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616

��INDEX.

��SAUCES AND DRESSINGS FOR MEATS Continued. Sauce Continued.

Lobster 157

Maitre d'Hotel 160

Mint 160

Mushroom 161

Onion 159

Oyster 157

Tartare 156

Tomato 159

Wine, for Game 160

Spices 165

Vegetables Appropriate to Dif- ferent Dishes 167

for Breakfast 168

Vinegar, Cucumber 163

Flavored 163

Warm Dishes for Breakfast 167

SALADS 168

Celery, Undressed 175

Cucumbers, to Dress Raw 175

Dressing, Cream Salad. No. 1.. 170

Cream Salad. No. 2 170

for Cold Slaw (Cabbage Salad) 169

Mayonnaise 169

Salad, French 170

Endive 174

Horse-radish 176

Lettuce 176

Peppergrass and Cress 176

Radishes 175

Salad, Bean 175

Cabbage or Cold Slav/ 169

Celery 174

Chicken 171

Crab 173

Dutch 172

Fish 172

Ham 172

Lettuce 174

Lobster. No. 1 171

Lobster. No. 2 171

Oyster 172

Potato, Cold 175

Potato, Hot 174

Summer, Mixed 170

Tomato 174

Slaw, Cold 173

Cold, Dressing for 169

Cold, Plain 173

Hot 173

CATSUTS 176

Catsup, Apple 178

Cucumber 178

Currant 178

Gooseberry 178

Mushroom 178

Oyster 177

Tomato. No. l 176

Tomato. No. 2 176

Tomato, Green 177

Walnut .....!...!...... 177

Vinegar, Celery 179

Spiced ...... ... :.,,,.,,,.,.., 179

��SAUCES AND DRESSINGS FOR MEATS Continued.

Chocolate. (See BEVERAGES) . . .

Cocoa. (See BEVERAGES)

Coffee. (See BEVERAGES)

PICKLES 179

General Remarks 179

Green Pepper Mangoes 183

Piccalili 186

Pickle, An Ornamental 186

East India 187

Pear 189

Sweet, for Fruit 188

Watermelon 188

Pickled Butternuts and Walnuts.. 188

Cabbage (Purple) 182

Cabbage (White) 182

Cauliflower 183

Cherries 190

Eggs 186

Green Peppers 183

Mangoes 184

Mushrooms 182

Onions 184

Oysters 185

Pickles, Blue Berry 187

Chow Chow (Superior English

Recipe) 183

Cucumber 180

Cucumber, for Winter Use.... 180

Cucumber, Ripe 185

Cucumber, Sliced 180

Cucumber, Sweet, Ripe 186

East India 187

Green Tomato (Sour) 181

Green Tomato (Sweet) 181

Mixed 187

Spiced Currants 189

Grapes 190

Plums 189

SAUCES FOR PUDDINGS 417

Brandy, Cold 417

Liquid 418

or Wine. No. 1 417

or Wine. No. 2 417

Caramel 419

Cream, Cold 419

Warm 419

Custard 420

Fruit 421

Grandmother's 418

Hard, Plain, Cold 420

Jelly 421

Lemon 418

(Cold) 419

Brandy for Cakes and Pud- dings 422

Cream (Hot) 418

Milk 420

or Cream 421

Old Style 420

Orange Cream (Hot) 419

(Cold) 419

Plain, A Good 420

Plum Pudding, Superior 418

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