Game
A B C D E F G H I L M O P Q R S T V W
A
- A Mashed Potato Border
- An Attractive Cucumber Boat
- Anchovy Sauce (Easy way of making anchovy)
- Anchovy Sauce (Make the butter sauce and stir)
- Another Cucumber Sauce
- Another Way to Cook Cucumbers
- Asparagus
- Asparagus on Toast
- Asparagus Peas
- Asparagus Salad
- Asparagus Tips in Bread Boxes
- Aurora Sauce
B
- Baked Cucumbers
- Baked Onions
- Baked Peppers
- Baked Stuffed Onions
- Baked Tomatoes
- Bearnaise Sauce
- Beets
- Boil a Potato in Its Jacket
- Boiled Onions
- Boiled Tomatoes
- Broiled Grouse
- Broiled Quail
- Broiled Squabs
- Brown Sauce (Melt one tablespoonful)
- Brown Sauce (One pound of round beef one)
- Brussels Sprouts
- Butter Sauce
C
- Cabbage
- Cabbage Cooked in Cream
- Canned Mushrooms with Brown Sauce
- Caper Sauce (For boiled mutton is drawn)
- Caper Sauce (Make a butter sauce and stir)
- Caper Sauce (Two tablespoons of butter one)
- Carrots
- Cauliflower
- Cauliflower Gratin
- Cook Turnips
- Cooked Cucumbers
- Cooking Asparagus
- Corn in Tomato Cases
- Corn Pies
- Corn Pudding
- Cream Sauce
- Cream Spinach
- Cucumber Sauce
- Cucumbers Stuffed with Meat
- Cucumbers with Cream Sauce
- Curried Rabbit or Hare
- Curried Vegetables
- Curry Sauce
D
E
F
- Fine Herbs Sauce
- For Hollandaise Sauce
- Foundations for Useful Sauces
- French Fried Potatoes
- Fresh Mushroom Sauce
- Fried Asparagus
- Fried Cabbage and Bacon
- Fried Cucumbers (May be fried also in butter)
- Fried Cucumbers (Peel the cucumbers and cut)
- Fried Onions
- Fried Whole Potatoes
G
H
I
L
- Larded Grouse
- Larded Partridges
- Larded Quail
- Lentiles
- Lettuce, with Green Peas
- Lima Beans
- Lyonnaise Potatoes (Half pound of cold boiled)
- Lyonnaise Potatoes (Put two tablespoonfuls)
M
- Mashed Potatoes
- Meats at Any Time
- Mild Peppers
- Mint Sauce (Mix one tablespoonful of white)
- Mint Sauce (Rinse and dry one bunch)
- Mint Sauce, for Lamb
O
P
- Pan-Baked Sweet Potatoes
- Parmesan Sauce for Fish
- Parsley Sauce
- Partridge
- Pepper Relish
- Peppers as a Vegetable
- Pigeons
- Piquante Sauce
- Port Wine Sauce for Game
- Potato Puff
- Potato Puffs
- Potato Ribbons
- Potato Souffles
- Potato Straws
- Potatoes a La Neige
- Potatoes Baked with Beef
- Potatoes Hashed in Cream
- Prairie Chicken or Grouse
Q
R
S
- Salmon Dressing
- Sauce for Cold Tongue
- Sauce for Italian Macaroni
- Sauce for Potatoes Creamed
- Sauce Piquante
- Sauce Piquante, for Fish
- Sauce Tartare
- Sauce Tartare for Fish
- Scalloped Cold Boiled Potatoes
- Scalloped Potatoes
- Shrimp Sauce
- Small Birds Roasted
- Soubise Sauce
- Spaghetti
- Spanish Onions
- Spanish Sauce for Peppers
- Spinach
- Squabs
- Squash Steamed
- Steamed Squash Served in the Shell
- String Beans
- Stuffed Cabbage (One that is large but not too)
- Stuffed Cabbage (Take a large tender cabbage)
- Stuffed Cucumbers
- Stuffed Egg Plant
- Stuffed Mushrooms
- Stuffed Peppers (Chop very fine sufficient)
- Stuffed Peppers (May be boiled stuffed or baked)
- Stuffed Turnip
T
- Tartare Sauce (Yolks of two uncooked eggs)
- The Onion
- To Bake a Heart and Liver
- To Bake Corn
- To Bake Potatoes
- To Bake Squash (Hubbard or other good squash)
- To Bake Squash (Pare and cut in pieces put)
- To Bake Sweet Potatoes
- To Bake Tomatoes
- To Boil and Mash White Potatoes
- To Boil Corn
- To Boil Potatoes
- To Boil String Beans
- To Broil Quail in the Oven
- To Cook Quails
- To Cook Turnips
- To Roast Corn in the Oven
- To Roast Wild Duck
- To Steam Corn
- To Stew Celery
- To Stew Peas
- To Stew Summer Squash
- To Stew Tomatoes
- Tomato Loaf
- Tomato Sauce (Cook together one)
- Tomato Sauce (Cook together one) (II)
- Tomato Sauce (Simmer gently for an hour four)
- Tomato Sauce for Chops
- Tomato Toast
- Tomatoes a La Charlotte
- Tomatoes Baked
V
- Vegetable Hash
- Vegetable Rissoles
- Vegetables To Prepare Vegetables
- Veloute Sauce
- Venison
- Venison Cutlets (Brush Trim the cutlets)
- Venison Cutlets (Prepare a mixture of one)
- Venison Steak
- Venison Steaks