The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

Canned Goods

8 recipes in this part of The Butterick Cook Book.

Broths for Invalids

Beef Tea, Chicken Broth, Clam Broth, Mutton Broth, Clam Bouillon, Meat Juice, Meat Extracts (solid, fluid).

In Glass, in Cans, Pickled, Dried, Etc

Anchovies in Oil, Anchovies in Salt, Anchovy Paste, Bloaters, Bloater Paste, Bombay Ducks, Caviare, Clams (Little Neck), Codfish, Codfish…

Meats

CANNED-Corned Beef, Rolled Ox Tongue, Lamb's Tongue, Boned Chicken, Boned Turkey, Luncheon Beef, Brisket Beef, Roast Beef, Roast Beef Hash…

Canned Goods (ENTR ES-Braised Beef Beef la)

ENTRÉES-Braised Beef, Beef à la Mode, Calf's Tongue, Tomato Sauce, Chicken Sauté a la Marengo, Beef (Burgundy Style), Goulash (Hungarian…

In Tin and Glass, Etc

Artichokes, Asparagus, Beans, (Baked, Lima, Red Kidney, Stringless, Wax), Beets, Cauliflower, Carrots, Cepes, Corn, Flageolets, Gumbo Filé…

Dried Vegetables

Beans, (Black, Lima, Marrow, Medium, Pea, Red Kidney, French Red Kidney), Peas, (Green, Whole; Split, Yellow), Flageolets, Julienne (for…

Chapter XXXIII-Canned Goods

N these days, when a request on a postal card, will bring to a housekeeper the grocery catalogue of any of the great city stores, there is…

Canned Goods (P t de fois gras potted)

Pâté de fois gras potted and devilled meats and game, and fish pastes should always be on hand for the making of sandwiches, which may be…

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