The Project Gutenberg eBook of The Century Cook Book, by Mary Ronald.

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.

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.

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.

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.