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Classic
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page 455
THE INDEX.
IT will help those who consult this book to remember that the recipes of each
department in Cookery, as well as the departments themselves, are arranged in
the simple order of the alphabet, so far as has been possible, and that the
"running heads" at the top of each page show the subject treated below. There is
also a full Table of Contents at the beginning, for ready reference to
departments. The following is a complete alphabetical index to all recipes given
and subjects treated.
PAGE.
ALMONDS.............................327
How to buy.....................327
Shelled........................135
To blanch.......................62
To powder.......................93
To select......................135
Ambrosia............................135
APPLES.
Baked..........................136
Baked, Sweet...................139
Baked, Sour....................139
Corer for......................135
Fried..........................136
Iced...........................136
In jelly.......................135
Sauce..........................136
Snow............................88
Sauce, dried...................221
Sauce, cider...................221
Artichokes..........................278
ASPARAGUS...........................278
To gather......................277
Baking Powder........................21
BANANAS.
Fried..........................136
Fried..........................280
Batter Cakes, Tomato.................38
BEANS.
For Winter.....................280
String.........................280
String, canned.................106
With Pork......................280
BEEF.
A la mode......................165
Corned, boiled.................165
Croquettes.....................241
Dressing.......................243
French mode....................167
Frizzled.......................168
Omelet.........................165
Ragout of......................166
Yankee, dried..................323
BEEFSTEAK.
Broiled........................163
Fried..........................164
Stuffed........................323
Toast..........................164
With onions....................164
Beef tongue, boiled.................166
Beer, Soda..........................118
BEETS...............................279
Baked..........................279
Greens.........................279
Pickled........................279
PAGE.
BEETS.
Roasted........................279
BERRIES.
Canned.........................101
Plain canned...................102
BILLS OF FARE.......................299
Christmas dinner...............302
Economical Breakfasts..........301
Economical Dinners.............301
For Spring.....................299
For Summer.....................299
For Fall.......................300
For Winter.....................300
New Year's Dinner..............302
New Year's Lunch for callers...302
Refreshments for twenty........302
Refreshments for one hundred and
seventy-five.......303
Lunches........................301
Thanksgiving Dinner............301
BIRDS.
Fire for.......................140
How to pluck...................140
Time to roast..................141
To broil.......................140
To lard........................141
To roast.......................140
To stuff.......................140
Wild flavor of.................141
BISCUIT.
Carolina........................24
Hard tea........................24
Maryland........................24
Soda............................20
Soda............................24
Soda............................25
Spoon...........................25
Stale...........................20
Superior........................24
To bake.........................20
To glaze........................20
To knead........................20
To make.........................19
BLANC MANGE..........................88
Chocolate.......................89
Raspberry.......................89
Boiled Dinner.......................278
Bonny Clabber.......................326
BREAD-CRUMBS........................322
For pastry.....................325
PAGE.
Brown Betty.........................197
BUTTER.
Apple..........................213
Drawn..........................110
Egg............................219
Lemon..........................219
Scotch..........................94
BREAD..............................7-11
Brown...........................17
Brown, Boston...................16
Brown, Eastern..................17
Buttermilk......................13
Corn............................11
Corn............................18
Corn, Boston....................17
Corn, fire for..................11
Corn, Mrs. B.'s.................17
Corn, plain.....................17
Corn, steamed...................18
Corn, to cut....................11
Cold weather....................10
Dough in Winter.................11
French loaves....................9
Graham..........................11
Graham..........................18
Graham, fire for................11
Good............................14
Graham, quick...................18
Hop-yeast.......................15
Hot weather.....................10
In Summer.......................14
In Winter.......................14
Making...........................7
Milk yeast......................15
Oven for........................10
Rye.............................11
Rye.............................19
Rye and Indian..................19
Pan..............................9
Poor man's......................16
Potato sponge...................18
Ready for oven..................10
Sour............................10
To bake.........................10
To cool.........................10
To cool.........................15
To knead.........................9
To mix..........................10
To salt.........................10
When too hard...................11
When done.......................10
With mush.......................14
Yeast...........................16
Buns.................................21
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Classic
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