The Century Cook Book

by Mary Ronald

[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.]