INDEX
A B C D E F G H J K L M N O P Q R S T V W Z
Apples, served whole, 22;
à la Condé, 23;
à la Cherbourg, 23;
à la Fermière, 23;
à la Française, 23;
à la Ninon, 24;
baked, 24-26;
boiled, 27;
coddled, 27;
dried, 27;
fried, 27;
in casserole, 28;
in rice-cups, 28;
jellied, 29;
sauce, 29;
stewed, 30
Apricots, canned, 30;
dried, 31;
sauce, 31
Asbestos mats, for protection, 9
Bacon, with eggs, 74;
broiled, 74;
breaded, 74;
with mush, 75;
fraise, 75;
à la crême, 75;
scrambled, 98;
omelet, 117
Bananas, 20, 31;
baked, 31;
au naturel, 31;
with sugar and cream, 31;
with oranges, 32;
with cereal, 32
Barley, gruel, 41;
boiled, 41;
steamed, 41
Beef, balls, 72;
hash, 72;
frizzled, 72;
à la Newport, 73;
corned, hash, 73;
creamed, 74;
with scrambled eggs, 93;
omelet, 116
Beverages, how to serve, 186
Café Glacé, 189
Chocolate, 189
Cocoa, 189
Coffee, with cream, 4;
boiled, 188
Tea, 190
Birds’ nests, 104
Blackberries, 20;
how to serve, 32
Breakfasts, general rules for, 12
Brewis, how to make, 41-2
Brioche, paste, 148;
rolls, 149;
buns, 149;
breakfast cake, 150
Buckwheat cakes, 162-172. See Pancakes.
Buns, brioche, 149;
bath, 150;
English bath, 151;
hot cross, 151
Calf’s brains, directions for cooking, 75
Canapés, thirty-five varieties, 244-251
Canton flannel, for protection, 9
Celery, creamed with eggs, 95
Centrepieces, how placed, 10
Cereals, soaked over night, 7;
with fruit, 22, 32, 33, 43-4;
uncooked, 39;
moulded, 40;
cold, 43
Boiled barley, 41
Corn, 89, 128-132
Farina, 40, 45
Flummery, 46
Grits, 46
Hominy, 40, 135
Oatmeal, 40, 142
Pearled barley, 40
Pearled wheat, 40
Rice, 54, 144
Rolled wheat, 40
Rye, 144
Samp, 56
Wheatlets, 54
Chafing-dish, for breakfast, 7
Charleston breakfast cake, 133
Cheese, 96;
with baked eggs, 101;
omelet, 116
Cherries, 20;
cold, 32;
iced, 32;
crusts, 33
Chicken, hash, 76;
directions for cooking, 76;
liver scramble, 96;
creamed with poached eggs, 100;
scramble, 105;
omelet, 116
China, for breakfast, 11
Chocolate, directions for making, 189
Clam, with omelet, 115
Cocoa, directions for making, 189
Codfish, balls, standing over night, 7;
how to prepare, 58;
picked up, 60;
creamed, 60;
roast, 61;
à la mode, 61;
New England salt, 62;
boiled with egg sauce, 62;
with brown butter, 62;
cutlet, 63;
flaked salt, 63;
puff, 64;
escalloped, 64;
scrambled, 107
Coffee, with cream, 4;
boiled, 188-9;
Café glacé, 189
Coffee cakes, Baba à la Parisienne, 173;
German, 174;
Austrian, 174;
Hungarian royal, 175;
French, 175;
Vienna, 176;
Berlin, 177;
quick, 178
Corn, mush, 43;
meal, 42;
how to prepare, 89;
pone, 125;
muffins, 126, 128, 129, 130, 131;
bread, 126-7;
dodgers, 127, 128, 130;
with rice, 129;
puffs, 131;
with fruit, 131;
with hominy, 132
Crabs, scrambled with eggs, 98;
omelet, 115
Crullers, directions for making, 178
Currants, 20;
how to serve, 33
Date gems, 133
Desserts, simple, 459-530
Baked Fruit, 517 ff.
Frozen Dainties, 482 ff.
Apricot ice, 482
Banana ice-cream, 482
Café parfait, 482
Caramel ice-cream, 482
Ceylon ice, 483
Cherry ice, 483
Chocolate ice-cream, 483
Coffee ice-cream, 483
Grape ice-cream, 483
Lemon ice, 484
Macaroon ice-cream, 484
Maple ice-cream, 484
Orange sherbet, 484
Peach ice-cream, 484
Raspberry ice, 485
Strawberry ice-cream, 485
Jellied, 485 ff.
Chocolate cream, 486
Coffee, 485
Custard, 486
Fruit, 486
Lemon, 487
Rhubarb, 487
Vanilla cream, 488
Wine, 487
Miscellaneous, 459 ff.
Almond cream, 472
Apples à la Ninon, 516
Apple Brownies, 516
Apple charlotte, 469
Apple fluff, 516
Apple roll, 517
Apple snow, 517
Banana float, 519
Banana trifle, 519-520
Blackberry sponge, 520
Blanc mange, 459-462
Blueberry cake, 462
Charlotte Russe, 468
Charlottes, 469, 470
Chocolate cake, 462, 463
Chocolate tapioca, 520
Cobblers, 471
Cocoanut cake, 463
Compote of figs, 472
Cream cake, 463, 464
Creams, 472-477
Custards, 477-480
Devil’s food cake, 465
Doughnuts, 480
Dumplings, 481
Fig loaf cake, 465
Floating island, 521
French pancakes, 521
Fritter batter, 481
Fritters, 481
Fruit cake, 466
Fruit puffs, 521
Fruit roll, 522
Honey cake, 466
Jellied peaches, 523-524
Junket, 524
Lemon sponge, 524
Marguerites, 466
Moonshine, 524
Nut cake, 467
Orange snow, 524
Plum roll, 526
Quince fluff, 527
Raspberry, 467
Snow balls, 529
Spice cake, 467
Sponge cake, 468
Strawberry meringue, 528
Tea cake, 468
Vanities, 530
Virginia puffs, 530
Pies, 488 ff.
Apple, 488
Apricot, 489
Chocolate, 489
Cocoanut, 489
Cranberry, 489
Cream, 490
Currant, 490
Gooseberry, 490
Lemon, 490, 491
Peach, 491
Prune, 491
Pumpkin, 491
Rhubarb, 492
Strawberry, 492
Puddings, 492 ff.
Apple, 492
Apricot, 493
Baltimore, 493
Bird’s nest, 493
Blackberry, 493-494
Bread, 494
Cabinet, 495
California, 495
Caramel, 495
Cherry, 496
Chocolate, 496
Christmas, 497
Cornstarch, 497
Cottage, 498
Cracker, 497
Currant, 498
Custard, 498
Danish, 499
Date, 499
Farina, 500
Fruit, 500
Lemon, 501
New England, 501
Orange, 501
Peach, 502
Pineapple, 503
Prune, 503
Quince, 504
Raspberry, 504
Red sago, 504
Rice, 505, 506
Sago, 506
Snow, 506
Spice, 507
Sponge, 507
Strawberry, 507
Tapioca, 508
Short Cakes, 509 ff.
Fruit souffles, 510
Peach, 509
Prune, 510
Strawberry, 510
Tarts, 511 ff.
Apple, 511
Apricot, 511
Cherry, 511
Chocolate, 512
Fruit, 512
German, 512
Gooseberry, 512
Grape, 513
Neapolitan, 513
Peach, 513, 514
Plum, 514
Raspberry, 515
Rhubarb, 515
Doilies, on a bare table, 9;
easily washed, 9
Doughnuts, plain, 178;
raised, 179;
light, 179;
raised fruit, 180
Early rising, its benefits, 6-7
Eggs, how to test, 91
à l’aurore, 96
à la bonne femme, 105
à la bourgeoise, 105
à la crême, 94-95
à la Espagnole, 107
à la maître d’hôtel, 103
à la Martin, 110
à la Paysanne, 96
à la St. Catherine, 106
à la tripe, 95
à la Waldorf, 109
à la Washington, 107
Au miroir, 95
Baked, 101-102, 108
Boiled, 100
Coddled, 102
Escalloped, 110
Fried, 94
In ambush, 103
In crusts, 100-101
In peppers, 106
In ramekins, 101
Japanese, 109
Mexican, 99
Omelets, 111-120
Pimento scramble, 107
Poached, 92, 106, 110
Rumbled, 109
Scrambled, 92, 93, 97-99
Spanish, 99-100
Steamed, 108
Sur le plat, 104
Surprise, 108
Swiss, 104-105
Whipped, 109
Eggplant, fried, 87
English menus, for breakfast, 1, 2
Farina, directions for cooking, 40;
apple, 44;
balls, 45;
fairy, 45;
jellied, 45;
mush, 46
Figs, 20;
for breakfast, 33;
stewed, 33
Finger-bowls, with plain water, 11
Finnan haddie, 64;
à la Martin, 65;
picked-up, 65;
creamed roast, 66
Fish, salt, 58;
balls, 58;
broiled, 58
Cod, 60
Finnan haddie, 64
Haddock, 66
Herring, 66
Mackerel, 67
Salmon, 70
Sixty ways to cook, 297-315
Bass, 297, 298
Bluefish, 299
Bouillon, 297
Codfish, 300
Finnan haddie, 301
Frogs’ legs, 301
Haddock, 302
Halibut, 303
Mackerel, 304
Pike, 304
Salmon, 304-307
Salmon-trout, 308
Sardines, 308
Shad, 308, 309
Shad roe, 309, 310
Smelts, 310, 311
Trout, 311
Turbot, 311-312
Whitefish, 312, 313
Flummery, directions for cooking, 46
Fruit, 3;
prepared for serving, 7;
various kinds of, 20;
dried, 21;
canned, 21;
combined with cereals, 22
Apples, 22-30
Apricots, 30-31
Bananas, 31-32
Blackberries, 32
Cherries, 32
Currants, 33
Figs, 33
Gooseberries, 34
Grapefruit, 34
Grapes, 34
Green gages, 35
Huckleberries, 35
Melons, 35
Oranges, 35
Peaches, 36
Pears, 36
Pineapple, 36
Plums, 32
Prunelles, 36-37
Prunes, 37
Quinces, 37
Raspberries, 37
Rhubarb, 37-38
Strawberries, 37
Tangerines, 38
Watermelon, 38
Gooseberries, 20;
how to serve, 34
Graham, biscuit, 133;
puffs, 134;
muffins, 134;
drop cakes, 134
Graham flour mush, 49;
with apples, 50
Grapefruit, 20;
how to serve, 34
Haddock, baked, 66;
smoked, 66
Ham, fried, 76;
frizzled, 76;
with eggs, 76, 102;
broiled, 76;
balls, 77;
toast, 77;
réchauffé, 77;
omelet, 114
Herring, balls, 66;
Potomac, 67;
kippered, 67;
broiled, 67
Hominy, directions for cooking, 40;
boiled, 48;
balls, 48;
fried, 48;
with milk, 48;
steamed, 48;
porridge, 49;
muffins, 135;
drop cakes, 135;
griddle cakes, 168;
waffles, 182