> Practical
Cook Book
Henriette Davidis.

HENRIETTE DAVIDIS'
Practical Cook Book
COMPILED FOR THE UNITED STATES FROM THE
THIRTY-FIFTH GERMAN EDITION.

Containing an Appendix of Receipts for
Dishes prepared in Styles peculiar
to Cooking as done in this
Country.

With the German Weights and Measures according
to the American System.

SUPPLEMENTED BY
An English-German and German-English Vocabulary
of Culinary Terms.

Copyrighted, 1896, by
C. N. CASPAR & H. H. ZAHN.

> Publishers' Note.

"Henriette Davidis' Practical Cook Book" is recognized in Germany as being the standard authority in all matters pertaining to the culinary art. Its popularity and worth are evidenced by the fact that thirty-five editions have already been printed, and the demand for the book continues to be as great as at any time since its first appearance, because it is universally acknowl edged as being the best and most practical of all cook books which have appeared in that country.

The original book of Mrs. Davidis has been constantly revised and kept up to date with each successive edition; in the preface to the German publication Mrs. Louise Holle, who, for a number of years past, has been in charge of this important work, says:

"The progress made in science and industrial methods during recent years has especially been the means of introducing manifold innovations in the culinary art, and I have endeavored to place all that has proved to be of real practical value in this direction at the disposal of the users of this Cook Book.

Furthermore, greater demands are today made upon the cook than formerly. Without any reference to luxury a greater variety of dishes is expected, owing to a general realization that this is conducive to a better nutrition of the body, and that such variety is often attainable with the simplest materials.--Food preparations for invalids have received proper attention, and the receipts in this book for dishes for the sick room will prove invaluable.

It may not be superfluous to say that none of the following recipes haven been selected without a distinct knowledge of their value in each instance, many of them being of my own invention, and all having been tried in actual kitchen practice."

Appreciating the fact that we have in America many thousands of families comprising not only German-Americans, buy among them many native Americans who are fond of cooking according to the German methods, the publishers determined to bring the Davidis Cook Book within the reach of those not familiar with the German Language, and to this end we have made a careful compilation and translation of the thirty-fifth edition of the book, which we now take pleasure in placing upon the market. The German (metrical) weights and measures have been changed to conform to those in vogue and best understood in this country, and all designations of dishes and ingredients have been given in everyday English, avoiding the use of French appelations commonly found in other cook books. In an appendix are contained a number of receipts for the preparation of a variety of dishes specifically American in their character. Our edition has also been augmented by the addition of an English-German vocabulary of culinary terms. The typographical arrangement of this book conforms in its general character to the one published in Germany.

We trust that our American "Davidis Cook Book" will be found to meet every requirement anticipated in a practical, common sense handbook for th kitchen, and that it will prove to be as popular and gain as many friends as its European predecessor.

C. N. CASPAR and H. H. ZAHN.

Milwaukee, Wis., November, 1896.

> CONTENTS.

I. PUBLISHERS' NOTE . . . . . . . . . . . 3-4

II. ALPHABETICAL INDEX . . . . . . . . . . 8-43

III. INTRODUCTORY DIRECTIONS . . . . . . . 44-48

A.--MISCELLANEOUS RECEIPTS. 48 receipts. 1-12

B.--SOUPS.

I. Meat Soups. 35 receipts . . . . . . 13-31

II. Vegetable and Herb Soups. 19

receipts . . . . . . . . . . . . . 32-40

III. Wine and Beer Soups. 11 receipts . 40-43

IV. Milk Soups and Water Soups. 20

receipts . . . . . . . . . . . . . 44-48

V. Fruit Soups. 9 receipts . . . . . . 49-50

VI. Cold Soups. 11 receipts . . . . . . 50-52

C.--POTATOES AND OTHER VEGETABLES.

I. Vegetables. 88 receipts . . . . . . 53-86

II. Potatoes. 19 receipts . . . . . . . 86-92

D.--MEATS. GENERAL DIRECTIONS . . . . . . . 93-96

I. Beef. 61 receipts . . . . . . . . . 96-116

II. Veal. 39 receipts . . . . . . . . . 117-129

III. Mutton. 15 receipts . . . . . . . . 129-134

IV. Tame Hare or Rabbits. 5 receipts 135-137

V. Pork. 29 receipts . . . . . . . . . 138-147

VI. Game. 12 receipts . . . . . . . . . 147-153

VII. Tame and Wild Fowl. 53 receipts . 154-177

E.--MEAT AND GAME PIES.

I. Large Game Pies. 25 receipts . . 178-191

II. Small Meat Pies or Patties. 15
receipts . . . . . . . . . . . . . 192-196

F.--FISH AND SHELL FISH. GENERAL DIRECTIONS 197-201

I. Fresh Water Fish. 42 receipts . . 201-215

II. Salt Water Fish. 43 receipts . . . 216-227

View page [VI]

G.--RARE DISHES OF VARIOUS KINDS. 20
different Receipts . . . . . . . . . . 228-234

H.--HOT PUDDING. 43 receipts . . . . . . . 235-249

I.--SOUFFLE AND VARIOUS DISHES OF MAC-
ARONI AND NOODLES. 45 receipts . . . . 250-262

K.--CRULLERS, OMELETTES AND PANCAKES.
39 receipts . . . . . . . . . . . . . 263-272

L.--DISHES PREPARED WITH EGGS, MILK,
RICE OR CORNMEAL. 27 receipts . . . . 273-280

M.--JELLIES AND ICES. GENERAL DIRECTIONS . 281-284

I. Sour Jellies. 19 receipts . . . . . 284-291

II. Sweet Clear Jellies. 13 receipts . . 292-296

III. Ices. 10 receipts . . . . . . . . . 296-298

N.--VARIOUS COLD SWEET DISHES, SUCH AS
PUDDINGS, BLANC-MANGES, WHIPPED
CREAM, FRUIT SAUCES, AND WINE-,
MILK- AND FRUIT ICES. 62 receipts . . 299-315

O.--DUMPLINGS.

I. Dumplings for Soups and Fricasees.
21 receipts . . . . . . . . . . . 316-320

II. Dumplings to be eaten with Sauce or
Fruits. 25 receipts . . . . . . . 321-326

P.--COMPOTS OF FRESH AND DRIED FRUITS.
GENERAL DIRECTIONS . . . . . . . . . . 327-328

I. Fresh Fruits. 40 receipts . . . . . 328-336

II. Dried Fruits. 6 receipts . . . . . . 336-337

Q.--SALADS AND LETTUCES. 32 receipts . . . 338-349

R.--SAUCES.

I. Hot and Cold Sauces for Fish, Meat,
Vegetables and Potatoes. a. Hot
Sauces. 54 receipts . . . . . . . 350-361

b. Cold Sauces and Gravies. 15
receipts . . . . . . . . . . . . . 362-365

II. Wine-, Milk- and Fruit Sauces. 21
receipts . . . . . . . . . . . . . 365-369

View page [VII]

S.--PASTRY, CAKES, ETC.

I. Cakes. 92 receipts . . . . . . . . . 370-400

II. Tarts, Cookies, etc. 38 receipts . . 400-410

III. Cakes baked in Butter and Lard and
Oil. 15 receipts . . . . . . . . . 410-425

T.--PRESERVED AND DRIED FRUITS AND
VEGETABLES. Rules . . . . . . . . . . 416-418

I. Fruits preserved in French Brandy.
7 receipts . . . . . . . . . . . . 418-419

II. Preserved Fruits. 33 receipts . . . 419-427

III. Fruits preserved in Sugar and Vin-
egar. 6 receipts . . . . . . . . . 427-429

IV. Pickled Vegetables 12 receipts . . . 429-433

U.--DRIED AND PICKLED VEGETABLES. 13
receipts . . . . . . . . . . . . . . . 434-438

V.--BEVERAGES, CORDIALS, ETC.

I. Beverages. 56 receipts . . . . . . 439-451

II. Liquors and Cordials. 11 receipts . 452-453

W.--PRESSED AND SMOKED MEATS, MEAT
JELLIES, ETC. 13 receipts . . . . . . 454-458

Z.--FRUIT WINE AND VINEGAR. 7 receipts . . 459-462

> The American Kitchen.

Soups. 10 receipts . . . . . . . . . . . . 463-465

Vegetables. 12 receipts . . . . . . . . . 465-470

Meats. 20 receipts . . . . . . . . . . . . 470-476

Fish. 13 receipts . . . . . . . . . . . . 476-480

Shell Fish. 8 receipts . . . . . . . . . . 480-481

Poultry. 8 receipts . . . . . . . . . . . 481-483

Bread, Fritters, Crullers, etc. 27 receipts 483-489

Cakes, Cookies, etc. 52 receipts . . . . . 489-498

Pies and Puddings. 20 receipts . . . . . . 499-504

Preserves, Jellies and Pickles. 30 receipts 504-513

Beverages, Candies, etc. 10 receipts . . . 513-516

TABLE OF MEASURES. TIME TABLE FOR
COOKING . . . . . . . . . . . . . . . . 517

VOCABULARY OF CULINARY TERMS . . . . . . . . 518-520

> Alphabetical Index.

> Division A.--Miscellaneous Receipts.

Page

A

Almond Forcemeat . . . . . . 8

Almond Paste . . . . . . . . 12

Anchovy Butter . . . . . . . 3

Anchovies. how to prepare . 8

B

Beef Forcemeat . . . . . . . 7

Brown Broth . . . . . . . . 6

Browned Butter . . . . . . . 2

Browned Flour . . . . . . . 1

C

Celery and Parsnips for Soups 9

Chestnuts prepared for vari-
ous cooking purposes . . . . 10

Clarified or melted Butter . 2

Clarifying Sugar . . . . . . 2

Cleaning and scalding Rice . 2

Clear Broth For White Stews . 5

Coloring for Brown Soups, Ra-
gouts and Sauces . . . . 6

Crab Butter . . . . . . . . 8

Crabs with Dressing . . . . 10

Cream of Anchovies for Meat
Patties or Toast . . . . 8

Currants, how to wash . . . 12

D

Dill in Vinegar for Pickling
purposes . . . . . . . . 11

Page

E

Eggs in Soups, Gravies and Stews . . . . . . . . . 4

Epicurean Butter . . . . . . 3

Fairy Butter . . . . . . . . 3

Fat, to Fry . . . . . . . . 5

Fish Forcemeat . . . . . . . 7

Flour browned in Butter . . . 1

Flour rubbed in Butter . . . 1

Forcemeat Dressing for Pig-
eons or in Breast of Veal . . 7

Fried Bread for Soups and
dumplings . . . . . . . . . 4

Frosting . . . . . . . . . . 1

G

Goose Oil . . . . . . . . . 4

K

Kidney Suet, to prepare . . 5

L

Lemons, how to keep . . . . 12

Flour Forcemeat . . . . . . 6

M

Mushrooms . . . . . . . . . 9

Mustard . . . . . . . . . . 11

View page [IX]

Page

O

Onions, to scald . . . . . . 10

Orange Peel, how to preserve 12

P

Parsley Butter . . . . . . . 3

Parsnips, and Celery for Soups 9

Pepper, Cloves and Mace,
when to prepare . . . . . 11

Pistachios . . . . . . . . . 10

Poultry Forcemeat . . . . . 7

R

Raisin Forcemeat . . . . . . 8

Raisins, how to clean . . . 12

Rice, cleaning and scalding . 2

Page

S

Sago, to prepare . . . . . . 2

Spice Extract for Stews . . . 11

Sugar, to clarify . . . . . 1

T

Truffles . . . . . . . . . . 9

V

Veal Forcemeat for Soups and
Dumplings . . . . . . . 7

Veal Sweetbreads for Stews
and Gravies . . . . . . 10

W

White Stew, Clear Broth for . 5

> Division B.-Soups.

Page

A

Apple Soup . . . . . . . . . 49

Apple Soup with Currants . . 40

Apricot Cold Soup . . . . . 51

B

Barley Soup for invalids . . 47

Beef Broth Soup for invalids 31

Beef Soup with Pearl Barley
and Rice . . . . . . . . 18

Beef Tea . . . . . . . . . . 30

Beer Cold Soup . . . . . . . 52

Beer Soup with Raisins . . . 43

Beer Soup with Milk . . . . 43

Bread Soup for invalids . . 48

Brown Flour Soup . . . . . . 47

Brown Soup made from Bones
of Hare, Game or Roasts 29

Buttermilk Cold Soup . . . . 52

Buttermilk with Pearl Barley,
good for invalids . . . . 46

Buttermilk with Prunes or
Raisins . . . . . . . . . 46

Page

C

Calf's Head Soup . . . . . . 22

Cherry Cold Soup . . . . . . 51

Cherry Soup . . . . . . . . 49

Chicken Soup . . . . . . . . 23

Chocolate Soup . . . . . . . 46

Clear Brown Beef Soup . . . 18

Clear White Beef Soup . . . 17

Coarse Barley Groats Soup . 41

Cornmeal Soup . . . . . . . 46

Crab Soup . . . . . . . . . 26

D

Dried Prunes Soup . . . . . 50

Dumplings in Soups . . . . . 16

E

Early Vegetable Soup . . . . 34

Eel Soup. (Bremen style) . . 26

Eel Soup. (Hamburg style) . 26

Extract of Beef Soup . . . . 17

View page [X]

Page

F

French (vegetable) Soup . . . 19

Fish Soup . . . . . . . . . 27

Frothy Beer Soup . . . . . . 42

G

German Soup with Tapioca . . 31

German Soup . . . . . . . . 35

Gravy Soup . . . . . . . . . 21

Green Pea Soup . . . . . . . 34

Grits Soup with Milk . . . . 45

H

Hare Soup . . . . . . . . . 29

Hasty Cracker Soup . . . . . 41

Hasty Beef Soup . . . . . . 18

Hasty Beer Soup . . . . . . 42

Herb Soup for invalids . . . 40

Hotch Potch or Scotch Soup 39

J

Jacobine Soup . . . . . . . 30

K

Kaiser Soup of Wild Fowl and
Rabbit or Hare . . . . . 25

L

Lentil Soup . . . . . . . . 37

Lentil Soup with Partridges . 37

M

Mock Turtle Soup . . . . . . 28

Mutton Broth . . . . . . . . 23

Milk Soup served either warm
or cold . . . . . . . . . 44

Mixed fruit soup for invalids 50

N

Noodle Soup with Milk . . . 45

Nutritious Milk Soup . . . . 44

O

Oatmeal Soup for Invalids . . 48

Oatmeal Soup with Milk . . . 46

Oatmeal Soup with Potatoes . 33

Page

Old Pea Soup . . . . . . . . 35

Onion Soup (South Germany
style) . . . . . . . . . . . 47

Orange Cold Soup . . . . . . 51

Ox-tail Soup . . . . . . . . 20

Ox-Tongue Soup . . . . . . . 19

Oyster Soup . . . . . . . . 25

P

Partridge Soup . . . . . . . 30

Pearl Barley and White Wine
Soup . . . . . . . . . . 41

Pearl Barley and Milk Soup 45

Pigeon Soup for invalids . . 31

Plum Soup . . . . . . . . . 49

Plum soup with Milk . . . . 49

Potato Soup . . . . . . . . 33

Princess Soup . . . . . . . 22

Prune Soup for invalids . . . 50

Q

Quantities and length of time
for cooking Sago, Rice,
Barley and Fancy Noodles 16

Quick Beef Broth . . . . . . 16

R

Rice Soup with Milk . . . . 45

Rice Soup with Raisins . . . 48

Russian Cabbage Soup . . . . 32

S

Sago or Rice Cold Soup . . . 51

Sago Soup with Claret . . . 41

Sago Soup with milk . . . . 46

Schweriner Soup . . . . . . 35

Silesian Celery Soup . . . . 38

Sorrel Soup . . . . . . . . 38

Soup a l'aurore . . . . . . 39

Soup, how to make stronger . 16

Soup made with pastry dough 47

Soup stock, general directions
for cooking . . . . . . 13-14

Soups, to thicken . . . . 15

Soup, vegetables and Meat . 32

Split Pea Soup . . . . . . 35

View page [XI]

Page

Strawberry and Raspberry
Cold Soup . . . . . . . . 51

Strawberry Soup . . . . . . 49

Sweet Barley Broth . . . . . 48

T

Thickening for Soups . . . . 15

Toast Soup for invalids . . . 48

Tomato Soup . . . . . . . . 18

V

Veal Soup . . . . . . . . . 21

Veal Soup for invalids . . . 31

Veal Sweetbread Soup . . . . 22

Page

Vegetable Soups made with
Extract of Beef . . . . . 34

Vegetables in Soups . . . . 15

W

Westphalian Cold Soup . . . . 52

Whipped Cream . . . . . . . 52

Whipped Sour Cream . . . . . 52

White Bean Soup . . . . . . 36

White Flour Soup . . . . . . 47

White Wine Soup . . . . . . 40

Windsor Soup . . . . . . . . 24

Wine Soup, plain . . . . . . 41

Wine Soup for invalids . . . 43

Wine Cold Soup . . . . . . . 50

> Division C.-Vegetables.

Page

A

Artichokes . . . . . . . . . 69

Artichokes for invalids . . . 85

Asparagus . . . . . . . . . 60

Asparagus, imperial (Kaiser) 61

Asparagus in rusks . . . . . 61

Asparagus, stewed . . . . . 60

Asparagus with young Carrots 61

B

Beans, salad, pickled . . . 84

Beans sliced . . . . . . . . 70

Beans, sliced, with Milk . . 71

Beans, string . . . . . . 66-67

Beans, string, pickled . . . 84

Beans, white . . . . . . . . 84

Brussels Sprouts . . . . . . 56

Butter Beans . . . . . . . . 70

C

Cabbage, filled . . . . . . 74

Cabbage, red, (Kappes) . . . 71

Cabbage, stuffed . . . . . . 73

Cabbage, white . . . . . . . 72

Page

Cabbage, white, with Mutton
(Mecklenburg style) . . . . . 73

Cabbage, winter (Bremen
style) . . . . . . . . . . . 80

Carrots and Peas . . . . . . 62

Carrots, early . . . . . . . 62

Carrots, winter . . . . . . . 78

Cauliflower . . . . . . . . . 68

Cauliflower with Parmesan
Cheese . . . . . . . . . 69

Celery, stewed . . . . . . . 75

Celery, stuffed . . . . . . . 75

Chestnuts, sweet . . . . . . 78

Cleanliness . . . . . . . . 53

Cucumbers, cooked . . . . . 76

Cucumbers, stewed . . . . . 75

Cucumbers, stuffed . . . . . 76

D

Dandelions . . . . . . . . . 58

Duck in Savoy Cabbage . . . 71

E

Egg Plant . . . . . . . . . . 69

Endives . . . . . . . . . . 59

View page [XII]

Page

G

Greens for the family table . 59

Greens from stems and stalks
of turnips and beet tops . 59

H

Hints on cooking Vegetables . 53

How to cook preserved Beans
and Cabbage tender rap-
idly . . . . . . . . . . . . 55

How to economize in using
Butter and how to rapidly
cook the Vegetables ten-
der . . . . . . . . . . . . 53

Hunter's Cabbage (Jager-Kohl) 73

K

Kohlrabi . . . . . . . . . . 68

Kohlrabi, filled . . . . . . 68

L

Leipzig Hotch Potch . . . . . 61

Lentils . . . . . . . . . . . 85

Lentils in Mecklenburg style 85

Lettuce, stewed . . . . . . . 67

M

Mushrooms, fresh . . . . . . 77

Mushrooms, fried . . . . . . 77

Mushrooms, stuffed . . . . . . 77

O

Onions, stewed . . . . . . . 75

Onions, staffed . . . . . . . 75

P

Parsnip's . . . . . . . . . . 79

Peas, dried, or Pea Puree . 84

Peas, green . . . . . . . . 62

Peas, grean, boiled with Spring
Chicken and Crabs . . . . 63

Peas, green, with Codfish . . 64

Peas, sweet . . . . . . . . 64

Potato Balls (Rissoles) . . . 91

Potato Noodles . . . . . . . 91

Potatoes and fresh Pears . . 90

Page

Potatoes, baked, with Cheese 90

Potatoes, baked, with Sausages 89

Potatoes, breaded . . . . . 88

Potatoes, curried . . . . . . 89

Potatoes, roasted . . . . 88, 92

Potatoes, sliced (German style) 91

Potatoes, stuffed . . . . . . 90

Potatoes, Spareribs and sour
Apples baked together . . 89

Potatoes with Apples . . . . 90

Potatoes with Buttermilk . . 88

Potatoes with Herring . . . . 87

Potatoes with Parsley and
boiled Fish . . . . . . . 87

Potatoes with various kinds
of Sauces . . . . . . . . 87

Puree of White Beans for con-
valescents . . . . . . . . . 85

S

Salsify or Oysterplant . . . 56

Savoy Cabbage . . . . . . . 71

Serving . . . . . . . . . . . 55

Shredded Cabbage (Westphal-
ian style) . . . . . . . . . 81

Sorrel . . . . . . . . . . . 58

Sourkrout . . . . . . . . . 81

Sourkrout with Pheasants and
Oysters . . . . . . . . . . 83

Sourkrout with Pike . . . . . 82

Sourkrout with Oysters and
Rhinewine . . . . . . . . . . 83

Sour Potatoes with Bay Leaves 87

Spinach . . . . . . . . . . . 57

Spinach (French style) . . . 57

Spinach (Saxony style) . . . 57

Spinach, moulded . . . . . . 58

Spinach with Rice . . . . . . 58

T

To cook Bean salted for Win-
ter use . . . . . . . . . 83

To preserve the fresh color of
Vegetables . . . . . . . . 54

View page [XIII]
Page Tomatoes, Spanish . . . . . . 79 Tomatoes, stuffed . . . . . . 79 Truffles, filled . . . . . . 77 Turnips . . . . . . . . . . . 80 Turnips, early . . . . . . . 65 Turnips, early, with Mutton . 65 V Vegetables, mixed . . . . . . 64 Vegetables, mixed,with Mut-
ton (English style) . . . 66 Page Vegetables, Spanish mixed, or
Hotch Potch . . . . . . . . . 66 Vegetables with Barley Groats 67 W Warmed-over dishes . . . . . 55 When Vegetables should be
thickened . . . . . . . . 55

> Division D.-Meats.
I. BEEF

Page

B

Beef a la mode . . . . . . . 98

Beef au Gratin . . . . . . . 111

Beef prepared like a Hare
Roast . . . . . . . . . . 101

Beef Roll . . . . . . . . . . 111

Beefsteaks . . . . . . . . . 103

Beefsteak, chopped . . . . . 104

Beefsteak, raw . . . . . . . 104

Beef, pickled . . . . . . . . 115

Beef, smoked . . . . . . . . 116

Beef, stewed . . . . . . . . 104

Beef stewed in Beer . . . . . 102

Breakfast Stew . . . . . . . 107

Breakfast Stew (Pinkelsteiner
Fleisch) . . . . . . . . . 106

Brown Ragout of small Beef
Dumplings . . . . . . . . 105

C

Crusted boiled Soup Meat . . 112

Charles X . . . . . . . . . . 109

Cooking Meat . . . . . . . . 94

E

Escallops with Mustard Sauce 106

Page

F

Filet of Beef . . . . . . . . 97

Filet of Beef with Madeira
Sauce . . . . . . . . . . 98

Fried Chopped Beef . . . . . 108

Fried Meat Loaf made of fresh
Meat . . . . . . . . . . . 100

Fried minced Scallops (Ger-
man Panhas) . . . . . . . 115

Fried Sour Rolls . . . . . . 115

Fried Tongues a side dish . . 108

Fricco, Spanish . . . . . . . 106

G

Gravy . . . . . . . . . . . . 95

Goulash (an Hungarian dish) 105

H

Hash . . . . . . . . . . . . 113

Hash made of Soup Meat or
remnants of Roast . . . . 113

I

Irish Stew made of Meat rem-
nants . . . . . . . . . . 112

K

Kettle Roast . . . . . . . . 97

View page [XIV]
Page L Larding . . . . . . . . . . . 93 M Meat Balls, hasty . . . . . . 110 Meat Balls made of Roast or
Boiled Meat remnants . . . 110 Meat Cream . . . . . . . . . 114 Meat Fritters (Dominikaner-
schnitte) . . . . . . . . . . 114 Meat Loaf . . . . . . . . . . 109 Meat Loaf, stewed . . . . . . 110 Meat Pudding a la Zurich . . 115 Meat, prepairing . . . . . . 93 Meat remnants . . . . . . . . 96 Milan Roast . . . . . . . . . 100 O Ox-tongue Brown Ragout . . . 107 R Ribs of Beef for invalids . . 116 Roasting . . . . . . . . . . 94 Roast Beef . . . . . . . . . 96 Page Roast Beef with Dressing . . 102 Roast Beef, left over, to warm 101 Rolled Roast . . . . . . . . 97 Rosini Fillet . . . . . . . . 98 Round of Beef . . . . . . . . 102 S Salted Tongue for Sandwiches 108 Sliced Tongue . . . . . . . . 108 Small Forcemeat Balls . . . . 110 Smoked Tongue . . . . . . . . 116 Soup Meat Stewed with Ap-
ples . . . . . . . . . . . 113 Soup Meat with Onions . . . . 113 Soup with Raisin Sauce . . . 114 Soup Meat Cutlets . . . . . . 112 Soup Meat Ragout . . . . . . 114 Soup Meat Salad . . . . . . . 113 Sour Beef (Sauerbraten) . . . 99 Soup Meat, stewed, served with the Potatoes after the Soup . . . . . . . . . 112 W White Fricassee of Tongue . . 107 II. VEAL. B Breast of Veal, stewed . . . 118 Brest of Veal, stuffed . . . 118 C Calfs Brain Ragout . . . . . 123 Calf's Head, baked . . . . . 124 Calf's Head, Boiled, with Gravy . . . . . . . . . . . . 124 Calf's Head, Brown Ragout . . 125 Calf's Head Brawn . . . . . . 124 Calf's Head, English, or Mock Turtle Ragout . . . . . . . . 123 E Escallops . . . . . . . . . . 125 Page F Fricandeau of Veal . . . . . 119 Fricandeau of Veal, Hunter's 118 Fried Cold Veal Slices . . . . 127 L Leg or Loin of Veal, roast . 117 Liver, fried . . . . . . . . 126 Liver Dumplings . . . . . . . 127 Liver, Stewed . . . . . . . . 126 M Meatballs made of Boiled Veal 127 Minced Kidney with Roast Veal . . . . . . . . . . . 118


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Page N Neck of Veal, roast . . . . . 117 P Paprican (Hungarian dish) . . 122 R Ribs of Veal, stewed . . . . 120 Roast Veal Ragout . . . . . . 128 Roast Veal, warmed over, a la Gourmand . . . . . . . 128 Roast Veal, warmed over . . . 127 S Sausages of small Meatballs made of Cold Veal Roast . 127 Sweetbreads . . . . . . . . . 124 Sweetbread Fritters . . . . . 120 Page V Veal Roll, stuffed . . . . . 122 Veal Cutlets . . . . . . . . 121 Veal Forcemeat Sausage . . . 126 Veal Kettle Roast . . . . . . 118 Veal Roast for invalids . . . 128 Veal Rolls . . . . . . . . . 125 Veal Stew or Fricassee . . . 121 Veal Sweetbreads for invalids 129 Veal Sweetbread Pudding for invalids . . . . . . . . . 129 Veal Steak, Vienna (Wiener- Schnitzel) . . . . . . . . . 121 Veal Tongue for invalids . . 129 Veal Steak for invalids . . . 128 Veal Kidney Fritters . . . . 120 III.-IV. MUTTON. HARES. Page H Hare, Brown Ragout (Kanin- chenpfeffer) . . . . . . . 137 Hare Soup, English . . . . . 135 Hare, roasted . . . . . . . 136 Hare Fricassee (White Ra- gout) . . . . . . . . . . . 137 Hare, tame, roasted like Wild Hare . . . . . . . . . 136 L Lamb Fricassee with Capers and Anchovy . . . . . . . 133 Lamb Chops for invalids . . . 134 M Mutton Chops, broiled . . . . 132 Mutton sliced, fried . . . . 134 Mutton Curry . . . . . . . . 134 Page Mutton and Lamb Chops . . . . 132 Mutton Fricassee . . . . . . 133 Mutton, Leg of, stewed . . . 131 Mutton Ragout . . . . . . . . 133 Mutton, remnants, with Pick- les . . . . . . . . . . . . . 134 Mutton, stewed with Claret . 132 R Ragout of Roast or Boiled Mutton . . . . . . . . . . 134 Roast Lamb . . . . . . . . . 131 Roast Leg of Mutton . . . . . 131 S Saddle of Lamb Roasted like Venison . . . . . . . . . 132 Saddle or Leg of Mutton pre- pared like Game . . . . . 129


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V. -PORK. Page F Frankfurth Sausages . . . . . 146 French Loin of Pork with a Crust (Mecklenburg style) 138 H Ham, baked whole . . . . . . 138 Ham, boiled . . . . . . . . . 140 Ham Croquette . . . . . . . . 146 Ham Remnants with Aspara- gus . . . . . . . . . . . 147 Ham, prepared like Wild Boar . . . . . . . . . . . . 139 Ham with Burgundy Sauce . . . 141 Ham with Madeira Sauce . . . 141 P Pig, roast . . . . . . . . . 142 Pork Chops . . . . . . . . . 143 Pork Croquette in South Ger- many style (Sueddeutsche Schnitzchen) . . . . . . . 144 Page Pork Cutlets, chopped . . . . 143 Pork Headcheese . . . . . . . 142 Pork Sausage . . . . . . . . 143 Pork Steaks, chopped . . . . 144 Pork, pickled . . . . . . . . 143 Pork remnants, warmed over . 146 Pork Tenderloins . . . . . . 144 R Roast Pork . . . . . . . . . 139 Roast Pork in packages . . . 146 S Sausages and Apples, fried . 145 Sausages (fresh) "Mettwurst" 145 Slices of Pickled Pork, fried 146 Smoked Pigs Head, how to cook . . . . . . . . . . . 143 Smoked Pork Sausages . . . . 145 Smoked Raw Ham Steaks . . . . 114 Spare Ribs, stuffed . . . . . 142 Sweet-sour Ragout of Pork . . 144 VI. - VII. GAME. TAME AND WILD FOWL. Page C Capon Remnants, baked . . . . 160 Capon, roasted . . . . . . . 160 Capon stewed with various kinds of Sauces . . . . . 160 Chicken, bakd in South Ger- many style (Backhaenel) 162 Chickens, baked in gravy . . 161 Chicken Fricassee in Rice with Crabs . . . . . . . . . . 163 Chicken with Macaroni or Rice . . . . . . . . . . . 165 Chickens in Rice . . . . . . 165 Chicken Souffle . . . . . . . 164 Chicken with Pearl Barley . . 165 Chickens with Tomatoes . . . 166 Curried Meats . . . . . . . . 175 Page D Ducks a la Francaise . . . . 168 Duck, roasted . . . . . . . 167 Ducks, stewed in a Brown Gravy . . . . . . . . . . 168 Ducks stewed with Onions . . 167 Ducks with Claret . . . . . . 167 Ducks with Dumplings . . . . 168 Ducks with new Turnips . . . 169 Ducks, jellied . . . . . . . 169 F Fricassee of Capons, Young Spring Chickens or Pigeons with Crabs . . . . . . . . 162 Fricassee or Ragout with a Rice Border . . . . . . . . . 164


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Page G Game Hash . . . . . . . . . . 153 Game Headcheese . . . . . . . 153 General rules for the disposi- tion and preparation of Game . . . . . . . . . . . . 147 Goose Giblets . . . . . . . . 171 Goose Giblets in Westphalian style . . . . . . . . . . 170 Goose in jelly . . . . . . . 170 Goose Liver, fried . . . . . 170 Goose Neck, stuffed . . . . . 172 Goose Ragout . . . . . . . . 172 Goose, roasted . . . . . . . 169 H Hare Ragout (Hasenpfeffer) 150 Hare, roast . . . . . . . . . 149 Hare, stewed and steamed . . 150 Hen-turkey in a Fricassee Sauce . . . . . . . . . . 159 P Patridge Cutlets for invalids 176 Partridges, Grouse or Prairie Chickens . . . . . . . . . 173 Partridges in Saxony style . 174 Pheasants with Macaroni . . . 173 Pheasants with Sourkraut . . 173 Pheasant, roasted . . . . . . 172 Pigeons, roasted . . . . . . 166 Page Pigeons with Asparagus Tips 166 Poultry, remnants, minced for invalids . . . . . . . . 177 Prairie Chickens with Gravy. cold . . . . . . . . . . 174 S Salmi of Snipe, Grouse and Wild Ducks . . . . . . . . 176 Snipe, roasted . . . . . . . 174 Spring Chicken, roasted . . . 161 Spring Chicken and Pigeon Ragout . . . . . . . . . . 163 Spring Chicken in Sauce . . . 164 I To Bone Poultry . . . . . . . 157 Turkey, roasted . . . . . . . 158 Turkey with Forcemeat . . . . 158 Turkey in Vienna style . . . 159 V Venison Chops, (Mailaender Rehrippchen) . . . . . . . . 152 Venison Ragout . . . . . . . 152 Venison, Roast Haunch of . . 151 Venison, Roast Loin of . . . 151 Venison, stewed shoulder of 153 W Wild Duck . . . . . . . . . . 169 Wild Goose . . . . . . . . . 173 Division E.--Meat and Game Pies, etc. I. LARGE MEAT PIES. Page C Crab Pie or Fricassee . . . . 188 E Eel Pie . . . . . . . . . . 190 F Fine Meat Pie . . . . . . . . 188 Forcemeat Pie . . . . . . . . 187 Fresh Fish Pie . . . . . . . 188


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G Game Pie, water crust . . . . 183 Goose Liver Patties . . . . . 178 H Hare or Wild Fowl Pie with butter crust . . . . . . . 184 Hot Meat Pie . . . . . . . . 187 M Macaroni Pie with Ham and Cheese . . . . . . . . . . 188 Meat Pie, English . . . . . . 187 Mixed Meat Pies . . . . . . . 185 Mock Turtle Pie . . . . . . . 186 Page P Pie of Whole Fishes . . . . . 189 Picnic Pie . . . . . . . . . 191 S Salmon Pie . . . . . . . . . 190 Salmon Pie, Russian . . . . . 190 T Timbale with Ragout . . . . . 183 Timbale of Grouse . . . . . . 180 Timbale of Macaroni and Loin of Venison . . . . . . . . 182 Timbale (turned Meat Pies) . 180 V Veal Pie, colo . . . . . . . 191 Venison Pie . . . . . . . . . 184 II. SMALL MEAT PIES. Page A Anchovy Patties . . . . . . . 193 B Baking Small Meat Pies . . . 192 Brown Gravy Patties . . . . . 194 C Chicken Patties . . . . . . . 192 Chicken Patties, baked . . . 196 Chicken or Veal Patties with Cheese . . . . . . . . . . 192 Crab Patties . . . . . . . . 194 H Hasty Patties made from Meat remnants . . . . . . . . . 195 M Mushroom Patties . . . . . . 195 Page O Oyster Patties . . . . . . . 194 P Patties in Moulds . . . . . . 195 puff paste Ornaments (Fleu- rons) . . . . . . . . . . 192 R Rice Patties . . . . . . . . 195 S Sweetbread Patties . . . . . 193 T Talleyrand Patties . . . . . 196 V Veal Patties . . . . . . . . 193


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Division F.--Fish and Shell Fish. I. FRESH WATER FISH. Page B Blue Pike with Butter and Horseradish . . . . . . . 211 Brook Trout, boiled with a blue color . . . . . . . . 206 Burbot, fried . . . . . . . . 215 C Carp, baked whole . . . . . . 209 Carp cooked blue . . . . . . 207 Carp, cold with Sauce . . . . 210 Carp and Eel mixed . . . . . 208 Carp, Fillet of . . . . . . . 209 Carp, Hungarian . . . . . . . 209 Carp in Mayonaise Sauce . . . 210 Carp, pickled . . . . . . . . 210 Carp, stuffed . . . . . . . . 208 Carp with a Claret Sauce . . 207 Carp with a Polish Sauce . . 207 E Eels, boiled . . . . . . . . 202 Eel in cases . . . . . . . . 205 Eel, Fricassee of, Bremen style . . . . . . . . . . . . 203 Eel, fried . . . . . . . . . 204 Eel, pickled . . . . . . . . 205 Eel Pout or Burbot . . . . . 215 Eel, rolled . . . . . . . . . 204 Eel Stew (English style) . . 205 Eel, stewed . . . . . . . . . 203 G General directions for prepar ing and cooking fish, to- gether with a table show- ing when they are in season . . . . . . . . 197-201 P Perch Hollandaise . . . . . . 210 Perch in a French Sauce . . . 211 Pike, baked . . . . . . . . . 213 Pike, baked with Sour Cream 214 Pike, chopped and baked . . . 212 Pike, Fricassee of . . . . . 214 Pike, larded . . . . . . . . 212 Pike Salad . . . . . . . . . 215 Pike Steaks with Savory Herbs . . . . . . . . . . 215 Pike, stewed . . . . . . . . 212 Pike with Egg Sauce . . . . . 214 Pike with Parmesan Cheese and Onions . . . . . . . . 213 S Salmon, boiled . . . . . . . 201 Salmon, pickled . . . . . . . 202 Salmon with Savory Herbs . . 202 T Trout, baked . . . . . . . . 207 Trout Steaks with varions kinds of Sauces and Vege- tables . . . . . . . . . . 206 11. SALT WATER FISH. Page A Anchovy Sandwiches . . . . . 223 B Bloaters, broiled . . . . . . 225 Page C Caviar Sandwiches . . . . . . 223 Cod Fish, boiled . . . . . . 217 Cod Fish, fresh . . . . . . . 218 Cod Fish Roulades, stewed . 218 Crabs . . . . . . . . . . . . 227


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Page F Fish Pudding . . . . . . . . 227 Fish Rice . . . . . . . . . . 223 H Haddock, boiled . . . . . . . 219 Haddock, stuffed . . . . . . 219 Haddock with Savory Herbs . . 219 Haddock in Hamburg style . . 220 Herring, broiled . . . . . . 224 Herring Cream . . . . . . . . 225 Herring for tea . . . . . . . 225 Herring, fresh, boiled . . . 224 Herring, fresh, fried . . . . 224 Herring, pickled . . . . . . 224 Herring Rolls . . . . . . . . 225 Herring, salt, fried in Meck- lenburg style . . . . . . 224 Herring with Remoulade Sauce . . . . . . . . . . 225 L Lobster, boiled . . . . . . . 225 Lobster Fricassee with Fish Balls and Asparagus . . . 226 Page Lobster Salad with Caviar Sandwiches . . . . . . . . 227 Lobsters, American . . . . . 226 M Mackerel, boiled . . . . . . 222 O Oysters, fried . . . . . . . 227 Oyster Stew . . . . . . . . . 227 S Smelts, boiled . . . . . . . 222 Soles, baked . . . . . . . . 221 Soles, boiled . . . . . . . . 221 Soles, Fillet of . . . . . . 221 Soles, Fillet of, baked with Sauce . . . . . . . . . . 222 Soles, fried . . . . . . . . 221 Soles, fried with Lemon Juice 222 Soles, fried, Bremen style . 221 Sturgeon a la Epicure . . . . 216 Sturgeon, boiled . . . . . . 216 Sturgeon Steaks . . . . . . . 216 T Turbot, baked . . . . . . . . 220 Turbot, boiled . . . . . . . 220 Turbot, crusted . . . . . . . 220 Division G.---Rare Dishes, B Badger, Ragout of . . . . . . 233 Badger, roast . . . . . . . . 233 Bear, roast . . . . . . . . . 234 Bears Paws . . . . . . . . . 233 Beaver Tails, roast . . . . . 234 C Coot . . . . . . . . . . . . 231 F Frog Leg Pie . . . . . . . . 231 Frog Legs, Ragout of . . . . 231 G Guinea Fowl . . . . . . . . . 231 Page M Mountain Cock or Grouse . . . 232 Mountain Cock Pies . . . . . 233 P Peacock, roast. A Suabian receipt . . . . . . . . . 231 Peacock Pie, Suabian . . . . 232 Ptarmigan or White Grouse . . 231 S Snail Salad . . . . . . . . . 231 Snail Soup . . . . . . . . . 230 Snails in Sauce . . . . . . . 230 T Turtle Soup . . . . . . . . . 228 Turtle Soup, canned . . . . . 229


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Division H.--Hot Puddings, Page B Berlin Pudding . . . . . . . 243 Biscuit Pudding served either Warm or Cold . . . . . . . 242 Bread (Zwieback) Pudding . . 214 Bread Puddings with Currants or Cherries . . . . . . . 244 Brown Sago Pudding . . . . . 241 C Cabinet Pudding . . . . . . . 239 Chocolate Pudding . . . . . . 243 Common Pudding with Yeast 245 Crab Pudding . . . . . . . . 248 Cream Pudding with Maca- roons . . . . . . . . . . 241 Currant Pudding . . . . . . . 240 E English Apple Pudding . . . . 237 English Chestnut Pudding . . 238 English Plum Pudding . . . . 236 English Warm Meat Pudding . . 247 F Farina Pudding . . . . . . . 239 Figaro Pudding . . . . . . . 240 Fine Pudding with Yeast . . . 245 Fish Pudding . . . . . . . . 248 Flour and Bread Pudding with Fruit, particularly Pears or fresh Plums . . . . . . 245 Fruit Pudding . . . . . . . . 246 H How Puddings are cooked . . . 235 I Indian Pudding . . . . . . . 247 Page L Liver Pudding . . . . . . . . 249 N Neckar Pudding . . . . . . . 247 P Plum Pudding with Wheat Bread . . . . . . . . . . 237 Potato Pudding . . . . . . . 244 Potato Pudding with Yeast . . 245 Portuguese Pudding . . . . . 241 Prince Regent Pudding . . . . 245 Pudding made of cold Veal Roast . . . . . . . . . . . . 248 Pudding made of remnants of boiled Cod Fish . . . . . . . 249 R Rice Puddings with Macaroons 238 Roll Pudding . . . . . . . . 246 Rolled English Pudding . . . 237 S Suabian Pudding . . . . . . . 242 Suet Pudding . . . . . . . . 238 U Uncle Tom's Pudding . . . . . 243 V Vermicelli Pudding . . . . . 242 W Warm Vanilla Pudding . . . . 243 White Sago Pudding . . . . . 241


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Division I.--Souffles, etc. Page A Apple Souffle . . . . . . . . 256 B Bread and Walnut Souffle . . 253 Brussels Rice Souffle with Frosting . . . . . . . . . 251 C Chestnut Souffle . . . . . . 257 Cheese Souffle to be served after the Soup . . . . . . 258 Chocolate Souffle . . . . . . 252 Convent Souffle . . . . . . . 253 D Dauphin Souffle . . . . . . . 253 E Egg (omelette) Souffle . . . 254 F Flour Souffle . . . . . . . . 252 Form of the Mould, etc. . . . 250 G Grits or Rice Flour Souffle . 252 H Ham Noodles . . . . . . . . . 261 Herring Souffle . . . . . . . 258 I Italian Souffle, for Poultry and Fish Ragout . . . . . . . 259 M Macaroni and Ham and Par- mesan Cheese in equal parts . . . . . . . . . . 260 Macaroni, Potatoes and Roast 261 Macaroni with Kettle Roast . 261 Macaroni with Parmesan Cheese . . . . . . . . . . 261 Page Macaroni with Sauce, (Ham- burg style) . . . . . . . . 261 Macaroni Pie with Ham and Cheese . . . . . . . . . . 260 Marmalade Souffle . . . . . . 255 Meat Souffle . . . . . . . . 258 N Noodle Souffle . . . . . . . 259 O Omelette, plain . . . . . . . 254 Omelette Souffle . . . . . . 254 P Pineapple Souffle for invalids 259 Plain Souffle of Apples, or of any kind of Fruit . . . . 256 Potato Souffle . . . . . . . 253 Punch Souffle, Leipzig . . . 257 R Remnants of Ham baked with Noodle Dough . . . . . . . 262 Rice and Apple Souffle . . . 257 Rice Noodles . . . . . . . . 262 Rice Souffle . . . . . . . . 251 Rice Souffle with Pineapple . 252 S Sago Souffle . . . . . . . . 251 Souffle of Bitter Macaroons . 250 Souffle of Macaroni, Ham and Parmesan Cheese . . . . . 260 Souffle of Rice, Sweetbreads and Crab Butter . . . . . 258 Souffle with Sour Cherries . 255 Sour Cream Souffle . . . . . 255 Sponge Souffle . . . . . . . 254 Strawberry Souffle . . . . . 259 V Vienna (Wiener) Apple Souffle 255


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Division K.--Crullers, Omelettes and Pancakes. Page A Anise and Caraway Omelettes 269 Apple Cakes, small . . . . . 268 Apple Pancake . . . . . . . . 268 B Baked Noodles . . . . . . . . 270 Bouillon Omelette . . . . . . 266 Buckwheat Cakes . . . . . . . 271 C Cherry Omelettes . . . . . . 269 Common Omelettes . . . . . . 267 Common Wheat Cakes . . . . . 271 Cornstarch Omelettes . . . . 267 Cracknels . . . . . . . . . . 265 Cream Omelette . . . . . . . 266 Currant Cake . . . . . . . . 268 F Four-colored Omelettes . . . 267 French Toast . . . . . . . . 271 G General directions . . . . . 263 German Wafers (Plinsen) . . . 264 H Huckleberry Omelettes . . . . 269 K Karthusian Dumplings . . . . 272 Page M Macaroon Omelettes . . . . . 269 N Noodle Omelette . . . . . . . 270 O Omelette . . . . . . . . . . 265 Omelette of Wheat Bread . . . 266 Omelettes, plain . . . . . . 267 Omelette with Rice . . . . . 270 Omelette with remnants of Meat . . . . . . . . . . . 266 P Pancakes, plain . . . . . . . 267 Potato Omelettes . . . . . . 270 Pork Omelettes . . . . . . . 266 Prune Omelettes . . . . . . . 268 R Rice Dumplings . . . . . . . 272 Roll or Bread Omelettes . . . 269 S Sour Cream Wafers . . . . . . 264 Spanish Bread Pudding . . . . 272 W Wafers filled with various rem- nants such as cooked Fruit or Veal . . . . . . . . . 264 Wheat Cakes, small . . . . . 270 Division L.--Dishes prepared with Milk, Rice, or Cornmeal. Page B Barley with Sour Cream . . . 280 Beaten Milk . . . . . . . . . 277 Page E Eggs, boiling . . . . . . . . 273 Egg Cheese . . . . . . . . . 276


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Page Eggs, filled . . . . . . . . 275 Eggs, fried . . . . . . . . . 275 Eggs in Marinade . . . . . . 276 Egg Jelly . . . . . . . . . . 277 Egg Mound . . . . . . . . . . 276 Eggs, poached . . . . . . . . 274 Eggs, scrambled . . . . . . . 273 Eggs with Mustard Sauce . . . 275 N Noodles . . . . . . . . . . . 280 R Raw Whites of Eggs for inva- lids . . . . . . . . . . . . 276 Page Rice, Arabian . . . . . . . . 278 Rice for Ragout . . . . . . . 278 Rice with Apples . . . . . . 278 Rice with Claret for invalids 278 Rice in a bag . . . . . . . . 279 Rice with Tomatoes . . . . . 280 Rice Pudding . . . . . . . . 277 Rice, Turin . . . . . . . . . 279 Rice with Raisins . . . . . . 278 S Sago Compot . . . . . . . . . 279 Sour Milk Cheese . . . . . . 277 Division M.--Jellies and Ices. Page A Apple Jelly . . . . . . . . . 295 B Baked Ice . . . . . . . . . . 297 Beef Royal . . . . . . . . . 288 C Calves' Head Jelly . . . . . 289 Chicken Mayonnaise with Jelly . . . . . . . . . . 290 Coloring Jellies . . . . . . 283 D Ducks in Jelly . . . . . . . 290 E Eel in Jelly . . . . . . . . 286 F Filled Capon in Jelly, with sauce . . . . . . . . . . 289 Filled Goose in Jelly . . . . 290 French Liquor Jelly . . . . . 295 Page Frozen Westphalian Pudding 297 Fruit Ice Pudding . . . . . . 297 Fruit Jelly with Cherry-, Rasp- berry- or Currant Syrup, and Gelatine . . . . . . . 293 G General directions . . . . . 296 J Jelly in Moulds . . . . . . . 283 Jelly of all kinds of Fruit . 295 Jelly of Beef or Poultry . . 285 Jelly of Salted Tongue with Extract of Beef . . . . . 287 Jelly of Sardines or Caviar . 286 Jelly with Rabbit . . . . . . 286 L Lemon Jelly . . . . . . . . . 294 N Nesselrode Ice Pudding . . . 298


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Page O Orange Baskets filled with Jelly . . . . . . . . . . 296 Orange Ice . . . . . . . . . 297 P Pork Ribs in Jelly . . . . . 289 Punch Ice . . . . . . . . . . 297 Punch Jelly . . . . . . . . . 295 Q Quince Ice . . . . . . . . . 296 R Raspberry Ice . . . . . . . . 297 Ribbon Jelly . . . . . . . . 294 S Salmon in Jelly . . . . . . . 285 Sour Jelly for Fish and Meat 285 Page Sour Jellies of Calves' Feet for Fish and Meat . . . . . . 284 Spring Chicken in Jelly . . . 290 T The various stocks for Jellies 281 Turkey in Jelly . . . . . . . 290 V Vanilla Ice . . . . . . . . . 296 Veal in Jelly . . . . . . 288, 291 W Wine Jelly . . . . . . . . . 293 Wine Jelly of Gelatine in Jelly dishes . . . . . . . . . . 292 Wine Jellies made with Calves' Feet . . . . . . . . . . . 292 Wine Jelly made with Gela- tine . . . . . . . . . . . 292 Wine Jelly with Eggs, or, "Egg in the Nest" . . . . 293 Division N.-Cold Sweet Dishes. Page A Ambrosia . . . . . . . . . . 315 Almond Cream . . . . . . . . 309 Apple Cream, cold . . . . . . 312 Apple pudding, fine . . . . . 312 Arrac Cream . . . . . . . . . 314 B Baden-Baden Pudding . . . . . 303 Beer Pudding . . . . . . . . 305 C Charlotte Russe . . . . . . . 3 6 Cherry Cream . . . . . . . . 312 Chocolate Cream . . . . . . . 310 Chocolate Cream without Eggs 310 Chocolate Pudding without Eggs . . . . . . . . . . . 302 Page Coffee Cream . . . . . . . . 308 Common Sour Milk Pudding . . 305 Cream of Roses . . . . . . . 314 Cup Blanc-mange . . . . . . . 306 G General directions . . . . . 299 German Blanc-mange . . . . . 311 Gooseberry Cream . . . . . . 313 Gooseberry Sauce . . . . . . 313 H Holland Cream . . . . . . . . 307 L Lemon Cream with Strawber- ries or Raspberries . . . 308 Lemon Pudding . . . . . . . . 301


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Page M Macaroon Cream with Al- monds . . . . . . . . . . 310 Marbled Blanc-mange . . . . . 305 O Orange Cream . . . . . . . . 308 Orange Marmalade . . . . . . 312 Orange Sauce . . . . . . . . 306 Ornamentation of Creams . . . 300 P Pineapple Cream . . . . . . . 307 Pudding with whipped Cream and Macaroons . . . . . . 305 R Raspberry and Currant Cream served in small dishes . . 314 Raspberry Cream filled into glasses . . . . . . . . . 314 Red Cream Pudding . . . . . . 302 Red Rice Flour Pudding . . . 302 Rice Flour Pudding . . . . . 310 Rice Jelly . . . . . . . . . 304 Rice Pudding . . . . . . . . 303 Rice Pudding, cold . . . . . 304 Rice Pudding with Fruit . . . 303 Rum Pudding . . . . . . . . . 301 Russian Cream . . . . . . . . 309 Page S Sago and Currant Cream . . . 314 Sago Pudding . . . . . . . . 301 Snowball . . . . . . . . . . 311 Snowball with Vanilla Sauce . 311 Sour Cherries with whipped Cream . . . . . . . . . . 308 Spanish Rice . . . . . . . . 304 Strawberries and Oranges as Dessert . . . . . . . . . 312 Strawberry Cream . . . . . . 313 Strawberry Cream in glasses . 314 Strawberries with whipped Cream . . . . . . . . . . 315 Sultan Cream . . . . . . . . 307 Swiss Cream . . . . . . . . . 307 T Tutti-Frutti . . . . . . . . 309 V Vanilla Cream . . . . . . . . 309 Victoria pudding . . . . . . 300 W Whipped Cream . . . . . . . . 306 Whipped Cream filled into glasses . . . . . . . . . 315 Whipped Cream (sillabub) . . 315 Wine Cream . . . . . . . . . 308 Wine or Lemon Pudding . . . . 301 Division O.--Dumplings. Page A Almond Dumplings . . . . . . 320 Apple Dumplings . . . . . . . 323 B Baked Dumpling with Fruit . . 322 Baked Middlings Dumplings . . 323 Beef Dumplings . . . . . . . 317 Page Brain Dumplings . . . . . . . 318 Bread Dumplings . . . . . . . 319 Bread Dumplings with Fruit . 324 Browned Dumplings with baked Fruit . . . . . . . 325 C Cherry Dumplings . . . . . . 323


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Page Common Soup Dumplings made of Flour . . . . . . 320 Cornmeal Dumplings . . . . . 326 Cracker Dumplings . . . . . . 319 D Directions for preparing Dump- lings . . . . . . . . . . 316 Dumplings for Crab or Eel Soups . . . . . . . . . . 317 Dumplings for Brown Soups . . 317 E Egg Dumplings . . . . . . . . 319 Egg-froth Dumplings for Wine-, Beer-, and Milk Soups . . . . . . . . . . 320 Egyptian Dumplings . . . . . 321 English Dumplings . . . . . . 324 F Fish Dumplings . . . . . . . 317 G Giant Dumplings . . . . . . . 325 Green Dumplings (a Suabian receipt) . . . . . . . . . 318 Groat Dumplings . . . . . . . 319 H Hamburg Dumplings . . . . . . 324 Ham Dumplings with Sour Kraut . . . . . . . . . . 326 Henneberg Dumplings . . . . . 322 Page K Karthusian Dumplings . . . . 321 L Large Potato Dumplings . . . 322 Liver Dumpings . . . . . . . 326 M Marrow Dumplings . . . . . . 319 O Ounce Dumplings . . . . . . . 320 P Pint Dumplings . . . . . . . 325 Poppy Seed Dumplings . . . . 324 Potato Dumplings . . . . 320, 322 Puff Noodles (Dampfnudeln) 322 S Soup Dumplings of left-over Roast or Boiled Meat . . . 318 South Germany Liver Dump- lings . . . . . . . . . . 326 Sponge Dumplings . . . . . . 318 Sweetbread Dumplings for Veal Fricassee or Veal Pie 318 W Wheatbread Dumplings . . . . 321 Y Yeast Dumplings . . . . . . . 323 Division P.--Compots of Fresh and Dried Fruits. Page A Apple Marmalade . . . . . . . 333 Apple Salad . . . . . . . . . 334 Apple Sauce . . . . . . . . . 334 Apples with Anise Seed . . . 334 Apples with Rice . . . . . . 335 Page B Baked Compot of Apples . . . 333 Blackberry Compot . . . . . . 332 C Carrot Compot with a Roast . 335


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Page Cherry Compot . . . . . . . . 329 Cooked Sweet Apples . . . . . 334 Common Pear Stew . . . . . . 332 Compot of Plums, Pears and Appricots . . . . . . . . 332 Compot of Prunes . . . . . . 336 Compot of Quinces . . . . . . 335 Compot of Strawberries and Apples . . . . . . . . . . 329 Compot of Ripe Gooseberries . 329 Compot of whole Apples . . . 332 Currant Compot . . . . . . . 330 Currants and other Fruits as Dessert . . . . . . . . . 336 D Dried Cherries . . . . . . . 337 Dried Pears . . . . . . . . . 337 Dried Sour Apples . . . . . . 337 E English Huckleberry Compot . 330 F Fig Compot for invalids . . . 337 G General directions . . . . . 327 Green Gooseberry Compot . . . 328 H Half-frozen Peaches . . . . . 330 Page Halved Apples covered with Fruit Jelly . . . . . . . 333 Huckleberry Compot . . . . . 330 M Melon Compot . . . . . . . . 331 Mixed Compot . . . . . . . . 335 Mulberry Compot . . . . . . . 330 P Peaches for Dessert . . . . . 336 Peach and Apricot Compot . . 330 Pear Compot . . . . . . . . . 331 Pears Cooked Brown . . . . . 331 Pears with Plums . . . . . . 331 Pineapple Compot for the sick 336 Plum Compot . . . . . . . . . 332 Plum Marmalade . . . . . . . 332 Prune Marmalade . . . . . . . 337 R Raspberry Compot . . . . . . 330 Rhubarb Compot . . . . . . . 328 S Sliced Apple Compot . . . . . 334 W Wild Strawberries for Dessert 329 Division Q.--Salads and Lettuces. Page A Anchovy Salad . . . . . . . . 342 Asparagus Salad . . . . . . . 347 B Bean Salad . . . . . . . . . 348 Page C Cauliflower Salad . . . . . . 347 Celery Salad . . . . . . . . 349 Chicken Salad . . . . . . . . 339 Cucumber Salad . . . . . . . 347


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Page E Endive Salad . . . . . . . . 349 F Fish Salad . . . . . . . . . 340 Fish and Vegetable Salad . . 342 H Herring Salad with Bread and Butter . . . . . . . . . . 343 L Lettuce . . . . . . . . . . . 347 Lobster Salad with Caviar . . 341 M Meat Salad . . . . . . . . . 343 Mixed Salad . . . . . . . . 345 Mixed Winter Salad . . . . . 348 Mushroom and Tomato Salad (Flanders Salad) . . . . 345 P Pike Salad . . . . . . . . . 341 Polish Salad . . . . . . . . 344 Page Potato Salad . . . . . . . . 345 Potato Salad with Bacon . . . 346 R Red Salad . . . . . . . . . . 348 Russian Salad with Beef . . . 349 S Salad of Pickled Cucumbers . 349 Salad of Garden Cresses . . . 346 Salad of Salted Salad Beans . 349 Shrimp Salad . . . . . . . . 342 Soup Meat Salad . . . . . . . 344 Swiss Salad . . . . . . . . . 349 T Tomato Salad . . . . . . . . 344 Truffle Salad . . . . . . . . 344 Turkey Salad . . . . . . . . 340 W Water Cresses . . . . . . . . 346 White Cabbage . . . . . . . . 348 Division R.--Sauces. Page A A la Diable Sauce. Served with all kinds of cold meats . . . . . . . . . . 362 Almond Sauce . . . . . . . . 367 Asparagus Sauce . . . . . . . 360 B Bacon Sauce for Salads . . . 361 Bearnease Sauce . . . . . . . 352 Bechamel Sauce . . . . . . . 353 Boiled Horse-radish Sauce for Soup Meat . . . . . . . . 357 Boiled Mayonnaise . . . . . . 363 Page Brown Onion Sauce with Ba- con for Potatoes . . . . . . 361 Brown Sauce . . . . . . . . . 352 Butter for Fish and Potatoes 356 Butter Sauce for Boiled Salt Water Fish . . . . . . . . 356 C Celery Sauce for Soup Meat . 358 Chestnut Sauce for Smoked Meats . . . . . . . . . . 358 Chives Sauce for cold or warm boiled Beef . . . . . . . . . 364 Chocolate Sauce . . . . . . . 367 Claret Sauce . . . . . . . . 366


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Page Claret Sauce with Dried Cur- rants . . . . . . . . . . 366 Claret Sauce with Raisins, for Stewing Beef Tongue, Sour Rolls and Beef . . . 358 Clear Meat Broth (Coulis) . . 351 Cold Claret Sauce with Rum . 367 Cold Cream Sauce with Jelly or Claret . . . . . . . . 367 Cold Punch Sauce . . . . . . 366 Crab Sauce . . . . . . . . . 356 Cream Sauce from Raspberry or Currant Juice . . . . . 368 Cucumber Sauce . . . . . . . 355 Cumberland Sauce for Pig's Head, etc . . . . . . . . 363 Currant Juice Sauce . . . . . 368 D Diplomat Sauce . . . . . . . 353 E English Butter Sauce for Vege- tables . . . . . . . . . . 359 English Crab Sauce for Cauli- flower . . . . . . . . . . 359 English Sauce for Plum Pud- ding . . . . . . . . . . . 366 F Fish Sauce . . . . . . . . . 357 H Herring Sauce . . . . . . 354, 364 Hollandaise Sauce . . . . . . 355 Hollandaise Sauce with Wine 355 Holstein Sauce for Salt Water Fish . . . . . . . . . . . 356 L Light Onion Sauce with Bacon for Potatoes . . . . . . . 361 M Mayonnaise with all kinds of Cold Fish and Meat, and different Meat Salads . . 362 Page Mustard Sauce for Fish . . . 357 Mustard Sauce for Fish and Potatoes . . . . . . . . . 357 Mustard Sauce for Soup Meat, etc . . . . . . . . . . . 357 O Olive Sauce . . . . . . . . . 355 Oyster Sauce . . . . . . . . 353 P Parisian Sauce for warm Pud- dings . . . . . . . . . . 366 Pike Sauce with Sour Cream 353 Poor Man's Sauce . . . . . . 361 Prepared Mustard for various kinds of Meats . . . . . . 364 Pure Sago Sauce . . . . . . . 367 R Raisin Sauce . . . . . . . . 358 Raspberry Sauce . . . . . . . 368 Raw Horse-radish Sauce . . . 364 Remoulade Sauce . . . . . . . 362 Recamier Sauce for Fish, par- ticularly Turbot . . . . . 354 Red Cream Sauce . . . . . . . 367 Robert Sauce . . . . . . . . 352 S Salad Sauce . . . . . . . . . 365 Sauce for Asparagus, Cauli flower, etc . . . . . . . . . 360 Sauce for Cauliflower . . . . 359 Sauce for Cold Grouse and Pork in Jelly . . . . . . 363 Sauce for Farina Pudding . . 368 Sauce for Head of Veal . . . 358 Sauce for Veal, Lamb or Chicken . . . . . . . . . 359 Sauce made of Fresh Currants 367 Sauce made of Fresh or Dried Cherries . . . . . . . . . 368 Sauce made of Onions pickled in Tarragon and Dill, for stewing Soup Meat or to pour over Potatoes . . . . 360


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Page Sauce for Meat Jelly and Cold Meat . . . . . . . . . . . 364 Sauce for Meat Jelly . . . . 365 Sauce with Boiled Fish, Sal- mon, etc . . . . . . . . . . 354 Saxon Fish Sauce . . . . . . 356 Shrimp Sauce for different kinds of Fish, particularly Soles and Turbot . . . . . 356 Sorrel Sauce for Fish and Soup Meat . . . . . . . . . . . 357 Sour Egg Sauce for Salad Beans, also for Potatoes . 360 Sour Milk Sauce for Bean Salads, Hot Potatoes and Endives . . . . . . . . . 360 Sour Mustard . . . . . . . . 364 Spanish Sauce (Espagnole) . . 355 Strawberry Sauce . . . . . . 368 Syrup Sauce for Salad or Meat 361 Page T Truffle Sauce . . . . . . . . 352 V Vegetable Butter . . . . . . 365 W White Anchovy Sauce . . . . . 354 White Cream Sauce . . . . . . 366 White Cream Sauce with Rum . 366 White Sauce . . . . . . . . . 352 White Sauce for Stewing Tongue or Boiled Beef . . 358 White Wine Sauce . . . . . . 365 Y Yellow Caper Sauce for Pike and Salmon . . . . . . . . 353 Division S.--Pastry, Cakes, etc. Page A Almond Cake . . . . 378, 393, 394 Almond Cake with Wheat- bread . . . . . . . . . . 378 Almond Marzipan . . . . . . . 375 Apple Cake . . . . . . . 386, 387 Apple Cake with Almond Icing . . . . . . . . . . 396 B Batter for large Cakes . . . 373 Biscuit Roll . . . . . . . . 391 Bohemian Biscuits . . . . . . 391 Bread Cake . . . . . . . . . 380 Bremen Butter Cake . . . . . 398 Brides Cake . . . . . . . . . 376 C Cardamom Biscuit . . . . . . 390 Carmelite Cake . . . . . . . 395 Page Carrot Cake . . . . . . . . . 380 Cherry Pie . . . . . . . . . 384 Chocolate Cake . . . . . 379, 392 Chocolate Biscuits . . . . . 391 Colored Sugar for decorating 375 Cream for large fresh Prune Cakes . . . . . . . . . . 374 Cream Cake . . . . . . . . . 381 Crust for Pies and Pastry . . 373 Cup Cake . . . . . . . . . . 392 Currant Cake . . . . . . 384, 392 Date Cake . . . . . . . . . . 388 Dried Prune Cake . . . . . . 388 E Elberfeld "Kringle" . . . . . 399 English Crust for Tarts, Cook- ies, etc . . . . . . . . . 373 English Plum Cake . . . . . . 389


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Page F Farina Cake . . . . . . . . . 379 Filled Sand Cake . . . . . . 380 Frosting for Tarts or small Cakes and for decorating 374 Fruit Cake . . . . . . . . . 398 G General directions . . . . . 370 Geneva Cake . . . . . . . . . 377 Gooseberry Cake . . . . . . . 383 Grape Cake . . . . . . . . . 392 Grape Pie . . . . . . . . . . 384 H Hasty Biscuits . . . . . . . 391 K Kings Cake . . . . . . . . . 394 L Layer Cake . . . . . . . . . 389 Lemon Cake with Icing . . . . 385 Linzer Cake . . . . . . . . . 383 Love Cake . . . . . . . . . . 384 Lubec Marzipan . . . . . . . 375 M Macaroon Cake . . . . . . . . 395 Macaroon Cream Cake . . . . . 382 Mannheim Apple Cake . . . . . 396 Marseilles Tarts . . . . . . 376 Milan Apple Cake . . . . . . 396 N Norway Gooseberry Pie . . . . 383 O Orange Cake . . . . . . . 378, 386 P Parisian Cake . . . . . . . . 399 Plain Apple Cake . . . . . . 387 Plain Cake with Fruit Jelly 382 Page Plain Potato Cake . . . 400 Plum Cake . . . . . . . . . . 387 Potato Cake . . . . . . . . . 379 Portuguese Coffee Cake . . . 394 puff paste . . . . . . . . . 372 puff paste Pie . . . . . . . 385 puff paste with Lemon Cream 395 Punch Layer Cake . . . . . . 377 R Ribbon Cake . . . . . . . . . 389 Rice Cake . . . . . . . . . . 393 Rice and Lemon Cake . . . . . 385 Roll Cake . . . . . . . . . . 400 S Saarbruck puff paste . . . . 373 Sand Cake . . . . . . . . . . 390 Sextons Cake . . . . . . . . 394 Silesian Cheese Cake . . . . 398 Spice Cake . . . . . . . . . 381 Strawberry Cake with Vanilla Cream . . . . . . . . . . 383 Suabian Cake . . . . . . . . 382 Sweet Cake (Rodon Kuchen) . . 399 Swiss Cream Cake . . . . . . 381 T To Color Icing . . . . . . . 374 U Ulm Cake . . . . . . . . . . 380 V Vienna Cake . . . . . . . . . 377 W Westphalian Butter, Coffee or Sugar Cake . . . . . . . . 396 Westphalian Cake . . . . . . 397 Wellington Cake . . . . . . . 382 Yeast Batter for German Fruit Cake . . . . . . . . . . . 374


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TARTS, COOKIES, Etc. Page A Almond Cakes . . . . . . . . 404 Almond Drop Cakes . . . . . . 403 Almond Nuts . . . . . . . . . 406 Anise Cake . . . . . . . . . 407 Apple Cake . . . . . . . . . 401 Apple Slices baked in Butter or Lard . . . . . . . . . 414 B Baked Wheat Loaf . . . . . . 413 Basil Honey Cakes(Lebkuchen) 407 Basil Honey Jumbles . . . . . 407 Berlin Pancakes . . . . . . . 411 Berlingoes . . . . . . . . . 404 Brunswick Rifle Nuts . . . . 406 Brunswick Cakes (Prillken) . 412 Burnt Almonds . . . . . . . . 405 Butter Rings . . . . . . . . 412 C Cherry Bread . . . . . . . . 414 Coffee Pretzels . . . . . . . 403 Cinnamon Stars . . . . . . . 403 Cinnamon Rolls or Waffles . . 409 D Doughnuts . . . . . . . . . . 412 E English Pie Crust . . . . . . 414 F Filled Bread . . . . . . . . 413 Fruit Tarts . . . . . . . . . 401 G German Waffles . . . . . . . 410 H Hohenzollern Cakes . . . . . 404 Holland Pretzels . . . . . . 408 Honey Cakes . . . . . . . . . 408 Page K Kisses . . . . . . . . . . . 405 M Marshall Tarts . . . . . . . 401 Milan Tarts . . . . . . . . . 402 Muscadine Almonds . . . . . . 405 N New Years Cake . . . . . . . 409 Nice Almond Cakes . . . . . . 409 Nice Anise Cake . . . . . . . 402 R Rules for baking . . . . . . 410 S Shavings . . . . . . . . . . 404 Silesian Farina Cakes . . . . 413 Small Crackers (Zwieback) . . 408 Small Cream Cakes . . . . . . 408 Snow Balls . . . . . . . . . 412 Speculati or Tea Tarts for the Christmas Tree . . . . . . 402 Spiced Drop Cakes . . . . . . 403 Spiced Macaroons . . . . . . 406 Sugar Drop Cakes . . . . . . 403 Sweet Macaroons . . . . . . . 405 Swiss Chocolate Bread . . . . 402 Swiss Filled Cakes . . . . . 401 Swiss Rolls . . . . . . . . . 413 V Vienna Crusts . . . . . . . . 404 W White Rifle Nuts (Pfeffer- nuesse) . . . . . . . . . 406 Y Yeast Cake . . . . . . . . . 401


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Division T.--Preserved and Dried Fruits and Vegetables. Page A Apple Jelly . . . . . . . . . 425 Apple Marmalade . . . . . . . 424 Apricot Teach Marmalade . . . 423 Apricots, preserved . . . . . 423 Apricots, pickled . . . . . . 427 B Blackberries, preserved . . . 424 Black Currant Jelly . . . . . 422 Black Currant Preserves . . . 422 C Cherry Juice . . . . . . . . 423 Cherries, preserved . . . . . 422 Cherries, for the Sick . . . 422 Cherries in Brandy . . . . . 419 Clarifying Sugar for Preserves 417 Citron, preserved . . . . . . 426 Crabapple Jelly . . . . . . . 426 Cucumbers, sweet . . . . . . 428 Currant Jelly . . . . . . . . 422 Currant Jelly, French . . . . 422 F Fruit in Brandy, French method . . . . . . . . . . 418 G Gooseberry Marmalade . . . . 420 Grape Juice . . . . . . . . . 420 Green Beans, pickled . . . . 428 Green Beans in Mustard, small 428 M Mixed Fruits in Brandy . . . 418 P Pears, preserved . . . . . . 425 Pears, preserved, French method . . . . . . . . . . 425 Page Pears, pickled . . . . . . . 429 Pineapple Peel Juice . . . . 423 Prune Marmalade for Compots also for spreading or filling into Cakes or small Drop Cakes . . . . . . . . . . 424 Q Quince Jelly . . . . . . . . 426 Quinces in Cognac . . . . . . 419 Quince Marmalade . . . . . . 427 R Raspberry Jelly . . . . . . . 421 Raspberry Marmalade . . . . . 421 Raspberry Preserves . . . . . 421 Raspberry Vinegar . . . . . . 421 Rules to be observed in pre- serving Fruits . . . . . . 416 S Strawberry Juice for Invalids 420 Strawberry Marmalade . . . . 420 Strawberries, preserved in English style . . . . . . 419 Strawberries preserved with Currant Juice . . . . . . 419 Sweet Black Cherries in Vin- egar and Sugar for Compot or Cherry Cake . . . . . . 427 T To prevent Preserves from be- coming candied . . . . . . 418 W Walnuts, preserved . . . . . 431


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Division U.--Dried and Pickled Vegetables. Page B Beans, salted . . . . . . . . 436 Beets, pickled . . . . . . . 430 Butter Beans, dried . . . . . 438 C Cucumbers pickled in Vinegar and Water . . . . . . . . 432 Cucumbers, Russian . . . . . 432 Cucumber Salad, preserved . . 433 E Endives, salted . . . . . . . 438 Eschalots and Onions, pickled 430 G Green Peas, dried . . . . . . 430 Green Peas, salted . . . . . 435 M Mushrooms, pickled . . . . . 431 Mushrooms, preserved . . . . 430 Mustard Pickles . . . . . . . 433 Page O Onions, pickled . . . . . . . 430 P Pickles, Russian boiled . . . 432 Pickling in kegs and stone jars . . . . . . . . . . . 434 R Red Cabbage, pickled . . . . 429 S Salad Beans in Brine . . . . 437 Salad Beans, dried . . . . . 438 Salad Beans in Vinegar . . . 437 Samba . . . . . . . . . . 433 Small Salad Beans, salted . . 436 Small Vinegar Pickles . . . . 431 String Beans salted after par- boiling . . . . . . . . . 436 String Beans, salted . . . . 436 W White Cabbage . . . . . . . . 437 Division V.-Beverages, Cordials, Etc. Page A Almond Milk for the sick . . 449 Apple-Bowl cup . . . . . . . 447 Apple Beverage . . . . . . . 451 Arrow Root drink for the sick 450 B Barley Tea for invalids . . . 450 Barley Water for invalids . . 450 Page Beverage in case of bowel com- plaint . . . . . . . . . . 450 Beverage of Coffee and Sellers Water . . . . . . . . . . 451 Beverage of preserved Fruit Juice for invalids . . . . 451 Bishop . . . . . . . . . . . 444 Bowl-cup . . . . . . . . . . 445 Bread Water for invalids . . 450


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Page C Cardinal Extract, Parisian . 445 Celestial drink . . . . . . . 448 Champagne Bowl-cup . . . . . 446 Cherry Sherbet . . . . . . . 449 Chocolate with Milk . . . . . 440 Chocolate with Water . . . . 441 Coffee, how to prepare . . . 439 Cordial, Black Currant . . . 453 Cordial, Cherry . . . . . . . 453 Cordial, Cinnamon . . . . . . 452 Cordial, Clove . . . . . . . 452 Cordial, French, Strawberry . 452 Cordial, French, Walnut . . . 452 Cordial, Quince . . . . . . . 453 Cordial, Raspberry . . . . . 453 Cordial, Vanilla . . . . . . 453 Cordial, Walnut . . . . . . . 452 Cream Beer . . . . . . . . . 443 Curacao . . . . . . . . . . . 453 E Egg-Nogg for invalids . . . . 450 G Grog . . . . . . . . . . . . 447 L Lemonade for the sick . . . . 449 M May Wine . . . . . . . . . . 446 N Nectar Sherbet with Cham- pagne . . . . . . . . . . 449 Page O Oatmeal Gruel for the sick . 450 Orange cup . . . . . . . . . 446 Orange Sherbet . . . . . . . 449 P Peach Bowl-cup . . . . . . . 446 Pineapple Cup . . . . . . . . 445 Punch, American . . . . . . . 443 Punch, Cold Egg . . . . . . . 444 Punch, Egg . . . . . . . . . 444 Punch, Hot Egg . . . . . . . 444 Punch, Holland . . . . . . . 442 Punch Extract . . . . . . . . 444 Punch, Imperial . . . . . . . 441 Punch, Ice . . . . . . . . . 444 Punch, Jenny Lind . . . . . . 443 Punch, Mecklenburg . . . . . 443 Punch, New Years Eve . . . . 443 Punch, Polish Royal . . . . . 442 Punch, Roman . . . . . . . . 443 Punch, Strawberry . . . . . . 441 Punch, Wine . . . . . . . . . 442 S Sherbet, Peach or Apricot . . 448 Sherbet, Pineapple . . . . . 448 Strawberry Bowl-cup . . . . . 446 T Tea . . . . . . . . . . . . . 440 V Violet Vinegar . . . . . . . 451 W Warm Cream Bowl-cup ("Hop- pelpoppel') . . . . . . . 447 Whip . . . . . . . . . . . . 447 Wine, mulled . . . . . . . . 444


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Division W.--Pressed and Smoked Meats. Page B Bremen Pinkel Sausage . . . . 454 H Headcheese . . . . . . . 454, 457 Headcheese in Jelly . . . . 457 P Panhas . . . . . . . . . . . 454 Pork, jellied . . . . . . 455-456 Pork Rolls in Jelly . . . . . 455 Division Z.--Fruit Wine and Vinegar. C Currant Vinegar . . . . . . . 462 CurrantWine . . . . . . . . . 460 F Fruit Vinegar . . . . . . . . 461 G Gooseberry Wine . . . . . . . 461 Page R Rolls, Sour Beef . . . . . . 455 S Smoked Breast of Goose . . . 458 Smoked Geese in Pommera- nian style . . . . . . . . 458 Spare Ribs, jellied . . . . . 457 Page H Huckleberry Wine . . . . . . 461 S Sugar Vinegar . . . . . . . . 462 W Wine, Apple Cider . . . . . . 459


View page [XXXVIII]
The American Kitchen. Soups. Page C Canned Tomato Soup . . . . . 465 Chicken Soup . . . . . . . . 464 Clam Chowder . . . . . . . . 463 Corn Chowder . . . . . . . . 464 F Fish Soup . . . . . . . . . . 464 Page L Lobster Chowder . . . . . . . 463 M Milk Soup . . . . . . . . . . 465 Mixed Vegetable Soup . . . . 465 Mock Turtle Soup . . . . . . 464 O Oyster Soup . . . . . . . . . 463 Vegetables. Page B Beans, baked . . . . . . . . 467 Boiled Dinner, old fashioned 460-470 C Cauliflower with white Sauce 466 E Egg-Plant, baked . . . . . . 469 P Potato Croquettes . . . . . . 466 Page Parsnip Fritters . . . . . . 469 Potatoes, fried . . . . . . . 466 Potato Puffs . . . . . . . . 465 S Succotash, Summer . . . . . . 467 Succotash, Winter . . . . . . 468 T Tomatoes, baked . . . . . . . 469 Tomatoes, stewed . . . . . . 468 Meats. Page B Beef Croquettes . . . . . . . 474 Beef Hash . . . . . . . . . . 472 Beef Liver, fried . . . . . . 474 Beefsteak Rolls . . . . . . . 473 Page Beef Rolls . . . . . . . . . 470 Beef Roast . . . . . . . . . 474 C Chickens, scalloped . . . . . 471


View page [XL]
Poultry. Page C Chicken Croquettes . . . . . 483 Chicken Patties . . . . . . . 483 Chicken Pot-Pie . . . . . . . 483 Chicken Fricassee . . . . . . 482 D Dressing or stuffing for Fowls 481 Page O Oyster dressing . . . . . . . 482 T Turkey, boned . . . . . . . . 482 Turkey Scallop . . . . . . . 482 Bread, Fritters, Crullers, etc. Page A Apple Fritters . . . . . . . 486 B Biscuits, Soda . . . . . . . 485 Boston Brown Bread . . . . . 489 Bread raised twice . . . . . 484 Brown Bread . . . . . . . . . 484 Buckwheat Cakes . . . . . . . 485 Buckwheat Griddle Cakes . . . 486 Buns . . . . . . . . . . . . 485 C Corn Dodgers . . . . . . . . 487 Cornmeal Puffs . . . . . . . 487 Crullers . . . . . . . . . . 487 Crumpets, English . . . . . . 487 G Graham Bread . . . . . . . . 485 Graham Gems . . . . . . . . . 488 Graham Muffins . . . . . . . 488 Page J Johnny Cake . . . . . . . . . 488 P Pancakes, French . . . . . . 486 R Raw Potato Yeast . . . . . . 484 Rolls, Vienna . . . . . . . . 485 S Salt rising Bread . . . . . . 484 Snow Flakes . . . . . . . . . 488 Soda Biscuits . . . . . . . . 485 Sponge for Winter use . . . . 488 Strawberry Shortcake . . . . 487 T Toast, buttered . . . . . . . 485 W White Hominy or Grits . . . . 488


View page [XLI]
Cakes, Cookies, etc. Page A Apple and Lemon Filling . . . 498 Angel Cake . . . . . . . . . 492 B Black Cake . . . . . . . . . 492 C Chocolate Cake . . . . . . . 494 Chocolate Jelly Cake . . . . 492 Cinnamon Drop Cakes . . . . . 497 Cocoanut Cake . . . . . . . . 493 Cocoanut Frosting . . . . . . 493 Coffee Cake . . . . . . . . . 495 Cream for Filling . . . . . . 493 Cream Sauce . . . . . . . . . 498 D Delicate Cake . . . . . . . . 491 Drop Cakes . . . . . . . . . 495 Drop Cookies . . . . . . . . 494 E Eggless Cookies . . . . . . . 497 F Fig Cake . . . . . . . . . . 491 Fig Filling . . . . . . . . . 491 Frosting, boiled . . . . . . 497 Fruit Cake . . . . . . . . . 489 Fruit Ginger Cakes . . . . . 496 Fruit Pound Cake . . . . . . 489 G Ginger Snaps . . . . . . . . 497 Ginger Nuts . . . . . . . . . 496 Gold Cake . . . . . . . . . . 491 H Hickory-nut Cake . . . . . . 490 Page J Jelly for filling . . . . . . 492 Jumbles . . . . . . . . . . . 495 L Lady Fingers . . . . . . . . 495 M Marble Cake . . . . . . . . . 493 Molasses Drop Cakes . . . . . 494 O Orange Cream Cake . . . . . . 493 Orange Filling, cooked . . . 499 P Potato Cake . . . . . . . . . 495 R Rich Cookies . . . . . . . . 494 Roll Jelly Cake . . . . . . . 492 S Sauce for Pudding . . . . . . 497 Silver Cake . . . . . . . . . 491 Spice Ginger Cakes . . . . . 496 Soft Ginger Bread . . . . . . 494 Strawberry Sauce . . . . . . 498 Sugar Cookies . . . . . . . . 497 V Vanilla Snaps . . . . . . . . 496 W Wafers . . . . . . . . . . . 496 Walnut Filling . . . . . . . 498 Whipped Cream Cake . . . . . 490 White Fruit Cake . . . . . . 490 Wine Sauce . . . . . . . . . 498


View page [XLII]
Pies and Puddings. Page A Apples baked whole . . . . . 501 Apple Dumplings . . . . . . . 501 Apple Dumplings, boiled . . . 500 Apple Pudding, baked . . . . 601 B Brown Betty . . . . . . . . . 502 C Cocoanut Pie . . . . . . . . 500 Cornmeal Pudding, boiled, . . 500 Cranberry Puffs . . . . . . . 503 F Fig Pudding . . . . . . . . . 503 Floating Island . . . . . . . 503 Fruit Dumplings . . . . . . . 501 Page L Lemon Pie . . . . . . . 500, 501 M Mincemeat Pie . . . . . . . . 499 P Peach Cobbler . . . . . . . . 503 S Squash Pie . . . . . . . . . 499 Suet Pudding, steamed . . . . 500 T Tapioca Pudding . . . . . . . 503 Preserves, Jellies and Pickles. Page A Apple Jelly . . . . . . . . . 506 B Blue Plums, canned, . . . . . 511 C Candied Orange and Lemon Peel . . . . . . . . . . . 506 Cauliflower, pickled, . . . . 512 Chow-chow . . . . . . . . . . 512 Crabapples, preserved, . . . 506 Currant Jelly . . . . . . . . 504 G Ginger Pears . . . . . . . . 509 Grape Jelly . . . . . 509, 511 Grape Preserves . . . . . . 509 Page Grape Sherbet . . . . . . . . 510 Grapes, spiced, . . . . . . . 510 Green Gages, canned, . . . . 510 M Mixed Pickles . . . . . . . . 512 O Orange Syrup . . . . . . . . 507 P Peach Jelly . . . . . . . . . 505 Pears, brandied . . . . . . . 508 Pears, canned, . . . . . . . 508 Pears, pickled, . . . . . . . 509 Pears, spiced, . . . . . . . 509


View page [XLIII]
Page Pieplant Butter . . . . . . . 505 Pineapple, preserved, . . . . 507 Pumpkin, canned, . . . . . . 505 Q Quince and Citron Preserves, 505 Quince Jelly . . . . . . . . 504 T Tomato Catsup . . . . . . . . 504 Tomatoes, preserved, . . . . 508 W Walnuts or Butternuts, pickled 511 Watermelon Preserves . . . . 505 Beverages, Candies, etc. Page B Blackberry Cordial . . . . . 514 C Chocolate Caramels . . . . . 515 Chocolate Creams . . . . . . 515 G Ginger Beer . . . . . . . . . 514 Grape Wine . . . . . . . . . 513 Page L Lemon Taffy . . . . . . . . . 515 M Maple Cream . . . . . . . . . 515 Molasses Candy . . . . . . . 514

> Introductory Directions.