Huckleberries, 20;
how to serve, 35
Hulled corn, directions for cooking, 43
Johnny cake, with apple, 130
Kidney, with bacon, 78;
fried, 78;
en brochette, 78;
crumbed, 79;
devilled, 79;
stewed, 79-80;
à la terrapin, 80;
maître d’hôtel, 80;
scrambled, 98;
omelet, 116
Kitchen Rubaiyat, 15-18
Lamb, minced, 80;
broiled liver, 81
Liver, with bacon, 81;
à la crême, 81;
hash, 81;
boulettes, 82
Lobster, scramble, with eggs, 97;
omelet, 115
Mackerel, broiled, 67;
creamed, 68;
baked, 69
Maple syrup, 16
Meat and Poultry, one hundred and fifty ways to cook, 316-365
Beef, 316 ff.
à la mode, 327-328
à la Newport, 325-326
Fricadelles, 327
Liver, 324
Pie, 328
Pot roast, 319
Ragout, 321
Steaks, various varieties of, 316-319
Stews, 321-323
Turkish, 329
Mutton and Lamb, 329 ff.
Blanquette of, 332
Boiled, 336
Braised, 331
Broiled, 333
Chops, 329
Croquettes, 337
Curried, 332
Cutlets, 330
Pie, 330
Ragout, 333
Shepherd’s pie, 339
Tongue, 335, 336
Pork, 340 ff.
à la Maryland, 341
Baked, 341, 344
Breaded, 342
Broiled, 342
Frankfurters, 340
Mock duck, 342
Roast, 340, 343, 344
Sausage, 340
Veal, 345 ff.
à la maître d’hôtel, 345
Braised, 351
Chops, 346
Croquettes, 353
Cutlets, 346, 347
Jellied, 351
Koenigsberger Klops, 352
Liver in casserole, 345
Mock terrapin, 353
Roast, 349, 350
Stewed, 348, 349
Stuffed, 349
Tongue, 346
Chicken, 353 ff.
à la Créole, 358
à la Waldorf, 360
Broiled, 353
Croquettes, 360
Curried, 357
Fricassee, 355-356
Fried, 353, 354
Jellied, 359
Mayonnaise of, 359
Pie, 356
Pressed, 359
Roast, 357
Stewed, 354, 355
Duck, 361 ff.
Braised, 361
Roast, 361
Goose, 361 ff.
Roast, 361
Turkey, 362 ff.
Croquettes, 363
Escalloped, 363, 364
Jellied, 362
Loaf, 364
Roast, 362, 363
Pigeon, 364 ff.
Broiled, 365
Pie, 364
Meats, directions for cooking, 72;
with rice balls, 82
Bacon, 75
Beef, 72
Calf’s brains, 75
Chicken hash, 76
Ham, 76
Kidney, 78
Lamb, 80
Liver, 81
Pork, 83
Tripe, 85
Veal, 86
Morning labor reduced to minimum, 6
Muffins, 130, 135, 136;
with blueberries, 137;
with batter, 138;
Southern, 138;
with sour milk, 139;
with honey, 140;
Georgia, 140;
sweet, 141;
perfection, 141;
New Hampshire, 142;
with rice, 144;
with rye, 144;
with mush, 151-152
Mush, balls, 51;
velvet, 51;
with bacon, 75
Mushrooms, broiled, 87;
fried, 88;
baked, 88;
grilled, 88;
risk in picking, 89;
scramble, 97, 102
Napkins, for breakfast, 10;
of linen, 11
No breakfast theory, 3
Oatmeal, directions for cooking, 40;
gruel, 47;
mush, 49, 50;
steamed, 51;
jelly, 52;
creamed, 52;
blanc mange, 52;
light, 53;
baked, 53;
porridge, 53;
gems, 142
Omelet, directions for making, 111
à la crême, 117
Anchovy, 118
Asparagus, 114
Au fromage, 114
Aux fines herbes, 113
Bacon, 117
Blazing, 117
Bread, 117
Cauliflower, 118
Cheese, 116
Chicken, 118
Chicken liver, 116
Clam, 115
Dried beef, 116
Ham, 114
Jelly, 118
Kidney, 116
Mushroom, 114
Oyster, 115
Pea, 113
Potato, 119
Sardine, 116
Sausage, 116
Shrimp, 115
Spanish, 118
Tomato sauce, 114
Tongue, 118
Oranges, 20;
with bananas, 32;
in halves, 35;
sliced, 36
Oysters, scramble, 96
Pancakes, directions for making, 160;
Southern buckwheat cakes, 162;
Kentucky buckwheat cakes, 162;
with sour milk, 163, 171;
with crumbs, 163;
with blueberries, 163;
corn-meal, 163;
green corn, 165;
Danish, 165;
flannel, 166;
French, 166;
feather, 166;
fruit, 167;
Graham, 167;
hominy, 168;
Maryland, 168;
potato, 168;
raised, 168-169;
Southern rice, 169;
strawberry, 170;
wheat, 172
Peaches, 20;
served with cracked ice, 36
Pearled barley, directions for cooking, 40
Pearled wheat, directions for cooking, 40
Peppers, with eggs, 106
Pineapples, 20;
how to serve, 36
Plums, green gage, 20;
how to serve, 35
Popovers directions for making, 142, 143
Pork, fried salt, 83;
scrapple, 83;
sausage, 83
Porridge, made of corn and wheat, 42-43
Potatoes, twenty ways to cook, 366-372
Prunelles, how to serve, 36
Prunes, how to serve, 37
Puffs, with corn, 131;
with milk and butter, 143
Quick Breads, made of baking powder, 121-146
Buttermilk biscuit, 122
Colonial breakfast, 124
Corn dodgers, 127
Corn muffins, 126
Egg biscuit, 122
English buns, 125
Johnny cake, 127
Kentucky batter, 124
New York biscuit, 123
Soft batter, 124
Sour milk biscuit, 122
Southern batter, 123
Southern corn pone, 125-126
Spoon, 123
Ramekins, used for eggs, 101
Raspberries, 21;
how to serve, 37
Rhubarb, 21;
stewed, 37;
baked, 38;
with raisins, 38
Rice, directions for cooking, 54;
boiled with milk, 55;
balls, 55;
steamed, 55;
waffles, 184
Rolled wheat, directions for cooking, 40
Rolls, finger, 152;
French, 153;
Kentucky, 153;
Alabama, 153;
corn, 154;
Parker House, 154;
whole wheat, 155;
Swedish, 156;
Paris, 156
Rusk, how to make, 157;
Georgia, 157
Rye crisps, 144
Rye mush, directions for cooking, 50
Salads, 431-458
Cheese, 455, 456
Dressing, 431 ff.
Boiled, 433 ff.
Club, 434
Cream, 433-434
Curry, 435
Egg, 434
French, 431-432
German, 434
Mayonnaise, 432
Egg, 454, 455
Fish, 435 ff.
Anchovy, 435
Clam, 436
Sardine, 436
Shrimp, 436
Fruit, 447 ff.
Alligator pear, 447
Apple, 447, 448
Apricot, 448
Banana, 449
Cantaloupe, 449
Cherry, 449, 450
Grape, 450
Grapefruit, 450, 451
Macedoine, 451, 452
Orange, 452, 453
Peach, 453
Pear, 453
Pineapple, 453, 454
Nut, 456-458
Vegetable, 437 ff.
Artichoke, 437
Asparagus, 437
Bean, 437, 438
Beet, 438
Brussels sprouts, 438
Cabbage, 438
Carrot, 439
Cauliflower, 439
Celery, 439, 440
Chickory, 440
Chiffonade, 440
Cress, 440
Cucumber, 440, 441
Endive, 441
Lettuce, 442
Mushroom, 442
Onion, 442
Pea, 443
Pepper, 443
Pimento, 442
Potato, 444
Radish, 445
Salsify, 445
Spinach, 445
Tomato, 446, 447
Waldorf, 447
Sally Lunn, 145;
Southern, 158
Salmon, broiled, salt, 70;
smoked, 70;
kippered, 70;
fried, 71
Samp, 56
Sauces, thirty simple, 423-430
Allemande, 423
Béarnaise, 423-424
Béchamel, 424
Brown, 424
Butter, 424
Caper, 425
Cheese, 425
Colbert, 425
Cream, 425
Curry, 425
Dutch, 426
Duxelles, 426
Egg, 426
Hollandaise, 426
Italian, 427
Madeira, 427
Maître d’Hôtel, 427
Mint, 427
Mushroom, 428
Parsley, 428
Piquante, 428
Remoulade, 428
Tartar, 429
Tomato, 429 ff.
Velouté, 430
Vinaigrette, 430
Shell-fish, fifty ways to cook, 281-296
Clams, 281 ff.
à la Marquise, 281
Cocktail, 282
Connecticut, 282
Creamed, 282
Devilled, 282
Escalloped, 283
Crabs, 283 ff.
à la Créole, 284
à la St. Laurence, 284
Baked, 283
Croquettes, 285
Fricassee, 286
Stuffed, 286
Lobster, 286 ff.
à la Newburg, 287
Broiled, 286
Casserole, 288
Devilled, 287
Escalloped, 287
Wiggle, 288
Oysters, 288 ff.
à la Madrid, 293
Baked, 288
Broiled, 289
Creole, 289
Curried, 289
Devilled, 290
Escalloped, 290
Stew, 292
Scallops, 293 ff.
Fried, 293
Shrimps, 294 ff.
à la Créole, 295
Creamed, 294
Curried, 294
Jellied, 294
Mayonnaise of, 295
Wiggle, 296
Shrimps, scrambled with eggs, 98;
omelet, 115
Snowballs, 145
Soups, one hundred varieties, 252-280
Beef, 252 ff.
Barley, 252
Black bean, 252
Boston, 252
Creole, 253
English spinach, 253
Italian, 253-254
Julienne, 254
Noodle, 254
Quick, 254-255
Rice, 255
Spanish, 255
Veal, 255
Wrexham, 256
Bisques and Purées, 256 ff.
Clams, 256
Crab, 256
Green peas, 257
Kidney beans, 257
Rice, 258
Tomatoes, 258
Chicken, 259 ff.
German, 262
Giblet, 262
Hungarian, 263
Jellied, 263
Mock chicken, 263
Cream, 264 ff.
Asparagus, 264
Barley, 264
Celery, 264
Clams, 264
Corn, 265
Crab, 265
Mushrooms, 265
Oysters, 265
Peas, 265
Tomato, 265
Vermicelli, 266
Fish, 266 ff.
Clam, 266, 267
Crab, 267
French, 267
German, 268
Oyster, 268, 269
Salmon, 270
Scallop, 271
Shrimp, 270
Fruit, 271 ff.
Currant, 272
Gooseberry, 272
Prune, 272
Raisin, 272
Raspberry, 273
Strawberry, 273
Miscellaneous, 278 ff.
Mutton, 273 ff.
Asparagus, 273
Baked, 273
Lamb, 274
Quick, 275
Veal, 275 ff.
Austrian, 275
Chiffonade, 276
Italian, 276
Spring, 277
Vegetable, 277-278