J
Jack o’ Lantern cakes, 335
Japanese rice, 108
Jellied potato salad, 422
Jelly, cranberry, 84, 358
ginger, 126
orange, 85
prune and nut, 121
quince, 450
roll, 51
Jerusalem artichoke, 220
Jewish or kosher mince-meat, 365
Juice, orange, 115
Just a pig’s head and set of feet, 452
K
Kidney, old Philadelphia stewed, 264
pie, 329
L
La Brete canape, 273
Lace cookies, 461
Lamb and mutton, accompaniments for, 323
how to distinguish
between, 324
baked emince of, in green
peppers, 325
Bengal curry of, 325
boiled with ravoli, 326
bone and stuffed shoulder
of, 324
cutlets, Mentone, 475
haricot, 327
how to use left-over, 326
roast shoulder of, 322
Lancaster apple butter, 430
Large pound cake, 67
Leftover turkey, 346
Lemon custard pie, 92
dumplings, 98
marmalade, 84
pudding, 235
sauce, 80
Lemonade, egg, 390
Lettuce, try this dressing on plain, 302
Lima bean croquettes, 182
Liver and bacon, creole, 321
dumplings, 76
Loaf cake, 55
(one-egg), 51
cheese, 270
chicken, 202, 356
fish, 304, 314
ham, 269
meat, 163
oyster, 408
to prepare, 9
Lobster, 171
a la Newburg, 171
Lobsters, to boil, 172
to broil, 172
Loin, to roast, 158
London butter, 297
Long Island deep-sea pie, 174
Sound cocktail, 315
* * * * *
MRS. G.L. HARTING’S
HOME-MADE
JELLIES, PRESERVES AND JAMS
ARE DIFFERENT
They contain nothing but GRANULATED SUGAR and NATURALLY RIPENED FRUIT—as named on label.
Only the most clean and sanitary methods are employed in their making.
ABSOLUTELY PURE, CLEAN AND WHOLESOME
NOTE:—MRS. WILSON PERSONALLY RECOMMENDS MRS. G.L. HARTING’S JELLIES, PRESERVES, AND JAMS.
* * * * *
Louisiana corn bread, 43
crullers, 53
Lum gum gue, 460
Lunn, Sally, 19
Luncheon rolls, 16
Lyonnaise potatoes, 472
M
Macaroni and cheese, 105
au gratin, 258
custard, 257
cutlets, 103
mileuse, 256
Neapolitan, 102
olives and cheese, 190
souffle, 106
to prepare, 256
Mackerel, broiled, 471
salt (Flemish style), 307