In this Book (Partial Only, See Full Contents Below): Maria Parloa Miss Parloa Cookbook Antique Cookbook Cook Cooking Vintage Cookery Housewife Housekeeper Domestic Chef Cuisine Culinary Food Recipe Book Recipes Plain Cooking Kitchen Guide Instructions Utensils Implements Baking Roasting Broiling Boiling Soup Tomato Soup Chowder Fish Seafood Poultry Game Chicken Turkey Game Meats Beef Steak Pork Veal Mutton Ham Curry Gravy Sauces Vegetables Salads Pickles Pickling Eggs Omelets Ketchup Forcemeat Bread Rolls Biscuits Buns Rice Breakfast Lunch Dinner Cakes Pies Muffins Pastry Puddings Desserts Sweet Dishes Puffs Tartlets Preserves Preserving Jelly Jellies Jam Milk Butter Cheese. MISS PARLOAS KITCHEN COMPANION A Guide for All Who Would Be Good Housekeepers. Published in 1887 by Dana Estes and Company, Publishers. 9 x 6 cloth hardcover. Exterior as seen in photo, with some bumping and rubbing at corners and spine ends.
Inner hinges tender but holding well. Text is clean and complete.
No torn, loose or missing pages. This is Maria Parloas KITCHEN COMPANION, one of the larger collection of recipes she published in her lifetime more than one thousand recipes in all. She is said to have been one of the first people to advocate the teaching of home economics in the nations schools. Miss Parloa wrote seven books, as well as numerous articles, pamphlets and bulletins. She was also a frequent contributor to Good Housekeeping and Ladies Home Journal.
In October of 1877 Maria Parloa opened Miss Parloas School of Cookery at 174 Tremont Street in Boston, in the former studio of famous American painter William M. A writer of the period described Miss Parloas lecture room as. A spacious, inviting apartment, as far different from the ordinary schoolroom as anybody can imagine. Half of the room, intended for the audience, contained tiers of low platforms, neatly carpeted, on which were ranged fifty or more comfortable chairs; the other half was carpeted with oil-cloth, and in this part stood a large stove and several tables. Near by were well-stocked china closets and a refrigerator room.A blue and white tiling, covering the wall space around the stove and above some of the tables; half-a-dozen photographic views of the mountain scenes familiar to Miss Parloa; a few other pictures, of a bright character; and best of all, a mass of plants and vines, partly filling an immense window through which sunlight streamed. These were some of the things that made the place so cherry as to convince all comers that the study of cookery was to be made a real pleasure. Miss Parloa continued her School of Cookery at Boston until the summer of 1882, when she relocated the school to New York City. The Preface of MISS PARLOAS KITCHEN COMPANION states.
A large part of my leisure time in the last few years has been passed in working on this book, which it has been my ambition to make of real and lasting value to all who may use it. Those who are familiar with my other cook-books will see that this one contains not only many hundred new receipts, but a number of chapters on important subjects treated only briefly, if at all, in my earlier works. My publishers liberality in regard to illustrations and the size of the book has enabled me to give a more comprehensive volume that it has ever before been my privilege to prepare, and one which I hope may be found a trusty guide for all who are traveling on the road to good housekeeping. For your convenience and interest, I have created summaries of the chapters and the numerous recipes they contain, found below. I hope youll take a few moments to have a look.
CHAPTER ONE AN IDEAL KITCHEN: An Ideal Kitchen The Pantry The Storeroom The Cold Storeroom The China Closet. CHAPTER TWO KITCHEN FURNISHING: A list of articles needed Descriptions of many new and useful inventions. CHAPTER THREE CARE OF UTENSILS: How to keep them in good condition for years. CHAPTER FOUR ABOUT FOOD: Advice in regard to marketing and gardening When various articles of food are in their prime Canned goods. CHAPTER FIVE SOUPS: Simplest way of making stock Materials for stock Beef the best meat for stock A word about poultry Other meats for stock Thickening for soups Miscellaneous Notes Stock made with shin of beef Consomme Simple consommé Chicken consommé How to make consommé with Rice How to make consommé with Barley How to make consommé with macaroni How to make consommé with profiteroles How to make consommé with force meat balls Brown soup How to make Beef Soup with Barley Barley Soup Shin of Beef Soup Sago Soup Mock Turtle Soup Spaghetti Soup Chicken Soup Chicken Gumbo Oyster Gumbo Okra Soup Okra and Rice Soup Bean Soup Scotch Puree How to make Pea Soup How to make St.Germain Soup Green Pea Soup Asparagus Soup Sorrel Soup Normandy soup Garbure a la Printaniere Spring Soup Carrot Soup Macaroni and Tomato Soup Rice and Tomato Soup Puree of Tomatoes Bisque of Beef Scotch Broth Cream of Cauliflower Soup Cream of Macaroni Soup Cream of Rice Soup Cream of abcxs Barley soup How to make Cream of Bread Soup Tapioca and Milk Soup Noodle Soup Cream of Artichoke Soup Palestine Soup Imperial Soup Velvet Soup Puree of Grouse Potato soup Corn Soup Chestnut Soup Fish Chowder Clam Chowder Danbury Clam Chowder Clam Soup Wadsworth Clam Soup Cream of Clams Bisque of Clams Crab and Tomato Bisque Crab Bisque Lobster Bisque Bisque of Oysters Oyster Soup. CHAPTER SIX FISH: Serving Fish How to Fillet Fish Sturgeon Boiled Sturgeon Baked Sturgeon Boiled Red Snapper Baked Red Snapper Baked Mullet Baked Shad Broiled Shad Boiled Halibut Baked Halibut Baked Chicken Halibut Halibut a la Creole Broiled Halibut Carbonade of Halibut on White Fish Baked Fillets of Halibut, Cream Sauce Fillets of Halibut a la Poulette Halibut au Gratin Halibut a la Maitre dHotel Breaded Turbans of Flounder Turbans of Flounder with Anchovies Turbans of Fish with Oysters Baked Fillets of Flounder, in wine Fillets of Flounder au Gratin Fried Flounder Boiled Striped Bas Breaded Fillet of Bass Broiled Smelts Stuffed Smelts Turbot Boiled Turbot Turbot au Gratin Codfish Cutlets Haddock a la Crème Escaloped Fish Fish Rechauffe Salt Fish and Eggs in Cream Salt Fish in Cream Fish Toast Baked Mackerel, Cream Sauce Spiced Salmon Broiled Smoked Salmon Broiled Salt Fish Dried Sprats Smoked Herrings Halibut Fish Balls Fish Cakes Fish Croquettes Fried Frogs Legs Fried Shad Roe Shad Roe baked with Cream Sauce Shad Roe baked in Tomato Sauce Oysters How to serve Raw Oysters Stewed Oysters Oysters Saute Curried Oysters Fried Oysters Oysters a la Poulette Oyster Cutlets Oysters au Gratin Roasted Oysters Escaloped Oysters Broiled Oysters Spindled Oysters Griddled Oysters Oysters on Toast Stuffed Oysters Oysters a la Duxelles Baked Oysters a la Duxelles Oysters a la Villeroi Oyster Kabobs Oysters cooked in a chafing dish Roast Clams Stewed Clams Deviled Scallops Dohertys Description Scallops fried in Batter Fried Scallops Soft Shell Crabs Fried Soft Shell Crabs Baked Crabs Broiled Soft Shell Crabs Deviled Crabs Curry of Lobster Fricassee of Lobster Lobster Newburg Lobster Cutlets Shrimps baked in Bell Peppers Escaloped Shrimps Terrapin Terrapin White Stew Terrapin Brown Stew Terrapin au Gratin.
CHAPTER SEVEN VARIOUS MODES OF COOKING MEAT: Boiling Roasting General Rules Time of Cooking Broiling Clear Coals needed for Broiling Time of cooking meats Frying Processes of Clarifying How to Use Fat Time of Cooking Various Articles The Frying Basket How to Keep Fat What is meant by Hot Fat Braising How to Braise Five Pounds of Meat How to make Beef Stew Pot Roast Savory Beef Recipe Rolled Flank of Beef, Cold Rolled Flank of Beef, Hot Hamburg Steaks Savory Beef Collops Fricandelles Shaved Frozen Beef Beef Sausages Macaroni and Meat Pie Beefsteak Pie Shepherds Pie Beef Pastie Timbale of Cold Meat Simple Curry of Beef Savory Beef Collops Hashed Beef on Toast Frizzled Beef Creamed Beef Braised Shoulder of Veal Loin of Veal a la Jardiniere Brown Fricassee of Veal Blanquette of Veal Veal Pillau Curry of Veal Minced Veal on Toast Terrapin Veal Jellied Veal Veal Loaf Leg of Lamb a la Jardiniere Broiled Breast of Lamb Fricassee of Lamb with Baked Dumplings Lamb Warmed in Curry Sauce Ragout of Cold Lamb Boiled Leg of Mutton Stuffed and Rolled Shoulder of Mutton Stuffed Fillet of Mutton Broiled Breast of Mutton Ragout of Mutton Irish Stew Brunswick Stew Escaloped Mutton Deviled Mutton Fried Bacon Fried Bacon, Southern Fashion Fried Liver and Bacon Broiled Ham Crumbed Kidneys Kidneys a la Tartar Kidneys Saute Baked Hash Corned Beef Hash Tongue Hash Turkey Hash Vegetable Hash Meat and Potato Hash Force Meat Cakes Baked Sausages Baked Rice and Sausages Turkish Pilaf Mt Desert Stew Ham Cakes Deviled Ham Deviled Boiled Ham Pork Chops Broiled Pigs Feet Fried Pigs Feet Broiled Tripe Roast Ham, Stuffed Roast Ham Roast Pig How to Prepare Poultry and Game Boiled Turkey Roast Turkey Truffled Turkey Roast Turkey with Chestnut Stuffing Braised Turkey Boiled Capon Capon a la Jardiniere Roast Capon Roast Chickens Game Roast Leg of Venison Saddle of Venison, Larded and Roasted Venison Steaks Venison Steak Cooked in the chafing dish Hashed Venison Ragout of Venison Venison Cutlets Fillets of Venison Roast Ducks Roast Ptarmigan Roast Partridge Roast Woodcock on Toast Broiled Grouse Broiled Partridge Small Birds in Crumbs Barded and Roasted Snipe Jugged Rabbit. CHAPTER EIGHT ENTREES: Fillet of Beef Fillet of Beef a la Bearnaise Fillet Steaks with Olives Fillet Steaks a la Chateaubriand Grenadins of fillet of Beef Paupiettes of Fillet of Beef, with Olives Paupiettes of Fillets of Beef, with Mushrooms Beefsteak with Fried Spanish Onions Marrow Bones Stewed Ox Tails with Turnips Ox Palates Breaded Ox Palates Broiled Palates Curry of Ox Palates Ox Palates a la Poulette Ox Palates with Mushrooms Fricandeau of Veal Veal Cutlets a la Francaise Veal Chops Crumbed Lamb Cutlets Lamb Chops in Paper cases Mutton Cutlets a la Maintenon Breslau of Cold Meat Braised Tongue a la Jardiniere Brown Fricassee of Sheeps Tongue Braised Lambs Tongues Breaded Calves Brains Escaloped Calves Brains Sweetbreads with Brown Sauce Braised Sweetbreads Spindled Sweetbreads Fried Chicken with Cauliflower Chicken Stew with Dumplings Stewed Chicken Chicken Stew with Norfolk Dumplings Chicken Pie Chicken Pie to be Served cold Chicken and Rice Pie Walled Chicken Blanquette of Chicken and Macaroni Brown Fricassee of Chicken White Fricassee of Chicken Terrapin Chicken Chicken a la Duxelles Jellied Chicken Chicken a la Marengo Chicken Cutlets Turkey Cutlets with Chestnut Puree Legs of Chicken a la Jardiniere Chicken Legs a la Villeroi How to Fillet Poultry and Game Supreme of Chicken Farce Supreme of Chicken a la Parisienne Timbales Chicken Timbales Sweetbread Timbales Timbale a la Financiere Spaghetti Timbales Macaroni Timbales Honeycomb Timbale Chicken Liver Timbale Veal Timbales Game Timbales Salmon Timbales Other Fish Timbales Swedish Timbales Macaroni Timbale a la Milanaise Liver Force Meat Border, Garnished with Poultry Scallops Galantine of Fowl Fillet of Partridge Fillet of Cooked Partridges Fillets of Partridge a la Jardiniere Fillets of Grouse Pigeon Cutlets Salmi of Duck Pattie Cases Large Vol-au-Vent Case Vol Au Vent baked in a Mould Various kinds of Vol Au Vents and Patties Royal Vol-au-Vent Parisian Vol-au-Vents Dohertys Description Vol-au-Vent of Turkey Italian Vol-au-Vent Imperial Vol-au-Vent Rissoles Chicken Rissoles Anchovy Patties Croquettes Sweetbread Croquettes Chicken and Mushroom Croquettes Mutton Croquettes Meat and Hominy Croquettes Chestnut Croquettes Sweet Potato Croquettes Rice Croquettes a la Parmesan Baked Croquettes Aspic de Foie Gras Aspic of Chicken Aspic of Sweetbreads Aspic of Lobster Aspic of Shrimp Batter for Fruit Fritters Apple Fritters Banana Fritters Orange Fritters Peach Fritters Pear Fritters Grape Fritters Pineapple Fritters Custard Fritters Royal Fritters Corn Fritters Noukles a la Viennoise Devils Deviled Turkey, Dry Deviled Duck, Wet Broiled Crepes Stewed Crepes Olives Stuffed with Chicken Olives Stuffed with Anchovy Canapes Anchovy Canapes Smoked Salmon Canapes Sardine Canapes Caviar Canapes Scotch Woodcock Anchovy Toast. CHAPTER NINE CHEESE DISHES: Cheese au Gratin Small Cheese Souffles Cheese Fondue Swiss Ramequin Toasted Cheese Roasted Cheese Cheese Puffs Cheese Straws Golden Buck Yorkshire Rarebit Cottage Cheese Deviled Biscuit Cheese Fingers.
CHAPTER TEN DISHES OF EGGS: Boiled Eggs Poached Eggs Dropped or Poached Eggs Egg Timbales Griddled Eggs Lyonnaise Eggs Escaloped Eggs Curried Eggs Baked Eggs Swiss Eggs Spanish Eggs Cuban Eggs Eggs in Force Meat Eggs au Gratin Egg Nests on Toast Eggs Farce Eggs in Cases Omelets Plain Omelet Baked Omelet Green Pea Omelet Fish Omelet Mushroom Omelet Tomato Omelet Jelly Omelet. CHAPTER ELEVEN SALADS: Mayonnaise dressing Cream Salad Dressing Cooked Salad Dressing Chicken Salad Sweetbread Salad Lobster Salad Oyster Salad Shrimp Salad Vegetable Salads French Vegetable Salad Macedoine Salad Potato Salad Lettuce Salad Onion and Lettuce Salad Aguacate Salad Spinach Salad Salsify in Salad Peppers in Salad Cabbage Salad Beet Salad Orange Salad Egg Salad Marguerite Salad Cheese Salad.
CHAPTER TWELVE GARNISHES: Fried Bread Fried Boston Brown Bread Crisped Bread for Soups or Garnishes Crisped Crackers Toasted Bread, for a Garnish Royal Custard, for Soup Egg Balls Chicken Force Meat Balls Profiteroles for Soup Effective combinations of vegetables Purees of Vegetables Puree of Cauliflower Other Purees Puree of Chestnuts Puree a la Bretonne Rice Border Potato Border Neetmok Garnish Force-Meats Chicken Liver Force-Meat Chicken Force-Meat, White Chicken Force-Meat, Dark Veal Force-Meat Game Force-Meat Fish Force-Meat Oyster Force-Meat Anchovy Force-Meat Chicken Quenelles Financiere Ragout Chicken Ragout Ragout of Game Aspic Jelly Glaze Marinades Cooked Marinade Raw Marinade Essence of Chicken. CHAPTER THIRTEEN MEAT AND FISH SAUCES: Spanish Chateaubriand Sauce Financiere Sauce Madeira Sauce Venison Sauce Olive Brown Sauce Duxelles Sauce Mushroom Brown Sauce Simple Mushroom Sauce Mushroom White Sauce Supreme Sauce Brown Sauce Brown Sauce for Fish Clear Brown Sauce A Simple Sauce for Poultry White Sauce Poulette Sauce Bechamel Yellow Sauce Sauce Allemande Dutch Sauce Bearnaise Sauce Hollandaise Sauce Ravigote Ravigote Butter Ravigote Sauce Chestnut White Sauce Chestnut Brown Sauce Asparagus Sauce Oyster Sauce Lobster Sauce Shrimp Sauce Anchovy Sauce Anchovy Butter Shrimp Butter Lobster Butter Tartar Green Sauce Tartar Butter Sauce Remoulade Sauce Soubise Sauce Breton Sauce Butter Sauce Egg Sauce Cream Sauce Bread Sauce Tomato Sauce Matelote Sauce Hot Mustard Sauce Mustard Cream Sauce Horseradish Sauce Currant-Jelly Sauce Claret Sauce Orange Sauce Piquant Sauce Caper Sauce Parsley Butter Mint Sauce Cranberry Sauce Cranberry Jelly. CHAPTER FOURTEEN VEGETABLES: Neglect to gather Vegetables soon enough When various vegetables may be appropriately used Potatoes Boiling Potatoes Princess Potatoes Duchess Potatoes Potato Omelet Escaloped Potatoes Hashed Potatoes in Cream Potatoes au Gratin Hashed and Browned Potatoes Hashed and Browned Potatoes in Cream Sauce Potatoes warmed in Chicken Gravy Stewed Potatoes Dry Stew of Potatoes Casserole of Potatoes Potato Timbale Potato Balls Potato Balls with Cream Sauce Potato Cakes Roasted Potatoes Saratoga Potatoes Lyonnaise Potatoes Sauteed Potatoes Potato Chowder French Fried Sweet Potatoes Fried Sweet Potatoes Escaloped Sweet Potatoes Glazed Sweet Potatoes Carrots with Cream Sauce Stewed Carrots Stewed Turnips Parsnips with Butter Sauce Fried Parsnips Parsnip Fritters Creamed Onions Escaloped Onions Stuffed Onions Stewed Tomatoes Baked Tomatoes Breaded Tomatoes Neetmok Tomatoes Broiled Tomatoes Sliced Tomatoes Tomato Fritters Boiled Asparagus Asparagus Points Asparagus with Eggs Green Peas French Peas Boiled Salsify Salsify a la Poulette Fried Salsify Boiled Green Corn Green Corn in Cream Canned Corn Lima Beans Succotash Escaloped Corn and Tomatoes Cauliflower Escaloped Cauliflower Creamed Cabbage Escaloped Cabbage Stewed Cabbage Brussels Sprouts Saute Brussels Sprouts in Cream Sauce Boiled Okra Spinach a la Crème Stuffed Peppers Fried Egg Plant Stuffed Egg Plant Baked Egg Plant Macedoine of Vegetables Vegetables a la Jardiniere Curry of Vegetables Ragout of Turnips Vegetables in Sauces Wilted Cucumbers Stuffed Cucumbers The French Artichoke Stuffed Artichokes Artichoke Quarters with Dutch Sauce Artichoke Bottoms with Hollandaise Sauce Mushrooms Stewed Mushrooms Mushrooms Stewed in Cream Broiled Mushrooms Baked Mushrooms Stuffed Mushrooms Macaroni Macaroni with Brown Sauce Macaroni a la Milanaise Spaghetti a lItalienne Spaghetti and Cheese Noodles Boiled Rice Boiled Rice, Southern Style Turkish Rice Curry of Rice Baked Hominy Baked Beans Stewed Beans.CHAPTER FIFTEEN SPECIAL ARTICLES: Brioche Paste Brioche Loaf, to be eaten plain and hot Baba Savarin Wine Cakes Brioche Fritters Curry Powder and its uses Madras Curry Honolulu Curry Various ways of using a Calfs Head Calfs Head, Terrapin Fashion Calfs head with Bisque Sauce Curry of Calfs Head Brain Force Meat Balls Jellied Calfs Head The Warming over of Meats Brown Sauce Cold Meat Warmed in Brown Sauce White Sauce Cold Meat warmed with Mushrooms Cold meat warmed with Macaroni Cold Duck warmed with olive sauce Cold meat au gratin Hashed meat on toast A Boiled Dinner Cooking the Meat Preparation of the Vegetables A Salt Fish Dinner Preparation of the Fish Cooking the Beets What to do with the other vegetables Making Pork Scraps Egg Sauce Serving the Dinner. CHAPTER SIXTEEN A GROUP OF SIMPLE DISHES: Peach Short Cake Strawberry Shortcake Adirondack Strawberry Shortcake Cream Waffles Raised Wheat Waffles Hominy Waffles Indian Waffles Buckwheat Cakes Sweet Milk Griddle Cakes Indian Griddle Cakes Bread Griddle Cakes Graham Griddle Cakes Rice Griddle Cakes Green Corn Griddle Cakes Oatmeal Baked Oatmeal Wheat Germ Mush Hominy Fried Hominy Hominy Snowflakes Granulated Yellow Mush Rye Mush Graham Mush Rolled Wheat Mush Pearled Wheat Mush Toast Butter Toast Cream Toast Milk Toast Toasted Crackers French Toast Toasted Pilot Bread. CHAPTER SEVENTEEN PIES: Puff Paste Chopped Puff Paste Plain Paste for Pies Apple Pie Apple Tart Swiss Apple Tartlet Gooseberry Tart Rhubarb Pie How to Line Plates for Pies Squash Pie Pumpkin Pie Orange Pie Lemon Cream Pie Orange Cream Pie Cream Pie Chocolate Cream Pie Washington Pie Potato Pie Cream Cheese Tart Chantilly Tarts Mince Meat Plain Mince Meat Cheap Mince Meat. CHAPTER EIGHTEEN PUDDINGS: Hot Puddings Hot Farina Pudding Corn Starch Pudding Rice Caramel Pudding Plain Rice Pudding Boiled Rice Pudding Minute Pudding Bread Pudding Chocolate Pudding Brides Pudding Prune Pudding Steamed Roly Poly Pudding Sponge Roly Poly Boiled Cherry Pudding Peach and Rice Pudding Peach and Tapioca Pudding Boiled Sago or Tapioca Pudding Steamed Berry Pudding Blueberry Pudding Baked Berry Pudding Batter Berry Pudding Steamed Black Pudding Medford Berry Pudding Baked Apple Pudding Steamed Apple Pudding Rolled Apple Pudding Layer Apple Pudding Canadian Apple Pudding Stewed Apple Pudding Baked Apple Dumplings Apple Custard Pudding Apple Duff Apple and Rice Pudding Apple and Bread Pudding Brown Betty Pudding Brown Cap Pudding Sponge Batter Pudding Steamed Batter Pudding Cottage Pudding Steamed Cottage Pudding Graham Pudding Feather Pudding Sponge Pudding German Puffs Queen Puffs Snowballs Baked Indian Pudding Brown Pudding Quaking Pudding Delicate Plum Pudding Plum Pudding French Pancakes German Fritters Peach Fritters a la Dauphine Portuguese Fritters Souffles Souffle Dishes Vanilla Omelet Souffle Lemon Souffle Fruit Souffles Rum Omelet Orange Omelet Omelet a la Celestine Cold Puddings Marquise Pudding Iced Rice a lImperatrice Frozen Rice Pudding Glazed Rice Pudding Chantilly Pudding Cold Cabinet Pudding Sweet Puree of Chestnuts with Whipped Cream Chestnut Pudding Orleans Pudding Orange Snow Pudding Imperial Pudding Silver and Gold Pudding Sunset Pudding Alpine Pudding Pineapple Pudding Strawberry Pudding Velvet Pudding Queen of Pudding Cream Meringue Pudding Strawberry Meringue Pineapple Cream Pudding Banana Cream Pudding Peach Cream Pudding Birds Nest Pudding Rod Gro Tapioca Cream Pudding Custard Meringue Pudding Cold Custard Pudding Orange Pudding New York Rice Pudding Rice Balls with Soft Custard Flummery Cream Pudding Leche Crema Oatmeal Pudding Cold Farina Pudding Snow Pudding Pudding Sauces Brandy Sauce Wine Sauce Clear Wine Sauce Cold Sauce Brown Cap Sauce Cream Sauce Egg Sauce Golden Sauce Lemon Sauce Lemon Cream Sauce Sabayon Sauce Cinnamon Sauce Nutmeg Sauce Strawberry Sauce Molasses Sauce Chocolate Sauce Iced Madeira Sauce Iced Champagne Sauce Iced Rum Sauce Iced Orange Sauce.
CHAPTER NINETEEN DESSERT: Frozen Dishes Philadelphia Ice Cream Arrow Root Ice Cream Gelatine Ice Cream Chocolate Ice Cream Neapolitan Ice Cream Biscuit Ice Cream Chestnut Ice Cream Peach Ice Cream Blueberry Ice Cream Mousses Chocolate Mousse Strawberry Mousse Peach Mousse Coffee Mousse Caramel Mousse Neapolitan Mousse Biscuit Tortoni Sherbets Orange Sherbet Lemon Sherbet Blackberry Sherbet Currant Sherbet Roman Punch Sorbets Granites Raspberry Granite Orange Granite Coffee Granite Frozen Raspberries Frozen Peaches Frozen Apples Frozen Raw Fruits Frozen Watermelon Frozen Cantaloupe Frozen Oranges Frozen Oranges and Bananas Frozen Peaches Dessert Fruits Watermelon Cantaloupe Pineapple Strawberries and Raspberries Blueberries and Blackberries Oranges and Bananas Crystallized Fruit Two Ways of Serving Currants Peaches Cherries Combinations Serving Nuts Salted Almonds Sugared Almonds Glazed Almonds Caramel Almonds Iced Fruit Roasted Chestnuts Jellies How to Clear Jellies Removal of Jellies from Moulds Moulding and Serving Jellies Wine Jelly Orange Jelly Lemon Jelly Combination Jelly Coffee Jelly Dantzic Jelly Maraschino Jelly Maraschino Jelly with Peaches Maraschino Jelly with Angelica Russian Jelly Raspberry Jelly Neapolitan Jelly Jellied Peaches Jellied Oranges Jellied Apples Jellied Prunes Macedoine of Fruit Peach Chartreuse Apple Float Apple Trifle Caledonian Trifle Strawberry Trifle Orange Charlotte Bavarian Orange Charlotte Burnt Almond Charlotte Strawberry Charlotte Cantaloupe Charlotte Coffee Charlotte Charlotte Russe Charlotte Russe without Cream Charlotte Russe on a bed of Jelly Charlotte Russe in Paper Cases Maraschino Bavarian Cream Almond Velvet Cream Tapioca Cream Tapioca Custard Orange Custard Wine Custard Caramel Custard A Simple Soft Custard Corn Starch Blancmange Fruit Blancmange Taganrok Blancmange Chocolate Blancmange Bananas and Whipped Cream Baked Bananas Stewed Apples with Cream Iced Apples Crystallized Apples Glazed Apples with Cream Coddled Apples Apples Baked with Butter Baked Quinces Baked Pears Stewed Prunes Rhubarb Sauce Dinner Apple Sauce Evaporated Apple Sauce Evaporated Peach Sauce. CHAPTER TWENTY CAKES: The First Steps Baking Cake Sponge Cake Quaker Sponge Cake Sponge Fingers White Sponge Fingers Rich Cup Cake Plain Cup Cake Delicate Cake Plain Spice Cake Lemon Cakes Pound Cake Rich Fruit Cake Raisin Cake Raised Loaf Cake Fig Loaf Cake Bread Cake Twelfth Night Cake Mocha Cake Portsmouth Orange Cake Lemon Jelly Cake Chocolate Cake Cream Walnut Cake Othello Cake Neapolitan Cake Blueberry Cake Poverty Cake Soft Sugar Gingerbread Troy Molasses Cake Delicate Molasses Gingerbread Soft Molasses Gingerbread Bath Soft Molasses Gingerbread Buffalo Soft Molasses Gingerbread Ginger Snaps Cream Cookies Scotch Cakes Muster Gingerbread Sugar Card Gingerbread Cream Cakes Doughnuts and Crullers Crullers Dropped Doughnuts Rich Doughnuts Plain Doughnuts Raised Doughnuts How to Ice and Decorate Cake Royal Icing Cream Icing Chocolate Icing Cocoanut Icing Coffee Icing Orange Icing Wine Icing Boiled Icing Fondant Icings Fruit Fondant Icings.
CHAPTER TWENTY-ONE BREAD, ROLLS AND MUFFINS: Yeast Hop Yeast Hop and Potato Yeast Water Bread Potato Bread Entire Wheat Bread Rye Bread Graham Bread Buttermilk Bread Pulled Bread Federal Loaf Parker House Rolls Washington Rolls Potato Rolls White Mountain Rolls Luncheon Rolls Split Biscuit Velvet Biscuit Hot Cross Buns Bath Buns Currant Buns Cream of Tartar Biscuit Cream Biscuit Dropped Biscuit Quick Swedish Bread English Brown Bread Brown Bread Malden Brown Bread Steamed Indian Bread Indian Bread Indian Bread Brewis Ground Bread Baltimore Corn Bread Florida Corn Bread White Corn Bread Corn Bread Johnny Cake Hominy Bread Thin Corn Cake Spider Corn Cake Rice Corn Cake Corn Dodgers Corn Muffins Trenton Corn Muffins Rice Muffins Hominy Muffins Cream Muffins Elmire Muffins Entire Wheat Muffins Granulated Wheat Muffins Raised Graham Muffins Kentucky Graham Muffins Graham Puffs Fried Graham Muffins Fried Oatmeal Muffins Baked Oatmeal Muffins Scotch Oat Cakes Muffins cooked on the Griddle Crumpets Luncheon Muffins Wheat Gems Wheat Drop Cakes Poverty Cakes Lapland Cakes Rye Pop Over Fried Raised Cakes. CHAPTER TWENTY-TWO BEVERAGES: Tea Coffee How to Roast Coffee Boiled Coffee Filtered Coffee Creole Coffee Chocolate Rich Chocolate Plain Chocolate Broma Breakfast Cocoa Cracked Cocoa and Cocoa Shells Cocoatina Soda Cream A Refreshing Drink. CHAPTER TWENTY-THREE PRESERVING: Utensils needed when Preserving What Kind of Jars to Use A few General Directions How to make and clarify syrup Pear Preserve Macedoine Preserve Strawberries and Raspberries in their Own Juice Raspberries preserved in currant juice Raspberries preserved in their own juice Raspberries preserved without cooking Preserved Blackberries Canned Apples and Quinces Canned Apples Canned Blackberries Peach Marmalade Raspberry Jam Blackberry Jam Brandied Fruit Jellies Currant Jelly Green Grape Jelly Raspberry Jelly Apple Jelly Raspberry Syrup Raspberry Vinegar Blackberry Cordial Pickled Blackberries Spiced Currants Spiced Grapes How to can Tomatoes Whole Canned Tomatoes Canned Corn and Tomatoes Succotash Okra and Tomatoes Cucumber Pickles Combination Pickle Chow Chow Albany Chow Chow Chow Chow of Ripe Cucumbers and onions Indian Chutney American Chutney Green Tomato Soy Tomato Ketchup. CHAPTER TWENTY-FOUR FOOD FOR THE SICK.CHAPTER TWENTY-FIVE WHAT EVERY HOUSEKEEPER SHOULD KNOW. CHAPTER TWENTY-SIX BILLS OF FARE. REMEMBER FOLKS, THIS IS AN 1887 ORIGINAL. THIS BOOK IS 134 YEARS OLD!! Please be sure to add me to your List of Favorite Sellers. Don't miss out on any of my latest listings. NEETMOK BOOKS IS A REGISTERED MEMBER OF EBAYS VERO PROGRAM. When you prepare your listings you generally should use only material text, photographs, etc.
And trademarks/names that you created or own yourself or licensed from the owners. Item description text; lists of contents, lists of illustrations/photos; scanned images, etc. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC. PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO EBAYS VERO DEPARTMENT FOR IMMEDIATE ACTION. The item "1887 ANTIQUE COOKBOOK Vintage Cookery Confectionery Cakes Pastry Kitchen PARLOA" is in sale since Monday, November 15, 2021.
This item is in the category "Books & Magazines\Antiquarian & Collectible". The seller is "neetmok" and is located in South Salem, New York.This item can be shipped to United States, Canada, United Kingdom, China, Mexico, Germany, Japan, Brazil, France, Australia, Russian federation, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Greece, Portugal, Cyprus, Slovenia, Sweden, South Korea, Indonesia, Taiwan, South africa, Thailand, Belgium, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Austria, Bahamas, Israel, New Zealand, Philippines, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Chile, Colombia, Costa rica, Dominican republic, Panama, Trinidad and tobago, Guatemala, El salvador, Honduras, Jamaica, Antigua and barbuda, Aruba, Belize, Dominica, Grenada, Saint kitts and nevis, Saint lucia, Montserrat, Turks and caicos islands, Barbados, Bangladesh, Bermuda, Brunei darussalam, Bolivia, Ecuador, Egypt, French guiana, Guernsey, Gibraltar, Guadeloupe, Iceland, Jersey, Jordan, Cambodia, Cayman islands, Liechtenstein, Sri lanka, Luxembourg, Monaco, Macao, Martinique, Maldives, Nicaragua, Oman, Peru, Pakistan, Paraguay, Reunion, Viet nam, Uruguay.