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Table Of Contents

THE
BEATEN BISCUIT.—No. 2
BAKING-POWDER BISCUIT
CREAM BISCUIT
FRENCH ROLLS
RAISED FINGER-ROLLS
WINDSOR ROLLS
ELIZABETTI ROLLS
RYE ROLLS
GLUTEN ROLLS
PARKER HOUSE ROLLS
BOSTON BROWN BREAD
BOSTON BROWN BREAD WITH RAISINS
BOSTON BROWN BREAD STEWED
GRAHAM BREAD
RYE BREAD
QUICK WHITE BREAD
DATE BREAD
COFFEE BREAD.—No. 1
COFFEE BREAD.—No. 2
NORWEGIAN ROLLS
RICE MUFFINS
LAPLANDS
ENGLISH MUFFINS
GRAHAM POPOVERS
GRAHAM GEMS
GEMS OF KERNEL (Middlings) AND WHITE FLOUR
GEMS OF RYE MEAL
CORN BATTER BREAD
CORN BREAD
CORN GRIDDLE CAKES
WHITE BREAD GRIDDLE CAKES
BOSTON BROWN BREAD GRIDDLE CAKES
WAFFLES
EPICUREAN ROLLS
BREAD FROM RUMMER FLOUR
BISCUITS OF KERNEL OR GRAHAM FLOUR
TO SOFT BOIL EGGS
TO HARD BOIL EGGS
EGGS À LA CRÊME
EGGS AU GRATIN
NUN'S TOAST
EGGS À LA MAÎTRE D'HÔTEL
EGG TIMBALES
EGGS STUFFED WITH MUSHROOMS
EGGS WITH CREAM
CURRIED EGGS
STUFFED EGGS
FRIED STUFFED EGGS
FRICASSEED EGGS
EGG CHOPS
PLAIN OMELET
OMELET WITH CHEESE
OMELET WITH MUSHROOMS
OMELET WITH TOMATOES
POACHED EGGS WITH TOMATO CATSUP
EGGS POACHED IN CREAM
EGGS POACHED IN TOMATOES
EGGS IN A BROWN SAUCE
CREAM OF JERUSALEM ARTICHOKES
CREAM OF ASPARAGUS
CREAM OF LIMA BEANS
CREAM OF CAULIFLOWER
CREAM OF CELERY
CREAM OF CHESTNUTS
CREAM OF CUCUMBERS
CREAM OF SUMMER SQUASH
CREAM OF LETTUCE
CREAM OF MUSHROOMS
CREAM OF GREEN PEAS
CREAM OF RICE
CREAM OF SPINACH
CARROT SOUP
CELERIAC SOUP
MOCK CLAM SOUP
CORN AND TOMATO SOUP
SOUP CRÉCY
CURRY SOUP
MOCK FISH SOUP
A NORWEGIAN SWEET SOUP
ONION SOUP
SOUP OF GREEN PEAS.—No. 1
SOUP OF GREEN PEAS.—No. 2
POTATO SOUP
PURÉE OF VEGETABLES
PURÉE OF TURNIPS
VEGETABLE SOUP
TOMATO SOUP
BARLEY SOUP
BLACK BEAN SOUP WITH MOCK MEAT BALLS
EGG BORDER WITH RICE AND CURRY SAUCE
RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE
A BORDER TIMBALE OF MOCK CHICKEN
A MOULD OF SPAGHETTINA
SPINACH BORDER MOULD
A FILLING FOR THE CENTER OF MOULD OF SPINACH
MOCK COD FISH BALLS
MOCK FISH BALLS IN CURRY OR CREAM SAUCE
MOCK FISH (a Norwegian dish)
MOCK MEAT
SPAGHETTINA CHOPS
TOMATO CHOPS
SAVORY FRIED BREAD
MOCK FISH CHOPS
FRICASSEE OF SPAGHETTINA
MUSHROOMS EN COQUILLE
RAGOUT OF EGG PLANT
PATTIES OF PUFF PASTE
SAVORY RICE (a Mexican Dish)
RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS
CURRIED RICE CROQUETTES
MOCK FISH CROQUETTES
WALNUT CROQUETTES
RAGOUT OF MUSHROOMS
MOCK CHICKEN CROQUETTES
TO BOIL POTATOES
POTATOES BAKED
TO MASH POTATOES
NEW POTATOES WITH CREAM SAUCE
BROILED POTATOES
POTATOES À LA CRÊME AU GRATIN
STUFFED POTATOES
POTATO FRICASSEE
POTATOES À LA DUCHESSE
SARATOGA CHIPS
FRENCH FRIED POTATOES
POTATOES À LA MAÎTRE D'HÔTEL
POTATOES LYONNAISE
POTATOES À LA PARISIENNE
POTATOES CREAMED AND BROWNED
POTATO PUFF
WHITE POTATO CROQUETTES
POTATO PAPA (a Mexican Dish)
SWEET POTATOES FRIED RAW
COOKED SWEET POTATOES FRIED
SWEET POTATOES MASHED AND BROWNED
SWEET POTATO CROQUETTES
BRUSSELS SPROUTS
OKRA AND TOMATOES
BEETS
PURÉE OF PEAS
PURÉE OF LIMA BEANS
PURÉE OF CUCUMBERS
STUFFED CUCUMBERS
CUCUMBERS STUFFED WITH MUSHROOMS
ESCALLOPED EGG PLANT
STUFFED EGG PLANT
GREEN CORN CAKES
CORN PUDDING
MOCK OYSTERS OF GREEN CORN
CORN BOILED ON THE COB
CURRY OF CORN
CROQUETTES OF SALSIFY AND CELERIAC
INDIAN CURRY OF VEGETABLES
KOHLRABI
MARROWFAT BEANS BAKED
BAYO OR MEXICAN BEANS.—No. 1
MEXICAN BEANS.—No. 2
EMPARADAS (a Mexican Recipe)
FRIJOLES FRITOS
BROILED MUSHROOMS
MUSHROOMS ON TOAST
MUSHROOMS STEWED IN A CREAM SAUCE
TOMATOES STUFFED WITH MUSHROOMS.—No. 1
TOMATOES STUFFED WITH MUSHROOMS.—No. 2
ESCALLOPED TOMATOES
TOMATOES WITH EGG
FRENCH CARROTS IN BROWN SAUCE
FRENCH CARROTS AND PEAS
SPINACH PUDDING
SPINACH BALLS
TOMATOES AND MUSHROOMS
TO BOIL RICE PLAIN
CAULIFLOWER WITH DRAWN BUTTER
ESCALLOPED CAULIFLOWER
ESCALLOPED SPAGHETTINA
CHESTNUT PURÉE
PURÉE OF DRIED WHITE BEANS
SQUASH PUDDING
SQUASH FRITTERS
SUMMER SQUASH
RICE CROQUETTES
FRICASSEE OF CELERIAC
YELLOW TURNIP RAGOUT
TOMATOES STUFFED WITH CHEESE
JERUSALEM ARTICHOKES
ASPARAGUS
POINTES D'ASPERGES
PURPLE CABBAGE WITH CHESTNUTS
PARSNIP CROQUETTES WITH WALNUTS
PARSNIPS FRIED
PARSNIP FRITTERS
TO COOK STRING BEANS
SPANISH ONIONS STUFFED
STUFFED CELERIAC WITH SPANISH SAUCE
SPRING CABBAGE STEWED
SPRING CABBAGE WITH CREAM SAUCE
SPRING TURNIPS IN CREAM SAUCE
WHITE BREAD BALLS
NOODLES
NOODLES À LA FERRARI
GNOCCHI À LA ROMAINE
MAYONNAISE DRESSING
CREAM SALAD DRESSING
FRENCH DRESSING
TOMATO ICE SALAD
[2]TOMATO JELLY
SPAGHETTINA AND CELERY SALAD
SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS
SALAD OF FRESH FRUIT
[3]CUCUMBER JELLY
WALNUT AND CELERY SALAD
PINEAPPLE AND CELERY SALAD
FRUIT SALAD
POTATO SALAD
SALAD OF TOMATOES STUFFED WITH CELERY
CELERIAC AND LETTUCE SALAD
RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD
SALAD À LA MACÉDOINE
ASPARAGUS SALAD
CUCUMBER SALAD
COLD SLAW
TOMATO SALAD
ENDIVE
EGG SALAD
APPLE BETTY
APPLE CHARLOTTE
APPLE CROQUETTES
APPLES STEWED WHOLE
APPLE SOUFFLÉ
APPLE CUSTARD.—No. 1
APPLE CUSTARD.—No. 2
BAKED APPLE DUMPLINGS
APPLE FLOAT
APPLES FRIED
APPLE MARMALADE
APPLE MERINGUE
APPLE PUDDING.—No. 1
APPLE PUDDING.—No. 2
APPLES STEWED IN BUTTER
TO STEAM APPLES
SCALLOPED APPLES
BANANA FRITTERS
BAVARIAN CHERRY CAKE
CRANBERRY BAVARIAN CREAM
A MOULD OF FRESH FRUIT
A DESSERT OF MIXED FRUIT
GOOSEBERRY PUDDING
PINEAPPLE MERINGUE
PRUNE SOUFFLÉ
PRUNE MOULD
STEWED DRIED FIGS
RHUBARB MERINGUE
SCALLOPED RHUBARB
RICE AND DATE PUDDING
RICE AND FIG PUDDING
RICE AND RAISIN PUDDING
RICE AND PRUNE PUDDING
RICE FLOUR PUDDING
RICE SOUFFLÉ COLD
RICE PUDDING.—No. 1
RICE PUDDING.—No. 2
RICE OMELETTE SOUFFLÉ
STRAWBERRY SHORTCAKE.—No. 1
STRAWBERRY SHORTCAKE.—No. 2
LADIES' LOCKS FILLED WITH STRAWBERRIES
STRAWBERRIES SCALLOPED
CURRANT PUDDING
STEWED DATES
STUFFED DATES
TAPIOCA AND APPLE PUDDING
TAPIOCA AND STRAWBERRY JELLY
TAPIOCA AND RASPBERRY JELLY
TAPIOCA AND CURRANT JELLY
PEARL SAGO AND FRUIT JELLIES
BREAD AND BUTTER PUDDING.—No. 1
BREAD AND BUTTER PUDDING.—No. 2
BREAD CUSTARD
FRIED BREAD
CHOCOLATE CREAM
CHOCOLATE CUSTARD
CHOCOLATE PUDDING
COTTAGE PUDDING
CARAMEL CUSTARD BAKED
SOFT-BOILED CUSTARD
A SIMPLE DESSERT
GINGER CREAM
GRAHAM PUDDING
NALESNEKY (a Russian Recipe)
NOODLE PUDDING
PARADISE PUDDING
PRINCESS PUDDING
ENGLISH PLUM PUDDING
SAGO SOUFFLÉ
SEMOULINA PUDDING
SERNIKY (a Russian Recipe)
STEAMED PUDDING
SPONGE CAKE MERINGUE
PUDDING OF STALE CAKE
BAKED TAPIOCA PUDDING
TAPIOCA CREAM
STEAMED RICE
RICE CAKE
BROWN BREAD PUDDING
VANILLA ICE CREAM
COFFEE ICE CREAM
STRAWBERRY ICE CREAM
RASPBERRY ICE CREAM
WALNUT ICE CREAM
ORANGE ICE
STRAWBERRY ICE
WHITE CURRANT ICE
PINEAPPLE ICE
LEMON ICE
RASPBERRY ICE
FROZEN PUDDING
WINDSOR ROCK PUNCH
CAKE MAKING
ANGEL CAKE
BERLINERKRANDS (a Norwegian Cake)
BLUEBERRY CAKE
CINNAMON CAKE
CREAM PUFFS
LADY CAKE
HONEY CAKE (a Norwegian Recipe)
SIMPLE FRUIT CAKE
BAVARIAN CAKE
POUND CAKE
SPONGE CAKE.—No. 1
SPONGE CAKE.—No. 2
CORN SPONGE CAKE (a Spanish Recipe)
SPICED GINGERBREAD
CREAM GINGERBREAD
GINGER SPONGE CAKE
SOFT GINGERBREAD
GINGER CAKES
GINGER SNAPS.—No. 1
GINGER SNAPS.—No. 2
HARD GINGERBREAD
BRANDY SNAPS
PEPPER NUTS.—No. 1
PEPPER NUTS—No. 2
TEA CAKES
FIG CAKE
GINGER LAYER CAKE
ORANGE CAKE
PINEAPPLE CAKE
CHOCOLATE LAYER CAKE
POOR MAN'S CAKE (a Norwegian Recipe)
VENISON CAKES (a Norwegian Recipe)
SEED CAKES
DROP CAKES
LEBKUCHEN
MACAROONS (a Bavarian Recipe)
CHOCOLATE MACAROONS (a Bavarian Recipe)
SODA CAKES
WALNUT WAFERS
JODE CAKES (a Norwegian Recipe)
FROSTING
BOILED ICING
PLAIN PASTRY
PUFF PASTE
TO MAKE ONE SQUASH OR PUMPKIN PIE
SWEET RISSOLES
RICHMOND MAIDS OF HONOR
CHEESE CAKES
COCOANUT PIE (a Southern Recipe)
LEMON PIE (a Southern Recipe)
MINCE MEAT
CHOCOLATE CARAMELS—No. 1
CHOCOLATE CARAMELS.—No. 2
CHOCOLATE CARAMELS.—No. 3
CHOCOLATE CREAM PEPPERMINTS
CANDY (to Pull)
CHESTNUTS GLACÉ
COCOANUT CAKES
HOARHOUND CANDY
MARSHMALLOWS
NOUGAT
PANOCHE (a Spanish Recipe)
PEPPERMINT DROPS
PRALINES
VASSAR FUDGE
PRESERVE OF MIXED FRUITS
RED CURRANT JAM
RED CURRANT JELLY
RED CURRANT SYRUP
BLACK CURRANT SYRUP
CRANBERRY JAM
GOOSEBERRY JELLY
GOOSEBERRY JAM
GRAPE JAM
PINEAPPLE JAM
RASPBERRY OR STRAWBERRY JAM
ORANGE MARMALADE
PUMPKIN CHIPS
RIPE CUCUMBER PICKLE
SWEET PICKLED PEACHES
SWEET PICKLED PLUMS
SPICED CURRANTS
CHILI SAUCE
CHILI PEPPER SAUCE
MUSTARD PICKLES
RIPE TOMATO PICKLE
GREEN TOMATO PICKLES
GOOSEBERRY CATSUP
RASPBERRY VINEGAR
FRUIT SAUCE
FRESH FRUIT SAUCE
ORANGE SAUCE
BANANA SAUCE
FOAMING SAUCE
HARD SAUCE
SOUTHERN SAUCE
VANILLA SAUCE
SAUCE FOR NOODLE PUDDING
MAPLE SYRUP SAUCE
VEGETABLE STOCK FOR SAUCES
COLORING FOR SAUCES, SOUPS, Etc
OLIVE SAUCE
SAUCE HOLLANDAISE
DRAWN BUTTER OR CREAM SAUCE
CURRY SAUCE
CHEESE SAUCE
TOMATO SAUCE
SAUCE TARTARE
SAUCE PIQUANTE
CHEESE SANDWICHES
CELERY SANDWICHES
NUT AND CREAM CHEESE SANDWICHES
NUT SANDWICHES
WHOLE WHEAT BREAD AND PEANUT SANDWICHES
OLIVE SANDWICHES
CRACKERS AND CHEESE TOASTED
CRACKERS WITH CREAM CHEESE AND GUAVA JELLY
WELSH RAREBIT
CHEESE SOUFFLÉ
CHEESE STRAWS
PÂTE À CHOU FOR SOUPS
A FILLING FOR PATTIES
BREADS, ROLLS, Etc
EGGS
SOUPS
ENTRÉES
VEGETABLES
SALADS
FRUIT DESSERTS
DESSERTS. PUDDINGS
ICE CREAMS AND WATER ICES
CAKES
PIES
CANDIES
PRESERVES
PICKLES, SAUCES, Etc
SWEET SAUCES
SAVORY SAUCES
SANDWICHES
SUNDRIES
MISCELLANEOUS RECIPES
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The Golden Age Cook Book

The Golden Age Cook Book

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Published by kellie0
cookery book
cookery book

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Categories:Types, Recipes/Menus
Published by: kellie0 on May 09, 2013
Copyright:Attribution Non-commercial

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