Sugar, caramel, 887.
Caraway cakes, New England, 844.
Oards, use of, at dinners, 51.
Oarrots —
X rAUemsnde, 887.
Boiling, 66.
Cream sauce with, 888w
Ganrlng for dinners, 48, 64.
Candle, maklng, 895.
Oauliflower —
Baked, 288.
Boiled, 66, 888.
Fried, 889.
Parmesan ebeese wlfh, 289.
Boup, 94.
Cariar aandwlobes, and batter, 909,868.
Celery —
À la erdme, 840.
À la YlUoroi, 240.
Bofflng, 66.
Cream of oelery soap, 96.
Saooe, 910.
ChaUles, washlng, 44.
Cbambermaids --
Dress of; 90-81.
Dutles of, 19-fil, 80, 89.
Cbamols skin, cleaning, 45.
Champagne —
Cooling, 64.
Gap, 897.
Decanting, 68.
Punch, 402.
Servlng, 58, 59, 64.
Chantilly puddlng, 809.
Charlotte à la Parlsienne, 810.
Cbarìotte russe, 810.
Charlotte waffles à la Tortoni, 826.
Chartreuse of flsh à la Hauraise, 119.
Chaudfrold, servlng, 65.
Cheese —
Biscuit, 878.
Creamed cheese, set (hot UUé,
Croquettcs, 276.
Gherkln back, 278.
Golden buck, 278.
Parmesan, ms iKai titU,
Pot cheese, 277.
Pudding, 878.
Ramekins, 278.
Salad,225.
Sandwich, 268.
Roquefort cheese, 964.
Baaoe, 210.
Benring at dinner, 55.
Soufflé, 801.
Boup, cream, 96.
Straws, 878.
Timbale, 277.
Chef, daties of, 24.
Chestnuts —
Bayaroise, with, 806.
Cream of, 287.
Qoose, roast, stuffed with, 199.
Ice cream, 826.
Pudding, 287.
Puree of, 210.
Boup, 95.
Chicago Ioaf cake, 858.
Chickens and fowls —
À la Marengo, 188.
À la Parisfenne, 104.
Aspic of, 228.
Ballottines of legs of fowls, 181.
BoOed, 66, 186.
Boned broiled chicken, 184.
Brotled, 69.
Canapés, 187.
Creamed, 187.
Cromoskies, 189, 196.
Croquettes, 189.
Curry, 184.
414
INDEX
GhkkoDs and Ibwte, oanttnuéd —
£«f ehops, S68.
Foroemaftt of ehleken, 6S, tW, SM.
Foroemeat for, 288.
FrioM8«e —
À la DauphlD«, 188.
MaahroomB wlth, 186.
Pnlrl6 cblcken, SOfi.
Fried, with creun sanoa, 18L
GaUntlae of, 190.
Gambo, 180.
JéUled, 189, 880.
Liver —
Cromosklea, IM.
DescaldM, 196.
Forcemaat, 880.
MarliMkle, 180.
Pie, 198.
ChtekeD M»d rloe, 191.
Poolade à la Boyale, 188.
Pralrie chleken, téé that UtU.
Pressed, 190.
Boaating —
Capon wlth traffles, 195.
Time for, ((8.
Salad. 886.
Sandwich, 864.
AlmoDd and ehleken, 864.
Seleotion of, 66, 66.
Terrapln, 191.
Timbale, 198.
À la Hyde, 194.
Walled, 168.
Chiù sauoe, 889.
China, mending, 4S.
Chooolate —
Bararoiae, 806.
Blanc-mange, 888, 811.
Creama, 881.
Garamel, 881.
FtUlncr and mizture for oake, 848-848.
Ice cream, 887.
Loaf cake, 848.
Paddtng. 868, 889.
Soufflé, 808.
Bjrmp, 896.
Cbopped chieken sandwich, 864.
Chopa —
A la signora, 167.
BrofUng, 69.
Egg chopB wlth tornato sanoa, 86T.
Fried —
Brown saaoe wlth, 164.
Time for frylof , 80.
Ohowder—
Clam, 87.
Fiah, 88.
Cldar—
Cup. 897.
Barn boOed in, 176.
Cinnamon sticks wlth idaf, 841.
Clams —
Baked soft-shell clams, 180.
Bisque, 87.
Bolled, 66.
Chowder, 87.
Cocktail, 189.
Croqnettes, 180.
Sauee, 810.
Servlng at dlnner, 51.
Soft clama à la Kewbuf , 189.
Claret —
Cap, 898.
DecaDting, 68.
Serring, 69, 64.
Cleaning —
Bedrooms, 19.
BenareA brasa, 41.
Bmshes, 18.
Cballies, waahlng, 44.
Chamois skin, 46.
Coffee poi, 41.
Coppera, 41.
Cut glaas, 41.
Fluid for daaning tioth, età., 41
Fumlture, 40.
Iron ruat, remoTing, 46.
Jelly dotha, 88.
Mahogany, 40.
Marble, 41.
Meat,68.
Miklew, remoTlng, 46.
Pana, 28.
Page 223
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Sugar, caramel, 887.
Caraway cakes, New England, 844.
Oards, use of, at dinners, 51.
Oarrots —
X rAUemsnde, 887.
Boiling, 66.
Cream sauce with, 888w
Ganrlng for dinners, 48, 64.
Candle, maklng, 895.
Oauliflower —
Baked, 288.
Boiled, 66, 888.
Fried, 889.
Parmesan ebeese wlfh, 289.
Boup, 94.
Cariar aandwlobes, and batter, 909,868.
Celery —
À la erdme, 840.
À la YlUoroi, 240.
Bofflng, 66.
Cream of oelery soap, 96.
Saooe, 910.
ChaUles, washlng, 44.
Cbambermaids --
Dress of; 90-81.
Dutles of, 19-fil, 80, 89.
Cbamols skin, cleaning, 45.
Champagne —
Cooling, 64.
Gap, 897.
Decanting, 68.
Punch, 402.
Servlng, 58, 59, 64.
Chantilly puddlng, 809.
Charlotte à la Parlsienne, 810.
Cbarìotte russe, 810.
Charlotte waffles à la Tortoni, 826.
Chartreuse of flsh à la Hauraise, 119.
Chaudfrold, servlng, 65.
Cheese —
Biscuit, 878.
Creamed cheese, set (hot UUé,
Croquettcs, 276.
Gherkln back, 278.
Golden buck, 278.
Parmesan, ms iKai titU,
Pot cheese, 277.
Pudding, 878.
Ramekins, 278.
Salad,225.
Sandwich, 268.
Roquefort cheese, 964.
Baaoe, 210.
Benring at dinner, 55.
Soufflé, 801.
Boup, cream, 96.
Straws, 878.
Timbale, 277.
Chef, daties of, 24.
Chestnuts —
Bayaroise, with, 806.
Cream of, 287.
Qoose, roast, stuffed with, 199.
Ice cream, 826.
Pudding, 287.
Puree of, 210.
Boup, 95.
Chicago Ioaf cake, 858.
Chickens and fowls —
À la Marengo, 188.
À la Parisfenne, 104.
Aspic of, 228.
Ballottines of legs of fowls, 181.
BoOed, 66, 186.
Boned broiled chicken, 184.
Brotled, 69.
Canapés, 187.
Creamed, 187.
Cromoskies, 189, 196.
Croquettes, 189.
Curry, 184.
414
INDEX
GhkkoDs and Ibwte, oanttnuéd —
£«f ehops, S68.
Foroemaftt of ehleken, 6S, tW, SM.
Foroemeat for, 288.
FrioM8«e —
À la DauphlD«, 188.
MaahroomB wlth, 186.
Pnlrl6 cblcken, SOfi.
Fried, with creun sanoa, 18L
GaUntlae of, 190.
Gambo, 180.
JéUled, 189, 880.
Liver —
Cromosklea, IM.
DescaldM, 196.
Forcemaat, 880.
MarliMkle, 180.
Pie, 198.
ChtekeD M»d rloe, 191.
Poolade à la Boyale, 188.
Pralrie chleken, téé that UtU.
Pressed, 190.
Boaating —
Capon wlth traffles, 195.
Time for, ((8.
Salad. 886.
Sandwich, 864.
AlmoDd and ehleken, 864.
Seleotion of, 66, 66.
Terrapln, 191.
Timbale, 198.
À la Hyde, 194.
Walled, 168.
Chiù sauoe, 889.
China, mending, 4S.
Chooolate —
Bararoiae, 806.
Blanc-mange, 888, 811.
Creama, 881.
Garamel, 881.
FtUlncr and mizture for oake, 848-848.
Ice cream, 887.
Loaf cake, 848.
Paddtng. 868, 889.
Soufflé, 808.
Bjrmp, 896.
Cbopped chieken sandwich, 864.
Chopa —
A la signora, 167.
BrofUng, 69.
Egg chopB wlth tornato sanoa, 86T.
Fried —
Brown saaoe wlth, 164.
Time for frylof , 80.
Ohowder—
Clam, 87.
Fiah, 88.
Cldar—
Cup. 897.
Barn boOed in, 176.
Cinnamon sticks wlth idaf, 841.
Clams —
Baked soft-shell clams, 180.
Bisque, 87.
Bolled, 66.
Chowder, 87.
Cocktail, 189.
Croqnettes, 180.
Sauee, 810.
Servlng at dlnner, 51.
Soft clama à la Kewbuf , 189.
Claret —
Cap, 898.
DecaDting, 68.
Serring, 69, 64.
Cleaning —
Bedrooms, 19.
BenareA brasa, 41.
Bmshes, 18.
Cballies, waahlng, 44.
Chamois skin, 46.
Coffee poi, 41.
Coppera, 41.
Cut glaas, 41.
Fluid for daaning tioth, età., 41
Fumlture, 40.
Iron ruat, remoTing, 46.
Jelly dotha, 88.
Mahogany, 40.
Marble, 41.
Meat,68.
Miklew, remoTlng, 46.
Pana, 28.