The "Settlement" Cook Book Kander, Simon, Mrs. Cookery, American. Cookery, Jewish. Chapter headings: Appetizers, Beverages Hot and Cold, Biscuits and Breakfast Cakes, Bread Rolls and Toast, Cake. Milwaukee, Wis.: J. H. Yewdale & Sons Co., Printers Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003. Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman 1901 Text xml-external-parsed-entity jpeg quicktime http://digital.lib.msu.edu/cookbooks/settlementcookbook/sett OCLC 4228662 en Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/ United States Twentieth century The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.
The Way To a Man's Heart An illustration of two women reading a cookbook. "The Settlement" Cook Book An illustration of two women walking and reading a cookbook.
Handwritten inscription "Home Science Cook Book by S{illegible} Newspaper recipe

Whipped Cream Dressing--This dressing is to be used on fruit salads. Heat 1/2 cup of pineapple juice and 3 tablespoons of water in a double boiler, beat 2 eggs very light, gradually adding 1/2 cup of sugar, add, the hot liquid to the egg mixture and cook over the hot water until custard--like consistency, add 1/4 cup of orange juice and 2 tablespoonfuls lemon juice and remove from the stove. When cold and just before using add 1/2 cup of stiffly beaten cream.

TIME TABLE FOR COOKING FRUITS Kinds of fruits. Size of jars. Scald or blanch in boiling water. Jars standing 2 inches under boiling water. Apples (cut)........... Quarts... 1 1/2 minutes.... 12 minutes. Apricots............... Quarts... 1 to 2 minutes.. 16 minutes. Blackberries........... Pints.... ................ 12 minutes. Blackcaps.............. Pints.... ................ 12 minutes. Crab-apples............ Quarts... 1 1/2 minutes.... 20 minutes. Gooseberries........... Pints.... 1 minute......... 12 minutes. Grapes................. Quarts... ....................... 16 minutes. Huckleberries.......... Quarts... ....................... 16 minutes. Peaches................ Quarts... 1 to 2 minutes... 16 minutes. Pears.................. Quarts... 1 1/2 minutes.... 20 minutes. Pineapples............. Pints.... 3 minutes........ 25 minutes. Plums. Pints.... ....................... 16 minutes. Quinces................ Quarts... 2 minutes........ 20 minutes. Raspberries............ Pints.... ....................... 12 minutes.
The following is a newspaper recipe, which is located on the left side of the page. Boiling. Meats (4 to 5 pounds.)--2 to 3 hours. (Tough meats should keep boiling. 180° F.) Fish (2 to 5 lbs.)--30 to 45 minutes. Ham (12 to 14 lbs.)--4 to 5 hours. Corned meat (6 to 8 lbs.)--4 to 6 hours. Potatoes, white--20 to 30 minutes. Potatoes, sweet--15 to 25 minutes. Peas, green--20 to 40 minutes. Beans, string--20 to 40 minutes. Beets, young--45 minutes. Beets, old--3 to 4 hours. Onions--40 minutes. Cauliflower--20 to 25 minutes. Cabbage, cut up--20 to 25 minutes. Turnips, parsnips--30 to 45 minutes. Green corn--8 to 15 minutes. Spinach--15 to 20 minutes. Squash--20 to 30 minutes. Asparagus--20 to 30 minutes. Diced vegetables--10 to 20 minutes. Baking. Beef rib (medium. 8 lbs.)--2 hours, 15 min. Leg of lamb--1 hour, 30 minutes. Pork (rib)--3 to 4 hours. {Illegible} (leg)--3 to 4 hours. Chicken (3 to 4 lbs.)--1 to 1 1/2 hours. Turkey (8 to 10 lbs.)--2 to 3 hours. {Illegible} (3 to 4 lbs.)--45 to 60 minutes. {Illegible} raised beef--4 to 5 hours. Bread, white--45 to 60 minutes, depending on size of loaf. {Illegible} graham--35 to 45 minutes. {Illegible} doughs--8 to 15 minutes. {Illegible} --8 to 10 minutes. {Illegible}, thin--15 to 30 minutes. {Illegible}, loaf--40 to 60 minutes. {Illegible}, Indian, etc.--3 hours or more. Bread pudding--20 to 45 minutes, depending on shape and number of eggs. {Illegible}--30 to 45 minutes. Scalloped dishes--15 to 20 minutes. Baked beans--12 hours or longer. The following is a handwritten inscription located on the right side of the page.

{illegible} Krebs Wine Jelly for {illegible} p. 281 Brod Torte P. 355 Chicken P. 232 Mushrooms, Sauted P. 164

The "Settlement" Cook Book COMPILED BY MRS. SIMON KANDER ASSISTED BY Mr. Henry Schoenfeld, Mrs. Nathan Hamburger-Behal, Mrs. Isaac D. Adler Containing Many Recipes used in The "Settlement" Cooking Classes, the Milwaukee Public School Cooking Centers, and gathered from various other Reliable Sources. FOR THE BENEFIT OF THE "SETTLEMENT" 601 Ninth Street MILWAUKEE, WIS. SIXTH EDITION Price, $1.20 Postpaid Send all orders to Mrs. James M. Pereles. 529 Astor Street, Milwaukee, Wis. COPYRIGHTED 1901.

J.H. Yewdale & Sons Co., Printers, Milwaukee, Wis.

CONTENTS PAGE APPENDIX...................................453-470 APPETIZERS.................................... 58 BEVERAGES, HOT AND COLD....................... 20 BISCUITS AND BREAKFAST CAKES.................. 39 BREAD, ROLLS AND TOAST........................ 28 CAKE.......................................... 336 CAKE FROSTINGS AND FILLINGS................... 325 CANDIES....................................... 386 CANNING FRUITS AND VEGETABLES................. 422 CEREALS....................................... 17 CHAFING DISH RECIPES.......................... 229 COOKIES AND KISSES............................ 368 DUMPLINGS AND GARNISHES FOR SOUPS............. 81 EGGS, OMELETS AND PANCAKES.................... 47 ENTREES....................................... 213 FISH AND OYSTERS.............................. 96 FRUITS, FRESH AND STEWED...................... 397 FRUIT SYRUPS, JUICES AND WINES................ 402 HOUSEHOLD RULES............................... 3 ICE CREAMS AND FROZEN PUDDINGS................ 282 INVALID COOKERY............................... 444 JELLY......................................... 408 KUCHEN........................................ 311 MEAT.......................................... 113 MEHLSPEISE.................................... 179 PASTRY AND PIES............................... 299 PICKLES AND CATSUP............................ 432 POTATOES...................................... 172 POULTRY AND GAME.............................. 137 PRESERVING AND PICKLING....................... 412 PUDDINGS, HOT................................. 246 PUDDINGS, COLD................................ 264 SALADS........................................ 194 SALAD DRESSINGS............................... 188 SANDWICHES.................................... 235 SAUCES FOR FISH, MEAT AND VEGETABLES.......... 87 SAUCES FOR PUDDINGS........................... 241 SOUPS......................................... 66 STUFFING FOR MEAT AND POULTRY................. 134 TARTLETS AND FRIED CAKES...................... 320 VEGETABLES.................................... 149
INDEX. Airing a Room, 10. Albumenized Milk, 445. Almond-- Cookies, 385. Pretzels, 382. Soup, 74. Torte with Ladyfingers, 355. Almonds-- Deviled (or Chestnuts), 234. Salted (or Peanuts), 396. Anchovy and Cheese Sandwiches, 236 Butter on Toast, 60. Angel-- Charlotte Russe, 273. Food, 349. Mousse, 294. Torte, 355. Anise Cookies, 377. Apple-- Charlotte, 255. Dessert, 270. Fritters, 214. Fritters en Surprise, 323. Kuchen, 303. and Pear Conserve, 418. Pie, 302-303. Pudding, 248. Sauce, 399. Snow, 269. Strudel, 250-251. Stuffing for Goose and Duck, 136 Tapioca, 268. Water, 447. Apples-- Baked, 398. Canned, 425. Egg-Salad, 464. Pickled, 418. Apricot or Peach Ice Cream, 283. Artichoke, 151-152. Appetizer of--, 63. Fillet of Beef with, 227. Salad, 201. Asparagus, 150. Mock, 181. Omelet, 54. Salad, 201-202. to can, 428. Aspic Jelly I, 208-209. Assorted Vegetables (Potatoes), 178. Auf Lauf, 253. Bacon, 125. Liver and, 125. Potato Salad with, 198. Baked Alaska, 294. Baking Powder, 44. Batters, 44. Biscuits, 39. Baking Powder-- Doughs, 39. Dumplings, 82 and 180. Banana Cream, 274. Croquette Salad, 204. Filling, 333. Ice Cream, 283. Pudding, 273. Sponge, 274. Whip, 271. Bananas, Baked, 401. Fried, 152. Bar-Le-Duc (Filled Currants), 411. Barley, 18. Soup, 70. Water, 448. Baskets, Cake, 370. Tomato, 196. Batters, for Fritters, 213. Bean, Baked, Soup, 75. Black Soup, 75. Beans, Baked, 152. and Barley, 153. Dill, 434. Fritter, 85. Lima, 153. Pickled, 437. String, 154. String, and Tomatoes, 155. String, Sweet and Sour, 154. String, to Can, 429. Bearnaise Sauce, 92. Beef-- A la Mode, 120. Braised, 117. Brisket of, 118. Broiled Steak, 114. Broiled Tenderloin, 115. Division of Side of, 113. Dried, in Sauce, 130. Dried, with Eggs, 133. En Casserole, 119. Fillet of, 117. Fillet of, with Artichoke, 227. General Rules, 114. Hamburg Steak, 116. and Liver Dumplings, 182. Loaf, 116. Lyonnaise Tripe, 123. Mock Birds, or Beef Rolls, 119. Mock Roast Duck, 120. Pan Broiled Steak, 115. Pickled, 221. Pot Roast, 119. Roast, 116. Roast Meats, with Gas, 116. Roast, with Gravy, 130. Round Steak, 115. Scraped, 451. Steak en Casserole, 115. Beef-- Steak for Oven, 115. Steak with Onions, 115. Stew, 117. Stewed Tripe, 123. Sweet and Sour, 121. Tea, 449 Tongue, 121. Vienna Roast, 458. Beet and Horseradish Relish, 443. Soup, with Meat, 79. Soup, with Milk, 79. Beets, Boiled, 155. Pickled, 155 and 437. To Can, 429. Belgian Hare, 148. Berliner Pfann Kuchen, 317. Beverages, 20-27. General Rules, 20. Bird's Nest Salad, 202. Bird's En Casserole, 142. Mock, or Beef Rolls, 119. Biscuit, Baking Powder, 39. Potato, 36. Yellow, 35. Bishop's Bread, 455. Bisque, Lobster, 77. Mock, 78. Blackberry Cake, 343 Cordial, 405. Blackberries, Canned, 427. Blanc Mange, 267. Chocolate, 267. Blitz Kuchen, 340-341. Blueberry Pie or Kuchen, 303-304. Bohemian Cream, 273. Kolatchen, 315. Pancakes, 56-57. Boiled Broad Noodles, 183. Cheese (Koch Kase), 221. Chocolate Frosting, 328-329. Icing, 327-328. Maple Sugar Frosting, 328. Mayonnaise Dressing, 190-191. Oil Mayonnaise, 191. Bone a Fish, 97. Boston Brown Bread, 32. Browned Potatoes, 174. Bouillon, 67. Braided Bread, 29. Brain Canope, 458. Brains, Calf's, 129. Braised Beef, 117. Breast and Legs of Goose, 145. Calves Liver, 122 Bran Bread, 454. Muffins, 454. Brandy Sauce, 241. Bread, 28. and Butter Sandwiches, 235. and Fruit Pudding, 246. Bishop's, 455. Boston Brown, 32. Braided, 29. Bran, 454. Buttermilk, 453. Corn, 31-32. Bread, 28. Currant, 31. Entire Wheat, 30. General Rules, 28. Ginger, 33. Glazed- (and Rolls), 29. Graham- (with Buttermilk) 453. Griddle Cakes, 45. Gluten, 30. Omelet, 53-54. Pancakes, 55-56-57. Patties (or Canapes), 37. Pudding, 246-247. Pudding (Steamed), 259. Rye, 30. Sticks, 34. Stuffing, 134. Stuffing for Goose or Duck, 135. Sugar Ginger, 454. White Nut, 454. Brisket of Beef, 118. of Beef, with Sauerkraut, 158. with Beans, 118. with Cabbage, 118. with Carrots, 118. with Celery Sauce, 118. Brod Torte Filling, 332. Torten, 355. Brown Bread Ice Cream, 284. Flour Soup, 450. Sauce, 89. Brownies, 370. Brunswick Stew, 227. Brussels Sprouts, 155. Sprouts and Chestnuts, Buckwheat Cakes, 46. Bundte Schuessel, 370. Bundt Kuchen, 319. Spiced, 455. Butter Cakes--373. Cookies, 373-374. Crawfish--on Toast, 60. Filling, 334. for Frying, 322. Icing, 327-328. Scotch, 390. Buttered Eggs, 48. Buttermilk Bread, 453. Graham Bread, with--, 453. Cabbage and Celery Salad, 199. au Gratin, 157. Boiled, 156. Filled Plead, 463. Fried, 462. New, 156. Pickled, 437. Red and White-Salad, 197. Rolls, 157. Rose Salad, 197. Salad, 197. Sauerkraut with Brisket of Beef, 158. Strudel, 251. Sweet and Sour, 157. with Brisket of Beef, 118. with Sausage, 157. Cafe Parfait, 290. Cake, 336-367. Angel Food, 349. Baskets, 370. Blackberry, 343. Blitz Kuchen, 340-341. Butter, 337. Canopes, 234. Caramel Layer, 347. Cheap Cup, 338. Chocolate Layer, 346. Chocolate Nut, 343. Chocolate Sponge, 348. Coffee, 342-343. Devil's Food, 345-346. Fillings and Frostings, 325-335. Fruit or Wedding, 344. General Rules, 336. Gold, 340. Hickory Nut, 343. Imperial Cake, 348. Jelly Roll (Sponge), 351. Layer, 345. Lemonade, 466. Marble, 341. Matzos Sponge, 350-351. Mocha Layer, 353. Molasses Layer, 345. Orange Layer, 353. Oven, Testing for Cake, 337. Plain, 339. Potato Flour, 350. Quick, 339. Sand Torte, 341. Seven Layer, 353. Sour Cream, 351. Sour Cream Chocolate, 352. Sponge Layer, 352. Sponge (with Water), 347-348. Streusel for Blitz Kuchen, 341. Sunshine, 349. White, 339-340. Without Butter, 347. Cakes, Torten, 354-367. Almond, 354. Almond with Lady Fingers, 355. Angel, 355. Brod, 355. Cheese, 356. Chestnut, 356. Chocolate, 357. Chocolate Zwieback, 357. Coffee Cream, 357. Daisy, 358. Date, 358. Date and Walnut, 358. Farina, 359. Filbert, 359. Filled (Cherries), 359. Filled (Macaroon), 359. Himmel, 360. Karmeliter, 360. Kiss, 360. Lady Finger, 361. Layer, 361. Macaroon, 361. Martzepan, 361. Cakes, Torten-- Matzos, 362. Matzos Chocolate, 362. Moss, 362. Mushkazunge, 363. Orange, 363. Poppyseed, 364. Potato Chocolate, 363. Rum, 364. Rye Bread, 365. Walnut, 366. Zwieback, 367. Cakes, Small-- Brownies, 370. Bundte Schuessel, 370. Chocolate Drop, 372. Chocolate Eclairs, 369. Cocoanut Drop, 372. Cream Puffs or Eclairs, 369. Ginger Drop, 371. Lady Fingers, 368. Othellos, 368. Peanut Drop, 372. Small Strawberry Cream, 370. Sponge Drop, 368. Calf's Brains, 129. Heart, 123. Liver (Potted), 458. Calves' Liver, Braised, 122. Canapes-- Brain, 458. Bread Patties or, 37. Cake, 234. Crab or Lobster, 60. Chicken or Goose Liver, 459. Candy-- Almonds or Peanuts, Salted, 396 Butter Scotch, 390. Chocolate Carmels, 389. Chocolate Cream Drops, 392. Chocolate Dipped Cherries, 392. Chocolate Dipped Grapes, 393. Chocolate Fudge, 388 and 469. Chocolate Sausage, 394. Cinnamon Balls, 391. Cocoanut Candy, 388. Daisy Cream, 390. Date or Fig Chocolates, 394. Date Sausage, 394. Dates, Stuffed, 393. Figs, Stuffed, 394. Fondant, 391-392. Fudges, 388. General Rules, 386. Glaced Nuts or Fruits, 395. Gum Drops, 396. Marshmallow Fudge, 388. Marshmallows, Toasted, 396. Marron Glace, 395. Molasses Candy, 390-391. New Orleans Pralines, 390. Opera Caramels, 389. Orange Sticks, 395. Peanut Brittle, 387. Penoche, 387. Peppermint or Wintergreen Wafers, 391. Candy-- Popcorn Balls, 396. Prunes, Stuffed, 394. Seafoam, 389. Spanish Sweets, 394. Strawberries (Fresh) Dipped, Sugar Effects of Too Much, 386-387. Turkish Candy, 389. Canning-- Directions for, 423. General Rules, 422. Table for--Fruit, 422. To Prepare Syrup, 423. To Sterlize Jars, 423. Canned Fruits, 422-428. Apples, 425. Blackberries, 427. Cherries, 425. Fruit (Baked), 424. Fruit (Steamed), 425. Fruit (Stewed), 424. Peaches (Steamed), 426. Peaches (Stewed), 425. Pears, 426. Pineapples, 427. Raspberries or Blueberries, 428. Rhubarb, 427. Strawberries and Raspberries, 427. Strawberries--Without Fire, 428 Canned Vegetables, 428-431. Asparagus, 428. Beans (String), 429. Beets, 429. Cauliflower, 429. Corn, 430. Corn on Cob, 430. Peas, 430. Soup (Tomato), 431. Tomatoes (Stewed), 431. Tomatoes (Whole), 431. Caper Sauce, 89. Caramel Custard, 266. Filling, 330. Frosting, 329. Ice Cream, 284. Layer Cake, 347. Sauce, 241. Cardamom Cookies, 377. Card Gingerbread, 381. Carrots, 158. Cheese, 464. Compote of (Russian Style), 159 Flemish, 159. Lemon, 159. And Peas, 159. Sweet and Sour, 158. Casserole of Rice and Meat, 132. Catsup Sauce, 89. Cauliflower, 155-156. And Beet Salad, 201. Au Gratin, 156. Baked, 156. Boiled, 155. Pickled. 436. To Can, 429. Caviere with Egg, 64. Celery and Cabbage Salad, 199. and Nut Salad, 203. Stewed, 160. Celeriac or German Celery, 160. Cereals, 17-19. Cereal with Sliced Bananas, 18. Chafing Dishes, 229 and 459. Cake Canopes, 234. Cheese on Toast, 229. Chicken a la King, 233 and 461. Chicken a la Newburg, 232. Crab-Meat and Green Peppers, Creamed Crab Meat, 230. Deviled Almonds and Chestnuts 234. English Monkey, 232. Frogs Legs a la Newburg, 233. Grilled Sardines, 234. Hot Ham Sandwiches, 234. Lobster a la Newburg, 233. Lobster a la Thackery, 231. Macaroni with Tomato Sauce, 230. Minced Meat and Jelly Sauce, 234. Mock Crab on Toast, 231. Oyster a la Poulette, 231. Oyster Rarebit, 231. Rictum-Dity, 232. Sardines on Toast, 234. Savory Sausage, 459. Scotch Woodcock, 232. Welch Rarebit, 230. Champagne Punch, 26. Sherbet, 290. Charlotte-- Apple, 255. Chocolate, 275. Orange or Strawberry, 279. Cheap Cup Cakes, 338. Checker Board Sandwiches, 237. Cheese-- And Anchovy, 236. Baked Eggs, with, 456. Baked Noodles with, 184. Balls, 221-222 and 465. Bird's Nests, 465. Boiled (Koch Kase), 221. Carrots, 464. Cottage, 221. Crab Apples, (Salad), 464. Creamed, 222. Eggs, 465. Fingers, 321. Fondue, 222. General Rules, 220. Macaroni and, 185. Mixture for Sandwiches 236. Pie or Kuchen, 304-305. Prepared, 221. Ramikins, 224. Salad (Fancy), 465. Salad Dressing, 464. Sandwiches, 235-236. Sandwiches, Hot, 235. Cheese-- Souffle, 224. Souffle (Salad), 465. Straws, 321. Toasted Crackers and, 223. On Toast, 229. Torten, 356. with Filled Dumplings, 185. Cherries-- Brandied, 421. Canned, 425. In Currant Jelly, 411. Pickled, 420. Spiced, 420. Cherry Bounce, 405. Conserve, 16. Pie or Kuchen, 305. Or Raspberry Preserves, 413. Salad, 203. Soup, 80. Chestnuts, 160. And Sweet Potatoes, 467. Brussels Sprouts and, 468. Croquettes, 217. Flake, 271. Gravy, 459. Ice Cream, 285. Pudding Frozen, 295. Salad, 201. Souffle, 262. Stuffing, 135. Torte, 356. Chicken a la King, 233 and 461. a la Maryland, 141-461. a la Newburg, 232. And Nut Filling (for Sandwiches), 236. And Rice, 140. And Rice, (Creole), 460. And Rice, (Hungarian), 460. Croquettes, 215. Cut and Dress, 137-138. Casserole, 141 and 459. Fricassee, 140. Gravy for Roast, 138. Liver Timbales, 220. Madeira Sauce, 140. Mousse, 142. Pressed or Jellied, 141. Roast, 138. Salad, 206. Salad in Tomatoes, 207. Sandwiches, 236. Soup, 68. Spanish, 460. Spring, Broiled, 139. Spring, Fried, 139. Supreme of, 461. Sweetbreads and Mushroom Salad, 207. Sweetbreads with Mushrooms, 223. Timbales, 220. Chili Con Carne, 228. Chili Sauce, 440 and 457. Chocolate, 22. Blanc Mange, 267. Bread Pudding, 247. Chocolate, 22. Caramels, 389. Charlotte, 275. Cookies, 374. Cornstarch Pudding, 466. Cream, 274. Cream Drops, 392. Custard, 264. Devil's Food, 345-346. Dipped Cherries, 392. Dipped Grapes, 393. Drop Cakes, 372. Eclairs, 369. Filling, 331. Frosting, 326. Fudge, 388 and 469. Ice Cream, 285. Kisses, 384. Layer Cake, 346. Matzos--Torte, 362. Nut Cake, 343. Nut Killing, 332. Pie, 306. Potato--Torte, 363. Pudding (Steamed), 263. Pudding, Frozen, 295. Sauce, for Ice Cream, 289. Sauce, for Pudding, 241. Sausage, 394. Chocolate Souffle, 263. Sour Cream Cake, 352. Sponge Cake, 348. Sticks, 375. Syrup, 403. Torte, 357. Zwieback Torte, 357. Chop Suey, 227. Chops-- Baked Lamb, 457. Broiled Lamb, 124. Crab Meat, 216. Lobster, 216. Pan Broiled, 124. Pork, 125. Chow Chow, 435. Chowder-- Clam, 77. Fish, 77. Mock Clam, 77. Cinnamon-- Balls, 391. Rolls, 42 and 313. Stars, 384. Clams-- a la St. Louis, 111. Chowder, 77. Claret Cup, 25. Clove Cookies, 377. Cocktails-- Jackson, 27. Lobster, 58. Manhattan, 27. Oyster, 58. Strawberry, 59. Sweetbread, 58. Cocoa, 22. Kisses, 384. Shells, 22. Cocoanut-- Candy, 388. Custard, 264. Drop Cakes, 372. Kisses, 383. Lemon Filling, 338. Codfish-- Balls, 108. Creamed, 108. Coffee, 21. Boiled, 21. Cakes, 342-343. Cream Torte, 357. Custard, 266. Filtered, 21. For 30 People, 453. Ice Cream, 284. Jelly, 275. Kuchen, 312. Pudding, Frozen, 295. Sauce, 241. Souffle, 262. Conquard Salad, 204. Consomme, 67. Cooked Eggs, Hard, 47. Soft, 47. Cookies, 373-382. Almond, 385. Anise, 377. Butter, 373-374. Cardamom, 377. Card Gingerbread, 381. Chocolate, 374. Chocolate Sticks, 375. Clove, 377. Cookie Dough for Pies, 301. Crisp, 375. Fig, 378. Fruit, 379. Ginger Snaps, 376. Honey Cakes, 381. Jelly, 380. Koumiss Bread, 381. Lebkuchen, 381-382. Matzos, 378. Nut Patties, 379. Oatmeal, 375. Orange, 378. Pfeffernuesse, 378. Rolled Date, 380. Rolled Wafers, 380. Rocks, 379. Soft Molasses, 376. Spice, 376. Sugar, 373. Almond Pretzels, 382. Chocolate Kisses, 384. Cinnamon Stars, 384. Cocoa Kisses, 384. Cocoanut Kisses, 383. Date Macaroons, 384. Hickory Nut Kisses, 383. Kisses, 383. Kisses with Whipped Cream, 383 Marguerites, 385. Nut and Fruit Kisses, 383. Cooking Different Ways of, 4. Cooking in Deep Fat, 213. Corn-- Boiled Green, 161. Bread, 31-32. Canned, 161. Escalloped, 161. Fritters, 162. Meal, 18. Meal Griddle Cakes, 45-46. Meal Muffins, 41. On Cob (to Can), 430. Relish, 442 and 470. Soup, 74-75. Southern Style, 162. Starch Pudding, 268. To Can, 430. Cottage Cheese, 221. Pie or Kuchen, 304-305. Sandwiches, 236. Torten, 356. Crabapple and Cranberry Jelly, 410. And Plum Jelly, 409. Jelly, 409. Preserves (Baked), 413. Crabfish Cream Soup, 76. Or Lobster Canapes, 60. Meat and Green Peppers, 231. Meat Chops, 216. Cracker Balls, 82. Crisped, 81. Dumplings, 82. Cranberry Compote, 400. Or Cherries, Baked, 413. Frappe, 290. Jelly, 400. Parasade, 294. Sauce, 400. Crawfish Butter on Toast, 60. Cream, Filling, 352. Mayonnaise Dressing, 189. Of Asparagus Soup, 73. Of Barley or Rice Soup, 75. Of Celery Soup, 74. Of Corn Soup, 75. Of Herring Soup, 79. Of Mushroom Soup, 74. Of Oyster Soup, 76. Of Potato Soup, 72. Of Tomato Soup, 73. Of Wheat, 17. Pudding, 275. Puffs or Eclairs, 369. Sauce, 88. Sauce (For Puddings), 242. Creamed Codfish, 108. Crab Meat, 230. Potatoes, 176. Salmon, 101. Creamy Omelet, 53. Sauce, 242. Creme de Menthe Ice, 291. Creole Sauce, 90. Crimsels, Matzos, 256. Matzos (Filled), 257. Croquettes, 132. Banana-Salad, 204. Chestnut, 217. Chicken, 215. Of Sweet Potatoes, 178. Croquettes, 132. Rice, 215. Salmon, 216. To Egg and Crumb, 215. Croutons, 37 and 81. Crown of Lamb, 124. Crumbs, 37. Cucumber, 160. and Tomato Salad, 196. Pickles, Sliced, 432. Relish, 442. Salad, 195. Sauce, 94. Currant, Bread, 31. And Raspberry Jelly, 410. And Raspberry Juice, 404. Jelly (without Cooking), 410. Pie, 306. Curried Eggs, 52. Rice, 19. Curry Sauce, 93. Custards-- Apple Tapioca, 268. Baked Tapioca Pudding, 268. Blanc Mange, 267. Caramel, 266. Chocolate, 264. Chocolate Blanc Mange, 267. Cocoanut, 264. Coffee, 266. Custards, Cornstarch Pudding, 268. Cup (Baked), 265. Fillings, 330. Floating Island, 265. For Kuchen, 310. General Rules, 264. Orange, 265. Pie, 306. Pineapple Cornstarch Pudding, 269. Rennet Custard or Junket, 268. Rothe Gritze, 269. Sauce, 242. Soft, 264. Tapioca Cream, 267. With Caramel Sauce, 266. Cutlets-- Egg, 217. Lamb, 124. Veal, 128. Daisy Cream Candy, 390. Torte, 358. Dampf Noodles, 253. Dandelions, 163. Dandelion Wine, 406. Danish Rice Pudding, 276. Date or Fig Chocolates, 394. And Walnut Torte, 358. Fig. or Plum Sandwiches, 237. Macaroons, 384. Pudding, 260. Sausage, 394. Stuffed, 393. Torte, 358. Delicate Zwieback, 350. Delmonico Dessert, 276. Salad Dressing, 192. Desserts-- Ice Cream, 282-290. Ices and Sherbets, 290-293. Ice Creams (Frozen Puddings), 203-298. Puddings(Custards), 264, 269. Puddings (Gelatine), 273-281. Puddings (Grandmother's), 256-257 Pudding's (Hot), 246-250. Puddings (Steamed), 257-263. Puddings (Whips), 269, 273. Devil's Food Cakes, 345-346. Deviled Almonds or Chestnuts, 234. Eggs, 52. Dill Beans, 434. Green Tomatoes, 435. Pickles, 434. Pickles, Small, 433. Pickle Vegetables, 161. Dimpes Dampes, 254. Dishes, Washing, 8. Division of Side of Beef, 113. Doughnuts, 316, 322 and 455. Drawn Butter Sauce, 91. Dressings (Salad). 188-193 are Salad Dressings. Dried Beef in Sauce, 130. Beef with Eggs, 133. Pea Soup, 71. Dripping Bag, to Make, 402. Drop Cakes, Chocolate, 372. Cakes, Cocoanut, 372. Dumplings, 82. Ginger, 371. Peanut, 372. Drops, Chocolate Cream, 392. Sponge, 368. Dry Toast, 37. Duchesse Potatoes, 176. Duck-- Apple Stuffing for Goose or, 136. Bread Stuffing for Goose or, 135. Roast Goose or, 143. Wild, 147. Dumplings, 81-85 and 179-183. Filled, 184-185. Fruit, 259. Garnishes for, 179. Liver, 182. Potato, 181. Yeast, 180. Dusting a Room, 9. Dutch Apple Cake, 42. Easter Egg Dessert, 227. Eclairs, 369. Chocolate, 369. Egg Appetizer, 65. Apples (Salad), 464. and Sardine Sandwiches, 237. and Tomato Appetizer, 64. Balls, 84. Barley, 184. Barley, Pfarvel, 84. Custard, 84. Cutlets, 217. Egg Frosting, 326. Milk Punch, 27. Nog, 446. Omelets and Pancakes, 53-57. Plant, Baked, 163. Salad, 200. Sandwiches, 237. Sauce for Boiled Fish, 94. Timbales, 64 and 218. Eggs, 47-52. a la Buckingham, 51. a la Columbus, 50. a la Martin, 50. a la Tarcat, 52. au Gratin, 49-50. Boiled or Cooked, 47. Buttered, 48. Cooked, 47. Composition of, 47. Curried, 52. Deviled, 52. Dropped or Poached, 48. Fried, 48. General Rules, 47. Golden Rod Toast, 51. in Nest, 49. in Baked Potatoes, 50. in Tomato Sauce, 50. Poached and Cheese, 49. Poached or Dropped, 48. Scotch, 52. Scrambled, 48. Scrambled with Tomato Sauce, 51 Shirred, 48. Steamed, 48. Ein Lauf, 81. Endive, 163. Salad, 195. English Chutney Sauce, 441. Monkey, 232. Muffins, 41. Plum Pudding, 261. Entire Wheat Bread, 30-31. Entrees, 213-228. Apple Fritters, 214. Batters for Fritters, 213. Brunswick Stew, 227. Canned Corn Timbales, 218. Cheese Ramikins, 224. Cheese Souffle, 224. Chestnut Croquettes, 217. Chicken Croquettes, 215. Chicken Liver Timbales, 220. Chicken Timbales, 220. Chicken or Sweetbreads with Mushrooms, 223. Chili Con Carne, 228. Chop Suey, 227. Crab Meat Chops, 216. Egg Cutlets, 217. Egg Timbales, 218. Fillet of Beef with Artichoke, 227. Fish and Cheese in Timbales, 218 Fruit Fritters, 214. Entrees-- Goose Liver Patties, 226. Halibut Timbales, 219. Hot Tomales, 228. Lobster Chops, 216. Lobster in Shells, 225. Macaroni in Tomato Cases, 226. Oyster and Macaroni, 223. Patties, 226. Pineapple Fritters, 214. Queen Fritters, 214. Rice Croquettes, 215. Salmon Croquettes, 216. Salmon Timbales, 219. Scalloped Fish in Ramikins, 223. Shrimp a la Creole, 225. Shrimp in Tomato Cases, 225. Shrimp Spanish, 224. Shrimp Wiggle Patties, 227. Spanish Rice, 228. Swedish Timbale Cases, 217. Sweetbread Timbales, 219. To Egg and Crumb Croquettes, 215. Tomato Souffle, 225. Escalloped Oysters, 110. Escalloped Corn, 161. Estregan Pickles, 433. Fancy Ice Cream, 285. Cheese (Salad), 465. Farina Balls, 84. Gruel, 451. Torte, 359. Fat--Cooking in Deep, 213. To Render or Try Out, 144. Fig and Pineapple Dessert, 270. Chocolates, 394. Cookies, 378. Filling, 334. Pudding, 259. Stuffed, 394. Filbert Torte, 359. Filled Cabbage Head, 463. Dumplings, 184-185. Tomatoes, 63-64 and 196. Torte (Cherry), 359. Torte, Macaroon, 359. Walnut Kipfel, 314. Fillet of Beef with Artichoke, 227. Filling for Cakes, 329-335. Banana, 333. Brod Torte, 332. Butter, 334. Caramel, 330. Chocolate, 331. Chocolate Nut, 332. Cocoanut Lemon, 333. Custard, 330. Cream, 352. Fig, 334. Marshmallow, 334. Mock Whipped Cream, 335. Nut, 332. Nut or Fruit, 329. Orange or Lemon, 333. Sour Cream, 330. Fillings-- Sponge Cake, 331. Sponge Cake for, 335. Whipped Cream, 335. for Pie and Kuchen, 302-310. for Apple Pie, 302-303. for Apple, Peach or Plum Pie, 303. for Blueberry Pie, 303-304. for Cherry Pie or Kuchen, 305. for Chocolate Pie, 306. for Currant Pie, 306. for Custard Pie, 306. for Custard for Kuchen, 310. for Ginger Bread for Kuchen, 309. for Lemon Pie, 307. for Mince Meat for Pies,307 for Mock Mince for Pies, for Mock Cherry Pies, 308. for Poppy Seed for Kuchen, 309. for Prune for Pie or Kuchen, 319 for Pumpkin, 308. for Streusel for Kuchen, 310. Fire, to Build, 11. Fireless Cooker, to Make, 11. to Use, 12. Recipes for, 13, 14, 15. Time Table, 16. Fish-- a la Macedoine, 105. a la Tartar, 105. Balls, 102. Baked Black Bars, 98. Baked with Sardellen, 99. Baked Trout, 99. Boiled, 100. Boiled with Lemon Sauce, 103. Boiled Salt Mackerel, 107. Bone, to, 97. Broiled, 97. Broiled Salt Mackerel, 108. Broiled Sardines, 98 Broiled Smelts, 98. Cakes, 102. Codfish Balls, 108. Codfish Creamed, 108. Composition of, 96. Chowder, 77. Filled, 102. Fillet De Sole, 100. Fried, 97. Glace, 107. Halibut with Lobster, Newburg, 104. Halibut with Shrimp, Newburg, 103. Halibut Steak, Baked, 456. Halibut Steak, 98. Halibut with Tomato Sauce, 103. Horse-radish Sauce, 104. Moulded Salad, 106. Planked, 99. Pudding, 104. Salad, 106. Salad in Jolly, 106. Fish-- Salmon Mould, 101. Salmon Pudding,101. Salmon Trout, Boiled, 100. Salt Herring, 108. Sauces for, 87-95. Sauted, 97. Scharfe, 100. Shellfish, 109-112. Stuffing for, 99 and 456. Sweet and Sour, 104. Trout with Mayonnaise, 105. Fingerhuetchen, 86. Flavoring for Torte, 467. Flax Seed Tea, 449. Flour Ball, 451. Soup, Brown, 450. Floating Island, 265. Fondant, 391-392. Food Classification, 4-5. Relative Value of, 6. Serving, 444. Frappe, Cranberry, 290. Grape, 291. Orange, 292. Franconia Potatoes, 174. French Dressing, Salad, 188. Fried Potatoes, 174. Omelet, 53. Pancake, 55. Toast, 38. Fricassee Sauce, 459. Fricassee Oysters, 109. Chicken, 140. Goose, 145. Veal, 127. Fried Bananas, 152. Cakes, 322. Chicken, Spring, 139. Chicken, Old, 14. Eggs, 48. Fish, 97 Frog Legs, 111. Ham and Eggs, 126. Liver, 122. Oysters, 110. Potatoes, 175. Rice, Spanish, 228. Rye Muffins, 41. Sausages, 126. Sweetbreads, 130. Fritter Beans, 85. Fritters-- Apple, 214 and 323. Batter for, 213 Corn, 162. Fruit, 214. Pineapple, 214. Queen, 214. Frog Legs, a la Newburg, 233. Fried, 111. Frostings or Icings, 325-329. Boiled, 327-329. Boiled Chocolate, 328-329. Boiled Maple Sugar, 328. Butter Icing, 327. Frostings or Icings-- Caramel, 329. Chocolate, 326 and 328-329. Egg, 326. Fruit, 326. Lemon, 325. Marshmallow, 329. Nut, 329. Orange, 325-326. Plain, 325. Royal, 326. Water, 325. Uncooked, 325-327. Frozen Puddings, 293-298. Fruit and Nut Sandwiches Filling, 240. Fruit Cakes, 344. Cookies, 379. Dessert, 269. Drinks, 22-27. Dumplings, 259. Fritters, 214. Frosting, 326. Glaced, 395. Ice, 291. Pudding's, 260. Punch, 24. Salads, 59 and 202, 204. Soups, 8O. Stains, to remove, 10. Tablets, 452. Fruits, Baked Apples, 398. Baked Bananas, 401. Canned, 422-428. Compote of Canned, 421. Compote of Cranberry, 400. Compote of Peach or Pear, 400. Fresh Grape Fruit, 398. Fresh Musk Melons, 398. Fresh, Orange, to Serve, 397. Fresh Pineapple, 398. Fresh Strawberries, 397. Fresh Watermelon, 398. Ginger Figs, 401. Jelly, 408-411. Jelly, Cranberry, 400. Juice-- Currant and Raspberry, 404. Grape, Unfermented, 403-404. Grape and Currant, 447. Pickled, Fruit, 418-421. Sauce Apple, 399. Sauce Cranberry, 400. Sauce Rhubarb, 399. Spiced, 418-421. Stewed Prunes, 399. Steamed Apples, 399. Steamed Dates, 401. Syrups, 402-403. Chocolate, 403. Lemon, 402. Orange, 403. Sugar, 46 and 402. Raspberry Shrub, 405. Wines, 406. Rosel, Beet Vinegar, 407. Fruits-- Wines-- Blackberry, Cordial, 405. Cherry Bounce, 405. Dandelion, 406. Grape, 406. Raisin, 406. Fudges, 388. Game, 147. Belgian Hare, 148. Hasen Pfeffer, 148. Jelly Sauce for, 91. Mud Hens, 462. Quail, 147. Rabbit, 148. Stuffing for, 136. Venison, 48. Wild Duck, 147. Gargoyle Sauce, 192. Garnishes for Dumplings, 179. Gas Range, to Use, 11, 114 and 116. Gelatine, Jellies Aspic with Salad, 208-209. Aspic, Tomato with Salad,210 and 212. Coffee Jelly, 275. Combinations for Salad, 211. Cucumber Salad, 212. Cucumber and Sweetbread Salad, 211. Lemon Jelly, 210 and 278. Moulded Salad, 211. Pineapple Jelly, 280. Orange Jelly, 279. Wine Jelly, 210. Gelatine Puddings-- Angel Charlotte Russe, 273. Banana Cream, 274. Banana Sponge, 274. Chocolate Charlotte, 275. Chocolate Cream, 274. Cream Pudding, 275. Danish Rice, 276. Delmonico Dessert, 276. Easter Egg Dessert, 277. Macaroon or Chocolate, 278. Macaroon Dessert, 278. Nesselrode, 279. Orange or Strawberry Charlotte, 279. Prune, 280. Pudding, 277. Rice a la Dresden, 280. Snow Pudding, 280. General Rules, 16. Beverages, 20. Bread, 28. Biscuits, 39. Cakes with Butter, 336. Candies, 386. Canning, 422, 425. Cereals, 17. Cheese, 220. Custards, 264. Eggs, 47. General Rules-- Fish, 96. Griddle Cakes, 44. Household, 3-13. Ice Cream, 282. Jelly, 408. Meat, 114. Pastry for Pies, 299. Puddings Steamed, 257. Salads, 194. Vegetables, 149. German Celery, 160. Celery Salad, 199. Pancakes, 55-56. Salad Dressing, 189. Gin Fizz, 27. Ginger Apples, 414. Bread, 33. Bread (Sugar), 454. Bread Filling for Kuchen, 309. Drops, 371. Figs, 401. Pears, 414. Punch, 25. Snaps, 376. Glace Fish, 107. Fruits and Nuts, 395. Marron, 395. Glazed Bread and Rolls, 29. Sweet Potatoes, 177. Glue Stains, to Remove, 10. Glueh Wine, 22. Gluten Bread, 30. Gold Cake, 340. Golden Rod Toast, 51. Gooseberry, Canned, 427. Conserve, 417. Preserve, 414. Spiced, 420. Goose Breast and Legs, 145. Fricassee, 145. Ganseklein, 145. Greben, 144. Liver Canopes, 459. Liver, Fried, 146. Liver Patties, 226. Necks, Stuffed, 145-146. Preserved, 144. Roasted, 143. Smoked, 146. Soup, 68. Stuffing, Apple, 136. Stuffing, Bread, 135. Graham Bread, 30-31. Gems, 40. Grant, Thomas Pudding, 249. Grape, Frappe, 291. Fruit, 398. Fruit Salad, 204. Ice Cream, 286. Jelly, 410. Juice, 403-404. Marmalade, 414. Punch, 24. Wine, 406. Grass Stains, to Remove, 10. Gravy, Chestnut for Chicken, 456. Roast Beef, 130. Roast Chicken, 138. Grease Stains, to Remove, 10. Green Corn, Boiled, 161. Kern Soup, 71. Mayonnaise, 193. Mouselline Sauce, 193. Peas, 166-167. Peas and Rice, 167. Peas and Egg Barley, 167. Peppers and Crab Meat, 231. Peppers, Pickled, 438. Pepper Relish, 442. Peppers, Stuffed, 167-168. Tomato with Dill, 435. Tomato Conserve (Mock Mince), 470. Tomato Relish, 441. Tomato Pickles (Delmonica), 436 Tomato Preserves, 416. Griddle Cakes, 44 to 46. Bread, 45. Buckwheat, 46. Cornmeal, 45-46. Plain, 44. Rice, 45-46. Sour Milk, 45. Grilled Sardines, 234. Gruel, Crackers, 452. Farina, 451. Oatmeal, 451. Gulash, Hungarian, 128. Liver, 147. Gum Drops, 396. Halibut Steaks, 98 and 456. Timbales, 219. with Lobster a la Newburg, 104. with Shrimp a la Newburg, 103. with Tomato Sauce, 103. Ham and Eggs, Fried, 126. Sandwiches, 234 and 238. or Tongue Salad, 206. Hamburg Steak, 116. Hash, 131. Heavenly, 272. Hashed Browned Potatoes, 175. Hard Sauce, 243. Hasen Pfeffer, 148. Herring, Appetizer, 61. Kippered, 61. Pickled, 62. Salads, 62. Soup, Cream, 79. Hesterliste, 324. Hickory Nut Cake, 343. Kisses, 383. Himmel Torte, 360. Hollandaise Sauce, 91. Home Made Ring Mould, 209. Honey Cakes, 381. Horseradish for the Table, 443. Sauce for Fish, 95 and 101. Hot Tamales, 228. Household Rules, 3-13. Hungarian Gulasch, 128. Ice Cream, 282-290. Apricot, 283. Banana, 283. Brown Bread, 284. Caramel, 284. Chestnut, 285. Chocolate, 285. Coffee, 284. for One, 446. Freeze, How to, 282. Fancy, 285. Frozen Egg Nog, 286. Grape, 286. Macaroon, 286. Maple, 286. Orange, 286. Peach, 286, 287, 283. Peches Melba, 287. Raspberry, 288. Strawberry, 288. Sauce, Chocolate for, 289. Sauce, Claret for, 289. Sauce, Maple for, 289. Sauce, Strawberry for, 290. Sauce, Vanila for, 291. Vanila, 288. Vanila, Bean, for, 288. Ices and Sherbets, 290-293. Cafe Porfait, 290. Champagne Sherbet, 290. Cranberry Frappe, 290. Creme De Menthe, 291. Currant Ice, 292. Fruit Ice, 291. Grape Frappe, 291. Lemon Ice, 291. Lemon Milk Sherbet, 292. Mint Sherbet, 292. Orange Frappe, 292. Pineapple Sherbet, 292. Raspberry Ice, 292. Strawberry Ice, 293. Frozen Puddings, 293-298. Angel Mousse, 294. Baked Alaska, 294. Chestnut, 295. Chocolate, 295. Coffee, 295. Cranberry Pararade, 29