[Gutenberg 64459] • Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping by Harland, Marion -- Read -- Imperial Library of Trantor

Index

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

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