Front matter
Clas: Book
H-
A
CHAPTER I. Bread, Rolls and Breakfast Cakes
Page
Hop Yeast.. - -- 3
Potato Yeast..... 3
Bread in a Mixer.. 4
Whole Wheat Bread 4
Sour Milk Bread 4
Salt-Rising Bread .— 4
Fruit Bread 5
Nut Bread 5
Nut Graham Bread —
Graham Bread I —
Graham Bread II
Nut Bread... .-
Oatmeal Bread
Graham Bread with Dates and
Nuts .-
Scotch Short Bread —
English Saffron Bread
Brown Bread
Boston Brown Bread I
Boston Brown Bread II
Boston Brown Bread III
Steamed Brown Bread.
Corn Bread I
Corn Bread II...
Sweet Corn Bread
Johnny Cake I
Johnny Cake II.. —
Johnny Cake III .—
Bread Muffins..... 8
Graham Gems I 8
Graham Gems II 8
Graham Gems III.. 8
Sour Milli Graham Gems 8
Rusk. 8
Short Biscuit. 9
Tea Rolls 9
Page
Corn Meal Puffs... 9
Feather Muffins 9
Corn Bread or Muffins... 9
Pop-Overs 9
Coffee Cake or Muffins... 10
Muffms I 10
Muffins II 10
Muffins III. 10
Blueberry Muffins 10
Parker House Rolls. 10
Plain White Gems.. 11
Butter Rolls 11
Raised Biscuit 11
Whole Wheat Biscuit ..- 11
Corn Muffins with Dates 11
Date Muffins 11
Buckwheat Cakes 12
Aunt Charity's Corn Cakes.. 12
Griddle Cakes 12
Cream Pan Cakes 12
Pan Cakes. —- 12
Rye Griddle Cakes..... 12
Bread Griddle Cakes.... 13
Rice Griddle Cakes 13
Graham Griddle Cakes 13
Waffles I.. 13
Waffles II 13
Apple Fritters 14
Banana Fritters ■-.- 14
Queen Fritters 14
Tomato Fritters 14
Strawberry Short Cake 15
Never Fail Strawberry Short
Cake 15
Lemon Short Cake 15
Timbale Cases . 15
Xll
TABLE OF CONTENTS.
CHAPTER II. Sandwiches and Canapes
Sandwiches
19 19
Page
Sandwiches — 19
Nut Sandwiches 19
Horseradish Sandwiches 19
Cheese Butter Sandwiches — 19
Russian Sandwiches 19
Sardine Sandwiches 1 19
Sardine Sandwiches II 20
Toast Sandwiches 20
Cream Cheese Sandwiches 20
Dutch Sandwiches 20
Sweet Sandwiches -— 20
Deviled Sandwiches..— -... 20
Page
Fried Sandwiches with Ham 20
Egg Sandwiches 20
Chicken for Sandwiches 20
Mushroom Sandwiches 21
Bacon and Egg Sandwiches 21
Peanut Sandwiches 21
Cheese Sandwiches.. 21
Piniola Sandwiches... 21
Lettuce Sandwiches 21
Parsley Sandwiches 21
Ribbon Sandwiches 21
Chive Sandwiches 22
Canapes - 22
Canapes... 22
Ham Canapes 22
Cheese Canapes... 22
Sardine Canapes.. 22
Anchovy Canapes.- 23
Caviere Canapes 23
Tomato Canapes. — 23
CHAPTER III. Cereals 24
How to Cook Cei'eals 24
Table for Cooking all Cereals.... 24
Farina, Fruit Mush 24
Corn Meal Mush 24
Fried Corn Meal Mush, Hominy
and Oatmeal 25
Spaghetti k la Italienne 25
Genuine Italian Spaghetti 25
Spaghetti a la Ellery Band 25
Macaroni and Cheese. 26
How to Boil Rice 26
Spanish Rice 26
Rice Molds 26
Rice Milanaise... — 27
Rice and Peaches served with
Meat Course. 27
CHAPTER IV. Coffee, Tea, Chocolate and Cocoa. - 31
How to make Coffee 32
After Dinner Coffee. 32
Percolated or Filtered Coffee 32
Australian Coffee Cup 33
Tea 33
How to make Tea 33
Iced Tea 34
Russian Tea 34
Wellesley Tea 34
Herb Teas.. 34
Chocolate and Cocoa 34
Breakfast Cocoa... 34
Brandy Cocoa..... 35
Reception Cocoa 35
Chocolate. - 35
Chocolate Syrup 35 xm
Introduction
Soups with Stock.
Page
Brown Soup Stock 36
White Soup Stock.... 37
Bouillon... -'- 37
Good Soup.... 37
Macaroni Soup 38
Creole Soup 38
Scotch Soup 38
Nourishing Broth 38
Consomme I 38
Consomme II 39
Claret Consomme 39
Chicken Soup.... 39
Cream of Chicken Soup 39
Page
Chicken Tapioca Soup 39
Chicken Gumbo... 40
Chicken Chowder 40
Southern Gumbo ..- 40
Emergency Soup. 40
Venetian Soup 40
Mushroom Soup 41
Puree of Tomato Soup 41
Tomato Soup 41
Celery Soup 41
Black Bean Soup 41
Chestnut Soup .-. 42
Almond Soup 42
Soups without stock 42
Duchess Soup 42
Cream of Asparagus Soup.. 42
Cream of Cheese Soup 43
Peanut Soup 43
Corn Soup 43
Corn Chowder 43
Puree of Pea Soup 44
Cream of Pea Soup... 44
Split Pea Soup 44
Black Bean Soup. 44
Lenten Soup.. 45
Potato Soup 45
Corn and Tomato Soup 45
Cream of Celery Soup 45
Cream of Tomato Soup. 46
Soup from Left-overs 46
Fish Choavders and Soup.
Clam Chowder I.... 46
Clam Chowder II 47
Clam Chowder III..... 47
Fish Chowder 47
Crab Soup 47
Oyster Cream 48
Oyster Broth 48
Fruit Soups 48
Cherry and Pineapple Soup 48 White Wine Soup 48
Fruit Soup 48
Soup Accompaniments 49
Dumplings for Soup 49
Noodles 49
Egg Kloesse 49
Croutons 49
Toast Sticks 49
XIV
TABLE OF CONTENTS.
CHAPTER VI. Fish and Method of Cooking... 53
Fish 53
Page
How to Kill Fish 53
Table for Cooking Fish 53
To Boil Fish 53
To Fry Fish 53
To Broil Fish.. 54
Creole Stuffing for Baked Fish.... 54
Anchovy Sauce 54
Fish Sauce 54
Tartare Sauce 54
Fish Chowder 54
Stewed Perch, old Country Style 55
Fried Shad. 55
Shad Roe 55
Fish Balls 55
Creamed Codfish with Poached
Eggs 56
Shell Fish.
Creamed Salt Mackerel
Escalloped Fish.
Baked Fillet of Trout
Salmon Loaf
Salmon in a Mold
Creamed Finnan Haddie
Boiled Halibut
Planked Fish
Salmon Croquettes
Salmon Loaf
Codfish Balls..
Finnan Haddie
Baked Halibut with Salad Dressing
Baked Fish with Cheese
Baked Halibut with Stuffing
Oysters 59
Oyster Cocktail 60
Oyster Stew 60
Panned Oysters 60
Fried Oysters... 60
Escalloped Oysters — ■ 60
Oyster Omelet - 61
Oyster Patties 61
Lobsters 61
Baked Live Lobster... 61
Boiled Live Lobster 61
Creamed Lobster 61
Lobster k la Newberg 62
Lobster Cutlets 62
Shrimps
Buttered Shrimps
Creamed Shrimps
Steamed Clams
Stewed Soft Clams
Clam Fritters
Crabs
Broiled Soft Shell Crabs......
Stone Crabs.
Deviled Crabs
Frog Legs..
Frog Legs, Provencal Fashion.
Baked Terrapin....
Terrapin a la Maryland
58 59 59
CHAPTER VII. Beef - 69
How to Select Meats.
Suggestions for Cooking Meats.
Prime Roast Beef
Fillet of Beef
Braised Beef
Braised Beef en Casserole
69 Porterhouse Steak, with Mush-
70 rooms - 73
72 Spanish Steak 73
72 Planked Steak 74
73 Steak Smothered in Mushrooms 74 73 Beef Steak and Oysters.... 74
TABLE OF CONTENTS.
Page
Round Steak 74
Pressed Beef - 75
California Sparrows 75
English Beefsteak Pie 75
Scotch RolL- -— 75
Beef Roll -- 75
German Stew - -- 76
French RagoM 76
Goulasch - - 76
Beef kla Mode —- 76
Hamburger Steak. 76
Pot Roast 77
Mock Duck - 77
Page
Meat Cakes 77
Corned Beef Hash I. -.. 77
Corned Beef Hash II. kla Marshall Field's Tea Room 78
Spanish Hash - 78
Beef Loaf I - -- 78
Beef Loaf II - 78
Lemon Beef Loaf. 78
Spanish Meat Balls 78
Fricandelles - 79
Braised Tongue 79
Cornish Pastry -- --. 79
Beef Rice Croquettes. 80
Mutton and Lamb.
Roast Mutton .— 80
Stewed Breast of Mutton -. 80
Boiled Mutton with Caper Sauce 81
Mutton Steak with Tomato 81
Mutton or Lamb and Mushroom
Meat and Potatoes 81
Irish Stew 81
English Mutton or Lamb Chops,
en Casserole 81
Planked Lamb or Mutton Chops 82
Veal Roast 82
Baked Veal Cutlets en Casserole 82
Veal ltago<it au Parmesan 82
Veal Stew with Dumplings... 82
Veal Birds I ...-. 83
Veal Birds II . ... 83
Veal Loaf 1 83
Veal Loaf II...... 83
Veal Loaf III. 84
Veal Loaf IV...... 84
Meat and Rice Loaf — 84
Crociuettes of Veal I 84
Veal Croquettes II 83
Spiced Meats.. 84
Veal Cheese.... 85
Egged Veal Hash. 85
Pork 85
Roast Loin of Pork 85
Pork Tenderloin Roast 85
Pork Chops with Tomato Gravy 85
Boiled Chops. 86
Meat Balls..... 86
Fried Salt Pork...: 86
Stuffing for Pork 86
Ham and Bacon.
Baked Ham I 86
Baked Ham II 86
Baked Ham III 87
Baked Ham IV 87
Ham Cooked in Milk 87
Rice ^ la Monterey (Spanish).... 87
Liver 87
Kate's Limerick Bacon 88
Braised Liver 88
XVI
TABLE OF CONTENTS.
Sausages 88
Sausages in Batter- Roll Sausages
Toad in Hole.
Sweetbreads _.
Sweetbreads and Veal Kidneys.. 89
Baked Sweetbreads and Olive Sauce 89
Sweetbreads with Mushroom
Sauce 89
Chop Suey 1 89
Chop Suey II 90
Sauces.
Hollandaise Sauce 90
Horseradish Sauce 90
Creole Sauce 90
Bechamel Sauce 90
Caper Sauce 91
Tomato Sauce 91
French Mustard 91
Curry Sauce 91
Mint Sauce 92
Maitre d' H6tel Butter 92
Meats and their Accompaniments and Garnishings 92
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You’ve reached the end of The Mendelssohn club cook book. This book contains 1394 valuable receipts with instructions for cooking and serving them, also menus for social functions.