Index

SOUPS

PAGE

Asparagus 92

Bisque of clams 89

Chicken consommé 220

Consommé with asparagus 197

Purée of peas and spinach 79

Savory tomato 87

Soup, velvet 177

FISH

Bluefish, Newport style 169

Cods’ tongues, boiled 227

Fresh cod, baked 9

Fresh cod, broiled 9

Fresh cod, Delmonico style 8

Fresh cod, flaked, in tomato sauce 37

Halibut, baked, with Parmesan 178

Smelts, baked 167

Smelts, broiled, Béarnaise sauce 167

Smelts, fried, with parsley 168

Trout, lake, boiled 50

Whitefish, baked 226

SMOKED OR SALT FISH

Codfish with brown butter 44

Codfish with cream 43

Cods’ tongues, fried 45

Fillets of sole, casserole of 51

Finnan haddies with cream 48

Herring, fried 47

Mackerel, boiled, horse-radish sauce 46

Salmon, broiled 46

SHELL FISH

Clam cocktails 65

Clams, West Island style 94

Clams and lobsters in shells 95

Lobster à la Newberg 38, 130

Lobster croquettes 131

Lobster, devilled 129

Lobster patties 134

Lobster tartlets 130

Lobster toast 129

Lobster tails stuffed 131

Oysters, baked 143

Oysters, baked with cheese 220

Oyster cocktails 142

Oysters, creamed 37

Oysters, celery roast 146

Oysters, devilled and fried 145

Oysters, pickled 147

Oyster pie 146

Oyster salad 17

Oyster sandwiches 190

Oyster soufflée 52

Oysters, stewed, with cream 144

Oysters, stuffed and fried 145

Scallops in shells 210

BEEF, MUTTON, LAMB, PORK, ETC.

Beef tongue 112

Cutlets, jellied 140

Ham, roasted 5

Ham toast 102

Kidneys, en brochette 25

Kidneys, fried, with mushrooms 26

Kidneys, minced 27

Lamb croquettes 23

Lamb cutlets with mushrooms 135

Lamb, roasted, with caper sauce 20

Lamb, roasted, with macaroni 21

Lamb, roasted, with onion purée 21

Lamb steak 66

Lamb steak, with Béarnaise sauce 67

Lamb slices, broiled 22

Lamb slices, fried with chutney 22

Lamb slices, stewed with onions and mushrooms 22

Lamb slices in chafing dish 23

Liver, calf’s, fried 28

Pigs’ feet, broiled 6

Pork chops, broiled, sauce piquante 3

Pork, roasted, onion sauce 4

Sausages 2

Veal cutlets, broiled 83

POULTRY, GAME, ETC.

Chicken cream (cold) 42, 138

Chicken cream with tomato (cold) 139

Chicken, fried, Italian style 159

Chicken, fried with tomatoes 160

Chicken, fried, cream sauce 100

Chicken hash, baked 84

Chicken livers, olive sauce 39

Chicken liver patties 211

Doe birds, roasted 111

Duck, broiled canvas-back 214

Duck, canvas-back, roasted, port wine sauce 215

Duck, fillets, with orange sauce 207

Ducks, roasted, with orange sauce 160

Ducks, roasted, with olives 179

Duck, stuffed with celery tops, roasted 230

Duck, mallard, roasted, with fried celery 216

Game tarts 111

Goose pie 205

Goose, roasted, potato stuffing 221

Goose, stewed 206

Grouse pie 119

Grouse, roasted 176

Partridge breasts, fried 229

Partridge salmi (cold) 210

Plover, roasted 120

Quail, roasted 176, 230

Teal (ducks), roasted 211

Turkey in aspic 111

Turkey legs, broiled 203

Turkey legs, devilled and broiled 203

Turkey, minced 205

Turkey, minced with mushrooms 204

VEGETABLES

Asparagus, baked 77

Asparagus tops with cheese 90

Asparagus tops with cream 76

Asparagus with savory sauce 77

Cucumbers, fried 96

Cucumbers, stuffed and baked 95

Mushroom cannelons 198

Oyster plant with cream 118

Peas with mint 92

Potato soufflée 67

Potato omelet 204

Squash, baked 206

String beans with butter 199

Tomatoes, broiled, devilled 161

Tomatoes, broiled, on toast 162

Tomatoes with celery and mayonnaise 212

Turnips with butter sauce 222

SALADS

Apple and celery 162

Asparagus 77, 88

Brussels sprouts 16

Cheese 193

Duck 207

Fish 208

Herring 84

Lamb 24

Lettuce with chives 91

Nut 18

Oyster 17

Red cabbage 14

Sardine 16

Spanish onion 15

SWEET SALADS

Fruit—general 107

Fruit—summer 201

Fruit—winter 18

Pear 106

Pear salad, No. 2 164

Pineapple 106

Strawberry 105

EGG DISHES

Baked 57

Curdled in cream 55

Eggs, curried 41

Eggs, snow 62

Epicurean style 56

In tomato purée 58

Omelet Célestine 61

Omelet jelly 60

Omelet, Spanish 59

Omelet strawberries 60

Omelet with caviare 58

Omelet with chicken liver 59

Omelette soufflée 62

Scrambled with truffles 58

Toast with Parmesan 57

DESSERTS

Almond pudding 53

Charlotte, apricot 81

Charlotte, macaroon 180

Cream, banana 108

Cream, coffee glacée 53

Cream, gooseberry 102

Cream, peach 108

Cream, raspberry 108

Macaroon custard 212

Milk sherbet 123

Musk melon jelly 114

Omelet Célestine 61

Omelet with jelly 60

Omelet with strawberries 60

Omelette soufflée 62

Raspberries, crystallized 107

Strawberries, frozen 91

Strawberry fritters 103

Strawberry jelly 105

Strawberry pudding 104

Strawberry sherbet 124

Watermelon, iced 99

ICE CREAMS AND ICES

Champagne sherbet 125

Champagne sherbet with strawberries 126

Claret sherbet 126

Coffee ice cream 123

Currant sherbet 124

Grape fruit sherbet 201

Kirsch sherbet 127

Peach sherbet 124

Pineapple sherbet 124

Rhubarb sherbet 81

Victoria sorbet 223

Wine ice cream 137

FRUITS, COOKED

Apple croquettes 3

Apple salad 156

Apple sauce with orange 163

Apple sauce with whipped cream 163

Apples, fried 155

Apples in vanilla syrup 155

Grape jam 149

Peach cream 165

Pears in vanilla syrup 157

Pears stewed in claret 158

Pears, stuffed 164

Pears, stuffed stewed 158

Peaches, brandied 154

Peaches, stuffed 165

Plums, brandied 153

Plum jam 152

Quince jelly 151

Quince marmalade 150

DRINKS

Claret, hot, egg-nog 182

Claret, hot, spiced 182

Claret tipple 182

Cider cup 186

Cider egg-nog 185

Cider punch 184

Ginger lemonade 186

Moss rose 115

Orange punch 184

Quince liqueur 185

Rhine wine cup 186

Rhine wine seltzer 186

Soda cocktail 187

Sherry egg-nog, hot 183

Various cups 186

MISCELLANEOUS

Butters, savory 191

Cider sauce 5

Croquettes, macaroni 27

Croquettes, sweet corn (canned) 11

Golden buck 41

Grape fruit with rum 201

Hash, sublimated 12

Jelly, savory 193

Johnny cake, Rhode Island style 13

Macaroni, timbales 51

Macaroni with cheese 199

Mayonnaise, with horse-radish 79

Olives with caviare 78

Partridge, sauce for 175

Rice muffins 12

Sandwiches, caviare 190

Sandwiches, crust 191

Sandwiches, fish 191

Sandwiches, French 113

Sandwiches, game 191

Sandwiches, sweet 192

Sardine canapé 219

Sauce duchesse 80

Sauce for calf’s liver 29

Sauce, onion 80

Toast, anchovy 69

Toast for game 174

Toast, sardine 69

Tunny fish 70

Welsh rabbit 40

INVALID COOKERY

Barley, purée of 31

Beef tea 32

Chicken broth with oatmeal 31

Chicken custard 33

Chicken, sabayon of 32

Cream soup 32

Invalid’s chop 35

Rice, steamed 35

Tapioca jelly 33

Violet jelly 34

Works on Cookery

MRS. LINCOLN’S COOK BOOK

New Edition. The Boston Cook Book. What to Do and What Not to Do in Cooking. By MARY J. LINCOLN. With 51 illustrations. Revised edition, including 250 additional recipes, 12mo. $2.00.

It is the trimmest, best arranged, best illustrated, most intelligible manual of cookery as a high art, and as an economic art, that has appeared.—Independent.

It tells in the most ample and practical and exact way those little things which women ought to know, but have generally to learn by sad experience. It ought to be in every household.—Philadelphia Press.

CARVING AND SERVING

Square 12mo. Illuminated board covers. 60 cents.

What an advantage it must be to be able to place with the left hand a fork in the breast of a turkey, and, without once removing it, with the right hand to carve and dissect, or disjoint, the entire fowl, ready to be helped to admiring guests! This is done by skilful carvers. The book contains directions for serving, with a list of utensils for carving and serving.

BOSTON SCHOOL KITCHEN TEXT-BOOK

Lessons in Cooking for the use in Classes in Public and Industrial Schools. 12mo. $1.00.

TWENTY LESSONS IN COOKERY

Compiled from the Boston School Kitchen Text-Book. With Index. Cards in envelope. 40 cents per set net.

THE PEERLESS COOK-BOOK

One hundred pages of Valuable Receipts for Cooking, Compact and Practical. 16mo. Paper covers. 15 cents.

MISS FARMER’S COOK BOOK. New Edition

The Boston Cooking-School Cook Book. By FANNIE MERRITT FARMER, Principal of the Boston Cooking-School, author of “Chafing Dish Possibilities.” New edition, with one hundred additional receipts. Illustrated. 12mo. $2.00.

Miss Farmer’s Cook Book has constantly been growing in favor and is now in the front rank. The Congregationalist pronounces it thoroughly practical and serviceable, and numerous authorities award it the highest praise. It should be in every household.

If one were asked off-hand to name the best cook book on the market it would not be strange if “The Boston Cooking-School Cook Book” were named.—The New York Woman’s World.

The recipes are compounded with a knowledge of the science of cooking, and with due regard to the conservative public, which must be wooed into a knowledge and appreciation of foods, not merely as palate-ticklers, but as the builders and sustainers of the human body.—The Outlook.

CHAFING DISH POSSIBILITIES

By FANNIE MERRITT FARMER. 16mo. $1.00.

Contents: I. Glimpses of Chafing Dishes in the Past; II. Chafing Dish Suggestions; III. Toast, Griddle Cakes, and Fritters; IV. Eggs; V. Oysters; VI. Lobsters; VII. Some Other Shell Fish; VIII. Fish Réchauffés; IX. Beef; X. Lamb and Mutton; XI. Chicken; XII. Sweetbreads; XIII. With the Epicure; XIV. Vegetables; XV. Cheese Dishes; XVI. Relishes and Sweets; XVII. Candies.

It is a book that no one who entertains with the chafing dish will be without.—St. Paul Globe.

Her recipes have the merit of simplicity and newness.—Los Angeles Evening Express.

There have been many volumes of chafing dish recipes, but none which is more appropriately adapted for the breakfast or lunch table, or for small congenial parties. Every feature is distinctly new.—Boston Herald.

Nearly 250 recipes, all simply and clearly written.—San Francisco Chronicle.

SALADS, SANDWICHES, AND CHAFING-DISH DAINTIES

By JANET MCKENZIE HILL, editor of “The Boston Cooking-School Magazine.” With 33 half-tone illustrations from photographs of original dishes. 12 mo. Cloth, extra. $1.50.

To the housewife who likes new and dainty ways of serving food, this book will simply be a godsend. There must be more than a hundred different varieties of salad among the recipes—salads made of fruit, of fish, of meat, of vegetables, and made to look pretty in scores of different ways. There are also instructions for making different kinds of lemonades and other soft drinks, and for making breads and rolls in the truly artistic cooking-school style.—Washington Times.

Sensible and practical.—Chicago Evening Post.

Many of the dishes are new to the average housewife.—Philadelphia Times.

A most attractive volume. The subjects are presented in a clear and pleasing form, and are beautifully illustrated from photographs of original dishes.—Advance.

Her recipes are founded upon scientific principles, her directions are clear and uncomplicated, and are reliable.—Brooklyn Times.

The very attractive form of the book fits it to go along with the pretty adjuncts of the chafing dish supper.—The Dial.

It is a thoroughly practical work and will be cordially welcomed in every household where new and dainty ways of preparing food are appreciated.—Boston Globe.

Wholesome dishes that will please capricious appetites. Some of these recipes will also appeal to the taste of invalids.—Vogue.

I GO A-MARKETING

By HENRIETTA SOWLE (“Henriette”). 12mo. Cloth. $1.50.

Miss Sowle has for some time been a valued writer for the Boston Transcript, and her articles published under the title of “I Go A-Marketing” have been found helpful and suggestive to those who are interested in dainty and palatable dishes. Her book is not a cook-book in the ordinary sense but aims to give novel and delicious ways of serving the many good things which may be found each month in the year by those who “go a-marketing.”

HELEN CAMPBELL’S WRITINGS

THE EASIEST WAY IN HOUSEKEEPING AND COOKING

Adapted to Domestic Use or Study in Classes. New revised edition. 16mo. $1.00.

IN FOREIGN KITCHENS

With choice recipes from England, France, Germany, Italy, and the North. 16mo. 50 cents.

THE WHAT-TO-DO CLUB

A Story for Girls. 16mo. $1.50.

MRS. HERNDON’S INCOME

A Novel. 16mo. $1.50.

MISS MELINDA’S OPPORTUNITY

A Story for Girls. 16mo. $1.00; paper, 50 cents.

PRISONERS OF POVERTY

Women Wage-Workers, their Trades, and their Lives. 12mo. $1.00.

PRISONERS OF POVERTY ABROAD

16mo. $1.00; paper, 50 cents.

She went among the workers and the employers, and her statements are based upon personal knowledge of the facts....—Boston Post.

ROGER BERKELEY’S PROBATION

A Story. 12mo. $1.00; paper, 50 cents.

SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH

16mo. $1.00.

This work directs attention to the physical and spiritual value of foods.

WOMEN WAGE-EARNERS

Their Past, their Present, and their Future. 16mo. $1.00.

LITTLE, BROWN, AND COMPANY Publishers · 254 Washington Street, Boston

Transcriber’s Note

The table of contents has been added by the transcriber for the convenience of the reader.

Minor punctuation errors have been repaired.

Several terms appear variously with a hyphen or a space—bread-crumbs and bread crumbs, chafing-dish and chafing dish, egg-plant and egg plant, horse-radish and horse radish, etc. These are preserved as printed. Hyphenation has otherwise been made consistent.

The author uses some variant spelling, for example, curaçoa or bran new. There are also some inconsistencies—omelet and omelette, soufflé and soufflée, piquant and piquante. These are all preserved as printed.

There are some small inconsistencies between recipe names in the main body of the book and those in the index. These are all preserved as printed.

On page 29, the word chevril (a type of horse tea) occurred. As it appeared in a paragraph referencing several herbs as seasoning, it has been amended to chervil, on the assumption that that was actually the intended word.

On page 216 is the phrase “tender, smallest stocks of celery.” This may be an error for “stalks of celery,” or it could be that the intention was to refer to a store of celery or the availability of it. As there is no way to sure, it is preserved as printed.