Description: CHAPTER I. FOOD Food Correct Proportions of Food Water Salts Starch Sugar Gum Pectose and Cellulose Fats and Oils Milk Milk for the Sick Butter Cheese Fruits "Vegetable Acids, and where found" Condiments Flavoring Extracts CHAPTER II. COOKERY Fire How to Build a Fire Ways of Cooking Various Ways of Preparing Food for Cooking How to Bone a Bird How to Measure How to Combine Ingredients Ways of Preserving Table of Measures and Weights Time Tables for Cooking CHAPTER III. BEVERAGES Tea How to Make Tea Five o''clock Tea Russian Tea Iced Tea Coffee Filtered Coffee Boiled Coffee "After-Dinner Coffee (Black Coffee, or Caf Noir)" Kola Cocoa and Chocolate Cocoa shells Cracked Cocoa Breakfast Cocoa Reception Cocoa Brandy Cocoa Chocolate FRUIT DRINKS Lemonade Pineapple Lemonade Orangeade Mint Julep Claret Punch Fruit Punch I. Fruit Punch II. Ginger Punch Unfermented Grape Juice CHAPTER IV. BREAD AND BREAD MAKING Yeast Bread Making Baking of Bread Care of Bread after Baking Water Bread Milk and Water Bread Entire Wheat Bread Entire Wheat and Flour Bread Graham Bread Third Bread Quaker Oats Bread Rye Bread Boston Brown Bread Indian Bread Steamed Graham Bread Parker House Rolls Salad or Dinner Rolls Sticks Swedish Rolls Sweet French Rolls Luncheon Rolls French Rusks Rusks (Zwieback) German Coffee Bread Coffee Cakes (Brioche) Buns Hot Cross Buns Raised Muffins Grilled Muffings Raised Oatmeal Muffins Squash Biscuits Dry Toast Water Toast Milk Toast I. Milk Toast II. Brown Bread Milk Toast German Toast Brewis Bread for Garnishing Uses for Stale Bread "CHAPTER V. BISCUITS, BREAKFAST CAKES, AND SHORTCAKES. BATTERS, SPONGES, AND DOUGHS" Baking Powder Biscuit I. Baking Powder Biscuit II. Emergency Biscuit Fruit Rolls (Pin Wheel Biscuit) One Egg Muffins I. One Egg Muffins II. Twin Mountain Muffins Queen of Muffins Berry Muffins I. Berry Muffins II. Rice Muffins Oatmeal Muffins Quaker Muffins Graham Muffins I. Graham Muffins II. Rye Muffins I. Rye Muffins II. Corn Meal Gems Berkshire Muffins Golden Corn Cake Corn Cake (Sweetened with Molasses) White Corn Cake Susie''s Spider Corn Cake Pop-overs Graham Pop-overs Breakfast Puffs Fadges Maryland Biscuit GRIDDLE CAKES Sour Milk Griddle Cakes Sweet Milk Gri+C171ddle Cakes Entire Wheat Griddle Cakes Rice Griddle Cakes I. Rice Griddle Cakes II. Bread Griddle Cakes Waffles Rice Waffles Virginia Waffles Raised Waffles Fried Drop Cakes Rye Drop Cakes Doughnuts I. Doughnuts II. Raised Doughnuts Crullers Strawberry Shortcake I. Strawberry Shortcake II. Rich Strawberry Short Cake Fruit Shortcake CHAPTER VI. CEREALS Table Showing Composition Table for Cooking Cereals Oatmeal Mush with Apples Cereal with Fruit Fried Mushes "Fried Corn Meal Mush, or Fried Hominy" Boiled Rice Steamed Riced Rice with Cheese Rice la Riston Turkish Pilaf I. Turkish Pilaf II. Boiled Macaroni Macaroni with White Sauce Baked Macaroni Baked Macaroni with Cheese Macaroni with Tomato Sauce Macaroni l''Italienne Macaroni la Milanaise Spaghetti CHAPTER VII. EGGS Composition Boiled Eggs Dropped Eggs (Poached) Eggs la Finnoise Eggs la Suisse Baked or Shirred Eggs Scrambled Eggs Scrambled Eggs with Tomato Sauce Scrambled with Anchovy Toast Eggs la Buckingham Buttered Eggs with Tomatoes Fried Eggs Eggs la Goldenrod Eggs au Gratin Eggs in Batter Curried Eggs Scalloped Eggs Stuffed Eggs in a Nest Egg Farci Omelets Plain Omelet To Fold and Turn an Omelet Omelet with Meat or Vegetables Oyster Omelet Orange Omelet Jelly Omelet Bread Omelet French Omelet Spanish Omelet Omelet Rich CHAPTER VIII. SOUPS Soup Making How to Clear Soup Stock How to Bind Soups SOUPS WITH MEAT STOCK Brown Soup Stock Bouillon Macaroni Soup Julienne Soup Tomato Soup with Stock Turkish Soup Crcy Soup Ox-tail Soup White Soup Stock I. White Soup Stock II. White Soup Stock III. White Soup Chicken Soup Turkey Soup Hygienic Soup Farina Soup Spring Soup Duchess Soup Potage la Reine St. Germain Soup Imperial Soup Veal and Sago Soup Asparagus Soup Cream of Celery Soup Spinach Soup Cream of Lettuce Soup Cream of Watercress Soup Cream of Cauliflower Soup String Bean Soup Chestnut Pure Mulligatawny Soup Mock Turtle Soup Consomm Consomm la Royal Consomm au Parmesan Consomm aux P'tes Consomm Colbert Consomm with Vegetables Consomm Princess SOUPS WITH FISH STOCK Clam Bouillon Oyster Stew Scallop Stew Oyster Soup French Oyster Soup Oyster Gumbo Clam Soup with Poached Eggs Clam and Oyster Soup Cream of Clam Soup Lobster Bisque CHAPTER IX. SOUPS WITHOUT STOCK Black Bean Soup Baked Bean Soup Cream of Lima Bean Soup Celery Soup Corn Soup Halibut Soup Pea Soup Split Pea Soup Kornlet Soup Potato Soup Swiss Potato Soup Salmon Soup Squash Soup Tomato Soup Cream of Tomato Soup (Mock Bisque) Vegetable Soup CHOWDERS Corn Chowder Fish Chowder Connecticut Chowder Clam Chowder Lobster Chowder CHAPTER X. SOUP GARNISHINGS AND FORCE-MEATS Crisp Crackers Crotons (Duchess Crusts) Imperial Sticks Egg Balls Egg Custard Royal Custard Noodles Fritter Beans P'te au chou Parmesan P'te au Chou White Bait Garnish Fish Force-meat Clam Force-meat Salmon Force-meat Oyster Force-meat Chicken Force-meat I. Chicken Force-meat II. Quenelles CHAPTER XI. FISH WHITE AND RED BLOODED FISH SHELLFISH I. Bivalve Mollusks II. Crustaceans To Prepare Fish for Cooking WAYS OF COOKING FISH TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD Boile Fried Fillets of Halibut or Flounder Fried Eels Fried Stuffed Smelts Fried Shad Roe Soft Shell Crabs Frogs'' Hind Legs Terrapin Washington Terrapin Terrapin la Baltimore Terrapin la Maryland WAYS OF USING REMNANTS OF COOKED FISH Fish la Crme Turban of Fish Fish Hash Fish Croquettes Scalloped Cod Salmon Box WAYS OF COOKING SALT FISH Creamed Salt Codfish Fish Balls Salted Codfish Hash Toasted Salt Fish Baked Finnan Haddie Broiled Finnan Haddie WAYS OF COOKING SHELLFISH Oysters on a Half Shell Raw Oysters Panned Oysters Fancy Roast Oyster Fricasse Creamed Oysters Oysters in Brown Sauce Broiled Oysters Oyster Toast Oysters and Macaroni Scalloped Oysters Sautd Oysters Fried Oysters Fried Oysters in Batter Batter Little Neck Clams Steamed Clams Roasted Clams Fried Scallops Plain Lobster Fried Lobster Buttered Lobster Scalloped Lobster Devilled Lobster Curried Lobster Stuffed Lobster la Bchamel Broiled Live Lobster Lobster la Amricaine CHAPTER XII. BEEF DIVISION AND WAYS OF COOKING A SIDE OF BEEF The effect of Different Temperatures on the Cooking of Meat TABLE SHOWING COMPOSITION OF MEATS Broiled Beefsteak Beefsteak with Matre d''Htel Butter Porterhouse Steak with Tomato and Mushroom Sauce Beefsteak with Oyster Blanket Broiled Fillets of Beef Cutlets of Tenderloin with Chestnut Pure Sautd Mignon Fillets of Beef with Sauce Figaro Sautd Mignon Fillets of Beef with Sauce Trianon Broiled Meat Cakes Hamburg Steaks Cannelon of Beef Roast Beef Yorkshire Pudding Larded Fillet of Beef Braised Beef Beef la Mode Beef Stew with Dumplings Corned Beef Boiled Dinner Boiled Tongue Braised Tongue Broiled Liver Liver and Bacon Bacon Braised Liver Broiled Tripe Tripe in Batter Lyonnaise Tripe Tripe la Creole Tripe la Provencale Calf''s Head la Terrapin Heart WAYS OF WARMING OVER BEEF Roast Beef with Gravy Cottage Pie Beefsteak Pie Cecils with Tomato Sauce Corned Beef Hash Corned Beef Hash with Beets Dried Beef with Cream CHAPTER XIII. LAMB AND MUTTON Broiled Lamb or Mutton Chops Pan-broiled Chops Breaded Mutton Chops Chops la Signora Chops en Papillote Mutton Cutletes la Maintenon Boiled Leg of Mutton Braised Leg of

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