Left-over foods and how to use them
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Chapters (123)
- Left-Over Foods and How to Use Them
- To Market and Care for Food
- A Word on Food in Season
- Care of Vegetables, Fresh Fruit, etc.
- Fresh Fruit
- Potatoes
- Sweet Potatoes
- Beef and Mutton
- Fish
- Butter
- Milk and Cream
- Eggs
- How to Measure Accurately
- To Measure Ingredients
- A Cupful
- Measuring Liquids
- Measuring Butter, Lard, Etc.
- Tablespoons and Teaspoons
- Combining Ingredients
- Standard Table of Weights and Measures
- The Refrigerator
- Care of the Refrigerator
- The Care of Food in the Refrigerator
- Left-Over Meats
- Beef Croquettes
- Left-Over Roast Beef—Mexican Style
- Delicious Beef Pie
- Cecils with Brown Sauce
- Beef Cutlets
- Beef-Steak Pie
- Creole Croquettes
- Corned Beef au Gratin
- Corned Beef Hash
- Breaded Tongue with Tomato Sauce
- Casserole Rice with Veal
- Veal Croquettes.
- Blanquette of Veal
- Minced Veal
- Ragout of Veal
- Mutton with Currant Jelly Sauce
- Minced Mutton on Toast
- Salmi of Mutton
- Lamb Croquettes
- Left-over Roast Pork Croquettes
- Left-Over Poultry
- Chicken Croquettes
- Chicken and Mushroom Croquettes
- Cream Chicken with Green Peppers and Mushrooms
- Scalloped Chicken
- Chicken Chartreuse
- Chicken Timbales
- Chicken a la Bechamel
- Chicken Souffle
- Salmi of Duck with Green Peas
- Chicken and Oysters a la Seville
- Mock Terrapin
- Left-Over Chicken with Poached Eggs
- Minced Turkey with Poached Eggs
- Left-Over Fish
- A Simple Luncheon Dish
- Fish Hash
- Fish Cakes (Made of Remnants of any Fresh Fish)
- Left-over Fish en Casserole
- Fish Croquettes
- Turban of Fish
- Left-Over Ham, Etc.
- Minced Ham Omelet
- Ham with Currant Jelly
- Canapes—Mexican Style
- Scrambled Eggs with Minced Ham and Chicken
- How to Keep Left-Over Whites and Yolks of Eggs
- Left-Over Cheese
- Cheese Omelet
- Cheese Souffle
- Cheese Balls
- Cheese Canapes
- Cheese Wafers
- Meat and Fish Sauces
- Thin White Sauce
- White Sauce No. 2
- Thick White Sauce (Basis of Croquettes and Cutlets.)
- Thick Sauce Veloute (Used for Croquettes and Cutlets)
- Brown Mushroom Sauce
- Veloute Sauce
- Creole Sauce
- Tomato Sauce No. 1
- Tomato Sauce No. 2.
- Egg Sauce (Drawn Butter Sauce.)
- Supreme Sauce
- Bechamel Sauce
- Sauce Saubise
- Sauce Bearnaise
- Hollandaise Sauce
- Sauce Tartare
- Bacon Sauce
- Left-Over Potatoes and Vegetables
- Potato Cakes
- Creamed Potatoes
- Hash Brown Potatoes
- Lyonnaise Potatoes
- Burr Oak Farm Potatoes
- Potato Croquettes
- German Fried Potatoes
- Potatoes Delmonico
- Stuffed Peppers
- Fried Celery
- Creamed Celery With Cheese
- Corn Oysters
- Stale Bread and Its Uses
- Bread and Butter Pudding
- Chocolate Bread Pudding
- German Toast
- Brown Betty
- Apple Bread Pudding
- Croustades of Bread
- Pudding Sauces
- Creamy Sauce
- Vanilla Sauce
- Peach Canapes
- Hard Sauce
- Coffee Jelly
- Candied Orange Peel
- In Conclusion—Let Nothing Be Wasted
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