The Century Cook Book

Uses for stale cake, 411.
Utensils, care of, 61.
For desserts, 386.

Vanilla soufflé, 422.
Ice-cream, 494.
Sugar, 391.
Veal, 168.
Cutlets, 169.
Fricandeau, 169.
Jellied, 171.
“ Loaf, 171.
Roast fillet of, 168.
Scallop, 172.
Stuffed shoulder of, 168.
With white sauce, 253.
Vegetables, general remarks about, 200.
Soup, 101.
for soup, 85.
Macédoine of, 216.
Velouté sauce, 279.
Venetian cakes, 479.
Venison, 199.
“ steak, 199.
Vermicelli soup, 89.
Villeroi sauce, 280.
Vol-au-vent, 304.

Wafers, molasses, 482.
Waffles, 356.
Walnuts, pickled, 545.
English, salted, 533.
Warren’s Cake, 482.
Washington Pie, 457.
Wastefulness, 50.
Water, 548.
Water-cress salad, 376.
Water-Ices, 508.
Weights and measures, 387.
Welsh rabbit, 371.
Wheat, cracked, 228.
Whole, bread, 346.
Whips, 409.
Whipped Cream, 408.
Jelly, 417.
Whitebait, 118.
White cake, 471.
Jelly, 399.
Soup, 99.
Stock. 99.
Wines, serving, 560.
Wine jelly, 415.
Woodcock, 198.
Wooden spoons, 330.

Yeast, 338.
Remarks about, 338.
Dick Bennet’s, 339.
Receipt No. 2, 339.
Yorkshire Pudding, 147.

Zephyrs, 238.
Zwieback, 349.

GENERAL INDEX

PART I.

Dinner-giving and the etiquette of dinners, 1.
Manner of serving dinners, 10.
Laying the table, 13.
Table decoration, 17.
Courses, 24.
The home dinner, 27.
Serving the informal dinner, 29.
Luncheon, 31.
The five o’clock tea, 33.
A homily on cooking, 35.
Cooking as a pleasure and an accomplishment, 38.
To train a green cook, 40.
Economical living, 44.
Mushrooms, 45, 314.
Menus. “Al Fresco“ dinner, 23.
“ Luncheon, 31.
“ Economical living, 47, 252.
Wastefulness, 50.
How to utilize what some cooks throw away, 51.
Bread, 51.
Fat, 51.
Bones, 51.
Tough pieces, 52.
Small pieces, 52.
Cold meats, 52.
Eggs, 52.
General odds and ends, 53.
Cereals, 53.
Vegetables, 53.
Sour milk, 54.
Fruits, 54.
Cheese, 54.
Emergencies, 55.

Things to Remember.

Items about
Eggs, 58.
Milk, 58.
Butter, 58.
Crumbs, 58.
Meats, 59.
Drippings, 59.
Onion juice, 59.
Chopping suet, 59.
“ almonds, 59.
Mixing liquids and solids together, 59.
Gelatine, 60.
Molds, 60.
Strainers, 60.
To keep dishes warm, 60.
Flavoring, 60.
Raisins, 60.
Baking, 60.
Utensils, care of, 61.
“ cleaning, 61.
Tins, sieves, woodenware, 62.
Tins, arrangement of, 62.
Supply closet, 62.
Refrigerator, 62.
Coal and range, 63.
Ovens, 63.

PART II.

CHAPTER I.

Methods of Cooking Explained.

Boiling, 67.
Baking, 69.
Roasting, 70.
Broiling, 70.
Braising, 71.
Fricasseeing, 71.
Sautéing, 72.
Frying, 72.
To clarify fat, 74.
To try out suet and other fats, 74.
To prepare articles for frying by covering them with egg and crumbs, 75.
The crumbs, 75.
The egg, 75.
The molding, 76.
Larding, 76.
Daubing, 76.
Boning, 77.
Measuring, 77.
Stirring and beating, 78.
How to stone olives, 78.
How to cut bacon, 78.
How to extract onion juice, 78.
Caramel, 78.
To make roux, 79.
To marinate, 79.
Salpicon, 80.
Seasoning and flavoring, 80.
Croûtons and croustades, 81.
Chartreuse, 83.

CHAPTER II.

Soups.

General directions for preparing soups, including directions for
Brown stock, 84, 88.
White stock, 84, 99.
Chicken consommé, 100.
Cream soups, 85, 105.
Soup meats, 85.
“ vegetables, 85.
The bouquet, 85.
Proportions, 85.
The order of preparation, 85.
Removing the grease, 86.
Clarifying, 86.
Coloring, 87.
Meat stock, 87.
Common stock (pot-au-feu), 87.
Beef or brown stock, 88.
Macaroni soup, 89.
Noodle soup, 89.
Vermicelli soup, 89.
Vegetable or printanière soup, 89.
Julienne soup, 89.
Tapioca soup, 90.
Croûte au pot, 90.
Garnishes for soup, 90.
Thickening for soup, 90.
Garnishes for soups, 92.
Royale, 92.
Forcemeat balls, 92.
Egg, 92.
Egg balls, 92.
Noodles, 93.
“ to serve as a vegetable, 93.
Noodle balls, 93.
Marrow balls, 94.
Sweet potato balls, 94.
Green pea timbale, 94.
Harlequin slices, 94.

Broths.

Chicken broth, 95.
Clam broth, 95.
Mutton broth, 95.
Broth made quickly for invalids, 96.

Soups.

Bouillon, 97.
Consommé, 98.
Ox-tail soup, 99.
White stock, 99.
White soup, 99.
Chicken consommé, 100.
Plain chicken soup, 100.
Vegetable soup, 101.
Tomato purée, 101.
Split-pea or bean soup, 102.
Black bean soup, 102.
Calf’s head or mock turtle, 103.
Fish stock, 103.
Oyster soup, 104.
Clam soup, 104.

Cream Soups.

Onion soup, 105.
Potato soup, 105.
Tomato bisque, 106.
Cream of asparagus, 106.
Green peas, 106.
String beans, 106.
Spinach, 106.
Corn, 106.
Celery, 106.
Clams, 107.
Oysters, 108.
Soup à la reine, 108.
Bisque of lobster, 109.
Lobster butter, 109.

Chowders.

Potato chowder, 110.
Fish chowder, 110.
Clam chowder, 111.

CHAPTER III.

Fish.

Cooking, 112.
Freshness, 112.
Dressing, 112.
Keeping, 112.
Frozen fish, 112.
Trimming, 112.
The bones, 112.
To skin, bone, and remove fillets, 112.
To carve, 113.
To boil, 113.
Time to boil, 113.
The kettle, 113.
To boil a fish whole, 114.
Serving boiled fish, 114.
Garnishing boiled fish, 114.
Sauces used for boiled fish, 114.
Court bouillon, 115.
Baked fish, 115.
Stuffings for baked fish, 116.
To broil fish, 116.
To sauté fish, 117.
To fry fish, 117.
To fry smelts, 117.
Fried smelts on skewers, 117.
Fried fillets of fish, 118.
Smelts broiled, 118.
Whitebait, 118.
Boiled halibut steaks, 119.
Halibut, Turkish style, 120.
Scalloped fish, 120.
Au gratin, 121.
Fish chops, 121.
Fillets baked with custard or tomatoes, 122.
Cold fish, 123.
Fish pudding, 123.
Fish timbale, 123.
Fish dish for pink luncheon, 124.
Rolled fillets of flounder, 125.
Shad, 125.
Planked shad, 125.
Broiled shad roe, 126.
Shad roe croquettes, No. 1, 126.
No. 2, 126.
Salt mackerel, 127.
Creamed mackerel, 127.
Salt codfish, 127.
Club house fish balls, 128.
Broiled sardines on toast, 128.
Fresh fish balls, 128.
Salmon, 128.
Canned salmon, 129.
Salmon cutlets, 129.
Broiled slices of salmon, 129.
Slices of salmon with mayonnaise, 129.
Fillets of salmon for green luncheon, 130.
Croustade of shrimps, 130.

Shell-fish, Lobsters, and Crabs.

Oysters, 131.
Raw oysters, 131.
Precaution, 131.
Cooking, 131.
Fried oysters, 132.
Oysters à la Villeroi, 132.
Broiled oysters, 132.
Panned oysters, 133.
Roasted oysters, 133.
Oysters à la poulette, 133.
Scalloped oysters, 134.
Oyster filling for patties, 134.
Clams, 135.
To open clams, 135.
Creamed clams, 135.
Roasted clams, 136.
Clam fritters, 136.
Scallops, 136.
Lobsters, 136.
Season, 136.
Freshness, 136.
To kill a lobster, 136.
Boil a lobster, 136.
Open a lobster, 137.
Broil a lobster, 137.
Bake a lobster, 137.
Lobster farci, 138.
Chops, 138.
à la Newburg, 139.
Stew, 140.
Filling for patties, 140.
Salpicon of lobster, 140.
Crabs, 141.
Deviled crabs, 141.
Stuffed crabs with mushrooms, 142.
Soft-shell crabs, 142.
Oyster-crabs, 143.
Crabs St. Laurent (chafing-dish), 143.
Crab stew, 144.

CHAPTER IV.

Meats.

General remarks, 145.
Slow cooking, 145.
Juices, 145.
Degree of cooking, 145.
Cleaning, 145.
Seasoning, 145.
Piercing, 146.

Beef.

To roast beef, 146.
Rolled roast beef, 146.
Yorkshire pudding, 147.
Round of beef, 147.
Braised beef, 147.
À la mode, 148.
Bouilli, 149.
Fillet of beef, 149.
How to buy a fillet, 150.
Cold roast beef, 151.
Scalloped meat, 151.
Hamburg steaks, 151.
Beef pie, 152.
Warmed-over beef (chafing-dish), 152.
Inside flank, 153.
Ragout of beef, 153.
Beefsteaks, 155.
To broil a beefsteak, 156.
Chateaubriand, 157.
Mignon fillets, 157.
Corned beef, 157.
Corned beef hash, 158.
Hash, 158.
Brown hash, 159.
Marrow bones, 159.

Mutton.

Remarks about mutton, 160.
Roast leg of mutton, 162.
Loin of mutton, 162.
Saddle of mutton, 162.
Rolled loin of mutton, 162.
Shoulder of mutton stuffed, 163.
Boiled mutton, 163.
Caper sauce, 164.
Ragout of mutton or lamb, 164.
of Cold boiled mutton, 165.
Irish stew, 165.
Mutton chops, 165.
Chops in paper cases, 166.
à la Maintenon, 167.
Spring lamb, 167.

Veal.

Remarks about veal, 168.
To roast fillet of veal, 168.
Stuffed shoulder of veal, 168.
Fricandeau of veal, 169.
Veal cutlets, 169.
A plain pot-pie, 169.
Dumplings with baking-powder, 170.
Dumplings with suet, 170.
Jellied veal, 171.
Veal loaf, 171.
Veal scallop, 172.
Liver and bacon, 172.
Broiled liver, 172.
Braised liver, 172.
Stewed kidneys, 173.
Tripe, 173.
Calf’s heart, 174.
Beef’s tongue, 174.
Hot sliced tongue, 174.
Cold tongue, 175.
Jellied tongue, 175.
Boiled calf’s head, 175.
Calf’s head with vinaigrette sauce, 176.

Pork.

Roast pork, 176.
Fried apples, 176.
Pork Chops, 177.
Boiled ham, 177.
Baked ham, 177.
Broiled ham and eggs, 178.
Ham and eggs à l’aurore, 178.
Bacon, 178.

CHAPTER V.

Poultry and Game.

Chickens, 179.
To judge of chickens, 179.
To clean and draw poultry, 180.
To bone a fowl, 181.
Roasted boned chicken, 182.
Braised boned chicken, 182.
Jellied boned chicken, 182.
Forcemeat or stuffing for boned fowls, 183.
To truss a fowl, 183.
Roasted chicken, 184.
Stuffing for fowls, 184.
Chestnut stuffing, 185.
Giblet sauce, 185.
Boiled chicken, 185.
Braised chicken, 186.
Broiled chicken, 186.
Fricasseed chicken, white and brown, 186.
Fried chicken, 187.
Chicken fritters, 187.
Stuffed chicken or turkey legs, 188.
Grilled bones, 188.
Chicken à la Vienne, 189.
Baltimore style, 189.
Imperial, 189.
Breasts with poulette sauce, 190.
Chartreuse, 190.
Soufflé, 190.
Loaf, 191.
Chaudfroid, 191.
Mayonnaise, 192.
English chicken pie (cold), 192.
Turkey, 193.
Galantine or boned turkey, 193.
Roast goose, 194.
Tame ducks, 195.

Game.

Canvasbacks and redhead ducks, 196.
Salmi of duck or game, 196.
Potted pigeons, 197.
Roasted pigeons or squabs, 197.
Prairie chicken or grouse, roasted, 197.
Quails roasted, 198.
Broiled, 198.
Snipe and woodcock, roasted, 198.
Partridges, roasted and broiled, 199.
Venison, 199.
Steak, 199.

About This Book

GENERAL INDEX

PART I.