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The Settlement Cook Book 1903
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Chapter I: Rules for the Household Food Classified Proportion of food Required Relative Value of Foods Measuring Setting the Table Placing the Dishes Waiting on Table To Clear the Table Washing Dishes To Build a Fire To Dust a Room Chapter II: Beverages General Rules Milk Composition of Milk Sterilized Milk Filtered Coffee Boiled Coffee Chocolate Cocoa Tea Flaxseed Tea Cold Drinks Iced Tea Lemonade Orangeade Lemonade for 150 People Lemon Whey Rhubarb Water Grape Cordial Albumenized Milk Egg Nog Manhattan Cocktail Punch for 12 people Egg Milk Punch Champagne Punch Claret Cup Pousse Cafe Orange Julep Mint Julep Fruit Syrups Bottle Wax Lemon Syrup Unfermented Grape Juice Grape Juice Cordial Blackberry Cordial Grape Wine Dandelion Wine Chapter III: Bread Composition General Rules Bread Small Loaf of Bread Bread Twist Bread Sticks Rolls Rye Bread Soft Graham Bread Entire Wheat Bread Potato Split Biscuits Steaming Brown Bread Boston Brown Bread Brown Bread Gingerbread Currant Bread Soft Corn Bread Toast Crisped Crusts Water Toast Milk Toast Croutons Crisped Crackers Chapter IV: Kuchen Yeast Cake Dough Coffee Kuchen Schnecken Kuchen Tarts Good Kuchen Berliner Pfann Kuchen Filled Walnut Kippel Bundt Kuchen Savarin Apple Kuchen Poppy Seed Filling Cheese Filling Blueberry Filling Chapter V: Mixtures with Baking Powder General Rules Baking Powder Biscuits Rolled Biscuits Short Cake Wheat Muffins Cornmeal Muffins Popovers Lemon Puffs Corn Cakes Griddle Cakes Rice Griddle Cakes Cornmeal and Rice Griddle Cakes Waffles Sugar Syrup Chapter VI: Fried Cakes General Rules for Cooking in Deep Fat To Render Beef, Goose or Duck Fat To Render Butter Doughnuts Fried Potato Biscuits Crullers, or Snowballs Hesterliste German Pancakes Potato Pancakes Matzos Pancakes Corn Fritters Fritters Pineapple Fritters Fritters Souffle Chapter VII: Cereals Digestion of Foods Composition of Cereals General Rules Rolled Oats or Wheat Cornmeal Mush Fried Mushes Baked Corn Cakes Fried Corn Cakes Cracker Gruel Steamed Rice Chapter VIII: Eggs and Omelets Composition of Eggs General Rules Soft Cooked Eggs Hard Cooked Eggs Egg Vermicelli White Sauce Curried Eggs Steamed Eggs Poached Eggs Creamy Omelet Foamy Omelet Omelet with White Sauce Omelet with Flour Bread Omelet Orange Omelet Chapter IX: Soups Beef Juice Beef Tea Soup Stock Vegetable Soup Beef Soup Mulligatawny Soup Potato Soup Tomato Soup Split Pea Soup Cream of Potato Soup Cream of Asparagus Cream of Tomato Soup Cream of Barley or Rice Crabfish Cream Soup Oyster Stew Cream of Oyster Soup Farina Balls Matzos Balls Noodles Chapter X: Fish Composition of Fish General Rules To Bone a Fish Fried Fish Sauted Fish Broiled Fish Planked Fish Baked Fish Boiled Fish Sour Fish Filled Fish Baked Fish with Sardelles Pickled Herring Sauces for Fish and Meat Lemon Sauce for Fish Sharfe Fish Sauce Fish Sauce with Mayonnaise Mayonnaise Dressing Sauce Maitre D'Hotel Sauce Hollandaise Tartare Sauce Sauce Bernaise Delmonico Tomato Sauce White Sauce Horseradish Sauce for Soup Meat Fricassee Sauce Chicken Madeira Sauce Sauce Allemande Mint Sauce Chapter XI: Meat General Rules Pot Roast Roast Beef Pan Broiled Chops Scraped Beef Hamburg Steak Beef Loaf Broiled Steak Steak for Oven Steak in Casserole Fillet of Beef Boiled Tenderloin Braised Beef Stewed Mutton Veal Veal Cutlets Gulash Mock Brids Mock Roast Duck Warmed Over Meats Roast Beef with Gravy Potato and Meat Pie Hash Casserole of Rice and Meat Rissoles Croquettes Scalloped Meat Chicken a la Waldorf Poultry Roast Chicken Stuffing for Poultry Chestnut Stuffing Gravy for Roast Chicken Birds in Casserole Stuffing for Squabs Pickled Meat Smoked Goose To Preserve Goose Meat Hasen Pfeffer Chapter XII: Vegetables Composition of Potatoes Boiled Potatoes Mashed Potatoes Baked Potatoes Potato Balls Boston Brown Potatoes Franconia Potatoes Saratoga Potatoes French Fried Potatoes Warmed Over Potatoes Duchesse Potatoes Lyonnaise Potatoes Scalloped Potatoes Surprise Balls Potato Cakes Potato Puffs Vegetables Onions, Carrots, Cabbage, etc. Boiled Green Corn Flemish Carrots Asparagus Asparagus Hollandaise Artichoke Sautes Stewed Tomatoes Stuffed Tomatoes Mushroom Sautes Broiled Mushrooms Baked Onions Chestnut Vegetables Baked Beans Cauliflower String Beans Spinach Sauces for Vegetables What Sauces Contain White Sauce Yellow Cream Sauce Brown Vegetable Sauce Sweet Sour Sauce Chapter XIII: Salads and Salad Dressings General Rules French Salad Dressing Sour Cream Dressing for Lettuce Vinaigrette Dressing Boiled Dressing Boiled Mayonnaise Dressing Mayonnaise Salad Dressing Delmonico Sauce for any Pudding Lemon Sauce Kirsch Sauce Wine Sauce for Pudding Hard Sauce Chapter XVI: Ice Cream and Frozen Puddings General Rules Vanilla Bean for Ice Cream Ice Cream for One Vanilla Ice Cream Chocolate Ice Cream Caramel Ice Cream Coffee Ice Cream Chestnut Ice Cream Peach Ice Cream Strawberry Ice Cream Maple Ice Cream Chocolate Sauce for Vanilla Ice Cream Sherbet Fruit Ice Lemon Ice Lemon Milk Sherbet Orange Frappe Creme de Menthe Ice Champagne Sherbet Frozen Puddings To Mould Frozen Mixtures Simple Frozen Pudding Strawberry Parfait Cafe Parfait Frozen Nesselrode Pink and Yellow Frozen Pudding Frozen Coffee Pudding Lalla Rookh Cream Frozen Strawberry Pudding Frozen Chocolate Pudding Frozen Macaroon Pudding Frozen Kiss Pudding Frozen Diplomat Frozen Egg Nog Chapter XVII: Pastry--Pies General Rules Pie Crust Murberteig Apple Pie Lemon Pie Orange Pie Custard Pie Pumpkin Pie Prune Pie Mince Meat Almond Tarts Apple Strudel Apple Charlotte Chapter XVIII: Cakes General Rules Rules for Cakes with Butter Cheap Cake Plain Cake Layer Cake White Cake Gold Cake Old English Fruit Cake White Fruit Cake Fruit or Wedding Cake Blitz Kuchen Devil's Cake Coffee Cake Sand Torte Molasses Cake Ada's Carmel Cake Ada's Carmel Frosting Sponge Cakes Rules for Sponge Cakes Cheap Sponge Cake Sunshine Cake Sponge Cake Angel Food Potato Flour Cake Chocolate Cake Delicate Zwieback Seven Layer Cake Orange Cake Chapter XIX: Tortes Rules for Baking Tortes Mocha Torte Walnut Torte Walnut-Date Torte Date Torte Kiss Torte Almond Torte Daisy Torte Potato Chocolate Torte Himmel Torte Rye Bread Torte Chocolate Torte Filled Torte Farina Torte Hickory Nut Torte Hazelnut Torte Zwieback Torte Nut Torte Moss Torte Lady Finger Torte Poppyseed Torte Mushkazunge Martzepan Torte Cheese Torte Chestnut Torte Chapter XX: Cake Frostings and Fillings Plain Frosting Orange Frosting Lemon Icing Colored Frosting Boiled Frosting Maple Sugar Frosting Chocolate Frosting Nut Frosting Whipped Cream Filling Custard Filling Almond-Custard Filling Chocolate Filling Caramel Filling Nut or Fruit Filling Walnut Filling Chapter XXI: Cookies, Kisses Plain Cookies White Cookies Cocoanut Cookies Jumbles Butter Cookies Good Cookies Fruit Cookies Chocolate Cookies Peanut Cookies Spiced Cookies Molasses Cookies Anise Cookies Cardamom Cookies Clove Cookies Rocks Lebkuchen Springerlie Pfeffernusse Chocolate Drop Cakes Cream Puffs Kisses Kisses with Whipped Cream Nut and Fruit Kisses Cocoanut Kisses Hickorynut Kisses Macaroons Almond Kisses Chocolate Kisses Cocoa Kisses Date Macaroons Cinnamon Stars Almond Bows Peanut Macaroons Chapter XXII: Confections General Rules Peanut Candy Molasses Candy Vinegar Taffy Daisy Cream Candy Cream Taffy French Cream Candy Colored Stock Dough Walnut Creams Chocolate Cream Drops Maple Fondant Fondant Candies Cocoanut Balls Chocolate Fudges Peppermint Wafers Butter Scotch Chocolate Caramels New Orleans Pralines Orange Sticks Spanish Paste Glaced Nuts or Fruits Compote of French Chestnuts Marrons Glaces Chocolate Sausage Popcorn Balls To Sugar Popped Corn Salted Almonds or Peanuts Chapter XXIII: Luncheon and Picnic Dainties Oyster Cocktail Sweetbread Cocktail Patties Goose Liver Patties Cucumber Jelly Sandwiches Anchovy Butter Peanut Butter Crawfish Butter Pate de Foie Gras Sardellen Butter Sweetbread Sandwiches Boston Brown Bread Sandwiches Stuffed Olive Sandwiches Lettuce Sandwiches Sardine Sandwiches Cheese General Rules Toasted Crackers and Cheese Cottage Cheese Cheese Sandwich Filling Cheese Balls Chapter XXIV: Cooking, Preserving, Canning Fruit Baked Apples Apple Sauce Rhubarb Sauce Stewed Prunes To Prepare an Orange Jelly Preparing the Juices Filling the Glasses Cranberry Jelly Crabapple Jelly Raspberry and Currant Jelly Preserves Tomato Preserves Grape Marmalade Strawberry Preserves Quince Preserves Orange Marmalade Canning Fruit General Rules Canned Pineapple To Boil Fruit for Canning To Steam Fruit for Canning Table for Canning Fruit Chapter XXV: Pickling Pickled Cherries Brandy Peaches Pickled Peaches Sweet Pickled Beans Ripe Cucumber Pickles Sweet Sour Pickles Green Tomato Pickles Chili Sauce Cold Catsup Tomato Catsup Mixed Pickles Estregan Pickles Dill Pickles Summer Dill Pickles Small Dill Pickles "The Settlement" Cooking Classes 1st Lesson Measuring Setting the Table Washing Dishes To Build a Fire Coffee Scalloped Apples 2nd Lesson Toast Soft Cooked Eggs Hard Cooked Eggs Egg Vermicelli White Sauce 3rd Lesson Poached Eggs Steamed Eggs Creamy Omelet Foamy Omelet Orange Omelet 4th Lesson Mashed Potatoes Onions, Carrots, Cabbage Tomatoes, Asparagus Vegetables with Sauce 5th Lesson Croutons Potato Soup Tomato Soup Cream of Potato Soup Cream of Tomato Soup 6th Lesson Sugar Syrup Rolled Oats Rolled Wheat Cornmeal Mush Fried Mush 7th Lesson Rice Pudding Cornstarch Mould Rice Snow Balls Stewed Prunes

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