180 Garnishes 182 ■ Green Pea Sauce 180 Hints on the Use of Mustard ; 170 Horse Radish Sauce (No. 2) 171 Hot Mint Sauce 172 Lemon Sauce for Fish 176 Maitre D'Hotel Sauce 181 Mint Sauce — Serve with Spring Lamb 171 Mushroom Sauce 175, 176 Mushroom Sauce for Compote of Pigeons or Steak 171 Onion Sauce 177 Original HoUandaise Sauce 182 Piquant Sauce 173 Salad Mayonnaise - 178 Sauce Bemaise— Serve with Broiled Steak 173 Sauce Piquante 176 Sauce Tartare 171 Sauce for Roast Beef v 172 Sauce tO' be Served with Lettuce 174 Seasoning for Sausage Meat 182 Sister Mollie's Horse Radish Sauce 170 Steak Sauce 175 Stewed Apple Sauce 179 Sweet Herbs 175 Thick Cream Sauce for Croquettes and Patties 181 Tomato Sauce 171 Tomato Sauce — Serve with Stealo or Roast Beef 172 To Make French Mustard 176 To Prepare "Buerre Noir" 183 Vinagrette Sauce 179, 182