THEBOSTON COOKING-SCHOOLCOOK BOOK. BYFANNIE MERRITT FARMER,PRINCIPAL OF THE BOSTON COOKING-SCHOOL. BOSTON:LITTLE, BROWN, AND COMPANY.1896.

Copyright, 1896,BY FANNIE MERRITT FARMER.

University Press:JOHN WILSON AND SON, CAMBRIDGE, U.S.A.

TOMRS. WILLIAM B. SEWALL,President of the Boston Cooking-school,IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT ANDUNITING EFFORTS IN PROMOTING THE WORK OFSCENTIFIC COOKERY, WHICH MEANS THEELEVATION OF THE HUMAN RACE,THIS BOOK IS AFFECTIONATELY DEDICATEDBY THE AUTHOR.

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meals. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist: it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies--loaf givers.--RUSKIN.

PREFACE.

"BUT for life the universe were nothing; and all that has life requires nourishment."

With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.

At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.

F. M. F.

TABLE OF CONTENTS. CHAPTER I. FOOD............................................................ 1 PAGE Food............................................................ 1 Correct Proportions of Food..................................... 2 Water........................................................... 4 Salts........................................................... 5 Starch.......................................................... 5 Sugar........................................................... 6 Gum Pectose and Cellulose....................................... 8 Fats and Oils................................................... 8 Milk............................................................ 9 PAGE Milk for the Sick............................................... 11 Butter.......................................................... 11 Cheese.......................................................... 12 Fruits.......................................................... 13 Vegetable Acids, and where found................................ 14 Condiments...................................................... 14 Flavoring Extracts.............................................. 16 CHAPTER II. COOKERY......................................................... 17 Fire............................................................ 18 How to Build a Fire............................................. 19 Ways of Cooking................................................. 21 Various Ways of Preparing Food for Cooking...................... 25 How to Bone a Bird.............................................. 27 How to Measure.................................................. 27 how to Combine Ingredients...................................... 29 Ways of preserving.............................................. 30 Table Measures and Weights...................................... 32 Time Tables for Cooking......................................... 32 CHAPTER III. BEVERAGES....................................................... 36 Tea............................................................. 36 How to Make Tea................................................. 38 Five o'clock Tea................................................ 38 Russian Tea..................................................... 38 Iced Tea........................................................ 38 Coffee.......................................................... 38 Filtered Coffee................................................. 41 Boiled Coffee................................................... 41 After-Dinner Coffee (Black Coffee, or Café Noir)................ 43 Kola............................................................ 43 Cocoa and Chocolate............................................. 43 Cocoa shells.................................................... 44 Cracked Cocoa................................................... 44 Breakfast Cocoa................................................. 45 Reception Cocoa................................................. 45 Brandy Cocoa.................................................... 45 Chocolate....................................................... 45 FRUIT DRINKS.................................................... 46 PAGE Lemonade........................................................ 46 Pineapple Lemonade.............................................. 46 Orangeade....................................................... 46 Mint Julep...................................................... 46 Claret Punch.................................................... 47 PAGE Fruit Punch I................................................... 47 Fruit Punch II.................................................. 47 Ginger Punch.................................................... 47 Unfermented Grape Juice......................................... 48 CHAPTER IV. BREAD AND BREAD MAKING.......................................... 49 Yeast........................................................... 52 Bread Making.................................................... 53 Baking Bread.................................................... 55 Care of Bread after Baking...................................... 55 Water Bread..................................................... 57 Milk and Water.................................................. 58 Entire Wheat Bread.............................................. 58 Entire Wheat Bread and Flour Bread.............................. 59 Graham Bread.................................................... 59 Third Bread..................................................... 59 Quaker Oats Bread............................................... 59 Rye Bread....................................................... 60 Boston Brown Bread.............................................. 60 Indian Bread.................................................... 61 Steamed Graham Bread............................................ 61 Parker House Rolls.............................................. 61 Salad or Dinner Rolls........................................... 62 Sticks.......................................................... 62 Swedish Rolls................................................... 62 Sweet French Rolls.............................................. 63 Luncheon Rolls.................................................. 63 French Rusks.................................................... 64 Rusks (Zwieback)................................................ 64 German Coffee Bread)............................................ 64 Coffee Cakes (Brioche).......................................... 65 Buns............................................................ 65 Hot Cross Buns.................................................. 66 Raised Muffins.................................................. 66 Grilled......................................................... 66 Raised Oatmeal Muffins.......................................... 67 Squash Biscuits................................................. 67 Dry toast....................................................... 67 Water Toast..................................................... 67 Milk Toast I.................................................... 68 Milk Toast II................................................... 68 Brown Bread Milk Toast.......................................... 68 Cream Toast..................................................... 68 Tomato Cream Toast.............................................. 68 German Toast.................................................... 69 Brewis.......................................................... 69 Bread for Garnishing............................................ 69 Uses for Stale Bread............................................ 69 CHAPTER V. BISCUITS, BREAKFAST CAKES, AND SHORTCAKES....................... 70 BATTERS, SPONGES, AND DOUGHS.................................... 70 Baking Powder Biscuit I......................................... 70 Baking Powder Biscuit II........................................ 71 Emergency Biscuit............................................... 71 Fruit Rolls (Pin Wheel Biscuits)................................ 71 One Egg Muffins I............................................... 71 One Egg Muffins II.............................................. 72 Twin Mountain Muffins........................................... 72 Queen of Muffins................................................ 72 Berry Muffins I................................................. 72 Berry Muffins II................................................ 73 Rice Muffins.................................................... 73 Oatmeal Muffins................................................. 73 Quaker Muffins.................................................. 73 Graham Muffins I................................................ 74 Graham Muffins II............................................... 74 Rye Muffins I................................................... 74 Rye Muffins II.................................................. 74 Corn Meal Gems.................................................. 74 Berkshire Muffins............................................... 75 Golden Corn Cake................................................ 75 PAGE Corn Cake (Sweetened with Molasses)............................. 75 White Corn Cake................................................. 75 Susie's Spider Corn Cake........................................ 76 Pop-overs....................................................... 76 Graham Pop-overs................................................ 76 Breakfast Puffs................................................. 76 Fadges.......................................................... 77 Maryland Biscuit................................................ 77 GRIDDLE CAKES................................................... 77 Sour Milk Griddle Cakes......................................... 77 Sweet Milk Griddle Cakes........................................ 77 Entire Wheat Griddle Cakes...................................... 78 Corn Griddle Cakes.............................................. 78 Rice Griddle Cakes I............................................ 78 Rice Griddle Cakes II........................................... 78 Bread Griddle Cakes............................................. 79 Buckwheat Cakes................................................. 79 Waffles......................................................... 79 Rice Waffles.................................................... 80 Virginia Waffles................................................ 80 Raised Waffles.................................................. 80 Fried Drop Cakes................................................ 81 Rye Drops Cakes................................................. 81 Doughnuts I..................................................... 81 Doughnuts II.................................................... 82 Raised Doughnuts................................................ 82 Crullers........................................................ 83 Strawberry Short Cake I......................................... 83 Strawberry Short Cake II........................................ 83 Rich Strawberry Short Cake...................................... 84 Fruit Short Cake................................................ 84 CHAPTER VI. CEREALS......................................................... 85 Table Showing Composition....................................... 85 Table for Cooking Cereals....................................... 87 Oatmeal Mush with Apples........................................ 87 Cereal with Fruit............................................... 87 Fried Mushes.................................................... 88 Fried Corn Meal Mush. or Fried Hominy........................... 88 Boiled Rice..................................................... 88 Steamed Rice.................................................... 88 Rice with Cheese................................................ 89 Rice à la Riston................................................ 89 Turkish Pilaf I................................................. 89 Turkish Pilaf II................................................ 90 Boiled Macaroni................................................. 90 Macaroni with White Sauce....................................... 90 Baked Macaroni.................................................. 90 Baked Macaroni with Cheese...................................... 90 Macaroni with Tomato Sauce...................................... 91 Macaroni à l'Italienne.......................................... 91 Macaroni à la Milanaise......................................... 91 Spaghetti....................................................... 91 CHAPTER VII. EGGS............................................................ 92 Composition..................................................... 92 Boiled Eggs..................................................... 93 Dropped Eggs (Poached).......................................... 93 Eggs à la Finnoise.............................................. 94 Eggs à la Suisse................................................ 94 Baked or Shirred Eggs........................................... 94 Scrambled Eggs.................................................. 95 Scrambled Eggs with Tomato Sauce................................ 95 Scrambled Eggs with Anchovy Toast............................... 95 Eggs à la Buckingham............................................ 95 Buttered Eggs................................................... 95 Buttered Eggs with Tomatoes..................................... 96 Fried Eggs...................................................... 96 Eggs à la Goldenrod............................................. 96 Eggs au Gratin.................................................. 96 Eggs in Batter.................................................. 96 PAGE Curried Eggs.................................................... 97 Scalloped Eggs.................................................. 97 Stuffed Eggs in a Nest.......................................... 97 Eggs Farci...................................................... 97 Omelets......................................................... 98 Plain Omelet.................................................... 98 To Fold and Turn an Omelet...................................... 98 Omelet with Meat or Vegetables.................................. 99 PAGE Oyster Omelet................................................... 99 Orange Omelet................................................... 99 Jelly Omelet.................................................... 99 Bread Omelet.................................................... 99 French Omelet................................................... 100 Spanish Omelet.................................................. 100 Omelet Rich..................................................... 100 CHAPTER VIII. SOUPS........................................................... 101 Soup Making..................................................... 102 How to Clear Soup Stock......................................... 105 How to Bind Soups............................................... 105 SOUPS WITH MEAT STOCK........................................... 106 Brown Soup Stock................................................ 106 Bouillon........................................................ 106 Macaroni Soup................................................... 107 Julienne Soup................................................... 107 Tomato Soup with Stock.......................................... 107 Turkish Soup.................................................... 108 Crécy Soup...................................................... 108 Ox-tail Soup.................................................... 108 White Soup Stock I................... ........................... 109 White Soup Stock II............................................. 109 White Soup Stock III............................................ 109 White Soup...................................................... 109 Chicken Soup.................................................... 110 Turkey Soup..................................................... 110 Hygienic Soup................................................... 110 Farina Soup..................................................... 110 Spring Soup..................................................... 111 Duchess Soup.................................................... 111 Potage à la Reine............................................... 111 St. Germain Soup................................................ 112 Imperial Soup................................................... 112 Veal and Sage Soup.............................................. 112 Asparagus Soup.................................................. 113 Cream Of Celery Soup............................................ 113 Spinach Soup.................................................... 113 Cream of Lettuce Soup........................................... 114 Cream of Watercress Soup........................................ 114 Cream of Cauliflower Soup....................................... 114 String Bean Soup................................................ 115 Chestnut Purée.................................................. 115 Mulligatawny Soup............................................... 115 Mock Turtle Soup................................................ 116 Consommé........................................................ 116 Consommé à la Royal............................................. 117 Consommé au Parmesan............................................ 117 Consommé aux Pàtes.............................................. 117 Consommé Colbert................................................ 117 Consommé with Vegetables........................................ 117 Consommé Princess............................................... 117 SOUP WITH FISH STOCK............................................ 117 Clam Bouillon................................................... 117 Oyster Stew..................................................... 118 Scallop Stew.................................................... 118 Oyster Soup..................................................... 118 French Oyster Soup.............................................. 118 Oyster Gumbo.................................................... 119 Clam Soup with Poached Eggs..................................... 119 Clam and Oyster Soup............................................ 119 Cream of Clam Soup.............................................. 120 Lobster Bisque.................................................. 120 CHAPTER IX. SOUPS WITHOUT STOCK............................................. 121 PAGE Black Bean Soup................................................. 121 Baked Bean Soup................................................. 122 Cream of Lima Bean Soup......................................... 122 Celery Soup..................................................... 122 Corn Soup....................................................... 123 Halibut Soup.................................................... 123 Pea Soup........................................................ 123 Split Pea Soup.................................................. 124 Kornlet Soup.................................................... 124 Potato Soup..................................................... 124 Swiss Potato Soup............................................... 125 Salmon Soup..................................................... 125 Squash Soup..................................................... 125 Tomato Soup..................................................... 125 Cream of Tomato Soup (Mock Bisque).............................. 126 Vegetable Soup.................................................. 126 CHOWDERS........................................................ 127 Corn Chowder.................................................... 127 Fish Chowder.................................................... 127 Connecticut Chowder............................................. 128 Clam Chowder.................................................... 128 Lobster Chowder................................................. 129 CHAPTER X. SOUP GARNISHINGS AND FORCE-MEATS................................ 130 Crisp Crackers.................................................. 130 Croûtons (Duchess Crusts)....................................... 130 Imperial Sticks................................................. 130 Egg Balls....................................................... 130 Egg Custard..................................................... 130 Royal Custard................................................... 131 Noodles......................................................... 131 Fritter Beans................................................... 131 Pâte au Chou.................................................... 132 Parmesan Pâte au Chou........................................... 132 White Bait Garnish.............................................. 132 Fish Force-meat................................................. 132 Clam Force-meat................................................. 132 Salmon Force-meat............................................... 133 Oyster Force-meat............................................... 133 Chicken Force-meat I............................................ 133 Chicken Force-meat II........................................... 133 Quenelles....................................................... 134 CHAPTER XI. FISH............................................................ 135 WHITE AND RED BLOODED FISH...................................... 136 SHELLFISH....................................................... 139 I. Bivalve Mollusks............................................. 139 II. Crustaceans................................................. 141 To Prepare Fish for Cooking..................................... 144 WAYS OF COOKING FISH............................................ 145 TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD..... 147 Boiled Haddock.................................................. 148 Boiled Salmon................................................... 148 Boiled Scrod.................................................... 148 Broiled Chicken Halibut......................................... 148 Broiled Swordfish............................................... 148 Broiled Shad Roe................................................ 148 PAGE Baked Halibut with Stuffing..................................... 148 Fish Stuffing I................................................. 149 Fish Stuffing II................................................ 149 Baked Bluefish.................................................. 150 Bluefish à l'Italienne.......................................... 150 Baked Cod with Oyster Stuffing.................................. 150 Oyster Stuffing................................................. 150 Baked Haddock with Oyster Stuffing.............................. 150 Baked Halibut with Tomato Stuffing.............................. 151 Baked Halibut with Lobster Sauce................................ 151 Baked Mackerel.................................................. 151 Planked Shad or Whitefish....................................... 152 Baked Stuffed Smelts............................................ 152 Baked Shad Roe with Tomato Sauce................................ 152 Baked Fillets of Bass or Halibut................................ 152 Fillets of Halibut with Brown Sauce............................. 153 Halibut à la Poulette.................................... 153 Halibut à la Rarebit..................................... 154 Sandwiches of Chicken Halibut................................... 154 Fried Cod Steaks................................................ 154 Fried Smelts.................................................... 154 Fried Fillets of Halibut or Flounder............................ 155 Fried Eels...................................................... 155 Fried Stuffed Smelts............................................ 155 Fried Shad Roe.................................................. 156 Fried Soft Shell Crabs.......................................... 156 Frogs' Hind Legs................................................ 156 Terrapin........................................................ 156 Washington Terrapin............................................. 157 Terrapin à la Baltimore......................................... 157 Terrapin à la Maryland.......................................... 157 WAYS OF USING REMNANTS OF COOKED FISH........................... 158 Fish à la Crême................................................. 158 Turban of Fish.................................................. 158 Fish Hash....................................................... 158 Fish Croquettes................................................. 159 Scalloped Cod................................................... 159 Salmon Box...................................................... 159 WAYS OF COOKING SALT FISH....................................... 159 Creamed Salt Codfish............................................ 159 Fish Balls...................................................... 160 Salted Codfish.................................................. 160 Toasted Salt Fish............................................... 160 Baked Finnan Haddie............................................. 160 Broiled Finnan Haddie........................................... 161 WAYS OF COOKING SHELLFISH....................................... 161 Oysters on the Half Shell....................................... 161 Raw Oysters..................................................... 161 Panned Oysters.................................................. 161 Fancy Roast..................................................... 161 Oyster Fricassee................................................ 162 Creamed Oysters................................................. 162 Oysters in Brown Sauce.......................................... 162 Broiled Oysters................................................. 163 Oyster Toast.................................................... 163 Oysters and Macaroni............................................ 163 Scalloped Oysters............................................... 163 Sautéd Oysters.................................................. 164 Fried Oysters................................................... 164 Fried Oysters in Batter......................................... 164 Batter.......................................................... 164 Little Neck Clams............................................... 164 Steamed Clams................................................... 164 Roasted Clams................................................... 164 Fried Scallops.................................................. 165 Plain Lobster................................................... 165 Fried Lobster................................................... 165 Buttered Lobster................................................ 166 Scalloped Lobster............................................... 166 Devilled Lobster................................................ 167 Curried Lobster................................................. 167 Lobster Farci................................................... 167 Stuffed Lobster à la Béchamel................................... 167 Broiled Live Lobster............................................ 168 Lobster à la Américaine......................................... 168 CHAPTER XII. BEEF............................................................ 169 DIVISION AND WAYS OF COOKING A SIDE OF BEEF..................... 172 The effect of Different Temperatures on the Cooking of Meat..... 173 TABLE SHOWING COMPOSITION OF MEATS.............................. 175 PAGE Broiled Beefsteak............................................... 176 Beefsteak with Maître d'Hôtel Butter.............................177 Porterhouse Steak with Mushroom Sauce........................... 177 Porterhouse Steak with Tomato and Mushroom Sauce................ 177 Beefsteak with Oyster Blanke t................................... 177 Broiled Fillets of Beef......................................... 177 Cutlets of Tenderloin with Chestnut Purée....................... 177 Sautéd Mignon Fillets of Beef with Sauce Figaro................. 177 Sautéd Mignon Fillets of Beef with Sauce Trintion............... 178 Broiled Meat Cakes.............................................. 178 Hamburg Steaks.................................................. 178 Cannelon of Beef................................................ 178 Roast Beef...................................................... 178 Yorkshire Pudding............................................... 179 Larded Fillet of Fillet of Beef................................. 180 Braised Beef.................................................... 181 Beef à la Mode.................................................. 181 Beef Stew with Dumplings........................................ 182 Corned Beef..................................................... 183 Boiled Dinner................................................... 184 Boiled Tongue................................................... 184 Braised Tongue.................................................. 184 Broiled Liver................................................... 185 Liver and Bacon................................................. 185 Bacon........................................................... 185 Braised Liver................................................... 185 Broiled Tripe................................................... 186 Tripe in Batter................................................. 186 Lyonnaise Tripe................................................. 186 Tripe à la Creole............................................... 186 Tripe à la Provençale........................................... 187 Calf's Head à la Terrapin....................................... 187 Heart........................................................... 187 WAYS OF WARMING OVER BEEF....................................... 187 Roast Beef with Gravy........................................... 187 Cottage Pie..................................................... 188 Beefsteak Pie................................................... 188 Cecils with Tomato Sauce........................................ 188 Corned Beef Hash................................................ 188 Corned Beef Hash with Beets..................................... 189 Dried Beef with Cream........................................... 189 CHAPTER XIII. LAMB AND MUTTON................................................. 190 Broiled Lamb or Mutton Chops.................................... 192 Pan-broiled Chops............................................... 192 Breaded Mutton Chops............................................ 192 Chops à la Signora.............................................. 193 Chops en Papillote.............................................. 193 Mutton Cutlets à la Maintenon................................... 194 Boiled Leg of Mutton............................................ 194 Braised Leg of Mutton........................................... 194 Stuffing........................................................ 195 Roast Lamb...................................................... 195 Saddle of Mutton................................................ 195 Crown of Lamb................................................... 196 Mutton of Curry................................................. 196 Fricassee of Lamb with Brown Gravy.............................. 196 Irish Stew with Dumplings....................................... 197 Scotch Broth.................................................... 197 Lambs' Kidneys I................................................ 197 Lambs' Kidneys II............................................... 198 WAYS OF WARMING OVER MUTTON AND LAMB............................ 198 PAGE Minced Lamb on Toast............................................ 198 Scalloped Lamb.................................................. 198 Blanquette of Lamb.............................................. 199 PAGE Salmi of Lamb................................................... 199 Casserole of Rice and Meat...................................... 199 Breast of Lamb.................................................. 200 CHAPTER XIV. VEAL............................................................ 201 Veal Cutlets.................................................... 202 Fricassee of Veal............................................... 202 Loin of Veal à la Jardinière.................................... 203 Braised Shoulder of Veal........................................ 203 Roast Veal...................................................... 203 Fricandeau Veal................................................. 203 India Curry..................................................... 204 Veal Birds...................................................... 204 Veal Loaf I..................................................... 204 Veal Loaf II.................................................... 205 WAYS OF WARMING OVER VEAL....................................... 205 Minced Veal on Toast............................................ 205 Blanquette of Veal.............................................. 205 Ragout of Veal.................................................. 205 CHAPTER XV. SWEETBREADS..................................................... 206 Broiled Sweetbreads............................................. 206 Creamed Sweetbreads............................................. 207 Creamed Sweetbreads and Chicken................................. 207 Sweetbread à la Poulette................................. 207 Larded Sweetbread............................................... 207 Sweetbread Cutlets with Asparagus Tips.......................... 207 Sweetbread with Tomato Sauce.................................... 207 Sweetbread and Bacon............................................ 207 CHAPTER XVI. PORK............................................................ 208 Pork Chops...................................................... 209 Pork Chops with Fried Apples.................................... 209 Roast pork...................................................... 209 Pork Tenderloins with Sweet Potatoes............................ 209 Breakfast Bacon................................................. 209 Fried Salt Pork with Codfish.................................... 210 Fried Ham and Eggs.............................................. 210 Boiled Ham...................................................... 210 Roast Ham with Champagne Sauce.................................. 211 Westphalian Ham................................................. 211 Broiled Pigs' Feet.............................................. 211 Fried Pigs' Feet................................................ 211 Sausages........................................................ 211 Boston Baked Beans.............................................. 211 CHAPTER XVII. POULTRY AND GAME................................................ 213 Broiled Chicken................................................. 219 Boiled Fowl..................................................... 219 Boiled Capon with Cauliflower Sauce............................. 219 PAGE Chicken à la Providence......................................... 220 Roast Chicken................................................... 220 Stuffing I...................................................... 220 Stuffing II..................................................... 221 Gravy........................................................... 221 Braised Chicken................................................. 221 Chicken Fricassee............................................... 221 Fried Chicken................................................... 222 Maryland Chicken................................................ 222 Chicken à la Merango............................................ 222 Sauce........................................................... 223 Baked Chicken................................................... 223 Chicken Gumbo................................................... 223 Chicken Stew.................................................... 223 Chicken Pie..................................................... 224 Chicken Curry................................................... 224 Jellied Chicken................................................. 225 Chickens' Livers with Madeira Sauce............................. 225 Chickens' Livers with Bacon..................................... 225 Sautéd Chickens' Livers.................................. 225 Chickens Livers with Curry...................................... 226 Boiled Turkey................................................... 226 Roast Turkey.................................................... 226 Chestnut Stuffing............................................... 227 Gravy........................................................... 227 Chestnut Gravy.................................................. 227 To Carve a Turkey............................................... 227 Roast Goose with Potato Stuffing................................ 228 Potato Stuffing................................................. 228 To Truss a Goose................................................ 228 Roast Wild Duck................................................. 229 Braised Duck.................................................... 229 Broiled Quail................................................... 229 Roast Quail..................................................... 229 Larded Grouse................................................... 229 Broiled or Roasted Plover....................................... 230 Potted Pigeons.................................................. 230 Stuffing........................................................ 230 Broiled Venison Steak........................................... 230 Venison Cutlets................................................. 231 Roast Leg of Venison............................................ 231 Saddle of Venison............................................... 231 WAYS OF WARMING OVER POULTRY AND GAME........................... 231 Creamed Chicken................................................. 231 Creamed Chicken with Mushrooms.................................. 231 Chicken with Potato Border...................................... 231 Chicken in Baskets.............................................. 231 Chicken and Oysters à la Métropole.............................. 232 Luncheon Chicken................................................ 232 Blanquette of Chicken........................................... 232 Scalloped Chicken............................................... 233 Mock Terrapin................................................... 233 Chicken Chartreuse.............................................. 233 Chicken Soufflé................................................. 233 Chicken Hollandaise............................................. 234 Scalloped Turkey................................................ 234 Minced Turkey................................................... 234 Salmi of Duck................................................... 235 Spanish Sauce................................................... 235 CHAPTER XVIII. FISH AND MEAT SAUCES............................................ 236 Thin White Sauce................................................ 237 Cream Sauce..................................................... 237 White Sauce I................................................... 237 White Sauce II.................................................. 237 Thick White Sauce for Cutlets and Croquettes.................... 237 Sauce Allemande................................................. 237 Velouté Sauce................................................... 238 Soubise Sauce................................................... 238 Drawn Butter Sauce.............................................. 238 Shrimp Sauce.................................................... 238 Caper Sauce..................................................... 238 Egg Sauce I..................................................... 238 Egg Sauce II.................................................... 239 Brown Sauce I................................................... 239 Brown Sauce II (Espagnole)...................................... 239 Brown Mushroom Sauce I.......................................... 239 Brown Mushroom Sauce II......................................... 239 Sauce Piquante.................................................. 240 Olive Sauce..................................................... 240 Orange Sauce.................................................... 240 Sauce à l'Italienne............................................. 240 Champagne Sauce................................................. 241 Tomato Sauce I (without Stock).................................. 241 Tomato Sauce II................................................. 241 Tomato Sauce III................................................ 241 Tomato and Mushroom Sauce....................................... 242 Tomato Cream Sauce.............................................. 242 Spinach Sauce................................................... 242 Béchamel Sauce.................................................. 243 Yellow Béchamel Sauce........................................... 243 Oyster Sauce.................................................... 243 Cucumber Sauce.................................................. 243 Celery Sauce.................................................... 243 Suprême Sauce................................................... 244 Anchovy Sauce................................................... 244 Maître D'Hôtel Butter........................................... 244 Tartar Sauce.................................................... 244 Lemon Butter.................................................... 244 Anchovy Butter.................................................. 244 Lobster Butter.................................................. 245 Hollandaise Sauce I............................................. 245 Hollandaise Sauce II............................................ 245 Lobster Sauce I................................................. 245 Lobster Sauce II................................................ 246 Sauce Béarnaise................................................. 246 Sauce Trianon................................................... 246 Sauce Figaro.................................................... 246 Horseradish Sauce I............................................. 246 Horseradish Sauce II............................................ 247 Bread Sauce..................................................... 247 Rice Sauce...................................................... 247 Cauliflower Sauce............................................... 247 Mint Sauce...................................................... 248 Currant Jelly Sauce............................................. 248 Port Wine Sauce................................................. 248 Sauce Tartare................................................... 248 Sauce Tyrolienne................................................ 249 CHAPTER XIX. VEGETABLES...................................................... 250 Table Showing Composition of.................................... 250 Care of......................................................... 251 Cooking Vegetables.............................................. 252 Mushrooms and Truffles.......................................... 252 Truffles........................................................ 253 Artichokes...................................................... 253 Boiled Artichokes............................................... 253 Fried Artichokes................................................ 254 Artichoke Bottoms............................................... 254 Stuffed Artichokes.............................................. 254 Asparagus....................................................... 254 Boiled Asparagus................................................ 254 Asparagus on Toast.............................................. 255 Asparagus in White Sauce........................................ 255 Asparagus à la Hollandaise...................................... 255 Asparagus in Crusts............................................. 255 Beans........................................................... 255 String Beans.................................................... 256 Shell Beans..................................................... 256 Cream of Lima Beans............................................. 256 Boiled Beets.................................................... 256 Sugared Beets................................................... 256 Pickled Beets................................................... 256 Brussels Sprouts................................................ 257 Brussels Sprouts in White Sauce................................. 257 Cabbage......................................................... 257 Boiled Cabbage.................................................. 257 Escalloped Cabbage.............................................. 257 German Cabbage.................................................. 258 Cole-Slaw....................................................... 258 Hot Slaw........................................................ 258 Carrots......................................................... 258 Carrots and Peas............... ................................. 258 Cauliflower..................................................... 259 Creamed Cauliflower............................................. 259 Cauliflower à la Hollandaise.................................... 259 Cauliflower au Gratin........................................... 259 Cauliflower à la Parmesan....................................... 259 Celery.......................................................... 259 Celery in White Sauce........................................... 260 Chiccory or Endive.............................................. 260 Corn............................................................ 260 Boiled Green Corn............................................... 260 Succotash....................................................... 261 Corn Oysters.................................................... 261 Corn à la Southern.............................................. 261 Chestnuts....................................................... 261 Chestnut Purée.................................................. 261 Cucumbers....................................................... 261 Sliced Cucumbers................................................ 261 Boiled Cucumbers................................................ 262 Fried Cucumbers................................................. 262 PAGE Stuffed Cucumbers............................................... 262 Fried Egg Plant I............................................... 262 Fried Egg Plant II.............................................. 262 Stuffed Egg Plant............................................... 263 Greens.......................................................... 263 Boiled Beet Greens.............................................. 263 Dandelions...................................................... 263 Lettuce......................................................... 263 Onions.......................................................... 264 Boiled Onions................................................... 264 Onions in Cream................................................. 265 Scalloped Onions................................................ 265 Fried Onions.................................................... 265 Stuffed Onions.................................................. 265 Creamed Oyster Plant (Salsify).................................. 265 Salsify Fritters................................................ 266 Parsnips........................................................ 266 Parsnips with Drawn Butter Sauce................................ 266 Parsnip Fritters................................................ 266 Peas............................................................ 266 Boiled Peas..................................................... 267 Creamed Peas.................................................... 267 Stuffed Peppers I............................................... 267 Stuffed Peppers II.............................................. 268 Pumpkins........................................................ 268 Radishes........................................................ 268 Spinach......................................................... 268 Boiled Spinach.................................................. 268 Spinach à la Béchamel........................................... 269 PAGE Squash ......................................................... 269 Boiled Summer Squash............................................ 269 Fried Summer Squash I........................................... 270 Fried Summer Squash II.......................................... 270 Steamed Winter Squash........................................... 270 Boiled Winter................................................... 270 Baked Winter Squash I........................................... 270 Baked Winter Squash II.......................................... 270 Tomatoes........................................................ 271 Sliced Tomatoes................................................. 271 Stewed Tomatoes................................................. 271 Scalloped Tomatoes.............................................. 271 Broiled Tomatoes................................................ 271 Tomatoes à la Crême............................................. 272 Devilled Tomatoes............................................... 272 Baked Tomatoes.................................................. 272 Stuffed Tomatoes................................................ 272 Turnips......................................................... 273 Mashed Turnips.................................................. 273 Creamed Turnips................................................. 273 Creamed Turnip Croquettes....................................... 273 Stewed Mushrooms................................................ 273 Stewed Mushrooms in Cream....................................... 274 Broiled Mushrooms............................................... 274 Baked Mushrooms in Cream........................................ 274 Sautéd Mushrooms................................................ 274 Mushrooms à la Sabine........................................... 275 Mushrooms à l'Algonquin......................................... 275 Stuffed Mushrooms............................................... 275 CHAPTER XX. POTATOES........................................................ 276 Composition..................................................... 276 Sweet Potatoes.................................................. 277 Baked Potatoes.................................................. 277 Boiled Potatoes................................................. 277 Riced Potatoes.................................................. 278 Mashed Potatoes................................................. 278 Potato Omelet................................................... 278 Potato Border................................................... 278 Escalloped Potatoes............................................. 278 Potatoes à la Hollandaise....................................... 278 Potatoes Baked in a Half Shell.................................. 279 Duchess Potatoes................................................ 279 Maître d'Hôtel Potatoes......................................... 279 Maître d'Hôtel Butter........................................... 279 Franconia Potatoes.............................................. 279 Brabant Potatoes................................................ 280 Potato Balls.................................................... 280 Fried Potatoes.................................................. 280 Shadow Potatoes (Saratoga Chips)................................ 280 Shredded Potatoes............................................... 280 French Fried Potatoes........................................... 281 Potato Marbles.................................................. 281 Fried Potato balls.............................................. 281 Potato Fritters................................................. 281 Potato Curls.................................................... 281 Potato Croquettes............................................... 282 French Potato Croquettes........................................ 282 Potato Apples................................................... 283 Potatoes en Surprise............................................ 283 SWEET POTATOES.................................................. 283 PAGE Baked Sweet Potatoes............................................ 283 Boiled Sweet Potatoes........................................... 283 Mashed Sweet Potatoes........................................... 283 PAGE Glazed Sweet Potatoes........................................... 284 Sweet Potato Balls.............................................. 284 Sweet Potato Croquettes......................................... 284 WARMED OVER POTATOES............................................ 284 Potato Cakes.................................................... 284 Creamed Potatoes................................................ 284 Potatoes au Gratin.............................................. 285 Delmonico Potatoes.............................................. 285 Hashed Brown Potatoes........................................... 285 Sautéd Potatoes................................................. 285 Chartreuse Potatoes............................................. 285 Lyonnaise Potatoes I............................................ 285 Lyonnaise Potatoes II........................................... 286 Oak Hill Potatoes............................................... 286 CHAPTER XXI. SALAD DRESSINGS AND SALADS.......................... ............ 287 SALAD DRESSINGS................................................. 288 French Dressing................................................. 288 Cream Dressing I................................................ 288 Cream Dressing II............................................... 289 Boiled Dressing................................................. 289 German Dressing................................................. 289 Chicken Salad Dressing.......................................... 289 Oil Dressing I.................................................. 290 Oil Dressing II................................................. 290 Mayonnaise Dressing I........................................... 290 Mayonnaise Dressing II.......................................... 291 Cream Mayonnaise Dressing....................................... 291 Colored Mayonnaise Dressing..................................... 291 Potato Mayonnaise............................................... 291 SALADS.......................................................... 292 Dressed Lettuce................................................. 292 Lettuce and Cucumber............................................ 292 Lettuce and Radish.............................................. 292 Lettuce and Tomato.............................................. 292 Dressed Watercress.............................................. 292 Watercress and Cucumber......................................... 292 Cucumber and Tomato............................................. 293 Dressed Celery.................................................. 293 Celery and Cabbage.............................................. 293 String Bean..................................................... 293 Potato.......................................................... 294 Potato and Celery............................................... 294 Macédoine....................................................... 295 Stuffed Tomato.................................................. 295 Tomato Jelly.................................................... 296 Salad à la Russe................................................ 296 Spinach......................................................... 296 Egg Salad I..................................................... 296 Egg Salad II.................................................... 297 Lenten.......................................................... 297 Cheese.......................................................... 297 Nut............................................................. 297 Nut Cherry...................................................... 297 Banana.......................................................... 298 Salmon.......................................................... 298 Shrimp.......................................................... 298 Sardine......................................................... 298 Lobster I....................................................... 298 Lobster II...................................................... 299 Lobster III..................................................... 299 Chicken I....................................................... 300 Chicken II...................................................... 301 Chicken and Oyster.............................................. 301 Sweetbread and Cucumber......................................... 301 CHAPTER XXII. ENTRéES......................................................... 302 BATTERS AND FRITTERS............................................ 302 PAGE Batter I.................................................. ...... 302 Batter II....................................................... 302 Batter III...................................................... 302 Batter IV....................................................... 302 Batter V........................................................ 303 Apple Fritters I................................................ 303 Apple Fritters II............................................... 303 Apple Fritters III.............................................. 303 Banana Fritters I............................................... 303 Banana Fritters II.............................................. 304 Orange Fritters................................................. 304 Fruit Fritters.................................................. 304 Cauliflower Fritters............................................ 304 Fried Celery.................................................... 305 Tomato Fritters................................................. 305 Cherry Fritters................................................. 305 Maraschino Sauce................................................ 306 Farina Cakes with Jelly......................................... 306 Gnocchi à la Romaine............................................ 306 Chocolate Fritters with Vanilla Sauce........................... 306 Queen Fritters.................................................. 307 Sponge Fritters................................................. 307 Croquettes...................................................... 308 Cheese Croquettes............................................... 308 Chestnut Croquettes............................................. 308 Rice Croquettes with Jelly...................................... 308 Sweet Rice Croquettes........................................... 309 Oyster and Macaroni Croquettes.................................. 309 Salmon Croquettes............................................... 310 Salmon Cutlets.................................................. 310 Lobster Croquettes.............................................. 310 Lobster Cutlets................................................. 310 Lamb Croquettes................................................. 311 Veal Croquettes................................................. 311 Chicken Croquettes I............................................ 312 Chicken Croquettes II........................................... 312 Chicken and Mushroom Croquettes................................. 312 Cutlets of Sweetbreads à la Victoria............................ 313 PAGE Swedish Timbales................................................ 313 Strawberry Baskets.............................................. 315 Rice Timbales................................................... 315 Macaroni Timbales............................................... 315 Spaghetti Timbales.............................................. 315 Halibut Timbales................................................ 315 Lobster Timbales................................................ 316 Lobster Cream................................................... 316 Chicken Timbales................................................ 317 Suprême of Chicken.............................................. 317 Devilled Oysters................................................ 317 Devilled Crabs.................................................. 318 Fried Oyster Crabs.............................................. 318 Cutlets of Chicken.............................................. 319 Fillets of Game................................................. 319 Chickens' Livers en Brochette................................... 319 Cheese Fondue................................................... 320 Cheese Soufflés................................................. 320 Watrouskis...................................................... 320 Compote of Rice with Peaches.................................... 321 Compote of Rice with Pears...................................... 321 Croustades of Bread............................................. 321 Rice Croustades................................................. 321 Soufflé au Rhum................................................. 322 Omelet Soufflé.................................................. 322 Patties......................................................... 322 Bouchées........................................................ 322 Vol-au-vents.................................................... 322 Rissoles........................................................ 323 Cheese Soufflé with Pastry...................................... 323 Aspic Jelly..................................................... 323 Tomatoes in Aspic............................................... 324 Tongue in Aspic................................................. 324 Birds in Aspic.................................................. 325 Egg Custard for Decorating...................................... 325 Stuffing for Chicken in Aspic................................... 325 Chaud-froid Chicken............................................. 326 Rum Cakes....................................................... 326 Rum Sauce....................................................... 326 Flûtes.......................................................... 327 CHAPTER XXIII. HOT PUDDINGS.................................................... 328 PAGE Rice pudding.................................................... 328 Poor Man's Pudding.............................................. 328 Indian Pudding.................................................. 328 Cerealine Pudding (Mock Indian)................................. 329 Apple Tapioca................................................... 329 Tapioca Custard Pudding......................................... 329 Peach Tapioca................................................... 329 Scalloped Apples..................... ........................... 330 Bread Pudding................................................... 330 Cracker Custard Pudding......................................... 330 Bread and Butter Pudding........................................ 331 Chocolate Bread Pudding......................................... 331 Cottage Pudding................................................. 331 Strawberry Cottage Pudding...................................... 332 Orange Puffs.................................................... 332 Custard Soufflé................................................. 332 Lemon Soufflé................................................... 333 PAGE Fruit Soufflé................................................... 333 Spanish Soufflé................................................. 333 Chestnut Soufflé................................................ 333 Steamed Apple Pudding........................................... 334 Steamed Blueberry Pudding....................................... 334 Steamed Cranberry Pudding....................................... 334 Ginger Pudding.................................................. 335 Harvard Pudding................................................. 335 Swiss Pudding................................................... 335 Snow Balls...................................................... 336 Graham Pudding.................................................. 336 St. James Pudding............................................... 336 Suet Pudding.................................................... 337 Thanksgiving Pudding............................................ 337 Hunters' Pudding................................................ 337 French Fruit Pudding............................................ 338 English Plum Pudding............................................ 338 CHAPTER XXIV. PUDDING SAUCES.................................................. 339 Lemon Sauce I................................................... 339 Lemon Sauce II.................................................. 339 Vanilla Sauce................................................... 339 Molasses Sauce.................................................. 339 Cream Sauce I................................................... 340 Cream Sauce II.................................................. 340 Yellow Sauce I.................................................. 340 Yellow Sauce II............................................ ..... 340 Orange Sauce.................................................... 340 Strawberry Sauce................................................ 341 Creamy Sauce I.................................................. 341 Creamy Sauce II................................................. 341 Foamy Sauce I................................................... 341 Foamy Sauce II.................................................. 341 Chocolate Sauce................................................. 342 Sabyon Sauce.................................................... 342 Hard Sauce...................................................... 342 Sterling Sauce.................................................. 342 Wine Sauce...................................................... 343 Brandy Sauce.................................................... 343 CHAPTER XXV. COLD DESSERTS.................................................. 344 Irish Moss Blanc-Mange.......................................... 344 Chocolate Blanc-Mange........................................... 344 Rebecca Pudding................................................. 344 Moulded Snow.................................................... 345 Chocolate Cream................................................. 345 Pineapple Pudding............................................... 345 Boiled Custard.................................................. 345 Tipsy Pudding................................................... 346 Peach Custard................................................... 346 Banana Custard.................................................. 346 Orange Custard.................................................. 346 Apple Meringue.................................................. 346 Apple Snow...................................................... 346 Prune Whip...................................................... 347 PAGE Raspberry Whip.................................................. 347 Baked Custard................................................... 347 Caramel Custard................................................. 348 Caramel Sauce................................................... 348 Tapioca Pudding................................................. 348 Norwegian Prune Pudding......................................... 349 Apples in Bloom................................................. 349 Neapolitan Baskets.............................................. 349 Wine Cream...................................................... 349 Orange Salad.................................................... 350 Fruit Salad I................................................... 350 Fruit Salad II.................................................. 350 Fruit Salad with Wine Dressing.................................. 350 Wine Dressing................................................... 350 Cream Whips..................................................... 351 Lemon Jelly..................................................... 351 Orange Jelly.................................................... 351 Coffee Jelly.................................................... 351 Cider Jelly..................................................... 351 Wine Jelly I.................................................... 352 Wine Jelly II................................................... 352 Russian Jelly................................................... 352 Jelly in Glasses................................................ 352 Jellied Prunes.................................................. 353 Jellied Walnuts................................................. 353 Apricot and Wine Jelly.......................................... 353 Snow Pudding I.................................................. 354 PAGE Amber Pudding................................................... 354 Snow Pudding II................................................. 354 Pudding à la Macédoine.......................................... 354 Fruit Chartreuse................................................ 355 Spanish Cream................................................... 355 Columbian pudding............................................... 356 Macaroon Cream.................................................. 356 Cold Cabinet Pudding............................................ 356 Mont Blanc...................................................... 357 Crême aux Fruits................................................ 357 To-Whip Cream................................................... 357 Charlotte Russe................................................. 359 Orange Trifle................................................... 360 Banana Cantaloupe............................................... 360 Chocolate Charlotte............................................. 361 Caramel Charlotte Russe......................................... 361 Burnt Almond Charlotte.......................................... 361 Ginger Cream.................................................... 362 Orange Charlotte................................................ 362 Strawberry Sponge............................................... 362 Orange Baskets.................................................. 362 Orange Jelly in Ambush.......................................... 363 Bavarian Cream (Quick).......................................... 363 Strawberry Bavarian Cream....................................... 363 Pineapple Bavarian Cream........................................ 363 Royal Diplomatic Pudding........................................ 364 Fruit Cream..................................................... 346 CHAPTER XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS..................... 365 How to Freeze Desserts.......................................... 366 To Line a Mould................................................. 367 To Mould Frozen Mixtures........................................ 367 Lemon Ice....................................................... 367 Orange Ice...................................................... 367 Pomegranate Ice................................................. 368 Raspberry Ice........... ........................................ 368 Strawberry Ice.................................................. 368 Currant Ice..................................................... 368 Raspberry and Currant Ice....................................... 368 Crême de Menthe Ice............................................. 368 Canton Sherbet.................................................. 369 Milk Sherbet.................................................... 369 Pineapple Frappé................................................ 369 Sorbet........................................................... 369 Café Frappé.............................................. 370 Clam Frappé...................................................... 370 Frozen Apricots................................................. 370 Pineapple Cream................................................. 370 Cardinal Punch.................................................. 371 Punch Hollandaise............................................... 371 Victoria Punch.................................................. 371 London Sherbe................................................... 371 Roman Punch..................................................... 371 Vanilla Ice Cream I (Philadelphia).............................. 372 Vanilla Ice Cream II............................................ 372 Vanilla Ice Cream Croquettes.................................... 372 Chocolate Ice Cream I..............................