The Myrtle Reed Cook Book
by Myrtle Reed
Listen FreeFree AI audiobook with natural voice. No signup required.
Chapters (2253)
- The Myrtle Reed Cook Book
- EXPLANATION
- CONTENTS
- THE PHILOSOPHY OF BREAKFAST
- HOW TO SET THE TABLE
- THE KITCHEN RUBAIYAT
- FOOT-NOTES
- FRUITS IN SEASON
- APPLES
- APRICOTS
- BANANAS
- BLACKBERRIES
- BLUE PLUMS
- CHERRIES
- CURRANTS
- FIGS
- GOOSEBERRIES
- GRAPES
- GRAPEFRUIT
- GREEN GAGES
- HUCKLEBERRIES
- MUSKMELONS
- ORANGES
- PEACHES
- PEARS
- PINEAPPLE
- PRUNELLES
- PRUNES
- QUINCES
- RASPBERRIES AND STRAWBERRIES
- RHUBARB
- TANGERINES
- WATERMELON
- CEREALS
- BOILED BARLEY
- BARLEY GRUEL
- STEAMED BARLEY
- BREWIS
- CORN-MEAL MUSH
- CORN AND WHEAT PORRIDGE
- CORN MUSH OR HASTY PUDDING
- HULLED CORN
- COLD CEREAL WITH FRUIT
- FRIED CREAM
- FARINA
- APPLE FARINA
- FARINA BALLS
- FAIRY FARINA
- JELLIED FARINA
- FARINA MUSH
- FLUMMERY
- GRITS
- FRIED GRITS
- OATMEAL GRUEL
- OATMEAL GRUEL WITH EGG
- WHEAT GRUEL
- BOILED HOMINY
- HOMINY BALLS
- FRIED HOMINY
- HOMINY WITH MILK
- STEAMED HOMINY
- HOMINY PORRIDGE
- CRACKED WHEAT MUSH
- GRAHAM FLOUR MUSH
- OATMEAL MUSH
- RYE MUSH
- FRIED OATMEAL MUSH
- GRAHAM MUSH WITH APPLES
- MUSH CAKES
- MUSH BALLS
- VELVET MUSH
- COLD GRAHAM MUSH WITH FRUIT
- STEAMED OATMEAL
- OATMEAL JELLY
- CREAMED OATMEAL
- OATMEAL BLANC MANGE
- LIGHT OATMEAL
- BAKED OATMEAL
- MILK PORRIDGE
- RICE PORRIDGE
- WHEATLET PORRIDGE
- CREAMED OAT PORRIDGE
- BOILED RICE (Hop Sing’s Recipe)
- BOILED RICE (American Recipe)
- BOILED RICE WITH MILK
- RICE BALLS
- STEAMED RICE
- SAMP
- CREAM TOAST
- MILK TOAST
- SOFT TOAST
- CRUSHED WHEAT WITH RAISINS
- COLD CRACKED WHEAT
- SALT FISH
- BROILED BLOATERS
- YARMOUTH BLOATERS
- CODFISH BALLS
- CODFISH BALLS—II
- CODFISH BALLS—III
- CODFISH BALLS À LA BURNS
- PICKED-UP CODFISH
- CREAMED CODFISH
- CREAMED ROAST CODFISH
- CODFISH À LA MODE
- NEW ENGLAND SALT COD
- BOILED SALTED COD WITH EGG SAUCE
- SALTED COD WITH BROWN BUTTER
- CODFISH CUTLETS
- BOILED SALT CODFISH
- FLAKED SALT CODFISH
- CODFISH PUFF
- CREAMED COD WITH EGG SAUCE
- ESCALLOPED CODFISH
- FINNAN HADDIE À LA DELMONICO
- FINNAN HADDIE À LA MARTIN
- FINNAN HADDIE FISH BALLS
- BROILED FINNAN HADDIE
- PICKED-UP FINNAN HADDIE
- CREAMED ROAST FINNAN HADDIE
- BROILED FINNAN HADDIE—II
- BAKED SMOKED HADDOCK
- BROILED SMOKED HADDOCK
- FRIED SMOKED HADDOCK
- HERRING BALLS
- POTOMAC HERRING
- KIPPERED HERRING
- BROILED SMOKED HERRING
- BROILED SALT MACKEREL
- CREAMED SALT MACKEREL
- BOILED SALT MACKEREL
- BOILED SALT MACKEREL, CREAMED
- BAKED SALT MACKEREL
- FRIED SALT MACKEREL
- BOILED SALT MACKEREL—II
- BROILED SALT MACKEREL—II
- BROILED SALT SALMON
- BROILED SMOKED SALMON
- BROILED KIPPERED SALMON
- FRIED KIPPERED SALMON
- BROILED SMOKED SALMON
- FRIED SMOKED SALMON
- BREAKFAST MEATS
- BEEF BALLS
- BEEF HASH WITHOUT POTATOES
- FRIZZLED BEEF
- BEEF À LA NEWPORT
- CORNED BEEF HASH
- CORNED BEEF HASH À LA DELMONICO
- CREAMED DRIED BEEF
- BACON AND EGGS
- BROILED BACON
- BREADED BACON
- BACON AND MUSH
- BACON FRAISE
- BACON À LA CRÊME
- CALF’S BRAINS
- CHICKEN HASH
- FRIED HAM
- FRIZZLED HAM
- HAM AND POACHED EGGS
- BROILED HAM
- HAM BALLS
- HAM TOAST
- HAM RÉCHAUFFÉ
- HAM AND EGGS À L’AURORE
- KIDNEY BACON ROLLS
- FRIED KIDNEYS
- KIDNEYS EN BROCHETTE
- CRUMBED KIDNEYS
- DEVILLED KIDNEYS
- KIDNEY AND BACON
- STEWED BEEF KIDNEY
- KIDNEYS À LA TERRAPIN
- BROILED KIDNEYS—MAÎTRE D’HÔTEL
- MINCED LAMB WITH POACHED EGGS
- BROILED LAMB’S LIVER
- CALF’S LIVER AND BACON
- LIVER À LA CRÊME
- LIVER HASH
- BAKED HASH
- LIVER BOULETTES
- LIVER AND BACON BALLS
- MEAT AND RICE BALLS
- FRIED SALT PORK
- PHILADELPHIA SCRAPPLE
- SAUSAGE
- BAKED SAUSAGE
- SAUSAGES BAKED IN POTATOES
- BROILED SWEETBREADS
- FRIED TRIPE
- FRICASSEED TRIPE
- TRIPE À LA LYONNAISE
- TRIPE À LA POULETTE
- MINCED VEAL AND EGGS
- SUBSTITUTES FOR MEAT
- FRIED EGGPLANT
- BROILED MUSHROOMS
- FRIED MUSHROOMS
- BAKED MUSHROOMS
- GRILLED MUSHROOMS
- FRENCH TOAST
- CORN OYSTERS
- EGGS
- POACHED EGGS
- SCRAMBLED EGGS
- SCRAMBLED EGGS—II
- SCRAMBLED EGGS WITH ASPARAGUS TIPS
- SCRAMBLED EGGS WITH DRIED BEEF
- FRIED EGGS
- FRIED EGGS AU BEURRE NOIR
- EGGS À LA CRÊME
- EGGS À LA TRIPE
- EGGS AU MIROIR
- EGGS WITH CREAMED CELERY
- CHICKEN LIVER SCRAMBLE
- CHEESE SCRAMBLE
- EGGS À LA PAYSANNE
- EGGS À L’AURORE
- OYSTER SCRAMBLE
- MUSHROOM SCRAMBLE
- LOBSTER SCRAMBLE
- TOMATO SCRAMBLE
- GREEN PEA SCRAMBLE
- HAM SCRAMBLE
- BACON SCRAMBLE
- CRAB SCRAMBLE
- SHRIMP SCRAMBLE
- KIDNEY SCRAMBLE
- SAUSAGE SCRAMBLE
- SARDINE SCRAMBLE
- TONGUE SCRAMBLE
- EGGS WITH FINE HERBS
- MEXICAN EGGS
- SPANISH EGGS
- CREAMED CHICKEN AND POACHED EGGS
- BOILED EGGS—I
- BOILED EGGS—II
- EGGS IN CRUSTS
- EGGS IN RAMEKINS
- BAKED EGGS WITH CHEESE
- BAKED EGGS WITH HAM
- CODDLED EGGS
- EGGS AND MUSHROOMS (May Irwin’s Recipe)
- EGGS IN AMBUSH
- EGGS À LA MAÎTRE D’HÔTEL
- POACHED EGGS ON ANCHOVY TOAST
- EGGS SUR LE PLAT
- BIRDS’ NESTS
- EGGS BAKED IN TOMATOES
- SWISS EGGS
- CHICKEN SCRAMBLE
- EGGS À LA BONNE FEMME
- EGGS À LA BOURGEOISE
- EGGS À LA ST. CATHERINE
- EGGS IN PEPPERS
- EGGS POACHED IN MILK
- EGGS À LA WASHINGTON
- PIMENTO SCRAMBLE
- EGGS À LA ESPAGNOLE
- CODFISH SCRAMBLE
- STEAMED EGGS
- BAKED EGGS ON RASHERS OF BACON
- SCRAMBLED EGGS IN CUPS
- RICE SCRAMBLE
- SURPRISE EGGS
- JAPANESE EGGS
- RUMBLED EGGS
- EGGS À LA WALDORF
- WHIPPED EGGS
- ESCALLOPED EGGS
- POACHED EGGS WITH CREAMED SALMON
- EGGS À LA MARTIN
- OMELETS
- OMELET—I
- OMELET—II
- OMELET—III
- OMELET—IV
- OMELET AUX FINES HERBES
- PEA OMELET
- OMELET WITH ASPARAGUS TIPS
- MUSHROOM OMELET
- OMELET WITH TOMATO SAUCE
- OMELET AU FROMAGE
- HAM OMELET
- OYSTER OMELET
- CLAM OMELET
- SHRIMP OMELET
- CRAB OMELET
- LOBSTER OMELET
- TOMATO OMELET
- DRIED BEEF OMELET
- KIDNEY OMELET
- CHICKEN LIVER OMELET
- SAUSAGE OMELET
- SARDINE OMELET
- CHEESE OMELET II
- BLAZING OMELET
- BACON OMELET
- BACON OMELET II
- BREAD OMELET
- OMELET À LA CRÊME
- JELLY OMELET
- SPANISH OMELET
- TONGUE OMELET
- CHICKEN OMELET
- CAULIFLOWER OMELET
- ANCHOVY OMELET
- POTATO OMELET
- QUICK BREADS
- BAKING POWDER BISCUIT
- QUICK BISCUIT
- BUTTERMILK BISCUIT
- EGG BISCUIT
- SOUR MILK BISCUIT
- NEW YORK BISCUIT
- SOUTHERN BATTER BREAD
- SPOON BREAD
- KENTUCKY BATTER BREAD
- SOFT BATTER BREAD
- COLONIAL BREAKFAST BREAD
- ENGLISH BUNS
- SOUTHERN CORN PONE
- SOUTHERN CORN PONE—II
- SOUTHERN CORN PONE—III
- CORN MUFFINS
- CORN MUFFINS
- CORN MUFFINS—II
- CORN BREAD
- JOHNNY CAKE
- CORN DODGERS
- NEW ENGLAND CORN DODGERS
- CORN DODGERS—III
- SOUTHERN HOECAKES
- CORN BREAD—II
- CORN MUFFINS—III
- CORN AND RICE MUFFINS
- BREAKFAST CORN BREAD
- APPLE JOHNNY CAKE
- CORN MUFFINS—IV
- CORN DODGERS—IV
- CORN MUFFINS—V
- CORN PUFFS
- FRUIT CORN MUFFINS
- CORN AND HOMINY MUFFINS
- SOFT CORN BREAD
- FLORIDA CORN BREAD
- CHARLESTON BREAKFAST CAKE
- DATE GEMS
- GRAHAM BISCUIT
- GRAHAM PUFFS
- GRAHAM MUFFINS
- GRAHAM DROP CAKES
- GRAHAM MUFFINS—II
- HOMINY MUFFINS
- HOMINY DROP CAKES
- MUFFINS—I
- MUFFINS—II
- CREAM MUFFINS
- BUTTERMILK MUFFINS
- MUFFINS—III
- MUFFINS—IV
- BLUEBERRY MUFFINS
- MUFFINS—V
- MUFFINS—VI
- CEREALINE MUFFINS
- BATTER MUFFINS
- SOUTHERN MUFFINS
- MUFFINS—VII
- MUFFINS—VIII
- SOUR MILK MUFFINS
- WHITE MUFFINS
- ENTIRE WHEAT MUFFINS
- HONEY MUFFINS
- GEORGIA MUFFINS
- BLUEBERRY MUFFINS—II
- SWEET MUFFINS
- PERFECTION MUFFINS
- NEW HAMPSHIRE MUFFINS
- OATMEAL GEMS
- POPOVERS
- POPOVERS—II
- FRUIT POPOVERS
- PUFFS
- RICE MUFFINS
- RICE MUFFINS—II
- RYE MUFFINS
- RYE CRISPS
- SALLY LUNN
- SCONES
- SNOW BALLS
- SCOTCH SCONES
- RAISED BREAKFAST BREADS
- BRIOCHE PASTE
- BRIOCHE ROLLS
- BRIOCHE BUNS
- BRIOCHE BREAKFAST CAKE
- BATH BUNS
- ENGLISH BATH BUNS
- HOT CROSS BUNS
- RISEN MUSH MUFFINS
- FINGER ROLLS
- SOUTHERN ROLLS
- FRENCH ROLLS
- KENTUCKY ROLLS
- ALABAMA ROLLS
- CORN ROLLS
- PARKER HOUSE ROLLS
- WHOLE WHEAT ROLLS
- SWEDISH ROLLS
- PARIS ROLLS
- RUSK
- GEORGIA RUSK
- SOUTHERN SALLY LUNN
- SOUTHERN SALLY LUNN—II
- SOUTHERN SALLY LUNN—III
- ZWIEBACK
- PANCAKES
- SOUTHERN BUCKWHEAT CAKES
- QUICK BUCKWHEAT CAKES
- KENTUCKY BUCKWHEAT CAKES
- BUCKWHEAT CAKES WITH SOUR MILK
- CRUMB BUCKWHEAT CAKES
- BLUEBERRY PANCAKES
- CORN-MEAL PANCAKES
- CORN-MEAL PANCAKES—II
- CORN-MEAL FLAPJACKS
- CRUMB PANCAKES
- GREEN CORN GRIDDLE CAKES
- DANISH PANCAKES
- FLANNEL CAKES
- FRENCH PANCAKES
- FEATHER PANCAKES
- FRUIT PANCAKES
- GRAHAM GRIDDLE CAKES
- HOMINY GRIDDLE CAKES
- MARYLAND GRIDDLE CAKES
- POTATO PANCAKES
- RAISED PANCAKES
- RAISED PANCAKES—II
- SOUTHERN RICE PANCAKES
- RICE PANCAKES—II
- RICE PANCAKES—III
- STRAWBERRY PANCAKES
- SOUR MILK PANCAKES
- SOUR MILK PANCAKES—II
- WHEAT PANCAKES
- WHEAT PANCAKES—II
- COFFEE CAKES, DOUGHNUTS, AND WAFFLES
- BABA À LA PARISIENNE
- GERMAN COFFEE BREAD
- GERMAN COFFEE CAKE
- AUSTRIAN COFFEE CAKE
- HUNGARIAN ROYAL COFFEE CAKE
- FRENCH COFFEE CAKE
- VIENNA COFFEE CAKE
- BERLIN COFFEE CAKE
- QUICK COFFEE CAKE
- CRULLERS
- PLAIN DOUGHNUTS
- DOUGHNUTS—II
- RAISED DOUGHNUTS
- LIGHT DOUGHNUTS
- RAISED FRUIT DOUGHNUTS
- BLUE GRASS WAFFLES
- CREAM WAFFLES
- FEATHER WAFFLES
- GEORGIA WAFFLES
- HOMINY WAFFLES
- RAISED HOMINY WAFFLES
- INDIAN WAFFLES
- KENTUCKY WAFFLES
- MARYLAND WAFFLES
- PLAIN WAFFLES
- RICE WAFFLES
- RICE AND CORN-MEAL WAFFLES
- SWEDISH WAFFLES
- TENNESSEE WAFFLES
- VIRGINIA WAFFLES
- BREAKFAST BEVERAGES
- BOILED COFFEE
- CAFÉ GLACÉ
- CHOCOLATE
- COCOA
- TEA
- SIMPLE SALADS
- CHICKEN SALAD
- CHICKEN AND MUSHROOM SALAD
- MOCK CHICKEN SALAD
- CHICKEN AND SWEETBREAD SALAD
- CHICKEN AND NUT SALAD
- ALMOND SALAD
- ASPARAGUS SALAD
- APPLE AND CRESS SALAD
- APRICOT SALAD
- ASPARAGUS AND SALMON SALAD
- BEAN SALAD
- BORDEAUX SALAD
- BANANA SALAD
- BANANA AND CHERRY SALAD
- BANANA AND PIMENTO SALAD
- BANANA AND CELERY SALAD
- BIRD’S-NEST SALAD
- CELERY SALAD
- CAULIFLOWER SALAD
- BOHEMIAN SALAD
- CRAB SALAD
- CRESS SALAD
- CALF’S-BRAIN SALAD
- CUCUMBER SALAD
- CUCUMBER AND RADISH SALAD
- COTTAGE CHEESE SALAD
- CREAM CHEESE SALAD
- CUCUMBER JELLY
- CHERRY SALAD
- CELERY AND NUT SALAD
- CAULIFLOWER AND BEET SALAD
- CHEESE AND TOMATO SALAD
- CELERY JELLY SALAD
- CHESTNUT SALAD
- CHICKEN ASPIC SALAD
- TOMATO ASPIC SALAD
- BELLEVUE SALAD
- CHICKEN SALAD EN BELLEVUE
- CUCUMBER ASPIC SALAD
- CELERY AND RADISH SALAD
- CABBAGE SALAD
- SALAD À L’ESPAGNOLE
- GRAPE SALAD
- GRAPE SALAD—II
- GRAPEFRUIT SALAD
- ITALIAN SALAD
- LETTUCE SALAD
- ENDIVE SALAD
- MARGUERITE SALAD
- MARQUISE SALAD
- NORMANDY SALAD
- NUT AND SWEETBREAD SALAD
- ORANGE SALAD
- PIMENTO SALAD
- PIMENTO SALAD—II
- PEPPER SALAD
- PARISIAN SALAD
- PORTUGUESE SALAD
- PEACH SALAD
- RUSSIAN SALAD
- PINEAPPLE SALAD
- SCALLOP SALAD
- OYSTER SALAD
- STUFFED-TOMATO SALAD
- SHRIMP SALAD
- SUMMER SALAD
- SALMON SALAD
- SALMON SALAD—II
- SARDINE SALAD
- SHAD ROE SALAD
- SHAD ROE SALAD—II
- SWEETBREAD SALAD
- SALSIFY SALAD
- SPINACH SALAD
- STRING BEANS SALAD
- SHRIMP AND CUCUMBER SALAD
- VIENNA SALAD
- WALDORF SALAD
- MUTTON SALAD
- MUTTON AND ASPARAGUS SALAD
- MUTTON AND PEA SALAD
- CHESTNUT SALAD—II
- CRESS AND WALNUT SALAD
- SHAD ROE SALAD—III
- SALMON SALAD—III
- ITALIAN SARDINE SALAD
- EGG AND CHEESE SALAD
- CELERY AND PINEAPPLE SALAD
- VEAL SALAD
- TOMATOES STUFFED WITH ASPARAGUS TIPS
- TUTTI-FRUITTI SALAD
- SPAGHETTI SALAD
- SWEETBREAD AND CUCUMBER SALAD
- HAM AND CELERY SALAD
- EGG AND POTATO SALAD
- CHEESE AND PARSLEY SALAD
- CHERRY AND PINEAPPLE SALAD
- SHRIMP AND CELERY SALAD
- POTATO AND NUT SALAD
- EGG AND CHICKEN SALAD
- CABBAGE AND PEPPER SALAD
- CHEESE AND CELERY SALAD
- CELERY AND CAULIFLOWER SALAD
- CAULIFLOWER AND CARROT SALAD
- PEA AND WALNUT SALAD
- RUSSIAN SALAD—II
- GERMAN CAULIFLOWER SALAD
- SPANISH SALAD
- ONION SALAD
- RUSSIAN SALAD—III
- STRAWBERRY SALAD
- BANANA AND PEANUT SALAD
- EGG AND ASPARAGUS SALAD
- EGG AND CUCUMBER SALAD
- TOMATO AND CHIVE SALAD
- GRAPEFRUIT AND CELERY SALAD
- CUCUMBER AND PIMOLA SALAD
- EGG AND CELERY SALAD
- CABBAGE SALAD—II
- CABBAGE SALAD—III
- EGG-BALL SALAD
- STUFFED-EGG SALAD
- CELERY AND APPLE SALAD
- TOMATO AND CELERY SALAD
- SHRIMP AND NUT SALAD
- SMOKED HERRING SALAD
- HALIBUT SALAD
- HALIBUT SALAD—II
- HALIBUT SALAD—III
- HALIBUT SALAD—IV
- SMELT SALAD
- LOBSTER SALAD—I
- LOBSTER SALAD—II
- SHRIMP AND TOMATO SALAD
- CRAB AND CUCUMBER SALAD
- TURKEY SALAD
- EGG AND CABBAGE SALAD
- EGG AND SARDINE SALAD
- TONGUE AND POTATO SALAD
- SHREDDED LETTUCE SALAD
- GERMAN CABBAGE SALAD
- IRWIN SALAD
- ONE HUNDRED SANDWICH FILLINGS
- LUNCHEON BEVERAGES
- MILK
- BUTTERMILK
- TEA
- VIENNA CHOCOLATE
- COCOA
- LEMONADE
- ICED TEA
- PINEAPPLE CUP
- RASPBERRY CUP
- PINEAPPLE LEMONADE
- GRAPE JUICE
- BLACKBERRY SHRUB
- RASPBERRY SHRUB
- RASPBERRY DASH
- MINT SANGAREE
- SELTZER LEMONADE
- TEMPERANCE PUNCH
- EATING AND DINING
- THIRTY-FIVE CANAPÉS
- I
- II
- III
- IV
- V
- VI
- VII
- VIII
- IX
- X
- XI
- XII
- XIII
- XIV
- XV
- XVI
- XVII
- XVIII
- XIX
- XX
- XXI
- XXII
- XXIII
- XXIV
- XXV
- XXVI
- XXVII
- XXVIII
- XXIX
- XXX
- XXXI
- XXXII
- XXXIII
- XXXIV
- XXXV
- ONE HUNDRED SIMPLE SOUPS
- BEEF SOUPS
- BARLEY SOUP
- BLACK BEAN SOUP
- BOSTON SUMMER SOUP
- CREOLE SOUP
- ENGLISH SPINACH SOUP
- ENGLISH TOMATO SOUP
- ITALIAN ONION SOUP WITH CHEESE
- JULIENNE SOUP
- SOUP OF MIXED VEGETABLES
- NOODLE AND TOMATO SOUP
- QUICK BEEF SOUP
- RICE AND CURRY SOUP
- SPANISH ONION SOUP
- VEAL SOUP
- WREXHAM SOUP
- BISQUES AND PURÉES
- BISQUE OF CLAMS
- CRAB AND TOMATO BISQUE
- PURÉE OF ASPARAGUS
- PURÉE OF GREEN PEAS
- PURÉE OF KIDNEY BEANS
- PURÉE OF PEAS AND RICE
- PURÉE OF TOMATOES
- PURÉE OF TOMATOES AND MACARONI
- CHICKEN SOUPS
- CHICKEN BOUILLON
- CHICKEN SOUP
- CHICKEN AND TOMATO SOUP
- CREAM OF CHICKEN
- CREAM OF CHICKEN AND ASPARAGUS
- CREAM OF CHICKEN AND BARLEY
- CREAM OF CHICKEN AND CELERY
- CREAM OF CHICKEN AND NOODLES
- CREAM OF CHICKEN AND OYSTERS
- CREAM OF CHICKEN AND SAGO
- CREAM OF CHICKEN AND VERMICELLI
- CREAM CHICKEN BOUILLON
- CREOLE CHICKEN GUMBO
- EGG AND CHICKEN SOUP
- GERMAN CHICKEN SOUP
- GIBLET SOUP
- HUNGARIAN CHICKEN SOUP
- JELLIED CHICKEN BOUILLON
- MOCK CHICKEN GUMBO
- CREAM SOUPS
- CREAM OF ASPARAGUS
- CREAM OF BARLEY
- CREAM OF CELERY
- CREAM OF CLAMS
- CREAM OF CORN AND TOMATO
- CREAM OF CRABS
- CREAM OF MUSHROOMS
- CREAM OF OYSTERS
- CREAM OF PEAS
- CREAM OF TOMATO
- CREAM OF VERMICELLI
- FISH SOUPS
- CLAM BROTH
- CLAM BOUILLON
- CREAM CLAM BOUILLON
- CLAM SOUP
- CLAM AND OYSTER SOUP
- CRAB GUMBO
- FRENCH FISH SOUP
- GERMAN FISH SOUP
- OYSTER BOUILLON
- OYSTER SOUP
- CREOLE OYSTER GUMBO
- OYSTER AND VEAL SOUP
- SOUTHERN OYSTER SOUP
- SALMON SOUP
- SPANISH SALMON SOUP
- SHRIMP SOUP
- FRENCH CREAM OF SHRIMPS
- SCALLOP STEW
- HOFFMAN HOUSE CLAM CHOWDER
- CREOLE CORN CHOWDER
- FRUIT SOUPS
- CHERRY SOUP
- CURRANT SOUP
- GOOSEBERRY SOUP
- PRUNE SOUP
- RAISIN AND SAGO SOUP
- RASPBERRY AND CURRANT SOUP
- STRAWBERRY SOUP
- MUTTON SOUPS
- ASPARAGUS SOUP
- BAKED MUTTON SOUP
- CLEAR MUTTON BROTH
- LAMB SOUP
- MUTTON AND CARROT SOUP
- NOODLE AND TOMATO SOUP
- QUICK MUTTON SOUP
- VEAL SOUPS
- AUSTRIAN VEAL SOUP
- CHIFFONADE SOUP
- GREEN-PEA SOUP WITH RICE
- ITALIAN VEAL SOUP
- QUICK TOMATO SOUP
- SOUP À LA DUCHESSE
- SPRING SOUP
- VEAL BROTH
- VEGETABLE SOUP
- MISCELLANEOUS SOUPS
- I
- II
- III
- IV
- V
- VI
- FIFTY WAYS TO COOK SHELL-FISH
- CLAMS
- CLAMS À LA MARQUISE
- CLAMS IN THE CHAFING-DISH
- CLAM COCKTAIL
- CREAMED CLAMS
- CONNECTICUT CLAM PIE
- DEVILLED CLAMS
- ESCALLOPED CLAMS
- CRABS
- BAKED CRABS
- BAKED SOFT-SHELL CRABS
- BROILED SOFT-SHELL CRABS
- CRABS À LA CRÉOLE
- CRABS À LA ST. LAURENCE
- CRABS BAKED IN SHELLS
- CRAB CROQUETTES
- DEVILLED CRABS
- CRAB FARCI WITH TOMATO SAUCE
- CRAB FRICASSEE
- FRIED SOFT-SHELL CRABS
- STUFFED CRABS
- LOBSTER
- BROILED LOBSTER
- BROWN LOBSTER CURRY
- DEVILLED LOBSTER
- ESCALLOPED LOBSTER
- LOBSTER À LA NEWBURG
- LOBSTER IN CASSEROLE
- LOBSTER WIGGLE
- OYSTERS
- BAKED OYSTERS
- BROILED OYSTERS ON TOAST
- CREOLE OYSTER LOAF
- CURRIED OYSTERS
- DEVILLED OYSTERS
- ESCALLOPED OYSTERS AND MACARONI
- FRIED OYSTERS
- OYSTERS IN BROWN SAUCE
- OYSTERS IN CASSEROLE
- OYSTER COCKTAIL
- OYSTERS WITH DUMPLINGS
- OYSTERS WITH GREEN PEPPERS
- OYSTER STEW
- OYSTERS À L’INDIEN
- OYSTERS À LA MADRID
- SCALLOPS
- FRIED SCALLOPS
- PIGS IN BLANKETS
- SHRIMPS
- CREAMED SHRIMPS
- CURRIED SHRIMPS
- JELLIED SHRIMPS
- MAYONNAISE OF SHRIMPS
- SHRIMPS BAKED IN GREEN PEPPERS
- SHRIMPS À LA CRÉOLE
- SHRIMP WIGGLE
- TOMATOES STUFFED WITH SHRIMPS
- SIXTY WAYS TO COOK FISH
- COURT BOUILLON
- BAKED BASS
- BAKED BASS WITH SHRIMP SAUCE
- BOILED BASS
- BOILED SEA-BASS WITH EGG SAUCE
- COLD BASS WITH TARTAR SAUCE
- BAKED BLUEFISH À L’ITALIENNE
- BAKED BLUEFISH
- STEAMED BLUEFISH
- BAKED CODFISH
- CODFISH À LA CRÉOLE
- ESCALLOPED CODFISH AND MACARONI
- BREADED CODFISH STEAKS
- BOILED FINNAN HADDIE
- BROILED FINNAN HADDIE
- CREAMED FINNAN HADDIE
- BROILED FROG LEGS
- FROG LEGS À LA POULETTE
- HADDOCK RAREBIT
- HADDOCK AND OYSTERS
- HALIBUT À LA MAÎTRE D’HÔTEL
- BAKED HALIBUT
- HALIBUT STEAK À LA JARDINIÈRE
- FRESH BOILED MACKEREL
- PIKE BAKED IN SOUR CREAM
- BOILED SALMON WITH GREEN SAUCE
- BOILED SALMON À LA WALDORF
- BAKED SALMON
- STUFFED SALMON
- SALMON MAYONNAISE WITH CUCUMBERS
- SALMON CROQUETTES
- SALMON LOAF
- FRICASSEED SALMON
- BAKED CREAMED SALMON
- SALMON EN CASSEROLE
- BOILED SALMON-TROUT
- BAKED SARDINES
- BROILED SHAD
- BONED FRIED SHAD
- BAKED SHAD
- BAKED SHAD STUFFED WITH OYSTERS
- FRIED SHAD ROE
- SHAD ROE BAKED IN TOMATO SAUCE
- SHAD ROE WITH BROWN SAUCE
- BROILED SMELTS
- BAKED SMELTS
- SMELTS AU BEURRE NOIR
- BROILED STURGEON STEAKS
- BOILED TROUT
- BAKED TURBOT
- TURBOT À LA CRÊME
- BOILED WHITEFISH
- FRIED WHITEFISH
- BAKED WHITEFISH
- STUFFED WHITEFISH WITH OYSTER SAUCE
- PLANKED WHITEFISH
- JELLIED WHITEFISH
- BAKED FISH
- BOUILLABAISSE
- FISH CHOPS
- FISH À LA CRÉOLE
- ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY
- BEEF
- BROILED SIRLOIN STEAK
- BEEFSTEAK WITH FRENCH-FRIED ONIONS
- STEAK BORDELAISE
- BEEFSTEAK WITH OYSTER BLANQUETTE
- BEEFSTEAK WITH FRIED BANANAS
- FRIED HAMBURG STEAK
- SPANISH STEAK
- STEWED STEAK WITH OYSTERS
- BRAISED FLANK STEAK
- STUFFED FLANK STEAK
- STUFFED PRESSED STEAK
- ROAST BEEF
- POT ROAST
- RÉCHAUFFÉ OF BEEF À L’ESPAGNOLE
- CANNELON OF BEEF
- MACARONIED BEEF
- BEEF OLIVES
- RAGOUT OF BEEF
- JELLIED TONGUE
- STEWED TONGUE WITH RAISINS
- BEEF TONGUE À L’ITALIENNE
- SPANISH STEW
- BEEF STEW WITH TOMATOES
- BEEF STEW WITH DUMPLINGS
- TRIPE IN CASSEROLE
- BRAISED BEEF
- BREADED LIVER
- LIVER ROLLS
- ROASTED BEEF HEART
- BEEF KIDNEY SAUTÉ
- STEWED BEEF KIDNEY
- BEEF À LA NEWPORT
- DUTCH BEEF LOAF
- SPICED BEEF LOAF
- CANNELON OF BEEF
- FRICADELLES
- SPICED ROUND OF BEEF
- BEEF À LA MODE
- CREOLE HOT POT
- BEEF PIE
- CREAMED BEEF PIE
- GERMAN BEEF BALLS
- TURKISH BEEF STEW
- MUTTON AND LAMB
- BROILED LAMB CHOPS
- LAMB CHOPS IN CASSEROLE
- LAMB PIE
- BROILED MUTTON CUTLETS WITH CARROTS
- ROAST LAMB WITH GARLIC
- BRAISED LAMB WITH CELERY
- BRAISED SHOULDER OF LAMB
- STEWED BREAST OF LAMB
- FRICASSEE OF LAMB
- CURRIED LAMB
- INDIAN MUTTON CURRY
- BLANQUETTE OF MUTTON
- RAGOUT OF MUTTON
- BROILED LAMB’S KIDNEYS
- MUTTON KIDNEYS IN CASSEROLE
- KIDNEY BACON ROLLS
- DEVILLED KIDNEYS.
- LAMB STEW WITH DUMPLINGS
- ENGLISH MUTTON STEW
- IRISH STEW
- STEWED LAMBS’ TONGUES
- PICKLED LAMBS’ TONGUES
- FRICASSEE OF LAMBS’ TONGUES
- BOILED LEG OF LAMB
- LAMB POT PIE
- LAMB CROQUETTES
- STUFFED SHOULDER OF LAMB
- MUTTON BIRDS
- CURRIED MUTTON
- STUFFED CABBAGE LEAVES
- LAMB IN MINT JELLY
- SHEPHERD’S PIE
- PORK
- SAUSAGE ROLLS
- FRANKFURTERS
- ROASTED SAUSAGES
- ROAST HAM WITH SHERRY
- BAKED HAM WITH NOODLES
- PORK CHOPS À LA MARYLAND
- JELLIED PIGS’ FEET
- BROILED PORK TENDERLOIN
- BREADED TENDERLOINS
- PORK TENDERLOINS WITH SWEET POTATOES
- MOCK DUCK
- ROAST SPARERIBS
- ROAST LEG OF PORK
- GERMAN ROAST PORK
- PORK ROASTED WITH SWEET POTATOES AND APPLES
- MOCK GOOSE
- BAKED CHINE WITH SWEET POTATOES
- MOCK OYSTERS
- VEAL
- BROILED SWEETBREADS À LA MAÎTRE D’HÔTEL
- CALF’S LIVER IN CASSEROLE
- VEAL LIVER PÂTÉ
- BOILED CALF’S TONGUE
- VEAL CHOPS À LA PROVENÇALE
- BRAISED VEAL CUTLETS
- BAKED VEAL CUTLET
- VEAL BIRDS
- MOCK FRIED OYSTERS
- STEWED BREAST OF VEAL
- VEAL STEW WITH DUMPLINGS
- GERMAN VEAL STEW
- ROAST LOIN OF VEAL
- STUFFED BREAST OF VEAL
- ROAST SHOULDER OF VEAL
- ROAST VEAL À L’ITALIENNE
- BREAST OF VEAL BAKED
- VEAL LOAF
- BRAISED KNUCKLE OF VEAL
- VEAL IN CASSEROLE
- JELLIED VEAL
- KOENIGSBERGER KLOPS
- VEAL AND OYSTER PIE
- VEAL CROQUETTES
- MOCK TERRAPIN
- CHICKEN
- BROILED CHICKEN
- FRIED CHICKEN
- FRIED CHICKEN WITH GREEN PEPPERS
- BREADED FRIED CHICKEN
- CHICKEN STUFFED WITH OYSTERS
- CHICKEN STEWED WITH ASPARAGUS
- SPANISH CHICKEN STEW
- FRICASSEE OF CHICKEN
- FRICASSEE OF CHICKEN WITH BISCUIT
- CHICKEN PIE
- CHICKEN POTPIE
- ROAST CHICKEN
- CURRIED CHICKEN
- CHICKEN À LA CRÉOLE
- CHICKEN À LA JEAN
- CHICKEN IN CASSEROLE
- JELLIED CHICKEN
- MAYONNAISE OF CHICKEN
- PRESSED CHICKEN
- CHICKEN À LA WALDORF
- CHICKEN CROQUETTES
- CHICKEN AND MACARONI
- DUCK
- BRAISED DUCKS WITH OLIVES
- ROAST DUCK
- GOOSE
- ROAST GOOSE
- TURKEY
- JELLIED TURKEY
- ROAST TURKEY STUFFED WITH CHESTNUTS
- ROAST TURKEY STUFFED WITH OYSTERS
- TURKEY CROQUETTES
- ESCALLOPED TURKEY
- ESCALLOPED TURKEY AND SAUSAGE
- ESCALLOPED TURKEY AND OYSTERS
- TURKEY LOAF
- PIGEON
- PIGEON PIE
- BROILED SQUABS WITH BACON
- TWENTY WAYS TO COOK POTATOES
- BOILED POTATOES
- POTATO BALLS
- BAKED POTATOES
- BAKED MASHED POTATOES
- BROWNED POTATOES
- CREAMED POTATOES
- POTATO CAKE
- POTATO CROQUETTES
- DUCHESS POTATOES
- POTATO FLAKES
- POTATOES JULIENNE
- HASHED BROWN POTATOES
- HASHED CREAMED POTATOES
- LYONNAISE POTATOES
- MASHED POTATOES
- BOILED NEW POTATOES
- CREAMED NEW POTATOES
- POTATOES O’BRIEN
- STUFFED POTATOES
- POTATOES AND CHEESE
- POTATOES À LA PROVENÇALE
- ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES
- BOILED ARTICHOKES
- BOILED ASPARAGUS
- BAKED ASPARAGUS
- CREAMED ASPARAGUS
- ESCALLOPED ASPARAGUS
- BOILED STRING-BEANS
- STRING-BEANS WITH CREAM
- STRING-BEANS WITH SOUR SAUCE
- STRING-BEANS EN SALADE
- STRING-BEANS À LA BRETONNE
- STRING-BEANS À LA PROVENÇALE
- STEWED LIMA BEANS
- LIMA BEANS WITH ONIONS
- LIMA BEANS À LA PHILADELPHIA
- BOILED BLACK BEANS
- FRIJOLES MEXICANA
- STEWED KIDNEY BEANS
- KIDNEY BEANS À LA CRÉOLE
- BOSTON BAKED BEANS
- BOSTON BAKED BEANS WITH TOMATO SAUCE
- BEAN CROQUETTES
- BOILED BEETS
- BUTTERED BEETS
- PICKLED BEETS
- BOILED BRUSSELS SPROUTS
- BRUSSELS SPROUTS SAUTÉ
- BRUSSELS SPROUTS À LA PARMESAN
- BOILED CABBAGE
- FRIED CABBAGE
- CREAMED CABBAGE
- HOT SLAW
- COLD SLAW
- CABBAGE WITH OYSTERS
- CABBAGE WITH SOUR CREAM
- SMOTHERED RED CABBAGE
- STEWED RED CABBAGE
- RED CABBAGE À LA BABETTE
- RED CABBAGE À LA HOLLANDAISE
- BOILED CARROTS
- STEWED CARROTS
- FRIED CARROTS
- SPRING CARROTS
- CARROTS AND PEAS
- CARROT CROQUETTES
- BUTTERED CARROTS
- BOILED CAULIFLOWER
- BAKED CAULIFLOWER
- BUTTERED CAULIFLOWER
- CREAMED CAULIFLOWER
- FRIED CAULIFLOWER
- CAULIFLOWER FRITTERS
- ESCALLOPED CAULIFLOWER
- CAULIFLOWER AU GRATIN
- CAULIFLOWER À LA PARISIENNE
- BOILED CELERY
- BRAISED CELERY
- FRIED CELERY
- STEWED CELERY
- CELERY IN BROWN SAUCE
- CREAMED CELERY
- FRICASSEE OF CELERY
- CELERY AU GRATIN
- CELERY À L’ITALIENNE
- BOILED CORN
- BAKED CANNED CORN
- CREAMED CANNED CORN
- ESCALLOPED CORN
- INDIAN CORN CAKES
- CREOLE CORN CHOWDER
- KENTUCKY CORN PATTIES
- CORN STEWED WITH CREAM
- CORN SOUFFLÉ
- CORN PUDDING
- CORN OYSTERS
- CORN FRITTERS
- CORN SUCCOTASH
- ESCALLOPED CUCUMBERS
- STUFFED CUCUMBERS
- BROILED EGGPLANT
- BAKED EGGPLANT
- BAKED EGGPLANT WITH CHEESE
- FRIED EGGPLANT
- EGGPLANT FRITTERS
- ESCALLOPED EGGPLANT
- STUFFED EGGPLANT
- EGGPLANT À LA CRÉOLE
- BOILED HOMINY
- CURRIED LENTILS
- BUTTERED MACARONI
- MACARONI AU GRATIN
- MACARONI WITH BROWN BUTTER
- MACARONI AND OYSTERS
- MACARONI À LA GALLI
- BROILED MUSHROOMS
- MUSHROOMS BAKED WITH CHEESE
- FRIED MUSHROOMS
- NOODLES
- BAKED NOODLES
- NOODLES AU GRATIN
- BOILED OKRA
- OKRA SAUTÉ À LA CRÉOLE
- BOILED ONIONS
- BAKED ONIONS
- FRIED SPANISH ONIONS
- CREAMED ONIONS
- STUFFED ONIONS
- ROASTED ONIONS
- BOILED PARSNIPS
- BUTTERED PARSNIPS
- CREAMED PARSNIPS
- ESCALLOPED PARSNIPS
- BOILED PEAS
- CREAMED PEAS
- BUTTERED PEAS
- BROILED GREEN PEPPERS
- FRIED PEPPERS
- STUFFED PEPPERS
- STUFFED PEPPERS À LA CRÉOLE
- BOILED SWEET POTATOES
- BAKED SWEET POTATOES
- BROWNED SWEET POTATOES
- SWEET POTATOES IN CASSEROLE
- CANDIED SWEET POTATOES
- ESCALLOPED SWEET POTATOES
- ROASTED SWEET POTATOES
- GLAZED SWEET POTATOES
- BOILED RICE
- BUTTERED RICE
- CURRIED RICE
- CASSEROLE OF RICE
- RISOTTO
- SAVORY RICE
- RICE À LA CRÉOLE
- BOILED SALSIFY
- BAKED SALSIFY
- ESCALLOPED SALSIFY
- FRIED SALSIFY
- SPAGHETTI À L’AMÉRICAINE
- SPAGHETTI À LA TOMASO
- ESCALLOPED SPAGHETTI WITH OYSTERS
- GREEK SPAGHETTI
- BOILED SPINACH
- BUTTERED SPINACH
- BOILED SQUASH
- BOILED SUMMER SQUASH
- CREAMED SQUASH
- FRIED SUMMER SQUASH
- ROASTED SQUASH
- BROILED TOMATOES
- BROILED TOMATOES WITH SAUCE
- BAKED TOMATOES
- BAKED TOMATOES À LA CRÉOLE
- CREAMED BAKED TOMATOES
- CURRIED TOMATOES
- DEVILLED TOMATOES
- ESCALLOPED TOMATOES
- ESCALLOPED TOMATOES AND ONIONS
- FRIED TOMATOES WITH CREAM
- FRIED GREEN TOMATOES
- FRIED TOMATOES WITH ONIONS
- FRIED TOMATOES AND PEPPERS
- STEWED TOMATOES WITH CHEESE
- STEWED TOMATOES AND CELERY
- STUFFED TOMATOES
- SPANISH TOMATOES
- BOILED TURNIPS
- BAKED TURNIPS
- BROWNED TURNIPS
- CREAMED TURNIPS
- TURNIPS AND CARROTS
- GLAZED TURNIPS
- TURNIPS IN BROWN SAUCE
- BAKED BANANAS
- FRIED BANANAS
- CURRY OF VEGETABLES
- GNOCCHI
- CREAMED KOHLRABI
- POLENTA
- INDIAN PILAU
- VEGETABLES À LA JARDINIÈRE
- THIRTY SIMPLE SAUCES
- ALLEMANDE SAUCE
- BÉARNAISE SAUCE
- QUICK BÉARNAISE SAUCE
- BÉCHAMEL SAUCE
- BROWN SAUCE
- BROWN BUTTER SAUCE OR BEURRE NOIR
- BUTTER SAUCE
- CAPER SAUCE
- CHEESE SAUCE
- COLBERT SAUCE
- CREAM SAUCE
- CURRY SAUCE
- DRAWN-BUTTER SAUCE
- DUTCH SAUCE
- DUXELLES SAUCE
- EGG SAUCE
- HOLLANDAISE SAUCE
- ITALIAN SAUCE
- MADEIRA SAUCE
- MAÎTRE D’HÔTEL SAUCE
- MINT SAUCE
- MUSHROOM SAUCE
- PARSLEY SAUCE
- PIQUANTE SAUCE
- REMOULADE SAUCE
- TARTAR SAUCE
- TOMATO SAUCE—I
- TOMATO SAUCE—II
- TOMATO SAUCE—III
- TOMATO CREAM SAUCE
- VELOUTÉ SAUCE
- VINAIGRETTE SAUCE
- SALADS
- SALADS AND DRESSINGS
- FRENCH DRESSING
- SEASONINGS FOR FRENCH DRESSING
- FRENCH DRESSING FOR FRUIT SALADS
- MAYONNAISE
- BOILED DRESSING—I
- BOILED DRESSING—II
- CREAM DRESSING
- SOUR-CREAM DRESSING
- EGG DRESSING
- GERMAN SALAD DRESSING
- CLUB DRESSING
- CURRY DRESSING
- RAVIGOTE DRESSING
- FISH SALADS
- ANCHOVY AND EGG SALAD
- ANCHOVY AND PEPPER SALAD
- CLAM AND CELERY SALAD
- SARDINE SALAD—I
- SARDINE SALAD—II
- SHRIMP SALAD
- SHRIMP AND ASPARAGUS SALAD
- VEGETABLE SALADS
- ARTICHOKE SALAD
- ASPARAGUS SALAD
- ASPARAGUS À LA VINAIGRETTE
- BEAN SALAD—I
- BEAN SALAD—II
- BEAN SALAD—III
- BEET SALAD—I
- BEET SALAD—II
- BRUSSELS SPROUTS SALAD
- CABBAGE SALAD—I
- CABBAGE SALAD—II
- CARROT SALAD—I
- CARROT SALAD—II
- CAULIFLOWER SALAD—I
- CAULIFLOWER SALAD—II
- CELERY SALAD—I
- CELERY SALAD—II
- CELERY SALAD—III
- CHICKORY SALAD
- CHIFFONADE SALAD
- CRESS SALAD—I
- CRESS SALAD—II
- CUCUMBER SALAD—I
- CUCUMBER SALAD—II
- CUCUMBER SALAD—III
- CUCUMBER JELLY SALAD
- ENDIVE SALAD
- LETTUCE SALAD—I
- LETTUCE SALAD—II
- MUSHROOM SALAD
- ONION SALAD—I
- ONION SALAD—II
- PIMENTO SALAD
- PEA SALAD—I
- PEA SALAD—II
- PEPPER SALAD—I
- PEPPER SALAD—II
- PEPPER SALAD—III
- POTATO SALAD—I
- POTATO SALAD—II
- POTATO SALAD—III
- POTATO SALAD—IV
- POTATO SALAD—V
- RADISH SALAD
- RADISH SALAD—II
- SALSIFY SALAD
- SPINACH SALAD—I
- SPINACH SALAD—II
- TOMATO SALAD—I
- TOMATO SALAD—II
- TOMATO SALAD—III
- STUFFED TOMATO SALAD—I
- STUFFED TOMATO SALAD—II
- STUFFED TOMATO SALAD—III
- TOMATO JELLY SALAD
- WALDORF SALAD
- FRUIT SALADS
- ALLIGATOR PEAR SALAD
- APPLE SALAD—I
- APPLE SALAD—II
- APPLE SALAD—III
- APPLE SALAD—IV
- APRICOT SALAD
- BANANA SALAD—I
- BANANA SALAD—II
- CANTALOUPE SALAD
- CHERRY SALAD—I
- CHERRY SALAD—II
- GRAPE SALAD—I
- GRAPE SALAD—II
- GRAPEFRUIT SALAD—I
- GRAPEFRUIT SALAD—II
- GRAPEFRUIT SALAD—III
- MACEDOINE SALAD—I
- MACEDOINE SALAD—II
- MACEDOINE SALAD—III
- ORANGE SALAD—I
- ORANGE SALAD—II
- ORANGE SALAD—III
- ORANGE SALAD—IV
- PEACH SALAD—I
- PEACH SALAD—II
- PEAR SALAD
- PINEAPPLE SALAD—I
- PINEAPPLE SALAD—II
- PINEAPPLE SALAD—III
- EGG SALADS
- EGG SALAD—I
- EGG SALAD—II
- EGG SALAD—III
- CHEESE AND NUT SALADS
- CHEESE SALAD—I
- CHEESE SALAD—II
- CHEESE SALAD—III
- CHEESE SALAD—IV
- NUT SALAD
- ALMOND SALAD
- CHESTNUT SALAD—I
- CHESTNUT SALAD—II
- CHESTNUT SALAD—III
- PEANUT SALAD
- PECAN SALAD
- WALNUT SALAD—I
- WALNUT SALAD—II
- SIMPLE DESSERTS
- BLANC MANGE
- ALMOND BLANC MANGE
- CHERRY BLANC MANGE
- CHOCOLATE BLANC MANGE
- CREAM BLANC MANGE
- COFFEE BLANC MANGE
- FRUIT BLANC MANGE
- PEACH BLANC MANGE
- VANILLA BLANC MANGE
- BLUEBERRY CAKE
- BLUEBERRY TEA-CAKES
- CHOCOLATE CAKE
- CHOCOLATE CREAM CAKE
- COCOANUT CAKE
- CREAM CAKE
- COFFEE CREAM CAKE
- CREAM PUFFS
- DEVIL’S FOOD CAKE
- FIG LOAF CAKE
- FRUIT CAKE
- HONEY TEA-CAKE
- MARGUERITES
- NUT CAKE
- RASPBERRY TEA-CAKE
- SPICE CAKE
- SPONGE CAKE
- TEA-CAKE
- CHARLOTTE RUSSE
- ALMOND CHARLOTTE RUSSE
- APPLE CHARLOTTE
- BLACKBERRY CHARLOTTE
- CREAM CHARLOTTE
- COFFEE CHARLOTTE
- ORANGE CHARLOTTE
- PEACH CHARLOTTE
- VICTORIA CHARLOTTE
- APPLE COBBLER
- FRUIT COBBLER
- COMPOTE OF APPLES
- COMPOTE OF FIGS
- ALMOND CREAM
- APPLE CREAM
- BANANA CREAM
- BAVARIAN CREAM
- CHESTNUT CREAM
- GINGER CREAM
- ITALIAN CREAM
- MACAROON CREAM
- MARSHMALLOW CREAM
- ORANGE CREAM
- PEACH CREAM
- PINEAPPLE CREAM
- RASPBERRY CREAM
- SPANISH CREAM
- TAPIOCA CREAM
- APPLE CUSTARD
- CARAMEL CUSTARD
- CHOCOLATE CUSTARD
- COFFEE CUSTARD
- CREAM CUSTARD
- FRENCH CUSTARDS
- MAPLE CUSTARD
- MARQUISE CUSTARD
- NUT CUSTARD
- RASPBERRY CUSTARD
- RICE CUSTARD
- DOUGHNUTS
- APPLE DUMPLINGS
- PEACH DUMPLINGS
- FRITTER BATTER
- APPLE FRITTERS
- VIENNA FRITTERS
- FROZEN DAINTIES
- APRICOT ICE
- BANANA ICE-CREAM
- CAFÉ PARFAIT
- CARAMEL ICE-CREAM
- CEYLON ICE
- CHERRY ICE
- CHOCOLATE ICE-CREAM
- COFFEE ICE-CREAM
- GRAPE ICE-CREAM
- LEMON ICE
- LEMON ICE-CREAM
- MACAROON ICE-CREAM
- MAPLE ICE-CREAM
- ORANGE SHERBERT
- PEACH ICE-CREAM
- RASPBERRY ICE
- STRAWBERRY ICE
- STRAWBERRY ICE-CREAM
- JELLIED DESSERTS
- COFFEE JELLY
- CHOCOLATE CREAM JELLY
- CUSTARD JELLY
- JELLIED APRICOTS
- JELLIED FRUIT
- JELLIED RHUBARB
- JELLIED WHITE CURRANTS
- LEMON JELLY
- WINE JELLY
- VANILLA CREAM JELLY
- PIES
- PLAIN PIE CRUST
- APPLE PIE
- APRICOT PIE
- CHOCOLATE PIE
- COCOANUT CUSTARD PIE
- CRANBERRY PIE
- CREAM PIE
- CURRANT PIE
- GOOSEBERRY PIE
- LEMON CREAM PIE—I
- LEMON CREAM PIE—II
- PEACH PIE
- PRUNE CREAM PIE
- PUMPKIN PIE
- RHUBARB PIE
- STRAWBERRY PIE
- APPLE PUDDING
- APPLE SAGO PUDDING
- APRICOT PUDDING
- BALTIMORE PUDDING
- BIRD’S NEST PUDDING
- BLACKBERRY PUDDING
- BLUEBERRY PUDDING—I
- BLUEBERRY PUDDING—II
- BREAD AND APPLE PUDDING
- CABINET PUDDING
- CALIFORNIA PUDDING
- CARAMEL PUDDING
- CHERRY PUDDING
- CHOCOLATE PUDDING
- CHOCOLATE CREAM PUDDING
- CHRISTMAS PUDDING
- CRACKER PUDDING
- CORNSTARCH PUDDING
- COTTAGE PUDDING
- CURRANT PUDDING
- CUSTARD PUDDING
- DATE PUDDING
- DATE CUSTARD PUDDING
- DANISH PUDDING
- FARINA PUDDING
- FRUIT PUDDING
- FRUIT AND RICE PUDDING
- GINGER PUDDING
- LEMON PUDDING
- LEMON CUSTARD PUDDING
- NEW ENGLAND INDIAN PUDDING
- ORANGE PUDDING
- PEACH PUDDING
- PEACH BLOSSOM PUDDING
- PEACH AND RICE PUDDING
- PINEAPPLE PUDDING
- PRUNE PUDDING
- QUINCE PUDDING
- RASPBERRY PUDDING
- RED SAGO PUDDING
- RICE PUDDING—I
- RICE PUDDING—II
- RICE PUDDING—III
- RICE AND CHERRY PUDDING
- RICE AND FRUIT PUDDING
- SAGO PUDDING
- SNOW PUDDING
- SPICE PUDDING
- SPONGE PUDDING
- STRAWBERRY BATTER PUDDING
- TAPIOCA PUDDING
- TAPIOCA CREAM PUDDING
- PUDDING SAUCES
- BROWN SUGAR SAUCE
- FOAMING SAUCE
- FRUIT SAUCE
- HARD SAUCE
- SHORTCAKES
- PEACH SHORTCAKE
- PRUNE SHORTCAKE
- STRAWBERRY SHORTCAKE
- FRUIT SOUFFLÉS
- TARTS
- APPLE TART
- APPLE CREAM TART
- APRICOT TART
- CHERRY TART
- CHOCOLATE CREAM TART
- FRUIT TART
- GERMAN APPLE TART
- GOOSEBERRY TART
- GRAPE TART—I
- GRAPE TART—II
- NEAPOLITAN TARTS
- PEACH TART
- PEACH TART MERINGUE
- PEACH CREAM TART
- PLUM TART—I
- PLUM TART—II
- RASPBERRY CREAM TART
- RASPBERRY AND CURRANT TART
- RHUBARB TARTS
- APPLES À LA NINON
- APPLE BROWNIES
- APPLE FLUFF
- APPLE PUFF
- APPLE ROLL
- APPLE SNOW
- APPLE TRIFLE
- BAKED BANANAS
- BAKED PEACHES
- BAKED PEARS
- BAKED QUINCES
- BAKED RHUBARB
- BAKED BERRY ROLL
- BANANAS AND CURRANTS
- BANANAS WITH WHIPPED CREAM
- BANANA FLOAT
- BANANA TRIFLE
- BLACKBERRY SPONGE
- BOILED FROSTING
- CHOCOLATE TAPIOCA
- CHOCOLATE CREAM FROSTING
- FLOATING ISLAND
- FRENCH PANCAKES
- FRUIT ICING
- FRUIT PUFFS
- FRUIT ROLL
- FRUIT TAPIOCA
- GOOSEBERRY TRIFLE
- JELLIED APPLES
- JELLIED PEACHES
- JUNKET
- LEMON SPONGE
- MOONSHINE
- ORANGE SNOW
- PEACH TRIFLE
- PEACH DELIGHT
- PEACH SNOW-BALLS
- PINEAPPLE FLUFF
- PINEAPPLE DESSERT
- PINEAPPLE SPONGE
- PLUM ROLL
- PRUNE SPONGE
- QUINCE FLUFF
- QUINCE TRIFLE
- RICE BALLS WITH CUSTARD
- RASPBERRY SPONGE
- STRAWBERRY MERINGUE
- STRAWBERRY SPONGE
- STRAWBERRY TRIFLE
- SNOW-BALLS
- SWEET PANCAKES
- STEWED PEARS WITH RICE
- VANITIES
- VIRGINIA PUFFS
- INDEX
- [Pg iii]
- [Pg v]
- [Pg vi]
- [Pg 1]
- [Pg 2]
- [Pg 3]
- [Pg 4]
- [Pg 5]
- [Pg 6]
- [Pg 7]
- [Pg 8]
- [Pg 9]
- [Pg 10]
- [Pg 11]
- [Pg 12]
- [Pg 13]
- [Pg 14]
- [Pg 15]
- [Pg 16]
- [Pg 18]
- [Pg 19]
- [Pg 20]
- [Pg 21]
- [Pg 22]
- [Pg 23]
- [Pg 24]
- [Pg 25]
- [Pg 26]
- [Pg 27]
- [Pg 28]
- [Pg 29]
- [Pg 30]
- [Pg 31]
- [Pg 32]
- [Pg 33]
- [Pg 34]
- [Pg 35]
- [Pg 36]
- [Pg 37]
- [Pg 38]
- [Pg 39]
- [Pg 40]
- [Pg 41]
- [Pg 42]
- [Pg 43]
- [Pg 44]
- [Pg 45]
- [Pg 46]
- [Pg 47]
- [Pg 48]
- [Pg 49]
- [Pg 50]
- [Pg 51]
- [Pg 52]
- [Pg 53]
- [Pg 54]
- [Pg 55]
- [Pg 56]
- [Pg 57]
- [Pg 58]
- [Pg 59]
- [Pg 60]
- [Pg 61]
- [Pg 62]
- [Pg 63]
- [Pg 64]
- [Pg 65]
- [Pg 66]
- [Pg 67]
- [Pg 68]
- [Pg 69]
- [Pg 70]
- [Pg 71]
- [Pg 72]
- [Pg 73]
- [Pg 74]
- [Pg 75]
- [Pg 76]
- [Pg 77]
- [Pg 78]
- [Pg 79]
- [Pg 80]
- [Pg 81]
- [Pg 82]
- [Pg 83]
- [Pg 84]
- [Pg 85]
- [Pg 86]
- [Pg 87]
- [Pg 88]
- [Pg 89]
- [Pg 90]
- [Pg 91]
- [Pg 92]
- [Pg 93]
- [Pg 94]
- [Pg 95]
- [Pg 96]
- [Pg 97]
- [Pg 98]
- [Pg 99]
- [Pg 100]
- [Pg 101]
- [Pg 102]
- [Pg 103]
- [Pg 104]
- [Pg 105]
- [Pg 106]
- [Pg 107]
- [Pg 108]
- [Pg 109]
- [Pg 110]
- [Pg 111]
- [Pg 112]
- [Pg 113]
- [Pg 114]
- [Pg 115]
- [Pg 116]
- [Pg 117]
- [Pg 118]
- [Pg 119]
- [Pg 120]
- [Pg 121]
- [Pg 122]
- [Pg 123]
- [Pg 124]
- [Pg 125]
- [Pg 126]
- [Pg 127]
- [Pg 128]
- [Pg 129]
- [Pg 130]
- [Pg 131]
- [Pg 132]
- [Pg 133]
- [Pg 134]
- [Pg 135]
- [Pg 136]
- [Pg 137]
- [Pg 138]
- [Pg 139]
- [Pg 140]
- [Pg 141]
- [Pg 142]
- [Pg 143]
- [Pg 144]
- [Pg 145]
- [Pg 146]
- [Pg 147]
- [Pg 148]
- [Pg 149]
- [Pg 150]
- [Pg 151]
- [Pg 152]
- [Pg 153]
- [Pg 154]
- [Pg 155]
- [Pg 156]
- [Pg 157]
- [Pg 158]
- [Pg 159]
- [Pg 160]
- [Pg 161]
- [Pg 162]
- [Pg 163]
- [Pg 164]
- [Pg 165]
- [Pg 166]
- [Pg 167]
- [Pg 168]
- [Pg 169]
- [Pg 170]
- [Pg 171]
- [Pg 172]
- [Pg 173]
- [Pg 174]
- [Pg 175]
- [Pg 176]
- [Pg 177]
- [Pg 178]
- [Pg 179]
- [Pg 180]
- [Pg 181]
- [Pg 182]
- [Pg 183]
- [Pg 184]
- [Pg 185]
- [Pg 186]
- [Pg 187]
- [Pg 188]
- [Pg 189]
- [Pg 190]
- [Pg 191]
- [Pg 192]
- [Pg 193]
- [Pg 194]
- [Pg 195]
- [Pg 196]
- [Pg 197]
- [Pg 198]
- [Pg 199]
- [Pg 200]
- [Pg 201]
- [Pg 202]
- [Pg 203]
- [Pg 204]
- [Pg 205]
- [Pg 206]
- [Pg 207]
- [Pg 208]
- [Pg 209]
- [Pg 210]
- [Pg 211]
- [Pg 212]
- [Pg 213]
- [Pg 214]
- [Pg 215]
- [Pg 216]
- [Pg 217]
- [Pg 218]
- [Pg 219]
- [Pg 220]
- [Pg 221]
- [Pg 222]
- [Pg 223]
- [Pg 224]
- [Pg 225]
- [Pg 226]
- [Pg 227]
- [Pg 228]
- [Pg 229]
- [Pg 230]
- [Pg 231]
- [Pg 232]
- [Pg 233]
- [Pg 234]
- [Pg 235]
- [Pg 236]
- [Pg 237]
- [Pg 238]
- [Pg 239]
- [Pg 240]
- [Pg 241]
- [Pg 242]
- [Pg 243]
- [Pg 244]
- [Pg 245]
- [Pg 246]
- [Pg 247]
- [Pg 248]
- [Pg 249]
- [Pg 250]
- [Pg 251]
- [Pg 252]
- [Pg 253]
- [Pg 254]
- [Pg 255]
- [Pg 256]
- [Pg 257]
- [Pg 258]
- [Pg 259]
- [Pg 260]
- [Pg 261]
- [Pg 262]
- [Pg 263]
- [Pg 264]
- [Pg 265]
- [Pg 266]
- [Pg 267]
- [Pg 268]
- [Pg 269]
- [Pg 270]
- [Pg 271]
- [Pg 272]
- [Pg 273]
- [Pg 274]
- [Pg 275]
- [Pg 276]
- [Pg 277]
- [Pg 278]
- [Pg 279]
- [Pg 280]
- [Pg 281]
- [Pg 282]
- [Pg 283]
- [Pg 284]
- [Pg 285]
- [Pg 286]
- [Pg 287]
- [Pg 288]
- [Pg 289]
- [Pg 290]
- [Pg 291]
- [Pg 292]
- [Pg 293]
- [Pg 294]
- [Pg 295]
- [Pg 296]
- [Pg 297]
- [Pg 298]
- [Pg 299]
- [Pg 300]
- [Pg 301]
- [Pg 302]
- [Pg 303]
- [Pg 304]
- [Pg 305]
- [Pg 306]
- [Pg 307]
- [Pg 308]
- [Pg 309]
- [Pg 310]
- [Pg 311]
- [Pg 312]
- [Pg 313]
- [Pg 314]
- [Pg 315]
- [Pg 316]
- [Pg 317]
- [Pg 318]
- [Pg 319]
- [Pg 320]
- [Pg 321]
- [Pg 322]
- [Pg 323]
- [Pg 324]
- [Pg 325]
- [Pg 326]
- [Pg 327]
- [Pg 328]
- [Pg 329]
- [Pg 330]
- [Pg 331]
- [Pg 332]
- [Pg 333]
- [Pg 334]
- [Pg 335]
- [Pg 336]
- [Pg 337]
- [Pg 338]
- [Pg 339]
- [Pg 340]
- [Pg 341]
- [Pg 342]
- [Pg 343]
- [Pg 344]
- [Pg 345]
- [Pg 346]
- [Pg 347]
- [Pg 348]
- [Pg 349]
- [Pg 350]
- [Pg 351]
- [Pg 352]
- [Pg 353]
- [Pg 354]
- [Pg 355]
- [Pg 356]
- [Pg 357]
- [Pg 358]
- [Pg 359]
- [Pg 360]
- [Pg 361]
- [Pg 362]
- [Pg 363]
- [Pg 364]
- [Pg 365]
- [Pg 366]
- [Pg 367]
- [Pg 368]
- [Pg 369]
- [Pg 370]
- [Pg 371]
- [Pg 372]
- [Pg 373]
- [Pg 374]
- [Pg 375]
- [Pg 376]
- [Pg 377]
- [Pg 378]
- [Pg 379]
- [Pg 380]
- [Pg 381]
- [Pg 382]
- [Pg 383]
- [Pg 384]
- [Pg 385]
- [Pg 386]
- [Pg 387]
- [Pg 388]
- [Pg 389]
- [Pg 390]
- [Pg 391]
- [Pg 392]
- [Pg 393]
- [Pg 394]
- [Pg 395]
- [Pg 396]
- [Pg 397]
- [Pg 398]
- [Pg 399]
- [Pg 400]
- [Pg 401]
- [Pg 402]
- [Pg 403]
- [Pg 404]
- [Pg 405]
- [Pg 406]
- [Pg 407]
- [Pg 408]
- [Pg 409]
- [Pg 410]
- [Pg 411]
- [Pg 412]
- [Pg 413]
- [Pg 414]
- [Pg 415]
- [Pg 416]
- [Pg 417]
- [Pg 418]
- [Pg 419]
- [Pg 420]
- [Pg 421]
- [Pg 422]
- [Pg 423]
- [Pg 424]
- [Pg 425]
- [Pg 426]
- [Pg 427]
- [Pg 428]
- [Pg 429]
- [Pg 430]
- [Pg 431]
- [Pg 432]
- [Pg 433]
- [Pg 434]
- [Pg 435]
- [Pg 436]
- [Pg 437]
- [Pg 438]
- [Pg 439]
- [Pg 440]
- [Pg 441]
- [Pg 442]
- [Pg 443]
- [Pg 444]
- [Pg 445]
- [Pg 446]
- [Pg 447]
- [Pg 448]
- [Pg 449]
- [Pg 450]
- [Pg 451]
- [Pg 452]
- [Pg 453]
- [Pg 454]
- [Pg 455]
- [Pg 456]
- [Pg 457]
- [Pg 458]
- [Pg 459]
- [Pg 460]
- [Pg 461]
- [Pg 462]
- [Pg 463]
- [Pg 464]
- [Pg 465]
- [Pg 466]
- [Pg 467]
- [Pg 468]
- [Pg 469]
- [Pg 470]
- [Pg 471]
- [Pg 472]
- [Pg 473]
- [Pg 474]
- [Pg 475]
- [Pg 476]
- [Pg 477]
- [Pg 478]
- [Pg 479]
- [Pg 480]
- [Pg 481]
- [Pg 482]
- [Pg 483]
- [Pg 484]
- [Pg 485]
- [Pg 486]
- [Pg 487]
- [Pg 488]
- [Pg 489]
- [Pg 490]
- [Pg 491]
- [Pg 492]
- [Pg 493]
- [Pg 494]
- [Pg 495]
- [Pg 496]
- [Pg 497]
- [Pg 498]
- [Pg 499]
- [Pg 500]
- [Pg 501]
- [Pg 502]
- [Pg 503]
- [Pg 504]
- [Pg 505]
- [Pg 506]
- [Pg 507]
- [Pg 508]
- [Pg 509]
- [Pg 510]
- [Pg 511]
- [Pg 512]
- [Pg 513]
- [Pg 514]
- [Pg 515]
- [Pg 516]
- [Pg 517]
- [Pg 518]
- [Pg 519]
- [Pg 520]
- [Pg 521]
- [Pg 522]
- [Pg 523]
- [Pg 524]
- [Pg 525]
- [Pg 526]
- [Pg 527]
- [Pg 528]
- [Pg 529]
- [Pg 530]
- [Pg 531]
- [Pg 532]
- [Pg 533]
- [Pg 534]
- [Pg 535]
- [Pg 536]
- [Pg 537]
- [Pg 538]
- [Pg 539]
- [Pg 540]
- [Pg 541]
- [Pg 542]
- [Pg 543]
- [Pg 544]
- [Pg 545]
- [Pg 546]
- [Pg 547]
- [Pg 548]
- [Pg 549]
- [Pg 550]
- [Pg 551]
- [Pg 552]
How to Listen
- 1. Click "Listen Free" above
- 2. The book opens in CastReader's browser reader
- 3. Click the play button — AI narration starts with word highlighting
- 4. Use "Send to Phone" to continue listening on your phone
More by Myrtle Reed
FAQ
Is this audiobook really free?
Yes. "The Myrtle Reed Cook Book" is a public domain work from Project Gutenberg. CastReader converts it to audio using AI text-to-speech for free. No account or payment needed.
What does the AI voice sound like?
CastReader uses Kokoro TTS, a natural-sounding AI voice. It handles punctuation, names, and dialogue naturally. Most listeners forget it's AI after a few minutes.
Can I listen on my phone?
Yes. Open the book, then use "Send to Phone" to stream audio to your phone via Telegram. No app download needed.