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INDEX.

��613

��PASTRY, PIES AND TARTS Con- tinued.

Pie Continued.

Cranberry 335

Cranberry Tart 335

Cream 330

Cream, Boston 331

Cream, Mock 331

Cream, Whipped 331

Currant. No. 1 332

Currant, Ripe. No. 2 332

Custard 331

Custard, Bakers' 330

Custard, Chocolate. No. 1 328

Custard, Chocolate. No. 2 328

Custard, Fruit 332

Dried Fruit 335

Fruit, German 342

Gooseberry 336

Grape 334

Huckleberry 333

Jelly and Preserved Fruit 335

Lemon. No. 1 (Superior) .... 328

Lemon. No. 2 329

Lemon. No. 3 329

Lemon. No. 4 329

Lemon, Raisin 333

Mince. No. 1 338

Mince. No. 2 338

Molasses 333

Orange 330

Peach 335

Pineapple 334

Plum or Damson 334

Pumpkin. No. 1 336

Pumpkin. No. 2 336

Pumpkin, Without Eggs 337

Rhubarb 333

Rhubarb (Cooked) 334

Ripe Berry 335

Squash 337

Sweet Potato 337

Tomato, Green 332

Pie Crust, Plain 324

To Make Flaky 325

Rule for Undercrust 324

Puff Paste, Fine 322

for Pies 322

of Suet 324

Soyer's Recipe for 323

Pumpkin or Squash for Pies,

Stewed 336

Baked 336

Tartlets. No. 1 325

No. 2 325

Lemon. No. 1 339

Lemon. No. 2 340

Meringue Custard 340

Orange 340

Plum Custard 339

Tarts 326

Apple 342

Berry 34}.

Chocolate : 341

Cocoanut ,..,..,,,.,.......,.. 34J.

��PASTRY, PIES AND TARTS Con- tinued. PAGE Tarts Continued.

Cream , , 343

Gooseberry, Green 341

Jam, Open 343

Strawberry Cream 341

Turnover, Fruit, Suitable for Pic- nics 339

POULTRY AND GAME 81

Chicken, Boiled 87

Breaded 92

Broiled 89

Broiled on Toast 03

Croquettes. No. 1 90

Croquettes. No. 2 91

Croquettes, To Fry 91

Curry 93

Dressed as Terrapin 95

Fricassee 87

Fried 90

Fried a la Italienne 90

Lunch for Traveling 91

Macaroni and 96

Patties 88

Pickled 88

Pie 89

Pot Pie. No. 1 94

Pot Pie. No. 2 94

Potted 92

Pressed 91

Pudding 96

Rissoles of 88

Roast 86

Roley Poley 95

Scalloped 92

Steamed 87

Stewed (Whole Spring) 87

Stewed with Biscuit 95

Turnovers 95

Dressing or Stuffing for Fowls.. 83

Oyster 83

Duck, Braised 97

Canvas Back 99

Duck Pie 98

Roast (Tame) 96

Roast (Wild) ...... 98

Stewed 97

Warmed Up 98

Wild 98

Game Pie 101

Salmi of .... ..... ... 103

Goose, Roast . . . ..-- 86

Grouse, To Roast, Etc. .'. 101

Hare, Roast 102

Partridges, To Roast, Etc....... 101

Pigeon Pie 99

Pigeons, Broiled, or Squabs 100

Roast 99

Stewed ..... '. 99

Quail, To Roast ...' 101

To Roast, Etc 101

Rabbit, Broiled 103

Fricassee 102

Fried 103

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