INDEX
[A] [B] [C] [D] [E] [F] [G] [H] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [V] [W] [Z]
Apples, served whole, [22];
à la Condé, [23];
à la Cherbourg, [23];
à la Fermière, [23];
à la Française, [23];
à la Ninon, [24];
baked, [24-26];
boiled, [27];
coddled, [27];
dried, [27];
fried, [27];
in casserole, [28];
in rice-cups, [28];
jellied, [29];
sauce, [29];
stewed, [30]
Apricots, canned, [30];
dried, [31];
sauce, [31]
Asbestos mats, for protection, [9]
Asparagus, with eggs, [93], [114]
Bacon, with eggs, [74];
broiled, [74];
breaded, [74];
with mush, [75];
fraise, [75];
à la crême, [75];
scrambled, [98];
omelet, [117]
Bananas, [20], [31];
baked, [31];
au naturel, [31];
with sugar and cream, [31];
with oranges, [32];
with cereal, [32]
Barley, gruel, [41];
boiled, [41];
steamed, [41]
Beef, balls, [72];
hash, [72];
frizzled, [72];
à la Newport, [73];
corned, hash, [73];
creamed, [74];
with scrambled eggs, [93];
omelet, [116]
Beverages, how to serve, [186]
Café Glacé, [189]
Chocolate, [189]
Cocoa, [189]
Coffee, with cream, [4];
boiled, [188]
Tea, [190]
Birds’ nests, [104]
Blackberries, [20];
how to serve, [32]
Breakfasts, general rules for, [12]
Brewis, how to make, [41-2]
Brioche, paste, [148];
rolls, [149];
buns, [149];
breakfast cake, [150]
Buckwheat cakes, [162-172]. See [Pancakes].
Buns, brioche, [149];
bath, [150];
English bath, [151];
hot cross, [151]
Calf’s brains, directions for cooking, [75]
Canapés, thirty-five varieties, [244-251]
Canton flannel, for protection, [9]
Celery, creamed with eggs, [95]
Centrepieces, how placed, [10]
Cereals, soaked over night, [7];
with fruit, [22], [32], [33], [43-4];
uncooked, [39];
moulded, [40];
cold, [43]
Boiled barley, [41]
Corn, [89], [128-132]
Farina, [40], [45]
Flummery, [46]
Grits, [46]
Hominy, [40], [135]
Oatmeal, [40], [142]
Pearled barley, [40]
Pearled wheat, [40]
Rice, [54], [144]
Rolled wheat, [40]
Rye, [144]
Samp, [56]
Wheatlets, [54]
Chafing-dish, for breakfast, [7]
Charleston breakfast cake, [133]
Cheese, [96];
with baked eggs, [101];
omelet, [116]
Cherries, [20];
cold, [32];
iced, [32];
crusts, [33]
Chicken, hash, [76];
directions for cooking, [76];
liver scramble, [96];
creamed with poached eggs, [100];
scramble, [105];
omelet, [116]
China, for breakfast, [11]
Chocolate, directions for making, [189]
Clam, with omelet, [115]
Cocoa, directions for making, [189]
Codfish, balls, standing over night, [7];
how to prepare, [58];
picked up, [60];
creamed, [60];
roast, [61];
à la mode, [61];
New England salt, [62];
boiled with egg sauce, [62];
with brown butter, [62];
cutlet, [63];
flaked salt, [63];
puff, [64];
escalloped, [64];
scrambled, [107]
Coffee, with cream, [4];
boiled, [188-9];
Café glacé, [189]
Coffee cakes, Baba à la Parisienne, [173];
German, [174];
Austrian, [174];
Hungarian royal, [175];
French, [175];
Vienna, [176];
Berlin, [177];
quick, [178]
Corn, mush, [43];
meal, [42];
how to prepare, [89];
pone, [125];
muffins, [126], [128], [129], [130], [131];
bread, [126-7];
dodgers, [127], [128], [130];
with rice, [129];
puffs, [131];
with fruit, [131];
with hominy, [132]
Crabs, scrambled with eggs, [98];
omelet, [115]
Crullers, directions for making, [178]
Currants, [20];
how to serve, [33]
Date gems, [133]
Desserts, simple, [459-530]
Baked Fruit, [517] ff.
Frozen Dainties, [482] ff.
Apricot ice, [482]
Banana ice-cream, [482]
Café parfait, [482]
Caramel ice-cream, [482]
Ceylon ice, [483]
Cherry ice, [483]
Chocolate ice-cream, [483]
Coffee ice-cream, [483]
Grape ice-cream, [483]
Lemon ice, [484]
Macaroon ice-cream, [484]
Maple ice-cream, [484]
Orange sherbet, [484]
Peach ice-cream, [484]
Raspberry ice, [485]
Strawberry ice-cream, [485]
Jellied, [485] ff.
Chocolate cream, [486]
Coffee, [485]
Custard, [486]
Fruit, [486]
Lemon, [487]
Rhubarb, [487]
Vanilla cream, [488]
Wine, [487]
Miscellaneous, [459] ff.
Almond cream, [472]
Apples à la Ninon, [516]
Apple Brownies, [516]
Apple charlotte, [469]
Apple fluff, [516]
Apple roll, [517]
Apple snow, [517]
Banana float, [519]
Banana trifle, [519-520]
Blackberry sponge, [520]
Blanc mange, [459-462]
Blueberry cake, [462]
Charlotte Russe, [468]
Charlottes, [469], [470]
Chocolate cake, [462], [463]
Chocolate tapioca, [520]
Cobblers, [471]
Cocoanut cake, [463]
Compote of figs, [472]
Cream cake, [463], [464]
Creams, [472-477]
Custards, [477-480]
Devil’s food cake, [465]
Doughnuts, [480]
Dumplings, [481]
Fig loaf cake, [465]
Floating island, [521]
French pancakes, [521]
Fritter batter, [481]
Fritters, [481]
Fruit cake, [466]
Fruit puffs, [521]
Fruit roll, [522]
Honey cake, [466]
Jellied peaches, [523-524]
Junket, [524]
Lemon sponge, [524]
Marguerites, [466]
Moonshine, [524]
Nut cake, [467]
Orange snow, [524]
Plum roll, [526]
Quince fluff, [527]
Raspberry, [467]
Snow balls, [529]
Spice cake, [467]
Sponge cake, [468]
Strawberry meringue, [528]
Tea cake, [468]
Vanities, [530]
Virginia puffs, [530]
Pies, [488] ff.
Apple, [488]
Apricot, [489]
Chocolate, [489]
Cocoanut, [489]
Cranberry, [489]
Cream, [490]
Currant, [490]
Gooseberry, [490]
Lemon, [490], [491]
Peach, [491]
Prune, [491]
Pumpkin, [491]
Rhubarb, [492]
Strawberry, [492]
Puddings, [492] ff.
Apple, [492]
Apricot, [493]
Baltimore, [493]
Bird’s nest, [493]
Blackberry, [493-494]
Bread, [494]
Cabinet, [495]
California, [495]
Caramel, [495]
Cherry, [496]
Chocolate, [496]
Christmas, [497]
Cornstarch, [497]
Cottage, [498]
Cracker, [497]
Currant, [498]
Custard, [498]
Danish, [499]
Date, [499]
Farina, [500]
Fruit, [500]
Lemon, [501]
New England, [501]
Orange, [501]
Peach, [502]
Pineapple, [503]
Prune, [503]
Quince, [504]
Raspberry, [504]
Red sago, [504]
Rice, [505], [506]
Sago, [506]
Snow, [506]
Spice, [507]
Sponge, [507]
Strawberry, [507]
Tapioca, [508]
Short Cakes, [509] ff.
Fruit souffles, [510]
Peach, [509]
Prune, [510]
Strawberry, [510]
Tarts, [511] ff.
Apple, [511]
Apricot, [511]
Cherry, [511]
Chocolate, [512]
Fruit, [512]
German, [512]
Gooseberry, [512]
Grape, [513]
Neapolitan, [513]
Peach, [513], [514]
Plum, [514]
Raspberry, [515]
Rhubarb, [515]
Doilies, on a bare table, [9];
easily washed, [9]
Doughnuts, plain, [178];
raised, [179];
light, [179];
raised fruit, [180]
Early rising, its benefits, [6-7]
Eggs, how to test, [91]
à l’aurore, [96]
à la bonne femme, [105]
à la bourgeoise, [105]
à la crême, [94-95]
à la Espagnole, [107]
à la maître d’hôtel, [103]
à la Martin, [110]
à la Paysanne, [96]
à la St. Catherine, [106]
à la tripe, [95]
à la Waldorf, [109]
à la Washington, [107]
Au miroir, [95]
Baked, [101-102], [108]
Boiled, [100]
Coddled, [102]
Escalloped, [110]
Fried, [94]
In ambush, [103]
In crusts, [100-101]
In peppers, [106]
In ramekins, [101]
Japanese, [109]
Mexican, [99]
Omelets, [111-120]
Pimento scramble, [107]
Poached, [92], [106], [110]
Rumbled, [109]
Scrambled, [92], [93], [97-99]
Spanish, [99-100]
Steamed, [108]
Sur le plat, [104]
Surprise, [108]
Swiss, [104-105]
Whipped, [109]
Eggplant, fried, [87]
English menus, for breakfast, [1], [2]
Farina, directions for cooking, [40];
apple, [44];
balls, [45];
fairy, [45];
jellied, [45];
mush, [46]
Figs, [20];
for breakfast, [33];
stewed, [33]
Finger-bowls, with plain water, [11]
Finnan haddie, [64];
à la Martin, [65];
picked-up, [65];
creamed roast, [66]
Fish, salt, [58];
balls, [58];
broiled, [58]
Cod, [60]
Finnan haddie, [64]
Haddock, [66]
Herring, [66]
Mackerel, [67]
Salmon, [70]
Sixty ways to cook, [297-315]
Bass, [297], [298]
Bluefish, [299]
Bouillon, [297]
Codfish, [300]
Finnan haddie, [301]
Frogs’ legs, [301]
Haddock, [302]
Halibut, [303]
Mackerel, [304]
Pike, [304]
Salmon, [304-307]
Salmon-trout, [308]
Sardines, [308]
Shad, [308], [309]
Shad roe, [309], [310]
Smelts, [310], [311]
Trout, [311]
Turbot, [311-312]
Whitefish, [312], [313]
Flummery, directions for cooking, [46]
Fruit, [3];
prepared for serving, [7];
various kinds of, [20];
dried, [21];
canned, [21];
combined with cereals, [22]
Apples, [22-30]
Apricots, [30-31]
Bananas, [31-32]
Blackberries, [32]
Cherries, [32]
Currants, [33]
Figs, [33]
Gooseberries, [34]
Grapefruit, [34]
Grapes, [34]
Green gages, [35]
Huckleberries, [35]
Melons, [35]
Oranges, [35]
Peaches, [36]
Pears, [36]
Pineapple, [36]
Plums, [32]
Prunelles, [36-37]
Prunes, [37]
Quinces, [37]
Raspberries, [37]
Rhubarb, [37-38]
Strawberries, [37]
Tangerines, [38]
Watermelon, [38]
Gooseberries, [20];
how to serve, [34]
Graham, biscuit, [133];
puffs, [134];
muffins, [134];
drop cakes, [134]
Graham flour mush, [49];
with apples, [50]
Grapefruit, [20];
how to serve, [34]
Grapes, [20];
how to serve, [34]
Haddock, baked, [66];
smoked, [66]
Ham, fried, [76];
frizzled, [76];
with eggs, [76], [102];
broiled, [76];
balls, [77];
toast, [77];
réchauffé, [77];
omelet, [114]
Herring, balls, [66];
Potomac, [67];
kippered, [67];
broiled, [67]
Hominy, directions for cooking, [40];
boiled, [48];
balls, [48];
fried, [48];
with milk, [48];
steamed, [48];
porridge, [49];
muffins, [135];
drop cakes, [135];
griddle cakes, [168];
waffles, [182]
Huckleberries, [20];
how to serve, [35]
Hulled corn, directions for cooking, [43]
Johnny cake, with apple, [130]
Kidney, with bacon, [78];
fried, [78];
en brochette, [78];
crumbed, [79];
devilled, [79];
stewed, [79-80];
à la terrapin, [80];
maître d’hôtel, [80];
scrambled, [98];
omelet, [116]
Kitchen Rubaiyat, [15-18]
Lamb, minced, [80];
broiled liver, [81]
Liver, with bacon, [81];
à la crême, [81];
hash, [81];
boulettes, [82]
Lobster, scramble, with eggs, [97];
omelet, [115]
Mackerel, broiled, [67];
creamed, [68];
baked, [69]
Maple syrup, [16]
Meat and Poultry, one hundred and fifty ways to cook, [316-365]
Beef, [316] ff.
à la mode, [327-328]
à la Newport, [325-326]
Fricadelles, [327]
Liver, [324]
Pie, [328]
Pot roast, [319]
Ragout, [321]
Steaks, various varieties of, [316-319]
Stews, [321-323]
Turkish, [329]
Mutton and Lamb, [329] ff.
Blanquette of, [332]
Boiled, [336]
Braised, [331]
Broiled, [333]
Chops, [329]
Croquettes, [337]
Curried, [332]
Cutlets, [330]
Pie, [330]
Ragout, [333]
Shepherd’s pie, [339]
Tongue, [335], [336]
Pork, [340] ff.
à la Maryland, [341]
Baked, [341], [344]
Breaded, [342]
Broiled, [342]
Frankfurters, [340]
Mock duck, [342]
Roast, [340], [343], [344]
Sausage, [340]
Veal, [345] ff.
à la maître d’hôtel, [345]
Braised, [351]
Chops, [346]
Croquettes, [353]
Cutlets, [346], [347]
Jellied, [351]
Koenigsberger Klops, [352]
Liver in casserole, [345]
Mock terrapin, [353]
Roast, [349], [350]
Stewed, [348], [349]
Stuffed, [349]
Tongue, [346]
Chicken, [353] ff.
à la Créole, [358]
à la Waldorf, [360]
Broiled, [353]
Croquettes, [360]
Curried, [357]
Fricassee, [355-356]
Fried, [353], [354]
Jellied, [359]
Mayonnaise of, [359]
Pie, [356]
Pressed, [359]
Roast, [357]
Stewed, [354], [355]
Duck, [361] ff.
Braised, [361]
Roast, [361]
Goose, [361] ff.
Roast, [361]
Turkey, [362] ff.
Croquettes, [363]
Escalloped, [363], [364]
Jellied, [362]
Loaf, [364]
Roast, [362], [363]
Pigeon, [364] ff.
Broiled, [365]
Pie, [364]
Meats, directions for cooking, [72];
with rice balls, [82]
Bacon, [75]
Beef, [72]
Calf’s brains, [75]
Chicken hash, [76]
Ham, [76]
Kidney, [78]
Lamb, [80]
Liver, [81]
Pork, [83]
Tripe, [85]
Veal, [86]
Melons, [20];
how to serve, [35]
Morning labor reduced to minimum, [6]
Muffins, [130], [135], [136];
with blueberries, [137];
with batter, [138];
Southern, [138];
with sour milk, [139];
with honey, [140];
Georgia, [140];
sweet, [141];
perfection, [141];
New Hampshire, [142];
with rice, [144];
with rye, [144];
with mush, [151-152]
Mush, balls, [51];
velvet, [51];
with bacon, [75]
Mushrooms, broiled, [87];
fried, [88];
baked, [88];
grilled, [88];
risk in picking, [89];
scramble, [97], [102]
Napkins, for breakfast, [10];
of linen, [11]
No breakfast theory, [3]
Oatmeal, directions for cooking, [40];
gruel, [47];
mush, [49], [50];
steamed, [51];
jelly, [52];
creamed, [52];
blanc mange, [52];
light, [53];
baked, [53];
porridge, [53];
gems, [142]
Omelet, directions for making, [111]
à la crême, [117]
Anchovy, [118]
Asparagus, [114]
Au fromage, [114]
Aux fines herbes, [113]
Bacon, [117]
Blazing, [117]
Bread, [117]
Cauliflower, [118]
Cheese, [116]
Chicken, [118]
Chicken liver, [116]
Clam, [115]
Dried beef, [116]
Ham, [114]
Jelly, [118]
Kidney, [116]
Mushroom, [114]
Oyster, [115]
Pea, [113]
Potato, [119]
Sardine, [116]
Sausage, [116]
Shrimp, [115]
Spanish, [118]
Tomato sauce, [114]
Tongue, [118]
Oranges, [20];
with bananas, [32];
in halves, [35];
sliced, [36]
Oysters, scramble, [96]
Pancakes, directions for making, [160];
Southern buckwheat cakes, [162];
Kentucky buckwheat cakes, [162];
with sour milk, [163], [171];
with crumbs, [163];
with blueberries, [163];
corn-meal, [163];
green corn, [165];
Danish, [165];
flannel, [166];
French, [166];
feather, [166];
fruit, [167];
Graham, [167];
hominy, [168];
Maryland, [168];
potato, [168];
raised, [168-169];
Southern rice, [169];
strawberry, [170];
wheat, [172]
Peaches, [20];
served with cracked ice, [36]
Pearled barley, directions for cooking, [40]
Pearled wheat, directions for cooking, [40]
Pears, [20];
how to serve, [36]
Peppers, with eggs, [106]
Pineapples, [20];
how to serve, [36]
Plums, green gage, [20];
how to serve, [35]
Popovers directions for making, [142], [143]
Pork, fried salt, [83];
scrapple, [83];
sausage, [83]
Porridge, made of corn and wheat, [42-43]
Potatoes, twenty ways to cook, [366-372]
Prunelles, how to serve, [36]
Prunes, how to serve, [37]
Puffs, with corn, [131];
with milk and butter, [143]
Quick Breads, made of baking powder, [121-146]
Buttermilk biscuit, [122]
Colonial breakfast, [124]
Corn dodgers, [127]
Corn muffins, [126]
Egg biscuit, [122]
English buns, [125]
Johnny cake, [127]
Kentucky batter, [124]
New York biscuit, [123]
Soft batter, [124]
Sour milk biscuit, [122]
Southern batter, [123]
Southern corn pone, [125-126]
Spoon, [123]
Ramekins, used for eggs, [101]
Raspberries, [21];
how to serve, [37]
Rhubarb, [21];
stewed, [37];
baked, [38];
with raisins, [38]
Rice, directions for cooking, [54];
boiled with milk, [55];
balls, [55];
steamed, [55];
waffles, [184]
Rolled wheat, directions for cooking, [40]
Rolls, finger, [152];
French, [153];
Kentucky, [153];
Alabama, [153];
corn, [154];
Parker House, [154];
whole wheat, [155];
Swedish, [156];
Paris, [156]
Rusk, how to make, [157];
Georgia, [157]
Rye crisps, [144]
Rye mush, directions for cooking, [50]
Salads, [431-458]
Cheese, [455], [456]
Dressing, [431] ff.
Boiled, [433] ff.
Club, [434]
Cream, [433-434]
Curry, [435]
Egg, [434]
French, [431-432]
German, [434]
Mayonnaise, [432]
Egg, [454], [455]
Fish, [435] ff.
Anchovy, [435]
Clam, [436]
Sardine, [436]
Shrimp, [436]
Fruit, [447] ff.
Alligator pear, [447]
Apple, [447], [448]
Apricot, [448]
Banana, [449]
Cantaloupe, [449]
Cherry, [449], [450]
Grape, [450]
Grapefruit, [450], [451]
Macedoine, [451], [452]
Orange, [452], [453]
Peach, [453]
Pear, [453]
Pineapple, [453], [454]
Nut, [456-458]
Vegetable, [437] ff.
Artichoke, [437]
Asparagus, [437]
Bean, [437], [438]
Beet, [438]
Brussels sprouts, [438]
Cabbage, [438]
Carrot, [439]
Cauliflower, [439]
Celery, [439], [440]
Chickory, [440]
Chiffonade, [440]
Cress, [440]
Cucumber, [440], [441]
Endive, [441]
Lettuce, [442]
Mushroom, [442]
Onion, [442]
Pea, [443]
Pepper, [443]
Pimento, [442]
Potato, [444]
Radish, [445]
Salsify, [445]
Spinach, [445]
Tomato, [446], [447]
Waldorf, [447]
Sally Lunn, [145];
Southern, [158]
Salmon, broiled, salt, [70];
smoked, [70];
kippered, [70];
fried, [71]
Samp, [56]
Sardines, with eggs, [99], [116]
Sauces, thirty simple, [423-430]
Allemande, [423]
Béarnaise, [423-424]
Béchamel, [424]
Brown, [424]
Butter, [424]
Caper, [425]
Cheese, [425]
Colbert, [425]
Cream, [425]
Curry, [425]
Dutch, [426]
Duxelles, [426]
Egg, [426]
Hollandaise, [426]
Italian, [427]
Madeira, [427]
Maître d’Hôtel, [427]
Mint, [427]
Mushroom, [428]
Parsley, [428]
Piquante, [428]
Remoulade, [428]
Tartar, [429]
Tomato, [429] ff.
Velouté, [430]
Vinaigrette, [430]
Sausage, with eggs, [98], [116]
Shell-fish, fifty ways to cook, [281-296]
Clams, [281] ff.
à la Marquise, [281]
Cocktail, [282]
Connecticut, [282]
Creamed, [282]
Devilled, [282]
Escalloped, [283]
Crabs, [283] ff.
à la Créole, [284]
à la St. Laurence, [284]
Baked, [283]
Croquettes, [285]
Fricassee, [286]
Stuffed, [286]
Lobster, [286] ff.
à la Newburg, [287]
Broiled, [286]
Casserole, [288]
Devilled, [287]
Escalloped, [287]
Wiggle, [288]
Oysters, [288] ff.
à la Madrid, [293]
Baked, [288]
Broiled, [289]
Creole, [289]
Curried, [289]
Devilled, [290]
Escalloped, [290]
Stew, [292]
Scallops, [293] ff.
Fried, [293]
Shrimps, [294] ff.
à la Créole, [295]
Creamed, [294]
Curried, [294]
Jellied, [294]
Mayonnaise of, [295]
Wiggle, [296]
Shrimps, scrambled with eggs, [98];
omelet, [115]
Snowballs, [145]
Soups, one hundred varieties, [252-280]
Beef, [252] ff.
Barley, [252]
Black bean, [252]
Boston, [252]
Creole, [253]
English spinach, [253]
Italian, [253-254]
Julienne, [254]
Noodle, [254]
Quick, [254-255]
Rice, [255]
Spanish, [255]
Veal, [255]
Wrexham, [256]
Bisques and Purées, [256] ff.
Clams, [256]
Crab, [256]
Green peas, [257]
Kidney beans, [257]
Rice, [258]
Tomatoes, [258]
Chicken, [259] ff.
German, [262]
Giblet, [262]
Hungarian, [263]
Jellied, [263]
Mock chicken, [263]
Cream, [264] ff.
Asparagus, [264]
Barley, [264]
Celery, [264]
Clams, [264]
Corn, [265]
Crab, [265]
Mushrooms, [265]
Oysters, [265]
Peas, [265]
Tomato, [265]
Vermicelli, [266]
Fish, [266] ff.
Clam, [266], [267]
Crab, [267]
French, [267]
German, [268]
Oyster, [268], [269]
Salmon, [270]
Scallop, [271]
Shrimp, [270]
Fruit, [271] ff.
Currant, [272]
Gooseberry, [272]
Prune, [272]
Raisin, [272]
Raspberry, [273]
Strawberry, [273]
Miscellaneous, [278] ff.
Mutton, [273] ff.
Asparagus, [273]
Baked, [273]
Lamb, [274]
Quick, [275]
Veal, [275] ff.
Austrian, [275]
Chiffonade, [276]
Italian, [276]
Spring, [277]
Vegetable, [277-278]
Southern hoecakes, [128]
Strawberries, [21];
how to serve, [37]
Sweetbreads, directions for cooking, [84]
Table, how to set it, [9];
for breakfast, [10]
Tea, directions for making, [190]
Toast, cream, milk, soft, [56];
French, [88];
anchovy with eggs, [103]
Tomatoes, with eggs, [97], [104], [115]
Tongue, scrambled with eggs, [99]
Tripe, fried, [85];
fricasseed, [85];
à la Lyonnaise, [85];
à la poulette, [86]
Truce of God, [5]
Veal, minced with eggs, [86]
Vegetables, one hundred and fifty ways to cook, [373-422]
Artichokes, [373]
Asparagus, [373], [374]
Beans, [375-380]
Beets, [380]
Brussels sprouts, [381]
Cabbage, [381-384]
Carrots, [385], [386]
Cauliflower, [386-389]
Celery, [389-391]
Corn, [391-395]
Cucumbers, [395]
Eggplant, [395-398]
Hominy, [398]
Lentils, [398]
Macaroni, [399], [400]
Mushrooms, [400], [401]
Noodles, [401], [402]
Okra, [402]
Onions, [402-404]
Parsnips, [404], [405]
Peppers, [406]
Rice, [409], [410]
Salsify, [410], [411]
Spaghetti, [411-413]
Spinach, [413]
Squash, [414-415]
Sweet potatoes, [407], [408]
Tomatoes, [415-419]
Turnips, [419], [420]
Waffles, Blue Grass, [180-181];
cream, [181];
feather, [181];
Georgia, [181];
hominy, [182];
Indian, [182];
Kentucky, [183];
Maryland, [183];
plain, [184];
rice, [184];
corn-meal, [184];
Swedish, [185];
Tennessee, [185];
Virginia, [185]
Water, taken on rising, [13]
Watermelon, served in slices, [38]
Wheat, gruel, [47];
cracked, [49];
crushed with raisins, [57];
cold cracked, [57]
White oil-cloth, for protection, [9]
Zwieback, directions for serving, [159]
A Selection from the
Catalogue of
G. P. PUTNAM’S SONS
Complete Catalogue sent
on application
Putnam’s Homemaker Series
No more unique or welcome gift for a brain-fagged housewife can be imagined than this little series of handbooks in their quaint plaid gingham covers, comprising any number of tried recipes.
10 Volumes. Bound in Blue Apron Gingham. Deckle edges. Gilt tops. Japan Vellum Labels. Each $1.00 net. By mail, $1.10. Set $10.00. Carriage 50 cents.
Craftsman Bookcase free with each set. Wood of deep brown shade, artistic in design, gold embossed. Useful and ornamental.
1. What to Have for Breakfast
The Philosophy of Breakfast—How to Set the Table—The Kitchen Rubaiyat—Fruits—Cereals—Salt Fish—Breakfast Meats—Substitutes for Meat—Eggs—Omelets—Quick Breads—Raised Breads—Pancakes—Coffee Cakes and Waffles—Beverages—and 365 Different Breakfast Menus—Complete Index—282 Pages.
¶ “Whoever follows its laws will bring peace to her household and kindly fame to herself. It is the best book in all the world with which to start the fresh day, and an intelligent application of its rules may set in motion the very springs of heroism, joy, and achievement.”—Chicago Tribune.
2. Every-Day Luncheons
Luncheons Wise and Luncheons Foolish—Quick Soups—Dainty Dishes of Fish—Meats Suitable for Luncheon—One Hundred Sandwich Fillings—Simple Salads—Beverages—Easy Desserts—and 365 Every-Day Luncheon Menus—Complete Index—325 Pages.
¶ “A helpful companion for any woman seeking to vary her menus. The recipes are economical, in many cases new, and in all cases practical.”—The Congregationalist.
3. One Thousand Simple Soups
Soups and Soup-making; or, The Technique of the Tureen—25 Soup-Stocks—15 Garnishes for Soups—200 Beef Soups—110 Mutton Soups—100 Veal Soups—150 Chicken Soups—100 Fish Soups—50 Chowders—50 Cream Soups—100 Purées and Bisques—50 Wine and Fruit Soups—50 Miscellaneous Soups—Complete Index—376 Pages.
¶ “Its information is all practical and every recipe contained within its covers is well worth trying. It will prove a valuable addition to the domestic shelf of any housewife whether she be her own cook or not.”—Newark Advertiser.
4. How to Cook Shell-Fish
Fishy Observations—130 Ways to Cook Clams—85 Ways to Cook Crabs—10 Ways to Cook Crawfish—20 Ways to Cook Mussels—175 Ways to Cook Lobsters—215 Ways to Cook Oysters—10 Ways to Cook Oyster Crabs—10 Ways to Cook Prawns—40 Ways to Cook Scallops—40 Ways to Cook Shrimps—3 Ways to Cook Snails—40 Ways to Cook Terrapin—5 Ways to Cook Turtle—Complete Index—335 Pages.
¶ “... Recipes almost innumerable, varied in character but universally tempting, follow with blank pages for new ones. Here is a delightful gift for the chafing-dish expert or the dainty housekeeper.”—Chicago Record-Herald.
5. How to Cook Fish
Fish in Season—11 Court Bouillons—100 Fish Sauces—10 Ways to Serve Anchovies—45 Ways to Cook Bass—8 for Blackfish—25 for Bluefish—67 for Codfish—27 for Frogs’ Legs—80 for Halibut—25 for Herring—9 for Kingfish—65 for Mackerel—10 for Pompano—130 for Salmon—14 for Salmon Trout—20 for Sardines—95 for Shad—16 for Sheepshead—35 for Smelts—55 for Soles—50 for Trout—15 for Turbot—5 for Weakfish—4 for Whitebait—25 for Whitefish—8 for Whiting—100 Miscellaneous Recipes, etc.—Complete Index—522 Pages.
¶ “The directions are so full and explicit that they will commend the book to any housekeeper.”—San Francisco Chronicle.
6. How to Cook Meat and Poultry
Wanted—a New Animal—100 Sauces for Meat and Poultry—200 Ways to Cook Beef—200 for Mutton and Lamb—180 Ways for Pork—200 for Veal—200 for Chicken—50 for Duck—25 for Goose—25 for Turkey—25 for Pigeon—Complete Index—504 Pages.
¶ “Miss Green, whoever she may be, knows how to write cook books. Merely reading over the recipes is enough to make one hungry.”—Cleveland Plain Dealer.
7. How to Cook Vegetables
Pleasing Table Vegetables—51 Sauces for Vegetables—42 Ways to Cook Artichokes—45 for Asparagus—95 for Beans—20 for Beets—8 for Brussels Sprouts—105 for Cabbage—56 for Carrots—49 for Cauliflower—32 for Celery—19 for Chestnuts—87 for Corn—54 for Cucumbers—47 for Egg Plant—15 for Hominy—80 for Macaroni—95 for Mushrooms—19 for Noodles—20 for Okra—63 for Onions—25 for Parsnips—53 for Peas—33 for Peppers—336 for Potatoes—63 for Sweet Potatoes—90 for Rice—35 for Spaghetti—29 for Spinach—32 for Squash—100 for Tomatoes—46 for Turnips—Complete Index—644 Pages.
¶ “Miss Green is indeed a passed mistress of the art of cooking; her rules may always be relied upon in every way.”—Providence Journal.
8. One Thousand Salads
Proper Salads and Others—Salad Dressings and Aspics—Salads of Fish—Meat—Vegetables—Fruit—Egg—Cheese—Nut-Cheese Dishes—Canapés—Sandwich Fillings—Complete Index—415 Pages.
¶ Competent authorities agree that this is one of the most important and successful of the Homemaker Series. “In no phase of the culinary art is genius so necessary as in the compounding of a salad.”
9. Every-Day Desserts
Simple Desserts and Others—28 Blanc Manges—213 Cakes—32 Cake Fillings and Frostings—26 Charlottes—12 Cobblers—48 Cookies—26 Compotes—70 Creams—66 Custards—13 Doughnuts—22 Dumplings—44 Fritters—160 Frozen Desserts—75 Simple Fruit Desserts—23 Gingerbreads—36 Jellies—12 Sweet Omelets—98 Pies—385 Puddings—102 Pudding Sauces—22 Shortcakes—38 Soufflés—50 Tarts—Complete Index—525 Pages.
¶ “Whoever follows its laws will bring peace to her household and kindly fame to herself.”—Chicago Tribune.
10. Every-Day Dinners
Eating and Dining—35 Canapés—100 Simple Soups—50 Ways to Cook Shell-Fish—60 for Fish—150 for Meat and Poultry—20 for Potatoes—30 Simple Sauces—150 Salads—Simple Desserts—365 Dinner Menus—Complete Index—410 Pages.
¶ “Simplicity—and, as a general rule, economy—has been the standard by which each recipe has been judged. All are within the capabilities of the most inexperienced cook, who is willing to follow directions.”
¶ “Covers the whole subject in a complete and comprehensive fashion.”—Albany Argus.
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Transcriber's Note
Variable spelling is preserved as printed, eg cardamon, crême.
The recipe for Braised Flank Steak, on page [318], may have some text missing following 'pour over,' as it is unclear as written. Since it is impossible to determine what that text might be, it is preserved as printed.
There seems to be a heading, PUDDINGS, missing from page [492], immediately before the recipe for APPLE PUDDING. The omitted heading has not been added.
There may be a heading missing from the beginning of page [516], immediately before the recipe for APPLES À LA NINON. The preceding pages covered tarts. From the index listings, it seems that page [516] is the start of a collection of 'miscellaneous' dessert recipes. The omitted heading has not been added.
On page [535], the index lists simply 'Raspberry' for the recipe for Raspberry tea-cake on page [467]. This is preserved as printed.
Minor punctuation errors have been repaired.
For ease of searching, hyphenation and accent usage have been made consistent where there was a prevalence of one form over another. Otherwise, they are preserved as printed.
The following typographic errors have been repaired:
Page [20]—Canteloupe amended to Cantaloupe—"Melons, Musk, Water, Cantaloupe ... July 15 to October 15."
Page [56]—Drip amended to Dip—"Dip crisp slices of toast for a moment ..."
Page [207]—acccording amended to according—"Prepare according to directions given for Apricot Salad, ..."
Page [216]—parsely amended to parsley—"Roll in very finely minced parsley, ..."
Page [254]—choppped amended to chopped—"One cupful each of chopped onion, carrot, celery, ..."
Page [264]—thoroughy amended to thoroughly—"When thoroughly blended, add two cupfuls of cold milk, ..."
Page [362]—add amended to a—"... thicken with browned flour and a little butter cooked together ..."
Page [408]—minues amended to minutes—"... and bake for twelve or fifteen minutes."
Page [451]—whites amended to white—"Garnish with white grapes, ..."
Page [470]—woy amended to way—"Pears or other fruits may be used in the same way."
Page [491]—omitted 'a' added—"... with a pint of milk, two eggs well-beaten ..."
Page [501]—mintues amended to minutes—"... and bake for twenty minutes in a moderate oven."
Page [506]—slowy amended to slowly—"Cook slowly for an hour two-thirds cupful of sago ..."
Page [521]—marmalde amended to marmalade—"... spread with jelly-jam, or marmalade, roll up, ..."
Page [528]—curraut amended to currant—"Strawberry or currant juice may be used in the same way."
Page [529]—stiffy amended to stiffly—"... fold in the stiffly beaten whites of four eggs."
Page [534]—470 amended to 469—"Desserts ... Miscellaneous ... Apple charlotte, 469"
Page [541]—318 amended to 319—"Meat and Poultry ... Beef ... Steaks, various varieties of, 316-319"
Page [546]—433 amended to 432—"Salads ... Dressing ... Mayonnaise, 432"
Alphabetic links have been added to the index for the convenience of the reader.