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The Culinary Handbook | by Charles Fellows



The most complete and serviceable reference book to things culinary ever published

TitleThe Culinary Handbook
AuthorCharles Fellows
PublisherThe Hotel Monthly Press
Year1904
Copyright1904, The Hotel Monthly Press
AmazonThe Culinary Handbook
The Culinary HandbookThe Hotel Monthly Press
-Preface
This book has been prepared with the aim of gathering into a single volume the largest practicable collection of every day recipes suited to the catering fraternity in the English language, making it ...
-Liver Sausages
To every two hog's livers add one calf's liver; cut in thin slices. Scald well with hot water until the livers look white and clean. Chop well, adding one-eighth the amount of pure pork fat, boiling t...
-Salami
Use 50 pounds of beef free from fibre, 25 pounds each of lean and fat pork, chop very fine and add 18 1/2 ounces of salt, 4 1/2 ounces ground white pepper, 1 1/2 ounces ground saltpetre, with 8 glasse...
-Pickles
When making any pickles from the receipts given under their respective headings, always use the best cider vinegar, scald to boiling point but do not let it boil, prepare always in either granite or p...
-Pig Products
Under the name of fresh pork is comprised generally all the lean and fresh parts of the pig destined to be roasted or broiled, particularly the cutlets, the loin and small fillet. The loin is the fles...
-Pig Products. Continued
Tongue, Ears, Snout, Feet, Hams And Tail All these different pieces can be cooked alone, or with vegetables without any special preparation being necessary. Very often they are put for some days in a...
-Brine For Ham, Pickles, Etc
Before proceeding with the subject of pork I will draw the hotel butcher's attention to the subject of his pickling, and as in some parts of the country the hotel keepers raise their own pigs and de...
-Pigeons
The young ones called squabs, are best split down the back, breastbone removed, trussed, seasoned with salt and pepper, rolled in melted butter, broiled; served on toast with maitre d'hotel or piquant...
-Pigeons. Continued
Stuffed Pigeon With Potatoes Draw the bird as for roast, take out the breast bone, stuff with a mixture of bread crumbs, parsley, its own liver and heart minced with a little bacon, grated lemon rind...
-Plovers and Squabs, Sauce Crapaudine
Draw the birds as for roasting, then without detaching the parts, cut the breast from the tip to the wing joint, turn the two ends so as to look like a frog, flatten with a blow of the cleaver, dip in...
-Plums
As there are so many varieties grown, and all good for dessert, compotes, etc., I will simply here append a few ways of taking care of them when they are to be had very cheap. Plum Marmalade Rub t...
-Pork
Pork Tenderloin With Sweet Potatoes Season the meat with salt, pepper and sage, roll in flour, then in melted roast pork drippings, arrange in baking pan with small whole, or halved, peeled sweet pot...
-Pork. Continued
Boned Boiled Salt Leg Of Pork For serving cold. Use a 12 pound leg, get it fresh, remove the foot, rub with salt, wash it, pump it with brine; then lay it in brine for four days, take up, drain, remo...
-Pork Sausages
These may be made in various ways according to the price per day or meal of the hotel or restaurant. They are rarely made of the pure meat, as when so made they are too rich and unpalateable. If, howe...
-Pork Sausages. Part 2
Danish Smoked Sausage The following recipes have been obtained from the largest and best sausage factory of Copenhagen, Denmark. For this recipe, use 25 pounds each of lean beef and pork, 12 pounds o...
-Pork Sausages. Part 3
Weinerpolse Or Bavarian Sausage For this recipe, use 25 pounds of pork, 12 pounds of veal, 12 pounds of pork fat, 20 ounces of salt, 30 gram. powdered saltpetre, 30 gram, ground coriander, 50 gram. p...
-Blood Sausages
Use cheek meat, heart, lungs, and pork rinds in any quantity that is convenient. Cut the pork rinds into small pieces, boil in clean water until three parts cooked, saving the broth and the rinds. Cut...
-Sausages
Bologna Sausage Use lean fresh meat, trimmings and cheek meat. Chop together very fine; while chopping add spices and seasoning, and from 25 to 30 ounces of salt to every 100 pounds of meat. To every...
-Sausages. Part 2
Mosaic Sausage Take an 18 pound leg of pork, bone it out and remove all skin and sinews, this will leave 15 pounds of meat; cut this up, put into a stone crock after first rubbing into it 12 ounces o...
-Sausages. Part 3
Frankfort Sausages (Weinerwurst) 9 pounds of veal, 36 pounds of lean pork and 5 pounds of fat pork. Chop finely, adding a seasoning of 1 pound of salt, 6 ounces of white pepper, and one head of garli...
-Sauces And Their Uses
Admiral Sauce Into a good butter sauce made with white seasoned fish stock, work some pounded anchovies, minced fried shallots, chopped capers, and a little grated lemon rind... Serve with bluefish s...
-Sauces And Their Uses. Part 2
Bavarian Sauce Boil some vinegar to hall its original volume with some butter, a little horseradish, salt and grated nutmeg; beat some yolks of eggs, then pour the boiling mixture to it to make like ...
-Sauces And Their Uses. Part 3
Bordelaise Sauce, Brown Into some Espagnole, work some minced fried shallots, and garlic, red wine, cayenne pepper, chopped parsley, lemon juice and slices of beef marrow. Used with broiled steaks an...
-Sauces And Their Uses. Part 4
Chantausen Sauce A syrup sauce flavored with cloves, cinnamon, bay leaves and Chantausen wine. Used for puddings and sweet entrees. Chateaubriand Sauce One pint of Es-pagnole, a half pint of meat...
-Sauces And Their Uses. Part 5
Court-Bouillon Sauce Into a butter sauce that has been made from the stock of boiled fish, add some rings of boiled onions and chopped parsley. Used with boiled codfish, boiled haddock, braised eels,...
-Sauces And Their Uses. Part 6
Diable Sauce Another way of making is to take one-third stock and two-thirds of good Espagnole, and work into them some Worcestershire sauce, cayenne pepper and made mustard, then simmer and strain. ...
-Sauces And Their Uses. Part 7
Fennel Sauce Into a good butter sauce, work a spoonful of chopped fennel leaves. Looks like parsley sauce. Used with boiled mackerel and boiled salmon. Financiere Sauce Into a quart of good Espag...
-Sauces And Their Uses. Part 8
Giblet Sauce The trimmed and finely shred gizzards, livers and hearts of poultry stewed tender and added to the thickened and strained gravy of roast poultry and served with it. Godard Sauce Fry ...
-Sauces And Their Uses. Part 9
Indienne Sauce Braise together some ham trimmings, a few anchovies, onions, green apples, thyme and whole peppers, then add curry powder to taste, fill up with Veloute sauce, boil, add the juice of a...
-Sauces And Their Uses. Part 10
Lyonnaise Sauce Into a combined sauce of two-thirds tomato and one-third Espagnole, add rings of onions that have been lightly fried with butter and then drained. Used with sauteed fillets of fowls, ...
-Sauces And Their Uses. Part 11
Milanaise Sauce Into equal quantities of Veloute and Supreme sauces, work some Parmesan cheese. Used with boiled capon, calf's sweetbreads, boiled chicken, boiled leg of lamb, breaded mutton and veal...
-Sauces And Their Uses. Part 12
Onion Sauce, White And Brown Into a Bechamel sauce simmer minced onions till tender. Into equal quantities of Madeira and Espagnole sauces simmer till tender some minced fried onions. The white is ge...
-Sauces And Their Uses. Part 13
Polonaise Sauce Make a sauce with veal broth and boil in it some grated horseradise, juice of a lemon, chopped fennel or parsley leaves and a little sugar; season with salt and nutmeg, strain and use...
-Sauces And Their Uses. Part 14
Ravigote Sauce Take a small teacup and pat in a third each of tarragon vinegar, chili vinegar and Harvey sauce; pour the cupful thus obtained into a small sautoir and boil it down to half the quantit...
-Sauces And Their Uses. Part 15
Ste Menehould Sauce Make a cream sauce and boil in it some minced onions till tender, strain, then add some chopped parsley and minced mushrooms, simmer for ten minutes, skim, then use with boiled pi...
-Sauces And Their Uses. Part 16
Tortue Or Turtle Sauce Equal parts of tomato and espagnole sauces, into which work some sliced mushrooms, garden herbs and sherry wine, the grated rind and juice of a lemon, and a few minced shallots...
-Anchovies
The Dutch are always cleaned of their scales. The French are not, and are larger. Anchovy paste bought on the markets is often adulterated with red-ochre and Veni-tian red. Anchovy Canapes Slices ...
-Apples
About twelve really good kinds are obtainable by the steward, for hotel purposes - Pound sweets, King, Baldwins, Spitzenbergs, Northern spy, Rhode Island greenings, Golden pippins, Johnathans, Wine sa...
-Apples. Continued
Apple Fritters Slices of cored apples, dipped in batter and fried till done; served with a syrup or wine sauce. Apple Pie Thin slices of apples, sweetened and spiced, enclosed between an upper an...
-Apricots
Apricots On Toast Stewed apricots on sweetened toast, garnished with whipped cream (called apricots au crouton). Apricots And Rice Fritters Half an apricot, the other half formed of rice croquett...
-Artichokes
Are of two kinds, the green or globe, and the Jerusalem. The globe is sometimes used for salads, and served with a French dressing hot with pepper; also boiled plain and served with any of the sauces ...
-Asparagus
Is of two kinds, the red and green; the red is large, thick and full; the green is smaller, with a whitish stalk and green head, of delicate flavor. Asparagus Stewed Asparagus heads, also the tend...
-Aspic
The name given to a clear savory jelly made from meat, and is used to decorate entrees, pies, hams, tongues, game, pigs' heads, salads, prawns, vegetables, fish, etc. Aspic Jelly Plenty of veal kn...
-Banana
Semi-tropical fruit that grow in bunches sometimes six feet in length and containing four to five hundred bananas, that, when ripe, change either to a bright yellow or purple red color. The yellow are...
-Bass
A well known species of fish, especially adapted for culinary purposes on account of its shape and size as well as its firm meat and delicate flavor. There are four or five principal kinds chiefly use...
-Batter
A consistency of flour and liquids used to dip foods in before frying; also a pancake and pudding mixture. The following fritter batter is used for frying any foods of a plain nature: a pound of flour...
-Beans
One of the most nutritious foods that can be used; the varieties most used are the lima or butter bean, the white haricot or navy bean, the red and the black haricot, the flageolet or kidney bean. ...
-Beans. Continued
English Style Kidney Beans The cooked beans, seasoned with salt, pepper and butter, sprinkled with chopped parsley and served. Kidney Beans, Panaches The word panaches means mixed. Cold cooked k...
-Beef
For culinary purposes is of two kinds, the steer and the cow. Steer beef is superior and the flesh should be of a bright red marble with yellow fat, and a thick outside layer of fat under a fine grain...
-Beef. Part 2
Dried Beef The thick flank is the part generally used; divided lengthwise in its natural section, it is put in a pickle of salt, saltpetre, sugar and molasses for two weeks, then hung up and smoked l...
-Beef. Part 3
German Style Braised Beef A top sirloin of beef larded slantwise with strips of seasoned larding pork, put in sauce pan with carrot, onions, celery, parsley, bay leaves and a few caraway seeds, barel...
-Beef. Part 4
Braised Sirloin With Stuffed Potatoes Top sirloin larded and braised, taken up when done, liquor strained, skimmed, and reduced to a glaze; meat served in slices with it, and garnished with potatoes ...
-Beef. Part 5
Tenderloin Of Beef, Sauce Bear-Naise Tenderloin trimmed and larded is either braised or roasted with vegetables; served in slices with Bearnaise sauce. Tenderloin Of Beef With Custards Tenderloin...
-Beef. Part 6
Hamburg Steak With Onions Minced raw beef and onions seasoned with salt and pepper, mixed thoroughly and formed into flat balls or steaks, fried in butter till done, served either plain or with a sau...
-Beef. Part 7
Ox Tail Clear Prepare the bouillon above and place it on the fire with some trimmings of carrot, turnip, onions and celery, also the thick and thin ends of the tails that have been previously brown...
-Beef. Part 8
Beef Steak And Mushroom Pie Pieces of raw beef cut about an inch square three parts, button mushrooms (fresh or canned) one part, mixed; baking dish lined on the sides with short paste, meat and mush...
-Beef. Part 9
Roast Beef Hash Minced onion lightly fried in butter added to finely cut roast beef two parts, and minced cold potatoes one part, mixed together, seasoned with salt, pepper and powdered marjoram with...
-Beef. Part 10
Scallops Of Beef, Sauce Trianon Evenly cut thin slices of cold cooked beef tenderloin sauteed with minced shallots in butter; served overlapping each other down the centre of dish, with a sauce Trian...
-Beef. Part 11
Corned Beef Tongue With Spinach The tongue put to boil in cold water and simmered till tender, taken up, skinned, and kept in hot broth; served in slices on a bed of spinach with some Espagnole sauce...
-Beets
Are of three colors and kinds red, white and yellow; the white is mostly used in producing beet sugar, the red for culinary purposes, and the yellow for feeding cattle. Beet Greens The leaves of t...
-Bisque
The French term given to soups made of a thick puree principally of shellfish and game. Bisque Of Crabs Half a pound of rice boiled to each gallon of soup; when done add half a pound of crab meat ...
-Blackberries
Also called dewberries, a fruit of the raspberry species, used as a table fruit, preserves, made into brandies and cordials. Blackberries With Cream The berries picked over, served in dishes wit...
-Blackbirds
Can be obtained nearly all the year round of the New York and Chicago game and poultry merchants; they are very cheap and make useful entrees. Blackbirds Broiled On Skewers, (En Brochette) The bir...
-Blackfish
A black skinned fish of the perch species, found plentifully South. Fried Blackfish With Bacon The fish scaled, trimmed, seasoned, rolled in flour; the bacon fried; the fish then fried in the bac...
-Black Cock
Often seen on bills of fare as Coq de Bruyere, Heath fowl, Black game and Black grouse. Braised Black Grouse The bird picked, singed, drawn and wiped, the breast larded with thin strips of seaso...
-Bloaters
Are smoked herrings, and the best are imported from YARMOUTH a sea port city of England, which city has never found an equal rival in this production. Toasted Bloaters The head removed with the ...
-Bluefish
A great favorite and in good demand in any form on the bill of fare, although baked or broiled have the most calls; a six pound fish cuts to best advantage for restaurant use, cutting five good portio...
-Bouchee
A French word which means mouthful; it is used to designate certain specimens of cookery, both savory and sweet, that are filled into puff paste and sponge cake patty cases, hence, a Bouchee is a sm...
-Boudin
The French name for a pudding made of meats, game, poultry and fish, In the form of cakes or sausages. Boudin Noir Or black pudding, see (black pudding). Boudin Of Veal Finely minced veal and ...
-Brochette
A skewer on which are threaded small delicate meats, etc., to be cooked, and served with or without the skewer; also used by confectioners to thread fruit on before candying them. Brochette Of Oyst...
-Brochette. Continued
Brochette Of Eels The eels skinned and cut into inch pieces, steeped for an hour in equal quantities of olive oil and vinegar, with salt, pepper, chopped parsley and thyme; then placed on skewer alte...
-Bread
A combination of flour, salt, sugar, water and yeast, mixed, set to rise, kneaded, risen again, molded, proved and baked. The different kinds of bread on the market is legion, and with all sorts of cl...
-Brains
Of animals are esteemed by the cook in producing delicate entries, and are remunerative to the proprietor on account of their small cost. They must, before cooking, be thoroughly cleansed of the skin ...
-Brains. Continued
Fried Brains Breaded, Tartar Sauce The brains blanched, trimmed, and masked with Tartar sauce, then breaded and fried; served with Tartar sauce at the ends of the dish, and Parisienne potatoes down t...
-Braise And Braising
A term applied to foods that are cooked by a top and bottom heat. The pot or braiser has a cover that fits tightly and a receptacle to hold lighted charcoal or coke, so that the heat descends on top o...
-Brussels Sprouts
Called (CHOUX DE BRUXELLES) are small sprouts that grow the stalks of cabbages. They are very green and about the size of large olives when trimmed. They make an excellent accompaniment to boiled beef...
-Butter
Takes a very prominent part in culinary matters, forms some special butters used for garnishing and scarcely enters at all into what are now known as Butter Cakes Butter Cakes Composed of ten pouu...
-Cabbage
As sold in our markets are of three colors, white, green and red; appreciated by the average guest in any of the following forms: Boiled Cabbage If young require about fifteen minutes, if old twen...
-Cabbage. Continued
Baked Cabbage With Cheese Fresh boiled and pressed cabbage seasoned with salt, pepper and butter, arranged in layers in baking pan, each layer sprinkled with grated cheese, top layer with grated chee...
-Calf's Head
The head as purchased should be left entire with simply the hair cleaned off, and, if in the country towns or resorts, the cook has to clean it himself, plunge it into boiling water containing common ...
-Calf's Head. Part 2
Calf's Head With Financiere Ragout Slices of calf's head meat arranged in a sautoir with carrot, onion, parsley, bay leaves and cloves, moistened with consomme and sherry wine, quickly braised for an...
-Calf's Head. Part 3
Ragout Of Calf's Head And Tongue Same as calf's head, turtle style, adding the tongue cut in scallops, and garnishing the ends of the dish with croutons. Calf's Head Curried With Rice Slices of...
-Calf's Ears
Calf's Ears Boiled, Sauce Villeroi The ears cut off close to the head before the head is split for boiling, thoroughly washed, and boiled in white stock with vegetables and spices, taken up; served w...
-Calf's Feet
The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards. Fricassee Of Calf's Feet The cold meat cut in neat shaped p...
-Calf's Heart
Calf's Heart Stuffed, Madeira Sauce The hearts soaked and the veins cut away, put in boiling water and simmered for ten minutes, then refreshed in cold water, taken up and wiped dry, the cavity made...
-Calf's Kidneys
Calf's Kidneys Larded, Madeira Sauce The kidneys blanched for a few minutes, then freshened in cold water and afterwards wiped dry, larded with seasoned strips of pork, arranged in a sautoir with a d...
-Calf's Liver
Calf's Liver With Crisped Onions The liver trimmed from veins, larded through with seasoned strips of bacon, placed in a sautoir with bacon trimmings, little consomme and sherry wine, cover put on, a...
-Calf's Tongue
Calf's Tongue Braised, Tomato Sauce The tongues blanched and freshened, then larded with strips of seasoned larding pork, arranged in sautoir with carrot, onion, parsley, bay leaves and whole cloves,...
-Calf's Sweetbreads
Calf's Sweetbreads Broiled, Sauce Colbert The sweetbreads soaked in cold salted water for a few hours, then boiled with a few whole spices, bay leaves, vegetables and a dash of vinegar till tender, t...
-Calf's Sweetbreads. Part 2
Patties Of Scrambled Calf's Sweetbreads Prepared sweetbreads cut into small dice, seasoned with salt, pepper, lemon juice and chopped parsley, mixed into beaten eggs with a little cream, scrambled in...
-Calf's Sweetbreads. Part 3
Glazed Calf's Sweetbreads With French Beans Prepared sweetbreads larded and braised as in the preceding, the braise strained, skimmed and mixed with green French beans (Haricot Verts), the sweetbrea...
-Calf's Sweetbreads. Part 4
Calf's Sweetbreads With Creamed Mushrooms Prepared sweetbreads cut in slices and sauteed in butter piled on toast; served surrounded with sliced mushrooms boiled down in reduced cream. Ragout Of C...
-Canapes
A French term literally meaning a couch, used in a culinary sense as a bed or something to rest savory foods on, usually in the form of bread or toast covered with minces, pastes, etc., then decorat...
-Canned Goods
The following quotation clipped from The Sanitarian is given for the reader to form his own views: Under one heading we may consider several groups of foodstuffs, which, while different in compositio...
-Capons
Are young fowls that have been sterilized, secluded and fattened, which improves the delicacy and flavor of their flesh, and also allows them to grow to a much larger size. They are best in the fall o...
-Carp
A fresh water fish, in season from September to May; is highly esteemed, and its roe is nearly equal to that of the Shad. Baked Carp, Sauce Matelote The fish scaled and trimmed, filled with savory...
-Carrots
A vegetable that in this country enters into almost every soup, sauce, ragout, etc., for its flavor, and in the early summer when new and about two inches long, are relished as an accompaniment to fre...
-Carving
To carve a LOIN OF MUTTON OR VEAL, begin at the small end and cut between the ribs. A Fillet Of Veal A Fillet Of Veal should be cut first from the top, and in a BREAST OF VEAL, the breast and bris...
-Cauliflower
Boiled Cauliflower, Hollandaise Sauce The cauliflower trimmed, laid in salted water for an hour, then boiled in salted boiling water with a dash of vinegar in it till tender, taken up and drained; se...
-Caviar
Is a preparation made from the roes of sturgeon, can be bought at the grocery stores in cans; it is considered by epicures to be one of the finest of appetizers. Caviar On Toast With Olives One pa...
-Celery
Is an aromatic plant cultivated largely as a flavoring vegetable and for uses of salads. It is generally sent to table in a raw condition, is the one and proper thing to eat with canvas back duck. K...
-Celery. Continued
Cream Of Celery Into a good veal or chicken stock is put a knuckle of ham, a few onions, plenty of outside stalks of celery, and a few blades of mace; boiled till celery is soft, ham then taken out a...
-Cepes
A strongly flavored flat headed mushroom, imported in cans, preserved in olive oil. Saute Of Cepes On Toast Drained from their oil, lightly fried in pan, when thoroughly heated, sprinkled with lem...
-Champagne
A wine prepared from grapes; the best varieties are manufactured at Epernay, Rheims and Mareuil in France, but the vintages of each year are vastly different, and sometimes the grape crop is a dismal ...
-Cheese Dishes
A most nutritious food, forming many excellent dishes; it is of various kinds, of which the following are to be found in good hotels: Skim, cream, full cream, cheddar, stilton, roquefort, camembert, b...
-Cheese Dishes. Continued
Cottage Cheese A good way to use up sour milk; let the milk sour to clotness, boiling water then poured to it, stirred, turned into a colander, little cold water poured over it, salt added and again ...
-Cherries
California produces our best table cherries, while most all of the states produce the red and black sour cooking cherries. The following clipping from the San Francisco Wave will show how an immense c...
-Cherries. Continued
Bouchees Of Cherries For recipes of fruit bouchees see Bouchees. Glazed Cherries With Whipped Cream Brandied cherries, the syrup poured off and boiled down till thick and grainy, then flavored ...
-Chestnuts
The large ones obtainable at most Italian stores are the best suited for culinary purposes, the small ones seen at the fruit stalls being far too tedious. They should be first cut through the shell i...
-Chicken
Broiled Chicken Spring chickens cleaned, split, the breast and backbone removed, thigh bone snapped, seasoned with salt and pepper, brushed with butter, broiled well done; served on buttered toast, g...
-Chicken. Part 2
Chicken Pot Pie Chickens boiled with salt pork and a few vegetables till tender, taken up and cut as for chicken pie preceding, put into a pan; sauce made of the stock, seasoned with salt, pepper, nu...
-Chicken. Part 3
Supreme Of Chicken With Rice, Sauce Perigueux The supreme prepared as in the preceding; served, a bed of dry boiled rice, breast of chicken masked with Supreme sauce on top, flanked with two slices o...
-Chicken. Part 4
Roast Chicken With Mushrooms And Bread Sauce Young chickens drawn, singed, washed, trussed with slices of bacon tied over the breast, roasted and basted, and when nearly done the bacon removed and th...
-Chicken. Part 5
Epigramme Of Chicken, Tomato Sauce Young chickens singed, drawn, washed and wiped, blanched, taken up and separated into four joints, the breast and under breast seasoned with salt and pepper, then ...
-Chicken. Part 6
Indian Style Fried Chicken Spring chickens blanched whole, then jointed, seasoned with salt, pepper and rubbed with curry powder, fried brown in butter; served with a garnish of stewed onions. Bra...
-Chicken. Part 7
Braised Chickens With Green Peppers Young chickens singed, drawn, washed, filled with a stuffing made by boiling yellow corn meal with chicken stock to mush; when done, mixed with fresh grated breadc...
-Chicken. Part 8
Braised Chickens With Mushrooms Old fowls prepared, bacon tied over the breast, arranged in a sautoir with vegetables and spices, moistened with consomme, lid put on, then braised till tender and gla...
-Chicken. Part 9
Chicken Cutlets With Green Peas Spring chickens singed, drawn, washed, steamed not quite done, taken up, cooled, skinned, separated into four joints, seasoned with salt, pepper and nutmeg, dipped in ...
-Chicken. Part 10
Saute Of Chicken With Bouchees Spring chickens singed, drawn, washed, then steamed for five minutes, then separated into four joints neatly trimmed, scraping the little meat off the wing and leg shan...
-Chicken. Part 11
Breast Of Chicken Steamed, Sauce Supreme Spring chickens singed, drawn, washed, trussed and steamed till done, taken up, breasts removed and skinned, then put into Supreme sauce and served with it, g...
-Chicken. Part 12
Stewed Chicken, Sauce Provencale Young chickens singed, drawn, washed, jointed, seasoned with salt and pepper, rolled in flour, sauteed in olive oil with minced shallots and garlic, taken up into ano...
-Chicken. Part 13
Chicken Saute With Potato Balls Spring chickens singed, drawn, washed, steamed for five minutes, then taken up and separated into four neat joints, seasoned with salt and pepper, fried with butter to...
-Chicken Giblets
Giblet And Potato Pie Gizzards, hearts, livers, necks and second joints of the wings of chickens stewed tender with pieces of salt pork, then put in a baking pan with slices of hard boiled eggs, chop...
-Chicken Livers
Saute Of Chicken Livers On Toast The livers with gall removed, washed and wiped, then sauteed with minced onions in butter, taken up into a sautoir, seasoned with salt, pepper and lemon juice, moiste...
-Chicken Soup
Chicken Giblet Soup Gizzards, hearts, necks and wings boiled till tender with some roast fowl bones in chicken stock, hearts and gizzards then taken up and cut into dice together with some sauteed li...
-Chicken Soup. Continued
Cream Of Chicken With Quenelles Roux made and moistened with poultry stock, boiled up and skimmed, then is worked into it a liaison of egg yolks and cream; seasoned with salt and red pepper, then str...
-Chicken Broth
Chicken Broth With Custards Good poultry stock seasoned, then lightly thickened with corn starch, strained into a tureen containing a macedoine of vegetables and shapes of custard made by taking twel...
-Chicken Salad
Tender, juicy cold cooked chicken cut into small dice, with an equal quantity of hearts of celery, mixed, seasoned with salt, red pepper, mayonnaise and a dash of tarragon vinegar; a cold serving dish...
-Chocolate
A wholesome, nutritive flesh forming article of food, greatly used in confectionery, icings, cakes, etc.; when served as a drink it is made into a paste with milk, then boiling milk added to the consi...
-Clams
A favorite American shellfish, the Little Neck clam being the favored kind for eating from the shell, the large hard clams for soups and chowders, and the soft clam for broiling and frying. Clam ...
-Codfish
A staple salt water fish fit for hotel use all the year round; caught on the New England coast and in vast numbers off the shores of Newfoundland. The Newfoundland fisheries make a specialty of saltin...
-Codfish. Part 2
Fried Cod Cutlet, Piquante Sauce Steaks cut from the middle of the fish, seasoned with salt and pepper, dipped in melted butter, rolled in flour, fried in pan with bacon fat, served with Piquante sau...
-Codfish. Part 3
Stuffed Cods Sounds, Oyster Sauce The sounds blanched and allowed to cool, then spread with an oyster forcemeat (see oysters); when spread, coiled around and pinned with a small skewer, rolled in flo...
-Coffee
The national breakfast beverage; to be well made use a high grade of coffee, perfectly roasted, properly ground, twelve ounces to the gallon of water for morning coffee, while for after dinner coffee ...
-Consomme
Name applied in cookery to a strong clarified soup, the different consommes seen on bills of fare, called Consomme a la this and a la that, simply terrorizes the guests as Well as the young cooks, and...
-Consomme. Part 2
Consomme Bourdaloue A chicken-flavored soup served with small squares of cooked chicken breast, green peas, circular thin slices of rice that has been mixed with egg yolks and montpelier butter, then...
-Consomme. Part 3
Consomme Duchesse Strain off a plain consomme, then thicken it with corn-starch mixed with water, simmer it till it is perfectly clear and gelatinous; it is then served with strips of white chicken m...
-Consomme. Part 4
Consomme Joinville A strong consomme well flavored with fish heads, pounded lobster heads and shells; when strained off, seasoned with white wine, served with small pieces of lobster and croutons sou...
-Consomme. Part 5
Consomme Nilsson A rich chicken flavored consomme served with small quenelles of chicken forcemeat in three colors shape of a pencil, an inch long; to make which, divide the forcemeat into three part...
-Corn
A most succulent and nutritious vegetable. In its green state it is generally boiled for about twenty minutes in boiling water containing milk and salt, and is served on the cob. The dried corn or mai...
-Corn. Continued
Corn Fritters Canned corn, or cooked corn cut off the cob, pounded, mixed with a little flour, beaten eggs, salt, pepper and a little butter, dropped by spoonfuls into hot fat and fried brown; serve...
-Crabs
Are a delectable shellfish. In this country we use for food two kinds, the hard shell blue crab which periodically sheds its shell, thus giving us the soft shell crab and the oyster crab. The male c...
-Crabs. Part 2
Crab Salad Cooked crab meat cut fine, seasoned with oil, tarragon vinegar, salt and red pepper mixed with a little finely shred and minced white cabbage; served on a leaf of lettuce, garnished with s...
-Crabs. Part 3
Crab Croquettes Crab forcemeat made into shapes, breaded, fried; served with sauce Joinville. Crab Kromeskies Cold crab forcemeat rolled into size and shape of a finger, bound with a thin slice o...
-Cranberries
A small red fruit that when made into a sauce or jelly is relished by the majority as an accompaniment to roast turkey, etc. Cranberry Pie Cranberries washed, then put to boil with sugar and a ver...
-Cream
Spelled by the French creme it is the oleaginous part of milk, and forms the most delicate soups, sauces, custards, creams, ices russes, souffles, cheeses and pastries.., In general hotel routine, t...
-Cucumbers
Are a vegetable fruit that is favorably received by the majority of guests, eaten plain with a seasoning of salt, pepper, and a little grated onion to offset the bilious effects. Creamed Cucumbers ...
-Curing
By a safe and simple method applicable to country hotels and small institutions, of hams and bacon. The conditions under which the curing of bacon may be conducted successfully is a uniform coolness i...
-Digestion
Is something that every cook should study. Foods cooked in different ways, digest in different times, the following table is medically correct. A Table Showing The Time Required To Digest The Diffe...
-Ducks And Ducklings
That is the domestic ones, are in season all the year round, the duckling being in its best form about June. Boiled Duck, Parsley Sauce Ducks singed and drawn, second joint of wings and feet remov...
-Ducks And Ducklings. Part 2
Stewed Ducks With Green Peas Ducks singed, drawn and washed, lightly but quickly browned in oven, taken up and cut in portions, small pieces of bacon fried with some small cut spring onions; when bro...
-Ducks And Ducklings. Part 3
Stewed Duck With Turnips Ducks singed, drawn and washed, steamed for half an hour, taken up, rolled in flour, fried whole in butter, taken up and cut into portions; large balls of turnip fried in but...
-Ducks And Ducklings. Part 4
Stewed Duck With Stuffed Tomatoes Ducks singed, drawn and washed, filled with a stuffing composed of grated breadcrumbs mixed with minced ham, mushrooms, anchovies, shallot, parsley, salt and pepper,...
-Eels
Are of two kinds, the river or fresh water eel, and the sea or conger eel. The flesh of the river eel is sweet, fine grained and dainty; that of the sea eel is coarse grained and oily; they must alway...
-Eels. Continued
Brochette Of Eels, Tartar Sauce For recipe, see heading of Brochette. Braised Eels, Allemande Sauce River eels skinned and cut into finger lengths, sprinkled with salt, allowed to remain with the...
-Eggs
That is, hen's eggs as most generally used in cookery (other birds' eggs will be found under their respective headings) are very nutritious, easily digested, and are used in a multitude of ways, but t...
-Egg Plant
Turkish Style Egg Plant Peeled egg plant in slices, sprinkled with salt; after having laid a few minutes, wiped dry, then fried a golden color with butter; cold rare roast beef minced fine with a ver...
-Extracts
Or flavorings used in the making of ice creams, jellies, cakes, puddings, sweet sauces, etc., can be made much cheaper than buying at the stores and paying for fancy labels and bottles; the point is t...
-Farina
A fine granular pieparation made from wheat. Of two kinds, white and graham, the latter being used as a breakfast cereal, the former for puddings, quenelles and as a soup thickening. Baked Farina P...
-Finnan Haddie
Is the name commercially given to smoked haddocks (see haddocks); they are imported to this country and sell generally at 10 cents per pound. Broiled Finnan Haddie Skinned, soaked in warm water fo...
-Forcemeat
Name given to a highly seasoned mince that has been rubbed through a sieve; used in making quenelles, lining pies, etc. Chicken Forcemeat Raw breast of chicken with the skin removed, pounded, rubb...
-Fritters
Are either a mixture of fruits, vegetables, meat or poultry combined with flour and eggs to form a batter; or the article enclosed within a batter, then fried crisp, or baked as for eclairs, etc. C...
-Frogs
There are two kinds on the market, the small marsh frog, and the large bull frog; the bull is the most convenient for use and trade, giving the guest most satisfaction, and the cook least trouble in p...
-Galantine
A name applied to fowl, some game, fish and meat that may be boned, stuffed, boiled, braised or roasted, then pressed and cut into slices for service when cold, either plain or filled into molds with ...
-Garnishes
Name given to mixture of small tasty foods in sauce, used as a garnish and appropriate sauce to the main article served. Unhappily there are so many garnishes, that the average cook has not the brain ...
-Garnishes. Part 2
Bourgignotte Or Bourgignonne Is composed of very small onions stewed, then glazed, with an equal quantity of button mushrooms and small quenelles of forcemeat all mixed into a Bourgignotte sauce; app...
-Garnishes. Part 3
D'Artois A fish garnish composed of strips or circles of puff paste containing a salpicon of cooked crayfish tails, oysters, mushrooms and white fleshed fish. Dumas A garnish to be used with game...
-Garnishes. Part 4
Macedoine Composed of fancy shapes of cooked carrot, turnip, stringless beans, with green peas, moistened with Allemande, Supreme or Bechamel sauces, when served with white meat entrees; or mixed wit...
-Garnishes. Part 5
Parisian Composed of equal quantities of turned truffles,button mushrooms and cocks kernels, moistened with Parisian sauce. Appropriate garnish to roast larded fillets of beef, fillets of chicken sau...
-Garnish Allemande
For braised meat, is composed of stewed sauerkrout, prunes and potato cakes arranged around the meat, with Poivrade sauce poured under it. Allemande For boiled leg of pork: omit the stewed prunes ...
-Garnish Anglaise
For boiled beef is composed of neatly trimmed plain boiled carrots and turnips, arranged alternately around the meat with suet dumplings; piquante sauce served separately. Anglaise For roast beef ...
-Garnish Royale
Royale Composed of a ragout of button mushrooms, cocks combs and kernels, small quenelles of chicken and turned truffles, the ragout to be moistened with the glazy strained braise from the meat. Appr...
-Giblets
Are composed of the heart, liver, gizzard and neck of poultry, and as each take a different time to cook, they should be cooked in groups of each and afterwards amalgamated; all require blanching to r...
-Goose
One of the domestic fowls much appreciated by hotel patrons if young. Stewards can tell this by the upper bill test, if the upper bill will bend or cave in the middle it is young, the firmer it is, th...
-Grapes
Frosted Grapes Bunches of grapes dipped into whites of eggs whipped into a froth, then into powdered sugar, surplus sugar then shaken off, hung till set and dry, then served. Grape Jam Pulp the g...
-Grouse
Under this heading comes the spruce, ruffled, pintail, moor fowl, capercailzie, prairie chicken, ptarmigan, etc. Stuffed Grouse, Mushroom Sauce The bird singed, drawn and washed, filled...
-Grouper
Name of one of our Southern fishes, found in three varieties, black, red and white; the shape is a cross between a carp and a bass, weighs from 5 to 10 lbs.; the flesh is firm but coarse; a second cl...
-Guinea Hen
A domestic fowl smaller than the ordinary chicken, with darker flesh, often takes the place of partridge; is best to serve in the spring of the year when game is a bit scarce. Roast Larded Guinea ...
-Haddock
A fish of the cod species but smaller; when dried and smoked is known as smoked haddock or Finnan Haddie, from the village of Finnan near Aberdeen, Scotland, which is as famous for its curing haddocks...
-Halibut
A large flat fish of the flounder species, the young and medium sized ones being the best, and known as Chicken halibut. Boiled Halibut Steak, Cream Sauce The fish scaled and trimmed, cut into s...
-Ham
A leg of pork salted and smoked. Hams to be boiled, steamed or baked, should be soaked overnight in cold water, thoroughly scrubbed in the morning, and when cooking should be allowed 20 minutes time f...
-Hare
Practically the dark fleshed rabbit which attains a larger size than the common or white fleshed one, and which is also of superior flavor. We commonly call it the Jack rabbit. The steward should wa...
-Herring
The Lake Superior herring is the best for filleting, as its fillets are boneless; the fresh water herring of the lower lakes is not so! The blue backs or sea herrings are packed into barrels and shipp...
-Ices
These include sherbets, cream ices, water ices, etc., in infinite varieties. Cup Ices Small fluted cups or glasses filled with fruit syrups and placed in a large tub or tray, with pounded ice and ...
-Jelly
A clarified, gelatinous combination of sugar, water, spices and colorings, flavored with wine, fruit juices, etc.; also made from calf's feet (see calf). To make the stock jelly use 2 qts. of water or...
-Kingfish
Name of a Southern fish, exquisite in flavor, and of a nice size for restaurant and club service. Boiled Kingfish, Sauce Normande The fish prepared, boiled in salted water with a dash of vinegar, ...
-Lamb
Roast Lamb Any joint roasted a quarter of an hour to each pound in weight in a medium oven; must be frequently basted; about 10 minutes before taking up, should be dredged with flour and basted with ...
-Lamb. Continued
Curried Lamb Cold roast lamb cut into neat pieces with the skin removed; curry sauce made from lamb or mutton stock, simmered in it till thoroughly heated; served within a border of dry boiled rice. ...
-Lemons
This country consumes in a year about 500,000,000 lemons, or about six and a half lemons for each man, woman and child. The California lemons are very good ones, and only experts can tell them from th...
-Lettuce
One of the best of salad plants; seen on our markets in three shapes, called the cabbage lettuce, Cos lettuce and Romaine lettuce. Lettuce Salad Well washed, wiped and shred lettuce leaves sprinkl...
-Liver
For the following recipes either sheep's, lamb's, calf's, pig's or ox liver will do. Ragout Of Liver Wash and dry a liver, steam it till quite tender, then cut it in slices, add it to a rich brown...
-Lobster
Lobster Salad Lobster meat with lettuce or celery and mayonnaise, arranged on a dish and decorated with shapes of beet root, capers, pickles, whites of eggs and quartered hard boiled eggs. Miroton...
-Lobster. Part 2
Lobster Cutlets Same as the preceding, forming them into shape to imitate a mutton chop, using the small claws to imitate bone handle. Rissoles Of Lobster Same preparation as for croquettes, but ...
-Lobster. Part 3
Lobster With Tomatoes Small pieces of lobster in Bechamel sauce, small tomatoes stuffed with it, placed inverted in patty pans, steamed; served hot with lobster sauce or cold with aspic jelly, or mas...
-Macaroni
Name of a preparation of wheat flour and water, that which is of home manufacture being equally as good in grades as the imported. Italian Style Macaroni Macaroni broken into three-inch lengths an...
-Macaroni. Continued
Timbales Of Macaroni Macaroni boiled and drained, then cut into inch lengths, seasoned with Parmesan cheese, pepper and salt; to each pound of the macaroni is then added a half pint each of sliced bu...
-Mackerel
A fine salt water fish enjoyed by most people; it should not be washed, wipe it dry with a clean cloth, cut off the fillets, season with salt and pepper, score the skin lightly, squeeze a little lemon...
-Mallard
Name of our best and largest wild duck. American Style Roast Mallard The birds plucked, singed, drawn and trussed, then roasted rare 30 to 40 minutes, jointed, the joints kept hot; the carcasses s...
-Marrow
The contents of leg of beef bones, especially the bone of the buttock, which runs between the thick flank, top side and silver side, the buttock generally being termed the round. The top side of the b...
-Melons
Name of a fruit largely contained of water; the watermelon and the different varieties of canteloupe; the latter being used generally as a breakfast appetizer, and the former as a dinner dessert; pres...
-Menu
French term for bill of fare. Why should the word MENU head our American dinner bills? Why should the progressive American ape dying France? Why should the American culinary student detest the kitch...
-Mushrooms
An edible fungi, umbrella shaped, dark gills, with easily removable skin; if those sold you have white gills and the skin will not strip easily, but breaks off in bits, discard them, they will probab...
-Mushrooms. Continued
Creole Style Stuffed Mushrooms Medium sized fresh mushrooms peeled and washed, stalks removed and minced with a little celery and green peppers, saute the mince in olive oil, then moisten with chicke...
-Mussels
A large almond shaped shellfish found along the coasts, equally as good as oysters, but on account of their cheapness not so much used; are eaten raw the same as oysters, but generally first blanched,...
-Mutton
What a tremendous difference there is in mutton, brought about by its different pastures and breeds. The steward should always buy WETHER mutton, leaving the EWES entirely alone, unless they are MAIDE...
-Mutton. Part 2
Braised Larded Leg Of Mutton Bone and stuff the leg of mutton as in the preceding recipe, then lard the outside with seasoned strips of bacon, place in brasiere with carrot, turnip, onion, celery, b...
-Mutton. Part 3
Braised Breast Of Mutton, Italian Sauce Breasts of mutton simmered in seasoned broth till the bones are easily removed, then press till cold, cut in triangular pieces, braise them in the reduced stoc...
-Mutton. Part 4
Rissoles Of Mutton, Sauce Hollandaise Cold pieces of stewed mutton free of bones, minced finely, seasoned with salt chopped parsley, paprika, thyme and mace, mixed into one-third of its bulk of fresh...
-Mutton. Part 5
Mutton Chop With Truffles Loin chops trimmed, seasoned, broiled; served with a Madeira sauce containing plenty of sliced truffles. Coated Cutlets Of Mutton Trimmed loin chops, quickly sauteed wi...
-Mutton. Part 6
Hashed Mutton In Peppers Four ibs. of cold cooked mutton cut in small dice, four medium sized onions minced and lightly fried with butter, then added to the mutton, mix, then moisten with a little Es...
-Noisette
French name for nut. Sometimes seen on bills of fare as Noisettes of mutton, Noisettes d'agneau (nuts of lamb), Noisettes de veau (nuts of veal). To prepare this dish I will quote LEON CIEUX, ...
-Okra
Name of an American vegetable chiefly grown in the South; of a seed pod shape like the long pepper. It is preserved and canned, this being generally used in making gumbo soups when the fresh is not ob...
-Omelet
Slightly beaten eggs seasoned with salt and a little melted butter so as to prevent it from sticking to the pan in cooking; see that the pan is free from any sticky substance on the inside, bottom and...
-Omelet. Part 2
Omelet With Sweetbreads -Cooked sweetbreads cut in dice, simmered in mushroom sauce, a spoonful enclosed within the omelet while forming; served with mushroom sauce poured around. Omelet With Mush...
-Omelet. Part 3
Omelet With Spring Vegetables Cut a jardiniere or macedoine of vegetables (or use canned ones) boil till tender, drain, moisten with a little demi glaze or sauce Supreme, enclose within the omelet, t...
-Omelet. Part 4
Omelet With Calf's Head Useful to use up the remains of entree Calf's head, turtle style. Cut the meat small, enclose within the omelet; served with more of the garnish at the sides. Omelet With...
-Omelet. Part 5
Omelet With Bacon Plain or with Pi-quante sauce. Cut the bacon into small dice, fry fairly well done, pour off most of the fat, turn in the beaten eggs, mix and form. Omelet With Veal Kidneys Roa...
-Omelet. Part 6
Omelet With Parsley Mix some finely chopped parsley, pepper and salt with the beaten eggs, form and serve. Omelet With Tomatoes Stew fresh or canned tomatoes with a little butter, sugar, salt and...
-Onions
Onions Fried Large sized onions peeled, cut in fairly thick slices, the rings then separated, seasoned with salt, dipped in milk, then shaken up with flour till coated, fried till done in very hot de...
-Oranges
Orange Jam Four pounds of oranges, one pound of lemons, four pounds of sugar, one pound of butter, 32 yolks and 4 whole eggs. The fruit grated, the juice extracted, the juice, sugar and grated rinds ...
-Ortolan
A very small game bird, a native of Southern Europe. Our rice bird does duty for it here generally. Ortolans In Croustade The bird plucked and singed, neck and gizzard only of the inside removed, ...
-Ox-Tail Soup
Saw the tails into neat pieces half inch thick, soak over night in salted water; with a large sized column cutter stamp out slices of white and yellow turnip, carrot; drain and wipe the pieces of ox-t...
-Oysters
Oyster Stew Bulk oysters (selects) for hotels when served for dinners, breakfasts, suppers, luncheons, and catering parties. Counts for restaurant orders, club and European plan orders. The oysters s...
-Oysters. Part 2
Scalloped Oysters Baking pan inch and a half deep, brushed with butter, oyster crackers rolled fine with rolling pin, the buttered pan well lined with them, oysters drained, laid all over the rolled ...
-Oysters. Part 3
Oysters Baked With Mushrooms Fricassee the oysters and mushrooms, having the sauce thick, fill into individual molds or shells, sprinkle the top with mixed cheese and breadcrumbs, bake a delicate bro...
-Oysters. Part 4
Oysters With Celery To each portion of oysters allow a tablespoonful of minced white celery and the same of sherry wine, saute' all together with butter, season with salt and red pepper; serve on toa...
-Oysters. Part 5
Steak And Oyster Pie Tender pieces of beef cut into small neat pieces, seasoned with pepper and salt, quickly sauteed a nice color with butter, taken up and placed into the pie dish, oysters scalded ...
-Oyster Plant
Fried Oyster Plant Scraped clean and laid in cold water containing salt and a little white vinegar; when to be cooked, first boil tender, then take up and drain, dip into frying batter, plunge into h...
-Parsnip
A root vegetable, peeled, cut in finger lengths, boiled in salted water, taken up and drained; served as an accompaniment to boiled salt leg of pork. Parsnips, Cream Sauce Boiled in finger lengths...
-Partridges
Partridge Broiled Young birds split down the back, breastbone removed, trussed, seasoned with salt and pepper, brushed with olive oil, broiled and basted well done; served on buttered toast with mait...
-Partridges. Part 2
Breast Of Partridge Larded And Fried Take the breasts, trim and lard them, season with salt, pepper and powdered thyme, dip in beaten egg, then roll in freshly grated breadcrumbs, arrange in a sautoi...
-Partridges. Part 3
Partridge With Bacon, Celery Sauce Take old birds and boil them with salt pork, carrots, onions and turnips in white stock till tender; serve in portions with a slice of the pork at the sides, and a ...
-Peach
One of our choice fruits, the two varieties chiefly used in hotel life being the freestone for dessert, and the clingstone for cooking purposes. Peaches With Cream Freestone peaches skinned, c...
-Peach. Part 2
Spiced Peaches Twenty-eight pounds of peaches, sixteen pounds of granulated sugar, two quarts of white wine vinegar, two ounces of bruised ginger, ounce of ground cloves, two ounces each of ground al...
-Peach. Part 3
Peach Charlotte Buttered baking pan, slices of an evenly trimmed stale loaf dipped in melted butter and arranged around the sides and bottom of the pan leaving no cracks, peach marmalade then put in ...
-Peanut
One of the most nutritive of foods, is the peanut kernel, as they contain 7.85% of water, 2.77 % of ash, 29.4756 of protein, 4.2956 of fiber, 1427 % of nitrogen free extract, 49 2956 of fat, 46756 of ...
-Peas
Garden peas shelled and washed, the toppings removed from the water, put to boil in boiling water with salt, little sugar and a small bunch of green mint, boil rapidly without a cover till tender, abo...
-Perch
A delicate dainty flavored small fish abundant all summer in our fresh water lakes, rivers and streams. As the skin is hard they should be skinned by first running a sharp knife down either side of th...
-Pheasant
A fine game bird; should be hung by the tail for at least a week or till its gamy flavor is pronounced, then pluck, draw, singe, wipe and truss, plunge him into boiling salted water with an onion and ...
-Potatoes
Potatoes are much improved if peeled and laid in cold water overnight. It saves time in the morning, and they are nicer and whiter in consequence. In Steaming Potatoes In Steaming Potatoes, put a ...
-Potatoes. Part 2
Potatoes Villageoise Cold boiled potatoes, minced and simmered in Bechamel sauce. Saratoga Chips Very thin shavings of peeled potatoes cut with a machine, steeped in ice water to draw out the sta...
-Potatoes. Part 3
Potato Quenelles The croquette mixture rolled into very small balls, dipped in beaten eggs, then in flour, fried very quickly (else they burst) in very hot lard. Potato Puffs Cut out with a large...
-Potato Soup
Potato Soup (1) One pound of mashed potatoes rubbed through the tamis, added to one gallon of very thin cream sauce, season with salt, pepper and nutmeg, finish with a sprinkling of chopped chervil; ...
-Prairie Chicken
Is best cooked in three ways, ROASTED, BROILED and in a SAL-MIS. To roast it, first pluck, singe, draw and wipe clean, truss it with slices of bacon tied over the breast, roast it rare; serve with the...
-Pumpkin
Name of a large vegetable fruit of the melon species, grows on vines, the young shoot leaves of which make a most splendid substitute for spinach in the summer months. Baked Pumpkin Slices of peel...
-Puree
Name applied in cookery to vegetables, etc., first cooked then rubbed through a fine sieve; used as a basis to soups, also as a garnish to entrees. I will here append the principal purees in general u...
-Quince
Quince Honey Five large quinces grated, one pint of water, five pounds of granulated sugar, boil the sugar and water, add the grated quinces, boil fifteen minutes, pour into glasses, allow to cool be...
-Rabbit
German Style Stewed Rabbit Young rabbits cut in six pieces, the two legs, breasts and shoulders, and the back cut in halves; wash well, drain, then steep them for a few hours in vinegar containing th...
-Rabbit. Continued
Rabbit Pie Take the legs and saddles, cut into inch pieces, make them into a saute; take the hearts, livers and brains, and with the addition of a little grated bacon, breadcrumbs, chopped parsley an...
-Redsnapper
Boiled Redsnapper Clean and scale the fish, place in the fish kettle, cover it with hot water, adding salt and a little vinegar, simmer till done (from half to one hour according to size), then raise...
-Rhubarb
Rhubarb Compote Young rhubarb cut in finger lengths, placed in enameled pan covered with cold water, slowly brought to the scalding (not boiling) point, then drain. Measure the scalded water, and add...
-Rice
To boil it properly so as to have it in grains when cooked instead of pasty: Take a large saucepan containing plenty of boiling water with a little salt, then sprinkle in the rice, let it boil up, the...
-Salads
Anchovy Salad (1) Shredded fillets of salted anchovies, garnished with small white pickled onions, capers, and sliced hard boiled eggs; sprinkle a little tarragon vinegar over the anchovies...(2) Shr...
-Salads. Part 2
Cauliflower Salad (1) Cooked cauliflower in flowerets in centre of dish, masked with mayonnaise, garnished with a macedoine of cooked vegetables dressed with French dressing... (2) Flowerets of cooke...
-Salads. Part 3
Cucumber Salad Cucumbers peeled, sliced thin, steeped in salted ice water for two or three hours, taken up into a salad basket and swung dry; then place in a bowl and anoint them with French dressing...
-Salads. Part 4
Game Salad Any kind of cold roast game skinned and cut into dice, mixed with shredded lettuce, shredded cooked carrots and a few raw minced shallots, season the whole with Tartare sauce; serve garnis...
-Salads. Part 5
Macedoine Salad Out of slices of cooked carrot, white and yellow turnip, and bottoms of artichokes, stamp fancy shapes, add to them cooked green peas and asparagus tips, also finely cut stringless be...
-Salads. Part 6
Radish Salad Take round red and white radishes, thoroughly clean them, then cut in halves, arrange the halves alternately, skin side up, on a bed of shredded lettuce, sprinkle with French dressing an...
-Salad Dressing
French Dressing Four parts of olive oil to one part of vinegar, white or tarragon, a little onion juice, finely chopped parsley, salt and pepper. Cream Dressing One cup each of white vinegar and ...
-Salmon
Boiled Salmon If small, boil whole; if large cut in two or three. Put to boil in boiling salted water, laying the fish on a drainer, boil a minute, raise the drainer, let the water boil very rapidly,...
-Shad
Name of one of our best fish. To be broiled it should be split, back and rib bones removed, seasoned with olive oil, salt and pepper, then placed between the wire hinged broiler, cooked over a medium ...
-Sweetbreads
The name given to two succulent pieces of flesh of the calf, ox and sheep, that adhere to the throat and heart. Before using in the preparation of dishes, they must first be blanched, trimmed and skin...
-Sweetbreads. Continued
Sweetbreads With Kidneys Take large veal sweetbreads, blanch, cool, press and trim them, then lard them with strips of truffles. Beat to a froth the whites of three eggs, into it then mix some finel...
-Terrapin
Name of the most costly of the tortoise family, having to be purchased by the inch, the diamond back being the best. To kill it, plunge into boiling water and let it remain there with the lid on for f...
-Tripe
The first stomach of the ox. Used after being prepared by the butchers. It is easily digested, contains good nutrients. It may be broiled and served with melted butter... Fried either after breading, ...
-Trout
One of the most delicate flavored fish, LAKE TROUT, SALMON TROUT and the BROOK TROUT. The delicate brook trout is either broiled or fried, and served with a maitre d'hotel sauce . . . The lake and sal...
-Turkey
One of the native American poultry birds found wild in Mexico. And the wild bird is as superior to the domestic one as the canvas back duck is to the domestic duck. Broiled Spring Turkey Plump you...
-Turkey. Part 2
Boiled Stuffed Turkey Take young plump birds, singe, draw, wash, stuff with veal forcemeat; trussed with the legs well into the body; boil it till tender with a carrot, onion, celery, and a salted ox...
-Turkey. Part 3
Stuffed Young Turkey Legs Cut off the leg and thigh, thus making four portions from each bird. You can stuff the other part of the bird and roast in the usual way, as everybody wants a slice of the b...
-Turtle
To kill it, hang it up by the hind fins, cut off the head and let it bleed overnight into a bucket; then lay it on its back, cut off the fins, then the under shell, remove the entrails and gall; save ...
-Veal
Veal Roll With Tongue This is a delightful cold dish for luncheons, suppers, etc. Take a large breast of veal, bone it, then place in the brine tub for two days; prick it and punch the air out if it ...
-Veal. Continued
Scallops Of Veal, Italian Sauce For this dish use up the thick end of the loin, neck, aitchbone, or leg; cut them into neat shaped scallops; also about one-third of the amount similar cut scallops of...
-Venison
The flesh of the deer. The leg and saddle are usually roasted. To roast the leg, season it with salt and pepper, brush it all over with melted butter, then enclose it with a crust made of plain flour ...
-Pintail - Almonds
Pintail Name of one of our common wild ducks, is good stuffed and roasted, and in a salmi. Piquante Name of a sauce made with an equal number of chopped shallots and green gherkins, boiled till...
-Alum - Ballotine
Alum A white astringent salt, often used to whiten flour, to quickly clear gin, to improve the color of inferior red wines. Angel Food A light, white, kind of sponge cake. Angelica A gree...
-Baraquille - Blanc Mange
Baraquille Is the foreign culinary term for a patty or vol-au-vent filled with a mince of veal, chicken, partridge, truffles, small game, fresh mushrooms, sweetbreads, etc. Barbecue Means an an...
-Blanquette - Brandy Sauce
Blanquette A term often used in describing a white fricassee of white meats, such as sweetbreads, veal, animal brains, spring lamb, rabbit, chicken, etc., etc. Blackdiver Name of a wild duck he...
-Brunoise - Capers
Brunoise Name given to a consomme with small cut vegetables. See consomme. Buck The male deer. For dishes of Buck see venison. Buckwheat A meal ground from the seeds of buckwheat, pri...
-Capsicums - Chablis
Capsicums Are better known as chillies or peppers; they are of two shapes, the long thin dark red, which is used in vinegars, pickles, and to grind into red pepper; and the round green bell shaped, w...
-Chafing Dish - Chateaubriand
Chafing Dish A vessel heated from the underneath by a spirit lamp, also by electricity; is used for keeping and serving foods hot, or cooking on the table; for recipes, see Chafing Dish Cookery in ...
-Chaudfroid - Choux-Paste
Chaudfroid Literally means hot-cold, and is applied to dishes that are prepared hot, then made into a form more suitable to eat cold, such as chaudfroid of game, fowl, partridge, woodcocks, larks, re...
-Chow Chow - Citric Acid
Chow Chow One gallon each of cut string-less beans, very small white onions, green gherkins and flowerets of cauliflower, two pounds of dry mustard, two gallons of white wine vinegar, two ounces each...
-Citron - Cockie-Leekie Soup
Citron A large fruit of the lemon species, the peel is blanched, then boiled in syrup and subsequently dried; used in cakes, puddings, ices, jellies, cordials, liqueurs, etc. Citron Cake One poun...
-Cocks-Combs - Compote
Cocks-Combs Called by the French Cretes de coq are the crests of the male domestic fowl cut off and blanched; used in cookery as parts of certain garnitures; are of no value as a flavor, bu...
-Conde - Crecy
Conde Pronounced KONDAY - Term applied to a dish of stewed apricots served with rice; also to a soup of puree of red haricot beans, which dishes it is said the Prince of Conde originated. Coq...
-Crepes - Curacoa
Crepes The French word for a kind of pancake, much used on festival occasions by the Latin race. Crepinettes Small, flat sausages of various delicate morsels, wrapped in pigs caul; it is a Fren...
-Curd - Darioles
Curd Is the basis of cheese; the solid part of milk; used by confectioners in producing cheese cakes, blanc-manges, curds and whey, curd pudding, curd puffs, etc. Currants Are of three colors a...
-Darne - Dolmas
Darne Name sometimes seen on bills of fare. It is the French word for slice, and is generally used in the term Darne de saumon which is a salmon steak. D'Artois Is the name given to a certa...
-Doughbirds - Fine Herbs
Doughbirds Are plentiful on the coasts; they are about 1 pounds in weight, when in prime condition, have a bill like a snipe, are delicious eating broiled, roasted or in a salmis. D'Uxelles Na...
-Flageolets - Galantines
Flageolets A green haricot bean put up in cans by the French and imported to this country; makes a very pleasing garnish, are cheap, the best being about $1.75 a dozen cans. Flannel Cakes A sor...
-Game - Godiveau
Game Name applied in a culinary sense to birds and animals fit for table use that are hunted by sportsmen, the animals and birds not being domesticated; these embrace woodcock, quail, snipe, partridg...
-Gooseberry Sauce - Haggis
Gooseberry Sauce Green gooseberries with a little sugar and just enough water to keep them from burning, in a saucepan, lid placed on, simmered till done, then rubbed through a sieve like cranberrie...
-Hamburger - Irish Stew
Hamburger Or Hamburg steaks are minced beef with a little onion, a suspicion of garlic, salt and pepper seasoning, fried or broiled, and served either plain or with any of the sauces appropriate to s...
-Isinglass - Leek
Isinglass A form of gelatine prepared from the swim bladder of the sturgeon; more expensive than gelatine without any appreciable better results. Jardiniere Name applied to a garnish of small c...
-Lentils - Mango
Lentils Name of a brownish red, flatted small pea, cultivated on the European continent and Asia as a food; it is a most nourishing article, containing about twice as much nourishment as meat. Len...
-Maraschino - Medallions
Maraschino A very fine liqueur of Italian origin, obtained from the Marasca cherry, plum and peach kernels; used both as a drink and a flavoring to jellies, ices, sauces, puddings, meringues, etc., e...
-Meringue - Mustard
Meringue Name given to a mixture made by whipping whites of eggs to a stiff froth, then working in sugar, and sometimes flavorings and colors; used as a covering to cup custards, puddings, cream pies...
-Nasturtium - Olla Podrida
Nasturtium Name of a plant whose seeds are extensively used as a substitute for pickled capers. Navarin A French word given to a brown mutton stew with vegetables, the same as our haricot of m...
-Opossum - Picallili
Opossum A Southern animal found in hollow trees, hunted for by trained dogs, is killed, scalded, scraped, split, skin scored like a suckling pig, arranged in a pan surrounded with peeled and split sw...
-Poulette - Richilieu
Poulette The French name for a hen chicken, hence POULETTE SAUCE is made from chicken broth, as follows: Half a cup of melted butter, flour added to form a roux, moistened with one quart of good chic...
-Rissoles - Rye
Rissoles Another form of savory croquette; but instead of being breaded and fried, the croquette mixture is divided into even sized pieces, and laid on a sheet of pie paste, covered with another shee...
-Salamander - Shrimp
Salamander Name given to a heated iron plate used for quickly browning the gratinated surface of certain dishes of escalloped foods, etc. In some kitchens the dish is placed on the ashes under the ho...
-Smelt - Tarragon
Smelt Name of a small delicate fish which has the flavor of cucumbers. To be cooked is drawn from the gills, seasoned with salt, rolled in flour and sauteed with butter, or breaded and fried... Broil...









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