D
Dessert—
Cold rhubarb 122
German 122
Doughnuts—
Raised 102
Sour milk 102
Dressing—
French 33
Salad 33
Trianon 33
Duck—
Canvasback, roasted 50
Roast with orange sauce 50
Wild, broiled 50
Dumplings—
Cherry 90
Raspberry 91, 128
E
Eggs—
Beauregard 54
Light omelet 55
Omelet for one 56
Scrambled in milk 54
Scrambled with mushrooms
55
Scrambled with peppers 55
With potato scallop 54
With white sauce 54
Egg Plant—
Broiled 62
Fried 62
Fritters 62
Stuffed 73
F
Fig and rhubarb 121
Filling 118
Filling—
For cake 119
Orange 120
Fish—
Cod, boiled, cream sauce
17
Codfish cones 18
Codfish hash 18
Codfish, stewed 21
East India style 18
En casserole 18
Finnan-haddie fish cakes
18
Finnan-haddie, rechauffe
20
Haddock, Metelote of 19
Louisiana cod 19
Mackerel, boiled 17
Mackerel, broiled, black butter
18
Mackerel, broiled 17
Salmon, boiled, sauce tartare
17
Salmon, mold of 19
Forced meat balls for turtle soup 52
Fried parsley 53
Fritters—
Apple 90
Asparagus 85
Corn 85
Squash 86
Frosting, fig or date 119
Frozen ice 106
Fruit ice 106
G
Game, salmi of 51
Giblets—
Turkey or goose, fricasseed
38
Turkey, a la bourgeoise 39
H
Ham—
Boiled boned 22
Boned 22
Croquettes 24
Fried 24
With chicken pie 24
Glace des gourmets 108
Gravy for wild fowl 51
Green melon, saute 68
Griddle cakes, crumb 85
I
Ice Cream—
Baltimore 106
Black currant 106
Pineapple 107
Vanilla 107
With maple syrup 107
Icing—
Maple 119
With mocha filling 119
Instructions for preparing poultry before dressing 34
Italian Ravioli—
Dressing for 59
Noodle dough for 59
J
Jam—
Currant 115
Green grape marmalade 114
Pear and blueberry 114
Rhubarb 115
Strawberry 115
Jelly—
Apple and grape 112
Black currant 112
Cherry 113
Crabapple, spiced 115
Currant and raspberry 113
Lemon 119
Mosaic 122
K
Kedgeree 46