U

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

V

• 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.

W

• 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.

Y

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

Z

• 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.