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Dates Stuffed with Left-over Icing
Add enough more confectioner's sugar to any left-over uncooked icing to make it quite stiff, flavor it with a little more lemon-juice or vanilla, and mix in a few chopped peanuts. Stuff the dates with this mixture.
Meringues (from Left-over Pie Crust) Roll bits of pie crust rather thin, cut in domino shapes, prick slightly and bake. Spread thickly with any kind of jam or marmalade. Beat the white of an egg to a stiff froth, adding one tablespoonful of sugar and a little lemon-juice while beating, pile on the top, and brown lightly in the oven.
A Apple Charlotte, 199.
Apple and Ginger Fluff, 190.
Apple Sauce Cake, 198.
Apples, Baked (with Pork), 38.
Fried (with Pork), 39.
Apricot Sauce, 198.
Asparagus, Soup, 103.
Tips (with Creamed Chicken), 56. with Cheese, 102. use in Vegetable Sauce, 68.
B BACON (AND HAM), SECTION ON, 45-48.
Bacon, and Liver Hash, 47. with Poached Egg (Yankee Toast), 47. how to use fat from, 5.
Banana and Jam Pudding, 225.
Beans (Baked Beans), Rarebit, 104.
Salad, 104.
Soup, 103. and Tomato Purée, 103.
Warmed over, 104.
BEEF, SECTION ON, 7-18.
Beef, Croquettes, 18.
Loaf, 9.
Pie, 9.
Roast in Tomato Sauce, 8.
Scallop, 18.
Scallop of Roast with Rice, 14.
Soufflé, 10.
Soup, 17.
Beet, Rice and Celery Salad, 120.
Beets, Creamed, 105.
General use in garnishing, see various receipts under SALADS.
Bermuda Onion and Orange Salad, 120.
Berry Whip, 225.
BEVERAGES, SECTION ON, 213-217.
Bird's-Nest Toast, 151.
Bisque, (Mock) Soup, 122.
Bisque, Oyster, 90.
Blackberry Jelly (with Gelatine), 199.
Blanc Mange, 188.
Blanket of Veal, 33.
Blueberry Ice, 200.
Bluefish, use for. See SALMON SCALLOP, 92.
Boneless "Birds," 58.
Boston Brown Bread, Receipt for, 177- Brewis, 151. in Crust Coffee, 153.
Relish, 151.
Toast, 151.
Boston Scalloped Fish, 84.
Braised Meat Balls, II.
BREAD, SECTION ON, 149-160.
Bread Cereal, 153.
Dry, and how to freshen, 150.
Bread Griddle Cakes, 150.
Omelet, 152.
Pudding, 154.
Pudding Steamed, 158.
Pudding, to freshen, 140.
Sauce, 153.
Stale, general uses, 149.
Steamed, 150.
Sticks, 152.
Breakfast Straws, 178.
Brewis (from Boston Brown Bread), 151.
Broth, Clam, 82.
Brown Betty, 155.
Brown Sauce, 70.
C Cabbage, Creamed in Cheese Shells, 105.
Scallop, 105.
Stuffed with Beef, 13.
CAKE, SECTION ON, 223-225.
Canapes, Cheese, 167.
Canapes, Salmon, 90.
Canning Syrup, use for, 206.
Cantaloup, Stewed, 200.
Caper Sauce, 70.
Caper Sauce in Old Homestead Pie, 25.
Carrot Croquettes, 106.
Carrots with Peas in Croustades, 105.
Cauliflower, Sautéd, 106. in Vegetable Sauce, 68.
Celery, Cooked with Chicken (Scallop), 55.
Escalloped, 107.
Leaves, for Seasoning, IOI.
Soup, 106.
Celery, Toast, 107. with Peanuts in Sandwiches, No. 6, 232. in Vegetable Sauce, 68.
CEREAL, SECTION ON, 131-143.
Cereal, in Griddle Cakes, 132.
Molded with Fruit, 132.
Muffins, 143. with Tomato Salad, 132. in Tomato Salad with Fish, 124.
CHEESE, SECTION ON, 165-172.
Cheese, Canapes, 167. with Creamed Sprouts, 166.
Dreams, 167. and Fish Soufflé, 169. and Green Peppers, 170.
Macaroons, 168.
Sandwiches (of Biscuits), 167. in Sandwiches, No. 5, 232.
Sauce, 69.
Shells with Creamed Cabbage, 169.
Soufflé, 170.
Soup, 170.
Toast, 168.
Cheesed Rice, No. 1, 165.
Cheesed Rice, No. 2, 166.
Cherry Pudding, 156.
Chicken, Broth, use for, 60. and Cream-of-Rice Soup, 60.
Creamed, 54.
Creamed with Asparagus tips, 56.
Croquettes, 55.
Custard, 60.
Gumbo Soup, 60.
Hash, 57.
Chicken, Pie, 58. and Rice Soufflé Scallop, 59.
Salad, 53.
Salad, Mock (of Pork), 39.
Scallop with Celery, 55.
Soufflé, 57.
Tamale Dressing, 57. (or Turkey) Timbale, 54.
Chocolate Bread Pudding, 154.
Chowder, Baked, 83.
Clam Broth, 82.
Clams, with Veal, 38.
Club Sandwiches, 54.
Cocoa and Coffee Icing, 216.
Cocoa Filling for Cake, 216.
Codfish, Creamed, with Macaroni, 93.
Codfish Scallop with Rice and Eggs, 93.
Coffee, Blanc Mange, 214. and Cocoa Icing, 216. of Crusts, 153.
Ice Cream (from Custard), 215.
Iced, with Milk, 213.
Jelly, 213.
Jelly, Clear, 214.
Spice Cake, 215.
Cold Sauces and Dressings, 72-75.
Cooked Salad Dressing, 75.
Corn, Baked, 109.
Bread, 179.
Cakes, 108.
Cakes, Southern, 134. 66 Oysters," 107.
Pudding, 109.
Soup, 108.
Corn in Tomato Cases, 108.
Cornmeal Circles, 131.
Corn-starch Pudding, 200.
Corned Beef, Creamed, 16.
Corned Beef Hash, 16.
Corned Beef and Beet Hash, 16.
Cottage Cheese, No. 1, 179.
Cottage Cheese, No. 2, 179.
Crab Meat, Stuffed in Green Peppers, 94.
Cream Cheese, in Balls, 170. on Crackers, 168. and Green Peppers, 170.
Salad, 167.
Cream Filling for Cake, 201.
Cream Puffs (from Pop-overs), 159.
Croquettes, Chicken, 55.
Mutton or Lamb, 26.
Salmon, 91. with Stock, 36.
Croustades, 105-106.
Croutons, 149.
Croutons, Potato, 115. "Crust" Coffee, 153.
Cucumbers, Stewed, 110.
Currant Pudding, 155.
Custard, in Coffee Ice Cream, 215.
Custard, Soft, 202.
D DAINTY DISHES FROM LITTLE BITS, SECTION ON, 231-234.
Dates Stuffed with Left-over Icing, 234.
Drawn Butter Sauce, 70.