CHAPTER XXXVIII

SUITABLE COMBINATIONS FOR SERVING Breakfast Menus Oranges Oatmeal with Sugar and Cream Boiled Ham Creamed Potatoes Pop-overs or Fadges Coffee ☸☸☸☸☸ Quaker Rolled Oats with Baked Apples, Sugar and Cream Creamed Fish Baked Potatoes Golden Corn Cake Coffee ☸☸☸☸☸ Bananas Old Grist Mill Toasted Wheat with Sugar and Cream Scrambled Eggs Sautéd Potatoes Graham Gems Griddle Cakes Coffee ☸☸☸☸☸ Grape Fruit Wheatlet with Sugar and Cream Beefsteak Lyonnaise Potatoes Twin Mountain Muffins Coffee ☸☸☸☸☸ Sliced Oranges Wheat Germ with Sugar and Cream Warmed over Lamb French Fried Potatoes Raised Biscuits Buckwheat Cakes with Maple Syrup Old Grist Mill Coffee [Illustration: TABLE LAID FOR BREAKFAST.—_Page 592._ ] [Illustration: LUNCHEON TABLE LAID FOR FISH COURSE, SOUP COURSE PRESUMABLY HAVING BEEN REMOVED.—_Page 594._ ] ☸☸☸☸☸ Strawberries Hominy with Sugar and Cream Bacon and Fried Eggs Baked Potatoes Rye Muffins Coffee ☸☸☸☸☸ Raspberries Shredded Wheat Biscuit Dried Smoked Beef in Cream Hashed Brown Potatoes Baking-Powder Biscuit Coffee ☸☸☸☸☸ Watermelon Old Grist Mill Rolled Oats with Sugar and Cream Broiled Halibut Potato Cakes Sliced Cucumbers Quaker Biscuit Coffee ☸☸☸☸☸ Cantaloupe Pettijohn’s with Sugar and Cream Cecils with Tomato Sauce Potato Balls Rice Muffins Coffee ☸☸☸☸☸ Peaches Farinose with Sugar and Cream Omelette Potatoes à la Maître d’Hôtel Berry Muffins Coffee ☸☸☸☸☸ Blackberries H-O with Sugar and Cream Dropped Eggs on Toast Waffles with Maple Syrup Coffee ☸☸☸☸☸ Pears Old Grist Mill Rolled Wheat with Sugar and Cream Corned Beef Hash Milk Toast Coffee ☸☸☸☸☸ Grapes Cereal with Fruit Fried Smelts Baked Sweet Potatoes Sliced Tomatoes Oatmeal Muffins Coffee ☸☸☸☸☸ Oatmeal Mush with Apples Hamburg Steaks Creamed Potatoes White Corn Cake Coffee ☸☸☸☸☸ Plums and Pears Cracked Wheat with Sugar and Cream Baked Beans Fish Balls Brown Bread Old Grist Mill Coffee ☸☸☸☸☸ Sliced Peaches Germea with Sugar and Cream Brown Bread Toast Cold Sliced Meat Sautéd Sweet Potatoes Coffee ☸☸☸☸☸ Wheatena with Sugar and Cream Fish Hash Buttered Graham Toast Strawberry Short Cake Coffee ☸☸☸☸☸ Grapes Old Grist Mill Rye Flakes with Sugar and Cream Lamb Chops Baked Potatoes Raised Muffins Doughnuts and Coffee Luncheon Menus Grilled Sardines Baked Apples with Cream Rolls Sponge Cake Cocoa ☸☸☸☸☸ Creamed Chicken Celery Rolls Grapes and Apples Tea ☸☸☸☸☸ Lamb Croquettes Dressed Lettuce Baking-Powder Biscuit Gingerbread Cheese Tea ☸☸☸☸☸ Split Pea Soup Crisp Crackers Egg Salad Entire Wheat Bread Oranges Cocoa ☸☸☸☸☸ Cold Sliced Meat Cheese Fondue Bread and Butter Sliced Peaches Cookies Old Grist Mill Coffee ☸☸☸☸☸ Broiled Ham Scalloped Potatoes Brown Bread and Butter Sliced Oranges Wafers ☸☸☸☸☸ Scalloped Oysters Rolls Dressed Celery Polish Tartlets Tea ☸☸☸☸☸ Salmi of Lamb Olives Bread and Butter Cake Chocolate ☸☸☸☸☸ Oyster Stew Oyster Crackers or Dry Toast Pickles Cream Whips Lady Fingers ☸☸☸☸☸ Scalloped Turkey Brown Bread Sandwiches Lettuce Salad Cheese Straws Tea ☸☸☸☸☸ Turban of Fish Saratoga Potatoes Warmed over Muffins Nuts Crackers Cheese Tea ☸☸☸☸☸ Cream of Tomato Soup Croûtons Omelet with Vegetables Bread and Butter Bananas Tea ☸☸☸☸☸ Salad à la Russe Graham Bread and Butter Peach Sauce Scotch Wafers Tea ☸☸☸☸☸ Cold Sliced Tongue Macaroni and Cheese Lettuce Salad Crackers Wafers Coffee ☸☸☸☸☸ Salmon Croquettes Rolls Dressed Lettuce Strawberries and Cream Tea ☸☸☸☸☸ Beef Stew with Dumplings Sliced Oranges Cake Tea ☸☸☸☸☸ Lobster Salad Rolls Raspberries and Cream Wafers Russian Tea [Illustration: TABLE LAID FOR FORMAL LUNCHEON.—_Page 596._ ] [Illustration: CENTREPIECE FOR LUNCHEON OR DINNER TABLE.—_Page 598._ ] [Illustration: CENTREPIECE FOR THANKSGIVING DINNER TABLE.—_Page 598._ ] ☸☸☸☸☸ Cold Sliced Corned Beef Corn à la Southern Entire Wheat Bread and Butter Grapes and Pears Dinner Menus Cream of Celery Soup Roast Beef Franconia Potatoes Yorkshire Pudding Macaroni with Cheese Tomato and Lettuce Salad Chocolate Cream Café Noir ☸☸☸☸☸ Tomato Soup Baked Fish Hollandaise Sauce Shadow Potatoes Cole Slaw Fig Pudding Crackers Cheese Café Noir ☸☸☸☸☸ Potato Soup Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips Celery Vegetable Salad Bread and Butter Pudding ☸☸☸☸☸ Macaroni Soup Fricassee of Lamb Riced Potatoes Stewed Tomatoes String Bean and Radish Salad Fruit and Nuts ☸☸☸☸☸ Duchess Soup Fried Fillets of Halibut Shredded Potatoes Hot Slaw Beefsteak Pie Irish Moss Blanc-Mange with Vanilla Wafers ☸☸☸☸☸ Kornlet Soup Maryland Chicken Baked Sweet Potatoes Creamed Cauliflower Cranberry Sauce Dressed Lettuce Polish Tartlets Café Noir ☸☸☸☸☸ Vegetable Soup Veal Cutlets Horseradish Mashed Potatoes Cream of Lima Beans Dressed Celery Cerealine Pudding ☸☸☸☸☸ St. Germain Soup Beefsteak with Oyster Blanket Stuffed Potatoes Spinach Pineapple Pudding Cream Sponge Cake Café Noir ☸☸☸☸☸ White Soup Boiled Salmon Egg Sauce Boiled Potatoes Green Peas Cucumbers Strawberries and cream Cake ☸☸☸☸☸ Tomato Soup without Stock Braised Beef Horseradish Sauce Scalloped Potatoes Squash Baked Indian Pudding Café Noir ☸☸☸☸☸ Bisque Soup Broiled Shad Chartreuse Potatoes Asparagus on Toast Cucumber and Lettuce Salad Prune Whip Custard Sauce ☸☸☸☸☸ Cream of Pea Soup Boiled Mutton Caper Sauce Mashed Potatoes Turkish Pilaf Graham Pudding Fruit and Nuts ☸☸☸☸☸ Turkish Soup Lamb Chops French Fried Potatoes Apple Fritters Beet Greens Caramel Custard Café Noir ☸☸☸☸☸ Irish Stew with Dumplings Fish Croquettes Dinner Rolls Radishes Custard Soufflé Creamy Sauce Crackers Cheese ☸☸☸☸☸ Black Bean Soup Halibut à la Créole Potatoes en Surprise Brussels Sprouts Swiss Pudding Café Noir ☸☸☸☸☸ Cream of Clam Soup Fried Chicken Boiled Potatoes Sliced Tomatoes Shell Beans Peach Short Cake Crackers and Cheese ☸☸☸☸☸ Cream of Lima Bean Soup Roast Duck Mashed Sweet Potatoes Cauliflower au Gratin Rice Croquettes with Currant Jelly Grapes Pears Crackers Cheese Café Noir ☸☸☸☸☸ Chicken Soup Broiled Sword Fish Cucumber Sauce Baked New Potatoes Sugared Beets Strawberry Cottage Pudding Iced Coffee Menu for Thanksgiving Dinner Oyster Soup Crisp Crackers Celery Salted Almonds Roast Turkey Cranberry Jelly Mashed Potatoes Onions in Cream Squash Chicken Pie Fruit Pudding Sterling Sauce Mince, Apple, and Squash Pie Neapolitan Ice Cream Fancy Cakes Fruit Nuts and Raisins Bonbons Crackers Cheese Café Noir Menu for Christmas Dinner Consommé Bread Sticks Olives Celery Salted Pecans Roast Goose Potato Stuffing Apple Sauce Duchess Potatoes Cream of Lima Beans Chicken Croquettes with Green Peas Dressed Lettuce with Cheese Straws English Plum Pudding Brandy Sauce Frozen Pudding Assorted Cake Bonbons Crackers Cheese Café Noir A Full Course Dinner FIRST COURSE Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes canapés are used in place of either. For a gentleman’s dinner, canapés accompanied with Sherry wine are frequently served before guests enter the dining-room. SECOND COURSE Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses. [Illustration: CHRISTMAS DINNER TABLE.—_Page 600._ ] [Illustration: TABLE LAID FOR RECEPTION.—_Page 602._ ] THIRD COURSE Bouchées or rissoles. The filling to be of light meat. FOURTH COURSE Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served. FIFTH COURSE Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable. SIXTH COURSE Entrée, made of light meat or fish. SEVENTH COURSE A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served. EIGHTH COURSE Punch or cheese course. Punch, when served, always precedes the game course. NINTH COURSE Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted. TENTH COURSE Dessert, usually cold. ELEVENTH COURSE Frozen dessert and fancy cakes. Bonbons are passed after this course. TWELFTH COURSE Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner. Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used. With soup, serve Sherry; with fish, white wine; with game, Claret; with roast and other courses, Champagne. After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d’Amour) for women; then Crême de Menthe for all. After a short time Apollinaris should be passed. White wines should be served cool; Sherry should be as near the temperature of the room in which it is served as possible. Champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time. Claret, served without cooling, and as it contains so small amount of alcohol, is not good the day after opening. For a simpler dinner, the third, seventh, eighth, and tenth courses, and the game in the ninth course, may be omitted. For a home dinner, it is always desirable to serve for first course a soup; second course, meat or fish, with potatoes and two other vegetables; third course, a vegetable salad, with French dressing; fourth course, dessert; fifth course, crackers, cheese, and café noir. At a ladies’ luncheon the courses are as many as at a small dinner. In winter, grape fruit is sometimes served in place of oysters; in summer, selected strawberries in small Swedish Timbale cases. Menus for Full Course Dinners Blue Points Consommé à la Royal Olives Celery Salted Almonds Swedish Timbales with Chicken and Mushrooms Fried Smelts Sauce Tartare Dressed Cucumbers Saddle of Mutton Currant Jelly Sauce Potatoes Brabant Brussels Sprouts Suprême of Chicken Mushrooms à la Sabine Canton Sherbet Canvasback Duck Olive Sauce Farina Cakes with Jelly Celery Salad Apricot and Wine Jelly Nesselrode Pudding Rolled Wafers Parisian Sweets Crackers Cheese Café Noir ☸☸☸☸☸ Little Neck Clams Consommé au Parmesan Olives Salted Pecans Bouchées Fillets of Halibut à la Poulette with Mayonnaise Tomatoes Delmonico Potatoes String Beans Larded Fillet of Beef with Horseradish Sauce Glazed Sweetbreads Artichokes with Béchamel Sauce Sorbet Broiled Quail with Lettuce and Celery Salad Banana Cantaloupe Sultana Roll with Claret Sauce Cinnamon Bars Lady Fingers Bonbons Crackers Cheese Café Noir ☸☸☸☸☸ Anchovy Canapés Julienne Soup Olives Celery Ginger Chips Oyster and Macaroni Croquettes Stuffed Fillets of Halibut, French Hollandaise Sauce Tomato Jelly Spring Lamb Potato Fritters Asparagus Tips with Hollandaise Sauce Chaud-froid of Chicken Crême de Menthe Ice Larded Grouse Bread Sauce Lettuce and Radish Salad Mont Blanc Bombe Glacée Sponge Drops Almond Crescents Bonbons Crackers Cheese Café Noir GLOSSARY _Accolade de perdreaux._ Brace of partridge. _Agneau._ Lamb. _Agra dolce (sour sweet)._ An Italian sauce served with meat. _À la, au, aux._ With or dressed in a certain style. _Allemande (à la)._ In German style. _Ambrosia._ Food for the gods. Often applied to a fruit salad. _Américaine (à l’)._ In American style. _Ancienne (à l’)._ In old style. _Angelica._ A plant, the stalks of which are preserved and used for decorating moulds. _Asafetida._ A gum resin. Its taste is bitter and sub-acrid, and by the Asiatics it is used regularly as a condiment. _Asperges._ _Asparagus._ _Au gratin._ With browned crumbs. _Aurora sauce._ A white sauce to which lobster butter is added. _Avena._ Oats. _Baba Cakes._ Cakes baked in small moulds; made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce. _Bain-Marie._ A vessel of any kind containing heated water, in which other vessels are placed in order to keep their contents heated. _Bannocks._ Scottish cakes made of barley or oatmeal, cooked on a griddle. _Bards._ Slices of pork or bacon to lay on the breast of game for cooking. _Basil._ A pot herb. _Bay leaves._ Leaves from a species of laurel. _Béarnaise (à la)._ In Swiss style. _Béarnaise sauce._ Named from Béarnaise, Swiss home of Henry IV. _Béchamel (à la)._ With sauce made of chicken stock and milk or cream. _Beignet._ Fritter. _Beurre noir._ Black butter. _Biscuit Glacé._ Small cakes of ice cream. _Bisque._ A soup usually made from shell-fish; or an ice cream to which is added finely chopped nuts. _Blanch (to)._ To whiten. _Blanquette._ White meat in cream sauce. _Bœuf braisé._ Braised beef. _Bœuf à la jardinière._ Braised beef with vegetables. _Bombe glacée._ Moulded ice cream and ice, or two kinds of ice cream. Outside of one kind, filling of another. _Bouchées._ Literally, mouthful. Small patties. _Bouquet of herbs._ A sprig each of thyme, savory, marjoram, and parsley. _Bourgeoise (à la)._ In family style. _Bretonne sauce._ A stock sauce in which chopped parsley is served. _Café noir._ Black coffee. _Cervelles de veau._ Calf’s brains. _Chartreuse._ A mould of aspic in which there are vegetables; a meat preparation filling the centre of the mould. Used to denote anything concealed. _Chateaubriand._ A cut from the centre of a fillet of beef. _Chaud-froid._ Literally, hot cold. In cookery a jellied sauce. _Chou-fleur._ Cauliflower. _Chutney._ An East India sweet pickle. _Civet._ A game stew. _Compotes._ Fruits stewed in syrup and kept in original shape. _Consommé de volaille._ Chicken soup. _Côtelettes._ Cutlets. _Court bouillon._ A highly seasoned liquor in which to cook fish. _Créole (à la)._ With tomatoes. _Croûte au pot._ A brown soup poured over small pieces of toast. _Curry powder._ A yellow powder of which the principal ingredient is turmeric. Used largely in India. _De, d’._ Of. _Devilled._ Highly seasoned. _Dinde farcie._ Stuffed turkey. _Dinde sauce céleri._ Turkey with celery sauce. _Écossaise (à l’)._ In Scottish style. _En bellevue._ In Aspic jelly. Applied to meats. _En coquilles._ In shells. _En papillotes._ In papers. _Eperlans frits._ Fried smelts. _Espagnole sauce._ A rich brown sauce. _Farci-e._ Stuffed. _Fillet de bœuf piqué._ Larded fillet of beef. _Flammande (à la)._ In Holland style. _Foie de veau grillé._ Broiled liver. _Fondue._ A dish prepared of cheese and eggs. _Fraises._ Strawberries. _Frappé._ Semi-frozen. _Fricassée de poulet._ Fricassee of chicken. _Fromage._ Cheese. _Gateau._ Cake. _Gelée._ Jelly. _Génevoise (à la)._ In Swiss style. _Glacé._ Iced or glossed over. _Grilled._ Broiled. _Hachis de bœuf._ Beef hash. _Hoe cakes._ Cakes made of white corn meal, salt, and boiling water, cooked on a griddle. _Homard._ Lobster. _Hors-d’œuvres._ Side dishes. _Huîtres en coquille._ Oysters in shell. _Huîtres frites._ Fried oysters. _Italienne (à l’)._ In Italian style. _Jambon froid._ Cold ham. _Jardinière._ Mixed vegetables. _Kirschwasser._ Liqueur made from cherry juice. _Kuchen._ German for cake. _Kümmel._ Liqueur flavored with cumin and caraway seed. _Lait._ Milk. _Laitue._ Lettuce. _Langue de bœuf à l’écarlate._ Pickled tongue. _Macaroni au fromage._ Macaroni with cheese. _Macédoine._ A mixture of several kinds of vegetables. _Maigre._ A vegetable soup without stock. _Maître d’hôtel._ Head steward. _Mango._ A fruit of the West Indies, Florida, and Mexico. _Mango pickles._ Stuffed and pickled young melons and cucumbers. _Maraschino._ A cordial. _Marrons._ Chestnuts. _Menu._ A bill of fare. _Moru._ Salt cod. _Noël._ Christmas. _Noir._ Black. _Nouilles._ Noodles. _Noyau._ A cordial. _Œufs farcis._ Stuffed eggs. _Œufs pochés._ Poached eggs. _Omelette aux fines herbes._ Omelet with fine herbs. _Omelette aux champignons._ Omelet with mushrooms. _Pain._ Bread. _Panade._ Bread and milk cooked to a paste. _Paté de biftecks._ Beefsteak pie. _Paté de foie gras._ A paste made of fatted geese livers. _Pigeonneaux._ Squabs. _Pois._ Peas. _Pommes._ Apples. _Pommes de terre._ Potatoes. _Pommes de terre à la Lyonnaise._ Lyonnaise potatoes. _Pone cakes._ A cake made in the South, baked in the oven. _Potage._ Soup. _Poulets sautés._ Fried chicken. _Queues de bœuf._ Ox-tails. _Ragoût._ A highly seasoned meat dish. _Réchauffés._ Warmed over dishes. _Removes._ The roasts or principal dishes. _Ris de veau._ Sweetbreads. _Salade de laitue._ Lettuce salad. _Salade de légumes._ Vegetable salad. _Salpicon._ Highly seasoned minced meat mixed with a thick sauce. _Selle de venaison._ Saddle of venison. _Sippets._ English for croûtons. _Soufflé._ Literally, puffed up. _Soup à l’oignon._ Onion soup. _Sucres._ Sweets. _Tarte aux pommes._ Apple pie. _Tourte._ A tart. _Trout saumonée._ Salmon trout. MISS FARMER’S SCHOOL OF COOKERY _Huntington Chambers_ 30 HUNTINGTON AVENUE, BOSTON, MASS. Telephone 1373–2 Back Bay _ANNOUNCEMENT OF COURSES_ The aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are so arranged, combining the practical and the theoretical, that the knowledge gained may be applied to daily living. The needs of the body are not forgotten. The classification, composition, and nutritive value of foods are considered. The correct proportion of each of the food-principles necessary for a day’s ration, for those of different age, sex, and occupation, is emphasized, thus enabling the pupil to arrange well-balanced dietaries. Attention is paid to the selection of supplies with reference to economy and utility, thus tending to develop an interest in marketing and accounts. CLASS LESSONS IN COOKERY FIRST COURSE One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Class served at close of lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings. _First Lesson_ How to Use a Gas Range Breakfast Cereal Baked Apples Creamed Chicken Boiled Potatoes Potato Border Dry Toast Milk Toast Boiled Coffee _Second Lesson_ Making and Care of Fire How to Use a Coal Range Corn Soup with Popped Corn Corned Beef Hash Boiled Eggs Dropped Eggs Pineapple Pudding Custard Sauce Filtered Coffee _Third Lesson_ Mixing and Baking Water Bread Tomato Soup without Stock Crisp Crackers Boiled Fish Egg Sauce Steamed Potatoes Baked Custard Caramel Custard Caramel Sauce Chocolate _Fourth Lesson_ Mixing and Baking Milk and Water Bread Celery Soup Pan-Broiled Lamb Chops Potatoes au Gratin Turkish Pilaf Newton Tapioca Pudding Apples in Bloom Peanut Cookies _Fifth Lesson_ Mixing and Baking Entire Wheat Bread Appledore Soup Croûtons Hamburg Steak Maître d’Hôtel Potatoes Baked Macaroni Scalloped Oysters St. James Pudding Hard Sauce _Sixth Lesson_ Fish Chowder Broiled Oysters Cole Slaw Breakfast Bacon Omelet Golden Corn Cake Norwegian Prune Pudding Ginger Snaps _Seventh Lesson_ Mixing and Baking Graham Bread Making and Clearing Brown Soup Stock Roast Beef Yorkshire Pudding Franconia Potatoes Spinach Cheese Salad Frozen Chocolate Whipped Cream _Eighth Lesson_ Vegetable Soup Boston Brown Bread Fish Balls Fried Fish Shredded Potatoes Tomato and Horseradish Salad Custard Soufflé Creamy Sauce Gingerbread _Ninth Lesson_ Scotch Broth Broiled Scrod Potato Balls Egg Salad Boiled Dressing Graham Muffins Cheese Straws Lemon Tartlets Apple Puffs _Tenth Lesson_ Chicken Fricassee Rice Croquettes Mashed Sweet Potatoes Baking-Powder Biscuit Apple Fritters Orange Ice Lily Cake White Mountain Cream SECOND COURSE Terms: $15.00 _First Lesson_ Sliced Oranges Cereal with Dates Scrambled Eggs (country style) Pan-Broiled Ham Creamed Codfish with Cheese Baked Potatoes Pop-overs Entire Wheat Griddle Cakes with Maple Syrup Boiled Coffee _Second Lesson_ Oyster Soup Fricassee of Lamb French Fried Potatoes Corn à la Southern Parker House Rolls Potato Salad Apricot Shortcake Cold Cabinet Pudding _Third Lesson_ St. Germain Soup Bread Sticks Baked Fish with Hollandaise Sauce Lattice Potatoes Cabbage and Celery Salad Cream Dressing Steamed Fig Pudding Yellow Sauce _Fourth Lesson_ Mock Bisque Soup Broiled Porterhouse Steak with Bearnaise Sauce Lyonnaise Potatoes Quaker Biscuit Oysters and Macaroni Vanilla Ice Cream Chocolate Sauce Rolled Wafers _Fifth Lesson_ Roast Chicken Potatoes Baked in Half Shells Creamed Cauliflower Cranberry Sauce Fish Croquettes Charlotte Russe Lady Fingers Café Noir _Sixth Lesson_ White Soup Chicken Croquettes Creamed Peas Banana Fritters Lobster Salad Mayonnaise Dressing Croustades of Savory Oysters Macedoine Pudding Gossamer Gingerbread _Seventh Lesson_ Bouillon Fried Smelts Sauce Tartare Luncheon Rolls Chicken Salad Milk Sherbet Walnut Cake Confectioners’ Frosting Chocolate Whipped Cream _Eighth Lesson_ Stuffed Leg of Lamb Currant Jelly Sauce Anna Potatoes Lima Beans Cheese Soufflé Raised Hominy Muffins Tomato Jelly Salad Coffee Soufflé Salted Almonds _Ninth Lesson_ Clam Soup Larded Fillet of Beef Mushroom Sauce Potatoes en Surprise Devilled Tomatoes Twin Mountain Muffins Squash Pie Orange Sticks _Tenth Lesson_ Fried Scallops Maryland Chicken Glazed Sweet Potatoes Rice Timbales Corn Fritters Fruit Salad Macaroon Ice Cream Sponge Cake THIRD COURSE Terms: $18.00 _First Lesson_ Cream of Mushroom Soup Fried Oysters Philadelphia Relish Beef Tenderloins Sauce Figaro Creamed Brussels Sprouts Dinner Rolls Pomona Frappé Ginger Cream _Second Lesson_ Royal Soup Smelts à la Menière Crown of Lamb Currant Mint Sauce Brabant Potatoes Swedish Rolls Cheese and Currant Salad Cup St. Jacques _Third Lesson_ Tomato Bouillon with Oysters Moulded Salmon Cucumber Sauce Larded Grouse Bread Sauce Farina Cakes with Jelly Orange Mint Salad Flowering Ice Cream Sunshine Cake _Fourth Lesson_ Cream of Scallop Soup Fillets of Chicken Halibut Horseradish Sauce Potato Nests Maryland Croquettes Wine Jelly Orange Delicious Coffee _Fifth Lesson_ Puff Paste Oyster Patties Chicken and Mushroom Vol-au-Vent Cigarettes à la Prince Henry Zwieback Sorbet _Sixth Lesson_ Consommé Harlequin Slices Baked Live Lobster Devilled Sauce Braised Ox Joints French Fried Onions French Rolls Salad Chiffonade Almond Tart _Seventh Lesson_ Lobster Soup Bread Sticks Chicken à la Stanley Sweet Potatoes (Georgian style) Sweetbread Timbales Stuffed Tomato Salad Chocolate Soufflé Whipped Cream _Eighth Lesson_ Oyster Cocktail Calf’s Liver Stuffed and Larded Cauliflower à la Huntington Lettuce and Cucumber Salad Cheese Balls Frozen Pudding Angel Cake _Ninth Lesson_ Tapioca Wine Soup Venison Steak with Chestnuts Hashed Brown Potatoes Grape Fruit and Pepper Salad Cheese Croquettes Orange Pekoe Ice Cream Creole Kisses _Tenth Lesson_ Asparagus Soup Planked Haddock Stuffed Clams Lamb Chops à la Marseilles Hongroise Potatoes Creamed Mushrooms Café Parfait Salted Pecans COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms: $15.00 _First Lesson_ Scrambled Eggs (Creole style) Chicken à la McDonald Lobster à la Newburg Tomato Ciboulettes Salad Rolls Quick Bavarian Cream Coffee _Second Lesson_ Salt Codfish with Cream Mignon Fillets of Beef with Cherry Sauce Mushrooms à la Sabine Waldorf Salad Baking-Powder Biscuit Brown Bread and Cucumber Sandwiches Junket Ice Cream with Peaches _Third Lesson_ Oysters à la Duxelle Salmi of Duck Macaroni à la Rarebit Devilled Almonds Rye Bread Sandwiches Sultana Roll Claret Sauce _Fourth Lesson_ Fish à la Provençale Sautéd Chickens’ Livers English Monkey Sweetbread and Cucumber Salad Quick Rolls Meringues Panaché _Fifth Lesson_ Finnan Haddie à la Delmonico Sautéd Sweetbreads Asparagus Tips Cheese Sandwiches Lettuce and Radish Salad Brioche Fudge Mazarine _Sixth Lesson_ Shrimp Wiggle Breast of Grouse Sauté Chasseur Grilled Sweet Potatoes Welsh Rarebit Cheese and Olive Salad Date Bread Baked Alaska _Seventh Lesson_ Lobster and Oyster Ragoût Shad Roe with Celery Curried Vegetables Dressed Lettuce Crackers and Cheese with Bar-le-Duc Currants Orange Trifle _Eighth Lesson_ Union Grill Devilled Crabs Venison Steak Cumberland Sauce Monte Carlo Salad Club Sandwiches Salted Nuts Café Frappé Whipped Cream _Ninth Lesson_ Lamb Chops Orange Mint Sauce Sautéd Bananas Croustades of Peas Lettuce and Cucumber Salad French Rusks Fig Cups Hollandaise Punch _Tenth Lesson_ Spanish Omelet Kippered Herring Chickens’ Livers en Brochette Hot Potato Salad Entire Wheat Rolls Sultana Caramels Frozen Apricots WAITRESS’S COURSE One lesson weekly for ten consecutive weeks, from 2 to 4.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Arranged to meet the needs of the young housekeeper as well as the waitress. _First Lesson_ Care of Dining Room Directions for Sweeping and Dusting Arrangement of Furniture Polishing Dining Table Care of Hard Wood Floors Cutting of Bread Toast Butter Balls Boiled Coffee _Second Lesson_ Pantry and Ice Box Arrangement Care of Dishes Washing and Wiping Care of Sink, Dish Cloths, Dish Wipers, and Silver Towels Bread and Butter Sandwiches Rolled Bread Boiled and Dropped Eggs Breakfast Cocoa _Third Lesson_ Laying Breakfast Table Sideboard Serving Table Care of Silver Lettuce Sandwiches Nut and Cheese Sandwiches Filtered Coffee _Fourth Lesson_ Laying Breakfast Table Sideboard Serving Table Illustrate Serving of Breakfast Clearing of Table Care of China and Glass Anchovy Sandwiches Brown Bread Sandwiches Russian Tea Iced Tea _Fifth Lesson_ Laying Luncheon Table (without cloth) Sideboard Serving Table Care of Cutlery and Brass Noisette Sandwiches Russian Sandwiches Reception Cocoa Brandy Cocoa _Sixth Lesson_ Laying Luncheon Table (with cloth) Sideboard Serving Table Illustrate Serving of Luncheon Clearing of Table Care of Lamps Chicken Sandwiches Windsor Sandwiches Chocolate I, II _Seventh Lesson_ Laying Dinner Table Sideboard Serving Table Care and Laundering of Table Linen French Dressing Dressed Lettuce Egg Salad I Hindoo Salad Lenten Salad Lemonade Fruit Punch _Eighth Lesson_ Laying Dinner Table Sideboard Serving Table Illustrate Serving of Dinner Clearing of Table Carving Cream Dressing Egg Salad II Nut and Celery Salad Russian Salad Stuffed Tomatoes I, II Café Noir _Ninth Lesson_ Laying Table for Formal Dinner Sideboard Serving Table Illustrate Serving of Dinner Clearing of Table Mayonnaise Dressing Stuffed Tomatoes III Malaga Salad Brazilian Salad Cucumber Cups with Lettuce Stuffed Peppers Sauterne Cup Claret Cup _Tenth Lesson_ Laying Table for Reception Cream Mayonnaise Dressing Lobster and Celery Salad Chicken Salad Sweetbread Salad Moulded Salmon, Cucumber Sauce Serving Table Waters and Alcoholic Beverages COURSE IN SICK-ROOM COOKERY Arranged for Nurses’ Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight pupils constitute a class. Terms: $60.00, or $50.00 and travelling expenses if given at hospital. _First Lesson_ Chemical Composition of Body Food, Illustrate and Define Why Necessary Cookery, Define Why Necessary Water Supply Sandwiches Cold Beverages _Second Lesson_ Foods, Classification Relation each Class Bears to the Body Milk Supply Dry Toast Buttered Toast Hot Beverages _Third Lesson_ Food, Correct Proportions for Well-balanced Dietaries Starch, Composition Sources Food Value How Affected by Cooking Cereals Fruits _Fourth Lesson_ Starch (continued) Combustion How to use a Gas Range Making and Care of Fire Milk Toast Cream Soups Vegetables _Fifth Lesson_ Proteids Composition Sources Food Value How Affected by Cooking Eggs Egg Desserts Wafers _Sixth Lesson_ Fermentation Bread Making and Baking Proteids (continued) Beef Extracts Teas Balls Broths Stews _Seventh Lesson_ Fish Classification Food Value Digestibility Broiled and Boiled Fish Oysters Clams Potatoes _Eighth Lesson_ Gelatin Sources Food Value How Affected by Cooking Beefsteak Lamb Chops Macaroni Jellies _Ninth Lesson_ Fats and Oils Chemistry of Freezing Boning Birds Salads Sherbets Sponge Cake _Tenth Lesson_ Alcohol Uses Food Value Chicken Sweetbreads Ice Creams Lady Fingers MARKETING COURSE One lesson weekly, for four consecutive weeks, from 2 to 4.30 P. M. Four constitute a class. Terms: $5.00. Instruction given by charts, cuts, and visits to market. SPECIAL LESSONS Given by appointment. Terms: $2.00. Materials extra. DEMONSTRATION LECTURES Wednesdays, at 10 A. M. and 7.45 P. M. Tickets for Morning Course, ten lectures, with reserved seat $4.00 Single admission .50 Tickets for Evening Course, ten lectures with reserved seat 3.00 Single admission .25 INDEX Acid, Acetic, 12. Butyric, 8. Citric, 13. Malic, 12. Oleic, 8. Oxalic, 13. Palmitic, 8. Pectic, 7. Pectose, 7. Stearic, 8. Tannic, 13. Tartaric, 12. Acidulated Water, 587. Aerated Bread, 53. After-Dinner Coffee, Black, or Café Noir, 38. Air, 17. Albumen, 2, 191. Algonquin Canapés, 555. Allemande Sauce, 266. Allspice, 14. Almond Cakes, 511. Cookies, 490. Macaroons, 533. Omelet, 108. Soup, 125. Tart, 504. Tartlets, 478. Almonds, Devilled, 565. how to Blanch, 587. how to Shred, 587. Mock, 146. Salted, I, 535. Salted, II, 536. Amber Pudding, 422. Anchovies, 27. Anchovy Butter, 273. Canapés, 554. Sandwiches, 550. Sauce, 274. Angel Cake, 503. Food, 450. Parfait, 451. Apple Fritters I, 349. Fritters II, 349. Fritters III, 349. Ginger, 570. Jelly, 573. Meringue, 413. Pie I, 467. Pie II, 467. Porcupine, 570. Pudding, Steamed, 398. Sauce, 570. Apple Sauce, Spiced, 570. Snow, 413. Tapioca, 391. Apples, Baked, 569. Baked, Sweet, 569. in Bloom, 416. Porter, Canned, 578. Scalloped, 392. Appledore Soup, 138. Apricot and Wine Jelly, 421. Sorbet, 438. Soufflé, 396. Apricots, Frozen, 440. Arrowroot, 6. Bermuda, 6. Artichoke Bottoms, 284. Soup, Cream of, 136. Artichokes, 283. Boiled, 283. Fried, 283. Stuffed, 284. Asparagus, 284. à la Hollandaise, 285. Boiled, 284. in Crusts, 285. in White Sauce, 284. on Toast, 284. Salad, 329. Soup, 123. Aspic, Birds in, 383. Individual Chicken Salads in, 345. Jelly, 382. Stuffed Olives in, 383. Stuffing for Chicken in, 384. Tomatoes in, 382. Tongue in, 383. Aurora Sauce, 169. Baba Cakes, 388. with Apricots, 389. Bacon I, 208. II, 208. and Liver, 207. Breakfast, 236. Chicken Livers with, 253. Oysters with, 184. Sweetbreads and, 234. Baked Alaska, 448. Apples, 569. Apples, Sweet, 569. Bananas I, 571. Bananas II, 571. Baked Peaches, 571. Pears, 571. Potatoes, 310. Potatoes in Half Shell, 312. Potatoes, Sweet, 317. Quinces, 571. Baking, 20. Baking Powder, 52. Biscuit I, 70. Biscuit II, 71. Banana Cake, 516. Cantaloupe, 427. Croquettes, 354. Custard, 413. Fritters I, 349. Fritters II, 350. Ice Cream, 447. Salad, 338. Bananas, Baked, I, 571. Baked, II, 571. Sautéd, 571. Banbury Tarts, 475. Bangor Pudding, 394. Barbecued Ham, 237. Barberry Jelly, 574. Baskets, Cucumber, 328. Fruit, 479. Neapolitan, 416. Orange, 429. Bass, Baked Fillets of, 169. Batter I, 348. II, 348. III, 348. IV, 348. V, 349. Eggs in, 101. Batters and Fritters, 348. Bavarian Cream, Pineapple, 430. Quick, 430. Strawberry, 430. Bean Soup, Baked, 135. Black, 135. Cream of Lima, 136. String, 126. Beans, 285. Boston Baked, 238. Fritter, 148. Lima, Cream of, 285. Shell, 285. String, 285. Béarnaise Sauce, 98. Béchamel Sauce, 271. Yellow, 271. Beef, 191–193. à la Mode, 204. and Rice Croquettes, 359. Braised, 204. Cannelon of, 201. Châteaubriand of, 200. Corned, 206. Corned, Hash, 213. Corned, Hash with Beets, 213. Corned, How to Boil, 206. Cottage Pie, 212. Cutlets of Tenderloin with Chestnut Purée, 199. Beef, Divisions and Way of Cooking Side of, 193. Dried with Cream, 213. Fillet, Larded, 203. Fillets, Broiled, 198. Fillets, Cherry Sauce, 199. Fillets of, à la Moelle, 199. Fillets, with Stuffed Mushroom Caps, 200. Fillet with Vegetables, 203. Flank, Pressed, 205. Hamburg Steaks, 200. Meat Cakes, Broiled, 200. Mignon Fillets of, Sautéd with Sauce Trianon, 199. Other Parts of Creature used for Food, 194. Porterhouse Steak with Bordelaise Sauce, 196. Porterhouse Steak with Mushroom Sauce, 196. Porterhouse Steak with Tomato and Mushroom Sauce, 196. Roast, 201. Roast, Gravy, 202. Roast, how to Carve, 202. Roast, Mexican Sauce, 212. Roast, Yorkshire Pudding, 202. Stew with Dumplings, 205. Ways of Warming over, 212. Beefsteak à la Chiron, 197. à la Henriette, 197. à la Mirabeau, 197. à la Victor Hugo, 197. Broiled, 195. Pie, 212. Planked, 198. to Broil, 196. with Maître d’Hôtel Butter, 196. with Oyster Blanket, 198. Beet Greens, Boiled, 294. Beets, Boiled, 286. Corned Beef Hash with, 213. Harvard, 286. Pickled, 286. Sour Sauce, 286. Sugared, 286. Belgian Hare à la Maryland, 260. Sour Cream Sauce, 260. Bercy Sauce, 172. Berkshire Muffins, 75. Salad in Boxes, 345. Berry Muffins I, 72. Muffins II, 72. Beverages, 32–41. Fruit, 42–45. Use of, 32. Birds in Aspic, 383. on Canapés, 375. to Bone, 24. to Dress for Broiling, 244. Birthday Cake, 514. Biscuit, 70. Baking Powder, I, 70. Baking Powder, II, 71. Emergency, 71. Maryland, 77. Pin Wheel, 71. Rye, 56. Squash, 67. Biscuit Tortoni in Boxes, 458. Bisque, Burnt Walnut, 446. Clam and Tomato, 132. Ice Cream, 446. Lobster, 133. Mock, 140. Oyster, 133. Bisques, 110. Blackberry Jam, 575. Jelly, 574. Pie, 467. Blanc-Mange, Chocolate, 411. Irish Moss, 411. Blueberry Pie, 468. Pudding, Steamed, 399. Bluefish, 153. à l’Italienne, 165. Baked, 165. Breslin, Baked, 165. Boiled Dinner, 206. Dressing I, 324. Dressing II, 325. Frosting, 529. Bolivia Salad, 330. Bombe Glacée, 452. Bonbons, 545. to Dip, 546. Boning, 24. Bordelaise Sauce, 196. Bortchock Consommé, 129. Soup, 116. Boston Baked Beans, 238. Brown Bread, 57. Cookies, 489. Favorite Cake, 508. Bouchées, 379. Bouillon, 109, 114. Clam, 129. Iced, 114. Tomato, with Oysters, 114. Braising, 22. Brandied Peaches, 581. Brandy Sauce, 409. Brazilian Salad, 340. Bread, 46. Aerated, 53. and Butter Folds, 549. and Butter Pudding, 393. and Butter Pudding (Apple), 393. Baking, Care of, after, 52. Baking of, 51. Boards, 590. Boston Brown, 57. Date, 57. Dough, how to Shape, 50. Entire Wheat, 55. Entire Wheat and Flour, 55. Fermented, 50. for Garnishing, 69. German Caraway, 55. German Coffee, 62. Graham, 56. Graham, Steamed, 58. Griddle-Cakes, 79. Indian, 58. Making of, 50. Milk and Water, 54. New England Brown, 58. Omelet, 106. Pudding, 392. Pulled, 146. Rolled, 549. Rolled Oats, 56. Rye, 57. Salad Sticks, 60. Sauce, 276. Stale, Uses for, 69. Sticks, 59. Swedish, 63. Swedish Tea Braid, 64. Swedish Tea Ring, I, 64. Swedish Tea Ring, II, 64. Third, 56. Unfermented, 52. Water, 54. Breaded Tongue with Tomato Sauce, 563. Breakfast Cakes, 70. Menus, 592–594. Puffs, 77. Breast of Quail, Lucullus, 376. Brewis, 69. Bride’s Cake, 517. Brioche (Coffee Cakes), 62. Broiling, 19. Broom, Care of, 589. Broth, Scotch, 221. Brown Bread Ice Cream, 446. Bread Milk Toast, 68. Bread Sandwiches, 552. Frosting, 529. Sauce I, 267. Sauce II (Espagnole), 268. Sauce, Mushroom, I, 268. Sauce, Mushroom, II, 268, 363, 374. Brownies, 495, 511. Brussels Sprouts, 286. Sprouts in White Sauce, 287. Sprouts, Scalloped, 287. Buckwheat Cakes, 79. Bunuelos, 362. Buns, 65. Hot Cross, 65. Burns, Remedy for, 591. Burnt Almond Charlotte, 428. Almond Ice Cream, 445. Walnut Bisque Ice Cream, 446. Butter, 10. Anchovy, 273. Clarified, 499. Cocoanut, 8. Composition of, 10. Cups, 538. Drawn, Sauce, 267. Green, 383. Lemon, 181. Lobster, 273. Maître d’Hôtel, 273. Rules for Washing, 461. Scotch, 539. Taffy, 539. to Cream, 586. Butterine, 8, 11. Cabbage, 287. Boiled, 287. Cole-Slaw, 288. Escalloped, 287. German, 288. Hot Slaw, 288. Cabinet Pudding, 424. Café au Lait, 38. Café Frappé, 439. Noir, 38. Parfait, 451. Caffeine, 35. Cake, 497–523. Angel, 503. Baking of, 499. Banana, 516. Birthday, 514. Boston Favorite, 508. Bride’s, 517. Butter, to Mix, 498. Chocolate, I, 506. Chocolate, II, 506. Chocolate Fruit, 512. Chocolate Marshmallow, 506. Chocolate Nougat, 506. Chocolate Sponge, 511. Chocolate Vienna, 512. Citron, 509. Coffee, Rich, 514. Corn-starch, 516. Cream, 509. Cup, 510. Currant, 509. Devil’s Food, I, 511. Devil’s Food, II, 512. Election, 505. Fig Éclair, 516. Fillings and Frostings for, 524–532. Frosting of, 500. Fruit, Dark, 515. Fruit, English, 521. Fruit, Light, 517. Golden, 517. Golden Spice, 513. Ice Cream, 517. Imperial, 523. Jelly Roll, 505. Lady Fingers, 504. Lily, 515. Marshmallow, 516. Mocha, 503. Mocha, Walnut, 513. Molasses Pound, 520. Moonshine, 503. Newport Pound, 520. Nut, 515. Nut, Spice, 514. Nut, White, 517. One Egg, 505. Orange, 508. Pans, to Prepare, 499. Pans, Removing from, 500. Pound, 520. Prune Almond, 516. Queen, 519. Quick, 508. Ribbon, 513. Snow, 515. Spanish, 510. Sponge, 502. Sponge, Cheap, 501. Sponge, Cream, 501. Sponge, Hot Water, 501. Sunshine, 502. Velvet, 509. Walnut, 510. Wedding, I, 522. Wedding, II, 522. Cakes, Almond, 511. Almond Tart, 504. Baba, 388. Baba, with Apricots, 389. Breakfast, 70. Brownies, 495, 511. Card, 496. Chocolate, 491. Chocolate Dominoes, 507. Christmas, 520. Cinnamon, 510. Cinnamon Bars, 534. Cocoanut I, 535. Cocoanut II, 535. Cocoanut Tea, 477. Coffee (Brioche), 62. Cream, 518. Cream, French, 519. Cream, French Strawberry, 519. Crescents, 534. Dipping of, 531. Drop, Fried, 81. Éclairs, 519. Ginger Pound, 520. Glazing of, 531. Griddle, 78. Horseshoes, 534. Lemon Queens, 519. Macaroons, 533. Macaroons, Almond, 533. Macaroons, Nut, 495. Marguerites I, 493. Marguerites II, 493. Mocha, 518. Neuremburghs, 492. Nut, 515. Nut Bars, 495. Petit Four, 502. Royal Fans, 489. Rum, 388. Rye Drop, 81. Sponge Drops, 504. Calf’s Brains, to Prepare. 557. Brains with Scrambled Eggs, 557. Brains Fritters, 354. Head à la Terrapin, 210. Calf’s Heart, 211. Liver, Stuffed and Larded, 208. Calvé Tarts, 479. Calves’ Tongues, 210. Tongues, Sauce Piquante, 210. Canapés, 549. Algonquin, 555. Anchovy, 554. Cheese, I, 553. Cheese, II, 554. Cheese and Olive, 555. Fruit, 565. Lobster, 554. Lorenzo, 555. Martha, 554. Peach, 565. Sardine, 554. Candied Orange Peel, 547. Cane Sugar or Sucrose, 6. Cannelon of Beef, 201. Canning and Preserving, 577. Directions for, 577. Jars, to Sterilize, 578. Cantaloupe, how to Serve, 569. Banana, 427. Canton Sherbet, 437. Caper Sauce, 267. Capers, 14. Capon, 240. Boiled, with Cauliflower Sauce, 246. Capsicum (Cayenne Pepper), 13. Carafes, how to Wash, 587. Caramel, 7. Brandy Sauce, 410. Charlotte Russe, 428. Custard, 415. Frosting I, 530. Frosting II, 530. Ice Cream, 445. Junket, 412. Nut Frosting, 530. Opera Frosting, 530. Sauce, 415. to Make, 586. Caramels, Sultana, 543. Carbohydrates, 2. Carbon Dioxide, 6. Card Cakes, 496. Cardinal Mousse with Iced Madeira Sauce, 456. Punch, 440. Carpets, Sweeping of, 589, 591. Carrots, 288. and Peas, 288. Poulette Sauce, 288. Casein, 2. Vegetable, 2. Casserole of Chestnuts, 376. of Lamb, 220. of Rice and Meat, 224. Cassia, 13. Cauliflower, 289. à la Hollandaise, 289. à la Huntington, 289. à la Parmesan, 289. au Gratin, 289. Cauliflower, Creamed, 289. Fritters, 350. Sauce, 276. Soup, Cream of, 125. Caviare, 155. Cayenne, 13. Cecils with Tomato Sauce, 213. Ceiling, Smoked, how to Clean, 591. Celery, 290. and Cabbage Salad, 329. Dressed, 329. Fried, 350. Fried, with Tomato Sauce, 290. in White Sauce, 590. Sauce, 272. Soup I, 136. Soup II, 137. Soup, Cream of, 123. Cellulose, 7. Cereal with Fruit, 87. Cerealine Pudding, 390. Cereals, 85. Composition of, 85. Table for Cooking, 86. Chafing-Dish, 556. Breaded Tongue with Tomato Sauce, 563. Cheese Omelet, 558. Clams à la Newburg, 560. Creamed Sardines, 561. Devilled Almonds, 565. Devilled Bones, 565. Devilled Chestnuts, 565. Eggs à la Caracas, 558. Eggs au Beurre Noir, 558. English Monkey, 563. Fig Cups, 566. Fish à la Provençale, 561. Fruit Canapés, 565. Grilled Sardines, 561. Jack’s Oyster Ragout, 559. List of Dishes for, 557. Lobster à la Delmonico, 560. Lobster à la Newburg, 560. Minced Mutton, 564. Mutton with Currant Jelly Sauce, 564. Oyster Rarebit, 562. Oysters à la D’Uxelles, 559. Oysters à la Thorndike, 559. Peach Canapés, 565. Sardines with Anchovy Sauce, 561. Scotch Woodcock, 563. Scrambled Eggs with Calf’s Brains, 557. Scrambled Eggs with Sweetbreads, 557. Shredded Ham with Currant Jelly Sauce, 564. Shrimps à la Newburg, 560. Tomato Rarebit, 563. Union Grill, 558. Venison Cutlets with Apples, 564. Welsh Rarebit I, 562. Welsh Rarebit II, 562. Chambery Potatoes, 311. Champagne Punch, 44. Sauce 269. Charlotte, Burnt Almond, 428. Chocolate, 428. Glacé (Frozen), 459. Orange, 429. Russe, 427. Russe, Caramel, 428. Chaud-froid of Chicken, 385. of Eggs, 386. Cheese, 11. and Anchovy Sandwiches, 551. and Currant Salad, 337. and Olive Canapés, 555. and Olive Salad, 337. Balls, 377. Cakes, 475. Canapés I, 553. Canapés II, 554. Composition of, 11. Croquettes, 355. Fondue, 377. Gnocchi à la Romaine, 352. Milk, 11. Milk and Cream, 12. Omelet, 558. Salad, 337. Soufflé, 377. Soufflé with Pastry, 381. Sticks, 145. Straws, 475. Various Kinds of, 11. Wafers, 553. Cherries, Canned, 579. Cherry Fritters, Maraschino Sauce, 351. Chestnut Croquettes, 355. Gravy, 255. Purée of, 126, 292. Roulettes, 355. Soufflé, 398. Chestnuts, 292. Baked, 292. Devilled, 565. en Casserole, 376. how to Shell, 587. Chiccory or Endive, 290. Chicken à la McDonald, 374. à la Merango, 250. à la Providence, 246. à la Stanley, 246. and Mushroom Croquettes, 360. and Oyster Salad, 346. and Oysters à la Métropole, 261. Baked, 250. Blanketed, 249. Blanquette of, 262. Braised, 248. Breslin Potted, 252. Broiled, 245. Chartreuse, 263. Chaud-froid of, 386. Creamed, 261. Creamed, with Mushrooms, 261. Creamed with Potato Border, 261. Croquettes I, 360. Croquettes II, 360. Curry, 252. Cutlets, 373. Cutlets of, 372. en Casserole, 252. Fillet, to, 245. Fillet, Large, 245. Fillet, Mignon, 245. Fillets of, Sauce Suprême, 374. Force meat I, 149. Force meat II, 150, 375. Fricassee, 248. Fried, 249. Fried, Southern Style, 249. Gravy, 248. Gumbo, 251. Hollandaise, 263. in Baskets, 261. Jellied, 253. Lenox, 387. Livers en Brochette, 376. Sautéd, 253. with Bacon, 253. with Curry, 254. with Madeira Sauce, 253. Luncheon, 261. Maryland, 249. Moulded, Sauterne Jelly, 387. Mousse, 374. Pie, 251. Planked, 250. Roast, 247. Salad Dressing, 325. Salad I, 344. Salad II, 344. Salad, Individual, in Aspic, 345. Sandwiches, 550. Scalloped, 262. Soufflé, 262. Soup, 120. Soup with Wine, 118. Stew, 251. Stewed with Onions, 246. Stuffing I, 247. Stuffing II, 247. Suprême of, 367. Timbales I, 365. Timbales II, 366. Timbales III, 366. Chiffonade Salad, 333. Chili Con Carni, 246. Chili Sauce, 583. Chocolate, 39. Chocolate I, 41. II, 41. III, 41. Blanc-Mange, 411. Bread Pudding, 393. Cake I, 506. Cake II, 506. Cakes, 491. Caramels, 539. Caramels, Nut, 540. Caramels, Rich, 540. Charlotte, 428. Cookies, 491. Cream, 412. Cream Candy, 542. Cream Filling, 524. Dominoes, 507. Filling, 525. Fritters with Vanilla Sauce, 353. Frosting I, 527. Frosting II, 528. Frosting, Boiled, 529. Frozen, with Whipped Cream, 437. Fruit Cake, 512. Fudge Frosting, 531. Ice Cream I, 444. Ice Cream II, 444. Marshmallow Cake, 506. Mousse, 455. Nougat Cake, 506. Pie, 508. Pudding, 395. Pudding, Steamed, 400. Rice Meringue, 398. Sauce, 408, 418, 443. Soufflé, 397. Sponge Cake, 511. Vienna Cake, 512. Chondrin, 191. Chopped Paste, 464. Pickles, 584. Chops, Lamb, à la Castillane, 216. à la Marseilles, 216. à la Signora, 216. en Papillote, 217. French, 215. Kidney, 214. Mutton, Breaded, 216. Mutton, Broiled, 215. Pan-broiled, 215. Pan-broiled, à la Lucullus, 376. Rib, 214. Pork, with Apples, 236. Veal, Bavarian, 227. Chow-Chow, 585. Chowder, Clam, 143. Connecticut, 142. Corn, 141. Fish, 142. German, 144. Lobster, 144. Rhode Island, 143. Chowders, 141–144. Christmas Cakes, 520. Dinner, Menu for, 600. Cider Jelly, 419. Cigarettes à la Prince Henry, 380. Cinnamon, 13. Bars, 534. Cakes, 510. Citron Cake, 506. Clam and Chicken Frappé, 132. Clam and Oyster Soup, 131. and Tomato Bisque, 132. Bouillon, 129. Chowder, 143. Force-meat, 149. Frappé, 439. Soup, Cream of, 132. Soup with Poached Eggs, 131. Clams, 156. à la Grand Union, 186. à la Newburg, 560. Fricassee of, 164. Fritters, 354. Little Neck, 185. Roasted, 185. Steamed, 185. Stuffed, 370. Union League, 185. Claret Consommé, 129. Cup, 45. Punch, 42. Wine, to Remove Stains of, 588. Clove, 13. Club French Dressing, 324. Sandwiches, 552. Cocktail, Fruit, 569. Lobster, 186. Oyster, I, 180. Oyster, II, 180. Oyster, III, 180. Cocoa, 39. Brandy, 41. Breakfast, 40. Cracked, 40. Reception, 41. Shells, 40. Cocoanut Butter, 8. Cakes I, 535. Cakes II, 535. Cream Candy, 542. Cream Cookies, 489. Filling, 525. Naples, Sauterne Sauce, 456. Pie, 507. Tea Cakes, 477. Cod, 152. Baked, with Oyster Stuffing, 165. Liver Oil, 152. Scalloped, 177. Steaks, Fried, 173. Codfish, Salt, Creamed, 178. Hash, 178. Coffee, 35. After-dinner, 38. Boiled, 37. Buying of, 36. Cake, Rich, 514. Cakes (Brioche), 62. Cream Filling, 524. Custard, 415. Filtered, 37. Fondant, 545. for One, 38. Fritters, Coffee Cream Sauce, 353. Ice Cream, 445. Ice Cream, in half of Cantaloupe, 445. Jelly, 419. Mousse, 454. Pot of, Small, 38. Rolls, 63. Sauce, 443. Soufflé, 434. Vienna, 38. Colbert Consommé, 128. Collagen, 191. Colonial Sandwiches, 552. Columbian Pudding, 424. Compote of Rice with Peaches, 377. of Rice with Pears, 378. Concord Cream, 458. Condés, 476. Condiments, 14. Confections and Frostings, 527. Bonbons, 545. Bonbons, to Dip, 546. Buttercups, 538. Butter Scotch, 539. Butter Taffy, 539. Chocolate Caramels, 539. Chocolate Caramels, Nut, 540. Chocolate Caramels, Rich, 540. Chocolate Cream Candy, 542. Cocoanut Cream Candy, 542. Cream Mints, 546. Cream Nut Bars, 546. Creamed Walnuts, 543. Dipped Walnuts, 546. Fondant, 544. Fondant, Coffee, 545. Fondant, Maple, 545. Fondant, White, 544. French Nougat, 541. Glacé Fruits, 547. Glacé Nuts, 547. Horehound Candy, 539. Ice Cream Candy, 538. Molasses Candy, 537. Molasses Velvet Candy, 537. Nougatine Drops, 541. Nut Bar, 540. Parisian Sweets, 536. Peanut Nougat, 540. Peppermints, 544. Spun Sugar, 547. Sugared Popped Corn, 537. Sultana Caramels, 543. Tutti-Frutti Candy, 546. Vinegar Candy, 538. Wintergreen Wafers, 541. Consommé, 109, 128. à la Royal, 128. au Parmesan, 128. aux Pâtes, 129. Bortchock, 129. Clam, 132. Claret, 129. Colbert, 128. d’Orleans, 129. Princess, 129. with Vegetables, 129. Cookery, 15. Cookies, Almond, 490. Boston, 489. Chocolate, 491. Chocolate Fruit, 491. Cocoanut Cream, 489. Cream, 487. German Chocolate, 491. Ginger Snaps, 485. Hermits, 488. Imperial, 488. Jelly Jumbles, 488. Molasses, 485. Molasses, Soft, 486. Nut, 490. Oatmeal, 487. Peanut, 490. Rich, 488. Sand Tarts, 492. Seed Cakes, 490. Spice, 486. Walnut Molasses Bars, 485. Copper Boiler, to Clean, 590. Corn à la Southern, 291. Cake, Golden, 75. Cake, Rice, 76. Cake, Spider, 76. Cake, Sweetened with Molasses, 75. Cake, White, 175. Cake, White, Meal, 76. Chowder, 141. Fritters, 291. Green, 291. Green, Boiled, 291. Griddle-Cakes, 78. Meal Gems, 74. Meal Mush, 88. Oysters, 291. Pudding, 392. Soup, 137. Starch, 6. Starch Cake, 516. Succotash, 291. Corned Beef Hash, 213. Beef Hash with Beets, 213. Cottage Cheese I, 336. Cheese II, 337. Pudding, 395. Coupe à l’Ananas, 442. au Marrons, 456. Sicilienne, 442. Covington Cream, 450. Crab and Tomato Salad, 343. Apple Jelly, 573. Meat, Indienne, 368. Meat, Terrapin Style, 370. Soup, 126. Crabs, 158. Devilled, 368. Mock, 371. Soft-shelled, 174. to Clean, 174. Cracker and Cheese Salad, 336. Cracker Crumbs (Buttered), 586. Custard Pudding, 393. Crackers and Cheese, 145. Crackers, Crisp, 145. Souffléd, 145. Cranberry Frappé, 439. Jelly, 572. Pie, 468. Pudding, Steamed, 399. Sauce, 572. Cranberries, Frozen, 440. Cream, Bavarian (Quick), 420. Cake, 509. Cakes, 518. Cakes, French, 519. Cakes, French Strawberry, 519. Cookies, 487. Dressing I, 324. Dressing II, 324. Filling, 524. French Easter, 432. Fruit, 431. Ginger, 429. Heavy, 425. Horns, 476. Ivory, 431. Mints, 546. Nut Bars, 546. of Tartar, 53. Pie, 468. Pineapple, 440. Pineapple Bavarian, 430. Sauce, 266. Sauce I, 407. Sauce II, 407. Scones, 70. Spanish, 423. Strawberry Bavarian, 430. Tapioca, 415. Toast, 68. to Whip, 425. Whips, 418. Creamed Walnuts, 543. Creamy Sauce I, 408. Sauce II, 408. Crême aux Fruits, 425. Crême de Menthe Ice, 437. Creole Sauce, 278. Crescents, 534. Cromesquis à la Russe, 369. Croquettes, 354. Banana, 354. Beef and Rice, 359. Cheese, 355. Chestnut, 355. Chicken I, 360. Chicken II, 360. Chicken and Mushroom, 360. Egg, 104. Fish, 177. Lamb, 359. Lenten, 355. Lincoln, 361. Lobster, 358. Maryland, 360. Oyster and Macaroni, 357. Potato, 316. Potato, French, 316. Potato, Sweet, 318. Rice and Tomato, 356. Rice, Sweet, 356. Rice, with Jelly, 356. Salmon, 358. Vanilla Ice Cream, 444. Veal, 359. Croustades of Bread, 378. of Rice, 378. Croûtons (Duchess Crusts), 145. Crullers, 83. Crustaceans, 156. Cucumber and Tomato Salad, 328. Cups with Lettuce, 328. Pickle, Ripe, 583. Pickles, Unripe, 584. Salad, 328. Cucumber Sauce I, 272. Sauce II, 272, 387. Soup, 125. Cucumbers, 292. Boiled, 292. Fried, 292. Sliced, 292. Stuffed, 293. Cumberland Sauce, 259. Cup Cake, 510. St. Jacques, 435. Currant and Raspberry Jelly, 574. and Raspberry Preserve, 581. Cake, 509. Ice, 436. Jelly, 574. Jelly Sauce, 276. Mint Sauce, 219. Pie, 468. Currants, Spiced, 582. Curried Eggs I, 101. Eggs II, 101. Potatoes, 321. Vegetables, 307. Curry, Chicken, 252. Dressing, 324. India, 229. Lobster, 187. Mutton, 220. Curtain and Portière Poles, how to Slip Easily, 591. Custard, Baked, 414. Banana, 413. Boiled, 413. Caramel, 415. Chicken, 147. Coffee, 415. Egg, 146. Egg, for Decorating, 384. Orange, 413. Peach, 413. Pie, 469. Royal, 147. Soufflé, 396. Cutlets, Chicken, 373. Lobster, 358. of Chicken, 372. of Sweetbreads à la Victoria, 361. Russian, 373. Salmon, 358. Tenderloin, with Chestnut Purée, 199. Veal, 226. with Asparagus Tips, 234. Damson Jelly, 575. Preserves, 580. Dandelions, 294. Date Bread, 57. Pie, 469. Dates, Stuffed, I, 535. Stuffed, II, 535. De John’s Salad, 340. Delmonico Ice Cream, with Angel Food, 450. Potatoes, 319. Demi-glacé aux Fraises, 457. Desserts, Cold, 411–429. Devil’s Food Cake I, 511. Devil’s Food Cake II, 512. Devilled Almonds, 565. Bones, 565. Chestnuts, 565. Crabs, 368. Oysters, 368. Scallops, 369. Dextrine, 5. Dextrose, 6. Dinner, Boiled, 206. Menus, 597–603. Dipped Walnuts, 546. Disinfectants, 591. Doors and Drawers, to Prevent Creaking of, 591. Doughnuts I, 82. II, 82. III, 83. Raised, 81. Doughs, 50. Dover Egg-beater, Care of, 590. Drawn Butter Sauce, 267. Dresden Patties, 380. Drop Cakes, Fried, 81. Cakes, Rye, 81. Dropped Eggs (Poached), 95. Dry Toast, 67. Duchess Potatoes, 312. Soup, 121. Duck, 241. Braised, 257. Peanut Stuffing for, 257. Roasted, 257. Salmi of, 264. Varieties of, 241. Dumplings, 205. Dutch Apple Cake, 64. East India Salad, 337. Éclairs, 519. Eels, 152. Fried, 174. Egg Balls I, 146. Balls II, 146. Croquettes, 104. Egg Custard, 146. Custard for Decorating, 146, 384. Farci I, 103. Farci II, 103. Salad I, 336. Salad II, 336. Sandwiches, 550. Sauce I, 267. Sauce II, 267. Soufflé, 103. Timbales, 104. Eggplant, Fried, I, 293. Fried, II, 293. Scalloped, 294. Stuffed, 293. Eggs, 94. à la Benedict, 97. à la Buckingham, 99. à la Caracas, 558. à la Commodore, 97. à la Finnoise, 96. à la Goldenrod, 100. à la Juliette, 104. à la Lee, 97. à la Livingston, 99. à la Parisienne, 104. à la Sidney, 102. à la Suisse, 96. à la Turk, 99. au Beurre Noir, 558. au Gratin, 100. Baked or Shirred, 97. Boiled, 95. Buttered, 99. Buttered, with Tomatoes, 100. Chaud-froid of, 385. Composition of, 95. Curried, I, 101. Curried, II, 101. Dropped, 95. Freshness of, how to Determine, 95. Fried, 100. Ham and, 237. Huntington, 102. in Batter, 101. Keeping, Ways of, 95. Lucanian, 103. Mornay, 105. Planked, 95. Poached, à la Reine, 96. Poached, à la Tripe, 97. Poached, with Clam Soup, 131. Poached, with Sauce Béarnaise, 98. Scalloped, 101. Scrambled, 98. Scrambled, Country Style, 99. Scrambled, with Anchovy Toast, 99. Scrambled, with Calf’s Brains, 557. Scrambled, with Sweetbreads, 557. Scrambled, with Tomato Sauce, 98. Shirred, 97. Stuffed, 102. Stuffed, in a Nest, 102. Susette, 96. Waldorf Style, 98. with Spinach à la Martin, 107. Election Cake, 505. Emergency Biscuit, 71. Endive, 290. English Fruit Cake, 521. Meat Pie, 472. Monkey, 563. Plum Pudding I, 404. Plum Pudding II, 404. Entire Wheat Paste, 465. Entrées, 348–389. Apple Fritters I, 349. Apple Fritters II, 349. Apple Fritters III, 349. Aspic Jelly, 382. Baba Cakes, 388. Baba Cakes with Apricots, 389. Banana Croquettes, 354. Banana Fritters I, 349. Banana Fritters II, 350. Beef and Rice Croquettes, 359. Birds in Aspic, 383. Birds on Canapés, 375. Bouchées, 379. Breast of Quail Lucullus, 376. Bunuelos, 362. Calf’s Brain Fritters, 354. Cauliflower Fritters, 350. Chaud-froid of Chicken, 385. Chaud-froid of Eggs, 386. Cheese Balls, 377. Cheese Croquettes, 355. Cheese Fondue, 377. Cheese Soufflé, 377. Cheese Soufflé with Pastry, 381. Cherry Fritters, Maraschino Sauce, 351. Chestnut Croquettes, 355. Chestnut Roulettes, 355. Chicken à la McDonald, 374. Chicken and Mushroom Croquettes, 360. Chicken Croquettes I, 360. Chicken Croquettes II, 360. Chicken Cutlets, 373. Chicken in Aspic, 383. Chicken, Lenox, 387. Chicken Livers en Brochette, 376. Chicken Mousse, 374. Chicken Timbales I, 365. Chicken Timbales II, 366. Chicken Timbales III, 366. Chocolate Fritters with Vanilla Sauce, 353. Cigarettes à la Prince Henry, 380. Clam Fritters, 354. Coffee Fritters, Coffee Cream Sauce, 353, Compote of Rice with Peaches, 377. Compote of Rice with Pears, 378. Crab Meat, Indienne, 368. Crab Meat, Terrapin Style, 370. Cromesquis à la Russe, 369. Croustades of Bread, 378. Cutlets of Chicken, 372. Cutlets of Sweetbreads à la Victoria, 361. Devilled Crabs, 368. Devilled Oysters, 368. Devilled Scallops, 369. Egg Custard for Decorating, 384. Epigrams of Sweetbread, 361. Farina Cakes with Jelly, 352. Fillets of Chicken, 374. Fillets of Game, 373. Flûtes, 388. Fried Celery, 350. Fruit Fritters, 350. Gnocchi à la Romaine, 352. Halibut Marguerites, 369. Halibut Timbales I, 364. Halibut Timbales II, 364. Ham Timbales, 366. Jellied Vegetables, 385. Lamb Chops, Pan Broiled, à la Lucullus, 376. Lamb Croquettes, 359. Lenten Croquettes, 355. Lincoln Croquettes, 361. Lobster Cream I, 365. Lobster Cream II, 365. Lobster Croquettes, 358. Lobster Cutlets, 358. Lobster Timbales I, 364. Lobster Timbales II, 364. Macaroni Timbales, 363. Martin’s Specialty, 371. Maryland Croquettes, 360. Mayonnaise of Mackerel, 386. Mock Crabs, 371. Moulded Chicken, Sauterne Jelly, 387. Moulded Salmon, Cucumber Sauce, 386. Olives, Stuffed, in Aspic, 383. Omelet Soufflé, 379. Orange Fritters, 350. Oyster and Macaroni Croquettes, 357. Oyster Crabs à la Newburg, 357. Oyster Crabs, Bouchées of, 369. Oyster Crabs, Fried, 369. Oysters à la Somerset, 357. Patties, 379. Patties, Dresden, 380. Patties, Russian. 380. Pimento Timbales, 363. Quail Pies, 381. Queen Fritters, 352. Ramequins Soufflés, 377. Rice and Tomato Croquettes, 356. Rice Croquettes, Sweet, 356. Rice Croquettes with Jelly, 356. Rice Croustades, 378. Rice Timbales, 363. Rissoles, 379. Rissoles of Lamb, à l’Indienne, 381. Rum Cakes, 388. Russian Cutlets, 373. Salmon Croquettes, 358. Salmon Cutlets, 358. Sardines Fried in Batter, 351. Shad Roe with Celery, 370. Soufflé au Rhum, 378. Spaghetti Timbales, 363. Sponge Fritters, 353. Spring Mousse, 384. Strawberry Baskets, 362. Stuffed Clams. 370. Stuffing for Chicken in Aspic, 384. Swedish Timbales, 362. Sweetbread à la Mont Vert, 371. Sweetbread and Mushroom Timbales, 366. Sweetbread in Peppers, 372. Sweetbread Mousse, 367. Sweetbread Ramequins, 371. Tomato Fritters, 351. Tomatoes in Aspic, 382. Tongue in Aspic, 383. Veal Croquettes, 359. Vol-au-vents, 379. Zigaras à la Russe, 380. Espagnole Sauce (Brown) II, 268. Fadges, 77. Fancy Cakes and Confections, 533–548. Farina Cakes with Jelly, 352. Soup, 120. Fat, 8. for Frying, test, 21. Margarin, 8. Olein (Liquid), 8. Palmitin (Semi-Solid), 8. Stearin (Solid), 8. Suet. 8. to Clarify, 21. to Try Out, 21. Fats and Oils, 8. Fermentation, 49. Acetic, 49. Alcoholic, 49. Lactic, 49. Fermented Bread, 50. Fibrin, 2, 191. Figaro Sauce, 275. Fig Cups, 566. Éclair Cake, 516. Filling, 526. Ice Cream, 447. Pudding I, 403. Pudding II, 403. Fillet, Chicken to, 245. of Beef, Larded, 283. Fillets of Bass or Halibut, Baked, 169. of Beef, à la Moelle, 199. of Beef, Broiled, 198. of Beef, Cherry Sauce, 199. of Beef (Mignon), Sautéd, with Sauce Figaro, 199. of Beef (Mignon), Sautéd, with Sauce Trianon, 199. of Beef with Stuffed Mushroom Caps, 250. of Beef with Vegetables, 203. of Fish, à la Bement, 171. of Game, 373. of Haddock, White Wine Sauce, 170. of Halibut, à la Poulette, 170. of Halibut with Brown Sauce, 169. Filling, Chocolate, 525. Chocolate Cream, 525. Cocoanut, 525. Cocoanut, Lemon Cream, 526. Cream, 524. Cream, Coffee, 524. Cream, French, 524. Fig, 526. Lamb, 381. Lemon, 525. Lobster and Oyster, 188. Marshmallow Paste, 526. Nut or Fruit, 525. Orange, 525. Pistachio Paste, 526. Prune Almond, 526. Strawberry, 524. Finiste Sauce, 279. Finnan Haddie, 152. à la Delmonico, 179. Baked, 179. Broiled, 179. Fire, 16. how to Build, 17. Fish, 151. à la Crême, 176. à la Provençal, 561. and Egg Croquettes, 177. Balls, 178. Blue (Pomatomidæ), 153. Chowder, 142. Cod, 152. Composition of, 161. Cooked in Boiling Water, 160. Cooking, to Prepare for, 159. Cooking, Ways of, 160. Croquettes, 177. Eels, 152. Finnan Haddie, 152. Flounder, 153. Force Meat I, 148. Force Meat II, 149. Freshness of, to Determine, 151. Fried, Russian Style, Mushroom Sauce, 174. Haddock, 152. Halibut (Pleuronectidæ), 152. Hash, 177. Herring, 155. Herring, Kippered, 179. Mackerel, 154. Mackerel, Snapping, 153. Mackerel, Spanish, 154. Perch, 152. Salad, with Cucumbers, 343. Salmon, 154. Salt, 152. Sardines, 27. Shad, Jack, 154. Shad, Roe, 154. Smelts, 153. Sole, 153. Stock, 109. Stock, Soups with, 129. Stuffing I, 164. Stuffing II, 165. Sword, 152. Table Showing Composition of, 161. to Bake, 161. to Bone, 160. to Broil, 161. to Clean, 159. to Fillet, 160. to Fry, 161. to Skin, 159. Trout, 153. Turban of, 176. Turbot, 153. Ways of Using Remnants of Cooked, 176. White, 153. White and Oily, 152. Five o’Clock Tea, 34. Flavoring Extracts, 14. Extracts and Wine, 587. Florentine Meringue, 476. Flounder, Fried Fillets, 173. Flour, 46. Entire Wheat, 49. Gluten, 49. Graham, 47. Wheat, 47. Flowering Ice Cream, 457. Flûtes, 388. Foamy Sauce I, 408. Sauce II, 408. Fondant. Coffee, 545. Icing, 531. Maple, 545. White, 544. Food, 1. Carbohydrates, 2. Fats and Oils, 2, 8. Inorganic, 1. Organic, 1. Proportions of, Correct, 2. Proteid, 1, 2. Ration, Daily Average, 3. Salts, 5. Water, 2, 4. Force-meat. Chicken, I, 149. Chicken, II, 150. Clam, 149. Fish, I, 148. Fish, II, 149. Oyster, 149. Salmon, 149. Fowl, Boiled, 245. to Cut up, 245. to Truss, 244. Frappé, 433. Café, 439. Clam, 439. Clam and Chicken, 132. Cranberry, 439. Grape, 439. Pineapple, 438. French Cream Filling, 524. Dressing, 323. Easter Cream, 432. Fried Onions, 296. Fruit Pudding, 403. Nougat, 541. Omelet, 107. Rusks, 61. Fricasseeing, 22. Fricassee of Clams, 146. of Lobster and Mushrooms, 188. of Oysters, 181. Fried Celery, 350. Chicken, 249. Chicken, Southern Style, 249. Fish, Russian Style, Mushroom Sauce, 174. Lobster, 184. Oysters, 184. Oysters in Batter, 184. Oysters, Philadelphia Relish, 185. Scallops, 186. Smelts, 173. Fritter Beans, 148. Fritters, Apple, I, 349. Apple, II, 349. Apple, III, 349. Banana, I, 349. Banana, II, 350. Calf’s Brains, 354. Cauliflower, 350. Cherry, Maraschino Sauce, 351. Chocolate, with Vanilla Sauce, 353. Clam, 354. Coffee, with Coffee Cream Sauce, 353. Corn, 291. Fruit, 350. Orange, 350. Parsnip, 297. Queen, 352. Salsify, 296. Sponge, 353. Tomato, 351. Frogs, 159. Hind Legs, 175. Frostings, 524–532. Boiled, 529. Brown, 529. Caramel, I, 530. Caramel, II, 530. Caramel Nut, 530. Caramel, Opera, 530. Chocolate, I, 527. Chocolate, II, 528. Chocolate, III, 528. Chocolate, Boiled, 529. Chocolate Fudge, 531. Confectioners’, 527. Fondant Icing, 531. Gelatine, 527. Ice Cream, 528. Maple Sugar, 529. Maple Sugar Cream, 529. Marshmallow, 531. Milk, 529. Mocha, 518, 531. Orange, 527. Ornamental, I, 532. Ornamental, II, 532. Plain, 527. White Mountain Cream, 528. Frozen Apricots, 440. Chocolate, with Whipped Cream, 457. Cranberries, 440. Orange Soufflé, 458. Plum Pudding, 459. Soufflé Glacé, 459. Tom and Jerry, 450. Fruit Beverages, 42–45. Cake, Dark, 515. Cake, English, 521. Cake, Light, 517. Canapés, 565. Chartreuse, 423. Cocktails, 569. Cream, 431. Fritters, 350. Pudding, 403. Punch I, 43. Punch II, 43. Punch III, 43. Punch IV, 43. Polls, 71. Salad I, 417. Salad II, 417. Salad, French, 339. Salad, with Wine Dressing, 417. Sandwiches, 552. Shortcake, 84. Soufflé, 397. Stains, to Remove, 588. Fruits, 12, 567. Canning and Preserving of, 577. Glacé, 547. Fuel, 16. Kinds of, 16. Full Course Dinner, Menu for, 600. Dinners, Menu for, 602. Furniture, to Remove White Spots from, 588. and Floors, to Polish, 590. Galattes, 476. Game, Fillets of, 373. Salad, 340. Gelatin, 191. Gelatine Frosting, 527. Gems, Corn Meal, 74. Hominy, 74. Rye, 74. German Chowder, 144. Coffee Bread, 62. Punch, 441. Salad Dressing, 325. Sandwiches, 553. Toast, 69. Giblet Gravy, 248. Giblets, to Clean, 244. Ginger, 13. Varieties of, 13. Gingerbread, Cambridge, 483. Card, 484. Christmas, English, 484. Fairy, 483. Gossamer, 483. Hot Water, 482. Molasses, Soft, 482. New York, 520. Sour Milk, 482. Sugar, Hard, 484. Sugar, Soft, 483. Gingerbreads, Cookies, and Wafers, 482. Ginger Cream, 429. Ice Cream, 447. Pound Cakes, 520. Pudding, 399. Punch, 44. Sandwiches, 552. Snaps, 485. Glacé Fruits, 547. Nuts, 547. Glass, Cut, Care of, 589. Glassware, to Prevent Breaking, 589. Glazed Onions, 296. Glossary, 605. Glucose (Grape Sugar), 6. Gluten, 2, 49. Glycogen (Animal Starch), 6, 155. Gnocchi à la Romaine, 352. Golden Cake, 517. Corn Cake, 75. Spice Cake, 513. Goose, Roast, with Potato Stuffing, 256. Stuffing for (Chestnut), 256. to Truss, 257. Graham Bread, 56. Bread, Steamed, 58. Muffins I, 73. Muffins II, 73. Pop-overs, 77. Pudding, 401. Granite Ware, to Clean, 588. Grape Frappé, 439. Grape Fruit and Celery Salad, 341. how to prepare for Serving, 568. with Apricot Brandy, 569. Grape Fruit with Sherry, 568. with Sloe Gin, 569. Grape Jelly, 574. Jelly (Green), 575. Marmalade, 576. Sugar (Glucose), 6. Grapes, how to Prepare for Serving, 568. Grass Stains, to Remove, 589. Gravy, 248. Chestnut, 255. Giblet, 248. Roast Beef, 202. Turkey, 255. Grease Spots, to Remove, 589. Green Butter, 383. Greens, 294. Beet, Boiled, 294. Dandelion, 294. Griddle-Cakes, 78. Bread, 79. Buckwheat, 79. Corn, 78. Entire Wheat, 78. Rice, I, 79. Rice, II, 79. Sour Milk, 78. Sweet Milk, 78. Grilled Muffins, 66. Sardines, 561. Grouse (Prairie Chicken), 242. Breast of, Sauté Chasseur, 258. Larded, 258. Gum Arabic, 7. Tragacanth, 7. Haddock, 152. Baked, with Oyster Stuffing, 166. Baked, with Stuffing, 164. Boiled, 162. Fillets of, White Wine Sauce, 170. Hæmoglobin, 192. Planked, 168. Halibut à la Martin, 171. à la Poulette, 170. à la Rarebit, 171. au Lit, 172. Baked, with Lobster Sauce, 166. Baked, with Tomato Sauce, 166. Chicken, Broiled, 163. Chicken, Sandwiches of, 172. Fillets, Baked, 169. Fillets, Fried, 173. Fillets with Brown Sauce, 169. Hollenden, 167. Little (Turbot), 153. Marguerites, 369. Soup, 137. Steamed, with Silesian Sauce, 163. Timbales I, 364. Timbales II, 364. Ham and Eggs, Fried, 237. Barbecued, 237. Boiled, 237. Broiled, 237. Roast, with Champagne Sauce, 237. Sandwiches (Chopped), 550. Sandwiches (Sliced), 550. Shredded, with Current Jelly Sauce, 564. Timbales, 366. Westphalian, 238. Hamburg Steak, 200. Hard Sauce, 409. Wood Floors, to Polish, 590. Hare, Belgian, à la Maryland, 260. Belgian, Sour Cream Sauce, 260. Harlequin Ice Cream, 448. Slices, 147. Harvard Pudding, 400. Beets, 286. Salad, 347. Hash, Corned Beef, 213. Corned Beef, with Beets, 213. Salted Codfish, 178. Hearts, Stuffed with Vegetables, 211. Helpful Hints for the Young Housekeeper, 586. Hermits, 488. Herring, 155. Hindoo Salad, 333. Hollandaise Punch, 441. Sauce I, 274. Sauce II, 274. Hollenden Halibut, 167. Hominy, Fried, 88. Gems, 74. Muffins (Raised), 66. Honey, Quince, 577. Horehound Candy, 539. Horseradish, 14. Hollandaise Sauce, 274. Sauce I, 275. Sauce II, 275. Horseshoes, 534. Hot Cross Buns, 65. Mayonnaise Sauce, 278. Puddings, 390–405. Tartare Sauce, 277. Huckleberries, Canned, 579. Hungarian Salad, 339. Hunter’s Pudding, 403. Hygienic Soup, 120. Ice Chest, Care of, 590. Ice Cream, 433. Banana, 447. Bisque, 446. Brown Bread, 446. Burnt Almond, 445. Caramel, 445. Chocolate, I, 444. Chocolate, II, 444. Coffee, 445. Concord Cream, 458. Covington Cream, 450. Croquettes, Vanilla, 444. Fig. 447. Freeze, how to, 434. Frozen Chocolate, with Whipped Cream, 437. Frozen Plum Pudding, 459. Frozen Pudding I, 449. Frozen Pudding II, 449. Frozen Tom and Jerry, 450. German, 458. Ginger, 447. Junket, with Peaches, 448. Macaroon, 447. Mould, how to, 435. Mould, how to Line, 435. Neapolitan or Harlequin, 448. Nougat, 453. Orange, 445. Orange Pekoe, 454. Philadelphia, 433. Pineapple, 445. Pineapple (Cream), 440. Pistachio, 447. Pistachio Bisque, 447. Pistachio Fruit, 453. Plain, 433. Praline, 446. Pudding Glacé, 449. Strawberry, I, 444. Strawberry, II, 444. Vanilla, I, 442. Vanilla, II, 443. Ice Creams and Ices, Fancy, 435–459. Angel Parfait, 451. Baked Alaska, 448. Biscuit Tortoni, in Boxes, 458. Bombe Glacé, 452. Burnt Walnut Bisque, 446. Café Parfait, 451. Cardinal Mousse, Iced Madeira Sauce, 456. Chocolate Mousse, 455. Cocoanut Naples, Sauterne Sauce, 456. Coffee Mousse, 454. Delmonico Cream, with Angel Food, 450. Demi-Glacé aux Fraises, 457. Flowering Ice Cream, 457. Frozen Charlotte Glacée, 459. Frozen Orange Soufflé, 458. Frozen Soufflée Glacé, 459. Ice à la Margot, 456. Icebergs, 437. Manhattan Pudding, 451. Maple Parfait, 455. Maraschino Ice, 436. Mazarine, 457. Mousse Marron, 455. Nesselrode Pudding, 453. Noisette Bombe, 452. Orange Delicious, 454. Pineapple Mousse, 455. Plombière Glacé, 457. Strawberry Mousse, 454. Sultana Roll, with Claret Sauce, 451. University Pudding, 450. Violet Ice Cream, 448. Ice Cream Cake, 517. Ice Cream Candy, 538. Ice Cream Frosting, 528. Ices, 433. Crême de Menthe, 437. Cup St. Jacques, 435. Currant, 436. Frappé, 433. Lemon, 435. Maraschino, 436. Orange, 435. Pomegranate, 436. Punch, 433. Punch, Cardinal, 440. Punch, German, 441. Punch, Hollandaise, 440. Punch, Lenox, 441. Punch, Roman, 442. Punch, Victoria, 441. Raspberry, I, 436. Raspberry, II, 436. Raspberry and Currant, 436. Sherbet, 433. Sherbet, Canton, 437. Sherbet, London, 442. Sherbet, Milk, 437. Sorbet, 433. Sorbet, Apricot, 438. Sorbet, Italian, 438. Sorbet, Pineapple, 438. Sorbet, Sicilian, 438. Strawberry, I, 436. Strawberry, II, 436. Water, 433. Imperial Cake, 523. Cookies, 488. Soup, 122. Sticks, 145. India Curry, 229. East, Salad, 337. Indian Bread, 58. Pudding, 390. Pudding, Mock, 394. Ingredients, Measuring, 25. to Beat, 26. to Combine, 26. to Cut and Fold, 26. to Stir, 26. Inkstains, to Remove, 589. Irish Moss Blanc-Mange, 411. Irish Stew, with Dumplings, 205. Iron Kettle (New), Care of, 590. Iron Rust, to Remove, 589. Italian Meringue, 452. Sorbet, 438. Ivory Cream, 431. Jack’s Oyster Ragout, 559. Jam, Blackberry, 575. Raspberry, 575. Jams, 575. Jellied Chicken, 253. Prunes, 421. Vegetables, 385. Walnuts, 421. Jellies, 572. Jelly, Apple, 573. Apricot and Wine, 421. Aspic, 382. Bag, to Make, 573. Barberry, 574. Blackberry, 574. Cider, 419. Coffee, 419. Crab Apple, 573. Cranberry, 572. Currant, 574. Currant and Raspberry, 574. Damson, 575. Glasses, in, 420. Glasses, to Cover, 573. Glasses, to Prepare, 573. Grape, 574. Grape, Green, 575. Jumbles, 488. Kumquat, 419. Lemon, 418. Omelet, 106. Orange, 418. Orange, in Ambush, 430. Quince, 573. Raspberry, 574. Roll, 505. Russian, 420. Sandwiches, 553. Sauterne, 420. Venison, 575. Wine, I, 419. Wine, II, 420. Julienne Soup, 116. Junket, Caramel, 412. Ice Cream, with Peaches, 448. Kidney Rolls, 223. Kidneys, Lambs’, I, 222. Lambs’, II, 222. Veal, à la Canfield, 231. Veal, Broiled, 231. Knives, Care of, 588. Knöfli, 92. Kohl-rabi, 280. Kola-Nut, 39. Kornettes, 493. Kornlet Soup, 138. Kumquat Jelly, 419. Lactose (Milk Sugar), 6. Lady Fingers, 504. Lamb, 214. Barbecued, 224. Blanquette of, 223. Breast of, 225. Bretonne, 218. Casserole of, 220. Casserole of Rice and, 224. Chops, Broiled, 215. Chops, Pan Broiled, à la Lucullus, 376. Croquettes, 359. Crown of, 219. Divisions of, 214. Filling, 381. Fricassee of, with Brown Gravy, 221. Kidneys I, 222. Kidneys II, 222. Leg of, 215. Minced on Toast, 223. Réchauffé of, 224. Rissoles, à l’Indienne, 381. Roast, 218. Saddle of l’Estragon Sauce, 219. Salmi of, 224. Scalloped, 223. Stock, 109. Yearling, 214. Lard, 8. Larding, 23. Lattice Potatoes, 314. Leek and Potato Soup, 139. Leeks on Toast, 295. Legumen, 2. Legumes, 281. Lemonade, 42. Pineapple, 42. Lemon Butter, 273. Cocoanut Cream, 526. Filling, 525. Ice, 435. Jelly, 418. Pie I, 469. Pie II, 469. Pie III, 470. Pie IV, 470. Pie V, 470. Pudding, Steamed, 394. Queens, 519. Sauce I, 406. Sauce II, 406. Sauce III, 406. Soufflé, 396. Sticks, 477. Tartlets, 479. Lenox Punch, 441. Lenten Croquettes, 355. Lenten Salad, 336. Lettuce, 294. and Cucumber Salad, 327. and Radish Salad, 327. and Tomato Salad, 328. Dressed, 327. Salad, 331. Sandwiches, 550. Soup, Cream of, 124. Levulose (Fruit Sugar), 6. Lily Cake, 515. Lime Water, 10. Lincoln Croquettes, 361. Listerine, 591. Liver and Bacon, 207. Braised, 208. Broiled, 207. Calf’s, Stuffed and Larded, 208. Livers, Chickens’, with Bacon, 253. Chickens’, with Curry, 254. Chickens’, Sautéd, 253. Lobster, 156. à l’Américaine, 190. à la Delmonico, 560. à la Muisset, 190. à la Newburg, 560. and Mushrooms, Fricassee of, 188. and Oyster Filling, 188. and Oyster Ragout, 188. Bisque, 133. Butter, 273. Buttered, 187. Canapé, 554. Chowder, 144. Cocktail, 186. Cream I, 365. Cream II, 365. Croquettes, 358. Curried, 187. Cutlets, 358. Devilled, 187. Farci, 187. Fried, 186. Live, Baked, 189. Live, en Brochette, 190. Live, to Broil, 189. Live, to Split, 189. Plain, 186. Salad I, 342. Salad II, 342. Salad III, 342. Sandwiches, 55. Sandwiches à la Boulevard, 551. Sauce I, 274. Sauce II, 275. Sauce III, 173. Scalloped, 187. Stuffed, à la Béchamel, 189. Timbales I, 364. Timbales II, 364. to Open, 157. to Select, 157. Loin or Kidney Chops, 214. London Sherbet, 442. Luncheon Menus, 594–597. Rolls, 61. Macaroni, 85. à la Milanaise, 92. à l’Italienne, 91. Baked, 91. Baked, with Cheese, 91. Boiled, 90. Italian Style, 91. Oysters and, 183. Soup, 114. Timbales, 363. with Tomato Sauce, 91. with White Sauce, 90. Macaroon Cream, 424. Dust, to Prepare, 587 Ice Cream, 447. Macaroons, 533. Almond, 533. Nut, 495. Mace, 14. Macédoine, Pudding à la, 423. of Vegetables, à la Poulette, 308. Salad, 331. Mackerel, Baked, 167. Mayonnaise of, 386. Madeira Sauce, Iced, 456. Maître d’Hôtel Butter, 273, 312. d’Hôtel Potatoes, 312. Malaga Boats, 478. Salad, 339. Manhattan Pudding, 451. Maple Fondant, 545. Parfait, 455. Sugar Candy, 542. Sugar Cream Frosting, 529. Sugar Frosting, 529. Maraschino Ice, 436. Margarin, 8. Marguerites I, 493. II, 493. Marinate, how to, 323. Marmalades, 576. Grape, 576. Orange I, 576; II, 576. Orange and Rhubarb, 577. Quince, 576. Marrow-Bone, 8. Marshmallow Cake, 516. Frosting, 531. Paste, 526. Pudding à la Stanley, 432. Marshmallows, Toasted, 422. Martin’s Specialty, 371. Maryland Biscuit, 77. Chicken, 249. Croquettes, 360. Mayonnaise Dressing I, 326. Dressing II, 326. Dressing (Cream), 327 Green, 327. Hot, 278. of Mackerel, 386. Potato, 327. Ravigôte, 344. Red, 327. Tomato, 336. Mazarine, 457. Measure, how to, 25. Measuring Butter, Lard, etc., 25. Dry Ingredients, 25. Liquids, 25. Meat, 191. Composition of, 195. Effect of Temperature on Cooking of, 194. Glaze, 587. Table Showing Composition of, 195. Melon Rind, Preserved, 582. Melons, how to Prepare, for Serving, 567. Menus for Breakfast, Lunches, and Dinners, 592–603. Meringue, Apple, 413. Creole Kisses, 481. Florentine, 476. Glacées or Kisses, 480. I, 480. II, 480. III, 480. Italian, 452. Mushrooms, 481. Nut, 480. Panachées, 481. Peach, 413. Meringues for Pies, Puddings, and Desserts, 479–481. Mexican Jelly Salad, with Tomato Mayonnaise, 335. Milk, 9. and Water Bread, 54. Composition of, 9. Condensed, 9. Frosting, 529. Malted, 9. Sherbet, 437. to Scald, 586. Toast I, 68. Toast II, 68. why it Sours, 9. Mince Meat, English, 472. Meat (without Alcoholic Liquor), 472. Meat I, 471. Meat II, 471. Pie, Mock, 472. Pies, 470. Mineral Matter, 192. Waters, 4. Mint Julep, 42. Sauce, 276. Minuten Fleisch, 228. Mirrors and Windows, to Wash, 588. Mocha Cake, 503. Cakes, 518. Cakes, Walnut, 513. Frosting, 518, 531. Soufflé, 397. Mock Almonds, 146. Bisque Soup, 140. Cherry Pie, 472. Crabs, 371. Indian Pudding, 394. Mince Pie, 472. Terrapin, 262. Turtle Soup, 127. Moisture, 15. Molasses Candy, 537. Candy, Velvet, 537. Cookies, 485. Cookies, Soft, 186. Pound Cake, 520. Sauce, 407. Mollusks, Bivalve, 155. Mont Blanc, 425. Monte Carlo Salad, 341. Moonshine Cake, 503. Moulded Chicken, Sauterne Jelly, 387. Fish, Normandy Sauce, 170. Salmon, Cucumber Sauce, 386. Snow, 412. Russian Salad, 335. Mousse, 433. Cardinal, with Iced Madeira Sauce, 456. Chicken, 374. Chocolate, 455. Coffee, 454. Marron, 455. Pineapple, 455. Spring, 384. Strawberry, 454. Sweetbread, 367. Mucilage, 7. Muffins, Berkshire, 75. Berry I (without Eggs), 72. Berry II, 72. Graham I, 73. Graham II, 73. Grilled, 66. Health Food, 67. Hominy, 66. Imperial, 67. Oatmeal, 73. Oatmeal, Raised, 66. One Egg, I, 72. One Egg, II, 72. Queen of, 73. Raised, 65. Rice, 73. Rice, Raised, 66. Rye, I, 74. Rye, II, 74. Twin Mountain, 71. Zante, 77. Mulligatawny Soup, 127. Mush, Corn Meal, Fried, 88. Hominy, Fried, 88. Oatmeal, with Apples, 87. Mushes, Fried, 87. Mushroom Caps, Stuffed, 200, 250. Sauce, Brown, I, 268. Sauce, Brown, II, 268. Soup, 124. Soup, Cream of, 124. Mushrooms, 282. à l’Algonquin, 306. à la Sabine, 305. Allamande, 306. Baked, in Cream, 305. Broiled, 305. Sautéd, 305. Stewed, 304. Stewed, in Cream, 304. Stuffed, 306. Under Glass I, 306. Under Glass II, 307. Mussels, 155. Mustard, 13. how to Mix, 587. Mutton, 215. Broth, Scotch, 221. Chops, 215. Chops, à la Signora, 216. Chops, Breaded, 216. Chops, Pan-broiled, 215. Curry, 220. Cutlets, à la Maintenon, 217. English, Southdown, 214. Flavor of, 214. Leg, Boiled, 217. Leg, Braised, 218. Minced, 564. Myosin, 191. Saddle of, to Carve, 219. Saddle of, with Currant Jelly Sauce, 219. Saddle of, with Mint Sauce, 219. Warming over, Ways of, 223. with Currant Jelly Sauce, 564. Napoleons, 477. Neapolitan Baskets, 416. or Harlequin Ice Cream, 448. Nesselrode Pudding, 453. Neufchâtel Salad I, 337. Salad II, 337. Neuremburghs, 492. New England Brown Bread, 58. New York Ginger Bread, 520. Newport Pound Cake, 520. Newton Tapioca, 391. Nile Salad, 345. Noisette Bomb, 452. Sandwiches, 552. Noodle Shells, 198. Noodles, 147. Normandy Sauce, 171. Norwegian Prune Pudding, 416. Nougat Ice Cream, 453. Nougatine Drops, 541. Nut and Celery Salad I, 338. and Celery Salad II, 338. and Cheese Sandwiches, 551. Bar, 540. Bars, 495. Cake, Spice, 514. Cake, White, 517. Cakes, 515. Chocolate Caramels, 540. Cookies, 490. Macaroons, 495. or Fruit Filling, 525. Prune Soufflé, 416. Salad, 338. Nutmeg, 14. Nuts, Glacé, 547. Oatmeal Cookies, 487. Muffins, 73. Muffins (Raised), 66. Oil, Animal, 8. Cod Liver, 8, 152. Dressing I, 325. Dressing II, 326. in Egg Yolk, 8. Oils, Essential, where Found, 8. Fixed, where Found, 8. Vegetable, where Found, 8. Okra, 280, 281. Oleomargarine, 8. Olive and Almond Sauce, 272. Sauce, 268. Omelet, Almond, with Caramel Sauce, 108. Bread, 106. Cheese, 558. French, 107. Jelly, 106. Orange, 106. Oyster, 106. Plain, 105. Rich, 108. Robespierre, 108. Soufflé, 379. Spanish, 107. to Fold and Turn, 106. with Croûtons, 107. with Meat or Vegetables, 106. Omelets, 105. One Egg Cake, 505. Onions, 295. Boiled, 295. French Fried, 296. Fried, 296. Glazed, 296. in Cream, 295. Juice, to Extract, 586. Pickled, 585. Scalloped, 295. Stuffed, 296. Opera Caramel Frosting, 530. Orangeade, 42. Orange and Rhubarb Marmalade, 577. Baskets, 429. Cake, 508. Charlotte, 429. Custard, 413. Delicious, 454. Filling, 525. Fritters, 350. Frosting, 527. Ice, 435. Ice Cream, 445. Jelly, 418. Jelly in Ambush, 430. Marmalade I, 576. Marmalade II, 576. Mint Salad, 339. Omelet, 106. Peel (Candied), 547. Pekoe Ice Cream, 454. Puffs, 395. Salad, 338, 417. Sauce, 269. Sauce (Pudding), 407. Sticks, 477. Trifle, 427. Oranges, Ways of Preparing for Serving, 568. Ornamental Frosting I, 532. Frosting II, 532. Ossein, 191. Ox Joints, Braised, 211. Oxalic Acid, Care with, 590. Ox-tail Soup, 117. Oyster and Grape Fruit Salad, 344. and Macaroni Croquettes, 357. Bisque, 133. Cocktail I, 180. Cocktail II, 180. Cocktail III, 180. Crabs à la Newburg, 357. Crabs, Bouchées of, 369. Crabs, Fried, 369. Force-meat, 149. Gumbo, 131. Omelet, 106. Plant (Salsify), Creamed, 296, Rarebit, 562. Sandwiches, 551. Sauce, 272. Soup, 130. Soup, Amsterdam Style, 130. Soup, French, 130. Stew, 129. Stuffing, 166. Toast, 183. Oysters, 155. à la Astor, 182. à la Ballard, 181. à la D’Uxelles, 559. à la Somerset, 357. à la Thorndike, 559. and Bacon, 184. and Macaroni, 183. Broiled, 183. Creamed, 182. Devilled, 368. Fancy Roast, 181. Fricassee of, 181. Fried, 184. Fried in Batter, 184. Fried, Philadelphia Relish, 185. in Brown Sauce, 182. on Half Shell, 179. Panned, 181. Raw, 179. Roasted, 180. Sautéd, 184. Savory, 182. Scalloped, 183. to Block Ice for, 180. to Clean, 156. to Open, 156. Palm Leaves, 477. Parfait, Angel, 451. Café, 451. Maple, 455. Parisian French Dressing, 323. Sweets, 536. Parker House Rolls, 58. Parmesan, Consommé, 128. Pâte à Choux, 128. Parsley, to Chop, 586. Parsnip Fritters, 297. Parsnips, 297. with Drawn Butter Sauce, 297. Partridge, 241. Paste, Chopped, 464. Entire Wheat, 465. Plain, 460, 463. Puff, 460, 461. Quick, 463. Quick Puff, 463. with Lard, 464. Pastry, 460. Bag, to Make, 591. Desserts, 475–479. Pâte à Choux, 148. à Choux, Parmesan, 148. Pâtes, Consommé aux, 129. Patties, 379. Dresden, 380. Russian, 380. Patty Shells, 462. Pea Soup, 137. Soup, Split, 138. Timbales, 298. Peas, 297. Boiled, 297. Creamed, 298. Peach Canapés, 565. Crusts, 478. Custard, 413. Pie, 472. Tapioca, 391. Peaches, Baked, 571. Brandied, 581. Canned, 578. Pickled, Sweet, 583. Peanut Cookies, 490. Nougat, 540. Peanuts, Salted, 536. Pear Chips, 580. Salad, 340. Pears, Baked, 571. Canned, 576. Pickled, Sweet, 583. Pecans, Salted, 536. Pectic Acid, 7. Pectin, 7. Pectose, 7. Pectosic Acid, 7. Pepper, Black, 13. Cayenne Capsicum, 13. White, 13. Pepper and Grape Fruit Salad, 340. Peppercorns, 13. Peppermints, 544. Peppers, Red, Canned, 581. Stuffed, I, 298. Stuffed, II, 298. Sweetbreads in, 372. Persillade Potatoes, 313. Petit Four, 502. Pepper Pot, 127. Philadelphia Ice Cream, 433. Piano Keys, to Clean, 590. Pickled Onions, 585. Pickles, Chopped, 584. Cucumber, Ripe, 583. Cucumber, Unripe, 584. Spanish, 585. Tomato, Ripe, 583. Pickling, 582. Pies, 466–474. Apple, I, 467. Apple, II, 467. Beefsteak, 212. Blackberry, 467. Blueberry, 468. Chicken, 251. Chocolate, 508. Cocoanut, 507. Cottage, 212. Cranberry, 468. Cream, 468. Cream, I, 507. Cream, II, 507. Currant, 468. Custard, 469. Date, 469. Lemon, I, 469. Lemon, II, 469. Lemon, III, 470. Lemon, IV, 470. Lemon, V, 470. Mince, 470. Mince Meat, I, 471. Mince Meat, II, 471. Mince Meat, English, 472. Mince Meat (without Alcoholic Liquor), 472. Mock Cherry, 472. Mock Mince, 472. Peach, 472. Prune, 473. Pumpkin, 474. Rhubarb, 473. Squash, I, 473. Squash, II, 474. Washington, 507. Pigeons, 241. Potted, 258. Stuffing for, 259. Pigs’ Feet, Broiled, 238. Feet, Fried, 238. Pilaf, Turkish, I, 89. Turkish, II, 89. Turkish, III, 89. Russian, 90, 373. Pimento (Allspice), 14. Timbales, 363. Pineapple Bavarian Cream, 430. Cream, 440. Frappé, 438. Ice Cream, 445. Lemonade, 42. Mousse, 455. Pudding, 412. Sorbet, 438. Pineapples, Canned, 579. Pin Wheel Biscuit, 71. Piquante Sauce, 268. Pistachio Bisque, 447. Fruit Ice Cream, 453. Ice Cream, 447. Paste, 526. Plain Frosting, 527. Paste, 463. Planked Beefsteak, 198. Chicken, 250. Eggs, 100. Haddock, 168. Shad or White Fish, 167. Shad, with Creamed Roe, 168. Plombière Glacé, 457. Plover, 242. Broiled or Roasted, 258. Poached Eggs à la Reine, 96. à la Tripe, 97. with Clam Soup, 131. with Sauce Bearnaise, 98. Polish for Hard Wood Floors, 590. Tartlets, 478. Pomegranate Ice, 436. Pomona Frappé, 439. Pompano Broiled with Fricassee of Clams, 164. Poor Man’s Pudding, 390. Pop-overs, 76. Graham, 77. Popped Corn, Sugared, 537. Pork, 235. Chops, 236. Chops, with Fried Apples, 236. Roast, 236. Salt, Fried with Codfish, 236. Tenderloins with Sweet Potatoes, 236. Porter Apples, Canned, 578. Portière Poles, how to Slip Easily, 591. Port Wine Sauce, 277. Potage à la Reine, 121. Potato and Celery Salad, 330. Apples, 317. Balls, 313. Balls, Fried, 315. Balls, Sweet, 318. Border, 311. Cakes, 319. Croquettes, 316. Croquettes, French, 316. Curls, 316. Fritters, 316. Marbles, 315. Mayonnaise, 327. Nests, 314. Omelet, 311. Salad I, 329. Salad II, 330. Salad, Hot, 330. Soup, 138. Soup, Swiss, 139. Stuffing, 256. Potatoes à l’Antlers, 319. à la Hollandaise, 311. Anna, 313. au Gratin, 319. Baked, 310. Baked in Half Shell, 312. Boiled, 310. Brabant, 313. Chambery, 311. Chartreuse, 320. Composition of, 309. Creamed, 319. Curried, 321. Delmonico, 319. Duchess, 312. en Surprise, 317. Franconia, 312. French Fried, 315. Hashed Brown, 319. Hongroise, 313. Lattice, 314. Lyonnaise, I, 320. Lyonnaise, II, 320. Maître d’Hôtel, 312. Mashed, 311. Oak Hill, 320. O’Brion, 315. Persillade, 313. Riced, 310. Sautéd, 320. Scalloped, 311. Shadow, Saratoga Chips, 314. Shredded, 314. Somerset Style, 315. Sweet, 310. Sweet, au Gratin, 318. Sweet, Baked, 317. Sweet, Balls, 318. Sweet, Boiled, 317. Sweet, Croquettes, 318. Sweet, en Brochette, 318. Sweet, Georgian Style, 318 Sweet, Glazed, 318. Sweet, Mashed, 317. Sweet, Southern Style, 317. Sweet, Warmed over, 319. Sweet, with Pork Tenderloins, 236. White, 309. Poulette Sauce, 308. Poultry and Game, 240–264. Giblets, to clean, 244. to Cut up, 243. to Dress and Clean, 242. to Select, 242. to Stuff, 244. to Truss, 244. Ways of Warming over, 261. Pound Cake, 520. Praline Ice Cream, 446. Pralines, 543. Preserved Melon Rind, 582. Preserving Fruits, 577. Preserving, Ways of, 26. by Antiseptics, 27. Canning, 26. Drying, 27. Evaporation, 27. Exclusion of Air, 26. Freezing, 26. Pickling, 27. Refrigeration, 26. Salting, 27. Smoking, 27. Sugar, 26. Pressed Beef Flank, 205. Prune Almond Cake, 516. Almond Filling, 516, 526. Norwegian Pudding, 416. Pie, 473. Whip, 414. Prunes, Jellied, 421. Stewed, 572. Pudding à l’Adrea, 431. à la Macédoine, 423. Amber, 422. Apple, Bread and Butter, 393. Apple, Steamed, 398. Apple Tapioca, 391. Apricot Soufflé, 396. Bangor, 394. Blueberry, Steamed, 399. Bread, 392. Bread and Butter, 393. Cabinet, 424. Cerealine, 390. Chestnut Soufflé, 398. Chocolate, 395. Chocolate Bread, 393. Chocolate Rice Meringue, 398. Chocolate Soufflé, 397. Chocolate, Steamed, 400. Cold Cabinet, 424. Columbian, 424. Corn, 392. Cottage, 395. Cracker Custard, 393. Cranberry, Steamed, 399. Custard Soufflé, 396. English Plum, I, 404. English Plum, II, 404. Fig, I, 403; II, 403. French Easter, 432. French Fruit, 403. Frozen, I, 449; II, 449. Fruit Soufflé, 397. Ginger, 399. Glacé, 449. Graham, 401. Harvard, 400. Hunter’s, 403. Indian, 390. Lemon Soufflé, 396. Lemon Steamed, 394. Marshmallow à la Stanley, 432. Marshmallows, Toasted, 422. Mocha Soufflé, 397. Mock Indian, 394. Moulded Snow, 412. Nesselrode, 453. Newton Tapioca, 391. Norwegian Prune, 416. Orange Puffs, 395. Peach Tapioca, 391. Pears Sautéd, Chocolate Sauce 418. Pineapple, 412. Poor Man’s, 390. Rebecca, 411. Rice, 390. Royal Diplomatic, 430. Scalloped Apples, 392. Snow, I, 422. Snow, II, 422. Snowballs, 401. Spanish Soufflé, 398. St. James, 401. Strawberry Cottage, 395. Suet, 402. Swiss, 400. Tapioca Custard, 391. Thanksgiving, I, 402. Thanksgiving, II, 402. Tipsy, 413. Pudding Sauces, 406–410. Puddings, Hot, 390–405. Puff Paste, 461. Paste, to Bake, 462. Puffs, Breakfast, 77. Orange, 395. Raspberry, 477. Pulled Bread, 146. Pumpkin Pie, 474. Pumpkins, 300. Punch, 433. Cardinal, 440. Champagne, 44. Claret, 42. Club, 44. Fruit, I, 43. Fruit, II, 43. Fruit, III, 43. Fruit, IV, 43. German, 441. Ginger, 44. Hollandaise, 441. Lenox, 441. Roman, 442. Victoria, 441. Purées, 109. Quahaugs, 156. Quail, 240, 241. Breast of, Lucullus, 376. Broiled, 258. Pies, 381. Roast, 258. Queen Cake, 519. Fritters, 352. Muffins of, 73. Quenelles, 150. Quick Cake, 508. Paste, 464. Puff Paste, 463. Quince Honey, 577. Jelly, 573. Marmalade, 576. Quinces, Baked, 571. Canned, 579. Radishes, 299. Raised Doughnuts, 81. Hominy Muffins, 66. Oatmeal Muffins, 66. Rice Muffins, 66. Waffles, 81. Ramequins Soufflés, 377. Sweetbreads of, 371. Range, Care of, after Frying, 588. Set and Portable, 17. Rarebit, Oyster, 562. Tomato, 563. Welsh, I, 562. Welsh, II, 562. Raspberry and Currant Ice. 436. and Currant Preserve, 581. Ice I, 436. Ice II 436. Jam, 575. Jelly, 574. Puffs, 477. Whip, 414. Rattan Furniture, to Remove Dust from, 591. Ravioli, 92. Rebecca Pudding, 411. Red Peppers, Canned, 581. Reptiles, 159. Frogs, 159. Terrapin, 159. Rhode Island Chowder, 143. Rhubarb, Canned, 579. Pie, 473. Sauce, 572. Ribbon Cake, 513. Rice, à la Riston. 89. and Meat, Casserole of, 224. and Tomato Croquettes, 356. Boiled, 88. Compote of, with Peaches, 377. Compote of, with Pears, 378. Croquettes, Sweet, 356. Croquettes with Jelly, 356. Croustades of, 378. Griddle-Cakes I, 79. Griddle-Cakes II, 79. Muffins, 73. Muffins, Raised, 66. Pudding, 390. Sauce, 276. Steamed, 88. Timbales, 363. to Wash, 88. Waffles 80. with Cheese, 89. Riced Potatoes, 310. Rissoles, 379. Filling for, 379. Lamb of, à l’Indienne, 381 Rissoto Creole, 90. Roasted Oysters, 180. Roasting, 20. Rolls, Coffee, 63. Fruit, 71. Kidney, 223. Luncheon, 61. Parker House, 58. Salad or Dinner, 59. Swedish, 60. Sweet French, 60. Roman Punch, 442. Roulettes, Chestnut, 355. Royal Custard, 147. Royal Diplomatic Pudding, 430. Royal Fans, 489. Royal Soup, 121. Rules for Testing Fat for Frying, 21. Rum Cakes, with Rum Sauce, 388. Rusks, French, 61. Zweiback, 61. Russian Cutlets, 373. Jelly, 420. Patties, 380. Pilaf, 90. Salad, 331. Salad, Moulded, 335. Sandwiches, 553. Sauce, 278. Tea. 34. Rye Biscuit, 56. Bread, 57. Drop Cakes, 81. Flakes, 86. Gems, 74. Muffins I, 74. Muffins II, 74. Sabyon Sauce, 409. Saddle of Lamb, l’Estragnon Sauce, 219. of Mutton, with Currant Mint Sauce, 219. Sago, 6. Soup with Veal, 122. Salad à la Russe, 324. Asparagus, 329. Banana, 338. Berkshire, in Boxes, 345. Bolivia, 330. Brazilian, 340. Celery and Cabbage, 329. Celery, Dressed, 329. Cheese, 337. Cheese and Currant, 337. Cheese and Olive, 337. Chicken, I, 344. Chicken, II, 344. Chicken and Oyster, 346. Chicken, Individual, in Aspic, 345. Chicken, Lenox, 387. Chiffonade, 333. Corn, 329. Cottage Cheese, I, 336. Cottage Cheese, II, 336. Crab and Tomato, 343. Cracker and Cheese, 336. Cucumber, 328. Cucumber Baskets, 328. Cucumber Cups with Lettuce, 328. Cucumber with Tomato, 328. De Johns, 340. East India, 337. Egg, I, 336. Egg, II, 336. Fish, with Cucumbers, 343. Fruit, I, 417. Fruit, II, 417. Fruit, French, 339. Fruit, with Wine Dressing, 417. Game, 340. Grape Fruit and Celery, 341. Harvard, 347. Hindoo, 333. Hungarian, 339. Lenten, 336. Lettuce, 331. Lettuce and Cucumber, 327. Lettuce and Radish, 327. Lettuce and Tomato, 328. Lettuce, Dressed, 327. Lobster, I, 342. Lobster, II, 342. Lobster, III, 342. Macédoine, 331. Malaga, 339. Mexican Jelly with Tomato Mayonnaise, 336. Monte Carlo, 341. Neufchâtel, I, 337. Neufchâtel, II, 337. Nile, 345. Nut, 338. Nut and Celery, I, 338. Nut and Celery, II, 338. Orange, 338, 417. Orange Mint, 339. Oyster and Grape Fruit, 344. Pear, 340. Pepper and Grape Fruit, 340. Potato, I, 330. Potato, II, 330. Potato and Celery, 330. Potato, Hot, 330. Rolls or Dinner, 59. Russian, 331. Russian, Moulded, 335. Salmon, 341. Salmon, à la Martin, 344. Sardine, 341. Scallop and Tomato, 343. Shrimp, 341. Spinach, 335. Sticks, 60. String Bean, 329. Sweetbread and Celery, 347. Sweetbread and Cucumber, I, 346. Sweetbread and Cucumber, II, 346. Swiss, 345. Tomato and Cheese, 334. Tomato and Cucumber, 333. Tomato and Horseradish, 332. Tomato and Watercress, 333. Tomato Ciboulettes, 333. Tomato, Frozen, 334. Tomato Jelly, 334. Tomato, Stuffed, I, 332. Tomato, Stuffed, II, 332. Tomato, Stuffed, German Style, 332. Tomato, Stuffed with Pineapple, 332. Waldorf, 339. Watercress and Cucumber, 328. Watercress, Dressed, 328. Wiersbick’s, 333. Salad Dressing, Boiled, I, 324. Boiled, II, 325. Chicken, 325. Club French, 324. Cream, I, 324. Cream, II, 324. Curry, 324. French, 323. German, 325. Mayonnaise I, 326. Mayonnaise II, 326. Mayonnaise Cream, 327. Oil, I, 325. Oil, II, 326. Parisian French, 323. Salad Dressings, 322. Salads, 322. Salmon, à la Martin, Ravigôte Mayonnaise, 344. Boiled, 162. Box, 177. Croquettes, 358. Cutlets, 358. Force-Meat, 149. Moulded, Cucumber Sauce, 386. Salad, 341. Soup, 141. Salsify (Oyster Plant), Creamed, 296. Fritters, 296. Salt, to Prevent Lumping, 587. Salted Almonds I, 535. Almonds II, 536. Peanuts, 536. Pecans, 536. Salts, 5. Sandwiches, 549. Anchovy, 550. Bread and Butter Folds, 549. Brown Bread, 552. Cheese and Anchovy, 551. Cheese Wafer, 553. Chicken, 550. Chicken, Halibut of, 172. Club, 552. Colonial, 552. Egg, 550. Fruit, 552. German, 553. Ginger, 552. Ham, Chopped, 550. Ham, Sliced, 550. Jelly, 553. Lettuce, 550. Lobster, 551. Lobster, à la Boulevard, 551. Noisette, 552. Nut and Cheese, 550. Oyster, 551. Rolled Bread, 549. Russian, 553. Sardine, 550. Windsor, 551. Saratoga Chips, 314. Sardine Canapés, 554. Creamed, 561. Salad, 341. Sandwiches, 550. Sardines Fried in Batter, 351. Grilled, 561. with Anchovy Sauce, 561. Sauce à l’Italienne, 269. Allemande, 266. Anchovy, 274. Anchovy Butter, 273. Apple, 570. Apple, Spiced, 570. Aurora, 169. Bearnaise, 98, 275. Béchamel, 271. Béchamel, Yellow, 271. Bercy, 172. Bordelaise, 196. Bread, 276. Brown, I, 267. Brown, II (Espagnole), 268. Brown (Mushroom), I, 268. Brown (Mushroom), II, 268, 363. Caper, 267. Cauliflower, 276. Celery, 272. Champagne, 269. Cherry, 199. Chestnut, 260. Chili, 583. Cranberry, 272. Cream, 266. Creole, 278. Cucumber, I, 272. Cucumber, II, 272, 387. Cumberland, 259. Currant Jelly, 276. Currant Mint, 219. Drawn Butter, 267. Egg, I, 267. Egg, II, 267. Espagnole, 200. l’Estragnon, 219. Figaro, 275. Finiste, 279. Hollandaise, I, 274. Hollandaise, II, 274. Horseradish, I, 275. Horseradish, II, 275. Horseradish Hollandaise, 274. Hot Mayonnaise, 278. Hot Tartare, 277. Lemon Butter, 273. Lobster, I, 274. Lobster, II, 275. Lobster, III, 171. Lobster Butter, 273. Maître d’Hôtel Butter, 273. Mint, 276. Normandy, 171. Olive, 268. Olive and Almond, 272. Orange, 269. Oyster, 272. Piquante, 268. Port Wine, 277. Poulette, 308. Rhubarb, 572. Rice, 276. Russian, 278. Shrimp, 267. Silesian, 163. Soubise, 267. Sour Cream, 260. Spanish, 271, 385. Suprême, 273, 375. Tartar, 273. Tartare, 277. Tomato, I, without Stock, 269. Tomato, II, 270. Tomato, III, 270. Tomato and Mushroom, 270. Tomato Cream, 271. Trianon, 275. Tyrolienne, 278. Velouté, 266. Victor Hugo, 197. Vinaigrette, 277. White, I, 266. White, II, 266. White, Thick, 266. White, Thin, 266. Sauces, Fish and Meat, 265. Sauces, Pudding, 406–410. Apricot, 410. Brandy, 409. Caramel Brandy, 410. Chocolate, 396, 408, 418, 443. Coffee, 443. Cream, I, 407. Cream, II, 407. Creamy, I, 408. Creamy, II, 408. Currant Jelly, 574. Foamy, I, 408. Foamy, II, 408. Fruit, 453. Hard, 404, 409. Lemon, I, 406. Lemon, II, 406. Lemon, III, 406. Liquids, 404. Madeira, Iced, 456. Maraschino, 351. Mocha, 397. Molasses, 407. Orange, 407. Rum, 388. Sabyon, 409. Sterling, 409. Strawberry, 408. Vanilla, 406. Wine, 409. Yellow, I, 407. Yellow, II, 407. Sausages, 238. Sautéd Bananas, 571. Fillets of Beef, à la Moelle, 199. Fillets of Beef, Cherry Sauce, 199. Fillets of Beef, Stuffed Mushroom Caps, 200. Mignon Fillets of Beef, Figaro Sauce, 199 Mignon Fillets of Beef, Trianon Sauce, 199. Pears, Chocolate Sauce, 418. Sautéing, 22. Sauterne Cup, 45. Jelly, 420. Savory Oysters, 182. Scallop and Tomato Salad, 343. Soup, Cream of, 133. Stew, 130. Scallops, 156. Devilled, 369. Fried, 186. Scones, Cream, 70. Scotch Broth, 221. Soup, 117. Wafers, 486. Woodcock, 563. Scrambled Eggs, 98. Country Style, 99. with Anchovy Toast, 99. with Calf’s Brains, 557. with Sweetbreads, 557. with Tomato Sauce, 98. Scrod, Broiled, 163. Seed Cakes, 490. Shad, 154. Planked, 167. Planked, with Creamed Roe, 168. Roe, Baked, 169. Roe, Broiled, 163. Roe, Fried, 174. Roe, with Celery, 370. Shellfish, Bivalve Mollusks, 155. Clams, 156. Crabs, 158. Crustaceans, 156. Lobsters, 156. Oyster Crabs, 158. Oysters, 155. Scallops, 156. Shrimps, 158. Sherbet, 433. London, 442. Milk, 437. Short Cake, Fruit, 84. Strawberry, I, 83. Strawberry, II, 84. Strawberry, Rich, 84. Shrimp Salad, 341. Sauce, 267. Shrimps, 158. à la Newburg, 560. Sicilian Sorbet, 438. Silesian, 163. Sink Drain, Care of, 588. Smelts, 153. à la Langtry, 169. à la Menière, 173. Baked and Stuffed, 168. Fried, 173. Fried and Stuffed, 174. Snowballs, 401. Cake, 515. Pudding I, 422. Pudding II, 422. Soda Bicarbonate, 52. Sodium Chloride, 5, 192. Sole à la Bercy, 172. Sorbet, 433. Soubise Sauce, 267. Soufflé, Apricot, 396. au Rhum, 378. Cheese, 377. Chestnut, 398. Chicken, 262. Chocolate, 397. Coffee, 424. Custard, 396. Egg, 103. Frozen, Glacé, 459. Frozen Orange, 458. Fruit, 397. Lemon, 396. Mocha, 397. Nut Prune, 416. Omelet, 379. Ramequins, 377. Spanish, 398. Vegetable, 307. Souffléd Crackers, 145. Soups, 109. à la Soubise, 126. Almond, 125. Appledore, 138. Artichoke, Cream of, 136. Asparagus, 123. Bean, Baked, 135. Bean, Black, 135. Bean, String, 126. Binding of, 113. Bisque, Mock, 141. Bisques, 110. Bortchock, 116. Bouillon, 109–114. Bouillon, Clam, 129. Bouillon, Iced, 114. Bouillon, Tomato, with Oysters 114. Cauliflower, Cream of, 125. Celery, I, 136. Celery, II, 137. Celery, Cream of, 123. Chestnut Purée, 126. Chicken, 120. Chicken, with Wine, 118. Clam and Oyster, 131. Clam and Tomato Bisque, 132. Clam and Chicken Frappé, 132. Clam, Cream of, 132. Clam, with Poached Eggs, 131. Clearing of, 112. Consommé, 109, 128. Consommé à la Royal, 128. Consommé au Parmesan, 128. Consommé aux Pâtes, 129. Consommé, Bortchock, 129. Consommé, Clam, 132. Consommé, Claret, 129. Consommé Colbert, 128. Consommé d’Orleans, 129. Consommé Princess, 129. Consommé with Vegetables, 129. Corn, 137. Crab, 126. Cream, 109. Creole, 115. Cucumber, 125. Dinner, 116. Duchess, 121. Garnishings and Force-meats, 145–150. Farina, 120. French White, 119. Halibut, 137. Hygienic, 120. Imperial, 122. Julienne, 116. Kornlet, 138. Leek and Potato, 139. Lettuce, Cream of, 124. Lima Beans, Cream of, 136. Lobster Bisque, 133. Macaroni, 114. Making, 110. Mock Turtle, 127. Mulligatawny, 127. Mushroom, 124. Mushroom, Cream of, 124. Ox-tail, 117. Oyster, 130. Oyster, Amsterdam Style, 130. Oyster, French, 130. Oyster, Gumbo, 131. Pea, 137. Pea, Split, 138. Philadelphia Pepper Pot, 127. Potage à la Reine, 121. Potato, 138. Potato, Swiss, 139. Purées, 109. Royal, 121. Salmon, 141. Scallop, Cream of, 133. Scotch, 117. Spinach, 123. Spring, 120. Squash, 141. St. Germain, 122. Stock, Brown, 109–113. Stock, Lamb, 109. Stock, White, 109. Stock, White, I, 118. Stock, White, II, 118. Stock, White, III, 118. Tapioca Wine, 141. Tomato, 140. Tomato, Cream of, 140. Tomato, with Stock, 115. Turkey, 120. Turkish, 115. Veal and Sago, 122. Vegetable, 139. Watercress, Cream of, 124. White, 119. with Fish Stock, 129–134. with Meat Stock, 113–129. without Stock, 135–141. Sour Cream Sauce, 260. Spaghetti, 92. Timbales, 363. Spanish Cake, 510. Cream, 423. Omelet, 107. Pickles, 585. Sauce, 271. Sauce, for Salmi of Duck, 264. Soufflé, 398. Spice Cookies, 486. Spiced Currants, 582. Spinach, 299. à la Béchamel, 300. Boiled, 299. French Style, 300. Purée of, 300. Salad, 335. Soup, 123. Sponge Cake, 502. Cake, Cheap, 501. Cake, Chocolate, 511. Cake, Cream, 501. Cake, Hot Water, 501. Drops, 504. Fritters, 353. Strawberry, 429. Spring Mousse, 384. Spun Sugar, 548. Squash, 300. Biscuits, 67. Hubbard, 300. Marrow, 300. Pie I, 473. Pie II, 474. Soup, 141. Summer, Boiled, 301. Summer, Fried, I, 301. Summer, Fried, II, 301. Turban, 300. Winter, Baked, I, 301. Winter, Baked, II, 301. Winter, Boiled, 301. Winter, Steamed, 301. Starch, 5. Corn, 6. Dextrine, 5. Dextrose, 6. Glycogen, 6. Test for, 5. Sterling Sauce, 409. Stew, Beef, with Dumplings, 205. Irish, with Dumplings, 221. Oyster, 129. Scallop, 130. Stewed Prunes, 572. Stewing, 19. St. Germain Soup, 122. Sticks, Bread, 59. Cheese, 145. Imperial (in Rings), 145. Salad, 60. St. James Pudding, 401. Strawberries. How to Prepare, for Serving, 567. Strawberry Baskets, 362. Bavarian Cream, 430. Cottage Pudding, 395. Filling, 524. Ice I, 436. Ice II, 436. Ice Cream I, 444. Ice Cream II, 444. Mousse, 454. Preserves, 580. Sauce, 408. Short Cake I, 83. Short Cake II, 84. Short Cake, Rich, 84. Sponge, 429. Whip, 414. String Bean Salad, 329. String Bean Soup, 126. Stuffed Clams, 370. Dates I, 535. Dates II, 535. Peppers I, 298. Peppers II, 298. Tomato Salad I, 332. Tomato Salad, II, 332. Tomato Salad, German Style, 332. Tomatoes, 303. Stuffing I, 247. II, 247. Chestnut, 255. Chestnut, for Goose, 256. Fish, I, 164. Fish, II, 165. for Chicken in Aspic, 384. for Mutton, 218. for Potted Pigeons, 259. for Smelts, 168. Oyster, 166. Oyster, for Turkey, 255. Peanut, for Duck, 257. Potato, for Goose, 256. Poultry, 244. Turkey, Swedish Style, 255. Succotash, 291. Sucrose, 6. Suet, 8, 192. Pudding, 402. Sugar, 6. Barley, 7. Boiled, for Confections, 544. Cane (Sucrose), 6. Changes in Cooking of, 7. Composition of, 6. Fruit (Diabetin), 6. Fruit (Levulose), 6. Grape (Glucose), 6. Milk (Lactose), 6. Spun, 548. to Caramelize, 586. to Heat, 573. Sugared Popped Corn, 537. Suitable Combinations for Serving, 592. Sultana Caramels, 543. Roll, with Claret Sauce, 451. Sunshine Cake, 502. Suprême of Chicken, 367. Sauce, 273. Swedish Bread, 63. Rolls, 60. Tea Braid, 64. Tea Ring I, 64. Tea Ring II, 64. Timbales, 362. Wafers, 492. Sweetbreads, 232. à la Mont Vert, 371. à la Napoli, 233. à la Poulette, 233. and Bacon, 234. and Celery Salad, 347. and Cucumber Salad I, 346. and Cucumber Salad II, 346. and Mushroom Timbales, 366. Broiled, 232. Country Style, 233. Creamed, 233. Creamed, and Chicken, 233. Cutlets of, à la Victoria, 361. Cutlets with Asparagus Tips, 234. Epigrams of, 361. Eugénie, Braised, 234. in Peppers, 372. Larded, 233. Mousse, 367. Ramequins, 371. with Tomato Sauce, 234. Sweet Pickled Peaches, 583. Pickled Pears, 583. Swiss Pudding, 400. Salad, 345. Swordfish, Broiled, 163. Tables, Composition of Cereals, 85. Composition of Fish, 161. Composition of Meats, 195. Composition of Vegetables, 280. for Boiling Sugar for Confections, 544. for Cooking Cereals, 86. of Measures and Weights, 27. Time for Cooking, 28–31. Tapioca, 6. Apple, Pudding, 391. Cream, 445. Custard Pudding, 391. Newton, Pudding, 391. Peach, Pudding, 391. Wine Soup, 141. Tartar Sauce, 273. Tartare Sauce, 277. Tartlets, Almond, 478. Lemon, 479. Polish, 478. Tarts, 478. Banbury, 475. Calvé, 479. Tea, 32. and Coffee Pots, Care of, 589. and Coffee Stains, to Remove, 590. Black, 32. De John’s, 34. Five o’clock, 34. Green, 32. Iced, 34. Making of, 34. Russian, 34. Wellesley, 34. Terrapin, 159, 175. à la Baltimore, 175. à la Maryland, 175. Calf’s Head, à la, 210. Mock, 262. to Cook, 175. Washington, 176. Thanksgiving Dinner, Menu for, 600. Pudding I, 402. Pudding II, 402. Theine, 33. Theobromine, 40. Third Bread, 56. Timbale Iron, to Heat, 362. Timbales, Chicken, I, 365. Chicken, II, 366. Chicken, III, 366. Egg, 104. Forming of, 362. Halibut, I, 364. Halibut, II, 364. Ham, 366. Lobster, I, 364. Lobster, II, 364. Macaroni, 363. Pea, 298. Pimento, 363. Rice, 363. Spaghetti, 363. Swedish, 362. Sweetbread and Mushroom, 366. Tipsy Pudding, 413. Toast, Brown Bread, Milk, 68. Cream, 68. Cream, Tomato, 68. Dry, 67. German, 69. Milk, I, 68. Milk, II, 68. Oyster, 183. Water, 68. Toasted Marshmallows, 422. Toasted Salt Fish, 178. Tomato and Cheese Salad, 334. Tomato and Cucumber Salad, 333. and Horseradish Salad, 332. and Mushroom Sauce, 270. and Watercress Salad, 333. Bouillon with Oysters, 114. Ciboulettes, 333. Cream Sauce, 271. Cream Toast, 68. Fritters, 351. Jelly Salad, 334. Pickle, Ripe, 583. Preserve, 582. Rarebit, 563. Salad, Frozen, 334. Sauce I, without Stock, 269. Sauce II, 270. Sauce III, 270. Soup, 140. Soup, Cream of, 140. Soup, with Stock, 115. Tomatoes, 302. à la Creme, 302. Baked, I, 303. Baked, II, 303. Broiled, 302. Canned, 580. Devilled, 303. in Aspic, 382. Scalloped, 302. Sliced, 302. Stewed, 302. Stuffed, 303. Stuffed with Pineapple, 332. Tongue, Boiled, 207. Braised, 207. Breaded, with Tomato Sauce, 563. Calves’, 210. Calves’, Sauce Piquante, 210. in Aspic, 383. Trianon Sauce, 275. Tripe, à la Creole, 210. à la Provençale, 210. Batter for, 209. Batter, in, 209. Broiled, 209. Lyonnaise, 209. Where Found, 192. Truffles, 283. Tumblers, Care of, 588. Turbot, Little (see Halibut), 153. Turkey, 241. Boiled, 254. Gravy, 255. Minced, 263. Roast, 254. Roast, with Chestnut Stuffing, 255. Roast, with Oyster Stuffing, 255. Roast, Scalloped, 263. Roast, Soup, 120. Roast, Swedish Style, Stuffing, 255. to Carve, 255. with Chestnut Gravy, 255. Turkish Pilaf I, 89. Pilaf II, 89. Pilaf III, 89. Soup, 115. Turnips, 304. Creamed, 304. Croquettes, 304. Mashed, 304. Tutti-Frutti, 581. Candy, 346. Twin Mountain Muffins, 71. Tyrolienne Sauce, 278. Unfermented Bread, 56. Grape Juice, 44. Union Grill, 558. University Pudding, 450. Uses for Stale Bread, 69. Vanilla Ice Cream I, 442. Croquettes (Ice Cream), 444. Ice Cream II, 443. Sauce, 406. Wafers, 487. Veal, 226. and Sago Soup, 122. Birds, 229. Blanquette of, 231. Braised Shoulder of, 228. Chops, Bavarian, 227. Croquettes, 359. Cutlets, with Brown Sauce, 226. English, Meat Pie, 228. Fricandeau, 229. Fricassee of, 227. India Curry, 229. Loaf I, 230. Loaf II, 230. Loin of, Jardinière, 228. Minced, on Toast, 231. Minuten Fleisch, 228. Ragoût of, 231. Roast, 229. Vegetable Acids and Where Found, 12. Soufflé, 307. Soup, 139. Vegetables, 280. à la Poulette, 308. Care of, 281. Composition of, 280. Cooking of, 282. Curried, 307. Velouté Sauce, 266. Velvet Cake, 509. Candy, Molasses, 537. Venison, 241. Cutlets, 260. Cutlets with Apples, 564. Jelly, 575. Roast Leg of, 260. Saddle of, 260. Steak, Broiled, 259. Steak, Chestnut Sauce, 259. Steak, Sautéd, Cumberland Sauce, 259. Victor Hugo Sauce, 197. Victoria Punch, 441. Vinaigrette Sauce, 277. Vinegar, 14. Vinegar Candy, 538. Violet Ice Cream, 448. Virginia Waffles, 80. Vol-au-vents, 379, 463. Wafers, Almond, 494. English Rolled, I, 494. English Rolled, II, 495. Kornettes, 493. Rolled, 494. Scotch, 486. Scottish Fancies, 487. Swedish, 492. Vanilla, 487. Waffles, 80. Raised, 81. Rice, 80. Virginia, 80. with Boiled Cider, 80. Waldorf Salad, 339. Walnut Cake, 510. Walnuts, Creamed, 543. Dipped, 546. Jellied, 421. Warming over Beef, 212. over Fish, 176. over Mutton and Lamb, 223. over Potatoes, 319. over Poultry and Game, 261. over Veal, 231. Washington Pie, 507. Water, 4, 192. Acidulated, 587. Alkaline and Mineral, 4. Apollinaris, 4. Boiled, 4. Distilled, 4. Hard, 4. Ice, 433. Lime, 10. Lithia, 4. Poland, 4. Saline, 4. Seltzer, 4. Soda, 4. Soft, 4. Sulphur, 4. Temperature of, 4. Toast, 68. Vichy, 4. Watercress and Cucumber Salad, 328. Dressed, 328. Soup, Cream of, 124. Ways of Baking, 20. of Boiling, 18. of Boning, 24. of Braising, 22. of Cooking, 18. of Cooking Fish, 160. of Egging and Crumbing, 22. of Fricasseeing, 22. of Frying, 20. of Larding, 23. of Preparing Food for Cooking, 22. of Roasting, 20. of Sautéing, 22. of Stewing, 19. Wedding Cake I, 522. Cake II, 522. Welsh Rarebit I, 562. Rarebit II, 562. Wheat, 47. Processes of Milling, 47. White Bait Garnish, 148. Corn Cake, 75. Corn Meal Cake, 76. Fish, 153. Fish, Planked, 167. Fondant, 544. Mountain Cream, 528. Nut Cake, 517. Sauce I, 266. Sauce II, 266. Sauce, Thick, for Cutlets and Croquettes, 266. Sauce, Thin, 266. Soup, 119. Soup, French, 119. Soup Stock, 109. Soup Stock I, 118. Soup Stock II, 118. Soup Stock III, 118. Wiersbick’s Salad, 333. Windsor Sandwiches, 551. Wine Cream, 417. Dressing, Jelly I, 419. Jelly II, 420. Sauce, 409. Wintergreen Wafers, 541. Yeast, 49. Fermentation, 49. Plant, 50. Yellow Sauce I, 407. Sauce II, 407. Sauce, Béchamel, 271. Yorkshire Pudding, 202. Zigaras a la Russe, 380. ------------------------------------------------------------------------ [Illustration] The absolute purity, high quality, delicious flavor and thorough reliability of WALTER BAKER & CO.’S Cocoa and Chocolate have secured for these preparations the endorsement of good cooks and housekeepers throughout the world. [Illustration: Registered U. S. Pat. Office ] One good housekeeper says: “All the early years of my life were spent in the tropics of India; and in the many English and American homes with which I was familiar Baker’s Cocoa was almost universally used. Since coming to this country, I have experimented with other makes, but have put them all aside for Baker’s, which seems so much more acceptable.” _Send for free recipe book finely illustrated_ WALTER BAKER & CO. Ltd. Established 1780 DORCHESTER, MASS. [Illustration: _THE ONLY Baking Powder made from Royal Grape Cream of Tartar_ ROYAL BAKING POWDER _Absolutely Pure_ Safeguards your food against Alum and Lime Phosphate ] Economizes eggs, flour and butter; makes the biscuit, cake and pastry more appetizing, nutritious and wholesome [Illustration] FOSS’ Pure Flavoring Extracts (FRUITS IN LIQUID FORM) _Highest Award, Gold Medal, 1892, Mass. Charitable Mechanic Association_ These Extracts are used and recommended by Miss FANNIE M. FARMER. Isn’t this sufficient? [Illustration: Fruit from which Foss’ Pure Extract Lemon is made ] [Illustration: Fruit from which Foss’ Pure Extract Orange is made ] Made by Schlotterbeck & Foss Co., Portland, Me. Sold by all First-Class Grocers Our guarantee to the U. S. Government, Serial No. 685 Guaranteed under the Food and Drugs Act, June 30, 1906 JUNKET =_Junket Tablets_= with pure milk and a little flavoring make exquisite desserts. The addition of various fruits will make the dessert still more delicious. ICE CREAM Made with =_Junket Tablets_= is unsurpassed for velvety smoothness and is easily digested. As a tempting, nourishing, retainable food for invalids and children Junket is without a rival. 10 Junket Tablets 10c. JUNKET BRAND BUTTERMILK TABLETS These tablets are prepared at the bacteriological department of Chr. Hansen’s Laboratory, Copenhagen, Denmark. They contain the pure Lactic Ferment Culture compressed into tablets. They convert fresh milk into buttermilk or what is more properly called Lactic Acid Milk. They make a very palatable and healthful beverage and are a preventive for many intestinal disorders. Buttermilk Tablets are prescribed by physicians generally. 15 Tablets 25c. _At grocers and druggists or by mail direct from the Laboratory_ CHR. HANSEN’S LABORATORY BOX 2165, LITTLE FALLS, N. Y. “Choisa” Ceylon Tea PURE RICH FRAGRANT [Illustration] [Illustration] 1 lb. Canisters 60 Cents ½ lb. Canisters 35 Cents PACKED IN PARCHMENT-LINED ONE POUND AND HALF-POUND CANISTERS _We invite comparison with other Teas of similar price_ S. S. PIERCE CO. IMPORTERS AND GROCERS =BOSTON= Tremont and Beacon Sts., and Copley Square Coolidge Corner =BROOKLINE= The Boston Cooking School uses and recommends these goods [Illustration] Wales’ HOME MADE Jellies ARE PRONOUNCED BY A SCOTCH EXPERT, WHO IS ACQUAINTED WITH THE PRODUCT OF ALL COUNTRIES, TO BE “The Finest in the World” They contain no STARCH PASTE, GELATINE or GLUE STOCK for stiffening. No GLUCOSE or “GRAPE SUGAR” for “filling.” No CHEMICALS for coloring. No PRESERVATIVES to prevent fermentation. They are not made of Refuse Canning Stock,—cores and skins,—but of _Pure Fruit Juice_, true to name, and best _Refined Sugar_, and NOTHING ELSE. [Illustration] Wales’ ◆◆◆◆ HOME MADE Preserves ARE MADE FROM THE BEST TABLE FRUIT, IN ITS MOST PERFECT CONDITION, AND BEST REFINED SUGARS _I use no bleaching process to make green fruit look well._ They contain no coloring matter or chemical preservatives. They are ABSOLUTELY PURE. “Purity in materials,” “perfect condition in fruit,” “scrupulous care in their preparation,” have made them the world over THE STANDARD OF EXCELLENCE. IF YOUR GROCER DOES NOT KEEP MY GOODS, SEND FOR PRICE LIST TO George E. Wales, ^{Newton Centre, Mass.} [Illustration] “The Aristocrat of Olive Oils” Nicelle Olive Oil ┌──────────────────────┬──────────────────────┬──────────────────────┐ │Mrs. Helen Armstrong, │ │ │ │Teacher of Cookery, │ │ │ │Lectures in Domestic │ │ │ │Science, 159 W. │ │Miss Farmer’s School │ │Sixty-sixth Street. │ │of Cookery, 30 │ │Chicago. │ │Huntington Avenue, │ │ │ │Boston, Mass. │ │Mr. M. M. Michael, │ │ │ │New York, N. Y. │ │Seville Packing Co., │ │ │ │New York. │ │Dear Sir,—Believing │ Made and Bottled in │ │ │thoroughly in the │ NICE, FRANCE │Gentlemen,—After │ │importance of olive │ │repeated trials in the│ │oil as a food, I have │ _The Highest Type of │use of Nicelle Olive │ │tested many of the │ Pure Olive Oil │Oil, I find it always │ │well-known brands in │ Producible_ │maintains the same │ │the market, but find │ │high standard, │ │none which, in my │ │therefore I feel to │ │demonstration lectures│ │recommend it as a │ │or home use, gives │ │superior product. │ │such perfect │ │ │ │satisfaction as the │ │Yours very truly, │ │Nicelle Olive Oil. │ │Fannie Merritt Farmer.│ │ │ │ │ │Yours very truly, │ │ │ │Helen Armstrong. │ │ │ └──────────────────────┴──────────────────────┴──────────────────────┘ PROVED BY EXHAUSTIVE TESTS OF THE United States Bureau of Chemistry SUPERIOR TO ALL BRANDS TESTED See Bulletin 77–Page 55 SEVILLE PACKING CO. Your claim that the published figures on Page 55–Bulletin 77 prove NICELLE OLIVE OIL the SUPERIOR of all brands tested IS MOST FULLY JUSTIFIED. STILLWELL & GLADDING, Chemists to New York Produce Exchange ┌──────────────────────┬──────────────────────┬──────────────────────┐ │Boston. │ │The Boston Cooking │ │ │ │School Magazine of │ │Seville Packing Co., │ │Culinary Science and │ │New York, N. Y. │ │Domestic Economics. │ │ │ │Official Journal of │ │Dear Sir,—Your letter │ │the Boston Cooking │ │of the 20th received. │ │School Corporation. │ │I am very much pleased│ │Janet McKenzie Hill, │ │to be able to note │ │Editor. │ │Nicelle Olive Oil in │ │ │ │“Practical Dietetics,”│ [Illustration] │Seville Packing Co., │ │for its use has │ │New York City, N. Y. │ │demonstrated its │ │ │ │superiority. I remain,│ │My dear Sirs,—I have │ │ │ │used Nicelle Olive Oil│ │Yours very truly, │ │for some years. It is │ │ Alida Frances │ │unquestionably an oil │ │Pattee. │ │of superior quality. │ │34 Berkeley Street, │ │ │ │ Somerville, Mass. │ │Very truly yours, │ │ │ │Janet M. Hill. │ └──────────────────────┴──────────────────────┴──────────────────────┘ NICELLE OLIVE OIL CO., Props., New York City Successors to SEVILLE PACKING CO. STICKNEY & POOR’S [Illustration] _Pure Spices and Mustards_ Mustard, pure and full strength, the kind that is always to be relied on, both as a condiment and as a medicine. _No_ artificial colors are used in its preparation. _Ask your grocer_ [Illustration] _Spice that is pure_ and unadulterated, ground by such an improved method that none of its strength is lost in the process. It gives the best results. STICKNEY & POOR SPICE CO. FOUNDED 1815 Every good cook knows what to expect from SQUIRE’S Kettle Rendered Pure Leaf Lard [Illustration] IN USE FOR OVER 60 YEARS Your grandmother used it, your mother used it, and you should use it if you wish to obtain the best results. Rendered just as your great grandmother rendered raw leaf before the days of packing houses. Put up in a plain, old-fashioned tin pail, but as honest and as good as it is old-fashioned and plain. Recommended by the Boston Cooking School. Recommended by the Editor of the Boston Cooking School Cook Book. Recommended by the Editor of the New England Cook Book. RENDERED ONLY BY JOHN P. SQUIRE & COMPANY BOSTON, MASS. _Makers of Squire’s Arlington Sausage and Squire’s High-Grade Hams and Bacon_ [Illustration: King Arthur Flour] MADE FROM THE CHOICEST _of_ SELECTED SPRING WHEAT & _Guaranteed to be Unbleached_ [Illustration: King Arthur Minnesota Trade Mark Registered] Introduced over twelve years ago, it has held its position as the _Highest Grade_ of Flour ever produced Sands, Taylor & Wood Co. Boston and Providence * * * * * FLEISCHMANN’S Compressed YEAST HAS NO EQUAL * * * * * ^{_The_} ^{MODEL} HUB [Illustration] makes model cooks The plain, smooth and faultless lines of the MODEL HUB EBONY FINISH Range on the outside are but the index to the splendid working qualities on the inside. [Illustration] HUB RANGES are perfectly adjusted cookers—great fuel and time savers—thoroughly dependable—and the best cooks and leading cooking schools use them because they are. Why don’t you? _Write us for a copy of “Range Talk, No. 9,” which tells all about the HUB Ranges._ SMITH & ANTHONY CO. Makers 52–54 Union Street, Boston, Mass. [Illustration] CHOICE House Furnishings FOREIGN and DOMESTIC. No other house in this country can show such a variety. French Fry Pans; Jelly Sieves; Enamelled, Tin, and Copper Moulds—more than 1200 patterns and different sizes; Soufflé Dishes; Coffee Mills; Pepper Mills; Table Coffee Roasters; Coffee Pots and Machines; Pot-au-feu; Shirred Egg Dishes; Casseroles; Marmites; Salad Forks and Spoons; Salad Washers; Cook’s Knives; Hateletts; Vegetable Cutters; Paste Cutters; Ramikens; Parisien Potato Cutters; Wood Cooking-School Spoons; also, a large variety of English and German Culinary Goods. We call special attention to our Plate Warmers, to use with charcoal and for register. English Knife Machines clean from two to eight knives at a time. Also, Knife Boards. Fireplace Fittings, Andirons, Fenders, Fire Sets, Brushes, and Bellows. The Original WATERMAN Stores F. A. WALKER & CO. House Furnishers, Importers—Wholesalers—Retailers. Established, 1839. Catalogues with 3000 illustrations at Store, or mailed on receipt of 20 cents for mailing. 83–85 CORNHILL, BOSTON, MASS. SCOLLAY SQ. SUBWAY STATION. Magic Covers _Testimonials_ I have sold over a thousand. After a few are sold they sell others. MRS. G. P. WITHAM, Waterville, Me. We have done away with the rolling board and use _Magic Covers_ for bread, cookies, doughnuts, and pastry. I recommend them in the hospitals where I give lessons to the nurses. FANNIE MERRITT FARMER, Boston Cooking School. I find the Covers all you claim; would not do without them. You may send me 25. L. A. SCATTERGOOD, Syracuse Model Home and School. Please send me two dozen and a half Covers. My pupils are very much pleased with them, and a good many want them. STELLA A. DOWNING, N. E. Cooking School. Price, 65 Cents, Postpaid. _MAGIC COVERS. WHAT ARE THEY?_ The greatest invention of the age! A great saving of time, strength, and material. Neat, durable, and effectual. Every housekeeper should have one. By their use the softest dough can be handled without the slightest possibility of sticking to moulding board or rolling pin. They are guaranteed to be absolutely as represented. One set will last for years. They will save many times their cost in material alone. They are highly recommended by leading cooks and teachers of cooking. _Dough cannot stick to Magic Covers._ ^{Address}, Magic Cover Co., CORRINA, ME. The _Covers_ are better than I imagined. The very poetry of pastry work. FRANC BAKER, Morenci, Mich. I have used the Covers and would not do without them. ELOISE P. FLORD, Grace Hospital, Detroit, Mich. The class has used my covers and the ladies all want them. One trial will sell a Magic Cover. I am sure I can sell five or six dozen. STELLA A. DODGE, School of Domestic Science, Erie, Penn. For Rolling Pin and Bread Board MISS FARMER’S NEW BOOK _Food & Cookery for the Sick and Convalescent_ BY FANNIE MERRITT FARMER Principal of Miss Farmer’s Cooking School, and author of “The Boston Cooking School Cook Book,” and “Chafing-Dish Possibilities.” WITH SIXTY ILLUSTRATIONS IN HALF-TONE A work of exceptional interest and importance is the new book, “Food and Cookery for the Sick and Convalescent,” by Fannie Merritt Farmer, the author of “The Boston Cooking School Cook Book,” etc. It is designed to meet the needs of the trained nurse, the mother, or of any one having care of the sick. The work is the result of years of study along the lines of food and feeding, and contains much scientific knowledge simply given. The opening chapters are invaluable to those whose duty it is to care for the sick, and of equal importance to those who see in correct feeding the way of preventing much of the illness about us. The chapter on Infant Feeding is an authoritative guide to aid in the development of the baby, and child feeding is considered with like care. The hundreds of recipes, many of which have their caloric value given, are for the most part individual, thus requiring but a minimum of time for their preparation. Suggestions as to diet in various diseases have not been overlooked. Sixty full-page half-tone illustrations add to the utility and beauty of the book. 12mo. Cloth. $1.50 net. Postpaid, $1.65. LITTLE, BROWN, AND COMPANY, _Publishers_ 34 Beacon Street, Boston, Mass. Londonderry _The All ’round Table Water_ [Illustration] Never an occasion of dining where Londonderry will not “fit in”—whether on the home table or at the cafe, club or feast. Pure and healthful, it is the table water recommended by physicians for its Alkaline properties. Londonderry is used in the best of homes in the making of punches, lemonade, orangeade and other delightful concoctions. Served with grape juice or other temperance drinks, it gives an added touch of enjoyment. Sparkling (effervescent) in the 3 usual sizes; Still (plain) in half gallon bottles. _Londonderry Lithia Spring Water Co._ _Nashua, N. H._ MALT BREAKFAST FOOD Gives the prudent, economical housekeeper more cereal value for her money than any package cereal. At 15 cents per package (20 cents west of the Rockies) there is the equivalent of over three packages of the ready to eat flaked foods, wheat or corn, and when properly prepared for the table, one package of Malt Breakfast Food will give more single portions than any granular cereal we know of. Made from the choicest gluten wheat of the north west, Malt Breakfast Food contains all the wheat but the outer coating of bran, combined with a product of Barley Malt, adding a delicious flavor and rendering readily digestible the starch of the wheat. For Flavor, Food Value and Economy insist upon having [Illustration] Malt Breakfast Food Used in and recommended by Miss Farmer’s School of Cookery THE MALTED CEREALS CO. BURLINGTON, VERMONT White Mountain Freezer [Illustration] THE TRIPLE MOTION ICE-CREAM FREEZER Makes perfect ice-creams and sherbets in a very few minutes, as well as an unlimited variety of delicious frozen fruits, puddings, and chilled dainties at a very trifling cost. It will surprise you to learn the great extent of “_White Mountain_” usefulness. Send for our new recipe book, “_Frozen Dainties_,” which tells everything you need to know about the making of the most delicious desserts and gives about one hundred recipes. THE WHITE MOUNTAIN FREEZER CO. _NASHUA, N. H._ [Illustration] BELL’S SEASONING Acknowledged by all to be 40 Years the original favorite. Imitated by many; equalled by none for delicately Flavoring Dressings for Poultry, Game, Meats, Fish, Oysters, etc. =1876, J. B. Wistar, Grand Central Hotel, New York City, wrote=: “I have been over-pursuaded to try other makes. In every instance have been obliged to either return or throw it away and fall back on the old reliable, =BELL’S SEASONING=.” =1878, A. Ainslee, Tremont House, Boston, wrote=: “Unquestionably the most superior article in use.” THIRTY YEARS LATER =Allen Ainslie=, President, Ainslie & Grabow Company, Managers of Hotel Lenox, Hotel Empire, Hotel Tuileries, Boston, Mass., Hotel Titchfield, Port Antonio, Jamaica, New Ocean House, Swampscott, Mass., =writes, January 1st, 1909, as follows=: “I take great pleasure in reminding you that I have constantly used =BELL’S SPICED SEASONING= in the various hotels which I have conducted since 1876, and I consider it the best article of its kind on the market to-day.” MOSELEY’S NEW HAVEN HOUSE, New Haven, Connecticut, September 11, 1878. “I have used your Poultry Seasoning for the past year, and find it a better Seasoning for all kinds of game, poultry, etc., than any article I have ever used.” =S. H. Moseley.= THIRTY YEARS LATER =Wm. H. Moseley, son of S. H. Moseley, writes=: “I wish to add my testimony to that given you by my father in 1878, and to say that we have continued to use your Poultry Seasoning to the exclusion of all others, and find it has been kept up to the high standard of quality referred to by him.” =February 13, 1909, Harvey & Wood=, Managers of Hotel Bellevue and Hotel Canterbury, Boston, and Piedmont Hotel, Atlanta, Ga., =write=: “We are using your =BELL’S DRESSING= in all of our hotels. We have not used any other for fifteen years, as our cooks prefer it to any other.” =One of Boston’s noted hotel keepers has said=, “I would as soon think of discharging my chef, as to do without =BELL’S SPICED SEASONING=.” THE WILLIAM G. BELL COMPANY SOLE MANUFACTURERS 50 COMMERCIAL STREET, BOSTON, MASS. [Illustration: Welch’s Grape Juice] Purity in grape juice means plain grape juice; that is, juice as you find it in the grape. Purity is lost by putting in preservatives or by adding coloring matter, or by diluting the juice or by lack of care in any step in manufacture. Welch’s grape juice is pure. The juice from the grapes we use needs nothing to prevent spoiling, nothing to heighten its color and nothing to enhance its food value. The grapes are inspected before they are washed, washed before they are stemmed and stemmed before they are pressed. They are the choicest Concords grown in the famous Chautauqua vineyards. We have learned how to transfer the juice from the luscious clusters to the bottle unchanged in any way. If your dealer doesn’t keep Welch’s, send $3.00 for trial dozen pints, express prepaid east of Omaha. Booklet of forty delicious ways of using Welch’s Grape Juice free. Sample 3–oz. bottle by mail, 10c. THE WELCH GRAPE JUICE CO., WESTFIELD, N. Y. [Illustration] What Users Think of Wheatena “We are all very fond of it. When I cook any other cereal the children say ‘Cook =Wheatena=, Mamma, I like that best.’” “It is quite satisfactory; we use it regularly, and like it better than any other. While others may please at first, they do not wear as well.” “The children all enjoy =Wheatena= very much, and always call for ‘second helps.’ The cook had difficulty at first in making enough for the young people. Like Oliver Twist they always called for ‘more.’” “I am much happier when I use it than at other times.” “My boy does not care for any cooked cereal but =Wheatena=. I find he is better satisfied after a breakfast of it, and does not ask for something before lunch.” “It will give you more good, strong food for the size package than any other cereal on the market. It’s good.” “I began to use it thirteen years ago when I had my first attack of gastritis, and am using it now. My stomach will not retain anything else during these attacks.” “I have five children who eat it every morning for breakfast and are always lost without it.” Wheatena Price Fifteen Cents at All Grocers Coffee in air-tight packages, packed automatically, no handling. All the rich, full flavor of the finest berries kept for you. That’s Chase & Sanborn’s Coffee. [Illustration] A hostess who serves Chase & Sanborn’s Tea receives nothing but compliments on its fragrance and delicacy. The sealed, air-tight, screw top canister preserves the original flavor of the most carefully selected teas sold to-day. FOR SALE BY LEADING GROCERS EVERYWHERE ------------------------------------------------------------------------ TRANSCRIBER’S NOTES