[Gutenberg 51542] • The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada by Unknown -- Read -- Imperial Library of Trantor

Index

The Just-Wed Cook Book CONTENTS Index to Advertisers BREAD, MUFFINS, ROLLS, WAFFLES, FRITTERS, ETC.

WARNING RECIPE FOR BREAD (University of Nevada Method) WHITE BREAD Quick Method BREAD WHOLE WHEAT BREAD GRAHAM BREAD RYE BREAD MUFFINS ROLLS TEA ROLLS RAISIN BREAD NUT BREAD NUT BREAD HOMEMADE PRIZE RAISIN BREAD FRUIT AND NUT ROLLS FRENCH ROLLS WHOLE WHEAT GEMS GENUINE PARKER HOUSE ROLLS BOSTON MUFFINS POP-OVER ROLLS ENGLISH MUFFINS RICE MUFFINS SOFT WAFFLES RICE WAFFLES VIRGINIA WAFFLES GERMAN WAFFLES SWEET MUFFINS CORN BREAD CORN BREAD JOKERS TEA GEMS ENGLISH BUNS TEA BISCUITS CREAM BISCUIT (Baking Powder) OLD-FASHIONED GINGER BREAD MILK BREAD WATER BREAD BUCKWHEAT CAKES GENERAL GRIDDLE CAKES GRIDDLE CORN CAKES GRIDDLE CAKES WITH EGGS GENEVA GRIDDLE CAKES CINNAMON BUNS QUICK COFFEE CAKE BRAN OR GRAHAM BREAD CORN FRITTERS CLAM FRITTERS HOMINY FRITTERS FRITTER BATTER FRUIT FRITTERS

“EAT, DRINK AND BE MERRY” WHEN TO SERVE BEVERAGES CAKES AND HOW TO MAKE THEM

BRIDES CAKE LOAF BROWN STONE CAKE FROSTING WEDDING CAKE POUND CAKE WHIPPED CREAM CAKE LADY BALTIMORE CAKE FROSTING FOR LADY BALTIMORE CAKE DEVIL CAKE FROSTING FOR DEVIL CAKE TO MIX CAKES CONTAINING NO BUTTER TO MIX CAKES CONTAINING BUTTER CREAM PUFFS CREAM PUFF FILLING SPONGE CAKE MAMMY BELDON CAKE FILLING FOR ABOVE SPICE CAKE WHIPPED CREAM CAKE LAYER CAKE (Plain) FUDGE CAKE POUND LOAF CAKE MARGUERITES NUT CAKE SPONGE CAKE WALNUT TORTE UNEEDA BISCUIT TORTE CREAM FOR CREAM CAKES JAM CAKE LADY FINGERS ORANGE CAKE BOSTON LEMON SNAPS GRAND DUKE CAKE SOUR MILK DOUGHNUTS DOUGHNUTS AND CRULLERS ALMOND COOKIES GERMAN DOUGHNUTS DOUGHNUTS BATH BUNS ROLLED OATS CRISPS HUCKLEBERRY SHORT CAKE STRAWBERRY OR RASPBERRY SHORT CAKE CURRANT LOAF MOLASSES COOKIES SPICE CAKES OATMEAL COOKIES COCOANUT DROP COOKIES GINGER SNAPS EGGLESS CAKE (Fine) PLAIN COOKIES GRAHAM WAFERS PEANUT SNAPS

Fillings, Frostings and Icings

BOILED CHOCOLATE FROSTING CARAMEL FROSTING NUT OR FRUIT FILLING MARSHMALLOW FROSTING BOILED ICING WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS WHIPPED CREAM FILLING CHOCOLATE FILLING ICING FOR WHITE CAKE

PUDDINGS

PEACH COBBLER, SOUTHERN STYLE BAKED CUSTARD PLUM PUDDING RAISIN LAYER PUDDING BREAD CRUMB PUDDING WITH CORNMEAL RAISIN-APPLE TAPIOCA PUDDING PRUNE WHIP RUSSIAN CREAM FROZEN PUDDING BLACKBERRY PUDDING BOILED CUSTARD APPLE TAPIOCA PUDDING RAISIN DUFF BLANC MANGE

SAUCES

HARD SAUCE HARD SAUCE CREAMY SAUCE BRANDY SAUCE ORANGE SAUCE WINE SAUCE CARAMEL SAUCE LEMON SAUCE

PIES

BANANA RAISIN PIE LEMON PIE APPLE PIE PUMPKIN PIE RHUBARB PIE LEMON CUSTARD PIE CRANBERRY PIE PRUNE PIE MINCE MEAT MOLASSES PIE RASPBERRY PIE APPLE MERINGUE PIE CUSTARD PIE PINEAPPLE PIE STANLEY CURRANT PIE FAMOUS CREAM PIE SQUASH PIE MINCE MEAT (English) COCOANUT PIE LEMON-RAISIN PIE

ICE CREAM, ICES AND FROZEN DAINTIES

PEACHES MELBA ICE CREAM STRAWBERRY ICE CREAM RAISIN AND CRANBERRY FRAPPE PINEAPPLE ICE MARASCHINO PUNCH

SOUPS

CONSOMME OR PLAIN MEAT STOCK FOR SOUP BARLEY BROTH TURKEY SOUP MOCK TURTLE SOUP VEGETABLE SOUP WITH STOCK CHICKEN SOUP CHICKEN GUMBO SOUP MACARONI SOUP—ITALIAN STYLE OX-TAIL SOUP CREAM OF CELERY SOUP SPLIT PEA SOUP WITH SALT PORK BEAN SOUP OYSTER SOUP CLAM SOUP CHICKEN BROTH CREAM TOMATO SOUP

SALADS

IDEAS IN SALADS CHICKEN SALAD CRAB SALAD LOBSTER SALAD SALMON SALAD TOMATO SALAD COLD SLAW POTATO SALAD CELERY SALAD APPLE SALAD WITH HERRINGS OR CARDELLEN EGG SALAD ENDIVE SALAD EGG SALAD A DELICIOUS SALAD FOR STUFFED PEPPERS SARDINE SANDWICH SARDINE PASTE SANDWICHES SARDINE SANDWICHES CHICKEN AND LOBSTER SALAD CABBAGE SALAD a la CALAIS HOT SLAW JELLIED CHICKEN AND CELERY SALAD ROMAINE SALAD MAYONNAISE DRESSING FRENCH DRESSING

FISH

TO FRY FISH TO BROIL FISH TO BAKE FISH WHOLE BROILED SALT MACKEREL CODFISH BALLS FISH STEAKS FRIED CREAMED FISH FISH CHOWDER FISH BALLS FISH CROQUETTES CLAMS AND RICE CHAFING DISH RECIPE SARDINE BALLS SHRIMP SARDINES a la CAMBRIDGE SCALLOPED SARDINES LOBSTER NEWBURG STEWED MUSSELS DEVILED CRAB CREAMED CRAB CLAM CHOWDER

Poultry and Game

ROAST TURKEY ROAST GOOSE BAKED CHICKEN CHICKEN—SOUTHERN STYLE WILD DUCKS ROAST WILD DUCK PIGEON PIE ROAST PIGEON QUAIL ON TOAST ROAST TAME DUCK RABBIT PIE VENISON STEAK BROILED

STUFFINGS

CHESTNUT STUFFING FOR POULTRY OYSTER STUFFING FOR POULTRY CELERY STUFFING STUFFING FOR TOMATOES, GREEN PEPPERS, ETC. LAMB AND VEAL STUFFING STUFFING FOR PORK SAGE STUFFING FOR GEESE AND DUCKS POULTRY STUFFING

MEATS

ROAST PIG BAKED HAM TO ROAST A LEG OF PORK SALT PORK, CREAM GRAVY, SOUTHERN STYLE ROAST SPARE-RIB PORK CHOPS WITH TOMATO GRAVY PORK AND BEANS FILLET OF MUTTON SHOULDER OF VEAL TO FRY TRIPE BEEF OMELET ROAST BEEF ROAST LOIN OF VEAL ENTREE OF VEAL FRIED SWEETBREADS VEAL CUTLETS, BREADED CALVES LIVER AND BACON VEAL LOAF BEEFSTEAK AND ONIONS BROILED STEAK BEEFSTEAK ROLL SPICED VEAL CREAMED DRIED BEEF BEEF BALL VEAL OR LAMB PATTIES VEAL LOAF TO BOIL CORNED BEEF MUTTON CHOPS BAKED TONGUE FRIED LIVER IRISH STEW BOILED BEEF’S TONGUE HASH ON TOAST HASH, WITH POTATOES TO ROAST A SHOULDER OF MUTTON SOUSE LAMB WITH RICE TO GLAZE HAM BEEF’S HEART STUFFED BEEF STEWED WITH ONIONS BEEF TIMBALES FRIED TRIPE TRIPE STEW HASH BEEF A LA MODE OX-TAIL SAUTE BOILED BEEF WITH CABBAGE—German Style HOT BEEF LOAF BEEF PIE WITH POTATO CRUST ROLLED STEAK

SAUCES

CAPER SAUCE GIBLET SAUCE SAUCE ROBERT TOMATO MUSTARD MINT SAUCE CELERY SAUCE CURRANT JELLY SAUCE CREAM OR WHITE SAUCE HOLLANDAISE SAUCE GOVERNOR’S SAUCE SAUCE PIQUANTE SALMON SAUCE APPLE SAUCE HORSERADISH SAUCE CHILI SAUCE MUSHROOM SAUCE

EGGS

HAM AND EGGS CURRIED EGGS OMELET SOUFFLE OMELET SPANISH OMELET SCRAMBLED EGGS OMELET AU NATURAL EGGS A LA MODE OMELET POACHED OR DROPPED EGGS EGGS AND BACON POACHED EGGS EGGS A LA CARACAS CURRIED EGGS SHIRRED EGGS FRIED EGGS BUTTERED EGGS BREAD OMELET ASPARAGUS OMELET EGGS AND TOMATOES EGGS AND SPAGHETTI EGGS IN BAKED POTATOES

VEGETABLES

SWEET POTATOES—Southern Style GLAZED SWEET POTATOES SPINACH WITHOUT WATER SPINACH “AU NATURAL” DUCHESSE POTATOES POTATOES WITH CHEESE BAKED PEPPERS LYONNAISE POTATOES (No. 1) LYONNAISE POTATOES (No. 2) ARTICHOKE SAUTE BAKED BEANS BRUSSELS SPROUTS For Six Persons. Time of Preparation, Two Hours CARROTS A LA CYRANO BAKED CAULIFLOWER ESCALLOPED CORN MACARONI WITH TOMATOES AND MUSHROOMS DUTCH ONION PIE SPAGHETTI ITALIENNE SPINACH COOKED IN BUTTER MACARONI ESCALLOPED CHILI CON CARNE

Pickles and Spiced Fruits

FRENCH PICKLES GREEN PEPPER MANGOES GREEN TOMATO PICKLE SWEET TOMATO PICKLES PICCALILLI WATERMELON PICKLES BRINE FOR CUCUMBERS CHOW CHOW TOMATO CATSUP MIXED PICKLES PICKLED CHERRIES ECONOMY VINEGAR PICKLED BEETS

Jams and Jellies

APPLE JELLY SPICED FRUITS PLUM JELLY CRAB-APPLE JELLY PRESERVED PEACHES PRESERVED CHERRIES PRESERVED TOMATOES STRAWBERRY JAM LEMON MARMALADE GRAPE MARMALADE TO PRESERVE PLUMS QUINCE PRESERVES PRESERVED LEMON PEEL BLACKBERRY JAM

CANDY

CREAM TAFFY CANDY PEANUT CANDY OLD-FASHIONED MOLASSES CANDY FUDGE PINOCHE CANDY MARSHMALLOWS

TIME TABLE

BAKING BREAD, CAKES, PUDDINGS, ETC. WHAT TO SERVE WITH MEATS BAKING MEATS FREEZING BOILING FRYING BROILING

Weights and Measures

HOW TO MEASURE AN OUNCE TABLE OF MEASURES TABLE OF PROPORTIONS ROLLED OATS—A Perfect Infant’s Food

Household Hints

DO YOU KNOW— Transcriber’s Notes

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