Browned—With Roast. No. 1, 197 Browned—With Roast. No. 2, 198 Crisp, 195 Favorite, Warmed, 195 Fried, with Eggs, 197 Hasty Cooked, 195 Lyonnaise, 196 Mashed, 192 Mashed, Warmed Over, 193 New, and Cream, 193 New, To Boil, 192 Raw, Fried, 194 Saratoga Chips, 193 Scalloped (Kentucky Style), 194 Steamed, 194 Sweet, 198 Sweet, Baked, 198 Pumpkin, Stewed, 214 Rice, To Boil, 202 Salsify, Fried, 209 or Oyster Plant, Stewed, 209 Sourcrout, 202 Spinach, 212 Squashes or Gymblings, 211 Squash, Winter, Baked, 212 Winter, Boiled, 212 String Beans, 208 Succotash, 208 Tomatoes, Baked (Plain), 205 Broiled and Fried, 205 Fried and Broiled, 205 Scalloped, 204 Scrambled, 206 Stewed, 204 Stuffed, Baked, 204 To Peel, 204 Raw, To Prepare, 205 Truffles, 216 (Italian Style of Dressing), 216 Au Naturel, 216 Turnips, 214 Vegetable Hash, 212 MACARONI, 216 Macaroni, á la Crême, 217 á la Italienne, 216 and Cheese, 217 and Tomato Sauce, 218 Timbale of, 217
End of the Project Gutenberg EBook of The Whitehouse Cookbook (1887) by Mrs. F.L. Gillette *** END OF THIS PROJECT GUTENBERG EBOOK THE WHITEHOUSE COOKBOOK (1887) *** ***** This file should be named 13923-h.htm or 13923-h.zip ***** This and all associated files of various formats will be found in: http://www.gutenberg.net/1/3/9/2/13923/ Produced by Juliet Sutherland, Stephen Schulze and the Distributed Proofreaders Team Updated editions will replace the previous one--the old editions
