1914 Antique Cookbook Vintage Cookery Game Pastry Confectionery Candy Ice Cream

RORER'S PHILADELPHIA COOK BOOK A Manual of Home Economies. Published in 1914 by Arnold and Company, Philadelphia. 8" x 5" decorated cloth hardcover. Exterior as shown in photo.

Inner hinges have glue repairs. No torn, loose or missing pages.

Good example of this rare 111-year-old treasury of recipes and receipts. This is a lovely 1914 edition of MRS.

RORER'S PHILADELPHIA COOK BOOK. First published in 1886, this book is more than just a collection of recipes - it's a landmark in American culinary history.

Sarah Tyson Rorer, widely regarded as America's first dietician, was renowned for blending practical cooking with early nutritional science. As founder of the Philadelphia Cooking School, Rorer championed the idea that food could nourish both body and spirit.

RORER'S PHILADELPHIA COOK BOOK, readers will find more than 500 pages of clear, accessible recipes, from soups and meats (including game dishes) to desserts and preserves. Vegetable dishes, fruits, puddings, custards, cakes, pies, cookies, bread. Even recipes for home-made ice cream and candies! Each dish is accompanied by straightforward instructions and ingredient lists, reflecting Rorer's commitment to making good food achievable for every household.

Her emphasis on economy, health and domes Contents Are. SOUPS: Soup Stock Barley Soup Black Bean Soup Dried Bean Soup Dried Bean Soup without Meat Clear Vegetable Soup Julienne Soup Lentil Soup Macaroni Soup Noodle Soup Onion Soup Rice Soup Sago Soup Sorrel Soup Split Pea Soup Tomato Soup No.

2 Turkish Soup Vermicelli Soup Albert Soup Bouillon for Parties and Germans Calf's Head Soup Chicken Soup No. 2 Consomme Fruit Soup Giblet Soup Gumbo Soup No.

2 Green Pea Soup Mock Turtle Soup Mulligatawney Soup Mutton Soup Noodle Soup Normandy Soup Ox-Tail Soup Pepper Pot Rabbit Soup Soup a la Reine Vegetable Soup without Meat Vegetable Soup with Shin of Beef Veal Stock White Stock Cream of Asparagus Soup Cream of Barley Soup Cream of Celery Soup Cream of Cheese or Duchesse Cream of Corn Soup Cream of Lima Bean Soup Cream of Pea Soup No. 1 Cream of Pea Soup No. 2 Potato Soup Cream of Rice Soup Cream of Sago Soup Cream of Tapioca Soup Cream of Tomato or Mock Bisque Soup Bisque of Lobster Halibut Soup Clam Soup No. 2 Salmon Soup Green Turtle Soup for the Caterer Oyster Soup. CHOWDERS: Clam Chowder Fish Chowder Potato Chowder.

FISH: Stock for boiling Fish Boiled Fish Boiled Salmon Steaks To Boil Salt Codfish To Fry Fish Fried Smelts Fried Halibut Fried Whitefish to Broil Fish Broiled Halibut or Salmon Halibut Steak a la Flamande Broiled Mackerel, Salt Broiled Smoked Salmon Baked Shad Planked Shad How to Cure and Smoke Shad Codfish Balls Stewed Salt Codfish Salt Codfish with Cream Sauce Fish a la Reine Cusk a la Crème Deviled Halibut Salmon Croquettes Shad Roe Croquettes Stewed Carp Pickled Salmon Pickled Halibut Pickled Sturgeon Broiled Sturgeon Baked Sturgeon Stewed Eels Fried Eels Fried Frogs Stewed Frogs To Boil and Open a Lobster Lobster Farci Lobster Chops Deviled Lobster Scalloped Lobster Lobster with Cecil Sauce Lobster with Cream Sauce How to boil Crabs Deviled Crabs Soft Shell Crabs Soft Crabs fried in Butter Craw Fish Shrimps Boiled Shrimps How to fry Scallops Stewed Scallops Fried Mussels Stewed Mussels Fried Clams Stewed Clams To Roast Clams Clam Fritters Pickled Clams Terrapin Stewed Terrapin Oysters served on the Half Shell Oysters served in a block of ice Stewed Oysters No. 2 Fricassee of Oysters Creamed Oysters Oysters a la Bechamel Panned Oysters Broiled Oysters Broiled Oysters with Brown Sauce New York Broiled Oysters Philadelphia Broiled Oysters Baked Oysters Fried Oysters Scalloped Oysters Oysters and Macaroni Oyster Saute Oyster Loaf Deviled Oysters Oyster Croquettes Oyster Fritters Kromeskies of Oysters Pickled Oysters Oyster Filling for Poultry. BEEF: Roast Beef Baked Beef or Roasted in the Oven Baked Rib of Beef with Yorkshire Pudding A Pot Roast Fillet of Beef with Mushroom Sauce Beef a la Mode Broiled Steak Broiled Fillet Beefsteak Smothered in Onions Hamburg Steaks To Pan a Beefsteak Rolled Beefsteak Beef Olives Boeuf en Rouleau Grenandines of Beef Cannelon Boiling or Stewing Ragout of Beef a la Mode Stuffed Stew of Beef Beef Bouilli Stew of Beef with Dumplings A Stew of Beef with Okra Pressed Meat #1 Pressed Meat #2 Baked Hash #1 Baked Hash #2 Corned Beef Hash Plain Hash Hash on Toast Boston Brown Hash Bobotee Cecils Toad in a Hole Beefsteak Pie Beef Croquettes Meat Rissoles To Pickle Beef To Corn Beef for Drying To Corn Beef for Boiling To Boil Corned Beef Pressed Corned Beef Frizzled Beef Fricassee of Dried Beef Dried Beef Relish Stewed Beef's Heart Baked Beef's Heart Spiced Beef's Heart Heart with Veal Stuffing Stewed Kidneys Kidney Saute Kidney Terrapin Style To Corn a Beef's Liver Fried Beef's Liver Stewed Tripe Fried Tripe Broiled Tripe Tripe with Mushrooms Tripe and Oysters Soused Tripe To Boil Smoked Beef's Tongue Braised Tongue Turkish Tongue Larded and Spiced Tongue Fillets of Tongue Tongue on Toast. MUTTON: Baked Leg of Mutton Mutton Venison Style Boiled Leg of Mutton Braised Leg of Mutton Saddle of Mutton Shoulder of Mutton Broiled Chops Breaded Chops Breaded Chops with Puree of Potatoes Broiled Chops with Potato Puree Mutton en Papillots Curry of Mutton Scallop of Mutton Shepherd's Pie Hot Pot Ragout of Mutton Chinese Mutton Irish Stew Haricot of Mutton Sheep's Head Hash Dressed Sheep's Head Sheep's Tongue To Boil Salt or Smoked Sheep's Tongues Sheep Kidneys en Brochet. LAMB: To bake or roast a quarter of lamb.

VEAL: Roast Loin of Veal Stuffed Breast of Veal Roast Shoulder of Veal Veal Cutlets Veal Cutlets Breaded Grenadines of Veal A Breakfast Relish Veal Croquettes Fricandelles of Veal Veal Olives Fricandeau of Veal Veal Pot Pie Veal Pie Stewed Knuckle of Veal Veal Loaf Jellied Veal Ragout of Veal, #1 Ragout of Veal #2 Galantine of Veal Italian Cheese Calf's Head Cheese Dressed Calf's Head Dressed Calf's Head #2 Calf's Brains Braised Liver Stewed Liver Liver and Bacon Liver and Onions Broiled Lives Liver with Brown Sauce Liver Rolls Sweetbreads Baked Sweetbreads and Peas #1 Baked Sweetbreads and Peas #2 Sweetbreads Fried Sweetbreads a la Crème Sweetbreads a la Bechamel Sweetbreads Broiled Sweetbread Cutlets Sweetbread Croquettes Sweetbreads au Jus. PORK: Sucking Pig (To Roast) Roast Leg of Pork Roast Loin of Pork Roast Spare Rib Pork Chops Soused Pig's Feet Pork Tenderloins Pork and Beans To Boil A Ham Ham Boiled in Cider To Bake a Ham Broiled Ham Fried Ham Barbecued Ham Ham and Eggs Ham Croquettes Ham Balls Ham Sandwiches Ham and Egg Sandwiches Boiled Bacon Fried Bacon How to boil Pickled Pork How to Cure Hams and Shoulders How to Pickle Pork Sausage Oxford Sausage Bologna Sausage Summer Sausage Breakfast Sausage Onion Juice for Meat Dishes. POULTRY: Roast Chicken With Giblet Sauce Chicken Larded and Roasted Chicken Stuffed with Chestnuts Boiled Chicken How to Braise a Chicken Smothered Chicken Brown Fricassee of Chicken White Fricassee of Chicken Stewed Chicken Chicken au Supreme Chicken a la Marengo Pilaf of Chicken Brunswick Stew Curry of Chicken Fried Chicken Spring Chickens to boil Chicken a la Tartare Chicken Chops Chicken Cutlets Chicken Croquettes Chicken Cecils Chicken Terrapin Boudins a la Reine Chicken a l'Italienne Chicken a la Bechamel Deviled Chicken Chaud Froid of Chicken Blanquette of Chicken Chicken Livers en Brochette Baked Chicken Pie Chicken Pot Pie Chicken Souffle Casserole of Chicken Marbled Meat Chicken in Jelly Boned Chicken Pressed Chicken Capons Roast Turkey with Giblet Sauce Roast Turkey Stuffed with Chestnuts Roast Turkey stuffed with Truffles Cold Roast Turkey Boiled Turkey #1 Boiled Turkey #3 Boned Turkey Galantine of Turkey A Caponed Turkey. GAME: Ducks Roast Ducks Roast Ducklings Ragout of Duck Salmi of Duck Roast Goose Goose stuffed with Sauerkraut Guinea Fowl Pot Pie Pea Fowls Pigeons Potted Pigeon Roast Pigeons Broiled Squabs Salmi of Squab Baked Squabs Game Venison Haunch of Venison Roasted Saddle of Venison Roasted Venison Steaks Broiled Venison Cutlets Ragout of Venison Sour Stew Venison in a Chafing Dish How to cure Venison Hams Venison in a Chafing Dish To Cure Venison Hams Buffalo Steaks Bear Meat Bear Steaks Rabbits, Hares or Opossums Fricassee of Rabbit Broiled Rabbit Panned Rabbit Rabbit Pie Squirrels Raccoons and Skunks Wild Turkey Wild Ducks To Roast Wild Duck Salmi of Wild Duck Ragout of Wild Duck Wild Goose Wild Pigeons Pigeon Pie Pigeons Larded and Broiled Other Game Birds To Roast Partridges, Pheasants, Quail, Grouse or Prairie Fowls How to Broil Pheasants, Partridges, Quail, Grouse, or Prairie Fowls How to Roast Woodcocks, Snipes or Plovers How to Roast Rail and Reed Birds Blackbird Pie Game Pie. FORCEMEATS AND STUFFINGS: Ham Forcemeat Chicken Forcemeat Bread Stuffing Sage Stuffing Onion Stuffing Potato Stuffing.

MEAT AND FISH SAUCES AND GRAVIES: Stock for Sauces and Gravies Allemande Sauce Anchovy Sauce Apple Sauce Bearnaise Sauce Bechamel Sauce Bread Sauce Brown Sauce Brown Sauce #2 Brown Sauce #3 Caper Sauce Celery Sauce Champagne Sauce Chestnut Sauce Cranberry Sauce Cream Sauce Cream Sauce with Mushrooms Currant Jelly Sauce Curry Sauce Drawn Butter Egg Sauce Espagnole Sauce Fish Sauce Sauce Hollandaise Lobster Sauce Maitre D'Hotel Sauce Mint Sauce Mushroom Sauce Olive Sauce Onion Sauce Oyster Sauce Port Wine Sauce Robert Sauce Sauce Piquante Shrimp Sauce Shad Roe Sauce Supreme Sauce Sauce Tartare Tomato Sauce Cream Tomato Sauce White Sauce. SALADS: Mayonnaise Dressing French Dressing Salad Dressing Salad Dressing without Oil Cream Salad Dressing Chicken Salad Veal Salad Mayonnaise of Sweetbreads Crab Salad Fish Salad Lobster Salad Salad of Oyster Crabs Oyster Salad Mayonnaise of Salmon Shad-Roe Salad Shrimp Salad Salad of Asparagus Tops Beet Salad Salad of String Beans Cauliflower Salad Celery Salad Cold Slaw Cucumber Salad Egg Salad Lettuce Salad Macedoine Salad Potato Salad Tomato Salad Fruit Salad Dressing #1 Fruit Salad Dressing #2 Apple Salad Apricot Salad Banana Salad Orange Salad Peach Salad.

EGGS: Baked Eggs Beauregard Eggs Eggs a la Bechamel Boiled Eggs Eggs for Breakfast Eggs a la Crème Deviled Eggs Eggs Fondue Fried Eggs Eggs in Marinade Eggs sur le Plat Poached Eggs Scrambled Eggs Stuffed Eggs Bengal Omelet Ham Omelet Potato Omelet Bread Omelet Spanish Omelet Omelette Souffle. VEGETABLES: French Artichokes Jerusalem Artichokes Pickled Jerusalem Artichokes Boiled Asparagus Stewed Asparagus Asparagus in Ambush Lima Beans Lima Beans, Dried String Beans Bean Polenta Bean Croquettes Puree of Beans Boiled Beets Broccoli Brussels Sprouts Boiled Cabbage Corned Beef and Cabbage Stewed Cabbage Stuffed Cabbage Red Cabbage a la Flamande Sauerkraut Kohl-Rabi Stewed Carrots Boiled Cauliflowers Stewed Cauliflowers Cauliflower au Gratin Stewed Celery Celery au Jus Celery Root Stewed Chestnuts Boiled Chestnuts Chestnuts with Brown Sauce Puree of Chestnuts Corn Boiled on the Cob Corn Boiled in the Husks Corn Fritters Corn Oysters Corn Pudding Succotash How to cook Canned Corn To Dry Corn To cook Dried Corn Cold Corn Corn Salad Stewed Cucumbers Fried Cucumbers Cucumbers fried in Batter Boiled Dandelions Wilted Dandelions Sour or Narrow Dock Fried Egg Plant Baked Egg-Plant Endive Boiled Hominy Grits or Small Hominy Fried Grits Hominy Croquettes Kale Lentils Lentils and Rice Lentil Rolls Dutched Lettuce Mushrooms Dried Mushrooms Stewed Mushrooms Baked Mushrooms Broiled Mushrooms Boiled Okra Okra served with Tomatoes Stewed Okra with Rice Boiled Onions Fried Onions Baked Onions Stewed Onions Boiled Parsnips with Cream Sauce Fried Parsnips Parsnip Fritters Stewed Parsnips Green Peas Puree of Peas Poke Stalks Steamed Potatoes Stewed Potatoes Boiled Potatoes Potatoes boiled in their Skins Mashed Potatoes Stewed Potatoes Potato Puff Potato Croquettes Boulettes Potatoes au Gratin Potatoes a la Bechamel Scalloped Potatoes Hashed Potatoes browned in the Oven Fried Potatoes, French Fried Potatoes Lyonnaise Potatoes Saratoga Chips Swelled Potatoes Baked Potatoes with Meat Baked Potatoes Stuffed Potatoes Potato Souffle Puree of Potatoes Roast Sweet Potatoes Boiled Sweet Potatoes Fried Sweet Potatoes Sweet Potatoes roasted under the meat To warm over Sweet Potatoes Baked Pumpkin Radishes Boiled Salsify or Oyster Plant Salsify Cakes or Fritters Spinach Summer Squash, boiled Winter Squash Puree of Sorrel Stewed Tomatoes Baked Tomatoes Tomato Farci Stuffed Tomatoes Broiled Tomatoes Curried Tomatoes Boiled Turnips Turnips with Cream Sauce Browned Turnips Ruta-baga Boiled Turnip Tops or Sprouts.

BREAD: Nineteenth Century Bread Yeast French Bread Milk Bread Water Bread Milk Bread with Potato Sponge Stirred Bread Salt-Rising Bread Sweet Potato Bread Rye Bread Corn Bread Norwegian Bread Graham Bread Boston Brown Bread Adirondack Corn Bread Hot Corn Bread Southern Rice Parker House Rolls French Rolls Tea Biscuits Potato Biscuits Bread Biscuits Raised Muffins, Gems, etc Plain Muffins Rice Muffins Hominy or Grits Muffins English Muffins Crumpets Sally Lunn Raised Waffles and Griddle Cakes Plain Waffles Rice Waffles Grits Waffles Flannel Cakes Rice Griddle Cakes Buckwheat Cakes Granulated Wheat Griddle Cakes Graham Griddle Cakes Quick Muffins Gems Corn Gems Graham Gems with Dates Graham Gems Hygienic Graham Gems Cream Muffins Bread Muffins Pop Overs Quick Waffles Rice Waffles Oatmeal Griddle Cakes Rice Griddle Cakes Indian Griddle Cakes Quick Flannel Cakes Stale Bread Griddle Cakes Buttermilk Cakes Pancakes Corn Griddle Cakes Soda Biscuit Rye Biscuit Shortcakes Cream Shortcakes Hoe Cake Corn Dodgers Johnny Cake Pone Virginia Biscuit Maryland Biscuit Egg Biscuit Plain Fritters French Fritters Jolly Boys Japanese Fritters Snow Fritters Queen Fritters Doughnuts Bread Doughnuts Crullers German Crullers French Crullers. CEREALS: Wheat Farina Rye Barley Oats Corn Hominy Hulled Corn Rice Cracked Wheat Farina Rye Mush Boiled Barley Oatmeal Hulled Corn, Mrs.

Adams Boiled Rice To Make a Rice Border Boiled Rice Italian Style Rice Croquettes Rice Croquettes #2. MACARONI: Macaroni a l'Italienne Baked Macaroni Cream Macaroni Macaroni with Tomato Sauce Macaroni with Cream Sauce Macaroni Croquettes Plain Boiled Macaroni Macaroni with Brown Sauce. CHEESE AND NOODLES: Cheese Souffle, Williams Toasted Cheese or Scotch Rare Bit Welsh Rare Bit Golden Buck Cheese Fingers Cheese Straws Cheese Ramakins, Henderson Schmier-Kase Cream Cheese with Noodles.

PASTRY AND PIES: Puff Paste Plain Paste with Butter Plain Paste Half and Half Suet Paste Potato Paste Apple Pie Apple Tart Cheese Cake Cherry Pie Cocoanut Custard Cranberry Pie Cranberry Tarts Cream Pie General Satisfaction Green Gooseberry Pie Ripe Gooseberry Pie Huckleberry Pie Lemon Custard Grandmother's Lemon Custard Lemon Pie Marlborough Pie Mince Meat Mirlitons Mock Mince Pie Molasses Pie Paganini Tartlets Peach Meringue Peach Pie Sweet Potato Custard White Potato Custard Pumpkin Pie Richmond Maids of Honor Washington Pie Vol-Au Vent Pate de Foie Gras Oyster Patties. PUDDINGS: Hot Puddings Amber Pudding Batter Pudding Batter Pudding with Cherries Blackberry Pudding Birds Nest Pudding Baba Pudding Cabinet Pudding Cousin Caroline's Pudding Cottage Pudding Baked Indian Pudding Steamed Indian Pudding The Pudding of Long Ago New Century Pudding Fig Pudding French Fruit Pudding Date Pudding Saratoga Pudding Peach Pudding English Plum Pudding Plain Plum Pudding Sweet Potato Pudding Roly-Poly #1 Roly-Poly #2 Suet Pudding Tapioca Pudding Wafer Pudding Cold Puddings Bird's Nest Pudding Bread and Butter Pudding Cream Chocolate Pudding Cocoanut Pudding Cream Cocoanut Pudding Cream Corn-Starch Pudding Cream Corn Starch Pudding, Vanilla Dandy Pudding Gelatine Pudding Heston Pudding Marlborough Pudding Newport Pudding Orange Pudding Quaking Pudding Queen Mab's Pudding Queen of All Puddings Royal Diplomatic Pudding Snow Pudding Wigwam Pudding Frozen Puddings Iced Cabinet Pudding Montrose Pudding Nesselrode Pudding My Queen Pudding Iced Rice Pudding with a Compote of Oranges. DESSERTS: Blanc Mange Fruit Blanc Mange Cream Cake Pie Orange Cakes with Vanilla Sauce Strawberry Shortcake Apple Charlotte Charlotte Russe Parisian Charlotte Apricot Bavarian Cream Coffee Bavarian Cream Chocolate Bavarian Cream Peach Bavarian Cream Pineapple Bavarian Cream Plum Bavarian Cream Raspberry Bavarian Cream Strawberry Bavarian Cream American Cream Fried Cream Hamburg Cream Italian Cream Orange Cream Snow Cream Velvet Cream Tapioca Cream Croquante of Peaches Croquante of Oranges Croquante of Strawberries Baked Custard Corn Starch Custard Cup Custards French Custard Quaking Custard Rice Custards Farina Custard Custard Souffle Tapioca Custard Apple Dumplings Peach Dumplings Rice Dumplings Apple Sponge Blackberry Sponge Currant Sponge Lemon Sponge Orange Sponge Raspberry Sponge Strawberry Sponge Apple Tapioca Apple Sago Cherry Tapioca Orange Tapioca Peach Tapioca Raspberry Tapioca Strawberry Tapioca Angels Snow Apple Dowdy Apple Meringue Apple Slump Apple Snow Brown Betty Floating Island Gooseberry Fool Orange Float Pain Perdu Rice Meringue Rice Souffle Snow Balls Tout Fait.

PUDDING SAUCES: Brandy Sauce Caramel Sauce Creamy Sauce Soft Custard Sauce Foamy Sauce Hard Sauce Fairy or Nun's Butter Lemon Sauce Montrose Sauce Orange Sauce Peach Sauce Our Cooking School Sauce Vanilla Sauce. WATER ICES AND SHERBETS: Cherry Water-Ice Currant Water-Ice Grape Water-Ice Ginger Water-Ice Lemon Water-Ice Orange Water-Ice Pineapple Water-Ice Pomegranate Water-Ice Raspberry Water-Ice Strawberry Water-Ice Orange Sherbet Frozen Fruits Frozen Apricots Frozen Bananas Frozen Cherries Frozen Mixed Fruits Frozen Oranges Frozen Peaches Frozen Pineapple Frozen Raspberries Frozen Strawberries Frozen Punch Roman Punch Frozen Coffee. JELLIES: Gelatine Jellies Lemon Jelly Orange Jelly Wine Jelly Port Jelly Brandy Jelly Cardinal Jelly A Good Mixed Jelly Rock-Work of Jelly Calf's Foot Jelly Aspic Jelly Fruit Jellies Apple Jelly Crab Apple Jelly Blackberry Jelly Cherry Jelly Cranberry Jelly Currant Jelly Damson Jelly Grape Jelly Green Grape Jelly Peach Jelly Pear Jelly Plum Jelly Quince Jelly Raspberry Jelly Strawberry Jelly. Bread Cake Moravian Sugar Cake Rusk Spanish Bun Swing Fellows Bath Buns Cinnamon Bun Krapfen. FANCY CAKES: Chocolate Cake Grafton Cake Cake Without Eggs Buttermilk Cake Indian Loaf Cake Pork Cake Dried Fruit Cake Molasses Cake Soft Gingerbread Gingerbread Spice Cake Hickory Cake Cup Cake Plain Cup Cake Cocoanut Loaf Cake Marble Cake Sponge Cake Angel Food Cake Sunshine Cake Pound Cake Lady Cake Fruit Cake Coffee Fruit Cake Layer Cake Apricot Layer Cake Chocolate Layer Cake Cocoanut Layer Cake Ice Cream Cake Jelly Layer Cake Peach Layer Cake Raspberry Layer Cake White Mountain Cake Ribbon Cake Cream Sponge Cake Apees Plain Cookies Ginger Cookies Jumbles Sand Tarts Lemon Wrappers Shrewsbury Cakes Scotch Cakes Jackson Snaps Ginger Snaps Dominoes Cream Puffs Chocolate Eclairs Kisses Lady Fingers Plunkets Icings or Frostings Plain Icing Chocolate Icing Orange Icing Boiled Icing Gelatine Icing. CANDIES: Chocolate Caramels Taffy Molasses Candy Walnut Molasses Peanut Molasses Candy Cream Candy Rose Cream Candy Cream Chocolates Cream Dates Cream Cherries Nougat. FRUITS: Bananas Apples Currants Grapes Oranges Peaches Pears Pineapple Pomegranates Strawberries, Raspberries and Blackberries Watermelon Cantaloupe Baked Apples Stewed Apples Coddled Apples Blackberry Flummery Blackberry Mush Stewed Cranberries Stewed Gooseberries Baked Pears Stewed Pears Stewed Prunes Stewed Rhubarb.

CANNING AND PRESERVING: Canning Apples Peaches Pears Pineapple Quinces Blackberries Cherries Currants and Raspberries Damsons Blue Plums Strawberries Preserving Preserved Citron Marmalades or Jams Blackberry Jam Grape Jam Orange Marmalades Orange Marmalade Peach Marmalade Brandy Peaches. PICKLING: Sweet Pickles Sour Pickles Mixed Pickles Chow Chow Oiled Pickles Bordeaux Sauce Green Tomato Pickles Pickled Onions Small Cucumber Pickles Lemon Pickles Pickled Walnuts Mangoes. CATSUPS: Cucumber Catsup Mushroom Catsup Tomato Catsup #1 Tomato Catsup #2 Cold Tomato Catsup Walnut Catsup Imitation of Worcestershire Sauce Chili Vinegar. DRINKS: Coffee Tea Cocoa Chocolate Cocoa from the Nibs Racahout Powder Raspberry Vinegar.

IN THE KITCHEN AND PANTRY: Tin Ware Granite Ware Iron and Steel Ware Wooden Ware Earthen and Stone Ware Miscellaneous. GATHERED CRUMBS: Lemon Butter French Honey Nevada Mountain Honey To Make Butter To Make Carpets Bright To Wash Silk Gathering the Perfume of Plants How to Stop Bleeding How to Resuscitate the Drowned Antidotes for Poisons For Burns To Remove Iron Mould from Linen To remove Ink Stains from Linen To take out Mildew Starch for Dark Calicoes To Mend China To Keep Lemons Miscellaneous. HOW: How to Lard How to Fry How to Blanch Almonds How to Salt Almonds How to Fill Oranges with Jelly How to Make Orange Baskets How to Glace Fruits How to Clean Currants How to Whip Cream How to make a Pastry Bag How to use a Pastry Bag How to make a Jelly Bag How to Thaw Meat or Poultry How to Boil A Water How to Clarify Fat How to Scald Milk How to Make Vanilla Sugar How to make Gumbo Fillet Powder How to Make Caramel How to Clarify Sugar How to Pull Candy How to use a Salamander. Remember folks, this is a 1914 original. This book is 111 years old. Please be sure to add me to your List of Favorite Sellers. Don't miss out on any of my latest listings.

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