The Golden Age Cook Book. Henrietta Latham Dwight

      Published by Good Press, 2019

       [email protected]

      EAN 4057664639844

Table of Contents

       Preface.

       Comparative Tables OF Vegetable and Animal FOODS.

       Bread, Biscuit, and Rolls.

       BEATEN BISCUIT.—No. 1.

       BEATEN BISCUIT.—No. 2.

       BAKING-POWDER BISCUIT.

       CREAM BISCUIT.

       FRENCH ROLLS.

       RAISED FINGER-ROLLS.

       WINDSOR ROLLS.

       ELIZABETTI ROLLS.

       RYE ROLLS.

       GLUTEN ROLLS.

       PARKER HOUSE ROLLS.

       BOSTON BROWN BREAD.

       BOSTON BROWN BREAD WITH RAISINS.

       BOSTON BROWN BREAD STEWED.

       GRAHAM BREAD.

       RYE BREAD.

       QUICK WHITE BREAD.

       DATE BREAD.

       COFFEE BREAD.—No. 1.

       COFFEE BREAD.—No. 2.

       NORWEGIAN ROLLS.

       RICE MUFFINS.

       LAPLANDS.

       ENGLISH MUFFINS.

       GRAHAM POPOVERS.

       GRAHAM GEMS.

       GEMS OF KERNEL (Middlings) AND WHITE FLOUR.

       GEMS OF RYE MEAL.

       CORN BATTER BREAD.

       CORN BREAD.

       CORN GRIDDLE CAKES.

       WHITE BREAD GRIDDLE CAKES.

       BOSTON BROWN BREAD GRIDDLE CAKES.

       WAFFLES.

       EPICUREAN ROLLS.

       BREAD FROM RUMMER FLOUR.

       BISCUITS OF KERNEL OR GRAHAM FLOUR.

       Eggs.

       TO SOFT BOIL EGGS.

       TO HARD BOIL EGGS.

       EGGS À LA CRÊME.

       EGGS AU GRATIN.

       NUN'S TOAST.

       EGGS À LA MAÎTRE D'HÔTEL.

       EGG TIMBALES.

       EGGS STUFFED WITH MUSHROOMS.

       EGGS WITH CREAM.

       CURRIED EGGS.

       STUFFED EGGS.

       FRIED STUFFED EGGS.

       FRICASSEED EGGS.

       EGG