Miss Parloa's New Cook Book · Chapter 23Part 23
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To Stew.
The meat and vegetables for stews should, when it is possible, be browned in a little fat, and hot water should then be added. As soon as the stew comes to the boiling point, skim it, and set back where it will just simmer, not boil, the given time. The pieces of meat in a stew should come to the table whole and tender and juicy, and they will be in this condition only with slow cooking.
To Braise.
Braising is one of the best modes of preparing meat. There are pans expressly for braising; but any deep tin, sheet-iron, or granite-ware pan, with a cover, will answer quite well. The meat to be cooked must always be browned in some kind of fat, the vegetables fried in the same fat, and enough stock (if possible) or water be added to half cover the meat. The pan should then be covered and placed in the oven. The meat must cook slowly and thoroughly, and be basted frequently. No matter how tough, if properly braised it will become tender and juicy. If, however, the cooking is hurried the dish will be spoiled.
To Fry.
There are two modes of frying. One is to have just enough fat to prevent the article from burning or sticking; and the other is to have enough not only to cover the food, but to float it. The latter is by far the better way, as all the surface of the article is instantly hardened, and, therefore, will not absorb fat. It is also the cheaper way, because the fat can be used so many times. If the drippings saved from meats, soups and gravies should not be enough for frying purposes, buy pure lard to use with it. Many recommend buying beef suet for this same purpose; but food fried in suet is more liable to absorb fat than that fried in lard. The reason of this is that lard can be heated to a higher temperature without burning than can beef or any of the other fats. Butter is also often recommended for frying. If used, it should be free of salt. But aside from being so expensive, it is not so nice for frying purposes as fats, for it burns at a much lower temperature than either beef fat or lard. The Scotch kettle is the best utensil for frying. It rests on a rim, which lifts the bottom from the stove, and the inside surface is polished very smooth; therefore, the fat is less liable to burn than if the surface were rough and the bottom rested on the hot stove. The fat should heat gradually; and when the food is plunged into it a slight smoke should rise from the centre. It will smoke at the sides some time before it has become hot enough for frying. After the food has been put in, let the kettle stand on the hottest part of the stove until it regains its former temperature, and then set it back where it is not quite so hot. In frying fish-balls, doughnuts, etc., put only a few at a time in the boiling fat; then wait a few moments for the fat to regain its former temperature, and put in a few more. Fish-balls are often spoiled by the putting of a great many in the kettle at once. The temperature of the fat is instantly reduced, and the balls absorb the fat. When an article of food is fried, drain the fat from it, and lay it on a sheet of brown paper in a warm pan. The paper will absorb any fat that may remain on the food. As soon as you are through frying, take the fat from the fire, and when cooled a little, strain it, (See the chapter on the Care of Food.) If the directions given are followed, there will be no difficulty in having food fried without its being saturated with grease.
To Serve.
The dishes on which meats, fish, jellies and creams are placed should be large enough to leave a margin of an inch or so between the food and the lower edge of the border of the dish.
It is well to pour the sauce for cold puddings around the pudding, especially if there will be a contrast in color.
It is a great improvement to have the sauce poured around the article instead of over it, and to have the border of the dish garnished with bits of parsley, celery tops or carrot leaves.
When sauce is poured around meat or fish the dish must be quite hot, or the sauce will cool quickly.
Small rolls or sticks of bread are served with soup. Potatoes and bread are usually served with fish, but many people prefer to serve only bread. Butter is not served at the more elegant dinners. Two vegetables will be sufficient in any course. Cold dishes should be very cold, and hot dishes hot.
It is a good idea to have a dish of sliced lemons for any kind of fish, and especially for those broiled or fried.
Melons, cantelopes, cucumbers and radishes, and tomatoes, when served in slices, should all be chilled in the ice chest.
Be particular not to overdo the work of decorating. Even a simple garnish adds much to the appearance of a dish, but too much decoration only injures it. Garnishes should be so arranged as not to interfere with serving.
Potato-balls and thin fried potatoes make a nice garnish for all kinds of fried and broiled meats and fish.
Cold boiled beets, carrots and turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold or hot meats.
Thin slices of toast, cut into triangles, make a good garnish for many dishes.
Whipped cream is a delicate garnish for all Bavarian dreams, blanc-manges, frozen puddings and ice creams.
Arrange around jellies or creams a border of any kind of delicate green, like smilax or parsley, or of rose leaves, and dot it with bright colors--pinks, geraniums, verbenas or roses. Remember that the green should be dark and the flowers small and bright. A bunch of artificial rose leaves, for decorating dishes of fruit at evening parties, lasts for years. Natural leaves are preferable when they can be obtained.
Wild roses, buttercups and nasturtiums, if not used too freely, we suitable for garnishing a salad.
BILLS OF FARE.
What to set before guests at the table, or, indeed, before one's own family, is sometimes a perplexing matter for housekeepers to decide, and a few bills of fare are given on the following pages as an aid. The number of dishes can readily be increased or diminished. Any of the company dinners can be prepared at home almost as easily as an ordinary dinner, success depending not upon a great number of dishes, but upon a few well cooked and well served, and a hostess apparently free from care.
A great part of any company dinner can be prepared the day before. The vegetables can be prepared and put in cold water, the game or meat be larded, the meat or fish cooked for croquettes and salads, the salad dressing made ready, and jellies, creams and cold puddings be made. If a clear soup (and that is always best) is to be served, it also should be made. In the morning the bread and cake can be baked, and the fish and other dishes prepared. Early in the afternoon freeze the creams and sherbets.
Make a list of the principal dishes. With each dish have a list of the vegetables, sauces or other things to be served, and the time for serving. This will insure the dishes being ready at the proper moment. Have the plates and other dishes counted and ready to warm--and, by the way, arrange to have these and the silver washed where the noise cannot reach the guests.
Twelve seems to be a good number of people for a dinner party. But very little increase in the quantity of material will be required if the number should be as large as sixteen or eighteen. Fox six or eight the quantity of soup, oysters, creams, sherbets and coffee, can be diminished one-third, but that of meats and fish should not be much smaller. It is supposed that the coffee will be served in small cups. Although it is usually drunk clear, cream and sugar should be offered with it.
People differ as to the kinds of breakfast required. Many believe in the French custom of having only chocolate or coffee, rolls, and perhaps eggs in some form. Again, others believe in and require a substantial breakfast. There is no limit to the variety of dishes that can be prepared for breakfast and tea if the cook has taste and judgment in using the remains of meats, fish and vegetables left from dinner. Either oatmeal or hominy should always be served at breakfast. When it is possible, have fruit for the first course.
BREAKFAST.
Fruit.
Oatmeal and Cream.
Baked Potatoes.
Mutton Chops.
Rye Muffins.
Hominy Griddle-Cakes.
Coffee, Tea or Chocolate.
Fruit.
Oatmeal.
Broiled Ham. Omelet.
Graham Muffins. Toast.
Griddle-Cakes.
Coffee or Tea.
Fruit.
Escaloped Meat.
Dropped Eggs.
Raised Muffins.
Corn Cake.
Drinks.
DINNERS FOR TWELVE.
Clear Soup (five pints).
Fish (four or five pounds, baked, boiled, or escaloped).
Bread, and Potatoes if you like.
Chicken Croquettes, or any kind of Patties.
Fillet of Beef, Larded (two and a half to three pounds), with Mushroom Sauce.
Potato Puffs.
Sweetbreads (six).
Green Peas (two quarts, if fresh, or two cans of French peas).
Lettuce Salad (French dressing; two large heads of lettuce).
A Cold Pudding. Ice Cream (one gallon). Cake.
Crackers.
Cheese.
Coffee.
The cost of a dinner like this, when prepared at home, depends somewhat upon the market, but will rarely exceed twenty-five dollars.
Oysters on a Block of Ice (two quarts).
Consommé à la Royale (five pints).
Baked Fish (five pounds), Hollandaise Sauce (double the rule).
Cheese Soufflé (double the rule).
Roast Chicken (nine to twelve pounds).
Mashed Potatoes (twelve).
Green Peas (two quarts or two cans).
Celery. Cranberry Jelly.
Oyster Patties (fourteen).
Lettudfe Salad (two heads of lettuce with French dressing).
Water Crackers (a dozen and a half).
Neufchatel Cheese (two packages).
Orange Sherbet (three quarts).
Frozen Cabinet Pudding (the rule given), Apricot Sauce.
Glacé Meringué (the rule given). Sponge Cake. Fruit.
Coffee (the rule for filtered coffee).
Potage à la Reine (five pints).
Sardine Canapees (two dozen). Olives.
Roast Turkey (about eight pounds), Chestnut Stuffing and Sauce.
Macaroni, à l'Italienne (twice the rule).
Cranberry Jelly.
Plain Boiled Potatoes.
Lettuce Salad (two large heads).
Custard Soufflé (twice the rule), Creamy Sauce.
Frozen Pudding (the rule given).
Lemon Sherbet Cake.
Fruit.
Coffee (three pints of filtered).
Crackers and Cheese.
Oyster Soup (two quarts).
Smelts à la Tartare (three dozen).
Chicken Vol-au-Vent (a large one).
Rolled Rib Roast (about twelve pounds).
Polish Sauce. Grape Jelly.
Cauliflower, with Cream Sauce.
Potato Soufflé.
Rice Croquettes (two dozen).
Larded Grouse with Bread Sauce (three grouse).
Potatoes, a la Parisienne.
Dressed Celery (two heads).
Royal Diplomatic Pudding (the rule given).
Raspberry Sherbet (three quarts).
Vanilla Ice Cream (three quarts).
Cake.
Fruit.
Coffee (three pints of the filtered).
Crackers and Cheese.
GAME DINNER.
Meg Merrilies' Soup.
Grouse Soup.
Stewed Terrapin.
Turtle Steak.
Larded Grouse, Bread Sauce and Crumbs.
Broiled Quail on Toast, Currant Jelly.
Potato Croquettes.
Escaloped Tomato.
Roast Loin of Venison, Game Sauce.
Potato Puffs.
Cauliflower, with Cream Sauce.
Roast Ducks, Olive Sauce.
Potatoes à la Parisienne.
French Peas.
Dressed Celery.
Lemon Sherbet.
Charlotte Russe.
Nesselrode Pudding.
Crackers and Cheese.
Coffee.
Fruit.
SUPPER FOR FIFTY.
Boned Turkey (one).
Tongue in Jelly (two).
Chicken Salad (six quarts).
Escaloped Oysters (six quarts).
Two quarts of olives.
One hundred small rolls, buttered.
Fifty Sardine Sandwiches.
Jelly (four moulds).
Orange Bavarian Cream (four moulds). Frozen Pudding (three gallons).
Chocolate Ice Cream (two gallons).
Vanilla (ten quarts).
Pistachio (ten quarts).
Mixed Cake (three baskets).
Coffee (twelve quarts).
CHILDREN'S PARTY (FIFTY).
Chicken Sandwiches.
Tongue Sandwiches.
Buttered Rolls.
Buttered Slices of Bread.
Richmond Maids of Honor.
Gáteau St. Honore.
Dominos and other Small Cakes.
Vanilla and Chocolate Ice Cream.
Candies and Fruit.
The meat for the sandwiches should be chopped fine. The rolls must be small, and the buttered bread should be cut in thin slices, two slices be put together, and then be cut into long strips or little squares. There should be one hundred sandwiches, seventy-five rolls, one hundred dices of bread, forty maids of honor, six dishes of gáteau St. Honore two gallons of each kind of ice cream, and a generous supply of small cakes, candies and fruit.
FAMILY DINNERS-SPRING.
Oyster Soup.
Spinach. Fricandeau of Veal. Mashed Potatoes.
Lettuce Salad.
Orange Sherbet.
Cake.
Potato Soup.
Boiled Haddock, Lobster Sauce.
Potato Souffle.
Chicken Croquettes, Cream Sauce.
Chocolate Blanc-Mange.
Scotch Broth.
Broiled Halibut, Mâitre d'Hôtel Butter.
French Fried Potatoes.
Stewed Tomatoes.
Braised Tongue.
Rice.
Ground Rice Pudding.
Lobster Soup.
Roast Beef.
Potatoes.
Yorkshire Pudding.
Squash.
Cabbage Salad.
Lemon Sponge.
Turbot à la Crème.
Cold Roast Beef with Purée of Potatoes.
Stewed Tomatoes.
Boiled Macaroni.
Ice Cream.
Cake.
Mock Bisque Soup.
Roast Chicken.
Currant Jelly.
Potato Puffs.
Asparagus.
Corn-Starch Pudding.
FAMILY DINNERS---SUMMER.
Asparagus Soup.
Boiled Blue Fish, Maître d' Hôtel Butter.
Veal Cutlets, White Sauce.
Green Peas.
Dressed Cucumbers.
Mashed Potatoes.
Charlotte Russe.
Salmon, White Sauce.
Green Peas.
Potatoes.
Rice Croquettes.
Lettuce Salad.
Strawberry Bavarian Cream.
Green Pea Soup.
Braised Fillet of Beef.
Potatoes à la Parisienne.
String Beans.
Lobster Salad.
Frozen Pudding.
Cake.
Cream of Barley Soup.
Soft-Shell Crabs.
Fried Egg Plant.
Blanquette of Chicken In a Rice Border.
Shelled Beans.
Strawberry Ice Cream.
Cake.
Vegetable Soup.
Roast Lamb, Mint Sauce.
Potato Croquettes.
Green Peas.
Salmon Salad.
Frozen Apricots.
Cake.
Baked Fish, Tomato Sauce.
Potatoes.
Sweetbreads, Cream Sauce.
Green Peas.
Tapioca Pudding.
FAMILY DINNERS--FALL.
Macaroni Soup.
Boiled Fish, Egg Sauce.
Celery.
Roast Ducks, Game Sauce.
Stuffed Tomatoes.
French Fried Potatoes.
Eve's Pudding, Wine Sauce.
Fried Smelts, Tartare Sauce.
Boiled Turkey, Oyster Sauce. Macaroni à l'italienne.
Boiled Potatoes.
Escaloped Cauliflower.
Lemon Pudding.
White Soup.
Baked Fish, Hollandaise Sauce.
Salmis of Turkey in a Potato Border.
Stewed Celery with Cream Sauce.
Potato Salad.
Apple and Rice Pudding.
FAMILY DINNERS-WINTER.
Fish Chowder.
Braised Beef.
Macaroni with Tomato Sauce.
Baked Sweet Potatoes.
Potato Puffs.
Oyster Salad. Cabinet Pudding, Creamy Sauce.
Beef Stew with Dumplings.
Mutton Cutlets, Tomato Sauce.
Thin Fried Potatoes.
Vegetable Salad.
Blanc-Mange with Cream.
Celery Soup.
Mashed Turnips.
Boiled Fowl, Bechamel Sauce.
Boiled Potatoes.
Beef Steak, Brown Oyster or Mushroom Sauce.
Potatoes à la Parisienne.
Orange Cream.
Cream of Rice Soup.
Baked Cod, Tomato Sauce.
Riced Potatoes.
Rice.
Beef Olives.
Squash.
Danish Pudding.
Clear Soup.
Cusk, à la Crème, Boiled Potatoes.
Roast Leg of Mutton, Currant Jelly.
Mashed Potato.
Mashed Turnip.
Ice Cream.
Cake.
Tomato Soup.
Escaloped Fish.
Stewed Celery.
Mutton with Purée of Potatoes.
Macaroni with Cheese.
Apple Tapioca Pudding.
ILLUSTRATIONS.
Aitchbone Apple parer Back of the rump Bain-marie Bain-marie pan Baked fish, Hollandaise sauce Basting spoon Bird roaster Boning knife Bread grater Bread pans Brown bread tin Buckets Cake box Carcass of mutton Carving knife and fork Chuck ribs Coffee biggin Coffee pot Colander Confectioner's tube Crown moulds Devilled lobster Double boiler Double broilers Dover egg beater Dripping pan Escalop shell Face of the rump Fillet of beef, mushroom sauce First five ribs Fore-quarter of beef French cook's knife French frying-pan French pie mould French roll pans Frying basket Garnishing knife Hind-quarter of beef Ice cream freezer Jagging iron Jellymoulds Knife box Ladle Lady's fingers pans Larding and trussing needles Leg of mutton Lemon squeezer Lobster salad Loin of beef Long rump steak Meatrack Melon mould Milk pan Muffin pan Paper cases Potato slicer Quart measure Rattle-ran Rice mould Round of beef Round pudding mould Royal diplomatic pudding Rump Rump, showing end which joins the round Rump steak, out with the grain Saddle of mutton and French chops Saucepan Scotch kettle Shortfillet Short rump steak Sirloin roast, second cut Skewers Spice box Squash strainer Steamer for pot Steamer for tea-kettle Stew-pan Tea caddy Tin kitchen Vegetable cutter Vegetable scoop Whip churn Wooden boxes
INDEX
Allemand sauce,
Almond Bavarian cream, ice cream, pudding.
Almonds, To blanch
Amber pudding,
Ames cake,
Amherst pudding,
Anchovy sauce,
Angel cake,
Apple and Indian pudding, and rice pudding, charlotte, fritters, ginger, meringue pudding, porcupine, pudding, Baked pudding, Dutch souffle, tapioca pudding,
Apple, Pickled sweet
Apricot ice cream,
Appricots, Frozen
Artichokes,
Asparagus, salad, and salmon salad, soup, with cream,
Aspic jelly,
Bacon dressing for salads,
Baking powder,
Banana ice cream,
Barberry jelly, ketchup.
Barley stew,
Bass,
Batter and fruit pudding,
Bavarian cream, Almond Chocolate Coffee Orange Peach Pineapple Strawberry
Beans, Baked
Bechamel Sauce,
Beef, see "Marketing" in Index, Alamode Boiled corned Braised Cannelon of fillet, à l'Allemande, a la Hollandaise, in jelly, larded, How to corn Macaronied olives, Potted roasted, with Yorkshire pudding roulette, salad, steak, broiled, stew, tongue, Braised in jelly.
Beets, Pickled
Beurre noir,
Bills of Fare, Breakfest, Children's party, Dinners for twelve, Family Dinners. Spring, Summer, Autumn, Winter, Game dinner. Supper for fifty,
Bird's nest pudding
Biscuit Glacé,
Black bean soup,
Blackberries, Preserved
Black cake,
Black-fish,
Black pudding.
Blanc-mange, Chocolate, made with, gelatine, isinglass, sea moss farina,
Blanquette of chicken, of veal and ham,
Blueberries, Pickled
Blue-fish,
Boiled salad dressing,
Boiling meats.
Bombe Glacee,
Boned turkey,
Border, Jelly Potato Rice
Bouillon,
Bouquet Salad,
Braising,
BREAD, Brown fried for soups, Graham made with dried yeast, sauce, Sticks, Togus Yeast
BREAKFAST AND TEA. Breaded sausages. Cakes, Corn Flannel Gems, Griddle cakes, Graham Hominy Indian Squash Hominy drop cakes. Sally Lunn, Snow pan-cakes. Waffles, Indian Raised Rice Canapees, Chicken cutlets, in jelly, livers and bacon, livers in papillotes, ivers, sauté, Corn pie, EGGS, bruillé Creamed Dropped Hard-boiled Omelets, Poached Scotch Scrambled Soft-boiled Spanish Stuffed sur le plat, Ham and eggs on toast, Ham croquettes, Hominy, Kidneys, à la maitre d'hôtel, Broiled sauté, Stewed Liver and bacon, Broiled Curry of fried in crumbs, sauté, sauté, with piquant sauce, Lyonnaise tripe, Meat and potato sandwiches, fritters, hash, Minced veal and eggs, Muffins, Corn, English, Fried Indian, Graham, Hominy, Raised, Rice, Rye, Mutton, rechauffé, Oat meal, Strawberry short-cake, Vegetable hash, Welch rare-bit,
Brier Hill dessert,
Broiling meats,
Broth, Scotch,
Brown bread,
Brown broad ice cream,
Butter sauce,
Cabbage, Minced, salad,
Cabinet pudding,
Café au lait,
CAKE, Ames, Angel, Black, Caramel frosting for, Chocolate, eclairs, icing, Composition, Cookies, Corn, Raised Thin Demon Dominoes Éclairs, Federal, Frosting for Gingerbread, Canada Fairy Hard Soft Gold Golden frosting for Hermits, Jelly roll, Jumbles, Lady-fingers, Lady's, Loaf, Marking in gold, Molasses pound, Nut, Orange, Plum, kneaded, Queen's, Railroad, Regatta, Ribbon, Rice, Seed cakes, Shrewsbury cakes, Silver, Snow-flake, Sponge, drops, for charlotte russe, rusks, Sunshine, Taylor, Vanilla eclairs, Viennois, Wedding, White fruit,
Calf's foot jelly,
Canapees,
Caper sauce,
Caramel, frosting, ice cream,
CARE OF FOOD,
Cauliflower, Escaloped Pickled salad, with cream sauce,
Celery, salad, sauce, soap, stewed in stock, with cream sauce,
Champagne sauce,
Charlotte russe,
Chartreuse of chicken, of chicken and macaroni, of oysters, of vegetables and game,
Cheese soufflé, soup,
Cherries, Preserved
Chestnut sauce,
Chickens, à la matelote, à la reine, à la Tartare, Blanquette of Broiled Chartreuse of chaud-froid, croquettes, curry, cutlets, fillets, force-meat, Fried fritters, in jelly, livers and bacon, in papillotes, sauté, patties, pie, pillau, Potted quenelles, Roasted salad, soufflé, stew with dumplings, Vol-au-vent of
Chicory,
Chocolate, Bavarian cream, "blanc" mange, cake, éclairs, ice cream, icing, pie, pudding, soufflé, To scrape whips,
Chops, Broiled mutton
Chowder, Corn Fish
Cider apple jelly,
Cider jelly,
Clam fritters,
Clams,
Cocoa, To make
Cocoanut ice cream,
Cod, in purée of potatoes, Matelote of To cook salt with lobster sauce, Boiled
Coffee, Boiled Café au lait, Filtered Steamed Vienna
Coffee Bavarian cream, ice cream, jelly,
Composition cake,
Consommé,
Consommé à la royal,
Cookies,
Corn, cake, chowder, oysters, pie, pudding, soup,
Court-bouillon,
Crab-apple jelly,
Crab-apples, Preserved
Crabs,
Cream à la Versailles, fritters, méringue, of barley soup, of celery soup, of rice soup, of tartar, salad dressing, sauces, To whip
Croquettes, Chicken Lobster Oyster Potato Rice Rice and meat Royal Salmon Shad roe
Crôustade, Oyster To make a
Crumbs, To fry (under Bread Sauce)
Crust patties,
Cucumber salad,
Cucumbers, Pickled
Currant jelly, jelly sauce, sherbet,
Currants, English Preserved Spiced
Curry, of chicken, of lobster, of veal,
Cusk, à la crème,
Custard soufflé,
Custards, Soft, Soft caramel,
Cutlets, à la duchesse, Game, à la royale, Lobster, Mutton, served in papillotes, Veal,
Damsons, Preserved,
Dandelions,
Danish pudding,
Date pudding,
Demon cake,
DESSERT. Apple charlotte, Bavarian creams, Biscuit Glacé, Blanc-mange, Bombe Glacée, Brier Hill Dessert, Charlotte russe, Chocolate whips, Cream à la versailles, Cream méringues, Fanchonettes, Frozen apricots, peaches, pudding, raspberries, strawberries, Fruit Glacé, Gâteau St. Honoré, Glacé Méringue, Ice Cream, Jellies, Kisses, Kiss wafers, Nesselrode pudding, Richmond maids of honor, Royal cream, Sherbets, Soft custards, Soufflé, Chocolate, Omelet, à la crème, Omelet, à la poête, Orange, Surprise, Sponges,
Directions for freezing,
Dominos, Down East pudding,
Dressings for salads,
DRINKS, Chocolate, Cocoa, Coffee, Lemonade, Shells, Tea,
Duchess soup,
Duck, Roasted,
Dumplings,
Éclairs, Chocolate, Vanilla,
ECONOMICAL DISHES. Barley stew, Beef stew, Calf's liver, Braised, Cold meats with purée of potato, Curry of cold meats, Dumplings, Escaloped meat, Shepherd's pies,
Eels, à la Tartare, Stewed,
Egg balls for soups, plant, Fried, sauce,
EGGS, brouillé, Creamed, Dropped, Hard-boiled, Omelets, Poached, Scotch, Scrambled, Soft-boiled, Spanish, Stuffed, sur la plat,
Endive,
English currants, To clean,
ENTREES. Alamode beef, Beef olives, Beef roulette, Blanquette of chicken, of veal and ham, Braised tongue, Cannelon of beef, Chartreuse of chicken, of chicken and macaroni, of vegetable and game, Cheese soufflé, Chicken, chaud-froid, Curry of fillet, Braised Fried in jelly, pie, pillau, quenelles, soufflé, Cold game pie, Croquettes, Crôustade, To make a Cutlets, Escaloped tongue, Fillets, Fricandelles of veal, Fritters, Galatine of turkey, of veal, Lambs' tongues in jelly, Macaronied beef, Ox-tails, Pancakes, Pasties of game and poultry, Pâté de fois gras, Patties, Potato border, Ragouts of mutton and veal, Rice border, Rissoles, Salmis of game, Stewed lambs' tongues, Stewed steak with oysters, Sweetbreads, Tongue in jelly, Veal, Curry of olives, quenelles, Vol-au-vents,
Eve's pudding,
Fanchonettes,
Federal cake,
Fig ice cream, pudding,
Fillet of beef, of chicken, of tongue, of veal, To remove a
FISH, See "Marketing" in Index. à la vinaigrette, au gratin, Baked, balls, Boiled cod with lobster sauce, Court-bouillon, haddock with lobster sauce, Broiled halibut, chowder, Crabs, Cusk à la crème, Eels, Escaloped force-meat, Fried Lobsters, Matelots of cod, Oysters, salad, Salmon, Salt cod in purée of potato, To cook Salt fish soufflé, with dropped eggs, Sauces for Smelts, Stewed Terrapins, stewed, Turbot à la crème,
Flannel cakes,
Flemish sauce,
Flounders,
Flour,
FOOD, CARE OF
Force-meat, Chicken Fish, for game, Ham Veal
Fowl, Boiled, with macaroni, with pork,
French dressing for salads, paste for soups,
Fricandeau of veal,
Fricandelles of veal,
Fritters, Apple Batter for Chicken Clam Cream Fruit Meat Oyster Potato
Frosting, Caramel Chocolate Golden
Frozen, apricots, cabinet puddings, peaches, pudding, raspberries, strawberries,
Fruit cake, White
Fruit glacé,
Frying,
GAME, cutlets, à la royale, Force-meat for Goose, roasted, Grouse, larded, Partridges, larded, pie, Pigeons, broiled, in jelly, potted, Quail, broiled, larded, Rabbit, Curry of roasted, Salmis of Small birds, broiled, roasted, Venison, Roast leg of Saddle of
Garnishes. Jelly border, Lemon points, Marinade, Cold Marinade for fish,
Gâteau St. Honoré,
Geese,
Gems,
German puffs,
Giblet soup,
Gingerbread, Canada Fairy Hard Soft
Glacé méringue,
Glaze,
Gold cake,
Golden frosting,
Goose, Roasted
Graham, bread, muffins,
Grape jelly,
Grapes, Preserved
Green turtle soup,
Griddle-cakes, Graham Hominy Indian Squash
GROCERIES, Baking powder, Cracked wheat, Cream of tartar, English currants, Flour, Graham, Hominy, Meal, Indian Oat Rye Raisins, Soda, Spices, Sugar, Sundries,
Grouse, soup, larded,
Haddock, with lobster sauce,
Halibut, Broiled with maître d'hôtel butter,
Ham and eggs on toast, Blanquette of veal and Boiled croquettes, force-meat, Potted Roasted
Haricot of ox-tails,
Hash,
Hearts,
Herbs sauce, Sweet To make a bouquet of
Hermits,
Hollandaise sauce,
Hominy, drop cakes, muffins,
Hot cabbage sald,
How to blanch almonds, to boil sugar, to braise, to clean and truss poultry, to clean English currants, to corn beef, to fry, to fry crumbs, (under Bread Sauce) to fry parsley, to get onion juice, to lard, to make a bouquet of sweet herbs, to make and use a pastry bag, to make paper cases, to make spinach green, to open lobsters, to remove jellies and creams from moulds, to scrape chocolate, to serve, to stew, to use the salamander, to whip cream,
Ice cream, Almond, Apricot, Banana, Brown bread, Caramel, Chocolate, Cocoanut, Coffee, Directions for freezing, Fig, Lemon, Macaroon, Orange, Peach, Pineapple, Pistachio, Raspberry, Strawberry, Vanilla, Walnut,
Icing, Chocolate
Indian and apple pudding, meal, pudding, Delicate
Irish stew,
Jelly, Aspic, Barberry border, Calf's foot Cider Cider apple Coffee Crab-apple Currant Grape Lemon Orange Pineapple roll, Strawberry Wine
Jenny Lind pudding,
Jumbles,
Ketchup, Barberry Tomato
Kidneys, à la maître d'hôtel, Broiled sauté, Stewed
Kisses,
Kiss wafers,
KITCHEN FURNISHING, Gas and oil stoves, Refrigerators, Stoves and ranges, Utensils,
Lady fingers,
Lady's cake,
Lake shad,
Lamb, Boiled, Braise breast of, Leg of, à la française, tongue in jelly, tongue, Stewed,
Larding,
Lemon diplomatic pudding, ice cream, jelly, pie, points, sherbet, sponge,
Lettuce, salad,
Little pigs in blankets,
Liver, and bacon, Braised calf's, Broiled, Curry of, fried in crumbs, sauté, sauté, with piquant sauce,
Loaf cake,
LOBSTER, Breaded, Broiled, broiled in the shell, Canned, croquettes, Curry of, cutlets, Devilled, in the shell, Escaloped, patties, Potted, salad, sauce, soup, Stewed, To open a, Vol-au-vent of,
Macaroni, à l'Italienne, Boiled, Chartreuse of chicken and, in gravy, with cheese, with cream sauce, with tomato sauce,
Macaroon ice cream,
Mackerel,
Mackerel, Continued., Potted,
Maître d'hôtel butter, sauce,
Mangoes, Pickled,
Marbled veal,
Marinades,
MARKETING, Beef, As to choosing it, Fore-quarter, Hearts, Hind-quarter, Kidneys, Liver, Porter-house steak, Quality and cost, Rattle-ran, Ribs, Round steak, Rump steak, Sirloin, Sirloin steak, Tenderloin steak, The rump, Tongues, Fish, Bass, Black-fish, or tautog, Blue-fish, Clams, Cod, Crabs, Cusk, Eels, Flounders, Haddock, Halibut, Lake shad, Lobster, Mackerel, Mullet, Oysters, Pollock, Salmon, Scollops, Shad, Shrimp, Small, or pan-fish, Smelts, Sturgeon, Sword-fish, Tautog, Terrapin, Turbot, Weak-fish, White-fish, or lake shad, Lamb, Kidneys, Tongues, Mutton, Chops and cutlets. Fore-quarter, Hind-quarter, Leg, Loin, Prices, Pork, Kidneys, Liver, Sausages, Poultry and Game, Chickens, Ducks, Fowl, Geese, Grouse, or prairie chicken, Partridges, Pigeons, Quail, Squabs, Turkeys, Venison, Woodcock, Veal, Vegetables, Artichokes, Asparagus, Beans, Cauliflower, Celery, Chicory, or endive, Corn, Cucumbers, Dandelions, Endive, Lettuce, Mushrooms, Radishes, Spinach, Sweet herbs, Tomatoes, When in season,
Marking cakes in gold,
Mayonnaise dressings,
Meal, Indian Oat Rye
Meat and fish sauces. and potato salad, Cold, with purée of potato. Escaloped
MEATS, Boiling, Cornedbeef, Ham, Lamb, Leg of mutton, Tongues, Broiling, Beefsteak, Mutton chops, Roasting, Beef, with Yorkshire pudding Fillet of veal, Ham, in the oven, Rolled rib, Miscellaneous modes, Beef stew, Braised beef, Braised breast of lamb, Fricandeau of veal, Irish stew, Leg of lamb, à la française, Scotch roll, Toad in the hole,
Meg Merrilies' soup,
Melon, Sweet
Minced veal and eggs,
Mince-pie meat,
Mock bisque soup,
Molasses pound cake,
Muffins, Corn, English, Fried Indian, Graham, Hominy, Raised, Rice, Rye,
Mullet,
Mulligatawny soups,
Mushrooms,
Mutton. See "Marketing" in Index. chops, broiled, cutlets, Leg of boiled, Ragout of réchauffé
Nesselrode pudding,
Nut cake,
Oatmeal,
Okra, escaloped, with tomatoes, soups, stewed, stewed, with tomatoes,
Olives, Beef, sauce, Veal,
OMELETS, Baked, Cheese, Chicken, Corn, Fish, Ham, Jelly, Plain, Quaker, Savory, Soufflé à la crème, Soufflé a la poête,
Onions, Baked, soup, Stuffed, To get juice of,
Orange Bavarian cream, cake, diplomatic pudding ice cream, jelly, marmalade, pie, pudding, sherbet, soufflé, sponge,
Oranges, Preserved sour,
Ox tails, à la Tartare, Haricot of, Stewed,
OYSTERS, Chartreuse of, Creamed, Croquettes, Crôustade of, Escaloped, Fricasseed, Fritters, in escalop shells, Little pigs in blankets, on a block of ice, on the half shell, panned in the shell, panned in their own liquor, Patties, Pickled, roasted in the shell, roasted, on toast, Salad, Sauces, Sauté, Vol-au-vent of,
Pancakes,
Pan-fish,
Paper cases, To make,
Parsley, To fry,
Parsnip balls, Escaloped, fried in butter, fried in molasses,
Partridges, Larded,
Paste, Chopped, French, for pies, French, for soups, Puff,
Pasties of game and poultry,
Pastry bag, To make and use a,
Pâté de foie gras
Patties, Chicken, Crust, Lobster, Oyster, Veal,
Peach , Bavarian cream, ice cream, méringue pudding, pudding, sponge,
Peaches, Brandied, Frozen, Pickled, Preserved,
Pears, Pickled, Preserved,
Pea soup, Green,
Peas, à la française, when in season,
Peppers, Stuffed,
Philadelphia clam soup,
PICKLED, blueberries, cauliflower, Chopped pickle, cucumbers, mangoes, oysters, peaches, pears and sweet apples, Spiced currants, Spiced plums, Stuffed peppers, Sweet melons, Sweet tomato, tomatoes,
PIES, Chicken, Chocolate, Cold game, Corn, How to make, Lemon, Orange, Shepherd's, Squash, Sweet potato,
Pigeons, Broiled, in jelly, Potted,
Pineapple Bavarian cream, ice cream, jelly, Preserved, sherbet, sponge,
Piquant sauce,
Pistachio ice cream,
Plum cake, Kneaded, pudding,
Plums, Preserved, Spiced,
Polish salad, sauce,
Pollock,
Pork, see "Marketing" in Index.,
Port wine sauce,
Potage à la reine,
Potatoes, à la maître d'hôtel, à la Parisienne, à la royale, à l'Italienne, baked with roast beef, balls, fried in butter, Boiled, borders, Broiled, Creamed, croquettes, Duchess, Escaloped, Fried, fritters, Housekeeper's, Lyonnaise, Mashed, puffs, Purée of, Riced, Salad, soufflé, soup, Stewed, Sweet, when in season,
POTTING, beef, chickens, fish, ham, lobsters, mackerel, smelts, tongue, veal,
POULTRY, See "Marketing" in Index. Chicken à la matelote, à la reine, à la Tartare, Broiled, Roasted, stew with dumplings, Duck, Roasted, Fowl and pork, Fowl and pork, boiled with macaroni, Goose, Roasted, To clean and truss, Turkey, Boiled, Boiled, with celery, Boned, Roasted, with chestnut stuffing and sauce,
Pound cake, Molasses,
Prairie chickens,
PRESERVING, Apple ganger, Barberry jelly, blackberries, Brandied peaches, cherries, Cider apple jelly, crab-apples, Crab-apple jelly, currants, Currant Jelly damsons, grapes, Grape jelly, Orange marmalade, peaches, pears, pineapple, pineapple, grated plums, quinces, Quince marmalade, raspberries, Raspberry jam, sour oranges, strawberries, Strawberry jam, whortleberries,