COPYRIGHTED: 1886.
CONTENTS.
Asparagus Soup, [18]
Apple Chocolate, [99]
Apple Omelette, [76]
Apple Cake, [77]
Apple Stuffing, [78]
Apple Jam, [78]
Apple and Rice, [98]
Apple (red) in Jelly, [99]
Apple Charlotte, [37]
Apple Jelly, [100]
Apple Pot-pie, [112]
Artichokes, [102]
Apple Tarts, [110]
A Course for a Dinner of 12 persons, [11]
A Spring Lunch, [11]
A Spring Breakfast, [11]
Boned Turkey, [25]
Beefsteak Pudding, [47]
Boston Baked Plum Pudding, [47]
Biscuits, [65]
Biscuit Glace, [117]
Bread (No. 1), [66]
Bread (No. 2), [67]
Baked Apple Pudding, [76]
Beef à la Mode, [85]
Boned Turkey (roast), [25]
Bell Fritters, [27]
Boston Brown Bread, [112]
Bread and Butter Pudding, [106]
Boston Apple Pudding, [107]
Blanc-Mange, [115]
Beefsteak and Oysters, [103]
Baked Apple Dumplings, [78]
Celery Soup, [16]
Chicken à l'Italienne, [21]
Croquettes, fish, [21]
Croquettes, potato, [22]
Croquettes, lobster, [22]
Curry Chicken, [23]
Chicken Rissoles, [24]
Custard Fritters, [26]
Cold Veal and Ham Timbale, [23]
Chicken Pie à la Reine, [29]
Croquettes, [33]
Chicken Cutlets, [35]
Chicken Salad with Mayonnaise Sauce, [36]
Consommé, [37]
Cheese Soufflé, [42]
Caper Sauce, [43]
Chromskies, [44]
Chicken Glacé, [68]
Clam Chowder, [69]
Currant Jelly, [70]
Chow-Chow, [70]
Cocoanut Pudding, [72]
Chicken in Glacé (whole), [82]
Christmas Plum Pudding, [88]
Clam Stew, [91]
Codfish Cakes, [92]
Crabs Dressed Cold, [94]
Charlotte des Pommes, [99]
Canvasback Ducks, [101]
Chickens (young), broiled, [86]
Calves' Foot Jelly, [68]
Corn Bread, [111]
Charlotte Russe, [65]
Chocolate Cream, [61]
Cream Cakes, [61]
Cabinet Pudding (No. 1), [50]
Cabinet Pudding (No. 2), [48]
Cabinet Pudding à la Française, [45]
Cream Sauce, [48]
Custard Pudding, [50]
Custard Sauce, [51]
Cottage Pudding, [52]
Custards, boiled, [53]
Clams, fried, [94]
Chocolate Transparent Icing, [119]
Crushed Strawberry Cream, [118]
Coffee Blanc Mange, [116]
Cheese Crackers, [114]
Corn Bread (No. 2), [66]
Cranberry Tarts, [110]
Clam Chowder (No. 2), [92]
Delicate Cake, [64]
Deviled Crabs, [83]
Duchesse Cake, [64]
Delmonico's Pudding, [88]
Deviled Fish, [95]
Easter Ham, [87]
Eggs, stuffed, [90]
Egg Potage, [90]
Fried Perch, [106]
French Vanilla Cream, [119]
Fruit Jelly, [114]
French Coffee, [116]
Frozen Peach Custard, [115]
Flemish Waffles, [109]
French Muffins, [111]
Fricasseed Chicken, [104]
Fish Turbot, [105]
Fish Cream à la Lait, [37]
Fish Pudding (No. 1), [45]
Fish Pudding (No. 2), [77]
Fillet of Chicken, [74]
Fish in Jelly, [95]
Fish in Batter, [95]
Fish Sandwiches, [96]
Fish Patties, [96]
Fish, scalloped, [96]
Fish, boiled, [97]
Fish, salted, [97]
Fish, curried, [97]
Green Corn Pudding, [49]
Ginger Cake, [58]
Goose Pork, [86]
German Waffles, [113]
Graham Muffins, [110]
Game Soup, [102]
Huckleberry Cake, [59]
Ham (whole boned), [81]
Hickory Nut Cake, [88]
Ham, [106]
Icing, transparent, [54]
Ice Cream, coffee, [54]
Ice Cream, Italien orange, [54]
Ice Cream, chocolate, [55]
Jumbles, [59]
Jury Pie, [74]
Kidneys, [105]
Lobster Soup, [17]
Lobster Fritters, [27]
Lark Pie, [28]
Lemon Cream Méringue Pie, [29]
Lobster Sauce (No. 1), [43]
Lobster Sauce (No. 2), [93]
Lobster Salad, [94]
Lemon Ice Cream, [119]
Mock Turtle Soup, [13]
Mock Mock Turtle, [14]
Mock Turtle (Southern), [15]
Marrow Bones, [23]
Mutton Cutlets, [31]
Mutton Cutlets with Chestnuts, [32]
Mushroom Catsup, [39]
Mustard Quickly Made, [40]
Mutton Chops, [42]
Mushroom Sauce, [44]
Mushroom Sauce (brown), [44]
Madelaines, [60]
Mince Pies, [64]
Mangoes, [71]
Méringue Pie, [72]
Mussels, stewed, [90]
Maigre Plum Pudding, [108]
Mock Goose, [104]
Noyeau Cordial, [117]
Nottingham Pudding, [108]
Ox Tail Soup, [13]
Oysters, fried, [18]
Oysters, fricasseed (No. 1), [19]
Oysters, scalloped, [20]
Oysters, pickled (No. 1), [20]
Oysters, fricasseed (No. 2), [21]
Omelette, [28]
Ox Tongue, [31]
Oyster Catsup, [40]
Ox Tongue Glacé, [83]
Oysters, pickled (No. 2), [83]
Orange Pudding, [89]
Oysters, panned, [91]
Oysters, broiled, [91]
Oyster Chowder, [92]
Omelette, ordinary, [97]
Omelette, sardine, [98]
Omelette, bacon, [98]
Oysters à la poulette, [100]
Oysters, truffled, [100]
Oysters, stuffed and broiled, [101]
Oatmeal Cracknels, [113]
Oyster Sauce, [94]
Oysters, stewed, [102]
Pastry Cream, [16]
Pease Soup, plain, [17]
Pease Soup and Pickled Pork, [16]
Peach Sauce, [27]
Pate la Foie Gras, [35]
Peppers, stuffed, [41]
Plum Pudding Sauce, [43]
Plum Pudding (No. 1), [49]
Plum Pudding (No. 2), [50]
Princess Pudding, [52]
Pancakes, Swiss, [56]
Pancakes, German, [57]
Pancakes, Scotch, [57]
Pancakes, French, [57]
Puff Pudding, [73]
Puff Paste, [73]
Potato Pie, [75]
Potato Biscuits, [75]
Pudding à la Mode, [77]
Pudding à la Marinière, [77]
Potato Pudding, [78]
Pudding à la Fecule des Pommes de Terre, [79]
Potatoes in Meat Puddings and Pies, [79]
Potatoes, stuffed, [79]
Potatoes, curried, [80]
Potatoes, soufflé, [80]
Potatoes and Kidney, [81]
Potato Patties, [81]
Peach Marmalade, [84]
Peaches, brandied, [89]
Perch, fried, [106]
Pumpkin Pie, [58]
Peach Ice Cream, [118]
Pancakes and Fritters, [107]
Plain Bread Pudding, [109]
Quails, stuffed, [41]
Queen Cake, [60]
Quince Preserves, [85]
Quails, broiled, [87]
Quantity required for a Reception or Evening Party, [11]
Ragout of cold Veal, [28]
Rock Fish Cutlet, [34]
Rissoles, [34]
Rabbit Fricassee, [103]
Rice Pudding, [51]
Royal Wine Sauce, [51]
Roman Punch, [53]
Red Cabbage Pickle, [84]
Rabbit Fricassee, [87]
Red Currant Fruit Ice, [117]
Rice Muffins, [114]
Salmon, pickled, [89]
Saddle of Mutton, [30]
Salmon Fillets, [38]
Saddle of Venison, [38]
Stuffing for veal, turkey, duck, [40]
Snipe Pudding, [46]
Sultana Cake, [56]
Sponge Cake (white), [59]
Sponge Cake, [62]
Spice Cake, [62]
Scotch Cake, [62]
Shrewsbury Cake, [63]
Sponge Bread, [66]
Sweet Potato Pie (No. 1), [66]
Sweet Potato Pie (No. 2), [71]
Sweet Potato Pudding, [72]
Swiss Apple Pie, [76]
Snowball, [115]
Spring Fruit Pudding, [108]
Shad, boiled, [92]
Shad, baked, [93]
Steaks, [105]
Stewed Oysters, [102]
Soft Waffles, [109]
Sweet Potatoes, baked or roasted, [80]
Toutes Fruits Ice Cream, [118]
Tomato Soup, [18]
Terrapin, [24]
Timbales of Macaroni, [29]
Tomato Sauce, [44]
Tapioca Pudding, [50]
Tea Biscuits, [113]
Tongue, [106]
Veal (cold) and Ham Timbale, [103]
Vol-au-Vents, [32]
Vanilla Sauce, [48]
Vermicelli Pudding, [53]
Variegated Cake, [56]
Vanilla Cake, [63]
Vinegar Peaches, [70]
Venison Cutlets, [88]
Wine Sauce, [22]
Waffles, [27]
Walnut Catsup, [39]
Water Ice, raspberry, [55]
Water Ice, lemon, [55]
Water Ice, orange, [55]
Wine Cake, [63]
Waffles (No. 2), [65]
Yorkshire Pudding, [52]
Yeast, [69]
Yorkshire Pudding (No. 2), [111]
PREFACE.
This book contains a variety of receipts, from the finest French dishes to the most ordinary cooking. They are reliable, as nearly every one has been used by me at different times. My experience in the work has prompted me to issue this book, every part of which has been dictated by me, and carefully written down by my friend, Louise A. Smith.
MARGARET BROWN.