FoodNetArchive

The Pattern cook-book

1890

Page 1

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
SOUP. Soup for Stock. — Meat for Stock. — To Clear Stock. — To Season Stock. — Thickening for Stock. — Color- ing FOR Stock. — What may be Served in Soup. — Recipes for Soup with Stock. — Soup without Stock, with Recipes, .... 70 FISH. Something about Fish. — To Clean. — To Skin. — Fillets OF Fish. — Fish Boiled. — Fish Baked, with Stuff- ings.— Fish Fried. — Fish Broiled. — Other Modes of Dressing. — Fish Remnants. — Shell-Fish. — Fish Sauces, ....... 96 MEATS. Beef.— Uses for Cooked Beef. — Veal. — Mutton.— Lamb. —Pork. — Poultry and Game. — Recipes for the Preparation of the Several Kinds of Meats, . 142 VEGETABLES. General Suggestions.— Proper Vegetables to Serve with the Different Me.\ts. — Recipes for the Prep- aration of Many Kinds of Vegetables, . . 239 SALADS. Dressings. — Coloring for Salad Dressing. — Salad Combinations, ...... 292 CHEESE DISHES. Various ways of Preparing Cheese.— How Rare-bits, Straws and other Dainties are Made, . . 308 EGG DISHES. The Cooking of Eggs, Omelettes, Etc., . . • 3^^ BREAD. General Helps in Making.— Flour. — Yeast. — Sponge. — Kneading. — Moulding. — Baking. — R e c i p e s for Bread made with the Different Yeasts. — How to make Rolls, Buns, Rusk, Etc., .'.•,• 33^ CONTENTS. 9 BREAKFAST DISHES, BISCUIT, GEMS, ETC. Recipes for Muffins. — Griddle Cakes. — Southern Cakes, as Corn Dodgers, Corn-pone, Etc. — Dough- nuts.— Fritters. — Cereals for Breakfast, . . 358 PIES. Pastry. — Puff Paste. — How to Shape Paste.— Recipes for Many Kinds of Pie, . . . . .388 PUDDINGS. (teneral Suggestions. — Recipes for Hot Puddings. — Recipes for Cold Puddings. — Sauces for Both Hot and Cold, ....... 413 FROZEN DISHES. Ice-Cream of Various Kinds. — How to Make a Mousse- Souffl:^s — Ices — Sherbet — Frozen Fruits, Etc., . 461 CUSTARD, CREAMS AND GELATINE JELLIES. Boiled Custard. — Baked Custard — Whipped Cream, with Ways of Using. — Jellies. — How to Clear. — How TO Remove from the Mould. — Recipes for Jellies, . . . . . . .481 TARTS— COOKIES— MOLASSES CAKES, ETC. Fillings for Tarts. — Various Recipes for Cookies — Gingerbread, Etc., ..... 503 CAKE. General Helps in Making. — Loaf-cake — Layer-cake. — Fillings for Layer-cake. — Frosting or Icing Cakes. — How to Decorate with Icing, . -5^5 BEVERAGES. Remarks on Drinks. — Tea — Coffee — Cocoa — Summer Drinks. — The Service of Wine, with a Wine Menu, ....... 554 lO CONTENTS. FRUIT— HOW TO SERVE IT. Various Kinds of Fruit. — How to Ice Fruit. — Cooked Fruits, ....... 566 COOKERY FOR THE SICK. Suggestions for Preparing Various Dishes. — Teas — Broths — Gruels, Etc. — Drinks for the Sick. — Three Menus for an Invalid, .... 573 MENUS. A Thanksgiving Dinner. — A Christmas Dinner. — Menus for a Day in Spring.— A Day in Summer. — A Day in Aufumn. — A Day in Winter. — Menus for a Lenten Day. — A Company Luncheon.— A Company Dinner. — Two Menus for Evening Card Parties, . 588 MEASUREMENTS. Helpful Table for Housekeepers, . . • 596 SMALL ECONOMIES. Various Ways ro Economize. — How to Use What is Saved, ....... sqG THINGS WORTH KNOWING. How TO DO Various Things not Commonly Understood. How to Make Various Kinds of Sugar. — How to Cream Butter. — How to Make Claret Vinegar. — How to Keep Food in the Ice Chest. — What I-iME Water is good for, .... 604 LNDEX, . 617 THE PATTERN COOK-BOOK, PREFATORY.