| SOUPS | |
| PAGE | |
| Asparagus | 92 |
| Bisque of clams | 89 |
| Chicken consommé | 220 |
| Consommé with asparagus | 197 |
| Purée of peas and spinach | 79 |
| Savory tomato | 87 |
| Soup, velvet | 177 |
| FISH | |
| Bluefish, Newport style | 169 |
| Cods’ tongues, boiled | 227 |
| Fresh cod, baked | 9 |
| Fresh cod, broiled | 9 |
| Fresh cod, Delmonico style | 8 |
| Fresh cod, flaked, in tomato sauce | 37 |
| Halibut, baked, with Parmesan | 178 |
| Smelts, baked | 167 |
| Smelts, broiled, Béarnaise sauce | 167 |
| Smelts, fried, with parsley | 168 |
| Trout, lake, boiled | 50 |
| Whitefish, baked | 226 |
| SMOKED OR SALT FISH | |
| Codfish with brown butter | 44 |
| Codfish with cream | 43 |
| Cods’ tongues, fried | 45 |
| Fillets of sole, casserole of | 51 |
| Finnan haddies with cream | 48 |
| Herring, fried | 47 |
| Mackerel, boiled, horse-radish sauce | 46 |
| Salmon, broiled | 46 |
| SHELL FISH | |
| Clam cocktails | 65 |
| Clams, West Island style | 94 |
| Clams and lobsters in shells | 95 |
| Lobster à la Newberg | 38, 130 |
| Lobster croquettes | 131 |
| Lobster, devilled | 129 |
| Lobster patties | 134 |
| Lobster tartlets | 130 |
| Lobster toast | 129 |
| Lobster tails stuffed | 131 |
| Oysters, baked | 143 |
| Oysters, baked with cheese | 220 |
| Oyster cocktails | 142 |
| Oysters, creamed | 37 |
| Oysters, celery roast | 146 |
| Oysters, devilled and fried | 145 |
| Oysters, pickled | 147 |
| Oyster pie | 146 |
| Oyster salad | 17 |
| Oyster sandwiches | 190 |
| Oyster soufflée | 52 |
| Oysters, stewed, with cream | 144 |
| Oysters, stuffed and fried | 145 |
| Scallops in shells | 210 |
| BEEF, MUTTON, LAMB, PORK, ETC. | |
| Beef tongue | 112 |
| Cutlets, jellied | 140 |
| Ham, roasted | 5 |
| Ham toast | 102 |
| Kidneys, en brochette | 25 |
| Kidneys, fried, with mushrooms | 26 |
| Kidneys, minced | 27 |
| Lamb croquettes | 23 |
| Lamb cutlets with mushrooms | 135 |
| Lamb, roasted, with caper sauce | 20 |
| Lamb, roasted, with macaroni | 21 |
| Lamb, roasted, with onion purée | 21 |
| Lamb steak | 66 |
| Lamb steak, with Béarnaise sauce | 67 |
| Lamb slices, broiled | 22 |
| Lamb slices, fried with chutney | 22 |
| Lamb slices, stewed with onions and mushrooms | 22 |
| Lamb slices in chafing dish | 23 |
| Liver, calf’s, fried | 28 |
| Pigs’ feet, broiled | 6 |
| Pork chops, broiled, sauce piquante | 3 |
| Pork, roasted, onion sauce | 4 |
| Sausages | 2 |
| Veal cutlets, broiled | 83 |
| POULTRY, GAME, ETC. | |
| Chicken cream (cold) | 42, 138 |
| Chicken cream with tomato (cold) | 139 |
| Chicken, fried, Italian style | 159 |
| Chicken, fried with tomatoes | 160 |
| Chicken, fried, cream sauce | 100 |
| Chicken hash, baked | 84 |
| Chicken livers, olive sauce | 39 |
| Chicken liver patties | 211 |
| Doe birds, roasted | 111 |
| Duck, broiled canvas-back | 214 |
| Duck, canvas-back, roasted, port wine sauce | 215 |
| Duck, fillets, with orange sauce | 207 |
| Ducks, roasted, with orange sauce | 160 |
| Ducks, roasted, with olives | 179 |
| Duck, stuffed with celery tops, roasted | 230 |
| Duck, mallard, roasted, with fried celery | 216 |
| Game tarts | 111 |
| Goose pie | 205 |
| Goose, roasted, potato stuffing | 221 |
| Goose, stewed | 206 |
| Grouse pie | 119 |
| Grouse, roasted | 176 |
| Partridge breasts, fried | 229 |
| Partridge salmi (cold) | 210 |
| Plover, roasted | 120 |
| Quail, roasted | 176, 230 |
| Teal (ducks), roasted | 211 |
| Turkey in aspic | 111 |
| Turkey legs, broiled | 203 |
| Turkey legs, devilled and broiled | 203 |
| Turkey, minced | 205 |
| Turkey, minced with mushrooms | 204 |
| VEGETABLES | |
| Asparagus, baked | 77 |
| Asparagus tops with cheese | 90 |
| Asparagus tops with cream | 76 |
| Asparagus with savory sauce | 77 |
| Cucumbers, fried | 96 |
| Cucumbers, stuffed and baked | 95 |
| Mushroom cannelons | 198 |
| Oyster plant with cream | 118 |
| Peas with mint | 92 |
| Potato soufflée | 67 |
| Potato omelet | 204 |
| Squash, baked | 206 |
| String beans with butter | 199 |
| Tomatoes, broiled, devilled | 161 |
| Tomatoes, broiled, on toast | 162 |
| Tomatoes with celery and mayonnaise | 212 |
| Turnips with butter sauce | 222 |
| SALADS | |
| Apple and celery | 162 |
| Asparagus | 77, 88 |
| Brussels sprouts | 16 |
| Cheese | 193 |
| Duck | 207 |
| Fish | 208 |
| Herring | 84 |
| Lamb | 24 |
| Lettuce with chives | 91 |
| Nut | 18 |
| Oyster | 17 |
| Red cabbage | 14 |
| Sardine | 16 |
| Spanish onion | 15 |
| SWEET SALADS | |
| Fruit—general | 107 |
| Fruit—summer | 201 |
| Fruit—winter | 18 |
| Pear | 106 |
| Pear salad, No. 2 | 164 |
| Pineapple | 106 |
| Strawberry | 105 |
| EGG DISHES | |
| Baked | 57 |
| Curdled in cream | 55 |
| Eggs, curried | 41 |
| Eggs, snow | 62 |
| Epicurean style | 56 |
| In tomato purée | 58 |
| Omelet Célestine | 61 |
| Omelet jelly | 60 |
| Omelet, Spanish | 59 |
| Omelet strawberries | 60 |
| Omelet with caviare | 58 |
| Omelet with chicken liver | 59 |
| Omelette soufflée | 62 |
| Scrambled with truffles | 58 |
| Toast with Parmesan | 57 |
| DESSERTS | |
| Almond pudding | 53 |
| Charlotte, apricot | 81 |
| Charlotte, macaroon | 180 |
| Cream, banana | 108 |
| Cream, coffee glacée | 53 |
| Cream, gooseberry | 102 |
| Cream, peach | 108 |
| Cream, raspberry | 108 |
| Macaroon custard | 212 |
| Milk sherbet | 123 |
| Musk melon jelly | 114 |
| Omelet Célestine | 61 |
| Omelet with jelly | 60 |
| Omelet with strawberries | 60 |
| Omelette soufflée | 62 |
| Raspberries, crystallized | 107 |
| Strawberries, frozen | 91 |
| Strawberry fritters | 103 |
| Strawberry jelly | 105 |
| Strawberry pudding | 104 |
| Strawberry sherbet | 124 |
| Watermelon, iced | 99 |
| ICE CREAMS AND ICES | |
| Champagne sherbet | 125 |
| Champagne sherbet with strawberries | 126 |
| Claret sherbet | 126 |
| Coffee ice cream | 123 |
| Currant sherbet | 124 |
| Grape fruit sherbet | 201 |
| Kirsch sherbet | 127 |
| Peach sherbet | 124 |
| Pineapple sherbet | 124 |
| Rhubarb sherbet | 81 |
| Victoria sorbet | 223 |
| Wine ice cream | 137 |
| FRUITS, COOKED | |
| Apple croquettes | 3 |
| Apple salad | 156 |
| Apple sauce with orange | 163 |
| Apple sauce with whipped cream | 163 |
| Apples, fried | 155 |
| Apples in vanilla syrup | 155 |
| Grape jam | 149 |
| Peach cream | 165 |
| Pears in vanilla syrup | 157 |
| Pears stewed in claret | 158 |
| Pears, stuffed | 164 |
| Pears, stuffed stewed | 158 |
| Peaches, brandied | 154 |
| Peaches, stuffed | 165 |
| Plums, brandied | 153 |
| Plum jam | 152 |
| Quince jelly | 151 |
| Quince marmalade | 150 |
| DRINKS | |
| Claret, hot, egg-nog | 182 |
| Claret, hot, spiced | 182 |
| Claret tipple | 182 |
| Cider cup | 186 |
| Cider egg-nog | 185 |
| Cider punch | 184 |
| Ginger lemonade | 186 |
| Moss rose | 115 |
| Orange punch | 184 |
| Quince liqueur | 185 |
| Rhine wine cup | 186 |
| Rhine wine seltzer | 186 |
| Soda cocktail | 187 |
| Sherry egg-nog, hot | 183 |
| Various cups | 186 |
| MISCELLANEOUS | |
| Butters, savory | 191 |
| Cider sauce | 5 |
| Croquettes, macaroni | 27 |
| Croquettes, sweet corn (canned) | 11 |
| Golden buck | 41 |
| Grape fruit with rum | 201 |
| Hash, sublimated | 12 |
| Jelly, savory | 193 |
| Johnny cake, Rhode Island style | 13 |
| Macaroni, timbales | 51 |
| Macaroni with cheese | 199 |
| Mayonnaise, with horse-radish | 79 |
| Olives with caviare | 78 |
| Partridge, sauce for | 175 |
| Rice muffins | 12 |
| Sandwiches, caviare | 190 |
| Sandwiches, crust | 191 |
| Sandwiches, fish | 191 |
| Sandwiches, French | 113 |
| Sandwiches, game | 191 |
| Sandwiches, sweet | 192 |
| Sardine canapé | 219 |
| Sauce duchesse | 80 |
| Sauce for calf’s liver | 29 |
| Sauce, onion | 80 |
| Toast, anchovy | 69 |
| Toast for game | 174 |
| Toast, sardine | 69 |
| Tunny fish | 70 |
| Welsh rabbit | 40 |
| INVALID COOKERY | |
| Barley, purée of | 31 |
| Beef tea | 32 |
| Chicken broth with oatmeal | 31 |
| Chicken custard | 33 |
| Chicken, sabayon of | 32 |
| Cream soup | 32 |
| Invalid’s chop | 35 |
| Rice, steamed | 35 |
| Tapioca jelly | 33 |
| Violet jelly | 34 |
About This Book
The author assembles a month-by-month compendium of culinary suggestions, recipes, and household tips written in a conversational, mildly humorous voice. Targeted as a supplement to standard cookbooks, it presumes basic kitchen skills and offers practical instructions for preparing and serving everyday meats, sauces, side dishes and preserves; examples include home-made sausages, broiled pork chops with piquant sauce, apple croquettes, roasted loin and ham with accompanying reductions and flavored gravies. Interspersed with brief domestic commentary and serving ideas, the collection emphasizes seasoning, economy, and simple techniques to refresh routine menus.