Puddings, French fruit, 236.
Graham, 235.
Indian, 230.
Orange puffs, 231.
Peach tapioca, 231.
Raisin roly-poly, 233.
Rice, 230.
Scalloped apples, 232.
Snowballs, 235.
Steamed berry, 234.
Suet, 236.
Quail, Broiled, 132.
Pie, 190.
Quinces, Baked, 355.
Quince jam, 359.
Jelly, 357.
Rhubarb Sauce, 356.
Salads, 276.
Asparagus, 278.
A la Normandy, 279.
Banana, 282.
Bermuda onion, 285.
Brazilian, 281.
Cabbage, 278.
Celery, 277.
Cheese. 285.
Chicken, 284.
Chicken and sweetbread,
285.
Crabs in tomatoes, 283.
Cucumber and tomato,
277.
Cucumber cups with let-
tuce, 277.
Cucumber jelly, 281.
Cucumber to serve with
fish, 277.
Egg, 281.
Endive, 278.
Fish with cucumbers, 284.
Lettuce, 276.
Lettuce and tomato, 276.
Lobster, 283.
Orange, 282.
Oyster, 284.
Pimento, 285.
Potato, 278.
402
1
INDEX.
Salads, Russian, 279.
Sardine, 282.
Shrimp, 283.
Solferino, 279.
'Stuffed tomatoes, 279.
Sweetbread and cucum-
ber, 282
Tomato jelly, 280.
Tomato with horseradish,
280.
Waldorf Astoria, 281.
Water cress, 277.
Salad Dressings, 272.
Boiled. 274.
Cream, 274.
Cream mayonnaise, !.*76.
Curry, 275.
French I., 273.
French II., 274.
Green mayoun:ii.^e, 2TG.
Horseradish, 274.
Quick mayonnaise, 275.
Red mayonnaise, 276.
Whipped cream with
lemon juice, 275.
•Salsify or oyster plant, 172.
Fritters, 172.
In cream sauce, 172.
Sandwiches, 287.
Bread and butter folds,
288.
Chicken, 289.
Chopped ham, 288.
Cottage cheese and cress,
290.
Deviled ham, 290.
Egg, 288.
Ginger, 289.
Japanese, 290.
Orange, 290.
Rolled bread, 288.
Sauces (fish and meat), 135.
Apple, 144.
Allemande, 137.
Bechamel, 137.
Bread sauce for partridge
and grouse, 44.
Brown, 13S.
Sauces, Brown mushroom, 138.
Caper, 137.
Celery, 141.
Cranberry, 144.
Cream, 136.
Cucumber with whipped
cream, 141.
Currant, 139.
Curry, 144.
Drawn butter, 137.
Egg, 44.
Hollandaise, 142.
Hollandaise for chops,
142.
Lobster butter, 141.
Maitre de Hotel butter,
142.
Mint, 143.
Mushroom and tomato,
144.
Olive, 140.
Orange, 139.
Oysters, 140.
Piquant, 138.
Spanish, 140.
Tartar, 141.
Tartare, 143.
Tomato, 138.
Tomato Cream, 140.
Veloute, 136.
White sauce I. (thin),
136.
White sauce II., 136.
White sauce III., for cut-
lets and croquettes
(thick), 136.
Sauces (pudding), 227.
Brandy, 229.
Caramel, 229.
Cream, 227.
Foamy, 229.
Lemon I., 227.
Liquid lemon II., 227.
Orange, 227.
Red raspberry, 228.
Strawberry, 228.
Wine, 228.
Shortcakes, 31.
Strawberry, 31.
To make the sauce, 31.
INDEX.
403
Shortcakes, To prepare the
berry, 31.
Soup stocks, 36.
Bisque, 36.
Bouillon, 36.
Broths, 36.
Brown, 36.
Cream, 36.
Purees, 36.
White, 36.
To bind soups, 37.
To clear soups, 37.
Bouillon, 38.
Bouillon, tomato, 38.
Bouillon, tomato with
oysters, 38.
Chicken, 39.
Chicken broth, 40.
Consommes, 44.
Aux pates, 45.
A la royale, 45.
Princess, 45.
With poached egg, 45.
Cream, 40.
Asparagus of cream, 41.
Cauliflower of cream,
40.
Celery of cream, 42.
Lettuce of cream, 41.
Spinach of cream, 42.
Tomato of cream, 51.
Mock turtle, 43.
Mulligatawny, 43.
Portage a la Reine, 40.
Scotch broth, 42.
Soups with fish stock, 45.
Clam bouillon, 46.
Clam with poached eggs,
Page 174
Presented as published in 1911. 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
Puddings, French fruit, 236. Graham, 235. Indian, 230. Orange puffs, 231. Peach tapioca, 231. Raisin roly-poly, 233. Rice, 230.
Scalloped apples, 232. Snowballs, 235. Steamed berry, 234. Suet, 236.
Quail, Broiled, 132.
Pie, 190. Quinces, Baked, 355. Quince jam, 359.
Jelly, 357.
Rhubarb Sauce, 356.
Salads, 276.
Asparagus, 278.
A la Normandy, 279.
Banana, 282.
Bermuda onion, 285.
Brazilian, 281.
Cabbage, 278.
Celery, 277.
Cheese. 285.
Chicken, 284.
Chicken and sweetbread,
Crabs in tomatoes, 283.
Cucumber and tomato,
Cucumber cups with lettuce, 277. Cucumber jelly, 281. Cucumber to serve with
fish, 277. Egg, 281. Endive, 278.
Fish with cucumbers, 284. Lettuce, 276.
Lettuce and tomato, 276. Lobster, 283. Orange, 282. Oyster, 284. Pimento, 285. Potato, 278.
Salads, Russian, 279.
Sardine, 282.
Shrimp, 283.
Solferino, 279.
'Stuffed tomatoes, 279.
Sweetbread and cucumber, 282
Tomato jelly, 280.
Tomato with horseradish,
Waldorf Astoria, 281.
Water cress, 277.
Salad Dressings, 272. Boiled. 274. Cream, 274.
Cream mayonnaise, 276. Curry, 275. French I., 273. French II., 274. Green mayonnaise, 276. Horseradish, 274. Quick mayonnaise, 275. Red mayonnaise, 276. Whipped cream with lemon juice, 275. •Salsify or oyster plant, 172. Fritters, 172. In cream sauce, 172. Sandwiches, 287.
Bread and butter folds,
Chicken, 289. Chopped ham, 288. Cottage cheese and cress,
Deviled ham, 290. Egg, 288. Ginger, 289. Japanese, 290. Orange, 290. Rolled bread, 288. Sauces (fish and meat), 135. Apple, 144. Allemande, 137. Bechamel, 137. Bread sauce for partridge
and grouse, 44. Brown, 13S.
Sauces, Brown mushroom, 138. Caper, 137. Celery, 141. Cranberry, 144. Cream, 136. Cucumber with whipped
cream, 141. Currant, 139. Curry, 144. Drawn butter, 137. Egg, 44.
Hollandaise, 142. Hollandaise for chops,
Lobster butter, 141. Maitre de Hotel butter,
Mint, 143.
Mushroom and tomato,
Olive, 140. Orange, 139.
Oysters, 140. Piquant, 138.
Spanish, 140.
Tartar, 141.
Tartare, 143.
Tomato, 138.
Tomato Cream, 140.
Veloute, 136.
White sauce I. (thin),
White sauce II., 136.
White sauce III., for cutlets and croquettes (thick), 136. Sauces (pudding), 227.
Brandy, 229.
Caramel, 229.
Cream, 227.
Foamy, 229.
Lemon I., 227.
Liquid lemon II., 227.
Orange, 227.
Red raspberry, 228.
Strawberry, 228.
Wine, 228. Shortcakes, 31.
Strawberry, 31.
To make the sauce, 31.
Shortcakes, To prepare the
berry, 31. Soup stocks, 36. Bisque, 36. Bouillon, 36. Broths, 36. Brown, 36. Cream, 36. Purees, 36. White, 36. To bind soups, 37. To clear soups, 37. Bouillon, 38. Bouillon, tomato, 38. Bouillon, tomato with
oysters, 38. Chicken, 39. Chicken broth, 40. Consommes, 44.
Aux pates, 45.
A la royale, 45.
Princess, 45.
With poached egg, 45. Cream, 40.
Asparagus of cream, 41.
Cauliflower of cream,
Celery of cream, 42.
Lettuce of cream, 41.
Spinach of cream, 42.
Tomato of cream, 51. Mock turtle, 43. Mulligatawny, 43. Portage a la Reine, 40. Scotch broth, 42. Soups with fish stock, 45. Clam bouillon, 46. Clam with poached eggs,