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  • WHAT TO COOK,

    -AND-

    HOW TO COOK IT.

    A Book Containing Directions foe Cooking in its

    Various Forms, with Nearly a Thousand

    Receipts, from the Simplest and Most

    Practical to the Higher Order

    "

    AND More Ornamental

    Dishes.

    compiled by

    Mrs. W. a. JOHNSON, Paris, Ky.

    1899:

    Pentecostal Hebald PBESSk

    Louisville, Kt.

  • COPYRIGHTEDB8

    "JES.

    W.

    A.

    JOHNSOU,

    OCT.10,

    1899.

  • "TaTole of Oontents.

    DiKECTIONS AND ExPIiA-

    NATIONS"

    Boiling 5

    Steaming: 5

    Stewing 5

    Baking 5

    Roasting 5

    Broiling 5

    Frinasseeing 5

    Sauting 5

    Frying 5

    ToTestFat 6

    To Olariiy Fat 6

    Preparing Abt i c l, e s

    FOR Cooking "

    Crumbing 7

    Larding 7

    Daubing 7

    Boning 7

    Trussing 8

    Measuring AND Mixing 9

    Table of Weights" 10

    Helpful, Hints and

    Things Worth Know-ing"

    11

    Miscellaneous" u

    Soups"

    Soup Stock 16

    Brown Soup Stock 16

    White Soup Stock 17

    Compound Stock 17

    Mixed Stock 18

    Consomme 18

    Bouillon 18

    Black Bean Soup 18

    Pea Soup, No. 1 19

    Pea Soup, No. 2 : 19

    FAQB

    Macaroni Soup 19

    Julienne Soup 19

    Tomato Puree 20

    Vegetable Soup 30

    Chicken Gumbo 20

    Okra Soup 21

    Chicken Soup 21

    Lenten Soup 21

    Hacedoine Soup 21

    Wine Soup 22

    Wine of Sago Soup 22

    Tomato Bisque 23

    Oyster Bisque 22

    Cream of Oyster Soup 23

    Cream of Asparagus Soup...

    23

    Cream of Celery Soup 23

    Garnishes For Soups-

    Force Meat 25

    Croutons 25

    Bread Sticks 25

    Noodles 25

    Caramel for Coloring Soups.

    26

    Fish"

    To Select Fish 27

    Cream Sauce 27

    Stuffing for Fish 27

    Bread Stuffing 28

    To Boil Fish 28

    Court Bouillon 28

    To Bake Fish 29

    Broiled Fish 29

    Fish Au Gratin 29

    Fish a la Creme 30

    Molded Fish with Potato Bor-der

    .

    3G

    Farisienne Potatoes 31

    Fish Timbales 31

    Fried Fish 32

  • TABLE OF CONTENTS.

    To Fry Smelts or other Small

    Fish 32

    To Saute Fish 33

    Salt Mackerel 32

    FishBalls 33

    Cod Fish Balls 33

    Shell Fish"

    Oysters on the Half Shell 34

    Oyster Cocktail 34

    Panned Oysters 34

    Deviled Oysters v 35

    Scalloped Oysters, No. 1 35

    Scalloped Oysters, No. 2 3a

    Broiled Oysters 35

    Oysters a la France 36

    Fried Oysters 35

    Saute Oysters 30

    Fricasseed Oysters 37

    Clams 37

    Boiled Clams 37

    Broiled Clams 37

    Crabs 37

    Deviled Crabs (Cold) 38Deviled Crabs (Hot) 33

    Lobster 38

    Broiled Lobster 39

    Lobster a la Newburg 39

    Meats "

    Beef 40

    Eoast Beef 40

    Braised Beef 41

    Beef a la Mode 41

    Fillet of Beef 42

    Beef or Veal Loaf 42

    Broiled Beef Steak 43

    Broiled Steak with Oysters.. 43

    Hamburg Steak, No. 1 44

    Hamburg Steak, No. 2 44

    Beef Hash, No. 1 44

    Beef Hash, No. 2 44

    Beef Tongue " Cured 45

    Beef Tongue" Fresh 45

    Frizzled Beef 45

    Saddle of Mutton 4a

    Roast Leg of Mutton 4S

    Crown Boast 43

    Broiled Mutton Chops 47

    Breaded Chops 47

    Lamb 47

    Veal "" 47

    Veal Cutlets 47

    Breakfast Bacon 47

    To Boil a Ham 4g

    Broiled Ham 48

    Ham and Eggs 48

    Boast Pork 49^

    Poultry and Game"

    To Pick a Fowl 50-

    To Draw a Fowl DO.

    To Bone a Fowl 51

    ToTrussaFowl 51

    Stuffing for Fowls, No. 1 B2:

    Stuffing for Fowls, No. 2 52

    Oyster Stuffing 53

    Celery Stuffing 53-Chickens 52

    To Boil a Chicken 53

    To Boil a Chicken for Salad 53

    To Bake a Chicken 53

    To Saute Chicken 54

    To Fry Chicken 54

    Fricassee Chicken 54

    To Broil a Chicken, No. 1. . . .

    55

    To Broil a Chicken, X^o. 2 55Stewed Chicken 56

    Chicken Pie 56-

    Luncheon Chicken 57

    To Bake a Boned Chicken.. .

    57

    Molded Chicken 57

    Baked Turkey 58

    Boiled Turkey 58

    Turkey Hash 58

    Boned Turkey 58

    To Boast or Bake Geese or

    Ducks 59

    Game 6CV

  • TABLE OF CONTENTS.

    Sauces for Meats "

    JDrawu Butter Sauce 61

    Egg Sauce 61

    "Cream, or White Sauce 61

    Mushroom or Sweetbread

    Sauce 61

    Cauliflower Sauce 63

    Oyster Sauce 62

    Brown Sauce 63

    Sauce Piquaate 63

    Tartare Sauce 63

    Mint Sauce 63

    ^Tomato Sauce 63

    Sauce for Cold Meats 63

    Horseradish Sauce, No. 1"

    63

    Horseradish Sauce, No. 2 63

    Cranberry Sauce 64

    Sauce lor Mutton 64

    Vegetables "

    Boiled Potatoes 65

    Mashed Potatoes 63

    Scalloped Potatoes 66

    Creamed Potatoes 66

    Potato Puffs '66

    Potatoes in their Jaclccts"

    67

    Broiled Potatoes G7

    Trench Potatoes 67

    Hashed Brown Potatoes 08

    Fried Potatoes C3

    Saratoga Potatoes C8

    Potatoes as a Garnish C8

    Potatoes en Sxirprise 69

    Sweet Potatoes 69

    Baked Sweet Potatoes 69

    Tomatoes 70

    Broiled Tomatoes 70

    Stewed Tomatoes 70

    Baked Tomatoes 70

    String Beans 71

    Butter or Lima Beans 71

    Green Peas 71

    Green Corn 71

    Stewed Corn 72

    Fried Corn 72

    PAGK

    Corn Pudding 72Corn Fritters 72Boiled Cabbage with Bacon 73Boiled Cabbage 73Cold Slaw 73

    Cauliflower 73

    Asparagus 74Carrots 74

    Turnips 74Beets 74

    Pickled Beets 75

    Okra 75

    Squash 75

    Parsnips 75

    Salsify 75Onions 76

    Stuffed Spanish Onions 76Stuffed Peppers 76

    Fried Egg Plant 77

    Stuffed Egg Plant 77

    Cucumbers 77

    Mushrooms ." 77

    Farinaceous Food"

    Boiled Rice 78

    Boiled Rice in Milk 78

    Rice Border 78

    Rice with Choose 79

    To Boil Macaroni 79

    To Bake Macaroni with

    Cheese 79

    Macaroni with Tomatoes 79

    Boiled Macaroni with Cheese 79

    Cottage Cheese 80

    Cheese Ramekins 80

    Welsh Rarebit, No. 1 80Welsh Rarebit, No. 2 80Welsh Rarebit, No. 3 81

    Cheese Straws, No. 1 81

    Cheese Straws, No. 2 81

    Cereals " 82

    Eggs"

    To Boil an Egg 83

    To Saute Eggs 83

    To Poach Eggs 83

  • TABLE OP CONTENTS.

    I'ACB

    Scrambled Eggs 84

    Ways of Serving Hard Boiled

    Eggs 84

    Dressed Eggs 84

    Eggs a la Reine 84

    Baked Eggs with Cheese 85

    Plain Omelet 85

    Creamy Omelet 8j

    Shirred Eggs, No. 1 83

    Shirred Eggs, No. 2 S-J

    How TO Cook Drled and

    Fresh Fruits"

    To Cook Fresh Fruit 87

    To Stew Apples 87

    To Stew Pears 87

    To Stew Peaches."

    83

    To Stew Cranberries 83

    To Stew Pie Plant 88

    To Stew Gooseberries.^

    83

    To Stew Dried Fruit 88

    To Stew Dried Apples or

    Peaches 80

    Baked Pears 89

    Baked Peaches and Apricots 83

    Orange Compote 90

    Compotes "

    Syrup for Cooking Compotes 90

    Apple, Pear, Peach and Apri-cot

    Compote 90

    Breads "

    Proportions 91

    Yeast Bread 92

    White Bread 92

    Water Bread 93

    Rolls 93

    German Coffee Bread 94

    Bread Sticks 94

    Crescents and Twists 64

    Potato Rolls 94

    French Rusks 95

    Sally Lunn, No. 1 95

    Sally Lunn, No. 2 96

    Whole Wheat Flour Bread ;.

    96

    Graham Bread 96

    PAGE

    Steamed Graham Bread 96

    Boston Brown Bread 97

    Beaten Biscuit 97

    Bread Sticks 97

    Wafers 97

    Soda Biscuit, No. 1 97Soda Biscuit, No. 2 98Graham Biscuit 98

    Salt Risen Bread 98

    Baking Powder Biscuit 99Coffee Bread 7 99

    Dry Toast 99

    Butter Toast 99

    Cream Toast 99

    Wheat Muffins, No. 1 100Wheat Muffins, No. 2 100Puffs or Popovers 100

    Rice Muffins 100

    Graham Gems 101

    Wheat Batter Cakes 101

    Rice Batter Cakes 101

    Pan Cakes 101

    Crumb Cakes 101

    Buckwheat Cakes 102

    Fritters 102

    Wafaes, No. 1 102

    Wafftes, No. 2 103

    Corn Dodgers 103

    Hoc Cakes 103

    Corn Mufans 1U3

    Egg Corn Broad 103

    Mush Corn Bread 104

    Corn Batter Calics 104

    Corn Meal Mush 104

    Entrees"

    Croquettes 105

    Sauce for Croquettes 105

    Chicken Croquettes 106

    Sweetbread Croquettes 106

    Salmon Croquettes 106

    Fish Croquettes 107

    Egg Croquettes 107

    Cheese Croquettes, No. 1.

    .

    .

    ;.

    107

    Cheese Croquettes, No. 2 107

  • TABLE OF CONTENTS.

    PAGE

    Veal, Lamb, Oyster, Lobster,

    Potato and Rice Croquettes 108

    Almond Croquettes 1(8

    Cliicken Cutlets 108

    Sweetbread Ciitlets 109

    Boudans lOD

    Creme de Vo Laille, No. 1 110

    Creme de Vo Laille, No. 2 1 10

    Creamed Chicken 110

    Macaroni or Spaghetti Tim-

    bales Ill

    Timbale Shells Ill

    Bread Boxes lU

    Sweetbreads 112

    To Saute Sweetbreads 112

    To Fry Sweetbreads ....""""..

    113

    Creamed Sweetbreads 113

    Calf Brains 113

    Aspic 113

    Ways of Serving A spic 1 U

    Filling for Patty Shells 114

    Sandwiches "

    Chicken Sandwiches 115

    Nut Sandwiches 110

    Lettuce Sandwiches IIG

    Egg Sandwiches IIG

    Cheese Sandwiches IIG

    Olive and Cheese Sandwiches 11?

    Candied Orange Peel and

    Ginger Sandwiches 117

    Ham Sandwiches 117

    Pastry "

    PufE Paste 118

    Patty Shells 110

    Vol-au- Vents 119

    Rissoles 120

    Plain Paste, No. 1 13J

    Plain Paste, No. 2 120

    Pastry for Tarts 120

    Meringues for Pies 121

    Apple Pie, No. 1 121