INDEX

APPETIZERS AND RELISHES:Page
Bouchee Cases[18]
Bonne Bouchee[19]
Bouchees of Caviare, Olives and Mayonnaise[19]
Bouchees of Sardines[19]
Bouchees of Sausage or Tongue[19]
Canapés, The Making of[19]
Anchovy Canapés[20]
Caviare Canapés[20]
Hot Cheese Canapés[20]
Cheese and Crackers Canapés[20]
Cheese Toast Sandwiches[20]
Cracker Crisps[21]
Deviled Crackers[21]
Diables à Cheval[21]
Nut Appetizers[21]
Salted Almonds[21]
Deviled Almonds[22]
Roasted Chestnuts[22]
Salted Chestnuts[22]
Deviled Chestnuts[22]
BEEF:
Bullock's Heart[61]
Stewed Bullock's Heart[61]
Filet of Beef[61]
Hamburg Steak[62]
Pot Roast[63]
Rib Roast of Beef[63]
Roast Round of Beef in Paper Bag[64]
Sauer Braten[64]
Beef Steak[65]
Toledo Beef Steak[65]
Stuffed Roast Beef or "Mock Duck"[65]
CAKES:
Cheese Cakes[104]
Cinnamon Cake[105]
English Fairy Cakes[105]
Fruit Cookies[106]
Mrs. Godfrey's Soft Ginger Bread[106]
Good Friday Cake[106]
German Honey Cakes[107]
Pecan Kisses[107]
Mrs. Kelder's Loaf Cake[107]
Hickory Nut Macaroons[108]
Walnut Macaroons[108]
Maple Sugar Cake[108]
Molasses Coffee Cake[108]
Nut Cake[108]
Oatmeal Cakes[109]
German Peach Cake[109]
Pork Cake[109]
Potato Chocolate Cake[110]
Potato Caramel Cake[110]
Auburn Pound Cake[111]
Raisin Nut Cake[111]
Sour Cream Cake[111]
CHEESE AND EGG DISHES:
Cheese Balls with Tomato Sauce[87]
Cheese Fritters to Serve with Salad Course[87]
Pepper Cheese[87]
Cheese Ramekins[88]
Cheese and Eggs[88]
Baked Eggs[88]
Baked Eggs with Cheese[88]
A Paper Bag Omelette[88]
Cheese Omelette[89]
Swiss Eggs[89]
Eggs in Tomato Cups[89]
FISH (also see Shell Fish):
Filet of Bass[31]
Baked Blue Fish[31]
Bloaters, A Breakfast Dish of[31]
Cat Fish[32]
Codfish Cones[32]
Codfish à la Crême[32]
Eels, Paper Bagged[33]
Flounder à la Meuniére[33]
Filets of Flounder[34]
Finnan Haddie[34]
Fish Cakes[34]
New England Fish Pie[35]
Fish Soufflé[35]
Planked Fish Bag Cooked[36]
Halibut à la Poulette[37]
Herring au Gratin[37]
Herrings with Herbs[37]
Kedgeree[37]
Kippered Mackerel with Fine Herbs[38]
Salmon Loaf[38]
Scalloped Salmon[38]
Salmon Soufflé[39]
Baked Shad[39]
Shad Roe[39]
Smelts[40]
Bagged Weak Fish[40]
White Fish Planked[41]
FISH SAUCE (also see Sauces and Gravies):
Anchovy Sauce[42]
Quick Bearnaise Sauce[42]
Bearnaise Sauce[42]
Brown Sauce[43]
Curry Sauce[43]
Egg Sauce[43]
Sauce Hollandaise[43]
Egg Sauce Made from the Hollandaise[44]
Lobster Sauce[44]
Maitre d'Hotel Butter[44]
Sauce for Broiled Shad à la Murray[45]
Parsley Butter[45]
Sauce Tartare[45]
FRUITS:
Baked Apples[112]
Baked Apple Dumplings[112]
Cold Baked Apples with Rum[112]
Cinnamon Apples[113]
Apples Stuffed with Figs[113]
Baked Apples and Nuts[113]
Raisin Apples[114]
Baked Apple Sauce[114]
Baked Bananas[114]
Stuffed Dates[114]
Baked Gooseberries[114]
Baked Peaches[114]
Baked Pears[115]
Baked Plums[115]
Baked Quinces[115]
Baked Raisins[115]
Chestnut Patties[115]
GAME (see Poultry and Game):
LAMB AND MUTTON:
Breast of Lamb with Tomato Sauce[67]
Lamb Chops[67]
Lamb or Mutton Cutlets with Tomatoes[67]
Lamb Fry[68]
Lamb's Kidney[68]
Leg of Mutton Cooked in Cider[68]
Mutton Chops and Sausage[68]
Ragout of Lamb[68]
Roast Leg of Lamb[69]
A Genuine Irish Stew[69]
PASTRY:
Plain Pie Crust[116]
Apple Pie[117]
Deep Apple Pie with Cream Cheese[117]
Cranberry Pie[118]
Cranberry and Raisin Pie[118]
Lemon Pie[118]
Mince Pie[118]
Mock Mince Pie[119]
Pecan Pie with One Crust[119]
Real Old-Fashioned Pumpkin Pie[119]
Individual English Apple Tart[120]
Colonial Pumpkin Tartlets[121]
Apple and Cheese Turnovers[121]
Apricot or Plum Jam Turnovers[122]
Mince Turnovers[122]
PORK IN VARIED FORMS:
Bacon and Apples[70]
Bacon and Bananas[70]
Bacon and Calf's Liver[70]
Baked Pork Chops[70]
Pork Chops and Sweet Potatoes[70]
Ham and Scalloped Potatoes[71]
Ham, Spinach and Lamb Chops[71]
Stuffed Fresh Ham or Shoulder[72]
Roast Loin of Pork[72]
Roast Spare-Rib[72]
Baked Sausage with Apples[72]
Baked Sausage and Potato[72]
Baked Sausage with Toast[73]
Baked Sausage with Tomatoes[73]
Tenderloin of Pork[73]
POULTRY AND GAME:
Capon[47]
Chicken with Parsnips[48]
Chicken à la Baltimore[48]
Chicken Croquettes[48]
Paper Bagged Chicken[49]
Chicken Pie[49]
Paste for Chicken Pie[50]
Chicken Rissoles[50]
Roast Chicken[50]
Saute of Chicken with Mushrooms[50]
Smothered Chicken[51]
Ducks with Banana Dressing[51]
Canvas Backs[51]
Chicken, Italian Style[52]
Roast Wild Duck[52]
Roast Wild Duck, Ohio Style[53]
Frogs' Legs[53]
Paper Bag Roast Goose[53]
Sage and Potato Stuffing[54]
Bag Roasted Young Guinea Fowl[54]
Bag Broiled Young Guinea Hen[55]
Quail[55]
Stuffed Quail[56]
Rabbit Cookery[56]
Barbecued Rabbit[56]
Roast Rabbit[57]
Stewed Rabbit[57]
Reed Birds[58]
Squab[58]
Barbecued Squirrel, (Southern Style) [58]
Turkey à la Bonham[59]
Venison[60]
Venison Steak[60]
PUDDINGS AND PUDDING SAUCES:
Almond Pudding[125]
Apple and Fig Pudding[125]
Banana Pudding[125]
Farmer's Plum Pudding[126]
Peach Betty[126]
Peach Cobbler[126]
Peach Roly-Poly[127]
Plum Roly-Poly[127]
Rye Bread Pudding[127]
Tapioca Apple Pudding[128]
A White Plum Pudding[128]
Caramel Sauce[128]
Cornstarch Pudding Sauce[129]
Cream Sauce[129]
Cream Sauce à la Hotel Astor[129]
Delicious Fruit Sauce for Plum Pudding[129]
Hard Sauce for Plum Pudding[129]
Molasses Sauce[130]
RECOOKED DISHES:
Beef Steak Left Overs[83]
Chicken Croquettes[83]
Mock Fried Oysters[84]
Turkey Croquettes[84]
Edinboro Hot Pot[84]
Individual Meat Pies[85]
English Pasties[85]
Olla Podrida Pie[85]
Oyster Bundles[86]
SAUCES AND GRAVIES:
Bignon's Sauce[78]
Bread Sauce[78]
Brown Sauce[78]
Celery Sauce[79]
Currant Jelly Sauce[79]
Curry Sauce[79]
Hollandaise Sauce[79]
Horseradish Sauce[80]
Maitre d'Hotel Butter[80]
Mexican Sauce[80]
Mint Sauce for Roast Lamb[80]
French Mustard Sauce, Creole Style[81]
Mustard Sauce for Cold Meat[81]
Onion Sauce[81]
Spanish Sauce[81]
Thick Tomato Sauce[82]
Sauce Tartare[82]
SHELL FISH:
Clam Pies[26]
Roast Clams[26]
Crabs, Soft and Hard[26]
Creamed Crabs[27]
Crabs Deviled à la William Penn[27]
Crab Meat au Gratin[27]
Crab Flakes au Gratin[28]
Lobster Chops[28]
Coquilles of Lobster[28]
Lobster in Shells[29]
Mussels au Gratin[29]
Boxed Oysters (Virginia Style)[29]
Spindled Oysters and Bacon[30]
SHORT CAKES:
Banana Short Cakes[123]
Peach Short Cake[123]
Rhubarb Short Cake[124]
Old-Fashioned Strawberry Short Cake[124]
SOUP ACCESSORIES:
Bread Sticks[23]
Croutons Toasted[23]
Crisped Crackers[23]
Egg Balls[23]
Forcemeat Balls, or Quenelles[24]
VEAL:
Baked Calf's Liver[74]
Calves' Brains in Tempting but Inexpensive Ways[74]
Breaded Brains[74]
Sweetbreads[75]
Baked Sweetbreads[75]
Sweetbreads with Bacon[75]
Larded Sweetbreads[75]
Sweetbreads Straight[76]
Vealettes[76]
Veal Loaf[76]
Shoulder of Veal Stuffed and Braised[77]
VEGETABLES:
Asparagus[90]
Asparagus with Cheese[90]
Lima Beans[90]
String Beans, Oriental Style[91]
Boston Baked Bean Cakes[91]
Bean Croquettes[91]
German Cabbage[92]
Cabbage Hot Slaw[92]
Carrots[92]
Carrot Saute[92]
Dolmas[99]
Stuffed Eggplant[93]
Lentil Cutlets[93]
Mushrooms[93]
Baked Onions[94]
Stuffed Baked Onions[94]
Onions with Cheese[94]
Parsnips[94]
Green Peas[94]
Stuffed Peppers[95]
Peppers with Cream Fish[96]
Baked Irish Potatoes[96]
Baked Potatoes without their Coats or Jackets[96]
Potatoes en Surprise[96]
Potatoes Farci[97]
Sauer Kraut[97]
Waldorf Sauer Kraut[97]
Sweet Potatoes and Bacon[97]
Sweet Potato Straws[98]
Sweet Potato en Brochette[98]
Spinach[98]
Summer Squash in Butter[98]
Stuffed Summer Squash[98]
Stuffed Tomatoes with Cream[98]
Turnips[99]
Turnip Balls[99]
Stuffed Vine Leaves or Dolmas[99]
WARM BREADS, BISCUITS, MUFFINS, ETC.:
Baking Powder Bread[101]
Bannocks[101]
Baking Powder Biscuits[101]
Egg Biscuits[102]
Maple Biscuits[102]
Nut Biscuits[102]
Raisin Biscuits[103]
Hot Cross Buns[103]
Warmed Over Breads[103]

OVAL WOOD
Cookery Dishes

Should
be
Used in
All
Paper
Bag
Cooking

They are as Important as the Bags

Because they conserve all the delicate meat and vegetable juices, adding a savory flavor to everything cooked in them.

With our Cookery Dishes you can give to all meats the delicious taste which has heretofore been secured only by planking steaks and fish.

The sweet wood—we use sugar-maple only—is always fresh, giving an effect that cannot be maintained permanently by the ordinary plank.

Everything that can be cooked in a paper bag tastes better if you use our Cookery Dishes also.

ASK YOUR DEALER ABOUT THEM

They are packed in cartons suitable for all purposes, assuring the delivery of clean and sanitary dishes in your kitchen.

THE OVAL WOOD DISH COMPANY
Delta, Ohio
127 Franklin St., New York 436 Gravier St., New Orleans
Manufacturers of "O.W.D." Butter Dishes, Picnic Plates, and Clothes Pins

Refined
Vegetable Oil

Is recommended by physicians and culinary experts in place of butter and animal fats for all cooking; it is more healthful and economical.

Wesson Snowdrift Oil

The Best Refined Vegetable Oil
Is Unexcelled for
Greasing Paper Bags


[Enlarge.]		You can buy many different kinds of vegetable oils, but you can't get anything equal to Wesson Snowdrift Oil. It is refined by the Wesson process (the only process yet discovered for properly refining vegetable oils) and we control that process. No other manufacturer can use it. ¶Wesson Snowdrift Oil has just the right smoothness and consistency to make rich and delicious salad dressings. AT ALL GROCERS On request, we will mail you our Wesson Snowdrift Oil book of 150 recipes. Please mention your grocer's name. ———————————
The Southern Cotton Oil Company
Dept. B
24 Broad Street, New York, N. Y.
Savannah Chicago New Orleans
San Francisco

The Cookery Bag Clip

is the only successful device for effectually closing Paper Cookery Bags

The projecting lips permit the clips to slip on to the bags easily; the free ends projecting outwardly prevent the clips slipping off the bag when in use.

Made by
THE OAKVILLE COMPANY
Waterbury, Conn.
Makers of Sevran Pins and the Clinton and Damascus Safety Pins.

Transcriber's Notes:

Obvious punctuation errors were corrected.

Page 25, "amonnia" changed to "ammonia" (as the ammonia used)

Page 26, "may" changed to "many" (in as many small)

Page 30, "sault" changed to "salt" (with salt, pepper and butter)

Page 35, "sesasoned" changed to "seasoned" (mashed potato well seasoned)

Page 61, "5-8" and "3-8" changed to "5/8" and "3/8" respectively (5/8 of an inch thick) (about 3/8 of an inch)

Page 63, "marcaroni" changed to "macaroni" (a bit of macaroni)

Page 74, "over" changed to "oven" (hour in a hot oven)

Page 80, "floor" changed to "flour" (of flour. Stir and)

Page 81, "desertspoonful" changed to "dessertspoonful" (dessertspoonful Worcestershire Sauce)

Page 90, "Chesse" changed to "Cheese" (Asparagus With Cheese)

Page 108, "spoonsfuls" changed to "spoonfuls" (spoonfuls into a)

Page 116, "CAPTER" changed to "CHAPTER" (CHAPTER XXI)

Page 127, "sweeteend" changed to "sweetened" (the extra juice sweetened)

Page 151, "Balitmore" changed to "Balitmore" (Chicken à la Baltimore)

Page 152, "SAUCEES" changed to "SAUCES" (PUDDINGS AND PUDDING SAUCES)

Page 155, "Waldrof" changed to "Waldorf" (Waldorf Sauer Kraut)