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Classic Cookbooks
& Recipes
Henriette Davidis' Practical Cook Book Compiled For The United States From The Thirty-Fifth German Edition.
by Henriette Davidis - 1896
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ALPHABETICAL INDEX
The American Kitchen
- Alphabetical Index
CONTENTS.
I. PUBLISHERS' NOTE............................3-4
II. ALPHABETICAL INDEX.........................8-43
III. INTRODUCTORY DIRECTIONS...................44-48
A. MISCELLANEOUS RECEIPTS........................1-12
B. SOUPS.
I. Meat Soups................................13-31
II. Vegetable and Herb Soups..................32-40
III. Wine and Beer Soups.......................40-43
IV. Milk Soups and Water Soups................44-48
V. Fruit Soups...............................49-50
VI. Cold Soups................................50-52
C. POTATOES AND OTHER VEGETABLES.
I. Vegetables................................53-86
II. Potatoes..................................86-92
D. MEATS. GENERAL DIRECTIONS....................93-96
I. Beef.....................................96-116
II. Veal....................................117-129
III. Mutton..................................129-134
IV. Tame Hare or Rabbits....................135-137
V. Pork....................................138-147
VI. Game....................................147-153
VII. Tame and Wild Fowl......................154-177
E. MEAT AND GAME PIES.
I. Large Game Pies.........................178-191
II. Small Meat Pies or Patties..............192-196
F. FISH AND SHELL FISH. GENERAL DIRECTIONS....197-201
I. Fresh Water Fish........................201-215
II. Salt Water Fish.........................216-227
G. RARE DISHES OF VARIOUS KINDS...............228-234
H. HOT PUDDING................................235-249
I. SOUFFLE AND VARIOUS DISHES OF MACARONI
AND NOODLES................................250-262
K. CRULLERS, OMELETTES AND PANCAKES...........263-272
L. DISHES PREPARED WITH EGGS, MILK,
RICE OR CORNMEAL...........................273-280
M. JELLIES AND ICES. GENERAL DIRECTIONS.......281-284
I. Sour Jellies............................284-291
II. Sweet Clear Jellies.....................292-296
III. Ices....................................296-298
N. VARIOUS COLD SWEET DISHES, SUCH AS
PUDDINGS, BLANC-MANGES, WHIPPED
CREAM, FRUIT SAUCES, AND WINE-,
MILK- AND FRUIT ICES.......................299-315
O. DUMPLINGS.
I. Dumplings for Soups and Fricasees.......316-320
II. Dumplings to be eaten with Sauce or
Fruits..................................321-326
P. COMPOTS OF FRESH AND DRIED FRUITS.
GENERAL DIRECTIONS.........................327-328
I. Fresh Fruits............................328-336
II. Dried Fruits............................336-337
Q. SALADS AND LETTUCES........................338-349
R. SAUCES.
I. Hot and Cold Sauces for Fish, Meat,
Vegetables and Potatoes.................350-361
b. Cold Sauces and Gravies.................362-365
II. Wine-, Milk- and Fruit Sauces...........365-369
S. PASTRY, CAKES, ETC.
I. Cakes...................................370-400
II. Tarts, Cookies, etc.....................400-410
III. Cakes baked in Butter and Lard and
Oil..410-425
T. PRESERVED AND DRIED FRUITS AND
VEGETABLES. Rules..........................416-418
I. Fruits preserved in French Brandy.......418-419
II. Preserved Fruits........................419-427
III. Fruits preserved in Sugar and Vinegar...427-429
IV. Pickled Vegetables......................429-433
U. DRIED AND PICKLED VEGETABLES...............434-438
V. BEVERAGES, CORDIALS, ETC.
I. Beverages...............................439-451
II. Liquors and Cordials....................452-453
W. PRESSED AND SMOKED MEATS, MEAT
JELLIES, ETC...............................454-458
Z. FRUIT WINE AND VINEGAR.....................459-462
The American Kitchen.
Soups........................................463-465
Vegetables...................................465-470
Meats........................................470-476
Fish.........................................476-480
Shell Fish...................................480-481
Poultry......................................481-483
Bread, Fritters, Crullers, etc...............483-489
Cakes, Cookies, etc..........................489-498
Pies and Puddings............................499-504
Preserves, Jellies and Pickles...............504-513
Beverages, Candies, etc......................513-516
TABLE OF MEASURES. TIME TABLE FOR COOKING........517
VOCABULARY OF CULINARY TERMS.................518-520
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