Fruit.
Oatmeal and Cream.
Baked Potatoes.
Mutton Chops.
Rye Muffins.
Hominy Griddle-Cakes.
Coffee, Tea or Chocolate.
Fruit.
Oatmeal.
Broiled Ham. Omelet.
Graham Muffins. Toast.
Griddle-Cakes.
Coffee or Tea.
Fruit.
Escaloped Meat.
Dropped Eggs.
Raised Muffins.
Corn Cake.
Drinks.
DINNERS FOR TWELVE.
Clear Soup (five pints).
Fish (four or five pounds, baked, boiled, or escaloped).
Bread, and Potatoes if you like.
Chicken Croquettes, or any kind of Patties.
Fillet of Beef, Larded (two and a half to three pounds), with Mushroom Sauce.
Potato Puffs.
Sweetbreads (six).
Green Peas (two quarts, if fresh, or two cans of French peas).
Lettuce Salad (French dressing; two large heads of lettuce).
A Cold Pudding. Ice Cream (one gallon). Cake.
Crackers.
Cheese.
Coffee.
The cost of a dinner like this, when prepared at home, depends somewhat upon the market, but will rarely exceed twenty-five dollars.
Oysters on a Block of Ice (two quarts).
Consommé à la Royale(five pints).
Baked Fish (five pounds), Hollandaise Sauce (double the rule).
CheeseSoufflé(double the rule).
Roast Chicken (nine to twelve pounds).
Mashed Potatoes (twelve).
Green Peas (two quarts or two cans).
Celery. Cranberry Jelly.
Oyster Patties (fourteen).
Lettudfe Salad (two heads of lettuce with French dressing).
Water Crackers (a dozen and a half).
Neufchatel Cheese (two packages).
Orange Sherbet (three quarts).
Frozen Cabinet Pudding (the rule given), Apricot Sauce.
Glacé Meringué(the rule given). Sponge Cake. Fruit.
Coffee (the rule for filtered coffee).
Potage à la Reine(five pints).
Sardine Canapees (two dozen). Olives.
Roast Turkey (about eight pounds), Chestnut Stuffing and Sauce.
Macaroni,à l'Italienne(twice the rule).
Cranberry Jelly.
Plain Boiled Potatoes.
Lettuce Salad (two large heads).
CustardSoufflé(twice the rule), Creamy Sauce.
Frozen Pudding (the rule given).
Lemon Sherbet Cake.
Fruit.
Coffee (three pints of filtered).
Crackers and Cheese.
Oyster Soup (two quarts).
Smeltsà la Tartare(three dozen).
ChickenVol-au-Vent(a large one).
Rolled Rib Roast (about twelve pounds).
Polish Sauce. Grape Jelly.
Cauliflower, with Cream Sauce.
PotatoSoufflé.
Rice Croquettes (two dozen).
Larded Grouse with Bread Sauce (three grouse).
Potatoes,a la Parisienne.
Dressed Celery (two heads).
Royal Diplomatic Pudding (the rule given).
Raspberry Sherbet (three quarts).
Vanilla Ice Cream (three quarts).
Cake.
Fruit.
Coffee (three pints of the filtered).
Crackers and Cheese.
GAME DINNER.
Meg Merrilies' Soup.
Grouse Soup.
Stewed Terrapin.
Turtle Steak.
Larded Grouse, Bread Sauce and Crumbs.
Broiled Quail on Toast, Currant Jelly.
Potato Croquettes.
Escaloped Tomato.
Roast Loin of Venison, Game Sauce.
Potato Puffs.
Cauliflower, with Cream Sauce.
Roast Ducks, Olive Sauce.
Potatoesà la Parisienne.
French Peas.
Dressed Celery.
Lemon Sherbet.
Charlotte Russe.
Nesselrode Pudding.
Crackers and Cheese.
Coffee.
Fruit.
SUPPER FOR FIFTY.
Boned Turkey (one).
Tongue in Jelly (two).
Chicken Salad (six quarts).
Escaloped Oysters (six quarts).
Two quarts of olives.
One hundredsmallrolls, buttered.
Fifty Sardine Sandwiches.
Jelly (four moulds).
Orange Bavarian Cream (four moulds). Frozen Pudding (three gallons).
Chocolate Ice Cream (two gallons).
Vanilla (ten quarts).
Pistachio (ten quarts).
Mixed Cake (three baskets).
Coffee (twelve quarts).
CHILDREN'S PARTY (FIFTY).
Chicken Sandwiches.
Tongue Sandwiches.
Buttered Rolls.
Buttered Slices of Bread.
Richmond Maids of Honor.
Gáteau St. Honore.
Dominos and other Small Cakes.
Vanilla and Chocolate Ice Cream.
Candies and Fruit.
The meat for the sandwiches should be chopped fine. The rolls must be small, and the buttered bread should be cut in thin slices, two slices be put together, and then be cut into long strips or little squares. There should be one hundred sandwiches, seventy-five rolls, one hundred dices of bread, forty maids of honor, six dishes ofgáteau St. Honoretwo gallons of each kind of ice cream, and a generous supply of small cakes, candies and fruit.
FAMILY DINNERS-SPRING.
Oyster Soup.
Spinach. Fricandeau of Veal. Mashed Potatoes.
Lettuce Salad.
Orange Sherbet.
Cake.
Potato Soup.
Boiled Haddock, Lobster Sauce.
PotatoSouffle.
Chicken Croquettes, Cream Sauce.
Chocolate Blanc-Mange.
Scotch Broth.
Broiled Halibut,Mâitre d'HôtelButter.
French Fried Potatoes.
Stewed Tomatoes.
Braised Tongue.
Rice.
Ground Rice Pudding.
Lobster Soup.
Roast Beef.
Potatoes.
Yorkshire Pudding.
Squash.
Cabbage Salad.
Lemon Sponge.
Turbotà la Crème.
Cold Roast Beef with Purée of Potatoes.
Stewed Tomatoes.
Boiled Macaroni.
Ice Cream.
Cake.
Mock Bisque Soup.
Roast Chicken.
Currant Jelly.
Potato Puffs.
Asparagus.
Corn-Starch Pudding.
FAMILY DINNERS---SUMMER.
Asparagus Soup.
Boiled Blue Fish,Maître d' HôtelButter.
Veal Cutlets, White Sauce.
Green Peas.
Dressed Cucumbers.
Mashed Potatoes.
Charlotte Russe.
Salmon, White Sauce.
Green Peas.
Potatoes.
Rice Croquettes.
Lettuce Salad.
Strawberry Bavarian Cream.
Green Pea Soup.
Braised Fillet of Beef.
Potatoesà la Parisienne.
String Beans.
Lobster Salad.
Frozen Pudding.
Cake.
Cream of Barley Soup.
Soft-Shell Crabs.
Fried Egg Plant.
Blanquette of Chicken In a Rice Border.
Shelled Beans.
Strawberry Ice Cream.
Cake.
Vegetable Soup.
Roast Lamb, Mint Sauce.
Potato Croquettes.
Green Peas.
Salmon Salad.
Frozen Apricots.
Cake.
Baked Fish, Tomato Sauce.
Potatoes.
Sweetbreads, Cream Sauce.
Green Peas.
Tapioca Pudding.
FAMILY DINNERS--FALL.
Macaroni Soup.
Boiled Fish, Egg Sauce.
Celery.
Roast Ducks, Game Sauce.
Stuffed Tomatoes.
French Fried Potatoes.
Eve's Pudding, Wine Sauce.
Fried Smelts, Tartare Sauce.
Boiled Turkey, Oyster Sauce. Macaronià l'italienne.
Boiled Potatoes.
Escaloped Cauliflower.
Lemon Pudding.
White Soup.
Baked Fish, Hollandaise Sauce.
Salmis of Turkey in a Potato Border.
Stewed Celery with Cream Sauce.
Potato Salad.
Apple and Rice Pudding.
FAMILY DINNERS-WINTER.
Fish Chowder.
Braised Beef.
Macaroni with Tomato Sauce.
Baked Sweet Potatoes.
Potato Puffs.
Oyster Salad. Cabinet Pudding, Creamy Sauce.
Beef Stew with Dumplings.
Mutton Cutlets, Tomato Sauce.
Thin Fried Potatoes.
Vegetable Salad.
Blanc-Mange with Cream.
Celery Soup.
Mashed Turnips.
Boiled Fowl, Bechamel Sauce.
Boiled Potatoes.
Beef Steak, Brown Oyster or Mushroom Sauce.
Potatoesà la Parisienne.
Orange Cream.
Cream of Rice Soup.
Baked Cod, Tomato Sauce.
Riced Potatoes.
Rice.
Beef Olives.
Squash.
Danish Pudding.
Clear Soup.
Cusk,à la Crème, Boiled Potatoes.
Roast Leg of Mutton, Currant Jelly.
Mashed Potato.
Mashed Turnip.
Ice Cream.
Cake.
Tomato Soup.
Escaloped Fish.
Stewed Celery.
Mutton with Purée of Potatoes.
Macaroni with Cheese.
Apple Tapioca Pudding.
ILLUSTRATIONS.
AitchboneApple parerBack of the rumpBain-marieBain-marie panBaked fish,Hollandaise sauceBasting spoonBird roasterBoning knifeBread graterBread pansBrown bread tinBucketsCake boxCarcass of muttonCarving knife and forkChuck ribsCoffee bigginCoffee potColanderConfectioner's tubeCrown mouldsDevilled lobsterDouble boilerDouble broilersDover egg beaterDripping panEscalop shellFace of the rumpFillet of beef, mushroom sauceFirst five ribsFore-quarter of beefFrench cook's knifeFrench frying-panFrench pie mouldFrench roll pansFrying basketGarnishing knifeHind-quarter of beefIce cream freezerJagging ironJellymouldsKnife boxLadleLady's fingers pansLarding and trussing needlesLeg of muttonLemon squeezerLobster saladLoin of beefLong rump steakMeatrackMelon mouldMilk panMuffin panPaper casesPotato slicerQuart measureRattle-ranRice mouldRound of beefRound pudding mouldRoyal diplomatic puddingRump Rump, showing end which joins the roundRump steak, out with the grainSaddle of mutton and French chopsSaucepanScotch kettleShortfilletShort rump steakSirloin roast, second cutSkewersSpice boxSquash strainerSteamer for potSteamer for tea-kettleStew-panTea caddyTin kitchenVegetable cutterVegetable scoopWhip churnWooden boxes
INDEX
Allemand sauce,
Almond Bavarian cream,ice cream,pudding.
Almonds, To blanch
Amber pudding,
Ames cake,
Amherst pudding,
Anchovy sauce,
Angel cake,
Apple and Indian pudding,and rice pudding,charlotte,fritters,ginger,meringue pudding,porcupine,pudding, Bakedpudding, Dutchsouffle,tapioca pudding,
Apple, Pickled sweet
Apricot ice cream,
Appricots, Frozen
Artichokes,
Asparagus,salad,and salmon salad,soup,with cream,
Aspic jelly,
Bacon dressing for salads,
Baking powder,
Banana ice cream,
Barberry jelly,ketchup.
Barley stew,
Bass,
Batter and fruit pudding,
Bavarian cream, AlmondChocolateCoffeeOrangePeachPineappleStrawberry
Beans,Baked
Bechamel Sauce,
Beef, see "Marketing" in Index,AlamodeBoiled cornedBraisedCannelon offillet,à l'Allemande,a la Hollandaise,in jelly,larded,How to cornMacaroniedolives,Pottedroasted, with Yorkshire puddingroulette,salad,steak, broiled,stew,tongue, Braisedin jelly.
Beets, Pickled
Beurre noir,
Bills of Fare,Breakfest,Children's party,Dinners for twelve,Family Dinners.Spring,Summer,Autumn,Winter,Game dinner.Supper for fifty,
Bird's nest pudding
Biscuit Glacé,
Black bean soup,
Blackberries, Preserved
Black cake,
Black-fish,
Black pudding.
Blanc-mange,Chocolate,made with,gelatine,isinglass,sea moss farina,
Blanquette of chicken,of veal and ham,
Blueberries, Pickled
Blue-fish,
Boiled salad dressing,
Boiling meats.
Bombe Glacee,
Boned turkey,
Border, JellyPotatoRice
Bouillon,
Bouquet Salad,
Braising,
BREAD,Brownfried for soups,Grahammade with dried yeast,sauce,Sticks,TogusYeast
BREAKFAST AND TEA.Breaded sausages.Cakes, CornFlannelGems,Griddle cakes, GrahamHominyIndianSquashHominy drop cakes.Sally Lunn,Snow pan-cakes.Waffles,IndianRaisedRiceCanapees,Chicken cutlets,in jelly,livers and bacon,livers inpapillotes,ivers,sauté,Corn pie,EGGS,bruilléCreamedDroppedHard-boiledOmelets,PoachedScotchScrambledSoft-boiledSpanishStuffedsur le plat,Ham and eggs on toast,Ham croquettes,Hominy,Kidneys,à la maitre d'hôtel,Broiledsauté,StewedLiver and bacon,BroiledCurry offried in crumbs,sauté,sauté, with piquant sauce,Lyonnaise tripe,Meat and potato sandwiches,fritters,hash,Minced veal and eggs,Muffins,Corn,English,Fried Indian,Graham,Hominy,Raised,Rice,Rye,Mutton,rechauffé,Oat meal,Strawberry short-cake,Vegetable hash,Welch rare-bit,
Brier Hill dessert,
Broiling meats,
Broth, Scotch,
Brown bread,
Brown broad ice cream,
Butter sauce,
Cabbage,Minced,salad,
Cabinet pudding,
Café au lait,
CAKE,Ames,Angel,Black,Caramel frosting for,Chocolate,eclairs,icing,Composition,Cookies,Corn,RaisedThinDemonDominoesÉclairs,Federal,Frosting forGingerbread, CanadaFairyHardSoftGoldGolden frosting forHermits,Jelly roll,Jumbles,Lady-fingers,Lady's,Loaf,Marking in gold,Molasses pound,Nut,Orange,Plum, kneaded,Queen's,Railroad,Regatta,Ribbon,Rice,Seed cakes,Shrewsbury cakes,Silver,Snow-flake,Sponge,drops,for charlotte russe,rusks,Sunshine,Taylor,Vanillaeclairs,Viennois,Wedding,White fruit,
Calf's foot jelly,
Canapees,
Caper sauce,
Caramel,frosting,ice cream,
CARE OF FOOD,
Cauliflower,EscalopedPickledsalad,with cream sauce,
Celery,salad,sauce,soap,stewed in stock,with cream sauce,
Champagne sauce,
Charlotte russe,
Chartreuseof chicken,of chicken and macaroni,of oysters,of vegetables and game,
Cheesesoufflé,soup,
Cherries, Preserved
Chestnut sauce,
Chickens,à la matelote,à la reine,à la Tartare,Blanquette ofBroiledChartreuseofchaud-froid,croquettes,curry,cutlets,fillets,force-meat,Friedfritters,in jelly,livers and bacon,inpapillotes,sauté,patties,pie,pillau,Pottedquenelles,Roastedsalad,soufflé,stew with dumplings,Vol-au-vent of
Chicory,
Chocolate,Bavarian cream,"blanc" mange,cake,éclairs,ice cream,icing,pie,pudding,soufflé,To scrapewhips,
Chops, Broiled mutton
Chowder, CornFish
Cider apple jelly,
Cider jelly,
Clam fritters,
Clams,
Cocoa,To make
Cocoanut ice cream,
Cod,in purée of potatoes,MateloteofTo cook saltwith lobster sauce, Boiled
Coffee,BoiledCafé au lait,FilteredSteamedVienna
Coffee Bavarian cream,ice cream,jelly,
Composition cake,
Consommé,
Consommé à la royal,
Cookies,
Corn,cake,chowder,oysters,pie,pudding,soup,
Court-bouillon,
Crab-apple jelly,
Crab-apples, Preserved
Crabs,
Creamà la Versailles,fritters,méringue,of barley soup,of celery soup,of rice soup,of tartar,salad dressing,sauces,To whip
Croquettes, ChickenLobsterOysterPotatoRiceRice and meatRoyalSalmonShad roe
Crôustade, OysterTo make a
Crumbs, To fry (under Bread Sauce)
Crust patties,
Cucumber salad,
Cucumbers,Pickled
Currant jelly,jelly sauce,sherbet,
Currants, EnglishPreservedSpiced
Curry, of chicken,of lobster,of veal,
Cusk,à la crème,
Custardsoufflé,
Custards, Soft,Soft caramel,
Cutlets,à la duchesse,Game,à la royale,Lobster,Mutton,servedin papillotes,Veal,
Damsons, Preserved,
Dandelions,
Danish pudding,
Date pudding,
Demon cake,
DESSERT.Apple charlotte,Bavarian creams,Biscuit Glacé,Blanc-mange,Bombe Glacée,Brier Hill Dessert,Charlotte russe,Chocolate whips,Creamà la versailles,Cream méringues,Fanchonettes,Frozen apricots,peaches,pudding,raspberries,strawberries,Fruit Glacé,Gâteau St. Honoré,Glacé Méringue,Ice Cream,Jellies,Kisses,Kiss wafers,Nesselrode pudding,Richmond maids of honor,Royal cream,Sherbets,Soft custards,Soufflé, Chocolate,Omelet,à la crème,Omelet,à la poête,Orange,Surprise,Sponges,
Directions for freezing,
Dominos, Down East pudding,
Dressings for salads,
DRINKS,Chocolate,Cocoa,Coffee,Lemonade,Shells,Tea,
Duchess soup,
Duck,Roasted,
Dumplings,
Éclairs,Chocolate,Vanilla,
ECONOMICAL DISHES.Barley stew,Beef stew,Calf's liver, Braised,Cold meats with purée of potato,Curry of cold meats,Dumplings,Escaloped meat,Shepherd's pies,
Eels,à la Tartare,Stewed,
Egg balls for soups,plant, Fried,sauce,
EGGS,brouillé,Creamed,Dropped,Hard-boiled,Omelets,Poached,Scotch,Scrambled,Soft-boiled,Spanish,Stuffed,sur la plat,
Endive,
English currants, To clean,
ENTREES.Alamode beef,Beef olives,Beef roulette,Blanquette of chicken,of veal and ham,Braised tongue,Cannelon of beef,Chartreuseof chicken,of chicken and macaroni,of vegetable and game,Cheesesoufflé,Chicken,chaud-froid,Curry offillet, BraisedFriedin jelly,pie,pillau,quenelles,soufflé,Cold game pie,Croquettes,Crôustade, To make aCutlets,Escaloped tongue,Fillets,Fricandelles of veal,Fritters,Galatine of turkey,of veal,Lambs' tongues in jelly,Macaronied beef,Ox-tails,Pancakes,Pasties of game and poultry,Pâté de fois gras,Patties,Potato border,Ragouts of mutton and veal,Rice border,Rissoles,Salmis of game,Stewed lambs' tongues,Stewed steak with oysters,Sweetbreads,Tongue in jelly,Veal, Curry ofolives,quenelles,Vol-au-vents,
Eve's pudding,
Fanchonettes,
Federal cake,
Fig ice cream,pudding,
Fillet of beef,of chicken,of tongue,of veal,To remove a
FISH,See "Marketing" in Index.à la vinaigrette,au gratin,Baked,balls,Boiledcod with lobster sauce,Court-bouillon,haddock with lobster sauce,Broiledhalibut,chowder,Crabs,Cuskà la crème,Eels,Escalopedforce-meat,FriedLobsters,Matelotsof cod,Oysters,salad,Salmon,Salt cod in purée of potato,To cookSalt fishsoufflé,with dropped eggs,Sauces forSmelts,StewedTerrapins, stewed,Turbotà la crème,
Flannel cakes,
Flemish sauce,
Flounders,
Flour,
FOOD, CARE OF
Force-meat, ChickenFish,for game,HamVeal
Fowl,Boiled, with macaroni,with pork,
French dressing for salads,paste for soups,
Fricandeau of veal,
Fricandelles of veal,
Fritters, AppleBatter forChickenClamCreamFruitMeatOysterPotato
Frosting,CaramelChocolateGolden
Frozen,apricots,cabinet puddings,peaches,pudding,raspberries,strawberries,
Fruit cake, White
Fruit glacé,
Frying,
GAME,cutlets,à la royale,Force-meat forGoose, roasted,Grouse, larded,Partridges, larded,pie,Pigeons, broiled,in jelly,potted,Quail, broiled,larded,Rabbit, Curry ofroasted,Salmis ofSmall birds, broiled,roasted,Venison, Roast leg ofSaddle of
Garnishes.Jelly border,Lemon points,Marinade, ColdMarinade for fish,
Gâteau St. Honoré,
Geese,
Gems,
German puffs,
Giblet soup,
Gingerbread, CanadaFairyHardSoft
Glacé méringue,
Glaze,
Gold cake,
Golden frosting,
Goose, Roasted
Graham,bread,muffins,
Grape jelly,
Grapes, Preserved
Green turtle soup,
Griddle-cakes,GrahamHominyIndianSquash
GROCERIES,Baking powder,Cracked wheat,Cream of tartar,English currants,Flour,Graham,Hominy,Meal, IndianOatRyeRaisins,Soda,Spices,Sugar,Sundries,
Grouse,soup,larded,
Haddock,with lobster sauce,
Halibut,Broiledwithmaître d'hôtelbutter,
Ham and eggs on toast,Blanquette of veal andBoiledcroquettes,force-meat,PottedRoasted
Haricot of ox-tails,
Hash,
Hearts,
Herbs sauce,SweetTo make a bouquet of
Hermits,
Hollandaise sauce,
Hominy,drop cakes,muffins,
Hot cabbage sald,
How to blanch almonds,to boil sugar,to braise,to clean and truss poultry,to clean English currants,to corn beef,to fry,to fry crumbs, (under Bread Sauce)to fry parsley,to get onion juice,to lard,to make a bouquet of sweet herbs,to make and use a pastry bag,to make paper cases,to make spinach green,to open lobsters,to remove jellies and creams from moulds,to scrape chocolate,to serve,to stew,to use the salamander,to whip cream,
Ice cream,Almond,Apricot,Banana,Brown bread,Caramel,Chocolate,Cocoanut,Coffee,Directions for freezing,Fig,Lemon,Macaroon,Orange,Peach,Pineapple,Pistachio,Raspberry,Strawberry,Vanilla,Walnut,
Icing, Chocolate
Indian and apple pudding,meal,pudding, Delicate
Irish stew,
Jelly,Aspic,Barberryborder,Calf's footCiderCider appleCoffeeCrab-appleCurrantGrapeLemonOrangePineappleroll,StrawberryWine
Jenny Lind pudding,
Jumbles,
Ketchup, BarberryTomato
Kidneys,à la maître d'hôtel,Broiledsauté,Stewed
Kisses,
Kiss wafers,
KITCHEN FURNISHING,Gas and oil stoves,Refrigerators,Stoves and ranges,Utensils,
Lady fingers,
Lady's cake,
Lake shad,
Lamb,Boiled,Braise breast of,Leg of,à la française,tongue in jelly,tongue, Stewed,
Larding,
Lemon diplomatic pudding,ice cream,jelly,pie,points,sherbet,sponge,
Lettuce,salad,
Little pigs in blankets,
Liver,and bacon,Braised calf's,Broiled,Curry of,fried in crumbs,sauté,sauté, with piquant sauce,
Loaf cake,
LOBSTER,Breaded,Broiled,broiled in the shell,Canned,croquettes,Curry of,cutlets,Devilled, in the shell,Escaloped,patties,Potted,salad,sauce,soup,Stewed,To open a,Vol-au-vent of,
Macaroni,à l'Italienne,Boiled,Chartreuseof chicken and,in gravy,with cheese,with cream sauce,with tomato sauce,
Macaroon ice cream,
Mackerel,
Mackerel,Continued.,Potted,