Original 1896 Boston Cooking-School Cook Book

Overview


A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.
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Overview


A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.
Read More Show Less

Product Details

  • ISBN-13: 9780486296975
  • Publisher: Dover Publications
  • Publication date: 7/17/2012
  • Pages: 640
  • Sales rank: 605,183
  • Product dimensions: 5.46 (w) x 8.48 (h) x 1.22 (d)

Table of Contents


CHAPTER I. FOOD
Food
Correct Proportions of Food
Water
Salts
Starch
Sugar
Gum Pectose and Cellulose
Fats and Oils
Milk
Milk for the Sick
Butter
Cheese
Fruits
"Vegetable Acids, and where found"
Condiments
Flavoring Extracts
CHAPTER II. COOKERY
Fire
How to Build a Fire
Ways of Cooking
Various Ways of Preparing Food for Cooking
How to Bone a Bird
How to Measure
How to Combine Ingredients
Ways of Preserving
Table of Measures and Weights
Time Tables for Cooking
CHAPTER III. BEVERAGES
Tea
How to Make Tea
Five o'clock Tea
Russian Tea
Iced Tea
Coffee
Filtered Coffee
Boiled Coffee
"After-Dinner Coffee (Black Coffee, or Café Noir)"
Kola
Cocoa and Chocolate
Cocoa shells
Cracked Cocoa
Breakfast Cocoa
Reception Cocoa
Brandy Cocoa
Chocolate
FRUIT DRINKS
Lemonade
Pineapple Lemonade
Orangeade
Mint Julep
Claret Punch
Fruit Punch I.
Fruit Punch II.
Ginger Punch
Unfermented Grape Juice
CHAPTER IV. BREAD AND BREAD MAKING
Yeast
Bread Making
Baking of Bread
Care of Bread after Baking
Water Bread
Milk and Water Bread
Entire Wheat Bread
Entire Wheat and Flour Bread
Graham Bread
Third Bread
Quaker Oats Bread
Rye Bread
Boston Brown Bread
Indian Bread
Steamed Graham Bread
Parker House Rolls
Salad or Dinner Rolls
Sticks
Swedish Rolls
Sweet French Rolls
Luncheon Rolls
French Rusks
Rusks (Zwieback)
German Coffee Bread
Coffee Cakes (Brioche)
Buns
Hot Cross Buns
Raised Muffins
Grilled Muffings
Raised Oatmeal Muffins
Squash Biscuits
Dry Toast
Water Toast
Milk Toast I.
Milk Toast II.
Brown Bread Milk Toast
German Toast
Brewis
Bread for Garnishing
Uses for Stale Bread
"CHAPTER V. BISCUITS, BREAKFAST CAKES, AND SHORTCAKES. BATTERS, SPONGES, AND DOUGHS"
Baking Powder Biscuit I.
Baking Powder Biscuit II.
Emergency Biscuit
Fruit Rolls (Pin Wheel Biscuit)
One Egg Muffins I.
One Egg Muffins II.
Twin Mountain Muffins
Queen of Muffins
Berry Muffins I.
Berry Muffins II.
Rice Muffins
Oatmeal Muffins
Quaker Muffins
Graham Muffins I.
Graham Muffins II.
Rye Muffins I.
Rye Muffins II.
Corn Meal Gems
Berkshire Muffins
Golden Corn Cake
Corn Cake (Sweetened with Molasses)
White Corn Cake
Susie's Spider Corn Cake
Pop-overs
Graham Pop-overs
Breakfast Puffs
Fadges
Maryland Biscuit
GRIDDLE CAKES
Sour Milk Griddle Cakes
Sweet Milk Gri+C171ddle Cakes
Entire Wheat Griddle Cakes
Rice Griddle Cakes I.
Rice Griddle Cakes II.
Bread Griddle Cakes
Waffles
Rice Waffles
Virginia Waffles
Raised Waffles
Fried Drop Cakes
Rye Drop Cakes
Doughnuts I.
Doughnuts II.
Raised Doughnuts
Crullers
Strawberry Shortcake I.
Strawberry Shortcake II.
Rich Strawberry Short Cake
Fruit Shortcake
CHAPTER VI. CEREALS
Table Showing Composition
Table for Cooking Cereals
Oatmeal Mush with Apples
Cereal with Fruit
Fried Mushes
"Fried Corn Meal Mush, or Fried Hominy"
Boiled Rice
Steamed Riced
Rice with Cheese
Rice à la Riston
Turkish Pilaf I.
Turkish Pilaf II.
Boiled Macaroni
Macaroni with White Sauce
Baked Macaroni
Baked Macaroni with Cheese
Macaroni with Tomato Sauce
Macaroni à l'Italienne
Macaroni à la Milanaise
Spaghetti
CHAPTER VII. EGGS
Composition
Boiled Eggs
Dropped Eggs (Poached)
Eggs à la Finnoise
Eggs à la Suisse
Baked or Shirred Eggs
Scrambled Eggs
Scrambled Eggs with Tomato Sauce
Scrambled with Anchovy Toast
Eggs à la Buckingham
Buttered Eggs with Tomatoes
Fried Eggs
Eggs à la Goldenrod
Eggs au Gratin
Eggs in Batter
Curried Eggs
Scalloped Eggs
Stuffed Eggs in a Nest
Egg Farci
Omelets
Plain Omelet
To Fold and Turn an Omelet
Omelet with Meat or Vegetables
Oyster Omelet
Orange Omelet
Jelly Omelet
Bread Omelet
French Omelet
Spanish Omelet
Omelet Rich
CHAPTER VIII. SOUPS
Soup Making
How to Clear Soup Stock
How to Bind Soups
SOUPS WITH MEAT STOCK
Brown Soup Stock
Bouillon
Macaroni Soup
Julienne Soup
Tomato Soup with Stock
Turkish Soup
Crécy Soup
Ox-tail Soup
White Soup Stock I.
White Soup Stock II.
White Soup Stock III.
White Soup
Chicken Soup
Turkey Soup
Hygienic Soup
Farina Soup
Spring Soup
Duchess Soup
Potage à la Reine
St. Germain Soup
Imperial Soup
Veal and Sago Soup
Asparagus Soup
Cream of Celery Soup
Spinach Soup
Cream of Lettuce Soup
Cream of Watercress Soup
Cream of Cauliflower Soup
String Bean Soup
Chestnut Purée
Mulligatawny Soup
Mock Turtle Soup
Consommé
Consommé à la Royal
Consommé au Parmesan
Consommé aux Pâtes
Consommé Colbert
Consommé with Vegetables
Consommé Princess
SOUPS WITH FISH STOCK
Clam Bouillon
Oyster Stew
Scallop Stew
Oyster Soup
French Oyster Soup
Oyster Gumbo
Clam Soup with Poached Eggs
Clam and Oyster Soup
Cream of Clam Soup
Lobster Bisque
CHAPTER IX. SOUPS WITHOUT STOCK
Black Bean Soup
Baked Bean Soup
Cream of Lima Bean Soup
Celery Soup
Corn Soup
Halibut Soup
Pea Soup
Split Pea Soup
Kornlet Soup
Potato Soup
Swiss Potato Soup
Salmon Soup
Squash Soup
Tomato Soup
Cream of Tomato Soup (Mock Bisque)
Vegetable Soup
CHOWDERS
Corn Chowder
Fish Chowder
Connecticut Chowder
Clam Chowder
Lobster Chowder
CHAPTER X. SOUP GARNISHINGS AND FORCE-MEATS
Crisp Crackers
Croûtons (Duchess Crusts)
Imperial Sticks
Egg Balls
Egg Custard
Royal Custard
Noodles
Fritter Beans
Pâte au chou
Parmesan Pâte au Chou
White Bait Garnish
Fish Force-meat
Clam Force-meat
Salmon Force-meat
Oyster Force-meat
Chicken Force-meat I.
Chicken Force-meat II.
Quenelles
CHAPTER XI.
FISH
WHITE AND RED BLOODED FISH
SHELLFISH
I. Bivalve Mollusks
II. Crustaceans
To Prepare Fish for Cooking
WAYS OF COOKING FISH
TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD
Boile
Fried Fillets of Halibut or Flounder
Fried Eels
Fried Stuffed Smelts
Fried Shad Roe
Soft Shell Crabs
Frogs' Hind Legs
Terrapin
Washington Terrapin
Terrapin à la Baltimore
Terrapin à la Maryland
WAYS OF USING REMNANTS OF COOKED FISH
Fish à la Crême
Turban of Fish
Fish Hash
Fish Croquettes
Scalloped Cod
Salmon Box
WAYS OF COOKING SALT FISH
Creamed Salt Codfish
Fish Balls
Salted Codfish Hash
Toasted Salt Fish
Baked Finnan Haddie
Broiled Finnan Haddie
WAYS OF COOKING SHELLFISH
Oysters on a Half Shell
Raw Oysters
Panned Oysters
Fancy Roast
Oyster Fricasse
Creamed Oysters
Oysters in Brown Sauce
Broiled Oysters
Oyster Toast
Oysters and Macaroni
Scalloped Oysters
Sautéd Oysters
Fried Oysters
Fried Oysters in Batter
Batter
Little Neck Clams
Steamed Clams
Roasted Clams
Fried Scallops
Plain Lobster
Fried Lobster
Buttered Lobster
Scalloped Lobster
Devilled Lobster
Curried Lobster
Stuffed Lobster à la Béchamel
Broiled Live Lobster
Lobster à la Américaine
CHAPTER XII. BEEF
DIVISION AND WAYS OF COOKING A SIDE OF BEEF
The effect of Different Temperatures on the Cooking of Meat
TABLE SHOWING COMPOSITION OF MEATS
Broiled Beefsteak
Beefsteak with Maître d'Hôtel Butter
Porterhouse Steak with Tomato and Mushroom Sauce
Beefsteak with Oyster Blanket
Broiled Fillets of Beef
Cutlets of Tenderloin with Chestnut Purée
Sautéd Mignon Fillets of Beef with Sauce Figaro
Sautéd Mignon Fillets of Beef with Sauce Trianon
Broiled Meat Cakes
Hamburg Steaks
Cannelon of Beef
Roast Beef
Yorkshire Pudding
Larded Fillet of Beef
Braised Beef
Beef à la Mode
Beef Stew with Dumplings
Corned Beef
Boiled Dinner
Boiled Tongue
Braised Tongue
Broiled Liver
Liver and Bacon
Bacon
Braised Liver
Broiled Tripe
Tripe in Batter
Lyonnaise Tripe
Tripe à la Creole
Tripe à la Provencale
Calf's Head à la Terrapin
Heart
WAYS OF WARMING OVER BEEF
Roast Beef with Gravy
Cottage Pie
Beefsteak Pie
Cecils with Tomato Sauce
Corned Beef Hash
Corned Beef Hash with Beets
Dried Beef with Cream
CHAPTER XIII. LAMB AND MUTTON
Broiled Lamb or Mutton Chops
Pan-broiled Chops
Breaded Mutton Chops
Chops à la Signora
Chops en Papillote
Mutton Cutletes à la Maintenon
Boiled Leg of Mutton
Braised Leg of Mutton
Stuffing
Roast Lamb
Saddle of Mutton
Crown of Lamb
Mutton Curry
Fricassee of Lamb with Brown Gravy
Scotch Broth
Lambs Kidneys I.
Lambs Kidneys II.
Minced Lamb on Toast
Scalloped Lamb
Blanquette of Lamb
Salmi of Lamb
Casserole of Rice and Meat
Breast of Lamb
CHAPTER XIV. VEAL
Veal Cutlets
Fricassee of Veal
Loin of Veal à la Jardinière
Braised Shoulder of Veal
Roast Veal
Fricandeau Veal
India Curry
Veal Birds
Veal Loaf I.
Veal Loaf II.
WAYS OF WARMING OVER VEAL
Minced Veal on Toast
Blanquette of Veal
Ragôut of Veal
CHAPTER XV. SWEETBREADS
Broiled Sweetbreads
Creamed Sweetbreads
Creamed Sweetbreads and Chicken
Sweetbread à la Poulette
Larded Sweetbread
Sweetbread Cutlets with Asparagus Tips
Sweetbread with Tomato Sauce
Sweetbread and Bacon
CHAPTER XVI. PORK
Pork Chops
Pork Chops with Fried Apples
Roast Pork
Pork Tenderloins with Sweet Potatoes
Breakfast Bacon
Fried Salt Pork with Codfish
Broiled Ham
Fried Ham and Eggs
Boiled Ham
Roast Ham with Champagne Sauce
Westphalian Ham
Broiled Pigs' Feet
Sausages
Boston Baked Beans
CHAPTER XVII. POULTRY AND GAME
Broiled Chicken
Boiled Fowl
Boiled Capon with Cauliflower Sauce
Chicken à la Providence
Roast Chicken
Stuffing I.
Stuffing II.
Gravy
Braised Chicken
Chicken Fricassee
Fried Chicken
Maryland Chicken
Chicken à la Merango
Sauce
Baked Chicken
Chicken Gumbo
Chicken Stew
Chicken Pie
Chicken Curry
Jellied Chicken
Chickens' Livers with Maderia Sauce
Chickens' Livers with Bacon
Sautéd Chickens' Livers
Chickens' Livers with Curry
Boiled Turkey
Roast Turkey
Chestnut Stuffing
Gravy
To Carve Turkey
Roast Goose with Potato Stuffing
Potato Stuffing
To Truss a Goose
Roast Wild Duck
Braised Duck
Broiled Quail
Roast Quail
Larded Goose
Broiled or Roasted Plover
Potted Pigeons
Stuffing
Broiled Venison Steak
Venison Cutlets
Roast Leg of Venison
Saddle of Venison
WAYS OF WARMING OVER POULTRY AND GAME
Creamed Chicken
Creamed Chicken with Mushrooms
Chicken with Potatoe Border
Chicken in Baskets
Chicken and Oysters à la Métropole
Luncheon Chicken
Blanquette of Chicken
Scalloped Chicken
Mock Terrapin
Chicken Chartreuse
Chicken Soufflé
Chicken Hollandaise
Scalloped Turkey
Salmi of Duck
Spanish Sauce
CHAPTER XVIII. FISH AND MEAT SAUCES
Thin White Sauce
Cream Sauce
White Sauce I.
White Sauce II.
Thick White Sauce for Cutlets and Croquettes
Sauce Allemande
Velouté Sauce
Soubis Sauce
Drawn Butter Sauce
Shrimp Sauce
Caper Sauce
Egg Sauce I.
Egg Sauce II.
Brown Sauce I.
Brown Sauce II. (Espangnole)
Brown Mushroom Sauce I.
Brown Mushroom Sauce II.
Sauce Piquante
Olive Sauce
Orange Sauce
Sauce à l'Italienne
Champagne Sauce
Tomato Sauce I. (without Stock)
Tomato Sauce II.
Tomato Sauce III.
Tomato and Mushroom Sauce
Tomato Cream Sauce
Spanish Sauce
Béchamel Sauce
Yellow Béchamel Sauce
Oyster Sauce
Cucumber Sauce
Celery Sauce
Suprême Sauce
Anchovy Sauce
Maître d'Hôtel Butter
Tartar Sauce
Lemon Butter
Anchovy Butter
Lobster Butter
Hollandaise Sauce I.
Hollandaise Sauce II.
Lobster Sauce I.
Lobster Sauce II.
Sauce Béarnaise
Sauce Trianon
Sauce Figaro
Horseradish Sauce I.
Horseradish Sauce II.
Bread Sauce
Rice Sauce
Cauliflower Sauce
Mint Sauce
Currant Jelly Sauce
Port Wine Sauce
Sauce Tartare
Sauce Tyrolienne
CHAPTER XIX. VEGETABLES
Table Showing Composition of
Care of
Cooking Vegetables
Mushrooms and Truffles
Truffles
Artichokes
Boiled Artichokes
Fried A
Boiledon Cream
Cold Cabinet Pudding
Mont Blanc
Crême aux Fruits
To Whip Cream
Charlotte Russe
Orange Trifle
Banana Cantaloupe
Chocolate Charlotte
Ginger Cream
Orange Charlotte
Strawberry Sponge
Orange Baskets
Orange Jelly in Ambush
Bavarian Cream (Quick)
Pineapple Bavarian Cream
Royal Diplomatic Pudding
Fruit Cream
"CHAPTER XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS"
How to Freeze Desserts
To Line a Mould
To Mould Frozen Mixtures
Lemon Ice
Orange Ice
Pomegranate Ice
Raspberry Ice
Strawberry Ice
Currant Ice
Raspberry and Currant Ice
Crême de Menthe Ice
Canton Sherbet
Milk Sherbet
Pineapple Frappé
Sorbet
Café Frappé
Clam Frappé
Frozen Apricots
Pineapple Cream
Cardinal Punch
Punch Hollandaise
Victoria Punch
London Sherbet
Roman Punch
Vanilla Ice Cream I. (Philadelphia)
Vanilla Ice Cream Croquettes
Chocolate Ice Cream I.
Chocolate Ice Cream II.
Strawberry Ice Cream
Pineapple Ice Cream
Coffee Ice Cream
Caramel Ice Cream
Burnt Almond Ice Cream
Brown Bread Ice Cream
Bisque Ice Cream
Macaroon Ice Cream
Banana Ice Cream
Ginger Ice Cream
Pistachio Ice Cream
Pistachio Bisque
Neapolitan or Harlequin Ice Cream
Baked Alaska
Pudding Glacé
Frozen Pudding I.
Frozen Pudding II.
Delmonico Ice Cream with Angel Food
Angel Food
Sultana Roll with Claret Sauce
Claret Sauce
Café Parfait
Italian Meringue
Bombe Glacée
Nesselrode Pudding
Strawberry Mousse
Coffee Mousse
Mousse Marron
"Cardinal Mousse, with Iced Madeira Sauce"
Demi-glacé aux Fraises
CHAPTER XXVII. PASTRY
uff Paste
To Bake Puff Paste
Patty Shells
Vol-au-vents
Plain Paste
Quick Paste
Paste with Lard
CHAPTER XXVIII. PIES
Apple Pie I.
Apple Pie II.
Blackberry Pie
Blueberry Pie
Cranberry Pie
Currant Pie
Cream Pie
Custard Pie
Date Pie
Lemon Pie I.
Lemon Pie II.
Lemon Pie III.
Lemon Pie IV.
Mince Pies
Mince Pie Meat
English Mince Meat
Mince Meat (without Liquor)
Mock Mince Pie
Peach Pie
Prune Pie
Rhubarb Pie
Squash Pie
Pumpkin Pie
CHAPTER XXIX. PASTRY DESSERTS
Banbury Tarts
Cheese Cakes
Cheese Straws
Condés
Cream Horns
Florentine Meringue
Napoleons
Orange Sticks
Lemon Sticks
Palm Leaves
Raspberry Puffs
Tarts
Polish Tartlets
MERINGUES
"FOR PIES, PUDDINGS, AND DESSERTS"
Meringue I.
Meringue II.
Meringue III.
"Meringues Glacées, or Kisses"
Nut Meringue
Meringues (Mushrooms)
Meringues Panachées
"CHAPTER XXX. GINGERBREADS, COOKIES, AND WAFERS"
Hot Water Gingerbread
Sour Milk Gingerbread
Soft Molasses Gingerbread
Cambridge Gingerbread
Soft Sugar Gingerbread
Gossamer Gingerbread
Fairy Gingerbread
Hard Sugar Gingerbread
Molasses Drop Cakes
Ginger Snaps
Molasses Cookies
Soft Molasses Cookies
Spice Cookies
Scotch Wafers
Oatmeal Cookies
Vanilla Wafers
Cream Cookies
Imperial Cookies
Hermits
Boston Cookies
Cocoanut Cream Cookies
Peanut Cookies
Seed Cakes
Chocolate Cookies
Sand Tarts
Rolled Wafers
Almond Wafers
CHAPTER XXXI. CAKE
Hot Water Sponge Cake
Cheap Sponge Cake
Cream Sponge Cake
Sponge Cake
Sunshine Cake
Angel Cake
Lady Fingers
Sponge Drop
Jelly Roll
Aunt Caddie's Cake
Election Cake
One Egg Cake
Chocolate Cake
Chocolate Nougat Cake
Cream Pie I.
Cream Pie II.
Cocoanut Pie
Washington Pie
Chocolate Pie
Orange Cake
Quick Cake
Boston Favorite Cake
Cream Cake
Currant Cake
Velvet Cake
Walnut Cake
Spanish Cake
Cup Cake
Brownies
Ribbon Cake
Coffee Cake
Rich Coffee Cake
Dark Fruit Cake
Nut Cakes
Snow Cake
Lily Cake
Corn-starch Cake
Prune Almond Cake
Marshmallow Cake
Fig Éclair
Banana Cake
Bride's Cake
Light Fruit Cake
White Nut Cake
Golden Cake
Mocha Cake
Cream Cakes
French Cream Cakes
French Strawberry Cream Cakes
Éclairs
Lemon Queens
Queen Cake
Pound Cake
English Fruit Cake
Imperial Cake
Wedding Cake
CHAPTER XXXII. CAKE FILLINGS AND FROSTINGS
Cream Filling
Chocolate Cream Filling
Coffee Cream Filling
French Cream Filling
Strawberry Filling
Lemon Filling
Orange Filling
Chocolate Filling
Nut or Fruit Filling
Cocoanut Filling
Lemon Cocoanut Cream
Fig Filling
Marshmallow Paste
Prune Almond Filling
Confectioners' Frosting
Orange Frosting
Gelatine Frosting
Plain Frosting
Chocolate Frosting
White Mountain Cream
Boiled Frosting
Boiled Chocolate Frosting
Brown Frosting
Maple Sugar Frosting
Cream Maple Sugar Frosting
Milk Frosting
Caramel Frosting
Opera Carmel Frosting
Fondant Icing
Ornamental Frosting I.
Ornamental Frosting II.
CHAPTER XXXIII. FANCY CAKES AND CONFECTIONS
Macaroons
Almond Macaroons
Crescents
Cinnamon Bars
Horseshoes
Cocoanut Cakes I.
Cocoanut Cakes II.
Stuffed Dates I.
Stuffed Dates II.
Salted Almonds I.
Salted Almonds II.
Salted Peanuts
Salted Pecans
Parisian Sweets
Molasses Candy
Velvet Molasses Candy
Buttercups
Vinegar Candy
Ice Cream Candy
Butter Scotch
Butter Taffy
Horehound Candy
Chocolate Caramels
Nut Chocolate Caramels
Peanut Nougat
Nut Bar
French Nougat
Nougatine Drops
Wintergreen Wafers
Cocoanut Cream Candy
Chocolate Cream Candy
Maple Sugar Candy
Sultana Caramels
Pralines
Creamed Walnuts
Peppermints
BOILED SUGAR FOR CONFECTIONS
White Fondant
Coffee Fondant
Maple Fondant
Bonbons
Cream Mints
Cream Nut Bars
Dipped Walnuts
Tutti-Frutti Candy
Glacé Fruits
Spun Sugar
CHAPTER XXXIV. SANDWICHES AND CANAPÉS
Rolled Bread
Bread and Butter Folds
Lettuce Sandwiches
Egg Sandwiches
Sardine Sandwiches
Sliced Ham Sandwiches
Chopped Ham Sandwiches
Anchovy Sandwiches
Chicken Sandwiches
Lobster Sandwiches
Oyster Sandwiches
Nut and Cheese Sandwiches
Ginger Sandwiches

Fruit Sandwiches
Brown Bread Sandwiches
Russian Sandwiches
Jelly Sandwiches
Cheese Wafers
Canapés
Cheese Canapés
Canapés Lorenzo
CHAPTER XXXV. RECIPES FOR THE CHAFING-DISH
Scrambled Eggs with Sweetbreads
Scrambled Eggs with Calf's Brains
Cheese Omelet
Eggs au Beurre Noir
Eggs à la Caracas
Union Grill
Eggs à la D'Uxelles
Oysters à la Thorndike
Lobster à la Delmonico
Lobster à la Newburg
Clams à la Newburg
Shrimps à la Newburg
Fish à la Provencale
Grilled Sardines
Sardines with Anchovy Sauce
Welsh Rarebit I
Welsh Rarebit II
Oyster Rarebit
English Monkey
Breaded Tongue with Tomato Sauce
Scotch Woodcock
Shredded Ham with Currant Jelly Sauce
Venison Cutlets with Apples
Mutton with Currant Jelly Suace
Minced Mutton
Devilled Bones
Devilled Almonds
Devilled Chestnuts
Fruit Canapés
Peach Canapés
Fig Cups
CHAPTER XXXVI. COOKING, PRESERVING, AND CANNING FRUITS
Baked Apples
Bakes Sweet Apples
Apple Sauce
Spiced Apple Sauce
Apple Ginger
Apple Porcupine
Baked Bananas
Sautéd Bananas
Baked Peachees
Baked Pears
Baked Quinces
Cranberry Sauce
Cranberry Jelly
Stewed Prunes
Rhubarb Sauce
JELLIES
Apple Jelly
Quince Jelly
Crab Apple Jelly
Currant Jelly
Currant and Raspberry Jelly
Blackberry Jelly
Raspberry Jelly
Barberry Jelly
Grape Jelly
Green Grape Jelly
Venison Jelly
Damson Jelly
JAMS
Raspberry Jam
Blackberry Jam
MARMALADES
Grape Marmalade
Quince Marmalade
Orange Marmalade
Orange and Rhubarb Marmalade
CANNING AND PRESERVING
Directions for Canning
To Sterilize Jars
Canned Porter Apples
Canned Peaches
Canned Pears
Canned Pineapples
Canned Quinces
Canned Cherries
Canned Huckleberries
Canned Rhubarb
Canned Tomatoes
Damson Preserve
Strawberry Preserves
Pear Chips
Raspberry and Currant Preserve
Brandied Frutti
Tutti Frutti
Preserved Melon Rind
Tomato Preserve
PICKLING
Spiced Currants
Sweet Pickled Pears
Sweet Pickled Peaches
Chili Sauce
Ripe Tomato Pickle
Ripe Cucumber Pickle
Unripe Cucumber Pickles (Gherkins)
Chopped Pickles
Spanish Pickles
Chow-Chow
Pickled Onions
CHAPTER XXXVII. RECIPES ESPECIALLY PREPARED FOR THE SICK
Barley Water
Rice Water
Oatmeal Water
Toast Water
Apple Water
Tamarind Water
Currant Water
Grape Juice
Lemonade
Irish Moss Lemonade
Flaxseed Lemonade
Orangeade
Sterilized Milk
Albumenized Milk
Koumiss
Egg-nog I
Egg-nog II
Egg-nog III or Hot Water Egg-nog
Wine Whey
Milk Punch
Entire Wheat Coffee
Phillips' Cocoa
Cocoa Cordial
Broiled Beef Essence
Broiled Beef Tea
Bottled Beef Essence
Bottled Beef Tea
Frozen Beef Tea
Flour Gruel
Arrowroot Gruel
Farina Gruel
Indian Gruel
Oatmeal Gruel I
Oatmeal Gruel II
Barley Gruel
Cracker Gruel
Imperial Granum
Clam Water
Mutton Broth
Chicken Broth
Indian Meal Mush
Rye Meal Mush
Oatmeal Mush
Hominy Mush
Quaker Oats Mush
Beef Balls
Raw Beef Sandwiches
Egg Sandwichese
To Broil Birds in Buttered Cases
Rennet Custard (Junket)
CHAPTER XXXVIII. HELPFUL HINTS TO THE YOUNG HOUSEKEEPER
CHAPTER XXXIX
SUITABLE COMBINATIONS FOR SERVING
BREAKFAST MENUS
LUNCHEON MENUS
DINNER MENUS
MENU FOR THANKSGIVING DINNER
MENU FOR CHRISTMAS DINNER
A FULL COURSE DINNER
MENUS FOR FULL COURSE DINNERS
NECESSARY UTENSILS AND STORES FOR FURNISHING SCHOOL KITCHEN FOR A CLASS OF TWENTY-FOUR
GLOSSARY
COURSE OF INSTRUCTION AS GIVEN AT THE BOSTON COOKING SCHOOL
PRACTICE LESSONS
INDEX

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