The Blue Grass Cook Book
compilied by Minnie C. Fox - 1904

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The Turbaned Mistress of a Kentucky Kitchen

  Making Kentucky Corn Dodgers .....................10
  "Broad, Portly, Kind of Heart" ...................36
  Aunt Frances, Cook at Auvergne, Paris, Ky.........64
  Curing Hams at Auvergne, Paris, Ky................98
  Aunt Maria, Cook at Mount Airy, Paris, Ky........120
  A Typical Blue Grass Cook .......................148
  Marcellus .......................................172
  Churning at Mount Airy, Paris, Ky................198
  Beaten Biscuit Machine, Cutting out the Biscuit..216
  Corn Dodgers ....................................246
  Beaten Biscuit ..................................246
  Kneading Beaten Biscuit .........................324

BREADS

BISCUITS

  Beaten Biscuits ...................................1
  Mt..Airy Beaten Biscuits ..........................1
  Beaten Biscuit Suggestions ........................2
  Brown Biscuits ....................................2
  Cream Biscuits ....................................3
  Dixie Biscuits ....................................3
  French Biscuits ...................................4
  Soda Biscuits .....................................4
  BREAD-CRUMB BATTER CAKES FOR BREAKFAST ............5
  BREAD FRITTERS ....................................5
  BROWN BREAD .......................................6
  BUCKWHEAT CAKES ...................................6

CORN BREAD

  Batter Bread ......................................7
  Kentucky Batter Bread .............................7
  Soft Batter Bread .................................8
  Marcellus's Corn Muffins, Nos..1-2 .............8, 9
  Marcellus's Corn-meal Batter Cakes ................9
  Egg Bread ........................................10
  Johnnie Cake .....................................10
  Kentucky Corn Dodgers ............................11
  Corn Dodgers .....................................11
  Spoon Corn Bread .................................12
  HANOVER ROLLS ....................................12
  HOW TO MAKE BREAD ................................13
  LAPLANDS .........................................13
  LIGHT ROLLS ......................................14
  MUFFINS ..........................................14
  CREAM MUFFINS ....................................15
  MARCELLUS'S WHEAT MUFFINS ........................15
  POPOVERS .........................................15
  RICE CAKES .......................................16
  RUSK OR SWEET BREAD ..............................16
  SALLY LUNN, NOS..1-3 .........................17, 18
  SALT-RISING BREAD, NOS..1-2 ..................18, 19
  STEAM PONE .......................................19
  WAFFLES, NOS..1-2 ............................20, 21
  YEAST ............................................21

EGGS

  BAKED EGGS .......................................23
  BOILED EGGS ......................................23
  BREAKFAST EGGS ...................................23
  EGGS A LA CRASME .................................24
  EGGS WITH TOMATO SAUCE ...........................24
  OMELET ...........................................25
  MARCELLUS'S OMELET ...............................25
  OMELET, SPANISH STYLE ............................26
  VERY FINE OMELET .................................26
  POACHED EGGS, NOS..1-2 ...........................27
  SCALLOPED EGGS ...................................27
  SCRAMBLED EGGS ...................................28
  SHIRRED EGGS .....................................28
  STUFFED EGGS .....................................28

SOUPS

  ASPARAGUS SOUP ...................................29
  BLACK BEAN SOUP ..................................29
  CALF'S HEAD SOUP .................................30
  CHESTNUT SOUP ....................................31
  CLAM SOUP ........................................32
  CLEAR SOUP OR BOUILLON ...........................32
  CORN SOUP, NOS..1-2 ..............................33
  CREAM OF CELERY SOUP .............................34
  GUMBO SOUP .......................................34
  CHICKEN GUMBO ....................................35
  OYSTER GUMBO .....................................36
  JULIENNE SOUP ....................................37
  KENTUCKY BURGOUT .................................37
  OKRA SOUP ........................................38
  OYSTER SOUP, NOS..1-2 ........................38, 39
  OX-TAIL SOUP .....................................39
  PEA SOUP, NOS..1-2 ...............................40
  MARCELLUS'S POTATO SOUP, NOS..1-2 ................41
  PUREE OF CHICKEN .................................42
  SALSIFY SOUP .....................................43
  SIMPLE CHICKEN SOUP ..............................43
  SOUP STOCK OF BEEF ...............................44
  TOMATO SOUP ......................................45
  TURTLE SOUP ......................................45
  MOCK-TURTLE SOUP, NOS..1-2 .......................46
  VEGETABLE SOUP, NOS..1-2 .........................47

FISH

  BAKED FISH, NOS..1-2 .............................49
  FISH A LA CREME ..................................50
  FISH IN SHELLS ...................................51
  LOBSTER A LA DABNEY ..............................51
  SALMON ...........................................52
  BAKED SHAD .......................................52
  FRIED SHAD .......................................53
  ROASTED SHAD .....................................53
  TURBOT ...........................................53

OYSTERS

  BROILED OYSTERS ..................................55
  CREAMED OYSTERS, NOS..1-2 ....................55, 56
  FRENCH STEWED OYSTERS ............................56
  FRIED OYSTERS, NOS..1-2 ..........................57
  OYSTER COCKTAILS .................................58
  OYSTER FRITTERS ..................................58
  OYSTER LOAF ......................................59
  OYSTER PATTIES ...................................59
  PICKLED OYSTERS ..................................60
  SCALLOPED OYSTERS ................................60
  VEAL AND OYSTERS .................................61

ENTREES

  ASPIC JELLY ......................................63
  BOUDINS A LA RICHELIEU ...........................64
  CHICKEN ASPIC WITH WALNUTS .......................64
  CHICKEN CUTLETS ..................................65
  COQUILLES OF CHICKEN .............................67
  CRASME DE VOLAILLE, NOS..1-2 .................67, 69
  JELLIED CHICKEN ..................................70
  PRESSED CHICKEN ..................................71
  QUENELLES ........................................71
  RISSOLES .........................................72
  CREAMED SWEETBREADS ..............................73
  FRIED SWEETBREADS WITH PEAS ......................73
  HOW TO BLANCH SWEETBREADS ........................73
  STEWED SWEETBREADS ...............................74
  SWEETBREADS WITH CHAMPIGNONS .....................74
  SWEETBREADS WITH PEAS ............................75
  TIMBALE ..........................................75
  TIMBALE SHELLS ...................................76
  XALAPA BOUDINS ...................................76

CROQUETTES

  BRAIN CROQUETTES .................................79
  CHICKEN CROQUETTES ...............................79
  VERY FINE CROQUETTES .............................80
  EGG CROQUETTES ...................................81
  FISH CROQUETTES ..................................81
  OYSTER CROQUETTES ................................82
  RICE CROQUETTES ..................................82
  SALMON CROQUETTES ................................83

FOWL

  BAKED CHICKEN ....................................85
  BROILED CHICKEN ..................................85
  CHICKEN PIE ......................................86
  CHICKEN PUDDING ..................................86
  CHICKEN FOR SUPPER ...............................86
  CURRIED CHICKEN ..................................87
  FRICASSEE OF CHICKEN .............................87
  FRIED CHICKEN ....................................88
  ROASTED CHICKEN ..................................89
  STEWED CHICKEN ...................................89
  CHICKEN TERRAPIN .................................90
  BOILED FOWL WITH OYSTERS..........................90
  BROILED DUCK .....................................91
  ROAST DUCK .......................................91
  ROAST GOOSE ......................................91
  BROILED TURKEY ...................................92
  ROASTED TURKEY ...................................92

GAME

  BLUE GRASS RECIPE FOR ROAST QUAIL ................93
  BROILED PARTRIDGES ...............................93
  BROILED PHEASANTS ................................94
  BROILED SQUIRREL .................................94
  QUAIL WITH TRUFFLES ..............................94
  ROASTED PHEASANT .................................95
  RABBIT, ROASTED ..................................95
  ROASTED VENISON ..................................95

MEATS

BLUE GRASS HAMS

  Baked Ham ........................................97
  Col..Wm..Rhodes Estill's Recipe for Curing Hams.. 98
  Ham Cooked in Wine ...............................99
  Kentucky Baked Ham ...............................99
  Sugar-cured Hams ................................100
  BAKED HASH ......................................101
  BEEF A LA MODE, NOS..1-2 ...................101, 102
  BROILED STEAK ...................................102
  BROILED VENISON .................................103
  FRIED FROGS' LEGS ...............................104
  HAMBURG STEAK ...................................104
  HENRY CLAY'S FAVORITE DISH ......................104
  LAMB CHOPS ......................................105
  LOBSTER OR SALMON CHOPS .........................106
  MEAT CAKES FOR BREAKFAST ........................106
  SADDLE OF MUTTON ................................107
  ROAST MUTTON ....................................108
  ROAST BEEF, NOS..1-2 ............................108
  ROAST PIG .......................................109
  SAUSAGE MEAT ....................................110
  SCRAPPLE ........................................110
  SPICED BEEF ROUND ...............................111
  STEWED TONGUE ...................................112
  TERRAPIN ........................................112
  HOW TO OPEN TERRAPIN ............................112
  HOW TO DRESS TERRAPIN ...........................113
  HOW TO CORN BEEF ................................113
  HOW TO BOIL CORNED BEEF .........................114
  VEAL LOAF .......................................114
  VENISON .........................................115

SAUCES (FOR ENTREES, FISH, FOWL, AND MEATS)

  AGRA DOLCE ......................................117
  A GOOD SAUCE FOR COLD MEATS AND FISH ............118
  APPLE SAUCE FOR DUCK ............................118
  CAPER SAUCE .....................................118
  CELERY SAUCE ....................................119
  CHAMPIGNON SAUCE FOR BOUDINS ....................119
  CHAMPIGNON SAUCE FOR QUENELLES ..................120
  CHESTNUT STUFFING FOR TURKEY ....................120
  CRANBERRY SAUCE FOR TURKEY ......................121
  CUCUMBER SAUCE ..................................121
  DRAWN BUTTER FOR FOWL ...........................122
  FISH SAUCE, NOS..1-2 .......................122, 123
  HOLLANDAISE SAUCE ...............................123
  HORSERADISH SAUCE ...............................124
  MINT SAUCE ......................................124
  MUSTARD SAUCE FOR COLD MEATS ....................124
  OYSTER SAUCE FOR TURKEY .........................125
  SAUCE FOR CROQUETTES ............................125
  SAUCE FOR MEATS .................................126
  SAUCE FOR QUENELLES .............................126
  SAUCE REMOLADE ..................................127
  SAUCE FOR XALAPA BOUDINS ........................127
  TARTARE SAUCE FOR FISH ..........................128
  TIMBALE SAUCE ...................................128
  TOMATO SAUCE FOR STEAKS AND CHOPS ...............129
  TOMATO SAUCE FOR RICE CROQUETTES ................129
  TRUFFLE SAUCE ...................................130
  VENISON SAUCE ...................................130
  WHITE SAUCE FOR CRASE DE VOLAILLE ...............131
  WINE SAUCE FOR MUTTON ...........................131

VEGETABLES

  ASPARAGUS .......................................133
  BAKED BEANS .....................................133
  LIMA BEANS ......................................134
  STRING BEANS ....................................134
  BAKED CABBAGE ...................................134
  BAKED CAULIFLOWER ...............................135
  BOILED CAULIFLOWER ..............................135
  BLUE GRASS CORN PUDDING .........................136
  MRS..TALBOT'S CORN PUDDING ......................136
  CORN FRITTERS, NOS..1-2 .........................137
  BAKED EGG-PLANT .................................137
  FRIED EGG-PLANT .................................138
  EGG-PLANT PUDDING ...............................138
  GREEN CORN CUSTARD WITH BROILED TOMATOES ........139
  HOMINY PUFFS ....................................140
  MACARONI ........................................140
  HOW TO COOK MACARONI ............................141
  SPAGHETTI .......................................141
  BROILED MUSHROOMS ...............................141
  STEWED MUSHROOMS ................................142
  BOILED OKRA .....................................142
  OKRA AND CORN ...................................142
  OKRA AND TOMATOES ...............................143
  ONIONS FOR BREAKFAST ............................143
  STEWED ONIONS ...................................143
  POTATO CHIPS ....................................144
  POTATOES BAKED IN THEIR JACKETS .................144
  STEWED POTATOES .................................145
  STUFFED POTATOES ................................145
  POTATOES EN SURPRISE ............................146
  PEPPERS STUFFED WITH CORN .......................146
  DELICIOUS WAY TO COOK RICE ......................147
  SALSIFY .........................................147
  SALSIFY FRITTERS ................................147
  SPINACH .........................................148
  CREAMED SPINACH .................................148
  SUCCOTASH .......................................148
  BAKED TOMATOES ..................................148
  FRIED GREEN TOMATOES ............................149
  FRIED TOMATOES ..................................149
  SCALLOPED TOMATOES ..............................149

SALADS

  CAULIFLOWER SALAD ...............................151
  CELERY SALAD ....................................151
  CHICKEN SALAD, NOS..1-2 ....................151, 152
  COLD SLAW, NOS..1-2 .............................153
  EGG SALAD .......................................153
  FRUIT SALAD, NOS..1-3 ...........................154
  GRAPE-FRUIT AND ENGLISH WALNUT SALAD ............155
  LOBSTER SALAD ...................................155
  NUT SALAD .......................................155
  ORANGE SALAD ....................................156
  POTATO SALAD, NOS..1-2 .....................156, 157
  SALMON SALAD ....................................157
  SHRIMP SALAD ....................................157
  TOMATO SALAD, NOS..1-2 ..........................158
  VEGETABLE SALAD .................................159

DRESSINGS FOR SALADS

  DRESSING FOR MEATS OR SALADS ....................161
  FRENCH DRESSING .................................161
  MAYONNAISE ......................................162

ICE CREAM

  ALMOND ICE CREAM ................................165
  APRICOT ICE CREAM ...............................165
  BANANA ICE CREAM ................................166
  BISCUIT GLACAS, NOS..1-2 ...................166, 167
  BURNT ALMOND CREAM ..............................167
  CARAMEL ICE CREAM ...............................168
  FROZEN CUSTARD WITH FRUIT .......................168
  FROZEN PUDDING ..................................169
  FRUIT ICE CREAM .................................169
  LEMON ICE CREAM .................................170
  MACAROON ICE CREAM ..............................170
  MAPLE MOUSSE ....................................171
  MARCELLUS'S CHOCOLATE ICE CREAM .................172
  METROPOLITAN ICE CREAM ..........................172
  MRS..BASHFORD'S TUTTI-FRUTTI ICE CREAM ..........173
  TUTTI-FRUTTI ICE CREAM ..........................173
  NESSELRODE PUDDING, NOS..1-2 ...............174, 175
  NICE FOUNDATION FOR ICE CREAM ...................176
  NUT ICE CREAM ...................................176
  ORANGE ICE CREAM ................................177
  ORANGE SOUFFLE .................................177
  MARCELLUS'S PEACH ICE CREAM .....................178
  PINEAPPLE ICE CREAM .............................178
  PISTACHIO ICE CREAM .............................179
  RASPBERRY ICE CREAM .............................179
  STRAWBERRY ICE CREAM ............................180
  SULTANA ROLL OR FROZEN WATERMELON ...............180
  VANILLA ICE CREAM, NOS..1-2 .....................181
  ICE CREAM .......................................182

ICES, PUNCHES, AND SHERBETS

  CHAMPAGNE ICE ...................................183
  CRANBERRY PUNCH .................................183
  CREAME DE MENTHE PUNCH ..........................184
  FROZEN EGG-NOG ..................................184
  GRAPE ICE .......................................185
  MADEIRA ICE .....................................185
  ORANGE ICE ......................................186
  ROMAN PUNCH .....................................186
  SHERBET .........................................187
  SHERRY PUNCH ....................................187
  STRAWBERRY ICE ..................................187

CREAMS AND OTHER DESSERTS

  BAVARIAN CREAM WITH ALMONDS .....................189
  BAVARIAN CREAM WITH PINEAPPLE ...................190
  BEAUTIFUL CREAM .................................190
  BIVEAU CREAM ....................................190
  CHARLOTTE POLONNAISE ............................191
  CHARLOTTE RUSSE .................................192
  CHOCOLATE BAVARIAN CREAM ........................193
  CHOCOLATE BLANC-MANGE ...........................193
  MRS..BRUTUS CLAY'S CHARLOTTE RUSSE ..............194
  NICE WAY TO COOK APPLES .........................194
  SPANISH CREAM ...................................195
  TAPIOCA AND APPLES ..............................195
  VELVET CREAM ....................................196

JELLIES

  BEST WINE JELLY .................................197
  FRUIT JELLY .....................................198
  MRS..PRESTON'S WINE JELLY .......................198
  NUT JELLY .......................................199
  ORANGE JELLY ....................................199
  WINE JELLY ......................................200

PASTRY

  BAKED APPLE DUMPLINGS ...........................201
  PUFF PASTE ......................................202
  CHOCOLATE PIE, NOS..1-2 .........................203
  COCOANUT PIE ....................................204
  CRANBERRY PIE ...................................204
  CREAM PIE, NOS..1-2 ........................205, 206
  IRISH POTATO PIE ................................206
  LEMON PIE, NOS..1-2 .............................207
  MINCE MEAT FOR PIES, NOS..1-2 ..............208, 209
  ORANGE PIE ......................................210
  PUMPKIN PIE .....................................211
  STRAWBERRY SHORTCAKE ............................211
  SWEET POTATO PIE, NOS..1-2 ......................212
  TRANSPARENT PIE, NOS..1-2 .......................213
  WHIPPED CREAM PIE ...............................214
  WOODBURN ORANGE SHORTCKE ........................214

PUDDINGS

  ALMOND MANDALINES ...............................215
  A RICH AND DELICIOUS NUT PUDDING ................216
  APPLE PUDDING ...................................216
  BLACK PUDDING ...................................217
  BLUE GRASS PUDDINGS .............................217
  CABINET PUDDING .................................218
  CARAMEL PUDDING .................................219
  CHOCOLATE CUSTARD ...............................219
  CHOCOLATE ECLAIRS ...............................220
  CHOCOLATE PUDDING ...............................220
  STEAMED CHOCOLATE PUDDING .......................221
  COCOANUT PUDDING ................................222
  COTTAGE PUDDING .................................222
  DELICIOUS CREAM PUDDING .........................223
  DIXIE PUDDING ...................................223
  FIG PUDDING .....................................224
  FINE ENGLISH PLUM PUDDING .......................224
  FLOAT ...........................................225
  INDIAN PUDDING ..................................226
  JEFF DAVIS PUDDING ..............................226
  KENILWORTH PUDDING ..............................226
  LADY LEE PUDDING ................................227
  NUT PUDDING .....................................227
  ORANGE PUDDING ..................................228
  PLUM PUDDING ....................................228
  PRUNE PUDDING, NOS..1-2 ....................229, 230
  RICE PUDDING, NOS..1-2 .....................230, 231
  SCOTCH PUDDING ..................................231
  SNOW PUDDING ....................................232
  STEAMED WHITE PUDDING ...........................232
  SUNDERLAND PUDDING ..............................232
  TAPIOCA PUDDING .................................233
  TIPSY PARSON ....................................234
  VIRGINIA PLUM PUDDING ...........................234
  YORKSHIRE PUDDING ...............................235

SAUCES FOR PUDDINGS

  DELICIOUS SAUCE FOR COTTAGE PUDDING .............237
  FOAMING SAUCE ...................................237
  HARD SAUCE ......................................238
  HARD SAUCE FOR PLUM PUDDING .....................238
  LEMON SAUCE .....................................238
  SAUCE FOR BLUE GRASS PUDDING ....................239
  SAUCE FOR CAKES AND PUDDINGS ....................240
  SAUCE (LADY LEE PUDDING) ........................240
  VERY FINE SAUCE FOR PLUM PUDDING ................241

CAKES

  ALMOND WAFERS ...................................243
  ANGEL'S FOOD CAKE ...............................243
  BLACK CAKE, NOS..1-2 ........................244-246
  BLACKBERRY CAKE .................................246
  BLUE GRASS PLUM CAKE ............................247
  BLUE GRASS WHITE CAKE ...........................248
  CARAMEL LAYER CAKE ..............................248
  CHOCOLATE LAYER CAKE ............................249
  CRULLERS ........................................250
  DEVIL'S FOOD CAKE ...............................251
  DOUGHNUTS .......................................251
  EXCELLENT DOUGHNUTS .............................252
  RAISED DOUGHNUTS ................................253
  EXCELLENT MARBLE CAKE ...........................253
  FRUIT CAKE ......................................254
  WHITE FRUIT CAKE ................................255
  FRUIT COOKIES ...................................256
  FRUIT AND DELICATE CAKE .........................256
  SOFT GINGER BREAD, NOS..1-2 ................257, 258
  JUMBLES .........................................258
  DROP JUMBLES ....................................258
  KENTUCKY CAKE ...................................259
  MOUNTAIN CAKE ...................................260
  MRS..HENRY CLAY'S DROP CAKES ....................261
  OLD VIRGINIA CHRISTMAS CAKE .....................261
  PECAN CAKE, NOS..1-2 ............................262
  POMMES DE TERRE .................................263
  POUND CAKE, NOS..1-2 ............................263
  ROBERT LEE JELLY CAKE ...........................264
  SIMPLE WHITE CUP CAKE ...........................265
  SPICE CAKE ......................................265
  ALLEGHANY TEA CAKES .............................266
  GERMAN TEA CAKES ................................266
  TEA CAKES, NOS..1-2 .............................267
  TIP-TOP CAKE ....................................268
  VELVET SPONGE CAKE ..............................268
  VENETIAN CAKE ...................................269
  WASHINGTON CAKE .................................269
  WHITE CAKE ......................................270
  WHITE SPONGE CAKE, NOS..1-2 .....................271

FILLINGS FOR CAKES

  ALMOND FILLING, NOS..1-3 ...................273, 274
  BOILED ICING ....................................274
  CARAMEL ICING ...................................275
  CHOCOLATE ICING .................................275
  COCOANUT FILLING ................................276
  FRUIT FILLING ...................................276
  LEMON FILLING ...................................277
  LEMON JELLY FOR CAKE ............................277
  MARSHMALLOW FILLING .............................277
  NUT FILLING .....................................278
  PRALINE ICING ...................................278
  WHITE CREAM CARAMEL FILLING .....................278

BEVERAGES

  BLUE GRASS APPLE TODDY ..........................281
  HOT APPLE TODDY .................................281
  OLD-FASHIONED KENTUCKY TODDY ....................282
  BOURBON WHISKY PUNCH ............................282
  CHERRY SHRUB ....................................283
  CHOCOLATE, NOS..1-3 ........................283, 284
  CLARET CUP ......................................284
  COFFEE, NOS..1-2 ................................285
  EGG-NOG .........................................286
  VERY FINE EGG-NOG ...............................286
  KENTUCKY CATAWBA PUNCH ..........................287
  KENTUCKY CHAMPAGNE PUNCH ........................287
  PENDENNIS CLUB MINT JULEP .......................288
  PUNCH, NOS..1-2 .................................289
  PUNCH A LA REGENT ...............................290
  ROMAN PUNCH .....................................290
  SHERRY COBBLER ..................................291
  TOM AND JERRY ...................................291
  XALAPA PUNCH ....................................292

BRANDIED PEACHES

  BRANDIED PEACHES, NOS..1-2 ......................293
  VERY FINE BRANDIED PEACHES ......................294

WINES

  BLACKBERRY CORDIAL ..............................295
  BLACKBERRY WINE .................................295
  STRAWBERRY WINE .................................296
  GRAPE WINE ......................................296

PICKLES

  BLUE GRASS GREEN TOMATO PICKLE ..................297
  BOURBON PICKLE ..................................298
  CABBAGE PICKLE ..................................299
  CAULIFLOWER PICKLE ..............................299
  CHOPPED CUCUMBER PICKLE .........................300
  CHOPPED PICKLE ..................................301
  CHOW-CHOW .......................................302
  DELICIOUS CUCUMBER PICKLE .......................302
  EXCELLENT MIXED PICKLES .........................303
  GREEN MANGO PICKLES .............................304
  GREEN PICKLE ....................................305
  GREEN SWEETMEATS ................................306
  HAYDEN SALAD ....................................307
  KENTUCKY CHOW-CHOW ..............................307
  MRS..BRENT'S YELLOW PICKLE ......................308
  YELLOW PICKLE ...................................310
  OIL MANGOES .....................................310
  ONION PICKLE ....................................311
  PEPPER MANGOES ..................................311
  PICKLED WALNUTS .................................312
  PLAIN CUCUMBER PICKLE ...........................312
  ROUGH-AND-READY PICKLE ..........................313
  SLICED CUCUMBER PICKLE ..........................314
  SPANISH PICKLE, NOS..1-2 ...................314, 315
  SPICED VINEGAR ..................................316
  STUFFING FOR MELONS .............................317
  SWEET PEACH PICKLE ..............................318
  SWEET PICKLE ....................................318
  WATERMELON PICKLE ...............................319

CATSUPS

  CABBAGE CATSUP ..................................321
  CHILI SAUCE .....................................322
  CUCUMBER CATSUP, NOS..1-2 .......................323
  MUSHROOM CATSUP .................................324
  RIPE TOMATO CATSUP ..............................324
  TOMATO CATSUP ...................................325
  WALNUT CATSUP ...................................326

PRESERVES

  APPLE MARMALADE .................................327
  BLACKBERRY JAM, NOS..1-2 ...................327, 328
  DELICIOUS APPLE PRESERVES .......................328
  FRANKFORD PRESERVED ORANGES .....................329
  GINGER PEARS ....................................329
  ORANGE MARMALADE ................................330
  PEACH CONSERVES .................................330
  PEACH PRESERVES .................................331
  RIPE TOMATO PRESERVES, VERY FINE ................332
  GREEN TOMATO PRESERVES ..........................332
  SPICED PEACHES ..................................332
  SPICED PLUMS ....................................333
  STRAWBERRY PRESERVES ............................333

JELLIES

  APPLE JELLY .....................................335
  BLACKBERRY JELLY ................................335
  CRABAPPLE JELLY .................................336
  CURRANT JELLY ...................................336
  GRAPE JELLY .....................................336
  WILD PLUM JELLY .................................337

CONFECTIONS

  BROWN TAFFY .....................................339
  CARAMEL CANDY ...................................339
  CHOCOLATE CANDY .................................340
  CHOCOLATE CARAMELS...............................340
  CHOCOLATE DROPS .................................341
  COCOANUT CANDY ................................. 341
  COCOANUT FUDGE ................................. 342
  CREAM CANDY .....................................342
  EGG KISSES ..................................... 343
  CHOCOLATE EGG KISSES ........................... 343
  FONDANT ........................................ 344
  FUDGE ...........................................344
  NAN'S CANDY .....................................345
  PEANUT BRITTLE ..................................345
  PEPPERMINT CANDY ................................345
  PRALINES ........................................346
  SALTED ALMONDS ..................................346
  WHITE CREAM CANDY ...............................346
  WHITE TAFFY CANDY ...............................347

CHEESE

  CHEESE OMELET ...................................349
  CHEESE SOUFFLE ..................................349
  CHEESE STICKS ...................................350
  CHEESE STRAWS ...................................350

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