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PREFACE

TABLE OF CONTENTS

LIST OF ILLUSTRATIONS

CORRECT PROPORTIONS OF FOOD

SALTS

GUM, PECTOSE, AND CELLULOSE

FATS AND OILS

MILK

BUTTER

CHEESE

FRUITS

VEGETABLE ACIDS, AND WHERE FOUND

CONDIMENTS

FLAVORING EXTRACTS

FIRE

HOW TO BUILD A FIRE

WAYS OF COOKING

VARIOUS WAYS OF PREPARING FOOD FOR COOKING

TABLE OF MEASURES AND WEIGHTS

TIME TABLES FOR COOKING

TEA

COFFEE

KOLA

COCOA AND CHOCOLATE

FRUIT BEVERAGES

Yeast

Bread Making

Baking of Bread

Care of Bread after Baking

Water Bread

Milk and Water Bread

Entire Wheat Bread

German Caraway Bread

Entire Wheat and White Flour Bread

Graham Bread

Third Bread

Rolled Oats Bread

Rye Biscuit

Rye Bread

Date Bread

Boston Brown Bread

New England Brown Bread

Indian Bread

Steamed Graham Bread

Parker House Rolls

Salad or Dinner Rolls

Sticks

Salad Sticks

Swedish Rolls

Sweet French Rolls

Luncheon Rolls

French Rusks

Rusks (Zweiback)

German Coffee Bread

Coffee Cakes (Brioche)

Coffee Rolls

Swedish Bread

Dutch Apple Cake

Buns

Hot Cross Buns

Raised Muffins

Grilled Muffins

Raised Hominy Muffins

Raised Rice Muffins

Raised Oatmeal Muffins

Health Food Muffins

Squash Biscuits

Imperial Muffins

Dry Toast

Water Toast

Milk Toast I

Milk Toast II

Brown Bread Milk Toast

Cream Toast

Tomato Cream Toast

German Toast

Brewis

Bread for Garnishing

Uses for Stale Bread

Batters, Sponges, and Doughs

Cream Scones

Baking Powder Biscuit I

Baking Powder Biscuit II

Emergency Biscuit

Fruit Rolls (Pin Wheel Biscuit)

Twin Mountain Muffins

One Egg Muffins I

One Egg Muffins II

Berry Muffins I (without eggs)

Berry Muffins II

Queen of Muffins

Rice Muffins

Oatmeal Muffins

Graham Muffins I

Graham Muffins II

Rye Muffins I

Rye Muffins II

Rye Gems

Corn Meal Gems

Hominy Gems

Berkshire Muffins

Golden Corn Cake

Corn Cake (sweetened with Molasses)

White Corn Cake

Rich Corn Cake

Susie’s Spider Corn Cake

White Corn Meal Cake

Pop-overs

Graham Pop-overs

Breakfast Puffs

Fadges

Zante Muffins

Maryland Biscuit

GRIDDLE-CAKES

Buckwheat Cakes

Waffles

Waffles with Boiled Cider

Rice Waffles

Virginia Waffles

Raised Waffles

Fried Drop Cakes

Rye Drop Cakes

Raised Doughnuts

Doughnuts I

Doughnuts II

Doughnuts III

Crullers

Strawberry Short Cake I

Strawberry Short Cake II

Rich Strawberry Short Cake

Fruit Short Cake

TABLE SHOWING COMPOSITION

TABLE FOR COOKING CEREALS

Oatmeal Mush with Apples

Cereal with Fruit

Fried Mushes

Fried Corn Meal Mush, or Fried Hominy

Boiled Rice

Steamed Rice

Rice with Cheese

Rice à la Riston

Turkish Pilaf I

Turkish Pilaf II

Turkish Pilaf III

Russian Pilaf

Rissoto Creole

Boiled Macaroni

Macaroni with White Sauce

Baked Macaroni

Baked Macaroni with Cheese

Macaroni with Tomato Sauce

Macaroni à l’Italienne

Macaroni, Italian Style

Macaroni à la Milanaise

Spaghetti

Knöfli

Ravioli

Tomato Sauce

Boiled Eggs

Dropped Eggs (Poached)

Eggs à la Finnoise

Poached Eggs à la Reine

Eggs à la Suisse

Eggs Susette

Baked or Shirred Eggs

Eggs à la Tripe

Eggs à la Benedict

Eggs à la Lee

Eggs à la Commodore

Eggs, Waldorf Style

Poached Eggs with Sauce Bearnaise

Scrambled Eggs

Scrambled Eggs with Tomato Sauce

Scrambled Eggs with Anchovy Toast

Eggs à la Buckingham

Eggs à la Turk

Eggs à la Livingstone

Scrambled Eggs, Country Style

Buttered Eggs

Buttered Eggs with Tomatoes

Planked Eggs

Fried Eggs

Eggs à la Goldenrod

Eggs au Gratin

Eggs in Batter

Curried Eggs I

Curried Eggs II

Scalloped Eggs

Stuffed Eggs

Stuffed Eggs in a Nest

Eggs à la Sidney

Eggs Huntington

Egg Farci I

Egg Farci II

Lucanian Eggs

Egg Soufflé

Egg Timbales

Egg Croquettes

Eggs à la Juliette

Eggs à la Parisienne

Eggs Mornay

Omelets

Plain Omelet

To Fold and Turn an Omelet

Omelet with Meat or Vegetables

Oyster Omelet

Orange Omelet

Jelly Omelet

Bread Omelet

French Omelet

Omelet with Croûtons

Eggs with Spinach à la Martin

Spanish Omelet

Rich Omelet

Omelette Robespierre

Almond Omelet, Caramel Sauce

SOUP MAKING

SOUPS WITH MEAT STOCK

Chestnut Purée

SOUPS WITH FISH STOCK

Black Bean Soup

Baked Bean Soup

Cream of Lima Bean Soup

Cream of Artichoke Soup

Celery Soup I

Celery Soup II

Corn Soup

Halibut Soup

Pea Soup

Split Pea Soup

Kornlet Soup

Potato Soup

Appledore Soup

Swiss Potato Soup

Leek and Potato Soup

Vegetable Soup

Salmon Soup

Squash Soup

Tomato Soup

Cream of Tomato Soup

Mock Bisque Soup

Tapioca Wine Soup

CHOWDERS

Crisp Crackers

Souffléd Crackers

Crackers with Cheese

Croûtons (Duchess Crusts)

Cheese Sticks

Imperial Sticks in Rings

Mock Almonds

Pulled Bread

Egg Balls I

Egg Balls II

Egg Custard

Harlequin Slices

Royal Custard

Chicken Custard

Noodles

Fritter Beans

Pâte à Choux

Parmesan Pâte à Choux

White Bait Garnish

Fish Force-meat I

Fish Force-meat II

Salmon Force-meat

Oyster Force-meat

Clam Force-meat

Chicken Force-meat I

Chicken Force-meat II

Quenelles

White and Oily Fish

SHELLFISH

TO PREPARE FISH FOR COOKING

WAYS OF COOKING FISH

TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD

Boiled Haddock

Boiled Salmon

Steamed Halibut, Silesian Sauce

Broiled Scrod

Broiled Chicken Halibut

Broiled Swordfish

Broiled Shad Roe

Broiled Pompano with Fricassee of Clams

Baked Haddock with Stuffing

Fish Stuffing I

Fish Stuffing II

Baked Bluefish

Breslin Baked Bluefish

Bluefish à l’Italienne

Baked Cod with Oyster Stuffing

Oyster Stuffing

Baked Haddock with Oyster Stuffing

Baked Halibut with Tomato Sauce

Baked Halibut with Lobster Sauce

Hollenden Halibut

Baked Mackerel

Planked Shad or Whitefish

Planked Shad with Creamed Roe

Planked Haddock

Baked Stuffed Smelts

Smelts à la Langtry

Baked Shad Roe with Tomato Sauce

Baked Fillets of Bass or Halibut

Fillets of Halibut with Brown Sauce

Fillets of Haddock, White Wine Sauce

Halibut à la Poulette

Moulded Fish, Normandy Sauce

Halibut à la Martin

Fillets of Fish à la Bement

Halibut à la Rarebit

Sandwiches of Chicken Halibut

Sole à la Bercy

Halibut au Lit

Fried Cod Steaks

Fried Smelts

Smelts à la Menière

Fried Fillets of Halibut or Flounder

Fried Fish, Russian Style, Mushroom Sauce

Fried Eels

Fried Stuffed Smelts

Fried Shad Roe

Soft-shell Crabs

Frogs’ Hind Legs

Terrapin

Terrapin à la Baltimore

Terrapin à la Maryland

Washington Terrapin

WAYS OF USING REMNANTS OF COOKED FISH

WAYS OF COOKING SALT FISH

WAYS OF COOKING SHELLFISH

Plain Lobster

Lobster Cocktail

Fried Lobster

Buttered Lobster

Scalloped Lobster

Devilled Lobster

Curried Lobster

Lobster Farci

Lobster and Oyster Filling

Fricassee of Lobster and Mushrooms

Lobster and Oyster Ragout

Stuffed Lobster à la Béchamel

Broiled Live Lobster

Baked Live Lobster. Devilled Sauce.

Live Lobster en Brochette

Lobster à l’Américaine

Lobster à la Muisset

DIVISION AND WAYS OF COOKING A SIDE OF BEEF

The Effect of Different Temperatures on the Cooking of Meat

TABLE SHOWING COMPOSITION OF MEATS

Broiled Beefsteak

Beefsteak with Maître d’Hôtel Butter

Porterhouse Steak with Mushroom Sauce

Porterhouse Steak with Tomato and Mushroom Sauce

Porterhouse Steak, Bordelaise Sauce

Beefsteak à la Henriette

Beefsteak à la Victor Hugo

Steak à la Chiron

Beefsteak à la Mirabeau

Beefsteak with Oyster Blanket

Planked Beefsteak

Broiled Fillets of Beef

Cutlets of Tenderloin with Chestnut Purée

Sautéd Mignon Fillets of Beef with Sauce Figaro

Sautéd Mignon Fillets of Beef with Sauce Trianon

Sautéd Fillets of Beef à la Moelle

Sautéd Fillets of Beef, Cherry Sauce

Sautéd Fillets of Beef with Stuffed Mushroom Caps

Châteaubriand of Beef

Broiled Meat Cakes

Hamburg Steaks

Cannelon of Beef

Roast Beef

Yorkshire Pudding

Larded Fillet of Beef

Fillet of Beef with Vegetables

Braised Beef

Beef à la Mode

Pressed Beef Flank

Beef Stew with Dumplings

Dumplings

Corned Beef

Boiled Dinner

Boiled Tongue

Braised Tongue

Broiled Liver

Liver and Bacon

Bacon I

Bacon II

Braised Liver

Calf’s Liver, Stuffed and Larded

Broiled Tripe

Tripe in Batter

Tripe Fried in Batter

Lyonnaise Tripe

Tripe à la Creole

Tripe à la Provençale

Calf’s Head à la Terrapin

Calves’ Tongues

Calves’ Tongues, Sauce Piquante

Calf’s Heart

Stuffed Hearts with Vegetables

Braised Ox Joints

WAYS OF WARMING OVER BEEF

Broiled Lamb or Mutton Chops

Pan-broiled Chops

Breaded Mutton Chops

Chops à la Signora

Lamb Chops à la Marseilles

Chops à la Castillane

Chops en Papillote

Mutton Cutlets à la Maintenon

Boiled Leg of Mutton

Braised Leg of Mutton

Stuffing

Roast Lamb

Lamb Bretonne

Saddle of Mutton

Saddle of Mutton, Currant Mint Sauce

Saddle of Lamb à l’Estragnon

Crown of Lamb

Lamb en Casserole

Mutton Curry

Fricassee of Lamb with Brown Gravy

Mutton Broth

Irish Stew with Dumplings

Scotch Broth

Lambs’ Kidneys I

Lambs’ Kidneys II

Ragout of Kidneys

Kidney Rolls

WAYS OF WARMING OVER MUTTON AND LAMB

Veal Cutlets

Veal Chops Bavarian

Fricassee of Veal

Minuten Fleisch

Loin of Veal à la Jardinière

Braised Shoulder of Veal

English Meat Pie

Roast Veal

Fricandeau of Veal

India Curry

Veal Birds

Veal Loaf I

Veal Loaf II

Broiled Veal Kidneys

Veal Kidneys à la Canfield

WAYS OF WARMING OVER VEAL

Broiled Sweetbread

Creamed Sweetbread

Creamed Sweetbread and Chicken

Sweetbread à la Poulette

Sweetbreads, Country Style

Larded Sweetbread

Sweetbreads à la Napoli

Braised Sweetbreads Eugénie

Sweetbread Cutlets with Asparagus Tips

Sweetbread with Tomato Sauce

Sweetbread and Bacon

Pork Chops

Pork Chops with Fried Apples

Roast Pork

Pork Tenderloins with Sweet Potatoes

Breakfast Bacon

Fried Salt Pork with Codfish

Broiled Ham

Fried Ham and Eggs

Barbecued Ham

Boiled Ham

Roast Ham with Champagne Sauce

Westphalian Ham

Broiled Pigs’ Feet

Fried Pigs’ Feet

Sausages

Boston Baked Beans

Broiled Chicken

Boiled Fowl

Boiled Capon with Cauliflower Sauce

Chicken à la Providence

Stewed Chicken with Onions

Chicken à la Stanley

Chili Con Carni

Roast Chicken

Stuffing I

Stuffing II

Gravy

Braised Chicken

Chicken Fricassee

Fried Chicken

Fried Chicken (Southern Style)

Maryland Chicken

Blanketed Chicken

Chicken à la Merango

Sauce

Baked Chicken

Planked Chicken

Chicken Gumbo

Chicken Stew

Chicken Pie

Chicken Curry

Chicken en Casserole

Breslin Potted Chicken

Jellied Chicken

Chickens’ Livers with Madeira Sauce

Sautéd Chickens’ Livers

Chickens’ Livers with Curry

Boiled Turkey

Roast Turkey

Chestnut Stuffing

Oyster Stuffing

Turkey Stuffing (Swedish Style)

Gravy

Chestnut Gravy

To Carve Turkey

Roast Goose with Potato Stuffing

Potato Stuffing

Goose Stuffing (Chestnut)

To Truss a Goose

Roast Wild Duck

Duck Stuffing (Peanut)

Braised Duck

Broiled Quail

Roast Quail

Larded Grouse

Breast of Grouse Sauté Chasseur

Broiled or Roasted Plover

Potted Pigeons

Stuffing

Broiled Venison Steak

Venison Steaks, Sautéd, Cumberland Sauce

Venison Steak, Chestnut Sauce

Venison Cutlets

Roast Leg of Venison

Saddle of Venison

Belgian Hare à la Maryland

Belgian Hare, Sour Cream Sauce

WAYS OF WARMING OVER POULTRY AND GAME

Thin White Sauce

Cream Sauce

White Sauce I

White Sauce II

Thick White Sauce (for Cutlets and Croquets)

Velouté Sauce

Sauce Allemande

Soubise Sauce

Drawn Butter Sauce

Shrimp Sauce

Caper Sauce

Egg Sauce I

Egg Sauce II

Brown Sauce I

Brown Sauce II (Espagnole)

Brown Mushroom Sauce I

Brown Mushroom Sauce II

Sauce Piquante

Olive Sauce

Orange Sauce

Sauce à l’Italienne

Champagne Sauce

Tomato Sauce I (without Stock)

Tomato Sauce II

Tomato Sauce III

Tomato and Mushroom Sauce

Tomato Cream Sauce

Spanish Sauce

Béchamel Sauce

Yellow Béchamel Sauce

Olive and Almond Sauce

Oyster Sauce

Cucumber Sauce I

Cucumber Sauce II

Celery Sauce

Suprême Sauce

Maître d’Hôtel Butter

Tartar Sauce

Lemon Butter

Anchovy Butter

Lobster Butter

Hollandaise Sauce I

Hollandaise Sauce II

Anchovy Sauce

Horseradish Hollandaise Sauce

Lobster Sauce I

Lobster Sauce II

Sauce Béarnaise

Sauce Trianon

Sauce Figaro

Horseradish Sauce I

Horseradish Sauce II

Bread Sauce

Rice Sauce

Cauliflower Sauce

Mint Sauce

Currant Jelly Sauce

Port Wine Sauce

Vinaigrette Sauce

Sauce Tartare

Hot Sauce Tartare

Hot Mayonnaise

Sauce Tyrolienne

Creole Sauce

Russian Sauce

Sauce Finiste

Care of Vegetables

Cooking of Vegetables

Mushrooms and Truffles

Truffles

Artichokes

Boiled Artichokes

Fried Artichokes

Artichoke Bottoms

Stuffed Artichokes

Asparagus

Boiled Asparagus

Asparagus on Toast

Asparagus in White Sauce

Asparagus à la Hollandaise

Asparagus in Crusts

Beans

String Beans

Shell Beans

Cream of Lima Beans

Boiled Beets

Sugared Beets

Pickled Beets

Beets, Sour Sauce

Harvard Beets

Brussels Sprouts

Brussels Sprouts in White Sauce

Scalloped Brussels Sprouts

Cabbage

Boiled Cabbage

Escalloped Cabbage

German Cabbage

Cole-Slaw

Hot Slaw

Carrots

Carrots and Peas

Carrots, Poulette Sauce

Cauliflower

Creamed Cauliflower

Cauliflower à la Hollandaise

Cauliflower au Gratin

Cauliflower à la Parmesan

Cauliflower à la Huntington

Celery

Celery in White Sauce

Fried Celery, Tomato Sauce

Chiccory or Endive

Corn

Boiled Green Corn

Succotash

Corn Oysters

Corn Fritters

Corn à la Southern

Chestnuts

Chestnut Purée

Baked Chestnuts

Cucumbers

Sliced Cucumbers

Boiled Cucumbers

Fried Cucumbers

Stuffed Cucumbers

Fried Eggplant I

Fried Eggplant II

Stuffed Eggplant

Scalloped Eggplant

Greens

Boiled Beet Greens

Dandelions

Lettuce

Leeks on Toast

Onions

Boiled Onions

Onions in Cream

Scalloped Onions

Glazed Onions

Fried Onions

French Fried Onions

Stuffed Onions

Creamed Oyster Plant (Salsify)

Salsify Fritters

Parsnips

Parsnips with Drawn Butter Sauce

Parsnip Fritters

Peas

Boiled Peas

Creamed Peas

Pea Timbales

Stuffed Peppers I

Stuffed Peppers II

Pumpkins

Radishes

Spinach

Boiled Spinach

Spinach à la Béchamel

Purée of Spinach

Spinach (French Style)

Squash

Boiled Summer Squash

Fried Summer Squash I

Fried Summer Squash II

Steamed Winter Squash

Boiled Winter Squash

Baked Winter Squash I

Baked Winter Squash II

Tomatoes

Sliced Tomatoes

Stewed Tomatoes

Broiled Tomatoes

Tomatoes à la Crême

Devilled Tomatoes

Baked Tomatoes I

Baked Tomatoes II

Stuffed Tomatoes

Turnips

Mashed Turnip

Creamed Turnip

Turnip Croquettes

Stewed Mushrooms

Stewed Mushrooms in Cream

Broiled Mushrooms

Baked Mushrooms in Cream

Sautéd Mushrooms

Mushrooms à la Sabine

Mushrooms à l’Algonquin

Mushrooms Allamande

Stuffed Mushrooms

Mushrooms under Glass I

Mushrooms under Glass II

Vegetable Soufflé

Curried Vegetables

Macedoine of Vegetables à la Poulette

COMPOSITION

Sweet Potatoes

Baked Potatoes

Boiled Potatoes

Riced Potatoes

Mashed Potatoes

Potato Omelet

Potato Border

Escalloped Potatoes

Potatoes à la Hollandaise

Chambery Potatoes

Potatoes Baked in Half Shell

Duchess Potatoes

Maître d’Hôtel Potatoes

Maître d’Hôtel Butter

Franconia Potatoes

Brabant Potatoes

Anna Potatoes

Persillade Potatoes

Potato Balls

Hongroise Potatoes

FRIED POTATOES

SWEET POTATOES

WARMED OVER POTATOES

SALAD DRESSINGS

SALADS

Orange Salad

Batter II

Batter III

Batter IV

Batter V

Apple Fritters I

Apple Fritters II

Apple Fritters III

Banana Fritters I

Banana Fritters II

Orange Fritters

Fruit Fritters

Cauliflower Fritters

Fried Celery

Sardines Fried in Batter

Tomato Fritters

Cherry Fritters

Maraschino Sauce

Farina Cakes with Jelly

Gnocchi à la Romaine

Queen Fritters

Chocolate Fritters with Vanilla Sauce

Coffee Fritters, Coffee Cream Sauce

Sponge Fritters

Calf’s Brains Fritters

Clam Fritters

Croquettes

Banana Croquettes

Cheese Croquettes

Chestnut Croquettes

Chestnut Roulettes

Lenten Croquettes

Rice Croquettes with Jelly

Sweet Rice Croquettes

Rice and Tomato Croquettes

Oyster Crabs à la Newburg

Oyster and Macaroni Croquettes

Oysters à la Somerset

Salmon Croquettes

Salmon Cutlets

Lobster Croquettes

Lobster Cutlets

Beef and Rice Croquettes

Lamb Croquettes

Veal Croquettes

Chicken Croquettes I

Chicken Croquettes II

Chicken and Mushroom Croquettes

Maryland Croquettes

Lincoln Croquettes

Cutlets of Sweetbreads à la Victoria

Epigrams of Sweetbreads

Swedish Timbales

Bunuelos

Strawberry Baskets

Rice Timbales

Macaroni Timbales

Spaghetti Timbales

Pimento Timbales

Brown Mushroom Sauce

Halibut Timbales I

Halibut Timbales II

Lobster Timbales I

Lobster Timbales II

Lobster Cream I

Lobster Cream II

Chicken Timbales I

Chicken Timbales II

Chicken Timbales III

Ham Timbales

Sweetbread and Mushroom Timbales

Sweetbread Mousse

Suprême of Chicken

Devilled Oysters

Crab meat, Indienne

Devilled Crabs

Devilled Scallops

Fried Oyster Crabs

Bouchées of Oyster Crabs

Halibut Marguerites

Cromesquis à la Russe

Shad Roe with Celery

Stuffed Clams

Crab Meat, Terrapin Style

Mock Crabs

Martin’s Specialty

Sweetbread Ramequins

Sweetbread à la Mont Vert

Sweetbread in Peppers

Cutlets of Chicken

Fillets of Game

Chicken Cutlets

Russian Cutlets

Brown Mushroom Sauce

Chicken à la McDonald

Chicken Mousse

Fillets of Chicken, Sauce Suprême

Birds on Canapés

Breast of Quail Lucullus

Pan Broiled Lamb Chops à la Lucullus

Chickens’ Livers en Brochette

Chestnuts en Casserole

Cheese Fondue

Cheese Soufflé

Ramequins Soufflés

Cheese Balls

Compote of Rice with Peaches

Compote of Rice and Pears

Croustades of Bread

Rice Croustades

Soufflé au Rhum

Omelet Soufflé

Patties

Bouchées

Vol-au-vents

Rissoles

Cigarettes à la Prince Henry

Zigaras à la Russe

Dresden Patties

Russian Patties

Cheese Soufflé with Pastry

Lamb Rissoles à l’Indienne

Quail Pies

Aspic Jelly

Tomatoes in Aspic

Stuffed Olives in Aspic

Tongue in Aspic

Birds in Aspic

Egg Custard for Decorating

Stuffing for Chicken in Aspic

Spring Mousse

Chaud-froid of Eggs

Jellied Vegetables

Mayonnaise of Mackerel

Chaud-froid of Chicken

Moulded Salmon, Cucumber Sauce

Moulded Chicken, Sauterne Jelly

Lenox Chicken

Rum Cakes

Rum Sauce

Flûtes

Baba Cakes

Baba Cakes with Apricots

Rice Pudding

Poor Man’s Pudding

Indian Pudding

Cerealine Pudding

Newton Tapioca

Apple Tapioca

Tapioca Custard Pudding

Peach Tapioca

Corn Pudding

Scalloped Apples

Bread Pudding

Cracker Custard Pudding

Bread and Butter Pudding

Bread and Butter Apple Pudding

Chocolate Bread Pudding

Mock Indian Pudding

Bangor Pudding

Steamed Lemon Pudding

Cottage Pudding

Strawberry Cottage Pudding

Orange Puffs

Chocolate Pudding

Custard Soufflé

Apricot Soufflé

Lemon Soufflé

Chocolate Soufflé

Mocha Soufflé

Fruit Soufflé

Spanish Soufflé

Chestnut Soufflé

Chocolate Rice Meringue

Steamed Apple Pudding

Steamed Blueberry Pudding

Steamed Cranberry Pudding

Ginger Pudding

Harvard Pudding

Steamed Chocolate Pudding

Cream Sauce

Swiss Pudding

Snowballs

Graham Pudding

St. James Pudding

Suet Pudding

Thanksgiving Pudding I

Thanksgiving Pudding II

Hunters’ Pudding

French Fruit Pudding

Fig Pudding I

Fig Pudding II

English Plum Pudding I

English Plum Pudding II

Lemon Sauce I

Lemon Sauce II

Lemon Sauce III

Vanilla Sauce

Molasses Sauce

Cream Sauce I

Cream Sauce II

Yellow Sauce I

Yellow Sauce II

Orange Sauce

Strawberry Sauce

Creamy Sauce I

Creamy Sauce II

Foamy Sauce I

Foamy Sauce II

Chocolate Sauce

Sabyon Sauce

Hard Sauce

Sterling Sauce

Wine Sauce

Brandy Sauce

Caramel Brandy Sauce

Apricot Sauce

Irish Moss Blanc-Mange

Chocolate Blanc-Mange

Rebecca Pudding

Moulded Snow

Chocolate Cream

Pineapple Pudding

Caramel Junket

Boiled Custard

Tipsy Pudding

Peach Custard

Orange Custard

Apple Meringue

Apple Snow

Prune Whip

Raspberry Whip

Baked Custard

Caramel Custard

Caramel Sauce

Coffee Custard

Tapioca Cream

Norwegian Prune Pudding

Nut Prune Soufflé

Apples in Bloom

Neapolitan Baskets

Wine Cream

Orange Salad

Fruit Salad I

Fruit Salad II

Fruit Salad with Wine Dressing

Wine Dressing

Cream Whips

Sautéd Pears with Chocolate Sauce

Lemon Jelly

Orange Jelly

Kumquat Jelly

Coffee Jelly

Cider Jelly

Wine Jelly I

Wine Jelly II

Russian Jelly

Jelly in Glasses

Sauterne Jelly

Jellied Prunes

Jellied Walnuts

Apricot and Wine Jelly

Snow Pudding I

Snow Pudding II

Amber Pudding

Toasted Marshmallows

Pudding à la Macédoine

Fruit Chartreuse

Spanish Cream

Coffee Soufflé

Columbian Pudding

Macaroon Cream

Cold Cabinet Pudding

Mont Blanc

Crême aux Fruits

To Whip Cream

Charlotte Russe

Orange Trifle

Banana Cantaloupe

Chocolate Charlotte

Caramel Charlotte Russe

Burnt Almond Charlotte

Ginger Cream

Orange Charlotte

Strawberry Sponge

Orange Baskets

Orange Jelly in Ambush

Bavarian Cream (Quick)

Strawberry Bavarian Cream

Pineapple Bavarian Cream

Royal Diplomatic Pudding

Fruit Cream

Ivory Cream

Pudding à l’Adrea

French Easter Cream

Marshmallow Pudding à la Stanley

How to Freeze Desserts

To Line a Mould

To Mould Frozen Mixtures

Lemon Ice

Cup St. Jacques

Orange Ice

Maraschino Ice

Pomegranate Ice

Raspberry Ice I

Raspberry Ice II

Strawberry Ice I

Strawberry Ice II

Currant Ice

Raspberry and Currant Ice

Crême de Menthe Ice

Icebergs

Canton Sherbet

Milk Sherbet

Frozen Chocolate with Whipped Cream

Pineapple Frappé

Pineapple Sorbet

Sicilian Sorbet

Italian Sorbet

Apricot Sorbet

Café Frappé

Cranberry Frappé

Grape Frappé

Pomona Frappé

Clam Frappé

Frozen Cranberries

Frozen Apricots

Pineapple Cream

Cardinal Punch

Punch Hollandaise

Victoria Punch

Lenox Punch

German Punch

London Sherbet

Roman Punch

Coup Sicilienne

Coup a l’Ananas

Vanilla Ice Cream I (Philadelphia)

Vanilla Ice Cream II

Chocolate Sauce I

Chocolate Sauce II

Coffee Sauce

Vanilla Ice Cream Croquettes

Chocolate Ice Cream I

Chocolate Ice Cream II

Strawberry Ice Cream I

Strawberry Ice Cream II

Orange Ice Cream

Pineapple Ice Cream

Coffee Ice Cream

Caramel Ice Cream

Burnt Almond Ice Cream

Brown Bread Ice Cream

Bisque Ice Cream

Burnt Walnut Bisque

Praline Ice Cream

Macaroon Ice Cream

Banana Ice Cream

Ginger Ice Cream

Pistachio Ice Cream

Pistachio Bisque

Fig Ice Cream

Junket Ice Cream with Peaches

Violet Ice Cream

Neapolitan or Harlequin Ice Cream

Baked Alaska

Pudding Glacé

Frozen Pudding I

Frozen Pudding II

Frozen Tom and Jerry