1880 ANTIQUE VICTORIAN HOME COOK BOOK Game Recipes KITCHEN COOKERY Pigeons VTG

GENERAL: Food, Working Appliances And Sanitation—Adulteration In Food—Misbranded Labels—Household Bacteriology—Molds And Molding—Sanitation And Sterilization—The Kitchen Finish And Appliances—Cooking Utensils

Marketing: Beef: The Hind Quarter—Sirloin Steaks—Rump Steak—Bound Steaks—Tenderloin Steak—Sirloin—Ribs—Fore Quarter—The Rattle-Ran—Mutton—Lamb—Veal—Pork—Poultry And Game—Fish—Buying Vegetables—Sweet Herbs—Groceries—Care Of Food

Kitchen Furnishing: Stove, Or Range?—Gas And Oil Stoves—Refrigerators—Kitchen Utensils

Soups: Remarks On Soup Stock—Mixed Stock—Consomme—Mulligatawney Soup—Scotch Broth—Okra Soup—Giblet Soup—Onion Soup—Cream Of Celery Soup—Lobster Soup—Corn Soup, + many more.

A General Chapter On Fish: Boiled Fish—Boiled Haddock With Lobster Sauce—Baked Fish—Broiled Fish—Common Fish Balls—Salt Codfish, In Puree Of Potatoes—Fish Au Gratin—Court-Bouillon—How To Cook Salt Codfish—Cusk, A La Creme A cusk—Stewed Fish—Fried Fish—Smelts—Eels—Eels A La Tartare—Oysters—Oyster Saute—Escaloped Oysters—Lobster—Broiled Lobster—Stewed Terrapins, + MORE

Meat: Boiling Meat—Roasting Meat—Roasting In The Oven—Roast Beef, With Yorkshire Pudding—Fillet Of Veal, Roasted—Broiling Meat—Braised Beef—Fillet Of Beef, Larded—Fillet Of Beef In Jelly—Alamode Beef—Leg Of Lamb A La Francaise—Braised Breast Of Lamb—Irish Stew—Toad In The Hole—Scotch Roll—Fillet Of Beef A La Hollandaise—Cannelon Of Beef—Veal Olives—Stewed Ox Tails—Ragout Of Mutton—Stewed Steak With Oysters—Braised Tongue—Vol-Au-Vent—Force-Meat And Garnishes

Chicken, Turkey, Game, Etc: Boned Turkey—Roast Chicken—Pigeons In Jelly—How To Clean And Truss Poultry—Poultry And Game Recipes—Poultry And Game Recipes—Roast Duck—Quail—Larded Quail—Small Birds—Broiled Small Birds—Pigeons—Broiled Pigeons—Venison—Turkey—Chicken—Chicken A La Matelote—Rabbit—Roast Rabbit—Chicken Pie—Pasties Of Game And Poultry—Cold Game Pie—Pate De Foies Gras—Chartreuse Of Chicken—Chartreuse Of Chicken And Macaroni—Galatine Of Turkey—Chicken In Jelly—Chicken Chaud Froid—Chicken Quenelles—Salmis Of Game—Cutlets Served In Papillotes

Vegetables: Asparagus With Cream—Corn Oysters—Potato A La Royale—Potato Balls Fried—Stewed Potatoes—Plain Boiled Macaroni—Stuffed Tomatoes—Baked Onions—Parsnips Fried In Butter—Cauliflower With Cream Sauce—Stewed Celery With Cream Sauce—Stewed Okra—Salads—Salad Dressing

Sauces: Rich Wine Sauce—Blanc-Mange— Brown Sauce—Bechamel Sauce—Supreme Sauce—Brown Mushroom Sauce—Lobster Sauce—Curry Sauce

CAKES, FRITTERS, WAFFLES, ETC.: Pancakes— Biscuit Glace—Souffle—Charlotte Russe—Jellies—Custards—Kiss Wafers—Fanchonettes—Gateau Saint Honore—Rice Cake—Ames Cake—Composition Cake—Snow Flake Cake—Chocolate Cake—Sponge Cake—Sponge Drops—Jumbles—Eclairs—Frosting

Pies And Puddings: Puff Paste—Hot Puddings—Custard Souffle—Ground Rice Pudding—Fig Pudding—Amherst Pudding—Royal Pudding—Jenny Lind Pudding—Frozen Cabinet Pudding—Orange Pudding—Quince Iced Pudding

Ice Cream: Vanilla Ice Cream—Apricot Ice Cream—Glace Meringue—Bombe Glacee—One quart of strawberry or raspberry sherbet—Frozen Pudding—Nesselrode Pudding—Sherbet—Lemon Sherbet—Frozen Berries Desert—Frozen Strawberries—Directions For Freezing

Preserving: Marmalade—Jelly—Pickles And Ketchup—Potting

BREAD: Muffins—Corn Cakes—Gems—Biscuits—Pancakes—Waffles—Yeast

Drinks

HOW TO:

How To Blanch Almonds—How To Corn Beef—How To Scrape Chocolate—How To Use The Salamander—How To Clean English Currants—How To Remove Jellies And Creams From Moulds—How To Whip Cream—How To Boil Sugar—How To Make And Use A Pastry Bag—How To Make Paper Cases—How To Lard—How To Braise—How To Serve

Bills Of Fare: Breakfast—Dinners For Twelve—Game Dinner—Supper For Fifty

Family Dinners - Spring

Family Dinners - Summer

Family Dinners - Fall

Family Dinners - Winter