LOWNEY’S COOK BOOK

PREFACE TO REVISED EDITION

INTRODUCTION

CONTENTS

PART I

VALUE OF FOOD TO THE BODY

METHODS OF COOKING

Boiling

Roasting

Baking

Stewing

Fricasseeing

Steaming

Simmering

Braising

Frying

Sautéing

Broiling

Pan Broiling

JUST HOW

How to Crumb, Egg and Crumb

How to bone Meat, Fish, Birds

How to clarify Fat

How to avoid the Burning of Fat

How to try out Suet

How to Lard

How to test Fat for Frying

How to make Croquettes

How to prepare Sweetbreads

How to care for the Refrigerator

How to Caramelize

How to Poach

How to cream Butter

How to cut and Fold

How to crease Frosting

CARVING

Whole Fish

Beef

Lamb and Mutton

Veal

Pork

Poultry and Game

MARKETING

Beef

Description of Cuts of Beef

Lamb and Mutton

Veal

Pork

Poultry and Game

DINNERS AND LUNCHEONS

The Formal Dinner

MENU FOR A FORMAL DINNER

When and How to serve Wines

Courses

The Informal Dinner

The Formal Luncheon

The Formal Breakfast

The Informal Luncheon

BUTLER’S DUTIES

GARNISHINGS

WEIGHTS AND MEASURES

Table of Measures

Table of Proportions

PART II

Canapés

Anchovy Canapés

Caviare Canapés

Cheese Canapés

Crab Canapés

Bacon Canapés

Ham Canapés

Lobster Canapés

Salmon Canapés

Sardine Canapés

Tomato and Cucumber Canapés

Nut and Olive Canapés

Tongue Canapés

Oyster Cocktail

Shrimp Cocktail

Lobster Cocktail

Clams on Half Shell

SOUP ACCESSORIES

SOUP GARNISHINGS

SOUPS

Crab Bisque

Fish Fillets

Fish Forcemeat

Fish Stock

Garnishings for Fish

Boiled Fish

STEAMED FISH

BROILED FISH

FRIED FISH

BAKED FISH

BAKED HADDOCK WITH OYSTER STUFFING

BAKED FILLET OF FISH

SAUTÉD FISH

SHELLFISH

Sautéd Oysters

BEEF

Pot Roast

VEAL

MUTTON AND LAMB

PORK

POULTRY

GAME

Time Table for boiling Vegetables

Globe Artichokes

Scalloped Globe Artichokes

Jerusalem Artichokes

Shelled Beans

String Beans

Brussels Sprouts and Cabbage

Kohl Slaw

Beets

Carrots

Cauliflower

Celery

Cucumbers

Corn

Greens

Egg Plant

Lentils

Okra

Onions

Salsify, or Oyster Plant

Parsnips

Stuffed Peppers

Macaroni with Sauce

Baked Macaroni

Macaroni Baked with Tomatoes

Summer Squash

Winter Squash

Baked Squash

Broiled Tomatoes

Fried Tomatoes

Sautéd Tomatoes

Scalloped Tomatoes

Stuffed Tomato

Peas

Turnips in White Sauce

Boiled Potatoes

Mashed Potatoes

Potato Balls

Creamed Potatoes

Stewed Potatoes

Scalloped Potatoes

Lyonnaise Potatoes

French Fried Potatoes

Potato Chips

Potato Puff

Hashed Brown Potatoes

Stuffed Potatoes

French Potato Balls

Potatoes à la Maître d’Hôtel

Italian Potatoes

Franconia Potatoes

Baked Potatoes

Browned Sweet Potatoes

Southern Sweet Potatoes

Stewed Tomatoes

Suggestions for Cooking Cereals

Rolled Oats

Old-fashioned Oatmeal

Boiled Hominy No. 1

Boiled Hominy No. 2

Cracked Wheat

Prepared Cereals

Boiled Rice No. 2

Steamed Rice

Corn Meal Mush

Sautéd or Fried Corn Meal Mush

Soft-cooked Eggs No. 1

Soft-cooked Eggs No. 2

Soft-cooked Eggs No. 3

Hard-cooked Eggs

Baked Eggs

Poached Eggs

Fluffed Eggs

Poached Eggs à la Française

Poached Egg in Tomato

Scrambled Eggs No. 2

Fried Eggs

Omelet

Creamy Omelet

Goldenrod Eggs

Stuffed Eggs

German Omelet

Spanish Omelet

Tomato Béarnaise Sauce

Browned Bread Sauce

Black Butter Sauce

Champagne Sauce

Chestnut Sauce

Curry Sauce

Espagnole Sauce

Hollandaise Sauce No. 2

Horse-radish Sauce

Horse-radish Hollandaise

Lobster Hollandaise

Mushroom Sauce No. 2

Orange Hollandaise

Pepper Sauce

Poulette Sauce

Ravigote Sauce

Sorrel Sauce

Sauce Suprême

Soubise Sauce

Trianon Sauce

Velouté Sauce

Vinaigrette Sauce

Tomato Forcemeat

Quick Aspic Jelly

Chicken Soufflé

Chicken Timbales

Lobster Mousse

Imperial Fish Timbales

Lobster Timbales

Chicken Livers in Fontage Cups

Mock Terrapin in Fontage Cups

Sweetbreads and Chicken in Fontage Cups

Creamed Oysters and Celery in Fontage Cups

Creamed Crabs in Fontage Cups

Creamed Shrimps in Fontage Cups

Shad Roe Croquettes

Lobster Croquettes

Meat, Rice and Tomato Croquettes

Sauce for Croquette Mixtures

Chicken Croquettes

Sweetbread and Mushroom Croquettes

Fish Croquettes

Rolled Fillets of Flounder with Béchamel Sauce

Curried Lobster in Rice Timbales

Creamed Salmon in Rice Timbales

Chicken in Aspic

Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras

Scalloped Veal

Veal Loaf

Veal Croquettes

Fried Calf’s Liver

Boiled Tongue

Broiled Pig’s Feet

Veal Roll

Marrow Bones with Tenderloin Steak

Deviled Mignons of Beef

Kidneys en Brochette

Kidneys with Oysters

Crême Frite

Calf’s Heart Stuffed

Haricot of Ox Tails

Curry of Game

Roll Croustades

Broiled Honeycomb Tripe

Tripe Ragoût

Lyonnaise Tripe

Tripe in Batter

Baked Sweetbreads

Baked Fillets of Sweetbreads

Braised Sweetbreads

Calf’s Brains in Batter

Scalloped Brains

Brains Breaded

Frogs’ Legs

Frogs’ Legs à la Béchamel

Frogs’ Legs à l’Allemande

Oyster Crabs

Oyster Crabs with Poached Eggs

Liver Loaf

Mock Pâté de Foie Gras

Oyster Rissoles

Sweetbread Rissoles

Sardine Rissoles

Veal Rissoles

Lamb Rissoles

Cheese Rissoles

Mushroom Rissoles

Lobster Rissoles

Bouchées à la Macedoine

Oyster Pâtés

Baked Chicken

Chicken Suprême

Chop Suey

Asparagus served in Croustades

Cauliflower au Gratin

Celery au Jus

Chestnut Croquettes

Scalloped Cucumbers

Béchamel Cucumbers

Banana fried in Crumbs

Carrot Fritters

Farina Balls or Hominy Crescents

Macaroni Timbales

Cheese Cakes

Fritter Batter

Corn Oysters

Green Pea Timbales

Egg Plant baked in Shell

Broiled Mushrooms

Baked Mushrooms

Mushrooms with Oysters

Deviled Mushrooms

Scalloped Mushrooms

Mushrooms with Tomatoes

Mushroom Potpourri

Baked Onions in Ramekins

Potato Croquettes

Tomato Stuffing for Peppers

Chicken Stuffing for Peppers

Rice or Macaroni Stuffing for Peppers

Rice Croquettes

Rice and Tomato Croquettes

Rice and Cheese Croquettes

Sweet Rice Croquettes

Turkish Pilaf

Tomato Croquettes

Macaroni Croquettes

Corn Pudding

Nut Loaf

Yeast

Water Bread

Milk and Water Bread

Salt Rising Bread

Graham Bread

Entire Wheat Bread

Rye Bread

Gluten Bread

Date Bread

Walnut or Filbert Bread

Brown Bread

Raised Brown Bread

Sweet Milk Brown Bread

Buns

Brioche

Parker House Rolls

Braids

Crescents

Bread Sticks

Swedish Rolls

Raised Muffins

Oatmeal Muffins

Bran Muffins

Rusk

Zweibach

Pulled Bread

Five-hour Bread

Squash Bread

Drop Biscuit

Fruit Biscuit

Sally Lunn

Berry Muffins

Dutch Apple Cake

Corn Muffins

Entire Wheat or Graham Muffins

Rye Muffins

Hominy and Corn Muffins

Rice and Corn Muffins

Spider Corn Cake

Popovers

Fried Rye Muffins

Oat Muffins

SHORTCAKES

GRIDDLE CAKES

FRITTERS

SALAD DRESSING

SALADS

Orange Salad

Anchovy Sandwiches

Caviare Sandwiches

Celery Sandwiches

Cheese Sandwiches No. 1

Cheese Sandwiches No. 2

Cheese Sandwiches No. 3

Chicken Sandwiches No. 1

Chicken Sandwiches No. 2

Cucumber Sandwiches

Egg Sandwiches

Lobster Salad Sandwiches

Favorite Sandwiches

Club Sandwiches

Sardine Sandwiches

Ham Sandwiches

Tomato and Horse-radish Sandwiches

Nasturtium Sandwiches

Jelly Sandwiches

Ginger Sandwiches

Orange Sandwiches

Striped Bread Sandwiches

Fig Sandwiches

Nut Sandwiches

Chocolate Sandwich No. 1

Chocolate Sandwich No. 2

Chocolate Mixture

Chocolate Sandwich No. 3

Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches

COLD DESSERTS

Chocolate Junket

Chestnut Cream

Strawberry Whip

PUDDING SAUCES

Suggestions for making and baking Cake

Time for baking Cake

To grease Tins

CAKE

FROSTINGS

Fudge Nut Frosting

FILLINGS

FROZEN DESSERTS

French Chocolate

Plain Chocolate

Emergency Chocolate

Condensed Milk Chocolate

Cocoa for Fifty People

Chocolate for Fifty People

Brandy Cocoa

Breakfast Cocoa

Breakfast Cocoa with Condensed Milk

Tea

Tea Punch

Iced Tea

Coffee No. 2

Coffee No. 3

French Coffee

Iced Coffee

Black Coffee

After Dinner Coffee

FRUIT BEVERAGES

Milk Punch

Fruits and Nuts

To prepare Fruit for the Table

CANDY

Buttercups

CANNING AND PRESERVING

Preserving

PICKLES

Salted Almonds

Deviled Almonds

Deviled Beef

Bacon and Chicken Livers

Bacon and Mushrooms

Chicken Livers with Mushrooms

Deviled Bananas

Frizzled Beef

Beef with Currant Jelly Sauce

Cheese Dreams

Cheese Custard

Cheese Omelet

Welsh Rarebit

Cheese and Tomato Rarebit

Cheese with Red Peppers

Chicken and Mushrooms à la Crême

Curried Chicken

Chicken with Hard-cooked Eggs

Béchamel Eggs

Creamed Eggs

Scrambled Eggs and Tomato

Poached Eggs on Toast

Creamed Lobster

Lobster à la Newburg

Lobster with Pimolas

Lobster with Mushrooms

Lamb Terrapin

Sautéd Oysters

Fricassee of Oysters and Mushrooms

Celeried Oysters

Shrimps and Tomatoes

Sweetbreads with Bacon

Calves’ Brains à la Béchamel

Buttered Tomatoes

Venison with Currant Jelly

Venison Stew

Sautéd Bananas

Hot Fruit Salad

Pineapple Canapé

Apple Water

Barley Water

Cinnamon Water

Currant Water

Distilled Water

Flaxseed Tea

Grape Water

Lemonade

Oatmeal Water

Tamarind Water

Toast Water

Sugar Sirup

Irish Moss Lemonade

Milk Punch

Egg and Milk Punch

Eggnog

Koumiss

Orange Egg Cordial

Albuminized Milk

Egg and Lemon

Wine Whey

Barley Gruel

Entire Wheat Gruel

Cracker Gruel

Corn Meal Gruel

Flour Gruel

Flour Ball for Flour Gruel

Oatmeal Gruel

Oatmeal Caudle

Rice Gruel

Buttered Toast

Water Toast

Cream Toast

Brown Bread Toast

Pulled Bread

Bread and Butter Sandwiches

Raw Beef Sandwiches

To scrape Raw Beef

Fig Sandwiches

Beef Juice

Beef Tea

Beef Essence

Frozen Beef Tea

Scraped Beef Balls

Mutton Broth

Chicken Broth

Clam Broth

Rennet Custard

Calf’s Foot Jelly

Strawberry Whip

Arrowroot Blanc Mange

Stewed Prunes

Stewed Figs

Oatmeal Wafers

Hoe Cake

Corn Pone

Virginia Waffles

Virginia Spoon Bread

Gumbo

Oyster and Clam Chowder

Crab Bisque

Chicken Okra Soup

Stewed Terrapin

Jugged Hare

Lamb, Creole Style

Chicken Tamales

Stuffed Squash

Sweet Potato Pone

Maryland Artichokes

Crabs, Creole Style

Alabama Salad

Orange Salad

Southern Potato Salad

Southern Salad

Louisiana Chow Chow

Lady Baltimore Cake

Virginia Fruit Cake

Orange Cakes

Maryland Cookies

Baltimore Cookies

Cocoa Macaroons

Pecan Pralines

Maple Cocoanut Pralines

Baltimore Cup

Chocolate and Fruit Macedoine

Chocolate Junket

Chocolate Pudding

Mississippi Custard

Orange Pudding

Georgia Cream

Orange Roly Poly

Chestnut Cream

Pineapple Sponge

Baked Beans

Oatmeal Muffins No. 2

Oatmeal Wafers No. 2

Flaked Rice Macaroons

Boiled Kale

German Cabbage

Vegetable Croquettes

Salt Mackerel

Fish Balls

Fresh Fish Cakes

Codfish Omelet

Fish Pudding

Smoked Herring

Corned Beef Hash No. 2

Vegetable Hash

Lamb Stew

Scalloped Mutton

Barbecued Lamb

Veal Balls

Stewed Kidneys on Toast

Stewed Heart

Calf’s Heart Stuffed

Liver Loaf

Nut Loaf

Mutton Pot Roast

Sautéd Salt Pork

Salt Pork in Batter

Broiled Kidneys

Pot Roast

Cottage Pie

Rice with Cheese

Cottage Cheese

Sour Cream Gingerbread

Apricot Tapioca

Rhubarb and Raisin Pudding

Gooseberry Trifle

Cranberry Puffs

Tapioca and Prune Pudding

Rhubarb Pudding

Apple Compote with Rice

Cocoanut Custard

Soups

Meats

Miscellaneous

Salads

Desserts

INDEX

READ THIS

HOW TO USE A COOK BOOK

THE GROWTH AND PREPARATION OF COCOA

SIMPLE MENUS FOR ONE WEEK

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY