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The Boston cooking-school cook book

Fannie Merritt Farmer · Nutrition · 80 章

目录

THE BOSTON COOKING-SCHOOL COOK BOOK PREFACE TABLE OF CONTENTS LIST OF ILLUSTRATIONS FLAVORING EXTRACTS TIME TABLES FOR COOKING Sauterne Cup Dutch Apple Cake Uses for Stale Bread Fruit Short Cake Tomato Sauce Almond Omelet, Caramel Sauce String Bean Soup Lobster Bisque German Chowder Quenelles Baked Stuffed Smelts Fried Lobster Lobster à la Muisset Liver and Bacon Dried Beef with Cream Breast of Lamb Ragoût of Veal Sweetbread and Bacon Boston Baked Beans Stuffing Salmi of Duck Sauce Finiste Boiled Spinach Macedoine of Vegetables à la Poulette Curried Potatoes Pepper and Grape Fruit Salad Harvard Salad Lobster Cream II Jellied Vegetables Baba Cakes with Apricots English Plum Pudding II Apricot Sauce Caramel Charlotte Russe Marshmallow Pudding à la Stanley Frozen Pudding I Frozen Charlotte Glacé Entire Wheat Paste Pumpkin Pie Creole Kisses Card Cakes Rich Coffee Cake Imperial Cake Ornamental Frosting II Spun Sugar Algonquin Canapés Fig Cups Pickled Onions CHAPTER XXXVII HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER Menus for Full Course Dinners GLOSSARY DEMONSTRATION LECTURES INDEX Chapter 59 Chapter 60 Chapter 61 Chapter 62 Chapter 63 Chapter 64 Chapter 65 Chapter 66 Chapter 67 Chapter 68 Chapter 69 Chapter 70 Chapter 71 Chapter 72 Chapter 73 Chapter 74 Chapter 75 Chapter 76 Chapter 77 Chapter 78 Chapter 79 THE FULL PROJECT GUTENBERG™ LICENSE