The Century Cook Book

by Mary Ronald

• Baba, [440].
• Bacon, [178].
• “ how to cut, [78].
• Baked Apples, [432].
• Beans, [217], [234].
• Custard, [396].
• Fish, [115].
• Ham, [177].
• Lobster, [137].
• Macaroni, [225].
• Baking, [69].
• Bread, [343].
• Cake, [464].
• Custards, [396].
• Balloons, [428].
• Banana trifle, [412].
• Bananas, sliced, [531].
• Sautéd, fried, [531].
• Barbecue of fish, [331].
• Bath buns, [358].
• Batter pudding, [428].
• Bavarian creams, [400].
• General directions for making, [400].
• Chocolate, [401].
• Diplomatic, [403].
• Fruit, [401].
• en surprise, [402].
• Italian cream, [401].
• Panachée, [402].
• Plain, [400].
• Rice, [402].
• Beans, [217].
• Baked, [217], [234].
• Boiled, [217].
• Croquettes of, [217].
• Dried, [217].
• Lima, [210].
• Purée of, [217].
• Salads, [377].
• Soup, [229], [256].
• String, [209].
• Béarnaise sauce, [288].
• Beating, [78].
• Béchamel sauce, [279].
• Beef, [146].
• à la mode, [148].
• Bouilli, [149].
• Braised, [147].
• Cold roast, [151].
• Corned, [157], [234].
• “ hash, [158].
• Fillet of, [149].
• “ How to buy, [150].
• Inside flank of, [153].
• Pie, [152].
• Raw sandwiches, [367].
• Ragoût of, [153].
• To roast, [146].
• Rolled roast of, [146].
• Round of, [147].
• Shin of, to prepare, [250].
• Stock, [88].
• Tongue, [174].
• Warmed over, [152].
• Beefsteaks, [155].
• To broil, [156].
• Pie, [235].
• Pudding, [251].
• Beets, [217].
• Berries, [531].
• Berry Design for molds, [326].
• Beverages, [548].
• Bird’s-Nest salad, [385].
• Bischoff sauce, [447].
• Biscuits, beaten, [247].
• Bran, [357].
• Dough fritters, [428].
• Tea, [352].
• Biscuit glacé, [506].
• Bisque of lobster, [109].
• Black bean soup, [229].
• Blanc-mange, [399].
• Blueberry pudding, [241].
• Boiled beans, [217].
• Cabbage, [212], [253].
• Calf’s head, [175].
• Chicken, [185].
• Cucumbers, [218].
• Custard, [394].
• Eggs, [262].
• Fish, [114].
• Ham, [177].
• Lobster, [136].
• Mutton, [163].
• Boiling, [67].
• Sugar, [510].
• Bonbons, [522].
• Bone, to, a fowl, [181].
• Bones, grilled, [188].
• Marrow, [159].
• Boned chicken, [182].
• Turkey, [193].
• Shoulder of mutton, [163].
• Shoulder of veal, [168].
• Boning, [77].
• Boston brown bread, [237], [347].
• Boudins Rouennais, [302].
• Bouilli, [149].
• Salad, [383].
• Bouillon, [97].
• Bouquet for soups, [85].
• Brains, calf, [307].
• Marinade of, [307].
• Braising, [71].
• Braised beef, [147].
• Chicken, [186].
• Bran biscuits, [357].
• Brandy peaches, [543].
• Sauce, [445].
• Bread, [338].
• General directions for making, [340].
• Baking, [343].
• Boston brown, [237], [347].
• Braids and twists of, [350].
• Care of, [344].
• Cake, [482].
• Corn, [353].
• “ soft, [247].
• Fritters, [349].
• Graham, [346].
• Gluten, [347].
• Made with baking powder, [346].
• Milk, [345].
• Mixing, [342].
• Pans, [344].
• Panada, [298].
• Potato, [345].
• Pulled, [349].
• Puddings, [434].
• Rolls, [349].
• Sauce, [287].
• Sticks, [357].
• Tarts, [435].
• Thin Indian, [236].
• Water, No. 1, [345].
• “ No. 2, [345].
• Whole wheat, [346].
• Bread and Butter Pudding, [434].
• Brioche, [359].
• Roll, [360].
• Crown, [360].
• For timbales, [361].
• Timbale of, [361].
• Brod Torte, [472].
• Broiled Lobster, [137].
• Oysters, [132].
• Broiling, [70].
• Broth, Chicken, [95].
• Clam, [95].
• Mutton, [95].
• Made quickly for invalids, [96].
• Brown Betty, [429].
• Brown butter sauce, [291].
• Brown sauce, [282].
• Brown stock, [88].
• Browned oysters, [231].
• Brussels sprouts, [214].
• Buckwheat cakes, [363].
• Buns, Bath, [358].
• Brioche, [360].
• Burnt almonds, [520].
• Butter, [34], [58].
• How to make, [258].

C

• Cabbage, [212].
• Boiled, [212], [253].
• Hot slaw, [214].
• With Cheese, [213].
• Swedish, [213].
• Cabinet puddings, [438].
• Café frappé, [509].
• Parfait, [504].
• au lait, iced, [553].
• Cake, [462].
• Rules for making, [462].
• To line tins with paper, [463].
• To grease pans, [464].
• To bake, [464].
• Mixing sponge, [465].
• Mixing batter, [465].
• Angel, [467].
• Almond wafers, [478].
• Bread, [482].
• Brod Torte, [472].
• Cakes, small fancy, [475].
• Carolines, [475].
• Chocolate éclairs, [474].
• Chocolate filling for, [469].
• Cocoanut balls, [477].
• Coffee, [358]
• Cookies, plain, [481].
• Cream, [474].
• Cream filling for, [468].
• Cream cakes and éclairs, [473].
• Crullers, [481].
• Cup, plain, [470].
• Cup, richer, [471].
• Doughnuts, [481].
• Éclairs, [474].
• Election, [244].
• Fruit, plain, [472].
• Fruit, rich, [473].
• Garnishing, [486].
• Gauffres, [479].
• Genoese, [467].
• Gingerbread, soft, [483].
• Gingersnaps, [481].
• Gold and silver, [470].
• Hoe, [246].
• Hoe, No. 2, [247].
• Hoe, Colonial, [237].
• Hominy, [356].
• Icing and decorating, [483].
• Jelly rolls, [468].
• Johnny, [237].
• Jumbles, cookies, plain, [480].
• Jumbles, [480].
• Layer, [468].
• Lady fingers, [476].
• Little pound-cakes, [478].
• Macaroons, [477].
• Madeleines, [477].
• Marble, [470].
• Meringues and kisses, [475].
• Molasses, [483].
• One egg, [482].
• Orange, [469].
• Orange filling for, [469].
• Orange quarters, [478].
• Pound, [471].
• Pistachio, [469].
• Sand tarts, [480].
• Sponge, [466].
• Sunshine, [467].
• Uses for stale, [411].
• Venetian cakes, [479].
• Warren’s, [482].
• White, [471].
• White sponge, [467].
• With custard, [411].
• Calf’s brains, [307].
• à la poulette, [308].
• à la vinaigrette, [307].
• Head boiled, [175].
• With vinaigrette sauce, [176].
• Soup, [103].
• Heart, [174].
• Liver, [172].
• Canapés, [368].
• Anchovy, [368].
• Cheese, [368], [371].
• Ham, [368].
• Lorenzo, [369].
• Pineapple, [336].
• Sardine, [368].
• Canary pudding, [436].
• Candied fruits, California, [392].
• Candies, [517].
• General remarks about making, [517].
• Candy, Molasses, [527].
• Peanut, [527].
• Taffy, [527].
• Canned fruits, [393].
• Canning, [536].
• Canvasback ducks, [196].
• Caper sauce, [164], [279].
• Carafes, to freeze, [548].
• Caramel, [78], [391], [522].
• Carameled nuts, [526].
• Caramels, chocolate, [522].
• Vanilla, coffee, maple, [522].
• Caramel custard, [396].
• Ice-cream, [496].
• Carrots and turnips, [216].
• Casserole of rice, [327].
• Of potato, [327]
• Cauliflower, [214].
• au gratin, [215].
• Salad, [377].
• Celery, cream of, [106].
• Stewed, [216].
• au jus, [216].
• Salad, [376].
• And walnut salad, [381].
• Sauce, [279].
• Cereals, [227].
• Chafing dish cookery, [329].
• Kind of, to use, [329].
• Dishes suitable for, [330].
• Oysters in, [233], [331].
• Meats in, [335].
• Champagne cup, No. 1, [555].
• No. 2, [555].
• Jelly, [416].
• “ with flowers, [416].
• Sauce, [283].
• Charlotte, apple, [430].
• Russe, [403].
• Filling, No. 1, [404].
• “ No. 2 (With Eggs), [405].
• “ No. 3 (With Fruit), [405].
• “ No. 4, [405].
• “ No. 5, [405].
• “ Princesse de Galles, 406.
• Strawberry, [406].
• Timbale of Brioche, [406].
• Chartreuse, [83].
• Of chicken, [190].
• Of spinach, [211].
• Chateaubriand, [157].
• Chaudfroid of chicken, [191].
• Of sweetbreads, [306].
• Sauce, [281].
• Cheese, [369].
• Cottage, [373].
• Dishes, [369].
• “ General directions for, [369].
• Canapés, [368], [371].
• And crackers, [371].
• Fondue, [335].
• Golden Buck, [372].
• Patties, [373].
• Sandwiches, [367].
• Soufflé, [370].
• Straws, [372].
• Welsh Rarebit, [371].
• Cherry bread pudding, [241].
• Chestnuts, candied, (marrons glacé), [521].
• Parfait of, [506].
• Pain de marrons, [420].
• Purée, [215], [410].
• Stuffing, [185].
• With cream, [410].
• Chickens, [179].
• To judge of, [179].
• To clean and draw, [180].
• To bone, [181].
• To truss, [183].
• à la Vienne, [189].
• Aspic, [323].
• Aspic with walnuts, [384].
• Baltimore style, [189].
• Boiled, [185].
• Braised, [186].
• Breasts with poulette sauce, [190].
• Broiled, [186].
• Broth, [95].
• Consommé, [100].
• Chartreuse of, [190].
• Chaudfroid, [191].
• Fricassee, white, brown, [186].
• Fried, [187].
• Fritters, [187].
• Gumbo, [249].
• Imperial, [189].
• Jellied, boned, [182].
• Legs stuffed, [188].
• Livers, [309], [333].
• Mayonnaise, [192].
• Pie, English, [192].
• Purée, [310].
• Soufflé, [190].
• Soup, plain, [100].
• Chocolate, [388], [553].
• To melt, [388].
• Bavarian, [401].
• Caramels, [522].
• With condensed milk, [337].
• Cream, [397].
• Creams, [524].
• Custards, [395].
• Éclairs, [474].
• Filling for cake, [469].
• Ice-cream, [496].
• Icing No. 1, [484].
• “ No. 2, [485].
• “ No. 3, [485].
• Parfait, [504].
• Peppermints, [525].
• Praliné, [504].
• Pudding, [398].
• Sauce, [435], [447].
• Soufflé, [423].
• Chops cut from shoulder, [253].
• Fish, [121].
• Lobster, [138].
• Mutton, [165].
• In paper cases, [166].
• à la Maintenon, [167].
• Pork, [177].
• Chow-chow, [546].
• Chowder, clam, [111], [230].
• Fish, [110], [230].
• Potato, [110].
• Christmas plum pudding, [437].
• Cider cup, [556].
• Clam broth, [95].
• Chowder, [111], [230].
• Fritters, [136].
• Soup, [104], [230].
• Clams, [135].
• To open, [135].
• Cream of, [107].
• Creamed, [135].
• Roasted, [136].
• Claret cup No. 1, [555].
• “ “ No. 2, [555].
• Clarified apples, [243].
• Clarifying fat, [74].
• Fruit juices, [415].
• Jelly, [413].
• Soups, [86].
• Club house fish balls, [128].
• Cobblers, [554].
• Cocoa, [554].
• Cocoanut balls, [477].
• Cakes, [525].
• Creams, [524].
• Pie, [456].
• Pudding, [398].
• Sauce, [449].
• Codfish and cream, [233].
• Codfish balls, [128], [232].
• Salt, [127].
• Coffee, [551].
• Care of beans, [551].
• Mixtures and brands, [551].
• To make, [551].
• Drip, [552].
• Cake, [358].
• Ice-cream, [497].
• Iced (au lait), [553].
• Icing for éclairs, [485].
• Jelly, [416].
• Cold chicken pie, [192].
• Desserts, [394].
• Jelly sauce, [449].
• Tongue, [175].
• Fish, [123].
• Roast beef, [151].
• Slaw, [378].
• Coloring, [392].
• Soups, [87].
• Sugar, [393].
• Common stock, [87].
• Compote of apples, [535].
• Oranges, [536].
• Peaches and apricots, [536].
• Pears, [536].
• Consommé, [98], [100].
• Cookies, plain, [481].
• Cooking for pleasure, [38].
• Corned beef, [157], [234].
• Hash, [158].
• Corn bread (soft), [247].
• No. 1, [353].
• No. 2, [353].
• Canned, [220].
• Cream of, [106].
• Dodgers, [247].
• On the ear, [220].
• Mock oysters, [220].
• Pudding, [236].
• Cornmeal mush, [228].
• Fried, [224].
• Cornstarch with apples, [432].
• Pudding, plain, [397].
• With canned fruit, [398].
• cocoanut, [398].
• chocolate, [398].
• Chocolates, [398].
• Cottage pudding, [435].
• Courses, [24].
• Court bouillon, [115].
• Crab-apple jelly, [544].
• Crabs, [141].
• Deviled, [141].
• Crabs, oyster, [143], [310].
• Entrée of, [310].
• Soft-shell, [142].
• Stew, [144].
• St. Laurent, [143].
• Stuffed with mushrooms, [142].
• Toast, [334].
• Cracked wheat, [228].
• Cranberry jelly, [244].
• Pie, [456].
• Sauce, [287].
• Cream of asparagus, [106].
• Celery, [106].
• Clams, [107].
• Of corn, [106].
• Of green peas, [106].
• Of oysters, [108].
• Of string beans, [106].
• Cakes, [474].
• Chicken forcemeat, No. 1, [297].
• “ “ No. 2, [297].
• Czarina, [410].
• Devonshire, [258].
• Dressing, [235].
• Fried, [441].
• Italian, [401].
• Pie, [455].
• To whip, [408].
• Soups, [84], [105].
• Whips, [409].
• Creamed clams, [135].
• “ dishes, [332].
• “ mackerel, [127].
• Creams, chocolate, [524].
• Cocoanut, [524].
• Nut, [523].
• Peppermint, [525].
• Crême Parisienne, [441].
• Croquenbouche of Macaroons, [408].
• Croquettes, [292].
• Sauce for mixing, [293].
• To mold, [293].
• To fry, [294].
• Materials used for, [295].
• Bean, [217].
• Egg, [272].
• Potato, [202].
• Sweet potato, [207].
• Croustade of shrimps, [130].
• Bread, [328].
• Rolls, [328].
• Croûte-au-pot, [89].
• Croûtons and croustades, [81].
• Crullers, [481].
• Crumbs, [51], [75].
• Crumpets, [355].
• Cucumbers, boiled, [218].
• Pickles, [545].
• Salad for fish, [377].
• Stuffed, [218].
• And tomato salad, [377].
• Cup cake, [470], [471].
• Currant jelly, [543].
• Shortcake, [442].
• Currants, [531].
• Curried eggs, [271].
• Curry, [254].
• Madras, [254].
• Sauce, [284].
• Custards, [394].
• Baked, [396].
• Boiled, No. 1, [394].
• “ No. 2, [395].
• Caramel, [396].
• Chocolate, [395].
• “ baked, [397].
• “ cream, [397].
• Rennet, [397].
• Sauce, boiled, [447].

D

• Dabs, [238].
• Daisy designs for molds, [326].
• Daubing, [76].
• Decorating cakes, [486].
• Decorations for meat jelly, [326].
• Desserts, information pertaining to, [386].
• Cold, [394].
• Deviled crabs, [141].
• Devonshire cream, [258].
• Diplomatic Bavarian, [403].
• Pudding, [403].
• Dishes à la Newburg, [139], [333].
• Doughnuts, [481].
• Dried beans, [217].
• Mushrooms, [320].
• Drip coffee, [552].
• Drippings, [51], [59].
• Ducks, tame, [195].
• Canvasbacks and redheads, [196].
• Salmi of, [196].
• Dumplings, apple, [429].
• With baking powder, [170].
• “ suet, [170].

E

• Éclairs, [473].
• Chocolate, vanilla, coffee, [474].
• Economical living, [44].
• Eggs, [58], [261].
• à l’Aurore, [270].
• à la Bourguinonne, [270].
• à la Polignac, [267].
• à la Reine, [273].
• à la Villeroi, [269].
• au beurre noir, [273].
• au miroir, [266].
• Balls for soup, [92].
• Boiled, [262].
• Cocotte, [266].
• Croquettes, [272].
• Curried, [271].
• Fried, [264].
• Golden cream toast, [270].
• How to judge and keep, [261].
• Livingston, [273].
• Nog, [557].
• Omelet, [264].
• Poached, [263].
• On anchovy toast, [268].
• “ “ “ (entrée), [268].
• Salads, [381].
• Sandwiches, [366].
• Sauce, [278].
• Scrambled, [264].
• Shirred, [266].
• Stuffed, [271], [272].
• Sur le plat, [266].
• With tomatoes, [268], [332].
• In tomatoes, [380].
• To whip, [389], [463].
• Plant, [215].
• “ stuffed, [215].
• Election cake, [244].
• Emergencies, [55].
• English muffins, [355].
• Enterprise chopper, [293].
• Entrées, [292].
• Espagnole sauce, [282].

F

• False terrapin, [308].
• Fancy molding, [413].
• In aspic, [324].
• Farinaceous foods, [222].
• Farina balls, [223].
• Pudding, [424].
• Boiled, [436].
• Fat, to clarify, [74].
• To try out, [74].
• Saving, [51].
• Figs, [531].
• Fig pudding, [438].
• Fillet of beef, [149].
• Fillets of fish, [112], [118], [125].
• Fillets mignon, [157].
• Of salmon, [130].
• Filtered water, [548].
• Fish, [112].
• Balls, [128], [232].
• “ fresh, [128].
• Baked, [115].
• Barbecue of, [331].
• Bones of, [112].
• To bone and remove fillets, [112].
• To boil, [113].
• Time to boil, [113].
• To boil whole, [114].
• To serve boiled, [114].
• Sauces for boiled, [114].
• Court bouillon for, [115].
• To broil, [116].
• To carve, [113].
• Cold, [123].
• Cooking, [112].
• Chops, [121].
• Chowder, [110], [230].
• Dish for pink luncheon, [124].
• Dressing, [112].
• Fillets of, [112], [118], [122], [125].
• Fillets of, baked with custard or tomatoes, 122.
• To fry, [117].
• Fillets of fried, [118].
• Freshness of, [112].
• Frozen, [112].
• Forcemeat of, [297].
• Garnishing, [114].
• Kettle, [113].
• Keeping, [112].
• Pudding, [123].
• And oysters, [231].
• Sauces for, [275].
• Sandwiches, [366].
• Scalloped, [120].
• “ au gratin, [121].
• Stock and soup, [103].
• To sauté, [117].
• Timbale, [123].
• Trimming, [112].
• Five o’clock tea, [33].
• Flageolets, [210].
• Flaming apples, [432].
• Flavoring, [60], [80].
• When to add, [389].
• Flavors, [389].
• Floating Island, [395].
• Flounder, rolled fillets of, [125].
• Flowers for garnishing, [393].
• Floor polish, [260].
• Foamy sauce, [445].
• Fondant, [513].
• To make, [514].
• Bonbons of, [522].
• Icing, [485].
• Fondue, [335].
• Fontage cups, [300].
• Forcemeat, chicken, cream, [297].
• No. 2, [297].
• Fish, cream, [297].
• Quenelle, [298].
• Balls, [92].
• For boned fowls, [183].
• Fowls, to bone, [181].
• To truss, [183].
• French dressing for salads, [375].
• Omelet, [264].
• Fricasseeing, [71].
• Fricassee of chicken, [186].
• Oysters, [232].
• Fried bananas, [531].
• Cream, [441].
• Corn-meal mush, [224].
• Hominy, [224].
• Fried oysters, [132].
• Fritters, [426].
• Apple, [427].
• Batter, [426].
• Biscuit dough, [428].
• Bread, [349].
• Chicken, [187].
• Orange, [427].
• Peach or apricot, [427].
• Frogs’ legs, fried, [313].
• à la poulette, [313].
• Frosting, instantaneous, [245].
• Frozen desserts, [488].
• Remarks about, [488].
• Fruits, [501], [532].
• Punches, [508].
• Fruit cake, plain, [472].
• Rich, [473].
• Fruits, [529].
• Remarks about, [529].
• Bavarian, [401].
• Frozen, [501], [532].
• Ice-creams, [501].
• Jellied, [534].
• Juices, [534].
• “ To thicken, [389].
• Pudding, [443], [502].
• Salpicon of, [532].
• “ punch, [533].
• Sauces, [446].
• Syrups, [557].
• Frying, [72].
• To prepare articles for, [75].

G