Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping
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Chapters (2896)
- Marion Harland’s Complete Cook Book
- TABLE OF CONTENTS
- LIST OF ILLUSTRATIONS
- DEDICATORY PREFACE
- MARKETING
- CARE OF HOUSEHOLD STORES
- KITCHEN UTENSILS
- CHEMISTRY IN THE KITCHEN
- CARVING
- To carve a roast of beef
- To carve a leg of lamb or mutton
- To carve poultry
- To carve fish
- SERVING AND WAITING
- AMONG THE LINENS
- THE CHILDREN
- DIET AND DIGESTION
- THE IMPROMPTU LARDER
- FAMILIAR TALK
- BREAKFAST
- BREAKFAST FRUITS
- Oranges
- Grapes
- Berries
- Raspberries and blackberries
- Huckleberries and gooseberries
- Melons
- Stewed fruits
- Stewed rhubarb
- Prunes
- BREAKFAST CEREALS
- Oatmeal
- Hominy
- Cracked wheat
- Milk porridge
- Meal-and-flour porridge
- Brewis (as made by our grandmothers)
- Rice
- Indian meal mush
- Farina
- BREAKFAST BREADS
- Potato sponge bread (No. 1)
- Bread with plain sponge (No. 2)
- Milk bread (No. 1)
- Milk bread (No. 2)
- Whole wheat bread (No. 1)
- Whole wheat bread (No. 2)
- Graham bread (No. 1)
- Graham bread (No. 2)
- Old-fashioned rye bread
- Rye and Indian bread
- Steamed Boston brown bread
- “Salt-rising” bread (No. 1)
- “Salt-rising” bread (No. 2)
- Sweet potato bread
- Buttermilk bread
- German coffee bread
- Graham bread without yeast
- HOT BREAKFAST BREADS
- Breakfast rolls (No. 1)
- Breakfast rolls (No. 2)
- Parker house rolls
- Vienna rolls
- Raised apple biscuits
- Sally Lunn
- Dried rusk
- Caraway biscuits
- Egg biscuits
- French rolls
- Fruit rolls
- Hot cross buns
- Currant buns
- Raised muffins
- English muffins
- English crumpets (No. 1)
- English crumpets (No. 2)
- QUICK BISCUITS, ETCETERA
- Milk biscuits
- Milk-and-water biscuits
- Quick Sally Lunn
- Potato biscuits
- Graham biscuits
- Virginia beaten biscuits
- MUFFINS AND THEIR CONGENERS
- Whole wheat muffins
- Oatmeal muffins
- Sally’s muffins
- Risen brunette muffins
- Graham puffs
- Graham gems (No. 1)
- Graham gems (No. 2)
- Rice muffins
- Graham muffins
- Popovers
- WAFFLES
- Risen waffles
- Rice waffles
- Quick waffles
- GRIDDLE CAKES
- Buckwheat cakes (No. 1)
- Buckwheat cakes (No. 2)
- Quick buckwheat cakes
- Sour milk buckwheat cakes
- Whole wheat griddle-cakes
- Lizzie’s flannel cakes
- Huckleberry griddle-cakes
- Feather griddle-cakes
- Rice griddle-cakes
- Peas griddle-cakes
- French pancakes
- Sour milk griddle-cakes
- Stale bread griddle-cakes
- Hominy griddle-cakes
- Sweet corn griddle-cakes
- Corn-meal and graham griddle-cakes
- Graham griddle-cakes
- VARIOUS BREAKFAST BREADS OF INDIAN MEAL
- Corn bread made of northern meal
- Corn bread made of southern meal
- Indian meal crumpets
- Steamed corn loaf
- Sour milk corn bread
- Sour milk corn-meal griddle-cakes
- Buttermilk corn bread
- Corn-meal gems
- Two-and-two Indian meal muffins
- Johnny-cakes
- Corn pone
- Hominy cake
- Corn waffles
- DIVERS KINDS OF TOAST
- Buttered toast
- German toast
- Baked milk toast
- Cream toast
- Fried toast
- Tomato toast
- Anchovy toast
- Sardine toast
- Cheese custard toast
- Oyster toast
- Mushroom toast
- Ham toast
- EGGS
- Boiled eggs (No. 1)
- Boiled eggs (No. 2)
- Poached eggs
- Eggs poached in milk
- Scrambled eggs
- Scrambled eggs in cups
- Fried eggs
- Fried eggs with brown sauce
- Deviled eggs
- Mince of tongue and eggs
- Mince of ham and eggs
- Savory eggs
- A curry of eggs
- A simple omelet
- An English omelet
- Omelet with tomato sauce
- A bread omelet (baked)
- Omelet aux fines herbes
- Oyster omelet
- Baked mushroom omelet
- Daffodils
- Nesting eggs
- Cheese omelet
- Baked soufflé of eggs (No. 1)
- Eggs and tomatoes
- Olla podrida omelet
- Scrambled eggs with cheese
- Scrambled eggs with asparagus tops
- Rice omelet
- Fish omelet
- Frizzled beef and eggs
- Ham omelet
- Egg croquettes
- Eggs in cases
- Minced eggs
- Scalloped eggs
- Shirred eggs
- FAMILIAR TALK WHO RULES THE HOME?
- FISH FOR BREAKFAST
- Shad
- Planked shad
- Broiled shad with sauce piquante
- Fried shad
- Shad croquettes
- Scalloped shad
- Broiled shad roes
- Fried shad roes
- Scallops of shad roes
- Shad roe croquettes
- Fried smelts with lemon sauce
- Lemon sauce
- Fried trout
- Fried perch and other pan-fish
- Fish cutlets
- Lobster and crab cutlets
- Salmon steaks
- Salmon loaf
- Salmon croquettes
- Scalloped salmon
- Broiled haddock
- Haddock fillets
- Halibut fillets
- Broiled halibut steak
- Fried halibut steaks
- Fried pickerel with cream sauce
- Fried catfish
- Fried frogs’ legs
- Fricassee of frogs’ legs
- Stewed frogs’ legs
- Clams on toast
- Deviled clams
- Fried clams
- Clam scallop
- Clam fritters
- Fried scallops
- Curried scallops
- Soft-shelled crabs
- Creamed codfish
- Fish-balls
- Boiled salt mackerel
- Broiled salt mackerel
- Fried eels
- Stewed eels
- Roe herring (smoked)
- Finnan haddie
- Broiled smoked salmon
- Fried smoked salmon
- FAMILIAR TALK WHERE WE EAT
- BREAKFAST MEATS
- BREAKFAST BACON
- Bacon and apples
- Bacon and polenta
- Bacon and sweet peppers
- Barbecued ham
- Home-made sausages
- Sausages and apples
- “Frankfurters”
- Broiled pork chops
- Curried pork cutlets
- TRIPE
- Boiled tripe
- Stewed tripe
- Fried tripe
- Stewed tripe and oysters
- Stewed tripe and celery
- BEEFSTEAK
- Beefsteak with onions
- Chateaubriand steak
- Hamburg steaks
- Chilli con carni (No. 1)
- Chilli con carni (No. 2)
- Beef cakes
- Stew of beef’s liver
- KIDNEYS
- Brown stew of kidneys
- Savory kidneys
- Fried kidneys
- Broiled kidneys
- Stewed kidneys
- Kidneys sautés
- Kidneys à la brochette
- SWEETBREADS
- Broiled sweetbreads
- Fried sweetbreads
- Broiled sweetbreads with mushrooms
- Sweetbread cutlets
- Creamed sweetbreads
- LIVER
- Liver and bacon
- Broiled liver en brochette
- Fried liver
- Mince of liver
- CHICKEN
- Fried chicken
- Virginia fried chicken
- Fried chicken with cream gravy
- Broiled chicken
- SOME WAYS OF COOKING COLD CHICKEN
- Chicken fritters
- Chicken omelet
- Chicken mince on the half-shell
- Creamed chicken
- Imitation terrapin
- Turkey croquettes
- Turkey scallops
- Stewed calf-brains
- Brain fritters
- Fried brains
- Broiled veal chops
- Fried veal chops or cutlets
- Veal cutlets and bacon
- Lamb chops
- Barbecued lambs’ tongues
- Mince of mutton
- Minced mutton and tomato toast
- BREAKFAST GAME
- Broiled rabbit
- Barbecued rabbit
- Smothered rabbits
- Venison steak
- Broiled quails and woodcock
- Small birds
- Breakfast stew of squirrels
- BREAKFAST VEGETABLES
- Stewed potatoes
- Hashed potatoes, browned (No. 1)
- Hashed potatoes, creamed and browned (No. 2)
- Lyonnaise potatoes
- Potato croquettes
- Potato omelet
- Chopped potatoes sautés
- Potatoes fried whole
- Fried green peppers
- Stuffed peppers
- German potato pancakes
- Fried eggplant
- Broiled eggplant
- Fried ripe tomatoes
- Broiled ripe tomatoes (No. 1)
- Broiled tomatoes (No. 2)
- Grilled tomatoes
- Tomatoes and bacon
- Broiled green tomatoes
- Fried green tomatoes
- Broiled mushrooms
- Fried mushrooms
- Green pepper toast
- Fried hominy
- Block potatoes
- FAMILIAR TALK WITH MARTHA IN HER KITCHEN
- THE FAMILY LUNCHEON
- LUNCHEON DISHES
- OYSTERS
- Fricasseed oysters
- Deviled oyster pâtés
- Creamed oysters
- Broiled oysters (No. 1)
- Broiled oysters (No. 2)
- Broiled oysters with brown sauce
- Brown sauce for broiled oysters
- Scalloped oysters
- Oyster scallops
- Fried oysters
- Oysters creamed and baked
- Stewed oysters
- Oyster stew
- Oysters fried in batter
- Steamed oysters
- Panned oysters
- Creamed panned oysters
- Deviled panned oysters
- Curried oysters
- Oyster pie or pâtés
- Oyster cocktails (No. 1)
- Oyster cocktails (No. 2)
- Oysters with mushrooms
- Pigs in blankets
- Baked oysters
- Oysters with macaroni
- Oysters sautés
- Scalloped clams
- Roast clams
- Creamed clams
- Clam pâtés
- Deviled clams (No. 1)
- Deviled clams (No. 2)
- Lobster à la Newburg
- Lobster timbales
- Lobster cutlets
- Creamed lobster
- Curry of lobster
- Note
- Scalloped lobsters
- Deviled lobster
- Deviled crab
- Crabs and champignons
- Crabs en coquille (No. 1)
- Crabs en coquille (No. 2)
- SHRIMPS
- Buttered shrimps
- Shrimps en coquille
- Scallop of shrimps and mushrooms
- Curried shrimps
- Shrimps and eggs
- Maryland terrapin
- SARDINES
- Baked sardines
- Broiled sardines
- Canapés of sardines
- Grilled sardines
- Sardines in cups
- Anchovies au lit
- Anchovy toast
- Anchovy croutons
- Caviar in saucers
- Caviar strips
- A curry of salmon
- Salmon mayonnaise
- Scallop of salmon
- Beauregard cod
- Baked smelts with oyster forcemeat
- Baked smelts
- Creamed shad
- A “pick-up” of fish
- Fish scallop
- Baked chowder
- A “Cape Cod folks” tid-bit
- Halibut and cheese scallop
- Deviled halibut or cod
- EGGS
- Curried eggs
- Banana toast
- Egg timbales
- Baked omelet
- Deviled eggs
- Omelets cachés
- Chicken or turkey timbales
- Scallop of chicken and eggs
- A savory mince
- Larded sweetbreads (roasted)
- Larded sweetbreads (fried)
- Sweetbread pâtés
- Timbales of sweetbreads
- Sweetbreads en nid
- A baked mince
- Curried beef
- Curried veal
- Curried lamb or mutton
- Curried chicken
- Mince of veal garnished with eggs
- Mince of lamb and rice
- An Italian hotch-potch
- Stew of mutton and peas
- Mince turnovers
- Beef with sauce piquante
- Larded beef
- Beef loaf
- Veal loaf
- Pressed veal
- Jellied tongue
- Jellied chicken
- Beefsteak and sherry sauce
- Mock roast chicken
- Stewed rump steak
- Rump steak and tomatoes
- Mutton mince with tomatoes
- Porterhouse steak with oysters
- Savory stew of beef
- Roulades of beef
- How to use up the cold tongue
- Galantine
- Chipped smoked beef
- Brains on toast
- Mock pâté de foie gras
- Savory ham
- Cottage pie
- Breaded tongue with tomato sauce
- Steamed beef
- Irish stew
- Veal loaf (raw meat)
- Peppers stuffed with giblets
- FAMILIAR TALK LIVING TO LEARN
- GENERAL DIRECTIONS
- Oyster croquettes
- Lobster croquettes
- Chicken croquettes
- Turkey croquettes
- Veal croquettes
- Veal and spaghetti croquettes
- Chicken and macaroni croquettes
- Rice croquettes
- Croquettes of brains
- Veal and ham croquettes
- Potato croquettes
- Hominy croquettes
- Fish and potato croquettes
- Beef croquettes
- Potato and nut croquettes
- Celery croquettes
- Oyster-plant croquettes
- Sweetbread croquettes
- Mushroom croquettes
- WITH THE CASSEROLE
- Casserole of chicken
- Casserole of rice and liver
- Casserole of potato and cheese
- Casserole of lamb or mutton chops
- Mock casseroles of chicken
- Creamed chicken
- Creamed chicken and macaroni
- Scallops of turkey or chicken
- Philadelphia scrapple
- CHEESE DISHES FOR LUNCHEON
- A fondu of cheese
- Rice and cheese pudding
- Cheese rice
- Tomatoes and cheese
- Cheese straws
- Cheese puffs
- Cheese fritters
- Egg and cheese timbales
- Cheese soufflé
- Cheese ramakins
- Cheese biscuits
- Cheese crackers
- Cheese fingers
- Cream cheese
- Deviled crackers and cheese
- Creamed cheese golden buck
- Nonpareil Welsh rarebit
- Macaroni in cheese shell
- Cream celery in Edam cheese shell
- Cheese rings
- Baked cheese
- Cheese cutlets
- Cheese dates
- THE TOAST FAMILY
- Toast, pure and simple
- Brown bread toast
- Deviled toast
- Tomato toast
- Celery toast
- Sandwiched toast
- Toasted crackers
- Toasted anchovy crackers
- Anchovy toast
- LUNCHEON VEGETABLES
- Hashed potatoes, browned
- Potato scallop
- Potato chips
- Potato strips
- Potatoes on the half-shell
- Potato puff
- Potato drop cakes
- Sweet potatoes au gratin
- Sweet potato puff
- Pea pancakes
- Buttered rice
- Tomatoes farcies
- Tomato caps and saucers
- Scallop of tomatoes and eggs
- Rice and cheese pudding
- Pilau of green peppers
- Scallop of sweet peppers and ham
- Buttered rice with peppers
- Boston baked beans
- Baked beans and tomatoes
- Fried cucumbers
- Mushrooms on toast
- Baked mushrooms
- Dried mushrooms and eggs
- Sauté green tomatoes
- SANDWICHES
- Ham sandwiches
- Chicken sandwiches
- Brunette sandwiches
- Lamb or mutton sandwiches
- Beef sandwiches
- Egg sandwiches
- Walnut sandwiches
- Peanut sandwiches
- Water cress sandwiches
- Cottage cheese sandwiches
- Sardine sandwiches
- Salmon sandwiches
- Olive sandwiches
- Salad sandwiches
- Nasturtium sandwiches
- Raisin sandwiches
- Chocolate sandwiches
- Hash sandwiches
- Date and nut sandwiches
- Fig and nut sandwiches
- Ginger sandwiches
- Marmalade sandwiches
- Cheese and nut sandwiches
- Lettuce sandwiches
- Sweetbread sandwiches
- Lobster sandwiches
- Hot ham sandwiches
- Tongue sandwiches
- Mint sandwiches
- Anchovy sandwiches
- Club sandwiches
- Tomato sandwiches
- TEMPTING PREFIXES TO LUNCHEON
- Grape fruit
- Fruit baskets
- Oyster cocktails
- Raw oysters
- Raw clams
- Caviar crisps
- Clam wafers
- Anchovy toast
- Anchovy bars
- Deviled crackers
- Hot-house grapes
- Jack Frost grapes
- SALADS
- French dressing
- Mayonnaise dressing
- Cream dressing
- Sour cream salad dressing
- Boiled salad dressing
- Chicken salad
- Turkey salad
- Lobster salad
- Crab salad
- Oyster salad
- Shrimp salad
- Shrimp and tomato salad
- Crab and tomato salad
- Shrimp salad and tomato aspic
- Salmon mayonnaise
- Sardine salad
- Egg salad with sardine mayonnaise
- Egg salad with boiled dressing
- Simple lettuce salad
- Lettuce and tomato salad
- Water cress salad
- Potato salad (No. 1)
- Potato salad (No. 2)
- Cauliflower salad
- Beet salad
- A macedoine salad
- A fruit salad
- Apple and nut salad
- Apple and celery salad
- Orange salad
- Bean and beet salad
- A pretty and palatable salad.
- Nasturtium salad
- Dandelion salad
- Cabbage salad
- Cold slaw
- Cucumber salad
- Cucumbers with lemon juice
- Daisy salad
- Tongue salad
- Tomato aspic
- Tomatoes with whipped cream
- Tomato and corn salad
- Tomato and peanut salad
- Iced tomato salad
- Clam salad
- Pear salad
- Hot potato salad
- Asparagus and shrimp salad
- Asparagus salad
- Endive salad
- Sweetbreads and cucumber salad
- Spinach salad
- Lenten salad
- Apple and cress salad
- Strawberry salad
- Banana salad
- Veal salad
- Cherry salad
- Peach salad
- Ham salad
- Sweetbreads with celery salad
- Green bean salad
- Pea salad
- Nut salad
- LUNCHEON FRUITS, COOKED AND RAW
- Stewed rhubarb
- Rhubarb and raisins
- Rhubarb and dates
- Rhubarb and figs
- Stewed gooseberries
- Hot green apple sauce
- Cold apple sauce
- Stewed apples
- Baked sweet apples
- Stewed prunes
- Steamed prunes
- Stewed prunelles and sultanas
- Dried apples and peaches
- Stewed cherries
- Raw cherries
- Sugared cherries
- Glacé cherries
- Pineapple and orange
- Creamed peaches
- Grapefruit and strawberries
- Strawberries and cream
- Raspberries and cream
- Bartlett pears and cream
- Bananas and cream
- SWEET OMELETS
- Apple sauce omelet (baked)
- Jam omelet
- Omelet soufflé
- Orange omelet
- Omelet with marmalade
- Queen Mab omelets
- FAMILIAR TALK A commonsensible talk with the nominal mistress of the house
- LUNCHEON CAKES
- Huckleberry shortcake
- Currant shortcake
- Hot strawberry shortcake
- Cold strawberry shortcake
- Scotch shortcake
- Orange shortcake
- German coffee cake (No. 1)
- German coffee cake (No. 2)
- Potato cake
- Huckleberry cake
- Apple cake
- Springleys (No. 1)
- Springerlein (No. 2)
- Currant bun
- Cinnamon buns
- Parkin
- Grandmother’s apple cake
- Bun loaf
- Fruit cake (No. 1)
- Fruit cake (No. 2)
- Fruit cake (No. 3)
- Christmas fruit cake
- Pound cake
- Grafton cake
- Gold cake
- Silver cake
- Chocolate loaf cake (No. 1)
- Chocolate loaf cake (No. 2)
- Cocoanut and citron layer cake
- Old-fashioned sponge cake
- A good cup sponge cake
- Boiled sponge cake (No. 1)
- Boiled sponge cake (No. 2)
- Raisin bread
- Water crackers or wafers
- Pork cake
- Kleiner
- Poverty cake
- Jelly roll
- Angel cake
- Devil’s food
- Sunshine cake
- Orange layer cake
- Filling for orange cake
- Almond cake
- Chrysanthemum cake
- Daisy cake
- Lemon cake
- White mountain cake
- Filling for white mountain cake
- Mocha cake
- Filling for Mocha cake
- Thanksgiving citron cake
- Minnehaha cake
- Filling for Minnehaha cake
- Marshmallow layer cake
- Filling for marshmallow cake
- Plain loaf cake
- Nut cake
- Sour cream cake
- Bride’s cake
- Cream cake
- Marble cake
- One egg cake
- Caramel cake
- Currant cake
- FROSTINGS FOR CAKES
- Boiled frosting for cake
- Frosting for plain loaf cake
- Chocolate frosting for layer cake
- Milk frosting
- Frosting made with yolks
- VARIOUS FILLINGS FOR CAKE
- Marshmallow filling
- Soft white filling for layer cake
- Caramel filling (No. 1)
- Caramel filling (No. 2)
- Raisin filling
- Cocoanut filling
- Custard filling
- Fig filling
- Almond filling
- GINGERBREADS
- Molasses gingerbread (No. 1)
- Molasses gingerbread (No. 2)
- Hard gingerbread
- Soft gingerbread
- Raisin gingerbread
- Aunt Nelly’s gingerbread
- Gingerbread, “such as mother used to make”
- Sour milk gingerbread
- Currant gingerbread
- Honey gingerbread
- SMALL CAKES
- Almond macaroons
- Cocoanut macaroons
- Currant cookies
- Oatmeal cookies
- German almond cookies
- Sponge cookies
- Lemon cookies
- Spice cookies
- Caraway cookies
- Fanny’s cookies
- Sand cookies
- Peanut cookies
- Alma’s drop cakes
- Vanilla cookies
- Cocoanut cream puffs
- Filling
- Molasses cookies
- Ginger jumbles
- Gingersnaps (No. 1)
- Gingersnaps (No. 2)
- Pfeffernüsse
- White peppernuts
- Brown peppernuts
- Peppernuts (No. 4)
- Peppernuts (No. 5)
- Icing for peppernuts
- Vanities (No. 1)
- Vanities (No. 2)
- Anise cakes
- Hermits
- Plain cookies
- Eggless cookies
- THE DOUGHNUT AND CRULLER FAMILY
- Quick doughnuts
- Sour milk doughnuts
- Mother’s doughnuts
- Ideal crullers
- Mary’s crullers
- Buttermilk crullers
- Sunnybank crullers
- Date crullers
- FAMILIAR TALK A FRIENDLY WORD WITH “OUR MAID”
- DINNER
- SOUPS
- A good soup stock
- White stock
- “Left-over” stock
- Mock turtle soup
- Veal and tapioca soup
- Veal and sago broth
- Veal and rice broth
- Ox-tail soup
- Clear brown soup
- Clear soup with poached eggs
- Caramel for coloring soups
- Clear soup á la royale
- Glasgow broth
- Mulligatawney soup
- Chicken cream soup (No. 1)
- Chicken cream soup (No. 2)
- Beef bouillon
- Bouillon á la russe
- Chicken bouillon (No. 1)
- Chicken bouillon (No. 2)
- Gumbo (No. 1)
- Gumbo (No. 2)
- Julienne soup
- French onion soup
- White barley soup
- “Turkey rack” soup
- A white fowl soup
- A brown fowl soup
- Beef juice for invalids
- Beef tea
- BISQUES
- Oyster bisque
- Lobster bisque
- Crab bisque
- Clam bisque
- Chicken bisque
- Corn bisque
- Cheese bisque
- Salmon bisque
- Bisque of halibut or cod
- Tomato bisque (No. 1)
- Tomato bisque (No. 2)
- CREAM SOUPS
- Cream of spinach soup
- Cream of beet soup
- Tomato cream soup (No. 1)
- Tomato cream soup (No. 2)
- Cream of celery soup
- Onion cream soup
- Potato cream soup (No. 1)
- Potato cream soup (No. 2)
- Cream of corn soup
- Cream of asparagus soup
- Cream of pea soup
- Tapioca cream soup
- Cream cheese soup
- Cream of lettuce soup
- Cream of sago soup
- VEGETABLE SOUPS WITH MEAT
- Potato purée
- Bean soup
- Mock-turtle bean soup
- Bean and tomato soup
- Split pea soup
- Celery soup
- Green pea purée (No. 1)
- Green pea purée (No. 2)
- Savory potato soup
- Browned potato soup
- Savory rice soup
- Okra soup
- Red tomato soup
- Tomato and bean soup
- Carrot soup
- Sorrel soup
- Succotash soup
- Spinach soup
- Celery soup
- Lettuce soup
- Farmer’s chowder
- VEGETABLE SOUPS WITHOUT MEAT
- Split pea soup
- Green pea broth (No. 1)
- Green pea broth (No. 2)
- “Linsen,” or lentil soup
- A good green pea soup
- Squash soup
- Turnip soup
- Rice and tomato soup
- Corn and tomato soup
- Corn chowder
- Artichoke soup
- Vermicelli soup
- Macaroni soup
- Lima bean soup
- Noodles for soup
- Croutons
- Egg soup
- FISH SOUPS
- Red snapper soup
- Clam chowder
- “Long” clam chowder
- Scallop chowder
- Clam soup
- Oyster soup
- A fine crab soup
- Eel soup
- Catfish soup
- Chicken broth
- FISH
- Baked red snapper
- Boiled red snapper
- Steamed red snapper
- Baked bluefish
- Broiled bluefish
- Boiled black bass with cream gravy
- Cream gravy for black bass
- Baked sea bass with shrimp sauce
- Shrimp sauce for baked bass
- Stuffed sea bass
- Muskelonge
- Baked shad
- Boiled fresh codfish
- Egg sauce for boiled codfish
- Baked fresh codfish with cheese sauce
- Baked fillets of halibut
- Baked halibut
- Baked halibut steak (No. 1)
- Baked halibut steak (No. 2)
- Halibut steak baked with tomatoes
- Baked fillets of flounder
- Fried fillets of flounder
- Baked fresh mackerel
- Boiled salmon-trout
- Baked salmon
- Baked pickerel
- Boned baked pickerel
- Baked salmon-trout with cream gravy
- Fried brook trout
- Broiled soft-shell crabs
- Fried soft-shell crabs
- Lobster broiled in the shell
- Lobster baked in shell
- Lobster scalloped in shells
- Lobster á la Newburg
- Stewed terrapin
- Fricasseed snapping turtle
- A fricassee of crabs
- Oyster pâtés
- Oyster fritters
- Oyster pie
- Pickled oysters
- Jumbolaya
- Clam pie
- Clam cocktails
- Oysters with Parmesan cheese
- Oyster cutlets
- Oyster canapés
- Scalloped fish
- Oyster scallop
- SAUCES FOR FISH AND MEAT
- Drawn butter (“white sauce”)
- Egg sauce
- Brown sauce
- Sauce tartare (No. 1)
- Sauce tartare (No. 2)
- Hollandaise sauce
- Béchamel sauce for meat
- Béchamel sauce for fish
- Oyster sauce
- Lobster sauce
- Horseradish sauce
- Anchovy sauce
- Shrimp sauce
- Celery sauce
- Tomato sauce
- Caper sauce
- Mint sauce
- Onion or soubise sauce
- Bread sauce
- Béarnaise sauce
- Claret or Bordelaise sauce
- Cream cucumber sauce
- Plain cucumber sauce
- Cranberry sauce
- Apple sauce
- Jelly sauce
- Espagnole sauce
- Parsley sauce
- Cider sauce
- Giblet sauce
- Cauliflower sauce
- Champagne sauce
- Port wine sauce
- Olive sauce
- Imitation caper sauce
- FAMILIAR TALK IS IMPROMPTU HOSPITALITY A LOST ART
- MEATS
- BEEF
- Roast beef
- Roast beef with Yorkshire pudding
- Réchauffé of beef à la jardiniére
- Braised beef
- Rib-ends of beef
- Pot-roast of coarse beef
- Rolled boiled beef
- Beef à la mode (No. 1)
- Braised rolled beefsteak
- Baked beefsteak à la jardiniére
- A family pot-roast of beef
- A New England pot-roast
- Savory ragout of beef
- Beef hot pot
- Boiled beef tongue (smoked)
- Braised fresh beef’s tongue (No. 1)
- Sauce for braised tongue
- Braised fresh tongue (No. 2)
- Mushroom sauce for the above
- An Italian entrée of beef’s tongue
- Boiled beef’s tongue
- Boiled beef’s heart
- Roast beef’s heart
- How to corn beef
- How to corn a tongue
- Boiled corned beef
- VEAL
- Roast leg of veal
- Shoulder of veal
- Veal cutlets
- Veal steaks with mushroom sauce
- Breast of veal á la jardiniére
- Stuffed roast fillet of veal
- Roast breast of veal
- Breaded veal cutlets
- Mock squabs
- Larded veal
- Roast calves’ hearts
- Larded liver
- Salmi of liver
- Roast sweetbreads
- Baked calf’s head
- Mock turtle
- Calf’s liver á la jardiniére
- Casserole of calf’s liver
- Fried brains for garnishing
- Scallop of calf’s brain
- Brain croquettes for garnishing
- MUTTON
- Roast leg of mutton with sorrel sauce
- Boiled leg of mutton
- Roast shoulder of mutton
- Stuffed shoulder of lamb
- Hotch-potch
- Family stew of lamb and peas
- Casserole of lamb chops
- MEAT AND POULTRY PIES
- Chicken pie
- Cold chicken pie
- Fowl pie
- Chicken pot pies
- Chicken and ham pie
- Veal pie (No. 1)
- Veal pie (No. 2)
- Beef and tomato pie
- Beef and potato pie
- Beefsteak pie
- Kidney pie
- Sweetbread pie
- Mutton chop pie
- Veal chop pie
- Small pork pies
- An English pork pie
- A New England pork pie
- Pigeon pie
- PORK
- Roast pig
- Roast pork
- Chine of pork braised with apples
- Pork tenderloins
- Boiled ham
- Barbecued fresh ham
- Breaded ham
- Baked ham
- Baked corned ham
- Stuffed ham
- To pickle pork
- Virginia recipe for curing ham
- POULTRY
- ROAST TURKEY
- Bread dressing for turkey
- Sausage dressing for turkey
- Oyster stuffing for turkey
- Chestnut stuffing for turkey
- Fillets of turkey with rice
- Roast turkey, réchauffé
- Scallop of turkey and oysters
- Turkey and sausage pudding
- Ragout of turkey
- Boiled turkey
- DUCKS
- Roast ducks
- Braised ducks
- Creole salmi of duck
- CHICKENS
- Roast chickens
- Boiled fowls
- Smothered chickens
- Broiled chicken
- Baked fried chicken
- Braised chicken
- Baked chicken
- Fricasseed chicken
- A brown fricassee
- A pilau of chicken
- Boiled chicken stuffed with oysters
- Chicken en casserole
- Creamed stewed chicken
- Dumplings for chicken stew
- Mexican hot tamales (No. 1)
- Mexican hot tamales (No. 2)
- Chop suey
- Canned chicken
- GEESE
- Roast goose
- Braised goslings
- Salmi of goose
- GAME
- Saddle of venison
- Venison steak
- Roast partridges
- Woodcock
- Broiled quail
- Roasted quail
- RABBITS AND HARES
- Barbecued rabbit
- Roast rabbit
- Casserole of rabbit
- Stewed rabbits
- Belgian hares
- Wild turkey
- Roast grouse
- Braised wild pigeons
- Stewed wild pigeons
- SQUIRRELS
- Broiled squirrels
- Stewed squirrels
- Roast squirrels
- Virginia stew of squirrels
- Barbecued squirrels
- GAME PIES Squirrel pie
- Rabbit pie
- Squirrel or rabbit pot-pie
- Pie of small birds
- Quail pie
- A combination game pie
- Pigeon pie
- Venison pie
- DINNER VEGETABLES
- THE ARISTOCRATIC ASPARAGUS
- Boiled asparagus
- Asparagus on toast
- Baked asparagus
- Asparagus tips cachés
- Creamed asparagus
- Asparagus á la vinaigrette (No. 1)
- Asparagus loaf
- ARTICHOKES
- Boiled Jerusalem artichokes
- Baked Jerusalem artichokes
- Boiled Italian artichokes
- Italian artichokes with sauce tartare
- Fried Italian artichokes
- BANANAS Bananas sautés
- Bananas fried whole
- Baked bananas
- Scalloped bananas
- BEANS
- Boston baked beans (No. 1)
- Boston baked beans (No. 2)
- New Jersey baked beans
- Sunnybank baked beans
- Baked beans with tomato sauce
- Beans sautés
- Stewed beans
- Lima beans
- Lima beans with white sauce
- Boiled string beans
- Steamed cream string beans
- Savory string beans
- BEETS Boiled beets
- Creamed young beets
- BRUSSELS SPROUTS Boiled Brussels sprouts
- Brussels sprouts au gratin
- CABBAGE
- Savory boiled cabbage
- Baked cabbage
- Fricasseed cabbage
- Stuffed cabbage
- Baked cabbage with tomato sauce
- Shredded cabbage and cheese
- Cold slaw
- Cabbage cream salad
- An Italian dish of cabbage
- Scalloped cabbage
- CARROTS Stewed carrots
- Mashed carrots
- Carrots sautés
- Carrot croquettes
- CAULIFLOWER Cauliflower boiled whole
- Cauliflower au gratin
- Cauliflower with tomato sauce
- CELERY
- Stewed celery (No. 1)
- Stewed celery (No. 2)
- Brown stew of celery
- Savory celery
- Fried celery
- Stewed celery roots
- GREEN CORN Boiled corn
- Stewed corn
- Green corn pudding (No. 1)
- Green corn pudding (No. 2)
- Green corn pudding (No. 3)
- Corn fritters
- Green corn balls
- Succotash
- Corn and tomatoes
- Scallop of corn and tomatoes
- Green corn croquettes
- Corn omelet
- Creole chowder
- CUCUMBERS
- Raw cucumbers
- Stewed cucumbers
- Stuffed cucumbers
- Baked cucumbers
- Fried cucumbers
- CHESTNUTS
- Chestnut pudding
- Chestnut croquettes
- DANDELIONS
- Stewed dandelions (No. 1)
- Stewed dandelions (No. 2)
- EGGPLANT—A MUCH ABUSED VEGETABLE
- Fried eggplant
- Stuffed eggplant on the half-shell
- Scalloped eggplant
- Eggplant stuffed with tomatoes
- Stewed eggplant, with sauce piquante
- HOMINY
- Plain hominy pudding
- Baked hominy
- Hominy croquettes
- Hominy fritters
- KALE
- MACARONI
- Baked macaroni (No. 1)
- Baked macaroni (No. 2)
- Creamed macaroni
- Macaroni with cheese sauce
- Macaroni and chicken
- Spaghetti with Swiss cheese
- Macaroni rissoles
- Macaroni piquante
- Macaroni á la Napolitaine
- MUSHROOMS
- Broiled mushrooms
- Fried mushrooms
- Stewed mushrooms
- Baked mushrooms
- Fricasseed mushrooms
- ONIONS
- Stewed young onions
- Boiled onions
- Savory onions
- Scalloped onions
- Onion custard
- GREEN PEAS
- Boiled green peas
- Green pea pancakes
- Green pea soufflé
- Green pea fritters
- Green pea croquettes
- PEPPERS
- Fried green peppers
- Stuffed peppers
- Peppers stuffed with fish
- Scalloped peppers au gratin
- Scalloped peppers on the half-shell
- Peppers and rice
- POKE STALKS
- POTATOES
- New potatoes with cream sauce
- Potatoes, boiled au natural
- Boiled potatoes
- Baked potatoes (No. 1)
- Baked potatoes (No. 2)
- Stuffed potatoes
- Potatoes on the half-shell
- Potato soufflé
- Potato croquettes
- Potato fritters
- Scalloped potatoes
- Stewed potatoes (No. 1)
- Stewed potatoes (No. 2)
- Hashed and browned potatoes
- Potatoes á la duchesse
- Potatoes á la Lyonnaise
- Savory potatoes
- Potatoes and corn
- Fried potato hash
- Brown creamed potatoes
- Potatoes with cheese sauce
- Sauce for the above
- Mashed potatoes
- Potato hillock
- Potatoes Parisienne
- French fried potatoes
- Saratoga chips
- Potatoes au gratin
- Potato omelet
- Potato dumplings (No. 1)
- Potato dumplings (No. 2)
- Potato balls (“Kartoffelklösse”)
- SWEET POTATOES Boiled sweet potatoes
- Baked sweet potatoes
- Glazed sweet potatoes
- Scallop of sweet potatoes and bacon
- Sweet potatoes au gratin
- Buttered sweet potatoes
- Sweet potato croquettes
- Sweet potato puff
- Sweet potato and chestnut croquettes
- RICE Boiled rice
- Buttered rice
- Rice croquettes
- Rice and tomato croquettes
- Boiled rice with tomato sauce
- Savory rice
- Rice pudding as a vegetable
- Savory rice pudding
- Molded rice (No. 1)
- Molded rice (No. 2)
- Spanish rice (very nice)
- Rice timbales
- SALSIFY, OR OYSTER-PLANT
- Stewed salsify
- Mock fried oysters
- Salsify fritters
- Scalloped salsify
- SPINACH
- Boiled spinach, plain
- Spinach á la crême
- Spinach puff
- Spinach soufflé
- Spinach pátés
- SQUASH
- Boiled squash
- Baked squash
- Creamed squash
- Scalloped squash
- Squash pancakes
- Squash fritters
- TOMATOES
- Raw tomatoes
- Raw tomatoes and cucumbers
- Creamed tomatoes
- Stewed tomatoes
- Raw tomatoes and whipped cream
- Tomato croquettes
- Stuffed tomatoes (No. 1)
- Stuffed tomatoes (No. 2)
- Scalloped tomatoes
- Tomatoes and corn
- Tomato fritters
- Tomatoes stuffed with meat
- Tomatoes stuffed with corn
- Tomatoes stuffed with rice
- Tomatoes stuffed with macaroni
- Tomatoes à la créme
- Tomatoes and poached eggs
- Tomato omelet
- Curried tomatoes
- Curried green tomatoes
- TURNIPS Mashed turnips
- Turnips boiled, plain
- Young turnips stewed with cream
- Young turnips with white sauce
- Fried turnips
- Turnips and carrots sautés
- Kohlrabi turnips
- Kohlrabi with leaves
- A WORD ABOUT NUTS
- Chestnut croquettes
- English walnut croquettes
- Peanut stuffing for roast duck
- Savory chestnuts
- EVEN-THREADED LIVING
- DINNER SWEETS OF ALL SORTS
- PIES
- Pastry
- A good puff paste
- Family pie crust
- Mince pie
- Mince-meat
- Pumpkin pie (No. 1)
- Pumpkin pie (No. 2)
- Lemon cream pie (No. 1)
- Lemon cream pie (No. 2)
- Lemon pie with crust
- Crustless lemon pie
- Cocoanut pie
- Chocolate pie (No. 1)
- Chocolate pie (No. 2)
- Orange pie
- Custard pie
- Sliced apple pie
- Creamed sweet apple pie
- Creamed apple-sauce pie
- Apple meringue pie
- Peach meringue pie
- Whole peach pie
- Creamed peach pie (No. 1)
- Creamed peach pie (No. 2)
- Creamed raspberry pie
- Cherry pie
- Cranberry pie
- Cranberry and raisin pie
- Strawberry pie
- Currant pie (No. 1)
- Currant pie (No. 2)
- New England blueberry pie
- Blackberry pie
- Combination berry pie
- Sweet potato pie
- Irish potato pie
- Rhubarb and raisin pie
- Whipped cream pie
- Turnover pies
- Mock mince pie
- Washington pie
- Crumb pie
- Custard pie
- Vinegar pie (No. 1)
- Vinegar pie (No. 2)
- Currant tarts
- Cranberry tarts
- Lemon tarts
- Orange cheese cakes
- Cherry tarts
- Fried tartlets
- HOT PUDDINGS Boiled puddings
- Apple pudding (No. 1)
- Apple pudding (No. 2)
- Cranberry pudding
- Blackberry pudding
- Plum pudding (No. 1)
- Plum pudding (No. 2)
- Fig pudding (No. 1)
- Fig pudding (No. 2)
- Fig and raisin pudding
- Boiled Indian pudding (No. 1)
- Indian pudding (No. 2)
- Batter pudding
- Boiled prune pudding
- Boiled huckleberry pudding
- Steamed orange pudding (1)
- Boiled orange pudding (2)
- Raisin pudding
- Fruit pudding
- Clonduff pudding
- Boiled gooseberry pudding
- Steamed apricot pudding
- Suet pudding
- Mary’s favorite pudding
- Cornstarch hasty pudding
- East Indian pudding (very good)
- Cherry batter pudding
- Cabinet pudding
- Cherry roly-poly
- BAKED PUDDINGS
- Baked prune pudding (No. 1)
- Prune pudding (No. 2)
- Fruit pudding
- Pineapple pudding
- Apple and tapioca pudding
- Tapioca and raisin pudding
- Peach batter pudding
- Plum pudding
- Baked orange pudding
- Orange sauce
- Raspberry cottage pudding
- Blackberry pudding
- Cherry pudding
- Rhubarb pudding
- Brown betty
- Rice custard pudding
- Poor man’s pudding
- Canned peach puddings
- A German pudding
- Baked Indian pudding
- Baked Indian puddings
- Macaroni pudding
- Bread-crumb pudding
- Bread and fig pudding
- Peach scallop
- Date pudding
- Queen of puddings
- An old-fashioned bread pudding
- A baked Charlotte
- Apple meringue pudding
- Chocolate pudding
- Summer squash pudding
- Cornstarch pudding
- Bread-and-milk pudding
- Bread-crumb pudding
- Polly’s pudding
- Rice pudding without eggs
- Rice pudding with eggs
- Bird’s nest pudding
- Minute pudding
- Cracker pudding
- Frumenty
- Sago pudding
- Apple soufflé pudding
- Apple puff
- Cocoanut soufflé
- Rice soufflé
- Rhubarb soufflé
- Sweet omelet soufflé
- Prune soufflé (delicious)
- Lemon soufflé
- Orange soufflé
- Bread soufflé
- Boiled rice with milk and egg
- Banana soufflé
- Chocolate soufflé
- FRITTERS
- Fritters à la créme
- Apple fritters
- Orange fritters
- Apricot fritters
- Peach fritters
- Rhubarb fritters
- Banana fritters (No. 1)
- Banana fritters (No. 2)
- Swiss fritters
- Almond roulettes
- Sweet potato fritters
- PANCAKES AND DUMPLINGS
- Risen pancakes
- Jersey pancakes
- Italian pancakes
- Jelly pancakes
- Cherry dumplings
- Raspberry dumplings
- Apple dumplings
- Peach dumplings
- Suet dumplings
- Cornmeal dumplings
- Orange dumplings
- SOME PUDDING SAUCES
- Cream sauce
- Chocolate sauce
- Hard sauce
- Canned fruit sauce
- Meringue sauce
- Lemon sauce
- Caramel sauce
- Jelly sauce
- Foamy sauce
- Maraschino sauce
- Vanilla sauce
- Apricot sauce
- Plain whipped cream
- Strawberry sauce
- Madeira sauce
- Claret sauce
- Brandy sauce (liquid)
- Wine sauce (liquid)
- COLD PUDDINGS AND CUSTARDS
- Boiled cup custards
- Baked custard
- Boiled chocolate custards
- Baked chocolate custard
- French tapioca custard
- Tapioca cocoanut custard
- Floating island
- Rice custard
- Cocoanut custard
- Orange custard
- Coffee custards
- Cinnamon custard
- WHIPPED CREAM DISHES
- Orange cream
- Chestnuts with whipped cream
- Prune Charlotte
- Fruited whipped cream
- Peach sponge
- Peach tapioca
- Strawberry float
- Raspberry float
- Pineapple Charlotte
- Apple snow
- Marrons with whipped cream
- Whipped cream with macaroons
- Orange and cocoanut delight
- Pineapple snow
- Raspberry cream sponge
- Banana froth
- Macaroon Charlotte Russe
- BLANC MANGE
- Arrowroot blanc mange
- Vanilla blanc mange
- Chocolate blanc mange (No. 1)
- Chocolate blanc mange (No. 2)
- Snow pudding
- Banana blanc mange
- Peach sponge
- Italian cream
- Pink pudding
- Brown mange
- Rose mange
- Strawberry sponge
- Cider jelly
- Junket
- Vanilla junket
- Coffee junket (very nice)
- Charlotte Russe (No. 1)
- Charlotte Russe (No. 2)
- Banana Charlotte
- Pound cake trifle
- Peach trifle
- Raspberry trifle
- Rhubarb trifle
- Strawberry Charlotte
- Rice blanc mange
- Tipsy pudding
- Strawberry sillibub
- Orange jelly (No. 1)
- Orange jelly (No. 2)
- Coffee jelly
- Tapioca jelly
- Raspberry jelly
- Rice jelly
- Banana soufflé (cold)
- Cream puffs
- Cream puff filling
- Macaroons
- Tutti-frutti jelly of canned fruit
- Prune and nut jelly
- Wine jelly
- Creamed figs
- Fig jelly
- FRUIT DESSERTS
- Apples
- Peaches
- To prepare grapefruit for table
- Picked pineapple
- Pineapple and raspberries
- Pineapple and strawberries
- Strawberries
- Orange baskets
- ICE CREAM AND ICES
- Vanilla ice cream
- Chocolate sauce for vanilla ice cream
- Strawberry sauce for vanilla cream
- Hot maple sauce for vanilla ice cream
- Chocolate ice cream
- Burnt almond ice cream
- Pistachio ice cream
- Maple frappé
- Nesselrode pudding
- Crushed strawberry ice cream
- Macaroon ice cream
- Macaroon mousse
- Strawberry mousse
- Raspberry mousse
- Peach ice cream (No. 1)
- Peach ice cream (No. 2)
- Café parfait
- Raspberry parfait
- Fruit meringue glacé
- Strawberry surprise
- Sherbet
- Berry sherbet
- Cherry ice
- Whole banana ice cream
- Plum Bavarian cream
- Cider ice
- Raspberry and currant cream
- Candied citron ice cream
- HOME-MADE CANDIES
- Maple candy
- Maple caramels
- Maple fudge
- Sugar candy
- Chocolate fudge (No. 1)
- Chocolate fudge (No. 2)
- Penotchie
- Molasses candy (No. 1)
- Molasses candy (No. 2)
- Molasses “velvets”
- Molasses taffy
- Molasses walnut candy
- Molasses stick candy
- Chocolate caramels (No. 1)
- Chocolate caramels (No. 2)
- Opera caramels
- Chocolate creams
- Chocolate coating for creams
- Chocolate marshmallows
- Fondant for cream candies
- Cream dates
- Butterscotch
- Lemon butter
- Hoarhound candy (made from fresh leaves)
- Hoarhound candy (made from dried leaves)
- Wintergreen candy
- Walnut creams
- French cream almonds
- Creamed English walnuts
- Peanut candy
- Peanut molasses candy
- Nougat
- Creamed burnt almonds
- Creamed grapes
- Creamed popcorn
- Popcorn balls
- Sugared peanuts
- Orange straws
- Candied orange peel
- Candied pineapple
- Candied citron
- Marshmallows
- Peanut brittle
- Hickory nut candy
- Maple nut candy
- Crystallized fruits
- Stuffed dates
- Slippery-elm cough candy
- AFTERNOON TEA
- AFTERNOON TEA MENU. I
- AFTERNOON TEA MENU. II
- AFTERNOON TEA MENU. III
- AFTERNOON TEA MENU. IV
- SOME DAINTIES FOR AFTERNOON TEA
- Tea cakes
- Tea scones
- Oatmeal scones
- Virginia wafers
- Bristol tea cakes
- Raisin bread
- Hot milk tea cakes
- Stuffed rolls
- Peanut crisps
- Salted almonds
- Peanut butter for sandwiches
- Cream cheese for sandwiches
- Marguerites
- Ham and chicken sandwiches
- Cheese and olive sandwiches
- Egg and olive sandwiches
- Lettuce and cream cheese sandwiches
- FRAPPÉ BEVERAGES
- Café frappé
- Tea frappé
- Frosted lemonade
- Frozen orangeade
- Frozen raspberry juice
- Ginger ale frappé
- WAFERS
- Graham wafers
- Lemon wafers
- Vanilla wafers
- Peanut wafers
- STEWED FRUIT, PRESERVES, FRUIT JELLIES, MARMALADES, ETCETERA
- STEWED FRUIT
- Stewed apples
- Steamed apples
- Stewed pears
- Stewed peaches
- Stewed plums
- Apple sauce
- Stewed evaporated peaches
- Stewed dried pears
- Gingered pears
- Stewed rhubarb
- Apple butter
- Peach butter
- Plum butter
- Peach jam
- Berry jam
- Orange marmalade
- Grape marmalade
- Peach marmalade
- Red raspberry jam
- Lemon marmalade
- Preserved peaches
- Preserved citron rind
- Preserved chestnuts
- Strawberries, preserved whole (No. 1)
- Strawberries, preserved whole (No. 2)
- Ripe tomato preserves
- Preserved rhubarb
- Imitation East India sweetmeats
- Watermelon rind preserves
- Preserved pears
- Preserved plums
- Preserved ginger root
- Preserved crabapples
- Preserved green grapes
- Preserved cherries
- Preserved pineapple
- Brandied peaches
- Candied peaches
- Fox grape jelly
- Quince jelly
- Grape jelly
- Currant jelly
- Peach jelly
- Crabapple jelly
- Cranberry jelly
- Rhubarb jelly
- Apple jelly
- PICKLES
- Wax for sealing jars and bottles
- Cucumber pickles
- Sliced cucumber pickles
- Pickled onions
- Pickled butternuts
- Peter Piper’s pickled peppers
- Stuffed mangoes or peppers
- Pickled pepper hash
- Pickled cherries
- Martinia pickles
- Pickled string beans
- Green tomato pickle
- India relish (No. 1)
- India relish (No. 2)
- Pickled watermelon rind
- Pickled nutmeg melons
- Pickled gherkins
- Ripe cucumber pickle
- Chow-chow
- Red cabbage pickle
- SWEET PICKLES
- Pickled peaches
- Unpeeled pickled peaches
- Sweet cucumber pickles
- Pickled plums
- Pickled crabapples (No. 1)
- Pickled crabapples (No. 2)
- Pickled beets
- Spiced cranberries
- Spiced grapes (No. 1)
- Spiced currants
- Spiced grapes (No. 2)
- Spiced rhubarb
- Olive oil pickles
- Sweet green tomato pickles
- Pickled cauliflower
- Dill pickles
- Peach mangoes
- CATSUPS, ETCETERA
- Chili sauce (No. 1)
- Chili sauce (No. 2)
- Chutney
- Piccalilli
- Grape catsup
- Currant catsup
- Mushroom catsup
- Tomato catsup
- Walnut catsup
- Pepper vinegar
- Mixed mustard
- THE HOME BREW
- Tea (hot)
- Cold tea
- Breakfast coffee
- After-dinner coffee
- Café au lait
- Iced coffee
- Chocolate
- Cocoa
- Cocoa nibs or “shells”
- Mint punch (very fine)
- Tea punch
- Strawberry punch
- Cherry wine
- Lively lemonade
- Raspberry vinegar
- Blackberry vinegar
- Rhubarb wine
- Grape juice
- Cherry bounce
- Wild cherry bounce
- Homemade grape wine (No. 1)
- Grape wine (No. 2)
- Matzoon
- Strawberry wine
- Dandelion wine
- Dandelion cordial
- Dandelion tea
- Ginger beer
- Ginger wine
- Mead
- Strawberry punch
- Sarsaparilla wine
- Iced orange juice
- Milk shake
- Koumiss
- Blackberry cordial
- Raspberry cordial
- Toast water
- Slippery-elm tea
- Apple tea
- Flaxseed tea
- Flaxseed lemonade
- Egg-nogg
- FORMAL BREAKFASTS AND LUNCHEONS
- BREAKFAST MENU. I
- BREAKFAST MENU. II
- LUNCHEON MENU. I
- LUNCHEON MENU. II
- CONCERNING DINNER GIVING
- DINNER MENU. I (For Very Little Dinner)
- DINNER MENU. II
- DINNER MENU. III
- DINNER MENU. IV
- SOME STUDIES OF COLOR IN FAMILY DINNERS
- A green and white dinner
- A pink dinner
- A brown dinner
- A yellow dinner
- AN EVENING RECEPTION AND A CHAFING-DISH SUPPER
- MENU FOR EVENING SUPPER. I
- MENU FOR EVENING SUPPER. II
- CHAFING-DISH SUPPER. I
- CHAFING-DISH SUPPER. II
- Some recipes which may be cooked in a chafing-dish
- FAMILIAR TALK COMMON SENSE AND “ETIQUETTE”
- “CANNED GOODS”
- CANNED FRUITS
- Canned tart apples
- Canned sweet apples
- Canned apple sauce
- Canned seckel pears
- Canned pears, unpeeled
- Canned peaches
- Canned plums
- Canned green gages
- Canned cherries
- Canned rhubarb
- Canned raspberries (1)
- Canned blackberries
- Canned strawberries
- Canned raspberries (2)
- Canned gooseberries
- Canned quinces
- CANNED VEGETABLES
- Tomatoes, canned whole (No. 1)
- Tomatoes, canned whole (No. 2)
- Canned stewed tomatoes
- Canned corn
- Canned corn and tomatoes
- Potted corn
- Canned asparagus
- Canned beets (No. 1)
- Canned beets (No. 2)
- Canned string beans
- Canned lima beans
- “HANDY” HOUSEHOLD HINTS
- Southern recipe for whitewash
- How to clean kid gloves
- A rose jar (potpourri)
- A rose pillow
- Heat marks on tables
- Match marks
- Library paste
- To remove the high-water mark from porcelain wash-bowls and bath-tubs
- TO “TENDER” TOUGH MEAT
- Beefsteak
- A tough roasting piece
- SOME USEFUL THINGS WE THROW AWAY
- Bread dust
- Dripping
- Mutton and lamb fat
- Broken crackers
- Bones of cooked meat
- Rice water
- Testing a broom
- To clean brass
- To clean a white fur rag
- A few things kerosene will do
- To clean white silk
- To clean yellow lace
- To clean Battenberg embroidery
- To clean black lace
- To dry-clean white lace
- To get rid of bed-bugs
- OR
- To get rid of rats and mice
- OR
- For mange in cats
- To draw thread in linen
- To clean decanters
- To clean hardwood furniture
- Cement for lining an aquarium
- Washing fluid for removing stains
- To kill an evil odor
- To clean oil paintings
- To keep leather from cracking
- How to keep palms
- One way to remove iron rust
- To clean a light cloth gown
- To get rid of plant-lice
- To take dry ink out of a carpet
- To get rid of the smell of paint
- To clean gold thread
- To polish patent leather
- To clean linoleum
- To renew cane-seat chairs
- How to keep patent-leather shoes
- To clean russet shoes
- To clean black cloth
- To remove grease spots from cloth
- To take out mildew
- How to dry-clean a lace curtain
- A trio of useful hints
- How to add to one’s stature
- A skin tonic
- How to care for the hands
- To soften and whiten the hands
- To keep piano keys clean and white
- A washing compound
- Starch for black lawns, etc.
- Whitewash that will not rub off
- How to clean a straw hat
- The care of hardwood floors
- A good floor polish
- To clean hairbrushes
- To wash blankets
- To keep tinware from rusting
- How to clean marble
- To remove old tea and coffee stains
- To wash windows and mirrors
- To remove grass stain
- To take out machine grease
- What to do till the doctor comes
- Antidotes for poisons
- HOW TO BUILD A FIRE
- A wood fire
- A quick wood fire
- A hard-coal fire
- A soft-coal fire
- Bricks for kindling
- FINAL FAMILIAR TALK EMERGENCIES, BROKEN CHINA, AND—“IN CASE OF”—
- SOME CULINARY TERMS
- FOR READY REFERENCE
- WEIGHTS AND MEASURES
- TIME-TABLE
- Baking and roasting
- Boiling
- Broiling
- Frying
- Boiling vegetables
- Steaming
- Baking of bread, cakes, custards and pudding
- INDEX
- v
- vi
- vii
- viii
- ix
- x
- xi
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
- 41
- 42
- 43
- 44
- 45
- 46
- 47
- 48
- 49
- 50
- 51
- 52
- 53
- 54
- 55
- 56
- 57
- 58
- 59
- 60
- 61
- 62
- 63
- 64
- 65
- 66
- 67
- 68
- 69
- 70
- 71
- 72
- 73
- 74
- 75
- 76
- 77
- 78
- 79
- 80
- 81
- 82
- 83
- 84
- 85
- 86
- 87
- 88
- 89
- 90
- 91
- 92
- 93
- 94
- 95
- 96
- 97
- 98
- 99
- 100
- 101
- 102
- 103
- 104
- 105
- 106
- 107
- 108
- 109
- 110
- 111
- 112
- 113
- 114
- 115
- 116
- 117
- 118
- 119
- 120
- 121
- 122
- 123
- 124
- 125
- 126
- 127
- 128
- 129
- 130
- 131
- 132
- 133
- 134
- 135
- 136
- 137
- 138
- 139
- 140
- 141
- 142
- 143
- 144
- 145
- 146
- 147
- 148
- 149
- 150
- 151
- 152
- 153
- 154
- 155
- 156
- 157
- 158
- 159
- 160
- 161
- 162
- 163
- 164
- 165
- 166
- 167
- 168
- 169
- 170
- 171
- 172
- 173
- 174
- 175
- 176
- 177
- 178
- 179
- 180
- 181
- 182
- 183
- 184
- 185
- 187
- 188
- 189
- 190
- 191
- 192
- 193
- 194
- 195
- 196
- 197
- 198
- 199
- 200
- 201
- 202
- 203
- 204
- 205
- 206
- 207
- 208
- 209
- 210
- 211
- 212
- 213
- 214
- 215
- 216
- 217
- 218
- 219
- 220
- 221
- 222
- 223
- 224
- 225
- 226
- 227
- 228
- 229
- 230
- 231
- 232
- 233
- 234
- 235
- 236
- 237
- 238
- 239
- 240
- 241
- 242
- 243
- 244
- 245
- 246
- 247
- 248
- 249
- 250
- 251
- 252
- 253
- 254
- 255
- 256
- 257
- 258
- 259
- 260
- 261
- 262
- 263
- 264
- 265
- 266
- 267
- 268
- 269
- 270
- 271
- 272
- 273
- 274
- 275
- 276
- 277
- 278
- 279
- 280
- 281
- 282
- 283
- 284
- 285
- 286
- 287
- 288
- 289
- 290
- 291
- 292
- 293
- 294
- 295
- 296
- 297
- 298
- 299
- 300
- 301
- 302
- 303
- 304
- 305
- 306
- 307
- 308
- 309
- 310
- 311
- 312
- 313
- 314
- 315
- 316
- 317
- 318
- 319
- 320
- 321
- 322
- 323
- 324
- 325
- 326
- 327
- 328
- 329
- 330
- 331
- 332
- 333
- 334
- 335
- 336
- 337
- 338
- 339
- 340
- 341
- 342
- 343
- 344
- 345
- 346
- 347
- 348
- 349
- 350
- 351
- 352
- 353
- 354
- 355
- 356
- 357
- 358
- 359
- 360
- 361
- 362
- 363
- 364
- 365
- 366
- 367
- 368
- 369
- 370
- 371
- 372
- 373
- 374
- 375
- 376
- 377
- 378
- 379
- 380
- 381
- 382
- 383
- 384
- 385
- 386
- 387
- 388
- 389>
- 390
- 391
- 392
- 393
- 394
- 395
- 396
- 397
- 398
- 399
- 400
- 401
- 402
- 403
- 404
- 405
- 406
- 407
- 408
- 409
- 410
- 411
- 412
- 413
- 414
- 415
- 416
- 417
- 418
- 419
- 420
- 421
- 422
- 423
- 424
- 425
- 426
- 427
- 428
- 429
- 430
- 431
- 432
- 433
- 434
- 435
- 436
- 437
- 438
- 439
- 440
- 441
- 442
- 443
- 444
- 445
- 446
- 447
- 448
- 449
- 450
- 451
- 452
- 453
- 454
- 455
- 456
- 457
- 458
- 459
- 460
- 461
- 462
- 463
- 464
- 465
- 466
- 467
- 468
- 469
- 470
- 471
- 472
- 473
- 474
- 475
- 476
- 477
- 478
- 479
- 480
- 481
- 482
- 483
- 484
- 485
- 486
- 487
- 488
- 489
- 490
- 491
- 492
- 493
- 494
- 495
- 496
- 497
- 498
- 499
- 500
- 501
- 502
- 503
- 504
- 505
- 506
- 507
- 508
- 509
- 510
- 511
- 512
- 513
- 514
- 515
- 516
- 517
- 518
- 519
- 520
- 521
- 522
- 523
- 524
- 525
- 526
- 527
- 528
- 529
- 530
- 531
- 532
- 533
- 534
- 535
- 536
- 537
- 538
- 539
- 540
- 541
- 542
- 543
- 544
- 545
- 546
- 547
- 548
- 549
- 550
- 551
- 552
- 553
- 554
- 555
- 556
- 557
- 558
- 559
- 560
- 561
- 562
- 563
- 564
- 565
- 566
- 567
- 568
- 569
- 570
- 571
- 572
- 573
- 574
- 575
- 576
- 577
- 578
- 579
- 580
- 581
- 582
- 583
- 584
- 585
- 586
- 587
- 588
- 589
- 590
- 591
- 592
- 593
- 594
- 595
- 596
- 597
- 598
- 599
- 600
- 601
- 602
- 603
- 604
- 605
- 606
- 607
- 608
- 609
- 610
- 611
- 612
- 613
- 614
- 615
- 616
- 617
- 618
- 619
- 620
- 621
- 622
- 623
- 624
- 625
- 626
- 627
- 628
- 629
- 630
- 631
- 632
- 633
- 634
- 635
- 636
- 637
- 638
- 639
- 640
- 641
- 642
- 643
- 644
- 645
- 646
- 647
- 648
- 649
- 650
- 651
- 652
- 653
- 654
- 655
- 656
- 657
- 658
- 659
- 660
- 661
- 662
- 663
- 664
- 665
- 666
- 667
- 668
- 669
- 670
- 671
- 672
- 673
- 674
- 675
- 676
- 677
- 678
- 679
- 680
- 681
- 682
- 683
- 684
- 685
- 686
- 687
- 688
- 689
- 690
- 691
- 692
- 693
- 694
- 695
- 696
- 697
- 698
- 699
- 700
- 701
- 702
- 703
- 704
- 705
- 706
- 707
- 708
- 709
- 710
- 711
- 712
- 713
- 714
- 715
- 716
- 717
- 718
- 719
- 720
- 721
- 722
- 723
- 724
- 725
- 726
- 727
- 728
- 729
- 730
- 731
- 732
- 733
- 734
- 735
- 736
- 737
- 738
- 739
- 740
- 741
- 742
- 743
- 744
- 745
- 746
- 747
- 748
- 749
- 750
- 751
- 752
- 753
- 754
- 755
- 756
- 757
- 758
- 759
- 760
- 761
- 762
- 763
- 764
- 765
- 766
- 767
- 768
- 769
- 770
- 771
- 772
- 773
- 774
- 775
- 776
- 777
- 778
- 779
- 780
- 781
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