|
Classic
Cook Books
< last page | next page >
page 264
PAGE
Potato, Irish, Stewed............................................ 82
Potato, Puffs.................................................... 82
Potato, Sweet.................................................... 83
Pumpkin, with Salt Meat.......................................... 91
Salsify, Fried in Batter......................................... 86
Spinach, to Cook................................................. 87
Squash, Stewed................................................... 90
Squash, Summer, Stewed........................................... 91
Succotash........................................................ 85
Tomatoes, to Broil............................................... 87
Tomatoes, Stuffed................................................ 86
Tomatoes, Stewed................................................. 87
Turnips, to Cook................................................. 84
EGGS, OMELETS, ETC.
Eggs, au Gratin, for Lent........................................ 95
Eggs, Boiled, Soft or Hard....................................... 94
Eggs, Poached, with Toast and Anchovy Paste...................... 95
Eggs, Poached, and Ham........................................... 96
Eggs, with Browned Butter and Vinegar............................ 96
Omelet, Delicious................................................ 99
Omelet, for One Person........................................... 97
Omelet, Spanish.................................................. 99
Omelet, with Green Onion......................................... 97
Omelet, with Oysters............................................. 100
Omelet, with Parmesan Cheese..................................... 97
Omelet, with Sugar............................................... 98
Omelet au Naturel................................................ 96
Omelet, Soufflee................................................. 98
Omelet, Soufflee, in mould....................................... 98
SALADS AND RELISHES
Catsup, Mushroom................................................. 101
Catsup, Tomato................................................... 102
Celery, etc., Vinegar............................................ 102
Garnishes........................................................ 101
Jambolaya of Fowls and Rice...................................... 106
Salad, Chicken, French........................................... 103
Salad, Chicken, Small............................................ 104
Salad, Potato.................................................... 105
Salad, Tomato, with or without Shrimp............................ 105
Slaw, Cold, with Hot Sauce....................................... 106
Slaw, Cold, Plain................................................ 106
Thyme, etc., Flavor.............................................. 101
Tomato Catsup............................................... 102, 103
Tomato, Green, Soy............................................... 102
PAGE
PICKLES
Cabbage, Chopped................................................. 112
Cabbage, Pickle, Yellow.......................................... 112
Cabbage, Red..................................................... 113
Cantaloupe, Sweet Pickle of...................................... 111
Cauliflower...................................................... 113
Chow-Chow........................................................ 113
Country Green.................................................... 116
Cucumbers, Old-time Sweet........................................ 109
Cucumbers and Onions............................................. 109
Cucumbers, Plain, without Spices................................. 108
Cucumbers, in Whiskey............................................ 108
Eggs............................................................. 110
Figs, Sweet Pickle of............................................ 110
Hints on Their Management........................................ 107
Lemons........................................................... 114
Melon Mangoes.................................................... 119
Mustard.......................................................... 114
Onions........................................................... 114
Oysters.......................................................... 115
Peach............................................................ 117
Peach, Green..................................................... 118
Peach, Mangoes................................................... 118
Peach, Plain..................................................... 116
Peach and Apricot................................................ 117
Plum, Sweet Pickle of............................................ 117
Tomato, Green, Sweet Pickle of................................... 111
Tomato Sauce..................................................... 116
Walnut........................................................... 115
BREAD AND YEAST
Biscuit, Cream of Tartar......................................... 130
Biscuit, Light, or Roll.......................................... 130
Biscuit or Rolls, Milk........................................... 130
Biscuit, Soda or Milk............................................ 128
Biscuit, Soda, with Cream of Tartar.............................. 128
Biscuit, Sponge, with Yeast...................................... 129
Biscuit, Sponge, without Yeast................................... 130
Biscuit, Yeast Powder............................................ 129
Boston Brown Bread............................................... 127
Bread, Good, to Make........................................ 124, 125
Bread, Family.................................................... 126
Bread, Light..................................................... 126
Bread, Sponge.................................................... 126
Brown Bread...................................................... 127
Buckwheat Cakes.................................................. 135
Buckwheat Cakes, Griddle......................................... 136
< last page | next page >
Classic
Cook Books
|
