The Century Cook Book

by Mary Ronald

PART I.

• Dinner-giving and the etiquette of dinners, [1].
• Manner of serving dinners, [10].
• Laying the table, [13].
• Table decoration, [17].
• Courses, [24].
• The home dinner, [27].
• Serving the informal dinner, [29].
• Luncheon, [31].
• The five o’clock tea, [33].
• A homily on cooking, [35].
• Cooking as a pleasure and an accomplishment, [38].
• To train a green cook, [40].
• Economical living, [44].
• Mushrooms, [45], [314].
• Menus. “Al Fresco“ dinner, [23].
• “ Luncheon, [31].
• “ Economical living, [47], [252].
• Wastefulness, [50].
• How to utilize what some cooks throw away, [51].
• Bread, [51].
• Fat, [51].
• Bones, [51].
• Tough pieces, [52].
• Small pieces, [52].
• Cold meats, [52].
• Eggs, [52].
• General odds and ends, [53].
• Cereals, [53].
• Vegetables, [53].
• Sour milk, [54].
• Fruits, [54].
• Cheese, [54].
• Emergencies, [55].

[Things to Remember.]

• Items about
• Eggs, [58].
• Milk, [58].
• Butter, [58].
• Crumbs, [58].
• Meats, [59].
• Drippings, [59].
• Onion juice, [59].
• Chopping suet, [59].
• “ almonds, [59].
• Mixing liquids and solids together, [59].
• Gelatine, [60].
• Molds, [60].
• Strainers, [60].
• To keep dishes warm, [60].
• Flavoring, [60].
• Raisins, [60].
• Baking, [60].
• Utensils, care of, [61].
• “ cleaning, [61].
• Tins, sieves, woodenware, [62].
• Tins, arrangement of, [62].
• Supply closet, [62].
• Refrigerator, [62].
• Coal and range, [63].
• Ovens, [63].

[PART II.]

[CHAPTER I.]

[Methods of Cooking Explained.]

• Boiling, [67].
• Baking, [69].
• Roasting, [70].
• Broiling, [70].
• Braising, [71].
• Fricasseeing, [71].
• Sautéing, [72].
• Frying, [72].
• To clarify fat, [74].
• To try out suet and other fats, [74].
• To prepare articles for frying by covering them with egg and crumbs, [75].
• The crumbs, [75].
• The egg, [75].
• The molding, [76].
• Larding, [76].
• Daubing, [76].
• Boning, [77].
• Measuring, [77].
• Stirring and beating, [78].
• How to stone olives, [78].
• How to cut bacon, [78].
• How to extract onion juice, [78].
• Caramel, [78].
• To make roux, [79].
• To marinate, [79].
• Salpicon, [80].
• Seasoning and flavoring, [80].
• Croûtons and croustades, [81].
• Chartreuse, [83].

[CHAPTER II.]

[Soups.]

• General directions for preparing soups, including directions for
• Brown stock, [84], [88].
• White stock, [84], [99].
• Chicken consommé, [100].
• Cream soups, [85], [105].
• Soup meats, [85].
• “ vegetables, [85].
• The bouquet, [85].
• Proportions, [85].
• The order of preparation, [85].
• Removing the grease, [86].
• Clarifying, [86].
• Coloring, [87].
• Meat stock, [87].
• Common stock (pot-au-feu), [87].
• Beef or brown stock, [88].
• Macaroni soup, [89].
• Noodle soup, [89].
• Vermicelli soup, [89].
• Vegetable or printanière soup, [89].
• Julienne soup, [89].
• Tapioca soup, [90].
• Croûte au pot, [90].
• Garnishes for soup, [90].
• Thickening for soup, [90].
• Garnishes for soups, [92].
• Royale, [92].
• Forcemeat balls, [92].
• Egg, [92].
• Egg balls, [92].
• Noodles, [93].
• “ to serve as a vegetable, [93].
• Noodle balls, [93].
• Marrow balls, [94].
• Sweet potato balls, [94].
• Green pea timbale, [94].
• Harlequin slices, [94].

[Broths.]

• Chicken broth, [95].
• Clam broth, [95].
• Mutton broth, [95].
• Broth made quickly for invalids, [96].

[Soups.]

• Bouillon, [97].
• Consommé, [98].
• Ox-tail soup, [99].
• White stock, [99].
• White soup, [99].
• Chicken consommé, [100].
• Plain chicken soup, [100].
• Vegetable soup, [101].
• Tomato purée, [101].
• Split-pea or bean soup, [102].
• Black bean soup, [102].
• Calf’s head or mock turtle, [103].
• Fish stock, [103].
• Oyster soup, [104].
• Clam soup, [104].

[Cream Soups.]

• Onion soup, [105].
• Potato soup, [105].
• Tomato bisque, [106].
• Cream of asparagus, [106].
• Green peas, [106].
• String beans, [106].
• Spinach, [106].
• Corn, [106].
• Celery, [106].
• Clams, [107].
• Oysters, [108].
• Soup à la reine, [108].
• Bisque of lobster, [109].
• Lobster butter, [109].

[Chowders.]

• Potato chowder, [110].
• Fish chowder, [110].
• Clam chowder, [111].

[CHAPTER III.]

[Fish.]

• Cooking, [112].
• Freshness, [112].
• Dressing, [112].
• Keeping, [112].
• Frozen fish, [112].
• Trimming, [112].
• The bones, [112].
• To skin, bone, and remove fillets, [112].
• To carve, [113].
• To boil, [113].
• Time to boil, [113].
• The kettle, [113].
• To boil a fish whole, [114].
• Serving boiled fish, [114].
• Garnishing boiled fish, [114].
• Sauces used for boiled fish, [114].
• Court bouillon, [115].
• Baked fish, [115].
• Stuffings for baked fish, [116].
• To broil fish, [116].
• To sauté fish, [117].
• To fry fish, [117].
• To fry smelts, [117].
• Fried smelts on skewers, [117].
• Fried fillets of fish, [118].
• Smelts broiled, [118].
• Whitebait, [118].
• Boiled halibut steaks, [119].
• Halibut, Turkish style, [120].
• Scalloped fish, [120].
• Au gratin, [121].
• Fish chops, [121].
• Fillets baked with custard or tomatoes, [122].
• Cold fish, [123].
• Fish pudding, [123].
• Fish timbale, [123].
• Fish dish for pink luncheon, [124].
• Rolled fillets of flounder, [125].
• Shad, [125].
• Planked shad, [125].
• Broiled shad roe, [126].
• Shad roe croquettes, No. 1, [126].
• No. 2, [126].
• Salt mackerel, [127].
• Creamed mackerel, [127].
• Salt codfish, [127].
• Club house fish balls, [128].
• Broiled sardines on toast, [128].
• Fresh fish balls, [128].
• Salmon, [128].
• Canned salmon, [129].
• Salmon cutlets, [129].
• Broiled slices of salmon, [129].
• Slices of salmon with mayonnaise, [129].
• Fillets of salmon for green luncheon, [130].
• Croustade of shrimps, [130].

[Shell-fish, Lobsters, and Crabs.]

• Oysters, [131].
• Raw oysters, [131].
• Precaution, [131].
• Cooking, [131].
• Fried oysters, [132].
• Oysters à la Villeroi, [132].
• Broiled oysters, [132].
• Panned oysters, [133].
• Roasted oysters, [133].
• Oysters à la poulette, [133].
• Scalloped oysters, [134].
• Oyster filling for patties, [134].
• Clams, [135].
• To open clams, [135].
• Creamed clams, [135].
• Roasted clams, [136].
• Clam fritters, [136].
• Scallops, [136].
• Lobsters, [136].
• Season, [136].
• Freshness, [136].
• To kill a lobster, [136].
• Boil a lobster, [136].
• Open a lobster, [137].
• Broil a lobster, [137].
• Bake a lobster, [137].
• Lobster farci, [138].
• [Chops], 138.
• à la Newburg, [139].
• Stew, [140].
• Filling for patties, [140].
• Salpicon of lobster, [140].
• Crabs, [141].
• Deviled crabs, [141].
• Stuffed crabs with mushrooms, [142].
• Soft-shell crabs, [142].
• Oyster-crabs, [143].
• Crabs St. Laurent (chafing-dish), [143].
• Crab stew, [144].

[CHAPTER IV.]

[Meats.]

• General remarks, [145].
• Slow cooking, [145].
• Juices, [145].
• Degree of cooking, [145].
• Cleaning, [145].
• Seasoning, [145].
• Piercing, [146].

[Beef.]

• To roast beef, [146].
• Rolled roast beef, [146].
• Yorkshire pudding, [147].
• Round of beef, [147].
• Braised beef, [147].
• À la mode, [148].
• Bouilli, [149].
• Fillet of beef, [149].
• How to buy a fillet, [150].
• Cold roast beef, [151].
• Scalloped meat, [151].
• Hamburg steaks, [151].
• Beef pie, [152].
• Warmed-over beef (chafing-dish), [152].
• Inside flank, [153].
• Ragout of beef, [153].
• Beefsteaks, [155].
• To broil a beefsteak, [156].
• Chateaubriand, [157].
• Mignon fillets, [157].
• Corned beef, [157].
• Corned beef hash, [158].
• Hash, [158].
• Brown hash, [159].
• Marrow bones, [159].

[Mutton.]

• Remarks about mutton, [160].
• Roast leg of mutton, [162].
• Loin of mutton, [162].
• Saddle of mutton, [162].
• Rolled loin of mutton, [162].
• Shoulder of mutton stuffed, [163].
• Boiled mutton, [163].
• Caper sauce, [164].
• Ragout of mutton or lamb, [164].
• of Cold boiled mutton, [165].
• Irish stew, [165].
• Mutton chops, [165].
• Chops in paper cases, [166].
• à la Maintenon, [167].
• Spring lamb, [167].

[Veal.]

• Remarks about veal, [168].
• To roast fillet of veal, [168].
• Stuffed shoulder of veal, [168].
• Fricandeau of veal, [169].
• Veal cutlets, [169].
• A plain pot-pie, [169].
• Dumplings with baking-powder, [170].
• Dumplings with suet, [170].
• Jellied veal, [171].
• Veal loaf, [171].
• Veal scallop, [172].
• Liver and bacon, [172].
• Broiled liver, [172].
• Braised liver, [172].
• Stewed kidneys, [173].
• Tripe, [173].
• Calf’s heart, [174].
• Beef’s tongue, [174].
• Hot sliced tongue, [174].
• Cold tongue, [175].
• Jellied tongue, [175].
• Boiled calf’s head, [175].
• Calf’s head with vinaigrette sauce, [176].

[Pork.]

• Roast pork, [176].
• Fried apples, [176].
• Pork Chops, [177].
• Boiled ham, [177].
• Baked ham, [177].
• Broiled ham and eggs, [178].
• Ham and eggs à l’aurore, [178].
• Bacon, [178].

[CHAPTER V.]

[Poultry and Game.]

• Chickens, [179].
• To judge of chickens, [179].
• To clean and draw poultry, [180].
• To bone a fowl, [181].
• Roasted boned chicken, [182].
• Braised boned chicken, [182].
• Jellied boned chicken, [182].
• Forcemeat or stuffing for boned fowls, [183].
• To truss a fowl, [183].
• Roasted chicken, [184].
• Stuffing for fowls, [184].
• Chestnut stuffing, [185].
• Giblet sauce, [185].
• Boiled chicken, [185].
• Braised chicken, [186].
• Broiled chicken, [186].
• Fricasseed chicken, white and brown, [186].
• Fried chicken, [187].
• Chicken fritters, [187].
• Stuffed chicken or turkey legs, [188].
• Grilled bones, [188].
• Chicken à la Vienne, [189].
• Baltimore style, [189].
• Imperial, [189].
• Breasts with poulette sauce, [190].
• Chartreuse, [190].
• Soufflé, [190].
• Loaf, [191].
• Chaudfroid, [191].
• Mayonnaise, [192].
• English chicken pie (cold), [192].
• Turkey, [193].
• Galantine or boned turkey, [193].
• Roast goose, [194].
• Tame ducks, [195].

[Game.]

• Canvasbacks and redhead ducks, [196].
• Salmi of duck or game, [196].
• Potted pigeons, [197].
• Roasted pigeons or squabs, [197].
• Prairie chicken or grouse, roasted, [197].
• Quails roasted, [198].
• Broiled, [198].
• Snipe and woodcock, roasted, [198].
• Partridges, roasted and broiled, [199].
• Venison, [199].
• Steak, [199].

[CHAPTER VI.]

[Vegetables.]

• General directions, [200].
• Potatoes, boiled, [201].
• Mashed, [201].
• Cakes, [201].
• Rice, [202].
• Soufflé, [202].
• Roses, [202].
• Croquettes, [202].
• Balls, [203].
• Omelet, [203].
• Creamed, [203].
• Broiled, [204].
• Baked, [204].
• Stuffed, [204].
• Baked with meat, [204].
• Lyonnaise, [204].
• Fried, [205].
• Balls, fried, and straws, [205].
• Saratoga, [205].
• Puffed, [206].
• Sweet potatoes boiled, [206].
• “ Baked, [206].
• “ Browned, [206].
• “ Croquettes, [207].
• “ Purée, [207].
• Tomatoes, stewed, [207].
• Scalloped, [207].
• Stuffed, [207].
• Roasted, [208].
• Broiled, [208].
• Farci, [208].
• Green peas, [209].
• Purée of peas, [209].
• String beans, [209].
• Flageolets, [210].
• Lima beans, [210].
• Spinach, [210].
• Soufflé, [211].
• Chartreuse of spinach or cabbage, [211].
• Asparagus, [211].
• Tips, [212].
• Cabbage, [212].
• Boiled cabbage, [212].
• with cheese, [213].
• Swedish, [213].
• Hot slaw, [214].
• Brussels sprouts, [214].
• Cauliflower, [214].
• au gratin, [215].
• Egg-plant, [215].
• Stuffed, [215].
• Peppers, stuffed, [215].
• Chestnut purée, [215].
• Celery, stewed, [216].
• au jus, [216].
• Carrots and turnips, [216].
• Macédoine of vegetables, [216].
• Dried beans, [217].
• Boiled “ [217].
• Baked “ [217].
• Purée of beans, [217].
• Croquettes of Beans, [217].
• Beets, [217].
• Summer squash, [218].
• Parsnips, [218].
• Cucumbers, boiled, [218].
• Stuffed, [218].
• Lettuce stewed, [219].
• Onions, [219].
• Spanish onions, stuffed, [219].
• Corn on the ear, [220].
• Mock oysters, [220].
• Canned, [220].
• Succotash, [220].
• Artichokes, [220].
• Bottoms, [221].

[CHAPTER VII.]

[Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.]

• To boil rice, [222].
• Rice and tomatoes, [223].
• Parched rice, [223].
• Farina balls, [223].
• Hominy fried, [224].
• Cornmeal mush fried, [224].

[Receipts for Macaroni.]

• Macaroni, [224].
• Spaghetti, [225].
• Baked macaroni with cheese, [225].
• “ au gratin, [225].
• “ with tomato or other sauces, [225].
• Baked macaroni with minced meat, [226].
• Receipt for macaroni from Mrs. Maspero, [226].
• Sauce for macaroni, for rissotto, and for polenta, [226].
• Sauce for macaroni No. 2, [226].
• “ “ “ 3, [227].
• Polenta, [227].
• Risotto, [227].

[Cereals.]

• Oatmeal porridge, [227].
• Cracked wheat, [228].
• Cornmeal mush, [228].

[CHAPTER VIII.]

[A Group of Receipts from a New England Kitchen.]

• Split-pea soup, [229].
• Black bean soup, [229].
• Clam soup, [230].
• Clam chowder, [230].
• Fish chowder, [230].
• Browned oysters, [231].
• Fish and oysters, [231].
• Scalloped oysters, [231].
• Pickled oysters, [232].
• Fricasseed oysters, [232].
• Stewed lobster, [232].
• Fish balls, [232].
• Codfish and cream, [233].
• Oysters on a chafing-dish, [233].
• Pilau, [233].
• Spiced shad, [233].
• Pork and beans, [234].
• A réchauffé of cold mutton, [234].
• Corned beef, [234].
• A beefsteak pie, [235].
• Easy chicken salad, [235].
• Cream dressing, [235].
• Macaroni à l’albi, [236].
• Corn pudding, [236].
• Thin Indian bread, [236].
• Graham gems, [237].
• Colonial hoe-cakes, [237].
• Rhode Island johnny-cake, [237].
• Boston brown bread, [237].
• Dabs, [238].
• Cream oatmeal, [238].
• Zephyrs, [238].
• Squash pies, [238].
• Pumpkin pies, [239].
• A rule for simple pie-crust, [239].
• A boiled Indian pudding, [240].
• A baked Indian pudding, [240].
• Orange Indian pudding, [241].
• Blueberry pudding, [241].
• A peach pudding, [241].
• Cherry bread, [241].
• Lemon rice pudding, [242].
• Bermuda pudding, [242].
• Rice and marmalade pudding, [242].
• Molasses pie, [242].
• Prune jelly with almonds, [243].
• Clarified apples, [243].
• Lemon ice, [243].
• Apple sauce, [243].
• Stewed pears, [244].
• Cranberry jelly, [244].
• Hartford election cake, [244].
• Instantaneous frosting, [245].

[CHAPTER IX.]

[Distinctively Southern Dishes.]

• General remarks, [246].
• Pone, [246].
• Hoe-cake No. 1, [246].
• No. 2, [247].
• Kentucky corn dodgers, [247].
• Maryland beaten biscuits, [247].
• Soft corn bread, [247].
• Southern way of cooking rice, [248].
• Chicken gumbo, [249].
• Gumbo filé (New Orleans), [248].

[Very Inexpensive Dishes.]

• Very inexpensive dinners, [249].
• To prepare a shin of beef, [250].
• “ “ “ another way, [250].
• Beefsteak pudding, [251].
• Menus for inexpensive dinners, [252].
• Scotch broth, [252].
• Tapioca and apples, [252].
• Veal with white sauce, [253].
• Purified cabbage, [253].
• Chops cut from the shoulder, [253].
• Apple dumplings, [253].
• Curry, [254].
• Madras curry, [254].
• Liver sauté, [255].
• Breast of mutton, [255].
• Tomato soup, [255].
• Carrot “ [256].
• Potato “ [256].
• Bean “ [256].
• Celery “ [256].

[Miscellaneous receipts.]

• Sterilized milk, [257].
• Devonshire cream, No. 1, [258].
• “ “ No. 2, [258].
• To make fresh butter, [258].
• To make white hard soap, [259].
• Floor polish, [260].

[CHAPTER X.]

[Eggs.]

• To judge of freshness, and how to preserve eggs, [261].
• Boiled eggs, [262].
• “ “ 1, [262].
• “ “ 2, [262].
• “ “ 3, [262].
• Poached eggs, No. 1, [263].
• “ “ No. 2, French style, [263].
• “ “ No. 3, [263].
• Fried “ [264].
• Scrambled, [264].
• Plain French omelet, [264].
• Variations of the, [265].
• No. 1, [265].
• No. 2, [265].
• No. 3, green, [266].
• No. 4, aux fines herbes, [266].
• No. 5, with peas or tomatoes, [266].
• No. 6, with ham, [266].
• Beaten omelet, [266].
• Shirred eggs, [266].
• sur le plat, [266].
• au miroir, [266].
• cocotte, [266].
• Molded eggs, [267].
• à la polignac, [267].
• Ham and eggs, [268].
• Poached eggs on anchovy toast (supper dish), [268].
• Poached eggs on anchovy toast (entrée for luncheon), [268].
• Poached egg with tomato, [268].
• Eggs à la villeroi (entrée for luncheon), [269].
• Egg à la Bourguinonne, [270].
• “ à l’aurore, [270].
• Golden cream toast, [270].
• Curried eggs, [271].
• Stuffed “ No. 1, [271].
• “ “ “ 2, [272].
• Egg croquettes, [272].
• Other ways of serving hard-boiled eggs, [272].
• Tomatoes stuffed with eggs, [272].
• Œufs à la reine,
  Eggs Livingston,
• }
• Downtown club, N.Y., [273].
• Eggs au beurre noir, [273].
• Spanish omelet, [274].

Œufs à la reine, Eggs Livingston,

}

Downtown club, N.Y., [273].

[CHAPTER XI.]

[Sauces.]

• General directions, [275].
• Glaze, [277].
• Roux for sauces, [277].
• White sauce, [277].
• “ “ for fish, [278].
• Egg “ [278].
• Caper “ [279].
• Oyster “ [279].
• Celery “ [279].
• Lobster “ [279].
• Velouté and allemande, [279].
• Béchamel, [279].
• Poulette, [280].
• Villeroi, [280].
• Hollandaise, [281].
• Chaudfroid, [281].
• Brown sauce, [282].
• Espagnole, [282].
• Champagne sauce, [283].
• Piquante “ [283].
• Soubise “ [284].
• Horseradish “ [284].
• Mustard “ [284].
• Curry “ [284].
• Olive “ [285].
• Tomato “ [285].
• Mushroom “ [286].
• Maître d’hôtel, [286].
• Mint sauce, [287].
• Bread sauce, [287].
• Jelly sauce, [287].
• Cranberry sauce, [287].
• Apple, [288].
• Béarnaise, [288].
• Mayonnaise, [288].
• White, [289].
• Green, [289].
• Red, [290].
• Jelly, [290].
• With arrowroot, [290].
• Tartare, [290].
• Agra dolce, [291].

[CHAPTER XII.]

[Entrées.]

• Croquettes, general directions for making, [292].
• The Enterprise chopper, [293].
• Sauce for croquette mixture, [293].
• To mold croquettes, [293].
• To fry croquettes, [294].
• Materials used for croquettes, [295].
• Timbales, [296].
• Truffles, [296].
• Cream chicken forcemeat, [297].
• Cream forcemeat No. 2, [297].
• Fish cream forcemeat, [297].
• Quenelle forcemeat, [298].
• Bread panada, [298].
• Flour panada, [298].
• To mold and cook timbales, [298].
• Salpicon, [299].
• Fontage cup, [300].
• Pain de volaille, [300].
• Quenelles, [300].
• Palmettes, [301].
• Celestines à la Maintenon, [301].
• Boudins Rouennaise, [302].
• Macaroni timbale, [302].
• Honeycomb timbale, [302].
• A simple timbale of halibut, [303].
• Pastry timbale, [303].
• Potato and fish timbale, [304].
• Vol-au-vent, [304].
• Patties, [305].
• Rissoles, [305].
• To prepare sweetbreads, [305].
• Baked sweetbreads, [306].
• Braised sweetbreads, [306].
• Sautéd sweetbreads, [306].
• Fried sweetbreads, [306].
• Sweetbreads à la poulette, [306].
• Chaudfroid of sweetbreads, [306].
• Calf’s brains, [307].
• Head à la vinaigrette, [307].
• Marinade of brains, [307].
• False terrapin, [308].
• Calf’s head à la poulette, [308].
• Oyster cases, [308].
• Liver loaf, or false pâté de foie gras, [308].
• Chicken livers, [309].
• Stuffed mushrooms, [309].
• Chicken purée, [310].
• Oyster-crabs, [310].
• Entrée of oyster-crabs, [310].

[Terrapin.]

• Terrapin, general remarks about, [311].
• To prepare, [312].
• Stewed in Maryland style, [313].
• à la Newburg, [313].
• Frogs’ legs, fried, [313].
• à la poulette, [313].

[Mushrooms.]

• Remarks about mushrooms, [314].
• Cooking mushrooms, [316].
• The Fairy Ring Champignon (Marasmius Oreades), [317].
• The Agaricus Campestris, [317].
• Procerus, [318].
• Russula, [318].
• Coprinus Comatus, [318].
• Atramentarius, [318].
• The Boleti, [318].
• Puff balls, [319].
• Morchellæ Esculentæ, [319].
• Hydnum Caput Medusæ, [319].
• Clavaria, [319].
• To dry mushrooms, [320].
• Scalloped mushrooms, [320].
• Mushrooms à la poulette, [320].

[CHAPTER XIII.]

[Aspic Jelly, Fancy Molding Supports.]

• Aspic jelly, [321].
• To clear aspic, [322].
• Quick aspic, [322].
• Chicken aspic or jelly, [323].
• Aspic croûtons, [323].
• To chop jelly, [323].
• Mold jelly, [323].
• Unmold jelly, [324].
• Ornament molds, [324].
• Double molds, [325].
• Decorations for meat jelly, [326].
• Daisy design, [326].
• Berry design, [326].
• To decorate with truffles, [326].
• Socles, [326].
• Rice socle or casserole, [327].
• Potato casserole, [327].
• A potato support for hot meats, [328].
• Croustades of bread, [328].
• Roll croustades, [328].

[CHAPTER XIV.]

[Chafing-dish Cooking.]

• The chafing-dish, [329].
• Kind of chafing-dish to use, [329].
• Russian bowls, [329].
• Wooden spoons, [330].
• Dishes suitable for chafing-dish, [330].
• Panned oysters, [331].
• Oyster stew, [331].
• Creamed oysters and clams, [331].
• Barbecue of fish, [331].
• Eggs with tomatoes, [332].
• Tomatoes and rice, [332].
• Creamed dishes: eggs, chicken, veal, [332].
• Dishes à la Newburg, [333].
• Terrapin, [333].
• Chicken livers with Madeira, [333].
• Crab toast, [334].
• Smelts à la Toulouse, [334].
• Meats, [335].
• Venison, [335].
• Mutton, [335].
• Beef, [335].
• Welsh rabbit and golden buck, [335].
• Fondu-Savarin, [335].
• Pineapple canapés, [336].
• Chocolate made with condensed milk, [337].

[CHAPTER XV.]

[Bread.]

• Remarks about yeast, [338].
• Yeast, [338].
• Dick Bennet’s receipt for yeast, [339].
• Yeast receipt No. 2, [339].
• What to do when yeast is not obtainable to start the fermentation, [339].
• Proportions of raising materials and other items, [340].
• General directions for making bread, [340].
• Time, [340].
• Raising, [341].
• Proportions of material, [341].
• Mixing, [342].
• Making a sponge, [342].
• The crust on dough, [342].
• Kneading and molding, [342].
• Baking, [343].
• Care of bread after it is baked, [344].
• Baking bread rolls, [344].
• Flour, [344].
• Bread pans, [344].
• Water bread No. 1, [345].
• “ “ “ 2, [345].
• Milk bread, [345].
• Potato bread, [345].
• Receipt for making one loaf of bread or one pan of biscuits in two hours, [346].
• Bread made with baking-powder, [346].
• Whole wheat flour, [346].
• Graham bread, [346].
• Gluten bread, [347].
• Boston brown bread, [347].
• Toast, [348].
• Milk toast, [348].
• Panada, [348].
• Pulled bread, [349].
• Zwieback, [349].
• Bread fritters, [349].
• Bread rolls, [349].
• Crescents, [350].
• Braids and twists, [350].
• Cleft rolls, [351].
• Luncheon and tea rolls, [351].
• Parker House rolls, [351].
• Tea biscuits made with baking-powder, [352].
• Sour milk, [352].
• Corn bread No. 1, [353].
• “ “ No. 2, [353].
• Puffs or pop-overs, [354].
• Graham gems, [354].
• Corn gems, [354].
• Muffins, [355].
• Raised muffins, [355].
• English muffins or crumpets, [355].
• Sally Lunn, [355].
• Waffles, [356].
• Hominy cake, [356].
• Oat cake, [356].
• Bran biscuits, [357].
• Bread sticks, [357].
• Rusks, [357].
• Dried rusks, [358].
• Bath buns, [358].
• Coffee cake, [358].
• Brioche, [359].
• To make a brioche roll with head, [360].
• a brioche crown or ring, [360].
• Buns, [360].
• Brioche for timbales or cabinet puddings, [361].
• Pancakes, [361].
• Plain pancakes, [362].
• Flannel cakes, [362].
• Rice pancakes, [362].
• Bread pancakes, [362].
• Cornmeal pancakes, [363].
• Buckwheat pancakes, [363].
• Adirondack pancakes, [363].

[CHAPTER XVI.]

[Sandwiches and Canapés.]

• General remarks, [364].
• Shapes, [364].
• How to prepare the meat, [364].
• Butter, [365].
• Rolls, [365].
• How to prepare the bread, [365].
• Meat sandwiches, [365].
• Fish sandwiches, [366].
• Egg sandwiches, [366].
• Salad sandwiches, [366].
• Spanish sandwiches, [367].
• Cheese sandwiches (mock crab), [367].
• Raw beef sandwiches, [367].
• Sweet sandwiches, [367].
• Canapés, [368].
• Cheese canapés, [368].
• Ham canapés, [368].
• Anchovy canapé, [368].
• Sardine canapé, [368].
• Canapé Lorenzo, [369].

[Cheese and Cheese Dishes.]

• General directions, [369].
• Cheese soufflé, [370].
• Crackers and cheese, [371].
• Cheese canapés, [371].
• Welsh rarebit, [371].
• Golden buck, [372].
• Cheese straws No. 1, [372].
• Straws No. 2, [372].
• Patties, [373].
• Cottage cheese, [373].

[CHAPTER XVII.]

[Salads.]

• General directions, [374].
• To marinate, [374].
• Mayonnaise, [375].
• French dressing, [375].
• Lettuce salad, [376].
• Water-cresses and apples, [376].
• Celery salad, [376].
• Cucumber and tomato salad, [377].
• Cucumber salad to serve with fish, [377].
• String-bean salad, [377].
• Bean salads, [377].
• Cauliflower salad, [377].
• Macédoine salad, [378].
• Potato salad, [378].
• Cold slaw, [378].
• Hot slaw, [379].
• Tomato salads, [379].
• No. 1, [379].
• No. 2, stuffed tomatoes, [380].
• No. 3, tomatoes and eggs, [380].
• No. 4, molded tomatoes, [380].
• No. 5, tomato jelly, [380].
• Celery and walnut salad, [381].
• Sweetbreads with celery, [381].
• Egg salad No. 1, [381].
• “ “ “ 2, [381].
• Orange salad, [382].
• Chicken salad, [382].
• Lobster salad, [382].
• Oyster salad, [383].
• Bouilli salad, [383].
• Russian salad, [383].
• Individual salad, [383].
• Note, [384].
• Aspic of pâté en Bellevue, [384].
• Chicken aspic with walnuts, [384].
• Bird’s-nest salad, [385].

[CHAPTER XVIII.]

[Cold Desserts.]

• Information pertaining to making desserts, [386].
• Utensils, [386].
• Table of weights and measures, [387].
• Proportions, [387].
• Materials, [388].
• Gelatine, [388].
• Chocolate, [388].
• To melt chocolate, [388].
• To whip eggs, [389].
• Sweetening meringue, [389].
• Milk scalded, [389].
• Raisins, [389].
• Thickening fruit juices, [389].
• When to add flavoring, [389].
• Molding, [389].
• Liqueurs, [390].
• Wines, [390].
• Eau de vie de Dantzic, [390].
• Vanilla bean, [390].
• Powder, [390].
• Sugar, [390].
• How to make vanilla sugar, [391].
• Orange sugar, [391].
• Lemon sugar, [391].
• Rose sugar, [391].
• Orange and lemon syrups, [391].
• To get pistachio flavor, [391].
• Peach-leaf flavor, [391].
• Caramel, [391].
• How to make candied orange or lemon peel, [391].
• Coloring, [392].
• Garnishing, [392].
• California candied fruits, [392].
• Angelica, [392].
• Currants, raisins, nuts, for garnishing, [393].
• Fresh flowers for garnishing, [393].
• Colored sugars for garnishing, [393].
• How to make, [393].
• Sauces for cold sweet dishes, [393].
• Canned fruits, [393].
• The store-closet, [394].

[Custards.]

• Boiled custard No. 1, [394].
• “ “ “ 2, [395].
• Floating island, [395].
• Chocolate custard, [395].
• Baked custard, [396].
• Caramel custard, [396].
• Chocolate cream custard, [397].
• Rennet, [397].

[Cornstarch Puddings.]

• No. 1, a plain cornstarch pudding, [397].
• No. 2, cornstarch with canned fruit, [398].
• No. 3, cocoanut pudding, [398].
• No. 4, chocolate pudding, [398].
• Cornstarch chocolates, [398].
• Blanc-mange or white jelly, [399].
• Plum-pudding jelly, [399].

[Bavarian Creams.]

• General rules for, [400].
• Plain Bavarian cream, [400].
• Chocolate Bavarian cream, [401].
• Italian cream or Bavarian without cream, [401].
• Fruit Bavarian, [401].
• Rice Bavarian, or Riz à l’impératrice, [402].
• Bavarian panachée, [402].
• en surprise, [402].
• Diplomatic pudding, [403].
• Bavarian, [403].

[Charlotte Russe.]

• Charlotte russe, filling, No. 1, [404].
• No. 2 (with eggs), [405].
• No. 3 (with fruit), [405].
• No. 4, [405].
• No. 5, [405].
• Timbale of brioche, [406].
• Charlotte princesse de Galles, [406].
• Strawberry Charlotte, [406].
• Gâteau St. Honoré, [407].
• Croquenbouche of macaroons, [408].

[Whipped Cream.]

• How to whip cream, [408].
• Whips, [409].
• Czarina cream, [410].
• Chestnut purée with cream, [410].
• Chestnuts with cream, [410].

[Uses for Stale Cake.]

• Pine cones, [411].
• Cake with custard, [411].
• Trifle (Esther), [411].
• Banana trifle (Martha), [412].

[Sweet Jellies.]

• Points to observe in making jellies, [412].
• Dissolving, [412].
• Proportions, [413].
• Clarifying, [413].
• Molding for fancy jellies, [413].
• Serving jellies, [414].
• To clarify fruit juices, [415].
• Wine jelly, [415].
• Lemon jelly, [415].
• Orange jelly, [415].
• Coffee jelly, [416].
• Champagne jelly, [416].
• Champagne jelly with flowers, [416].
• Whipped jelly or snow pudding, [417].
• Jellies with fruits (macédoine), [417].
• Russian jellies, [417].
• Ribbon jelly, [418].
• Italian jelly, [418].
• Dantzic jelly, [418].
• What to do with jelly left over, [418].

[Pains aux Fruits or Jellied Fruits.]

• Pain de fraises (strawberries), [419].
• Suprême of strawberries, [419].
• Pain de riz aux fruits (rice with fruits), [419].
• Pain de riz à la princesse, [419].
• Pain d’oranges (oranges), [420].
• de pêches (peaches), [420].
• de marrons (chestnuts), [420].

[CHAPTER XIX.]

[Hot Desserts.]

• Soufflés, [421].
• Omelet, [422].
• Vanilla, [422].
• Chocolate, [423].
• Prune, [423].
• Apple, [424].
• Farina pudding, [424].

[Sweet Omelets.]

• Orange omelet, [425].
• Jam omelet, [425].
• Rum omelet, [426].
• Sweet pancakes, [426].

[Fritters.]

• Fritter batter, [426].
• Apple fritters, [427].
• Peach or apricot fritters, [427].
• Orange fritters, [427].
• Biscuit dough, [428].
• Balloons, [428].
• Batter pudding, [428].

[Desserts made of Apples.]

• Snow apple pudding, [429].
• Brown Betty, [429].
• Baked apple dumplings, [429].
• Apple Charlotte, [430].
• Apples with rice, No. 1, [430].
• “ “ “ “ 2, [431].
• With cornstarch (Felice), [432].
• Flaming apples, [432].
• Baked apples (for breakfast), [432].
• “ “ (for luncheon), [432].
• Tapioca pudding, [433].

[Rice Puddings.]

• Plain rice pudding No. 1, [433].
• “ “ “ “ 2, [433].
• Rice and raisins, [434].

[Bread Puddings.]

• Bread pudding, [434].
• Bread and butter pudding, [434].
• Bread tarts, [435].

[Cake Puddings.]

• Cottage pudding, [435].
• Canary pudding, [436].
• Suet pudding, [436].
• Farina pudding, boiled, [436].
• Christmas plum pudding, [437].
• Fig pudding, [438].
• Cabinet pudding No. 1, [438].
• “ “ “ 2, [439].
• “ “ “ 3 (royale), [439].
• “ “ “ 4, [440].
• Savarins, [440].
• Baba, [440].

[Custards.]

• Crême Parisienne, [441].
• Fried Cream, [441].

[Shortcakes.]

• Strawberry shortcake, [442].
• Currant shortcake, [442].
• Strawberry cake, [443].
• Roly-poly pudding, [443].
• Fruit pudding, [443].
• Baked Indian pudding, [443].

[Pudding Sauces.]

• Plain pudding sauce No. 1 (hot), [444].
• “ “ “ “ 2 (Cold), [445].
• Rich pudding sauce, [445].
• Foamy pudding sauce, [445].
• Brandy, rum, or kirsch sauce, [445].
• Sabayon No. 1, [446].
• “ “ 2, [446].
• Syrup sauce, [446].
• Fruit sauces, [446].
• Apricot sauce, [446].
• Purée of fruit, [447].
• Pineapple sauce, [447].
• Boiled custard sauce, [447].
• Chocolate sauce, [447].
• Bischoff sauce, [447].
• Richelieu sauce, [448].
• Meringue sauce, [448].
• Hard sauce, [448].
• Strawberry sauce, [449].
• Cocoanut sauce, [449].
• Cold jelly sauce, [449].

[CHAPTER XX.]

[Pies.]

• Plain pastry for pies, [451].
• Pastry for tarts or open pies, [452].
• Tart pies, [452].
• Orange pie, [453].
• A plain apple pie, [454].
• Pumpkin pie, [454].
• Mince pie mixture, [454].
• Cream pie, [455].
• Cocoanut pie, [456].
• Cranberry pie, [456].
• Washington pie, [457].

[Puff-Paste.]

• General rules, [457].
• Receipt for puff-paste, [458].
• Pâté shells, [460].
• Tart bands, [460].
• Millefeuilles, [461].
• Tartlets, [461].
• Paganini tartlets, [461].
• To glaze or egg pastry, [461].

[CHAPTER XXI.]

[Cake.]

• Rules for making cake, [462].
• How to beat eggs, [463].
• To line tins with paper, [463].
• To grease pans, [464].
• To bake cake, [464].
• Mixing sponge cake, [465].
• Cake made with butter, [465].
• Sponge cake No. 1, [466].
• “ “ 2, [466].
• “ “ 3, [466].
• White sponge or angel cake, [467].
• Sunshine cake, [467].
• Genoese cake, [467].
• Jelly rolls, [468].
• Layer cakes—chocolate, vanilla, coffee, [468].
• Cream filling, [468].
• Chocolate filling, [469].
• Orange cake, [469].
• Filling, [469].
• Pistachio cake, [469].
• Plain cup cake, [470].
• Gold and silver cake, [470].
• Marble cake, [470].
• Richer cup, or 1, 2, 3, 4 cake, [471].
• Pound cake, [471].
• White cake, [471].
• Plain fruit cake, [472].
• Brod torte, [472].
• Fruit cake (rich), [473].
• Cream cakes and éclairs, [473].
• Cream cakes, [474].
• Chocolate, vanilla, and coffee éclairs, [474].
• Carolines, [475].

[Fancy Small Cakes.]

• Meringues and kisses, [475].
• Lady-fingers, [476].
• Macaroons, [477].
• Cocoanut balls or cones, [477].
• Madeleines No. 1, [477].
• “ “ 2, [478].
• Little pound cakes, [478].
• Orange quarters, [478].
• Almond wafers, [478].
• Venetian cakes, [479].
• Gauffres, [479].

[Jumbles, Cookies, and Plain Cakes.]

• Jumbles, [480].
• Sand tarts, [480].
• Rolled jumbles, [480].
• Plain cookies, [481].
• Ginger snaps, [481].
• Crullers, [481].
• Doughnuts, [481].
• Bread cake, [482].
• One-egg cake, [482].
• Warren’s cake, [482].
• Molasses wafers, [482].
• Soft gingerbread, [483].
• Molasses cake, [483].

[Icing and Decorating Cakes.]

• Royal icing, [483].
• “ with confectioner’s sugar, [484].
• Boiled icing No. 1, [484].
• “ “ 2, [484].
• Chocolate icing No. 1, [484].
• Chocolate icing No. 2, [485].
• “ “ 3, [485].
• Icing for small cakes, [485].
• Coffee icing for éclairs, [485].
• Fondant icing, [485].

[Garnishing Cakes.]

• With powdered sugar, [486].
• Chopped nuts, [486].
• Colored sugars, [486].
• Two colors, [486].
• To decorate in designs, [487].

[CHAPTER XXII.]

[Frozen Desserts.]

[Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.]

• Remarks about frozen desserts, [488].
• Classification of ice-creams, [488].
• General rules for making ice-creams, [489].
• The cream, [489].
• Sugar, [489].
• Custards, [489].
• “ for biscuits and parfaits, [490].
• Freezing, [490].
• Packing, [490].
• Molding, [491].
• Fancy molding, [491].
• Unmolding, [493].
• Ornamental creams, [493].
• Individual creams, [493].
• Vanilla ice-creams, [494].
• No. 1, Philadelphia, [494].
• No. 2, American (very plain), [495].
• No. 3, French, [495].
• Chocolate ice-cream, [496].
• Caramel ice-cream No. 1, [496].
• “ “ “ 2, [497].
• Coffee ice-cream No. 1, [497].
• “ “ “ 2, [497].
• White or angel ice-cream, [497].
• Italian meringue, [498].
• Rice ice-cream, [498].
• Pistachio ice-cream, [498].
• Neapolitan ice-cream, [498].
• Nesselrode pudding, [499].
• Plum pudding glacé, [500].
• Sauce for plum pudding glacé or for Nesselrode pudding, [501].
• Tutti frutti, [501].
• Fruit ice-creams, [501].
• No. 1, [501].
• No. 2, [501].
• No. 3, [502].
• No. 4, fruit puddings, [502].
• Nut ice-creams, [502].

[Parfaits.]

• General remarks about parfaits, [502].
• Sugar syrup, [503].
• Vanilla parfait, [503].
• Maple parfait, [504].
• Parfait au café and café praliné, [504].
• Chocolate parfait and chocolate praliné, [504].
• Praline powder, [505].
• Angel parfait, [505].
• Imperatrice or rice pudding glacé, [505].
• Parfaits of chestnuts, candied fruits, fresh fruits or berries, [506].
• Biscuits glacé, [506].

[Mousses.]

• Fruit mousses, [507].
• Golden mousse (made without cream), [507].

[Water-ices.]

• Orange ice, [508].
• Lemon ice, [508].
• Strawberry ice, [508].

[Punches and Sherbets.]

• General remarks about punches and sherbets, [508].
• Coffee punch, [509].
• Café frappé, [509].
• Lalla Rookh, [509].

[CHAPTER XXIII.]

[Boiling Sugar and Making Candies.]

• Boiling sugar, [510].
• Granulation, [511].
• Degrees of boiling sugar, [512].
• Syrups, [513].
• Fondant, [513].
• To make fondant, [514].
• Spun sugar, [515].
• Directions for spinning sugar, [515].
• Glacé oranges and grapes, [516].

[Candies.]

• General remarks about candy making, [517].
• Nougat No. 1 (for bonbons), [518].
• “ “ 2 (for molding), [519].
• “ “ 3 (soft white nougat), [519].
• “ “ 4 (bonbons), [520].
• Burnt almonds, [520].
• Sugared almonds, [520].
• Marrons glacé, [521].
• Marshmallows, [521].
• Chocolate caramels, [522].
• Caramels, vanilla, coffee, maple, [522].

[Bonbons of Fondant.]

• Harlequin balls, [522].
• Neapolitan squares, [523].
• Nut creams, [523].
• Sugar-plums, [523].
• Chocolate creams, [524].
• Creamed nuts and creamed fruits, [524].
• Cocoanut creams, [524].
• Cakes, [525].
• Peppermint creams, [525].
• Chocolate peppermints, [525].
• To make starch molds and cast candies, [525].

[Candies made from Sugar Boiled to the Crack or the Caramel.]

• Peppermint drops, [526].
• Carameled nuts, [526].
• Almond hardbake, [526].
• Peanut candy, [527].
• Taffy, [527].
• Molasses candy, [527].
• Candied orange and lemon peel, [527].

[CHAPTER XXIV.]

[Fruits.]

• General remarks, [529].
• Apples, [530].
• Oranges, [530].
• Grape fruit, [530].
• Peaches, [530].
• Strawberries, [530].
• Berries, [531].
• Currants, [531].
• Bananas, sliced, sautéd, fried, [531].
• Stewed figs, [531].
• Salpicon of fruits, [532].
• Melons, [532].
• Frozen fruits, [532].
• Quinces, baked, [532].
• Nuts, [532].
• Salted almonds, [533].
• “ “ No. 2, [533].
• “ English walnuts and filberts, [533].
• Salpicon of fruit punch, [533].
• Punch of white California canned cherries, [534].
• Jellied fruit, [534].
• Fruit juices, [534].

[CHAPTER XXV.]

[Compotes—Preserving and Canning—Pickles.]

• Compotes, [535].
• Compote of apples, [535].
• “ “ pears, [536].
• “ “ oranges, [536].
• “ “ peaches and apricots, [536].
• Preserving and canning, [536].
• Preserved peaches, [537].
• “ pears, [538].
• “ plums, [538].
• “ grapes, [539].
• “ strawberries No. 1, [539].
• “ strawberries No. 2, [540].
• “ raspberries, [540].
• “ citron, [540].
• Canning, [540].
• Jams or marmalades, [541].
• Quince marmalade, [542].
• Orange “ [542].
• Apple “ [543].
• Brandy peaches, [543].
• Jellies, [543].
• Currant or berries, [543].
• Apple jelly, [544].
• Crab-apple jelly, [544].
• Quince jelly, [544].
• Spiced grapes, [544].
• Plum sauce for meats, [544].

[Pickles.]

• Sweet pickled peaches and plums, [545].
• Pickled walnuts, [545].
• “ cucumbers or gherkins, [545].
• Green tomato pickles, [546].
• Chow-chow, [546].
• Nasturtium pickle, [547].

[CHAPTER XXVI.]

[Beverages.]

• Filtered water, [548].
• To freeze carafes, [548].
• Tea, [549].
• The tea bag, [550].
• “ “ ball, [550].
• Russian tea, [550].
• Tea punch, [550].
• Iced tea, [550].
• Coffee, [551].
• Care of coffee beans, [551].
• Coffee mixtures and brands, [551].
• To make coffee, [551].
• Drip coffee, [552].
• Boiled “ [553].
• Iced café au lait, [553].
• Chocolate, [553].
• Cocoa, [554].
• Lemonade, [554].
• Orangeade, [554].
• Cobblers, [554].
• Claret cup No. 1, [555].
• “ “ “ 2, [555].
• Champagne cup No. 1, [555].
• “ “ “ 2, [555].
• Moselle cup, [555].
• Sauterne cup, [556].
• Cider cup, [556].
• The Thorp cocktail, [556].
• Egg-nog, [557].
• Milk shake, [557].
• “ punch, [557].
• Fruit syrups, [557].
• Grape juice, [557].
• Raspberry vinegar, [558].
• Koumiss, [558].
• Wines, [560].

---

Transcriber’s Note

The following typographical errors were corrected.

Page	Error	Correction
[iii]	household affairs	household affairs.
[6]	Mr. and Mrs James’s	Mr. and Mrs. James’s
[19]	decorated-dinner table	decorated dinner-table
[32]	Foies-Gras	Foie Gras
[32]	Chocolate Pralinée	Chocolate Pralinée.
[42]	potato soup, page 103	potato soup, page 103
[48]	1 lb	1 lb.
[79]	tablepoonfuls of water	tablespoonfuls of water
[87]	seive	sieve
[104]	clam broth, page 100	clam broth, page 95
[108]	Footnote 108-1	108-* both in text and footnote
[125]	took-pick	tooth-pick
[130]	illustration page 324	illustration page 322
[130]	macedoine	macédoine
[145]	Seasoning	Seasoning.
[148]	if requested,	if requested.
[208]	size of the to-tomatoes	size of the tomatoes
[219]	pan with, butter,	pan with butter,
[223]	cupful of farina	cupful of farina.
[223]	cupfuls of milk	cupfuls of milk.
[226]	tablepoonfuls of butter	tablespoonfuls of butter
[273]	BEURRE NOIR.	BEURRE NOIR
[308]	PÂTE	PÂTÉ
[316]	make an excellent,	make an excellent
[349]	cold color	gold color
[359]	lukewarm water,	lukewarm water.
[378]	MACEDOINE	MACÉDOINE
[384]	MACEDOINE	MACÉDOINE
[385]	BIRDS-NEST	BIRD’S-NEST
[397]	(NO. 1).	(NO. 1.)
[411]	page 393).	page 393),
[436]	teaspoonful of vanilla	teaspoonful of vanilla.
[445]	2 egg yolks	2 egg yolks.
[473]	citron (sliced)	citron (sliced).
[506]	fruit is mixed in,	fruit is mixed in.
[565]	Hard-bake, 526.	Hardbake 526.
[565]	Flaming, 433.	Flaming, 432.
[565]	Calf’shead, 175.	Calf’s head, 175.
[565]	Cucumbers, 208.	Cucumbers, 218.
[565]	Boston brownbread	Boston brown bread
[565]	Braising, 71.	Braising, 71.
[566]	Little pound cakes	Little pound-cakes
[566]	Caramel, 78, 391, 512.	Caramel, 78, 391, 522.
[566]	Filling, No. 1, 404,	Filling, No. 1, 404.
[567]	Leggs stuffed	Legs stuffed
[567]	No. 3. 485.	No. 3, 485.
[567]	Coffee, 551,	Coffee, 551.
[567]	Slaw, 398.	Slaw, 378.
[567]	Toast, 334. moved to proper alphabetical posistion under Crabs
[567]	No. 2 297.	No. 2, 297.
[568]	Rolls, 323.	Rolls, 328.
[568]	With baking powder, 179.	With baking powder, 170.
[568]	Éclairs, 470.	Éclairs, 473.
[568]	Nogg, 557.	Nog, 557.
[568]	Omelet, 263.	Omelet, 264.
[568]	Enterprize chopper	Enterprise chopper
[568]	Farinacious	Farinaceous
[568]	Figs, 591.	Figs, 531.
[569]	No 2, 247.	No. 2, 247.
[569]	Plum pudding glacé, 590.	Plum pudding glacé, 500.
[570]	No. 3, 223.	No. 3, 227.
[570]	Inexpensive dinners, 47, 352.	Inexpensive dinners, 47, 249.
[570]	Milk, 54, 58, 63.	Milk, 54, 58, 389.
[570]	Mustard sauce, 285.	Mustard sauce, 284.
[571]	Rechauffé	Réchauffé
[571]	Glacé, 56	Glacé, 516
[571]	Orange cake, 469.	subentry Cake, 469.
[571]	Oxtail	Ox-tail
[572]	Plum sauce for meats, 444.	Plum sauce for meats, 544.
[572]	“ glacé, 590.	“ glacé, 500.
[572]	Pound cakes, small, 478,	Pound cakes, small, 478.
[572]	Puff paste	Puff-paste
[572]	Quails broiled, 192.	Quails broiled, 198.
[572]	Rechauffé	Réchauffé
[572]	remarks about, 373	remarks about, 374
[573]	Sauces for meats, 375.	Sauces for meats, 275.
[573]	Sauces, 375.	Sauces, 275.
[573]	Pudding sauces, sweet, 444. moved to spot as subheading under Sauces
[574]	corn, 107	corn, 106
[574]	Spinach, 166.	“ spinach, 106.
[574]	String beans, 106.	“ string beans, 106.
[574]	Suprème of, 419.	Suprême of, 419.
[574]	Tart bands, 400.	Tart bands, 460.
[574]	Five o’clock, 31.	Five o’clock, 33.
[574]	General rules about, 312.	General rules about, 311.
[576]	Vegetables, 33	Vegetables, 53
[577]	pot au feu	pot-au-feu
[577]	Fried smelts on skewers, 118.	Fried smelts on skewers, 117.
[578]	fish-balls	fish balls (2 times)
[578]	A plain potpie	A plain pot-pie
[578]	Dumplings with suet, 171	Dumplings with suet, 170
[578]	Veal scallop, 171	Veal scallop, 172
[580]	Fish-balls	Fish balls
[580]	rechauffé	réchauffé
[580]	A boiled Indian pudding, 239.	A boiled Indian pudding, 240.
[580]	A baked Indian pudding, 239.	A baked Indian pudding, 240.
[580]	Instantaneous frosting, 244.	Instantaneous frosting, 245.
[581]	making, 292,	making, 292.
[583]	Raw-beef	Raw beef
[584]	Orange salad, 381.	Orange salad, 382.
[584]	making desserts, 387.	making desserts, 386.
[584]	Utensils, 387.	Utensils, 386.
[584]	store closet	store-closet
[584]	Floating island, 396.	Floating island, 395.
[584]	Chocolate custard, 396.	Chocolate custard, 395.
[585]	rice pudding No 1	rice pudding No. 1
[586]	Meringue sauce, 449.	Meringue sauce, 448.
[587]	Impératrice	Imperatrice
[588]	Salpicon of fruit punch, 534.	Salpicon of fruit punch, 533.
[588]	Green tomato pickles, 456.	Green tomato pickles, 546.

Other inconsistencies

The price for milk is given as $0.02 per cup on p. 47 and $0.04 per cup on p. 48.

The price for sugar is given variously as $0.02 per cup (p. 47, 48) and $0.04 per cup (p. 48)

Irregularities in the alphabetization in the Alphabetical Index have been left as printed.

Other changes

Footnotes were moved to the end of the chapters.

The NOTE that appeared at the bottom of p. 364 was moved to p. 366 and placed at the end of the section on sandwiches.

The NOTE that appeared at the bottom of p. 495 was moved to follow the recipe for Vanilla Ice-Cream No. 1.

The following words were inconsistently spelled or hyphenated:

• air-bubbles / air bubbles
• air-cells / air cells
• apple-dumplings / apple dumplings
• apple-sauce / apple sauce
• baking-dish / baking dish
• baking-pan / baking pan
• baking-powder / baking powder
• baking-sheet / baking sheet
• baking-soda / baking soda
• baking-tin / baking tin
• bean-pot / bean pot
• biscuit-cutter / biscuit cutter
• boiling-point / boiling point
• boiling-hot / boiling hot
• border-mold / border mold
• bread-boxes / bread boxes
• bread-crumbs / bread crumbs
• bread-dough / bread dough
• breast-bone / breastbone
• broom-straw / broom straw
• CALF’S-HEAD / CALF’S HEAD
• celery-tops / celery tops
• center-piece / centerpiece
• cheese-cloth / cheesecloth / cheese cloth
• close-fitting / close fitting
• cold-slaw / cold slaw
• corn-meal / cornmeal
• Corn-meal / Cornmeal
• corn-starch / cornstarch / corn starch
• Corn-starch / Cornstarch
• CORN-STARCH / CORNSTARCH
• cracker-crumbs / cracker crumbs
• cream-cake / cream cake
• croûte-au-pot / croûte au pot
• dessert-spoonful / dessertspoonful
• diamond-shaped / diamond shaped
• egg-dishes / egg dishes
• egg-white / egg white
• egg-yolks / egg yolks
• filter-paper / filter paper
• force-meat / forcemeat
• Force-meat / Forcemeat
• FORCE-MEAT / FORCEMEAT
• fruit-juices / fruit juices
• fruit-pulp / fruit pulp
• frying-basket / frying basket
• frying-pan / frying pan
• granite-ware / graniteware
• half-shell / half shell
• Half-shell / Half shell
• hard-ball / hard ball
• horse-radish / horseradish
• Ice-Cream / Ice Cream
• ice-cream / ice cream
• ice-water / ice water
• layer-cake / layer cake
• layer-cakes / layer cakes
• lemon-juice / lemon juice
• lemon-peel / lemon peel
• lemon-rind / lemon rind
• lemon-zest / lemon zest
• lettuce-leaves / lettuce leaves
• measuring-cup / measuring cup
• medium-sized / medium sized
• meringue / méringue
• meringues / méringues
• mock-turtle / mock turtle
• muffin-ring / muffin ring
• onion-juice / onion juice
• orange-cake / orange cake
• orange-juice / orange juice
• orange-peel / orange peel
• oyster-liquor / oyster liquor
• pastry-bag / pastry bag
• pie-dish / pie dish
• pie-dishes / pie dishes
• potato-balls / potato balls
• potato-masher / potato masher
• potato-press / potato press
• potato-scoop / potato scoop
• pudding-dish / pudding dish
• pudding-mold / pudding mold
• puff-paste / puff paste
• ragoût / ragout
• Ragoût / Ragout
• RAGOÛT / RAGOUT
• rice-pudding / rice pudding
• ring-mold / ring mold
• rolling-pin / rolling pin
• rose-leaves / rose leaves
• rose-petals / rose petals
• rose-water / rosewater
• sauce-boat / sauceboat
• sauté-pan / sauté pan
• scalding-point / scalding point
• serving-dish / serving dish
• serving-dishes / serving dishes
• simmering-point / simmering point
• smoking-hot / smoking hot
• soft-ball / soft ball
• soup-pot / soup pot
• sponge-cake / sponge cake
• sponge-cakes / sponge cakes
• starch-grains / starch grains
• stew-pan / stewpan / stew pan
• sweet-breads / sweetbreads
• stock-pot / stock pot
• string-beans / string beans
• sweet-oil / sweet oil
• tail-shells / tail shells
• Tart-rings / Tart rings
• terrapin-eggs / terrapin eggs
• timbale-mold / timbale mold
• timbale-molds / timbale molds
• tin-foil / tinfoil
• tooth-pick / toothpick
• water-cress / watercress
• water-ices / water ices
• wine-glass / wineglass
• Woodenware / Wooden ware
• yeast-cake / yeast cake
• yeast-cakes / yeast cakes