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The Boston Cooking-School Cook Book 45

Glossary (part 1)

FarmerEnglish

Accolade de perdreaux. Brace of partridge.

Agneau. Lamb.

Agra dolce (sour sweet). An Italian sauce served with meat.

À la, au, aux. With or dressed in a certain style.

Allemande (à la). In German style.

Ambrosia. Food for the gods. Often applied to a fruit salad.

Américaine (à l’). In American style.

Ancienne (à l’). In old style.

Angelica. A plant, the stalks of which are preserved and used for decorating moulds.

Asafetida. A gum resin. Its taste is bitter and sub-acrid, and by the Asiatics it is used regularly as a condiment.

Asperges. Asparagus.

Au gratin. With browned crumbs.

Aurora sauce. A white sauce to which lobster butter is added.

Avena. Oats.

Baba Cakes. Cakes baked in small moulds; made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce.

Bain-Marie. A vessel of any kind containing heated water, in which other vessels are placed in order to keep their contents heated.

Bannocks. Scottish cakes made of barley or oatmeal, cooked on a griddle.

Bards. Slices of pork or bacon to lay on the breast of game for cooking.

Basil. A pot herb.

Bay leaves. Leaves from a species of laurel.

Béarnaise (à la). In Swiss style.

Béarnaise sauce. Named from Béarnaise, Swiss home of Henry IV.

Béchamel (à la). With sauce made of chicken stock and milk or cream.

Beignet. Fritter.

Beurre noir. Black butter.

Biscuit Glacé. Small cakes of ice cream.

Bisque. A soup usually made from shell-fish; or an ice cream to which is added finely chopped nuts.

Blanch (to). To whiten.

Blanquette. White meat in cream sauce.

Bœuf braisé. Braised beef.

Bœuf à la jardinière. Braised beef with vegetables.

Bombe glacée. Moulded ice cream and ice, or two kinds of ice cream. Outside of one kind, filling of another.

Bouchées. Literally, mouthful. Small patties.

Bouquet of herbs. A sprig each of thyme, savory, marjoram, and parsley.

Bourgeoise (à la). In family style.

Bretonne sauce. A stock sauce in which chopped parsley is served.

Café noir. Black coffee.

Cervelles de veau. Calf’s brains.

Chartreuse. A mould of aspic in which there are vegetables; a meat preparation filling the centre of the mould. Used to denote anything concealed.

Chateaubriand. A cut from the centre of a fillet of beef.

Chaud-froid. Literally, hot cold. In cookery a jellied sauce.

Chou-fleur. Cauliflower.

Chutney. An East India sweet pickle.

Civet. A game stew.

Compotes. Fruits stewed in syrup and kept in original shape.

Consommé de volaille. Chicken soup.

Côtelettes. Cutlets.

Court bouillon. A highly seasoned liquor in which to cook fish.

Créole (à la). With tomatoes.

Croûte au pot. A brown soup poured over small pieces of toast.

Curry powder. A yellow powder of which the principal ingredient is turmeric. Used largely in India.

De, d’. Of.

Devilled. Highly seasoned.

Dinde farcie. Stuffed turkey.

Dinde sauce céleri. Turkey with celery sauce.

Écossaise (à l’). In Scottish style.

En bellevue. In Aspic jelly. Applied to meats.

En coquilles. In shells.

En papillotes. In papers.

Eperlans frits. Fried smelts.

Espagnole sauce. A rich brown sauce.

Farci-e. Stuffed.

Fillet de bœuf piqué. Larded fillet of beef.

Flammande (à la). In Holland style.

Foie de veau grillé. Broiled liver.

Fondue. A dish prepared of cheese and eggs.

Fraises. Strawberries.

Frappé. Semi-frozen.

Fricassée de poulet. Fricassee of chicken.

Fromage. Cheese.

Gateau. Cake.

Gelée. Jelly.

Génevoise (à la). In Swiss style.

Glacé. Iced or glossed over.

Grilled. Broiled.

Hachis de bœuf. Beef hash.

Hoe cakes. Cakes made of white corn meal, salt, and boiling water, cooked on a griddle.

Homard. Lobster.

Hors-d’œuvres. Side dishes.

Huîtres en coquille. Oysters in shell.

Huîtres frites. Fried oysters.

Italienne (à l’). In Italian style.

Jambon froid. Cold ham.

Jardinière. Mixed vegetables.

Kirschwasser. Liqueur made from cherry juice.

Kuchen. German for cake.

Kümmel. Liqueur flavored with cumin and caraway seed.

Lait. Milk.

Laitue. Lettuce.

Langue de bœuf à l’écarlate. Pickled tongue.

Macaroni au fromage. Macaroni with cheese.

Macédoine. A mixture of several kinds of vegetables.

Maigre. A vegetable soup without stock.

Maître d’hôtel. Head steward.

Mango. A fruit of the West Indies, Florida, and Mexico.

Mango pickles. Stuffed and pickled young melons and cucumbers.

Maraschino. A cordial.

Marrons. Chestnuts.

Menu. A bill of fare.

Moru. Salt cod.

Noël. Christmas.

Noir. Black.

Nouilles. Noodles.

Noyau. A cordial.

Œufs farcis. Stuffed eggs.

Œufs pochés. Poached eggs.

Omelette aux fines herbes. Omelet with fine herbs.

Omelette aux champignons. Omelet with mushrooms.

Pain. Bread.

Panade. Bread and milk cooked to a paste.

Paté de biftecks. Beefsteak pie.

Paté de foie gras. A paste made of fatted geese livers.

Pigeonneaux. Squabs.

Pois. Peas.

Pommes. Apples.

Pommes de terre. Potatoes.

Pommes de terre à la Lyonnaise. Lyonnaise potatoes.

Pone cakes. A cake made in the South, baked in the oven.

Potage. Soup.

Poulets sautés. Fried chicken.

Queues de bœuf. Ox-tails.

Ragoût. A highly seasoned meat dish.

Réchauffés. Warmed over dishes.

Removes. The roasts or principal dishes.

Ris de veau. Sweetbreads.

Salade de laitue. Lettuce salad.

Salade de légumes. Vegetable salad.

Salpicon. Highly seasoned minced meat mixed with a thick sauce.

Selle de venaison. Saddle of venison.

Sippets. English for croûtons.

Soufflé. Literally, puffed up.

Soup à l’oignon. Onion soup.

Sucres. Sweets.

Tarte aux pommes. Apple pie.

Tourte. A tart.

Trout saumonée. Salmon trout.

MISS FARMER’S SCHOOL OF COOKERY

Huntington Chambers

30 HUNTINGTON AVENUE, BOSTON, MASS.

Telephone 1373–2 Back Bay

ANNOUNCEMENT OF COURSES

The aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are so arranged, combining the practical and the theoretical, that the knowledge gained may be applied to daily living. The needs of the body are not forgotten. The classification, composition, and nutritive value of foods are considered. The correct proportion of each of the food-principles necessary for a day’s ration, for those of different age, sex, and occupation, is emphasized, thus enabling the pupil to arrange well-balanced dietaries. Attention is paid to the selection of supplies with reference to economy and utility, thus tending to develop an interest in marketing and accounts.

CLASS LESSONS IN COOKERY

FIRST COURSE

One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Class served at close of lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.

First Lesson

How to Use a Gas Range Breakfast Cereal Baked Apples Creamed Chicken Boiled Potatoes Potato Border Dry Toast Milk Toast Boiled Coffee

Second Lesson

Making and Care of Fire How to Use a Coal Range Corn Soup with Popped Corn Corned Beef Hash Boiled Eggs Dropped Eggs Pineapple Pudding Custard Sauce Filtered Coffee

Third Lesson

Mixing and Baking Water Bread Tomato Soup without Stock Crisp Crackers Boiled Fish Egg Sauce Steamed Potatoes Baked Custard Caramel Custard Caramel Sauce Chocolate

Fourth Lesson

Mixing and Baking Milk and Water Bread Celery Soup Pan-Broiled Lamb Chops Potatoes au Gratin Turkish Pilaf Newton Tapioca Pudding Apples in Bloom Peanut Cookies

Fifth Lesson

Mixing and Baking Entire Wheat Bread Appledore Soup Croûtons Hamburg Steak Maître d’Hôtel Potatoes Baked Macaroni Scalloped Oysters St. James Pudding Hard Sauce

Sixth Lesson

Fish Chowder Broiled Oysters Cole Slaw Breakfast Bacon Omelet Golden Corn Cake Norwegian Prune Pudding Ginger Snaps

Seventh Lesson

Mixing and Baking Graham Bread Making and Clearing Brown Soup Stock Roast Beef Yorkshire Pudding Franconia Potatoes Spinach Cheese Salad Frozen Chocolate Whipped Cream

Eighth Lesson

Vegetable Soup Boston Brown Bread Fish Balls Fried Fish Shredded Potatoes Tomato and Horseradish Salad Custard Soufflé Creamy Sauce Gingerbread

Ninth Lesson

Scotch Broth Broiled Scrod Potato Balls Egg Salad Boiled Dressing Graham Muffins Cheese Straws Lemon Tartlets Apple Puffs

Tenth Lesson

Chicken Fricassee Rice Croquettes Mashed Sweet Potatoes Baking-Powder Biscuit Apple Fritters Orange Ice Lily Cake White Mountain Cream

SECOND COURSE

Terms: $15.00

First Lesson

Sliced Oranges Cereal with Dates Scrambled Eggs (country style) Pan-Broiled Ham Creamed Codfish with Cheese Baked Potatoes Pop-overs Entire Wheat Griddle Cakes with Maple Syrup Boiled Coffee

Second Lesson

Oyster Soup Fricassee of Lamb French Fried Potatoes Corn à la Southern Parker House Rolls Potato Salad Apricot Shortcake Cold Cabinet Pudding

Third Lesson

St. Germain Soup Bread Sticks Baked Fish with Hollandaise Sauce Lattice Potatoes Cabbage and Celery Salad Cream Dressing Steamed Fig Pudding Yellow Sauce

Fourth Lesson

Mock Bisque Soup Broiled Porterhouse Steak with Bearnaise Sauce Lyonnaise Potatoes Quaker Biscuit Oysters and Macaroni Vanilla Ice Cream Chocolate Sauce Rolled Wafers

Fifth Lesson

Roast Chicken Potatoes Baked in Half Shells Creamed Cauliflower Cranberry Sauce Fish Croquettes Charlotte Russe Lady Fingers Café Noir

Sixth Lesson

White Soup Chicken Croquettes Creamed Peas Banana Fritters Lobster Salad Mayonnaise Dressing Croustades of Savory Oysters Macedoine Pudding Gossamer Gingerbread

Seventh Lesson

Bouillon Fried Smelts Sauce Tartare Luncheon Rolls Chicken Salad Milk Sherbet Walnut Cake Confectioners’ Frosting Chocolate Whipped Cream

Eighth Lesson

Stuffed Leg of Lamb Currant Jelly Sauce Anna Potatoes Lima Beans Cheese Soufflé Raised Hominy Muffins Tomato Jelly Salad Coffee Soufflé Salted Almonds

Ninth Lesson

Clam Soup Larded Fillet of Beef Mushroom Sauce Potatoes en Surprise Devilled Tomatoes Twin Mountain Muffins Squash Pie Orange Sticks

Tenth Lesson

Fried Scallops Maryland Chicken Glazed Sweet Potatoes Rice Timbales Corn Fritters Fruit Salad Macaroon Ice Cream Sponge Cake

THIRD COURSE

Terms: $18.00

First Lesson

Cream of Mushroom Soup Fried Oysters Philadelphia Relish Beef Tenderloins Sauce Figaro Creamed Brussels Sprouts Dinner Rolls Pomona Frappé Ginger Cream

Second Lesson

Royal Soup Smelts à la Menière Crown of Lamb Currant Mint Sauce Brabant Potatoes Swedish Rolls Cheese and Currant Salad Cup St. Jacques

Third Lesson

Tomato Bouillon with Oysters Moulded Salmon Cucumber Sauce Larded Grouse Bread Sauce Farina Cakes with Jelly Orange Mint Salad Flowering Ice Cream Sunshine Cake

Fourth Lesson

Cream of Scallop Soup Fillets of Chicken Halibut Horseradish Sauce Potato Nests Maryland Croquettes Wine Jelly Orange Delicious Coffee

Fifth Lesson

Puff Paste Oyster Patties Chicken and Mushroom Vol-au-Vent Cigarettes à la Prince Henry Zwieback Sorbet

Sixth Lesson

Consommé Harlequin Slices Baked Live Lobster Devilled Sauce Braised Ox Joints French Fried Onions French Rolls Salad Chiffonade Almond Tart

Seventh Lesson

Lobster Soup Bread Sticks Chicken à la Stanley Sweet Potatoes (Georgian style) Sweetbread Timbales Stuffed Tomato Salad Chocolate Soufflé Whipped Cream

Eighth Lesson

Oyster Cocktail Calf’s Liver Stuffed and Larded Cauliflower à la Huntington Lettuce and Cucumber Salad Cheese Balls Frozen Pudding Angel Cake

Ninth Lesson

Tapioca Wine Soup Venison Steak with Chestnuts Hashed Brown Potatoes Grape Fruit and Pepper Salad Cheese Croquettes Orange Pekoe Ice Cream Creole Kisses

Tenth Lesson

Asparagus Soup Planked Haddock Stuffed Clams Lamb Chops à la Marseilles Hongroise Potatoes Creamed Mushrooms Café Parfait Salted Pecans

COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS

One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms: $15.00

First Lesson

Scrambled Eggs (Creole style) Chicken à la McDonald Lobster à la Newburg Tomato Ciboulettes Salad Rolls Quick Bavarian Cream Coffee

Second Lesson

Salt Codfish with Cream Mignon Fillets of Beef with Cherry Sauce Mushrooms à la Sabine Waldorf Salad Baking-Powder Biscuit Brown Bread and Cucumber Sandwiches Junket Ice Cream with Peaches

Third Lesson

Oysters à la Duxelle Salmi of Duck Macaroni à la Rarebit Devilled Almonds Rye Bread Sandwiches Sultana Roll Claret Sauce

Fourth Lesson

Fish à la Provençale Sautéd Chickens’ Livers English Monkey Sweetbread and Cucumber Salad Quick Rolls Meringues Panaché

Fifth Lesson

Finnan Haddie à la Delmonico Sautéd Sweetbreads Asparagus Tips Cheese Sandwiches Lettuce and Radish Salad Brioche Fudge Mazarine

Sixth Lesson

Shrimp Wiggle Breast of Grouse Sauté Chasseur Grilled Sweet Potatoes Welsh Rarebit Cheese and Olive Salad Date Bread Baked Alaska

Seventh Lesson

Lobster and Oyster Ragoût Shad Roe with Celery Curried Vegetables Dressed Lettuce Crackers and Cheese with Bar-le-Duc Currants Orange Trifle

Eighth Lesson

Union Grill Devilled Crabs Venison Steak Cumberland Sauce Monte Carlo Salad Club Sandwiches Salted Nuts Café Frappé Whipped Cream

Ninth Lesson

Lamb Chops Orange Mint Sauce Sautéd Bananas Croustades of Peas Lettuce and Cucumber Salad French Rusks Fig Cups Hollandaise Punch

Tenth Lesson

Spanish Omelet Kippered Herring Chickens’ Livers en Brochette Hot Potato Salad Entire Wheat Rolls Sultana Caramels Frozen Apricots

WAITRESS’S COURSE

One lesson weekly for ten consecutive weeks, from 2 to 4.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Arranged to meet the needs of the young housekeeper as well as the waitress.

First Lesson

Care of Dining Room Directions for Sweeping and Dusting Arrangement of Furniture Polishing Dining Table Care of Hard Wood Floors Cutting of Bread Toast Butter Balls Boiled Coffee

Second Lesson

Pantry and Ice Box Arrangement Care of Dishes Washing and Wiping Care of Sink, Dish Cloths, Dish Wipers, and Silver Towels Bread and Butter Sandwiches Rolled Bread Boiled and Dropped Eggs Breakfast Cocoa

Third Lesson

Laying Breakfast Table Sideboard Serving Table Care of Silver Lettuce Sandwiches Nut and Cheese Sandwiches Filtered Coffee

Fourth Lesson

Laying Breakfast Table Sideboard Serving Table Illustrate Serving of Breakfast Clearing of Table Care of China and Glass Anchovy Sandwiches Brown Bread Sandwiches Russian Tea Iced Tea

Fifth Lesson

Laying Luncheon Table (without cloth) Sideboard Serving Table Care of Cutlery and Brass Noisette Sandwiches Russian Sandwiches Reception Cocoa Brandy Cocoa

Sixth Lesson

Laying Luncheon Table (with cloth) Sideboard Serving Table Illustrate Serving of Luncheon Clearing of Table Care of Lamps Chicken Sandwiches Windsor Sandwiches Chocolate I, II

Seventh Lesson

Laying Dinner Table Sideboard Serving Table Care and Laundering of Table Linen French Dressing Dressed Lettuce Egg Salad I Hindoo Salad Lenten Salad Lemonade Fruit Punch

Eighth Lesson

Laying Dinner Table Sideboard Serving Table Illustrate Serving of Dinner Clearing of Table Carving Cream Dressing Egg Salad II Nut and Celery Salad Russian Salad Stuffed Tomatoes I, II Café Noir

Ninth Lesson

Laying Table for Formal Dinner Sideboard Serving Table Illustrate Serving of Dinner Clearing of Table Mayonnaise Dressing Stuffed Tomatoes III Malaga Salad Brazilian Salad Cucumber Cups with Lettuce Stuffed Peppers Sauterne Cup Claret Cup

Tenth Lesson

Laying Table for Reception Cream Mayonnaise Dressing Lobster and Celery Salad Chicken Salad Sweetbread Salad Moulded Salmon, Cucumber Sauce Serving Table Waters and Alcoholic Beverages

COURSE IN SICK-ROOM COOKERY

Arranged for Nurses’ Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight pupils constitute a class. Terms: $60.00, or $50.00 and travelling expenses if given at hospital.

First Lesson

Chemical Composition of Body Food, Illustrate and Define Why Necessary Cookery, Define Why Necessary Water Supply Sandwiches Cold Beverages

Second Lesson

Foods, Classification Relation each Class Bears to the Body Milk Supply Dry Toast Buttered Toast Hot Beverages

Third Lesson

Food, Correct Proportions for Well-balanced Dietaries Starch, Composition Sources Food Value How Affected by Cooking Cereals Fruits

Fourth Lesson

Starch (continued) Combustion How to use a Gas Range Making and Care of Fire Milk Toast Cream Soups Vegetables

Fifth Lesson

Proteids Composition Sources Food Value How Affected by Cooking Eggs Egg Desserts Wafers

Sixth Lesson

Fermentation Bread Making and Baking Proteids (continued) Beef Extracts Teas Balls Broths Stews

Seventh Lesson

Fish Classification Food Value Digestibility Broiled and Boiled Fish Oysters Clams Potatoes

Eighth Lesson

Gelatin Sources Food Value How Affected by Cooking Beefsteak Lamb Chops Macaroni Jellies

Ninth Lesson

Fats and Oils Chemistry of Freezing Boning Birds Salads Sherbets Sponge Cake

Tenth Lesson

Alcohol Uses Food Value Chicken Sweetbreads Ice Creams Lady Fingers

MARKETING COURSE

One lesson weekly, for four consecutive weeks, from 2 to 4.30 P. M. Four constitute a class. Terms: $5.00. Instruction given by charts, cuts, and visits to market.

SPECIAL LESSONS

Given by appointment. Terms: $2.00. Materials extra.

DEMONSTRATION LECTURES

Wednesdays, at 10 A. M. and 7.45 P. M.

Tickets for Morning Course, ten lectures, with reserved seat $4.00 Single admission .50 Tickets for Evening Course, ten lectures with reserved seat 3.00 Single admission .25

INDEX

Acid, Acetic, 12. Butyric, 8. Citric, 13. Malic, 12. Oleic, 8. Oxalic, 13. Palmitic, 8. Pectic, 7. Pectose, 7. Stearic, 8. Tannic, 13. Tartaric, 12.

Acidulated Water, 587.

Aerated Bread, 53.

After-Dinner Coffee, Black, or Café Noir, 38.

Air, 17.

Albumen, 2, 191.

Algonquin Canapés, 555.

Allemande Sauce, 266.

Allspice, 14.

Almond Cakes, 511. Cookies, 490. Macaroons, 533. Omelet, 108. Soup, 125. Tart, 504. Tartlets, 478.

Almonds, Devilled, 565. how to Blanch, 587. how to Shred, 587. Mock, 146. Salted, I, 535. Salted, II, 536.

Amber Pudding, 422.

Anchovies, 27.

Anchovy Butter, 273. Canapés, 554. Sandwiches, 550. Sauce, 274.

Angel Cake, 503. Food, 450. Parfait, 451.

Apple Fritters I, 349. Fritters II, 349. Fritters III, 349. Ginger, 570. Jelly, 573. Meringue, 413. Pie I, 467. Pie II, 467. Porcupine, 570. Pudding, Steamed, 398. Sauce, 570.

Apple Sauce, Spiced, 570. Snow, 413. Tapioca, 391.

Apples, Baked, 569. Baked, Sweet, 569. in Bloom, 416. Porter, Canned, 578. Scalloped, 392.

Appledore Soup, 138.

Apricot and Wine Jelly, 421. Sorbet, 438. Soufflé, 396.

Apricots, Frozen, 440.

Arrowroot, 6. Bermuda, 6.

Artichoke Bottoms, 284. Soup, Cream of, 136.

Artichokes, 283. Boiled, 283. Fried, 283. Stuffed, 284.

Asparagus, 284. à la Hollandaise, 285. Boiled, 284. in Crusts, 285. in White Sauce, 284. on Toast, 284. Salad, 329. Soup, 123.

Aspic, Birds in, 383. Individual Chicken Salads in, 345. Jelly, 382. Stuffed Olives in, 383. Stuffing for Chicken in, 384. Tomatoes in, 382. Tongue in, 383.

Aurora Sauce, 169.

Baba Cakes, 388. with Apricots, 389.

Bacon I, 208. II, 208. and Liver, 207. Breakfast, 236. Chicken Livers with, 253. Oysters with, 184. Sweetbreads and, 234.

Baked Alaska, 448. Apples, 569. Apples, Sweet, 569. Bananas I, 571. Bananas II, 571.

Baked Peaches, 571. Pears, 571. Potatoes, 310. Potatoes in Half Shell, 312. Potatoes, Sweet, 317. Quinces, 571.

Baking, 20.

Baking Powder, 52. Biscuit I, 70. Biscuit II, 71.

Banana Cake, 516. Cantaloupe, 427. Croquettes, 354. Custard, 413. Fritters I, 349. Fritters II, 350. Ice Cream, 447. Salad, 338.

Bananas, Baked, I, 571. Baked, II, 571. Sautéd, 571.

Banbury Tarts, 475.

Bangor Pudding, 394.

Barbecued Ham, 237.

Barberry Jelly, 574.

Baskets, Cucumber, 328. Fruit, 479. Neapolitan, 416. Orange, 429.

Bass, Baked Fillets of, 169.

Batter I, 348. II, 348. III, 348. IV, 348. V, 349. Eggs in, 101.

Batters and Fritters, 348.

Bavarian Cream, Pineapple, 430. Quick, 430. Strawberry, 430.

Bean Soup, Baked, 135. Black, 135. Cream of Lima, 136. String, 126.

Beans, 285. Boston Baked, 238. Fritter, 148. Lima, Cream of, 285. Shell, 285. String, 285.

Béarnaise Sauce, 98.

Béchamel Sauce, 271. Yellow, 271.

Beef, 191–193. à la Mode, 204. and Rice Croquettes, 359. Braised, 204. Cannelon of, 201. Châteaubriand of, 200. Corned, 206. Corned, Hash, 213. Corned, Hash with Beets, 213. Corned, How to Boil, 206. Cottage Pie, 212. Cutlets of Tenderloin with Chestnut Purée, 199.

Beef, Divisions and Way of Cooking Side of, 193. Dried with Cream, 213. Fillet, Larded, 203. Fillets, Broiled, 198. Fillets, Cherry Sauce, 199. Fillets of, à la Moelle, 199. Fillets, with Stuffed Mushroom Caps, 200. Fillet with Vegetables, 203. Flank, Pressed, 205. Hamburg Steaks, 200. Meat Cakes, Broiled, 200. Mignon Fillets of, Sautéd with Sauce Trianon, 199. Other Parts of Creature used for Food, 194. Porterhouse Steak with Bordelaise Sauce, 196. Porterhouse Steak with Mushroom Sauce, 196. Porterhouse Steak with Tomato and Mushroom Sauce, 196. Roast, 201. Roast, Gravy, 202. Roast, how to Carve, 202. Roast, Mexican Sauce, 212. Roast, Yorkshire Pudding, 202. Stew with Dumplings, 205. Ways of Warming over, 212.

Beefsteak à la Chiron, 197. à la Henriette, 197. à la Mirabeau, 197. à la Victor Hugo, 197. Broiled, 195. Pie, 212. Planked, 198. to Broil, 196. with Maître d’Hôtel Butter, 196. with Oyster Blanket, 198.

Beet Greens, Boiled, 294.

Beets, Boiled, 286. Corned Beef Hash with, 213. Harvard, 286. Pickled, 286. Sour Sauce, 286. Sugared, 286.

Belgian Hare à la Maryland, 260. Sour Cream Sauce, 260.

Bercy Sauce, 172.

Berkshire Muffins, 75. Salad in Boxes, 345.

Berry Muffins I, 72. Muffins II, 72.

Beverages, 32–41. Fruit, 42–45. Use of, 32.

Birds in Aspic, 383. on Canapés, 375. to Bone, 24. to Dress for Broiling, 244.

Birthday Cake, 514.

Biscuit, 70. Baking Powder, I, 70. Baking Powder, II, 71. Emergency, 71. Maryland, 77. Pin Wheel, 71. Rye, 56. Squash, 67.

Biscuit Tortoni in Boxes, 458.

Bisque, Burnt Walnut, 446. Clam and Tomato, 132. Ice Cream, 446. Lobster, 133. Mock, 140. Oyster, 133.

Bisques, 110.

Blackberry Jam, 575. Jelly, 574. Pie, 467.

Blanc-Mange, Chocolate, 411. Irish Moss, 411.

Blueberry Pie, 468. Pudding, Steamed, 399.

Bluefish, 153. à l’Italienne, 165. Baked, 165. Breslin, Baked, 165.

Boiled Dinner, 206. Dressing I, 324. Dressing II, 325. Frosting, 529.

Bolivia Salad, 330.

Bombe Glacée, 452.

Bonbons, 545. to Dip, 546.

Boning, 24.

Bordelaise Sauce, 196.

Bortchock Consommé, 129. Soup, 116.

Boston Baked Beans, 238. Brown Bread, 57. Cookies, 489. Favorite Cake, 508.

Bouchées, 379.

Bouillon, 109, 114. Clam, 129. Iced, 114. Tomato, with Oysters, 114.

Braising, 22.

Brandied Peaches, 581.

Brandy Sauce, 409.

Brazilian Salad, 340.

Bread, 46. Aerated, 53. and Butter Folds, 549. and Butter Pudding, 393. and Butter Pudding (Apple), 393. Baking, Care of, after, 52. Baking of, 51. Boards, 590. Boston Brown, 57. Date, 57. Dough, how to Shape, 50. Entire Wheat, 55.

Entire Wheat and Flour, 55. Fermented, 50. for Garnishing, 69. German Caraway, 55. German Coffee, 62. Graham, 56. Graham, Steamed, 58. Griddle-Cakes, 79. Indian, 58. Making of, 50. Milk and Water, 54. New England Brown, 58.

Omelet, 106. Pudding, 392. Pulled, 146. Rolled, 549. Rolled Oats, 56. Rye, 57. Salad Sticks, 60. Sauce, 276. Stale, Uses for, 69. Sticks, 59. Swedish, 63. Swedish Tea Braid, 64.

Swedish Tea Ring, I, 64. Swedish Tea Ring, II, 64. Third, 56. Unfermented, 52. Water, 54.

Breaded Tongue with Tomato Sauce, 563.

Breakfast Cakes, 70. Menus, 592–594. Puffs, 77.

Breast of Quail, Lucullus, 376.

Brewis, 69.

Bride’s Cake, 517.

Brioche (Coffee Cakes), 62.

Broiling, 19.

Broom, Care of, 589.

Broth, Scotch, 221.

Brown Bread Ice Cream, 446. Bread Milk Toast, 68. Bread Sandwiches, 552. Frosting, 529. Sauce I, 267. Sauce II (Espagnole), 268. Sauce, Mushroom, I, 268. Sauce, Mushroom, II, 268, 363, 374.

Brownies, 495, 511.

Brussels Sprouts, 286. Sprouts in White Sauce, 287. Sprouts, Scalloped, 287.

Buckwheat Cakes, 79.

Bunuelos, 362.

Buns, 65. Hot Cross, 65.

Burns, Remedy for, 591.

Burnt Almond Charlotte, 428. Almond Ice Cream, 445. Walnut Bisque Ice Cream, 446.

Butter, 10. Anchovy, 273. Clarified, 499. Cocoanut, 8. Composition of, 10. Cups, 538. Drawn, Sauce, 267. Green, 383. Lemon, 181. Lobster, 273. Maître d’Hôtel, 273. Rules for Washing, 461. Scotch, 539. Taffy, 539. to Cream, 586.

Butterine, 8, 11.

Cabbage, 287. Boiled, 287. Cole-Slaw, 288. Escalloped, 287. German, 288. Hot Slaw, 288.

Cabinet Pudding, 424.

Café au Lait, 38.

Café Frappé, 439. Noir, 38. Parfait, 451.

Caffeine, 35.

Cake, 497–523. Angel, 503. Baking of, 499. Banana, 516. Birthday, 514. Boston Favorite, 508. Bride’s, 517. Butter, to Mix, 498. Chocolate, I, 506. Chocolate, II, 506. Chocolate Fruit, 512. Chocolate Marshmallow, 506.

Chocolate Nougat, 506. Chocolate Sponge, 511. Chocolate Vienna, 512. Citron, 509. Coffee, Rich, 514. Corn-starch, 516. Cream, 509. Cup, 510. Currant, 509. Devil’s Food, I, 511. Devil’s Food, II, 512. Election, 505.

Fig Éclair, 516. Fillings and Frostings for, 524–532. Frosting of, 500. Fruit, Dark, 515. Fruit, English, 521. Fruit, Light, 517. Golden, 517. Golden Spice, 513. Ice Cream, 517. Imperial, 523. Jelly Roll, 505. Lady Fingers, 504.

Lily, 515. Marshmallow, 516. Mocha, 503. Mocha, Walnut, 513. Molasses Pound, 520. Moonshine, 503. Newport Pound, 520. Nut, 515. Nut, Spice, 514. Nut, White, 517. One Egg, 505. Orange, 508.

Pans, to Prepare, 499. Pans, Removing from, 500. Pound, 520. Prune Almond, 516. Queen, 519. Quick, 508. Ribbon, 513. Snow, 515. Spanish, 510. Sponge, 502. Sponge, Cheap, 501. Sponge, Cream, 501.

Sponge, Hot Water, 501. Sunshine, 502. Velvet, 509. Walnut, 510. Wedding, I, 522. Wedding, II, 522.

Cakes, Almond, 511. Almond Tart, 504. Baba, 388. Baba, with Apricots, 389. Breakfast, 70. Brownies, 495, 511. Card, 496. Chocolate, 491. Chocolate Dominoes, 507. Christmas, 520. Cinnamon, 510. Cinnamon Bars, 534.

Cocoanut I, 535. Cocoanut II, 535. Cocoanut Tea, 477. Coffee (Brioche), 62. Cream, 518. Cream, French, 519. Cream, French Strawberry, 519. Crescents, 534. Dipping of, 531. Drop, Fried, 81. Éclairs, 519. Ginger Pound, 520.

Glazing of, 531. Griddle, 78. Horseshoes, 534. Lemon Queens, 519. Macaroons, 533. Macaroons, Almond, 533. Macaroons, Nut, 495. Marguerites I, 493. Marguerites II, 493. Mocha, 518. Neuremburghs, 492. Nut, 515.

Nut Bars, 495. Petit Four, 502. Royal Fans, 489. Rum, 388. Rye Drop, 81. Sponge Drops, 504.

Calf’s Brains, to Prepare. 557. Brains with Scrambled Eggs, 557. Brains Fritters, 354. Head à la Terrapin, 210.

Calf’s Heart, 211. Liver, Stuffed and Larded, 208.

Calvé Tarts, 479.

Calves’ Tongues, 210. Tongues, Sauce Piquante, 210.

Canapés, 549. Algonquin, 555. Anchovy, 554. Cheese, I, 553. Cheese, II, 554. Cheese and Olive, 555. Fruit, 565. Lobster, 554. Lorenzo, 555. Martha, 554. Peach, 565. Sardine, 554.

Candied Orange Peel, 547.

Cane Sugar or Sucrose, 6.

Cannelon of Beef, 201.

Canning and Preserving, 577. Directions for, 577. Jars, to Sterilize, 578.

Cantaloupe, how to Serve, 569. Banana, 427.

Canton Sherbet, 437.

Caper Sauce, 267.

Capers, 14.

Capon, 240. Boiled, with Cauliflower Sauce, 246.

Capsicum (Cayenne Pepper), 13.

Carafes, how to Wash, 587.

Caramel, 7. Brandy Sauce, 410. Charlotte Russe, 428. Custard, 415. Frosting I, 530. Frosting II, 530. Ice Cream, 445. Junket, 412. Nut Frosting, 530. Opera Frosting, 530. Sauce, 415. to Make, 586.

Caramels, Sultana, 543.

Carbohydrates, 2.

Carbon Dioxide, 6.

Card Cakes, 496.

Cardinal Mousse with Iced Madeira Sauce, 456. Punch, 440.

Carpets, Sweeping of, 589, 591.

Carrots, 288. and Peas, 288. Poulette Sauce, 288.

Casein, 2. Vegetable, 2.

Casserole of Chestnuts, 376. of Lamb, 220. of Rice and Meat, 224.

Cassia, 13.

Cauliflower, 289. à la Hollandaise, 289. à la Huntington, 289. à la Parmesan, 289. au Gratin, 289.

Cauliflower, Creamed, 289. Fritters, 350. Sauce, 276. Soup, Cream of, 125.

Caviare, 155. Cayenne, 13.

Cecils with Tomato Sauce, 213.

Ceiling, Smoked, how to Clean, 591.

Celery, 290. and Cabbage Salad, 329. Dressed, 329. Fried, 350. Fried, with Tomato Sauce, 290. in White Sauce, 590. Sauce, 272. Soup I, 136. Soup II, 137. Soup, Cream of, 123.

Cellulose, 7.

Cereal with Fruit, 87.

Cerealine Pudding, 390.

Cereals, 85. Composition of, 85. Table for Cooking, 86.

Chafing-Dish, 556. Breaded Tongue with Tomato Sauce, 563. Cheese Omelet, 558. Clams à la Newburg, 560. Creamed Sardines, 561. Devilled Almonds, 565. Devilled Bones, 565. Devilled Chestnuts, 565. Eggs à la Caracas, 558. Eggs au Beurre Noir, 558. English Monkey, 563. Fig Cups, 566.

Fish à la Provençale, 561. Fruit Canapés, 565. Grilled Sardines, 561. Jack’s Oyster Ragout, 559. List of Dishes for, 557. Lobster à la Delmonico, 560. Lobster à la Newburg, 560. Minced Mutton, 564. Mutton with Currant Jelly Sauce, 564. Oyster Rarebit, 562. Oysters à la D’Uxelles, 559.

Oysters à la Thorndike, 559. Peach Canapés, 565. Sardines with Anchovy Sauce, 561. Scotch Woodcock, 563. Scrambled Eggs with Calf’s Brains, 557. Scrambled Eggs with Sweetbreads, 557. Shredded Ham with Currant Jelly Sauce, 564. Shrimps à la Newburg, 560. Tomato Rarebit, 563. Union Grill, 558. Venison Cutlets with Apples, 564. Welsh Rarebit I, 562.

Welsh Rarebit II, 562.

Chambery Potatoes, 311.

Champagne Punch, 44. Sauce 269.

Charlotte, Burnt Almond, 428. Chocolate, 428. Glacé (Frozen), 459. Orange, 429. Russe, 427. Russe, Caramel, 428.

Chaud-froid of Chicken, 385. of Eggs, 386.

Cheese, 11. and Anchovy Sandwiches, 551. and Currant Salad, 337. and Olive Canapés, 555. and Olive Salad, 337. Balls, 377. Cakes, 475. Canapés I, 553. Canapés II, 554. Composition of, 11. Croquettes, 355. Fondue, 377. Gnocchi à la Romaine, 352. Milk, 11. Milk and Cream, 12. Omelet, 558. Salad, 337. Soufflé, 377. Soufflé with Pastry, 381. Sticks, 145. Straws, 475. Various Kinds of, 11. Wafers, 553.

Cherries, Canned, 579.

Cherry Fritters, Maraschino Sauce, 351.

Chestnut Croquettes, 355. Gravy, 255. Purée of, 126, 292. Roulettes, 355. Soufflé, 398.

Chestnuts, 292. Baked, 292. Devilled, 565. en Casserole, 376. how to Shell, 587.

Chiccory or Endive, 290.

Chicken à la McDonald, 374. à la Merango, 250. à la Providence, 246. à la Stanley, 246. and Mushroom Croquettes, 360. and Oyster Salad, 346. and Oysters à la Métropole, 261. Baked, 250. Blanketed, 249. Blanquette of, 262. Braised, 248. Breslin Potted, 252.

Broiled, 245. Chartreuse, 263. Chaud-froid of, 386. Creamed, 261. Creamed, with Mushrooms, 261. Creamed with Potato Border, 261. Croquettes I, 360. Croquettes II, 360. Curry, 252. Cutlets, 373. Cutlets of, 372. en Casserole, 252.

Fillet, to, 245. Fillet, Large, 245. Fillet, Mignon, 245. Fillets of, Sauce Suprême, 374. Force meat I, 149. Force meat II, 150, 375. Fricassee, 248. Fried, 249. Fried, Southern Style, 249. Gravy, 248. Gumbo, 251. Hollandaise, 263.

in Baskets, 261. Jellied, 253. Lenox, 387. Livers en Brochette, 376. Sautéd, 253. with Bacon, 253. with Curry, 254. with Madeira Sauce, 253. Luncheon, 261. Maryland, 249. Moulded, Sauterne Jelly, 387. Mousse, 374.

Pie, 251. Planked, 250. Roast, 247. Salad Dressing, 325. Salad I, 344. Salad II, 344. Salad, Individual, in Aspic, 345. Sandwiches, 550. Scalloped, 262. Soufflé, 262. Soup, 120. Soup with Wine, 118.

Stew, 251. Stewed with Onions, 246. Stuffing I, 247. Stuffing II, 247. Suprême of, 367. Timbales I, 365. Timbales II, 366. Timbales III, 366.

Chiffonade Salad, 333.

Chili Con Carni, 246.

Chili Sauce, 583.

Chocolate, 39.

Chocolate I, 41. II, 41. III, 41. Blanc-Mange, 411. Bread Pudding, 393. Cake I, 506. Cake II, 506. Cakes, 491. Caramels, 539. Caramels, Nut, 540. Caramels, Rich, 540. Charlotte, 428.

Cookies, 491. Cream, 412. Cream Candy, 542. Cream Filling, 524. Dominoes, 507. Filling, 525. Fritters with Vanilla Sauce, 353. Frosting I, 527. Frosting II, 528. Frosting, Boiled, 529. Frozen, with Whipped Cream, 437. Fruit Cake, 512.

Fudge Frosting, 531. Ice Cream I, 444. Ice Cream II, 444. Marshmallow Cake, 506. Mousse, 455. Nougat Cake, 506. Pie, 508. Pudding, 395. Pudding, Steamed, 400. Rice Meringue, 398. Sauce, 408, 418, 443. Soufflé, 397.

Sponge Cake, 511. Vienna Cake, 512.

Chondrin, 191.

Chopped Paste, 464. Pickles, 584.

Chops, Lamb, à la Castillane, 216. à la Marseilles, 216. à la Signora, 216. en Papillote, 217. French, 215. Kidney, 214. Mutton, Breaded, 216. Mutton, Broiled, 215. Pan-broiled, 215. Pan-broiled, à la Lucullus, 376. Rib, 214. Pork, with Apples, 236. Veal, Bavarian, 227.

Chow-Chow, 585.

Chowder, Clam, 143. Connecticut, 142. Corn, 141. Fish, 142. German, 144. Lobster, 144. Rhode Island, 143.

Chowders, 141–144.

Christmas Cakes, 520. Dinner, Menu for, 600.

Cider Jelly, 419.

Cigarettes à la Prince Henry, 380.

Cinnamon, 13. Bars, 534. Cakes, 510.

Citron Cake, 506.

Clam and Chicken Frappé, 132.

Clam and Oyster Soup, 131. and Tomato Bisque, 132. Bouillon, 129. Chowder, 143. Force-meat, 149. Frappé, 439. Soup, Cream of, 132. Soup with Poached Eggs, 131.

Clams, 156. à la Grand Union, 186. à la Newburg, 560. Fricassee of, 164. Fritters, 354. Little Neck, 185. Roasted, 185. Steamed, 185. Stuffed, 370. Union League, 185.

Claret Consommé, 129. Cup, 45. Punch, 42. Wine, to Remove Stains of, 588.

Clove, 13.

Club French Dressing, 324. Sandwiches, 552.

Cocktail, Fruit, 569. Lobster, 186. Oyster, I, 180. Oyster, II, 180. Oyster, III, 180.

Cocoa, 39. Brandy, 41. Breakfast, 40. Cracked, 40. Reception, 41. Shells, 40.

Cocoanut Butter, 8. Cakes I, 535. Cakes II, 535. Cream Candy, 542. Cream Cookies, 489. Filling, 525. Naples, Sauterne Sauce, 456. Pie, 507. Tea Cakes, 477.

Cod, 152. Baked, with Oyster Stuffing, 165. Liver Oil, 152. Scalloped, 177. Steaks, Fried, 173.

Codfish, Salt, Creamed, 178. Hash, 178.

Coffee, 35. After-dinner, 38. Boiled, 37. Buying of, 36. Cake, Rich, 514. Cakes (Brioche), 62. Cream Filling, 524. Custard, 415. Filtered, 37. Fondant, 545. for One, 38. Fritters, Coffee Cream Sauce, 353. Ice Cream, 445. Ice Cream, in half of Cantaloupe, 445. Jelly, 419. Mousse, 454. Pot of, Small, 38. Rolls, 63. Sauce, 443. Soufflé, 434. Vienna, 38.

Colbert Consommé, 128.

Collagen, 191.

Colonial Sandwiches, 552.

Columbian Pudding, 424.

Compote of Rice with Peaches, 377. of Rice with Pears, 378.

Concord Cream, 458.

Condés, 476.

Condiments, 14.

Confections and Frostings, 527. Bonbons, 545. Bonbons, to Dip, 546. Buttercups, 538. Butter Scotch, 539. Butter Taffy, 539. Chocolate Caramels, 539. Chocolate Caramels, Nut, 540. Chocolate Caramels, Rich, 540. Chocolate Cream Candy, 542. Cocoanut Cream Candy, 542. Cream Mints, 546.

Cream Nut Bars, 546. Creamed Walnuts, 543. Dipped Walnuts, 546. Fondant, 544. Fondant, Coffee, 545. Fondant, Maple, 545. Fondant, White, 544. French Nougat, 541. Glacé Fruits, 547. Glacé Nuts, 547. Horehound Candy, 539. Ice Cream Candy, 538.

Molasses Candy, 537. Molasses Velvet Candy, 537. Nougatine Drops, 541. Nut Bar, 540. Parisian Sweets, 536. Peanut Nougat, 540. Peppermints, 544. Spun Sugar, 547. Sugared Popped Corn, 537. Sultana Caramels, 543. Tutti-Frutti Candy, 546. Vinegar Candy, 538.

Wintergreen Wafers, 541.

Consommé, 109, 128. à la Royal, 128. au Parmesan, 128. aux Pâtes, 129. Bortchock, 129. Clam, 132. Claret, 129. Colbert, 128. d’Orleans, 129. Princess, 129. with Vegetables, 129.

Cookery, 15.

Cookies, Almond, 490. Boston, 489. Chocolate, 491. Chocolate Fruit, 491. Cocoanut Cream, 489. Cream, 487. German Chocolate, 491. Ginger Snaps, 485. Hermits, 488. Imperial, 488. Jelly Jumbles, 488. Molasses, 485. Molasses, Soft, 486. Nut, 490. Oatmeal, 487. Peanut, 490. Rich, 488. Sand Tarts, 492. Seed Cakes, 490. Spice, 486. Walnut Molasses Bars, 485.

Copper Boiler, to Clean, 590.

Corn à la Southern, 291. Cake, Golden, 75. Cake, Rice, 76. Cake, Spider, 76. Cake, Sweetened with Molasses, 75. Cake, White, 175. Cake, White, Meal, 76. Chowder, 141. Fritters, 291. Green, 291. Green, Boiled, 291. Griddle-Cakes, 78. Meal Gems, 74. Meal Mush, 88. Oysters, 291. Pudding, 392. Soup, 137. Starch, 6. Starch Cake, 516. Succotash, 291.

Corned Beef Hash, 213. Beef Hash with Beets, 213.

Cottage Cheese I, 336. Cheese II, 337. Pudding, 395.

Coupe à l’Ananas, 442. au Marrons, 456. Sicilienne, 442.

Covington Cream, 450.

Crab and Tomato Salad, 343. Apple Jelly, 573. Meat, Indienne, 368. Meat, Terrapin Style, 370. Soup, 126.

Crabs, 158. Devilled, 368. Mock, 371. Soft-shelled, 174. to Clean, 174.

Cracker and Cheese Salad, 336.

Cracker Crumbs (Buttered), 586. Custard Pudding, 393.

Crackers and Cheese, 145.

Crackers, Crisp, 145. Souffléd, 145.

Cranberry Frappé, 439. Jelly, 572. Pie, 468. Pudding, Steamed, 399. Sauce, 572.

Cranberries, Frozen, 440.

Cream, Bavarian (Quick), 420. Cake, 509. Cakes, 518. Cakes, French, 519. Cakes, French Strawberry, 519. Cookies, 487. Dressing I, 324. Dressing II, 324. Filling, 524. French Easter, 432. Fruit, 431. Ginger, 429.

Heavy, 425. Horns, 476. Ivory, 431. Mints, 546. Nut Bars, 546. of Tartar, 53. Pie, 468. Pineapple, 440. Pineapple Bavarian, 430. Sauce, 266. Sauce I, 407. Sauce II, 407.

Scones, 70. Spanish, 423. Strawberry Bavarian, 430. Tapioca, 415. Toast, 68. to Whip, 425. Whips, 418.

Creamed Walnuts, 543.

Creamy Sauce I, 408. Sauce II, 408.

Crême aux Fruits, 425.

Crême de Menthe Ice, 437.

Creole Sauce, 278.

Crescents, 534.

Cromesquis à la Russe, 369.

Croquettes, 354. Banana, 354. Beef and Rice, 359. Cheese, 355. Chestnut, 355. Chicken I, 360. Chicken II, 360. Chicken and Mushroom, 360. Egg, 104. Fish, 177. Lamb, 359. Lenten, 355. Lincoln, 361. Lobster, 358. Maryland, 360. Oyster and Macaroni, 357. Potato, 316. Potato, French, 316. Potato, Sweet, 318. Rice and Tomato, 356. Rice, Sweet, 356. Rice, with Jelly, 356. Salmon, 358. Vanilla Ice Cream, 444. Veal, 359.

Croustades of Bread, 378. of Rice, 378.

Croûtons (Duchess Crusts), 145.

Crullers, 83.

Crustaceans, 156.

Cucumber and Tomato Salad, 328. Cups with Lettuce, 328. Pickle, Ripe, 583. Pickles, Unripe, 584. Salad, 328.

Cucumber Sauce I, 272. Sauce II, 272, 387. Soup, 125.

Cucumbers, 292. Boiled, 292. Fried, 292. Sliced, 292. Stuffed, 293.

Cumberland Sauce, 259.

Cup Cake, 510. St. Jacques, 435.

Currant and Raspberry Jelly, 574. and Raspberry Preserve, 581. Cake, 509. Ice, 436. Jelly, 574. Jelly Sauce, 276. Mint Sauce, 219. Pie, 468.

Currants, Spiced, 582.

Curried Eggs I, 101. Eggs II, 101. Potatoes, 321. Vegetables, 307.

Curry, Chicken, 252. Dressing, 324. India, 229. Lobster, 187. Mutton, 220.

Curtain and Portière Poles, how to Slip Easily, 591.

Custard, Baked, 414. Banana, 413. Boiled, 413. Caramel, 415. Chicken, 147. Coffee, 415. Egg, 146. Egg, for Decorating, 384. Orange, 413. Peach, 413. Pie, 469. Royal, 147. Soufflé, 396.

Cutlets, Chicken, 373. Lobster, 358. of Chicken, 372. of Sweetbreads à la Victoria, 361. Russian, 373. Salmon, 358. Tenderloin, with Chestnut Purée, 199. Veal, 226. with Asparagus Tips, 234.

Damson Jelly, 575. Preserves, 580.

Dandelions, 294. Date Bread, 57. Pie, 469.

Dates, Stuffed, I, 535. Stuffed, II, 535.

De John’s Salad, 340.

Delmonico Ice Cream, with Angel Food, 450. Potatoes, 319.

Demi-glacé aux Fraises, 457.

Desserts, Cold, 411–429.

Devil’s Food Cake I, 511.

Devil’s Food Cake II, 512.

Devilled Almonds, 565. Bones, 565. Chestnuts, 565. Crabs, 368. Oysters, 368. Scallops, 369.

Dextrine, 5.

Dextrose, 6.

Dinner, Boiled, 206. Menus, 597–603.

Dipped Walnuts, 546.

Disinfectants, 591.

Doors and Drawers, to Prevent Creaking of, 591.

Doughnuts I, 82. II, 82. III, 83. Raised, 81.

Doughs, 50.

Dover Egg-beater, Care of, 590.

Drawn Butter Sauce, 267.

Dresden Patties, 380.

Drop Cakes, Fried, 81. Cakes, Rye, 81.

Dropped Eggs (Poached), 95.

Dry Toast, 67.

Duchess Potatoes, 312. Soup, 121.

Duck, 241. Braised, 257. Peanut Stuffing for, 257. Roasted, 257. Salmi of, 264. Varieties of, 241.

Dumplings, 205.

Dutch Apple Cake, 64.

East India Salad, 337.

Éclairs, 519.

Eels, 152. Fried, 174.

Egg Balls I, 146. Balls II, 146. Croquettes, 104.

Egg Custard, 146. Custard for Decorating, 146, 384. Farci I, 103. Farci II, 103. Salad I, 336. Salad II, 336. Sandwiches, 550. Sauce I, 267. Sauce II, 267. Soufflé, 103. Timbales, 104.

Eggplant, Fried, I, 293. Fried, II, 293. Scalloped, 294. Stuffed, 293.

Eggs, 94. à la Benedict, 97. à la Buckingham, 99. à la Caracas, 558. à la Commodore, 97. à la Finnoise, 96. à la Goldenrod, 100. à la Juliette, 104. à la Lee, 97. à la Livingston, 99. à la Parisienne, 104. à la Sidney, 102.

à la Suisse, 96. à la Turk, 99. au Beurre Noir, 558. au Gratin, 100. Baked or Shirred, 97. Boiled, 95. Buttered, 99. Buttered, with Tomatoes, 100. Chaud-froid of, 385. Composition of, 95. Curried, I, 101. Curried, II, 101.

Dropped, 95. Freshness of, how to Determine, 95. Fried, 100. Ham and, 237. Huntington, 102. in Batter, 101. Keeping, Ways of, 95. Lucanian, 103. Mornay, 105. Planked, 95. Poached, à la Reine, 96. Poached, à la Tripe, 97.

Poached, with Clam Soup, 131. Poached, with Sauce Béarnaise, 98. Scalloped, 101. Scrambled, 98. Scrambled, Country Style, 99. Scrambled, with Anchovy Toast, 99. Scrambled, with Calf’s Brains, 557. Scrambled, with Sweetbreads, 557. Scrambled, with Tomato Sauce, 98. Shirred, 97. Stuffed, 102.

Stuffed, in a Nest, 102. Susette, 96. Waldorf Style, 98. with Spinach à la Martin, 107.

Election Cake, 505.

Emergency Biscuit, 71.

Endive, 290.

English Fruit Cake, 521. Meat Pie, 472. Monkey, 563. Plum Pudding I, 404. Plum Pudding II, 404.

Entire Wheat Paste, 465.

Entrées, 348–389. Apple Fritters I, 349. Apple Fritters II, 349. Apple Fritters III, 349. Aspic Jelly, 382. Baba Cakes, 388. Baba Cakes with Apricots, 389. Banana Croquettes, 354. Banana Fritters I, 349. Banana Fritters II, 350. Beef and Rice Croquettes, 359. Birds in Aspic, 383.

Birds on Canapés, 375. Bouchées, 379. Breast of Quail Lucullus, 376. Bunuelos, 362. Calf’s Brain Fritters, 354. Cauliflower Fritters, 350. Chaud-froid of Chicken, 385. Chaud-froid of Eggs, 386. Cheese Balls, 377. Cheese Croquettes, 355. Cheese Fondue, 377. Cheese Soufflé, 377.

Cheese Soufflé with Pastry, 381. Cherry Fritters, Maraschino Sauce, 351. Chestnut Croquettes, 355. Chestnut Roulettes, 355. Chicken à la McDonald, 374. Chicken and Mushroom Croquettes, 360. Chicken Croquettes I, 360. Chicken Croquettes II, 360. Chicken Cutlets, 373. Chicken in Aspic, 383. Chicken, Lenox, 387. Chicken Livers en Brochette, 376.

Chicken Mousse, 374. Chicken Timbales I, 365. Chicken Timbales II, 366. Chicken Timbales III, 366. Chocolate Fritters with Vanilla Sauce, 353. Cigarettes à la Prince Henry, 380. Clam Fritters, 354. Coffee Fritters, Coffee Cream Sauce, 353, Compote of Rice with Peaches, 377. Compote of Rice with Pears, 378. Crab Meat, Indienne, 368. Crab Meat, Terrapin Style, 370.

Cromesquis à la Russe, 369. Croustades of Bread, 378. Cutlets of Chicken, 372. Cutlets of Sweetbreads à la Victoria, 361. Devilled Crabs, 368. Devilled Oysters, 368. Devilled Scallops, 369. Egg Custard for Decorating, 384. Epigrams of Sweetbread, 361. Farina Cakes with Jelly, 352. Fillets of Chicken, 374. Fillets of Game, 373.

Flûtes, 388. Fried Celery, 350. Fruit Fritters, 350. Gnocchi à la Romaine, 352. Halibut Marguerites, 369. Halibut Timbales I, 364. Halibut Timbales II, 364. Ham Timbales, 366. Jellied Vegetables, 385. Lamb Chops, Pan Broiled, à la Lucullus, 376. Lamb Croquettes, 359.

Lenten Croquettes, 355. Lincoln Croquettes, 361. Lobster Cream I, 365. Lobster Cream II, 365. Lobster Croquettes, 358. Lobster Cutlets, 358. Lobster Timbales I, 364. Lobster Timbales II, 364. Macaroni Timbales, 363. Martin’s Specialty, 371. Maryland Croquettes, 360. Mayonnaise of Mackerel, 386.

Mock Crabs, 371. Moulded Chicken, Sauterne Jelly, 387. Moulded Salmon, Cucumber Sauce, 386. Olives, Stuffed, in Aspic, 383. Omelet Soufflé, 379. Orange Fritters, 350. Oyster and Macaroni Croquettes, 357. Oyster Crabs à la Newburg, 357. Oyster Crabs, Bouchées of, 369. Oyster Crabs, Fried, 369. Oysters à la Somerset, 357. Patties, 379.

Patties, Dresden, 380. Patties, Russian. 380. Pimento Timbales, 363. Quail Pies, 381. Queen Fritters, 352. Ramequins Soufflés, 377. Rice and Tomato Croquettes, 356. Rice Croquettes, Sweet, 356. Rice Croquettes with Jelly, 356. Rice Croustades, 378. Rice Timbales, 363. Rissoles, 379.

Rissoles of Lamb, à l’Indienne, 381. Rum Cakes, 388. Russian Cutlets, 373. Salmon Croquettes, 358. Salmon Cutlets, 358. Sardines Fried in Batter, 351. Shad Roe with Celery, 370. Soufflé au Rhum, 378. Spaghetti Timbales, 363. Sponge Fritters, 353. Spring Mousse, 384. Strawberry Baskets, 362.

Stuffed Clams. 370. Stuffing for Chicken in Aspic, 384. Swedish Timbales, 362. Sweetbread à la Mont Vert, 371. Sweetbread and Mushroom Timbales, 366. Sweetbread in Peppers, 372. Sweetbread Mousse, 367. Sweetbread Ramequins, 371. Tomato Fritters, 351. Tomatoes in Aspic, 382. Tongue in Aspic, 383. Veal Croquettes, 359.

Vol-au-vents, 379. Zigaras à la Russe, 380.

Espagnole Sauce (Brown) II, 268.

Fadges, 77.

Fancy Cakes and Confections, 533–548.

Farina Cakes with Jelly, 352. Soup, 120.

Fat, 8. for Frying, test, 21. Margarin, 8. Olein (Liquid), 8. Palmitin (Semi-Solid), 8. Stearin (Solid), 8. Suet. 8. to Clarify, 21. to Try Out, 21.

Fats and Oils, 8.

Fermentation, 49. Acetic, 49. Alcoholic, 49. Lactic, 49.

Fermented Bread, 50.

Fibrin, 2, 191.

Figaro Sauce, 275.

Fig Cups, 566. Éclair Cake, 516. Filling, 526. Ice Cream, 447. Pudding I, 403. Pudding II, 403.

Fillet, Chicken to, 245. of Beef, Larded, 283.

Fillets of Bass or Halibut, Baked, 169. of Beef, à la Moelle, 199. of Beef, Broiled, 198. of Beef, Cherry Sauce, 199. of Beef (Mignon), Sautéd, with Sauce Figaro, 199. of Beef (Mignon), Sautéd, with Sauce Trianon, 199. of Beef with Stuffed Mushroom Caps, 250. of Beef with Vegetables, 203. of Fish, à la Bement, 171. of Game, 373. of Haddock, White Wine Sauce, 170. of Halibut, à la Poulette, 170. of Halibut with Brown Sauce, 169.

Filling, Chocolate, 525. Chocolate Cream, 525. Cocoanut, 525. Cocoanut, Lemon Cream, 526. Cream, 524. Cream, Coffee, 524. Cream, French, 524. Fig, 526. Lamb, 381. Lemon, 525. Lobster and Oyster, 188. Marshmallow Paste, 526. Nut or Fruit, 525. Orange, 525. Pistachio Paste, 526. Prune Almond, 526. Strawberry, 524.

Finiste Sauce, 279.

Finnan Haddie, 152. à la Delmonico, 179. Baked, 179. Broiled, 179.

Fire, 16. how to Build, 17.

Fish, 151. à la Crême, 176. à la Provençal, 561. and Egg Croquettes, 177. Balls, 178. Blue (Pomatomidæ), 153. Chowder, 142. Cod, 152. Composition of, 161. Cooked in Boiling Water, 160. Cooking, to Prepare for, 159. Cooking, Ways of, 160.

Croquettes, 177. Eels, 152. Finnan Haddie, 152. Flounder, 153. Force Meat I, 148. Force Meat II, 149. Freshness of, to Determine, 151. Fried, Russian Style, Mushroom Sauce, 174. Haddock, 152. Halibut (Pleuronectidæ), 152. Hash, 177. Herring, 155.

Herring, Kippered, 179. Mackerel, 154. Mackerel, Snapping, 153. Mackerel, Spanish, 154. Perch, 152. Salad, with Cucumbers, 343. Salmon, 154. Salt, 152. Sardines, 27. Shad, Jack, 154. Shad, Roe, 154. Smelts, 153.

Sole, 153. Stock, 109. Stock, Soups with, 129. Stuffing I, 164. Stuffing II, 165. Sword, 152. Table Showing Composition of, 161. to Bake, 161. to Bone, 160. to Broil, 161. to Clean, 159. to Fillet, 160.

to Fry, 161. to Skin, 159. Trout, 153. Turban of, 176. Turbot, 153. Ways of Using Remnants of Cooked, 176. White, 153. White and Oily, 152.

Five o’Clock Tea, 34.

Flavoring Extracts, 14. Extracts and Wine, 587.

Florentine Meringue, 476.

Flounder, Fried Fillets, 173.

Flour, 46. Entire Wheat, 49. Gluten, 49. Graham, 47. Wheat, 47.

Flowering Ice Cream, 457.

Flûtes, 388.

Foamy Sauce I, 408. Sauce II, 408.

Fondant. Coffee, 545. Icing, 531. Maple, 545. White, 544.

Food, 1. Carbohydrates, 2. Fats and Oils, 2, 8. Inorganic, 1. Organic, 1. Proportions of, Correct, 2. Proteid, 1, 2. Ration, Daily Average, 3. Salts, 5. Water, 2, 4.

Force-meat. Chicken, I, 149. Chicken, II, 150. Clam, 149. Fish, I, 148. Fish, II, 149. Oyster, 149. Salmon, 149.

Fowl, Boiled, 245. to Cut up, 245. to Truss, 244.

Frappé, 433. Café, 439. Clam, 439. Clam and Chicken, 132. Cranberry, 439. Grape, 439. Pineapple, 438.

French Cream Filling, 524. Dressing, 323. Easter Cream, 432. Fried Onions, 296. Fruit Pudding, 403. Nougat, 541. Omelet, 107. Rusks, 61.

Fricasseeing, 22.

Fricassee of Clams, 146. of Lobster and Mushrooms, 188. of Oysters, 181.

Fried Celery, 350. Chicken, 249. Chicken, Southern Style, 249. Fish, Russian Style, Mushroom Sauce, 174. Lobster, 184. Oysters, 184. Oysters in Batter, 184. Oysters, Philadelphia Relish, 185. Scallops, 186. Smelts, 173.

Fritter Beans, 148.

Fritters, Apple, I, 349. Apple, II, 349. Apple, III, 349. Banana, I, 349. Banana, II, 350. Calf’s Brains, 354. Cauliflower, 350. Cherry, Maraschino Sauce, 351. Chocolate, with Vanilla Sauce, 353. Clam, 354. Coffee, with Coffee Cream Sauce, 353. Corn, 291. Fruit, 350. Orange, 350. Parsnip, 297. Queen, 352. Salsify, 296. Sponge, 353. Tomato, 351.

Frogs, 159. Hind Legs, 175.

Frostings, 524–532. Boiled, 529. Brown, 529. Caramel, I, 530. Caramel, II, 530. Caramel Nut, 530. Caramel, Opera, 530. Chocolate, I, 527. Chocolate, II, 528. Chocolate, III, 528. Chocolate, Boiled, 529. Chocolate Fudge, 531. Confectioners’, 527. Fondant Icing, 531. Gelatine, 527. Ice Cream, 528. Maple Sugar, 529. Maple Sugar Cream, 529. Marshmallow, 531. Milk, 529. Mocha, 518, 531. Orange, 527. Ornamental, I, 532. Ornamental, II, 532. Plain, 527. White Mountain Cream, 528.

Frozen Apricots, 440. Chocolate, with Whipped Cream, 457. Cranberries, 440. Orange Soufflé, 458. Plum Pudding, 459. Soufflé Glacé, 459. Tom and Jerry, 450.

Fruit Beverages, 42–45. Cake, Dark, 515. Cake, English, 521. Cake, Light, 517. Canapés, 565. Chartreuse, 423. Cocktails, 569. Cream, 431. Fritters, 350. Pudding, 403. Punch I, 43. Punch II, 43. Punch III, 43. Punch IV, 43. Polls, 71. Salad I, 417. Salad II, 417. Salad, French, 339. Salad, with Wine Dressing, 417. Sandwiches, 552. Shortcake, 84. Soufflé, 397. Stains, to Remove, 588.

Fruits, 12, 567. Canning and Preserving of, 577. Glacé, 547.

Fuel, 16. Kinds of, 16.

Full Course Dinner, Menu for, 600. Dinners, Menu for, 602.

Furniture, to Remove White Spots from, 588. and Floors, to Polish, 590.

Galattes, 476.

Game, Fillets of, 373. Salad, 340.

Gelatin, 191.

Gelatine Frosting, 527.

Gems, Corn Meal, 74. Hominy, 74. Rye, 74.

German Chowder, 144. Coffee Bread, 62. Punch, 441. Salad Dressing, 325. Sandwiches, 553. Toast, 69.

Giblet Gravy, 248.

Giblets, to Clean, 244.

Ginger, 13. Varieties of, 13.

Gingerbread, Cambridge, 483. Card, 484. Christmas, English, 484. Fairy, 483. Gossamer, 483. Hot Water, 482. Molasses, Soft, 482. New York, 520. Sour Milk, 482. Sugar, Hard, 484. Sugar, Soft, 483.

Gingerbreads, Cookies, and Wafers, 482.

Ginger Cream, 429. Ice Cream, 447. Pound Cakes, 520. Pudding, 399. Punch, 44. Sandwiches, 552. Snaps, 485.

Glacé Fruits, 547. Nuts, 547.

Glass, Cut, Care of, 589.

Glassware, to Prevent Breaking, 589.

Glazed Onions, 296.

Glossary, 605.

Glucose (Grape Sugar), 6.

Gluten, 2, 49.

Glycogen (Animal Starch), 6, 155.

Gnocchi à la Romaine, 352.

Golden Cake, 517. Corn Cake, 75. Spice Cake, 513.

Goose, Roast, with Potato Stuffing, 256. Stuffing for (Chestnut), 256. to Truss, 257.

Graham Bread, 56. Bread, Steamed, 58. Muffins I, 73. Muffins II, 73. Pop-overs, 77. Pudding, 401.

Granite Ware, to Clean, 588.

Grape Frappé, 439.

Grape Fruit and Celery Salad, 341. how to prepare for Serving, 568. with Apricot Brandy, 569.

Grape Fruit with Sherry, 568. with Sloe Gin, 569.

Grape Jelly, 574. Jelly (Green), 575. Marmalade, 576. Sugar (Glucose), 6.

Grapes, how to Prepare for Serving, 568.

Grass Stains, to Remove, 589.

Gravy, 248. Chestnut, 255. Giblet, 248. Roast Beef, 202. Turkey, 255.

Grease Spots, to Remove, 589.

Green Butter, 383.

Greens, 294. Beet, Boiled, 294. Dandelion, 294.

Griddle-Cakes, 78. Bread, 79. Buckwheat, 79. Corn, 78. Entire Wheat, 78. Rice, I, 79. Rice, II, 79. Sour Milk, 78. Sweet Milk, 78.

Grilled Muffins, 66. Sardines, 561.

Grouse (Prairie Chicken), 242. Breast of, Sauté Chasseur, 258. Larded, 258.

Gum Arabic, 7. Tragacanth, 7.

Haddock, 152. Baked, with Oyster Stuffing, 166. Baked, with Stuffing, 164. Boiled, 162. Fillets of, White Wine Sauce, 170. Hæmoglobin, 192. Planked, 168.

Halibut à la Martin, 171. à la Poulette, 170. à la Rarebit, 171. au Lit, 172. Baked, with Lobster Sauce, 166. Baked, with Tomato Sauce, 166. Chicken, Broiled, 163. Chicken, Sandwiches of, 172. Fillets, Baked, 169. Fillets, Fried, 173. Fillets with Brown Sauce, 169. Hollenden, 167. Little (Turbot), 153. Marguerites, 369. Soup, 137. Steamed, with Silesian Sauce, 163. Timbales I, 364. Timbales II, 364.

Ham and Eggs, Fried, 237. Barbecued, 237. Boiled, 237. Broiled, 237. Roast, with Champagne Sauce, 237. Sandwiches (Chopped), 550. Sandwiches (Sliced), 550. Shredded, with Current Jelly Sauce, 564. Timbales, 366. Westphalian, 238.

Hamburg Steak, 200.

Hard Sauce, 409. Wood Floors, to Polish, 590.

Hare, Belgian, à la Maryland, 260. Belgian, Sour Cream Sauce, 260.

Harlequin Ice Cream, 448. Slices, 147.

Harvard Pudding, 400. Beets, 286. Salad, 347.

Hash, Corned Beef, 213. Corned Beef, with Beets, 213. Salted Codfish, 178.

Hearts, Stuffed with Vegetables, 211.

Helpful Hints for the Young Housekeeper, 586.

Hermits, 488.

Herring, 155.

Hindoo Salad, 333.

Hollandaise Punch, 441. Sauce I, 274. Sauce II, 274.

Hollenden Halibut, 167.

Hominy, Fried, 88. Gems, 74. Muffins (Raised), 66.

Honey, Quince, 577.

Horehound Candy, 539.

Horseradish, 14. Hollandaise Sauce, 274. Sauce I, 275. Sauce II, 275.

Horseshoes, 534.

Hot Cross Buns, 65. Mayonnaise Sauce, 278. Puddings, 390–405. Tartare Sauce, 277.

Huckleberries, Canned, 579.

Hungarian Salad, 339.

Hunter’s Pudding, 403.

Hygienic Soup, 120.

Ice Chest, Care of, 590.

Ice Cream, 433. Banana, 447. Bisque, 446. Brown Bread, 446. Burnt Almond, 445. Caramel, 445. Chocolate, I, 444. Chocolate, II, 444. Coffee, 445. Concord Cream, 458. Covington Cream, 450. Croquettes, Vanilla, 444.

Fig. 447. Freeze, how to, 434. Frozen Chocolate, with Whipped Cream, 437. Frozen Plum Pudding, 459. Frozen Pudding I, 449. Frozen Pudding II, 449. Frozen Tom and Jerry, 450. German, 458. Ginger, 447. Junket, with Peaches, 448. Macaroon, 447. Mould, how to, 435.

Mould, how to Line, 435. Neapolitan or Harlequin, 448. Nougat, 453. Orange, 445. Orange Pekoe, 454. Philadelphia, 433. Pineapple, 445. Pineapple (Cream), 440. Pistachio, 447. Pistachio Bisque, 447. Pistachio Fruit, 453. Plain, 433.

Praline, 446. Pudding Glacé, 449. Strawberry, I, 444. Strawberry, II, 444. Vanilla, I, 442. Vanilla, II, 443.

Ice Creams and Ices, Fancy, 435–459. Angel Parfait, 451. Baked Alaska, 448. Biscuit Tortoni, in Boxes, 458. Bombe Glacé, 452. Burnt Walnut Bisque, 446. Café Parfait, 451. Cardinal Mousse, Iced Madeira Sauce, 456. Chocolate Mousse, 455. Cocoanut Naples, Sauterne Sauce, 456. Coffee Mousse, 454. Delmonico Cream, with Angel Food, 450.

Demi-Glacé aux Fraises, 457. Flowering Ice Cream, 457. Frozen Charlotte Glacée, 459. Frozen Orange Soufflé, 458. Frozen Soufflée Glacé, 459. Ice à la Margot, 456. Icebergs, 437. Manhattan Pudding, 451. Maple Parfait, 455. Maraschino Ice, 436. Mazarine, 457. Mousse Marron, 455.

Nesselrode Pudding, 453. Noisette Bombe, 452. Orange Delicious, 454. Pineapple Mousse, 455. Plombière Glacé, 457. Strawberry Mousse, 454. Sultana Roll, with Claret Sauce, 451. University Pudding, 450. Violet Ice Cream, 448.

Ice Cream Cake, 517.

Ice Cream Candy, 538.

Ice Cream Frosting, 528.

Ices, 433. Crême de Menthe, 437. Cup St. Jacques, 435. Currant, 436. Frappé, 433. Lemon, 435. Maraschino, 436. Orange, 435. Pomegranate, 436. Punch, 433. Punch, Cardinal, 440. Punch, German, 441.

Punch, Hollandaise, 440. Punch, Lenox, 441. Punch, Roman, 442. Punch, Victoria, 441. Raspberry, I, 436. Raspberry, II, 436. Raspberry and Currant, 436. Sherbet, 433. Sherbet, Canton, 437. Sherbet, London, 442. Sherbet, Milk, 437. Sorbet, 433.

Sorbet, Apricot, 438. Sorbet, Italian, 438. Sorbet, Pineapple, 438. Sorbet, Sicilian, 438. Strawberry, I, 436. Strawberry, II, 436. Water, 433.

Imperial Cake, 523. Cookies, 488. Soup, 122. Sticks, 145.

India Curry, 229. East, Salad, 337.

Indian Bread, 58. Pudding, 390. Pudding, Mock, 394.

Ingredients, Measuring, 25. to Beat, 26. to Combine, 26. to Cut and Fold, 26. to Stir, 26.

Inkstains, to Remove, 589.

Irish Moss Blanc-Mange, 411.

Irish Stew, with Dumplings, 205.

Iron Kettle (New), Care of, 590.

Iron Rust, to Remove, 589.

Italian Meringue, 452. Sorbet, 438.

Ivory Cream, 431.

Jack’s Oyster Ragout, 559.

Jam, Blackberry, 575. Raspberry, 575.

Jams, 575.

Jellied Chicken, 253. Prunes, 421. Vegetables, 385. Walnuts, 421.

Jellies, 572.

Jelly, Apple, 573. Apricot and Wine, 421. Aspic, 382. Bag, to Make, 573. Barberry, 574. Blackberry, 574. Cider, 419. Coffee, 419. Crab Apple, 573. Cranberry, 572. Currant, 574. Currant and Raspberry, 574.

Damson, 575. Glasses, in, 420. Glasses, to Cover, 573. Glasses, to Prepare, 573. Grape, 574. Grape, Green, 575. Jumbles, 488. Kumquat, 419. Lemon, 418. Omelet, 106. Orange, 418. Orange, in Ambush, 430.

Quince, 573. Raspberry, 574. Roll, 505. Russian, 420. Sandwiches, 553. Sauterne, 420. Venison, 575. Wine, I, 419. Wine, II, 420.

Julienne Soup, 116.

Junket, Caramel, 412. Ice Cream, with Peaches, 448.

Kidney Rolls, 223.

Kidneys, Lambs’, I, 222. Lambs’, II, 222. Veal, à la Canfield, 231. Veal, Broiled, 231.

Knives, Care of, 588.

Knöfli, 92.

Kohl-rabi, 280.

Kola-Nut, 39.

Kornettes, 493.

Kornlet Soup, 138.

Kumquat Jelly, 419.

Lactose (Milk Sugar), 6.

Lady Fingers, 504.

Lamb, 214. Barbecued, 224. Blanquette of, 223. Breast of, 225. Bretonne, 218. Casserole of, 220. Casserole of Rice and, 224. Chops, Broiled, 215. Chops, Pan Broiled, à la Lucullus, 376. Croquettes, 359. Crown of, 219. Divisions of, 214. Filling, 381. Fricassee of, with Brown Gravy, 221. Kidneys I, 222. Kidneys II, 222. Leg of, 215. Minced on Toast, 223. Réchauffé of, 224. Rissoles, à l’Indienne, 381. Roast, 218. Saddle of l’Estragon Sauce, 219. Salmi of, 224. Scalloped, 223. Stock, 109. Yearling, 214.

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The Boston Cooking-School Cook Book 45Glossary (part 1)

The Boston Cooking-School Cook Book 45

The Boston Cooking-School Cook Book 46