FoodNetArchive

Virginia Cookery-book

1884

Page 152

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Rolls, Cream 9 Rolls, French 9 Rolls, Hannah's 11 Rolls, Powhatan 18 Rose Brandy for Flavoring. . . . 279 Round of Beef, to Spice 273 Rump of Beef, to Stew 102 Rusk Panada 308 Rusks, No. 1 16 Rusks, No. 2 16 Sago 311 Salad, a Winter 160 Salad, Cabbage 160 Salad, Chicken , . 163 PAGB Salad,Hiden 261 Salad, Lobster 166 Salad, Oyster ^... 161 Sally Lunn, No. 1 9 Sally Lunn, No. 2 10 Salmagundi 149 Salmon Pie 68 Sahnon, to Boil 67 Salmon, to Broil 67 Salsify, to Bake 138 Salsify, to Fry 137 Salsify, to Stew 138 Salve, Basilioon 319 Sanders of Cold Beef 102 Sauce, Apple 116 Sauce, Bay 118 Sauce, Celery 112 Sauce, Chelsea Ill Sauce, Cold Tomato 114 Sauce, Cranberry Ill Sauce, Drawn-butter 112 Sauce, Dutch 112 Sauce, Egg 114 Sauce, Fish 112 Sauce, French Pudding 180 Sauce, Hard 180 Sauce, Lettuce •. 116 Sauce, Lobster 113 Sauce for Lobster or Salmon ... 166 Sauce, Mint, for Lamb or Sal- mon 116 Sauce, Oyster 117 Sauce, Pepper Ill Sauce, Rockfish 113 Sauce, Russian 116 Sauce, Snow-flake 302 Sauce, Store 116 Sauce, Tomato, Cold 114 Sauce for Venison 1 14 Sauce for Wild Duck or Grouse . 118 Sauce, Worcestershire 119 Sausage-meat, Nos. 1, 2, and 3 270 Shad,to6ake , 01 L."' £lttd,toBoa 60 Hkjd, to Brail 67 Hba^toFry 62 Hherbet, LeiDOQ 210 Sherbet, Fmofyple 211 Short Cakes 32 Shrewsbury Cakes 194 Shrub, ChOTf 280 Shrab, Cumuit 281 SUw, Cold, Nob. land 2 155 SUw.Hoi 156 Slip 289 Slip-coat Cheese 292 SooW'iDoantain Cake 186 Soap, Asparagus 73 Soup, Beef 74 Soap, Blaek Bean 75 Soap, Calfs-head 76 Soap, Green Pea 80 Soop, Gumbo 77 Soup, Little Eggs for 78 Soup, Mock-turtle 77 Soup,Okra 79 Soup, Ox-tail 80 Soup, Oyster, No. 1 78 Soup, Oyster, No. 2 79 Soup, Squirrel 81 Soup, Stock for 72 Soup Stock, to Prepare a Beefs Head for 73 Soup, Tomato 81 Soups, Good Lenten 82 Souse Cheese 91 Souse in Moulds 271 Souse, Ragodt of 103 Spinach, to Cook 138, 139 Sponge for Bread 2 Sponge Cake 181 Sponge-cake Batter 181 Stew, Brunswick 108 Stew, Mutton 97 Stew, Venison 104 Stew, Zitelli's Macaroni 97 Stock for Jelly 217 fforSoqi 72 SveeCmeats of CiftraBor loapeMdoBB T!afff,Biitter »t Tamarind-wiler 31fi Tca,BladE 46 Tea,Cherr7-fatfk 317 Tea^ Ck>Ter 316 Tea,CoU 41 Tea, EMer-flowcr 316 Tea,Fnnen 211 Tea,6feen 40 Tea,Malleui 315 TerrapiDS, Stewed 5S Toast and Water 316 Tomatoes and Com 141 Tomatoes, Baked 139 TomatoeSyBroOed 139 Tomatoes, Forced 139 Tomatoes, Baw 157 Tomatoes, Stewed 139 Tomatoes with Eggs 141 Tongues, to Core 275 Tongues, to Dress Fresh Beef. . 103 Tonic, A Fine 316 Trifle 214 Turbot k la CrSme 69 Turkey k la Baube 148 Turkey, Boiled, with Egg Sauce . 86 Turkey, Boiled, with Oyster Sauce 86 Turkey, Deviled 86 Turkey, Gravy for 85 Turkey, Roasted 83 Turnips 140 Turnips, Baked 140 Turnip-tops 140 VealOlives, the French Way.. 105 Velvet Cakes 22 Venison Pasty 93 Venison, to Roast a Haunch of 92 INDEX. 331 PAOS Venison, to Roast a Shoulder of 92 Venison, to Stew 104 Vinegar, Prepared 252 Wafers 192 Waffles, Edgemont 31 Waffles, Ingleside 26 Waffles, Mrs. Walker's 31 Waffles without Eggs 31 Wine, Blackberry, No. 1 282 PAOB Wine, Blackberry, Nos. 2 and 3 . 283 Wine, Catawba Grape 284 Wine, Currant 285 Wine, Good Cooking 285 Wine, Grape 286 Yeast 1 Yeast, Another Good Recipe for 5 Yeast, Hannah's 2 Yeast, Potato 5 THE END. Following the Index vrill he found Blcmk Images for Additional Hecipes. VIRGINIA COOKERY-BOOK. 383 Addlttonal Recipes. ^»— — ^►" 334 VIRGINIA COOKERT-BOOK. Addittonal Reeipet. VIRGINIA COOKERY-BOOK, 885 Additional Recipes. 896 VIROINIA COOKSRT'BOOK. Additional Recipes. VIRGtmA COOKERY-BOOK. 337 Additional Becip«8.