All Recipes
A B C D E F G H I J K L M N O P Q R S T U V W Y
A
- After-Dinner Cordials
- Aiguillettes of Beef, Milady
- Almond Cakes
- Almond Ice Cream
- Almondigas
- American Pudding
- American Punch
- Anchovies on Toast
- Anchovy Butter
- Anchovy Club Sandwiches
- Angel Cake
- Antelope Steaks, Salmi Sauce
- Appetizing Lamb Chops
- Apple Dumplings, Hard Sauce
- Apple Fritters
- Apple Fritters with Rum
- Apple Jelly
- Apple Marmalade
- Apple Meringue
- Apple Meringue Pie
- Apple Omelette
- Apple Pancakes
- Apple Pie
- Apple Pralinees
- Apple Pudding
- Apple Puffs
- Apple Sauce
- Apple Tartlets
- Apple Yanssens
- Apple-Jam Pie
- Apples Au Madere
- Apples for Apples with Rice
- Apples with Butter-Vanille
- Apples with Rice
- Apples, Newtown
- Apples, Richelieu
- Apricot Fritters Au Sabayon
- Apricot Jam
- Apricot Marmalade
- Apricot Sauce
- Apricot Tartlets
- Apricots Au Curacao
- Apricots in Cream
- Apricots with Cream
- Apricots with Rice
- Artichoke Bottoms
- Artichokes, Barigoule
- Asparagus Tips with Brown Butter
- Asparagus, Bearnaise Sauce
- Asparagus, Hollandaise Sauce
- Asparagus, Vinaigrette
- Augusta Cakes
B
- Baba Au Rhum
- Babas Au Kirsch
- Babas Au Madere
- Babas Au Maraschino
- Babas Aux Fruits
- Bacon and Eggs
- Baked Apples
- Baked Bananas
- Baked Bluefish, Au Paprika
- Baked Bluefish, Florentine
- Baked Bluefish, Mustard Sauce
- Baked Bluefish, Paysanne
- Baked Codfish, Newfoundland
- Baked Eggs, Lucernoise
- Baked Fresh Mackerel, Creole
- Baked Lobster, Potomac
- Baked Pears
- Baked Perch, Finnoise
- Baked Perch, Soubise
- Baked Potatoes (Neatly wipe and place six)
- Baked Potatoes (Neatly wipe and place six) (II)
- Baked Sausages with Apples
- Baked Shad, Madrid
- Baked Shad, Sauce Soubise
- Baked Spanish Onions
- Baked Sweet Potatoes
- Baked Tomatoes (Neatly wipe six medium sound)
- Baked Tomatoes (Remove the stems)
- Baked Weakfish with Bacon
- Baked Weakfish, Venitienne
- Balotine of Lamb Stuffed with Spinach
- Balotine of Lamb, Macedoine
- Balotine of Lamb, Soubise
- Baltimore Fritters
- Bami, Hongkongoise
- Banana Cakes
- Banana Fritters
- Banana Ice Cream
- Banana Meringue Pie
- Banana Omelette
- Banana Pudding
- Bananas Sliced in Cream
- Barbe De Capucins
- Barcelone Salad
- Barley with Cream
- Barquettes, Cardinal
- Bass a La Biere
- Bass, Bordelaise
- Batavia Curry
- Batter for Fritters
- Bavarois Chocolate
- Beef a La Mode
- Beef Au Gratin
- Beef Braise, Au Pain Perdue
- Beef Braise, Japanese
- Beef Braise, Monaco
- Beef Broth, Anglaise
- Beef Croquettes with Asparagus Tips
- Beef Croquettes, Piquante Sauce
- Beef En Daube
- Beef Hash
- Beef Hash, Colbert
- Beef Hash, Ecossaise
- Beef Hash, Moreno
- Beef Hash, Polonaise
- Beef Marrow
- Beef Pot Pie
- Beef Saute with Tomatoes
- Beef Saute, a L'Anglaise
- Beef Saute, Bohemienne
- Beef Saute, Lyonnaise
- Beef Tongue En Papillottes
- Beef Tongue, Arlequin
- Beef Tongue, Milanaise
- Beef, Paysanne
- Beef, Rotterdam
- Beef, Roumanienne
- Beefsteak Sauce
- Beefsteaks with Fried Apples
- Beefsteaks, Etuvee with Potatoes
- Beefsteaks, Rolled
- Beetroot and Potato Salad
- Beetroot Broth
- Beignets Carnaval
- Beignets Fourres with Cream
- Beignets of Cauliflower
- Beignets of Herrings
- Beignets, Italienne
- Birthday Cake
- Biscuit Glace
- Biscuit, Mousseline
- Biscuit, Tortoni
- Biscuits Au Caf
- Biscuits Glace a L'Orange
- Biscuits Glaces, Parisienne
- Biscuits, Portugal
- Biscuits, Venitienne
- Bisque of Anchovies
- Bisque of Clams
- Bisque of Clams, Clamart
- Bisque of Codfish
- Bisque of Crabs, Kioto
- Bisque of Crawfish
- Bisque of Fresh Scallops
- Bisque of Grouse
- Bisque of Grouse, Diana
- Bisque of Halibut
- Bisque of Hard Crabs
- Bisque of Lobster and Shrimp
- Bisque of Lobster Aux Croutons
- Bisque of Lobster with Celery
- Bisque of Lobster with Quenelles
- Bisque of Lobster, Julienne
- Bisque of Mussels
- Bisque of Mussels, Jardiniere
- Bisque of Oyster, Nassau
- Bisque of Oysters
- Bisque of Oysters, Capucine
- Bisque of Pickerel
- Bisque of Prawns, Carolina
- Bisque of Shad Roes
- Bisque of Shrimp
- Bisque of Smelts, Trouville
- Bisque of Soft-Shell Crabs
- Bisque, Bonne Bouche
- Bisque, Harriman
- Bisque, Mariniere
- Bitokes, Finnoise
- Bitokes, Moscovitte
- Bitokes, Tiflis
- Black Bass, Bretonne
- Black Bass, Grand Duke
- Black Bass, Montebello
- Black Bass, Mousseline
- Blackberries and Cream
- Blackberry Pudding
- Blackfish En Matelote
- Blackfish, Brown Butter
- Blackfish, Saute, Fines Herbes
- Blanc Manger
- Blanc Manger with Strawberries
- Blanquette of Turkey with Mushrooms
- Blanquette of Veal
- Bluefish Etuve with Tomatoes
- Bluefish, Bombay
- Bluefish, Creole
- Bluefish, Diaz
- Bluefish, Havanaise
- Bluefish, Jaffa
- Bluefish, Norwegienne
- Bluefish, Sweet-Pepper Butter
- Boiled Beef, Robert Sauce
- Boiled Capon, Oyster Sauce
- Boiled Eggs
- Boiled Eggs, Hollandaise
- Boiled Findon Haddock
- Boiled Fowl, Anglaise
- Boiled Fowl, Celery Sauce
- Boiled Fowl, Indienne
- Boiled Green Corn
- Boiled Leg of Mutton, Caper Sauce
- Boiled Marrow
- Boiled Onions, Cream Sauce
- Boiled Rice
- Boiled Salt Mackerel
- Boiled Salt Mackerel in Milk
- Boiled Salt Mackerel, Butter Sauce
- Boiled Sardines on Toast
- Boiled Sheepshead, Shrimp Sauce
- Boiled Skate, Brown Butter
- Boiled Turkey, Anglaise
- Boiled Turkey, Demi-Deuil
- Bombe Printaniere
- Bombe Souveraine
- Boned Leg of Mutton, Don Quichotte
- Boned Leg of Mutton, Fribourgoise
- Boned Smelts, Meuniere
- Boned Squabs a La Jelee
- Boned Turkey
- Boned Turkey with Jelly
- Bonito, Polonaise
- Bonne Bouchee of Turkey
- Bordelaise Sauce
- Borneo Curry
- Borsh, Polonaise
- Boston Clam Stew
- Boston Cream Pie
- Boston Oyster Stew
- Bouchees Italienne
- Boudins of Chicken, Richelieu
- Boudins of Pickerel, Volga
- Bouillabaisse, Marseillaise
- Boulettes of Beef, Emilie
- Boulettes of Turkey, Finnoise
- Bourguignonne Butter
- Brace English Mutton Chops
- Braised Lettuce
- Brandade of Codfish
- Brandied Cherries
- Brandied Figs
- Brandied Peaches
- Brandy Sauce
- Bread Canapes for Small Birds
- Bread Croutons for Soups
- Bread Croutons, Heart Shaped
- Bread Panade
- Bread Sauce
- Bread-Crumb Cakes
- Breaded Lamb Chops, Bearnaise
- Breaded Lamb Chops, Pittsburg
- Breaded Lamb Chops, Signora
- Breaded Mutton Chops, Bruxelloise
- Breast of Mutton Braise, Nivernaise
- Breast of Veal, Marseillaise
- Brioche Fluttes
- Brioche Paste
- Brioches, Vanilla
- Brochette of Lamb Diable, Buchan
- Brochette of Lamb, Tomato Sauce
- Brochette of Mutton Kidneys
- Brochette of Mutton, Devilled
- Brochette of Scallops with Fresh Mushrooms
- Brochettes of Lamb with Mushrooms
- Broiled Bacon
- Broiled Bacon, Diable
- Broiled Beefsteak with Fried Onions
- Broiled Beefsteaks with Bacon
- Broiled Beefsteaks, Maitre D'Hotel
- Broiled Blackfish, Maitre D'Hotel
- Broiled Bluefish, Anchovy Butter
- Broiled Bluefish, Maitre D'Hotel
- Broiled Boned Smelts, Maitre D'Hotel
- Broiled Butter Fish
- Broiled Calves' Kidneys
- Broiled Chicken with Mushrooms
- Broiled Devilled Duckling
- Broiled Devilled Ham
- Broiled Devilled Oysters
- Broiled Devilled Pig's Feet
- Broiled Devilled Roast Beef
- Broiled Devilled Soft Shell Crabs
- Broiled Devilled Spareribs
- Broiled Devilled Squab Turkey with Bacon
- Broiled Devilled Tripe
- Broiled Duckling, Orange Marmalade
- Broiled Eggplant
- Broiled Family Rack of Lamb
- Broiled Fresh Haddock
- Broiled Fresh Herrings
- Broiled Fresh Mackerel
- Broiled Fresh Mushrooms
- Broiled Fresh Mushrooms on Toast
- Broiled Grouse, Orange Sauce
- Broiled Ham
- Broiled Kingfish
- Broiled Lamb Fries, Tartare Sauce
- Broiled Lobster, Butter Sauce
- Broiled Lobster, Chili Sauce
- Broiled Lobster, Maitre D'Hotel (Procure three)
- Broiled Lobster, Maitre D'Hotel (Procure three) (II)
- Broiled Lobster, Plain
- Broiled Lobster, Sauce Ravigote
- Broiled Mallard Ducks, Orange Sauce
- Broiled Mutton Kidneys on Toast
- Broiled Mutton Kidneys with Bacon
- Broiled Oysters on Toasts
- Broiled Oysters, Celery Sauce
- Broiled Partridge
- Broiled Perch
- Broiled Perch, Mustard Sauce
- Broiled Pickerel
- Broiled Pig's Feet
- Broiled Pomano
- Broiled Pompano, Tartare Sauce
- Broiled Porgies, Maitre D'Hotel
- Broiled Potatoes
- Broiled Salmon, Bearnaise Sauce
- Broiled Salt Mackerel
- Broiled Sardelles on Toast
- Broiled Sardines on Toast, Devilled Sauce
- Broiled Shad, Anchovy Butter
- Broiled Shad, Ravigote
- Broiled Shad, Vert-Pre
- Broiled Sirloin Steaks, Maitre D'Hotel (Have the steaks Spread)
- Broiled Sirloin Steaks, Maitre D'Hotel (Have two fine tender sirloin)
- Broiled Smelts, Maitre D'Hotel
- Broiled Smoked Salmon
- Broiled Snipe with Bacon
- Broiled Soft Shell Crabs
- Broiled Spanish Mackerel
- Broiled Spring Chicken on Toast
- Broiled Spring Chicken with Bacon
- Broiled Spring Turkey
- Broiled Squabs on Toast
- Broiled Squabs with Bacon
- Broiled Squabs, Africaine
- Broiled Squabs, Celery Sauce
- Broiled Tenderloin with Parisian Potatoes
- Broiled Tranches of Salmon, Tartare
- Broiled Tripe
- Broiled Venison Steaks, Currant Jelly
- Broiled Weakfish, Maitre D'Hotel
- Brook Trout Au Bleu
- Brook Trout with White Wine
- Brook Trout, Biarritz
- Brook Trout, Cauterets
- Brook Trout, Genevoise
- Brook Trout, Vallee D'Aspe
- Brown Horseradish Sauce
- Brussels Sprouts
- Brussels Sprouts Salad
- Brussels Sprouts with Brown Butter
- Brussels Sprouts with Chestnuts
- Buckwheat Cakes
- Buns
- Butter Beans
- Butterfish, Saute, Au Persil
C
- Cabbage Soup
- Cabbage Soup, Piedmontaise
- Cabbage, Rouennaise
- Cabinet Pudding
- Cafe Au Parfait
- Cake, Louisiana
- Cale's Head Vinaigrette
- Calf's Head, Fribourgoise
- Calf's Liver with Bacon
- Calf's Liver, Lyonnaise
- Calf's Liver, Meuniere
- Calf's Liver, Minute
- Calf's Tongue with Risotto
- Calf's Tongue, Italienne
- Calves' Brains, Horly
- Calves' Feet, Lyonnaise
- Calves' Tails, Allemande
- Calves' Tails, Berlin Style
- Calves' Tongues En Papillotes
- Canape of Smoked Salmon
- Canape, Lorenzo
- Canape, Victoria
- Canapes for Game
- Canapes of Caviare
- Canapes of Ham
- Canapes of Lobster
- Canapes of Shrimp
- Canapes, Hongroise
- Canapes, Madison
- Canapes, Moreno-Russe
- Canapes, Souvaroff
- Candied Lemon Peels
- Candied Orange Peels
- Candied Oranges
- Caneton a L'Estragon
- Cannelons with Whipped Cream
- Cantaloup, Surprise
- Canvasback Duck, Currant Jelly
- Caper Sauce
- Capon Au Gros Sel
- Capon Braise, Ecossaise
- Capon Braise, Valencienne
- Capon Stuffed with Chestnuts
- Capon, Braise Loree
- Capon, Edward VII
- Capon, Kabhul
- Carmelite Salad
- Carp, Sauce Genevoise
- Carrots and Peas, Francaise
- Carrots, Bourgeoise
- Carrots, Vichy
- Cases of Oysters, Au Gratin
- Cassoulet, Toulousaine
- Cauliflower Au Gratin
- Cauliflower Fried with Cheese
- Cauliflower Salad
- Cauliflower Sautes
- Cauliflower, Cream Sauce
- Cauliflower, Hollandaise
- Cauliflower, Polonaise
- Cauliflower, Sauce Mousseline
- Celery and Apple Salad
- Celery and Apple Salad with Mayonnaise
- Celery and Sweet Pepper Salad
- Celery Broth (Have three medium stalks fresh)
- Celery Broth (Thoroughly wash a large bunch)
- Celery En Surprise
- Celery in Glass
- Celery Salad, Mayonnaise
- Celery Sauce
- Celery with Roquefort
- Celery, Braise
- Celery, Genevoise
- Cepes Provencale
- Cepes, Bordelaise
- Cerealine Cakes
- Cero Fruto
- Chachelique, Caucases
- Champagne Punch
- Champagne Punch, Proctor
- Champagne Sauce
- Charlotte Aux Pommes
- Charlotte Plombiere
- Charlotte Russe
- Charlotte Russe Au Cafe
- Charlotte Russe with Strawberries
- Charlotte, Genoise
- Chartreuse De Pommes
- Chateaubriand Grille
- Chateaubriand Sauce
- Chateaubriand with Olives
- Chateaubriand, Bigelow
- Chateaubriand, Seligman
- Cheese Omelette
- Cherries in Cream
- Cherry Jam
- Cherry Pie
- Cherry Pudding
- Cherry Sauce
- Chestnut Fritters
- Chestnut Pudding
- Chestnut Stuffing
- Chestnut Timbales
- Chestnuts Au Feu De Lucifer
- Chicken Braise, Demi-Deuil
- Chicken Braise, Santiago
- Chicken Braisi Au Risotto
- Chicken Broth
- Chicken Broth in Cups (Cut feet and head)
- Chicken Broth in Cups (Prepare the broth adding)
- Chicken Broth in Cups (Take two and a half quarts)
- Chicken Broth, Tomate
- Chicken Croquettes with Flageolets
- Chicken Croquettes, Macedoine
- Chicken Croquettes, Roosevelt
- Chicken Croquettes, Tomato Sauce
- Chicken Curry, Curzon
- Chicken Curry, Madras
- Chicken Cutlets, Islin
- Chicken Etuve, Meridional
- Chicken Fricassee, Hollandaise
- Chicken Gumbo, Louisianaise
- Chicken Gumbo, Piedmontaise
- Chicken Gumbo, St. German
- Chicken Halibut, Caper Sauce
- Chicken Legs with Risotto
- Chicken Legs, Devilled with Bacon
- Chicken Legs, Dijonnaise
- Chicken Livers En Brochette
- Chicken Livers Saute with Madeira
- Chicken Livers, Saute, with Bacon
- Chicken Livers, Saute, with Mushrooms
- Chicken Maryland
- Chicken Negus
- Chicken Okra, Bearnaise
- Chicken Okra, Chasseur
- Chicken Okra, Cocoanut
- Chicken Okra, Turque
- Chicken Patties, Parisienne
- Chicken Pot Pie
- Chicken Quenelle for Garnishing
- Chicken Salad, Mrs. Griscom
- Chicken Saute with Tarragon
- Chicken Saute, Bordelaise
- Chicken Saute, Chasseur
- Chicken Saute, Creole
- Chicken Saute, Florentine
- Chicken Saute, Gould
- Chicken Saute, Hongroise
- Chicken Saute, Lanier
- Chicken Saute, Mexicaine
- Chicken Saute, Monaco
- Chicken Saute, Morgan
- Chicken Saute, Mrs. Doubleday
- Chicken Saute, Parmentier
- Chicken Saute, Paysanne
- Chicken Saute, Souvenir
- Chicken Soup, Australian
- Chicken Soup, Bavaroise
- Chicken Soup, English Style
- Chicken Terrine, Bruxelloise
- Chicken Valencienne
- Chicken Vol Au Vent, Hay
- Chicken, Depew
- Chicken, Haag
- Chicken, Hollandaise
- Chicken, Marengo
- Chicken, Pectoral
- Chicken, Scheveningen
- Chicken, Udaipur
- Chicken, Wilhelmina
- Chicory Salad
- Chili Sauce
- Chinese Mealtime and Customs
- Chocolate Biscuit
- Chocolate Biscuits with Jam
- Chocolate Caramel
- Chocolate Eclairs
- Chocolate Ice Cream
- Chocolate Ice Pudding
- Chocolate Macaroons
- Chocolate Omelette
- Chocolate Omelette with Kirsch
- Chocolate Pudding
- Chocolate Punch
- Chocolate Sauce
- Chocolate Souffle
- Chocolate with Milk
- Choux Pralines
- Choux, a La Creme
- Christmas Ice Cream
- Cinnamon Cakes (Half pound sifted flour two)
- Cinnamon Cakes (To be prepared exactly)
- Civet of Hare, Chasseur
- Civet of Venison
- Clam Broth
- Clam Broth with Rice
- Clam Broth, Chantilly
- Clam Chowder
- Clam Croquettes
- Clam Fritters
- Clam Sauce
- Clam Stew with Celery (Cut a well-cleaned white)
- Clam Stew with Celery (Discard stale branches)
- Clams En Coquilles, Philadelphia
- Claret Cup
- Claret Punch (Place in a two-gallon punch)
- Claret Punch (Prepare a lemon-water ice)
- Claret Sabayon
- Clear Green Turtle, Tomate
- Club Cheese
- Cockie Leekie
- Cocktail Montauk
- Cocoanut Cakes
- Cocoanut Gingerbread
- Cocoanut Pie
- Cocoanut Pudding
- Codfish Hollandaise
- Codfish Saute, Lyonnaise
- Codfish Steaks with Brown Butter
- Codfish Steaks, Anchovy Butter
- Codfish Steaks, Meuniere
- Codfish Tongues with Brown Butter
- Codfish, Biscayenne
- Codfish, Canadian Style
- Codfish, Coudert
- Codfish, Espagnole
- Codfish, Provencale
- Codfish, Shrimp Sauce
- Codfish, Whitney
- Coffee Caramels
- Coffee Cream
- Coffee Eclairs
- Coffee Ice Cream
- Coffee Pancakes
- Coffee Punch
- Coffee Sauce
- Coffee with Milk, Swiss Style
- Colbert Sauce
- Cold Asparagus, Vinaigrette
- Cold Brook Trout, Green Sauce
- Cold Brook Trout, Ravigote Sauce
- Cold Brook Trout, Sauce Siberienne
- Cold Celery Broth
- Cold Chicken Broth
- Cold Consomme in Cups
- Cold Fresh Asparagus, Mayonnaise
- Cold Horseradish Sauce
- Cold Lobster, Mayonnaise
- Cold Maraschino Pudding
- Cold Mutton with Horseradish Sauce
- Cold Mutton, Mayonnaise
- Cold Orange Sauce
- Cold Peach Pudding
- Cold Ravigote Sauce
- Cold Ribs of Beef with Jelly
- Cold Salmon Patty
- Cold Salmon, Alaska
- Cold Salmon, Mayonnaise
- Cold Sweet Mousseline Sauce
- Cold Trout, Lombardi
- College Pudding
- Combination Lamb Chops
- Combination of Vegetables
- Compote of Apricots
- Compote of Apricots with Kirsch
- Compote of Peaches with Cream
- Compote of Pears
- Compote of Pears with Maraschino
- Compote of Raspberries with Wine
- Confiture, Menagere
- Consomme Au Cerfeuilles
- Consomme Aux Lazagnes
- Consomme Aux Profiteroles
- Consomme Brunoise with Barley
- Consomme Brunoise with Semolina
- Consomme Chiffonnade, Aux Fines Herbes
- Consomme in Cups
- Consomme Prentanier
- Consomme Rouennaise
- Consomme Tapioca
- Consomme Tomate
- Consomme Veneur
- Consomme with Lettuce
- Consomme with Noodles
- Consomme with Spaghettini
- Consomme, Adelina
- Consomme, Africaine
- Consomme, Algerien
- Consomme, American
- Consomme, Andalouse
- Consomme, Argenteuil
- Consomme, Bonsselet
- Consomme, Bourdaloue
- Consomme, Bourgeoise
- Consomme, Brunoise
- Consomme, Celestine
- Consomme, Chatelaine
- Consomme, Colbert
- Consomme, Colombo
- Consomme, Croute Au Pot
- Consomme, Deslignac
- Consomme, Diablotin
- Consomme, Dubourg
- Consomme, Farina
- Consomme, Fermiere
- Consomme, Flamande
- Consomme, Imperatrice
- Consomme, Imperial
- Consomme, Infante
- Consomme, Julienne
- Consomme, Lyonnaise
- Consomme, Macaroni
- Consomme, Magenta
- Consomme, Massina
- Consomme, Milanais
- Consomme, Montmorency
- Consomme, Neapolitan
- Consomme, Nivernaise
- Consomme, Piedmontaise
- Consomme, Portugaise
- Consomme, Printemps
- Consomme, Rachel
- Consomme, Ravioli
- Consomme, Renaissance
- Consomme, Rivoli
- Consomme, Royal
- Consomme, Russe
- Consomme, Sago
- Consomme, Semoule
- Consomme, Suedois
- Consomme, Talma
- Consomme, Vert-Pre
- Consomme, Villageoise
- Consomme, White House
- Consomme, with Italian Paste
- Consomme, with Rice
- Coolers
- Coquille of Lobster, Parisienne
- Coquilles of Beef with Curry
- Coquilles of Bluefish, Italienne
- Coquilles of Chicken Au Gratin
- Coquilles of Eggs and Oysters
- Coquilles of Fish
- Coquilles of Frogs' Legs
- Coquilles of Salmon, Siberienne
- Coquilles of Scallops, Indienne
- Cordons Gratin, Swiss
- Corn Fritters
- Corn Pancakes
- Corned Beef and Spinach
- Corned Beef Au Gratin
- Corned Beef Hash Au Gratin
- Corned Beff and Cabbage
- Cornmeal Dodgers
- Cornmeal Muffins
- Cornmeal Mush
- Cornmeal Pan Bread
- Cornmeal Pones
- Cotelettes of Mutton, Avignonnaise
- Cotelettes of Mutton, Soubise
- Cotelettes of Squabs, Colbert
- Cotelettes of Venison, Sauce Poivrade
- Cotes of Beef with New Carrots
- Cotes of Beef, Romaine
- Country Captain
- Country Family Soup
- Country Sausages
- Country Sausages with Fried Apples
- Coupe St. Andre
- Coupes, Floradora
- Couronne, Palma
- Crab Meat Au Gratin
- Crab Meat Fritters
- Crab Meat in Tomatoes
- Crab Meat with Mayonnaise
- Crab Meat, American
- Crab Meat, Dewey
- Crab Meat, Finnoise
- Crab Meat, Maryland
- Crab Meat, Suedoise
- Crab Meat, White Wine
- Crab-Meat Flakes in Cases
- Crab-Meat Patties
- Crab-Meat, Poulette
- Crabs, Manhattan
- Crabs, Ravigote
- Crabs, St. Laurent
- Cracked Wheat
- Cram of Jerusalem Artichokes
- Cranberry Sauce
- Crayfish, Bordelaise
- Cream Cake
- Cream Chocolate Caramel
- Cream Fritters, Strawberry Sauce
- Cream of Apples
- Cream of Asparagus
- Cream of Barley
- Cream of Barley, Joinville
- Cream of Beetroots
- Cream of Cauliflower
- Cream of Celery
- Cream of Chicken
- Cream of Chicken, Francaise
- Cream of Chicory
- Cream of Corn, New Orleans
- Cream of Cucumbers
- Cream of Cucumbers, Princesse
- Cream of Cucumbers, Reine
- Cream of French Artichokes
- Cream of Fresh Mushrooms
- Cream of Green Corn, Tomatee
- Cream of Green Peas, St. Cloud
- Cream of Green Wheat
- Cream of Leeks
- Cream of Leeks, Royale
- Cream of Lentils with Sorrel
- Cream of Lentils, Major Domo
- Cream of Lettuce
- Cream of Lettuce, Demidoff
- Cream of Rice Au Cerfeuilles
- Cream of Rice, Japonaise
- Cream of Sorrel
- Cream of Spinach
- Cream of String Beans
- Cream of Wheat
- Cream Sauce
- Cream Sauce for General Use
- Cream St. Germain Au Lait D'Amande
- Cream, Japanese
- Cream, Kalamazoo
- Cream, St. Germain
- Cream, Vatican
- Creme Amazone
- Creme Au Caramel
- Creme Au The (Place half ounce Oolong tea)
- Creme Au The (Place two tablespoons best)
- Creme Aurore
- Creme Egyptienne
- Creme Frangipani Vanille
- Creme of Chicken, Chevreuse
- Creme Patissiere
- Creme Soubise
- Creme Vanille Au Parfait
- Creme, Duchesse
- Creme, Mocha
- Creme, Nantua
- Creme, Princesse
- Creole Sauce
- Cressoniere, Illinoise
- Crisp Swiss Pancakes or Crostri
- Cromesky of Sweetbreads
- Croquette of Salmon, Tartare Sauce
- Croquettes of Beef, Horseradish Sauce
- Croquettes of Lamb, Macedoine
- Croquettes, Polonaise
- Croute of Oysters, Fin De Siecle
- Croute-Au-Pot
- Croutes Aux Ananas
- Croutes of Oysters, Original
- Croutes, New Century
- Crumpets
- Cucumber Saute
- Cucumber-Chiffonade
- Cucumbers Saute in Cream
- Cucumbers Sautes, Lyonnaise
- Cucumbers, Bechamel
- Cucumbers, Bombay
- Cucumbers, Espagnole
- Cucumbers, Romaine
- Cumberland Sauce
- Cup Champagne
- Currant Jelly
- Currant Syrup
- Curried Lobster, Mcwade
- Curried Oyster Patties
- Curried Shrimp
- Curried Smelts
- Curried Soft Clams
- Curry Cakes
- Curry of Mutton, Tartare
- Curry of Veal, Johore-Malay
- Curry of Veal, Pondichery
- Curry Sauce
- Custard Fritters
- Custard Pie
- Custard Pudding
- Cutlets of Beef, Velours
- Cutlets of Crabs
- Cutlets of Duck, Demi-Glace
- Cutlets of Turkey, Esperance
D
- Dandelion Salad
- Dandelion Salad with Eggs
- Dandellon and Doucette Salad
- Darioles, Vanilla
- Date Pudding
- Delicieuse of Shrimps
- Delmonico Potatoes
- Delmonico's Steaks, Bordelaise
- Devilled Broiled Lobster
- Devilled Butter
- Devilled Calf's Liver with Bacon
- Devilled Leeks
- Devilled Marrow-Bones
- Devilled Poached Eggs
- Devilled Sauce
- Devilled Scallops En Brochette
- Devilled Shrimps
- Devilled Spring Turkey with Ham
- Diplomatic Pudding
- Dolmas Gildisie
- Dough for French Bread
- Doughnuts
- Duck Club Sandwiches
- Duckling Braise with Cherries
- Duckling Braise, a L'Orange
- Duckling Curry, Lucknow
- Duckling Saute, Italienne
- Duckling, Bigarade
- Duckling, Doubleday
- Duckling, Griscom, Jr
- Duckling, Rouennaise
- Dumplings for Stews, Etc
E
- Eclairs Aux Fraises
- Eclairs, Chantilly
- Economical Boiled Beef
- Economical Pudding
- Eels Au Saffron
- Eels in Matelote
- Eels, Emstel
- Egg Club Sandwiches
- Egg Cocotte, Egyptienne
- Egg Cocotte, Espagnole
- Egg Lemonade
- Egg Molet, Bermuda
- Egg Salad
- Egg-Nogg
- Eggplant and Tomato, Athenienne
- Eggplant Saute, Bordelaise
- Eggplant, En Julienne
- Eggplant, Lyonnaise
- Eggplant, Sacramento
- Eggplant, Saute Minute
- Eggplant, Saute, Aux Fines Herbes
- Eggplant, Turque
- Eggs a La Coque
- Eggs Au Gratin
- Eggs Au Miroir
- Eggs Cocotte
- Eggs Cocotte with Clams
- Eggs Cocotte with Oyster Crabs
- Eggs Cocotte with Sorrel
- Eggs Cocotte, Au Jus
- Eggs Cocotte, Bonne Femme
- Eggs Cocotte, Bradshaw
- Eggs Cocotte, Champetre
- Eggs Cocotte, Colgate
- Eggs Cocotte, Edmund
- Eggs Cocotte, Finnoise
- Eggs Cocotte, Firenzi
- Eggs Cocotte, Fleur De Lys
- Eggs Cocotte, Hackett
- Eggs Cocotte, Justine
- Eggs Cocotte, Lyonnaise
- Eggs Cocotte, Madeira
- Eggs Cocotte, Sarkey
- Eggs Cocotte, Shinkle
- Eggs Cocotte, with Anchovies
- Eggs Cocotte, with Tomato Sauce
- Eggs Croquette, Mignonette
- Eggs En Cocotte with Sardines
- Eggs En Coquilles
- Eggs in Jelly
- Eggs Molet with Sorrel
- Eggs Molet, Arcachon
- Eggs Molet, Au Gratin
- Eggs Molet, Baltimore
- Eggs Molet, Bearnaise
- Eggs Molet, Bellows
- Eggs Molet, Bordelaise
- Eggs Molet, Cream Sauce
- Eggs Molet, Demi-Deuil
- Eggs Molet, Espagnole
- Eggs Molet, Finnoise
- Eggs Molet, Jacksonville
- Eggs Molet, Lyonnaise
- Eggs Molet, Moderne
- Eggs Molet, Piedmontaise
- Eggs Molet, Ravigote
- Eggs Molet, Soubise
- Eggs Molet, Tomato Sauce
- Eggs Molet, Villeroi
- Eggs Rubler
- Eggs with Clams in Cream
- Eggs with Tomato
- Eggs, Aigredoux
- Eggs, Archebald
- Eggs, Balfour
- Eggs, Bateliere
- Eggs, Belle Helene
- Eggs, Bertschmann
- Eggs, Boxshall
- Eggs, Britain
- Eggs, Brown
- Eggs, Calcutta
- Eggs, Carnegie
- Eggs, Cienfuegos
- Eggs, Cleveland
- Eggs, Cocotte, Mrs. Bigelow
- Eggs, Colley
- Eggs, Coque
- Eggs, Crimmins
- Eggs, Einstein
- Eggs, Fowler
- Eggs, Gratin
- Eggs, Ideal
- Eggs, Lipton
- Eggs, Maconnaise
- Eggs, Mancelle
- Eggs, Marquise
- Eggs, Matelote
- Eggs, Molet
- Eggs, Moscovite
- Eggs, Mrs. Drapper
- Eggs, Mrs. Wright
- Eggs, Murphy
- Eggs, Muzaffer-Ed Din
- Eggs, Omar Pasha
- Eggs, Palermitaines
- Eggs, Pauvre Femme
- Eggs, Philips
- Eggs, Point Du Jour
- Eggs, Polonaise
- Eggs, Pondicherry
- Eggs, Ravigote
- Eggs, Renauldt
- Eggs, Robert
- Eggs, Rockaway
- Eggs, Romeo
- Eggs, Schiff
- Eggs, Soleil
- Eggs, Strasbourgeoise
- Eggs, Suedoise
- Eggs, Sullivan
- Eggs, Suzette
- Eggs, Taverne
- Eggs, Tripe
- Eggs, Turinoise
- Eggs, Van Winkle
- Eggs, Vanderbilt
- Eggs, Vert-Pre
- Eggs, Virginia
- Eggs, Washington
- Eggs, Wilding
- Eggs, Wingfield
- Eggs, Zurichoise
- Eggs. Beckwith
- Emince of Lamb, Charcutiere
- Emincee of Turkey, Ancienne
- English Bread Pudding
- English Buns
- English Muffins
- English Mutton Chops
- English Mutton Chops with Bacon
- English Pheasant, Mcclellan
- English Pudding
- Entrecote, Soyer
- Entrecotes, Bordelaise
- Entrecotes, Creole
- Entrecotes, Montpellier
- Entrecotes, Parisienne
- Entrecotes, Pojarsky
- Entrecotes, Sauce Picard
- Entrecotes, Sauce Poivrade
- Epigramme of Lamb with Curry
- Epigrammes of Lamb with Peas
- Escalopes of Bass, Budapest
- Escalopes of Sweetbreads with Peas
- Escalopes of Sweetbreads, Villeroi
- Escalopes of Venison, Chasseur
- Escarole Salad with Eggs
- Eugenies
F
- Farina Pudding
- Farina with Milk
- Fennel Sauce
- Fermiere Sauce
- Feuilletees, Parisienne
- Fig Pudding
- Fig Pudding, Tyrolienne
- Filet Mignon, Balthazard
- Filet Mignons with New Potatoes Rissolees
- Filet Mignons, Bearnaise Sauce
- Filet Mignons, Belmont
- Filet Mignons, Bennett
- Filet Mignons, Cafe Riche
- Filet Mignons, Montebello
- Filet Mignons, Thanksgiving
- Filet of Bass, Bostonienne
- Filet of Beef Larded, Madeira Sauce
- Filet of Beef Larded, Moderne
- Filet of Beef Larded, Parisienne
- Filet of Beef, Bowers
- Filet of Beef, Bruxelleoise
- Filet of Beef, Ecossaise
- Filet of Beef, Griscom
- Filet of Beef, Larded, Bercy
- Filet of Beef, Lyonnaise
- Filet of Beef, Vitte
- Filet of Beef, Watson
- Filet of Beef, William II
- Filet of Blackfish, Equatorial
- Filet of Halibut, Chevreuse
- Filet of Mackerel, Au Gratin
- Filet of Sea Bass, Ravigote
- Filet of Sheepshead, Farley
- Filet of Smoked Herring in Oil
- Filet of Sole, Higgins
- Filet of Sole, Horly
- Filet of Sole, Marguerite
- Filet of Sole, Mornay
- Filet of Sole, Normande
- Filet of Sole, Trovatore
- Filets Mignon, Fin De Siecle
- Filets Mignon, Genoise Sauce
- Filets Mignon, Sauce Minute
- Filets Mignons, Mushroom Sauce
- Filets Mignons, Shallots Sauce
- Filets Mignons, Wright
- Filets of Red Snapper
- Filets of Sole Au Gratin
- Filets of Sole, Mayonnaise-Moreno
- Filets of Sole, Saute, Meuniere
- Filets of Sole, White Wine
- Findon Haddock in Cream
- Findon Haddock, Broiled
- Findon Haddock, Cream Sauce (Remove skin and bones from two)
- Findon Haddock, Cream Sauce (Remove skin and bones from two) (II)
- Fish Balls with Bacon
- Fish Broth with Sago
- Fish Cakes
- Fish Cakes with Ham
- Fish Chowder
- Fish Chowder, Tokio
- Fish Croquettes, Cream Sauce
- Fish Curry, Goa
- Fish Cutlets, Allahabad
- Fish Fritters
- Fish Jelly
- Fish Mulligatawney, Benares
- Fish Quenelles for Garnishing
- Fish Salad, Parisienne
- Fish Scallops Au Gratin
- Flageolets, Creole
- Flageolets, Saute Au Tarragon
- Flanc Anglaise
- Flannel Cakes
- Fleurette Sauce
- Floating Island
- Flounder Saute, Meuniere
- Flounders, American
- Foame Macaronia
- Fondue, Suisse
- Force
- Fowl Au Riz, Menagere
- Frangipane
- Frankfort Pudding
- French Artichokes, Poivrade
- French Cream Pie
- French Flageolets
- French Flageolets, Cubannaise
- French Fried Potatoes
- French Mutton Chops with Bacon
- French Pancakes
- French Pancakes, Au Curacao
- French Pancakes, Au Kummel
- French Peas Au Beurre
- Fresh Asparagus Polonaise
- Fresh Asparagus Tips
- Fresh Asparagus Tips in Cream
- Fresh Asparagus, Cream Sauce
- Fresh Asparagus, Hollandaise Sauce
- Fresh Asparagus, Sauce Bearnaise
- Fresh Asparagus, Sauce Mousseline
- Fresh Asparagus, Swiss
- Fresh Beef Tongue with Risotto
- Fresh Beef Tongue, Creole
- Fresh Beef Tongue, Gendarme
- Fresh Broiled Devilled Haddock
- Fresh Cherry Coupes
- Fresh Codfish Tongues, Poulette
- Fresh Grapes
- Fresh Haddock, Scotch Style
- Fresh Herring, Anchovy Butter
- Fresh Lima Beans
- Fresh Macedoine Salad
- Fresh Mackerel with Gooseberries
- Fresh Mackerel with Tarragon
- Fresh Mackerel, Fennel Sauce
- Fresh Mackerel, Italienne
- Fresh Mackerel, Meuniere
- Fresh Mackerel, Mignonette
- Fresh Mushroom Sauce
- Fresh Mushrooms Au Gratin
- Fresh Mushrooms Sur Cloche
- Fresh Mushrooms with Butter
- Fresh Okras in Cream
- Fresh Peach Coupes
- Fresh Peaches with Rice
- Fresh Peas with Butter
- Fresh Peas with Mint
- Fresh Peas with Tarragon
- Fresh Peas, Vielle Mode
- Fresh Plums
- Fresh Strawberry Omelette
- Fresh Strawberry Sauce
- Fresh String Beans with Butter
- Fricandeau of Veal with Cepes
- Fricandeau of Veal with Sorrel
- Fricandeau of Veal, Bourgeoise
- Fricassee of Eggs
- Fricasseed Chicken, Ancienne
- Fried Apples
- Fried Brochette of Smelts
- Fried Butterfish
- Fried Calves Brains with Brown Butter
- Fried Calves' Brains
- Fried Chicken, Baltimore
- Fried Chicken, Maryland
- Fried Codfish, Egg Sauce
- Fried Corn Cakes
- Fried Cucumbers
- Fried Eggplant
- Fried Eggs in Oil
- Fried Eggs on Toast
- Fried Eggs with Apples
- Fried Eggs with Bacon, Country Style
- Fried Eggs with Bananas
- Fried Eggs with Brown Butter
- Fried Eggs with Chicken Livers
- Fried Eggs with Curry
- Fried Eggs with Eggplants
- Fried Eggs with Fresh Mushrooms
- Fried Eggs with Green Peppers
- Fried Eggs with Parsley
- Fried Eggs with Salt Pork
- Fried Eggs with Sausage
- Fried Eggs with Sweet Peppers
- Fried Eggs with Tarragon Butter
- Fried Eggs with Tomatoes
- Fried Eggs, Anchovy Butter
- Fried Eggs, Biarritz
- Fried Eggs, Caviare Toast
- Fried Eggs, Chasseur
- Fried Eggs, Colbert
- Fried Eggs, Creole Sauce
- Fried Eggs, Duxcelle
- Fried Eggs, Finnoise
- Fried Eggs, Ham Sauce
- Fried Eggs, Italienne
- Fried Eggs, Kellogg
- Fried Eggs, Lamontagne
- Fried Eggs, Li Hung Chang
- Fried Eggs, Luganese
- Fried Eggs, Meyerbeer
- Fried Eggs, Mouquin
- Fried Eggs, Nicoise
- Fried Eggs, Paysanne
- Fried Eggs, Piranees
- Fried Eggs, Robinson
- Fried Eggs, Sauce Robert
- Fried Eggs, Schwitz
- Fried Eggs, Smith
- Fried Eggs, Tomato Sauce
- Fried Eggs, Turned Over
- Fried Eggs, Valencienne
- Fried Filets of Flounder, Remoulade Sauce
- Fried Filets of Halibut, Horly
- Fried Filets of Sole, Tartare Sauce
- Fried Fresh Haddock, Tartare Sauce
- Fried Frogs' Legs, Tartare Sauce
- Fried Frost Fish
- Fried Halibut Steaks, Tartare
- Fried Ham and Eggs
- Fried Hominy
- Fried Hominy for Game
- Fried Little Neck Clams
- Fried Onions (Peel and slice round-shaped)
- Fried Onions (Peel two medium-sized sound)
- Fried Oyster Plants
- Fried Oysters, Horley
- Fried Oysters, Tartare Sauce
- Fried Oysters, Tomato Sauce
- Fried Parsnips
- Fried Pig's Feet
- Fried Poached Eggs
- Fried Poached Eggs, Montebello
- Fried Poached Eggs, Perigueux
- Fried Pompano, Horly
- Fried Porgies
- Fried Potatoes, in Quarters
- Fried Scallops
- Fried Scallops with Bacon
- Fried Scallops, Finnoise Sauce
- Fried Scallops, Tartare Sauce
- Fried Smelts with Parmesan Cheese
- Fried Smelts, Bourgeoise
- Fried Smelts, Remoulade Sauce
- Fried Smelts, Tartare Sauce
- Fried Smelts, Tomato Sauce
- Fried Soft Clams
- Fried Soft Shell Crabs, Devilled
- Fried Soft-Shell Crabs on Toast
- Fried Sweet Potatoes
- Fried Sweetbreads, Montebello
- Fried Whitebait
- Fritadelles of Beef
- Fritadelles of Fish, Tower
- Fritadelles of Lamb, Menagere
- Fritadelles of Turkey
- Fritadelles, Alexandra
- Fritot of Turkey, Italienne
- Frogs Legs, Brodelaise
- Frogs' Legs with Parmesan Cheese
- Frogs' Legs, Finnoise
- Frogs' Legs, Newburg
- Frogs' Legs, Poulette
- Frogs' Legs, Provencale
- Frogs' Legs, Saute Meuniere
- Frost-Fish, Ravigote
- Fruit Cake
- Fruit Sauce
G
- Galantine of Fowl
- Galantine of Salmon
- Galantine with Jelly
- Galettes, Paysanne
- Game Consomme in Cups
- Game Pie, American
- Garbure Au Gratin
- Garbure with Cucumbers
- Garbure, Claremont
- Garfield Potatoes
- Garnished Sauerkraut
- Gateau Breton
- Gateau De Plomb
- Gateau Guadaloupe
- Gateau, Carmelite
- Gateau, Chambord
- Gateau, Charles
- Gateau, Constantine
- Gateau, Emma
- Gateau, Germaine
- Gateau, Lyonnaise
- Gateau, Mocha
- Gateau, Mrs. Harris
- Gateaux Religieuses
- Gateaux, Jeanne
- Gateaux, Polonaise
- Geering Punch
- Gelee a La Creme De Cocoa
- Gelee Angelique
- Gelee Aux Cerises
- Genoise Aux Confitures
- Genoise Pralinee
- Georgia Salad
- German Apple Pie
- German Fried Potatoes
- German Pancakes
- Germea
- Gibelotte of Rabbits
- Giblet Sauce
- Giblets a L'Anglaise
- Giblets, Francaise
- Ginger Pudding
- Glace a L'Orange
- Glace Au Cafe
- Glace Au Chocolate
- Glace Constantine
- Glace Vanilla
- Glace, Mogador
- Glace, Romaine
- Glazed Chestnuts
- Glazed Onions
- Glazed Turnips, Demi-Glace
- Gnocchis Russe
- Gnocchis, Italienne
- Golden Buck
- Golden Toast with Apricots
- Golden Toast with Peaches
- Golden Toast with Raspberries
- Gombo, Egyptienne
- Goose Forcemeat
- Goose Pie, Mrs. Nicoll
- Gooseberries and Cream
- Gooseberry Jam
- Gooseberry Sauce
- Gosling Hash En Bordure
- Gosling, Mount Vernon
- Goulash of Venison with Dumplings
- Goulash, Hongroise
- Grape Fritters
- Grape Fruit
- Grape Tarts
- Grape-Nuts
- Grape-Nuts Cakes
- Grapes in Cream
- Greater New York Ice Cream
- Grecian Mutton Broth
- Green Butter
- Green Corn in Cream
- Green Corn Sautes
- Green Corn Sautes, Creole
- Green Omelette
- Green Peas with Mint
- Green Peas, Avignonnaise
- Green Peas, Basquaise
- Green Peas, Canned
- Green Pepper and Escarole Salad
- Green Peppers, Stuffed
- Green Sauce
- Green Turtle, English Style
- Green Turtle, Parsons
- Green-Gage Pie
- Green-Gage Tartlets
- Grenadins of Chicken, Astor
- Grilled Apples
- Grilled Breast of Lamb
- Grilled Sweet Potatoes
- Groseille-Maraschino Sauce
- Guinea Hens, En Casserole, with Cream
- Gumbo Lie with Asparagus
- Gumbo of Frogs' Legs, Normandie
- Gumbo with Frogs' Legs
- Gumbo with Sorrel
- Gumbo, Arlequin
- Gumbo, Creole
- Gumbo, Lie Parmentier
H
- Haddock, Meuniere
- Halibut Steaks with Brown Butter
- Halibut Steaks, Anchovy Butter
- Halibut Steaks, Colbert Sauce
- Halibut, Atlantic City
- Halibut, Aurore
- Halibut, Bangor
- Halibut, Caper Sauce
- Halibut, Egyptienne
- Halibut, Fleurette
- Halibut, Hollandaise
- Halibut, Italienne
- Halibut, Mornay
- Halibut, Parisienne
- Halibut, Portugaise
- Halibut, Scalloped, with Cheese
- Halibut, St. Augustine
- Halibut, Vert-Pre
- Ham Braise, Josselyn
- Ham Braise, Londonderry
- Ham Braise, Piquante Sauce
- Ham Club Sandwiches
- Ham Sauce
- Ham Saute with Red Peppers
- Ham, Bayonne Fashion
- Ham, Bourguignonne
- Ham, Champagne Sauce
- Ham, Mexicaine
- Hamburg Steak with Fried Onions
- Hanover Pudding
- Hard Crabs, Mayonnaise
- Hard Sauce
- Hard-Boiled Eggs with Tomato Sauce
- Haricot of Lamb
- Haricot of Mutton, Paysanne
- Hashed Brown Lyonnaise Potatoes
- Hashed Brown Potatoes
- Hashed Brown Potatoes, Moreno
- Hashed Mutton with Green Peppers
- Hashed Potatoes in Cream
- Hashed Potatoes, Au Gratin
- Hassani
- Hazel-Nut Ice Cream
- Herring Salad, Wilmington
- Herrings, Nordenfjold
- Highlander
- Hindustan Vegetables
- Hochepot Gantoise
- Hollandaise Sauce
- Hollandaise-Bien Sauce
- Hollandaise-Venitienne Sauce
- Home-Made Chocolate
- Hominy
- Honey Cakes
- Honey Caramels
- Honey Pudding
- Hong Kong Chicken Okra
- Horly of Sardines
- Horly of Smelts
- Horseradish Sauce
- Hot Apple Toddy
- Hot Milk Punch
- Hot Rum Sauce
- Hot Swiss Punch
- How to Blanch Sweetbreads
- How to Boil White Beans
- How to Cook a Cale's Head
- How to Cook Macaroni
- How to Cook Sugar
- How to Marinade Fish
- How to Prepare a Green Turtle
- How to Prepare Patties
- How to Prepare the Noodle Paste
- Huckleberries and Cream
- Huckleberry Pudding
I
- Ice Cream Au Curacao
- Ice Cream Praline
- Ice Cream Souveraine
- Ice Cream, Chambord
- Ice Cream, Estelle
- Ice Cream, Seville
- Iced Diplomatic Pudding
- Iced Lemon En Surprise
- Iced Pudding, Fleury
- Iced Pudding, Fontainebleau
- Iced Pudding, Portugais
- Iced Pudding, Romanoff
- Imperial Iced Pudding
- Indian Cakes
- Indian Pudding Souffle
- Indianapolis Salad
- International Cocktail
- Irish Stew
- Italian Paste with Milk
J
- Jacket Potatoes
- Jardiniere
- Jelly Au Madere
- Jelly Cakes
- Jelly for General Use
- Jelly Fritters
- Jelly, Benedictine
- Jelly, Moscovite
- Jelly, Yvette
- Jerusalem Artichokes, Cream Sauce
- Jerusalem Artichokes, Espagnole
- Jerusalem Artichokes, Persillade (Peel and wash well eighteen)
- Jerusalem Artichokes, Persillade (Peel wash and drain)
- Jerusalem Artichokes, Rissole
- Jesuites
K
- Kabob, Mutton Curry, Darjeel
- Kaden Boutou, Mutton Croquettes with Rice
- Kalougas
- Kidney Curry
- Kingfish Au Gratin
- Kingfish Saute, Colbert
- Kingfish Saute, Danois
- Kingfish Saute, Fines Herbes
- Kingfish Saute, Meuniere
- Kingfish with White Wine
- Kingfish, Bercy
- Kingfish, Comtesse
- Kingfish, Mornay
- Kingfish, Trouville
- Kippered Herrings
- Kirsch Fruits
- Kirsch Omelette
- Kirsch Sauce
- Kofta Curry
- Koulibiac of Salmon
- Kummel Cakes
- Kummel Punch
L
- Lamb Breast, Hongroise
- Lamb Broth with Barley
- Lamb Broth, Esperance
- Lamb Chop Sautees, Minute
- Lamb Chops Breaded, Macedoine
- Lamb Chops with Bacon
- Lamb Chops with Ham
- Lamb Chops, Julienne
- Lamb Chops, Maitre D'Hotel
- Lamb Chops, Reforme
- Lamb Chops, Versailles
- Lamb Club Sandwiches
- Lamb En Bordure, Bourgeoise
- Lamb Fries, Horly
- Lamb Fries, Poulette
- Lamb Fries, Tomato Sauce
- Lamb Hash with Green Peppers
- Lamb Hash, Browned
- Lamb Hash, Chipolata
- Lamb Hash, Espagnole
- Lamb Kidneys Au Beurre
- Lamb Kidneys En Brochette
- Lamb Kidneys, Caesar
- Lamb Salad with Tarragon
- Lamb Saute, German Style
- Lamb Steaks, Bordelaise
- Lamb Steaks, Colbert
- Lamb Steaks, Devilled
- Lamb Steaks, Grand Mere
- Lamb Steaks, Luxembourgeoise
- Lamb Steaks, Lyonnaise
- Lamb Steaks, Puree of Chestnuts
- Lamb Steaks, Zahn
- Lamb Sweetbreads, Kennedy
- Lamb Tongues, Bergere
- Lambs' Feet, Poulette
- Lambs' Tongues and Potato Salad
- Langues De Chats
- Larded Filet of Beef, Providence
- Larded Sirloin of Beef, Jardiniere
- Larded Sirloin of Beef, Ottmann
- Larded Sirloin of Beef, Stanley
- Larded Sirloin of Beef, Tomato Sauce
- Larded Sirloin, San Juan
- Leek Soup Au Gratin
- Left-Over Turkey Indienne
- Leg of Lamb, Boulangere
- Leg of Lamb, Jardiniere
- Leg of Mutton Potpourri
- Leg of Mutton, Londonderry
- Leg of Mutton, Lyonnaise
- Leg of Spring Lamb, Mint Sauce
- Lemon Cakes
- Lemon Custard Pie
- Lemon Ice
- Lemon Pudding
- Lemon Soup, Liee
- Lettuce Salad
- Lettuce with Peas
- Lima Beans
- Lima Beans in Cream
- Lima Beans with Fines Herbes
- Lima Beans, Bonne Femme
- Lima Beans, Fermiere
- Lima Beans, Fourangelle
- Lima Beans, Hollandaise
- Lima Beans, Stanford
- Little Neck Clams
- Little Neck Clams, Bordelaise
- Little Neck Clams, Desire
- Lobster Au Delice
- Lobster Bordelaise
- Lobster Butter
- Lobster Club Sandwiches
- Lobster Coquilles, Indienne
- Lobster Croquettes, Sauce Italienne
- Lobster Cutlets, Ravigote
- Lobster En Brochette with Fresh Mushrooms
- Lobster En Brochette, Diable
- Lobster Forcemeat
- Lobster Patties, Augusta
- Lobster Salad, Mayonnaise
- Lobster Salad, Mrs. Allen
- Lobster Salad, Rae
- Lobster Salad, Taft
- Lobster Sauce
- Lobster Saute in Cream
- Lobster Saute, Colbert
- Lobster Saute, Finnoise
- Lobster, American Style
- Lobster, Cardinal
- Lobster, Creole
- Lobster, Haldeman
- Lobster, Hollandaise Vert-Pre
- Lobster, Manhattan
- Lobster, Newburg
- Lobster, Page
- Lobster, Provencale
- Loin of Pork and Beans
- Loin of Pork with Potatoes
- Loin of Veal, Champeau
- Lyon Sausage
- Lyonnaise Potatoes
- Lyonnaise Sauce
M
- Macaroni Au Gratin
- Macaroni Au Maigre
- Macaroni in Cream
- Macaroni Sauveterre
- Macaroni with Butter
- Macaroni, Italienne
- Macaroni, Polonaise
- Macaroni, Suisse
- Macaroon Ice Cream
- Macaroons
- Macaroons Aux Pistache
- Macedoine Jelly
- Macedoine Jelly with Cream
- Macedoine of Vegetables
- Macedoine Salad
- Macedoine Tartlets
- Madeira Sauce
- Madelein Au Chocolat
- Madeleine Au Cafe
- Madeleine Au Rhum
- Madeleine Commercy
- Madeleine with Almonds
- Magenta Iced Pudding
- Maitre D'Hotel Butter
- Malaga Punch
- Malaga Sabayon Sauce
- Mallard Ducks, Currant Jelly
- Malta Vita
- Maraschino Jelly
- Maraschino Pudding
- Margot of Salmon
- Margot of Sheepshead
- Marinaded Fresh Mackerel
- Marinaded Frog's Legs, Fried
- Marron Ice Cream
- Marrons, Mrs. Ludlow
- Marrow Pudding
- Mashed Browned Potatoes
- Mashed Potatoes
- Mashed Potatoes, Maria
- Mashed Squash
- Mashed Yellow Turnips
- Mayonnaise Sauce
- Meringue Panaches
- Meringue Shells
- Meringue, Chantilly
- Meringue, Francaise
- Mignons of Beef, Bordelaise
- Mignons of Beef, Cahor
- Mignons of Beef, Duval
- Mignons of Beef, Hussarde
- Mignons of Beef, Immacule
- Mignons of Beef, Sauce Poivrade
- Mignons of Beef, Strasser
- Mignons of Lamb, Ham Sauce
- Mignons of Lamb, Sauce Lyonnaise
- Mignons of Lamb, Traviata
- Mignons of Mutton, Porto Sauce
- Mignons of Veal with Glazed Chestnuts
- Milk Cornmeal Bread, Montgomery
- Mille Feuilles
- Mince Meat for Pie
- Minced Beef, Creole
- Minced Beef, with Spanish Peppers
- Minced Clams Au Gratin
- Minced Tenderloin, Point Du Jour
- Minced Turkey on Toast
- Minced Turkey, Creole
- Minestra, Milanaise
- Ministra, Piedmontaise
- Mirepoix
- Mironton of Beef
- Mironton of Lamb, Paysanne
- Mixed Brandied Fruit
- Mock Turtle a L'Anglaise
- Montauk Egg-Nogg
- Montmorency Vegetables
- Montpellier Butter
- Mornay Sauce
- Moulded Eggs on Toast
- Mousoka Persane
- Mousse Au Chocolat
- Mousse Au Maraschino, Iced
- Mousse of Ham in Cases
- Mousse of Lobster
- Mousse of Oysters
- Muffins, Mrs. Haldeman
- Mulligatawney, Manila
- Mulligatawney, Saigon
- Mulligatawny, Chitty
- Mulligatawny, Mudlear-Chandra
- Mulligatawny, Osaca
- Mulligatawny, Yoshimina
- Mulligatawny, Young
- Mushroom Sauce
- Muskkmelon Ice Cream
- Muskmelons
- Mussaka of Beef, Oriental
- Mussaka, Moldave
- Mussels, Ancienne
- Mussels, Mariniere
- Mustard Sauce
- Mutton and Ham Pot Pie
- Mutton Broth
- Mutton Broth in Cups
- Mutton Broth, Indienne
- Mutton Chops with Mashed Potatoes
- Mutton Chops with Peas
- Mutton Chops, Anchovy Butter
- Mutton Chops, Bouchere
- Mutton Chops, Broiled
- Mutton Chops, Lilleoise
- Mutton Chops, Maison D'Or
- Mutton Chops, Puree of Chestnuts
- Mutton Chops, Sauce Fermiere
- Mutton Croquettes, Oriental
- Mutton Feet, Poulette
- Mutton Hash, Colbert
- Mutton Hash, En Bordure
- Mutton Hash, Singapore
- Mutton Kidneys, Turbigo
- Mutton Liver, Loraine
- Mutton Liver, Minute
- Mutton Pot Pie, American
- Mutton Saute, Anglaise
- Mutton Soup, Charcutiere
- Mutton Steaks, Carozzi
- Mutton Steaks, Colbert
- Mutton Steaks, Marchand De Vin
- Mutton Steaks, Plum Sauce
- Mutton Steaks, Sauce Poivrade
- Mutton with Curry
- Mutton, Indienne
- Mutton, Mix-Grilled
- Mutton, Shabeloff
- Mysore Curry
N
- Nassau Salad
- Navarin Parmentier
- Neapolitan Ice Cream
- Nepaul Curry
- Neselrode Pudding
- New Carrots and Peas
- New Carrots, Colbert
- New Carrots, Maitre D'Hotel
- New London Salad
- Nivernaise Garnishing
- Noisette of Lamb, Sauce Bearnaise
- Noisettes of Beef, Chateaubriand
- Noisettes of Beef, Foyot
- Noisettes of Beef, Sauce Remi
- Noisettes of Lamb, Matignon
- Noisettes of Lamb, St. Germain
- Noisettes of Mutton, Favorite
- Noisettes of Mutton, Norwegienne
- Noix of Beef Braise, Bourgeoise
- Noix of Ham, Port Wine Sauce
- Noix of Veal, Braisee, Fermiere
- Noodles with Brown Butter
- Noodles with Butter
- Noodles with Tomatoes
- Norfolk Salad
- Nougats De Montelimart
- Nudeln with Cream
- Nutmeg Cakes
O
- Oatmeal Cakes
- Oatmeal Porridge
- Oignon Soup, Bourgeoise
- Oilla Espagnole
- Okra Broth
- Okra Salad
- Okra, Andalouse
- Okra, Milanaise
- Okra, Richmond
- Okras Au Gratin
- Okras, Saute Creole
- Old-Fashioned Rice Pudding
- Olive Sauce
- Omelette Aux Croutons
- Omelette Creole
- Omelette Du Retardeur
- Omelette Ecarlate
- Omelette Gibbons
- Omelette Jardiniere
- Omelette Mousseline Au Beurre Noir
- Omelette Paloise
- Omelette Provencale
- Omelette Souffle Au Rhum
- Omelette Soufflee with Apples
- Omelette Soufflee, Vanilla
- Omelette with Anchovies
- Omelette with Bacon
- Omelette with Beef Marrow
- Omelette with Calves' Brains
- Omelette with Capers
- Omelette with Cauliflower
- Omelette with Cepes
- Omelette with Chervil
- Omelette with Chicken Livers
- Omelette with Chives
- Omelette with Cucumbers
- Omelette with Curry
- Omelette with Eggplant
- Omelette with Fresh Mushrooms
- Omelette with Green Peppers
- Omelette with Herrings
- Omelette with Mint
- Omelette with Olives
- Omelette with Oyster Crabs
- Omelette with Oysters
- Omelette with Parmesan Cheese
- Omelette with Parsley
- Omelette with Peas
- Omelette with Puree of Asparagus
- Omelette with Sausages
- Omelette with Shrimps (Carefully crack eight fresh)
- Omelette with Shrimps (Crack eight fresh eggs)
- Omelette with Smoked Beef
- Omelette with Sorrel
- Omelette with Spinach
- Omelette with Sweet Peppers
- Omelette with Tarragon
- Omelette with Truffles
- Omelette with Veal Kidneys
- Omelette with Whitebait
- Omelette, Airolaise
- Omelette, Bonne Femme
- Omelette, Bordelaise
- Omelette, Celestine
- Omelette, Chambery
- Omelette, Charcutiere
- Omelette, Col. O'Brien
- Omelette, Cream Sauce
- Omelette, Danoise
- Omelette, Demi-Souffle
- Omelette, Financiere
- Omelette, Florentine
- Omelette, Italienne
- Omelette, Ivica
- Omelette, Lyonnaise
- Omelette, Madeira Sauce
- Omelette, Maitre D'Hotel
- Omelette, Melba
- Omelette, Milanaise
- Omelette, Montenegro
- Omelette, Mornay
- Omelette, Mousseuse
- Omelette, Napolitaine
- Omelette, Navarraise
- Omelette, Parisienne
- Omelette, Pavia
- Omelette, Piora
- Omelette, Plain
- Omelette, Soubise
- Omelette, Tiflis
- Omelette, Varsovie
- Omelette, with Asparagus
- One Quart Champagne Cup
- Onion Sauce
- Onion Soup Au Gratin
- Orange and Apple Salad
- Orange Cakes
- Orange Custard in Cups
- Orange Custard Pie
- Orange Essence
- Orange Fritters
- Orange Liquor
- Orange Marmalade
- Orange Oyster Cocktails
- Orange Punch
- Orange Rice Iced Pudding
- Orange Wheaten Cakes
- Oranges
- Oriental Vegetables
- Osol Polonaise
- Oukha of Pickerel
- Ox Tail En Compote
- Ox-Cheek, Anglaise
- Oxtail, Hungarian
- Oyster Broth in Cups
- Oyster Broth Tomate
- Oyster Broth, Chantilly
- Oyster Chowder
- Oyster Club Sandwiches
- Oyster Cocktail in Green Peppers
- Oyster Cocktail in Tomatoes
- Oyster Coquilles with Celery
- Oyster Crabs, Bonne Bouche
- Oyster Croquettes
- Oyster Fritters
- Oyster Patties, Bechamel
- Oyster Plant in Cream
- Oyster Plant Salad
- Oyster Plant, Italienne
- Oyster Plant, Poulette
- Oyster Plants Saute Au Beurre
- Oyster Plants with Tomato Sauce
- Oyster Pot Pie
- Oyster Ravigote
- Oyster Sauce
- Oyster Stew
- Oyster Stew, Boston Style (Have twenty-four large box)
- Oyster Stew, Boston Style (Have twenty-four large box) (II)
- Oyster Stew, Francaise
- Oysters
- Oysters a L'Indienne
- Oysters Au Gratin
- Oysters En Brochette
- Oysters in Cases, Mornay
- Oysters in Shell, Anglaise
- Oysters in Shells with Curry
- Oysters with Alexandre Dumas Sauce
- Oysters, Ancienne
- Oysters, Baltimore
- Oysters, Bonne Bouche
- Oysters, Bordelaise
- Oysters, Casino
- Oysters, En Coquille
- Oysters, Finnoise
- Oysters, Gianella
- Oysters, Herman
- Oysters, Hollandaise
- Oysters, Jacques
- Oysters, Mariniere
- Oysters, Meuniere
- Oysters, Moreno
- Oysters, Newburgh
- Oysters, Pauvrette
- Oysters, Porter
- Oysters, Poulette
- Oysters, Printaniere
- Oysters, Vaudeville
- Oysters, Villeroi
P
- Pahariya Curry Powder
- Pain De La Mecque
- Pain Perdue
- Palmettes of Chicken, Celine
- Pan-Roast Oysters
- Pancakes Au Chocolat
- Pancakes with Chocolate
- Pancakes with Macaroons
- Pancakes, Georgette
- Panfish Sautes
- Panfish, Maitre D'Hotel
- Panfish, Meuniere
- Paprika Cream Sauce
- Paradise Ice Cream
- Parfait Au Chocolat
- Parsley Sauce
- Partridge, Mrs. Reick
- Paste for One Pie
- Patato with Vermicelli
- Pate a Pate--Paste for Game Pie
- Pate De Fois Gras Club Sandwiches
- Pate-A-Choux
- Patties of Lamb Sweetbreads
- Patties of Soft Clams
- Paupiettes of Veal, Toscano
- Peach Fritters
- Peach Ice Cream
- Peach Jam
- Peach Marmalade
- Peach Meringue Pie (Roll out half inch wider than)
- Peach Meringue Pie (Same as No but using fresh)
- Peach Pancakes
- Peach Pie
- Peach Pudding
- Peach Shortcake
- Peach Tartlets
- Peaches and Cream
- Peaches, Chantilly
- Pear and Quince Marmalades
- Pear Charlotte
- Pear Fritters (Peel cut in halves and remove)
- Pear Fritters (Peel cut in halves remove)
- Pear Jam
- Pear Marquise
- Pear of Turkey, Sauce Paprika
- Pear Pie
- Pear Pie, with Cinnamon
- Pear Tartlets
- Pears of Goose, with Peas
- Peas with Lettuce
- Peas with Mint
- Pepper Pot, Country Style
- Peppermint Drops
- Perch Saute, Anchovy Butter
- Perch Sautes, Fines Herbes
- Petit Pains Au Scrambled Eggs
- Petit Pois, Francaise
- Petite Marmite
- Petites Bouchees De Dames
- Petites Espagnoles
- Petites Fauchonnettes
- Petites Precieuses
- Petites Surprises
- Petits Croissants Au Pistachios
- Petits Souffles of Fish, Signorita
- Pettijohn Food
- Philadelphia Potato Rolls
- Picked-Up Codfish in Cream
- Pickerel En Marinade
- Pickerel Saute with Curry
- Pickerel Saute, Piquante Sauce
- Pickerel Soup, Mariniere
- Pickerel, Albert
- Pickerel, Caper Sauce
- Pickerel, Castillane
- Pickerel, Cavour
- Pickerel, Creole
- Pickerel, Horseradish Sauce
- Pickerel, Nicoise
- Pieds-Paquet, Marseillaise
- Pig's Feet, Tomato Sauce
- Pigs' Feet, German Style
- Pike Saute, Meuniere
- Pilaff of Goose
- Pilaff of Tenderloin, Au Risotto
- Pilaff of Turkey, Noni
- Pilaff, Qua Pun Ming
- Pineapple Fritters Au Maraschino
- Pineapple Pudding
- Pineapple Sauce (Have two ounces granulated)
- Pineapple Sauce (Heat in a saucepan one)
- Pineapple Tartlets
- Pineapple with Rum
- Piquante Sauce
- Pistache Ice Cream
- Pistachio Parfait
- Plain Broiled Lamb Chops
- Plain Broiled Shad Roes
- Plain Broiled Tomatoes
- Plain Chocolate
- Plain Welsh Rarebit
- Plain-Baked Live Lobsters
- Planked Perch, Italienne
- Planked Pompano, Breslin
- Planked Shad (Procure a fine fresh shad)
- Planked Shad (Procure a three-pound fresh)
- Planked Shad, Colbert
- Planked Shad, Fee
- Planked Shad, Finnoise
- Planked Smelts, Colbert
- Plombiere, Germaine
- Plombiere, Marguerite
- Plovers in Cases
- Plum Marmalade
- Plum Pie
- Plum Pudding
- Plum Sauce
- Poached Eggs En Surprise
- Poached Eggs in Tomato Sauce
- Poached Eggs with Mint
- Poached Eggs with Sorrel
- Poached Eggs with Spinach
- Poached Eggs with White Wine
- Poached Eggs, Aix Les Bains
- Poached Eggs, Anchovy Toast, with Bacon
- Poached Eggs, Argenteuil
- Poached Eggs, Bangalore
- Poached Eggs, Barcelone
- Poached Eggs, Bayonnaise
- Poached Eggs, Bearnaise
- Poached Eggs, Benedictine
- Poached Eggs, Brown Butter
- Poached Eggs, Celery Sauce
- Poached Eggs, Chasseur
- Poached Eggs, Chester
- Poached Eggs, Clayburg
- Poached Eggs, Cream Sauce
- Poached Eggs, Creole
- Poached Eggs, Curry Sauce
- Poached Eggs, Demi-Careme
- Poached Eggs, Egyptian
- Poached Eggs, Florentine
- Poached Eggs, Giblet Sauce
- Poached Eggs, Hollandaise
- Poached Eggs, Hungarian
- Poached Eggs, Louise
- Poached Eggs, Lyonnaise
- Poached Eggs, Menagere
- Poached Eggs, Mexicaine
- Poached Eggs, New London
- Poached Eggs, Normandie
- Poached Eggs, Parmentier
- Poached Eggs, Riga
- Poached Eggs, Saragosse
- Poached Eggs, Seville
- Poached Eggs, Soubise
- Poached Eggs, St. Germain
- Poached Eggs, St. Jean
- Poached Eggs, Swiss
- Poached Eggs, Tampa
- Poached Eggs, Tarragon
- Poached Eggs, Tomato Sauce
- Poached Eggs, Trovatore
- Poached Eggs, Villeroi
- Poached Eggs, Virginia
- Poitrines De Poulets, Loubet
- Polenta Quenelles
- Pompano Saute with Fines Herbes
- Pompano Saute, Brown Butter
- Pompano, 1905
- Pompano, Anchovy Butter
- Pompano, Hollins
- Pompano, Meuniere
- Pompano, Milanaise
- Pompano, Russe
- Pompano, San Juan
- Pompano, Villeroi
- Porgies Saute, Senart
- Porgies, Dominicaine
- Porgies, Monastere
- Porgies, West Point
- Pork and Beans, New York Style
- Pork and Boston Baked Beans
- Pork Chops with Puree of Chicory
- Pork Chops, Bucharest
- Pork Chops, Limburg
- Pork Chops, Mulhouse
- Pork Chops, Piquante Sauce
- Pork Chops, with Fried Apples
- Pork Chops, with Onions
- Pork Cutlets, Van Volkenberg
- Pork Tenderloin, Piquant Sauce
- Porkol, Bucharest
- Porterhouse Steak
- Porterhouse Steak with Broiled Tomatoes
- Porterhouse Steak with Smothered Onions
- Porterhouse Steak, Adirondack
- Porterhouse Steak, Bordelaise
- Porterhouse Steak, Marchand De Vin
- Portuguese Salad
- Pot Au Feu, Mexicaine
- Pot Au Feu, Vieillemode
- Potage Au Calves' Feet
- Potage Au Lait D'Amande
- Potage Au Pain
- Potage Aux Herbes Lie
- Potage Aux Pates, Tomate
- Potage Bresilien with Cherries
- Potage Celery, Espagnole
- Potage Cousinette
- Potage Du Lundi
- Potage Gumbo, Glasgow
- Potage Lentils, Montagnarde
- Potage Nivernais with Parmesan Cheese
- Potage of Lamb, Piedmontaise
- Potage Pilaff, Turque
- Potage Printanier
- Potage Printanier, Grenat
- Potage Sante
- Potage Sorrel with Rice
- Potage Spaghetti, Lucernoise
- Potage St. Sulpice
- Potage Tourin-Bordelais
- Potage Veal, Indienne
- Potage Vermicelli, Suisse
- Potage with Noodles, Sardaigne
- Potage, Allemande
- Potage, Alsacienne
- Potage, Ambassadeur
- Potage, Argentina
- Potage, Armenonville
- Potage, Artagnan
- Potage, Artois
- Potage, Auvergnat
- Potage, Bagration
- Potage, Balmord
- Potage, Baraguine
- Potage, Basque
- Potage, Belgium
- Potage, Bolivienne
- Potage, Bonne-Dame
- Potage, Bouillabaise
- Potage, Catherine
- Potage, Celery, Au Lait D'Amandes
- Potage, Clothilde
- Potage, Constantinople
- Potage, Cream of Almonds
- Potage, Creme Reine
- Potage, Dobruska
- Potage, Dublin
- Potage, Economique
- Potage, Felicie
- Potage, Fermiere
- Potage, Franklin
- Potage, Gasconien
- Potage, Italienne
- Potage, Jackson
- Potage, Jardiniere
- Potage, Knot Celery
- Potage, Livonien
- Potage, Lomballe
- Potage, Long
- Potage, Longchamps
- Potage, Lucienne
- Potage, Lyon
- Potage, Marie Louise
- Potage, Meuniere
- Potage, Mikado
- Potage, Mongole
- Potage, Montglas
- Potage, Mousquetaire
- Potage, Mussulman
- Potage, Nimoise
- Potage, Oloronnaise
- Potage, Parisienne
- Potage, Paysanne
- Potage, Pepper Pot
- Potage, Porto Rico
- Potage, Provencal
- Potage, Puree Colbert
- Potage, Rouennaise
- Potage, San Diego
- Potage, Soisson
- Potage, Soubise-Bretonne
- Potage, Spa
- Potage, St. Augustine
- Potage, St. Nazaire
- Potage, St. Quen
- Potage, Suzon
- Potage, Togo
- Potage, Veloute Au Riz
- Potage, Vert-Pre
- Potage, Westmoreland
- Potage, Westphalian
- Potato Balls, Persillade
- Potato Batonnets
- Potato Croquettes
- Potato Croquettes with Parmesan Cheese
- Potato Croquettes with Spinach
- Potato Croquettes-Vanilla
- Potato Fritters
- Potato Noisettes
- Potato Salad
- Potato Souffles
- Potatoes Au Gratin with Anchovies
- Potatoes Au Gratin, Estragon
- Potatoes Au Lard
- Potatoes Copeaux
- Potatoes En Coquilles
- Potatoes in Brown Butter
- Potatoes in Custard
- Potatoes Mignonnes
- Potatoes Persillade
- Potatoes Rissolees
- Potatoes Sautees
- Potatoes Viennoise
- Potatoes with Butter
- Potatoes, Alfonso
- Potatoes, Allumettes
- Potatoes, Ancienne
- Potatoes, Anglaise
- Potatoes, Anna
- Potatoes, Aux Fines Herbes
- Potatoes, Bateau
- Potatoes, Bearnaise
- Potatoes, Bellinzonaise
- Potatoes, Bernoise
- Potatoes, Bignon
- Potatoes, Bohemienne
- Potatoes, Bordelaise
- Potatoes, Brabant
- Potatoes, Bretonne
- Potatoes, Brioches
- Potatoes, Chassepot
- Potatoes, Chateau
- Potatoes, Chateaubriand
- Potatoes, Christiana
- Potatoes, Colbert
- Potatoes, Dauphine
- Potatoes, Demidoff
- Potatoes, Dijonnaise
- Potatoes, Duchesse
- Potatoes, Fondantes
- Potatoes, Foultees
- Potatoes, Gastronome
- Potatoes, Hollandaise
- Potatoes, Indienne
- Potatoes, Italienne
- Potatoes, Julienne (Peel and wash well three)
- Potatoes, Julienne (Peel and wash well three) (II)
- Potatoes, Laure
- Potatoes, Lisbonne
- Potatoes, Lorette
- Potatoes, Macaire
- Potatoes, Marquise
- Potatoes, Mattre D'Hotel
- Potatoes, Mount Vernon
- Potatoes, Nannette
- Potatoes, Normande
- Potatoes, O'Brien
- Potatoes, Parisienne
- Potatoes, Parmentier
- Potatoes, Polonaise
- Potatoes, Pont Neuf
- Potatoes, Poulette
- Potatoes, Savoyarde
- Potatoes, Snow
- Potatoes, Vauban
- Potatoes, Vaudoise
- Potatoes, Villageois
- Potatoes, Voisin
- Potatoes, Windsor
- Potatotes, Vert-Pre
- Potpourri, Bonne Famille
- Praline
- Praline, Sugared Almonds
- Prawn Curry, Penang
- Prentanier for Soup
- Presidential Patience
- Progies Saute with Fines Herbes
- Prune Pie
- Prune Pudding
- Prunelle Ice Cream
- Prussian Cakes
- Pudding Espagnole
- Pudding Italienne
- Pudding Saxonne
- Pudding, Boissy
- Pudding, Comtesse
- Pudding, Geraldina
- Pudding, Menagere
- Pudding, Ministeriel
- Pudding, Olga
- Pudding, Portugal
- Pudding, Renaissance, Hot
- Pudding, Venus
- Puffs
- Pumpkin Pie
- Pumpkin Soup
- Punch Au Curacao
- Punch Au Kirsch
- Punch Aux Roses
- Punch Chartreuse
- Punch Francaise
- Punch Prunelle
- Punch Stanley
- Punch, Andalouse
- Punch, Anisette
- Punch, Cardinal
- Punch, Francaise, Hot
- Punch, New Century
- Punch, Violette
- Punch, Yvette
- Puree Conde, Aux Croutons
- Puree Crecy, Faubonne
- Puree Crecy, Stanley
- Puree Cumberland
- Puree Faubonne, Chiffonade
- Puree of Beans, Honolulu
- Puree of Cauliflower
- Puree of Chestnuts (Slit on one side thirty-six)
- Puree of Chestnuts (Slit thirty Italian chestnuts)
- Puree of Chicory
- Puree of Cucumbers
- Puree of Green Squash
- Puree of Lentils
- Puree of Lentils, Brunoise
- Puree of Lima Beans
- Puree of Oyster Plant
- Puree of Parsnips
- Puree of Peas for Garnishing
- Puree of Peas with Vermicelli
- Puree of Peas, Almond Milk
- Puree of Potatoes, Chiffonnade
- Puree of Potatoes, Inouye
- Puree of Potatoes, Lucernoise
- Puree of Prunes
- Puree of Sorrel
- Puree of Sorrel with Peas
- Puree of Tomato and Celery
- Puree of Tomato with Tapioca
- Puree of Tomato, Andalouse
- Puree of Tomato, Julienne
- Puree of Tomato, Parmentier
- Puree of Tomatoes, Aux Pates
- Puree of Turnips, Tomatee
- Puree of White Beans
- Puree Soubise
- Puree, Conti
- Puree, Crecy
- Puree, Faubonne
- Puree, Jerusalem
- Puree, Oriental
- Puree, Parmentier
Q
- Quail, Roasted, on Canapes
- Quails En Cocotte
- Quails, Junipers
- Quails, Robbins
- Quails, White
- Quaker Oats
- Queen Cakes
- Quenelles of Fish, Clamart
- Quince Jam
R
- Rabbit Pie
- Rabbit Soup
- Rack of Veal, Bretonne
- Radish Broth
- Radishes
- Ragout of Lamb, Faubonne
- Ragout of Lamb, Parisienne
- Ragout of Lamb, Solferino
- Ragout of Mutton, Fermiere
- Ragout, Dutch
- Raisin Cakes
- Raisin Pie
- Raspberries Au Kirsch
- Raspberries with Cream
- Raspberry and Currant Pudding
- Raspberry Coupe
- Raspberry Ice Cream (Have a vanilla preparation)
- Raspberry Ice Cream (Press a pint fresh clean)
- Raspberry Marmalade
- Raspberry Sauce
- Raspberry Shortcake
- Raspberry Syrup (Have in a small saucepan two)
- Raspberry Tartlets
- Ravioli
- Rechauffe of Mutton with Rice
- Rechauffe of Turkey, Andalouse
- Red Beans, Bourgignonne
- Red Snapper Au Gratin
- Red Snapper En Fricandeau
- Red Snapper, a L'Ancienne
- Red Snapper, Court Bouillon
- Red Snapper, Demi-Deuil
- Red Snapper, Hunter Style
- Red Snapper, Indienne
- Red Snapper, Mobile
- Remoulade Sauce
- Rhubarb Pie
- Rhubarb Tartlets
- Ribs of Lamb with New Potatoes
- Ribs of Lamb, Aux Racines
- Ribs of Lamb, Prentanier
- Ribs of Lamb, Puree of Cauliflower
- Ribs of Mutton, Currant Jelly
- Ribs of Spring Lamb, Roasted
- Rice Au Lait De Cocoa
- Rice Cakes
- Rice Cakes, Chantilly
- Rice Croquettes with Currants
- Rice Flannel Cakes
- Rice Flour and Milk
- Rice Imperatrice
- Rice Jelly Cakes
- Rice Pancakes
- Rice Pudding Au Nectar
- Rice Soup, Smyrna
- Rice with Cream
- Rice with Curry
- Rice with Raisins
- Rice, Creole
- Rice, Orange Pudding
- Rice, Swiss
- Rice, Valencienne
- Rice, Vanilla
- Richmond Ice Cream
- Risotto, Piedmontaise
- Rissolettes Russe
- Rissolettes, Moelle
- Riz Au Lait D'Amandes
- Roast Beef a L'Anglaise
- Roast Beef Hash, Zingara
- Roast Capon
- Roast Chicken with Watercress
- Roast Doe-Birds
- Roast Duckling, Apple Sauce
- Roast Gosling, Apple Sauce
- Roast Green Corn
- Roast Grouse with Jelly
- Roast Guinea Fowls
- Roast Leg of Lamb, Mint Sauce
- Roast Leg of Venison, Currant Jelly
- Roast Partridge Sur Canapes
- Roast Philadelphia Chicken
- Roast Plover
- Roast Potatoes in Quarters
- Roast Rail Birds
- Roast Redhead Ducks
- Roast Ribs of Beef
- Roast Saddle of Lamb, Mint Sauce
- Roast Saddle of Venison, Currant Jelly (Procure a nice small saddle)
- Roast Saddle of Venison, Currant Jelly (Procure a small rather stale)
- Roast Sirloin of Beef
- Roast Snipe on Toast
- Roast Squabs with Watercress
- Roast Stuffed Goose
- Roast Teal Duck, Currant Jelly
- Roast Turkey, Cranberry Sauce (Prepare the turkey saving)
- Roast Turkey, Cranberry Sauce (Procure a nice tender turkey)
- Roast Woodcocks
- Roly-Poly Pudding
- Roman Punch
- Rouelle of Veal En Fricandeau
- Rouelle of Veal, Chepolata
- Roulade of Beef, Arlequin
- Roulade of Beef, Nivernaise
- Roulade of Lamb Braise with Carrots
- Roulade of Veal, Bourgeoise
- Royale for Soups
- Ruddy Duck, Roasted
- Rum Jelly
- Rum Omelette
- Rump of Beef, Bernoise
- Russian Salad
- Rye Bread
- Rye Mush
S
- Sabayon Sauce
- Saddle of Mutton with Currant Jelly
- Saddle of Mutton, Beatrice
- Saddle of Mutton, Grecienne
- Saffron Cakes
- Sago and Apple Compote
- Sago Pudding with Currants
- Sago with Cream
- Sago, Turinoise
- Sailors' Omelette
- Salad Dressing for One Quart
- Salad Romaine
- Salad, Alsacienne (Finely mince three cold boiled)
- Salad, Alsacienne (Plunge three frankfurter)
- Salad, Basto
- Salad, Buenos Ayres
- Salad, Caroline
- Salad, Escarole
- Salad, Hocart
- Salad, Interlacken
- Salad, Liechtenstein
- Salad, Stetson
- Salad, Tyrolienne
- Salad, Waldorf-Astoria
- Salad. Mrs. Duval
- Salade Orpheline
- Salisbury Steak
- Sally Lunns
- Salmi of Duckling, Parisienne
- Salmi Sauce
- Salmon Steaks, Anchovy Butter
- Salmon Trout, Au Bleu
- Salmon Trout, Francaise
- Salmon Trout, Hollandaise
- Salmon Trout, Maitre D'Hotel
- Salmon Trout, Richelieu
- Salmon, Baltimore
- Salmon, Bateliere
- Salmon, Bien
- Salmon, Boitel
- Salmon, Coblenz
- Salmon, Demidoff
- Salmon, En Court Bouillon
- Salmon, Hollandaise
- Salmon, London Style
- Salmon, Nicholas II
- Salmon, Normande
- Salmon, Perigord
- Salmon, Provencale
- Salmon, Sauce Fleurette
- Salmon, Valois
- Salmon, Venitienne
- Salmon, Verdoyant
- Salt Codfish Au Gratin
- Salted Anchovies
- Salted Devilled Almonds
- Salted Walnuts
- Samaritain Cakes
- Sandwiches, Chicken Club
- Sans Gene
- Saratoga Potatoes
- Sardine Club Sandwiches
- Sardine Omelette
- Sardine Toasts, Devilled
- Sardines Au Gratin
- Sardines for Hors D'Oeuvre
- Sardines with Spinach Au Gratin
- Sardines, Meuniere
- Sauce a L'Ancienne
- Sauce Bearnaise
- Sauce Bercy
- Sauce Bigarade
- Sauce Cabaret
- Sauce Demi-Deuil
- Sauce Finnoise
- Sauce Hollandaise
- Sauce Hollandaise, Vert-Pre
- Sauce Italienne
- Sauce Mayonnaise with Tarragon
- Sauce Mayonnaise-Moreno
- Sauce Mousseline
- Sauce Normande
- Sauce Picard
- Sauce Poivrade
- Sauce Ravigote, Hot
- Sauce Remi
- Sauce Siberienne
- Sauce Supreme
- Sauce Tartare
- Sauce Vert-Pre
- Sauce, Belmont
- Sauce, Bennett
- Sauce, Britannia
- Sauce, Chasseur
- Sauce, Genevoise
- Sauce, Genoise
- Sauce, Montebello
- Sauce, Perigueux
- Sauce, Porto
- Sauce, Robert
- Sauce, Villeroi
- Sauce, Vinaigrette
- Sausage Cakes
- Sausage, Gastronome
- Sausage, Gratinee
- Sausage, Porto Rico
- Sausage, with Fried Bananas
- Sausages with Lentils, Bretonne
- Sausages, Au Vin Blanc
- Saute of Lamb, Chasseur
- Savarins, Chantilly
- Savarins, Framboises
- Scallop Patties
- Scallops Au Gratin
- Scallops Au Gratin, Virginia
- Scallops En Brochettes with Ham
- Scallops En Coquilles
- Scallops in Curry
- Scallops, Baton Rouge
- Scallops, Brestoise
- Scallops, Colbert
- Scallops, Lyonnaise
- Scallops, Mrs. Duvivier
- Scallops, Poulette
- Scallops, Provencale
- Scallops, Wilson
- Schaschiks-Tatarski
- Scotch Pudding
- Scotch Scones
- Scrambled Eggs Aux Croutons
- Scrambled Eggs on Anchovy Toast
- Scrambled Eggs with Anchovies
- Scrambled Eggs with Artichokes
- Scrambled Eggs with Bacon, Country Style
- Scrambled Eggs with Bananas
- Scrambled Eggs with Calf's Brains
- Scrambled Eggs with Celery
- Scrambled Eggs with Cheese
- Scrambled Eggs with Chervil
- Scrambled Eggs with Crab Meat
- Scrambled Eggs with Findon Haddock
- Scrambled Eggs with Fresh Asparagus Tips
- Scrambled Eggs with Green Peppers
- Scrambled Eggs with Ham
- Scrambled Eggs with Mint
- Scrambled Eggs with Mushrooms
- Scrambled Eggs with Onions
- Scrambled Eggs with Oysters
- Scrambled Eggs with Parsley
- Scrambled Eggs with Rice
- Scrambled Eggs with Sausage
- Scrambled Eggs with Shrimps
- Scrambled Eggs with Smoked Beef
- Scrambled Eggs with Smoked Beef Tongue
- Scrambled Eggs with Soft-Shell Crabs
- Scrambled Eggs with Spinach
- Scrambled Eggs with Sweet Peppers
- Scrambled Eggs, Benares
- Scrambled Eggs, Bordelaise
- Scrambled Eggs, Bretonne
- Scrambled Eggs, Compiegne
- Scrambled Eggs, Ecossaise
- Scrambled Eggs, En Surprise
- Scrambled Eggs, Francaise
- Scrambled Eggs, Grand Pere
- Scrambled Eggs, Henry
- Scrambled Eggs, Lakewood
- Scrambled Eggs, Manchester
- Scrambled Eggs, Mariniere
- Scrambled Eggs, Mccook
- Scrambled Eggs, Mckay
- Scrambled Eggs, Molet
- Scrambled Eggs, Montevideo
- Scrambled Eggs, Mrs. Hobart
- Scrambled Eggs, Pelligrini
- Scrambled Eggs, Plain
- Scrambled Eggs, Provencale
- Scrambled Eggs, Reforme
- Scrambled Eggs, Schmidt
- Scrambled Eggs, Swiss
- Scrambled Eggs, Williams
- Scrambled Eggs, with Cream
- Scrambled Eggs, with Tarragon
- Scrambled Eggs, with Tomatoes
- Sea Bass a L'Italienne
- Sea Bass, Etuvee
- Sea Bass, Matelote
- Sea Bass, Parsley Sauce
- Sea Bass, Piombino
- Sea Bass, Saute, Meuniere
- Sea Bass, Shrimp Sauce
- Seed Cakes
- Semolina and Sorrel
- Semolina Pudding with Almonds
- Semoulina
- Shad Roe, Bearnaise
- Shad Roe, Seville
- Shad Roes, Blackford
- Shad Roes, Maryland
- Shad Roes, Newburgh
- Shad, Maitre D'Hotel
- Shad, Puree of Sorrel
- Shallots Sauce
- Sheepshead a L'Aurore
- Sheepshead, Bread Sauce
- Sheepshead, Caroline
- Sheepshead, Celery Sauce
- Sheepshead, Chambord
- Sheepshead, Charleston
- Sheepshead, Clam Sauce
- Sheepshead, Cracovienne
- Sheepshead, Hongroise
- Sheepshead, Lobster Sauce
- Sheepshead, Mariniere
- Sheepshead, Mousseline
- Sheepshead, Oyster Sauce
- Shin of Beef Liee
- Shirred Eggs
- Shirred Eggs Au Cerfeuilles
- Shirred Eggs Au Gratin
- Shirred Eggs with Calf's Brains
- Shirred Eggs with Chicken Livers
- Shirred Eggs with Cream
- Shirred Eggs with Grated Ham
- Shirred Eggs with Hashed Ham
- Shirred Eggs with Mushrooms
- Shirred Eggs with Sardines
- Shirred Eggs with Sweet Corn
- Shirred Eggs with Truffles
- Shirred Eggs, Allemande
- Shirred Eggs, Bercy
- Shirred Eggs, Chevreuse
- Shirred Eggs, Colbert
- Shirred Eggs, Costa Rica
- Shirred Eggs, Demi-Deuil
- Shirred Eggs, Demi-Glace
- Shirred Eggs, English Style
- Shirred Eggs, Epicurienne
- Shirred Eggs, Fermiere
- Shirred Eggs, Fines Herbes
- Shirred Eggs, Heckscher
- Shirred Eggs, Jean De Luz
- Shirred Eggs, Kandy
- Shirred Eggs, Lisbonnaise
- Shirred Eggs, Luneville
- Shirred Eggs, Macedoine
- Shirred Eggs, Omer Pacha
- Shirred Eggs, Provencale
- Shirred Eggs, Reine
- Shirred Eggs, Robert
- Shirred Eggs, San Sebastian
- Shirred Eggs, Swiss
- Shirred Eggs, Xoxios
- Shoulder of Lamb, Bretonne
- Shoulder of Lamb, Montmorency
- Shoulder of Lamb, Turquoise
- Shoulder of Mutton, Bon-Veillard
- Shoulder of Mutton, Etuvee, with Potatoes
- Shoulder of Mutton, Flamande
- Shoulder of Mutton, Irish Style
- Shoulder of Spring Lamb, Mint Sauce
- Shrewsbury Cakes
- Shrimp Croquettes
- Shrimp Patties
- Shrimp Sauce
- Shrimps with Cream
- Shrimps with Mayonnaise
- Shrimps, Creole
- Shrimps, Mariniere
- Siberian Punch
- Sirloin of Beef Cutlets, Tarragon Sauce
- Sirloin of Beef Larded, Voisin
- Sirloin of Beef with Fried Tomatoes
- Sirloin of Beef, Orlando
- Sirloin Steaks, Bearnaise
- Sirloin Steaks, Cabaret
- Sirloin Steaks, Casserole
- Sirloin Steaks, Casserole Mascotte
- Sliced Cucumbers
- Sliced Ham, Saute
- Sliced Peaches and Cream
- Sliced Pears in Cream
- Sliced Pineapples
- Small Brioches
- Small Clam Patties
- Small Flounder, Sur Le Plat
- Small Goose Patties (Pick off all the meat)
- Small Goose Patties (Prepare and keep hot six)
- Small Neapolitan Cakes
- Small Nougats of Oranges
- Small Patties, Suedoise
- Small Steaks with Fried Onions
- Small Steaks, Bearnaise
- Smelts Brochette, Vert-Pre
- Smelts Saute, Aux Fines Herbes
- Smelts Saute, Meuniere
- Smelts with Bacon
- Smelts, Africaine
- Smelts, Bay Shore
- Smelts, Britannia
- Smelts, Merion
- Smelts, Toulouse
- Smoked Beef Tongue Aux Ravioli
- Smoked Pig Jowl, with Spinach
- Smothered Onions
- Snails, Bourguignonne
- Soda Cake
- Soft Clams En Brochette
- Soft Clams Flip
- Soft Clams, Boniface
- Soft Clams, Bourguignonne
- Soft Clams, Garrett
- Soft Clams, Grant
- Soft Clams, Griswold
- Soft Clams, Hussard
- Soft Clams, Louisiana
- Soft Clams, Newburg
- Soft Shell Clams, Vaudeville
- Soft Shell Crabs Au Cerfeuil
- Soft Shell Crabs Fried with Bacon
- Soft Shell Crabs in Cream
- Soft Shell Crabs, Creole
- Soft Shell Crabs, Maryland
- Soft Shell Crabs, Meuniere
- Soft Shell Crabs, Olympia
- Sole Au Four
- Sole, Loomis
- Sorbet, Favourite
- Sorrel Soup
- Soubise Sauce
- Soubrics of Spinach
- Soucisses, Mode Du Bearn
- Soufele of Raspberry
- Souffle Au Maraschino
- Souffle of Celery
- Souffle of Lobster
- Soufflees of Potatoes
- Soup Au Lard, Menagere
- Soup, Suisse
- Soupe, Originale
- Spaghetti a L'Italienne
- Spaghetti Au Gratin
- Spaghetti with Cream
- Spaghetti, Milanaise
- Spaghetti, Napolitaine
- Spaghetti, Paysanne
- Spaghetti, Polonaise
- Spanish Mackerel Saute, Brown Butter
- Spanish Mackerel with Paprika
- Spanish Mackerel, Aux Fines Herbes
- Spanish Mackerel, Bordelaise
- Spanish Mackerel, Colbert
- Spanish Mackerel, Finnoise
- Spanish Mackerel, New Rochelle
- Spanish Mackerel, Piquante Sauce
- Spanish Mackerel, Reick
- Spanish Sweet Peppers
- Spareribs and Spinach
- Spareribs with Cabbage
- Spatzeles
- Spiced Beef
- Spinach a L'Anglaise
- Spinach Au Veloute
- Spinach with Cream
- Spinach, Demi-Glace
- Spinach, Martha
- Sponge Buns
- Spring Lamb Chops, Sauce Perigueux
- Spring Lamb Steaks, Bearnaise
- Spring Lamb Steaks, Bretonne
- Spring Turkey, Gould
- Spring-Lamb Chops, Soubise
- Squab Pot Pie
- Squab Turkey, Devilled, with Bacon
- Squab, Saute, with Tarragon
- Squabs En Casserole
- Squabs En Casserole, Leopold
- Squabs En Casserole, with Grapes
- Squabs En Crapaudine
- Squabs Saute, Sauce Finnoise
- Squabs, a L'Estouffade
- Squabs, American
- Squabs, En Cocotte, with Fresh Peas
- Squabs, New Yorkaise
- Squabs, Piquante Sauce
- Squabs, Valencienne
- St. Gotthard Sauce
- St. Honore Cake
- St. Honore Cream
- Star Cocktail
- Steaks, Tartare
- Steamed Soft Clams
- Stewed California Figs
- Stewed Clams, Parisienne
- Stewed Corn
- Stewed Crabs, Creole
- Stewed Figs and Raisins
- Stewed Lamb Kidneys with Mushrooms
- Stewed Mutton Kidneys, Madeira Sauce
- Stewed Pears
- Stewed Pears and California Raisins
- Stewed Potatoes
- Stewed Prunes
- Stewed Prunes and California Raisins
- Stewed Prunes and Peaches
- Stewed Prunes and Pears
- Stewed Rhubarb
- Stewed Smoked Beef in Cream
- Stewed Tripe, Creole
- Strawberries and Cream
- Strawberries, Preserved
- Strawberry Coupes
- Strawberry Drops
- Strawberry Ice Cream
- Strawberry Jam
- Strawberry Jelly
- Strawberry Pudding Souffle
- Strawberry Sauce
- Strawberry Shortcake
- Strawberry Souffle
- Strawberry Tartlets
- Strawbery Punch
- String Bean Noisettes
- String Bean Salad
- String Bean Salad with Eggs
- String Beans
- String Beans and Peas, Panaches
- String Beans with Corn
- String Beans, a L'Anglaise
- String Beans, Etuves
- String Beans, Orleannaise
- String Beans, Paloise (Break blossom end and pull)
- String Beans, Paloise (Carefully string a pint)
- String Beans, Poulette
- Striped Bass En Court-Boullion
- Striped Bass with Curry
- Striped Bass, Caper Sauce
- Striped Bass, Colmarienne
- Striped Bass, Conti
- Striped Bass, Mariniere
- Striped Bass, Parisienne
- Striped Bass, Providence
- Stuffed Breast of Veal, Florentine
- Stuffed Cabbage
- Stuffed Cabbage, Russian Style
- Stuffed Crabs Diable
- Stuffed Cucumbers
- Stuffed Devilled Clams
- Stuffed Devilled Lobster
- Stuffed Eggplant with Anchovies
- Stuffed Eggplant, Marseillaise
- Stuffed Eggplant, Provencale
- Stuffed Eggs with Fines Herbes
- Stuffed Eggs with Sardines
- Stuffed Eggs with Sorrel
- Stuffed Eggs, Russian
- Stuffed Fresh Mushrooms
- Stuffed Lettuce
- Stuffed Okras, Virginia
- Stuffed Olives
- Stuffed Olives with Caviare
- Stuffed Olives with Cheese
- Stuffed Oysters
- Stuffed Pigs Feet, St. Menehould
- Stuffed Potatoes
- Stuffed Potatoes with Anchovies
- Stuffed Sweet Red Peppers
- Stuffed Tomatoes
- Stuffed Tomatoes, Swiss
- Stuffing a L'Americaine
- Stuffing for Green Peppers
- Stuffing for Tomatoes
- Subrics of Potatoes
- Succotash (Open a pint can succotash)
- Succotash (Plunge a half pint shelled)
- Suckling Pig, Apple Sauce
- Sumatra Lamb Curry
- Supreme of Chicken, Calve
- Suzanne Ice Cream
- Sweet Corn, Saute
- Sweet Cream Sauce
- Sweet Crumpets
- Sweet Fried Potatoes, German Style
- Sweet Potato Puree
- Sweet Potato Souffles
- Sweet Potatoes in Cream
- Sweet Potatoes Sautees
- Sweet Potatoes, Lyonnaise
- Sweet-Corn Fritters
- Sweet-Pepper Butter
- Sweetbread Cutlets, Sauce Perigueux
- Sweetbreads Au Gratin
- Sweetbreads Braise, Cheron
- Sweetbreads Braise, Cocotte
- Sweetbreads Braise, Czarina
- Sweetbreads Braise, Macedoine
- Sweetbreads Braise, Potter
- Sweetbreads Braise, with New Carrots
- Sweetbreads Braises, Bearnaise Sauce
- Sweetbreads En Casserole
- Sweetbreads En Cocotte, Au Porto
- Sweetbreads En Coquilles
- Sweetbreads En Estouffade
- Sweetbreads En Fricandeau
- Sweetbreads Saute with Fresh Mushrooms
- Sweetbreads, Alice
- Sweetbreads, Bercy
- Sweetbreads, Braise, Montebello
- Sweetbreads, Espagnole
- Sweetbreads, Everett
- Sweetbreads, Hongroise
- Sweetbreads, Lafayette
- Sweetbreads, Monroe
- Sweetbreads, Perigneux
- Sweetbreads, Root
- Sweetbreads, Schwerin
- Sweetbreads, Senora Diaz
- Sweetbreads, Victor Emmanuel
- Swiss Fritters
- Swiss Mush
- Swiss Rarebit
T
- Tamatoes, Menagere
- Tapioca Pudding
- Tarragon Sauce
- Tartine, Miss Griscom
- Tartines of Oysters
- Tartines of Shrimp, Mrs. Curtiss
- Tartines of Shrimps
- Tartlet of Eggs
- Tartlet of Oysters
- Tartlets, Patissiere
- Tartlets, Valencienne
- Tea Caramels
- Tea, Chinese Mode and Chinese Recipes
- Teal Ducks, Orange Sauce
- Tenderloin Cutlets, Cardinal
- Tenderloin Cutlets, Leishman
- Tenderloin Cutlets, Newport
- Tenderloin of Beef, Athenienne
- Tenderloin of Beef, Cassatt
- Tenderloin of Beef, Trevise
- Tenderloin of Pork, Lyonnaise
- Tenderloin Steaks, Hoteliere
- Tendrons of Lamb Braise with Vegetables
- Tendrons of Veal with Glazed Onions
- Terrapin, Baltimore
- Terrapin, Newburgh
- Terrine of Chicken and Ham
- Terrine of Duckling, Hicks
- Terrine of Ham and Veal
- Terrine of Plover, Delcasse
- Terrine of Smelts, Mck. Twombly
- Terrine of Squabs, Bonne Femme
- Timbale of Sweetbreads, New-Yorkaise
- Timbales of Fish, Cardinal
- Timbales of Fish, Cream Sauce
- Timbales of Lobster
- Timbales of Macaroni
- Timbales of Potatoes
- Timbales of Rice for Garnishing
- Timbales of Spinach
- Timbales, Milanaise
- To Bake Rolls and Fluttes
- To Bake the Fluttes
- To Clarify Butter
- To Make After-Dinner Coffee
- To Prepare the Chocolate
- To Roast Coffee in Coffee Roaster
- To Shape French Rolls
- To Shape the Milk Fluttes
- Toasted Lobster, Mrs. Potter
- Toasts, Princess
- Toddy
- Tomato Broth in Cups
- Tomato Omelette
- Tomato Salad
- Tomato Sauce
- Tomato with Rice
- Tomato with Vermicelli
- Tomato, St. Louis
- Tomato-Rice Au Gratin
- Tomatoes En Ragout
- Tomatoes En Surprise
- Tomatoes for Eggs, Omelettes, Etc
- Tomatoes for Side Dish
- Tomatoes on Crusts
- Tomatoes with Mayonnaise
- Tomatoes, American
- Tomatoes, Bock
- Tomatoes, Carolina
- Tomatoes, Florentine
- Tomatoes, Marseillaise
- Tomatoes, Trevise
- Tournedos of Beef with Marrow
- Tournedos of Beef with Olives
- Tournedos of Beef, Chasseur
- Tournedos of Beef, Imperial
- Tournedos of Beef, Madere Sauce
- Tournedos of Beef, Sauce Bercy
- Tournedos of Venison, Cumberland
- Tournedos, Rossini
- Tournedos, Sauce Finnoise
- Tourte of Turkey, Helen
- Tripe, Lyonnaise
- Tripe, Mode De Caen
- Tripe, Montecello
- Tripe, Petite Russie
- Troncon of Salmon, Mousseline
- Troncons of Mackerel, Bercere
- Trout, Meuniere
- Trout, Rochambeau
- Tschi, Russian Style
- Tunny Fish, Pickled
- Turban of Sole, Champeau
- Turbot Mornay, with Fines Herbes
- Turkey Hash Au Gratin
- Turkey Hash En Bordure
- Turkey Hash on Toast
- Turkey Hash with Clams
- Turkey Hash with Green Peppers
- Turkey, Agriculteur
- Turnips Glazed, Spanish Style
- Tutti Frutti Jelly
- Tutti Frutti Pudding
- Tutti-Frutti Ice Cream
U
V
- Valank Tsorbassi, Odessa
- Valois Pudding
- Vanilla Buns (Sift a half pound flour)
- Vanilla Buns (Sift half pound flour)
- Vanilla Cakes
- Vanilla Caramel
- Vanilla Custard
- Vanilla Custard for Puddings
- Vanilla Eclairs
- Vanilla Essence
- Vanilla Ice Cream, One Quart
- Vanilla Liquor
- Vanilla Souffle
- Vanilla Sugar
- Veal Broth Aux Racines
- Veal Broth in Cups
- Veal Broth with Rice
- Veal Chops Braise, Puree of Sorrel
- Veal Chops with Fines Herbes
- Veal Chops, Deleier
- Veal Chops, Finnoise
- Veal Chops, Piedmontaise
- Veal Chops, San Francisco
- Veal Chops, with Ham
- Veal Club Sandwiches
- Veal Cutlets, Chasseur
- Veal Cutlets, Don Fulano
- Veal Cutlets, Milanaise
- Veal Cutlets, Neapolitan
- Veal Cutlets, Oswald
- Veal Cutlets, Philadelphia
- Veal Cutlets, Tomato Sauce
- Veal En Daube
- Veal En Thon
- Veal Kidneys Au Vin
- Veal Mignons, Sauce Bordelaise
- Veal Paupiettes, Stockholm
- Veal Pot Pie, Hongroise
- Veal Tongue Braise with Spinach
- Vegetable Soup, Hanovrienne
- Vendali Curry
- Venison Chops with Grapes
- Venison Chops, Puree of Chestnuts
- Venison Pot Pie, Santa Barbora
- Venison Steaks with Raisins
- Venison Steaks, Londonderry
- Venison Steaks, Tokathian
- Venison Steaks, Vigneron
- Venitienne Soup
- Vermicelli Au Gratin
- Vermicelli with Milk
- Vermicelli, Hollandaise
- Vermicelli, Indian Style
- Vermicellini Tomate
- Victoria Cakes
- Victoria Pudding
- Vienna Schnitzels
- Virginia Ham Glace with Spinach
- Vol Au Vent of Frogs' Legs
- Vol Au Vent of Godiveaux
- Vol Au Vent, Dieppoise
- Vol Au Vent, Mariniere
W
- Waffles
- Wall-Eyed Pike Sautes
- Walnut Ice Cream
- Watercress and Sweet Pepper Salad
- Watercress and Tomato Salad
- Watercress Salad
- Watermelon
- Weakfish Au Gratin
- Weakfish Saute Au Cerfeuil
- Weakfish, Hollandaise
- Weakfish, Hongroise
- Weakfish, Paysanne
- Weakfish, Vert-Pre
- Wedding Cake
- Weimar Pudding
- Westphalia Ham for Side Dish
- Wheaten Cakes
- Wheaten Grits
- Wheatena (Have in an enameled small pan)
- Wheatena (Have in an enamelled pan half)
- Whipped Cream, a La Vanille
- Whiskey Daisy
- White Beans, Bretonne
- White Perch Saute, Meuniere
- White Perch Sautes
- White Perch, St. Gotthard
- White Perch, Tartare
- Whitebait with Bacon
- Whitebait with Bacon, Farm Style
- Whitebait with Curry
- Whitebait, Devilled
- Whitebait, Virginia
- Whitebatt, Mrs. Root
- Whitefish, Saute