After-Dinner Coffee
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes.
Fannie Merritt Farmer was born on March 23, 1857, in Boston, Massachusetts, the eldest of four daughters in a family that highly valued education. At age 16, while attending Medford High School, she suffered a paralytic stroke that left her unable to walk for several years. During her convalescence at home, she took up cooking and developed a reputation for the quality of meals served at her mother’s boarding house.
At age 30, encouraged by a family friend, Farmer enrolled in the Boston Cooking School. She completed the two-year program in 1889 as one of the best students, stayed on as Assistant Principal, and became Principal in 1891. In 1896, she published “The Boston Cooking-School Cook Book,” which would become one of the most influential cookbooks in American culinary history.
The publishers, Little, Brown and Company, initially required Farmer to pay for the first printing herself, evidently afraid of losing money on a cookbook. However, this also meant she retained the copyright. The book became an immediate bestseller and has remained in print continuously since 1896.
Farmer revolutionized American cooking instruction through her systematic approach. She is known as “the mother of level measurements” for her insistence on precise, level measurements rather than approximate quantities. Her cookbook featured scientific explanations of cooking processes, discussions of food composition, caloric calculations, and the body’s nutritional needs. This systematic view of cooking influenced culinary education for decades to come.
She died on January 16, 1915, leaving behind a legacy that transformed American home cooking from an art based on intuition and approximation to a science based on precise measurements and understanding of culinary principles.
Recipes by Fannie Merritt Farmer
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Almond Soup
No instructions provided
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Apple Jelly
Wipe apples, remove stem and blossom ends, and cut in quarters.
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Asparagus Salad
Drain and rinse stalks of canned asparagus.
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Baked Finnan Haddie
Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat...
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Baked Sweet Potatoes
Prepare and bake same as white potatoes.
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Banana Salad
Remove one section of skin from each of four bananas.
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Barbecued Lamb
Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter, adding three-fourths tabl...
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Barberry Jelly
Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries...
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Batter
No instructions provided
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Beefsteak Pie
Cut remnants of cold broiled steak or roast beef in one-inch cubes.
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Blackberry Jam
Follow recipe for Raspberry Jam, using blackberries in place of raspberries.
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Blackberry Jelly
Follow recipe for Currant Jelly, using blackberries in place of currants.
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Blanquette of Chicken
No instructions provided
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Blanquette of Lamb
Cut remnants of cooked lamb in cubes or strips.
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Berkshire Salad in Boxes
Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken in pieces with French Dressin...
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Blanquette of Veal
Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I.
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Boiled Coffee
No instructions provided
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Boiled Dressing I
No instructions provided
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Boiled Sweet Potatoes
Select potatoes of uniform size.
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Bolivia Salad
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups.
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Bortchock Consommé
Make same as Consommé, adding one-third cup chopped beets with vegetables; then add one cup finely chopped beets when cl...
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Bonbons
The centres of bonbons are made of fondant shaped in small balls.
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Bortchock Soup
No instructions provided
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Bouillon
Wipe, and cut meat in inch cubes.
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Brandied Peaches
No instructions provided
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Brazilian Salad
Remove skin and seeds from white grapes and cut in halves lengthwise.
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Brandy Cocoa
No instructions provided
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Bread Griddle-cakes
No instructions provided
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Breakfast Cocoa
No instructions provided
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Breast of Lamb
Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-half tablespo...
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Broiled Finnan Haddie
Broil in a greased broiler until brown on both sides.
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Broiled Oysters
No instructions provided
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Brown Soup Stock
Wipe beef, and cut the lean meat in inch cubes.
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Candied Orange Peel
No instructions provided
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Canned Cherries
Use large white or red cherries.
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Canned Huckleberries
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burni...
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Canned Peaches
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins.
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Canned Porter Apples
Wipe, quarter, core, and pare Porter apples, then weigh.
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Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working aroun...
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Canned Pineapples
Remove skin and eyes from pineapples; then cut in half-inch slices, and slices in cubes, at the same time discarding the...
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Canned Quinces
Wipe, quarter, core, and pare quinces.
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Canned Rhubarb
Pare rhubarb and cut in one-inch pieces.
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Casserole of Rice and Meat
Line a mould, slightly greased, with steamed rice.
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Cecils with Tomato Sauce
No instructions provided
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Champagne Punch
No instructions provided
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Chartreuse Potatoes
Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put togethe...
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Celery and Cabbage Salad
Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves.
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Cheese and Currant Salad
Mash a cream cheese and mix with finely chopped lettuce.
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Cheese and Olive Salad
Mash a cream cheese, moisten with cream, and season with salt and cayenne.
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Cheese Salad
Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces, and pour over French Dressing.
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Chestnut Purée
No instructions provided
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Chicken and Oyster Salad
Clean, parboil, and drain one pint oysters.
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Chicken and Oysters à la Métropole
No instructions provided
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Chicken Chartreuse
Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal.
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Chicken Hollandaise
No instructions provided
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Chicken in Baskets
To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten,...
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Chicken Salad Dressing
No instructions provided
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Chicken Salad I
Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing.
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Chicken Salad II
Cut cold boiled fowl or remnants of roast chicken in one-half inch dice.
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Chicken Soup with Wine
No instructions provided
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Chicken Soufflé
No instructions provided
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Chicken with Potato Border
Serve Creamed Chicken in Potato Border.
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Chili Sauce
No instructions provided
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Chocolate I
No instructions provided
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Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling wate...
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Chocolate III
No instructions provided
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Chopped Pickles
No instructions provided
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Chow-Chow
No instructions provided
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Clam and Chicken Frappé
Wash and scrub with a brush two quarts clams, changing water several times.
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Clam and Oyster Soup
No instructions provided
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Clam and Tomato Bisque
No instructions provided
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Clam Bouillon
Wash and scrub with a brush one-half peck clams, changing the water several times.
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Clam Consommé
Wash two quarts clams in shell.
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Clam Soup with Poached Eggs
No instructions provided
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Clams à la Grand Union
Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper.
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Claret Consommé
To one quart Consommé add one and one-half cups claret, which has been cooked with a three-inch piece stick cinnamon ten...
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Clams, Union League
Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and...
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Claret Punch
No instructions provided
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Club Punch
No instructions provided
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Cocoa Shells
No instructions provided
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Coffee Fondant
No instructions provided
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Consommé
Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half i...
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Connecticut Chowder
No instructions provided
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Consommé au Parmesan
Consommé, served with Parmesan Pâte à Chou.
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Consommé Colbert
To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut...
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Consommé d’Orleans
Consommé, served with red and white quenelles and French peas.
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Consommé à la Royal
Consommé, served with Royal custard.
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Consommé with Vegetables
Consommé, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters.
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Consommé Princess
Consommé, served with green peas and cooked chicken meat cut in small dice.
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Corn Chowder
No instructions provided
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Corn Griddle-cakes
No instructions provided
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Corned Beef Hash
Remove skin and gristle from cooked corned beef, then chop the meat.
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Corn Salad
Drain one can corn and season with mustard and onion juice.
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Corned Beef Hash with Beets
When preparing Corned Beef hash, add one-half as much finely chopped cooked beets as potatoes.
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Cottage Cheese I
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth.
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Cottage Pie
Cover bottom of a small greased baking-dish with hot mashed potato, add a thick layer of roast beef, chopped or cut in s...
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Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder.
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Crab and Tomato Salad
Remove meat from hard-shelled crabs; there should be one cup.
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Crab Soup
No instructions provided
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Crab Apple Jelly
Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters.
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Cracked Cocoa
No instructions provided
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Crackers and Cheese
Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers.
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Cream Dressing I
No instructions provided
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Cream Dressing II
No instructions provided
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Cream Nut Bars
Melt fondant and flavor, stir in any kind of nut meat, cut in pieces.
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Cream Mints
Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon, or orange, and...
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Cream of Cauliflower Soup
No instructions provided
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Cream of Celery Soup
No instructions provided
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Cream of Clam Soup
Make same as French Oyster Soup, using clams in place of oysters.
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Cream of Mushroom Soup
No instructions provided
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Cream of Scallop Soup
No instructions provided
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Cream of Watercress Soup
No instructions provided
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Creamed Chicken
1½ cups cold cooked chicken, cut in dice 1 cup White Sauce II ⅛ teaspoon celery salt Heat chicken dice in sauce, to whic...
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Creamed Chicken with Mushrooms
Add to Creamed Chicken one-fourth cup mushrooms cut in slices.
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Creamed Potatoes
Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups White Sauce I.
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Creamed Salt Codfish
Pick salt codfish in pieces (there should be three-fourths cup), and soak in lukewarm water, the time depending upon har...
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Creole Kisses
No instructions provided
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Creole Soup
No instructions provided
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Cucumber and Tomato Salad
Arrange sliced tomatoes on a bed of lettuce leaves.
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Cucumber Baskets
Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves...
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Cucumber Cups with Lettuce
Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce leaves, and fill cups with Sau...
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Cucumber Salad
Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp-pointed knife cut five parall...
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Cucumber Soup
No instructions provided
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Currant and Raspberry Jelly
Follow recipe for Currant Jelly, using equal parts of currants and raspberries.
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Curry Dressing
No instructions provided
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Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin.
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Damson Preserves
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large...
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De John’s Salad
Pare six Bartlett pears, care being taken not to remove stems.
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De John’s Tea
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup.
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Delmonico Potatoes
To Potatoes au Gratin add one-third cup grated mild cheese, arranging potatoes and cheese in alternate layers before cov...
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Dinner Soup
Wipe meat and cut in inch cubes.
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Dipped Walnuts
Melt fondant and flavor.
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Directions for Canning
Fruit for canning should be fresh, firm, of good quality, and not over-ripe; if over-ripe, some of the spores may surviv...
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Dressed Celery
Wash, scrape, and cut stalks of celery in thin slices.
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Dressed Lettuce
Prepare lettuce as directed on page 294.
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Dressed Watercress
Wash, remove roots, drain, and chill watercress.
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Dried Beef with Cream
No instructions provided
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Duchess Soup
No instructions provided
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East India Salad
Work two ten cent cream cheeses until smooth.
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Egg Salad I
Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs.
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Egg Salad II
Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points.
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Entire Wheat Griddle-cakes
No instructions provided
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Fancy Roast
Clean one pint oysters and drain from their liquor.
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Farina Soup
No instructions provided
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Filtered Coffee
No instructions provided
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Finnan Haddie à la Delmonico
Cut fish in strips (there should be one cup), put in baking-pan, cover with cold water, place on back of range and allow...
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Fish and Egg Croquettes
Make same as Fish Croquettes, using one cup fish and three “hard-boiled” eggs finely chopped.
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Fish Balls
No instructions provided
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Fish Chowder
No instructions provided
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Fish Hash
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped.
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Fish Croquettes
To one and one-half cups cold flaked halibut or salmon add one cup thick White Sauce.
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Fish à la Crême
No instructions provided
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Five o’Clock Tea
When tea is made in dining or drawing-room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.
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For Pies, Puddings, and Desserts
Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk.
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French Dressing
No instructions provided
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French Oyster Soup
No instructions provided
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French Fruit Salad
No instructions provided
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French Potato Croquettes
No instructions provided
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French White Soup
No instructions provided
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Fried Oysters
Clean, and dry between towels, selected oysters.
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Fried Oysters in Batter
Clean, and dry between towels, selected oysters.
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Fried Potato Balls
To one cup hot riced potatoes add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and...
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Frozen Tomato Salad
Open one quart can tomatoes, turn from can, and let stand one hour that they may be reoxygenated.
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Fruit Punch I
No instructions provided
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Fried Scallops
Clean one quart scallops, turn into a saucepan, and cook until they begin to shrivel; drain, and dry between towels.
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Fruit Punch II
No instructions provided
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Fruit Punch III
No instructions provided
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Fruit Punch IV
9 oranges 6 lemons 1 cup grated pineapple 1 cup raspberry syrup 1½ cups tea infusion 1¼ cups sugar 1 cup hot water 1 qua...
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Game Salad
Drain the syrup from one can peaches.
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German Dressing
No instructions provided
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German Chowder
No instructions provided
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Ginger Punch
No instructions provided
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Glacé Fruits
For Glacé Fruits, grapes, strawberries, sections of mandarins and oranges, and candied cherries are most commonly used.
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Glazed Sweet Potatoes
Wash and pare six medium-sized potatoes.
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Glacé Nuts
No instructions provided
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Grape Jelly
Grapes should be picked over, washed, and stems removed before putting into a preserving kettle.
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Grape Marmalade
Pick over, wash, drain, and remove stems from grapes.
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Green Mayonnaise
Color Mayonnaise Dressing 1 with juices expressed from parsley and watercress, using one-half as much parsley as watercr...
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Green Grape Jelly
Grapes should be picked when just beginning to turn.
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Harvard Salad
Make lemon baskets, following directions for Orange Baskets (see p. 429).
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Hashed Brown Potatoes
Try out fat salt pork cut in small cubes, remove scraps; there should be about one-third cup of fat.
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Hot Potato Salad
Wash six medium-sized potatoes, and cook in boiling salted water until soft.
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How to Bind Soups
Cream soups and purées, if allowed to stand, separate, unless bound together.
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How to Clear Soup Stock
Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing soup stock.
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How to Bone a Bird
In buying birds for boning, select those which have been fresh killed, dry picked, and not drawn.
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Hungarian Salad
Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines, and marinate with French dr...
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Hygienic Soup
No instructions provided
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I. Bivalve Mollusks
Oysters are mollusks, having two shells.
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Iced Bouillon
Flavor bouillon with sherry or Madeira wine, and serve cold.
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Iced Tea
No instructions provided
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Imperial Soup
No instructions provided
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II. Crustaceans
Lobsters belong to the highest order of Crustaceans, live exclusively in sea-water, generally near rocky coasts, and are...
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Julienne Soup
To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inch...
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Lattice Potatoes
Wash and pare potatoes.
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Lemonade
No instructions provided
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Lenten Salad
Separate yolks and whites of four “hard-boiled” eggs.
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Lettuce and Radish Salad
Prepare and arrange as for Dressed Lettuce.
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Lettuce and Tomato Salad
Peel and chill three tomatoes.
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Lettuce and Cucumber Salad
Place a chapon in bottom of salad bowl.
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Little Neck Clams
Little Neck Clams are served raw on the half shell, in same manner as raw oysters.
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Lobster Bisque
No instructions provided
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Lobster Salad II
Prepare lobster as for Lobster Salad I.
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Lobster Salad III
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through...
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Lobster Chowder
No instructions provided
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Luncheon Chicken
No instructions provided
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Lyonnaise Potatoes I
Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut i...
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Lyonnaise Potatoes II
Slice cold boiled potatoes to make two cups.
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Macaroni Soup
No instructions provided
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Macédoine Salad
Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer stalks of celery finely cut...
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Malaga Salad
Remove skins and seeds from white grapes; add an equal quantity of English walnut meats, blanched and broken in 340piece...
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Maple Fondant
No instructions provided
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Mashed Sweet Potatoes
To two cups riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten.
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Mayonnaise Dressing I
No instructions provided
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Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients.
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Meringue I
No instructions provided
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Meringue II
No instructions provided
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Meringue III
No instructions provided
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Meringues Glacées, or Kisses
No instructions provided
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Meringues (Mushrooms)
Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated choco...
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Meringues Panachées
Fill Meringues Glacées with ice cream, or ice cream and water ice.
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Mexican Jelly
Peel four large cucumbers and cut in thin slices.
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Minced Lamb on Toast
Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat.
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Minced Turkey
To one cup cold roast turkey, cut in small dice, add one-third cup soft stale bread crumbs.
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Minced Veal on Toast
Prepare as Minced Lamb on Toast, using veal in place of lamb.
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Mint Julep
No instructions provided
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Mock Terrapin
No instructions provided
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Mock Turtle Soup
No instructions provided
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Monte Carlo Salad
Remove pulp from four large grape fruits, and drain.
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Moulded Russian Salad
Reduce strong consommé so that when cold it will be jelly-like in consistency.
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Mulligatawny Soup
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, an...
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Mushroom Soup
No instructions provided
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Neufchâtel Salad I
Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes.
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Neufchâtel Salad II
Mash one Neufchâtel cheese and moisten with milk or cream.
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Nut and Celery Salad I
Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small pieces.
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Nile Salad
Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups).
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Nut and Celery Salad II
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage.
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Nut Meringues
To Meringue Glacée mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred. 481Shape by dr...
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Nut Salad
Mix one cup chopped English walnut meat and two cups shredded lettuce.
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Oak Hill Potatoes
Cut four cold boiled potatoes and six “hard-boiled” eggs in one-fourth inch slices.
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O’Brion Potatoes
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt.
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Oil Dressing I
No instructions provided
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Orange Marmalade I
Select sour, smooth-skinned oranges.
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Orange Marmalade II
Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserv...
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Orange Salad
Cut five thin-skinned sour oranges in very thin slices, and slices in quarters.
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Orangeade
Make syrup as for Lemonade.
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Ox-tail Soup
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minute...
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Oyster and Grape Fruit Salad
Parboil one and one-half pints oysters, drain, cool, and remove tough muscles.
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Oyster Bisque
No instructions provided
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Oyster Cocktail I
No instructions provided
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Oyster Cocktail II
No instructions provided
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Oyster Cocktail III
Allow seven Blue Point oysters to each person, and season with three-fourth tablespoon lemon juice, one-half tablespoon...
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Oyster Fricassee
No instructions provided
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Oyster Gumbo
No instructions provided
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Oyster Soup
No instructions provided
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Oyster Soup, Amsterdam Style
No instructions provided
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Oyster Stew
No instructions provided
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Oyster Toast
Serve Broiled Oysters on small pieces of Milk Toast.
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Oysters and Macaroni
No instructions provided
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Oysters in Brown Sauce
No instructions provided
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Oysters à la Astor
No instructions provided
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Oysters on the Half Shell
Serve oysters on deep halves of the shells, allowing six to each person.
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Oysters with Bacon
Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers.
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Panned Oysters
Clean one pint large oysters.
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Parisian French Dressing
No instructions provided
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Pear Chips
No instructions provided
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Pear Salad
Wipe, pare, and cut pears in eighths lengthwise; then remove seeds.
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Pepper and Grape Fruit Salad
Cut slices from stem ends of six green peppers, and remove seeds.
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Philadelphia Pepper Pot
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining in...
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Pickled Onions
Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stan...
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Pineapple Lemonade
No instructions provided
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Potage à la Reine
No instructions provided
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Potato and Celery Salad
To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pare...
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Potato Cakes
Shape cold mashed potato in small cakes, and roll in flour.
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Potato Croquettes
No instructions provided
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Potato Curls
Wash and pare large long potatoes.
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Potato Marbles
Wash and pare potatoes.
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Potato Mayonnaise
No instructions provided
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Potato Nests
Wash, pare, and cut potatoes in thin strips, using same slicer as for Lattice Potatoes.
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Potato Salad I
Cut cold boiled potatoes in one-half inch cubes.
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Potato Salad II
Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces.
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Potatoes au Gratin
Put Creamed Potatoes in buttered baking-dish, cover with buttered crumbs, and bake on centre grate until crumbs are brow...
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Potatoes en Surprise
Make Potato Croquette mixture, omitting parsley.
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Potatoes à l’Antlers
Cook potatoes with jackets on, drain, and let stand twenty-four hours.
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Potatoes, Somerset Style
No instructions provided
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Quince Honey
Pare and grate five large quinces.
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Quince Jelly
Follow recipe for Apple Jelly, using quinces in place of apples, and removing seeds from fruit.
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Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces.
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Ragoût of Veal
Reheat two cups cold roast veal, cut in cubes, in one and one-half cups Brown Sauce seasoned with one teaspoon Worcester...
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Raspberry Jam
Pick over raspberries.
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Raspberry Jelly
Follow recipe for Currant Jelly, using raspberries in place of currants.
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Raw Oysters
Raw oysters are served on oyster plates, or in a block of ice.
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Rechauffé of Lamb
Brown two tablespoons butter, add two and one-half tablespoons flour, and stir until well browned; then add one-fourth t...
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Rhode Island Chowder
No instructions provided
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Rice Griddle-cakes II
No instructions provided
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Ripe Cucumber Pickle
Cut cucumbers in halves lengthwise.
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Ripe Tomato Pickle
No instructions provided
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Roast Beef, Mexican Sauce
Reheat cold roast beef cut in thin slices, in Mexican Sauce.
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Roast Beef with Gravy
Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy reheated to the boiling-poi...
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Roasted Clams
Roasted clams are served at Clam Bakes.
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Roasted Oysters
Oysters for roasting should be bought in the shell.
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Royal Soup
No instructions provided
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Russian Salad
Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and...
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Russian Tea
Follow recipe for making tea.
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Salad Chiffonade
Cook two green peppers in boiling water one minute; cool, and shred.
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Salad à la Russe
Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp.
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Salmi of Duck
No instructions provided
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Salmi of Lamb
Cut cold roast lamb in thin slices.
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Salmon Box
Line a bread pan, slightly buttered, with warm steamed rice.
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Salmon Salad
Flake remnants of cold boiled salmon.
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Salted Codfish Hash
Prepare as for Fish Balls, omitting egg.
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Sardine Salad
Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of “hard-boiled” eggs.
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Sautéd Oysters
Clean one pint oysters, sprinkle on both sides with salt and pepper.
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Sauterne Cup
No instructions provided
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Savory Oysters
No instructions provided
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Scallop and Tomato Salad
Clean one pint scallops, parboil, and drain.
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Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters.
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Scalloped Chicken
Butter a baking-dish.
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Scalloped Cod
Line a buttered baking-dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first di...
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Scalloped Lamb
Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper.
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Scalloped Oysters
No instructions provided
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Scalloped Turkey
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepp...
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Scotch Soup
No instructions provided
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Shadow Potatoes (Saratoga Chips)
Wash and pare potatoes.
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Shredded Potatoes
Wash, pare, and cut potatoes in one-eighth inch slices.
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Shrimp Salad
Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes.
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Soup à la Soubise
Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly.
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Sour Milk Griddle-cakes
No instructions provided
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Spiced Currants
No instructions provided
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Spinach Salad
Pick over, wash, and cook one-half peck spinach.
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Spinach Soup
No instructions provided
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Spring Soup
No instructions provided
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Steamed Clams
Clams for steaming should be bought in the shell and always be alive.
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Strawberry Preserves
Pick over, wash, drain, and hull strawberries; then weigh.
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String Bean Salad
Marinate two cups cold string beans with French Dressing.
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String Bean Soup
No instructions provided
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Stuffed Tomato Salad (German Style)
Prepare tomatoes same as Tomatoes Stuffed with Pineapple.
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Stuffed Tomato Salad I
Peel medium-sized tomatoes.
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Stuffed Tomato Salad II
Prepare tomatoes same as for Tomatoes Stuffed with Pineapple.
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Sweet Milk Griddle-cakes
No instructions provided
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Sweet Pickled Pears
Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.
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Sweet Potato Balls
To two cups hot riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one be...
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Sweet Potato Croquettes
Prepare mixture for Sweet Potato Balls.
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Sweet Potatoes au Gratin
Cut five medium-sized cold boiled sweet potatoes in one-third inch slices.
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Sweet Potatoes en Brochette
Wash and pare potatoes, and cut in one-third inch slices.
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Sweet Potatoes, Southern Style
Bake six medium-sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside.
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Sweetbread and Cucumber Salad I
Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half inch cubes.
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Sweetbread and Cucumber Salad II
Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace.
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Swiss Salad
Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats,...
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To Sterilize Jars
Wash jars and fill with cold water.
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Toasted Salt Fish
Pick salt codfish in long thin strips.
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Tomato and Cheese Salad
Peel six medium-sized tomatoes, chill, and scoop out a small quantity of pulp from the centre of each.
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Tomato and Cucumber Salad
Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another.
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Tomato and Horseradish Salad
Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce I.
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Tomato and Watercress Salad
Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide.
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Tomato Bouillon with Oysters
No instructions provided
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Tomato Jelly Salad
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine wh...
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Tomato Ciboulettes
Remove skins from four small tomatoes, and cut in halves crosswise.
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Tomato Preserve
No instructions provided
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Tomato Soup with Stock
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and coo...
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Turban of Fish
No instructions provided
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Turkey Soup
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over.
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Turkish Soup
No instructions provided
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Tutti-Frutti
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each quart of fruit add the sa...
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Tutti-Frutti Candy
Fill an oiled border-mould with three layers of melted fondant.
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Unfermented Grape Juice
No instructions provided
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Unripe Cucumber Pickles (Gherkins)
No instructions provided
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Veal and Sago Soup
No instructions provided
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Venison Jelly
Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft.
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Waldorf Salad
Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing.
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Watercress and Cucumber Salad
Prepare watercress and add one cucumber, pared, chilled, and cut in one-half inch dice.
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Ways of Preserving
1.
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Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.
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White Fondant
No instructions provided
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White Soup
No instructions provided
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White Soup Stock II
No instructions provided
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White Soup Stock III
The water in which a fowl or chicken is cooked makes White Stock.
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Wiersbick’s Salad
Peel small tomatoes of uniform size and scoop out a portion of centres.
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