Mrs. Wilson's Cook Book eBook

Table of Contents
Section	Page

Start of eBook	1
NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS	1
MRS. MARY A. WILSON	1
	1
THIRD PRINTING	1
COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY	1
TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK	1
PREFACE	1
THE AUTHOR	2
WHY DOUGH FALLS	2
DOUGH BOX	3
POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING	3
SALT	4
BAKING THE BREAD	4
SPONGE METHOD	4
SPONGE METHOD	4
THE CARE OF THE BREAD AFTER BAKING	5
THE FOOD VALUE OF BREAD	5
OVEN TEMPERATURE	5
HOME-MADE YEAST	6
TO USE	6
STRAIGHT DOUGH VIENNA	6
TO PREPARE LOAF	7
TO MAKE THE FAMOUS FRENCH BREAD	7
RYE BREAD	7
GRAHAM BREAD	7
ENTIRE WHEAT BREAD	8
PRUNE BREAD	8
BRAN BREAD	8
CALIFORNIA ORANGE BREAD	8
BOSTON BROWN BREAD	9
BOSTON BROWN BREAD	9
SCOTCH OAT BREAD	9
PARKER HOUSE ROLLS	9
RASP ROLLS	10
LUNCHEON ROLLS	10
RICH PARKER HOUSE ROLLS	10
FINGER OR SANDWICH ROLLS	11
FLUKES	11
BRAIDS	11
RUSK OR TEA BISCUITS	11
CRESCENTS	11
ENGLISH BATH BUNS	11
SALLY LUNN	12
PLAIN BUNS	12
STICKY CINNAMON BUNS	12
ST. NAZAIRE BUNS	13
PINWHEELS	13
CINNAMON CAKE	13
COCOANUT ICING	13
COCOANUT BUNS	13
ALMOND COFFEE CAKES	14
HOW TO MAKE YEAST-RAISED CAKE	14
BRIOCHE	14
WATER ICING	15
BREST BREAD	15
TO MAKE BRIOCHE USING BREAD DOUGH	15
SWEET DOUGHS	15
RUSSIAN RUSK	16
SPANISH BUN	16
BABAS	16
ANISE SEED RUSK	16
INDIAN GRIDDLE CAKES	17
GRIDDLE CAKES	17
BUCKWHEAT CAKES	17
RICE GRIDDLE CAKES	17
BREAD GRIDDLE CAKES	18
CORNMEAL GRIDDLE CAKES	18
HOW TO BAKE THE PANCAKE	19
PANCAKES FOR TWO	19
PLAIN PANCAKES	19
PANCAKES AU FAIT	19
FRENCH PANCAKE	19
IRISH PANCAKES	20
BELGIUM PANCAKES	20
WAFFLES	20
QUICK BREADS	20
GRIDDLE CAKES	21
WAFFLE BATTER	21
MUFFINS	21
OATMEAL MUFFINS	22
SOUR MILK GEMS	22
BRAN MUFFINS	22
ENGLISH MUFFINS	22
NUT GINGER MUFFINS	22
HONEY AND NUT BRAN MUFFINS	23
SALLY LUNNS	23
CORN MUFFINS	23
RICE MUFFINS	23
BATTER BREAD	23
SOUTHERN SPOON BREAD	23
LOUISIANA CORN BREAD	24
RICE BATTER CAKES	24
BISCUITS	24
CURRANT BISCUITS	24
RAISIN BISCUITS	24
COCOANUT BISCUITS	24
SWEET BISCUITS	25
SCONES	25
DELICIOUS ENGLISH SCONES	25
SCOTCH SCONES	25
IRISH SCONES	25
POPOVERS	26
DOUGHNUTS	26
DOUGHNUTS WITH FRUIT CENTRE	26
CRULLERS	26
HOW TO FRY CRULLERS OR DOUGHNUTS	26
GOLDEN BROWN	26
SPONGE CAKE—ONE EGG	27
SPONGE CAKE—TWO EGGS	27
SPONGE CAKE—THREE EGGS	27
FRUIT CAKE	27
JELLY ROLL	27
A SMALL ANGEL CAKE	28
ONE-EGG LOAF CAKE	28
GINGER CAKE	28
SWISS CRUMB CAKE	28
LOUISIANA CRULLERS	29
MORAVIAN SPICE CAKE	29
TWO LAYER CAKE	29
DROP CAKES	30
LOAF CAKE	30
COTTAGE PUDDING	30
FONDANT ICING	30
CHOCOLATE ICING	30
BUTTER CREAM ICING	31
SOFT GINGERBREAD	31
PLAIN WATER ICING	31
ORANGE WATER ICING	31
MOLASSES CAKE	31
WHITE MOUNTAIN ICING	31
DEVIL’S FOOD CAKE	32
CHOCOLATE LAYER CAKE	32
SOFT COOKIES	32
CHARLOTTE RUSSE	32
CHOCOLATE BUTTER CREAM	32
ENGLISH SEED CAKES	33
ENGLISH ROCKS	33
FRUIT CAKE	33
AN INEXPENSIVE FRUIT CAKE	33
RUMANIAN FRUIT CAKE	34
CHEAP FRUIT CAKE	34
WHITE FRUIT CAKE	35
WHITE POUND CAKE	35
A SMALL POUND CAKE	36
A LARGE POUND CAKE	36
COBBLER, SOUTHERN STYLE	36
CHERRY ROLY-POLY	36
OATMEAL DROPS	36
CHEESE CAKE	37
SOFT CHOCOLATE COOKIES	37
BLACK NUT CAKE	37
ANIMAL COOKIES	37
CHOCOLATE FILLING FOR CAKES MADE FROM COCOA	38
VEGETABLES	38
EGG PLANT CROQUETTES	38
BRAISED CELERY	38
BAKED BABY LIMA BEANS	39
STRING BEANS, ITALIAN STYLE	39
CARROTS A LA BRABANCONNE	39
BABY LIMA BEAN CROQUETTES	39
CREAMED MUSHROOMS	39
CORN FRITTERS	40
BRAISED ONIONS	40
BAKED BEANS WITH SALT PORK	40
LIVER DUMPLINGS	40
SCALLOPED CORN	40
RABBITS	41
FRIED RABBIT	41
SOUR RABBIT	41
RABBIT PIE	41
CUSTARD SAUCE	41
CARAMEL SAUCE	41
FRUIT SAUCE	42
SWEETENED CREAM SAUCE	42
VANILLA SAUCE	42
LEMON SAUCE	42
SABOYON SAUCE	42
SWEET SPICED BLACKBERRY SAUCE	42
CHERRY SAUCE	42
PUDDING SAUCE	43
CHOCOLATE SAUCE	43
MAKING A CHOCOLATE SAUCE USING COCOA	43
FRUIT CUSTARD SAUCE	43
CHOCOLATE SAUCE	43
ORANGE SAUCE	43
FRUIT WHIP	44
DESSERTS	44
CRANBERRY JELLY	44
LEMON MARMALADE	44
ORANGE JELLY	44
COFFEE CUSTARD, PARFAIT STYLE	44
GALATIN A LA MELBA	45
MINT GELATINE	45
PASTRY	45
THE REAL SECRET	45
PASTRY FOR CUSTARD PIE	47
TO MAKE THE MERINGUE	47
PEACH CUSTARD PIE	48
CUSTARD PIE	48
LEMON CUSTARD PIE	48
NORTH CAROLINA PEACH CUSTARD PIE	48
CIDER JELLY PIE	49
APPLE DOWDY	49
COUNTRY STYLE GREEN APPLE PIE	49
CONGRESS PIE	49
DOWDY, NEW ENGLAND STYLE	50
APPLE CUSTARD PIE	50
SHORTCAKE	50
PEACH SHORTCAKE	50
BANANA SHORTCAKE	51
OLD VIRGINIA SHORTCAKE	51
APRICOT SHORTCAKE	51
HUCKLEBERRY SHORTCAKE	51
LEMON DUMPLINGS	52
PEACH CAKE	52
PEACH DUMPLINGS	52
APPLE CAKE	52
DUMPLINGS FOR STEW	53
CHERRY DUMPLINGS	53
STEAMED ROLY POLY PUDDING	53
FRUIT CUP CUSTARDS	53
CREAM TAPIOCA PUDDING	54
MACARONI NEAPOLITAN	54
MACARONI CUTLETS	54
POLENTA A LA NAPLES	54
NOODLES	54
BOILED HOMINY—CHEESE SAUCE	55
MACARONI AND CHEESE	55
TO MAKE NOODLES	55
GNOCCHI DI LEMOLINA	55
MACARONI SOUFFLE	56
RICE	56
HOW TO COOK RICE AMERICAN STYLE	57
JAPANESE RICE	57
INDIAN RICE	57
CREOLE RICE	57
ITALIAN RICE	57
BELGIAN RICE BALLS	58
SWEDISH RICE PUDDING	58
PIMENTO SANDWICHES	58
BAKED APPLES	58
SPICED APPLES	59
CALAS	59
HOW TO MAKE THIS DELICIOUS RICE CAKE	59
APPLE AND RICE CUSTARD	59
SARDINE SANDWICHES	59
MY IDEAL APPLE SAUCE	60
APPLE CROQUETTES	60
SALMON SANDWICHES	60
ORANGES	60
ORANGE SYRUP	60
ORANGE JUICE	60
SCOTCH ORANGE MARMALADE	61
ORANGE PRESERVE IN SYRUP	61
ORANGE SALAD	61
ORANGE SOUFFLE	61
ORANGE CREAM PIE	61
ORANGE AND RICE CUSTARD	62
SPICED PRUNES	62
ORANGE DRESSING	62
ORANGE BETTY	62
ORANGE FRITTERS	63
THE BATTER	63
BAKED PRUNES	63
PRUNE SALAD	63
CALIFORNIA PRUNE CAKE	63
PRUNE AND NUT JELLY	64
PRUNE DELICACIES	64
PRUNE CHARLOTTE	64
PRUNE SAUCE	64
RHUBARB	64
TO COOK RHUBARB FOR PIES	64
RHUBARB AND RAISIN CONSERVE	65
RHUBARB FRUIT SAUCE	65
RHUBARB SHORTCAKE	65
RHUBARB COCKTAIL	65
RHUBARB PUFFS	65
VERMONT RHUBARB GRIDDLE CAKES	65
RHUBARB GELATINE	65
RHUBARB AND TAPIOCA PUDDING	66
RHUBARB DUMPLINGS	66
GINGER JELLY	66
GINGER CREAM	66
GINGER DELICACIES	66
PINEAPPLE MOUSSE	67
TO STUFF DATES WITH GINGER	67
EGGLESS MAYONNAISE	67
COOKED SALAD DRESSING	67
FROZEN LEMON CUSTARD	67
GINGER-ALE SALAD	67
EGG SALAD	68
THOUSAND ISLAND DRESSING	68
SALAD DRESSING	68
CUCUMBER SALAD	68
FRUIT SALAD	68
COLESLAW	69
SALMON SALAD	69
POACHED EGGS ON FRENCH TOAST	69
PICKLED EGGS	69
OMELET	69
DEVILED EGGS, PARISIENNE	69
BAKED OMELET	70
MORAVIAN OMELET	70
CHEESE CUTLETS	70
COUNTRY CHEESE SANDWICHES	70
CHEESE SANDWICHES	70
A FEW POINTERS ABOUT VEGETABLES	71
PUREE OF PEAS	71
PEA SOUFFLE	71
PEA PUDDING	71
BAKED DRIED CORN	71
SQUASH	72
SQUASH CAKES	72
SQUASH SOUFFLE	72
SQUASH ITALIENNE	72
SQUASH PIE	72
BAKED SQUASH	73
SQUASH BISCUIT	73
OMELET IN TOMATO CASES	73
BAKED TOMATOES, CHELSEA	73
TOMATOES, COUNTRY STYLE	73
COUNTRY DRESSING	74
TOMATO FRITTERS	74
SPINACH	74
SPINACH A LA MODE	74
SPINACH PUDDING	74
SUNSHINE SAUCE FOR VEGETABLES	75
SOUFFLE OF SPINACH	75
SPINACH NESTS	75
SPINACH WITH HOLLANDAISE SAUCE	75
SPINACH BALLS	75
PUREE OF SPINACH ALSACE	75
SPINACH SALAD	76
SPINACH A LA BOURGEOIS	76
SPINACH—SCOTCH STYLE	76
HOW TO PREPARE A STOCK POT	76
BEAN SOUP	77
BOUILLON	77
MOCK TURTLE SOUP	77
OXTAIL SOUP	78
MULLIGATAWNY SOUP	78
FRENCH PEA SOUP	78
FAGGOT OF SOUP HERBS	78
PEPPER POT	79
FRUIT SOUP	79
HOW TO MAKE THIS SOUP	79
MEATS	79
ROASTING AND BAKING MEATS	80
CORRECT METHOD OF BOILING MEAT	80
TO PAN BROIL	81
TIME FOR ROASTING MEAT IN GAS BROILER	81
PORK	81
BOILED PORK	81
TO ROAST LOIN	81
SPANISH KIDNEY STEW	81
BRAISED SWEETBREADS	82
SAUSAGE CAKES	82
MUTTON	82
CHOPS	82
TO COOK	82
ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS	82
ROAST MUTTON	83
CURRY OF MUTTON	83
GOULASH	83
SWEETBREAD PATTIES	83
BRAISED OXTAILS WITH BAKED DRIED PEAS	84
CHILI OF BEEF	84
MEAT LOAF	84
SWEETBREADS POLASKA	84
CREOLE BEEF	85
SHELL FISH	85
CRAB MEAT	85
FRIED CRAB MEAT	86
CRAB MEAT SERVED IN CREAM	86
FRIED CRABS	86
RAVIGOTTE SAUCE	86
CRAB MEAT BALLS	86
CRAB RAVIGOTTE	86
CRAB MEAT A LA KING	86
TRIPE AND OYSTERS	87
GRILLED OYSTER ON HALF SHELL	87
OYSTERS ON THE HALF SHELL	87
OYSTER COCKTAIL	87
OYSTER PIE	87
CRAB MEAT AU GRATIN	88
SOFT SHELL CRABS	88
LOBSTER	88
LOBSTER A LA NEWBURG	88
TO BROIL LOBSTERS	88
TO BOIL	88
SAUCE TO SERVE WITH FISH—FOR BOILED FISH	88
TARTARE SAUCE FOR FRIED FISH	89
HOLLANDAISE SAUCE	89
BROILED SHAD ROE	89
BAKED SHAD	89
PLANKED SHAD	89
LONG ISLAND DEEP SEA PIE	90
APPETIZERS	90
EGG CUTLETS	91
BAKED EGGS IN CORN CASES	91
SPANISH OMELET	91
EGGS A LA GRENADIER	92
CODDLED EGGS	92
HOW TO PREPARE A FAGGOT OF SOUP HERBS	92
FRENCH SEASONINGS	92
GARLIC	92
NUT AND PEPPER CROQUETTES	93
LIMA BEAN CROQUETTES	93
BLACKBERRY PUDDING	94
MARMALADE PUDDING	95
PEACH CRUMB PUDDING	95
COLONIAL CREAM	95
RASPBERRY FRUIT BETTY	95
RASPBERRY CRUMB PUDDING	96
CHERRY CUSTARD	96
BUTTERMILK BAG PUDDING	96
VANILLA PUDDING	96
BANANA RICE PUDDING	96
RASPBERRY CUP CUSTARD	97
CHOCOLATE CORN STARCH PUDDING	97
OLIVES	97
OLIVE SALAD	97
OLIVE CHEESE BALLS	97
MACARONI, OLIVES AND CHEESE	97
OLIVE FILLING FOR MEAT AND POULTRY	98
OLIVE SANDWICH FILLING	98
OLIVE SANDWICHES	98
OLIVE SAUCE	98
SPANISH MEAT LOAF	98
OLIVE AND CLAM COCKTAIL	99
SAUCES	99
ONION SAUCE	99
PIMENTO CREAM SAUCE	99
SUPREME SAUCE	99
CELERY SAUCE	99
ADMIRAL SAUCE	100
BEARNAISE SAUCE	100
CREAM HORSERADISH SAUCE	100
MAINTENON SAUCE (FOR AU GRATIN DISHES)	100
CHEESE SAUCE	100
MUSTARD SAUCE	100
CUCUMBER SAUCE	101
OYSTER SAUCE	101
MUSHROOM SAUCE	101
PARSLEY SAUCE	101
CREOLE SAUCE	101
TARTARE SAUCE	101
HERB SAUCE	101
MINT SAUCE	102
ENGLISH MUSTARD SAUCE	102
HOLLANDAISE SAUCE	102
RAVIGOTTE SAUCE	102
BROILED CHICKEN, BACON GARNISH	102
EMINCE OF GIBLETS	102
CHICKEN POT ROAST, CEDAR HOLLOW STYLE	102
CHICKEN AND RICE CURRY	103
HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS	103
CHICKEN LOAF	103
ROAST CHICKEN	103
ENCHILDAS	104
CHICKEN GUMBO OKRA	104
CHICKEN MOUSSE	104
POULTRY	105
CHICKEN SALAD SANDWICHES	105
BAKED SQUAB	105
TENNESSEE TURKEY HASH	105
FILLET OF CHICKEN, POINDEXTER	106
CHICKEN TAMALES	106
HONEY RECIPES	106
HONEY RICE PUDDING	106
HONEY ICING	106
NUT HONEY CAKE	107
HONEY CUSTARD	107
HONEY RAISIN TAPIOCA	107
HONEY COOKIES	107
HONEY CAKES	107
MALVERN CREAM	108
HONEY APPLE PUDDING	108
HONEY AND RASPBERRY ADE	108
FATS	108
FRYING	110
MOCK CHERRY PIE	110
CRANBERRY ROLL	110
STRAWBERRY CUSTARD TART	111
CRANBERRY CONSERVE	111
CREAM PUFFS	111
PEACH ROLL	111
CHOCOLATE PIE	111
BUTTERSCOTCH PIE	112
ARTICHOKES	112
THE JERUSALEM ARTICHOKE	112
TO COOK	112
ARTICHOKE HOLLANDAISE SAUCE	113
ARTICHOKE VINAIGRETTE	113
ARTICHOKE FRIED IN BATTER	113
ONIONS	113
ONIONS IN RAMEKINS	113
ONIONS FRIED IN BUTTER	113
FRENCH FRIED ONIONS	114
BAKED ONIONS	114
SWISS ONION AND POTATO PANCAKES	114
ONION CUSTARD	114
PARSLEY BUTTER	115
HAVANA BANANA PASTRY	115
FRIED BANANAS	115
BANANA CUSTARD PIE	115
BANANA ICE CREAM	115
BANANA STUFFING FOR CHICKEN	116
BANANA FRITTERS	116
BAKED BANANAS	116
BANANA MUFFINS	116
RICE BANANAS AND POACHED EGGS	116
BANANA PANCAKES	116
BANANA SAUCE	116
FISH	116
TO BOIL FISH	117
BAKED FISH	117
COURT BOUILLON	117
FISH SAUCE	117
TO BROIL FISH	118
CREOLE FRIED FISH	118
FRIED FISH	118
SAUTEING	118
COCOANUT PUDDING	118
SNOW PUDDING	118
FRUIT PUDDING	118
RICE PUDDING	119
CHOCOLATE RICE PUDDING	119
PLUM PUDDING, ROMANY STYLE	119
BROWN BETTY	119
LEMON PUDDING	119
CRUMB COOKIES	120
CARAMEL PUDDING	120
RAISIN PUDDING	120
PUMPKIN PUDDING	120
SOUP	121
THE STOCK POT	121
TO MAKE THE STOCK	121
OYSTER GUMBO	122
VEGETABLE SOUP	122
TO MAKE NOODLES	122
CLEAR SOUP	123
CELERY PUREE	123
FISH SOUP	123
FISH SOUPS	124
OYSTER BROTH	124
PUREE OF OYSTER	124
TO PREPARE A STEW	124
FISH SOUP	125
DEVILED CRABS	125
CELERY SOUP	125
CREAM SOUPS	125
CREAM OF ONION	126
CREAM OF TOMATO	126
TOMATO PUREE	126
VEGETABLE PUREE	126
CABBAGE SOUP	127
CREAM OF CUCUMBER	127
CREAM OF CORN, SUPREME	127
BAKED PRUNES	127
FRUITS	127
PEAR TARTS	128
PEAR BREAD PUDDING	128
PEAR SAUCE	128
BAKED PEARS AND CRANBERRIES	128
DRIED FRUIT	128
STEWED PEARS	129
CHICKEN AND GREEN PEPPER SANDWICHES	129
BROILED CHICKEN, VIRGINIA STYLE	129
CHICKEN A LA KING	129
BREAST OF GUINEA HEN, TERRAPIN STYLE	129
GUINEA HEN—POT PIE	130
FRICASSEE CHICKEN	130
ROAST CHICKEN, SPLIT STYLE	130
ROAST DUCK	130
MACARONI	131
MACARONI MILIEUSE	131
TO PREPARE MACARONI	131
MACARONI CUSTARD	132
MACARONI AU GRATIN	132
POTATOES	132
POTATO CAKES	132
POTATO DISHES	133
O’BRIEN POTATOES	133
BOILED POTATOES	133
GRILLED POTATOES	133
MOUNTAIN BUTTERMILK RYE MUFFINS	133
IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS	134
FILLET OF BEEF	134
WELSH CHEESE PUDDING	134
MEAL PUDDING	135
HOW TO COOK CORN BEEF	135
OLD PHILADELPHIA STEWED KIDNEY	135
MEAT PUDDINGS	136
CORN PUDDING	136
SALT CHOWDER	136
STEAMED SALT OYSTERS OR CLAMS	136
CLAM FRITTERS—RED RIVER BOATHOUSE STYLE	137
DEVILED CLAMS	137
CLAM FRITTERS	137
CLAM COCKTAIL	137
CLAMS	137
BAKED HAM	137
HAM LOAF	138
ENGLISH HAM PIE	138
CHEESE LOAF	138
BARBECUE OF BOILED HAM	138
HEAD CHEESE	139
ITALIAN CANAPE	139
CHEESE SAUCE	139
WELSH RAREBIT	139
CHELSEA RABBIT	139
CHEESE CANAPE	139
TOMATO CANAPE	140
LA BRETE CANAPE	140
BOHEMIAN RELISH	140
ITALIAN CANAPE	140
CANAPE A LA MODE	140
FRIED PIGS FEET	140
MINCEMEAT	140
MINCEMEAT	141
NEW ENGLAND MINCEMEAT	141
ORANGE MINCEMEAT	141
GREEN TOMATO AND APPLE MINCE	142
EGGS	142
HOW TO COOK EGGS	142
FRIED EGGS	142
EGGS CARTHEOTH	143
POACHED EGGS	143
OMELET	143
PLAIN OMELET	143
SPANISH OMELET	143
FLUFFY OMELET	143
TIGER-EYE SANDWICHES	144
MEASUREMENTS	144
DRY MEASURE	145
SOUR CREAM CUCUMBER DRESSING	146
CREAM CABBAGE	146
SALADS	146
ENGLISH WATER-CRESS SALAD	146
OLD ENGLISH MUSTARD DRESSING	147
RICH BOILED SALAD DRESSING	147
ASPARAGUS VINAIGRETTE	147
OTTAWA DRESSING	147
BALTIMORE DRESSING	147
ASPARAGUS AND CELERY SALAD	147
CHEESE DRESSING	148
DEVILED EGG SALAD	148
VEAL	148
TO COOK	148
TO PREPARE BREADED CUTLETS	148
VEAL CROQUETTES	148
COOKING THE FANCY CUTS	149
ROAST SHOULDER OF VEAL	149
CALF’S HEART A LA MODE	149
TRIPE FRIED IN BATTER	150
THE BATTER	150
CREOLE TRIPE	150
PICKLED TRIPE	150
TURTLE AND SNAPPER	150
TO COOK	150
SHRIMP SALAD	151
SHRIMP	151
TERRAPIN	151
STEWED SNAPPER	151
STEAKS	151
FRENCH BUTTER	152
ENGLISH BUTTER	153
LONDON BUTTER	153
SWISS BUTTER	153
ITALIAN BUTTER	153
VEGETABLE GARNISH	153
BROILED HAMBURG STEAK	153
SALADS	153
RUSSIAN DRESSING	154
FRENCH DRESSING	154
ROQUEFORT DRESSING	154
BOILED DRESSING	154
PIMENTO DRESSING	155
PAPRIKA DRESSING	155
BLOND FRENCH DRESSING	155
A LA MODE CANADIENNE	155
TRY THIS DRESSING ON PLAIN LETTUCE	155
PARISIAN CELERY	156
SCALLIONS A L’ITALIENNE	156
PEA SHORE PIE	156
FISH SOUFFLE	156
FISH LOAF	156
BOILED SALT COD	157
CONNECTICUT FISH CHOWDER	157
FISH CUTLET	157
SALMON CHARTREUSE	157
BROILED SALT MACKEREL, FLEMISH STYLE	158
SALT COD, VERMONT	158
MEATS	158
HIND QUARTERS	158
THE FOREQUARTERS	159
POT ROAST OF SHIN BEEF, ENGLISH STYLE	160
BEEF STEW	161
TO PREPARE FISH FOR FRYING	161
GRILLED FISH	161
FISH LOAF	162
BROILED BASS	162
CREAM FINNAN HADDIE	162
LONG ISLAND SOUND COCKTAIL	163
FILET FISH, SOUTHERN STYLE	163
FISH CAKES	163
COLD SPICE TONGUE	163
PICKLED TRIPE	163
BAKED HAM, VIRGINIA	163
CORN BEEF HASH	164
BROWN POT ROAST OF SHIN BEEF	164
VIRGINIA SAUCE	164
PORK TENDERLOIN	164
ROAST FRESH HAM	165
BRAISED ROLLED FLANK STEAK	165
PLANKED STEAK	165
LIVER AND BACON, CREOLE	165
CHOP SUEY	166
DELMONICO ROAST BEEF	166
BAKED SLICE OF HAM	166
ROAST SHOULDER OF LAMB	166
ACCOMPANIMENTS FOR LAMB AND MUTTON	167
HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON	167
BONE AND STUFFED SHOULDER OF LAMB	168
BENGAL CURRY OF LAMB	168
BAKED EMINCE OF LAMB IN GREEN PEPPERS	168
HOW TO USE LEFT OVER LAMB	168
LAMB BOILED WITH RAVOLI	169
LAMB HARICOT	169
INDIVIDUAL LAMB POTPIES	169
SPANISH MACARONI	170
FALL MENU	170
DINNER	170
HOW TO PREPARE RECIPES	170
KIDNEY PIE	170
ORANGE PUDDING	171
RICE CROQUETTES WITH CREAM BEEF	171
ORANGE SHORT CAKE	172
HALLOWE’EN	172
SOME SUGGESTIVE MENUS	172
HOW TO MAKE THE CIDER CUP	173
SARDINE AND POTATO SALAD	173
JACK O’ LANTERN CAKES	173
GLOUCESTER COD A LA KING	174
FRUIT CAKE	174
FALL MENU	174
DINNER	174
BUTTERFISH, CREOLE	174
WINTER MENU	174
DINNER	175
GRAPE-JUICE COCKTAIL	175
POT ROAST BEEF, SPANISH	175
GRAPE TAPIOCA BLANC MANGE	175
BEAN SAUSAGE	176
VIRGINIA GRIDDLE CAKES	176
BUTTERED AND SPICED BEETS	176
YE OLD-TYME OYSTER PYE	176
RAISIN CAKE	177
TURKEY	177
FILLING AND GRAVY	177
WILD GAME FILLING	178
BAKED CHICKEN AND NOODLES	178
APPLE AND RAISIN FILLING FOR DUCK	178
GIBLET GRAVY	178
MINCED GIBLETS ON TOAST	178
TURKEY MEAT BISCUITS	178
LEFT-OVER TURKEY	178
TURKEY CROQUETTES	179
TURKEY AU GRATIN	179
TURKEY, TERRAPIN STYLE	179
MEAT ROLL	179
TURKEY POT PIE	180
SOME SOUPS USING THE TURKEY STOCK	180
TURKEY SOUP, ITALIAN	180
MULLIGATAWNEY	180
CABBAGE PUDDING	180
	180
CHICKEN ROLL	181
PREPARED FILLING	181
BOSTON BROWN BREAD	181
AUNT POLLY RIVES’S ONE-EGG CAKE	182
REAL OLD VERMONT OYSTER SOUP	182
COUSIN HETTY’S FISH BALLS	182
BANNOCKS	182
BROWN EMINCE FOWL	183
CHICKEN DUMPLINGS	183
CHICKEN LOAF	183
CHRISTMAS DINNER	184
CURLY CELERY	184
GRANDMA PERKINS’S SPICY FILLING	184
BAKED CHICKEN	184
CRANBERRY JELLY	185
SWEET POTATO PONE	185
COLESLAW	185
MINCE PIE	185
HOW TO PREPARE THE MINCE	185
CHRISTMAS GOODIES	186
CHICKEN CUSTARD	187
MEATLESS MINCEMEAT	187
YE OLDE-TYME MINCEMEAT	187
GREEN TOMATO MINCE	188
MINCEMEAT FOR TWO	188
JEWISH OR KOSHER MINCEMEAT	188
HOW TO PREPARE THE MENU	189
PLANKED SQUAB	189
GUINEA HEN MARIE	189
GRILLED OYSTERS	190
PASTRY FOR TWO	190
CAKE FOR TWO	190
SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O’CLOCK DINNER	190
OYSTER COCKTAIL SAUCE	190
CRANBERRY JELLY, USING SYRUP	191
BUFFET SUPPER	191
No. 2	191
FOR MENU NO. 1	191
TUNA FISH A LA KING	191
TO PREPARE THE MUSHROOMS	191
SUPPERS FOR EVENING AFFAIR	192
GINGERBREAD	192
CHEESE AND PEPPER SANDWICHES	192
BACON AND ONION SANDWICHES	192
FILLET OF BEEF A LA RIGA	192
SCOTCH RABBIT	193
DRY OYSTER PAN	193
RICE MUFFINS	193
SPANISH BUN	193
VEGETABLES A LA JARDINIERE	193
BRAISED OX TAILS	194
POTATO PANCAKES	194
BANANAS A LA JAMIQUE	194
BOSTON BAKED BEANS	194
WHOLE WHEAT MUFFINS	195
YESTERDAY’S BRAN BREAD	195
BUTTERMILK CUSTARD	195
YANKEE PANCAKES	195
BUTTERMILK BREAD	195
BUTTERMILK DOUGHNUTS	196
BUTTERMILK CHEESE PIE	196
SAUCES	196
MOCK HOLLANDAISE	197
BATARDI SAUCE	197
TOMATO SAUCE	197
BROWN SAUCE	197
AMERICAN SAUCE	197
CREAM SAUCE	197
BOHEMIAN SAUCE	197
CANADIAN SAUCE	197
HORSERADISH SAUCE	198
MEXICAN CHILI SAUCE	198
BEVERAGES	198
HOW TO PREPARE CHOCOLATE	198
HOW TO BREW A CUP OF TEA	198
COFFEE	199
COFFEE AU LAIT	200
COFFEE NOIR	200
EPICUREAN CREOLE COFFEE	200
COFFEE A LA CREME	200
TURKISH COFFEE	200
SUMMER DRINKS	200
PARISIAN TEA	201
CURRANT SLING	201
PINEAPPLEADE	201
EGG LEMONADE	201
MINT CUP	201
GINGER ALE CUP	201
CREAM COFFEE SHAKE	201
RASPBERRY PUNCH	202
PEACH CUP	202
HOW TO PREPARE ICE CREAM	202
ICE CREAM	203
RECIPES	203
STRAWBERRY ICE CREAM	203
ORANGE ICE CREAM	204
VANILLA ICE CREAM	204
FROZEN STRAWBERRY CUSTARD	204
FROZEN CHERRY CUSTARD	204
FROZEN PINEAPPLE CUSTARD	204
WATER ICE	205
FROZEN MARSHMALLOW PUDDING	205
STRAWBERRY PARFAIT	205
CHOCOLATE PARAFAIT	205
DIET TO REDUCE WEIGHT	206
A SERIES OF MENUS FOR ONE WEEK—BREAKFASTS	206
WHAT THESE BREAKFASTS ELIMINATE	207
DINNER	207
CINNAMON TOAST	208
FRIED OYSTERS	208
TO PREPARE THE CORN FLOUR	209
OYSTERS AU GRATIN, ITALIENNE	209
OYSTER LOAF	209
SPICED OYSTERS	209
OYSTERS EN BROCHETTE	209
YANKEE OYSTER PIE	210
DEVILED OYSTERS	210
TO MAKE A COCKTAIL	211
FRAPPE OYSTERS	211
DRY OYSTER PAN	211
PAN A LA CROUTON	211
PAN A LA SUISSE	211
BROILED OYSTERS	211
BROILED OYSTERS, VIRGINIA	212
BROILED OYSTERS A LA MARYLAND	212
OYSTER FARCI	212
OYSTER FRITTERS	212
OYSTER OMELET	212
OYSTER TIMBALE	212
OYSTERS A LA NEWBURG	213
STEAMED OYSTERS	213
SWEET POTATOES	213
SWEET POTATO CROQUETTES	213
SWEET POTATO NESTS	213
FRENCH FRIED SWEET POTATOES	213
BROILED SWEET POTATOES	213
SWEET POTATO COOKIES	213
WEST INDIES SWEET POTATO PUDDING	214
SWEET POTATO BISCUIT	214
SWEET POTATO PUDDING, KENTUCKY STYLE	214
SWEET POTATO PINEAPPLE	214
SWEET POTATO CAKES, GEORGIA STYLE	215
CANDIED SWEET POTATOES	215
POTATO SOUFFLE	215
POTATO CROQUETTES	215
WHITE POTATOES	215
POTATO CUSTARDS	215
POTATO CUP FOR SALAD	216
NEW METHOD OF MAKING FRENCH FRIED POTATOES	216
POTATO CRUST FOR MEAT PIES	216
POTATO DUMPLINGS	216
BAKED POTATOES	216
POTATO SALAD	217
JELLIED POTATO SALAD	217
GUTNEY RUN POTATO CAKE	217
HASHED-BROWN POTATOES	217
CORN	217
TO DRY CORN—LANCASTER COUNTY RECIPE	217
CORN FRITTERS FOR TWO PEOPLE	218
SALTED CORN	218
TOMATOES	218
TOMATOES AND EGGS, PARDUE	218
TOMATO OMELET	219
BAKED TOMATOES	219
TOMATO FRITTERS	219
TOMATOES AU GRATIN	219
ROAST TOMATOES	219
TOMATOES AND STRING BEANS	219
BAKED EGG-PLANT AND TOMATOES	219
GREEN TOMATOES MINCE FOR PIES	220
TOMATO DUMPLINGS	220
STUFFED TOMATOES WITH CHICKEN SALAD	220
TOMATO TOAST	220
BAKED TOMATOES (COLD)	221
APPLE BUTTER WITHOUT CIDER	221
LANCASTER APPLE BUTTER	221
PICKLED RED CABBAGE	221
BRAISED RED CABBAGE	222
CRANBERRY ROLL	222
TO BARBECUE FISH	222
NECK CHOPS IN CASSEROLE	222
ANGEL CAKE	223
MAKING SCRAPPLE AND HOGSHEAD CHEESE	223
THE SCRAPPLE	223
SNOW PUDDING	223
FRIED MUSH	224
YE KENTUCKY CORN DODGERS	224
YE OLD VIRGINIA BATTER BREAD	224
POLISH CORN DISH	224
YANKEE MUSH	224
CAROLINA CORN PONE	225
CORNMEAL SAUSAGES	225
CHILI SAUCE	225
ITALIAN POLENTA	225
TOMATO MARMALADE	226
SWEET RED PEPPER MARMALADE	226
SAUERKRAUT	226
TO CAN SAUERKRAUT	227
BRINING CAULIFLOWER	227
SALTING CAULIFLOWER	227
SALTED BEANS	227
YORKSHIRE PUDDING	227
STUFFED PEPPER MANGOES	228
NECK OF BEEF, POLISH STYLE	228
FRIED PIES	229
YE OLDE-TYME PORK PIE	229
MUSTARD SAUCE	229
BRAISED ONIONS	229
ENGLISH PEPPERPOT	229
CREAMED CODFISH	230
CHILI CON CARNE	230
FRIED FISH, ENGLISH STYLE	230
CHOW-CHOW	230
QUINCES	231
FANCY QUINCE MARMALADE	231
QUINCE JELLY	231
ROMAN QUINCE MARMALADE	232
QUINCE CHIPS	232
BEEF CROQUETTES	233
SPANISH STEAK	233
JUST A PIG’S HEAD AND SET OF FEET	233
CANDY	234
GINGER CRYSTALS	234
BON-BONS	234
SUGARLESS CANDY	234
TO USE FONDANT FOR DIPPING	235
CHRISTMAS DINNER	235
No. 2	235
No. 3	235
No. 4	235
FILLET OF CODFISH, TARTARE SAUCE	236
TARTARE SAUCE	236
CANDIED SWEET POTATOES	236
PREPARING THE TURKEY	236
NEW ENGLAND FILLING	236
LUM GUM GUE	237
CENTURY CHEESE SANDWICHES	237
FRUIT SANDWICHES	237
LACE COOKIES	237
GRANDMOTHER’S FRUIT CAKE	237
MORAVIAN FRUIT CAKE	238
A SMALL FRUIT CAKE	238
A WAR CAKE OF 1865	238
TOM-TIDDLE GINGERBREAD	239
TOASTED CHEESE SANDWICHES	239
DELMONTE DRESSING	239
SUGGESTIVE MENUS	239
No. 2	239
No. 4	240
PEA SOUP	240
FRESH COUNTRY SHOULDER OF PORK	241
HUNGARIAN GOULASH	241
MENUS FOR SIX PERSONS FOR CHRISTMAS DAY	241
CHRISTMAS DINNER 4 P.M.	241
DINNER	241
BROILED MACKEREL	242
PARSLEY BUTTER	242
TUNA FISH A LA KING	242
CLEAR TOMATO SOUP	242
LYONNAISE POTATOES	242
TO PREPARE INDIVIDUAL PLUM PUDDINGS	243
FOR MENU NO. 2	243
PAPRIKA POTATOES	243
SARDINE CANAPE	243
MINIATURE CODFISH BALLS	243
BAKED SUGAR-CURED HAM	243
NEW YEAR’S MENU	243
DINNER	243
SALMON A LA KING	244
LAMB CUTLETS MENTONE	244
RAISIN PIE	244
TOMATO SAUCE	244
VIRGINIA STYLE BAKED HAM	244
MENUS FOR THE NEW YEAR’S PARTY	244
AN ENGLISH WASSAIL	245
MENU NO. 1	245
COUNTRY SUPPER	245
COD BASSLANO	245
ROAST LOIN OF PORK	246
CRANBERRY DUMPLINGS	246
A SUGGESTIVE COLONIAL MENU	246
ROAST BEEF YORKSHIRE PUDDING	247
BEET AND CABBAGE SALAD	247
CORN RELISH	248
FOR EIGHT COUPLES	248
NEW YEAR’S PUNCH	248
A MIDNIGHT REPAST	248
OYSTERS A LA NEWBURG	249
PIMENTO SANDWICHES	249
CREAMED CHICKEN DELMONTE	249
FRESH FRUITS AND VEGETABLES	250
ON YOUR TABLE—ALL THE YEAR ROUND	250
MANUFACTURED BY	250
INDEX	250
MRS. G.L. HARTING’S	259
JELLIES, PRESERVES AND JAMS	259
ABSOLUTELY PURE, CLEAN AND WHOLESOME	259
MRS. SCHLORER’S MAYONNAISE AND OLIVE-NAISE	265
MANUFACTURED BY	265
A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE	269
BOILING	270
BROILING	271
PROPORTIONS	272
A POOR RANGE WILL SPOIL THE BEST COOK	272
ABRAM COX STOVE COMPANY	273