|
Classic Cookbooks
& Recipes
next page >
INDEX
Art and Science of Salad Making, 69
Asparagus in the Oven, 46
Asparagus Soup, 47
A Todd Ham, 20
Aunt Anne's Corn-Bread without powder, 52
Aunt Anne's delicious Corn-Bread, 52
Aunt Anne's Hoecake, 53
Baltimore style of making Terrapin Stew
without Terrapin, 24
Barley Soup with Celery, 6
Beef Tea, 12
Biscuits made over night, 51
Black Bean Soup, 10
Blanquette of Veal, 34
Bonne Femme Soup, 8
Bouillion la James Madison, 4
Bread, 78
Brisket of Beef, 19
Buckner Punch, 83
Café Parfait, 84
Calf's Head Soup, 10
Calf's Liver la Céleste Smith, 35
Candied Orange, 61
Canvasback Duck, 30
Caramel Pudding, 58
Carrots, 44
Chicken Broth, 12
Chicken Casserole, 30
Chicken Croquettes, 32
Chicken Panade, 12
Chicken Pie, 32
Chinese Rice, 14
Chocolate Icing, 68
Chowder for eight Persons, 11
Claret Punch, 83
Codfish la E'spagnole, 26
Codfish Balls, 25
Codfish Cakes, 25
Cold Tea, 49
Common Cake, 65
Corn Bread, 54
Corn Cake, 54
Corn Meal Bread, 55
Corn Oysters, 48
Corn Pone, 54
Corn Pudding, 60
Couche Couche, 55
Courtbouillion of Fish, 27
Crab Gumbo, 3
Crawfish Bisque, 4
Cream la Célestine, 56
Crème d'Orge, 1
Cucumber Catsup, 37
Custard Bread, 61
Daube Glacée, 17
Delicate Cake, 65
Delicious Breakfast Dish, 14
Delicious Fish Balls, 25
Delicious Stew, 21
Devilled Crabs, 26
Devilled Crabs--New Orleans Style, 27
Drop Puffs, 64
Dutch Sauce, 34
"Edge Hill" Cooked Apples, 58
"Eggnogg," 83
Egg Plant, 43
Eggs la Morelle, 48,51
Eggs, Portuguese style, 48
Filet Marine, 19
Flat Cookies, 66
Floating Island, 57
Foods that Steal Flavors, 79
For Broiling Chicken, 31
Fried Carrots, 43
Fruit in Its Own Juice, 62
Gingerbread, 63,66
Ginger Cake, 64
Globe Artichokes, 43
Gofio, 79
Graham Wheatlets, 55
Gumbo Filé, 1,78
Ham fried with Sugar, 20
Hard Custard, 57
Herb Gumbo, 3
Hints for Housekeepers, 76
Hominy Bread and Waffles, 53
Hopping John, 14, 16
How to cook Mushrooms in a Chafing Dish half
an hour before serving, 47
How to destroy Flies, 79
How to make a Caramel, 61
How to make a good Soup with what
remains from Breakfast, 82
How to make Drip Coffee, 49
How to make Tea, 49
How to roast Ducks, 30
How to serve Chicken, 31
Indian Sponge Cake, 66
Jerusalem Artichokes, 43,46
Jumballaya, 15
Jumballaya la Créole, 13
Jumballaya (A Spanish Creole dish), 14
Kidney Stew, 21
Leg of Mutton, 20
Leonie Penin's Dry Cake, 65
Leonie's Cake, 66
Loaf Bread, 51
Loaf of Gingerbread, 63
Lobster Sauce, 35
Lucchetti, Fried, 45
Macaroni Pie, 48
Manchester Ice-Cream, 57
Meringue Pudding, 59
Mince-Meat, 61
Molasses Cake, 67
Molasses Gingerbread, 63
"Monica's" way to cook Fish, 28
Monkey Pudding, 59
Mrs. Kelly's delicious Mutton Stew, 21
Mu ffins, 50
New England Chowder, 10
New Orleans Oyster Soup, 9
New Orleans Veal Balls, 36
New Orleans Veal with Oysters, 33
New Orleans way to cook Snipe, 32
Nice cold Dish for Lunch,to be eaten with Salad, 22
Okra Gumbo,2
Okra Hibiscus, 78
Okra Soup, 6
Oyster and Peanut Soup, 9
Oyster Soup, 9
Pancakes, 56
Partridge la "Uncle John," 28
Plain Boiled Rice, 13
Plain Rice Pudding, 60
Plum Pudding, 58
Pop-Overs, 54
Porcupine Pudding, 59
Potato Balls, 28
Pot au Feu, 5
Potomac Herrings with Roe, 26
Potted Veal, 23
Praline Cocoanut, 62
Praline Pecans, 62
Raw Beef Soup, 12
Riz la Valencienne, 15
Roast Beef, 18
Rolls, 50
Sally Lunn, 53, 54
Sauce, la Newberg, for Lobster, 27
Sauce Béarnaise, 34
Sauce Bordelaise, 35
Sauce for Wild Duck, 35
Sauce for Veal Balls, 36
Simple, clear Tomato Soup, 7
Small Sponge Cake, 66
Soda Biscuits, 50
Soft Custard, 57
Sorrel Soup, 6
Soufflé Biscuits, 52
Soup without Meat, 8
Southern Tomato Soup, 7
Spiced Beef, 36
Spinach, 45
Squash, 44
Stewed Tongue for Lunch, 37
Strawberry Shortcake, 64
String Beans, 45
Stuffing for Fowls, 29
Stuffing for Turkeys and Ducks, 28
Swedish Cream, 58
Sweet Potato Buns, 55
Sweet Potatoes, 37,38
Sweet Potato Pudding, 38
Sweet Wafers, 67
Terrapin, 23
Terrapin Stew, 23
The way to tell good Mushrooms from poisonous ones, 47
Thick Water Biscuits, 52
Thin Water Biscuits, 51
To boil a Westphalia Ham, 20
To broil a Steak, 19
To cook and serve Tomatoes, 38
Tomato Curry, 22
Tomatoes, 57
Tomato Soup, 7
To stew Lamb and Peas, 21
Turkey Stuffing, 29
Veal Croquettes, 22
Veal Terrapin, 24
Waffles, 50
Yorkshire Pudding, to serve with Hot Roast Beef, 18
UN PITI DINE CREOLES AUX DELEGUES DE NEW ORLEANS PRESS
CLOB..........................87
A SMALL CREOLE DINNER TO THE DELEGATES OF
THE NEW ORLEANS PRESS CLUB.................89
LA CUISINE CREOLE
A l'Usage des Petits Ménages, 85
Bananes, 106
Bécassines de la Nouvelle Orléans, 100
Blanquette de Veau, 99
Brandade de Morue, 101
Calas, 108
Cervelles de Mouton Pandées, 106
Cervelles de Veau ou Mouton au Beurre Noir, 100
Cornbread, 108
Cô tes de Homard, 101
Crabes Farcis, 101
Crème la Glace la Célestine, 111
Daube Glacée la Créole de Madame Rouzan,
née Olivier 94
Daube Glacéede Madame Eustis, Mère, 97
Farce pour Pâtés ou pour des Dindes ou
pour des Volailles, 99
Flan aux Cerises, 111
Foie de Veau la Céleste, 98
Fromage la Crème, 110
Gateau Praline ou Ile Flottante, 112
Gateau Sec de Léonie Penin, 109
Gombo de Crabes, 92
Gombo Févis, 91
Gombo Filé, 91
Gombo Zherbes, 92
Gratin aux Pommes de Terre, 105
Grillades de Veau, de Madame Josephine Micaud, 98
Haricots Verts, 104
Haricots Verts, Maî;tre d'Hôtel, 104
Jambalaya, 94
La Saccamité, 106
Maryland Biscuits, 109
Muffins, 108
Oseille, 105
Pain Blanc, 108
Pain Noir, 109
Patates Douces au Four, 104
Perdrix aux Choux, 99
Petit Avis aux Ménagères, 112
Pommes Cuites la Thomas Jefferson, 111
Pommes de Terre Soufflées, 105
Potage Marinière, 93
Pour Fond de Cuisine, 102
Pour Faire au Bon Café, 113
Recette de la Genoise, 110
Riz l'Anglaise, 111
Riz la Valencinnes, 94
Rognons de Mouton Sautés, 100
Salade la Duc Morny, 106
Sauce Béarnaise, 103
Sauce Blanche, 103
Sauce Bordelaise, 103
Sauce Hubert, 103
Sauce Tartare, 102
Sauce Tomate, 102
Soupe la Julienne, 93
Soups l'Oseille, 92
Un Pudding de Mais, 110
Z'Affaire Cabri c'est pas Z'Affaire Mouton, 112
next page >
|
