Chapter XIV: Part 14

Stuffed turkey Dinde farcie. Larded turkey Dinde piquée. Turkey, celery-sauce Dinde, sauce céleri. Roast wild turkey Dinde sauvage rôtie. Boned turkey Galantine de dinde. Fricassee of chicken Fricassée de poulet. Chicken breasts, with pease Filets de poulet aux petits pois. Roast spring chicken Poulets nouveaux rôtis. Chickens, with tomatoes Poulets aux tomates. Chickens, with cauliflowers Poulets aux choux-fleurs. Chickens, with rice Poulets au ris. Fried chickens Poulets sautés. Chicken croquettes Croquettes de volaille. Wild duck Canard sauvage. Pigeon-pie Pâté chaud de pigeons. Pigeon stew Compôte de pigeons. Roast pigeons, with string-beans Pigeons rôtis aux haricots verts. Roast pigeons, with spinach Pigeons rôtis aux épinards. Braised pigeons, with spinach Pigeons à l’écarlate. Grouse Grouse. Roast woodcock Bécasses rôties. Roast quails Cailles rôties. Prairie-chicken, or partridge cutlets Côtelettes de perdreux. Saddle of venison Selle de venaison. Squabs, with water-cresses Pigeonnaux au cresson. Pheasant, larded Faisan piqué.

VEGETABLES.

Potatoes, with white-sauce Pommes de terre à la sauce blanche. Lyonnaise potatoes Pommes de terre à la Lyonnaise. Potatoes in cases Pommes de terre farcies. Fried potatoes Pommes de terre frites. Parsnip fritters Beignets de panais. Asparagus Asperges. Cauliflowers, with cream dressing Choux-fleurs à la crème. Spinach Épinards. String-beans Haricots verts. Mashed potatoes Purée de pommes de terre. Pease, with butter Petits pois au beurre. Stuffed tomatoes Tomates farcies.

SHELLS.

Chickens in shells Coquilles de volaille. Lobster in shells Coquilles de homard. Fish in shells Coquilles de poisson. Mushrooms in shells Coquilles de champignons.

MACARONI.

Macaroni, with cheese Macaroni au fromage. Macaroni, with tomato-sauce Macaroni, sauce tomate.

EGGS.

Stuffed eggs Œufs farcis. Poached eggs Œufs pochés. Poached eggs, on anchovy toast Œufs pochés aux croûtes d’anchois. Omelet, with fine herbs Omelette aux fines herbes. Omelet, with mushrooms Omelette aux champignons. Omelet, with ham Omelette au jambon. Omelet, with rum Omelette au rhum. Omelet, with preserves Omelette aux confitures. Omelet soufflée, with preserves Omelette soufflée aux confitures.

SALADS.

Chicken Mayonnaise Mayonnaise de volaille. Cauliflower Mayonnaise Mayonnaise de choux-fleurs. Tomato Mayonnaise Mayonnaise de tomates. Salad of vegetables Salade de légumes. Lettuce salad Salade de laitue.

FRITTERS.

Peach fritters Beignets de pêches. Cream fritters Beignets de bouillie, or Crème frite. Oyster fritters Beignets d’huîtres.

LITTLE VOLS-AU-VENT, OR BOUCHÉES.

Patties of chickens Bouchées au poulet. Almost any kind of meat patties are called Bouchées à la reine. Strawberry patties Bouchées aux fraises. Patties, with lemon paste Bouchées au citron. Little tarts of preserves Tartelettes aux confitures. Little tarts of apples Tartelettes aux pommes.

PUDDINGS.

Cabinet-pudding Pouding de cabinet. Rice-pudding Pouding au riz. Roly-poly pudding Pouding roulé. Bread-pudding Pouding au pain. Rice-pudding, with peaches Pouding de riz aux pêches. Apple soufflée Soufflé de pommes. Apple-pie Tarte aux pommes. Chocolate Bavarian cream Bavaroise au chocolat. Coffee Bavarian cream Bavaroise au café. Pine-apple Bavarian cream Bavaroise à l’ananas.

DESSERTS.

Blanc-mange Blanc-manger. Peach compote Compote de pêches. Apple compote Compote de pommes. Iced champagne Champagne frappé. Ice-cream, vanilla Crème glacée à la vanille. Ices of any kind generally written in menus Glaces. Chocolate ice-cream Glace de crème au chocolat. Madeira-wine jelly Gelée au Madère. Whipped jelly, with fruits Gelée fouettée aux fruits. Champagne jelly Gelée au vin de Champagne. Jelly, with fruits Gelée à la macédoine. Macaroons Macarons aux amandes. Peach marmalade Marmalade d’abricots.

GENERAL INDEX.

PAGE SETTING THE TABLE AND SERVING THE DINNER, 13 THE DINNER PARTY, 27 COOKING AS AN ACCOMPLISHMENT, 30 BREAKFAST, 33 LUNCH, 36 GENTLEMEN’S SUPPERS, 39 EVENING PARTIES, 40 SOMETHING ABOUT ECONOMY, 40 COOKING UTENSILS, 51

DIRECTIONS AND EXPLANATIONS.

Boiling, 43 Frying, 43 “ to Prepare Grease for, 44 Broiling, 45 Roasting, 46 Sautéing, 47 Braising, 47 Larding, 48 Boning, 48 Egg and Bread Crumbing, 48 To Cook Puddings in Boiling Water, 49 Dried Celery, Parsley, etc., for Winter Use, 49 Seeds for Soups, 49 To Flavor with Lemon Zest, 50 The Cook’s Table of Weights and Measures, 50 To Chop Suet, 50 Rising-powder Proportions, 50 To make Roux, 51

BREAD, AND BREAKFAST CAKES.

To make Yeast, 63 To make Bread, 64 Mrs. Bonner’s Bread, 64 French Bread, 65 Petits Pains, 66 Toast, 67 Dixie Biscuit, 68 Graham Bread, 68 Rusks, 68 Parker House Rolls, 68 Beaten Biscuit, 68 Soda and Cream of Tartar Biscuit, 69 Biscuits with Baking-powder, 69 Muffins, 70 Waffles, 70 Rice Waffles, 70 Rice Pancakes, 70 Hominy Cake, 70 Baked Hominy Grits, 71 Breakfast Puffs, or Pop-overs, 71 Henriettes for Tea (No. 1), 71 Henriettes for Breakfast or Tea (No. 2), 71 Wafer Biscuits, 72 Corn Bread, 72 Hoe Cake, 72 Corn Cake, 73 Fried Corn Mush for Breakfast, 73 Corn Mush, 73 Oatmeal Porridge, 74 Mother Johnson’s Pancakes, 74 Sirup, 74 Buckwheat Cakes, 74 Pancakes, with Flour or Corn-meal, 75 Pancakes, with Bread-crumbs, 75 Strawberry Short-cake, 75

TEA, 76 COFFEE, 76 CHOCOLATE, 78 COCOA, 78

SOUPS.

Stock, or Pot au Feu, 79
A Simple Stock, 80
Gouffé’s Receipt for Stock, or Bouillon, 80
Bouillon served at Luncheons, Germans, etc., 81
Amber Soup, or Clear Broth, 81
To make Caramel, or Burned Sugar, for coloring Broth, 82
Thickenings for Soup, 82
Additions to Beef Stock, to form Other Kinds of Soup, 82
Receipt for Force-meat Balls, 83
Soup, Macaroni, 83
“ Vermicelli, 84
Noodles, 84
“ to serve as a Vegetable, 84
Soup, Beef Noodle, 85
“ Spring, 85
“ Julienne, with Poached Eggs, 86
“ Asparagus, 86
Spinach Green, 87
Soup, Ox-tail, 87
“ Chicken (Potage à la Reine), 87
“ Purée of Chicken, 88
Soup, Plain Chicken, 88
“ Giblet, 88
“ Mock-turtle: Receipts for Egg and Meat Balls, 89, 90
“ Mock-turtle (simple), 91
“ Gumbo, 91
“ Gumbo and Tomato, 92
“ Mullagatawny (an Indian Soup), 92
“ Oyster, 93
“ Clam, 93
“ Bean, 94
“ Bean and Tomato, 94
“ Onion (Soupe à l’Ognon), 94
“ Vegetable, without Meat (Purée aux Légumes), 95
“ Corn, 96
“ Tomato, with Rice, 96
“ Tomato (Purée aux Tomates), 96
“ Sorrel (Soupe à la Bonne Femme), 97
“ Potato (No. 1), 97
“ Potato (No. 2), 98
Purée of String-beans, 98
Bisque of Lobsters, 98

FISH.

Fish, to Boil, 100
“ “ au Court Bouillon, 100
“ to Fry, 101
“ fried in Batter, 101
“ to Broil, 102
“ to Bake, 102
_Stuffings for Fish_, 103
Bread Stuffing, 103
Meat Stuffing, 103
To Bake a Fish with Wine, 103
To Stew Fish, or Fish en Matelote, 104
To Cook Fish au Gratin, 104
Fish à la Crème, 105
_Salmon_, 106
Salmon, to Broil, 107
Salmon Cutlets, 108
“ Slices of, Boiled, 108
“ Canned, 108
_Shad_, 108
_Trout_, 108
Trout in Cases or in Shells (en Coquilles), 109
_Cod-fish_, 109
Cod-fish, Crimped, 109
“ Salt, 110
“ Balls, 110
Fish Chowder, 110
Perch, Sun-fish, etc. (Pan-fish), 111
_Mackerel and Smelts_, 111
Fried Slices of Fish, with Tomato-sauce (Fish à l’Orlay), 112
To Fry Eels, 112
Eels Stewed, 112

SHELL-FISH.

_Oysters_, 113
Oysters, Raw and Fried, 113
“ Scalloped, in Shells, 114
“ Scalloped, 115
Oyster Soup, 93
“ Stew, 115
Oysters, Fricassee of (Oysters à la Boulette), 115
Oyster Fritters, 230
Oysters for Patties, or Vols-au-vent, 241
Oysters, Canned, to Roast, 116
“ Spiced, 116
_Clams_, 116
Clams Cooked with Cream, 116
Clam Chowder, 116
“ “ Tunison, 117
“ Fritters, 230
“ Soup, 117
_Crabs and Lobsters_, 117
Crabs, Soft-shell, 117
“ Deviled, 117
Lobster, Deviled, 118
“ Chops, 118
“ a Good Way to Prepare, 118

FROGS, FRIED, 119

SAUCES.

Sauce, Drawn-butter, 121
“ Pickle, 121
“ Boiled-egg, 121
“ Caper, 122
“ Anchovy, 122
“ Shrimp, 122
“ Lobster, 122
“ Oyster, 123
“ Parsley, 123
“ Cauliflower, 123
“ Lemon, 123
“ Chicken, 123
“ Maître-d’hôtel, 124
“ Mint, 124
“ Currant-jelly, 124
“ Tomato (No. 1), 124
“ Tomato (No. 2), 125
“ Hollandaise, or Dutch Sauce, 125
Mushrooms, for Garnish, 126
Sauce, Mushroom, 126
“ “ White, 126
“ “ (Canned), 127
“ Bechamel (Simple), 127
“ “ , 127
“ aux Fines Herbes, 128
“ Tartare, 128
“ Brown (Simple), 128

BEEF.

Beef, to Roast or Bake, 130 Yorkshire Pudding, 130 Beef à la Mode, 131 “ Braised (No. 1), 132 Beef, Braised (No. 2), 132 “ “ with Horse-radish Sauce, 133 “ Fillet of, 133 Beef, Fillet of, to Trim, 133 “ “ to Cook, 134 “ “ to Garnish, 135 “ “ to Roast, 135 “ “ to Braise, 136 “ “ to Trim with Vegetables (à la Jardinière), 136 “ “ Cut into Slices or Scollops, 137 Beefsteak, 137 Beef, Corned, 138 “ “ to serve Cold, 139 Beefsteak Stewed, 139 “ Rolled, 140 Beef Roll (Cannelon de Bœuf), 140 What to do with Cold Cooked Beef, 140 Beef Hash, 141 Meat Pie, 141 “ Rissoles, 142 Beef or any Cold-meat Sausages, 143 Rice and Meat Cakes, 143 Beef Croquettes, 143 A Cheap Arrangement, 144 Mince-pies (made from Remnants of Cold Beef), 144 Pot-pie of Veal, Beef, or Chicken, 144 Calf’s Heart, 144 Tongue, with Sauce, 145 “ Slices, with Spinach and Sauce Tartare, 145

VEAL.

Roast of Veal--the Fillet, 146 A Fricandeau of Veal, 147 Veal Cutlets, Broiled, 147 “ “ Sautéd and Fried, 148 “ “ Braised, 148 “ or Mutton Chops (en Papillote), 148 Blanquette of Veal, 149 Blind Hare, 150 Bewitched Veal, 150 Plain Veal Stew or Pot-pie, 150 To Cook Liver (No. 1), 151 “ (No. 2), 151 Calf’s Brains, 151

SWEET-BREADS.

Sweet-breads Fried, 152 “ à la Milanaise, 153 “ Larded and Braised, 153 Sweet-breads Baked, 154 Sweet-bread Fritters, 154 “ Croquettes, 154 Skewer of Sweet-breads, 155

MUTTON.

Leg of Mutton Boiled, 156 Mutton Cutlets, 156 Ragouts, 156 Another Ragout, 157 Sheep’s Tongues, with Spinach, 158 “ “ à la Mayonnaise, 158 “ “ with Sauce Tartare, 158

LAMB.

Lamb, Leg of, Roasted, 159 “ Fore Quarter of, Roasted, 159 “ Chops, 159 Saddle of Lamb or Mutton, 159 Lamb Croquettes, 160 Sheep’s Kidneys, 160

PORK.

To Cure Bacon, 161 Roast Little Pig, 161 Pork, Roast, 161 “ Cutlets, Broiled, 162 Pork and Beans, 162 Boston Baked Beans, 162 Entrée of Apples and Pork, 163 Sausages, 163 Hams, to Cure, 163 Ham, to Boil, 164 “ and Eggs, 164 “ to Fry or Sauté, 164 Pork Fried in Batter, or Egged and Bread-crumbed, 164 Breakfast-bacon Dish (Mrs. Trowbridge’s), 164 Rashers of Pork, 165 Sandwiches (No. 1), 165 “ (No. 2), 165 Small Rolls, with Salad Filling, 165

POULTRY.

Turkey, Roast, 166
Stuffing for Baked Turkey, Chicken, Veal, and Lamb, 167
Stuffing for Roast Turkeys, Chickens, Ducks, and Geese, 167
Chestnut, Potato, Veal, and Oyster Stuffings, 168
Turkey, Boiled, 168
“ or Chicken Hash, 168
“ Braised, 168
“ Galantine, or Boned Turkey, 169
Mixed Spices for Seasoning, 170
Boned Turkey or Chicken (Simple), 170
Chickens, 171
Chickens, Spring, 171
“ “ Baked, 172
“ Roast and Boiled, 172
Chickens or Fish, Baked, 172
“ Fricassee of (No. 1), 173
“ “ (No. 2), 174
“ Ranaque, 174
Chicken Breasts, 175
“ Deviled, with Sauce, 175
“ Croquettes (No. 1), 175
“ “ (No. 2), 176
“ Cutlets, 176
“ with Macaroni or with Rice, 177
“ Chetney of, 177
“ Curry of, 178
“ for Supper, 178
To Fringe Celery for Garnishing, 179
Chicken Livers, 179
Turkish Pilau, 179

GEESE, DUCKS, AND GAME.

Goose, Roast, 180
“ Stuffing, 181
Ducks, 181
“ Wild, 181
“ and Pease, Stewed, 181
“ Stewed, 182
“ Fillet of, 182
Poivrade Sauce, 182
Pigeons Stewed in Broth, 182
“ Roast, 183
“ Broiled, 183
Prairie-chicken or Grouse, 183
“ to Choose a Young, 184
“ or Grouse, Roasted, 184
Quails Parboiled and Baked, 184
“ Roasted, 185
Bread-sauce, for Game, 185
Cutlets of Quails or of Pigeons, 185
Scollops of Quails, with Truffles, 186
Espagnole Sauce, 186
Quails Broiled, 187
“ Braised, 187
Snipe and Woodcock Fried, 187
“ “ Roasted, 187
Reed-birds, 188
Plovers, 188
Pheasants, 188
_Venison_, 188
Venison, the Saddle of, 188
“ Haunch of, Roast or Baked, 189
“ Steaks, to Broil, 189
“ Stewed, 189
Rabbits Roasted, 189
“ Baked, 190

VEGETABLES.

Vegetables, to Preserve the Color, 190 Potatoes Boiled (No. 1), 190 “ to Boil (No. 2), 191 “ Mashed, 191 “ à la Neige, 192 “ to Bake, 192 “ in Cases, 192 “ Baked with Beef, 192 “ à la Parisienne, 193 “ Saratoga, 193 “ Fried, 194 “ Lyonnaise, 194 Potato Croquettes, 194 “ Roses, 195 Potatoes for Breakfast, 195 Potato Puff, 195 Potatoes, Shoo-fly, 195 Turnips, 195 “ in Sauce, 196 Parsnips Sautéd, 196 Parsnip Fritters, 196 Oyster-plant Fritters, 197 Oyster-plants Stewed, 197 Carrots, 197 Beets, 197 Cauliflower, with White Sauce, 197 Cauliflowers, with Cheese, 198 Asparagus, 198 Pease, 199 Spinach, 199 Tomatoes, Stewed, 200 “ with Mayonnaise Sauce, 226 “ Stuffed and Baked, 200 Onions, 201 “ with Cream, 201 String-beans, 201 “ in Salad, 226 Lima Beans, 201 “ “ with Cream, 202 Celery, Fried, 202 Egg-plant, 202 Cabbage, to Boil, 202 “ Stewed, 203 Corn Boiled on the Cob, 203 “ Mock Oysters, 203 “ Custard, to be served as a Vegetable, 203 “ Pudding for Tea, 204 “ Grated, Sautéd, 204 Cranberries, to Cook, 204 Artichokes, 204 Apples, Fried, for Breakfast, 204 A Rice Dish (Risotto à la Milanaise), 204 Another Rice Dish, 205 Mushrooms in Crust (Croûte aux Champignons), 205 Flaxseed for a Centre-piece, 205

CASSEROLES, 205

SHELLS, OR COQUILLES.

Chickens in Shells, 206 Oysters “ “, 207 Fish “ “, 207 Lobsters or Shrimps in Shells, 207 Mushrooms in Shells, 207

POTTING.

Ham, Potted, 208 Tongue, “ , 208 Beef, “ , 208 Birds, Potted, 208 Fish, “ , 209 Chicken, Tongue, or Ham, Potted, 209

MACARONI.

Macaroni, with Cheese, 209
“ and Welsh Rare-bit, 210
“ with Sweet-breads, 210
Macaroni, with Tomato-sauce, 210
“ au Gratin, 211
Crackers, with Cheese, 211

EGGS.

Eggs, Boiled, 212
“ Poached, 212
“ “ on Anchovy Toast, 213
“ Stuffed (No. 1), 213
“ “ (No. 2), 213
“ “ with Cheese, 213
_Omelets_, 214
Omelet, Plain, 214
“ with Tomatoes, 215
“ “ Green Pease, 216
“ “ Ham, 216
“ “ Fine Herbs, 216
“ “ Mushrooms, 216
Omelet, with Shrimps, 216
“ “ Oysters, 216
“ “ Cheese (Fondue), 216
“ “ “ and Macaroni, 217
“ Soufflé, Fried, 217
“ Sweet, 217
“ with Rum, 218
“ Soufflé, 218
“ with Cauliflowers, Asparagus Points, or other Vegetables, 219

SALADS.

Sauce Mayonnaise, 220
“ à la Ravingote, 221
“ Mayonnaise (red), 222
French Dressing, 222
_Combinations_, 223
Lettuce, 223
Potato Salad, 224
Cold Slaw, 224
Salad of Vegetables, 225
Mayonnaise of Cauliflower, 225
“ of Tomatoes, 226
String-beans in Salad, 226
Chicken Salad (No. 1), 227
“ “ (No. 2), 228
Mayonnaise of Salmon, 228
Salad à la Filley, 228

FRITTERS.

Fritter Batter, French (No. 1), 229
“ “ (No. 2), 229
Fritters--Pine-apple, Apple Preserve, or Peach, 229
Fritters, Oyster or Clam (No. 1), 230
“ Clam (No. 2), 230
“ Kentish, 230
Fried Cream (Crème Frite), 230
Fritters--Peach, Apricot, or Apple, 231
Fritters, Bread, 231
“ Pork, 164
“ Corn, 232
“ Apple, 232

PASTRY.

Puff Paste, 233 “ “ Carême’s Receipt for, 234 To make the Pies, 236 Pie Paste of Lard and Butter, 236 A Common Paste, 236 An Apple-pie, 236 “ “ (Plain), 237 Fruit and Berry Pies, or Tarts, 237 Pie, Lemon (No. 1), 237 “ “ (No. 2), 238 “ Orange, 238 Pie, Pumpkin (No. 1), 238 “ “ (No. 2), 239 “ Mince (No. 1), 239 “ “ (No. 2), 239 “ Potato, 240 “ Pine-apple, 240 “ Chess, 240 Small Vols-au-vent, or Patty-cases, 241 Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 1), 241 Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 2), 242 Vols-au-vent of Oysters (No. 3), 242 “ of Sweet-breads, 242 “ of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc., 243 Vols-au-vent, with Strawberries, Raspberries, etc., 243 “ with Strawberries, etc., 243 Lemon Paste, 244 Mince-meat Patties, 244 Cream Rissoles (Rissoles à la Crème), 244

CANNING.

To Can Tomatoes, 245
“ Peaches, 246
“ String-beans, 246
“ Okra and Tomatoes, 246
“ Raspberries, 247
To Can Greengages, 247
“ Corn, 247
“ Succotash, 247
“ Corn and Tomatoes, 247

PRESERVES, MARMALADES, AND COMPOTES.

Preserves, Sirup for, 249
“ Citron, 250
“ Quince, 250
“ Tomato, 251
“ Grape, 251
“ Apple Ginger, 251
Candied Fruits, 252
_Marmalades_, 252
Marmalade, Quince, 252
“ Peach, 252
“ Orange, 253
Jam, Raspberry, 253
Jam, Greengage, 253
Brandy Peaches, 253
To Jelly Fruits, 254
Jelly, Currant (No. 1), 254
“ “ (No. 2), 255
“ “ (Mrs. Walworth’s), 256
_Compotes_, 256
Compotes, Sirup for, 256
Compote of Peaches and Apricots, 257
Compote of Apples, 257
“ a Beautiful Stuffed, 257

PICKLES AND CATCHUPS.

Pickles, for Country Use, 257 Pickle, Indian, 258 “ Chowchow, 258 To Pickle Cauliflowers, 259 Pickled Walnuts, 259 “ Green Tomatoes and Onions, 259 “ Onions, 260 Pickled Bell-peppers, 260 Pickles, Ripe Cucumber, 260 Sweet Pickled Peaches, 260 Strawberry Pickle, 261 Catchup, Tomato (No. 1), 261 “ “ (No. 2), 261 “ Gooseberry, 261 “ Cucumber, 262

CHEESE.

Welsh Rare-bit, 264 Cottage Cheese, 265 Ramekins, 265 Ramekins, with Ale (Warne), 265 “ Pastry (Warne), 266

SWEET SAUCES FOR PUDDINGS.

Sauce, Butter, 266 Sauces, Sirup, 266 Sauce, a Plain and Cheap, 266 “ Same, Richer, 267 “ Whipped-cream, 267 Sauces, Fruit, 267 Sauce, Strawberry (for Baked Puddings), 268 Boiled Custard Sauce, 268 A Good Sauce for Puddings, 268 Sabyllon, 268 Caramel Sauce, 269

PUDDINGS AND CUSTARDS.

Plum-pudding, with Brandy or Rum (Gouffé), 269
“ (No. 2), 270
Pudding with Remains of Plum-pudding, 270
“ Plainer Fruit, 270
“ Suet, 271
“ Prune, 271
“ Eve’s, 271
“ a Spiced Apple, 271
“ Cottage, 272
“ Minute, 272
“ Nantucket Berry, 272
“ Gelatine, 272
“ Tapioca, 273
Tapioca Cream, 273
Pudding, Cabinet, 273
Puddings, Batter, Baked, 274
Pudding, Roly-poly, Boiled, 274
Berry Rolls, Baked, 274
Pudding, Swedish, 274
“ Cherry, 275
“ a Corn-starch, 275
“ Cocoa-nut, 275
“ Chocolate, 276
Puddings, Cocoa-nut, in Paper Cases, 276
Egg Soufflé, in Paper Cases, 277
Pudding, Snow, 277
Custard, Boiled (No. 1), 277
“ “ (No. 2), 278
Apple Méringue, 278
Baked Apples, 278
Friar’s Omelet, 279
Floating Islands, 279
Pudding, Tipsy, 279
“ Lemon, 280
Blanc-mange, 280
Pudding, Corn-starch, 280
“ Bread, 281
“ Bread-and-butter, 281
“ Bread, Fried, 282
“ Indian-corn, 282

BAVARIAN CREAMS, ETC.

Bavarian Cream, Vanilla, 283
“ “ Chocolate, 283
“ “ Strawberry, 283
“ “ Almond, 283
“ “ Peaches, 284
“ “ Pine-apple, 284
“ “ Coffee, 284
Charlotte-russe, 285
Ambrosia, 286

DESSERTS OF RICE.

Rice, to Boil, 286 Rice-pudding, 286 Rice-cones, 287 Rice-cake, with Peaches, 287 Ground Rice-pudding, with Chocolate Sauce, 287 Rice-cake, with Pine-apple, 287 Orange Snow-balls, 288 Apple “, 288 Rice Soufflé, 288 “ Croquettes, 289 “ Pancakes, with Preserves, 289

WINE JELLIES.

Jelly, Wine, 290 “ Orange (molded with Quarters of Oranges), 291 “ Lemon, 291 Macedoine of Fruits, 292 Jellies, Fancy, 292 What to do with Parts of Jelly left over in Winter, 293 Jelly, Calf’s-foot, 293 “ Whipped, with Fruits, 294

CAKE.

Cake, Sponge, 295 “ White, 295 Jumbles, 296 “ Almond, 296 Cake, Cocoa-nut, 296 “ Fruit, 297 “ English Pound, 297 “ Boston Cream, 297 Crullers, 298 Doughnuts, 298 Bread-cake, 298 Gingerbread (No. 1), 298 “ (No. 2), 299 Cake, Chocolate, 299 “ Mountain, 299 Cream Cake or Pie, 300 Sponge Jelly-cake, 300 Cocoa-nut Cones, 300 Croquante Cake, 301 To Blanch Almonds, 301 Rebecca Cake, 301 Ginger-snaps, 301 Plain Cookies, 301 Almond Macaroons, 302 Lady’s-fingers, 302 Méringues à la Crème, 302 German Cake, 303 Ranaque Buns, 304 Frosting, 304 Boiled Icing, 305

CANDIES.

Caramels, 305 Candy, White-sugar, 305 Candy, Vinegar, 306

ICES.

Cream, Frozen Whipped, 307 Ice-cream, Vanilla, 307 Cream, Delmonico Vanilla, 307 Ice-cream, Chocolate, 308 To Make a Mold of Chocolate and Vanilla Creams, 308 Ice-cream, Strawberry, 308 Cream, Napolitaine, 309 Ice-cream, Chocolate Fruit, 309 Frozen Fruit Custard, 309 Ice-cream, German Steamer, Baked, 310 Pine-apple Ice-cream Pudding, 310 Iced Rice-pudding, 311 Biscuit Glacés, in Small Cases, 312 “ “ (Francatelli), 312 Nesselrode Pudding (Carême’s Receipt), 312 Iced Pudding, 313 Tutti Frutti, 313 Fresh Peaches Half Frozen, 314 Peaches and Cream Frozen, 314 Ice, Lemon, 314 “ Currant, 314

COOKERY FOR THE SICK.

_Receipts for the Sick-room_, 319
Tea, 319
Beef Tea, or Essence of Beef, 319
Another Beef Tea (for Convalescents), 320
Beef Juice, 320
Chicken Broth, 320
“ Custard, 320
“ Panada, 320
Mold of Chicken Jelly, 321
Chicken and Ceylon Moss, 321
Mutton Broth, 321
Veal and Sago Broth, 321
Beef and Tapioca Broth, 322
How to Prepare an Uncooked Egg, 322
Tapioca Jelly, 322
Sea-moss Blanc-mange, 323
Arrowroot Jelly or Blanc-mange, 323
Corn-starch and Rice Puddings, 323
Rice Jelly, 323
Rice-water for Drink, 324
Jelly and Ice (for Fever Patients), 324
Parched Rice, 324
Milk Porridge, 324
Beef Sandwich, 324
Prepared Flour for Summer Complaints, 325
Milk Toast, 325
Panada, 325
Ash-cake, 326
Milk Punch, 326
Egg-and-milk Punch, 326
Herb Teas, 327
Boneset for a Cough or Cold, 327
Botanic Cough Sirup, 327
_Arrangement of Dishes for Invalids_, 328
Beefsteak, 328
Mutton-chop, 329
Breast of Chicken, 329
Chicken Boiled, 329
Venison Steak, 329
To Prepare a Bird, 330

INVALID’S BILLS OF FARE, 330 PREPARED FOOD FOR INVALIDS, ETC., 331

SOME DISHES FOR BABY.

Pap, 335 Wheat-flour and Corn-meal Gruel, 335 Roasted Rice, 335 Corn-meal Gruel, 336 _Food for Infants with Weak Digestive Organs_, 336 Oatmeal Gruel (No. 1), 336 Beef (No. 2), 336

HOW TO SERVE FRUITS.

Strawberries, 336 Mixed Fruits, 337 Water-melons, 337 Cantaloupe Melons, 337 Currants, 338 Currants or other Fruits Iced, 338 How they eat Oranges in Havana, 338 Fresh Peaches, 338 Pine-apples, 338

BEVERAGES.

Punch, 339 Milk Punch, 339 Roman Punch, 340 Claret Punch, 340 Eggnog, 340 Sherry, Claret, or Catawba Cobblers, 341 Lemonade, 341 Tom and Jerry, 341 Mint-julep, 341 Milk Punch and Egg-and-milk Punch, 341 Blackberry Cordial, 341 Currant Wine, 342 Raspberry Vinegar, 343

SUITABLE COMBINATION OF DISHES.

Soup, 342 Fish, 343 Beef, 343 Corned Beef, 343 Turkeys, 343 Chickens, 344 Lamb, 344 Pork, 344 Mutton, 344 Veal, 344 Roast Goose, 344 Game, 344 Cheese, 345 Sweet-breads, 345 Roman Punch, 345 Cantaloupe Melons, 345

SERVING OF WINES.

Proper Temperature in which Wines should be Served, 347 Treatment of Wines, 347 Choice of Brands, 347 Bill-of-fare Table, 348

TO PREPARE COMPANY DINNERS, 349

ENGLISH AND FRENCH GLOSSARY, 359

THE END.

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FOOTNOTES:

[A] The author would add a small proportion of water to the pieces of fat. It facilitates the melting process, preserves the color, and will all evaporate in cooking.

[B] The addition of the slice of pork is quite indispensable for veal chops _en papillote_, but it is often omitted when the chops are of mutton.

[C] If the fowls are not tender, add a little water, and stew them slowly until they are.--ED.

[D] The macaroni may be boiled in stock.

[E] The brandy, wine, or lemon-juice may be omitted if preferred.

[F] Francatelli used three oblong tin pans, three inches deep, instead of plates, the under and upper pans serving to hold the pounded ice.--ED.

[G] Four cupfuls of sifted flour are a pound; one cupful of lard or butter is half a pound.

[H] If fresh lemons can not be obtained, the extract of lemon may be used. Do not let the pies remain in the tins.

[I] Five or six minutes will suffice for baking them.--ED.

[J] A pound of sugar is three cupfuls; half a pound of flour, two and a half cupfuls--_i. e._, the ordinary sized kitchen cup. Do not try to make half the quantity.

[K] Dr. Franklin admits that Valentine’s extract is more nutritive than that of Liebig. I have heard other physicians say that they considered the Valentine much preferable to the Liebig extract, abandoning the use of the latter for the former.--ED.

[L] Foreigners consider it vulgar to eat corn from the cob, although quite elegant to eat asparagus with their fingers.--ED.