Lowney's Cook Book / Illustrated in Colors
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Chapters (1999)
- LOWNEY’S COOK BOOK
- PREFACE TO REVISED EDITION
- INTRODUCTION
- CONTENTS
- PART I
- PART I
- VALUE OF FOOD TO THE BODY
- METHODS OF COOKING
- Boiling
- Roasting
- Baking
- Stewing
- Fricasseeing
- Steaming
- Simmering
- Braising
- Frying
- Sautéing
- Broiling
- Pan Broiling
- JUST HOW
- How to Crumb, Egg and Crumb
- How to bone Meat, Fish, Birds
- How to clarify Fat
- How to clarify Melted Butter
- How to avoid the Burning of Fat
- How to try out Suet
- How to Lard
- How to test Fat for Frying
- How to make Croquettes
- How to prepare Sweetbreads
- How to care for the Refrigerator
- How to Caramelize
- How to Poach
- How to cream Butter
- How to cut and Fold
- How to crease Frosting
- CARVING
- Whole Fish
- Beef
- Lamb and Mutton
- Veal
- Pork
- Poultry and Game
- MARKETING
- Beef
- Description of Cuts of Beef
- Lamb and Mutton
- Veal
- Pork
- Poultry and Game
- DINNERS AND LUNCHEONS
- The Formal Dinner
- MENU FOR A FORMAL DINNER
- When and How to serve Wines
- Courses
- The Informal Dinner
- The Formal Luncheon
- The Formal Breakfast
- The Informal Luncheon
- BUTLER’S DUTIES
- GARNISHINGS
- WEIGHTS AND MEASURES
- Table of Measures
- Table of Proportions
- PART II RECEIPTS
- PART II
- CHAPTER I FIRST-COURSE DISHES
- Canapés
- Anchovy Canapés
- Caviare Canapés
- Cheese Canapés
- Crab Canapés
- Bacon Canapés
- Ham Canapés
- Lobster Canapés
- Salmon Canapés
- Sardine Canapés
- Tomato and Cucumber Canapés
- Nut and Olive Canapés
- Tongue Canapés
- Clam Cocktail
- Oyster Cocktail
- Shrimp Cocktail
- Lobster Cocktail
- Oysters on Half Shell
- Clams on Half Shell
- CHAPTER II SOUPS
- SOUP ACCESSORIES
- Browned Crackers
- Cheese Crackers
- Crisps
- Croûtons
- SOUP GARNISHINGS
- Cheese Balls
- Egg Balls
- Rice Balls
- Marrow Balls
- Fritter Beans
- Noodles
- Noodle Balls
- Vegetable Cubes
- Chicken Quenelles
- Fish Quenelles
- SOUPS
- Stock Soups
- How to clear Soup Stock
- To keep Soup Stock
- Asparagus Soup
- Artichoke Soup
- Bean Soup
- Kidney Bean Soup
- Baked Bean Soup
- Cabbage Soup
- Carrot Soup
- Cauliflower Soup
- Celery Soup
- Chestnut Soup
- Cucumber Soup
- Corn Soup
- Onion Soup
- Pea Soup
- Rice Soup
- Sorrel Soup
- Spinach Soup
- Squash Soup
- Potato Soup
- Tomato Soup
- Tomato Bisque Soup
- Tomato Soup with Stock
- Turnip Soup
- Water Cress Soup
- Vegetable Soup
- Black Bean Purée
- Split Pea Purée
- Lentil Purée
- Potato Chowder
- Corn Chowder
- Clam Chowder
- Fish Chowder
- New England Chowder
- Lobster Chowder
- Crab Chowder
- Shrimp Chowder
- Salt Codfish Chowder
- Clam Bisque No. 1
- Crab Bisque
- Lobster Bisque
- Oyster Bisque
- Clam Bisque No. 2
- Oyster Bisque à la Reine
- Bisque of Shrimps, Bretonne
- Bouillon
- Brown Soup Stock
- St. Germain Soup
- Consommé
- Consommé with Barley
- Consommé with Eggs
- Consommé Claret
- Vegetable Consommé
- Consommé à l’Italienne
- Consommé au Riz
- Swiss Consommé
- Chicken Consommé
- Chicken Consommé with Macaroni
- Chicken Consommé with Custard
- White Soup Stock No. 1
- White Soup Stock No. 2
- White Soup
- Chicken Stock
- Peanut Soup
- Mushroom Soup
- Chicken Gumbo
- Oyster Gumbo
- Crab Gumbo
- Mulligatawny Soup
- Green Turtle Soup
- Terrapin Soup
- Mock Turtle Soup
- Ox-tail Soup
- CHAPTER III FISH
- Fish Fillets
- Fish Forcemeat
- Fish Stock
- Garnishings for Fish
- Boiled Fish
- STEAMED FISH
- Steamed Salmon
- BROILED FISH
- Broiled Mackerel
- FRIED FISH
- Fried Smelts
- BAKED FISH
- Baked Bluefish
- BAKED HADDOCK WITH OYSTER STUFFING
- Oyster Stuffing
- BAKED FILLET OF FISH
- Baked Fillet of Halibut
- Finnan Haddie Baked
- SAUTÉD FISH
- Sautéd Trout
- Deviled Fillets of Fish
- Fried Fillet of Sole
- Finnan Haddie Croquettes
- Planked Shad
- Fried Whitebait
- SHELLFISH
- Scalloped Oysters
- Scalloped Fish and Oysters
- Oyster Stew
- Spindled Oysters
- Broiled Oysters
- Panned Oysters
- Sautéd Oysters
- Fried Oysters
- Suprême Oysters
- Clams
- Steamed Clams
- Clam Fritters
- Fried Scallops
- Fried Scallops in Batter
- Scalloped Scallops
- Lobster
- Creamed Lobster
- Scalloped Lobster
- Deviled Lobster
- Shrimps and Crabs
- Deviled Crabs
- Crabs in Red Peppers
- Broiled Live Lobster
- Curried Lobster
- Lobster Suprême
- Lobster in Red Peppers
- Fried Soft-shell Crabs
- CHAPTER IV MEATS
- BEEF
- Boiled Beef
- Braised Beef
- Fillet of Beef
- Broiled Fillet of Beef
- Broiled Fillets of Beef with Oysters
- Sautéd Fillet of Beef
- Corned Beef
- Corned Beef Hash
- Roast Beef
- Yorkshire Pudding
- Spiced Beef
- Stewed Beef
- Pot Roast
- Beef Ragoût
- Broiled Beefsteak
- Beefsteak smothered in Onions
- Hamburg Steak à la Tartare
- VEAL
- Roast Veal
- Roast Veal Stuffed
- Veal Fricassee
- Veal Cutlets
- Loin of Veal à la Jardinière
- Braised Veal
- Veal Chops
- MUTTON AND LAMB
- Boiled Mutton
- Roast Mutton
- Braised Mutton
- Ragoût of Mutton
- Roast Saddle of Mutton
- Crown Roast
- Breaded Lamb or Mutton Chops
- Stuffed Lamb or Mutton Chop, with Spanish Sauce
- Mushroom Mixture
- Lamb Chops with Soubise Sauce
- Baked Chops Soubise
- Lamb or Mutton Chops
- Broiled French Chops
- Broiled Loin Chops
- Pan-broiled Chops
- PORK
- Roast Pork
- Roast Little Pig
- Broiled Pork Chops
- Baked Pork Chops
- Sautéd Pork Chops
- Broiled Ham
- Boiled Ham
- Broiled Bacon
- Bacon cooked in the Oven
- Sausages
- POULTRY
- Boiled Chicken
- Braised Chicken
- Broiled Chicken
- Sautéd Chicken
- Fried Chicken
- Baltimore Chicken
- Chicken fried in Batter
- Creole Chicken
- Chicken Fricassee
- Chicken Pie
- Old-fashioned English Chicken Pie
- Roast Boned Chicken
- Roast Chicken
- Roast Capon
- Stuffing for Roast Chicken
- Chestnut Stuffing
- Oyster Stuffing
- Potato Stuffing
- Roast Green Goose
- Roast Tame Duck
- Roast Turkey
- English Roast Turkey
- Boned Turkey
- GAME
- Roasted Canvasback or Redhead
- Potted Pigeon
- Roast Venison
- Venison Steak or Chops
- CHAPTER V VEGETABLES
- Time Table for boiling Vegetables
- Globe Artichokes
- Scalloped Globe Artichokes
- Jerusalem Artichokes
- Asparagus
- Shelled Beans
- String Beans
- Brussels Sprouts and Cabbage
- Kohl Slaw
- Beets
- Carrots
- Cauliflower
- Celery
- Cucumbers
- Corn
- Greens
- Egg Plant
- Lentils
- Okra
- Onions
- Salsify, or Oyster Plant
- Parsnips
- Stuffed Peppers
- Boiled Macaroni
- Macaroni with Sauce
- Baked Macaroni
- Macaroni Baked with Tomatoes
- Boiled Rice
- Summer Squash
- Winter Squash
- Baked Squash
- Broiled Tomatoes
- Fried Tomatoes
- Sautéd Tomatoes
- Scalloped Tomatoes
- Stuffed Tomato
- Peas
- Turnips in White Sauce
- Boiled Potatoes
- Mashed Potatoes
- Potato Balls
- Creamed Potatoes
- Stewed Potatoes
- Scalloped Potatoes
- Lyonnaise Potatoes
- French Fried Potatoes
- Potato Chips
- Potato Puff
- Hashed Brown Potatoes
- Stuffed Potatoes
- French Potato Balls
- Potatoes à la Maître d’Hôtel
- Italian Potatoes
- Franconia Potatoes
- Baked Potatoes
- Browned Sweet Potatoes
- Southern Sweet Potatoes
- Stewed Tomatoes
- CHAPTER VI CEREALS
- Suggestions for Cooking Cereals
- Rolled Oats
- Old-fashioned Oatmeal
- Boiled Hominy No. 1
- Boiled Hominy No. 2
- Cracked Wheat
- Prepared Cereals
- Boiled Rice No. 2
- Steamed Rice
- Corn Meal Mush
- Sautéd or Fried Corn Meal Mush
- CHAPTER VII EGGS
- Soft-cooked Eggs No. 1
- Soft-cooked Eggs No. 2
- Soft-cooked Eggs No. 3
- Hard-cooked Eggs
- Baked Eggs
- Poached Eggs
- Fluffed Eggs
- Poached Eggs à la Française
- Poached Egg in Tomato
- Scrambled Eggs No. 1
- Scrambled Eggs No. 2
- Fried Eggs
- Omelet
- Foamy Omelet
- Creamy Omelet
- Goldenrod Eggs
- Stuffed Eggs
- French Omelet
- German Omelet
- Spanish Omelet
- Spanish Sauce
- CHAPTER VIII SAUCES FOR MEAT AND VEGETABLES
- White Sauce
- Brown Sauce
- Allemande Sauce
- Béchamel Sauce
- Béarnaise Sauce
- Tomato Béarnaise Sauce
- Bread Sauce
- Browned Bread Sauce
- Black Butter Sauce
- Caper Sauce
- Celery Sauce
- Champagne Sauce
- Chestnut Sauce
- Currant Jelly Sauce
- Curry Sauce
- Cucumber Sauce
- Egg Sauce
- Yellow Egg Sauce
- Espagnole Sauce
- Hollandaise Sauce No. 1
- Hollandaise Sauce No. 2
- Horse-radish Sauce
- Horse-radish Hollandaise
- Lobster Sauce
- Lobster Hollandaise
- Madeira Sauce
- Maître d’Hôtel Sauce
- Milanaise Sauce
- Mint Sauce
- Mustard Sauce
- Mushroom Sauce No. 1
- Mushroom Sauce No. 2
- Olive Sauce
- Onion Sauce
- Orange Sauce
- Orange Hollandaise
- Oyster Sauce
- Pepper Sauce
- Piquante Sauce
- Poulette Sauce
- Port Sauce
- Ravigote Sauce
- Sorrel Sauce
- Shrimp Sauce
- Sauce Suprême
- Soubise Sauce
- Sauce Tartare
- Tomato Sauce
- Tomato Cream Sauce
- Trianon Sauce
- Velouté Sauce
- Vinaigrette Sauce
- CHAPTER IX ENTRÉES
- Chicken Forcemeat
- Tomato Forcemeat
- Aspic Jelly
- Quick Aspic Jelly
- Chicken Soufflé
- Chicken Timbales
- Chicken Mousse
- Lobster Mousse
- Fish Timbales
- Imperial Fish Timbales
- Lobster Timbales
- Chicken Livers in Fontage Cups
- Mock Terrapin in Fontage Cups
- Sweetbreads and Mushrooms in Fontage Cups
- Sweetbreads and Chicken in Fontage Cups
- Creamed Oysters and Celery in Fontage Cups
- Creamed Lobster in Fontage Cups
- Creamed Crabs in Fontage Cups
- Creamed Shrimps in Fontage Cups
- Shad Roe Croquettes
- Lobster Croquettes
- Meat, Rice and Tomato Croquettes
- Fontage Cups or Timbale Cases
- Sauce for Croquette Mixtures
- Chicken Croquettes
- Sweetbread and Mushroom Croquettes
- Fish Croquettes
- Rolled Fillets of Flounder with Béchamel Sauce
- Curried Lobster in Rice Timbales
- Rice Timbale Cases
- Creamed Salmon in Rice Timbales
- Chicken in Aspic
- Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras
- Scalloped Veal
- Veal Loaf
- Veal Croquettes
- Fried Calf’s Liver
- Boiled Tongue
- Broiled Pig’s Feet
- Veal Roll
- Marrow Bones with Tenderloin Steak
- Deviled Mignons of Beef
- Kidneys en Brochette
- Kidneys with Oysters
- Crême Frite
- Calf’s Heart Stuffed
- Haricot of Ox Tails
- Salmi of Game
- Curry of Game
- Roll Croustades
- Broiled Honeycomb Tripe
- Tripe Ragoût
- Lyonnaise Tripe
- Tripe in Batter
- Baked Sweetbreads
- Baked Fillets of Sweetbreads
- Braised Sweetbreads
- Calf’s Brains in Batter
- Scalloped Brains
- Brains Breaded
- Frogs’ Legs
- Frogs’ Legs à la Béchamel
- Frogs’ Legs à l’Allemande
- Oyster Crabs
- Oyster Crabs with Poached Eggs
- Liver Loaf
- Mock Pâté de Foie Gras
- Croustades
- Chicken Rissoles
- Oyster Rissoles
- Sweetbread Rissoles
- Sardine Rissoles
- Veal Rissoles
- Lamb Rissoles
- Cheese Rissoles
- Mushroom Rissoles
- Lobster Rissoles
- Bouchées à la Macedoine
- Chicken Pâtés
- Oyster Pâtés
- Baked Chicken
- Chicken Suprême
- Chop Suey
- VEGETABLE ENTRÉES Artichokes with Hollandaise Sauce
- Asparagus served in Croustades
- Cauliflower au Gratin
- Celery au Jus
- Chestnut Croquettes
- Scalloped Cucumbers
- Béchamel Cucumbers
- Banana fried in Crumbs
- Carrot Fritters
- Farina Balls or Hominy Crescents
- Macaroni Timbales
- Cheese Cakes
- Fritter Batter
- Corn Oysters
- Green Pea Timbales
- Egg Plant baked in Shell
- Broiled Mushrooms
- Baked Mushrooms
- Mushrooms with Oysters
- Deviled Mushrooms
- Scalloped Mushrooms
- Mushrooms with Tomatoes
- Mushroom Potpourri
- Baked Onions in Ramekins
- Potato Croquettes
- Stuffed Peppers
- Tomato Stuffing for Peppers
- Chicken Stuffing for Peppers
- Rice or Macaroni Stuffing for Peppers
- Rice Croquettes
- Rice and Tomato Croquettes
- Rice and Cheese Croquettes
- Sweet Rice Croquettes
- Turkish Pilaf
- Tomato Croquettes
- Macaroni Croquettes
- Corn Pudding
- Nut Loaf
- CHAPTER X BREAD
- Yeast
- Milk Bread
- Water Bread
- Milk and Water Bread
- Salt Rising Bread
- Graham Bread
- Entire Wheat Bread
- Rye Bread
- Gluten Bread
- Date Bread
- Walnut or Filbert Bread
- Brown Bread
- Raised Brown Bread
- Sweet Milk Brown Bread
- Buns
- Brioche
- Parker House Rolls
- Braids
- Crescents
- Bread Sticks
- Swedish Rolls
- Raised Muffins
- Oatmeal Muffins
- Bran Muffins
- Rusk
- Zweibach
- Pulled Bread
- Five-hour Bread
- Squash Bread
- Baking Powder Biscuit
- Drop Biscuit
- Fruit Biscuit
- Egg Muffins
- Sally Lunn
- Berry Muffins
- Dutch Apple Cake
- Corn Muffins
- Entire Wheat or Graham Muffins
- Rye Muffins
- Hominy and Corn Muffins
- Rice and Corn Muffins
- Spider Corn Cake
- Popovers
- Fried Rye Muffins
- Oat Muffins
- SHORTCAKES
- Shortcake
- Orange Shortcake
- Peach Shortcake
- Strawberry Shortcake
- GRIDDLE CAKES
- Sour Milk Griddle Cakes
- Graham Griddle Cakes
- Bread Griddle Cakes
- Rice Griddle Cakes
- Hominy Griddle Cakes
- Sweet Milk Griddle Cakes
- Buckwheat Cakes
- Flannel Cakes
- Waffles
- New England Fried Bread
- German Pancakes
- FRITTERS
- Batter for Fruit Fritters
- Apple Fritters
- Banana Fritters
- Orange, Peach, and Pear Fritters
- Cumquat Fritters
- Corn Fritters
- Cauliflower Fritters
- Celery, Parsnip, and Salsify Fritters
- Tomato Fritters
- Shell Fritters
- CHAPTER XI SALADS
- SALAD DRESSING
- Mayonnaise Dressing No. 1
- Mayonnaise Dressing No. 2
- Mayonnaise Dressing No. 3
- Mayonnaise Cream Dressing
- Butter Salad Dressing
- French Dressing No. 1
- French Dressing No. 2
- French Dressing No. 3
- Cream Dressing
- Boiled Dressing
- Boiled Cream Dressing
- Boiled Salad Dressing
- Horse-radish Cream Dressing
- Horse-radish Cream Dressing No. 2
- SALADS
- Aspic Jelly Salad
- Butter Bean Salad
- Beet Salad
- Lima Bean Salad
- Celery Salad
- Cabbage Salad No. 1
- Cabbage Salad No. 2
- Cauliflower Salad
- Cherry Salad
- Cheese Salad No. 1
- Cheese Salad No. 2
- Chestnut Salad No. 1
- Chestnut Salad No. 2
- Chicken Salad No. 1
- Chicken Salad No. 2
- Chiffonade Salad
- Chicory Salad
- Cucumber Salad No. 1
- Cucumber Salad No. 2
- Cucumber Salad No. 3
- Crab Salad
- Egg Salad No. 1
- Egg Salad No. 2
- Egg Salad No. 3
- Endive Salad
- Escarole Salad
- Lettuce Salad No. 1
- Lettuce Salad No. 2
- Lobster Salad No. 1
- Lobster Salad No. 2
- Lobster Salad No. 3
- Macedoine Salad
- Onion Salad
- Potato Salad No. 1
- Potato Salad No. 2
- Rice and Vegetable Salad
- Sardine Salad
- Salmon Salad No. 1
- Salmon Salad No. 2
- Salmon Salad No. 3
- Scallop Salad
- Shad Roe Salad
- Shrimp Salad
- Spinach Salad
- Sweetbread Salad
- Sweetbread and Cucumber Salad
- Stuffed Tomato Salad No. 1
- Stuffed Tomato Salad No. 2
- Tomato and Nut Salad
- French Fruit Salad
- Martin Salad
- Vegetable Salad
- Vegetable Oyster or Salsify Salad
- Waldorf Salad
- Apple Salad
- Grape Fruit Salad No. 1
- Grape Fruit Salad No. 2
- Sweet Grape Fruit Salad
- Orange Salad
- Orange Salad No. 2
- Orange Salad No. 3
- Pineapple Salad
- Sweet Fruit Salad
- Tomato Jelly
- CHAPTER XII SANDWICHES
- Anchovy Sandwiches
- Caviare Sandwiches
- Celery Sandwiches
- Cheese Sandwiches No. 1
- Cheese Sandwiches No. 2
- Cheese Sandwiches No. 3
- Chicken Sandwiches No. 1
- Chicken Sandwiches No. 2
- Cucumber Sandwiches
- Egg Sandwiches
- Lobster Salad Sandwiches
- Favorite Sandwiches
- Club Sandwiches
- Sardine Sandwiches
- Ham Sandwiches
- Tomato and Horse-radish Sandwiches
- Nasturtium Sandwiches
- Jelly Sandwiches
- Ginger Sandwiches
- Orange Sandwiches
- Striped Bread Sandwiches
- Fig Sandwiches
- Nut Sandwiches
- Chocolate Sandwich No. 1
- Chocolate Sandwich No. 2
- Chocolate Mixture
- Chocolate Sandwich No. 3
- Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches
- CHAPTER XIII DESSERTS
- COLD DESSERTS
- Chocolate Blanc Mange No. 1
- Chocolate Blanc Mange No. 2
- Chocolate Mold
- Chocolate Charlotte Russe
- Chocolate Bavarian Cream
- Chocolate Trifle
- Chocolate Cream Custard
- Cocoa Cream
- Cocoa Almond Cream
- Cocoa Tutti-frutti Cream
- Chestnuts with Chocolate Cream
- Cocoanut Molds with Chocolate Sauce
- Chocolate Sauce
- Chocolate Raspberry Meringue
- Chocolate Junket
- Cocoa Froth
- Soft Custard
- Arrowroot Custard
- Banana Custard
- Fruit Custard
- Strawberry Custard
- Coffee Custard
- Soft Caramel Custard
- Baked Vanilla Custard
- Baked Sherry Custard
- Baked Caramel Custard No. 1
- Baked Caramel Custard No. 2
- Floating Island
- Strawberry Floating Island
- Irish Moss Blanc Mange
- Chocolate Irish Moss Blanc Mange
- Coffee Irish Moss Blanc Mange
- Cornstarch Pudding No. 1
- Cornstarch Pudding No. 2
- Fruit Cornstarch Pudding
- Cocoanut Cornstarch Mold
- Pineapple Cornstarch Mold
- Tapioca Cream
- Tapioca Pudding
- Apple Tapioca No. 1
- Apple Tapioca No. 2
- Apple Sago
- Danish Pudding
- Sponge Cocoanut Pudding
- Apple Meringue
- Chestnut Cream
- Lemon Jelly No. 1
- Lemon Jelly No. 2
- Grape Fruit Jelly
- Orange Jelly
- Macedoine of Oranges
- Wine Jelly
- Sauterne Jelly
- Russian Jelly
- Orange Trifle
- Peach Gâteau
- Syllabub
- Strawberry Syllabub
- Prune Jelly
- Fruit Jelly Macedoine
- Bavarian Cream
- Coffee Bavarian Cream
- Strawberry Bavarian Cream
- Raspberry Bavarian
- Pineapple Bavarian
- Peach or Apricot Bavarian
- Chocolate Bavarian
- Banana Bavarian
- Ginger Bavarian
- Italian Cream
- Almond Italian Cream
- Caramel Italian Cream
- Maple Italian Cream
- Bavarian Macedoine
- Ribbon Bavarian
- Rice Bavarian
- Diplomatic Pudding
- Banana Cantaloupe
- Date Whip
- Prune Soufflé
- Strawberry Whip
- Vanilla Charlotte Russe No. 1
- Caramel Charlotte Russe
- French Charlotte Russe
- Strawberry Charlotte Russe
- Apple Rice
- Imperial Chocolate Pudding
- Junket
- Roman Pudding
- Snow Pudding
- Compote of Figs
- Pineapple Pudding
- HOT DESSERTS Duchess Pudding
- Quince Pudding
- Peach Pudding
- Baked Chocolate Soufflé
- Chocolate Bread Pudding
- Chocolate Raisin Pudding
- Chocolate Balls
- Chocolate Nut Pudding
- Chocolate and Rice Pudding
- Cocoa Fruit Pudding
- Steamed Chocolate Nut Pudding
- Steamed Chocolate Pudding
- Baked Apple Dumpling
- Apple Sponge
- Baked Apples No. 1.
- Baked Apples No. 2
- Apple Flame
- Apple Flamingo
- Apple Soufflé
- Scalloped Apple
- Apple Dumpling
- Apple Nests
- Brown Betty
- Apple Charlotte
- Apples on a Bed of Rice
- Oranges on a Bed of Rice
- Apple Batter Pudding
- Peach Batter Pudding
- College Pudding
- Apple Indian
- Stewed Apples
- Vanilla Soufflé
- Orange Soufflé
- Bread Pudding
- Bread Queen
- Cracker Queen
- Buttered Bread Pudding
- Cocoanut Pudding
- Steamed Blueberry Dumpling
- Raspberry Dumpling
- Blackberry Dumpling
- Cherry Duff
- Peach Duff
- Fruit Snowballs
- Steamed Rice Pudding
- Caramel Rice Pudding
- Snow Puffs
- Blueberry Puffs
- Cottage Pudding
- Steamed Cottage Pudding
- Indian Pudding, Steamed
- Baked Indian Pudding
- Indian Rice Pudding
- Indian Rice with Apples
- Indian Tapioca Pudding
- Rice Pudding
- Christmas Plum Pudding
- Graham Plum Pudding
- Steamed Fig Pudding
- Date Pudding
- Roly Poly Pudding
- Cream Croquettes
- English Pudding
- PUDDING SAUCES
- Apricot Sauce
- Apple Sauce
- Banana Sauce
- Creamy Sauce
- Cream Sauce
- Cream Brandy Sauce
- Cream Sherry Sauce
- Caramel Sauce
- Cherry Sauce
- Claret Sauce
- Coffee Sauce
- Currant Sauce
- Currant Jelly Sauce
- Custard Sauce
- Foamy Sauce No. 1
- Foamy Sauce No. 2
- Foamy Sauce No. 3
- Fruit Sauce No. 1
- Fruit Sauce No. 2
- Grape Sauce
- Hard Sauce No. 1
- Hard Sauce No. 2
- Stirling Sauce
- Kirsch Sauce
- Lemon Sauce
- Maple Sauce
- Maraschino Sauce
- Orange Sauce No. 1
- Orange Sauce No. 2
- Rum Sauce
- Sabayon Sauce No. 1
- Sabayon Sauce No. 2
- Strawberry Sauce
- Vanilla Sauce
- Brown Sugar Sauce
- Italian Sauce
- Chocolate Sauce
- Orange Chocolate Sauce
- Chocolate Cream Sauce
- PASTRY
- Rule for lining Plate and making Cover for Pie with Two Crusts
- Rule for making a Pie with Under Crust only
- Rule for Baking Pies
- Chopped Paste
- Plain Paste
- Puff Paste
- Apple Pie No. 1
- Apple Pie No. 2
- Blueberry Pie
- Blackberry Pie
- Cranberry Pie
- Cranberry Pie No. 2
- Currant Pie
- Custard Pie
- Citron Pie
- Cocoanut Pie
- Date Pie
- Lemon Pie No. 1
- Lemon Pie No. 2
- Mince Pie
- Peach Pie
- Plum Pie
- Prune Pie
- Pumpkin Pie
- Chocolate Cream Pie
- Rhubarb Pie
- Squash Pie
- Mince Pie Filling
- Vol-au-vent No. 1
- Pâté Shells
- Bouchées
- Tarts
- Vol-au-vent No. 2
- Rule for Baking Puff Paste
- Frangipane Tartlets
- Frangipane Cream
- Almond Sticks
- Cheese Straws
- Banbury Tarts
- Banbury Squares
- Apple Tarts
- Cranberry Tarts
- Lemon Tarts
- Peach Tarts
- Pineapple Tarts
- Gooseberry Tart
- Lemon Crisps
- Orange Crisps
- Chantilly Tarts
- Crisp à la Russe
- CHAPTER XIV CAKE AND COOKIES; FROSTINGS AND FILLINGS
- Suggestions for making and baking Cake
- Mixing Butter Cakes
- Mixing Sponge Cake
- Baking Cake
- Time for baking Cake
- To grease Tins
- CAKE
- Plain Chocolate Cake
- Chocolate Cake No. 2
- Chocolate Raisin Cake
- Chocolate Pound Cake
- Devil’s Food
- Cocoa Cake
- Walnut Chocolate Cake
- Chocolate Sponge Cake
- Chocolate Nut Cakes
- Simple Butter Cake
- Currant Cake
- Layer Cake
- Gold Cake
- Silver Cake
- Nut Cake
- Orange Cake
- Cream Pie
- Spice Cake
- Marble Cake
- Jelly Roll
- Pound Cake
- Fruit Cake
- Raised Fruit Cake
- Imperial Cake
- Fig Cake
- Marshmallow Cake
- Chocolate Marshmallow Cake
- Mocha Cake
- Plain Sponge Cake No. 1
- Plain Sponge Cake No. 2
- Hot Water Sponge Cake
- Simple Chocolate Cake
- Cold Water Sponge Cake
- Cream Sponge Cake
- True Sponge Cake
- Angel Cake
- Sunshine Cake
- Chocolate Cake
- Almond Cake
- Bride’s Cake
- Lemon Queens
- Cream Puffs
- Éclairs
- Lady Fingers
- Sponge Drops
- Sugar Cookies
- Soft Sugar Cookies
- Sand Cookies
- Nut Cookies
- Almond Cookies
- Bangor Brownies
- Creoles
- Hermits
- Chocolate Wafers
- Wafers
- Nut Wafers
- Chocolate Jumbles
- Chocolate Walnut Wafers
- Lowney’s Chocolate Hermits
- Chocolate Swedish Meringues
- Cornucopias
- Chocolate Dominoes
- Chocolate Angelettes
- Chocolate Cookies
- Chocolate Macaroons
- Cocoa Cocoanut Cookies
- Lowney’s Brownies
- Mushroom Meringue
- Macaroons
- Doughnuts
- Crullers
- Hard Gingerbread
- Molasses Drops
- New York Gingerbread
- Meringues
- Chocolate Meringues
- Chocolate Cocoanut Meringues
- Cocoanut Meringues
- Superior Gingerbread
- Sour Milk Gingerbread
- Hot Water Gingerbread
- Rochester Gingerbread
- Ginger Snaps
- FROSTINGS
- Cocoa Frosting No. 1
- Cocoa Frosting No. 2
- Rich Chocolate Frosting
- Chocolate Frosting
- Boiled Frosting No. 1
- Boiled Frosting No. 2
- Confectioner’s Frosting No. 1
- Confectioner’s Frosting No. 2
- Confectioner’s Frosting No. 3
- Caramel Frosting No. 1
- Caramel Frosting No. 2
- Chocolate Frostings
- Coffee Frosting
- Fudge Frosting
- Fudge Nut Frosting
- Gelatine Frosting
- Cocoanut Frosting
- Maple Frosting
- Marshmallow Frosting
- Marshmallow Nut Frosting
- Tutti-frutti Frosting
- Orange Frosting
- Nougat Frosting
- Fig Frosting
- Wine Frosting
- Fondant
- Ornamental Frosting
- Brown Sugar Frosting
- Marshmallow Frosting No. 2
- Mocha Frosting
- FILLINGS
- Rich Chocolate Filling
- Simple Chocolate Filling
- Cocoa Nougat Filling
- Caramel Filling
- Cocoanut Filling
- Coffee Filling
- Cream Filling
- Curaçoa Filling
- Date Filling
- Fig Filling
- Date and Almond Filling
- Maple Filling
- Marshmallow Filling
- Lemon Filling
- Nougat Filling
- Nut and Raisin Filling
- Orange Filling
- Fudge Filling
- Nut Fudge Filling
- Tutti-frutti Fudge Filling
- Marshmallow Fudge Filling
- Peach Filling
- Pineapple Filling
- CHAPTER XV FROZEN DISHES
- FROZEN DESSERTS
- Directions for Freezing
- Directions for Molding
- Chocolate Fig Ice Cream
- Chocolate Philadelphia Ice Cream
- Chocolate Junket Ice Cream
- Cocoa Frappé
- Chocolate Ice Cream No. 1
- Chocolate Ice Cream No. 2
- French Ice Cream
- Philadelphia Ice Cream
- Brown Bread Ice Cream
- Banana Ice Cream
- Cocoa Nut Ice Cream
- Burnt Almond Ice Cream
- Caramel Ice Cream
- Coffee Ice Cream
- Ginger Ice Cream
- Macaroon Ice Cream
- Cocoa Ice Cream
- Chocolate Mousse No. 1
- Frozen Chocolate
- Frozen Chocolate Soufflé
- Plain Ice Cream
- Cocoa Macaroon Ice Cream
- Cocoa Cocoanut Cream
- Maple Ice Cream
- Nougat Ice Cream
- Orange Ice Cream
- Peach Ice Cream
- Pineapple Ice Cream
- Pistachio Ice Cream
- Plum Pudding Ice Cream
- Strawberry Ice Cream
- Wine Ice Cream
- Coffee Mousse
- Chocolate Mousse No. 2
- Strawberry Mousse
- Fruit Mousses
- Silver Parfait
- Cocoa Parfait
- Golden Parfait
- Café Parfait
- Maple Parfait
- Nesselrode Pudding
- Biscuit Tortoni
- Biscuit Glacé
- Soufflé Glacé
- Plain Water Ice
- Lemon Water Ice
- Orange Water Ice
- Pineapple Water Ice
- Lemon Sherbet
- Strawberry Bombe Glacé
- Raspberry Bombe Glacé
- Sultana Roll
- Lalla Rookh
- Café Frappé
- Orange Frappé
- Grape Frappé
- CHAPTER XVI BEVERAGES
- French Chocolate
- Plain Chocolate
- Emergency Chocolate
- Condensed Milk Chocolate
- Cocoa for Fifty People
- Chocolate for Fifty People
- Brandy Cocoa
- Breakfast Cocoa
- Breakfast Cocoa with Condensed Milk
- Tea
- Russian Tea
- Tea Punch
- Iced Tea
- Boiled Coffee No. 1
- Coffee No. 2
- Coffee No. 3
- French Coffee
- Iced Coffee
- Black Coffee
- After Dinner Coffee
- FRUIT BEVERAGES
- Claret Cup
- Champagne Cup
- Cider Cup
- Lemonade
- Orangeade
- Fruit Punch
- Currant Punch
- Milk Punch
- Mint Julep No. 1
- Mint Julep No. 2
- Mulled Wine
- CHAPTER XVII FRUITS AND NUTS AND CANDY
- Fruits and Nuts
- To prepare Fruit for the Table
- CANDY
- Butter Scotch No. 1
- Butter Scotch No. 2
- Butter Taffy
- Cream Candy
- Cocoanut Candy
- Buttercups
- Molasses Candy
- Maple Sugar Candy
- Peanut Brittle
- CHAPTER XVIII PRESERVING
- CANNING AND PRESERVING
- Canned Apples
- Canned Apples and Pineapple
- Canned Blackberries
- Canned Blueberries
- Canned Cherries
- Canned Currants
- Canned Gooseberries
- Canned Huckleberries
- Canned Peaches
- Canned Quinces
- Canned Quinces and Apples
- Canned Raspberries
- Canned Strawberries
- Canned Beans
- Canned Corn
- Canned Peas
- Canned Tomatoes
- Preserving
- Preserved Apples
- Preserved Crab Apples
- Preserved Blackberries
- Preserved Cherries
- Preserved Citron
- Preserved Peaches
- Preserved Pineapple
- Preserved Pears
- Preserved Apricots
- Preserved Plums
- Preserved Quinces
- Preserved Green Tomatoes
- Preserved Ripe Tomatoes
- Brandied Peaches
- Brandied Plums
- Peach Butter
- Grape Butter
- Tutti-frutti
- Apple or Crab Apple Jelly
- Blackberry Jelly
- Cranberry Jelly
- Cucumber Jelly
- Currant Jelly
- Currant and Raspberry Jelly
- Barberry Jelly
- Wild Grape Jelly
- Grape Jelly
- Mint Jelly
- Quince Jelly
- Apple Ginger
- Chipped Pears
- Currant and Raspberry Preserve
- Apple Marmalade
- Orange Marmalade No. 1
- Orange Marmalade No. 2
- Orange and Rhubarb Marmalade No. 1
- Orange and Rhubarb Marmalade No. 2
- Grape Fruit Marmalade No. 1
- Grape Fruit Marmalade No. 2
- Peach Marmalade
- Blackberry Jam
- Black, Red, or White Currant Jam
- Green or Ripe Grape Jam
- Raspberry or Strawberry Jam
- Green Tomato Jam
- Spiced Currants
- Spiced Gooseberries
- Spiced Peaches
- Sweet Tomato Pickle
- PICKLES
- Sweet Pickled Watermelon
- Sweet Pickled Pears
- Sweet Pickled Cantaloupe
- Sweet Cucumber Pickle
- Pickled Cucumbers No. 1
- Pickled Cabbage
- Pickled Cabbage and Celery
- Pickled Cucumbers No. 2
- Pickled Tomatoes
- Mustard Pickle
- Chow Chow
- Piccalilli
- Pickled Walnuts
- Chili Sauce
- Chutney
- Tomato Ketchup No. 1
- Tomato Ketchup No. 2
- Mushroom Ketchup
- Cucumber Ketchup
- Rhubarb Wine
- Grape Juice
- Red Pepper Relish
- CHAPTER XIX CHAFING DISH DELICACIES
- Salted Almonds
- Deviled Almonds
- Deviled Beef
- Bacon and Chicken Livers
- Bacon and Mushrooms
- Chicken Livers with Mushrooms
- Deviled Bananas
- Frizzled Beef
- Beef with Currant Jelly Sauce
- Cheese Dreams
- Cheese Custard
- Cheese Omelet
- Welsh Rarebit
- Cheese and Tomato Rarebit
- Cheese with Red Peppers
- Chicken à la Crême
- Chicken and Mushrooms à la Crême
- Curried Chicken
- Chicken with Hard-cooked Eggs
- Béchamel Eggs
- Creamed Eggs
- Scrambled Eggs and Tomato
- Poached Eggs on Toast
- Creamed Lobster
- Lobster à la Newburg
- Lobster with Pimolas
- Lobster with Mushrooms
- Lamb Terrapin
- Sautéd Oysters
- Fricassee of Oysters and Mushrooms
- Celeried Oysters
- Shrimps and Tomatoes
- Sweetbreads with Bacon
- Calves’ Brains à la Béchamel
- Buttered Tomatoes
- Venison with Currant Jelly
- Venison Stew
- Sautéd Bananas
- Hot Fruit Salad
- Peach Canapé
- Pineapple Canapé
- CHAPTER XX COOKERY FOR THE SICK AND CONVALESCENT
- Apple Water
- Barley Water
- Cinnamon Water
- Currant Water
- Distilled Water
- Flaxseed Tea
- Grape Water
- Lemonade
- Oatmeal Water
- Tamarind Water
- Toast Water
- Sugar Sirup
- Irish Moss Lemonade
- Milk Punch
- Egg and Milk Punch
- Eggnog
- Koumiss
- Egg Cordial
- Orange Egg Cordial
- Albuminized Milk
- Egg and Lemon
- Wine Whey
- Barley Gruel
- Entire Wheat Gruel
- Cracker Gruel
- Corn Meal Gruel
- Flour Gruel
- Flour Ball for Flour Gruel
- Oatmeal Gruel
- Oatmeal Caudle
- Rice Gruel
- Dry Toast
- Buttered Toast
- Water Toast
- Milk Toast
- Cream Toast
- Brown Bread Toast
- Pulled Bread
- Bread and Butter Sandwiches
- Raw Beef Sandwiches
- To scrape Raw Beef
- Fig Sandwiches
- Beef Juice
- Beef Tea
- Beef Essence
- Frozen Beef Tea
- Scraped Beef Balls
- Mutton Broth
- Chicken Broth
- Clam Broth
- Rennet Custard
- Calf’s Foot Jelly
- Strawberry Whip
- Arrowroot Blanc Mange
- Stewed Prunes
- Stewed Figs
- Oatmeal Wafers
- CHAPTER XXI CREOLE DISHES
- Hoe Cake
- Corn Pone
- Virginia Waffles
- Virginia Spoon Bread
- Gumbo
- Oyster and Clam Chowder
- Crab Bisque
- Chicken Okra Soup
- Stewed Terrapin
- Jugged Hare
- Lamb, Creole Style
- Chicken Tamales
- Stuffed Squash
- Sweet Potato Pone
- Maryland Artichokes
- Crabs, Creole Style
- Alabama Salad
- Orange Salad
- Southern Potato Salad
- Southern Salad
- Louisiana Chow Chow
- Lady Baltimore Cake
- Baltimore Filling
- Virginia Fruit Cake
- Orange Cakes
- Maryland Cookies
- Baltimore Cookies
- Cocoa Macaroons
- Pecan Pralines
- Maple Cocoanut Pralines
- Baltimore Cup
- Chocolate and Fruit Macedoine
- Chocolate Junket
- Chocolate Pudding
- Mississippi Custard
- Orange Pudding
- Georgia Cream
- Orange Roly Poly
- Chestnut Cream
- Pineapple Sponge
- CHAPTER XXII ECONOMICAL RECEIPTS
- Baked Beans
- Oatmeal Muffins No. 2
- Oatmeal Wafers No. 2
- Flaked Rice Macaroons
- Boiled Kale
- German Cabbage
- Vegetable Croquettes
- Salt Mackerel
- Fish Balls
- Salt Fish Cakes
- Fresh Fish Cakes
- Salt Fish Soufflé
- Codfish Omelet
- Fish Pudding
- Smoked Herring
- Corned Beef Hash No. 2
- Vegetable Hash
- Lamb Stew
- Scalloped Mutton
- Barbecued Lamb
- Veal Balls
- Stewed Kidneys on Toast
- Stewed Heart
- Calf’s Heart Stuffed
- Liver Loaf
- Nut Loaf
- Mutton Pot Roast
- Sautéd Salt Pork
- Salt Pork in Batter
- Broiled Kidneys
- Pot Roast
- Cottage Pie
- Rice with Cheese
- Cottage Cheese
- Cranberry Sauce
- Sour Cream Gingerbread
- Peach Tapioca
- Apricot Tapioca
- Rhubarb and Raisin Pudding
- Gooseberry Trifle
- Cranberry Puffs
- Tapioca and Prune Pudding
- Rhubarb Pudding
- Apple Compote with Rice
- Cocoanut Custard
- Soups
- Meats
- Miscellaneous
- Salads
- Desserts
- BIBLIOGRAPHY
- GLOSSARY
- INDEX
- INDEX
- READ THIS
- HOW TO USE A COOK BOOK
- THE GROWTH AND PREPARATION OF COCOA
- SIMPLE MENUS FOR ONE WEEK
- SUNDAY
- MONDAY
- TUESDAY
- WEDNESDAY
- THURSDAY
- FRIDAY
- SATURDAY
- KNOWLEDGE OF FOOD is the foundation of housekeeping
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