Treasures old and new. A collection of carefully tested houshold recipes

Front matter

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301 Illustrations fr oV o o »

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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 American cooking.

A medical department forms an important feature of this work and is designed to help those who, either from necessity or from choice, 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 Treasures Old and New may prove an "ever present help" we send it forth on, we hope, its widespread mission.

THE PUBLISHERS.

ALPHABETICAL AND CLASSIFIED INDEX

PAGE

Appropriate Sauces for Fishes

andMeats 28

Apricots a la Conde" 228

Artichokes with Dutch Sauce.... 219

Asparagus, Boiled 217

Asparagus Heads a la Duchesse.. 221

Basket of Fruit 226

Beef a la Jardiniere 209

Black Fish 203

Blanc Manger Rubang 232

Blue Fish 202

Bombe a la Xapolitaine 225

Cardoons with Marrow 223

Cauliflower with Dutch Sauce 221

Charlotte Russe with Pistachios.. 230

Cod 203

Crust with Cherries 224

Farced Mushrooms 219

Filet of Beef a. la Godard 211

Filets of Snipes in Cases 208

Fried Salsify or Oyster Plant 218

Green Peas with Croutons 220

Ham a la Printanie-re 214

Ham Historic".. 206

lees in Fruit Moulds 227

King's Meringues 229

Lamb's Brains a laltalienne 211

Larded and Roasted Turkey with

Truffles 216

Lobster Cutlets a la Victoria 205

Loin of Veal iila Montglas. 208

Mayonnaise of Chicken with Jelly 2()7

Muscovite Jelly 230

Noixof Veal 213

Patties a la Financiere 207

Pineapple a la Creole 227

Plum Pudding with Punch 225

Roasted Capons with Water Cresses 215

Roasted Partridges 217

Saddle of Venison 212

Salmis of Woodcocks 206

Shad 203

Sheep's Tongues a la Dominicaine 205 Sirloin of Beef ... ..214

Spinach with Soft Boiled Eggs.. 220

Suedoise of Fruits, with Jelly 231

Sultan Cake 228

Sweet Breads &, la Colbert 210

Trout 204

Truffles in Napkins 222

Beef a la Mode 31

BeefCake 34

Beef, creamed 35

Beef Kidney 32

Beef Kidnev>~o. 2 33

Beefsteak Pie 33

Beef, potted 35

Beef, spiced.... 35

Beefsteak Toast 32

BeefStew 3D

Boiled Tongue 34

Braised Beef 30

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 31

Stewed Ox Tails 34

Almond Milk 177

Baked Milk 180

Blackberry Cordial 180

Broma and Cocoa , 175

Ching Ching 177

Chocolate 175

Coffee, Essence of 178

Currant Water 178

Egg Wine. 177

Elderberry Syrup 180

Iced Tea 175

Koumiss 179

Lemon Syrup 178

Mulled Buttermilk 180

Orangeade 177

Pineapple Water 178

Russian Tea 175

Strawberry Water 178

Strawberry Syrup 180

Tea 175

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

G raham Bread 110

Graham Gems Ill

Graham Griddle Cakes 114

Green Corn Griddle Cakes 114

Home Made Bread 110

Jolly Boys 116

Parker House Rolls Ill

Pop Overs 114

Quick Muffins 112

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