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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