The Whitehouse Cookbook (1887) eBook

This eBook from the Gutenberg Project consists of approximately 805 pages of information about The Whitehouse Cookbook (1887).
Table of Contents
Section Page

Start of eBook1
CARVING.1
FORE-QUARTER.2
FORE-QUARTER.2
HAUNCH OF VENISON6
FOWLS.7
PARTRIDGES.8
PIGEONS.9
BOILED SALMON.9
SOUPS.10
HERBS AND VEGETABLES USED IN SOUPS.12
STOCK.12
WHITE STOCK.13
TO CLARIFY STOCK.13
BEEF SOUP.13
VEAL SOUP. (Excellent.)13
SCOTCH MUTTON BROTH.14
GAME SOUP.14
CONSOMME SOUP.14
JULIENNE SOUP.15
CREAM OF SPINACH.15
CHICKEN CREAM SOUP.15
PLAIN ECONOMICAL SOUP.15
OX-TAIL SOUP.16
CORN SOUP.16
CREAM OF ASPARAGUS.17
GREEN PEA SOUP.17
DRIED BEAN SOUP.17
TURTLE SOUP FROM BEANS.17
PHILADELPHIA PEPPER POT.18
SQUIRREL SOUP.18
MULLAGATAWNY SOUP. (As made in India.)19
MOCK TURTLE SOUP, OF CALF’S HEAD.19
GREEN TURTLE SOUP.19
MACARONI SOUP.20
TURKEY SOUP.20
GUMBO OR OKRA SOUP.20
TAPIOCA CREAM SOUP.20
SOUPS WITHOUT MEAT.21
WINTER VEGETABLE SOUP.21
VERMICELLI SOUP.21
SWISS WHITE SOUP.21
SPRING VEGETABLE SOUP.21
CELERY SOUP.22
IRISH POTATO SOUP.22
PEA SOUP.22
NOODLES FOR SOUP.22
FORCE MEAT BALLS FOR SOUP.22
EGG BALLS FOR SOUP.23
EGG DUMPLINGS FOR SOUP.23
SUET DUMPLINGS FOR SOUP.23
SOYER’S RECIPE FOR FORCE MEATS.23
CROUTONS FOR SOUP.23
FISH STOCK.24
FISH SOUP.24
LOBSTER SOUP, OR BISQUE.24
CLAM SOUP. (French Style.)25
CLAM SOUP.25
MODES OF FRYING25
FISH.27
TO FRY FISH.28
PAN-FISH.28
BAKED PICKEREL.28
BOILED SALMON.28
BROILED SALMON.29
FRESH SALMON FRIED.29
SALMON AND CAPER SAUCE.29
BROILED SALT SALMON OR OTHER SALT FISH.29
PICKLED SALMON.29
SMOKED SALMON.30
FRICASSEE SALMON.30
SALMON PATTIES.30
FISH AND OYSTER PIE.30
STEAMED FISH.30
TO BROIL A SHAD.31
BAKED SHAD.31
TO COOK A SHAD ROE.31
TO COOK SHAD ROE. (Another Way.)31
BOILED BASS.31
BOILED BLUEFISH.31
BAKED BLUEFISH.31
FRIED EELS.31
SHEEPSHEAD WITH DRAWN BUTTER.32
BAKED WHITE FISH.32
HALIBUT BOILED.32
STEAMED HALIBUT.32
BAKED HALIBUT.33
HALIBUT BROILED.33
FRIED BROOK TROUT.33
FRIED SMELTS.33
BOILED WHITE FISH.34
BAKED WHITE FISH. (Bordeaux Sauce.)34
BAKED SALMON TROUT.34
TO BAKE SMELTS.34
BROILED SPANISH MACKEREL.34
BOILED SALT MACKEREL.35
BAKED SALT MACKEREL.35
FRIED SALT MACKEREL.35
BOILED FRESH MACKEREL.35
POTTED FRESH FISH.35
SCALLOPED CRABS.36
FISH IN WHITE SAUCE.36
FRESH STURGEON STEAK MARINADE.36
POTTED FISH.36
MAYONNAISE FISH.37
FISH CHOWDER. (Rhode Island.)37
CODFISH BALLS.37
STEWED CODFISH. (Salt.)38
CODFISH A LA MODE.38
BOILED FRESH COD.38
SCALLOPED FISH.38
FISH FRITTERS.38
BOILED SALT CODFISH. (New England Style.)39
BOILED CODFISH AND OYSTER SAUCE.39
BAKED CODFISH.39
CODFISH STEAK. (New England Style.)39
SALMON CROQUETTES.39
SHELL-FISH40
STEWED TERRAPIN, WITH CREAM.40
STEWED TERRAPIN.40
OILED LOBSTER.41
SCALLOPED LOBSTER.41
DEVILED LOBSTER.42
LOBSTER CROQUETTES.42
LOBSTER PATTIES.42
LOBSTER A LA NEWBURG.42
BAKED CRABS.43
DEVILED CRABS.43
CRAB CROQUETTES.43
TO MAKE A CRAB PIE.43
CRABS. (Soft Shell.)43
OYSTERS.44
FRIED OYSTERS.44
OYSTERS FRIED IN BATTER.44
STEWED OYSTERS. (In Milk or Cream.)44
PLAIN OYSTER STEW.44
OYSTER SOUP.44
DRY OYSTER STEW.44
BOSTON FRY.45
BROILED OYSTERS.45
STEAMED OYSTERS.45
STEAMED OYSTERS IN THE SHELL.45
OYSTER FRITTERS.46
OYSTER PATTIES.46
FULTON MARKET ROAST.46
SCALLOPED OYSTERS.47
OYSTER POT-PIE.47
BOSTON OYSTER PIE.47
MOCK OYSTERS.47
FRICASSEED OYSTERS.48
STEWED CLAMS.48
ROAST CLAMS IN THE SHELL.48
CLAM FRITTERS.48
CLAM CHOWDER.49
SCALLOPED CLAMS.49
SCALLOPS.49
FROGS FRIED.49
FROGS STEWED.49
POULTRY AND GAME50
ROAST TURKEY.51
DRESSING OR STUFFING FOR FOWLS.52
OYSTER DRESSING OR STUFFING.52
BOILED TURKEY.52
TURKEY SCALLOP.53
TURKEY HASHED.53
TURKEY WARMED OVER.53
BONED TURKEY.53
ROAST GOOSE.54
ROAST CHICKEN.54
BOILED CHICKEN.54
STEAMED CHICKEN.55
FRICASSEE CHICKEN.55
STEWED WHOLE SPRING CHICKEN.55
PICKLED CHICKEN.55
RISSOLES OF CHICKEN.55
CHICKEN PATTIES.56
TO BROIL CHICKEN.56
CHICKEN PIE.56
FRIED CHICKEN.57
FRIED CHICKEN A LA ITALIENNE.57
TO FRY CROQUETTES.58
PRESSED CHICKEN.58
CHICKEN LUNCH FOR TRAVELING.58
POTTED CHICKEN.58
SCALLOPED CHICKEN.59
BREADED CHICKEN.59
BROILED CHICKEN ON TOAST.59
CURRY CHICKEN.59
CHICKEN STEWED WITH BISCUIT.61
CHICKEN DRESSED AS TERRAPIN.61
CHICKEN ROLY-POLY.61
CHICKEN TURNOVERS.61
CHICKEN PUDDING.61
CHICKEN AND MACARONI.62
ROAST DUCK. (Tame.)62
BRAISED DUCK.62
STEWED DUCK.63
DUCK PIE.63
WARMED UP DUCK.63
ROAST WILD DUCK.63
WILD DUCKS.64
CANVAS-BACK DUCK.64
ROAST PIGEONS.64
STEWED PIGEONS.64
PIGEON PIE.64
BROILED PIGEONS OR SQUABS.65
SQUAB POT-PIE.65
WOODCOCK, ROASTED.65
SNIPE.65
REED BIRDS.65
ROAST QUAIL.65
TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.65
GAME PIE.66
SNOWBIRDS.66
SQUIRREL.66
ROAST HARE OR RABBIT.66
FRICASSEE RABBIT.67
FRIED RABBIT.67
RABBIT PIE.67
BROILED RABBITS.67
SALMI OF GAME.67
ROAST HAUNCH OF VENISON.68
BROILED VENISON STEAK.68
BAKED SADDLE OF VENISON.68
VENISON PIE OR PASTRY.69
VENISON HASHED.69
FRIED VENISON STEAK.70
MEATS.70
THAWING FROZEN MEAT, ETC.71
TO KEEP MEAT FROM FLIES.72
ROAST BEEF.72
YORKSHIRE PUDDING.72
BEEFSTEAK AND ONIONS.73
BEEFSTEAK AND OYSTERS.73
TO FRY BEEFSTEAKS.74
POT ROAST. (Old Style.)74
SPICED BEEF. (Excellent.)74
BEEF A LA MODE.75
TENDERLOIN OF BEEF.75
STEWED STEAK WITH OYSTERS.76
SMOTHERED BEEFSTEAK.76
BEEFSTEAK ROLLS.76
TO COLLAR A FLANK OF BEEF.76
DRIED BEEF.77
BEEF CORNED OR SALTED. (Red.)77
ROAST BEEF PIE WITH POTATO CRUST.78
ROAST BEEF PIE.78
BEEFSTEAK PIE.78
FRIZZLED BEEF.78
FLANK STEAK.79
TO BOIL CORNED BEEF.79
SPICED BEEF RELISH.79
FRIED BEEF LIVER.79
PRESSED BEEF.80
FRENCH STEW.80
TO POT BEEF.80
STEWED BRISKET OF BEEF.80
DRIED BEEF WITH CREAM.81
MEAT AND POTATO CROQUETTES.81
COLD MEAT AND POTATO, BAKED.82
HAMBURGER STEAK.82
TO ROAST BEEF HEART.83
STEWED BEEF KIDNEY.83
BEEFS HEART STEWED.83
BOILED BEEF TONGUE.83
SPICED BEEF TONGUE.84
TO BOIL TRIPE.84
TO FRY TRIPE.84
FRICASSEED TRIPE.84
TRIPE LYONNAISE.84
TO CLARIFY BEEF DRIPPINGS.85
ROAST LOIN OF VEAL.85
ROAST FILLET OF VEAL.85
BOILED FILLET OF VEAL.85
VEAL PUDDING.86
FRIED VEAL CUTLETS.86
FRIED VEAL CHOPS. (Plain.)86
VEAL COLLOPS.86
VEAL OLIVES.87
VEAL CHEESE.87
VEAL CROQUETTES.87
BROILED VEAL CUTLETS. (Fine.)87
VEAL POT-PIE.87
VEAL PIE.88
VEAL STEW.88
VEAL LOAF.89
VEAL FOR LUNCH.89
VEAL PATTIES.89
BRAISED VEAL.89
BAKED CALF’S HEAD.90
CALF’S HEAD CHEESE.90
BRAIN CUTLETS.90
CALFS HEAD BOILED.91
CALF’S LIVER AND BACON.91
CROQUETTES OF SWEETBREADS.91
SWEETBREADS.92
FRIED SWEETBREADS.92
BAKED SWEETBREADS.92
FRICASSEED SWEETBREADS.92
MUTTON AND LAMB.93
BONED LEG OF MUTTON ROASTED.93
BOILED LEG OF MUTTON.93
BRAISED LEG OF MUTTON.93
LEG OF MUTTON A LA VENISON.94
STEAMED LEG OF MUTTON.94
HASHED MUTTON.94
BROILED MUTTON CHOPS.95
FRIED MUTTON CHOPS.  NO. 1.95
FRIED MUTTON CHOPS.  NO. 2.95
MUTTON CUTLETS. (Baked.)95
BAKED MUTTON CHOPS AND POTATOES.95
MUTTONETTES.96
IRISH STEW.96
MUTTON PUDDING.97
SCRAMBLED MUTTON.97
SCALLOPED MUTTON AND TOMATOES.97
LAMB SWEETBREADS AND TOMATO SAUCE.97
ROAST QUARTER OF LAMB.97
TO BROIL THE FORE-QUARTER OF LAMB.98
LAMB STEW.98
PRESSED LAMB.98
CROQUETTES OF ODDS AND ENDS.99
PORK.99
ROAST PIG.99
ROAST LOIN OF PORK.100
ROAST LEG OF PORK.100
BOILED LEG OF PORK.100
FRESH PORK POT-PIE.101
ROAST SPARERIB.101
PORK TENDERLOINS.101
PORK CUTLETS.101
PORK CHOPS AND FRIED APPLES.101
FRIED PORK CHOPS.102
PORK PIE.102
PORK POT-PIE.102
PORK AND BEANS. (Baked.)102
BOSTON PORK AND BEANS.103
FRIED SALT PORK.103
GRILLED SALT PORK.103
FRIED HAM AND EGGS.103
COLD BACON AND EGGS.104
SCRAPPEL.104
TO BAKE A HAM. (Corned.)104
PIGS’ FEET PICKLED.105
BOILED HAM.105
BROILED HAM.105
POTTED HAM.105
BOLOGNA SAUSAGE. (Cooked.)106
COUNTRY PORK SAUSAGES.106
TO FRY SAUSAGES.106
HEAD CHEESE.107
TO CURE HAMS AND BACON. (A Prize Recipe.)107
TO SMOKE HAMS AND FISH AT HOME.107
TO CURE ENGLISH BACON.107
TO TRY OUT LARD.108
SAUCES AND DRESSINGS.108
TARTARE SAUCE.108
EGG SAUCE, OR WHITE SAUCE.108
OYSTER SAUCE.109
LOBSTER SAUCE.109
SAUCE FOR SALMON AND OTHER FISH.109
SAUCE FOR BOILED COD.109
CELERY SAUCE.109
CAPER SAUCE.110
BREAD SAUCE.110
TOMATO SAUCE.110
ONION SAUCE.110
CHILI SAUCE.111
MINT SAUCE.111
SHARP BROWN SAUCE.111
BECHAMEL SAUCE.111
MAITRE D’HOTEL SAUCE.111
WINE SAUCE FOR GAME.111
HOLLANDAISE SAUCE.112
CURRANT JELLY SAUCE.112
BROWN SAUCE.112
MUSHROOM SAUCE.112
APPLE SAUCE.112
CIDER APPLE SAUCE.113
OLD-FASHIONED APPLE SAUCE.113
CRANBERRY SAUCE.113
APPLE OMELET.113
FLAVORED VINEGARS.113
CUCUMBER VINEGAR.114
CURRY POWDER.114
CURRY SAUCE.114
TO BROWN BUTTER.114
TO BROWN FLOUR.114
TO MAKE MUSTARD.114
FRENCH MUSTARD.114
KITCHEN PEPPER.115
PREPARED COCOANUT. (For Pies, Puddings, etc.)115
SPICES.115
HERBS FOR WINTER.116
MEATS AND THEIR ACCOMPANIMENTS.116
VEGETABLES APPROPRIATE TO DIFFERENT DISHES.116
WARM DISHES FOR BREAKFAST.117
VEGETABLES FOR BREAKFAST.117
SALADS.117
MAYONNAISE DRESSING.118
DRESSING FOR COLD SLAW. (Cabbage Salad.)118
FRENCH SALAD DRESSING.118
MIXED SUMMER SALAD.119
CHICKEN SALAD.119
FISH SALAD.120
OYSTER SALAD.120
DUTCH SALAD.120
HAM SALAD.120
CRAB SALAD.120
COLD SLAW.121
PLAIN COLD SLAW.121
HOT SLAW.121
TOMATO SALAD.121
ENDIVE.121
CELERY SALAD.121
LETTUCE SALAD.121
POTATO SALAD, HOT.122
POTATO SALAD, COLD.122
BEAN SALAD.122
TO DRESS CUCUMBERS RAW.122
CELERY UNDRESSED.122
RADISHES.122
PEPPERGRASS AND CRESS.122
HORSE-RADISH.122
LETTUCE.123
CATSUPS.123
GREEN TOMATO CATSUP.123
WALNUT CATSUP.123
OYSTER CATSUP.124
MUSHROOM CATSUP.124
GOOSEBERRY CATSUP.124
CUCUMBER CATSUP.124
CURRANT CATSUP.124
APPLE CATSUP.124
CELERY VINEGAR.125
SPICED VINEGAR.125
PICKLES.125
CUCUMBER PICKLES.125
SLICED CUCUMBER PICKLE.126
CUCUMBER PICKLES. (For Winter Use.)126
GREEN TOMATO PICKLES. (Sweet.)126
GREEN TOMATO PICKLES. (Sour.)126
PICKLED MUSHROOMS.127
PICKLED CABBAGE. (Purple.)127
PICKLED WHITE CABBAGE.127
PICKLED CAULIFLOWER.128
PICKLED GREEN PEPPERS.128
GREEN PEPPER MANGOES.128
CHOWCHOW. (Superior English Recipe.)128
PICKLED ONIONS.129
PICKLED MANGOES.129
PICKLE OF RIPE CUCUMBERS.129
PICKLED OYSTERS.130
RIPE CUCUMBER PICKLES. (Sweet.)130
PICCALILLI.130
PICKLED EGGS.130
AN ORNAMENTAL PICKLE.130
EAST INDIA PICKLE.131
MIXED PICKLES.131
BLUEBERRY PICKLES.131
PICKLED BUTTERNUTS AND WALNUTS.132
WATERMELON PICKLE.132
SWEET PICKLE FOR FRUIT.132
PEAR PICKLE.132
SPICED CURRANTS.132
SPICED PLUMS.133
SPICED GRAPES.133
PICKLED CHERRIES.133
VEGETABLES.133
TO BOIL NEW POTATOES.134
MASHED POTATOES.134
BROWNED POTATOES.134
MASHED POTATOES. (Warmed Over.)135
POTATO PUFFS.135
POTATOES A LA CREME.135
NEW POTATOES AND CREAM.135
SARATOGA CHIPS.135
FRIED RAW POTATOES.135
SCALLOPED POTATOES. (Kentucky Style.)136
STEAMED POTATOES.136
POTATO SNOW.136
HASTY COOKED POTATOES.136
FAVORITE WARMED POTATOES.136
CRISP POTATOES.137
LYONNAISE POTATOES.137
POTATO FILLETS.137
POTATOES A LA DELMONICO.138
FRIED POTATOES WITH EGGS.138
BAKED POTATOES.138
SWEET POTATOES.139
BAKED SWEET POTATOES.139
ONIONS BOILED.139
ONIONS STEWED.139
ONIONS BAKED.139
FRIED ONIONS.140
SCALLOPED ONIONS.140
CAULIFLOWER.140
FRIED CAULIFLOWER.140
CABBAGE BOILED.141
CABBAGE WITH CREAM.141
STEAMED CABBAGE.141
LADIES’ CABBAGE.141
FRIED CABBAGE.141
FRENCH WAY OF COOKING CABBAGE.141
SOURCROUT.142
TO BOIL RICE.142
PARSNIPS, BOILED.142
FRIED PARSNIPS.143
STEWED PARSNIPS.143
PARSNIP FRITTERS.143
CREAMED PARSNIPS.143
STEWED TOMATOES.143
TO PEEL TOMATOES.143
SCALLOPED TOMATOES.144
STUFFED BAKED TOMATOES.144
BAKED TOMATOES. (Plain.)144
TO PREPARE TOMATOES. (Raw.)144
FRIED AND BROILED TOMATOES.145
SCRAMBLED TOMATOES.145
CUCUMBER A LA CREME.145
FRIED CUCUMBERS.145
GREEN CORN, BOILED.145
CORN PUDDING.145
STEWED CORN.146
FRIED CORN.146
ROASTED GREEN CORN.146
SUCCOTASH.146
FRIED EGG-PLANT.146
STUFFED EGG-PLANT.147
STRING BEANS.147
LIMA AND KIDNEY BEANS.147
CELERY.147
STEWED SALSIFY OR OYSTER-PLANT.147
FRIED SALSIFY.147
BEETS BOILED.148
BAKED BEETS.148
STEWED BEETS.148
OKRA.148
ASPARAGUS.148
ASPARAGUS WITH EGGS.148
GREEN PEAS.149
STEWED GREEN PEAS.149
SQUASHES, OR CYMBLINGS.149
BOILED WINTER SQUASH.149
BAKED WINTER SQUASH.149
VEGETABLE HASH.149
SPINACH.150
GREENS.150
STEWED CARROTS.151
CARROTS MASHED.151
TURNIPS.151
STEWED PUMPKINS.151
STEWED ENDIVE.151
BAKED MUSHROOMS.151
STEWED MUSHROOMS.152
CANNED MUSHROOMS.152
MUSHROOMS FOR WINTER USE.152
TRUFFLES.152
ITALIAN STYLE OF DRESSING TRUFFLES.152
TRUFFLES AU NATUREL.153
MACARONI.153
MACARONI AND CHEESE.153
TIMBALE OF MACARONI.153
MACARONI A LA CREME.153
MACARONI AND TOMATO SAUCE.154
BUTTER AND CHEESE154
TO MAKE BUTTER QUICKLY.154
A BRINE TO PRESERVE BUTTER.155
PUTTING UP BUTTER TO KEEP.155
CURDS AND CREAM.155
NEW JERSEY CREAM CHEESE.155
COTTAGE CHEESE.156
SLIP.156
CHEESE FONDU.156
CHEESE SOUFFLE.156
SCALLOPED CHEESE.157
PASTRY RAMAKINS.157
CAYENNE CHEESE STRAWS.157
CHEESE CREAM TOAST.158
WELSH RAREBIT.158
EGGS AND OMELETS.158
TO PRESERVE EGGS.158
BOILED EGGS.159
SOFT BOILED EGGS.159
SCALLOPED EGGS.159
SHIRRED EGGS.159
SCRAMBLED EGGS.160
POACHED OR DROPPED EGGS.160
FRIED EGGS.160
EGGS AUX FINES HERBES.160
POACHED EGGS A LA CREME.160
EGGS IN CASES.161
MINCED EGGS.161
MIXED EGGS AND BACON.161
MIXED EGGS GENERALLY—­SAVORY OR SWEET.161
COLD EGGS FOR A PICNIC.161
OMELETS.162
PLAIN OMELET.162
MEAT OR FISH OMELETS.163
VEGETABLE OMELET.163
OMELET OF HERBS.163
CHEESE OMELET.163
ASPARAGUS OMELET.163
RICE OMELET.164
HAM OMELET.164
CHICKEN OMELET.164
MUSHROOM OMELET.164
OYSTER OMELET.164
FISH OMELET.164
ONION OMELET.165
JELLY OMELET.165
BAKED OMELET.165
OMELET SOUFFLE.165
RUM OMELET.166
SANDWICHES.166
HAM SANDWICHES, PLAIN.166
CHICKEN SANDWICHES.166
SARDINE SANDWICHES.166
WATER CRESS SANDWICHES.167
EGG SANDWICHES.167
MUSHROOM SANDWICHES.167
CHEESE SANDWICHES.167
BREAD.167
GENERAL DIRECTIONS.168
WHEAT BREAD.169
COMPRESSED YEAST BREAD.170
HOME-MADE YEAST.170
UNRIVALED YEAST.170
DRIED YEAST OR YEAST CAKES.171
SALT-RAISING BREAD.171
BREAD FROM MILK YEAST.172
GRAHAM BREAD.172
GRAHAM BREAD. (Unfermented.)172
BOSTON BROWN BREAD.172
BOSTON BROWN BREAD. (Unfermented.)173
VIRGINIA BROWN BREAD.173
RHODE ISLAND BROWN BREAD.173
STEAMED BROWN BREAD.173
RYE BREAD.173
RYE AND CORN BREAD.173
FRENCH BREAD.174
TWIST BREAD.174
NEW ENGLAND CORN CAKE.174
GERMAN BREAD.174
CORN BREAD.175
VIRGINIA CORN BREAD.175
BOSTON CORN BREAD.175
INDIAN LOAF CAKE.175
JOHNNIE CAKE.176
SPIDER CORN-CAKE.176
SOUTHERN CORN MEAL PONE OR CORN DODGERS.176
RAISED POTATO-CAKE.176
BISCUITS, ROLLS, MUFFINS, ETC.177
TO RENEW STALE ROLLS.177
WARM BREAD FOR BREAKFAST..177
SODA BISCUIT.178
BAKING POWDER BISCUIT.178
SOUR MILK BISCUIT.178
RAISED BISCUIT.178
GRAHAM BISCUITS, WITH YEAST.179
EGG BISCUIT.179
PARKER HOUSE ROLLS.179
PARKER HOUSE ROLLS. (Unfermented.)180
FRENCH ROLLS.180
BEATEN BISCUIT.180
POTATO BISCUIT.180
VINEGAR BISCUITS.180
GRAFTON MILK BISCUITS.181
SALLY LUNN.181
SALLY LUNN. (Unfermented.)181
LONDON HOT-CROSS BUNS.181
RUSKS, WITH YEAST.181
RUSKS.182
RUSKS. (Unfermented.)182
SCOTCH SCONES.182
CRACKNELS.182
EGG MUFFINS. (Fine.)183
PLAIN MUFFINS.183
MUFFINS WITHOUT EGGS.183
TENNESSEE MUFFINS.183
CORN MEAL MUFFINS. (Without Eggs.)184
HOMINY MUFFINS.184
PLAIN GRAHAM GEMS.184
WAFFLES.184
CONTINENTAL HOTEL WAFFLES.185
NEWPORT WAFFLES.185
CREAM WAFFLES.185
GERMAN RICE WAFFLES.186
BERRY TEA-CAKES.186
RYE DROP-CAKES.186
WHEAT DROP-CAKES.186
POP-OVERS.186
FLANNEL CAKES. (With Yeast.)186
FEATHER GRIDDLE-CAKES. (With Yeast.)186
WHEAT GRIDDLE-CAKES.187
SOUR MILK GRIDDLE-CAKES.187
CORN MEAL GRIDDLE-CAKES. (With Yeast.)187
CORN MEAL GRIDDLE-CAKES.187
GRIDDLE-CAKES. (Very Good.)187
GRAHAM GRIDDLE-CAKES.188
BREAD GRIDDLE-CAKES.188
RICE GRIDDLE-CAKES.188
POTATO GRIDDLE-CAKES.188
GREEN CORN GRIDDLE-CAKES.188
HUCKLEBERRY GRIDDLE-CAKES.188
FRENCH GRIDDLE-CAKES.188
RAISED BUCKWHEAT CAKES.189
BUCKWHEAT CAKES WITHOUT YEAST.189
BUCKWHEAT CAKES.189
SWEDISH GRIDDLE-CAKES.189
CORN MEAL FRITTERS.189
CREAM FRITTERS.189
CURRANT FRITTERS.190
WHEAT FRITTERS.190
APPLE FRITTERS.190
PINEAPPLE FRITTERS.190
PEACH FRITTERS.190
GOLDEN-BALL FRITTERS.191
CANNELONS, OR FRIED PUFFS.191
GERMAN FRITTERS.191
HOMINY FRITTERS.191
PARSNIP FRITTERS.191
GREEN CORN FRITTERS.192
CREAM SHORT-CAKE.192
STRAWBERRY SHORT-CAKE.192
ORANGE SHORT-CAKE.192
LEMON SHORT-CAKE.192
HUCKLEBERRY SHORT-CAKE.193
FRIED DINNER-ROLLS.193
NEWPORT BREAKFAST-CAKES.193
PUFF BALLS.193
BREAKFAST PUFFS.193
ENGLISH CRUMPETS.194
PLAIN CRUMPETS.194
PREPARED BREAD CRUMBS.194
CRACKERS.194
FRENCH CRACKERS.194
CORN MEAL MUSH OR HASTY PUDDING.194
FRIED MUSH.195
GRAHAM MUSH.195
OATMEAL.195
RICE CROQUETTES.195
HOMINY.195
HOMINY CROQUETTES.195
BOILED RICE.195
SAMP, OR HULLED CORN.196
CRACKED WHEAT.196
OAT FLAKES.196
STEAMED OATMEAL.196
HOMINY.197
TOAST.197
MILK TOAST.197
CREAM TOAST.197
AMERICAN TOAST.197
NUNS’ TOAST.197
OYSTER TOAST.198
MUSHROOMS ON TOAST.198
TOMATO TOAST.198
EGGS ON TOAST.198
BAKED EGGS ON TOAST.198
HAM TOAST.199
REED BIRDS ON TOAST.199
MINCED FOWLS ON TOAST.199
HASHED BEEF ON TOAST.199
VEAL HASH ON TOAST.200
CODFISH ON TOAST. (Cuban Style.)200
HALIBUT ON TOAST.200
CHICKEN HASH WITH RICE TOAST.200
APPLE TOAST.200
CAKES.201
FROSTING OR ICING.202
ALMOND FROSTING.203
CHOCOLATE FROSTING.203
PLAIN CHOCOLATE ICING.203
TUTTI FRUTTI ICING.203
SUGAR ICING.203
BOILED FROSTING.204
FROSTING WITHOUT EGGS.204
GELATINE FROSTING.204
GOLDEN FROSTING.205
FILLINGS FOR LAYER CAKES.205
BREAD OR RAISED CAKE.206
FRUIT CAKE. (Superior.)207
FRUIT CAKE BY MEASURE, (Excellent.)207
WHITE FRUIT CAKE.207
MOLASSES FRUIT CAKE.208
WHITE SPONGE CAKE.208
ALMOND SPONGE CAKE.208
OLD-FASHIONED SPONGE CAKE.208
LEMON SPONGE CAKE.209
PLAIN SPONGE CAKE.209
BRIDE’S CAKE.209
ENGLISH POUND CAKE.209
PLAIN POUND CAKE.210
COCOANUT POUND CAKE.210
CITRON POUND CAKE.210
CITRON CAKE.210
LEMON CAKE.210
DELICATE CAKE.210
SILVER, OR DELICATE CAKE.211
GOLD CAKE.211
GOLD OR LEMON CAKE.211
SNOW CAKE. (Delicious.)211
MARBLE CAKE.211
SUPERIOR LOAF CAKE.212
FRENCH CHOCOLATE CAKE.212
COCOANUT CAKE.213
COCOANUT AND ALMOND CAKE.213
COFFEE CAKE.213
FEATHER CAKE.213
ELECTION CAKE.214
CREAM CAKE.214
GOLDEN CREAM CAKE.214
DRIED APPLE FRUIT CAKE.214
CAKE WITHOUT EGGS.214
QUEEN’S CAKE.215
ANGEL CAKE.215
WASHINGTON LOAF CAKE.215
RIBBON CAKE.216
GOLDEN SPICE CAKE.216
ALMOND CAKE.216
ROCHESTER JELLY CAKE.216
FRUIT LAYER CAKE.216
WHIPPED CREAM CAKE.217
ROLLED JELLY CAKE.217
TO CUT LAYER CAKE.217
LAYER JELLY CAKE.217
CUSTARD OR CREAM CAKE.217
HICKORY NUT OR WALNUT CAKE.218
CHEAP CREAM CAKE.218
SOFT GINGER CAKE.218
HARD GINGERBREAD.218
PLAIN GINGERBREAD.218
WHITE GINGER BISCUIT.219
GOLD AND SILVER CAKE.219
BOSTON CREAM CAKES.219
CHOCOLATE ECLAIRS.219
HUCKLEBERRY CAKE.219
SWEET STRAWBERRY CAKE.220
MOLASSES CUP CAKES.220
BAKERS’ GINGER SNAPS.220
GINGER COOKIES.220
GINGER SNAPS.220
DOMINOES.221
FANCY CAKES.221
WAFERS.221
PEACH CAKES.221
CUP CAKES.221
VARIEGATED CAKES.222
CORNSTARCH CAKES.222
SPONGE DROPS.222
SAVORY BISCUITS OR LADY FINGERS.222
PASTRY SANDWICHES.223
NEAPOLITAINES.223
BRUNSWICK JELLY CAKES.223
LITTLE PLUM CAKES.223
JUMBLES.224
WINE JUMBLES.224
COCOANUT JUMBLES.224
PHILADELPHIA JUMBLES.224
ALMOND JUMBLES.224
FRUIT JUMBLES.224
COOKIES.225
FAVORITE COOKIES.225
FRUIT COOKIES.225
CRISP COOKIES. (Very Nice.)225
LEMON COOKIES.225
COCOANUT COOKIES.225
DOUGHNUTS OR FRIED CAKES.225
CRULLERS OR FRIED CAKES.226
RAISED DOUGHNUTS.226
BAKERS’ RAISED DOUGHNUTS.226
CRULLERS OR WONDERS.227
GERMAN DOUGHNUTS.227
NUT CAKES. (Fried.)227
TRIFLES.228
PUFF-BALL DOUGHNUTS.228
PASTRY, PIES AND TARTS.228
HOW TO MAKE A PIE.229
FOR ICING PASTRY.229
FINE PUFF PASTE.229
PUFF PASTE FOR PIES.230
SOYER’S RECIPE FOR PUFF PASTE.231
RULE FOR UNDER CRUST.231
PLAIN PIE CRUST.231
PUFF PASTE OF SUET.232
POTATO CRUST.232
TO MAKE PIE CRUST FLAKY.232
PATTIES, OR SHELLS FOR TARTS.233
TARTS.233
GREEN APPLE PIE.233
IRISH APPLE PIE.234
MOCK APPLE PIE.234
APPLE AND PEACH MERINGUE PIE.234
LEMON PIE.  No. 1. (Superior.)235
ORANGE PIE.236
BAKERS’ CUSTARD PIE.236
CREAM PIE.236
WHIPPED CREAM PIE.236
CUSTARD PIE.236
BOSTON CREAM PIE.237
MOCK CREAM PIE.237
FRUIT CUSTARD PIE.237
CHERRY PIE.237
CURRANT PIE.237
RIPE CURRANT PIE.237
GREEN TOMATO PIE.237
APRICOT MERINGUE PIE.238
HUCKLEBERRY PIE.238
BLACKBERRY PIE.238
MOLASSES PIE.238
LEMON RAISIN PIE.238
RHUBARB PIE.238
RHUBARB PIE. (Cooked.)239
PINEAPPLE PIE.239
GRAPE PIE.239
DAMSON OR PLUM PIE.239
PEACH PIE.239
DRIED FRUIT PIES.239
RIPE BERRY PIES.239
JELLY AND PRESERVED FRUIT PIES.240
CRANBERRY PIE.240
CRANBERRY TART PIE.240
GOOSEBERRY PIE.240
STEWED PUMPKIN OR SQUASH FOR PIES.240
BAKED PUMPKIN OR SQUASH FOR PIES.240
PUMPKIN PIE WITHOUT EGGS.241
SQUASH PIE.241
SWEET POTATO PIE.241
COOKED MEAT FOR MINCE PIES.241
MOCK MINCE MEAT WITHOUT MEAT.242
FRUIT TURNOVERS. (Suitable for Picnics.)242
PLUM CUSTARD TARTLETS.243
ORANGE TARTLETS.243
MERINGUE CUSTARD TARTLETS.243
BERRY TARTS.244
CREAM STRAWBERRY TARTS.244
GREEN GOOSEBERRY TART.244
COCOANUT TARTS.244
CHOCOLATE TARTS.244
MAIDS OF HONOR.245
GERMAN FRUIT PIE.245
APPLE TARTS.245
CREAM TARTS.245
OPEN JAM TARTS.245
CHESS CAKES.246
CUSTARDS, CREAMS AND DESSERTS.246
SOFT CARAMEL CUSTARD.247
BAKED CUSTARD.247
CUP CUSTARD.247
BOILED CUSTARD.247
BOILED CUSTARD, OR MOCK CREAM.247
FRENCH CUSTARD.248
GERMAN CUSTARD.248
APPLE CUSTARD.248
SNOWBALL CUSTARD.249
BAKED COCOANUT CUSTARD.249
SPANISH CREAM.250
BAVARIAN CREAM.250
STRAWBERRY BAVARIAN CREAM.250
GOLDEN CREAM.250
ORANGE CREAM.252
SOLID CREAM.252
BANANA CREAM.252
TAPIOCA CREAM CUSTARD.252
ITALIAN CREAM.253
SNOW CREAM.253
MOCK ICE.253
PEACH MERINGUE.253
APPLE FLOAT.253
SYLLABUB.254
CREAM FOR FRUIT.254
STRAWBERRY SPONGE.254
LEMON SPONGE.254
APPLE SNOW.254
QUINCE SNOW.255
ORANGE TRIFLE.255
LEMON TRIFLE.255
FRUIT TRIFLE.255
GRAPE TRIFLE.255
APPLE TRIFLE.255
PEACH TRIFLE.255
GOOSEBERRY TRIFLE.256
LEMON HONEY.256
FLOATING ISLANDS.256
FLOATING ISLAND.256
TAPIOCA BLANC MANGE.256
CHOCOLATE BLANC MANGE.257
CORNSTARCH BLANC MANGE.257
FRUIT BLANC MANGE.257
ORANGE CHARLOTTE.258
STRAWBERRY CHARLOTTE.258
CHARLOTTE RUSSE. (Fine.)258
CHARLOTTE RUSSE.258
ANOTHER CHARLOTTE RUSSE.259
NAPLE BISCUITS, OR CHARLOTTE RUSSE.259
ECONOMICAL CHARLOTTE RUSSE.260
TIPSY CHARLOTTE.260
ORANGE CHARLOTTE.260
BURNT ALMOND CHARLOTTE.260
CHARLOTTE RUSSE, WITH PINEAPPLE.261
COUNTRY PLUM CHARLOTTE.261
VELVET CREAM, WITH STRAWBERRIES.261
CORNSTARCH MERINGUE.261
WASHINGTON PIE.262
CREAM PIE.262
DESSERT PUFFS.262
PEACH CAKE FOR DESSERT.262
FRUIT SHORT-CAKES.262
SALTED OR ROASTED ALMONDS.262
ROAST CHESTNUTS.263
AFTER-DINNER CROUTONS.263
ORANGE FLOAT.263
LEMON TOAST.263
SALAD OF MIXED FRUITS.264
ORANGE COCOANUT SALAD.264
CRYSTALLIZED FRUIT.264
PEACHES AND CREAM.264
SNOW PYRAMID.264
JELLY FRITTERS.265
BAKED PEARS.265
STEWED PEARS.265
BAKED QUINCES.266
GOOSEBERRY FOOL.266
MERINGUES OR KISSES.266
JELLY KISSES.267
COCOANUT MACAROONS.267
ALMOND MACAROONS.267
CHOCOLATE MACAROONS.267
WINE JELLY.268
CIDER JELLY.268
ORANGE JELLY.268
VARIEGATED JELLY.268
STRAWBERRY JELLY.269
RECIPE FOR CHEESE CUSTARD.269
ICE CREAM AND ICES269
PURE ICE-CREAM.269
FRUIT ICE-CREAM.269
CHOCOLATE ICE-CREAM.  No. 1. (Very fine.)270
COCOANUT ICE-CREAM.270
CUSTARD ICE-CREAM.270
STRAWBERRY ICE-CREAM.270
FRUIT CREAM.270
TUTTI FRUTTI ICE-CREAM.271
ICE-CREAM WITHOUT A FREEZER.271
FROZEN PEACHES.271
FROZEN FRUITS.271
LEMON ICE.272
PINEAPPLE SHERBET.272
RASPBERRY SHERBET.272
ORANGE-WATER ICE.272
ALMOND ICE.272
CURRANT ICE.272
DUMPLINGS AND PUDDINGS273
TO CLEAN CURRANTS.274
TO CHOP SUET.275
TO STONE RAISINS.275
APPLE DUMPLINGS.275
BOILED APPLE DUMPLINGS.275
BOILED RICE DUMPLINGS, CUSTARD SAUCE.275
PRESERVE DUMPLINGS.276
OXFORD DUMPLINGS.276
LEMON DUMPLINGS.276
BOILED APPLE PUFFETS.276
COMMON BATTER.277
ALMOND PUDDING.277
APPLE PUDDING, BAKED.277
BOILED APPLE PUDDING.277
BIRDS’ NEST PUDDING.277
COLD BERRY PUDDING.278
APPLE TAPIOCA PUDDING.278
APPLE AND BROWN-BREAD PUDDING.278
APPLE-PUFF PUDDING.278
PLAIN BREAD PUDDING, BAKED.279
SUPERIOR BREAD PUDDINGS.279
BOILED BREAD PUDDING.279
BATTER PUDDING, BAKED.280
BOILED BATTER PUDDING.280
CUSTARD PUDDINGS.280
APPLE CUSTARD PUDDINGS.280
CREAM PUDDING.281
CREAM MERINGUE PUDDING.281
CORNSTARCH PUDDING.281
COLD FRUIT PUDDING.281
CUBAN PUDDING.282
CRACKER PUDDING.282
BAKED CORN MEAL PUDDING, WITHOUT EGGS.282
BAKED CORN MEAL PUDDING, WITH EGGS.282
BOILED CORN MEAL PUDDING.282
BOILED CORN MEAL PUDDING, WITHOUT EGGS.283
CORN MEAL PUFFS.283
DELICATE INDIAN PUDDING.283
COTTAGE PUDDING.283
CHERRY PUDDING, BOILED OR STEAMED.284
ENGLISH PLUM PUDDING. (The Genuine.)284
CHRISTMAS PLUM PUDDING. (By Measure.)285
BAKED PLUM PUDDING.285
PLUM PUDDING, WITHOUT EGGS.285
CABINET PUDDING.286
BAKED CRANBERRY PUDDING.286
BAKED LEMON PUDDING. (Queen of Puddings.)287
LEMON PUDDING.287
BOILED LEMON PUDDING.287
LEMON PUDDING, COLD.287
ROYAL SAGO PUDDING.288
SAGO APPLE PUDDING.288
PLAIN SAGO PUDDING.288
TAPIOCA PUDDING.289
STRAWBERRY TAPIOCA.289
RASPBERRY PUDDING.289
PEAR, PEACH AND APPLE PUDDING.290
FIG PUDDINGS.290
FRUIT PUDDING, CORN MEAL.290
APPLE CORN MEAL PUDDING.290
RHUBARB OR PIE-PLANT PUDDING.290
FRUIT PUDDINGS.291
SNOW PUDDING.291
DELMONICO PUDDING.291
SAUCER PUDDINGS.291
NANTUCKET PUDDING.292
TOAST PUDDING.292
PLAIN RICE PUDDING.292
RICE PUDDING. (Fine.)292
RICE MERINGUE.292
RICE LEMON PUDDING.292
RICE PUDDING WITHOUT EGGS.293
FRUIT RICE PUDDING.293
RICE SNOW-BALLS.293
PRUNE PUDDING.293
BLACKBERRY OR WHORTLEBERRY PUDDING.294
BAKED HUCKLEBERRY PUDDING.294
FRUIT PUDDING.294
BOILED CURRANT PUDDING.294
TRANSPARENT PUDDING.294
SWEET-POTATO PUDDING.294
PINEAPPLE PUDDING.295
ORANGE ROLEY POLEY.295
ROLEY POLEY PUDDING. (Apple.)295
FRUIT PUFF PUDDING.295
GRAHAM PUDDING.296
BANANA PUDDING.296
DRIED PEACH PUDDING.296
SUET PUDDING, PLAIN.296
SUET PLUM PUDDING.297
PEACH COBBLER.297
HOMINY PUDDING.297
BAKED BERRY ROLLS.297
GREEN CORN PUDDING.297
GENEVA WAFERS.298
SUNDERLAND PUDDING.298
JELLY PUDDINGS.298
QUICK PUDDING.299
READY PUDDING.299
A ROYAL DESSERT.299
HUCKLEBERRIES WITH CRACKERS AND CREAM.299
SAUCES FOR PUDDINGS.299
RICH WINE SAUCE.300
SAUCE FOR PLUM PUDDING. (Superior.)300
LIQUID BRANDY SAUCE.300
GRANDMOTHERS SAUCE.300
SUGAR SAUCE.300
LEMON SAUCE.300
LEMON CREAM SAUCE, HOT.301
ORANGE CREAM SAUCE, HOT.301
COLD LEMON SAUCE.301
COLD ORANGE SAUCE.301
COLD CREAM SAUCE.301
CREAM SAUCE, WARM.301
CARAMEL SAUCE.301
A GOOD PLAIN SAUCE.301
OLD STYLE SAUCE.302
PLAIN COLD, HARD SAUCE.302
CUSTARD SAUCE.302
MILK SAUCE.302
MILK OR CREAM SAUCE.302
FRUIT SAUCE.302
JELLY SAUCE.302
COMMON SWEET SAUCE.302
SYRUP FOR FRUIT SAUCE.303
ROSE BRANDY. (For Cakes and Puddings.)303
LEMON BRANDY. (For Cakes and Puddings.)303
PRESERVES, JELLIES, ETC.303
PRESERVED CHERRIES.304
PRESERVED CRANBERRIES.304
PRESERVED STRAWBERRIES.305
TO PRESERVE BERRIES WHOLE. (Excellent.)305
PRESERVED EGG PLUMS.305
PRESERVED PEACHES.306
PRESERVED GREEN TOMATOES.306
PRESERVED APPLES. (Whole.)306
PRESERVED QUINCES.306
PRESERVED PEARS.307
PINEAPPLE PRESERVES.307
TO PRESERVE WATERMELON RIND AND CITRON.308
TO PRESERVE AND DRY GREENGAGES.308
PRESERVED PUMPKINS.308
PRESERVING FRUIT. (New Mode.)309
TO PRESERVE FRUIT WITHOUT ’SUGAR.309
NEW METHOD OF PRESERVING FRUIT.309
FRUIT JELLIES.310
CURRANT JELLY.310
CURRANT JELLY. (New Method.)310
QUINCE JELLY.311
RASPBERRY JELLY.311
APPLE JELLY.311
GRAPE JELLY.312
FLORIDA ORANGE JELLY.312
CRAB-APPLE JELLY.312
PEACH JELLY.312
ORANGE SYRUP.312
ORANGE MARMALADE.313
LEMON MARMALADE313
RAISINS. (A French Marmalade.)313
STRAWBERRY JAM.313
GOOSEBERRY JAM.313
BRANDIED PEACHES OR PEARS.314
RASPBERRY JAM.314
A NEW WAY OF KEEPING FRUIT.314
MACEDOINES.314
CANNED FRUITS314
CANNED PEACHES.315
CANNED GRAPES.315
CANNED STRAWBERRIES.316
TO CAN QUINCES.316
CANNED PINEAPPLE.316
CANNED FRUIT JUICES.316
CANNED TOMATOES.316
TO CAN CORN.317
TO CAN PEAS.317
CANNED PLUMS.318
CANNED MINCE MEAT.318
CANNED BOILED CIDER.318
CANNED PUMPKIN.318
PEACH BUTTER.318
PEACHES DRIED WITH SUGAR.318
COLORING FOR FRUIT, ETC.319
DEEP RED COLORING.319
YELLOW COLORING.319
GREEN COLORING.319
SUGAR GRAINS.319
SUGAR GRAINS, COLORED.320
CARAMEL OR BURNT SUGAR.320
TO CLARIFY JELLY.320
CONFECTIONERY320
FRENCH CREAM CANDY.321
FRUIT CREAMS.322
WALNUT CREAMS.322
CHOCOLATE CREAMS.322
COCOANUT CREAMS.322
VARIEGATED CREAMS.322
RASPBERRY CREAMS.323
NUT CREAMS.323
MAPLE SUGAR CREAMS.323
STICK CANDY.323
CHOCOLATE CARAMELS.324
GRILLED ALMONDS.324
PEPPERMINT DROPS.324
CURRANT DROPS.324
LEMON DROPS.324
NUT MOLASSES CANDY.324
SUGAR NUT CANDY.325
COCOANUT CANDY.325
BUTTER-SCOTCH.325
EVERTON TAFFY, OR BUTTER-SCOTCH.325
MAPLE WALNUTS.325
POP-CORN BALLS.326
HOARHOUND CANDY.326
JUJUBE PASTE.326
CANDIED ORANGES.326
FIG CANDY.326
CANDY ROLEY POLEY.326
MOLASSES CANDY.327
STRAWBERRY CONSERVE.327
PEACH CONSERVE.327
PEACH LEATHER.327
COCOANUT CARAMELS.328
DRIED PRESERVES.328
CANDIES WITHOUT COOKING.328
FRENCH VANILLA CREAM.328
CHOCOLATE CREAM DROPS.328
FRUIT AND NUT CREAMS.328
ORANGE DROPS.329
COCOANUT CREAMS.329
COFFEE, TEA, BEVERAGES.329
THE HEALING PROPERTIES OF TEA AND COFFEE.329
COFFEE.329
VIENNA COFFEE.330
FILTERED OR DRIP COFFEE.330
ICED COFFEE.330
SUBSTITUTE FOR CREAM IN COFFEE.330
TO MAKE TEA.331
ICED TEA.331
CHOCOLATE.331
COCOA.331
BUTTERMILK AS A DRINK.332
BLACKBERRY WINE NO. 2333
GRAPE WINE.333
FLORIDA ORANGE WINE.333
METHELIN, OR HONEY WINE.334
BLACK CURRANT WINE.334
RAISIN WINE.334
CHERRY BOUNCE.334
BLACKBERRY CORDIAL.334
HOP BEER.335
GINGER BEER.335
SPRUCE BEER.335
DELICIOUS JUNKET.335
RASPBERRY SHRUB.335
SASSAFRAS MEAD.335
CREAM SODA WITHOUT THE FOUNTAIN.336
WINE WHEY.336
LEMON SYRUP.336
FOR A SUMMER DRAUGHT.336
NOYEAU CORDIAL.337
EGG NOG.337
EGG FLIP, OR MULLED ALE.337
MILK PUNCH.337
FINE MILK PUNCH.337
TO MAKE HOT PUNCH.337
LEMONADE.337
STRAWBERRY WATER.337
KOUMISS.338
PINEAPPLE VINEGAR.338
RASPBERRY VINEGAR.  NO. 2.338
HOME-MADE TABLE VINEGAR.339
VERY STRONG TABLE VINEGAR.339
PINEAPPLE-ADE.339
SEIDLITZ POWDERS.339
INEXPENSIVE DRINK.339
340
FEBRUARY.340
MARCH.340
APRIL.341
MAY.341
JUNE.341
JULY.341
AUGUST.342
SEPTEMBER.342
OCTOBER.342
NOVEMBER.343
DECEMBER.343
MENUS343
NEW YEAR’S DAY.343
SUNDAY.344
MONDAY.344
TUESDAY.344
WEDNESDAY.345
THURSDAY.345
FRIDAY.345
SATURDAY.345
FEBRUARY.346
DINNER346
SUPPER346
SUNDAY346
DINNER346
SUPPER346
MONDAY.346
TUESDAY.347
WEDNESDAY.347
THURSDAY.347
FRIDAY.347
SATURDAY.347
MARCH.348
MONDAY.348
TUESDAY.348
WEDNESDAY.348
THURSDAY.349
FRIDAY.349
LUNCHEON.349
DINNER.349
SATURDAY.349
LUNCHEON.349
DINNER.349
SUNDAY.350
MONDAY.350
TUESDAY.350
WEDNESDAY.350
THURSDAY.351
FRIDAY.351
SATURDAY.351
SUNDAY.351
MONDAY.352
LUNCHEON.352
DINNER.352
TUESDAY.352
DINNER.352
WEDNESDAY.352
LUNCHEON.352
DINNER.352
THURSDAY.352
LUNCHEON.352
DINNER.352
FRIDAY.353
SATURDAY.353
JUNE.353
SUPPER.353
MONDAY.353
TUESDAY.354
WEDNESDAY.354
THURSDAY.354
FRIDAY.354
SATURDAY.355
JULY.355
SUNDAY.355
MONDAY.356
TUESDAY.356
WEDNESDAY.356
THURSDAY.356
FRIDAY.357
SATURDAY.357
AUGUST.357
MONDAY.357
TUESDAY.358
WEDNESDAY.358
THURSDAY.358
FRIDAY.358
SATURDAY.359
SEPTEMBER.359
MONDAY.359
TUESDAY.359
WEDNESDAY.360
THURSDAY.360
FRIDAY360
SATURDAY360
OCTOBER.361
MONDAY.361
TUESDAY.361
WEDNESDAY.361
THURSDAY.362
FRIDAY.362
SATURDAY.362
NOVEMBER.362
SUNDAY.363
MONDAY.363
TUESDAY.363
WEDNESDAY.363
THURSDAY.364
FRIDAY.364
SATURDAY.364
DECEMBER.364
SUNDAY.365
MONDAY.365
TUESDAY.365
WEDNESDAY.366
THURSDAY.366
FRIDAY.366
SATURDAY.366
SPECIAL MENUS.367
GENERAL GRANT’S BIRTHDAY DINNER.367
MENU FOR 4 COVERS.367
MENU FOR 6 COVERS.368
MENU FOR 8 COVERS.368
MENU FOR 10 COVERS.368
MENU FOR 12 COVERS.368
MENU FOR 24 COVERS.369
BUFFET FOR 1,000 PEOPLE.369
MANAGEMENT AND DIRECTION369
DINNERS AND RECEPTIONS369
FOR THE SICK.370
BEEFSTEAK AND MUTTON CHOPS.371
BEEF TEA.371
VEAL OR MUTTON BROTH.371
CHICKEN BROTH.371
OATMEAL GRUEL.372
CORN MEAL GRUEL.372
EGG GRUEL.372
MILK PORRIDGE.372
ARROWROOT MILK PORRIDGE.372
ARROWROOT BLANC MANGE.372
TAPIOCA JELLY.373
SLIPPERY-ELM BARK TEA.373
FLAX-SEED TEA.373
FLAX-SEED LEMONADE.373
TAMARIND WATER.373
SAGO JELLY.373
ARROWROOT WINE JELLY.373
HOMINY.373
CHICKEN JELLY.374
BOILED RICE.374
CUP PUDDING.374
TAPIOCA CUP PUDDING.374
BAKED APPLES.374
SOFT TOAST.374
IRISH MOSS BLANC MANGE.374
EGG TOAST.375
OYSTER TOAST.375
MULLED JELLY.375
CUP CUSTARD.375
CLAM BROTH.375
MILK OR CREAM CODFISH.375
CRACKER PANADA.375
BREAD PANADA.376
SLIPPERY-ELM TEA.376
TOAST WATER, OR CRUST COFFEE.376
PLAIN MILK TOAST.376
LINSEED TEA.376
POWDERS FOR CHILDREN.376
FOR CHILDREN TEETHING.376
BLACKBERRY CORDIAL.377
ACID DRINKS.377
DRAUGHTS FOR THE FEET.377
POULTICES.377
A REMEDY FOR BOILS.378
CURE FOR RINGWORMS.378
HEALTH-SUGGESTIONS.378
WATER.380
REGULATION IN DIET.380
HOW TO USE HOT WATER.381
GROWING PAINS CURED.381
HOW TO KEEP WELL.381
DIPHTHERIA.382
COLDS AND HOARSENESS.382
MOLASSES POSSET.382
COUGH SYRUP.383
LEANNESS.383
FOR TOOTHACHE.383
TO CURE A STING OF A BEE OR WASP.383
TO CURE EARACHE.383
CROUP.384
BURNS AND SCALDS.384
TO STOP THE FLOW OF BLOOD.384
GRAVEL.385
SORE THROAT.385
WHOOPING COUGH.385
DIARRHOEA.385
FOR CONSTIPATION.385
RELIEF FROM ASTHMA.386
RECIPES FOR FELONS.386
REMEDY FOR LOCKJAW.387
BLEEDING AT THE NOSE.387
TO TAKE CINDERS FROM THE EYE.387
EYE-WASHES.388
SUNSTROKE.388
TO REMOVE WARTS.388
SWAIM’S VERMIFUGE.388
FAINTING. (Syncope.)389
FOR SEVERE SPRAINS.389
CAMPHORATED OIL.389
LINIMENT FOR CHILBLAINS.389
COMP.  CATHARTIC ELIXIR.390
GRANDMOTHER’S COUGH SYRUP.390
GRANDMOTHER’S UNIVERSAL LINIMENT.390
GRANDMOTHER’S FAMILY SPRING BITTERS.390
GRANDMOTHER’S EYE-WASH.391
HUNTER’S PILLS.391
HINTS IN REGARD TO HEALTH.391
MEDICINAL FOOD.393
HOUSEKEEPERS’ TIME-TABLE.393
MISCELLANEOUS RECIPES.395
TO DESTROY INSECTS AND VERMIN.396
MOTHS IN CARPETS.397
TO TAKE OUT MACHINE GREASE.398
TO WASH FLANNELS.398
TO STARCH, FOLD AND IRON SHIRTS.398
CLEANING OIL-CLOTHS.399
TO CLEAN SILKS OR RIBBONS.400
TO CLEAN BLACK DRESS SILKS.400
TO WASH FEATHERS.400
INCOMBUSTIBLE DRESSES.401
HOW TO FRESHEN UP FURS.401
NOVEL DRESS MENDING.401
TO RENEW OLD CRAPE.401
TO RAISE THE PILE ON VELVET.401
TO CLEAN KID GLOVES.401
STARCH POLISH.402
FOR CLEANING JEWELRY.402
TO CLEAN SILVER PLATE.402
TO REMOVE STAINS FROM MARBLE.402
TO WHITEN WALLS.403
PAPER-HANGERS’ PASTE.403
TO WASH COLORED GARMENTS.403
THE MARKING SYSTEM.403
TO REMOVE STAINS AND SPOTS.404
OIL STAINS IN SILKS AND OTHER FABRICS.404
CEMENT FOR CHINA AND GLASS.406
CLEANING SINKS.406
MANAGEMENT OF STOVES.406
TO REMOVE INK FROM CARPETS.407
TO TAKE RUST OUT OF STEEL.407
TO MAKE A PASTE OR MUCILAGE TO FASTEN LABLES.407
POSTAGE STAMP MUCILAGE.408
FAMILY GLUE.408
GLUE.408
FURNITURE CREAM.408
CEMENT CRACKS IN FLOOR.408
A POLISH FOR LADIES’ KID SHOES.408
PASTE FOR SCRAP BOOKS, ETC.409
TO REMOVE INDELIBLE INK.409
A CEMENT FOR ACIDS.409
TO KEEP CIDER.409
TO BLEACH COTTON CLOTH.410
A POLISH FOR LEATHER.410
TO SOFTEN WATER.410
WASHING FLUID.410
HARD SOAP. (Washing.)410
SOAP FOR WASHING WITHOUT RUBBING.411
TO MAKE SOFT SOAP WITHOUT COOKING.411
OLD-STYLE FAMILY SOFT SOAP.411
FACTS WORTH KNOWING.412
TOILET RECIPES, ITEMS.420
JOCKEY CLUB BOUQUET.420
ROSE-WATER.420
BAY RUM.420
LAVENDER WATER.420
CREAM OF LILIES.420
CREAM OF ROSES.420
COLD CREAM.420
LIP-SALVE.420
FOR DANDRUFF.420
HAIR INVIGORATOR.420
MACASSAR OIL FOR THE HAIR.421
PHALON’S INSTANTANEOUS HAIR DYE.421
DYE FOR WHITE OR LIGHT EYEBROWS.421
HAIR WASH.421
OXMARROW-POMADE FOR THE HAIR.421
TO INCREASE THE HAIR IN THE BROWS.422
BANDOLINE.422
COMPLEXION WASH.422
BURNET’S CELEBRATED POWDER FOR THE FACE.422
TOILET OR FACE POWDER.422
TO REMOVE FRECKLES.422
TO REMOVE MOTH PATCHES.423
CURE FOR PIMPLES.423
PEARL SMELLING SALTS.423
PEARL TOOTH POWDER.423
REMOVING TARTAR FROM THE TEETH.423
BAD BREATH.423
SHAVING COMPOUND.424
BARBER’S SHAMPOO MIXTURE.424
RAZOR-STROP PASTE.424
CAMPHOR ICE.424
ODORIFEROUS OR SWEET-SCENTING BAGS.424
HOW TO KEEP BRUSHES CLEAN.424
TOILET ITEMS.424
TOILET SOAP.425
ANTIDOTES FOR POISONS.425
MISCELLANEOUS.426
ARTICLES REQUIRED FOR THE KITCHEN.427
DYEING OR COLORING.429
SILKS.430
WOOLEN GOODS.430
COTTON GOODS.432
SMALL POINTS ON TABLE ETIQUETTE.433
DINNER GIVING.436
MEASURES AND WEIGHTS.438
INDEX.439
DINNER GIVING, 599444
DRESSINGS AND SAUCES, 156444
FACTS WORTH KNOWING, 566445
FRENCH WORDS IN COOKING, 587446
HOUSEKEEPERS’ TIME TABLE, 542446
JELLIES AND PRESERVES, 423446
MEASURES AND WEIGHTS, 603448
MENUS, SPECIAL, 503448
MODES OF FRYING, 48449
SEASONABLE FOODS, VARIETIES OF, 473453
SMALL POINTS ON TABLE ETIQUETTE, 595454
SOUPS WITHOUT MEATS, 41454
TOILET RECIPES, ITEMS, ETC., 577454
Copyrights
Project Gutenberg
The Whitehouse Cookbook (1887) from Project Gutenberg. Public domain.
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