What to cook and how to cook it 1000000673

WHAT

TO

COOK,

-AND-

TO

HOW

A

Book

Directions

Containing

Various

Forms,

Receipts,

COOK

Practical

to

and

Most

Order

Higher

the

Thousand

a

Simplest

the

Cooking

foe

Nearly

with

from

IT.

"

More

AND

Ornamental Dishes.

compiled

Mrs.

W.

a.

by

Paris,

JOHNSON,

1899: Pentecostal

PBESSk

Hebald

Louisville,

Kt.

Ky.

in

its

B8

COPYRIGHTED

JOHNSOU,

A. W. "JES.

1899.

10, OCT.

"TaTole

of

Oontents.

FAQB

DiKECTIONS

Macaroni

ExPIiA-

AND

Julienne

NATIONS"

Puree

5

Steaming:

5

Stewing

5

Vegetable

Roasting

5 5

Frinasseeing

5

Chicken

21

Soup

5

Frying

5

21

Soup

Wine

of

Fat

6

Abt

Preparing Cooking

FOR

i c

l, e

Bisque of

Oyster

Cream

of

Asparagus

Cream

of

Celery

22 23

Soup

s 23

Soup

...

"

Larding

7

Daubing

7

Force

Boning

7

Croutons

Trussing

8

Bread

Measuring

Garnishes

For

Soups-

Meat

25 25

Sticks

25 25

9 Caramel

Weights"

for

Coloring

26

Soups .

10

Fish Hints

Helpful,

23

Soup

Noodles

Mixing

AND

"

and

Worth

Things

23

Cream

7

of

22

Soup

Bisque

Oyster

Crumbing

Table

22

Sago

6

Olariiy

To

21

Soup

Wine

Tomato ToTestFat

21

Soup

Hacedoine

Sauting

20

Soup

Lenten

Broiling

30

Gumbo

Okra 5

20

Soup

Chicken

Baking

19

Soup

Tomato

Boiling

19

Soup

To

ing" Know-

Select

Cream

Fish

27

Sauce

27

11

"

u

Soups" Soup Brown

Soup

White

Soup

Stock

Compound Mixed

Stock Stock

Stock

Fish

28 28

Court

16

To

17

Broiled

17

Fish

Au

18

Fish

a

Molded

Fish

Bake

29

Fish

Consomme

18

Black

18

Farisienne

29

Gratin la

Bouillon

Pea

28

Bouillon

Boil

16

18

Pea

27

Stuffing

Bread

To Stock

Fish

for

Stuffing Miscellaneous

29

Creme

Fish

30 with

Potato

der Bor3G

.

Bean

Soup, Soup,

Soup No.

1

19

Fish

No.

2

19

Fried

:

Potatoes

Timbales Fish

31 31 32

OF

TABLE

To

Smelts

Fry

Saddle

Small

other

or

Fish To

Fish

Saute

Mackerel

Salt

FishBalls Cod

Fish

CONTENTS.

Balls

32

Roast

33

Crown

32

Broiled

33

Breaded

33

Lamb

of

Mutton

Leg

of

4a

Mutton

4S

Boast

43

Mutton

Chops

47

Chops

47 47

Veal

Fish"

Shell Oysters

Veal Half

the

on

34

Shell

34

Cocktail

Oyster

34

Oysters

Panned

Oysters

Deviled

v

35

Scalloped

Oysters,

No.

1

35

Scalloped

Oysters,

No.

2

3a

Broiled

Oysters Fried

Oysters

35

la

36

a

France

Oysters

35

Oysters

30

Saute

Fricasseed

37

Oysters

37

Clams Boiled

37

Clams

Broiled

37

Clams

37

Crabs Deviled

Crabs

(Cold)

38

Deviled

Crabs

(Hot)

33

Broiled

Boil

Broiled Ham

47

Ham

a

4g

Ham and

Boast

48

Eggs

48

Pork

49^

Poultry To

Pick

To

Draw

To

Bone

and

Game"

Fowl

a

50-

Fowl

a

DO.

Fowl

a

51

ToTrussaFowl

51

Stuffing

for

Fowls,

No.

1

B2:

Stuffing

for

Fowls,

No.

2

52

Oyster

Stuffing

53

Celery

Stuffing

53-

Chickens To

Boil

To

Boil

To

Bake

To

Saute

To

Fry

52 Chicken

a

53

Meats

"

Beef

Eoast

Beef

Braised

Beef la

a

Fillet

of or

Broiled

Mode Beef

Veal

Loaf

Beef

a

for

Salad

53

Chicken

a

53

39

la Newburg

a

Chicken

39

Lobster

Lobster

Beef

47 Bacon

38

Lobster

Beef

Cutlets

Breakfast To

47

""

Steak

40

Fricassee

40

To

Broil

41

To

Broil

41

Stewed

42

Chicken

42

Luncheon

43

To

Chicken

54

Chicken

54

Chicken

54

a

Chicken,

No.

1

a

Chicken,

X^o.

2

55 .

.

.

55

Chicken

56

Pie

56-

Chicken

Bake

a

Boned

57 Chicken.

57 .

Broiled

with

Steak

Hamburg

Steak,

Hamburg

Steak,

Beef

Hash,

No.

Beef

Hash,

No.

Beef

Tongue

Beef

Tongue"

Frizzled

Beef

"

Oysters.. No.

No. 1

1 2

Molded

44

Baked

Turkey

58

44

Boiled

Turkey

58

44

Turkey

Hash

58

44

Boned

45

To

Fresh

45 45

Chicken

.

43

Cured

2

.

Turkey Boast

Ducks Game

57

or

58 Bake

Geese

or

59 6CV

TABLE

OF

CONTENTS.

PAGK

Sauces JDrawu

Egg

Meats

for Butter

"

61

Sauce

Sauce

"Cream,

61 White

or

Mushroom

61

Sauce

Sauce

61

Cauliflower

Sauce

Brown

62 63

Sauce

Sauce

63

Piquaate

Tartare Mint

63

Sauce

Oyster

63

Sauce

Sauce

Sauce

for

Horseradish

Sauce,

Horseradish

lor

No.

72

Boiled

Cabbage

Boiled

Cabbage

1 2

Cauliflower

73

Asparagus

74

Carrots

74

Turnips

74

Beets

74

Pickled

Beets

75

63

Parsnips

75

63

Salsify

75

Sauce

64 64

Onions

76

Stuffed

Potatoes

Stuffed

Peppers

Egg

65

Cucumbers

63

Mushrooms

66

Farinaceous Boiled

their

Potatoes

Hashed

Brown

Rice

Potatoes

with

Garnish

Sxirprise

Boil Bake

79

Macaroni

with

79

Boiled

Tomatoes

79

Macaroni

with

Cheese

79

69

Cottage Cheese

Potatoes

Sweet

with

C8 Cheese

80

Ramekins

80

69 Welsh

Rarebit,

No.

1

Welsh

Rarebit,

No.

2

80

Welsh

Rarebit,

No.

3

81

Cheese

Straws,

No.

1

81

Cheese

Straws,

No.

2

81

80

70 70

Tomatoes

70

Tomatoes

70

Tomatoes

71

Beans or

Lima

Beans

71

Cereals

Peas

71

Eggs"

Green

Corn

71

To

Fried

Macaroni

08

Green

Stewed

79

69

Potatoes

Tomatoes

Butter

78

Cheese

en

String

78

Choose

Macaroni

Potatoes

Baked

Milk

C8

Potatoes a

Stewed

78 in

C3

Potatoes

as

Broiled

Food"

67

Potatoes

Baked

77

Border

To

Sweet

77 ."

Rice

Rice

To

Saratoga

77

G7

Potatoes

Trench

Fried

Plant

67

Jaclccts "

Broiled

77

Rice

Boiled in

76

Plant

Egg

'66

Puffs

Potatoes

76

66

Potatoes

Potato

Onions

Spanish

Stuffed

Potatoes

Creamed

75

63

"

Scalloped

73

75

63

Potatoes

Mashed

73 73

Slaw

Fried

Boiled

Bacon

Squash

Mutton

Vegetables

with

"

No.

Sauce,

Cranberry Sauce

Meats

Cold

72

Fritters

Okra

63

Sauce

^Tomato

Pudding

Corn

Cold

Sweetbread

or

Corn

Corn Corn

Boil

72

To

Saute

72

To

Poach

82

"

an

Egg Eggs Eggs

83 83 83

TABLE

OP

CONTENTS.

I'ACB

Scrambled

Ways

Boiled

Hard

Serving

of

Eggs

Eggs

Reine

la

a

Baked

Omelet

Plain

Creamy

Omelet

Shirred

Eggs,

Shirred

Eggs,

How

1

No.

2

No.

Drled

Cook

TO

Fresh To

Cheese

with

Eggs

84

Beaten

84

Bread

84

Wafers 1

97

Soda

Biscuit,

No.

2

98

8j

Graham

83

Salt

S-J

Baking

Wheat

83

Wheat

83

Puffs

88

Rice

83

Graham

88

Wheat

To

Stew

Gooseberries

Stew

Dried

99

Bread

99

7

Toast

99

99

87

Plant

Biscuit

99

Pears

Pie

98

Powder

Toast

Stew

Cranberries

98

Bread

Toast

To

Stew

Risen

Butter

87

To

Biscuit

87

Apples

Stew

97 97 No.

Stew

To

97

Sticks

Dry

."

97

Biscuit

Coffee

Peaches

96

Bread

Biscuit,

To

Stew

Brown

Soda

Cream

To

Bread

85

and

Fruit

Fresh

Graham

85

Fruits"

Cook

Steamed Boston

Eggs Dressed

PAGE

84

Eggs

Muffins,

No.

Muffins,

No.

1

100

2

100

Popovers

or

100

Muffins

100

Gems

101

.^

To To

Fruit

Apples

Dried

Stew

Rice

or

Peaches Baked

Pears

Baked

Peaches

Compotes

Apple,

Apricots

Compote

Orange

Syrup

and

Batter Batter

80

Pan

89

Crumb

83

Buckwheat

90

Fritters

Cooking

for

90

Compotes and

Peach

Pear,

Breads

cot Apri90

Water

Bread

93

1

Wafftes,

No.

2

102

Hoc

103

Dodgers

103

Cakes

103

Mufans Corn

1U3 Broad

Mush

Corn

Corn

Batter

Corn

Entrees

94

Croquettes

94

Sauce

64

Chicken

94

Sweetbread

95

Salmon

1

95

Fish

2

96

Egg

Bread

Coffee Sticks and

Twists

Rolls Rusks

Lunn,

Sally

Lunn,

Whole

Wheat

No. No.

Flour

Bread

;

96

Cheese

96

Cheese

.

Bread

Meal

93

Rolls

Graham

102 No.

103

Bread

104

92

Bread

92

French

102

91

Bread

Sally

101 Cakes

"

White

Potato

101

Wafaes,

Egg

Crescents

101

Cakes

Corn

Proportions

German

Cakes

Cakes

Corn

Bread

101

"

Compote

Yeast

Cakes

Calics

104

Mush

104

"

for

105 105

Croquettes

106

Croquettes Croquettes

106 106

Croquettes

107

Croquettes

107

Croquettes Croquettes,

No.

1

Croquettes,

No.

2

.

.

.

;

107 .

107

TABLE

OF

CONTENTS.

PAGE

Veal,

Lamb,

Potato

Oyster,

and

Almond

Rice

108

Croquettes

Croquettes

Cliicken

Cutlets

Sweetbread

PAQE

Sweet

Lobster,

Ciitlets

Boudans

Potato

Irish

Potato

1(8

Pumpkin

108

Custard

109

Blackberry

lOD

Grooseberry

Creme

de

Vo

Laille, No.

1

110

Cherry

de

Vo

Laille, No.

2

1 10

Molasses

110

Cream

Creamed

Chicken

Spaghetti

or

bales Timbale

Shells

Bread

Boxes

Sweetbreads To

Saute

To

Fry

Sweetbreads Sweetbreads

Creamed Calf

...."""".

Brains

Aspic of

Ways

for

Filling

A

Serving

Shells

Patty

Sandwiches Chicken Nut

spic

Sandwiches Sandwiches

Cocoanut

Lemon

112

Transparent

112

Tarts

113

Hot

113

Fritter

113

Fruit

113

Belle

1U

Orange

114

Apple

Cheese

IIG

Sandwiches

IIG

and

Cheese

Candied

Sandwiches

Sandwiches

Ginger Ham

Peel

Sandwiches

117

125

127

Fritters

PufE

Paste

Patty

Shells

Vol-au-

Vents

Rissoles Plain Plain

Paste,

No.

Paste,

No.

for

Pastry Meringues

1 2

Tarts for

with

129 129

Pudding

130 130

Pudding Starch

130

Pudding

131

Pudding

131

Pudding

131

Pudding

...

131

Pudding

131

Pudding

118

Jam

110

Charlotte

119

Chocolate

120

Steamed

13J

Suet

120

Date

Pudding

120

Plum

Pudding, Pudding,

Plum

129

Tapioca

Pudding

131

Pudding Russe

Pudding

Soufao/ Boiled

or

1

121

Short

Apple

No.

2

121

Strawberry.

123

Sponge

Pudding

132 133 133

No. No.

1 2

134 134 135

Cake

Cake

132 133

Pudding

Pie, No. Pie,

128

Pudding

Cocoanut

121

128

Dumplings

Pine-apple

Pies

\2S

Pudding

Apple

Turn-Overs

127,

Fritters

Cottage

"

"

127

Chocolate

Pastry

125

Pie

Batter

and 117

125

Fritters

Caramel

Orange

124

Desserts

Cabinet

11?

124

Pie

125

Apples

Corn

Olive

124

Pie

IIG

Sandwiches

Egg

123

124

Pie

Tapioca

Rice

Pie

124

Meat

Bread

Lettuce

Plant

Pie

lU

110

Pie

Pie

Ill

115

123

and

Pic

Apple

Sandwiches

123

Pie

Ill

"

123

Pie

Mince

.

Sweetbreads

123

Pie

Chocolate

Tim-

123

Pie

Pie

Creme

Macaroni

Pie

Short Roll

Cake

135 136

OF

TABLE

Jellies

VJidK

Wine

Sauces"

Pudding Plum

Pudding

Sauce,

Plum

Pudding

Sauce,

No.

.

Sauce

Sauce

Transparent Sauce

Caramel

Sauce Sauce

Claret Fruit

Sauce

Orange

Chocolate

Grape

137

Champagne

138

Crystal

138

Fruit

138

Pine-apple

138

Jellied

138

Jelly

138

and

Caramel

139

Apple Blanc

Mange

152

for

Layer

Cake,

Layer

Cake,

No.

and

1

No.

Cup

140

Plain

White

Loaf

141

Plain

White

Cake

141

Pound

Cake

155

2

156 156

Cake

Cake

156 156 157

Cake

Marble

157

141

Spice

Cake,

No.

142

Spice

Cake,

No.

142

Mixing

154

140

ding Pud-

Cream

Whipped

Cake"

Baking

Float

152

Fruit

Instructions

Chocolate

152

Jelly

with

1 39

Custard

152

Peaches

2

and

Cream

151

Jelly

No.

Chocolate

151 151

Jelly

Sauce,

Cups

151

Jelly

Jelly

Sauce,

Custard

150

Jelly Juice

1 39

in

Custard

150

2

Jelly

1

Custard

Quaking

1

157

2

158

Cake"

Fruit

142

Bavarian Bavarian Bavarian

Chocolate

Fruit

Lemon

137

Desserts"

Cold

Fruit

137

.

150

1

Jelly, No.

No.

Sauce

Meringue

Orange

139

Sauce

Lemon

or

Chocolate

137 .

Sauce

Cream

Plain

2.

Sauce

Custard

Fruit

1

No.

Jelly,

Wine No.

Foamy

paqb

"

136

Pudding

Orange

CONTENTS.

No.

Bavarian,

No.

Bavarian,

1 2

1 42

Fruit

Cake, Cake,

143

Fruit

143

Rich

144

Black

Fruit

Russe"

Charlotte

Fruit,

Russe,

No.

1

145

Hickory

Russe,

No.

2

146

Pecan

146

Banana

Charlotte

Caramel

146

Citron

Cake

Tipsy

146

Dolly

Varden

146

Little

Fancy

147

Orange

Peach Banana Cabinet Charlotte

Charlotte

Cake,

160 2

Cake

161

161 162

Cake

Charlotte Charlotte

No.

1

Cake

Charlotte

Strawberry

160 No.

Cake,

161 Nut

Angel

Orange

159 259

Cake

Jam

Charlotte

1 2

Cake

Fruit

Black

Charlotte

No. No.

162 162 Cake

162 162

Cake

Cake

163

147

Chocolate

Charlotte

148

Food)

Pudding

148

Coltee

Cake

No.

3

164

148

Coffee

Cake,

No.

S

161

Charlotte

Polonaise

Cake

(Devirs 163

TABLE

OF

CONTENTS.

xi

PAGE

Neapolitan

Cake

PAGE

164

French

Ice

161

Cream

"with

165

Caramel

166

Caramel

166

Chocolate

Cream,

No.

1

182

166

Chocolate

Cream,

No.

3

183

167

Chocolate

Cream,

No.

3

183

187

Macaroon

168

Almond

Doughnuts

168

Hickory

Tea

168

Ginger

168

Coffee

15J

Fruit

Snow

Bails

Sponge

Cake

Sunshine

for

KoUs,

Etc .

.

Ca-.e

Angel

Food

Angle

Food

"Ginger

Cake

Cake

Ginger

Wafers

"3mllers

Cakes Cakes

Ginger Almond

Wafers

"Quick

Cake

hot

(to be

eaten

"with

Iced

fruit)

NutDrop

Cakes

One,

Three,

T-wo,

E'oiir

Cake

Bread

Oinger

Fillings White

Cakes

for

ilarshmallo^w

173

Icing

Marshmallow

173

Filling

173

Filling

I'ruit

and

Rough

172

Ready

Icing

173

Icing

Uncooked

173

173

Jelly

Lemon

Filling,

Chocolate

Filling,

Chocolate Caramel

Filling,

Caramel

Filling,

No.

1

No. No. No.

174

2

171

1

174

2

174

Caramel

"Cream

Cream

Whipped

174

Filling

175

Bondant

Icing

175

"Custard

Icing

175

Filling

175

Cream

183

To

Desserts"

"Garnishing Plain French

lee

Puddings,

Tutti 185

Pistachio

185

Cream

18b

Pudding

Nesselrode

Pudding

186 186

Parfaits

Sugar

186

Syrup Parfait

Vanilla

187

Maple

Parfait

187

Biscuit

Glace

187

Chocolate

Fruit

187

Parfait

Praiiline

1 88

Parfait Parfait

Nut

and

188

Mousse

Chocolate Caramel

189

Mousse

189

Mousses

Fruit

188 188

Mousse

Pine-apple

Sherbets

and

Punches

Sherbet

190

Sherbet Sherbet

Canton

Sherbet

Apricot

Sherbet

Stra^wberry

179

Raspberry

Ices

180

Peach

Sherbet

180

Grape

Juice

I8fl

Cafe

Cj'eam,

(or

Frutti)

Creams

Cream

Ice

184

Cream

178

Ices

Unmold

184

Pudding

Pine-apple

Molding

183

190 191

176

Icing

Frozen

183

Cream

Creams Rice

Orange Prauline

182

183

Lemon

Ooldsn

181

Cream

Frozen

Icing

2

183

Nut

Frozen

171

No.

181

Ci-cam

Ice

180 181

1

No.

Cream

Neapolitan

"

Icing

"Cocoanut

Cream,

169

170

2

Gelatine

Cream,

160

170

Cream,

No.

No.

1

....

.

Fraapo

Sherbet Sherbet

191 19] 191 192 1 92

Sherbet

192 19i"

TABLE

OF

CONTENTS.

TAOE

PAGE

Creme

de

193

Orangeade

302

193

Fruit

203

1

193

Grape

2

193

Raspberry

193

Vinegar

Sherbet

Mentho

...

.

Frutti

Tutti lee

lee

Cups,

Ice

No. No.

Cups,

Punch Roman

194

Punch

Bum

Maraschino

Blackberry Egg

Blackberry

Punch

1S4

Grape

1

195

Chocolate

Sauce,

No.

3

195

Nesselrode

Sauce

Fruit

Sauce

Puddings.

Frozen

No.

1

20.S

Kisses,

No.

3

205 206

Stuffed

206

Dates

306

StuffedFigs

Fruit'Sauce

Cream

Kisses,

Macaroons

ding. Pud-

.'

for

Egg

195

Sauce for

205

Meringues

Egg No.

Sauce

"

Ckeams"

Sauce,

TVhipf)ed

204

Confections

Chocolate

Orange

204

Wine

Wine

Cream

.

204

No;:.

194

fob

Sauce

203

Cordial

194

Sauces

Claret

Blackberry 303

194

Punch

Fruit

and

Punch

Punch

Pistaschio

303

Juice

194

Punch

Champagne

Punch

195

Toasted

195

A

196

Plain

196

Chocolate

196

Cream

Caramels

208

Candy

Pudding

208

.

Nice

Almonds

306

Confection

207 307

Candy

White

Pulled

208

Candy

"

Chocolate

Maple

197

Oranges

Caramels

309

Candy

209

Peanut in

Fruit

Frozen

198

Oranges

Taffy

198

Fruit

Grape

309

Caramels

197

Strawberries

Candy

Cream 198

Pine-apple

209-

Candy

210 210

Fondant

Bananas

199

Melons

199

Pepper To

1S9

Fruit

of

Macedoine

Use

211

Mints

Scraps

of

Fondant.

213 .

Canning" Beverages"

W^ter

Cafe

au

201

Tea

Make

201

Tea

Iced

Cup

To

Make

a

To

Make

Chocolate

of

Chocolate.

Tomatoes

213

To

Can

To

Can

To

Can

214 Tomatoes

and

214

Okra.

Asparagus

214

Apples

314

ToCanPeaches

201

Tea

Russian

200

301

Lait

Can

ToCanCorn

3C1

Coffee

Drip

To

Cold

with

Made

Coffee

To

200

Coffee

Boiled

Make

To

302

215

To

Can

Pears

315

To

Can

Quinces

215

.

Jellies

302

Preserves

Cocoa

202

Strawberry

Preserves,

No.

Ij

217

FruitDrinks

302

Strawberry

Preserves,

No.

2.

21T

and

21 6

TABLE

OF

CONTENTS

xlil

PAGE

Raspberry Cherry

Preserves

217

Preserves

Damson

PAGE

Catsups"

817

Preserves

2

8

TomatoCatsup Green

Peach

Preserves

230

Tomato

Catsup

218

Cucumber Pear

Preserves

Quince

Catsup

218

Preserves

Blackberry

218

and

23C

Chafing

230

Dish

ceipts. Re-

Raspberry "

Jam

218

Citron

Eggs

Prese-ve

with

Anchovy

219

3

Creamed Marmalades

219

Peach

219

Paste..

231

Salmon

231

Brains Marmalade

232

Creamed

Quince

Marmalades

Chicken

219 Cheese

Brandied

Peaches,

Brandied

Turkey.

or

1

No.

No.

Fonda

232

220 .

Peaches,

2i2

.

2

.

.

A

Nice

Way

220

Serve

to

Cold

Meats

Grape

Jelly

Currant

232

2'0

Jelly

Blackberry

221

Salads

"

Raspberry

or

ToCurlC"lery

234

221

Jelly

Mayonaise, Apple

Jelly

Apple

Salad

Cmam,

Nos.

French

Yellow

222

CelerySa'ad

?22

Celery

and

222

Celery

and

Tomato

223

Celery

and

Cucumber

223

Oelery

for

Three

Vinegar

Yellow

Pickle

Cabbage Vin-gar

Spiced

Picliles

C\3 cumber

Green

Nut

gallons

Salad

and

236 236

Celery

Salad

233 .

Gr:ipe

Salad Sa'

237 ad .

i App'

an

236

...

236

Lettuce

Pickle

.235

Dressing

PICKLES"

of

235 235

1, 2, 3

221

Jelly

Seasoning

234

Dressing-

221

Jelly

Salad

Quince

1,2

221 Cooked

Crab

Nos.

Salad. Salad

e

.

.

237 237 237

"

Rough

and

Ready

Pickle

223

Pepper

Mangoes

224

Spanish

Pickle

224

Bourbon

Pickle

Oil

Pickle,

No.

Oil

Pickle,

Oo.

Pickle

Green

Tomato

Chow

Chow

Peach

Sweet

Watermelon

Canteloupe gallon."

238

Tomato

Jelly

238

Tomato

and

Salad

1

225

Cucumber

2

225

Sweetbread

Pickle

Onion

S^lad

224

PAGE

Chopped

Tomato

"

Pickle

Pickle S vee

Pickle

t Pickle "

for

238 Salad

Potato

227

Asparagus

227

Cabbage

Salad

Salad,

228

BeetSalad

228

Beet

...

239

239

225

228

Fish

Cucumber

Salad

Vegetable

...

for

and

2::6

one

Cucumber

and

239

Nos

1,2

Sal"d

2?.1 240 240

Salad

240 240

BfTg Salad

Egg

Salad,

Be^f

Salad

Nos.

1, 2, 3

240 241 241

TABLB

OF

CONTENTS

PAGE

Chicken

Salad

Ham

242

cookeey

for

the

242

Salad

Sick" Fisli Salmon

246

242

Salad

2

Salad

Lobster

Sa'

Oyster

Salad

ad

2

249 249

No.

3

2B0

No.

4

250

"

No

""'

"

"

"

"

"

No.

2

"'

"

No

3

252

"

"

No.

4

252

243 24

Salid

3 Luncheon

251

Bird

251

244

Salad

or

1

No.

Menu,

244

Salad

Orarge

Nest

244

Salad .

MoldedSalads

1..' 2

"

243

Salad

Grape-Fruit

Cheese

No.

Menu,

243

FruItSa-ad

Apple

248

243 Dinner

Shrimp

'"^"^

Mends"

.

245

Xzi.c3.ez

.A.'ljpla.EiJ^Gti"o""LL

PAGE

croquettes

Beets

wafers

169

Belle

charlotte

146

Biscuit

food

166

stewed

87

Blackberry "

'*

"

Angel

TABB

1 08

Almond

"

Apples

dried

89

"

compote

90

pie

**

Fritters

g^

12a

121

"

20a

wine

204

128

Black

fruit

pudding

Blanc

munge

"

with

129

Boiled

cabbage

"

float

Apricots

rice

321

"

rice

"

flkh

"

Macaroni

74

Asparagus

113

Aspic

2..

with

160161

72

bacon.

98 and

78-

milk

29 with 79'

Cheese

214

canned

Asparagus

1,

Nos.

142-

"

191

sherbet

Apricot

cake,

142

89

baked

221

raspberry

or

128

jelly

123

pie cordial

dnmpUngs

"

18

soup

"

tapioca

187

ace

bean

Black

"

"

74

"

oysters

55

"

fish

29

"

Clams

S7 ,..

B

"

Baked

"

'*

"

Baking Banana

potatoes

sweet

with

eggs

cheese...

pears

peaches

and

biscuit

powder

Bananas

Beef "

"

"

"

of

Tested

Beef

loaf

"

66

Cabbage

73-

Bouillon

89

Boudarss

li 9

p'.ckle

89

Braised

Beef

99

Brardled

162

Brains

199

Bread

97 18

Bourbon

"

Bread

peachej peaches

224 41 1

No. No.

2

220 220 232

sticks "

40

Breaded

42

B'cad

Stuffing Chops sticks "

25 28 47 94 97

44

"

cured

45

"

boxes

112

fresh

45

"

pudding

129-

Nos.

Hash

tongue

83

97

Biscuits

Beaten

Boston

148

cake

Potatoes

Brown

69

cots apri-

charlotte "

"

68

turkey "

"

5

Baking

58

Turkey

1,2.

zvi

ALPHABETICAL

INDEX

PAGH

Cancy

pudding

2C8

"

taffy

209

Canned

apple::

"

214 214

corn

"

"

"

"

"

okra

214

peaches

215

peas

215

qu.nees.

213

tomatoes

215

Canteloupe

pickle

228

sherbet

Canton Caramel

191

chocolate

"'

209 182

cream

filling **

'

for

'

174

coloring

soups.

maple

"

209 189

mouLse

Carrots

74

Catsup "

cucumber

230

tomato

230

Cauliflower

au

Cake "

Cabbage

boiled

with

72 73

bacon

"

"2

lait

2)1

short

135

spice

157

.

"

CjLke

73

stuffing

Celery Cafe

23 .

food

angels black

166

fruit

160

strawberry

"

sunshine

161

'"

162

citron

163

chocolate .

.

.

Cakes

164

hoe little

103

fancy

162

Neapolitan

164 169

drop

.

161

jam 155

layer

162

pecan loaf.

156

three

170 169

"

tea

168

Calf

brains

Candied

Candy "

157 "

160

two,

quick

156

163

orange

one,

"

157

marble

fruit

101

nut

'"

rich

101

'

161

nut.

pound

165

"

168

ginger

white

rolls

batter

corn

"

259

fruit

plain

135 166

for

sponge

"

162

Varden.

.

short..

.

coffee

hickory

136

crumb *'

Dolly

sponge

"

162

banana

roll

orange

113

peel

117

chocolate

208

cream

219

peanut

209

ALPHABETICAL

INDEX

xv'.i

PAGE PACtE

Candy

plain

Cereals

w

20^

hite

bread

Ramekin

81

*'

Straws

81

Champagne

punch

194

bread

"'

dodgers

baked boiled

53

*'

broiled

55

"

cutlets

108

P4 103

"

Wed

"

fritters

73

green

71

"

53

'"

nL'ish

73

"

207

preserves

Chicken

103

egjj

" "

Cheete

Ciierry

Corn

meal

"

mush

ir4

muffins .

"

"

54

'

fricasseed

54

Cold

"

g:umb3

20

Cottage

''

molded

54

Court

"

p:e

56

Crabapple

54

Crabs

21

Cranberries

56

Cream

'*

t

aute

soup

"

slewed

Chocolate

caramels

'*

182

custard

141

Cream

174

Cream

filling

pudding

130 93 80

bouillon

28

Jelly

221 37 81

almond

1 03

"

caramel

181

"

chocolate

132

163

cream

Chocolate

72

cheese

"

"

72

stewed

slaw

209

cake

"

pudding starch

fried-

"

coffee

183

French

130

fruit

183

mousse

188

ginger

*

pa-fait

187

hickory

"

pudding

141

macaroon

182

133

marangue.s

125

226

z-eapolltan

134

pistachio

135

plain

130

*"

"

.'

sauce

pickle

Chopped

Chops

47

Ohow-chow Citron

227 preserves

Clams Claret

sau:e

Coco

Codfish

balls

"

Compound

with

195

Cream

202

Creamed

90

with stock

Consomme

cold

wat^

r

Cordial batter

cakej

104

133

27

gelatine

GL 99

chicken

no

"

potatoes,.; sweetbreads

Cream

of

asparagus

"

'"

ce'.ery

"

"

oyster

**

"

17

203

1S3

nut

"

200

18

ice

toast

201

drip made

"

sauce

37

33

bread

Coffee

219

172

Icing

Cocoanut

Cora

'"

103

C.emede Creme Crescents

white mentho

de

volaille

C6 113 soup..

23

"

23

"

23 CI

sauce

sherbet..

193 no

94

ALPHABBnCAL

xvi!

INDEX

PAGE

CrocLuettes

PAGE

1 '.8

almond

"

cheese

107

"

chicken.

16

"

"'

Filling

egg

107

Figs

fish

197

Fiah

lamb

108

.lobster

"

F for

208

stuffed a

la

"

30

creme

au

"

balls

33

"'

baked

29

boiled

28

broiled

29

oyster

108

"

rice

108

"

'

salm.oh

106

"

"

sweetbread

106

"

croquettes

"

veal

108

"

fried

25

"

molded

46

border

Crown

roast

Crullers Crumb

cake

137 33

with

potato 31

168

"

saute

32

101

"

tiaibals

31

7

Crumbing Cucumbers

77

2?

meat

Force

95

rusks

French

jelly

"31

icing

175

"

batter

127

246

"

bel'e

137

fruit

127

Currant Custard

29

gratin

108

"

Croutons

Ill

shells

patty

for

Cooking

the

sick

....

102

Fritters

D '*

Damson

133

pudding

fruit

"

Deviled

35

oysters

"

crabs

"

'

hot

butter

Dressed

143

cake

"

creams

183

"

filling

173

"

jelly

153

'*

mousses

189

"

punch

"

sauce

1 62

cake

61

sauce

84

eggs

2C1 99

toast

194 138

E Eggs

a

Egg

corn " "

"

"

la

144 159

"

"

38

coffee

Dry

bavarian

Fru't

198

oranges...

38

cold

Varden

Drawn

Drip

in

7

Daubing

Dolly

186

pudding

Frozen

Date

128

orange

218

preserves

193

G 84

Reine

103

bread

107

croquettes kisses

No:..

1,2

nog

"

sandwiches

''

sauce

"

with

2

Gingerbread

116 61

anchovy

paste

coffee

German

i

231

Ginger **

180

Ices

Garnishing

2C5

77

plantfried

60

Game

bread

cakes

sandwiches

GoldenflUing Gooseberries

94 170 168 117

175 88

ALPHABETICAL

Graham

bread

"

96

biscuit

"

Grape *'

INDEX

gems

101

jelly

151 sherbet.

juice

Jelly

98

"

221 152

"

220

grape "

juice.

151

192

"

ii03

"

"

pineapple.

152

'*

quince

221

Green

peas.

71

Green

corn.,

1

Jellied

H Hamburg

currant... fruit

lemon

151

orange

150

....

peaches

Julieniie

162 19

soup

44

steak

48

Ham

Lamb. Hash

47

44

beet

'

brown

Hasli Hash

nut

cake

151

155

Lemon

jelly

151

17S

161

cake

**

*'

Layer 58

turkey

Hickory

"

pie

125

"

sherbet

190

183

cream, ,.

Hoe

103

cakes...

Lenten Horseradish

Li

tie

21

soup

C3

sauce

Lettuce

sandwiches

116

cakes

fancy

lA"b8ter Ice

"

'

"

'"

"

180

"

ginger

183

"

plain

180

French

cream

192

cups

Iced

tea

Iced

rice

'

"

"

39 39

chicken

57

Luncheon

M Macedoine

172

17J

"

fondant

175

"

marshmallow

172

fruit baked

79

boiled

79 19

soup

Macaroons

173

"

199

236 cream

182

'*

prauline

176

Maple

caramel

209

'"

white

171

Maple

parfalt

187

*

'

rough

and

of

Macaroni

custard

21

soup

"

178

cocoanut

"

broiled

alaNewburg

193

184

pudding

162 38

201

moulding

Ices

Icing

lOS

croquettes

C8

potatoes.

ready

..

.

M

xraschino

Marble

pudding

Jam

Jelly apple "

blackberry

"

131

punch

cake

157

Marmalade "

221

peach quince

221

Marshmallow Mashed

champagne

151

"'

crabapple

221

Meringues

"

crystal

151

"

potatoes for

219 219

icing

sauce

194

pies

172 66 121

ALPHABBTIOAL

INDEX

Pagk

pie

Mincemeat Mint

63

sauce

stock

Mixed Molasses Molded

18

pie

124

chicken

57

"

fish

Muffins "

39

ices

178

wheat

100

rice

100

Molding

"

*'

Mutton

Mutton

chops

broiled

roast

leg

"

"

saddle

MENUS"

47 46 of

45 247

252

N Neapolitan

cream

Nesselrode

pud

ding

Noodles Nut

"

shells

Parfait

119

vanilla

187

"

maple

187

"

chocolate

187

"

prenline

188

"

fruit

Pea

and

Nos.

soup

1,

Peas

nut

2

188-.

1" 71

Peanut

209

candy

Peaches

to

Peaches

stewed

2J5

can

88

Peach

Charlotte

147

Peach

sherbet

192

preserves

218

pickle

228

parfait

188

Peach

marmalade

219

sandwiches

116

21 117 85

plain

85

creamy

'.

Onions

76

Orangeaae "

compote

"

fritters

"

sauce

"

170

Peach

sandwiches

Oysters

Patty

120

tarta

Peach

soup

"

crullers

186

75

Omelet

for

Pastry

25

Okra

OUtc

Pastry

184

o '"

75

169

cake

drop "

31

potatoes

Parsnips

61

sauce

34

oysters

Parisenne

77

Mushrooms

101

Fanned

104

bread

corn

Pancakes

103

corn

Mush

P

124

a

la

139 France

Pears

to

can

Pears

to

stew

Pears

baked

Pickled Pie

76

beets

75

custard

123

blackberry

123

gooseberry cherry

Ii4

'*

molatsses

124

"

cream

124

Pie

90 128 196

'*

22

89

211

stuffed

Peppers

202

bisque

87

Peppermints

'"

36

215

"

123

chocolate.

124 126

"'

broi

mincemeat

124

cocktail

35 34

*'

"

"

cocoanut

125

"

deviled

35

"

lemon

125

"

frlcabseed

36

*'

pieplant

"

sauce

62

"

ed

app

88 121

e

122

"

saute

36

"

turnover

""

panned

34

"

sweet

"

fried

36

'"

Irish

scalloped stuffing

35

'"

52

"

pumpkin transparent

" "

potato "'

122 122 123

125

ALPHABETICAL

INDEX

PAGB

Plum

pudding "

Nos.

"

Pine

sauce

apple "

mousse

"

border

188

"

with

"

butter

"

muffins

pudding

131

"

sherbet

191

Rissoles

120

120

Rice

130

Nos.

1,2

49

Rumpunch

66

Russian

in

"

broiled

67

"

French

67

Saddle

"

hashed

68

Sally

"

salad

'

"

"

brown 239

"

"

"

"

S almon

Saratoga

68

Sandwiches

garnish

Spanish

224

224

oil, Nos.

235

1,2

chopped

226

onions.^

225

peach

228

rough

and

ready.

223 .

with

115

egg

116

"

ham

117

"

lettuce

116

"

nut

116

"

okra

117

brown

fig

caramel.

"

cauliflower

"

chocolate

139

196

"

claret

138

195

*'

cold

cranberry

193

194

"

champagne

194

"

"

marschino

194

"'

cream

"

Pistaschio

194

"

custard

fruit

I94

' '

drawn

o "

"

215

can

Raspberry

sherbet

61 67 137 138

for

"

horseradish

"

lemon

or

meringues

"

mint

"

mushroom

63 139

orange

"

mutton

"

217

"

preserves

for

195

"

139

63 orsweet

61

bread

208

195 196

pudding.

frozen

"

193

61

137

foamy

vinegar

194

64

butter

"

punch

"i 138

"

S21

R

meats

fruit

Sauce

219

j-lly

62

egg.,,

218

preeerves marmalade

138

.

rum

to

116

"

Roman

"

117

chicken

"

Quince

orange

ginger-..

*'

"

Roman

75 candied

"

"

98

clieese

Sauce

I93

Punch

bread

"

94

Bourbon

106

crociuettes

peel

224

45 95

risen

69

surprise

mutton

I/Unn

Salsify

mangoes '"

of

68

rolls

Pickle

240

s

68

a

194 301

67

fried

en

100

tea

Salt

as

"

'

jackets

101

cakes

pudding

"

'

79

cheese

jelly

puffs

"

78

"

Pork

"

78

137

152

paste

Potato

Rice

"

"

Plain

PAGB

134

1,2

64 Nesselrode

ding pud19

INDBX

ALPHABETICA.L

zzii

FAGS

Sauce

PAGK

63

oyster "

Salad

schrlmps

tarta^e

63

"

sweetbread

"

tomato

63

"

transparent

128

whipped

196

Sherbet

35

'

plain

'"

pudding

cream

"

scalloped

"

scrambled

84

eggs

333

"

344

apple asparagu3

"

beef

"

beet

"

and

"

and

cumber cu-

vegetable

239191 191

canton

*'

"

creme

dementho...

192

grape

juice

192

lemon "

240

"

241243

336

.

apricot

....

Salads

"

"

...

o;5te:s...

.

242

"

**

235 .

salmon

137

"

1, 2, 3

Nos.

cream "

62

piqnante

190

orange

190"

peach

192

240

"

pineapple

191

341

"

raspberry

192

ca'bbage

240

"

strawberry

192-

celery

236

Shirred

238

shortcake

cucumber.

237

Soda

grape..

237

s

240

egg

"

"

and

"*

"

and

"'

"

and

"

"

and

"

"

and

"

237

apple

..

86.

eggs

135

biscuit

97

brown

jup

16

237

"

black

244

"

ch'"cken

chicken

243

"

compound

"

CooKed

235

"

"

cucumber

239

"

"

241

"

"

242

"

Julienne

19.

236

"

lenten

21

243

"

macaroni

19'

*'

macedoine

21

"

tcmat0P3. bird

dressing

.

1,2,3..

fish

"

Frezicn

"

fruit

dressing

18 21

cream

..

fls''

for

eggnos.

"

nep*..

bean

Bt-ck...

17

of aspara^s

23

celery

23

"

.

'

oyster

,..

23 "

...

343244

"

grapefruit

"

ham

242

*'

mixed

lettuce

236

*'

okra'

21

243

'*

pea

19

235

"

"

"

lobster

16

"

vegetable

20

237

"

wine

"

orange

244

wineofsago

oyster

243

"

white

1,2.334

moiaed

2442

'

nutandceery

236

"

"

"'

"

Nos.

pototo To

"

18

stock

Nos.

Mayonaise

"

"

stock

curl

1, 2

239

jelly

240

Snowballs

234

Spanish

17 164

....

celery

238

tomato "

5

Spice Spiced

andcucumber.238S.39 238

Sponge

pickle cake

vinegar

22S 157 223 16"

ALPHABETICAL

INDEX

PAGE

Squash

FAG-B

76

bread

graham

Steamed

"

137

*'

catsup

236

and

238

....

"

pudding

Stewed

"

"

**

String

'*

Charlotte

147

Transparent

preserves

317

"

shortcake

135

17 2C6

dates

"

egg

"

'*

Stufang "

Suet

Ill

baked

58

boiled

"

hash

"

boned

68 8

68

peppers,

Spanish

76

Turnips

74

Turnovers

122

onions

for

fowls

52

of

oysters

52

of

celery

52

VEAL" Veal

cake creams

"

112

"

croquettes

106

"

cutlets

1C9

"

fried

113

"

saute

potato

pie

cutlet!

165

"

12

47

croquetts

108

vents

119

au

w Wafers

97

serving

of

Ways

123

T

58

V

186

Sweetbread

aspic

Nos.

Wafers Welsh

84

eggs

"

"

103

1,2

rarebit

114

1, 2

Nos.

80

103 81

209

Taffycandy

mufdns

Wheat

Nos.

1, 2

100

168

cakes

Tea

146

shells

75

syrup

Sweet

122

Carlotte

"

133

Sunshine

1 35

pie

Turkey

pudding

iSugar

63 sauce

Timbale

206

flgs

"'

247

sauce

Tipsy

76

plant

cucumber

pickle

197

beans

Stuffed

"

72

corn

Strawberries

238

jelly

196

**

butter

cakes

101

201

Tea

wheat

Whole Toasted

almonds

206

Tapioca

pudding

129

Wine

flour

bread

22

soup "

98

ofsago

22

126

Tarts

62

Tartarsauce

bisque

22

"

broiled

7J

"

baked

70

"

canned

213

"

salad

233

Tomato

Wine

jelly

Whipped "'

Nos.

1

2

145

cream "

150

forfllling...

175

Y Yellow

cabbage

pickle

22 2

Ind-esr

.A-ppenciix,

to

.A. American

ice

28S

russe....

270

beauty

Almond

cliarlotte

Almond

wafers

Egg

a-la-martin

266

IP 282 Fan salad

Asparagus

271

potatoes

Force

beef

253 Fried

with

Brown

Fish

of

Betty

Brandy

sauce

Brown Bread

extract

Baked

wth

almonds

Fish

salad sauce

269

Fruit

punch

286

Galatin 256

chicken

sauce

Caramel

plum

Caramel

nut

262 with

cucumber

268

lamb

of

Caramel

264

croquette timbale

a-

of

Casserole

267

278

G Casserole

257

style.

Pish

253

apples

soutihern

omelet

278

257

sauce

soup

258

chicken

French Bouillon

265

meat

pudding

of

Galatin

chicken

of

No.

chicken

No.

1..

25t" .

257

Garnishes

278

Glazed

287

Glace

marshmallows

287

Grape

fruit

salad

289

Grape

.fruit

Waldorf

for

258

2. .

.

salads

274

onion

266 285

....

cream

tor

Candy

baskets without

Canning

cooking.

272 291

style. .

290 .

and

Celery Cheese

salad....

apple

273 267

canapes balls

Cheese Cheese

262

pudding

280

Chocolate

sauce

278

cake

Icing

Cream

283

cake

corn

Lady

286

con

255

and

oyster

quettes cro-

261

Chicken

rice

and

'baskets

with

flsh

and

Maccaronl Maccaronl

cream

Maccaroon

and

260

timbales.

nut

cheese

266

286 caramelized 288

cream

277

pie

Cucumber

277

pie

3VC

.

Cocoanut

281

Fingers

254

soup

corni

Chicken

284

cake

287

punch of

2S5

decorating

for

vT

Lemon

Chili

253

soup

....

cream

fruit

Christmas

paste

284

frosting fruit

Chocolate

Italian

Jam

marsh

with

mallow

Chocolate

I

283

cake

Chocolate

283

cake

nut

280

sauce

Chocolate

272

salad

Hickory

267

Angers

Chocolate

Chocolate

Harvard

to

IsT

serve

273

Neuchatel

and

nut

salad..

270

INDEX

iVeuchatel Nut

wafer cake

TO

APPENDIX

270

Russian

salad

in

271

peppers..

2S:i

S O Onion

Oyster

Oyster

Sauce

soup sauce

and

maccaroni

bale

Oyster

2ri4

Sauce

261

Sauce

tor

flsh

Sauce

for

plum

tim-

sauce

for

261

Scotch

waters

2S2

Stuffed

lamb

tarts

:

cake

276

Stuffed

2S4

Sponge

Potato

soup

No

1

254

Sponge

Potato

soup

No.

2

2o4

Soft

Potato

2"j3

nests

steak

Planked

with

263 277

pudding....

282 257

chops

269

269

peppers

268

rprunes

.

Pecan

265

tomatoes

Stuffed for

260

chicken

loaf

veal

S'.utEed

Pastry

of

galatine

for

280

bread

ginger

281

cake

for

Syrup

281

bread

ginger

285

ices

water

potato

T Garnish Planked

256

flsh

.No.

llsii

Planked Pimiento

No

263

2

263

timbales

26.'^

Pineapple

pudding

Pineapple

in

Pretty

1

ways

of

Proportions

for

water

caramelize

Turnip

2!)0

serving sugar

fruits

ices.

288

cups

V" Veal

264

loaf

Vegetable

and 271

isalad

"^Taldorf 2Sy

triangles

made

with

two

golden 282

275

Waffles

yeast 275

cakes

or

cake

rod

Russian

255

soup

Waldorf

Rhubarb

273

and

ices

Rolls

279

sugar

27'J

shells of

To

273

salad

Tomato

Ways

of

using

wine

291

ipaste

salad

271

of

Ways

preparing

scraps

of

pull 276

butter..

274

PREFACE.

"The

less

Cooking be

must

guided and

by

a

is

plain

is indeed

several

containing and how

but found

and

tested directions

common

endless

cook

book

the

beginning,

that will

not

detail,

books,

to

give and

of

most

which

before

the

fusing con-

aim

None

been

them

is my

not

to

public, will

be

thoroughly

satisfactory

prove

be

them

it is not

give.

have

and

undertake.

place can

one

try

follow

receipts,

can

I

in

I will

they

Hence I

successful

can

thousand

receipts

that are

Study very

the

in

of

day

Hood.

"

be

which

dishes

receipts

good

to

anyone

bewildering.

many

how

rules,

the

a

cook."

they

thorough

that

of

success

less

art, and

of

system

a

so

This

see

fine

a

painstaking,

make

make

the

refined,

if

the

in

the

followed.

principles apply

sejise

and

variety

of

laid

them

ingenuity, dishes.

to

down all and

plainly food one

material, can

make

use

an

DIRECTIONS

is

Boiling after

water

AND

EXPLANATIONS.

the

immersing

it has

reached

be

to

cooked

in

boiling point.

the

cooking

is

Steaming

article

by

the

exposing

food

to

steam.

Stewing The

water.

boiling

is

article

food

the

small

a

stewed

be

to

in

generally

is

of

quantity

into

cut

pieces. is

Baking Roasting

article

Broiling before

the

juices. over

a

It bed

cooking can

be

of

live

is

Sauteing

over

the

and

Frying

food

is

in one

the

other

cooking

food

cooking

in

sauteing

on

order

a

a

shut

top of

pending sus-

food in

a

the

stove,

oven.

and

food small side

to on

hot

by

the

browning

successfully or

fire revolve.

it to

or

in

oven.

clear

a

searing

coals,

frying

the

allowing

begins

done

is

Fricasseeing

cooking

and

quickly

is

inside before

cooking

is

the

food

cooking

and

then

stewing.

quantity

of

fat

then

turning

"

it

side.

by immersing

in

hot

fat,

DIRECTIONS

fi

To

AND

the

Test

EXPLANATIONS.

When

Fat.

begins

it

"

into

it

thin

a

and

slice then

stays, If

it

of it

rises

uncooked

food.

all,

but

to

it

is

comes

the

at

articles

that

are

generally

and

used

a

heat

the

Strain is

for

frying.

of

cool.

The it

on

evaporates

Add

until

cloth

the and Then

can

of

raw

and

water

boil will fire the pour

a

let

minutes

cake it

remaining off

,when

take

few

form

and

quettes, cro-

drippings be

clarified

the

the is

it

the

off

and can

All

impurities clear

browns.

cold,

fat one

of

teaspoonful

which melt.

and

potato

When

one-half

and a

as

potato

sieve.

add,

can

you

the

fine

or

constantly

fat

beef

It

slices

gradually

it

crumbed

"

and

at

minute,

one

cooked

"

a

sink

browning

lard

right

times.

Fat.

boiling

Let

rises.

bottom.

used number

Stir

soda.

Put

and

discolored of

for

thing. any-

is

not

in

previously

been

it

does

tom bot-

cook

minute,

a

put

the

to to

browns

temperature

through

quart

and

sinks

enough

potato

oil

fat

much

the

top

it

in

top

Olive

Clarify

To

If

have

etc.

hot

not

the

the

right

is

to

for

If

potato,

smoke,

to

fat.

that

scum

set

aside

be

removed.

of

the

settle

to

water at

the

PREPARING

Use

for

crackers

or

Save

stale

all the

Hang

a

Grind

warmer.

the

for

and

yolk

each

outside cooked

a

well

and

if

or

warm

good. wanted oven

or

Use.

sift. and

crumbing

the

mixtures.

enough

diluted

with

tablespoons

two

ing mak-

are

and

is beaten

crumbing

allowing

in

grinder

the

and

white

milk,

sweet

dry place,

a

meat

a

for

puddings

used

Egg

in

crumbs

for

others

in

when

edges

crust

use'

preferable.

is

bread

dry by putting

use,

sifted

the

sack

paper

a

immediate

the

from

can

you

bread

light

trimmed

sandwiches,

in

COOKING.

light bread;

biscuit, but

pieces

or

up

FOR

stale

crumbing,

toast

for

ARTICLES

mix

to

water

or

of

liquid

of

salt

tO'

egg. is

Larding the

through pork

into

of

surface

one-fourth

and

needle

small

drawing

take

lean

inch

lardoons

the

appearance

stitches

and

Out

meat.

strips,

projecting

the

pieces

regular

on

either to

of

pieces

them

press

at

much

very

the

pork

into

the

intervals, leaving side.

It

flavor

the

adds of

ta

lean,

meats. is

Daubing strips of

is

Boning the

knife

meat

for

making

pork

incisions

prepared

or

freeing whole,

cutting

the

is done

and and

flesh

a

dull 7

into

meat

and

ing insert-

dressing. from

the

with

a

one

for

bones,

ing leav-

sharp-pointed scraping

the.

bones.

been

has

pressed be

can

boiled

shape

is

Trussing or

by

and

served

hot;

and is

use

little

served

fowls

shaping the

a

of

skewers.

or

the

meat

then

stuffing

thin

baking

hard

and

gelatine in

for

with

seasoned,

ground,

This

used.

stuffed

generally

and

seasoned

highly

COOKING,

FOR

is

cooked,

into

eggs

tying

fowl

boned

A

that

by

ARTICLES

PREPARING

8

slices,

or

cold.

boiling

MEASURING

Flour,

meal,

should

soda

Use

tin

be

results

correct

Do

the

put

confound

not

To

stir

is

To

flour

ingredients

into

sary. neces-

meal

or

the

and

by

cup

full.

folding.

and

stirring, beating

to

good

insure

the

into

pint,

absolutely

are

level

it is

one-half

thirds.

cup

and

powder

using.

holding

and

the

put

until

Do

before

measurements

but

spoonfuls

baking

sugar,

cups

fourths

not

up,

MIXING.

sifted

glass

or

into

it

powdered

always

divided

dip

AND

blend

ingredients

with

turn

ingredients

over

circular

a

motion.

heat

To

bringing To with

is

carefully

under

the

and

cut the

surface

fold of

side

is

the

Turn

into

top.

the

batter

mixture

the

This

it)

over,

the

in

the

enfold

(and

and to

incisions

spoon.

beaten

or

continually make

to

down

upside

stirred

been

to

air

very

that

is done

has

with

a

.

by lifting

spoon

it

carefully

and

part

putting

top.

on

and

Teaspoonfuls

A

A

In

as

in

the

of

the

is

as

uls in

always

are

the

much

ured meas-

receipt. over

the

edge

of

bowl.

spoonful

heaping most

specified

spoonful

rounding

spoon

tablespoonf

unless

rounding,

the

under

the

is all the

receipts

given

spoon

in

this

will book

hold.

ingre-

10

MEASURING

dients

measured

are

tQuch

Three

Two

of

cups

and

is

tb'e

powdered

one-fourth

of

of

weighed, of

table

supfar

granulated

cups

Two

cups

Ten

eggs,

One

tablespoonful

flour

One

tablespoonful

granulated

One

full

generally

tablespoon

of

spices

pound

1

pound

pound

1

pound

1

ounce

1

sugar

pound

1

1

sugar

powdered

1

1

sug-ar

butter

and

as

weights:

flour

of

cups

MIXING.

inst^^ad

Below

easier.

Four

AND

ounce

ounce

...

One

level

tablespoon

of

butter

1

ounce

it

is

HELPFUL AND

To

THINGS

heat

Cook

all

requires

food

starchy

KNOWING.

in

and

hot

a

boiling

fruit

oven.

salted

should

water.

be

placed

in

tops

of

water.

butter

crumbed

salt

milk the

over

The

Put

crumbs

for

the

Use

a

keep

in

Dried are

or

of

lemon

custards

salt

lemon

glass and

and

thirds

two-

be

can

beaten

smooth

in

the

of

whites

to

eggs

make

add

a

liquid

extracting

juice

gradually

to

a

dry

material

lumping. and

cool, dry crumbs

better

for

squeezer

oranges.

lemons a

sprinkle

quickly.

it from

Wrap

stove,

nice.

pinch

lemon

Always

the

on

beater.

egg a

over

one-third

sauces

froth

them

boiled

of

is very

an

keep

with

place.

Curdled

from

mix

has

flavor

vanilla

with

and

dishes.

When

and

food

vegetables

Melt

to

WORTH

cooked

Frozen cold

HINTS

oranges

tissue

paper

and

place. absorb

for

in

watery

more

dishes.

moisture

than

fresh,

ttKLPFUL

12

Soak

HINTS

dissolving

Pistachio

Butter

flour

and

chop

from

meat

select

Cook If

oven.

To

forming

cooked

juice

extract

through

a

cool

one-

for

sauces

vent pre-

place and

add

little

a

from

it

oven,

a

on

from

grater. in

a

warm

invariably falls. the

fruit, warm and

slice

a

mixture,

egg

hot

a

cut

it

twist

any

strainer

puree

using

top.

on

onion,

an

and

or

in

by

sticking together.

onion

meringue,

made

together

a

utes min-

some

vanilla.

juice from

of the

for

water

be

cooked

scum

KNOWING.

water,

two-thirds

flour

extract

bottom

hot caji

prevent it,from

to

To the

and

greasy

To

in

WOBTH

cold

in

flavoring

almond

a

THINGS

gelatine always

before

third

AND

fruit,press

through

strain

cheese

cloth. To cup

of

and

mix

crumbs

To the

a

butter

parsley, wash, dry

fresh

from

each

layer with In

flour

pour

well,

butter

arrow

a

hot

root

slowly

in

in

into

with the

that

so

stone

inches

three

thickening or

melted

butter^

a

towel, pull from and

cut

through

;

it is cut.

milk; pack

free

each

to

fork.

this until

Work

and

of

cup

stem, gather together compactly

continue

and

the

one-third

pour

with

chop

melt

crumbs,

butter

of

jars

entirely cover

salt. the

little cold

hot

be

layers,

in

coarse

liquid, mix a

it will

mixture,

corn

water

starch, or

stirring

milk stantly. con-

HELPFUL

To

HINTS

scald

vessel

milk,

boiling

in

this)

AND

When

THINGS

it

put

in

milk

KNOWING.

vessel

a

double

(a

water

the

WORTH

and

boiler

little

has

13

is

set

the

good

for

beads

around

boiling

water

the

.

edge

it

scalded.

is

To

blanche

shelled

almonds,

almonds,

let

from

the

almond,

cold

water

and

In

the

can

To

cloth

by

folding

Stitch the

bought

of it

size

of from

for

tube

a

cut

you

kitchen

dry

of

they

bag,

will

an

want

hot

are

cooked.

to

furnishing

make

in

the The

use.

store.

soups.

of

yard

a

three

triangular

opening

You

and

of

as

Set

water.

one-third

be

where

yolks,

the

salads

will

towels.

dish

drop

vessel

with

cover

any

eggs,

over

loosened

are

between

or

width

they and

water,

garnishing

medium

together

hot

until

stove

so

the

a

pastry

a

skins

of

into

the

the

skins,

yolks

them

use

the

until

meringues

eggs

make

rubber

off

the

of

back

then

off

cakes,

the

break

you on

slip

need

not

stand

pour

making

do

you

pour

in

end tubes

bags shape. to

suit

are

MISCELLANEOUS.

Ammonia Use

little

a

Wash

from

stains

removes

ammonia

brushes

marble.

hot

in

in

ammonia

in

cleaning

water

and

Soap

water.

silver

wash

to

soda

them.

soften

Use

ammonia

and

brass,

coal

oil

in

nickel.

cleaning Use

ammonia

in

with

Wipe

windows. chamois

skin

Wash

or

instead

water

soft

a

of

cloth

and

wash

to

soap

with

polish

paper.

salt

in

mattings

and

water

dry

rub

with

a

cloth. To

the

wash

dry

To

wash

one

on

cold

H.

shaved

soap,

brush

scrubbing

out

lightly

und

put

them

to

bar ul

and in

of let

cover

to

coal

the

and

in

cut

inta

and

wipe-

oil

to

stand

them

rinse

stretchers. 14

pair

pair each two

in

daily.

washed

shavings one

one

water,

warm

in

scalded

curtains,

one-half

stove

be

water

tablespoonf the

a

should lace

enough

allowing

with

"

H.

use

cloths. cloths

Dish

in

Rub

water.

with

carpet

a

of

Ivory of

soap

curtains,

curtains, Put

pair. hours. cold

thin

and them Wash

starch,

MISCELLANEOUS.

To

color,

set

ammonia

to

To

in

goods

in

of

gallon

blue

set

goods, of

gallons the

until

one

of

one

salt

of

cup

boiling

solved disthe

Lay

water,

wash

then

cools,

water

and

turpentine

water.

wash

in

two

of

teaspoon

a

one

15

it

light

in

suds.

soap

To

ink

remove

wash

stain,

grass

To

iron

rub

rust,

with

cover

Sapolio.

use

To

remove

alcohol.

in

remove

juice,

stains,

stand

let

salt,

the in

lemon

with

spot the

several

sun

hours. To

a

vessel

from

fruit

remove

a

and

boiling

pour

distance

of

stretch

stains,

two

the in

water, three

or

feet,

a

piece

over

small

over

stream

the

stained

surface. Mix

Rub water

Wrap

lard

on

with

well

look

stove

your

with

polish

your

on

sting

a

a

cloth

and

weak to

fresh

a

or

to

burn, exclude

alum

keep bruise; and

it

water

make

bright. a

little

turpentine the

to

air.

soda

on

and

a

cut.

SOUPS.

Soups stock

divided

are

and

and

bacon

fowls

veal

and

stock

fish

with

or

and

half

to

hour

heat

slowly,

to

and

boil.

There

To

in

the

whites

and

boil

minutes,

of up

skim

one

To "

Set

once.

off

the

Brown

Seven six

pepper

pounds coma,

of six

one-

juices.

Then

point,

allowing

never

for will

one

one

from

simmering

of

quart

every

slightly beaten.

egg

in

necessary

out

dark.

it

ing mak-

have

no

results.

good

Stock

the

hours,

things

carried

securing

Clarify

few

a

if

but

stocks, trouble

are

five

ing season-

bone

water

the

to

using

stock

the

extract

it gets

brown,

the

cold

in

to

or

all

are

Avoid

from

cut

order

four

fat

the

as

make

stand

when

for

it there

be

in

of

carcasses

and

meat.

would

should

cubes

keep

exactly

that

ham,

soup.

light colored

should

inch

one

bone

is made

any

meat

Meat,

good

anything

The

also

forms of

bits

the

used;

bones.

making

in

White

be

beef

stock,

soup

with

soups

"

While

stock.

brown

can

chop

necessary

fowls,

of

classes

two

without

soups

foundation-

the

into

on

the and

egg

Soup beef,

back

Heat of

the

and

scum,

allow

together stove

ten

strain.

Stock.

three

cloves,

stock

quarts one

bay

of

cold

leaf,

one

water, tea-

SOUPS.

spoonful of

sprig two

of

thyme,

parsley,

cubes, put

salt.

two-thirds

of

of

and the add

the

to

it

meat

a

kettle

it in

for

the

vegetables

When thick

a

for use,

cold,

and

the

cake.

the

of

and

the

mings trim-

add

to

hours, then simmer

one

will

you

forms

the

and

grease

This

stock

three

hour, put

an

five

or

inch

one

with

bones, brown

and

form

in

some

four

one

vegetables,

the

simmer

strain.

ready

Cut

skillet with

a

from

seasonings

the" top and

when

in

meat

Let

hour, then

chopped

water, let it stand

marrow

stock.

of

cups

of

quarts of cold one-third

teaspooriful marjoram,

one

two

teaspoonfuls

11

a

rise

take

off

jelly-like

substance. White Cut

cold

with

Then

add

blade

of

hours,

one-fourth

cup

small

parsley, a

let it simmer

it is

ready

for

fowl

be

hour

chopped

or

ground.

where

Compound

wings

of

tiny

bit

of

one

mace,

Strain, and

bone,

fowls,

a

a

small

the

vegetables

for salad, hash,

used

mixture

any

beef

celery,

longer.

when

removed

be

can

or

a

a

salt and

use.

chicken,

Use

chopped

onion,

of

cover

perfectly cooked.

until

or

of

one-half

can

and

in

pieces and

into

teaspoonful

one

for several

and

put

Add

water.

let simmer

The

chicken

large, grown

a

Stock.

Soup

the

chicken

are

creamed is to be

Stock.

knuckle

onion,

of some

legs and chopped carrot

veal, the

SOUPS.

18

celery, one-half

and

five hours One

and can

mutton cover

with

make

what

use

corns,

pepper

four

simmer

or

stock and

fowls, beef,

from

left

and

over

vegetables, hours

and

pot always ready for receiving

such

"Mixed

be

several

simmer

Stock."

need

nothing

always

can

this

bones

meat

and

water

is called

left-overs, stock

of

scraps

cold

a

Let

and

strain.

veal,pieces of

or

Have

salt.

of

teaspoonful

one

cloves

dozen

be

and

wasted

good

hand.

on

Bouillon. Brown

stock, clarified, served

soup

in

bouillon

cups.

Consomme.

Clarify compound

Black

Soak water

boiling to

one

Press

water.

quart

of

hot

through

a

and

eggs.

into

the

Season

over

the

eggs

One

half

cup

tureen the and

slices

lemon

of wine

of

with

soup

can

sieve

in

four

and

add

time

lemon

to

and

salt and

into be

quart of cold

one

let it cook

heated, stirring all the Put

iti

hours

two

stock

consomme.

Soup.

Bean

Cook

night.

have

you

pint of turtle beans

one over

and

stock

the

added, if

the

until blend hard

psppcr,

tureen

and

desired.

of

cups

pulp oughly thor-

well. boiled pour serve.

it

.

SOUPS.

Pea Drain the

the

liquor

three

peas

minutes.

Press

of

and

butter

Pour

into

peas,

of

stir

with

Drain fourths

of

of

leaf, a

bay

and it

a

slice

Melt

combine

the

salt, sprinkle Croutons

No.

bits

are

the

of toasted

cook to

in

each

stock.

macaroni

salted

boiling cup

of

Season

Julienne Cook water.

vegetables Heat

vegetables, add

the

cut

stock,

them

to

and

of

strained

a

bit

stir into

of

cups

fried

three-

minutes

butter,

and

top or

add

parsley,

with

stock, and

pepper serve.

bread.

small

into

drain

add

salt and

with

the

flour.

Soup.

water,

macaroni

of

serve.

three

spaghetti

or

twenty-

twenty

season

Macaroni Break

cook

onion,

to

tablespoons

two

of

sprig

one

over

add

2.

flour, add

croutons

cook

of peas

can

mixtures,

two

and

and

tablespoon

of

and

tablespoons

pepper

a

of

one

tablespoon

one

from

peas

stock, add

Soup,

of water,

cup

strain.

of

salt and

liquor

the

water

it two

cups

Fea

of

can

sieve, melt

a

into

two

a

cold

through

this

season

Soup.

from

cups

19

off

three

the

cups

bits and and

water

of

heated

pepper.

Soup. into

dice

in

pour

off

the

stock,

the

boiling water

season

salted

from and

the

serve.

20

SOUPS.

Tomato

Cook.

one

of

can

Puree.

sprig of parsley and

one

then add

of hot water

cup

one

Season

tomato.

and

bay leaf, ten of

add

of hot

cup

the whole

salt and

with

.slice of onion,

tablespoons

two

tablespoons of flour,one

two

a

bit of

a

Melt

strain.

with

tomatoes

utes, min-

butter,

stock

and

to the

strained

and

chopped

pepper

parsley. Vegetable two

cups

of

into

small

pieces for twenty

Cook okra

cut

one

of

cup

all

Irish

from

cut

corn

chopped

the cob, and the

one

quart of stock

and

and

serve.

If it is not

to

full

one

flour and

pour

let it cook

of

a

bacon.

with

vegetables add

for

Remove

thick

quarts

of

of okra

sliced, two

corn, one one

one

small

cup

cook Heat

Season

vegetables.

little cold

a

starch

corn

stirring all

of

cup

the

of

two

or

time, and

of

Gumbo.

frying and

fry out

the

dredge

bacon,

the

into

water

onion.

one

tender.

are

enough, add

it in the

sauto

cold

the

the soup,

Add

minutes.

dice,

of

cup

it thickens.

chicken

flour and

one

slice of onion, and

one

Chicken Cut

into

tablespoon of

into

until

tomatoes,

cut

potatoes

together until

water

Soup.

cups

Irish Boil

quart of boiling

of

bacon

water

the

into

chicken

with

tomatoes, one-half cut

slices

Put

grease.

kettle

soup

potatoes all

several

a

cup

the

chicken

cup

of

cubes, and Pour

together until done. o-o-er

two

and

boil

SOUPS.

until

the

falls from

meat

chicken, chop cooked

was

fine

it

and

the