FRITTERS.
| Peach fritters | Beignets de pêches. |
| Cream fritters | Beignets de bouillie, or Crème frite. |
| Oyster fritters | Beignets d’huîtres. |
LITTLE VOLS-AU-VENT, OR BOUCHÉES.
| Patties of chickens | Bouchées au poulet. |
| Almost any kind of meat patties are called | Bouchées à la reine. |
| Strawberry patties | Bouchées aux fraises. |
| Patties, with lemon paste | Bouchées au citron. |
| Little tarts of preserves | Tartelettes aux confitures. |
| Little tarts of apples | Tartelettes aux pommes. |
PUDDINGS.
DESSERTS.
GENERAL INDEX.
Setting the Table and Serving the Dinner, [13]
The Dinner Party, [27]
Cooking As an Accomplishment, [30]
Breakfast, [33]
Lunch, [36]
Gentlemen’s Suppers, [39]
Evening Parties, [40]
Something About Economy, [40]
Cooking Utensils, [51]
DIRECTIONS AND EXPLANATIONS.
Boiling, [43]
Frying, [43]
“ to Prepare Grease for, [44]
Broiling, [45]
Roasting, [46]
Sautéing, [47]
Braising, [47]
Larding, [48]
Boning, [48]
Egg and Bread Crumbing, [48]
To Cook Puddings in Boiling Water, [49]
Dried Celery, Parsley, etc., for Winter Use, [49]
Seeds for Soups, [49]
To Flavor with Lemon Zest, [50]
The Cook’s Table of Weights and Measures, [50]
To Chop Suet, [50]
Rising-powder Proportions, [50]
To make Roux, [51]
BREAD, AND BREAKFAST CAKES.
To make Yeast, [63]
To make Bread, [64]
Mrs. Bonner’s Bread, [64]
French Bread, [65]
Petits Pains, [66]
Toast, [67]
Dixie Biscuit, [68]
Graham Bread, [68]
Rusks, [68]
Parker House Rolls, [68]
Beaten Biscuit, [68]
Soda and Cream of Tartar Biscuit, [69]
Biscuits with Baking-powder, [69]
Muffins, [70]
Waffles, [70]
Rice Waffles, [70]
Rice Pancakes, [70]
Hominy Cake, [70]
Baked Hominy Grits, [71]
Breakfast Puffs, or Pop-overs, [71]
Henriettes for Tea (No. 1), [71]
Henriettes for Breakfast or Tea (No. 2), [71]
Wafer Biscuits, [72]
Corn Bread, [72]
Hoe Cake, [72]
Corn Cake, [73]
Fried Corn Mush for Breakfast, [73]
Corn Mush, [73]
Oatmeal Porridge, [74]
Mother Johnson’s Pancakes, [74]
Sirup, [74]
Buckwheat Cakes, [74]
Pancakes, with Flour or Corn-meal, [75]
Pancakes, with Bread-crumbs, [75]
Strawberry Short-cake, [75]
Tea, [76]
Coffee, [76]
Chocolate, [78]
Cocoa, [78]
SOUPS.
Stock, or Pot au Feu, [79]
A Simple Stock, [80]
Gouffé’s Receipt for Stock, or Bouillon, [80]
Bouillon served at Luncheons, Germans, etc., [81]
Amber Soup, or Clear Broth, [81]
To make Caramel, or Burned Sugar, for coloring Broth, [82]
Thickenings for Soup, [82]
Additions to Beef Stock, to form Other Kinds of Soup, [82]
Receipt for Force-meat Balls, [83]
Soup, Macaroni, [83]
“ Vermicelli, [84]
Noodles, [84]
“ to serve as a Vegetable, [84]
Soup, Beef Noodle, [85]
“ Spring, [85]
“ Julienne, with Poached Eggs, [86]
“ Asparagus, [86]
Spinach Green, [87]
Soup, Ox-tail, [87]
“ Chicken (Potage à la Reine), [87]
“ Purée of Chicken, [88]
Soup, Plain Chicken, [88]
“ Giblet, [88]
“ Mock-turtle: Receipts for Egg and Meat Balls, [89], [90]
“ Mock-turtle (simple), [91]
“ Gumbo, [91]
“ Gumbo and Tomato, [92]
“ Mullagatawny (an Indian Soup), [92]
“ Oyster, [93]
“ Clam, [93]
“ Bean, [94]
“ Bean and Tomato, [94]
“ Onion (Soupe à l’Ognon), [94]
“ Vegetable, without Meat (Purée aux Légumes), [95]
“ Corn, [96]
“ Tomato, with Rice, [96]
“ Tomato (Purée aux Tomates), [96]
“ Sorrel (Soupe à la Bonne Femme), [97]
“ Potato (No. 1), [97]
“ Potato (No. 2), [98]
Purée of String-beans, [98]
Bisque of Lobsters, [98]
FISH.
Fish, to Boil, [100]
“ “ au Court Bouillon, [100]
“ to Fry, [101]
“ fried in Batter, [101]
“ to Broil, [102]
“ to Bake, [102]
Stuffings for Fish, [103]
Bread Stuffing, [103]
Meat Stuffing, [103]
To Bake a Fish with Wine, [103]
To Stew Fish, or Fish en Matelote, [104]
To Cook Fish au Gratin, [104]
Fish à la Crème, [105]
Salmon, [106]
Salmon, to Broil, [107]
Salmon Cutlets, [108]
“ Slices of, Boiled, [108]
“ Canned, [108]
Shad, [108]
Trout, [108]
Trout in Cases or in Shells (en Coquilles), [109]
Cod-fish, [109]
Cod-fish, Crimped, [109]
“ Salt, [110]
“ Balls, [110]
Fish Chowder, [110]
Perch, Sun-fish, etc. (Pan-fish), [111]
Mackerel and Smelts, [111]
Fried Slices of Fish, with Tomato-sauce (Fish à l’Orlay), [112]
To Fry Eels, [112]
Eels Stewed, [112]
SHELL-FISH.
Oysters, [113]
Oysters, Raw and Fried, [113]
“ Scalloped, in Shells, [114]
“ Scalloped, [115]
Oyster Soup, [93]
“ Stew, [115]
Oysters, Fricassee of (Oysters à la Boulette), [115]
Oyster Fritters, [230]
Oysters for Patties, or Vols-au-vent, [241]
Oysters, Canned, to Roast, [116]
“ Spiced, [116]
Clams, [116]
Clams Cooked with Cream, [116]
Clam Chowder, [116]
“ “ Tunison, [117]
“ Fritters, [230]
“ Soup, [117]
Crabs and Lobsters, [117]
Crabs, Soft-shell, [117]
“ Deviled, [117]
Lobster, Deviled, [118]
“ Chops, [118]
“ a Good Way to Prepare, [118]
Frogs, Fried, [119]
SAUCES.
Sauce, Drawn-butter, [121]
“ Pickle, [121]
“ Boiled-egg, [121]
“ Caper, [122]
“ Anchovy, [122]
“ Shrimp, [122]
“ Lobster, [122]
“ Oyster, [123]
“ Parsley, [123]
“ Cauliflower, [123]
“ Lemon, [123]
“ Chicken, [123]
“ Maître-d’hôtel, [124]
“ Mint, [124]
“ Currant-jelly, [124]
“ Tomato (No. 1), [124]
“ Tomato (No. 2), [125]
“ Hollandaise, or Dutch Sauce, [125]
Mushrooms, for Garnish, [126]
Sauce, Mushroom, [126]
“ “ White, [126]
“ “ (Canned), [127]
“ Bechamel (Simple), [127]
“ “ , [127]
“ aux Fines Herbes, [128]
“ Tartare, [128]
“ Brown (Simple), [128]
BEEF.
Beef, to Roast or Bake, [130]
Yorkshire Pudding, [130]
Beef à la Mode, [131]
“ Braised (No. 1), [132]
Beef, Braised (No. 2), [132]
“ “ with Horse-radish Sauce, [133]
“ Fillet of, [133]
Beef, Fillet of, to Trim, [133]
“ “ to Cook, [134]
“ “ to Garnish, [135]
“ “ to Roast, [135]
“ “ to Braise, [136]
“ “ to Trim with Vegetables (à la Jardinière), [136]
“ “ Cut into Slices or Scollops, [137]
Beefsteak, [137]
Beef, Corned, [138]
“ “ to serve Cold, [139]
Beefsteak Stewed, [139]
“ Rolled, [140]
Beef Roll (Cannelon de Bœuf), [140]
What to do with Cold Cooked Beef, [140]
Beef Hash, [141]
Meat Pie, [141]
“ Rissoles, [142]
Beef or any Cold-meat Sausages, [143]
Rice and Meat Cakes, [143]
Beef Croquettes, [143]
A Cheap Arrangement, [144]
Mince-pies (made from Remnants of Cold Beef), [144]
Pot-pie of Veal, Beef, or Chicken, [144]
Calf’s Heart, [144]
Tongue, with Sauce, [145]
“ Slices, with Spinach and Sauce Tartare, [145]
VEAL.
Roast of Veal—the Fillet, [146]
A Fricandeau of Veal, [147]
Veal Cutlets, Broiled, [147]
“ “ Sautéd and Fried, [148]
“ “ Braised, [148]
“ or Mutton Chops (en Papillote), [148]
Blanquette of Veal, [149]
Blind Hare, [150]
Bewitched Veal, [150]
Plain Veal Stew or Pot-pie, [150]
To Cook Liver (No. 1), [151]
“ (No. 2), [151]
Calf’s Brains, [151]
SWEET-BREADS.
Sweet-breads Fried, [152]
“ à la Milanaise, [153]
“ Larded and Braised, [153]
Sweet-breads Baked, [154]
Sweet-bread Fritters, [154]
“ Croquettes, [154]
Skewer of Sweet-breads, [155]
MUTTON.
Leg of Mutton Boiled, [156]
Mutton Cutlets, [156]
Ragouts, [156]
Another Ragout, [157]
Sheep’s Tongues, with Spinach, [158]
“ “ à la Mayonnaise, [158]
“ “ with Sauce Tartare, [158]
LAMB.
Lamb, Leg of, Roasted, [159]
“ Fore Quarter of, Roasted, [159]
“ Chops, [159]
Saddle of Lamb or Mutton, [159]
Lamb Croquettes, [160]
Sheep’s Kidneys, [160]
PORK.
To Cure Bacon, [161]
Roast Little Pig, [161]
Pork, Roast, [161]
“ Cutlets, Broiled, [162]
Pork and Beans, [162]
Boston Baked Beans, [162]
Entrée of Apples and Pork, [163]
Sausages, [163]
Hams, to Cure, [163]
Ham, to Boil, [164]
“ and Eggs, [164]
“ to Fry or Sauté, [164]
Pork Fried in Batter, or Egged and Bread-crumbed, [164]
Breakfast-bacon Dish (Mrs. Trowbridge’s), [164]
Rashers of Pork, [165]
Sandwiches (No. 1), [165]
“ (No. 2), [165]
Small Rolls, with Salad Filling, [165]
POULTRY.
Turkey, Roast, [166]
Stuffing for Baked Turkey, Chicken, Veal, and Lamb, [167]
Stuffing for Roast Turkeys, Chickens, Ducks, and Geese, [167]
Chestnut, Potato, Veal, and Oyster Stuffings, [168]
Turkey, Boiled, [168]
“ or Chicken Hash, [168]
“ Braised, [168]
“ Galantine, or Boned Turkey, [169]
Mixed Spices for Seasoning, [170]
Boned Turkey or Chicken (Simple), [170]
Chickens, [171]
Chickens, Spring, [171]
“ “ Baked, [172]
“ Roast and Boiled, [172]
Chickens or Fish, Baked, [172]
“ Fricassee of (No. 1), [173]
“ “ (No. 2), [174]
“ Ranaque, [174]
Chicken Breasts, [175]
“ Deviled, with Sauce, [175]
“ Croquettes (No. 1), [175]
“ “ (No. 2), [176]
“ Cutlets, [176]
“ with Macaroni or with Rice, [177]
“ Chetney of, [177]
“ Curry of, [178]
“ for Supper, [178]
To Fringe Celery for Garnishing, [179]
Chicken Livers, [179]
Turkish Pilau, [179]
GEESE, DUCKS, AND GAME.
Goose, Roast, [180]
“ Stuffing, [181]
Ducks, [181]
“ Wild, [181]
“ and Pease, Stewed, [181]
“ Stewed, [182]
“ Fillet of, [182]
Poivrade Sauce, [182]
Pigeons Stewed in Broth, [182]
“ Roast, [183]
“ Broiled, [183]
Prairie-chicken or Grouse, [183]
“ to Choose a Young, [184]
“ or Grouse, Roasted, [184]
Quails Parboiled and Baked, [184]
“ Roasted, [185]
Bread-sauce, for Game, [185]
Cutlets of Quails or of Pigeons, [185]
Scollops of Quails, with Truffles, [186]
Espagnole Sauce, [186]
Quails Broiled, [187]
“ Braised, [187]
Snipe and Woodcock Fried, [187]
“ “ Roasted, [187]
Reed-birds, [188]
Plovers, [188]
Pheasants, [188]
Venison, [188]
Venison, the Saddle of, [188]
“ Haunch of, Roast or Baked, [189]
“ Steaks, to Broil, [189]
“ Stewed, [189]
Rabbits Roasted, [189]
“ Baked, [190]
VEGETABLES.
Vegetables, to Preserve the Color, [190]
Potatoes Boiled (No. 1), [190]
“ to Boil (No. 2), [191]
“ Mashed, [191]
“ à la Neige, [192]
“ to Bake, [192]
“ in Cases, [192]
“ Baked with Beef, [192]
“ à la Parisienne, [193]
“ Saratoga, [193]
“ Fried, [194]
“ Lyonnaise, [194]
Potato Croquettes, [194]
“ Roses, [195]
Potatoes for Breakfast, [195]
Potato Puff, [195]
Potatoes, Shoo-fly, [195]
Turnips, [195]
“ in Sauce, [196]
Parsnips Sautéd, [196]
Parsnip Fritters, [196]
Oyster-plant Fritters, [197]
Oyster-plants Stewed, [197]
Carrots, [197]
Beets, [197]
Cauliflower, with White Sauce, [197]
Cauliflowers, with Cheese, [198]
Asparagus, [198]
Pease, [199]
Spinach, [199]
Tomatoes, Stewed, [200]
“ with Mayonnaise Sauce, [226]
“ Stuffed and Baked, [200]
Onions, [201]
“ with Cream, [201]
String-beans, [201]
“ in Salad, [226]
Lima Beans, [201]
“ “ with Cream, [202]
Celery, Fried, [202]
Egg-plant, [202]
Cabbage, to Boil, [202]
“ Stewed, [203]
Corn Boiled on the Cob, [203]
“ Mock Oysters, [203]
“ Custard, to be served as a Vegetable, [203]
“ Pudding for Tea, [204]
“ Grated, Sautéd, [204]
Cranberries, to Cook, [204]
Artichokes, [204]
Apples, Fried, for Breakfast, [204]
A Rice Dish (Risotto à la Milanaise), [204]
Another Rice Dish, [205]
Mushrooms in Crust (Croûte aux Champignons), [205]
Flaxseed for a Centre-piece, [205]
Casseroles, [205]
SHELLS, OR COQUILLES.
Chickens in Shells, [206]
Oysters “ “, [207]
Fish “ “, [207]
Lobsters or Shrimps in Shells, [207]
Mushrooms in Shells, [207]
POTTING.
Ham, Potted, [208]
Tongue, “ , [208]
Beef, “ , [208]
Birds, Potted, [208]
Fish, “ , [209]
Chicken, Tongue, or Ham, Potted, [209]
MACARONI.
Macaroni, with Cheese, [209]
“ and Welsh Rare-bit, [210]
“ with Sweet-breads, [210]
Macaroni, with Tomato-sauce, [210]
“ au Gratin, [211]
Crackers, with Cheese, [211]
EGGS.
Eggs, Boiled, [212]
“ Poached, [212]
“ “ on Anchovy Toast, [213]
“ Stuffed (No. 1), [213]
“ “ (No. 2), [213]
“ “ with Cheese, [213]
Omelets, [214]
Omelet, Plain, [214]
“ with Tomatoes, [215]
“ “ Green Pease, [216]
“ “ Ham, [216]
“ “ Fine Herbs, [216]
“ “ Mushrooms, [216]
Omelet, with Shrimps, [216]
“ “ Oysters, [216]
“ “ Cheese (Fondue), [216]
“ “ “ and Macaroni, [217]
“ Soufflé, Fried, [217]
“ Sweet, [217]
“ with Rum, [218]
“ Soufflé, [218]
“ with Cauliflowers, Asparagus Points, or other Vegetables, [219]
SALADS.
Sauce Mayonnaise, [220]
“ à la Ravingote, [221]
“ Mayonnaise (red), [222]
French Dressing, [222]
Combinations, [223]
Lettuce, [223]
Potato Salad, [224]
Cold Slaw, [224]
Salad of Vegetables, [225]
Mayonnaise of Cauliflower, [225]
“ of Tomatoes, [226]
String-beans in Salad, [226]
Chicken Salad (No. 1), [227]
“ “ (No. 2), [228]
Mayonnaise of Salmon, [228]
Salad à la Filley, [228]
FRITTERS.
Fritter Batter, French (No. 1), [229]
“ “ (No. 2), [229]
Fritters—Pine-apple, Apple Preserve, or Peach, [229]
Fritters, Oyster or Clam (No. 1), [230]
“ Clam (No. 2), [230]
“ Kentish, [230]
Fried Cream (Crème Frite), [230]
Fritters—Peach, Apricot, or Apple, [231]
Fritters, Bread, [231]
“ Pork, [164]
“ Corn, [232]
“ Apple, [232]
PASTRY.
Puff Paste, [233]
“ “ Carême’s Receipt for, [234]
To make the Pies, [236]
Pie Paste of Lard and Butter, [236]
A Common Paste, [236]
An Apple-pie, [236]
“ “ (Plain), [237]
Fruit and Berry Pies, or Tarts, [237]
Pie, Lemon (No. 1), [237]
“ “ (No. 2), [238]
“ Orange, [238]
Pie, Pumpkin (No. 1), [238]
“ “ (No. 2), [239]
“ Mince (No. 1), [239]
“ “ (No. 2), [239]
“ Potato, [240]
“ Pine-apple, [240]
“ Chess, [240]
Small Vols-au-vent, or Patty-cases, [241]
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered
Toast for Breakfast (No. 1), [241]
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 2), [242]
Vols-au-vent of Oysters (No. 3), [242]
“ of Sweet-breads, [242]
“ of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc., [243]
Vols-au-vent, with Strawberries, Raspberries, etc., [243]
“ with Strawberries, etc., [243]
Lemon Paste, [244]
Mince-meat Patties, [244]
Cream Rissoles (Rissoles à la Crème), [244]
CANNING.
To Can Tomatoes, [245]
“ Peaches, [246]
“ String-beans, [246]
“ Okra and Tomatoes, [246]
“ Raspberries, [247]
To Can Greengages, [247]
“ Corn, [247]
“ Succotash, [247]
“ Corn and Tomatoes, [247]
PRESERVES, MARMALADES, AND COMPOTES.
Preserves, Sirup for, [249]
“ Citron, [250]
“ Quince, [250]
“ Tomato, [251]
“ Grape, [251]
“ Apple Ginger, [251]
Candied Fruits, [252]
Marmalades, [252]
Marmalade, Quince, [252]
“ Peach, [252]
“ Orange, [253]
Jam, Raspberry, [253]
Jam, Greengage, [253]
Brandy Peaches, [253]
To Jelly Fruits, [254]
Jelly, Currant (No. 1), [254]
“ “ (No. 2), [255]
“ “ (Mrs. Walworth’s), [256]
Compotes, [256]
Compotes, Sirup for, [256]
Compote of Peaches and Apricots, [257]
Compote of Apples, [257]
“ a Beautiful Stuffed, [257]
PICKLES AND CATCHUPS.
Pickles, for Country Use, [257]
Pickle, Indian, [258]
“ Chowchow, [258]
To Pickle Cauliflowers, [259]
Pickled Walnuts, [259]
“ Green Tomatoes and Onions, [259]
“ Onions, [260]
Pickled Bell-peppers, [260]
Pickles, Ripe Cucumber, [260]
Sweet Pickled Peaches, [260]
Strawberry Pickle, [261]
Catchup, Tomato (No. 1), [261]
“ “ (No. 2), [261]
“ Gooseberry, [261]
“ Cucumber, [262]
CHEESE.
Welsh Rare-bit, [264]
Cottage Cheese, [265]
Ramekins, [265]
Ramekins, with Ale (Warne), [265]
“ Pastry (Warne), [266]
SWEET SAUCES FOR PUDDINGS.
Sauce, Butter, [266]
Sauces, Sirup, [266]
Sauce, a Plain and Cheap, [266]
“ Same, Richer, [267]
“ Whipped-cream, [267]
Sauces, Fruit, [267]
Sauce, Strawberry (for Baked Puddings), [268]
Boiled Custard Sauce, [268]
A Good Sauce for Puddings, [268]
Sabyllon, [268]
Caramel Sauce, [269]
PUDDINGS AND CUSTARDS.
Plum-pudding, with Brandy or Rum (Gouffé), [269]
“ (No. 2), [270]
Pudding with Remains of Plum-pudding, [270]
“ Plainer Fruit, [270]
“ Suet, [271]
“ Prune, [271]
“ Eve’s, [271]
“ a Spiced Apple, [271]
“ Cottage, [272]
“ Minute, [272]
“ Nantucket Berry, [272]
“ Gelatine, [272]
“ Tapioca, [273]
Tapioca Cream, [273]
Pudding, Cabinet, [273]
Puddings, Batter, Baked, [274]
Pudding, Roly-poly, Boiled, [274]
Berry Rolls, Baked, [274]
Pudding, Swedish, [274]
“ Cherry, [275]
“ a Corn-starch, [275]
“ Cocoa-nut, [275]
“ Chocolate, [276]
Puddings, Cocoa-nut, in Paper Cases, [276]
Egg Soufflé, in Paper Cases, [277]
Pudding, Snow, [277]
Custard, Boiled (No. 1), [277]
“ “ (No. 2), [278]
Apple Méringue, [278]
Baked Apples, [278]
Friar’s Omelet, [279]
Floating Islands, [279]
Pudding, Tipsy, [279]
“ Lemon, [280]
Blanc-mange, [280]
Pudding, Corn-starch, [280]
“ Bread, [281]
“ Bread-and-butter, [281]
“ Bread, Fried, [282]
“ Indian-corn, [282]
BAVARIAN CREAMS, ETC.
Bavarian Cream, Vanilla, [283]
“ “ Chocolate, [283]
“ “ Strawberry, [283]
“ “ Almond, [283]
“ “ Peaches, [284]
“ “ Pine-apple, [284]
“ “ Coffee, [284]
Charlotte-russe, [285]
Ambrosia, [286]
DESSERTS OF RICE.
Rice, to Boil, [286]
Rice-pudding, [286]
Rice-cones, [287]
Rice-cake, with Peaches, [287]
Ground Rice-pudding, with Chocolate Sauce, [287]
Rice-cake, with Pine-apple, [287]
Orange Snow-balls, [288]
Apple “, [288]
Rice Soufflé, [288]
“ Croquettes, [289]
“ Pancakes, with Preserves, [289]
WINE JELLIES.
Jelly, Wine, [290]
“ Orange (molded with Quarters of Oranges), [291]
“ Lemon, [291]
Macedoine of Fruits, [292]
Jellies, Fancy, [292]
What to do with Parts of Jelly left over in Winter, [293]
Jelly, Calf’s-foot, [293]
“ Whipped, with Fruits, [294]
CAKE.
Cake, Sponge, [295]
“ White, [295]
Jumbles, [296]
“ Almond, [296]
Cake, Cocoa-nut, [296]
“ Fruit, [297]
“ English Pound, [297]
“ Boston Cream, [297]
Crullers, [298]
Doughnuts, [298]
Bread-cake, [298]
Gingerbread (No. 1), [298]
“ (No. 2), [299]
Cake, Chocolate, [299]
“ Mountain, [299]
Cream Cake or Pie, [300]
Sponge Jelly-cake, [300]
Cocoa-nut Cones, [300]
Croquante Cake, [301]
To Blanch Almonds, [301]
Rebecca Cake, [301]
Ginger-snaps, [301]
Plain Cookies, [301]
Almond Macaroons, [302]
Lady’s-fingers, [302]
Méringues à la Crème, [302]
German Cake, [303]
Ranaque Buns, [304]
Frosting, [304]
Boiled Icing, [305]
CANDIES.
Caramels, [305]
Candy, White-sugar, [305]
Candy, Vinegar, [306]
ICES.
Cream, Frozen Whipped, [307]
Ice-cream, Vanilla, [307]
Cream, Delmonico Vanilla, [307]
Ice-cream, Chocolate, [308]
To Make a Mold of Chocolate and Vanilla Creams, [308]
Ice-cream, Strawberry, [308]
Cream, Napolitaine, [309]
Ice-cream, Chocolate Fruit, [309]
Frozen Fruit Custard, [309]
Ice-cream, German Steamer, Baked, [310]
Pine-apple Ice-cream Pudding, [310]
Iced Rice-pudding, [311]
Biscuit Glacés, in Small Cases, [312]
“ “ (Francatelli), [312]
Nesselrode Pudding (Carême’s Receipt), [312]
Iced Pudding, [313]
Tutti Frutti, [313]
Fresh Peaches Half Frozen, [314]
Peaches and Cream Frozen, [314]
Ice, Lemon, [314]
“ Currant, [314]
COOKERY FOR THE SICK.
Receipts for the Sick-room, [319]
Tea, [319]
Beef Tea, or Essence of Beef, [319]
Another Beef Tea (for Convalescents), [320]
Beef Juice, [320]
Chicken Broth, [320]
“ Custard, [320]
“ Panada, [320]
Mold of Chicken Jelly, [321]
Chicken and Ceylon Moss, [321]
Mutton Broth, [321]
Veal and Sago Broth, [321]
Beef and Tapioca Broth, [322]
How to Prepare an Uncooked Egg, [322]
Tapioca Jelly, [322]
Sea-moss Blanc-mange, [323]
Arrowroot Jelly or Blanc-mange, [323]
Corn-starch and Rice Puddings, [323]
Rice Jelly, [323]
Rice-water for Drink, [324]
Jelly and Ice (for Fever Patients), [324]
Parched Rice, [324]
Milk Porridge, [324]
Beef Sandwich, [324]
Prepared Flour for Summer Complaints, [325]
Milk Toast, [325]
Panada, [325]
Ash-cake, [326]
Milk Punch, [326]
Egg-and-milk Punch, [326]
Herb Teas, [327]
Boneset for a Cough or Cold, [327]
Botanic Cough Sirup, [327]
Arrangement of Dishes for Invalids, [328]
Beefsteak, [328]
Mutton-chop, [329]
Breast of Chicken, [329]
Chicken Boiled, [329]
Venison Steak, [329]
To Prepare a Bird, [330]
Invalid’s Bills of Fare, [330]
Prepared Food for Invalids, etc., [331]
SOME DISHES FOR BABY.
Pap, [335]
Wheat-flour and Corn-meal Gruel, [335]
Roasted Rice, [335]
Corn-meal Gruel, [336]
Food for Infants with Weak Digestive Organs, [336]
Oatmeal Gruel (No. 1), [336]
Beef (No. 2), [336]
HOW TO SERVE FRUITS.
Strawberries, [336]
Mixed Fruits, [337]
Water-melons, [337]
Cantaloupe Melons, [337]
Currants, [338]
Currants or other Fruits Iced, [338]
How they eat Oranges in Havana, [338]
Fresh Peaches, [338]
Pine-apples, [338]
BEVERAGES.
Punch, [339]
Milk Punch, [339]
Roman Punch, [340]
Claret Punch, [340]
Eggnog, [340]
Sherry, Claret, or Catawba Cobblers, [341]
Lemonade, [341]
Tom and Jerry, [341]
Mint-julep, [341]
Milk Punch and Egg-and-milk Punch, [341]
Blackberry Cordial, [341]
Currant Wine, [342]
Raspberry Vinegar, [343]
SUITABLE COMBINATION OF DISHES.
Soup, [342]
Fish, [343]
Beef, [343]
Corned Beef, [343]
Turkeys, [343]
Chickens, [344]
Lamb, [344]
Pork, [344]
Mutton, [344]
Veal, [344]
Roast Goose, [344]
Game, [344]
Cheese, [345]
Sweet-breads, [345]
Roman Punch, [345]
Cantaloupe Melons, [345]
SERVING OF WINES.
Proper Temperature in which Wines should be Served, [347]
Treatment of Wines, [347]
Choice of Brands, [347]
Bill-of-fare Table, [348]
To Prepare Company Dinners, [349]
English and French Glossary, [359]
THE END.
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FOOTNOTES:
[A] The author would add a small proportion of water to the pieces of fat. It facilitates the melting process, preserves the color, and will all evaporate in cooking.
[B] The addition of the slice of pork is quite indispensable for veal chops en papillote, but it is often omitted when the chops are of mutton.
[C] If the fowls are not tender, add a little water, and stew them slowly until they are.—Ed.
[D] The macaroni may be boiled in stock.
[E] The brandy, wine, or lemon-juice may be omitted if preferred.
[F] Francatelli used three oblong tin pans, three inches deep, instead of plates, the under and upper pans serving to hold the pounded ice.—Ed.
[G] Four cupfuls of sifted flour are a pound; one cupful of lard or butter is half a pound.
[H] If fresh lemons can not be obtained, the extract of lemon may be used. Do not let the pies remain in the tins.
[I] Five or six minutes will suffice for baking them.—Ed.
[J] A pound of sugar is three cupfuls; half a pound of flour, two and a half cupfuls—i. e., the ordinary sized kitchen cup. Do not try to make half the quantity.
[K] Dr. Franklin admits that Valentine’s extract is more nutritive than that of Liebig. I have heard other physicians say that they considered the Valentine much preferable to the Liebig extract, abandoning the use of the latter for the former.—Ed.
[L] Foreigners consider it vulgar to eat corn from the cob, although quite elegant to eat asparagus with their fingers.—Ed.