INDEX

Introduction, [iii]

SOUPS, BROTHS, ETC.

Baked, [10]
Beef, Plain, [5]
Bisque, Crayfish, [22]
Bouilli, Soup et, [5]
Broth in Haste, [6]
Broth, Chicken, [6]
Broth, Crayfish, [7]
Broth, Scotch Barley, [8]
Cheap White, [11]
Chicken, [7]
Clear Pea, [13]
Consomme, Beef and Fowl, [8]
Consomme of Fowl, White, [9]
Dried Split Pea, [13]
Egg Balls for Mock Turtle, [17]
Green Pea, without Meat, [10]
Green Pea, Queen Victoria’s, [12]
Green Pea, with Egg Dumplings, [12]
Green Corn, [13]
Gombos, Chicken with Oysters, [20]
Gombos, Crab or Shrimp, [19]
Gombos, Crab with Okra, [21]
Gombos, Okra or Filee, [18]
Gombos, Okra, [19]
Gombos, Oyster, with Filee, No. 1, [19]
Gombos, Oyster, with Filee, No. 2, [20]
Gombos, Oyster, Maigre, [21]
Gombos, Shrimp, Maigre, [21]
Maigre, without Meat, [7]
Oxtail, [17]
Oyster, [14]
Rabbit, [18]
Stock for Soup, [3]
Stock to Clarify, [4]
Stock for Gravies, [4]
Tomato, with Vegetables, [11]
Turtle No. 1, [14]
Turtle No. 2, [15]
Turtle, Mock, [15]
Turtle, Mock No. 2, [15]
Turtle, Mock No. 3, [16]
Veal Gravy, [8]
Vermicelli No. 1, [9]
Vermicelli No. 2, [9]
Vermicelli or Macaroni, [10]

FISH, ETC.

Codfish, Baked and Stewed, [26]
Codfish au Beurre Roux, [27]
Codfish Cakes, [27]
Crabs, Fricassee of, [31]
Crabs, Soft-shell, Fried, [31]
Croakers and Mullets, Fried, [23]
Fillets or Sliced Fish, Fried, [24]
Flounder, Broiled, [25]
Flounder and Mullet, Fried, [25]
Fish, Fricassee of, [23]
Fish, to Fry, [23]
Frogs, Fried, [32]
Grenouilles Frites, [32]
Mackerel, Spanish, Broiled, [25]
Oyster Pickle, [30]
Oyster and Beefsteak Pie, [30]
Oyster and Sweetbread Pie, [30]
Oysters, Fried, [29]
Oysters, Scalloped, No. 1, [29]
Oysters, Scalloped, No. 2, [29]
Oysters, Stewed with Champagne, [28]
Oysters, Stewed with Milk, [28]
Oysters, Stewed on Toast, [28]
Oysters, Stuffing, [27]
Oysters, on Toast, [28]
Red Fish, or Snapper, Boiled, [25]
Red Fish, a la Provencale, [26]
Stuff and Bake, to, [23]
Terrapin, [33]
Trout, Stuffed and Baked, [24]
Trout a la Venitienne, [24]
Turtle, to Dress, [31]

COLD MEAT, ETC.

Cold Meat, to serve, [34]
Forcemeat, Liver and Ham, [36]
Forcemeat, for Stuffing, [37]
Glazing for Tongues, etc., [34]
Oysters, Pickled, to serve, [34]
Pies, Meat or Chicken, to serve, [34]
Pies, Meat, Spices for, [36]
Sausage Meat, Seasoning for, [35]
Tongue, Braised, with Aspic Jelly, [35]
Truffles and Chestnut Stuffing, [36]
Truffles and Liver Stuffing, [37]
Veal, Pig or Turkey, Seasoning for, [35]

SAUCES FOR MEATS AND GAME

A l’Aurore, for Fish, [41]
Apple, [46]
Apple, Fried, [47]
Brown Onion, [38]
Butter and Flour, [40]
Caper, for Mutton, etc., [40]
Celery, White, for Poultry, [41]
Chestnut, for Turkey, etc., [41]
Cranberry, [39], [46]
Cream, [46]
Cucumber, White, for Meats, [42]
Duck, [38]
Eggs and Butter, [42]
Egg, with Lemon, [45]
Froide, [41]
Hard, [47]
Horseradish, [45]
Horseradish, To Keep, [45], [48]
Jelly, Savory, for Cold Turkey, etc., [43]
Lemon, for Fish, [40]
Lemon, Rich, for Puddings, [47]
Mint, [38]
Mushroom, [38]
Onion, Brown, [38]
Onion, White, [39]
Oyster, Brown, [43]
Oyster, White, [44]
Oyster, for Turkey, [44]
Parsley and Butter, [40]
Peaches, Fried, [47]
Piquante, for Cold Meat, [39], [44]
Puree, Celery, for Turkey, [42]
Robert, [45]
Salad, for Lettuce, [39]
Savory, for Roast Goose, [47]
Stock, for Gravies, etc., [44]
Tomato, [39], [43]
Tomato, Piquant, [45]
Vinegar, Cheap, [49]
Vinegar, To Make, No. 1, [48]
Vinegar, To Make, No. 2, [48]
Vinegar, for Pickles, To Make, [48]
White Onion, [39]
Wine, for Venison or Mutton, [42]

ENTREES

Beans, Baked, and Pork, [58]
Beef, Hashed, [52]
Calf or Pigs’ Brains, Fried, [56]
Calf or Pigs’ Feet, Fried, [56]
Calf Head, Bodied or Baked, [56]
Calf Head, Collared, [57]
Calf Head, Potted, [57]
Curry of Cold Roast Fowl, [57]
Fricadellons, Veal or Mutton, [54]
Ham Toast for Lunch, [58]
Mustard, French, To Make, [53]
Mutton, Scallops, with Mushrooms, [52]
Pie, Veal and Ham, [53], [54]
Rarebit, Welsh, [58]
Salad, Veal, [55]
Sandwiches, [52]
Sandwiches, for Picnics, [53]
Stew, Irish, [50]
Stew, Kidney and Mushrooms, [50]
Stew, Lamb Chops, [50]
Stew, Pigeon, [51]
Stew, Tripe, Plain, [51]
Sweetbreads, Veal, [55]
Timbale, [54]
Tripe, with Mushrooms, [51]
Tripe, To Fry Brown, [51]
Veal Hash, [53]
Veal and Ham Pie, [53], [54]
Veal Loaf, [55]
Veal, Minced, and Poached Eggs, [56]
Veal or Mutton Fricadellons, [54]
Veal Salad, [55]
Veal Sweetbreads, [55]

MUTTON, BEEF AND HAMS

Beef, Brisket, Boiled and Stuffed, [61]
Beef, Round, Stewed, [61]
Beef, Round, a la Baronne, [62]
Beef, Steak, to Fry as if Broiled, [62]
Beef, Steak, Roasted, [63]
Beef, To Roast in Stove, [63]
Boiling, Remarks on, [59]
Daube Glacee of Beef, [60]
Ham, Baked, [59]
Ham, Stuffed, [59]
Ham, to Boil, [60]
Mutton, Haunch, [64]
Mutton, Leg of, Boiled, [64]
Mutton, Leg of, Roast, [64]
Mutton, Stuffed with Mushrooms, [64]
Mutton, to Taste like Venison, [65]

FOWLS AND GAME

Chicken, Boiled, [66]
Chicken, Boiled, with Stuffing, [67]
Chicken, Broiled, [69]
Chicken, Cold, Scalloped, [69]
Chicken, Country Fried, [66]
Chicken, Curry, [69]
Chicken Fricassee a la Marenga, [68]
Chicken Pie a la Reine, [69]
Chicken Pie, Plain, [70]
Chicken Pot Pie, [70]
Chicken, Roast, [68]
Chicken, Stew or Fricassee, [67]
Chicken, Saute, with Oyster Sauce, [68]
Duck, Canvas Back, [76]
Duck, Roast, [75], [77]
Duck, to Stew with Green Peas, [76]
Duck, Tame and Wild, [75]
Duck, Wild, [77]
Game, Venison, etc., Remarks on, [78]
Goose, with Chestnuts a la Chipolita, [78]
Goose, Roast, with Sage and Onion, [77]
Goose, Wild, [77]
Hare or Rabbit, Roast, [80]
Partridge, [80]
Pigeon Pie, [80]
Pie, Squirrel or Rabbit, [79]
Pie, Rice Bird, [80]
Pie, Roast, [81]
Pie, Pigeon, [80]
Pig, Roast, [81]
Quails, [80]
Rice-Bird Pie, [80]
Teal, Broiled, [77]
Turkey, Boiled, with Celery Sauce, [74]
Turkey, Boiled, with Oyster Sauce, [74]
Turkey, Boned, [71]
Turkey, to Roast, [72]
Turkey, Roast a la Perigord, [73]
Turkey, Wild, [72]
Venison Steak, [79]
Venison Pasty, [79]

VEGETABLES

Artichokes, Burr, [89]
Asparagus on Toast, [87]
Asparagus with Cream, [88]
Beans, Snap, Stewed and Boiled, [89]
Beans, Lima, or Butter, [90]
Beets, Boiled, [92]
Cabbage, Stewed, [91]
Cauliflower, with White Sauce, [91]
Corn, Green, on Cob, [84]
Corn, Green, Stewed, [84]
Corn, Green, Fritters, [85]
Corn Oysters, [85]
Corn Pudding, [85]
Egg Plant, [88]
Macaroni in a Mould, [92]
Macaroni and Grated Cheese, [93]
Mushrooms, Stewed, on Toast, [88]
Okra and Corn Fricassee, [85]
Okra or Gombo, to Cook, [86]
Onions, Boiled and Fried, [84]
Parsnip Fritters, [92]
Peas, Green English, to Stew, [89]
Peas, Marrowfat, [90]
Potatoes, [83]
Potatoes, Croquets, [83]
Potatoes, Fried, [83]
Potatoes, Irish, Mashed and Browned, [82]
Potato, Irish, Stewed, [82]
Potato, Puffs, [82]
Potato, Sweet, [83]
Pumpkin, with Salt Meat, [91]
Salsify, Fried in Batter, [86]
Spinach, to Cook, [87]
Squash, Stewed, [90]
Squash, Summer, Stewed, [91]
Succotash, [85]
Tomatoes, to Broil, [87]
Tomatoes, Stuffed, [86]
Tomatoes, Stewed, [87]
Turnips, to Cook, [84]

EGGS, OMELETS, ETC.

Eggs au Gratin, for Lent, [95]
Eggs, Boiled, Soft or Hard, [94]
Eggs, Poached, with Toast and Anchovy Paste, [95]
Eggs, Poached, and Ham, [96]
Eggs, with Browned Butter and Vinegar, [96]
Omelet, Delicious, [99]
Omelet, for One Person, [97]
Omelet, Spanish, [99]
Omelet, with Green Onion, [97]
Omelet, with Oysters, [100]
Omelet, with Parmesan Cheese, [97]
Omelet, with Sugar, [98]
Omelet au Naturel, [96]
Omelet, Soufflee, [98]
Omelet, Soufflee, in mould, [98]

SALADS AND RELISHES

Catsup, Mushroom, [101]
Catsup, Tomato, [102]
Celery, etc., Vinegar, [102]
Garnishes, [101]
Jambolaya of Fowls and Rice, [106]
Salad, Chicken, French, [103]
Salad, Chicken, Small, [104]
Salad, Potato, [105]
Salad, Tomato, with or without Shrimp, [105]
Slaw, Cold, with Hot Sauce, [106]
Slaw, Cold, Plain, [106]
Thyme, etc., Flavor, [101]
Tomato Catsup, [102], [103]
Tomato, Green, Soy, [102]

PICKLES

Cabbage, Chopped, [112]
Cabbage, Pickle, Yellow, [112]
Cabbage, Red, [113]
Cantaloupe, Sweet Pickle of, [111]
Cauliflower, [113]
Chow-Chow, [113]
Country Green, [116]
Cucumbers, Old-time Sweet, [109]
Cucumbers and Onions, [109]
Cucumbers, Plain, without Spices, [108]
Cucumbers, in Whiskey, [108]
Eggs, [110]
Figs, Sweet Pickle of, [110]
Hints on Their Management, [107]
Lemons, [114]
Melon Mangoes, [119]
Mustard, [114]
Onions, [114]
Oysters, [115]
Peach, [117]
Peach Green, [118]
Peach, Mangoes, [118]
Peach, Plain, [116]
Peach and Apricot, [117]
Plum, Sweet Pickle of, [117]
Tomato, Green, Sweet Pickle of, [111]
Tomato Sauce, [116]
Walnut, [115]

BREAD AND YEAST

Biscuit, Cream of Tartar, [130]
Biscuit, Light, or Roll, [130]
Biscuit or Rolls, Milk, [130]
Biscuit, Soda or Milk, [128]
Biscuit, Soda, with Cream of Tartar, [128]
Biscuit, Sponge, with Yeast, [129]
Biscuit, Sponge, without Yeast, [130]
Biscuit, Yeast Powder, [129]
Boston Brown Bread, [127]
Bread, Good, to Make, [124], [125]
Bread, Family, [126]
Bread, Light, [126]
Bread, Sponge, [126]
Brown Bread, [127]
Buckwheat Cakes, [135]
Buckwheat Cakes, Griddle, [136]
Corn Batter Bread, [128]
Corn, Mississippi, Bread, [128]
Dyspeptics, Bread for, [127]
Graham Bread, [127]
Hard-Yeast Cakes, [121]
Indian Bread, [127]
Indian Cakes, [135]
Indian Cakes, Griddle, [135]
Muffins and Crumpets, [133]
Muffins, Nice, [133]
Muffins, Graham, [133]
Noodles, [136]
Pain Perdu, [134]
Pocketbooks for Tea, [134]
Potato Bread, [125]
Puffs, Flour, [131]
Rice Cakes, [132]
Rising with Yeast Cake, [120]
Rolls, Breakfast, [131]
Rolls, Fine, [132]
Rolls, Virginia, [131]
Rye Bread, [127]
Sally Lunn, [132]
Turnpike Cakes, [121]
Wheat Bread, with Potatoes, [125]
Yeast, Hard Fig-leaf, [123]
Yeast, Home-Made, [123]
Yeast, Hop and Potato, [122]
Yeast, Liquid, of Corn and Hops, [121]
Yeast, Milk, [123]
Yeast, Potato, [122]
Yeast, Remarks on, [120]
Yeast, Salt, [123]

RUSKS, DOUGHNUTS AND WAFFLES

Crullers, [139]
Doughnuts, with Hop Yeast, [137]
Doughnuts, without Yeast, [137]
Doughnuts, Cream without Yeast, [138]
Doughnuts, Plain, [138]
Doughnuts, Sour Milk, without Yeast, [137]
Rusks, Miss Lester’s Tea, [137]
Waffles, [138]

CAKES AND CONFECTIONS

Almond Drops, [164]
Almond Macaroons, [165]
Bride’s Cake, [144]
Charlotte Russe, [142]
Cheap Cake, [156]
Chocolate Cake, [153], [154]
Citron Cake, [155]
Cocoanut Cakes, [159], [160]
Coffee Cake, [161]
Corn Starch Cake, [156]
Cream Cakes, [162], [163]
Cup Cakes, [151]
Delicate Cakes, [162]
Diamond Bachelors, [162]
Drop Cakes, [161], [162]
Drops, Cocoanut, [160]
Easy Cake, [164]
Egg Kisses, [153]
Francatelli’s Spanish Cake, [153]
French Loaf Cake, [152]
Frosting for Cake, [141]
Fruit Cake, [142]
Fruit Cake, Cheap, [143]
Fruit Cake, Family, [143]
Fruit Cake, Nougat, [143]
Fruit Cake, Wisconsin, [143]
Genoese Cake, [153]
Ginger Nuts, [148]
Ginger Snaps, [148]
Ginger Bread, Sponge, [147]
Gold Cake, [158]
Hard times, Louisiana, Cake, [155]
Icing, [140]
Icing, Boiled, [141]
Icing, Boiled, Hot, [141]
Icing, Chocolate, [140]
Indian Cake, [156]
Isabella Cake, [150]
Jelly Cake, [145]
Jelly Roll, Young Cook’s, [164]
Jumbles, [152]
Jumbles, Ring, [154]
Lady Cake, [149]
Lady Cake, White, [150]
Lady Cake, Yellow, [149]
Ladies’ Fingers, [155]
Ladies’ Fingers, German, [154]
Little Jessie’s Cake, [151]
Loaf Cake, Plain, [153]
Loaf Cake, French, [152]
Maizena Cake, [146]
Marble Cake, [152]
Molasses Cake, [157]
Naples Biscuit, [161]
Pecan Cake, [160]
Portugal Cake, [149]
Pound Cake, [145]
Pound Cake, Cocoanut, [159]
Silver Cake, [157], [158], [159]
Shrewsbury Cake, [161]
Soda Cake, [156]
Sponge Cake, [146]
Sponge Cake, Jenny’s, [147]
Sponge Cake, White, [147]
Sponge, Ginger Bread, [147]
Tipsy Cake, [163]
Tea Cakes, [148], [163]
Teacup Cake, [151]
Trifles, [157]
Velvet Cake, [162]
Wedding Cake, [144]
White Cakes, [149]
Wine Cakes, [161]

DESSERTS

Almond Meringue, [168]
Ambrosia of Orange, etc., [185]
Apple Compote, [168]
Blanc Mange, Gelatine, [169]
Blanc Mange, Maizena, [168]
Charlotte Russe, [166], [167]
Cheesecakes, Lemon, [182]
Cheesecakes, Orange, [182]
Cream, Barley or Sage, [180]
Cream, Berry, Frozen, [180]
Cream, Biscuit in Moulds, [179]
Cream, Chocolate, Iced, [181]
Cream, Orange, [179]
Cream, Whipped, with Wine, [174]
Custard, Apple, [170]
Custard, Boiled, [170]
Custard, Coffee, [182]
Custard, Lemon, [170]
Dessert for a Delicate Person, [175]
Egg-Nog, [185]
Floating Island, without Wine, [185]
Glazing for Pastry, [171]
Ice Cream, [178]
Ice Cream, without Cream, [181]
Jelly, Calves’ Feet, [184]
Jelly, Isinglass, [169]
Jelly, Wine, for Gelatine, [183]
Jelly, Yellow Custard, [183]
Mange, Chocolate, [169]
Oranges, Croquante, [173]
Peaches and Cream, Frozen, [180]
Pies or Pudding, Cocoanut, [177]
Pudding, All-the-Year-Round, [171]
Pudding, Batter, [174]
Pudding, Cabinet, Steamed, [176]
Pudding, Custard Cocoanut, [178]
Pudding, Delicious, [177]
Pudding, Francatelli’s Lemon, [173]
Pudding, Gelatine Snow, [172]
Pudding, Macaroon, Iced, [175]
Pudding, Meringue, [176]
Pudding, Prince Albert’s, [177]
Pudding, Roll, of Fruit, [175]
Pudding, Suet, [175]
Pudding, Transparent, [171]
Queen’s Drops, [168]
Sherbet, Lemon, [179]
Sicilian Biscuit, [167]
Tart, Lemon, [174]
Trifle, Apple, [172]
Trifle, Delicious, [172]

PUDDINGS, PIES AND MINCE MEATS

Apple Dumplings, Baked, [206]
Apple Meringue, [203]
Apple Pot Pie, [208]
Apple Tarts, Marlborough, [206]
Blackberry Pie, [194]
Cranberry Pie or Tarts, [192]
Cranberry Tart, with Apples, [192]
Cream, Tapioca, [207]
Cream, Tapioca, Plain, [206]
Directions for Making, etc., [186]
Dumpling Crust, [188]
Huckle or Whortleberry Pie, [193]
Lemon Pie, [191], [192]
Mince-meat, [190]
Mince-meat, for Christmas, [190]
Mince Pie Meat, [189]
Mince Pie Mixture, [188], [189]
Mince Pie Mock, [191]
Mince Pie, to fill, etc., [189]
Mince Pie, without Meat, [190]
Molasses Pie, [193]
Orange Pie, [191]
Pie-crust, [187]
Pie-crust, Buttermilk, [188]
Pie-crust, Family, Short, [186]
Pork and Apple Pie, [193]
Pudding, Baked Suet, [198]
Pudding, Bird’s Nest, [201]
Pudding, Delicious Bread, [204]
Pudding, Cheap and Delicate, [203]
Pudding, Cheap Gingerbread, [205]
Pudding, Cottage, [202]
Pudding, Country Batter, [202]
Pudding, Crow’s-Nest, [202]
Pudding, French Fried, [205]
Pudding, Lemon, [198]
Pudding, Marlborough, [205]
Pudding, My Own, [205]
Pudding, Parisian, [200]
Pudding, Plain, without eggs or wine, [197]
Pudding, Plum, Boiled, [194]
Pudding, Plum, Cheap, [197]
Pudding, Plum, Christmas, [195]
Pudding, Plum, Cottage, [196]
Pudding, Plum, Plain, for Children, [197]
Pudding, Plum, Six-Ounce, [194]
Pudding, Plum, without Flour, [196]
Pudding, Quickly Made, [204]
Pudding, Rice Meringue, [203]
Pudding, Soufflee, [199]
Pudding, Soufflee, Omelet, [200]
Pudding, Sweet Potato, [198]
Pudding, Temperance Cabinet, Iced, [199]
Pudding, Very Rich, [200]
Puff-Paste, [187]
Rice Milk, for Children, [207]
Rice Custard, [207]
Supper Dish, [207]

PRESERVES, SYRUPS AND FRUIT JELLIES

Apple Compote for Dessert, [213]
Apples, Crab, To Preserve Green, [213]
Citron, Preserved, [211]
Fig Preserves, [214]
Fruit, To Candy, [220]
Fruit, To Green, for Preserving, etc., [210]
Hints on Preserving, [209]
Huckleberries, Preserved, [214]
Jam, [218]
Jam, Tomato, [219]
Jellies, Apple, without Water, [218]
Jellies, Blackberry, [218]
Jellies, Crab Apple, [217]
Jellies, Fruit, To Make, [216]
Jellies, Lemon, [217]
Limes, Home-made, [214]
Marmalade, [220]
Marmalade, Orange, [219]
Marmalade, Orange, with Honey, [219]
Orange, Myrtle, Preserve, [214]
Peach Compote for Dessert, [213]
Peaches, To Preserve, [210], [211]
Pears, To Preserve, [212]
Pineapple Preserves, [212]
Plum Preserves, [214]
Preserves, To Make, [209]
Pumpkin, Candied, [220]
Syrup Orange, [221]
Syrup, Orgeat, without Orange Flowers, [221]
Watermelon Preserves, [215]

BRANDIED FRUITS, WINES AND CORDIALS

Apricots in Brandy, [222]
Apricots and Peach Wine, [223]
Blackberry Cordial, [225], [226]
Blackberry Wine, [225]
Champagne Punch, [227]
Fruit, Mixed, Wine, [225]
Orange, Sour, Wine, [224]
Orange and Lemon Wine, [224]
Peaches in Brandy, [222]
Peaches and Apricots in Brandy, [223]
Raisin Wine, with Elder Flowers, [224]
Raspberry Cordial, [226]
Temperance Beverage, [227]
Tomato Wine, [227]

DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT

Almond Custard, [234]
Apple Tea, or Water, [229]
Apples, Baked, [229]
Arrowroot Blanc-Mange, [229], [230]
Arrowroot Gruel, [230]
Barley Water, [228]
Beef Tea, [229]
Carrigeen Moss, [232]
Chocolate Caramels, [235]
Dimples, [235]
Jaune Mange, [232]
Jelly, Lemon, without Lemons, [233]
Jelly Wine, [232]
Ladies’ Fingers, German, [234]
Milk Punch as a Restorative, [229]
Milk Porridge, [230]
Prunes, Stewed, [232]
Rusks, for Convalescents, [235]
Sangaree, Wine, [231]
Sherbet, Orange, [233]
Sherbet, Strawberry, [233]
Sponge Cake Pudding, [234]
Syllabub, [231]
Syllabub, White Wine, [231]
Tapioca Milk, [230]
Tapioca Pudding, [231]
Tartaric Acid Instead of Lemons, [233]
Toast Water, [228]
Water Gruel, of Corn Meal or Oat Meal, [228]

COFFEE, TEA, CHOCOLATE, ETC.

Chocolate, to make, [236]
Coffee, [237]
Coffee Cream, [237]
Tea, Green and Black, [236]

CANDIES AND CREAM DROPS

Almonds, to Blanch, [240]
Candy, Cream, [238]
Candy, Cocoanut, [241]
Candy, Molasses, [239]
Candy, Pop-Corn, [238]
Candy, Sugar, [240]
Caramels, Boston, [243]
Caramels, Chocolate, [242]
Chocolate Paste for Cake, [239]
Drops, Chocolate Cream, [241]
Drops, Lemon, [240]
Drops, Sugar, [243]
Everton Toffy, [240]
Kisses, Chocolate, [242]
Kisses, Sugar, [243]
Louisiana Orange-Flower Macaroons, [239]
Marsh-Mallow Paste, [241]
Pop-Corn Balls, [241]

CHEFS D’OEUVRE

Absinthe, How to Mix, [249]
Absinthe and Anisette, [249]
Absinthe and Sugar, [249]
Biscuit Glace for Twenty, [254]
Bouille-abaisse, [252]
Brule, Grand, a la Boulanger, [245]
Brule, Petit, [246]
Browned Snipe a la Fauvet, [253]
Cocktail, Champagne, [249]
Cocktail, New Orleans style, [248]
Cocktail, Royal (Moran’s Own), [247]
Cocktail, Spoon, [248]
Crayfish Bisque a la Creole, [252]
Gin Fiz, No. 1, [247]
Gin Fiz, No. 2, [247]
Juleps, Mint, [249]
Ponche Romaine, [247]
Pousse Cafe, No. 1, [250]
Pousse Cafe, No. 2, [250]
Pousse Cafe, No. 3, [250]
Pousse Cafe, No. 4, [250]
Punch, Fancy, [248]
Punch, Jamaica Rum, [247]
Punch, Parlor (Moran’s), [247]
Punch, Whiskey, Plain, [248]
Red Snapper a la Chambord, [251]
Rum, Hot Spiced, [250]
Salade a la Russe, [253]
Soupe a la Reine, [250]
Squirts, [249]
Suississe, [250]
Toddy, New Orleans, [248]
Toddy, Virginia, [248]
Wines, The Service of, [244]

Hints on Cooking, 255

HINTS ON HOUSE CLEANING

Fading, To Prevent, [259]
Fruit Stains, [259]
Ivies for Inside Decorations, [259]
Soap Boiling, etc., [257]
Soap Hard, for Household Purposes, [258]
Washing Mixture, [258]