FoodNetArchive

The national course in home economics

1917

Page 402

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Beefsteak, Breakfast Dish of 120 Beefsteak, Broiled 113 Beefsteak, Curried 116 Beefsteak, Hamburger 119 Beefsteak, Rolled 115 Beefsteak, Smothered 117 Beefsteak, with Dressing 120 Beefsteak, with Onions, No. 1 113 Beefsteak, with Onions, No. 2 115 Beefsteak, with Potatoes, Roasted. ... 115 Calf's Brain, Fried 118 Calfs' Head 126 Calf's Liver, Baked 119 Calf's Liver and Mushrooms 194 Calf's Liver, Fried with Bacon 116 Veal Bondinettes 124 Veal Birds 132 Veal Cheese 125 Veal Cutlets, with Vermicelli 125 Veal, Entree of 126 Veal Loaf, No. 1 124 Veal Loaf, No. 2 125 Veal, Loin of, Roast 125 Veal, Odd Bits of 121 Veal Oysters 124 Veal Pie, Baked 124 Veal Sweetbread Salad ............. 197 Veal, Stewed 193 Veal Sweetbreads, Creamed 188 Veal Sweetbread Croquettes, with Mushrooms 123 Veal, Tripe Stew 131 Veal, with Oysters 126 Veal, with Yorkshire Pudding... 132 Cornish Pastry 132 Frozen Meat, How to Thaw. 112 How to Broil 112, 113 How to Keep Meat , , o . . „ „ „ . . 127 36 566 INDEX, Meats — Con tinned. How to Keep Meat from Flies....... 112 How to Select Meat Ill Lamb Salad c. 197 Lamb, Stewed 123 Meat Pie 120 Mutton, Breaded 122 Mutton Chop9, Broiled. 123 Mutton, Club Style 190 Mutton Patties 122 Mutton Pie , 121 Mutton, Ragout of 122 Mutton, Roast 121 Mutton, Stewed, Irish..... ...... o . . 123 Meat and Fish Sauces. ............. 388 IFork Pork Chops, Fried = ..o .c». . .. .. 128 Pork, for Winter Use ..... o ....... . 387 Pork, Ham and Eggs, Fried. ........ 129 Pork, Ham, Boiled 129 Pork, Ham, Cold 131 Pork, Ham, Maryland, Baked. ...... 130 Pork, Ham, Tortilla of... 131 Pork Head Cheese 131 Pork, Lard, to Try Out. ............ 112 Pork, Loin of, Roast. ............... 127 Pork, Pig's Cheek 128 Pork, Pig's Feet, Pickled ....... 131 Pork, Pig, Roasted 130 Pork, Pig^ in a Blanket 551 Pork, Saddle of, Roast. , 128 Pork, Salt, Equal to Fresh. . .... 127 Pork, Salt, Fried 127 Pork Sausage, Bologna ............. 130 Pork Sausage, Cased 129 Pork Sausages, Country , . . 129 Pork Sausage Croquettes ........... 130 Pork Sausages, Frankfort, How to Cook 129 Pork Sausages, Scrambled .......... 130 Pork Spare Ribs, Roast 128 Pork, Tenderloins of 128 Pork, to Cure Bacon 387 Pork, to Cure Hams. 387 Time Required to Boil Meats. ....... 112 Time Required to Roast Meats...... Ill To Clarify Drippings ........... 112 QIeat and Fish Sauces Aromatic Seasoning ............... 397 (Tolorings for Gravies... 397 Herbs for Winter. .,. o., o ., ... ..... . 397 Bkom Meat and Pish Sauces — Continued Sauce Accompaniments for Meats . . . 397 To Brown Butter 396 To Brown Flour 396 To Make Plain Mustard 39« To Make French Mustard....... 396 Sauce, Apple 395 Sauce, Asti'akhan 395 Sauce, Bechamel 393 Sauce, Bechamel, 'White ........... 390 Sauce, Blonde Fish 396 Sauce, Brown 390 Sauce, Butter ... 389 Sauce, Caper 392 Sauce, Celery 393 Sauce, Chutney .................... 393 Sauce, Cider Apple. 395 Sauce, Cranberry 389 Sauce, Cream ...................... 388 Sauce, Curry .............. ..... 389 Sauce, Curry- Powder .............. 391 Sauce, Drawn Butter .............. 388 Sauce, Egg 392 Sauce, Egg No. 2 ............... 392 Sauce, Fish, Sour 396 Sauce, Game .,.,.. 394 Sauce, Garibaldi 393 Sauce, Grerman 390 Sauce, Giblet 388 Sauce, Governor . , 394 Sauce, Herb 389 Sauce, Hollandaise 393 Sauce, Horseradish 394