FINES HERBES

Chop separately ^2 onion, 2 shallots, 2 sprigs of parsley, 6 spikes of chives, and 4 sprigs of chervil. Mix well before using. Comes ready mixed in dried form. Chervil may be omitted if not available, and green onion tops may be used for chives.

Used for stews, soups, meat and fish stuffings, and for garnish. Excellent in omelet, in maitre d'hotel butter for serving with fish, especially mackerel, and grilled meats.

GARLIC SALT. A com- bination of fresh garlic with salt. A powerful vegetable harnessed to do no more than desired.

Used in meats, sauces, etc., where a mild garlic flavor is desired.

NEW YORK WORLD'S FAIR COOK BOOK

SPICE S— Continued

FOOD USES

OTHER USES

GINGER Zingiber offi- cinale. Root of a tuberous plant grown mainly in Jamaica, British West Indies, West Africa, India and the Orient.

Cracked — chutneys, conserves, pick- ling. Stew with dried fruits, apple- sauce, etc.

Ground — cakes, especially ginger- bread, Indian pudding, pumpkin pie, cookies. Many canned fruits benefit by a dash of ginger, espe- cially canned pears.

Powdered Jamaica ginger is a widely used remedy for many stomach ills. Flavors gingerale, ginger pop, ginger beer.

MACE Cortex Myristi- cae fragrantis. Arillus or fleshy growth between the nutmeg shell and outer husk; orange- red in color. Flavor resembles nutmeg. From Netherlands East Indies and Grenada, British West Indies.

Whole — especially good with fish and fish sauces ; pickling, preserv- ing. Excellent in stewed cherries. Add one blade to Welsh rabbit. One blade, chopped fine, flavors grape jelly, gingerbread batter. Chop fine and add to biscuit dough for serving with fruit salad. Ground — essential in all fine pound cakes; contributes its golden tone and exotic flavor to all yellow cakes. One teaspoonful to one pint whipped cream cuts oiliness and adds to delicacy, should be an in- gredient of all chocolate dishes; a dash in oyster stew is good.

Perfume and incense ingredient. Used to flavor medicine.

MARJORAM Origanum marjorana. Herb of the mint family. Im- ported mostly from France and Ger- many and Hungary.

Delicious sprinkled over lamb be- fore cooking. In combination with other herbs used in stews, soups, sausage products, etc. Also in poul- try seasonings.

There is a stimulating fragrance to mar- joram which may ex- plain the preference of Queen Bess for perfumes containing

MIXED WHOLE SPICE. An assortment of a dozen or more whole spices, used chiefly in pickling.

Used in the pickling and preserv- ing of meats, vegetables, relishes, etc Also to savor stews and gravies.

MUSTARD (White) Brass i c a alba, (Black) Br a s si ca nigra. Small seed, widely cultivated but imported mainly from England, Eu- rope and the Orient. Some good varieties are now grown in the U. S. A.

Whole — used to garnish salads, in pickling meats, and fish. Dry (also known as mustard flour) — used to flavor meats, sauces and gravies. Used in white sauce for fish.

Prepared (blended with other spices and vinegar) — used with meats, cheese and in general cook- ery.

Mustard flour, mixed with water to a paste, makes plasters used in breaking up chest colds. In a tub of warm water it makes a "mustard bath" — helpful in treating colds and fatigue. There are a number of other medicinal uses of mustard.

THE SPICE SHELF TODAY

NUTMEG Myristica fragrans. The ker- nel of a fruit also known by that name. Grown in Nether- lands East Indies and British West Indies.

FOOD USES

Whole — to be grated as needed. Ground — used in baked goods, sauces, puddings. Good sprinkled over certain vegetables such as cauliflower. Merges well with spin- ach. Topping for eggnog and cus- tards. Sprinkle on fried bananas, on bananas and berries with cream. Use in sweet potato souffle.

OTHER USES

Amateur sculptors make many fragrant trinkets of nutmegs.

ONION SALT. Fresh onion combined with salt and dried.

Used wherever a mild onion flavor is wanted, such as sauces, meats, gravies, chicken sandwiches. Ideal for that touch of perfection to a cup of consomme.

OREGANO Coleus am- bornicus. Known also as Mexican sage. Grown in Mexico and in the Philippines, where it is known as Su- ganda.

Used principally in making chili powder. A good seasoning for varying the flavor of pork dishes.

Fresh leaves may be used in cooling drinks.

PAPRIKA or sweet pep- per, usually made from Capsicum an- num. A sweet red pepper, ground after seeds and stems have been removed. Spain and Hungary are the chief pro- ducers.

Has a mild flavor which is good with shellfish, fish, salad dressings. Can be used lavishly as a garnish; also with sweet corn on the cob. Mixed with butter to make paprika butter. For canapes, mix with cream cheese and celery salt.

Particularly useful for enriching the flavor and color of catsup and other tomato con- diments; also tomato juice. An excellent source of Vitamin C, the anti-infective vita- min.

PEPPER Piper nigrum. Black Pepper is the most generally used of all the spices. A small round berry picked before ripe which grows on a climbing vine in clusters, like cur- rants. The Nether- lands East Indies and India are the chief sources of supply.

White Pepper is the mature berry from which the outer hull has been removed. It is less pungent than the black.

Whole — (black or white) used in pickling, soups and meats. Ground — (black or white) used in meats, sauces, gravies; many vege- tables are improved by a sprink- ling of pepper. Important in curing "Virginia" style hams. The asser- tive ingredient in preparing pas- trami.

Sprinkled in floor cracks and around any area to be protected from insects, black pepper is an effective repellent. Used in soap making and carnation perfumes. Spread lav- ishly on rugs to be stored or in woolens is a moth-repellent now widely used.

NEW YORK WORLD'S FAIR COOK BOOK

SPICE S— Continued

FOOD USES

OTHER USES

POPPY SEED Papaver rhoeas. Seed of the poppy plant. Im- ported from Hol- land. About 900,000 seeds to the pound.

Topping for breads, rolls and cookies. Mix one pound ground seed with one-half pound sugar and one cup milk. Boil ten minutes, stirring constantly. When cool spread on pastry dough; dot with butter.

A valuable edible oil pressed from poppy seed is used for mar- garine, salads, etc.

ROSEMARY Rosmari- nus officinalis. A spicy herb, rather sweetish. Grows in southern Europe.

Sprinkle on beef before roasting. Combine with basil and marjoram for Herb garni, especially in turtle soup. Use in lamb dishes, in soups and stews. Flavors fish and meat stocks.

Combines well with gin drinks. Europeans stuff pillows with rose- mary often mixed with pine needles "for re- membrance''; it is said to insure faithful- ness.

SAFFRON Crocus sati- <vus. Tiny stigma of a crocuslike flower. Takes 70,000 to make a pound. Grown in Mediter- ranean areas.

Used principally for the pleasant yellow color it imparts. Saffron rolls and buns are a delight to Latin palates. Used in Latin coun- tries to color and flavor rice dishes.

Saffron tea is a medi- cine.

SAGE Salvia officinalis. Leaf of a low-grow- ing herb. Choicest comes from Yugo- slavia. Also Greece.

Used in meat stuffings, head cheese, various pork products, particularly sausage, sage cheese.

Steeped in hot water makes a medicinal tea often used to treat colds.

SAVORY Satureia hor- tensis. Herb of the mint family. Grown in many climates. Imported from Aus- tria.

Often combined with other herbs to flavor meats. Use in scrambled eggs, in salads, in soups.

Used like rosemary, to stuff pillows.

SESAME SEED Sesa- mum indicum. Small honey-colored seed, grown in Turkey, India and the Ori- ent. Not much left for export after na- tive consumption is taken care of.

Delicious roasted nut flavor im- parted to rolls, breads, etc. The source of sesame oil.

Principal ingredient in Oriental candy known as halvah.

THE SPICE SHELF TODAY

FOOD USES

OTHER USES

SWEET BASIL Ocymum basilicum. Annual plant cultivated in western Europe. Grows elsewhere. Leaves and tender stems, cleaned and dried.

Used mostly to season tomato paste. Renowned for turtle soups. A little- known flavor, it well rewards the experimenter. Also use in tomato dishes with cooked peas, squash, string beans.

Venerated by the Hin- dus; planted outside their temples and homes to insure hap- piness.

THYME Thymus vul- garis. Garden herb, grown in many tem- perate climates. Much imported from France. Leaves and tender stems, cleaned and dried.

Used in stews, chowders and stuff- ings for poultry. Often used with other herbs.

Yields an element called thymol which is important in com- pounding of cough remedies.

TURMERIC Curcuma longa. A root of the ginger family. Has a rich appetizing odor, and is bright yellow in color. Grown in India.

Used with mustard generally be- cause the two spices blend particu- larly well. Important in curry powder and pickles. Creamed eggs are well flavored with it.

Turmeric paper made by dipping paper into turmeric tea. Effective in alkalinity tests.

Added to scrubbing water in the tropics for its clean fragrance.

CHAPTER IX

Temperatures and Cookery

Deep Fat Frying Temperatures

Time is usually given in recipes for frying at the temperature men- tioned in this table. Vary a little either way, if desired.

The bread test referred to in old-fashioned cookbooks is the time in which a one-inch cube of bread turns a golden brown at the temperature named. Croquettes of cooked material, such as oysters, small fish, fish cakes,

the great variety of patties also, 3900 F. Bread test, 40 seconds. Fritters, doughnuts, uncooked mixtures generally, 3600 F. to 3700 F.

Bread test, 60 seconds. Chops, cutlets. Bread test, 30 to 60 seconds.

French-Fried Potatoes, 3590 F. Bread test, a little under 40 seconds. French-Fried Onions and shoestring potatoes, 3950 F. to 4000 F.

A Slow oven is 2500 F. to 3500 F. Moderate oven is 3500 F. to 4000 F. Hot oven, 4000 F. to 4500 F. Very hot, 4500 F. to 5500 F.

Bread Times and Temperatures

Loaves (yeast), 4000 F. to 3500 F. ; or Moderate; 45 to 50 minutes.

Corn Bread, 4000 F. ; or Hot ; 20 to 25 minutes.

Rolls (yeast), 4000 F. ; Hot; 15 to 20 minutes.

Biscuits, 4000 F. ; Hot ; 15 to 20 minutes.

Muffins, 4000 F. ; Hot to Moderate; 30 to 35 minutes.

Popovers, 4500 F. ; Hot to Moderate; 30 to 35 minutes.

Time and Temperature Table for Cakes

Plain, 3500 F. to 4000 F.; Moderate oven; 40 minutes. With fruit, 3500 F. ; Moderate ; depends on thickness.

TEMPERATURES AND COOKERY 295

With molasses or chocolate, 3500 F. ; Moderate ; depends on thickness.

Rich fruit cake, 2500 F. ; Slow or very slow oven ; one hour or more. Sponge Cake, Angel, 3200 F. ; Slow; one hour. Layer Cake, 3750 F. ; Moderate; 20 minutes.

Small Cakes; cup cakes, 3500 F. to 4000 F. ; Moderate; 25 minutes. Cookies:

With chocolate or molasses or much fruit, 3750 F. ; Moderate; 15 to 18 minutes.

Drop, 4250 F. ; Hot; 10 minutes. Wafers, 400 ° F. ; Moderate ; 20 minutes. Macaroons, 3000 F. ; Slow; 20 minutes. Kisses, 3000 F. ; Slow ; 45 minutes to one hour.

Candy Temperatures

A candy thermometer is advised in making candies and cake icings. If the recipe calls for: Soft Ball stage, it is 2380 F. Hard Ball, 254° F. Soft 'Crack, 2 700 F. Hard Crack, 2900 F. Caramelizing, 3900 F.

When caramelizing sugar for a recipe, put granulated sugar in a dry pan, heat and let the sugar melt and darken.

INDEX OF RECIPES

The chapter headings in the Table of Contents, pp. xi-xn, will guide the reader interested in menus and recipes from every state and section of the United States.

Abalone steak, with butter sauce, 184

Allspice, 286

bread, 121

kraenze, 122

rice custard, 150

rolls, 118

soup and whipped cream, 126 Ambrosia, 209, 263 Anchovy sauce for broiled trout, 63 Angel food, chocolate, 136 Anise, 286; sticks, 121 Apfelstrudel, 37 Apples:

and sweet potato scallop, 30

baked, and sausage, 167; Vermont, 14

buns, New York, 29

crisp, 277

pandowdy, 31, 222, 263

pie, cob, 25; deep-dish, 235

salad, and dressing, 274

sauce, with spearmint, 269

sherbet, 199

trifle, 31

turnovers, 166 Applesauce with spearmint, 269 Apricot sauce, 197 Artichokes. See Vegetables Avocado and tomato salad, 150 Avocado in the half shell, 158

Bacon. See Meats

Baked apple buns, New York, 29

Baked apples, and sausage, 167; Vermont,

Baked beans, Boston, 13, 221 Baking, temperatures and times, 294 Bama soup, 170 Bamboo and shrimp, 155 Bananas with raisins, baked, 164 Bannocks. See Breads — quick

Barbecue of porterhouse, 134

Barbecued shote, 62

Bay leaves, 286

Bean-hole cookery, 168-69

Bean soup, 14

Beans. See Baked beans; Vegetables

Bear paws, 130

Beef. See Meats

Beer bread, 120

Beer cabbage salad, 119

Beer sauce, 119

Beets. See Vegetables

Berliner buns, 120

Berry flummery, 21

Bienmesabe, 271

Biscuit glace, 217

Biscuits. See Bread

Bishop's bread, 15

Bisques. See Soups

Black bean soup, 149

Black cake, 57

Black walnuts:

ice cream, 203

sorghum taffy, 208

sponge cake, 99 Blety kuchen, 30 Blueberry muffins, 14, 222 Blueberry pie, 218 Blueberry pudding, steamed, 20 Bluefish. See Fish and shell fish Boeuf a la Gardette, 68 Boiled dinner, New England, 11 Bops, 67

Boston baked beans, 13, 221 Boston brown bread, 15 Boston cream pie, 18 Boysenberry sherbet, 273 Brabant potatoes, 88 Brain souffle, m Brandy sauce, 48 Brazilian chocolate, 282

INDEX OF RECIPES

Bread crumb batter cakes, 29

Bread pudding, 152; with coconut, 51

Bread stuffing, 35

almond, 121

baking, temperatures and times, 294

beer, 120

biscuits, 176

beaten, 48-49, 51 buttermilk, 240 cheese, 118 cream, 52 orange, 162 bishop's, 15 Boston brown, 15 buttermilk corn, 73 corn, 24, 52

old-fashioned sour milk, 106 rolls, 132 spoon, 267 sticks, 205 crackling, 98 dough, icebox roll, 242 muffin loaf, 65

muffins, blueberry, 14, 222, 276 cracked-wheat, 206 wheat germ, 273 onion rye, 130 orchard grower's, 162 pone. See Breads — quick quick:

bannocks, Indian meal, 24

biscuits, beaten, 48-49, 51

corn-cake, skillet or spike, 19

corn dodgers, 52, 91

corn-meal hoecake, 98, 174

cream biscuits, 52

dabs, breakfast meal, bops, zephyri-

nas, 66-67 johnnycake, 262 pone, pumpkin, 188; steam, 52; sweet

potato, 92 scones, 29 raisin and nut, 163 rolls, butterscotch, 69; corn, 132 salt-rising, 28, 130 Scotch shortbread, 28 short'nin', 101 spoon (corn-meal), 267 thirded, 24 Breakfast meal cakes, 67 Breakfast schnecken, 36 Broth for poaching fish, 3 Brown-sugar pie, 107 Brownies, 267; pecan, 100 Brussels sprouts. See Vegetables Buck and breck pickle, 66 Buckwheat cakes. See Pancakes Buffalo berry jelly and butter, 265

Buns, cinnamon, 36; New York baked

apple, 29 Burgoo, Kentucky, 53; for small parties,

90-91 Butter, buffalo berry, 265 Buttercakes, mush, 58 Buttermilk biscuits, 240; corn bread, 73 Butternut cake, 19 Butterscotch rolls, 69

Cabbage. See Vegetables

Cabbage salad, beer, 119

Cabin cheese, 116

Cactus candy, 178-79

Cakes (see also Cookies; Pancakes):

almond rolls, 118

angel food, chocolate, 136

apfelstrudel, 37

baking times and temperatures, 294

batter. See Pancakes

bishop's bread, 15

black, 57

black walnut sponge, 99

blety kuchen, 30

breakfast meal, 67

buns, Berliner, 120; cinnamon, 36

butter (bops), 67

butternut, 19

calas (rice cakes), 86

cherry, fresh, 108; maraschino, 247

chocolate angel food, 136

cinnamon buns, 36

cinnamon kuchen, 252

cocoa, 131

coffee, 37, 115

coffee fruit, 71

fastnacht kucka, 40

filling, 49; cream, 18; peanut, 124

frosting, caramel, 139; coconut-orange, 39; coffee and cocoa, 132; for chocolate angel food, 136; for spice cake, 138; maple sugar, 19

fruit, 209; black, 57; rich, 64; white, 50

ginger, sour cream, 73

gingerbread, maple sugar, 19 , hickory nut, 70

honey, 278

icing. See Cakes — frosting

Lady Baltimore, 49

Manitou black, 123

maraschino cherry, 247

marmalade, 63

moss rose, 39

pancakes. See Pancakes

pecan nut, 99

plantation marble, 101

INDEX OF RECIPES

poppy seed, 122

prune coffee, 164

red chocolate, no

rice (calas), 86; Alabama, 92

shoo-fly, 38

apple turnovers, 166 bear paws, 130 crullers, rice, 261 goetter speise, 121 kreuznach horns, 124 prune bars, 163 raisin wheels, 163 schnecken, breakfast, 36 snickerdoodle, 116 spice, and icing, 138; Greenville, 175 strawberry shortcake, 165 strudel, apfel, 37 sunshine, 115 sweet potato pone, 92 torte, schwarzbrod, 123 Washington, 50 wedding, 64 zephyrinas, 67 Calas (rice cakes), 86 Calf's liver, stuffed, 61 Canapes, French Lick, 202 Candied persimmon leather, 207 Candied sweet potatoes (yams). See

Vegetables Candy, black walnut sorghum taffy, 208 cactus, 178-79 temperatures, 295 Cantaloupe pickle, 66 Canvasback duck. See Game Caper sauce, 22 Capers, substitute for, 26 Caracas eggs, 157 Caramel icing, 139 Caramel pie, 70 Caraway seed, 286 Cardamon seed, 286 Carrot pudding, 100 Carrots. See Vegetables Cassia and buds, 287 Catfish. See Fish Cayenne, 287

Celery and cheese casserole, 117 Celery salad, vinaigrette, 247 Celery seed, 287 Celery stuffing for turkey, 198 Cereal, grits, baked, 87; hominy, 47 Chalupas, 142 Chambord sauce, 82 Charlottes. See Puddings Chaurice, 83 Cheese:

biscuits, 118 cabin, 116

celery and cheese casserole, 117

chile con queso, 143

dressing, 226

pimiento, salad, 158

sauce, with noodle ring, 35

scalloped, 117

smierkase, 36

vegetable salad with cheese, 159

welsh rabbit, 117; Minnesota, 124 Cheese straws, 174 Cheesets, 277

Cherry (fresh) cake, 108; maraschino, 247 Cherry ice cream, 199 Cherry tarts, 278 Chicken terrapin, 94 Chickens. See Poultry Chicory. See Vegetables — endive Chile con carne, 143 Chile con queso (cheese), 143 Chile peppers, 287 Chile powder, 288 Chinese cookery, 153-56 Chitterlings, 93 Chocolate, Brazilian, 282 Chocolate angel food, 136 Chocolate drink, Southwestern, 150 Chokecherry jelly, 232, 279 Chop suey, 153-54 Chow mein, 154 Chowder, clam, 2, 220; fish, I Christmas dinner, Kentucky, 208 Christmas relish, 139 Cinnamon, 288 Cinnamon buns, 36 Cinnamon kuchen, 252 Cinnamon orange slices for baked ham, 75 Cinnamon sterne, 122 Citrus fruits, recipes, 75-77 Clams. See Fish and shell fish Cloves, 288 Cob apple pie, 25 Cocktail sauce, 22 Cocktails, lobster and oyster. See Fish and

shell fish Cocoa cake, 131 Coconut:

bienmesabe, 261

bread pudding, 51

iked preserve, 256

custard with baked papaya, 97

pudding, Hawaiian, 194 Coconut-orange frosting, 39 Codfish. See Fish and shell fish Coffolate, iced, 282 Coffee, 280-82; old recipe, 222; Puerto

Rican, 256; Spanish cream, 281 Coffee cake, 37, 115 Cold meat sauce, New England, 22

INDEX OF RECIPES

Coleslaw, 224, 245; Mississippi, 96 Conserves. See Preserves Consomme. See Soups Cookies:

black walnut, 39, 99

brownies, 267

macaroons, hickory nut, 132

maple sugar, 17

peanut, 207

pecan brownies, 100

raisin, rolled, 163

Swedish nut wafers, 123

wafers, nut tea, 106

zimmetsterne, 122 Coquilles, fish, 172 Coriander, 288 Corn. (See also Vegetables) :

(green) and chicken pie, 58

bread. See Breads

cakes. See Breads — quick

fritters, 30

okra, Creole, 151

pickle, 113

puree, 272

pudding, 271

scallop, 25 Corn-meal fritters, 257 Corned beef hash, 12 Cotton boll russe, 175 Cowboy sauce, 231 Crabs. See Fish and shell fish Crackling bread, 98 Cranberry ice, 278; jelly, 247 Crawfish. See Fish and shell fish Cream, raspberry, 167 Cream and curds, 97 Cream filling, 18 Cream of mushroom soup, 225 Cream of vegetable soup, 277 Cream pie, Boston, 18 Creole cookery, 78-90 Crisp, apple, 277

Crullers (ole kooks), 28; Connecticut, 16; Dutch, 252; elephants' ears, 115; rice, 261 Cucumber mangoes, sweet, 137 Cumin, 289 Curds and cream, 97 Currants, spiced, 23 Curry powder, 289 Custards:

almond rice, 150

baked honey, 243

berry flummery, 21

coconut, with baked papaya, 97

frozen, with fruit, 55

grapefruit, 76

maple syrup, 119

pineapple, 260 tipsy parson, 56 Cutlets, New Mexico, 144

Dandelion greens, 87 Date cake, 70

Desserts. See specific entries in the Index; for examples, Pies; Puddings; Custards Deviled crabs, 5 Diamond-back terrapin, 220 Dill seed, 289 "Dip" sauce, in Dobe, okra, 174 Dodgers. See Breads — quick Dough. See Breads Doughnuts. See Crullers Dressings:

bread, 35, 242

for salmon loaf, 114

for stuffed pork chops, 206

Hochessin mushroom, 187

hot slaw, 23

oyster, 247; for baked haddock, 8

peanut, 124

Pennsylvania Dutch, 250

salad. See Salads

turkey, 242

vinaigrette, hot, for wilted lettuce, 245

water chestnut, 273 Drinks:

chocolate, Southwestern, 150

coffblate, iced, 282

eggnog, 208

planter's punch, 102

regent's punch, 68

scuppernong cocktail, 170 Ducks. See Game; Poultry Dulce de coco, 256

Dumplings (spatzen), 126; (spaetzle) and pot roast, 249

potato (kartoffel kloesse), 250

with ham (schnitz un knepp), 33

with pepperpot, 35

with spareribs and sauerkraut, 34 Dutch, Pennsylvania, cookery, 248-52

Egg sauce for boiled halibut, 4 Eggnog, 208; frozen, 56 Eggs:

Caracas, 157

fried, ranch style, 147

omelets, Chinese, 156; Creole, 85; family, 107

poached, ranch style, 146 Egyptian beans, m Eldorado sauce, 205

INDEX OF RECIPES

Elephants' ears, 115

Elk. See Game

Enchiladas, 142

Endive. Set Salads; Vegetables

Fastnacht kucka, 40

Fennel, 289

Fig preserves, 172

File powder, 78

Filling, cake, 49; cream, 18

Fillings. See Dressings

Fines herbes, 289

Finnan haddie. See Fish and shell fish

Fish and shell fish:

abalone steak, with butter sauce, 183 baked:

Buzzard's Bay bluefish, 3 grouper, 82

haddock, with oyster stuffing, 8 shad, 4 trout, 113 bluefish, Buzzard's Bay, baked, 3 boiled, halibut, with egg sauce, 4 broiled:

mackerel, 11 pompano, 81 trout, 63

wall-eyed pike, 226 cakes (coquilles), 172; cod, and codfish

balls, 2, 3 catfish, curry of, 62; saute, 205; sour,

130 chowders. See Chowder clams: bake, 10 Duxberry, 9 pie, 9

razor, bisque of, 246 steamed, 9 cod, salt, New England dinner, 223 codfish cakes and balls, 2, 3 coquilles, 172 crabs: baked, 43

cakes, Baltimore, 42 Chesapeake, 41 cocktail, with Pass Christian sauce,

212 deviled, 5 imperial, 42 Mobile, 172 recipes, 41-43 soft, 41 souffle, 72

soup, 72; family style, 78 crawfish, baked, a la Creole, 80; bisque,

79 fillet, Waikiki, with pineapple sauce,

finnan haddie, 262

fried, shad roe, 5

grill, mixed, 237

grouper, baked, 82

haddock, baked, with oyster stuffing, 8

halibut, boiled, with egg sauce, 4

herring, salad, 126; sour, 129

kedgeree, 10

lawalu, 193

cocktail, 6

live broiled, 6

stew, 235 mackerel, broiled, Boston, 11 oysters:

and chicken, 53; casserole, 8

and meat sausages, 68

baked in shell, 7

Boston baked (Alexander; Casino), 7

broiled, New Orleans, 81

cocktail, and sauce, 272

curried, 80

escalloped, 6

grilled, 43

pickled, 8

recipes, 43-44

Rockefeller, 214

stuffing, 247; for baked haddock, 8

with steak, 157 pickled, 259

pike, wall-eyed, broiled, 226 poaching, broth for, 3 pompano, broiled, 81; with shrimp

stuffing, 96 rockfish, smothered, 44 salad, herring, 126 salmon, chops, 114; loaf and dressing,

114; lomi, 194; pudding, 118 sauces. See Sauces scallops, buttered, 5 shad, baked, 4 shad roe, fried, 5 shore dinner, New York, 32 shrimp:

and bamboo, 155

gumbo file, 78

remoulade, with sauce remoulade, 211

with Spanish peppers, 161 trout, baked, 113; boned, on watercress,

233; broiled, 63 turbot, 53 Flummery, 65; berry, 21 Fort Deposit pie, 175 French dressing, with cheese, 226

INDEX OF RECIPES

Frijoles, 149 Fritters:

corn, Albany, 30

corn-meal, 257

pineapple sauce for, 196

Vermont maple, 16 Frogs' legs, 45; Brandy wine, 188 Frostings. See Cakes Frozen dishes, 55-56 Fruit cake, 209; black, 57; rich, 64; white,

50 Fruit salad, dressing for, 165

Fruit slump, 21

dinner, Arkansas menu, 181 ducks:

canvasback, 44 marsh, with onion sauce, 59 New England style, 11 ranger style, 145 elk steak, 198 groundhog, roast, 133 hare, stewed with onions, 84 opossum, baked, 95; roast, with sweet

taters, 173 partridge, 45 pheasant, roast, 198 prairie chicken, 127 quail, roasted in grape leaves, 84; wire

grass, 174 rabbits, sour, 129 venison:

Grand Canyon, 179 Green Mountain, 11 haunch, 113 pepper sauce for, 85 roast, 218 wine sauce, 22 Garlic salt, 289 Geese. See Poultry Georgia pudding, 190 German toast, 124 Giblet hash, 46 Ginger, 290

Gingerbread, maple sugar, 19 Ginger cake, sour cream, 73 Glace, biscuit, 217 Glaze for baked ham, 75 Goat, barbecued, 138 Goetter speise, 121 Gold rush souffle, 160 Goldenrod dressing, 174 Gooseberry jam, 243 Goulash, beef, 115 Grape conserve, 32 Grape juice sherbet, 108

Grapefruit:

baked, 75

custard, 76

salad dressing, 76

sauce for hot pecan pudding, 268 Green peas. See Vegetables Green salad, Idaho, 153 Greens, dandelion, 87; poke, boiled, 48 Grits, baked, 87 Groundhog. See Game Grouper. See Fish Gruetze, rothe, 125 Guava jelly, 254 Guinea hen. See Poultry Gumbo, shrimp, file, 78 Guspachy salad, 96

Haddock. See Fish

Halibut. See Fish

Ham. See Meats

Ham pops, 152

Hamburger vegetable soup, 109

Hard sauce, 191

Hare. See Game

Hash, corned beef, 12; giblet, 46; red

flannel, 12 Haupia (coconut pudding), 194 Herbes, fines, 289 Herring. See Fish

Hickory nut cake, 70; macaroons, 132 Hochessin mushroom dressing, 187 Hoecakes. See Breads — quick Hominy, 47; puffs, 55 Honey apple pie, 239 Honey cake, 278 Hopping John, 97 Horns. See Cakes — small Hot slaw dressing, 23 Huckleberry pancakes, 15

Ice, cranberry, 278; pomegranate, 180;

strawberry, 210 Ice cream:

black walnut, 203

cherry, 199

Palisade, 185

sorghum-flavored, 267

strawberry, 227 Icing. See Cakes — frosting India relish, 40 Indian meal bannock, 24 Indian pudding, baked, 20

Jagasee, 13

Jambalaya, Creole, 85 Jams. See Preserves Japanese cookery, 156 Jellies. See Preserves

INDEX OF RECIPES

Jerked beef (pipikaula), 192 Johnnycake. See Breads — quick June dinner, Arkansas, 182

Kaffee kuchen, 37 Kartoffel kloesse, 250 Kedgeree. See Fish Kid cooked with blood, 144 Kidney beans. See Vegetables Kloesse, kartoffel, 250 Knabrus, 251 Kreuznach horns, 124 Kuchen. See Cakes Kumquats, sweet pickled, 77

Lady Baltimore cake, 49

Lamb. See Meats

Lawalu fish, 193

Lechoza (pawpaw) preserve, 258

Lee cake, 64

Lentil soup, 148

Lettuce. See Salads

Lettuce, wilted, with hot vinaigrette

dressing, 245 Lima beans. See Vegetables Liver. See Meat

Lobsters. See Fish and shell fish Loganberry charlotte, 167 Love and tangle, no Lumberman's toast, 30

Macaroons. See Cookies

Mace, 290

Mackerel. See Fish

Mandelkraenze, 122

Manitou black cake, 123

Maple-butternut sauce, 270

Maple fritters, Vermont, 16

Maple sugar cookies, 17; gingerbread, 16,

17, 19; frosting, 19; pie, 17 Maple syrup custard, 119; pudding sauce,

ll Maraschino cherry cake, 247

Marble cake, plantation, 101

Marjoram, 290

Marmalade. See Preserves

Marmalade cake, 63

Mary Rowden's dinner menu, 182

Masa spread for tamales, 141

Meats (See also Game):

bacon, with peas, 251

balls, 112; Southwestern, 144

a la Gardette, 68

a la mode, 54

and oysters, in sausages, 68

barbecued, 231

chile con carne, 143

goulash, 115

Indiana sphagetti, 109

jerked (pipikaula), 192

loaf, 114

olives, 61

porterhouse, kitchen barbecue, 134

pot roast and spaetzle, 249

sauerbraten, 33; Nebraska, 128

spiced, rancho, 145

steak, baked, 107

steak with oysters, 157

sukiyaki, 156

tenderloin, 129 cold, New England sauce, 22 ham:

and dumplings (schnitz un knepp), 33, 250

baked, 47, 73, 209; bluegrass, 54; Missouri, 1 34; Pennsylvania Dutch, 249; with orange slices, 75

fillet, 273

fresh, roasted like wild pig, 128

fritters, 152

okra dobe, 174

pops, 152

slice, Oregon, 166

Smithfield, 271

stuffed, 47

with red beans and rice, 87 hamburger vegetable soup, 109 kid cooked with blood, 144 lamb:

barbecued, with sauce, 94

roast, 269

roast leg, 128; with apricot sauce, 197 larded, with potatoes, 257 liver, calf's, stuffed, 61 liver, stuffed, 34 mutton, roast, 54 pasteles (Puerto Rico), 260 pepperpot, Philadelphia, 35 picadillo, 61 pork:

barbecued, 173

chaurice, 83

chops, stuffed, and dressing, 205

jambalaya, 85

jowl with turnip greens, 48

roast, 245

rosettes, 132

salt, with string beans, 264

scrapple, 34

suckling pig, roast, 95

shote, barbecued, 62

spareribs and sauerkraut, 34

tamales, 141, 142, 143 sauce, cowboy, 231 sausage, with baked apples, 167 schnitz un knepp (ham with dumplings), 33

INDEX OF RECIPES

Meats — Continued steiner, pickled, 129 veal:

cutlets, New Mexican, 144

escallops, with beer sauce, 119

loaf, jellied, 112

ragout, 61

roast leg, 128

schnitzel, cream, 273 Meringue Rock Arbour pie, 31 Mexican cookery, 140 Mexican sage, 291 Miami grill, 75 Mincemeat, 24 Mixed whole spice, 290 Molasses pie, 38, 186; shoo-fly pie, 252 Moss rose cake, 39 Mousse, strawberry, frappe, 217 Mousse loaf, chicken, 134 Muffins. See Breads Muscadine pie, 175 Mush batter cakes, 58 Mushroom, cream of, soup, 225 Mushroom dressing, Hochessin, 187 Mushrooms and wild rice, 98; savory, 185 Mustard, 290 Mutton. See Meats

Nasturtium seeds, pickled, 26

New England boiled dinner, 11

Noodle ring with cheese sauce, 35

Noodles for soup, 249

Nut and raisin bread, 163

Nut and vegetable pie, 136

Nut pie, in

Nut tea wafers, 106

Nut wafers, Swedish, 123

Nutmeg, 291

Nutmeg sauce, 21

Oklahoma pudding, 138 Okra, corn, Creole, 151 Okra dobe, 174 Okra fritters, 73 Okra soup, 170 Ole kooks, 28 Omelets. See Eggs Onion salt, 291 Onion sauce, 60 Onion soup, paysan, 212 Onions. See Vegetables Opossum. See Game Oranges:

biscuits, 162

recipes, 75-77

salad dressing, 159

salads, with onion, mint or raisins, 158

slices, for baked ham, 75

soup, chilled, 161

Orchard grower's bread, 162

Oregano, 291

Ovens, temperatures, 294

Oysters. See Fish and shell fish

Oysters, mock (Dutch welshkorn), 251

Ozark Mountain menu, 182

Palisade ice cream, 185

bannocks, Indian meal, 24 bread crumb batter cakes, 29 buckwheat, 16, 235, 238, 239 corn cakes, skillet or spider, 19 French, 89

griddle, mush batter, 58 huckleberry, 15 love and tangle, no tortillas, 140

Pandowdy, apple, 222, 263; Empire State,

31 . Paoli persimmon pudding, 202

baked, 97; with coconut custard, 97

canapes, 97

cocktail, 97 Paprika, 291 Partridges. See Game Pass Christian sauce, 212 Paste, 62

Pasteles (Puerto Rican), 260 Pastry. See Cakes, Pies, etc. Pawpaw preserves, 258 Peaches:

baked, 210

cream, 74

honey, 200

ice cream, Palisade, 185

spiced, 199 Peanut, cookies, cimarron, 207 Peanut filling, 124, 190 Peanut soup, 135

Pears, baked, 168; croquettes, 168 Peas. See Vegetables Pecan nuts:

brownies, 100

pie, 100, 183, 191; Fort Deposit pie, 175

pudding, hot, with grapefruit sauce, 268 Pendennis turtle soup, 95 Pennsylvania Dutch cookery, 248-52 Pepper sauce for venison, 85 Pepperpot, Philadelphia, 35 Peppers:

chili, 287

green and red, Christmas relish, 139

Spanish. See Vegetables

sweet, black and white, 291

INDEX OF RECIPES

Persimmon leather, candied, 207 Persimmon pudding, 183, 202 Pheasants. See Game Philadelphia pepperpot, 35 Picadillo, 61 Pickled fish, 259 Pickles:

buck and breck, 66 cantaloupe, 66 corn, 113

currants, spiced, 23 Kennebunk, 23 kumquats, sweet, 77 nasturtium seed, 26 peach, 199 plums, sweet, 32 watermelon, 57 Pieplant. See Rhubarb Pies:

Boston cream, 18 brown sugar, 107 caramel, 70 fish: clam, 9 oyster, 7 fruit:

apple, cob, 25; deep-dish, 235; pan- dowdy, 31, 222, 263 blueberry, 218 cherry tarts, 278 grapefruit, 151 honey apple, 239 muscadine, 175 peach, 169

pieplant (rhubarb), 266; custard, 279 pumpkin, 136 raisin crumb, 38 Rock Arbour, 31 squash, 18 maple sugar, 17 meat:

chicken, 69; and green corn, 58 mincemeat for pie, 24 sea pie, and paste, 62 meringue, Rock Arbour, 31 molasses, 38, 186; shoo-fly, 252 nut, in

pecan, 100, 191, 183; Fort Deposit,

nut and vegetable, 136

pudding, 50

shoo-fly (molasses), 252

sweet potato custard, 89

tamale, 160

transparent, 274 Pig, roast suckling. See Meats — pork Pigeons. See Poultry — squabs Pike. See Fish Pimiento cheese salad, 158

Pineapples:

and strawberry sauce, 165 custard, 260 sabayon, 195 sauce, 196; for fish, 195 Pipikaula (jerked beef), 192 Plantains. See Vegetables Plantation dinner, Arkansas, 181 Plantation marble cake, 101 Planters punch, 102 Plums, sweet pickled, 32 Poaching fish, broth for, 3 Poke greens, boiled, 48 Pomegranate ice, 180 Pompano. See Fish Pone. See Breads — quick Poppy seed, 292; cake, 122 Pork. See Meats Porterhouse. See Meats — beef Possum. See Game Pot likker and dodger, 91 Pot roast. See Meats — beef Potatoes. See Vegetables Potatoes, sweet. See Vegetables Poultry:

bean-hole cookery, 169 chicken:

a la tartare, 93 and green corn pie, 58 and oyster casserole, 8 barbecued, 151

fried, Kansas, 204; Kentucky, 53; Maryland (two recipes), 45; Missouri, 228; Southern, 227; oven-fried, 203; with puffs, 173 hen roast, Pennsylvania Dutch, 249 mousse, loaf, 134 pie, 69; potpie, 93 pudding, 58

ranchero, with peanut sauce, 145 roast, Georgia, 189; Pennsylvania

Dutch, 249 salad, California, 159 salmagundi, 60

saute, aux champignons (mush- rooms), 215 shortcake, 92 terrapin, 69 with oysters, 53 with rice, 259

with spinach and coconut, 193 ducks:

dinner, Arkansas, 182 salad, 76

shredded, Chinese, 155 stewed, with turnips, 83 with orange, 60 geese, Virginia, 59 giblet hash, 46

INDEX OF RECIPES

Poultry — Continued guinea hen, 127; with sauce, 133 squabs:

a la crapaudine, 215

pot-roasted, 129

roast, with rice pilau, 92 stuffing, peanut, 190 turkeys:

a la duabe, 59

boneless, 46

mole, Mexican, 146

roast, with celery stuffing, 196; with mushroom dressing, 187; with wild rice dressing, 226

stuffing, 242 Prairie chickens. See Game Preserves, conserves and jellies: buffalo berry jelly and butter, 265 chokecherry, 232, 279 coconut, 256 cranberry, 247 fig, 172

gooseberry, 243 grape conserve, 32 guava , 254 lechoza (pawpaw), 258 peach, 74; peach honey, 200 plum, wild, 206 quince, chopped, 26 rhubarb, 132; marmalade, 116 sherry, 101

sweet cucumber mangoes, 137 tangerine, 77 Prune bars, 163 Prune coffee cake, 164 Prune salad, 166 Puddings:

apple pandowdy, 31, 222, 263

black, 56

blueberry, steamed, 20

bread, 152

carrot, 100

charlotte, loganberry, 167

chicken, 58

coconut (Hawaiian), 195

coconut bread, 51

corn, 271

Indian, baked, 20

Iowa, 131

noodle ring, with cheese sauce, 35

Oklahoma, 138

pecan, hot, with grapefruit sauce, 268

persimmon, 183, 202

pineapple sabayon, 195

rice and meal, 25

rothe gruetze, 125

salmon, 118

apricot, 197 brandy, 48

for Iowa pudding, 131 for salmon pudding, 118 grapefruit, 268 hard, 191 Hyannis, 21 maple syrup, 17 steamed, m tansy, 65 Yorkshire, 20 Puffs, hominy, 55 Pumpkin pie, 136 Pumpkin pone, 188 Punch, planters, 102; regent's, 68 Purees. See Soups

Quail. See Game Quenelles, potato, 213 Queso (cheese) chile con, 143 Quick breads. See Breads Quinces, chopped, 26

Rabbits. See Game Ragout of veal, 61 Raisin and nut bread, 163 Raisin crumb pie, 38 Raisin rolled cookies, 163 Raisin wheels, 162 Ranchman's soup, 147 Raspberry cream, 167 Red chocolate cake, no Red flannel hash, 12 Red pineapple sauce, 165 Regent's punch, 68 Relishes:

Christmas, 139

coleslaw, 223

India, 40 Remoulade sauce, 212 Rhubarb:

conserve, 132

custard pie, 279

marmalade, 116

pie, 266 Rice. See Vegetables Rice and meal pudding, 25 Rice cakes (calas), 86; Alabama, 92;

crullers, 261 Rice custard, almond, 150 Rinktum tiddy, 13 Rock Arbour pie, 31 Rockfish. See Fish Rolls. See Breads Rosemary, 292 Rothe gruetze, 125 Russe, cotton boll, 175

INDEX OF RECIPES

Sabayon, 195

Saffron, 292

Sage, 292; Mexican, 291

apple, with dressing, 274

avocado, in the half shell, 158; avocado

and tomato, 150 beer cabbage, 119 celery, vinaigrette, 247 chicken, California, 159 dressings:

apple salad, 274

cheese, 226

cream, for coleslaw, 245

French, with cheese, 226

fruit salad, 165

golden, 160

goldenrod, 174

grapefruit, 76

orange, 159

saline, 206 duck, 76 endive, 215 fruit, dressing for, 165 green, Idaho, 153 guspachy, 96 herring, 126 home garden, 267 jellied, 270 lettuce, 221 molded, Florida, 76

orange, with onion, mint or raisins, 158 pimiento cheese, 158 potato, cream, 125 prune, 166 Spanish, 149 spinach, 206

sweet pepper, Creole, 213 tomato and avocado, 150 vegetable, with cheese, 159 watercress, 159 Salmagundi, 60 Salmon. See Fish Sancocho (vegetable stew), 254 Sauces:

a la crapaudine, for pigeons, 216

anchovy, for broiled trout, 63

apple, with spearmint, 269

beer, 119

brandy, 48

caper, 22

Chambord, 82

cheese, with noodle ring, 35

cocktail, 22

cold meat, New England, 22

cowboy, 231

"dip," in

egg, for boiled halibut, 4

Eldorado, 205

for baked trout, 113

for barbecued lamb, 94

maple-butternut, 270

nutmeg, 21

onion, 60

Pass Christian, 212

pepper, for venison, 85

pineapple, 195, 196; and strawberry,

pudding. See Puddings

red pineapple, 165

remoulade, 212

tomato, a la crapaudine, for pigeons, 216

wine, 48; for game, 22 Sauerbraten, 33; Nebraska, 128 Sauerkraut with spareribs, 34 Sausage. See Meats Savory, 292

Scallop, apple and sweet potato, 30 Scallop, corn, 25 Scalloped cheese, 117 Scallops. See Fish and shell fish Schnecken, breakfast, 36 Schnitz un knepp, 33, 250 Schnitzel. See Meats — veal Schwarzbrod torte, 123 Scones. See Breads — quick Scotch shortbread, 28 Scrapple, 34

Scuppernong cocktail, 170 Sea pie and paste, 62 Seminole soup, 68 Sesame seed, 292

Shad and shad roe. See Fish and shell fish Shell fish. See Fish and shell fish Sherbets:

apple, 199

boysenberry, 108

tropical, 196 Sherry jelly, 101 Shoo-fly cake, 38; pie, 252 Shore dinner. See Fish and shell fish Shortcake, 92 Short'nin' bread, 101 Shote, barbecued, 62 Shrimps. See Fish and shell fish Slaw, cole. See Coleslaw Slaw, hot, with dressing, 23 Slump, fruit, 21 Smierkase, 36 Smithfield ham, 271 Snickerdoodle, 116 Snowballs, sweet potatoes, 190 Sorghum-flavored ice cream, 267 Souffle, gold rush, 160 Soups:

almond, and whipped cream, 126

bama, 170

INDEX OF RECIPES

Soups — Continued

bisque of razor clams, 246

black bean, 149

chowders. See Chowder

clam, razor bisque, 246

consomme supreme, 213

crab, family style, 78

crawfish bisque, 79

lentil, 148

mushroom, cream of, 225

noodles, homemade, for soup, 249

okra, 170

onion, paysan, 212

orange, chilled, 161

peanut, 135

puree, corn; yautia, 258

ranchman's, 147

Seminole, 68

shrimp gumbo file, 78

tripe (Chinese), 155

turtle, Pendennis, 95

vegetable, hamburger, 109; victory, 232

vegetables, cream of, 277

victory vegetable, 232 Sour cream ginger cake, 73 Spaetzle (dumplings) and pot roast, 249 Spaghetti, Indiana, 109 Spanish salad, 149 Spareribs and sauerkraut, 34 Spatzen, 126 Spice, mixed whole, 290 Spice cake, Greenville, 175 Spice shelf today, the, 284-93 Spinach. See Salads Spoon (corn meal) bread, 267 Sprouts, Brussels. See Vegetables Squabs. See Poultry Squash. See Vegetables Squash pie, 18 State menus, 170-279 Steak. See Meats — beef Steam pone, 52 Steamed pudding, in Steiner, pickled, 129

Stew, burgoo, for small parties, 91; vege- table, with beef and pork, 254 Strawberries:

and pineapple sauce, 165

ice cream, 227

mousse, frappe, 217

shortcake, 165 String beans. See Vegetables Strudel, apfel, 37 Stuffings. See Dressings Succotash. See Vegetables Suckling pig. See Meats — pork Sukiyaki, beef, 156 Sunshine cake, 115

Swedish nut wafers, 123

Sweet basil, 293

Sweetbreads, chicken terrapin, 94; in

nests, 107; with orange, 59 Sweet pepper salad, Creole, 213 Sweet potatoes (See also Vegetables) :

and almond croquettes, 135

and apple scallop, 30

custard pie, 89

pone, 92 Syllabub, 68, 220

Taffy, black walnut, sorghum, 208

Tamale pie, 160

Tamales, 141, 142, 143

Tangerine jam, y/

Tansy pudding, 65

Tapioca pudding, rothe gruetze, 125

Taquitos, 143

Tarts, cherry, 278

Tea, 282-83

Temperatures and times for baking and

cooking, 294-95 Terrapin, diamond-back, 220 Terrapin chicken, 69 Terrapin stew, 71 Thirded bread (corn meal), 24 Thyme, 293 Times and temperatures for baking and

cooking, 294-95 Tipsy parson, 56

Toast, German, 124; lumberman's, 30 Tomato sauce for pigeons, a la crap-

audine, 216 Tomatoes. See Salads; Vegetables Torte. See Cakes Tortillas, 140 Transparent pie, 274 Trifle, apple, 31 Tripe, Philadelphia pepperpot, 35; with

onions, casserole, 12; soup, 155 Trout. See Fish and shell fish Turbot. See Fish Turkeys. See Poultry Turmeric, 292 Turnips. See Vegetables Turnovers, apple, 166 Turtle soup, Pendennis, 95

Veal. See Meats Vegetable and nut pie, 136 Vegetable salad with cheese, 159 Vegetable soup, victory, 232 Vegetable stew, with beef and pork, 254 Vegetables:

artichokes a la barigoule, 216; in vine- gar, 148

a la Egyptienne, 112

INDEX OF RECIPES

and corn, 25

Boston baked, 13, 221

frijoles, 149

red, and rice, 87 beets, Harvard, 221; piquante, 214 Brussels sprouts au beurre, 214 cabbage, knabrus, 251 carrots a la Bryan, 233; California, 161 corn and beans, 25; Dutch welshkorn

(mock oysters), 251 endive (chicory), with cream sauce, 88 green peas, Creole style, 88 kidney bean stew, 257 knabrus (cabbage), 251 lima beans Schwenkfelder, 251 loaf, 108 onions, cooked, whole, 199; French

fried, 275 peas and bacon, 251 peppers, Spanish, 161 plantains, ripe, stewed, 260; stuffed,

255 poke greens, boiled, 48 potatoes:

a la diable, 89

Brabant, 88

in half shell, 205

kloesse, 250

quenelles, 213

rolls, 137

salad, cream, 125

sweet. See Vegetables — sweet pota- toes rice:

and red beans, 87

and chicken, 259

boiled, 258

stewed, 148

wild, and mushrooms, 98

with pigeon peas, 255

squash, baked, 135; gold rush souffle,

160; whole, glazed, 242 string beans, with salt pork, 264 succotash, no, 223 sweet potatoes:

and almond croquettes, 135 balls, 236

candied (glace), 174, 205, 240, 267 Golden State, 161 snowballs, 190 Southwestern, 149 tomatoes, stuffed, 191 turnip greens and hog's jowl, 48 yams. See Vegetables — sweet potatoes Venison. See Game

Vinaigrette dressing, hot, for wilted let- tuce. 245

Wafers. See Cookies

Waffles, in; sourdough, 177, 178; Vir-

ginia, 98 Washington cake, 50 Water chestnut dressing, 273 Watercress salad, 159 Watermelon, frozen, 55 Watermelon cocktail, 137 Watermelon pickle, 57 Wedding cake, 64 Welsh rabbit, 117; Minnesota, 124 Wheat germ muffins, 273 White fruit cake, 50 WThole spice, mixed, 290 Wine sauce, 48; for game, 22

Yams. See Vegetables — sweet potatoes Yautia puree, 258 Yorkshire pudding, 20

Zephyrinas, 6j Zimmetsterne, 122

The best of famous American recipes, chosen from every state in the Union. The only cook book authorized by the World's Fair. $2.00

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