FoodNetArchive

The Swedish, French, American cook book

1918

Page 671

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Pudding, Cream, with Sultanas, d la Hammond . . 371 Pudding, Cream, with Sultanas, a la Pompadour . . 371 Pudding, Custard Tapioca . 383 Pudding, Fig, Steamed . 380 Pudding, Frozen. See Frozen Pudding. Pudding, Ginger, Steamed . 379 Pudding, Ginger and Molasses, d la Sultana . . . 382 Pudding, Guards’ Steamed . 378 Pudding, Huckleberry, Steamed, a la Savoie . . . 381 Pudding, Indian, Steamed . 382 Pudding, Jam, Steamed, d la Hammond . 381 Pudding, Lemon, d la Surprise . 383 Pudding, Lemon Snow, with Banana in Aspic . . . 360 Pudding, Lemon Snow, with Raspberry, d la New York 369 Pudding, Lemon, Steamed . 380 Pudding, Macaroon, a la Walde . 350 Pudding, Manna . 360 Pudding, Molasses-and-Raisin, Steamed . 380 Pudding, Nougat, in Aspic, a la Henrietta .... 343 Pudding of Figs in Aspic, d la Cabinet . 358 Pudding, Orange Snow, d la Mabel . 362 Pudding,; Prune . 365 Pudding, Prune, d la Valois . 364 474 THE SWEDISH, FRENCH, AMERICAN COOK BOOK PAGE Pudding, Prune, in Aspic, & la Lydie . 365 Pudding, Prune, with Cream, a la Gimo . 365 Pudding, Prune-and-Rice, Steamed . 378 Pudding, Ribbon, a la Royale . 367 Pudding, Ribbon Apple, a la Hammond . 335 Pudding, Rice, Country . 383 Pudding, Rice, Cold, 4 la Europeenne . 383 Pudding, Rice Custard, a la Surprise . 382 Pudding, Rice, in Aspic, a la Europeenne .... 356 Pudding, Rice, in Aspic, a la Sultana. . ... 356 Pudding, Rice-and- Apple . 382 Pudding, Snow, a la Europeenne . 344 Pudding, Snow, in Aspic of Cherry . 367 Pudding, Steamed, a la Europeenne . 379 Pudding, Strawberry, a la Delmonico . 353 Pudding, Sultana, Steamed . 378 Pudding, Yorkshire . 385 Puff Paste, a la Cond6 . 391 Puff Paste, a la Ericsson Hammond . 390 Puff Paste Garnishing . 273 Pulled Candy . 435 Punch, Claret . 331 Punch, Roman, a la Gimo . 330 Punch, Sauteme, a la Octavious . 330 Pumpkin Pie . 388 Pumpkin Stuffed with Chicken and Mushrooms, a la Mathilda . 192 Quail, a l’ltalienne . 236 Quail, Boned Stuffed, a la Jardiniere . 235 Quail, Broiled, with Butter . 234 Quail, Chaud-froid of, a la Gimo . 236 Quail, Cold Dishes of . 235 Quail, Fillet of, a la Parisienne . 235 Quail in Aspic, a la Breca . 236 Quail in Aspic with Pate de Foie Gras, a la Barnegat . 235 Quail, Potted, with Green Peas . . . 235 Quail, Roasted, a la Ocke . 234 Quail, Stuffed Boned, with Pate de Foie Gras, a la Octavious . 234 Quail and Mushrooms in Casserole, a la Hammond . 235 Quail with Pate de Foie Gras, Chaud-froid Sauce . . 236 Queen Cake, a la Maude . 397 Queen Citron Cake . 397 Queen Raisin Cake . 398 Quenelles, Halibut, a l’Anchois . 49 Quince Jelly . 426 Quinces, Preserved . 428 Rabbit, a la Casserole . 248 Rabbit, a la Finnoise . 249 Rabbit, a la Fricassee . 248 Rabbit, a la Galantine . 249 Rabbit, a la Jardiniere . 248 Rabbit, a la Salade . 249 Rabbit, Boiled, a la Bregitta . 245 Rabbit, Boned, with Veal, a la Perigord . 245 Rabbit, Cold Dishes of . 249 Rabbit Cutlet, a la Douaniere . 247 Rabbit Cutlet, a la Mussulmane . 247 Rabbit Cutlet, a la Soubise . 247 Rabbit Cutlet, a la Supreme . 246 Rabbit Cutlet, Larded Braised, a la Venitienne. . . 246 Rabbit Cutlet, Stuffed, with Chicken, a la Russe . . 246 Rabbit Cutlet, with Asparagus a l’AUemande . . . 246 Rabbit Cutlet with Cucumber, a la Gustaf Ranhold . 427 Rabbit, ^ried, a la Walde . 247 Rabbit, Larded Braised Fillet of, a la Hammond . . 246