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Classic
Cook Books
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page index
Alphabetical Index.
Division A.--Miscellaneous Receipts.
Page
A
Almond Forcemeat . . . . . . 8
Almond Paste . . . . . . . . 12
Anchovy Butter . . . . . . . 3
Anchovies. how to prepare . 8
B
Beef Forcemeat . . . . . . . 7
Brown Broth . . . . . . . . 6
Browned Butter . . . . . . . 2
Browned Flour . . . . . . . 1
C
Celery and Parsnips for Soups 9
Chestnuts prepared for vari-
ous cooking purposes . . . . 10
Clarified or melted Butter . 2
Clarifying Sugar . . . . . . 2
Cleaning and scalding Rice . 2
Clear Broth For White Stews . 5
Coloring for Brown Soups, Ra-
gouts and Sauces . . . . 6
Crab Butter . . . . . . . . 8
Crabs with Dressing . . . . 10
Cream of Anchovies for Meat
Patties or Toast . . . . 8
Currants, how to wash . . . 12
D
Dill in Vinegar for Pickling
purposes . . . . . . . . 11
Page
E
Eggs in Soups, Gravies and Stews . . . . . . . . . 4
Epicurean Butter . . . . . . 3
Fairy Butter . . . . . . . . 3
Fat, to Fry . . . . . . . . 5
Fish Forcemeat . . . . . . . 7
Flour browned in Butter . . . 1
Flour rubbed in Butter . . . 1
Forcemeat Dressing for Pig-
eons or in Breast of Veal . . 7
Fried Bread for Soups and
dumplings . . . . . . . . . 4
Frosting . . . . . . . . . . 1
G
Goose Oil . . . . . . . . . 4
K
Kidney Suet, to prepare . . 5
L
Lemons, how to keep . . . . 12
Flour Forcemeat . . . . . . 6
M
Mushrooms . . . . . . . . . 9
Mustard . . . . . . . . . . 11
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Classic
Cook Books
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