Asparagus Soup — Cream of Asparagus — Bean Soup — Black Bean Soup — Lima
Bean Soup — Beef Stew with Rice — Company Bouillon — Vegetable Bouillon
— Carrot Cream Soup — Cream-of-Carrot Soup— Celery Cream Soup — Cheese
Soup — Chestnut Soup — Chicken Bouillon — Chicken Bouillon with Whipped
Cream — Chicken Soup — Chicken Gumbo (i) — Chicken Gumbo (2) — Clam
Chowder — Clam Soup — Clear Soup — Corn Soup — Corn Cream Soup —
Corned Beef Soup — Egg Soup — Gumbo aux Herbes — Indian Meal Soup —
Julienne Soup — Lobster Bisque — Maigre Soup — Milk Soup — Mock Bisque
— Mock Oyster Soup — Okra Cream Soup — Okra Gumbo with Crabs or Hali-
but— Okra Gumbo — Onion Cream Soup— Oxtail Soup — Oyster Bouillon —
Oyster Gumbo — Oyster Stew — Pea-and-Potato Soup — Split Pea Soup —
Pot au Feu — Potato Soup — Rice Cream Soup — Salmon Soup — Shrimp
Gumbo — Soup Stock — Fast Day Tomato Soup — ^Turkey Soup — Meatless
Vegetable Soup — White Soup Stock . . . . . . .19
IV.— OYSTERS AND CLAMS
Baked Oysters — Creamed Oysters — Curried Oysters — Deviled Oysters — Oyster •
Fricassee — Fried Oysters— Oyster Jambolaya — Oysters or Clams a la New-
burg — Oyster Pie — Clam Pie — Pigs in Bankets — -Scalloped Oysters —
I'oasted Oysters — Oysters on Toast or Canapes — Clam Toast — Oysters in
White Blankets 41
v.— LOBSTERS, CRABS, SHRIMPS
Signs of a Good Lobster — Boiling — Preparing — Lobster Baked in the Shell —
Lobster Salad in Tomato Ring — Lobster Croquettes — Lobster Melon —
Lobster Cutlets — Deviled Lobster — Lobster a la Newburg — Broiled Soft-
Shell Crabs on Toast — Creamed Shrimps ...... 47
I Vol. 2 (I)
2 CONTENTS
VL— FRESH FISH
Buying Fish — Cooking — Baking — Boilinig — Broiling — Planking — Accompanying
Dishes — To Bake Fish — Bread Forcemeat for Baked Fish — Potato Force-
meat for Baked Fish — Veal Stuffing for Baked Fish — Baked Fish with
Oyster Dressing — To Boil Fish — Sauce for Boiled Fish — To Broil Fish —
Planked Fish — Scalloped Fish — Steamed Fish — Creamed Cod or Halibut
— Creamed Frogs' Legs — Fried Frogs' Legs — Fried Filets of Halibut
— Court Bouillon — Kegaree — Baked Mackerel — Mackerel with Vinegar —
Fast-Day Pie — Cream Fast-Day Pie — Boiled Red Snapper — Fried Roe —
Salmon Croquettes — Salmon with White Sauce — fold Salmon with Vinegar
— Fried Smelts — Fried Brook Trout . . . . . . .52
Vn.— SALT FISH
Soaking Salt Fish — Baked Salt Cod — Codfish Balls — Creamed Salt Cod — Drawn
Butter Salt Cod— Picked Salt Cod— Salt Codfish Pie— Toasted Salt Cod-
Salt Cod with Tomato Sauce — Boiled Finnan Haddie — Broiled Smoked
Herring — Salt Mackerel with Milk Sauce — Broiled Salt Mackerel . . 67
VIII.— ECONOMY IN MARKETING AND COOKING MEAT
Best Time to Market — The Market Basket — Mutton — Soup Meat — Other Cheap
Meats — The Cuts of Meat — Making the Most of Meats . . . • 7i
IX.— BEEF AND VEAL
Page 1
Presented as published in 1905. 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
Asparagus Soup — Cream of Asparagus — Bean Soup — Black Bean Soup — Lima Bean Soup — Beef Stew with Rice — Company Bouillon — Vegetable Bouillon — Carrot Cream Soup — Cream-of-Carrot Soup— Celery Cream Soup — Cheese Soup — Chestnut Soup — Chicken Bouillon — Chicken Bouillon with Whipped Cream — Chicken Soup — Chicken Gumbo (i) — Chicken Gumbo (2) — Clam Chowder — Clam Soup — Clear Soup — Corn Soup — Corn Cream Soup — Corned Beef Soup — Egg Soup — Gumbo aux Herbes — Indian Meal Soup — Julienne Soup — Lobster Bisque — Maigre Soup — Milk Soup — Mock Bisque — Mock Oyster Soup — Okra Cream Soup — Okra Gumbo with Crabs or Halibut— Okra Gumbo — Onion Cream Soup— Oxtail Soup — Oyster Bouillon — Oyster Gumbo — Oyster Stew — Pea-and-Potato Soup — Split Pea Soup — Pot au Feu — Potato Soup — Rice Cream Soup — Salmon Soup — Shrimp Gumbo — Soup Stock — Fast Day Tomato Soup — ^Turkey Soup — Meatless Vegetable Soup — White Soup Stock . . . . . . .19
Baked Oysters — Creamed Oysters — Curried Oysters — Deviled Oysters — Oyster • Fricassee — Fried Oysters— Oyster Jambolaya — Oysters or Clams a la Newburg — Oyster Pie — Clam Pie — Pigs in Bankets — -Scalloped Oysters — I'oasted Oysters — Oysters on Toast or Canapes — Clam Toast — Oysters in White Blankets 41
Signs of a Good Lobster — Boiling — Preparing — Lobster Baked in the Shell — Lobster Salad in Tomato Ring — Lobster Croquettes — Lobster Melon — Lobster Cutlets — Deviled Lobster — Lobster a la Newburg — Broiled Soft- Shell Crabs on Toast — Creamed Shrimps ...... 47
I Vol. 2 (I)
VL— FRESH FISH
Buying Fish — Cooking — Baking — Boiling — Broiling — Planking — Accompanying Dishes — To Bake Fish — Bread Forcemeat for Baked Fish — Potato Forcemeat for Baked Fish — Veal Stuffing for Baked Fish — Baked Fish with Oyster Dressing — To Boil Fish — Sauce for Boiled Fish — To Broil Fish — Planked Fish — Scalloped Fish — Steamed Fish — Creamed Cod or Halibut — Creamed Frogs' Legs — Fried Frogs' Legs — Fried Filets of Halibut — Court Bouillon — Kegaree — Baked Mackerel — Mackerel with Vinegar — Fast-Day Pie — Cream Fast-Day Pie — Boiled Red Snapper — Fried Roe — Salmon Croquettes — Salmon with White Sauce — Cold Salmon with Vinegar — Fried Smelts — Fried Brook Trout . . . . . . .52
Vn.— SALT FISH
Soaking Salt Fish — Baked Salt Cod — Codfish Balls — Creamed Salt Cod — Drawn Butter Salt Cod— Picked Salt Cod— Salt Codfish Pie— Toasted Salt Cod- Salt Cod with Tomato Sauce — Boiled Finnan Haddie — Broiled Smoked Herring — Salt Mackerel with Milk Sauce — Broiled Salt Mackerel . . 67
VIII.— ECONOMY IN MARKETING AND COOKING MEAT
Best Time to Market — The Market Basket — Mutton — Soup Meat — Other Cheap
Meats — The Cuts of Meat — Making the Most of Meats . . . • 7i
IX.— BEEF AND VEAL