An old custom of the new year has been revived—making calls. Folks now visit about on New Year's Day very much in the same way as grandma entertained and kept open house on this day.
To serve on New Year's visits:
Other folks will prefer to entertain with a New Year's dinner. Perhaps this will give a suggestion:
The serving of a fish entree with the Sunday dinner gives just the right zest to the meal. Select two slices of cod or other sliced fish. Cut into small fillets and season and then roll in flour. Dip in beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat and serve with tartare sauce.
Select a five- or six-pound cut and have the butcher remove the entire chine bone. Wipe and place in a baking pan and pat in one cup of flour. Core one apple for each service and place meat in the hot oven. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water.
Chop two cups of cranberries very fine and add
One-half cup of seedless raisins,One cup of brown sugar.
One-half cup of seedless raisins,One cup of brown sugar.
One-half cup of seedless raisins,
One cup of brown sugar.
Place in the mixing bowl
One and one-half cups of flour,One-half teaspoon of salt,One teaspoon of baking powder.
One and one-half cups of flour,One-half teaspoon of salt,One teaspoon of baking powder.
One and one-half cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.
Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.
Many persons like the old-fashioned idea of entertaining on New Year's Day with a real old-time dinner. An ideal numberis either eight or twelve persons. Put the full quota of leaves in the dining-room table and pad it nicely. Cover with your best table cloth. A miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate.
To serve this meal with one maid, it must be arranged so as to relieve her of the waitress tasks. Mould the butter into balls and arrange the service, allowing at least twenty-two inches between the guests. Place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner.
Strain the juice of fifty stewing oysters, then look them over carefully and remove all bits of shell. Wash and then place in a saucepan and add two tablespoons of butter. Now place in a large saucepan
Four pints of milk,One pint of oyster liquid,One-half cup of flour.
Four pints of milk,One pint of oyster liquid,One-half cup of flour.
Four pints of milk,
One pint of oyster liquid,
One-half cup of flour.
Stir to dissolve the flour thoroughly and then bring quicklyto a boil. Bring the oysters quickly to the scalding point; add to the milk with
Two tablespoons of finely minced parsley,One teaspoon of grated onion,One and one-half teaspoons of salt,One-half teaspoon of white pepper.
Two tablespoons of finely minced parsley,One teaspoon of grated onion,One and one-half teaspoons of salt,One-half teaspoon of white pepper.
Two tablespoons of finely minced parsley,
One teaspoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.
Let simmer slowly for a few minutes. Serve with old-fashioned water crackers.
Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.
Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.
About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl
Two and one-half cups of milk,Two eggs.
Two and one-half cups of milk,Two eggs.
Two and one-half cups of milk,
Two eggs.
Beat to mix thoroughly and then add
One and one-half teaspoons of salt,One-half teaspoon of pepper,One teaspoon of grated onion,Two and one-half cups of flour,Two level tablespoons of baking powder.
One and one-half teaspoons of salt,One-half teaspoon of pepper,One teaspoon of grated onion,Two and one-half cups of flour,Two level tablespoons of baking powder.
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One teaspoon of grated onion,
Two and one-half cups of flour,
Two level tablespoons of baking powder.
Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bakein a hot oven for twenty minutes, basting three times with the drippings from the roast.
Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.
Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan.
One-half cup of water,One-half cup of white vinegar,Five tablespoons of cornstarch.
One-half cup of water,One-half cup of white vinegar,Five tablespoons of cornstarch.
One-half cup of water,
One-half cup of white vinegar,
Five tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add
One-half cup of sour cream,One and one-half teaspoons of salt,One teaspoon of white pepper,One small glass of grated horseradish.
One-half cup of sour cream,One and one-half teaspoons of salt,One teaspoon of white pepper,One small glass of grated horseradish.
One-half cup of sour cream,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One small glass of grated horseradish.
Heat, stirring frequently, to the boiling point.
Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
One cup of finely shredded celery,Two onions, chopped fine,Two green peppers, chopped fine,One cup of mayonnaise dressing,One and one-half teapoons of salt,One teaspoon of paprika.
One cup of finely shredded celery,Two onions, chopped fine,Two green peppers, chopped fine,One cup of mayonnaise dressing,One and one-half teapoons of salt,One teaspoon of paprika.
One cup of finely shredded celery,
Two onions, chopped fine,
Two green peppers, chopped fine,
One cup of mayonnaise dressing,
One and one-half teapoons of salt,
One teaspoon of paprika.
Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.
A market list for twelve persons:
Nine pounds of standing rib-loin cut,Fifty oysters,Four branches of celery,Five points of milk,One-half pint of cream for coffee,One-quarter pound of coffee,One-quarter peck of onions,One bunch of beets,One small head of lettuce,Two peppers,Two dozen rolls,One pound of butter,Two eggs,One-half pound of plum pudding,One extra large pie, making twelve small cuts,One-quarter pound of sugar.
Nine pounds of standing rib-loin cut,Fifty oysters,Four branches of celery,Five points of milk,One-half pint of cream for coffee,One-quarter pound of coffee,One-quarter peck of onions,One bunch of beets,One small head of lettuce,Two peppers,Two dozen rolls,One pound of butter,Two eggs,One-half pound of plum pudding,One extra large pie, making twelve small cuts,One-quarter pound of sugar.
Nine pounds of standing rib-loin cut,
Fifty oysters,
Four branches of celery,
Five points of milk,
One-half pint of cream for coffee,
One-quarter pound of coffee,
One-quarter peck of onions,
One bunch of beets,
One small head of lettuce,
Two peppers,
Two dozen rolls,
One pound of butter,
Two eggs,
One-half pound of plum pudding,
One extra large pie, making twelve small cuts,
One-quarter pound of sugar.
Place in a preserving kettle
One can of shoepeg corn,One quart of cooked string beans,One quart of cooked lima beans,Eight green peppers, cut in small pieces,One small head of cabbage, shredded fine,One ounce of mustard seed.
One can of shoepeg corn,One quart of cooked string beans,One quart of cooked lima beans,Eight green peppers, cut in small pieces,One small head of cabbage, shredded fine,One ounce of mustard seed.
One can of shoepeg corn,
One quart of cooked string beans,
One quart of cooked lima beans,
Eight green peppers, cut in small pieces,
One small head of cabbage, shredded fine,
One ounce of mustard seed.
Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl
One cup of flour,One-half cup of yellow mustard,One-half cup of salt,One-half cup of sugar,One ounce of paprika,Two cups of vinegar.
One cup of flour,One-half cup of yellow mustard,One-half cup of salt,One-half cup of sugar,One ounce of paprika,Two cups of vinegar.
One cup of flour,
One-half cup of yellow mustard,
One-half cup of salt,
One-half cup of sugar,
One ounce of paprika,
Two cups of vinegar.
Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.
In English communities it is the custom to sit up and watch the departing year out and to welcome in the new. The farmers in the north country visit the orchards, while the folk in the highlands visit and return calls.
The custom of New Year's calling is very old indeed, and in the years of long ago the Beau Brummels and dandies of the times enjoyed the New Year's calling as a very rare sport.
The mummers who are abroad this day follow the ancient custom of dear old Scotland, where these rites have prevailed for many centuries.
Toast the old year out and new one in with a loving cup:
Ring out the old with all its hate,Ring in the new with love and cheer,Ring on, oh bells of time;Ring with joy, ere ye be too late.
Ring out the old with all its hate,Ring in the new with love and cheer,Ring on, oh bells of time;Ring with joy, ere ye be too late.
Ring out the old with all its hate,
Ring in the new with love and cheer,
Ring on, oh bells of time;
Ring with joy, ere ye be too late.
To prepare a loving cup for welcoming the new year for fifteen persons:
One and one-half gallons of cider,One-half dozen bananas, sliced thin,One small bottle of cherries, cut into bits.
One and one-half gallons of cider,One-half dozen bananas, sliced thin,One small bottle of cherries, cut into bits.
One and one-half gallons of cider,
One-half dozen bananas, sliced thin,
One small bottle of cherries, cut into bits.
Place a large lump in the ice bowl and stir to blend. Serve in tall punch glasses.
A punch may be made with part grape juice and part lemonade and then the fruit added.
For fifteen persons. Look over carefully and then wash one hundred stewing oysters. Drain. Now place in a saucepan
One quart of oyster liquid,One quart of milk,Three-quarters cup of flour.
One quart of oyster liquid,One quart of milk,Three-quarters cup of flour.
One quart of oyster liquid,
One quart of milk,
Three-quarters cup of flour.
Stir to dissolve thoroughly; bring to a boil and cook for five minutes. Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point. Add the prepared sauce with
Two onions, minced fine,One tall can of pimentoes, chopped fine,Two well-beaten eggs,One level tablespoon of salt,One and one-half teaspoons of paprika,One-half teaspoon of white pepper,One-half cup of finely chopped parsley.
Two onions, minced fine,One tall can of pimentoes, chopped fine,Two well-beaten eggs,One level tablespoon of salt,One and one-half teaspoons of paprika,One-half teaspoon of white pepper,One-half cup of finely chopped parsley.
Two onions, minced fine,
One tall can of pimentoes, chopped fine,
Two well-beaten eggs,
One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-half teaspoon of white pepper,
One-half cup of finely chopped parsley.
Heat slowly until boiling point is reached and then serve on thick slices of toast.
Put
One tall can of pimentoes,Two stalks of celery,Eight stalks of parsley,Two onions,
One tall can of pimentoes,Two stalks of celery,Eight stalks of parsley,Two onions,
One tall can of pimentoes,
Two stalks of celery,
Eight stalks of parsley,
Two onions,
through the food chopper and then add
One cup of cottage cheese,Half-cup of mayonnaise,One teaspoon of salt,One teaspoon of paprika.
One cup of cottage cheese,Half-cup of mayonnaise,One teaspoon of salt,One teaspoon of paprika.
One cup of cottage cheese,
Half-cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.
Mix well and then spread the rye bread with the following:
Four ounces of butter,Two tablespoons of mayonnaise dressing,One teaspoon of paprika,One-half teaspoon of mustard.
Four ounces of butter,Two tablespoons of mayonnaise dressing,One teaspoon of paprika,One-half teaspoon of mustard.
Four ounces of butter,
Two tablespoons of mayonnaise dressing,
One teaspoon of paprika,
One-half teaspoon of mustard.
Place in a mixing bowl and beat until a cream, then spread the mixture on the loaf and cut in thin slices. Spread the pimento mixture and cover with a second slice of bread. Cut into triangles.
Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a preserving kettle with
Two onions,One clove,One carrot, cut in dice,Two branches of celery, cut in small pieces,One fagot of soup herbs,Two and one-half quarts of boiling water.
Two onions,One clove,One carrot, cut in dice,Two branches of celery, cut in small pieces,One fagot of soup herbs,Two and one-half quarts of boiling water.
Two onions,
One clove,
One carrot, cut in dice,
Two branches of celery, cut in small pieces,
One fagot of soup herbs,
Two and one-half quarts of boiling water.
Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cutmeat in neat pieces, about one inch square. Place in a large saucepan
One quart of chicken stock,Three-quarters cup of flour.
One quart of chicken stock,Three-quarters cup of flour.
One quart of chicken stock,
Three-quarters cup of flour.
Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and
One tall can of pimentoes, minced fine,One quart of celery, cut in inch blocks and parboiled,Three well-beaten eggs,One tablespoon of salt,One and one-half teaspoons of paprika,The prepared chicken meat,Juice of two small lemons.
One tall can of pimentoes, minced fine,One quart of celery, cut in inch blocks and parboiled,Three well-beaten eggs,One tablespoon of salt,One and one-half teaspoons of paprika,The prepared chicken meat,Juice of two small lemons.
One tall can of pimentoes, minced fine,
One quart of celery, cut in inch blocks and parboiled,
Three well-beaten eggs,
One tablespoon of salt,
One and one-half teaspoons of paprika,
The prepared chicken meat,
Juice of two small lemons.
Heat until very hot and then serve on toast. Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley.
It is now possible to serve the same fruits and vegetables on your table in December as in July. Save the excess from your gardens and orchards in the summer and help solve the winter food problems.
Are real preservers. Being all glass, they are absolutely sanitary, and they are so "E-Z" to close and open, that a child can operate them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes.
Accompaniment for lamb and mutton,323Admiral sauce,194A few pointers about vegetables,136A la mode canadienne,302Almond coffee cakes,23American sauce,383Angel cake,433small,51Animal cookies,71Anise seed rusk,28Appetizers,175Apple and raisin filling for duck,345and rice custard,113butter without cider,430cake,100croquettes,114custard pie,95dowdy,93Apples, baked,111spiced,112Apricot shortcake,97Artichoke fried in batter,221Hollandaise sauce,220the Jerusalem,220vinaigrette,221Artichokes,219Asparagus and celery salad,287vinaigrette,286Aunt Polly Rives's one-egg cake,352A war cake of 1865,464BBabas,27Baby lima bean croquettes,74beans, baked,73Bacon and onion sandwiches,373Baked apples,111baby lima beans,73bananas,227beans with salt pork,76chicken,358and noodles,344dried corn,138eggplant and tomatoes,427eggs in corn cases,177peppers,325emince of lamb in greenfish,230green peppers,72ham,269Virginia,317omelet,134onions,223pears,250and cranberries,250potatoes,421prunes,120,249shad,174slice of ham,322squab,206squash,140sugar-cured ham,473tomatoes,426Chelsea,142(cold),429Baking, successful, points for,3the bread,4Balls, Cousin Hetty's fish,353crab meat,167miniature codfish,473olive cheese,139spinach,146Baltimore dressing,287Banana custard pie,226fritters,84,227ice cream,226muffins,228pancakes,228rice pudding,188sauce,229shortcake,96stuffing for chicken,227Bananas à la jamique,378baked,227fried,225Bannocks,353Barbecue of boiled ham,271Bass, broiled,315Basslano, cod,478Batardi sauce,382Batter, artichoke fried in,221bread,42the,120,291tripe fried in,291waffle,37Bean sausage,340soup,148Beans, Boston baked,378salted,442tomatoes and string,427Bearnaise sauce,195Beef, brown pot roast of shin,313chili of,163Creole,134croquettes,452delmonico roast,322fillet of,262how to cook corn,264neck of (Polish style),444pot roast of shin (English style),311Spanish,339stew,312Beet and cabbage salad,482Beets, buttered and spiced,341Belgian rice balls,110Belgian pancakes,35Bengal curry of lamb,325Betty, brown,234orange,119raspberry fruit,185Beverages,385Biscuit, squash,141sweet potato,417Biscuits,44cocoanut,45currant,41raisin,44rusk or tea,18sweet,45turkey meat,345Blackberry pudding,183Black nut cake,70Blond French dressing,301Bohemian relish,274sauce,384Boiled dressing,300hominy with cheese sauce,104pork,157potatoes,260Salt cod,305Bon-bons,455Bone and stuffed shoulder of lamb,324Boston baked beans,378brown bread,13,14,351Bouillon,149court,230Box, dough,2Braids,17Brains, to prepare,290Braised celery,73onions,75,448ox tails,377with baked dried peas,162red cabbage,431rolled flank steak,320sweetbreads,158Bran bread,12muffins,39Bread, batter,42ye old Virginia,436Boston brown,13,14,351bran,12Brest,25buttermilk,380California orange,12care of, after baking,5famous French, to make,10food value of,6graham,11griddle cakes,29
Accompaniment for lamb and mutton,323
Accompaniment for lamb and mutton,323
Admiral sauce,194
Admiral sauce,194
A few pointers about vegetables,136
A few pointers about vegetables,136
A la mode canadienne,302
A la mode canadienne,302
Almond coffee cakes,23
Almond coffee cakes,23
American sauce,383
American sauce,383
Angel cake,433small,51
Angel cake,433
small,51
Animal cookies,71
Animal cookies,71
Anise seed rusk,28
Anise seed rusk,28
Appetizers,175
Appetizers,175
Apple and raisin filling for duck,345and rice custard,113butter without cider,430cake,100croquettes,114custard pie,95dowdy,93
Apple and raisin filling for duck,345
and rice custard,113
butter without cider,430
cake,100
croquettes,114
custard pie,95
dowdy,93
Apples, baked,111spiced,112
Apples, baked,111
spiced,112
Apricot shortcake,97
Apricot shortcake,97
Artichoke fried in batter,221Hollandaise sauce,220the Jerusalem,220vinaigrette,221
Artichoke fried in batter,221
Hollandaise sauce,220
the Jerusalem,220
vinaigrette,221
Artichokes,219
Artichokes,219
Asparagus and celery salad,287vinaigrette,286
Asparagus and celery salad,287
vinaigrette,286
Aunt Polly Rives's one-egg cake,352
Aunt Polly Rives's one-egg cake,352
A war cake of 1865,464
A war cake of 1865,464
B
Babas,27
Babas,27
Baby lima bean croquettes,74beans, baked,73
Baby lima bean croquettes,74
beans, baked,73
Bacon and onion sandwiches,373
Bacon and onion sandwiches,373
Baked apples,111baby lima beans,73bananas,227beans with salt pork,76chicken,358and noodles,344dried corn,138eggplant and tomatoes,427eggs in corn cases,177peppers,325emince of lamb in greenfish,230green peppers,72ham,269Virginia,317omelet,134onions,223pears,250and cranberries,250potatoes,421prunes,120,249shad,174slice of ham,322squab,206squash,140sugar-cured ham,473tomatoes,426Chelsea,142(cold),429
Baked apples,111
baby lima beans,73
bananas,227
beans with salt pork,76
chicken,358
and noodles,344
dried corn,138
eggplant and tomatoes,427
eggs in corn cases,177
peppers,325
emince of lamb in green
fish,230
green peppers,72
ham,269
Virginia,317
omelet,134
onions,223
pears,250
and cranberries,250
potatoes,421
prunes,120,249
shad,174
slice of ham,322
squab,206
squash,140
sugar-cured ham,473
tomatoes,426
Chelsea,142
(cold),429
Baking, successful, points for,3the bread,4
Baking, successful, points for,3
the bread,4
Balls, Cousin Hetty's fish,353crab meat,167miniature codfish,473olive cheese,139spinach,146
Balls, Cousin Hetty's fish,353
crab meat,167
miniature codfish,473
olive cheese,139
spinach,146
Baltimore dressing,287
Baltimore dressing,287
Banana custard pie,226fritters,84,227ice cream,226muffins,228pancakes,228rice pudding,188sauce,229shortcake,96stuffing for chicken,227
Banana custard pie,226
fritters,84,227
ice cream,226
muffins,228
pancakes,228
rice pudding,188
sauce,229
shortcake,96
stuffing for chicken,227
Bananas à la jamique,378baked,227fried,225Bannocks,353
Bananas à la jamique,378
baked,227
fried,225
Bannocks,353
Barbecue of boiled ham,271
Barbecue of boiled ham,271
Bass, broiled,315
Bass, broiled,315
Basslano, cod,478
Basslano, cod,478
Batardi sauce,382
Batardi sauce,382
Batter, artichoke fried in,221bread,42the,120,291tripe fried in,291waffle,37
Batter, artichoke fried in,221
bread,42
the,120,291
tripe fried in,291
waffle,37
Bean sausage,340soup,148
Bean sausage,340
soup,148
Beans, Boston baked,378salted,442tomatoes and string,427
Beans, Boston baked,378
salted,442
tomatoes and string,427
Bearnaise sauce,195
Bearnaise sauce,195
Beef, brown pot roast of shin,313chili of,163Creole,134croquettes,452delmonico roast,322fillet of,262how to cook corn,264neck of (Polish style),444pot roast of shin (English style),311Spanish,339stew,312
Beef, brown pot roast of shin,313
chili of,163
Creole,134
croquettes,452
delmonico roast,322
fillet of,262
how to cook corn,264
neck of (Polish style),444
pot roast of shin (English style),311
Spanish,339
stew,312
Beet and cabbage salad,482
Beet and cabbage salad,482
Beets, buttered and spiced,341
Beets, buttered and spiced,341
Belgian rice balls,110
Belgian rice balls,110
Belgian pancakes,35
Belgian pancakes,35
Bengal curry of lamb,325
Bengal curry of lamb,325
Betty, brown,234orange,119raspberry fruit,185
Betty, brown,234
orange,119
raspberry fruit,185
Beverages,385
Beverages,385
Biscuit, squash,141sweet potato,417
Biscuit, squash,141
sweet potato,417
Biscuits,44cocoanut,45currant,41raisin,44rusk or tea,18sweet,45turkey meat,345
Biscuits,44
cocoanut,45
currant,41
raisin,44
rusk or tea,18
sweet,45
turkey meat,345
Blackberry pudding,183
Blackberry pudding,183
Black nut cake,70
Black nut cake,70
Blond French dressing,301
Blond French dressing,301
Bohemian relish,274sauce,384
Bohemian relish,274
sauce,384
Boiled dressing,300hominy with cheese sauce,104pork,157potatoes,260Salt cod,305
Boiled dressing,300
hominy with cheese sauce,104
pork,157
potatoes,260
Salt cod,305
Bon-bons,455
Bon-bons,455
Bone and stuffed shoulder of lamb,324
Bone and stuffed shoulder of lamb,324
Boston baked beans,378brown bread,13,14,351
Boston baked beans,378
brown bread,13,14,351
Bouillon,149court,230
Bouillon,149
court,230
Box, dough,2
Box, dough,2
Braids,17
Braids,17
Brains, to prepare,290
Brains, to prepare,290
Braised celery,73onions,75,448ox tails,377with baked dried peas,162red cabbage,431rolled flank steak,320sweetbreads,158
Braised celery,73
onions,75,448
ox tails,377
with baked dried peas,162
red cabbage,431
rolled flank steak,320
sweetbreads,158
Bran bread,12muffins,39
Bran bread,12
muffins,39
Bread, batter,42ye old Virginia,436Boston brown,13,14,351bran,12Brest,25buttermilk,380California orange,12care of, after baking,5famous French, to make,10food value of,6graham,11griddle cakes,29
Bread, batter,42
ye old Virginia,436
Boston brown,13,14,351
bran,12
Brest,25
buttermilk,380
California orange,12
care of, after baking,5
famous French, to make,10
food value of,6
graham,11
griddle cakes,29
Bread, Louisiana,43prune,11rye,10Scotch oat,14Southern spoon,42the staff of life,1wheat entire,11yesterday's bran,379Breakfast,328,337,338Christmas,470New Year's,474Breast of Guinea hen (terrapin style),254Brest bread,25Brining cauliflower,441Brioche,24Broiled bass,315chicken, bacon garnish,200(Virginia style),253hamburg steak,298mackerel,471oysters,412à la Maryland,421Virginia,412salt mackerel (Flemish style),307shad roe,173sweet potatoes,416Broth, oyster,243Brown betty,234emince fowl,354pot roast of shin beef,318sauce,383Buckwheat cakes,29Buffet supper,370Bun, Spanish,27,376Buns, cinnamon, sticky,20cocoanut,23English bath,18plain,19St. Nazaire,21Butter cream icing,57English,297French,296Italian,297Lancaster apple,430London,297onions fried in,222parsley,225,471Swiss,297Buttered and spiced beets,341Butterfish, creole,337Buttermilk bag pudding,187bread,380cheese pie,381custard,379doughnuts,381Butterscotch pie,219CCabbage, braised red,431cream,284pickled red,431pudding,349soup,248Cake, angel,433small,51Aunt Polly Rives's one-egg,352apple,100a war, of 1865,464black nut,70California prune,121cheap fruit,65cheese,69chocolate layer,60cinnamon,22Devil's food,59Cake for two,368fruit,50,62,336inexpensive,63ginger,52grandmother's fruit,462gutney run potato,423*loaf,55(one-egg),51Moravian fruit,463spice,54nut honey,209orange short,332peach,99pound, large,67small,67raisin,343Rumanian fruit,63small fruit,463Swiss crumb,53two-layer,54white fruit,66pound,66yeast-raised, how to make,23Cakes, almond coffee,23bread griddle,29buckwheat,29cornmeal griddle,32drop,55English seed,61fish,316griddle,28,36Vermont rhubarb,125honey,211Indian griddle,28Jack O'Lantern,335potato,259rice batter,44griddle,30sausage,159squash,139sweet potato (Georgia style),418Virginia griddle,341Calas,112Calf's heart à la mode,291California orange bread,12prune cake,121Canadian sauce,384Canadienne, à la mode,302Canape à la mode,274cheese,273Italian,271,274la brete,273olive,189sardine,473the,176tomato,273Candied sweet potato,418,459Candied sweet potatoes with honey,208Candy,454sugarless,455Caramel pudding,236sauce,236Care of the bread after baking,5Carolina corn pone,437Carrots à la brabanconne,74Cartheoth, eggs,278Casserole, neck chops in,433Cauliflower, brining,441salting,442Celery, braised,73curly,357Parisian,303purée,242sauce,79soup,245Century cheese sandwiches,461Charlotte, prune,122Russe,61Chartreuse, salmon,305Cheap fruit cake,65Cheese and pepper sandwiches,373cake,69canape,273cutlets,135dressing,288head,271loaf,270making scrapple and hogshead,433sandwiches,136sauce,196,272Chelsea rabbit,272Cherry custard,186dumplings,101roly-poly,68sauce,81Chicken à la king,253and green pepper sandwiches,252and noodles, baked,344and rice curry,201baked,358banana stuffing for,227broiled (Virginia style),253custard,361dumplings,355fricasse,255gumbo okra,204how to prepare for chicken salad or cold cuts,202loaf,202,356mousse,204poindexter, filling of,207pot roast (Cedar hollow style),201roast,203(split style),255roll,351salad sandwiches,205tamales,207Chili con carne,447of beef,163sauce,438Chips, quince,451Chocolate butter cream,61cornstarch pudding,188filling for cakes made from cocoa,71
Bread, Louisiana,43prune,11rye,10Scotch oat,14Southern spoon,42the staff of life,1wheat entire,11yesterday's bran,379
Bread, Louisiana,43
prune,11
rye,10
Scotch oat,14
Southern spoon,42
the staff of life,1
wheat entire,11
yesterday's bran,379
Breakfast,328,337,338Christmas,470New Year's,474
Breakfast,328,337,338
Christmas,470
New Year's,474
Breast of Guinea hen (terrapin style),254
Breast of Guinea hen (terrapin style),254
Brest bread,25
Brest bread,25
Brining cauliflower,441
Brining cauliflower,441
Brioche,24
Brioche,24
Broiled bass,315chicken, bacon garnish,200(Virginia style),253hamburg steak,298mackerel,471oysters,412à la Maryland,421Virginia,412salt mackerel (Flemish style),307shad roe,173sweet potatoes,416
Broiled bass,315
chicken, bacon garnish,200
(Virginia style),253
hamburg steak,298
mackerel,471
oysters,412
à la Maryland,421
Virginia,412
salt mackerel (Flemish style),307
shad roe,173
sweet potatoes,416
Broth, oyster,243
Broth, oyster,243
Brown betty,234emince fowl,354pot roast of shin beef,318sauce,383
Brown betty,234
emince fowl,354
pot roast of shin beef,318
sauce,383
Buckwheat cakes,29
Buckwheat cakes,29
Buffet supper,370
Buffet supper,370
Bun, Spanish,27,376
Bun, Spanish,27,376
Buns, cinnamon, sticky,20cocoanut,23English bath,18plain,19St. Nazaire,21
Buns, cinnamon, sticky,20
cocoanut,23
English bath,18
plain,19
St. Nazaire,21
Butter cream icing,57English,297French,296Italian,297Lancaster apple,430London,297onions fried in,222parsley,225,471Swiss,297
Butter cream icing,57
English,297
French,296
Italian,297
Lancaster apple,430
London,297
onions fried in,222
parsley,225,471
Swiss,297
Buttered and spiced beets,341
Buttered and spiced beets,341
Butterfish, creole,337
Butterfish, creole,337
Buttermilk bag pudding,187bread,380cheese pie,381custard,379doughnuts,381
Buttermilk bag pudding,187
bread,380
cheese pie,381
custard,379
doughnuts,381
Butterscotch pie,219
Butterscotch pie,219
C
Cabbage, braised red,431cream,284pickled red,431pudding,349soup,248
Cabbage, braised red,431
cream,284
pickled red,431
pudding,349
soup,248
Cake, angel,433small,51Aunt Polly Rives's one-egg,352apple,100a war, of 1865,464black nut,70California prune,121cheap fruit,65cheese,69chocolate layer,60cinnamon,22Devil's food,59
Cake, angel,433
small,51
Aunt Polly Rives's one-egg,352
apple,100
a war, of 1865,464
black nut,70
California prune,121
cheap fruit,65
cheese,69
chocolate layer,60
cinnamon,22
Devil's food,59
Cake for two,368fruit,50,62,336inexpensive,63ginger,52grandmother's fruit,462gutney run potato,423*loaf,55(one-egg),51Moravian fruit,463spice,54nut honey,209orange short,332peach,99pound, large,67small,67raisin,343Rumanian fruit,63small fruit,463Swiss crumb,53two-layer,54white fruit,66pound,66yeast-raised, how to make,23
Cake for two,368
fruit,50,62,336
inexpensive,63
ginger,52
grandmother's fruit,462
gutney run potato,423*
loaf,55
(one-egg),51
Moravian fruit,463
spice,54
nut honey,209
orange short,332
peach,99
pound, large,67
small,67
raisin,343
Rumanian fruit,63
small fruit,463
Swiss crumb,53
two-layer,54
white fruit,66
pound,66
yeast-raised, how to make,23
Cakes, almond coffee,23bread griddle,29buckwheat,29cornmeal griddle,32drop,55English seed,61fish,316griddle,28,36Vermont rhubarb,125honey,211Indian griddle,28Jack O'Lantern,335potato,259rice batter,44griddle,30sausage,159squash,139sweet potato (Georgia style),418Virginia griddle,341
Cakes, almond coffee,23
bread griddle,29
buckwheat,29
cornmeal griddle,32
drop,55
English seed,61
fish,316
griddle,28,36
Vermont rhubarb,125
honey,211
Indian griddle,28
Jack O'Lantern,335
potato,259
rice batter,44
griddle,30
sausage,159
squash,139
sweet potato (Georgia style),418
Virginia griddle,341
Calas,112
Calas,112
Calf's heart à la mode,291
Calf's heart à la mode,291
California orange bread,12prune cake,121
California orange bread,12
prune cake,121
Canadian sauce,384
Canadian sauce,384
Canadienne, à la mode,302
Canadienne, à la mode,302
Canape à la mode,274cheese,273Italian,271,274la brete,273olive,189sardine,473the,176tomato,273
Canape à la mode,274
cheese,273
Italian,271,274
la brete,273
olive,189
sardine,473
the,176
tomato,273
Candied sweet potato,418,459
Candied sweet potato,418,459
Candied sweet potatoes with honey,208
Candied sweet potatoes with honey,208
Candy,454sugarless,455
Candy,454
sugarless,455
Caramel pudding,236sauce,236
Caramel pudding,236
sauce,236
Care of the bread after baking,5
Care of the bread after baking,5
Carolina corn pone,437
Carolina corn pone,437
Carrots à la brabanconne,74
Carrots à la brabanconne,74
Cartheoth, eggs,278
Cartheoth, eggs,278
Casserole, neck chops in,433
Casserole, neck chops in,433
Cauliflower, brining,441salting,442
Cauliflower, brining,441
salting,442
Celery, braised,73curly,357Parisian,303purée,242sauce,79soup,245
Celery, braised,73
curly,357
Parisian,303
purée,242
sauce,79
soup,245
Century cheese sandwiches,461
Century cheese sandwiches,461
Charlotte, prune,122Russe,61
Charlotte, prune,122
Russe,61
Chartreuse, salmon,305
Chartreuse, salmon,305
Cheap fruit cake,65
Cheap fruit cake,65
Cheese and pepper sandwiches,373cake,69canape,273cutlets,135dressing,288head,271loaf,270making scrapple and hogshead,433sandwiches,136sauce,196,272
Cheese and pepper sandwiches,373
cake,69
canape,273
cutlets,135
dressing,288
head,271
loaf,270
making scrapple and hogshead,433
sandwiches,136
sauce,196,272
Chelsea rabbit,272
Chelsea rabbit,272
Cherry custard,186dumplings,101roly-poly,68sauce,81
Cherry custard,186
dumplings,101
roly-poly,68
sauce,81
Chicken à la king,253and green pepper sandwiches,252and noodles, baked,344and rice curry,201baked,358banana stuffing for,227broiled (Virginia style),253custard,361dumplings,355fricasse,255gumbo okra,204how to prepare for chicken salad or cold cuts,202loaf,202,356mousse,204poindexter, filling of,207pot roast (Cedar hollow style),201roast,203(split style),255roll,351salad sandwiches,205tamales,207
Chicken à la king,253
and green pepper sandwiches,252
and noodles, baked,344
and rice curry,201
baked,358
banana stuffing for,227
broiled (Virginia style),253
custard,361
dumplings,355
fricasse,255
gumbo okra,204
how to prepare for chicken salad or cold cuts,202
loaf,202,356
mousse,204
poindexter, filling of,207
pot roast (Cedar hollow style),201
roast,203
(split style),255
roll,351
salad sandwiches,205
tamales,207
Chili con carne,447of beef,163sauce,438
Chili con carne,447
of beef,163
sauce,438
Chips, quince,451
Chips, quince,451
Chocolate butter cream,61cornstarch pudding,188filling for cakes made from cocoa,71
Chocolate butter cream,61
cornstarch pudding,188
filling for cakes made from cocoa,71