The Golden Age Cook Book. Henrietta Latham Dwight

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WITH MUSHROOMS.—No. 2.

       ESCALLOPED TOMATOES.

       TOMATOES WITH EGG.

       FRENCH CARROTS IN BROWN SAUCE.

       FRENCH CARROTS AND PEAS.

       SPINACH PUDDING.

       SPINACH BALLS.

       TOMATOES AND MUSHROOMS.

       TO BOIL RICE PLAIN.

       CAULIFLOWER WITH DRAWN BUTTER.

       ESCALLOPED CAULIFLOWER.

       ESCALLOPED SPAGHETTINA.

       CHESTNUT PURÉE.

       PURÉE OF DRIED WHITE BEANS.

       SQUASH PUDDING.

       SQUASH FRITTERS.

       SUMMER SQUASH.

       RICE CROQUETTES.

       FRICASSEE OF CELERIAC.

       YELLOW TURNIP RAGOUT.

       TOMATOES STUFFED WITH CHEESE.

       JERUSALEM ARTICHOKES.

       ASPARAGUS.

       POINTES D'ASPERGES.

       PURPLE CABBAGE WITH CHESTNUTS.

       PARSNIP CROQUETTES WITH WALNUTS.

       PARSNIPS FRIED.

       PARSNIP FRITTERS.

       TO COOK STRING BEANS.

       SPANISH ONIONS STUFFED.

       STUFFED CELERIAC WITH SPANISH SAUCE.

       SPRING CABBAGE STEWED.

       SPRING CABBAGE WITH CREAM SAUCE.

       SPRING TURNIPS IN CREAM SAUCE.

       WHITE BREAD BALLS.

       NOODLES.

       NOODLES À LA FERRARI.

       GNOCCHI À LA ROMAINE.

       Salads.

       MAYONNAISE DRESSING.

       CREAM SALAD DRESSING.

       FRENCH DRESSING.

       TOMATO ICE SALAD.

       [2] TOMATO JELLY.

       SPAGHETTINA AND CELERY SALAD.

       SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.

       SALAD OF FRESH FRUIT.

       [3] CUCUMBER JELLY.

       WALNUT AND CELERY SALAD.

       PINEAPPLE AND CELERY SALAD.

       FRUIT SALAD.

       POTATO SALAD.

       SALAD OF TOMATOES STUFFED WITH CELERY.

       CELERIAC AND LETTUCE SALAD.

       RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.

       SALAD À LA MACÉDOINE.

       ASPARAGUS SALAD.

       CUCUMBER SALAD.

       COLD SLAW.

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