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Classic Cookbooks
& Recipes
La Cuisine Creole
A Collection of Culinary Recipes
From Leading Chefs and Noted Creole House-wives, Who Have Made New Orleans Famous for Its
Cuisine - 1885
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INDEX
Introduction..................................................... iii
SOUPS, BROTHS, ETC.
Baked............................................................ 10
Beef, Plain...................................................... 5
Bisque, Crayfish................................................. 22
Bouilli, Soup et................................................. 5
Broth in Haste................................................... 6
Broth, Chicken................................................... 6
Broth, Crayfish.................................................. 7
Broth, Scotch Barley............................................. 8
Cheap White...................................................... 11
Chicken.......................................................... 7
Clear Pea........................................................ 13
Consomme, Beef and Fowl.......................................... 8
Consomme of Fowl, White.......................................... 9
Dried Split Pea.................................................. 13
Egg Balls for Mock Turtle........................................ 17
Green Pea, without Meat.......................................... 10
Green Pea, Queen Victoria's...................................... 12
Green Pea, with Egg Dumplings.................................... 12
Green Corn....................................................... 13
Gombos, Chicken with Oysters..................................... 20
Gombos, Crab or Shrimp........................................... 19
Gombos, Crab with Okra........................................... 21
Gombos, Okra or Filee............................................ 18
Gombos, Okra..................................................... 19
Gombos, Oyster, with Filee, No.
1................................ 19
Gombos, Oyster, with Filee, No.
2................................ 20
Gombos, Oyster, Maigre........................................... 21
Gombos, Shrimp, Maigre........................................... 21
Maigre, without Meat............................................. 7
Oxtail........................................................... 17
Oyster........................................................... 14
Rabbit........................................................... 18
Stock for Soup................................................... 3
Stock for Clarify................................................ 4
Stock for Gravies................................................ 4
Tomato, with Vegetables.......................................... 11
Turtle No. 1..................................................... 14
Turtle No. 2..................................................... 15
Turtle, Mock..................................................... 15
Turtle, Mock No.
2............................................... 15
Turtle, Mock No.
3............................................... 16
Veal, Gravy...................................................... 8
Vermicelli No. 1................................................. 9
Vermicelli No. 2................................................. 9
Vermicelli or Macaroni........................................... 10
FISH, ETC.
Codfish, Baked and Stewed........................................ 26
Codfish au Beurre Roux........................................... 27
Codfish Cakes.................................................... 27
Crabs, Fricasee of............................................... 31
Crabs, Soft-shell, Fried......................................... 31
Croakers and Mullets, Fried...................................... 23
Fillets or Sliced Fish, Fried.................................... 24
Flounder, Broiled................................................ 25
Flounder and Mullet, Fried....................................... 25
Fish, Fricasee of................................................ 23
Fish, to Fry..................................................... 23
Frogs, Fried..................................................... 32
Grenouilles Frites............................................... 32
Mackerel, Spanish, Broiled....................................... 25
Oyster Pickle.................................................... 30
Oyster and Beefsteak Pie......................................... 30
Oyster and Sweetbread Pie........................................ 30
Oysters, Fried................................................... 29
Oysters, Scalloped, No.
1........................................ 29
Oysters, Scalloped, No.
2........................................ 29
Oysters, Stewed with Champagne................................... 28
Oysters, Stewed with Milk........................................ 28
Oysters, Stewed on Toast......................................... 28
Oysters, Stuffing................................................ 27
Oysters, on Toast................................................ 28
Red Fish, or Snapper, Boiled..................................... 25
Red Fish, a la Provencale........................................ 26
Stuff and Bake, to............................................... 23
Terrapin......................................................... 33
Trout, Stuffed and Baked......................................... 24
Trout a la Venitienne............................................ 24
Turtle, to Dress................................................. 31
COLD MEAT, ETC.
Cold Meat, to serve.............................................. 34
Forcemeat, Liver and Ham......................................... 36
Forcemeat, for Stuffing.......................................... 37
Glazing for Tongues, etc. ....................................... 34
Oysters, Pickled, to serve....................................... 34
Pies, Meat or Chicken, to serve.................................. 34
Pies, Meat, Spices for........................................... 36
Sausage Meat, Seasoning for...................................... 35
Tongue, Braised, with Aspic Jelly................................ 35
Truffles and Chestnut Stuffing................................... 36
Truffles and Liver Stuffing...................................... 37
Veal, Pig or Turkey, Seasoning for............................... 35
SAUCES FOR MEATS AND GAME
A l'Aurore, for Fish............................................. 41
Apple............................................................ 46
Apple, Fried..................................................... 47
Brown Onion...................................................... 38
Butter and Flour................................................. 40
Caper, for Mutton, etc. ......................................... 40
Celery, White, for Poultry....................................... 41
Chestnut, for Turkey, etc. ...................................... 41
Cranberry.................................................... 39, 46
Cream............................................................ 46
Cucumber, White, for Meats....................................... 42
Duck............................................................. 38
Eggs and Butter.................................................. 42
Egg, with Lemon.................................................. 45
Froide........................................................... 41
Hard............................................................. 47
Horseradish...................................................... 45
Horseradish, To Keep......................................... 45, 48
Jelly, Savory, for Cold Turkey, etc. ............................ 43
Lemon, for Fish.................................................. 40
Lemon, Rich, for Puddings........................................ 47
Mint............................................................. 38
Mushroom......................................................... 38
Onion, Brown..................................................... 38
Onion, White..................................................... 39
Oyster, Brown.................................................... 43
Oyster, White.................................................... 44
Oyster, for Turkey............................................... 44
Parsley and Butter............................................... 40
Peaches, Fried................................................... 47
Piquante, for Cold Meat...................................... 39, 44
Puree, Celery, for Turkey........................................ 42
Robert........................................................... 45
Salad, for Lettuce............................................... 39
Savory, for Roast Goose.......................................... 47
Stock, for Gravies, etc. ........................................ 44
Tomato....................................................... 39, 43
Tomato, Piquant.................................................. 45
Vinegar, Cheap................................................... 49
Vinegar, To Make, No.
1.......................................... 48
Vinegar, To Make, No.
2.......................................... 48
Vinegar, for Pickles, To Make.................................... 48
White Onion...................................................... 39
Wine, for Venison or Mutton...................................... 42
ENTREES
Beans, Baked, and Pork........................................... 58
Beef, Hashed..................................................... 52
Calf or Pigs' Brains, Fried...................................... 56
Calf or Pigs' Feet, Fried........................................ 56
Calf Head, Boiled or Baked....................................... 56
Calf Head, Collared.............................................. 57
Calf Head, Potted................................................ 57
Curry of Cold Roast Fowl......................................... 57
Fricadellons, Veal or Mutton..................................... 54
Ham Toast for Lunch.............................................. 58
Mustard, French, to Make......................................... 53
Mutton, Scallops, with Mushrooms................................. 52
Pie, Veal and Ham............................................ 53, 54
Rarebit, Welsh................................................... 58
Salad, Veal...................................................... 55
Sandwiches....................................................... 52
Sandwiches, for Picnics.......................................... 53
Stew, Irish...................................................... 50
Stew, Kidney and Mushroom........................................ 50
Stew, Lamb Chops................................................. 50
Stew, Pigeon..................................................... 51
Stew, Tripe, Plain............................................... 51
Sweetbreads, Veal................................................ 55
Timbale.......................................................... 54
Tripe, with Mushrooms............................................ 51
Tripe, to Fry Brown.............................................. 51
Veal Hash........................................................ 53
Veal and Ham Pie............................................. 53, 54
Veal Loaf........................................................ 55
Veal, Minced, and Poached Eggs................................... 56
Veal or Mutton Fricadellons...................................... 54
Veal Salad....................................................... 55
Veal Sweetbreads................................................. 55
MUTTON, BEEF AND HAMS
Beef, Brisket, Boiled and Stuffed................................ 61
Beef, Round, Stewed.............................................. 61
Beef, Round, a la Baronne........................................ 62
Beef, Steak, to Fry as if Broiled................................ 62
Beef, Steak, Roasted............................................. 63
Beef, To Roast in Stove.......................................... 63
Boiling, Remarks on.............................................. 59
Daube Glacee of Beef............................................. 60
Ham, Baked....................................................... 59
Ham, Stuffed..................................................... 59
Ham, to Boil..................................................... 60
Mutton, Haunch................................................... 64
Mutton, Leg of, Boiled........................................... 64
Mutton, Leg of, Roast............................................ 64
Mutton, Stuffed with Mushrooms................................... 64
Mutton, to Taste like Venison.................................... 65
FOWLS AND GAME
Chicken, Boiled.................................................. 66
Chicken, Boiled, with Stuffing................................... 67
Chicken, Broiled................................................. 69
Chicken, Cold, Scalloped......................................... 69
Chicken, Country Fried........................................... 66
Chicken, Curry................................................... 68
Chicken Fricassee a la Marenga................................... 68
Chicken Pie a la Reine........................................... 68
Chicken Pie, Plain............................................... 70
Chicken Pot Pie.................................................. 70
Chicken, Roast................................................... 68
Chicken, Stew or Fricassee....................................... 67
Chicken, Saute, with Oyster Sauce................................ 68
Duck, Canvas Back................................................ 76
Duck, Roast.................................................. 75, 77
Duck, to Stew with Green Peas.................................... 76
Duck, Tame and Wild.............................................. 75
Duck, Wild....................................................... 77
Game, Venison, etc., Remarks on.................................. 78
Goose, with Chestnuts a la Chipolita............................. 78
Goose, Roast, with Sage and Onion................................ 77
Goose, Wild...................................................... 77
Hare or Rabbit, Roast............................................ 80
Partridge........................................................ 80
Pigeon Pie....................................................... 80
Pie, Squirrel or Rabbit.......................................... 79
Pie, Rice Bird................................................... 80
Pie, Roast....................................................... 81
Pie, Pigeon...................................................... 80
Pig, Roast....................................................... 81
Quails........................................................... 80
Rice-Bird Pie.................................................... 80
Teal, Broiled.................................................... 77
Turkey, Boiled, with Celery Sauce................................ 74
Turkey, Boiled, with Oyster Sauce................................ 74
Turkey, Boned.................................................... 71
Turkey, to Roast................................................. 72
Turkey, Roast a la Perigord...................................... 73
Turkey, Wild..................................................... 72
Venison Steak.................................................... 79
Venison Pasty.................................................... 79
VEGETABLES
Artichokes, Burr................................................. 89
Asparagus on Toast............................................... 87
Asparagus with Cream............................................. 88
Beans, Snap, Stewed and Boiled................................... 89
Beans, Lima, or Butter........................................... 90
Beets, Boiled.................................................... 92
Cabbage, Stewed.................................................. 91
Cauliflower, with White Sauce.................................... 91
Corn, Green, on Cob.............................................. 84
Corn, Green, Stewed.............................................. 84
Corn, Green, Fritters............................................ 85
Corn Oysters..................................................... 85
Corn Pudding..................................................... 85
Egg Plant........................................................ 88
Macaroni in a Mould.............................................. 92
Macaroni and Grated Cheese....................................... 93
Mushrooms, Stewed, on Toast...................................... 88
Okra and Corn Fricassee.......................................... 85
Okra or Gombo, to Cook........................................... 86
Onions, Boiled and Fried......................................... 84
Parsnip Fritters................................................. 92
Peas, Green English, to Stew..................................... 89
Peas, Marrowfat.................................................. 90
Potatoes......................................................... 83
Potatoes, Croquets............................................... 83
Potatoes, Fried.................................................. 83
Potatoes, Irish, Mashed and Browned.............................. 82
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
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
Corn Batter Bread................................................ 128
Corn, Mississippi, Bread......................................... 128
Dyspeptics, Bread for............................................ 127
Graham Bread..................................................... 127
Hard-Yeast Cakes................................................. 121
Indian Bread..................................................... 127
Indian Cakes..................................................... 135
Indian Cakes, Griddle............................................ 135
Muffins and Crumpets............................................. 133
Muffins, Nice.................................................... 133
Muffins, Graham.................................................. 133
Noodles.......................................................... 136
Pain Perdu....................................................... 134
Pocketbooks for Tea.............................................. 134
Potato Bread..................................................... 125
Puffs, Flour..................................................... 131
Rice Cakes....................................................... 132
Rising with Yeast Cake........................................... 120
Rolls, Breakfast................................................. 131
Rolls, Fine...................................................... 132
Rolls, Virginia.................................................. 131
Rye Bread........................................................ 127
Sally Lunn....................................................... 132
Turnpike Cakes................................................... 121
Wheat Bread, with Potatoes....................................... 125
Yeast, Hard Fig-leaf............................................. 123
Yeast, Home-Made................................................. 123
Yeast, Hop and Potato............................................ 122
Yeast, Liquid, of Corn and Hops.................................. 121
Yeast, Milk...................................................... 123
Yeast, Potato.................................................... 122
Yeast, Remarks on................................................ 120
Yeast, Salt...................................................... 123
RUSKS, DOUGHNUTS AND WAFFLES
Crullers......................................................... 139
Doughnuts, with Hop Yeast........................................ 137
Dougnuts, without Yeast.......................................... 137
Doughnuts, Cream without Yeast................................... 138
Doughnuts, Plain................................................. 138
Doughnuts, Sour Milk, without Yeast.............................. 137
Rusks, Miss Lester's Tea......................................... 137
Waffles.......................................................... 138
CAKES AND CONFECTIONS
Almond Drops..................................................... 164
Almond Macaroons................................................. 165
Bride's Cake..................................................... 144
Charlotte Russe.................................................. 142
Cheap Cake....................................................... 156
Chocolate Cake.............................................. 153, 154
Citron Cake...................................................... 155
Cocoanut Cakes.............................................. 159, 160
Coffee Cake...................................................... 161
Corn Starch Cake................................................. 156
Cream Cakes................................................. 162, 163
Cup Cakes........................................................ 151
Delicate Cakes................................................... 162
Diamond Bachelors................................................ 162
Drop Cakes.................................................. 161, 162
Drops, Cocoanut.................................................. 160
Easy Cake........................................................ 164
Egg Kisses....................................................... 153
Francatelli's Spanish Cake....................................... 153
French Loaf Cake................................................. 152
Frosting for Cake................................................ 141
Fruit Cake....................................................... 142
Fruit Cake, Cheap................................................ 143
Fruit Cake, Family............................................... 143
Fruit Cake, Nougat............................................... 143
Fruit Cake, Wisconsin............................................ 143
Genoese Cake..................................................... 153
Ginger Nuts...................................................... 148
Ginger Snaps..................................................... 148
Ginger Bread, Sponge............................................. 147
Gold Cake........................................................ 158
Hard Times, Louisiana, Cake...................................... 155
Icing............................................................ 140
Icing, Boiled.................................................... 141
Icing, Boiled, Hot............................................... 141
Icing, Chocolate................................................. 140
Indian Cake...................................................... 156
Isabella Cake.................................................... 150
Jelly Cake....................................................... 145
Jelly Roll, Young Cook's......................................... 164
Jumbles.......................................................... 152
Jumbles, Ring.................................................... 154
Lady Cake........................................................ 149
Lady Cake, White................................................. 150
Lady Cake, Yellow................................................ 149
Ladies' Fingers.................................................. 155
Ladies' Fingers, German.......................................... 154
Little Jessie's Cake............................................. 151
Loaf Cake, Plain................................................. 153
Loaf Cake, French................................................ 152
Maizena Cake..................................................... 146
Marble Cake...................................................... 152
Molasses Cake.................................................... 157
Naples Biscuit................................................... 161
Pecan Cake....................................................... 160
Portugal Cake.................................................... 149
Pound Cake....................................................... 145
Pound Cake, Cocoanut............................................. 159
Silver Cake............................................ 157, 158, 159
Shrewsbury Cake.................................................. 161
Soda Cake........................................................ 156
Sponge Cake...................................................... 146
Sponge Cake, Jenny's............................................. 147
Sponge Cake, White............................................... 147
Sponge, Ginger Bread............................................. 147
Tipsy Cake....................................................... 163
Tea Cakes................................................... 148, 163
Teacup Cake...................................................... 151
Trifles.......................................................... 157
Velvet Cake...................................................... 162
Wedding Cake..................................................... 144
White Cakes...................................................... 149
Wine Cakes....................................................... 161
DESSERTS
Almond Meringue.................................................. 168
Ambrosia of Orange, etc. ........................................ 185
Apple Compote.................................................... 168
Blanc Mange, Gelatine............................................ 169
Blanc Mange, Maizena............................................. 168
Charlotte Russe............................................. 166, 167
Cheesecakes, Lemon............................................... 182
Cheesecakes, Orange.............................................. 182
Cream, Barley or Sage............................................ 180
Cream, Berry, Frozen............................................. 180
Cream, Biscuit in Moulds......................................... 179
Cream, Chocolate, Iced........................................... 181
Cream, Orange.................................................... 179
Cream, Whipped, with Wine........................................ 174
Custard, Apple................................................... 170
Custard, Boiled.................................................. 170
Custard, Coffee.................................................. 182
Custard, Lemon................................................... 170
Dessert for a Delicate Person.................................... 175
Egg-Nog.......................................................... 185
Floating Island, without Wine.................................... 185
Glazing for Pastry............................................... 171
Ice Cream........................................................ 178
Ice Cream, without Cream......................................... 181
Jelly, Calves' Feet.............................................. 184
Jelly, Isinglass................................................. 169
Jelly, Wine, for Gelatine........................................ 183
Jelly, Yellow Custard............................................ 183
Mange, Chocolate................................................. 169
Oranges, Croquante............................................... 173
Peaches and Cream, Frozen........................................ 180
Pies or Pudding, Cocoanut........................................ 177
Pudding, All-the-Year-Round...................................... 171
Pudding, Batter.................................................. 174
Pudding, Cabinet, Steamed........................................ 176
Pudding, Custard Cocoanut........................................ 178
Pudding, Delicious............................................... 177
Pudding, Francatelli's Lemon..................................... 173
Pudding, Gelatine Snow........................................... 172
Pudding, Macaroon, Iced.......................................... 175
Pudding, Meringue................................................ 176
Pudding, Prince Albert's......................................... 177
Pudding, Roll, of Fruit.......................................... 175
Pudding, Suet.................................................... 175
Pudding, Transparent............................................. 171
Queen's Drops.................................................... 168
Sherbet, Lemon................................................... 179
Sicilian Biscuit................................................. 167
Tart, Lemon...................................................... 174
Trifle, Apple.................................................... 172
Trifle, Delicious................................................ 172
PUDDINGS, PIES AND MINCE MEATS
Apple Dumplings, Baked........................................... 206
Apple Meringue................................................... 203
Apple Pot Pie.................................................... 208
Apple, Tarts, Marlborough........................................ 206
Blackberry Pie................................................... 194
Cranberry Pie or Tarts........................................... 192
Cranberry Tart, with Apples...................................... 192
Cream, Tapioca................................................... 207
Cream, Tapioca, Plain............................................ 206
Directions for Making, etc. ..................................... 186
Dumpling Crust................................................... 188
Huckle or Whortleberry Pie....................................... 193
Lemon Pie................................................... 191, 192
Mince-Meat....................................................... 190
Mince-meat, for Christmas........................................ 190
Mince Pie Meat................................................... 189
Mince Pie Mixture........................................... 188, 189
Mince Pie Mock................................................... 191
Mince Pie, to fill, etc. ........................................ 189
Mince Pie, without Meat.......................................... 190
Molasses Pie..................................................... 193
Orange Pie....................................................... 191
Pie-crust........................................................ 187
Pie-crust, Buttermilk............................................ 188
Pie-crust, Family, Short......................................... 186
Pork and Apple Pie............................................... 193
Pudding, Baked Suet.............................................. 193
Pudding, Bird's Nest............................................. 201
Pudding, Delicious Bread......................................... 204
Pudding, Cheap and Delicate...................................... 203
Pudding, Cheap Gingerbread....................................... 205
Pudding, Cottage................................................. 202
Pudding, Country Batter.......................................... 202
Pudding, Crow's-Nest............................................. 202
Pudding, French Fried............................................ 205
Pudding, Lemon................................................... 198
Pudding, Marlborough............................................. 205
Pudding, My Own.................................................. 205
Pudding, Parisian................................................ 200
Pudding, Plain, without eggs or wine............................. 197
Pudding, Plum, Boiled............................................ 194
Pudding, Plum, Cheap............................................. 197
Pudding, Plum, Christmas......................................... 195
Pudding, Plum, Cottage........................................... 196
Pudding, Plum, Plain, for Children............................... 197
Pudding, Plum, Six-Ounce......................................... 194
Pudding, Plum, without Flour..................................... 196
Pudding, Quickly Made............................................ 204
Pudding, Rice Meringue........................................... 203
Pudding, Soufflee................................................ 199
Pudding, Sweet Potato............................................ 198
Pudding, Temperance Cabinet, Iced................................ 199
Pudding, Very Rich............................................... 200
Puff-Paste....................................................... 187
Rice Milk, for Children.......................................... 207
Rice Custard..................................................... 207
Supper Dish...................................................... 207
PRESERVES, SYRUPS AND FRUIT JELLIES
Apple Compote for Dessert........................................ 213
Apples, Crab, To Preserve Green.................................. 213
Citron, Preserved................................................ 211
Fig Preserves.................................................... 214
Fruit, To Candy.................................................. 220
Fruit, To Green, for Preserving, etc. ........................... 210
Hints on Preserving.............................................. 209
Huckleberries, Preserved......................................... 214
Jam.............................................................. 218
Jam, Tomato...................................................... 219
Jellies, Apple, without Water.................................... 218
Jellies, Blackberry.............................................. 218
Jellies, Crab Apple.............................................. 217
Jellies, Fruit, To Make.......................................... 216
Jellies, Lemon................................................... 217
Limes, Home-made................................................. 214
Marmalade........................................................ 220
Marmalade, Orange................................................ 219
Marmalade, Orange, with Honey.................................... 219
Orange, Myrtle, Preserve......................................... 214
Peach Compote for Desert......................................... 213
Peaches, to Preserve........................................ 210, 211
Pears, To Preserve............................................... 212
Pineapple Preserves.............................................. 212
Plum Preserves................................................... 214
Preserves, To Make............................................... 209
Pumpkin, Candied................................................. 220
Syrup Orange..................................................... 221
Syrup, Orgeat, without Orange Flowers............................ 221
Watermelon Preserves............................................. 215
BRANDIED FRUITS, WINES AND CORDIALS
Apricots in Brandy............................................... 223
Apricots and Peach Wine.......................................... 223
Blackberry Cordial.......................................... 224, 226
Blackberry Wine.................................................. 224
Champagne Punch.................................................. 227
Fruit, Mixed, Wine............................................... 224
Orange, Sour, Wine............................................... 224
Orange and Lemon Wine............................................ 224
Peaches in Brandy................................................ 222
Peaches and Apricots in Brandy................................... 223
Raisin Wine, with Elder Flowers.................................. 224
Raspberry Cordial................................................ 226
Temperance Beverage.............................................. 227
Tomato Wine...................................................... 227
DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
Almond Custard................................................... 234
Apple Tea, or Water.............................................. 229
Apples, Baked.................................................... 229
Arrowroot Blanc-Mange....................................... 229, 230
Arrowroot Gruel.................................................. 230
Barley Water..................................................... 228
Beef Tea......................................................... 229
Carrigeen Moss................................................... 232
Chocolate Caramels............................................... 235
Dimples.......................................................... 235
Jaune Mange...................................................... 232
Jelly, Lemon, without Lemons..................................... 233
Jelly Wine....................................................... 232
Ladies' Fingers, German.......................................... 234
Milk Punch as a Restorative...................................... 229
Milk Porridge.................................................... 230
Prunes, Stewed................................................... 232
Rusks, for Convalescents......................................... 235
Sangaree, Wine................................................... 231
Sherbet, Orange.................................................. 233
Sherbet, Strawberry.............................................. 233
Sponge Cake Pudding.............................................. 234
Syllabub......................................................... 231
Syllabub, White Wine............................................. 231
Tapioca Milk..................................................... 230
Tapioca Pudding.................................................. 231
Tartaric Acid Instead of Lemons.................................. 233
Toast Water...................................................... 228
Water Gruel, of Corn Meal or Oat Meal............................ 228
COFFEE, TEA, CHOCOLATE, ETC.
Chocolate, to make............................................... 236
Coffee........................................................... 237
Coffee Cream..................................................... 237
Tea, Green and Black............................................. 236
CANDIES AND CREAM DROPS
Almonds, to Blanch............................................... 240
Candy, Cream..................................................... 238
Candy, Cocoanut.................................................. 241
Candy, Molasses.................................................. 239
Candy, Pop-Corn.................................................. 238
Candy, Sugar..................................................... 240
Caramels, Boston................................................. 243
Caramels, Chocolate.............................................. 242
Chocolate Paste for Cake......................................... 239
Drops, Chocolate Cream........................................... 241
Drops, Lemon..................................................... 240
Drops, Sugar..................................................... 243
Everton Toffy.................................................... 240
Kisses, Chocolate................................................ 242
Kisses, Sugar.................................................... 243
Louisiana Orange-Flower Macaroons................................ 239
Marsh-Mallow Paste............................................... 241
Pop-Corn Balls................................................... 241
CHEFS D'OEUVRE
Absinthe, How to Mix............................................. 249
Absinthe and Anisette............................................ 249
Absinthe and Sugar............................................... 249
Biscuit Glace for Twenty......................................... 254
Bouille-abaisse.................................................. 252
Brule, Grand, a la Boulanger..................................... 245
Brule, Petit..................................................... 246
Browned Snipe a la Fauvet........................................ 253
Cocktail, Champagne.............................................. 249
Cocktail, New Orleans style...................................... 248
Cocktail, Royal (Moran's Own).................................... 247
Cocktail, Spoon.................................................. 248
Crayfish Bisque a la Creole...................................... 252
Gin Fiz, No. 1................................................... 247
Gin Fiz, No. 2................................................... 247
Juleps, Mint..................................................... 249
Ponche Romaine................................................... 247
Pousse Cafe, No. 1............................................... 250
Pousse Cafe, No. 2............................................... 250
Pousse Cafe, No. 3............................................... 250
Pousse Cafe, No. 4............................................... 250
Punch, Fancy..................................................... 248
Punch, Jamaica Rum............................................... 247
Punch, Parlor (Moran's).......................................... 247
Punch, Whiskey, Plain............................................ 248
Red Snapper a la Chambord........................................ 251
Rum, Hot Spiced.................................................. 250
Salade a la Russe................................................ 253
Soupe a la Reine................................................. 250
Squirts.......................................................... 249
Suississe........................................................ 250
Toddy, New Orleans............................................... 248
Toddy, Virginia.................................................. 248
Wines, The Service of............................................ 244
HINTS ON COOKING................................................... 255
HINTS ON HOUSE CLEANING
Fading, To Prevent............................................... 259
Fruit Stains..................................................... 259
Ivies for Inside Decorations..................................... 259
Soap Boiling, etc. .............................................. 257
Soap Hard, for Household Purposes................................ 258
Washing Mixture.................................................. 258
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