|
Classic
Cook Books
< last page | next page >
page 458
PAGE.
Hickory-nut.....................75
Ornamental......................75
Pink............................74
Yellow..........................74
Yellow..........................75
FRUIT...............................134
Fruit..........................150
Dessert of.....................184
Dried..........................214
Dried, to keep.................215
Frappees.......................151
Sliced, to serve...............185
To dry.........................215
Fuel, Value of......................331
GAME................................140
Broiled........................140
Delicate dressing..............140
Garnishes for..................142
Time to roast..................141
To lard........................141
Wild flavor of.................141
GEMS.
Cold water......................31
Graham..........................31
Mrs. B.'s.......................31
Sweet milk......................32
Giblets, to boil....................239
GINGERBREAD..........................79
Gingerbread.....................80
Alum............................80
Aunt Mollie's...................80
Excellent soft..................80
Old fashioned...................79
Sponge..........................80
GEESE.
To parboil.....................141
To roast.......................144
GOOSEBERRIES.
Canned.........................102
Spiced.........................233
Gooseberry fool.....................137
GRAPES..............................134
Spiced.........................233
Gravy to make.......................324
Greens, preserve color..............277
Grits................................33
GRIDDLE-CAKES........................35
Bread...........................36
Buckwheat.......................36
Corn............................37
Corn...........................324
Crumb...........................36
Flannel.........................37
Indian..........................37
Rice............................37
Tomato batter...................38
Gridiron, best......................163
HAM.
Balls..........................174
Boiled.........................173
Boned..........................173
Broiled........................173
Broiled........................174
Delicious fried................174
Escaloped......................328
Grated.........................328
Stuffed........................327
Hare, jugged........................142
Harvest drink.......................118
HASH................................321
Turkey.........................321
PAGE.
Herring, baked......................182
Hoe-cake.............................31
Hotch-Potch, winter.................171
ICE-CREAM...........................147
Ice-cream......................151
Brown..........................150
Chocolate......................150
Chocolate fruit................150
Cocoa-nut......................148
Coffee.........................148
Eggless........................150
Eggless........................151
Flavor for.....................148
Lemon..........................152
Molds for......................149
Mrs. Watson's..................152
Orange.........................152
Peach..........................152
Pine-apple.....................148
Pine-apple.....................152
Raspberry......................148
Self-freezing..................149
Strawberry.....................148
Strawberry.....................152
Tea............................153
To color........................75
To color.......................150
To freeze......................148
Vanilla........................151
ICES.
Apple..........................153
Currant........................153
Lemon..........................153
Orange.........................153
Water..........................153
JAMS................................159
Blackberry.....................160
By measure.....................160
Currant........................160
Gooseberry.....................160
Grape..........................160
Plum...........................160
Raspberry......................160
Raspberry......................160
Stirrer for....................159
Strawberry.....................160
Sugar for......................159
To keep........................159
To put up......................159
JELLY...............................154
Apple..........................155
Apples and quince parings......158
Bag............................158
Blackberry.....................155
Calves' foot...................155
Coffee.........................156
Crab-apple.....................159
Cranberry......................156
Crab-apple.....................156
Currant........................155
Easter.........................156
Grape..........................157
Isinglass......................157
In winter......................322
Lemon..........................157
Orange.........................158
Potato.........................327
Quince.........................158
To color........................75
To color.......................150
PAGE.
To put up......................155
To make firm...................155
Wild crab-apple................158
Wild plum......................158
Wine...........................159
JOHNNY-CAKE..........................31
Alabama.........................31
JUMBLES..............................79
Cocoa-nut.......................79
To finish.......................77
KIDNEYS.
Breakfast......................167
Stewed.........................179
KISSES.
Buckeye.........................94
Pan for.........................93
LAMB.
Chops..........................171
Stewed with pease..............171
Lemons, to select...................134
Lancashire Pie......................324
Lady's Fingers.......................69
Lemonade............................118
Lettuce, fried......................287
LIVER.
Broiled........................169
Chopped........................169
Fried..........................169
Larded.........................169
Lobsters........................258-260
MACARONI............................288
Boiled.........................287
Fried..........................287
Italian........................288
MACAROONS.
Almond..........................93
Hickory-nut.....................90
Mackerel, salt-boiled...............129
Mangoes.............................228
MARMALADE...........................214
Crab-apple.....................159
Crab-apple for pies............159
Orange.........................219
Peach..........................220
Quince.........................220
Wild plum......................159
MEATS...............................161
Broiling.......................162
Frozen.........................163
Garnishes for..................163
Pie............................328
Roast with Yorkshire pudding...166
Roasting.......................161
Time to bake...................162
To pound.......................162
Warmed over....................321
With dressing..................162
MELONS..............................134
How to serve...................134
Nutmeg, to serve...............134
Meringues............................97
Meringue............................182
MINCE-MEAT......................189-190
To make pies of................189
To pack........................189
Mock honey..........................221
Molasses, to clarify................329
Moonshine............................91
MUFFINS...........................21-29
Graham..........................32
< last page | next page >
Classic
Cook Books
|
