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Classic
Cook Books
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page INDEX 3
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
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Classic
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