MUFFINS, GEMS, ETC

Muffins, Bran, 105-218 Breakfast, 120 Cocoa. 121 Com, 120 No Fug, 121 Rice, "121 Sally Lunn, 122 Wheat, 120 Mush. Corn, 115 Gratham,, 115 Oatmeal, 115 Mushrooms, in. Aspic, 99 A-lia-Sabine. 129 Baked, 115 Creamed. 73 Sauce, 48-49. Stewed, 73

And Sweetbreads, 130 And Tongue, 99 Mushroom Onudet. 115

Patties. 100 Mustard. Dutch, 252 :Made. 252 Pickles, 244 Tomato, 252

THE WARREN' COOK BOOK

MiittoiT, Broth, 218 Chops, Broiled, 40 Chops, Fried, 40 Chops, Panned, ±0 Leg, Boiled, 4U Roast, 29 Never Fail Cakes, 193 Nuts and Peaches, 99

Glace, 256 Nut, Cake, 179-180 Ca,kes, 193 Candy, 256 Filing), 170 Salad, 90 Sandwich, 127 Noodles. 20 Noodle Soup, 20 Oat Flake, 115 Patmeal, Gruel, 220 Muish, 115 Macaroons, 193 iSoup, 221 Water, 222 Olive Sandwicth, 126 Omielet, Beef, 61 Ham, 61 MoisihiPoom, 115 Plain, 62-61 Tomato, 62 Onions, au grartin, 73 Boiled, 73 lE'S call oped, 73 Fried, 73 And Liver, 40 Pickles, 245 Stuflfed. 73 Orangeade, 201 Orange. Cake. 167 Candy, 260 Compote, 208 Custard, 150 FiUling. 170 Ice. 212 Jdly, 227 Marmalade, 231 Peel, Candied, 254 Pie, 158 'Sauce, \\-2 .Sherb?t. 212 Snow, 150 Tart, 161 Oyster, Bisoive, 20 Cakes, 114 Cocktail. 31 Fritters, 74 Patties, 100

OYSTER, Cont.

Plant, 74

Sauce, 48

Soup, 20

Stuffing, 58 Oysters, a-la-Thoriidik:e, 32

Cora, 70

Creamed, 129

Frilcaseed 129

Fried, 29

Panned, 32-130

Scalloped, 33

(Stewed, 33 Oxalic Solution, 263 PamiCiakies, see Griddle Cakes, 122

PARFAIT, 213-223

Parfait, Angel, 213

Cafe, 214

Maple, 214 Parsnips, Boiled, 74

Creamed, 75

Fried, 74

Stewed, 74 Parsnip Cakes, 74

Croqueittes, 74

Fritters, 119

Oysters, 74 Paste, Pie, 153

Plain, 153

Puff, 153

PASTRY, 153

Pattic Cas.'s 100

Potato Ca=ies, 77 Patties, Chicken, 100 Mushroom. 100 Ovster. 100 Sweetbread, 100 Pea Soil].. 21 Peas. Boiled. 7-'^ Canned. 2;^S Peanut, Candy. 257-258. Cookies, 188. Macaroons, 194. Sandwich, 126. Soup, 21. Peaches, Canned, 231-232 Peach, Ice Cream, 203. Jelly, 227. Kuchen, 158. Mangoes, 244. Marmalade, 232.

PEACH, Cont.

Mousse, 214.

Pickles 244-245.

Pie, 158.

Sherbet, 213. Pear, Chip, 233.

Marmalade, 233.

Salad, 90. Pears, Baked, 232.

Canned, 232.

Spiced, 232. Pepper, Fillings, 7b.

Pickled, 246.

Stuffed, 75. Pimentos, Stuffed, 75.

PICKLES, 239.

Pickles, Directions for, 239

Bean, 239 Beet, 1240 Blackberry, 239 Cantaloupe, 240 Chowder, 240 Chowder, Cabbage,

240 Chowder, Corn, 241 Cliow Ohow, 242 Corn Salad, 241 Cucumber, 241-242-24.'? Cucumber Salad, 243 Erie, 242 French 242 German Sauce, 243 India, 243 Mango, 243 Mango, Peach, 244 Mfxed, 244 Mustard, 244 Onion 245 Picallilli, 245 Spioed, 245 Peach, 245 Plum, 246 Pepper, 246 Raisin, 246 Sandwich, 125 Spaniiish Sauce, 246 Sweet, 247 Tomato, 247 Tomato, Ripe, 247 Tomato, Sweet, 247 Turnip, 247 Vinesrar for Cucum- ber, 248 Watermelon, 248

Pie, Apple, 153

Apple, Cue tar d, 154

Apple, Dried. 156

Apple Kuch«n, 154

Chess, 154

Chicken, 53

ClKO'Cokite, 155

Cherry, Mock, 155

Cocoainut, 155

Coitta'ge, 39

Crust, 153

Cream, 155

Currantt, 154-155

Custard, 155

Custard, Maple, 157

Date, i56

Hu(»k>leberry, 136

Kuahen, Apple, 154

Kuclien, Peach, 158

Lemon, 156

Lemon, Cream, 157

Meat, 39

Minoe, 157-158

Mince, Mock, 158

Orange, 158

Paste, Plain, 153

Paste, Puflf, 153

Peach, 158

Pieplant, 159

Pieplant, Cream, 159

Pigeon, 56

Piiaeapple, 160

Pot. Veal. 44

Potato, 159

Prune. 160

Pumpkin. 159

Raisin, 160

Raspberry, 160

Rice, 160

Snow, 160

Squash, 161

Strawberry, 160

Washington, Cream, 161 Pieplant, Canned, 234

Pie, 159 Pigeon, Broiled, 56

Pie, 56 Pigs in Blanket, 114 Pigs Feet Broiled, 42 Pineapple, Canned, 233

Ice Cream, 209

Lemon ade. 201

Mousse. 215

Pie. 160

Salad. 87

Sherbet, 213

Spiced, 234

Plum Pudding, 137 Plums, Spioed, 246 Popcorn Balls, ■ 257 Potato, Cakes. 76, 114

Oases, 77

Chips, 76

Croquietttt5, 76

Painoaki's, 123

Pie, 159

Puff, 78

Puree, 20 »

(Salad, 91

Soup, 20

Stuti'ing, 55 Potatoes, Baked, 75

Boiled, 76

Browned, 76

Creamed, 76

Disked, 77

Escalloped, 77

Fried, 77

Fried French, 77

Mashed, 77

Lyonnaise, 78

Oak Hill, 78

Rioed, 77

Sacked, 78

Sour, 78

Stuffed, 78

A-'la-Creole, 79 Potato. Sweet, Balls, 79

Cakes, 79

Croquettes, 79

Puree, 21 Potatoes, Sweet, Ba'ked, 78

Candied, 79

Glazed, 79 Pork. 41 Pork and Beans, 65

Cake, 180

Chops, 41

Chops. Broiled, 41

With Fried Apples, 41

Pvoaet, 41 POULTRY & GAME, 51

PRESERVES, 229 Puff-^. Cream, 196

Creaim, Fried. 118

Potato, 78

Raisin, 139 Prune, Almond FilliMg. 170

Cake, 167

Pie. 160

Pudding, 150-151

Whip, 150

Pumpkin IMc, 159 Punch, Can I on, 202

Currant, 202

Kruit, 201-202

Crape, 204

Mint, 202

liasp berry, 203

Tea, 200

Tutti Frutti, 202

PUDDINGS, HOT, 132

Pudding, Almond. 133 Apple, 132

Apple Dumpling, 132 Apple, Haked, 132 Apples, Boiled, 132 Birds Nest. 133 Bread, 133-134 Brown Betty, 133 Buckeye, 133 Caa^amel, 134 Chocolate, 134-135 Christmjas, 135 Cottage, 134 Cornmeal, 70-137 Cranben-y, 134 CranbeiTy Diimpling,

134. Egg, 135 Fig, 135-136 Fruit, 126 Ginger, 136 Ginger Bread, 136 Graham. 137 Indian, 137 Mountain Dew, 137 Peach Kuchen, 158 Plum, 137 Queen, 138 Raisin Puffs, 139 Rice, 223

Rice & Peach, 138 Rice Meringue, 138 Rice, Old Fkshioned

138. Rice, Without Eggs. 138 Steamed, 132-139 Strawberry Short

Cake 139 Strawberry, 140 Suet, 140 Tapioca, 141

PUDDINGS, COLD, see

Cold Desserts. 144

PUDDING SAUCES, 140- 141

THE WAKREN COOK BOOK

Pudding Sauce, Aprioot, 144 Cream, 141-150 iQ'iooolate, 141-210 Coffee, 210 Cornstarch, 14tj Hard, 141 Lemon, 141 Maryland, 142 Maipie, 210 Orange, 142 Sour, U2

Strawiberry, 140-142 [For Suet, 140 Vanilla, 142 YeLlow, 142 Quince, Honey, 234

Jelly, 226-227 Quail, Broiled, 57

iRoast, 57 Rabbit, Belg-ian Hare. 67 Fricassee, 57 Panned, 57 Radishes, 79 Raisin, Cooikies, 189 Pie, 160 Pickles. 246 Puffs, 139 Raisins, Cliocolate, 96 Raspberry, Ice, 213 Ice Cream. 209 Jelly, 225-227 Momsise. 214 Pie, 160 Punch, 203 Sherbet, 213 Vinegar, 203 No cooking, 230 Reed" Birds, 59 Rennet. Custard, 219 Rice, Boiled, 79 Croquettes. 98 C riddle Cakes, 123 Merinoriie. 138 nVlnffins. 121 Pie. 160 Puff'Pd. 258 Pudding. 138-223 'Water, 222 Rflck Biscuit, 194 Rolls, Parker House. Ill

Sausage, 114 Ru^k, 112

SALADS, 86

Salad, General Directions, Sally Lunn, 122

Apple & Celery, 86

Bean, 86

Beet, 86-87

Cabbage, 87

Cabbage & Apple, 87

CantaJouipe, 87

Celery & Pineapple, 87

Celery & String

Beans, 87

Cheese, 87 Cherry, 87

Chicken, 88 Cold Slaw, 68

Com, 241

CueximbeT, 88-243

Cucumber & Swieet bread, 92 lEgg. 88-89

Endive & Bacon, 89 Fruit, 89

Crape & Pecan, 90 Qrapefruit, 89 Craipefruit & Celery, 89

Lettuce & Onion, 90 Lettuce & Pepper, 90 Lobster, 90 Pea, 90

Pecan & Grapes, 90 Potato, 91 Russian, 91 Salmon, 91 Shrimp', 91 Spinach, 92 iSweetbread & Cu- cumber, 92 Tomato, 92 Tomato' & Chives. 92 Tomato Jelly, 92 Vegetable, 92 Watercress. 93 Waldorf, 93

SALAD DRESSINGS, 83

Salad Dressings, Boiled, 83 Cream. 84 Frencth. 85 Fruit. 85 Lobster. 85 Mayonnaise, 85 Sovir iCream, 86 For Salmon, 86 Sauce Tartare. 86

SANDWICHES, 125

Sandwiches, Beet, Cheese, 125

Cheese, Hot, 95-125

Cheese & Pickle, 125

Chicken, 125-127

Club, 125

Egg, 126-127

Fig, 126

Ham, 126

Lamb, 126

Lettuce, 126

Olives, 126

Peanut, 126

Russian, 126

iNeufchatel, 126

uSardine, 127

Tongue & Chicken, 127.

Xut & Egg, 127 Salmon, Baked, 26

C.noquetteis, 33-98

Loaf, 32

Salad, 91

Steamed, 33 Salsify, Creamed, 74

Fritters, 74

Siioup, 21 Sardines, Fri/ed, 27 Sardine Sandwiches, 127

SAUCES, MEAT. 46-47- 48

Sauce, Apple, 46 Bechamel, 48 Brown, 47 Brown Flour, 47 Caper, 46 Celery, 48 Cranberry, 46 dream, 70-99 Drawn Butter, 47 Egg, 47 Cibfet, 58 HollamJ,, 48 HorseradisQii, 48 Lobster. 48 Mint, 46

Mushroom, 48-49 Ovster, 48 Stock, ' 45 Tartare, 48-86 Tomato, 47 White. 47-54 Worces'tershiire. 48

SAUCES, PUDDING, 141 SOUPS, Cont.

Sauer Kraut, 80 Sausage, Beef, 38

Pork, 42

Rolls, 114 Scrapple, 43 Shad. P,ake<i. 26

Planked, 32

Roe, 2G

SHERBET, 211

Sherbet, Banana, 211

Currant, 211

Lemon, 212

Orange, 212

Peach, 213

Pineapple, 213

StrawberrA\ 213 Shrimp Salad," 91

SICK, FOOD FOR, 217

Slaw, Gold, 67-68 Smelts, Fried, 29 Souffle, 95

SOUPS, 17

Soup. General Directiofne, 17 Bean. Black, IS Bouillon. 18 Bouillon, Tomato, 23 Celerv. 19-223 Corn," 19

Coirn, Cream of. 18 iCherrj', 19 Croutons, 19 Egg, 19 Oatmeal, 221 Oyster, 20 Oyster Bisque, 20 Noodle. 20 Noodle. German, 19 Pea, Cream, 21 Pea, Dried, 31 Peanut. 21 Poitato. 20 Puree. Pod;a.to. 20 Puree, Sweet Potato.

21 Puree. Tomato. 22 Salsify. 21 Rpanikh. 22 Soring. 22 Stock. 17

Stock, to Clarify, 18

Tomato, Cream, 22-23

Tomatci I'uree. 22

Tomato with Sago, 22

VeaJ, 23

Vegetable, 23 Spinach. Boiled, 80

Salad, 92 Squabs, 56

Squasb, Summer, Boiled, SO.

Fried, 80

Steamed, 80 Squas'h, Winter, Baked, 80

Pie, IGl

Steamed. 80 Squirrel, 57 Stains, to Remove, 262-

263-266 Stock, W.hite. 17

To Oarify, 18

For Sauces, 45 Strawberries, Canned. 234 Strawberry Ehimplimgs, 140

Filling, 170

Joe, 213

loe Cream, 210

Jam, 234

Pie, 160

Preserveis, 234

Pudding. 140

Sauce, 140-142

Short Cake, 139

Syrup, 201 Stuffing, Chestnut, 58

Oyster, 58

Potato, 55 Succotash, 80-81 Sultama RoU, 215 Sweetbread Patties, 100

Salad, 92 Swt^'dtbrtads. Ore-amied, 100-130

Larded. 43

AVith :\Iushrooms. 130

Tapioca. Apple. 144

Pudding. 141 Tart*. Banbury. 161

ilociha. 193

Orange. 161

Sand. 191-192

Tea, How to Make, 199

Beef, 218

Iced, 200

Punch, 200

Russian. 199 Timbals, 99 Timbale, Tomato. 99 Toast, Cream, 222

And Eggs, 63

Fish on. 29

French, 114

Veal on, 44

Water, 222 Tomato Bouillon, 23

Catsup, 250

Conseirve, 235

Green, Figs, 234

Jelly, 92

Mustard, 252

Omelet, 62

Pickles, 247

Puree, 22

Salad, 92

Sauoe, 47

Soup, 22-23

Timbale, 99 Tomatoes. Baked. 81

For Breakfast, 116

Canned, 238

Witb Eggs, 60

Escalloped, 82

Figs, Gireen, 234

Fried, 81

Fried, Green, 82

Pickled, 247

Roasted, 82

Stewed, 81

Stewed, Green, 82

Sliced, 81

Stuffed, 82 Tongue, in Aspic, 99

Baked. 44

Beef, l?oiled, 38

And Mushrooms, 99

Sandwiches. 127

Tripe. 38-39 Trout, Brook. 27 Turbot. 33 Turkey Dreissing, 58

Hen, 57

Roast. 57

With Cli^s.tnu1;s. 58

With Ovsters. 58

Wild. 58 Turnip Pickles, 247

THE WARREN COOK BOOK

Veal, Croquettes, 98 Cutlets, 45-98 .Loaf, 4-4-45 Pot Pie, 44 Roast, 44 Sandwich, 127 Soup, 23 Stew, 45 On Toast, 44

VEGETABLES, 64

VEGETABLES, CAN- NED, i2;!T

As'paraous, 237 Beets, 237

Vegetables Canned, Cont.

r.oans. Lima, 238 Beans String, 237-238 Corn, 238 Tomatoes, 238 Vegetable Soup, 23

Venision, J«jlliy, 22S Saddle, 59 Steak, 59

Vin'egaT, Cbld Storagie, 248

For Pickles, 248 Easpberrv. 203 Taffy, 259

Waffles, 123-124 Water, Apple, 221

Barley, 217-221-222

Boiled, 204

Currant, 222

Javelle, 263

Oatmeal, 222

Rice, 217-222

Toast, 222 Welsh Rarebit, 130-131 Wood Dock, Broiled, 59

Roast. 59

Scotch, 130 Yeast, 101

SOUPS. xz

Mrs. H. A. Booth

Nothing furnishes a bettrr foutidatioii t'of soup than a shank of beef; if veal is added the fiavor will be more delicate; the bones ^broken in small pieces), are a valuable addition. Always put the meat to cook in cold water, for all the juices are required for the soup, and if the meat is put into boiling water the pores will be closed and the juices retained. Do not allow it to boii rapidly, but irt the kettle stand on the back part of the range and simmer slow- ly; remove the scum that rises to the top and add a little cold watei occasionally to keep it from boiling until it has been thoroughly skimmed and your soup will then be clear. A skillful cook will be careful that no pungent flavor predominates, but all are so blendea ;is not to suggest any one in particular, except in cases where only the flavor of one vegetable is desired. When you can make a good stock you have the foundation of all soups and can have a new soup (•very day by adding different flavorings or vegetables. Be careful pbout the quantity of salt; remember it is easier to add than to take away that seasoning.