The century cook book, a collection of carefully tested household recipes

Front matter

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Preface

In preparing this book for the public our object has been to fill a long-felt want, namely a book to which perplexed and inexperienced housekeepers can go and be sure that they will find therein something to tide them over the emergencies that occur in every household. In compiling the recipes for cooking we have aimed at simplicity and practicability, avoiding, as far as possible, all foreign and ambiguous terms; claiming that, as a rule, American names are good and explicit enough for x\merican cooking.

A medicaT department forms an important feature of this work and is designed to help those who, either from necessity or from cnoice, do not wish to consult a physician every time that nature requires a little assistance to reassert its rights. This part of the work has been prepared, with great care, by an eminent physician of long experience and who thoroughly understands the human system and its needs.

Trusting that The CENTURY COOK BOOK may prove an "ever present help" we send it forth on, we hope, its widespread mission. v

THE PUBLISHERS.

ALPHABETICAL AND CLASSIFIED INDEX

Appropriate Sauces for Fishes

ami Meats 28

Artistic Cooker- ^01-233

Apiicots ;\ la Jotide 228

Artichokes \vi fa Dutch Sauce ... 219

Aspaiagu.s, lioiled 217

Asparagus Heads a la Duchesse.. 221

Basket of Fruit 226

Beef a la Jardinifere 209

Black Fish 203

Blanc .Manger Ruljan^ 232

Blue Fish 202

Bombe k la Napolitaine 225

Cardoons with Marrow 223

Caulitlower with Dutch Sauce ... 221 Charlotte Russe with Pistachios. . 230

Cod 203

Crust with Cherries 224

Farced Mushrooms 219

Filet of Beef ft la Godard ....... 211

Filets of Snipes in Cases 208

Fried Salsify or Oyster Plant 218

Green Peas with Croutons 220

Hamft laPrintaniere 214

Ham Historie 206

Ices in Fruit Moulds 227

King's Meringues. 229

Lamb"s Brains a la Italienne 211

Larded and Roasted Turkey with

Truffles 216

Lobster Cutlets ft la Victoria 205

Loin of Veal a la .Montglas 208

Mayonnaise of Chicken with Jelly 207

Muscovite Jelly 230

Noix of Veal 213

Patties ft la Finanei^re ". . . 207

Pineapple ft la Creole 227

Plum Pudding witli Punch 225

Roasted Capons with Water Cresses 215

Roasted Partridges 217

Saddle of Venison 212

Salmis of Woodcocks 206

Shad 203

Sheep'sTonguesala Dominicaine 205 Sirloin of Beef .. 214

Spinach with Soft Boiled Eggs.. 220

Suedoise of Fruits, with Jelly 231

Sultan Cake 228

Sweet Breads ft la Colbert 210

Trout .' 204

Truffles in Napkins 222

Beef ft la Mode 31

Beefcake 34

Beef, creamed 35

Beef Kidney 32

Beef Kidnev Xo. 2 33

Beefsteak Pie 33

Beef, potted 35

Beef, spiced 35

Beefsteak Toast 32

Beef Slew 3)

Boiled Tongue 31

Braised Beef oO

Broiled Beefsteak 32

Corned Beef . 32

Filet of Beef, Larded 32

Fried Beefsteak 31

Hamburger Steak 32

How to Select Beef 29

Roast Beef 29

Scotch Roll ;U

Stewed Ox Tails 31

Beverages 174-18J

Almond Milk 177

Baked Milk 180

Blackberry Cordial 180

Broraa and Cocoa. .... 175

Ching Ching 177

Chocolate 175

Coffee, Essence of 178

Currant Water .. 178

Egg .Wine. 177

Elderberry Syrup 1-0

Iced Tea , 175

Koumiss 17i)

Lemon Syruj) 178

Mulled Buttermilk 180

Orangeade 177

Pineapple Water 178

Russian Tea 175

Strawberry Water 178

Strawberry Syrup 180

Bread and Calves 109-116

Albany Breakfast Cakes 113

Baking Powder Biscuits 113

Boston Brown Bread 110

Bread Griddle Cakes 115

Breakfast Rolls Ill

Buckwheat Cakes 115

Chicago Muffins 116

Corn Bread, Steamed 112

Corn Gems 112

Cream Toast ' 115

Delicate Rolls 110

Flannel Cakes 114

Fried Cakes 113

Fritters 113

Graham Bread 110

Graham Gems Ill

Graham Griddle Cakes 114

Green Corn Griddle Cakes.. 114

Home ISIade Bread 110

Jolly Bovs 116

Parker House Rolls Ill

Pop Overs 114

Quick Muffins 112

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