The Golden Age Cook Book. Henrietta Latham Dwight

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CHOPS.

       PLAIN OMELET.

       OMELET WITH CHEESE.

       OMELET WITH MUSHROOMS.

       OMELET WITH TOMATOES.

       POACHED EGGS WITH TOMATO CATSUP.

       EGGS POACHED IN CREAM.

       EGGS POACHED IN TOMATOES.

       EGGS IN A BROWN SAUCE.

       Soups.

       CREAM OF JERUSALEM ARTICHOKES.

       CREAM OF ASPARAGUS.

       CREAM OF LIMA BEANS.

       CREAM OF CAULIFLOWER.

       CREAM OF CELERY.

       CREAM OF CHESTNUTS.

       CREAM OF CUCUMBERS.

       CREAM OF SUMMER SQUASH.

       CREAM OF LETTUCE.

       CREAM OF MUSHROOMS.

       CREAM OF GREEN PEAS.

       CREAM OF RICE.

       CREAM OF SPINACH.

       CARROT SOUP.

       CELERIAC SOUP.

       MOCK CLAM SOUP.

       CORN AND TOMATO SOUP.

       SOUP CRÉCY.

       CURRY SOUP.

       MOCK FISH SOUP.

       A NORWEGIAN SWEET SOUP.

       ONION SOUP.

       SOUP OF GREEN PEAS.—No. 1.

       SOUP OF GREEN PEAS.—No. 2.

       POTATO SOUP.

       PURÉE OF VEGETABLES.

       PURÉE OF TURNIPS.

       VEGETABLE SOUP.

       TOMATO SOUP.

       BARLEY SOUP.

       BLACK BEAN SOUP WITH MOCK MEAT BALLS.

       Entrées.

       EGG BORDER WITH RICE AND CURRY SAUCE.

       RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.

       A BORDER TIMBALE OF MOCK CHICKEN.

       A MOULD OF SPAGHETTINA.

       SPINACH BORDER MOULD.

       A FILLING FOR THE CENTER OF MOULD OF SPINACH.

       MOCK COD FISH BALLS.

       MOCK FISH BALLS IN CURRY OR CREAM SAUCE.

       MOCK FISH (a Norwegian dish) .

       MOCK MEAT.

       SPAGHETTINA CHOPS.

       TOMATO CHOPS.

       SAVORY FRIED BREAD.

       MOCK FISH CHOPS.

       FRICASSEE OF SPAGHETTINA.

       MUSHROOMS EN COQUILLE.

       RAGOUT OF EGG PLANT.

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