INDEX
A · B · C · D · E
F · G · H · I · J
K · L · M · N · O
P · Q · R · S · T
U · V · W · Y · Z

• SABYON SAUCE, XXIV¶17.

• Saddle of Lamb, l'Estragnon Sauce, XIII; of Mutton, with Currant Mint Sauce, XIII.

• Sago, I¶28; Soup with Veal, VIII.

• Salad a la Russe, XXI¶64; Asparagus, XXI¶37; Banana, XXI¶85; Berkshire, in Boxes, XXI¶120; Bolivia, XXI¶44; Brazilian, XXI¶92; Celery and Cabbage, XXI¶36; Celery, Dressed, XXI¶35; Cheese, XXI¶76; Cheese and Currant, XXI¶80; Cheese and Olive, XXI¶79; Salad, Chicken, I, XXI¶114; Chicken, II, XXI¶115; Chicken and Oyster, XXI¶121; Chicken, Individual, in Aspic, XXI; Chicken, Lenox, XXII¶162; Chiffonade, XXI¶58; Corn, XXI¶38; Cottage Cheese, I, XXI¶74; Cottage Cheese, II, XXI¶75; Crab and Tomato, XXI¶108; Cracker and Cheese, XXI; Cucumber, XXI¶30; Cucumber Baskets, XXI¶34; Cucumber Cups with Lettuce, XXI¶33; Cucumber with Tomato, XXI; De Johns, XXI¶93; East India, XXI¶81; Egg, I, XXI¶69; Egg, II, XXI¶70; Fish, with Cucumbers, XXI¶106; Fruit, I, XXV¶28; Fruit, II, XXV¶30; Fruit, French, XXI¶88; Fruit, with Wine Dressing, XXV¶31; Game, XXI¶95; Grape Fruit and Celery, XXI¶97; Harvard, XXI¶125; Hindoo, XXI¶54; Hungarian, XXI¶89; Lenten, XXI¶71; Lettuce, XXI¶45; Lettuce and Cucumber, XXI¶26; Lettuce and Radish, XXI¶27; Lettuce and Tomato, XXI¶28; Lettuce, Dressed, XXI¶25; Lobster, I, XXI¶102; Lobster, II, XXI¶103; Lobster, III, XXI¶105; Macedoine, XXI¶46; Malaga, XXI¶91; Mexican Jelly with Tomato Mayonnaise, XXI; Monte Carlo, XXI¶98; Neufchatel, I, XXI¶77; Neufchatel, II, XXI¶78; Nile, XXI¶118; Nut, XXI¶82; Nut and Celery, I, XXI¶83; Nut and Celery, II, XXI¶84; Orange, XXV¶27; Orange Mint, XXI¶87; Oyster and Grape Fruit, XXI¶113; Pear, XXI¶94; Pepper and Grape Fruit, XXI¶96; Potato, I, XXI¶40; Potato, II, XXI¶41; Potato and Celery, XXI¶43; Potato, Hot, XXI¶42; Salad, Rolls or Dinner, IV; Russian, XXI¶48; Russian, Moulded, XXI¶66; Salmon, XXI¶99; Salmon, a la Martin, XXI¶111; Sardine, XXI¶101; Scallop and Tomato, XXI¶109; Shrimp, XXI¶100; Spinach, XXI¶65; Sticks, IV¶60; String Bean, XXI¶39; Sweetbread and Celery, XXI¶124; Sweetbread and Cucumber, I, XXI¶122; Sweetbread and Cucumber, II, XXI¶123; Swiss, XXI¶117; Tomato and Cheese, XXI¶61; Tomato and Cucumber, XXI¶57; Tomato and Horseradish, XXI¶53; Tomato and Watercress, XXI¶56; Tomato Ciboulettes, XXI¶55; Tomato, Frozen, XXI¶63; Tomato Jelly, XXI¶62; Tomato, Stuffed, I, XXI¶50; Tomato, Stuffed, II, XXI¶51; Tomato, Stuffed, German Style, XXI; Tomato, Stuffed with Pineapple, XXI; Waldorf, XXI¶90; Watercress and Cucumber, XXI¶31; Watercress, Dressed, XXI¶29; Wiersbick's, XXI¶59; Salad Dressing, Boiled, I, XXI; Boiled, II, XXI; Chicken, XXI¶17; Club French, XXI¶10; Cream, I, XXI; Cream, II, XXI; Curry, XXXVII¶11; French, XXXI¶86; German, XIX¶40; Mayonnaise I, XXI¶20; Mayonnaise II, XXI; Mayonnaise Cream, XXI; Oil, I, XXI¶20; Oil, II, XXI; Parisian French, XXI¶9; Salad Dressings, XXI.

• Salads, XXI¶64.

• Salmon, a la Martin, Ravigote Mayonnaise, XXI¶111; Boiled, XI¶56; Box, XI¶128; Croquettes, XXII¶40; Cutlets, XXII¶41; Force-Meat, X¶23; Moulded, Cucumber Sauce, XXII¶158; Salad, XXI¶99; Salmon, Soup, IX¶17.

• Salsify (Oyster Plant), Creamed, XIX; Fritters, XIX¶92.

• Salt, to Prevent Lumping, XL.

• Salted Almonds, I, XXXIII¶11; Almonds II, XXXIII¶12; Peanuts, XXXIII¶13; Pecans, XXXIII¶14.

• Salts, XXXIII¶11.

• Sandwiches, XI¶97; Anchovy, XXXIV¶9; Bread and Butter Folds, XXXIV¶3; Brown Bread, XXXIV¶20; Cheese and Anchovy, XXXIV¶15; Cheese Wafer, XXXIV¶26; Chicken, XXXIV¶10; Chicken, Halibut of, XI; Club, XXXIV¶17; Colonial, XXXIV¶22; Egg, XXXIV¶5; Fruit, XXXIV¶19; German, XXXIV¶23; Ginger, XXXIV¶18; Ham, Chopped, XXXIV¶8; Ham, Sliced, XXXIV¶7; Jelly, XXXIV¶25; Lettuce, XXXIV¶4; Lobster, XXXIV¶11; Lobster, a la Boulevard, XXXIV¶12; Noisette, XXXIV¶21; Nut and Cheese, XXXIV¶14; Oyster, XXXIV¶13; Rolled Bread, XXXIV¶2; Russian, XXXIV¶24; Sardine, XXXIV¶6; Windsor, XXXIV¶16.

• Saratoga Chips, XX¶27.

• Sardine Canapes, XXXIV¶30; Creamed, XXXV¶24; Salad, XXI¶101; Sandwiches, XXXIV¶6.

• Sardines Fried in Batter, XXII¶15; Grilled, XXXV¶22; with Anchovy Sauce, XXXV¶23.

• Sauce a l'Italienne, XVIII¶23; Allemande, XVIII¶9; Anchovy, XVIII¶46; Anchovy Butter, XVIII¶42; Apple, XXXVI¶16; Apple, Spiced, XXXVI¶17; Aurora, XI¶84; Bearnaise, XVIII¶51; Bechamel, XVIII¶31; Bechamel, Yellow, XVIII¶32; Bercy, XI¶98; Bordelaise, XII¶29; Bread, XVIII¶57; Brown, I, XVIII¶16; Brown, II (Espagnole), XVIII¶17; Sauce, Brown (Mushroom), I, XVIII; Brown (Mushroom), II, XVIII; Caper, XVIII¶13; Cauliflower, XVIII¶59; Celery, XVIII¶37; Champagne, XVIII¶24; Cherry, XXII¶17; Chestnut, XXII¶31; Chili, XXXVIII¶57; Cranberry, XXXVI¶26; Cream, XVIII¶4; Creole, XVIII¶69; Cucumber, I, XVIII¶35; Cucumber, II, XVIII¶36; Cumberland, XVII¶80; Currant Jelly, XVIII¶61; Currant Mint, XIII¶29; Drawn Butter, XVIII¶11; Egg, I, XVIII¶14; Egg, II, XVIII¶15; Espagnole, XII¶46; l'Estragnon, XIII¶31; Figaro, XVIII¶54; Finiste, XVIII¶71; Hollandaise, I, XVIII¶44; Hollandaise, II, XVIII¶45; Horseradish, I, XVIII¶55; Horseradish, II, XVIII¶56; Horseradish Hollandaise, XVIII¶47; Hot Mayonnaise, XVIII¶67; Hot Tartare, XVIII; Lemon Butter, XVIII¶41; Lobster, I, XVIII¶48; Lobster, II, XVIII¶49; Lobster, III, XI; Lobster Butter, XVIII¶43; Maitre d'Hotel Butter, XX¶20; Mint, XVIII¶60; Normandy, XI¶91; Olive, XVIII¶21; Olive and Almond, XVIII¶33; Orange, XXIV¶10; Oyster, XVIII¶34; Piquante, XVIII¶20; Port Wine, XVIII¶62; Poulette, XIX¶45; Rhubarb, XXXVI¶29; Rice, XVIII¶58; Russian, XVIII¶70; Shrimp, XVIII¶12; Silesian, XI¶57; Soubise, XVIII¶10; Sour Cream, XVII¶88; Spanish, XVIII¶30; Supreme, XVIII¶38; Tartar, XVIII¶64; Tartare, XVIII¶64; Tomato, I, without Stock, XVIII; Tomato, II, XVIII¶26; Sauce, Tomato, III, XVIII¶27; Tomato and Mushroom, XVIII¶28; Tomato Cream, XVIII¶29; Trianon, XVIII¶53; Tyrolienne, XVIII¶68; Veloute, XVIII¶8; Victor Hugo, XII¶33; Vinaigrette, XVIII¶63; White, I, XVIII¶5; White, II, XVIII¶6; White, Thick, XVIII¶7; White, Thin, XVIII¶3.

• Sauces, Fish and Meat, XVIII; Sauces, Pudding, XXIV; Apricot, XXIV¶23; Brandy, XXIV¶21; Caramel Brandy, XXIV¶22; Chocolate, XXIV¶16; Coffee, XXVI¶57; Cream, I, XXIV¶6; Cream, II, XXIV¶7; Creamy, I, XXIV¶12; Creamy, II, XXIV¶13; Currant Jelly, XVIII¶61; Foamy, I, XXIV¶14; Foamy, II, XXIV¶15; Fruit, XXIX¶21; Hard, XXIV¶18; Lemon, I, XXIV¶1; Lemon, II, XXIV¶2; Lemon, III, XXIV¶3; Liquids, XXIII; Madeira, Iced, XXVI¶111; Maraschino, XXII¶18; Mocha, XXXI¶23; Molasses, XXIV¶5; Orange, XXIV¶10; Rum, XXII¶164; Sabyon, XXIV¶17; Sterling, XXIV¶19; Strawberry, XXIV¶11; Vanilla, XXIV¶4; Wine, XXIV¶20; Yellow, I, XXIV¶8.

• Sausages, XVI¶20.

• Sauted Bananas, XXXVI¶22; Fillets of Beef, a la Moelle, XII¶43; Fillets of Beef, Cherry Sauce, XII¶44; Fillets of Beef, Stuffed Mushroom Caps, XII; Mignon Fillets of Beef, Figaro Sauce, XII; Mignon Fillets of Beef, Trianon Sauce, XII; Pears, Chocolate Sauce, XXV.

• Sauteing, II¶31.

• Sauterne Cup, III¶65; Jelly, XXV¶46.

• Savory Oysters, XI¶152.

• Scallop and Tomato Salad, XXI¶109; Soup, Cream of, VIII¶95; Stew, VIII¶82.

• Scallops, XXI¶109; Devilled, XXII¶87; Fried, XI¶170.

• Scones, Cream, V¶5.

• Scotch Broth, XIII¶40; Soup, VIII¶35; Wafers, XXX¶16; Woodcock, XXXV¶31.

• Scottish Fancies, XXX¶18.

• Scrambled Eggs, VII¶28; Country Style, VII¶34; with Anchovy Toast, VII¶30; with Calf's Brains, XXXV¶8; with Sweetbreads, XXXV¶6; with Tomato Sauce, VII¶14.

• Scrod, Broiled, XI¶59.

• Seed Cakes, XXX¶31.

• Shad, XX¶27; Planked, XI¶78; Planked, with Creamed Roe, XI¶80; Roe, Baked, XI¶86; Roe, Broiled, XI¶62; Roe, Fried, XI¶113; Roe, with Celery, XXII¶93.

• Shellfish, Bivalve Mollusks, XI; Clams, VIII¶92; Crabs, XXI¶108; Crustaceans, XI¶30; Lobsters, XI¶187; Oyster Crabs, XXII¶37; Oysters, XXI¶113; Scallops, XXI¶109; Shrimps, XXXV¶20.

• Sherbet, XXVI¶4; London, XXVI¶49; Milk, XXVI¶29.

• Short Cake, Fruit, V¶63; Strawberry, I, XXVI¶61; Strawberry, II, V; Strawberry, Rich, V¶62.

• Shrimp Salad, XXI¶100; Sauce, XVIII¶12.

• Shrimps, XXXV¶20; a la Newburg, XXXV¶20.

• Sicilian Sorbet, XXVI¶33.

• Silesian, XI¶57.

• Sink Drain, Care of, XL.

• Smelts, XI¶107; a la Langtry, XI¶84; a la Meniere, XI¶107; Baked and Stuffed, XI; Fried, XI¶103; Fried and Stuffed, XI.

• Snowballs, XXIII¶43; Cake, XXXI; Pudding I, XXV¶85; Pudding II, XXV¶51.

• Soda Bicarbonate, IV¶34.

• Sodium Chloride, I¶7.

• Sole a la Bercy, XI¶98.

• Sorbet, XXVI¶7.

• Soubise Sauce, XVIII¶10.

• Souffle, Apricot, XXIII¶26; au Rhum, XXII¶128; Cheese, XXII¶121; Chestnut, XXIII¶32; Chicken, XVII¶98; Chocolate, XXIII¶28; Coffee, XXV¶57; Custard, XXIII¶25; Egg, VII¶52; Frozen, Glace, XXVI¶126; Frozen Orange, XXVI¶123; Fruit, XXIII¶30; Lemon, XXIII¶27; Mocha, XXIII¶29; Nut Prune, XXV¶23; Omelet, XXII¶129; Ramequins, XXII¶122; Spanish, XXIII¶31; Vegetable, XIX¶146.

• Souffled Crackers, X¶2.

• Soups, VIII¶64; a la Soubise, VIII¶64; Almond, VIII¶62; Appledore, IX¶13; Artichoke, Cream of, IX¶4; Asparagus, VIII¶53; Bean, Baked, IX¶2; Bean, Black, IX¶1; Bean, String, VIII¶63; Binding of, VIII; Bisque, Mock, IX¶21; Bisques, XXVI¶69; Bortchock, VIII¶33; Bouillon, VIII¶23; Bouillon, Clam, VIII¶80; Bouillon, Iced, VIII¶25; Bouillon, Tomato, with Oysters, VIII¶24; Cauliflower, Cream of, VIII¶60; Celery, I, IX¶5; Celery, II, IX¶6; Celery, Cream of, VIII¶54; Chestnut Puree, VIII¶65; Chicken, VIII¶42; Chicken, with Wine, VIII¶39; Clam and Oyster, VIII¶89; Clam and Tomato Bisque, VIII¶93; Clam and Chicken Frappe, VIII¶92; Clam, Cream of, VIII¶90; Clam, with Poached Eggs, VIII¶88; Clearing of, VIII; Consomme, VIII¶70; Consomme a la Royal, VIII¶71; Consomme au Parmesan, VIII¶72; Consomme aux Pates, VIII¶74; Soups, VIII¶64; Consomme, Bortchock, VIII¶79; Consomme, Clam, VIII¶91; Consomme, Claret, VIII¶78; Consomme, Colbert, VIII¶73; Consomme d'Orleans, VIII¶75; Consomme Princess, VIII¶77; Consomme with Vegetables, VIII¶76; Corn, IX¶7; Crab, VIII¶66; Cream, XXXI¶46; Creole, VIII¶29; Cucumber, VIII¶61; Dinner, VIII¶31; Duchess, VIII¶47; Garnishings and Force-meats, X; Farina, VIII¶45; French White, VIII¶40; Halibut, IX¶8; Hygienic, VIII¶44; Imperial, VIII¶51; Julienne, VIII¶30; Kornlet, IX¶11; Leek and Potato, IX¶15; Lettuce, Cream of, VIII¶56; Lima Beans, Cream of, XIX¶27; Lobster Bisque, VIII¶96; Macaroni, VIII¶26; Making, VIII¶1; Mock Turtle, VIII¶69; Mulligatawny, VIII¶68; Mushroom, VIII¶57; Mushroom, Cream of, VIII¶58; Ox-tail, VIII¶34; Oyster, VIII¶83; Oyster, Amsterdam Style, VIII¶85; Oyster, French, VIII¶84; Oyster, Gumbo, VIII¶86; Pea, IX¶9; Pea, Split, IX¶10; Philadelphia Pepper Pot, VIII¶67; Potage a la Reine, VIII¶48; Potato, IX¶12; Potato, Swiss, IX¶14; Purees, XIX¶108; Royal, VIII¶49; Salmon, IX¶17; Scallop, Cream of, VIII¶95; Scotch, VIII¶35; Spinach, VIII¶55; Spring, VIII¶46; Squash, IX¶18; St. Germain, VIII¶50; Stock, Brown, VIII¶22; Stock, Lamb, VIII; Stock, White, VIII¶36; Stock, White, I, VIII¶36; Stock, White, II, VIII¶37; Stock, White, III, VIII¶38; Soups, VIII¶64; Tapioca Wine, IX¶22; Tomato, IX¶19; Tomato, Cream of, IX¶20; Tomato, with Stock, VIII¶27; Turkey, VIII¶43; Turkish, VIII¶28; Veal and Sago, VIII¶52; Vegetable, IX¶16; Watercress, Cream of, VIII¶59; White, VIII¶41; with Fish Stock, VIII¶80; with Meat Stock, VIII¶22; without Stock, IX.

• Sour Cream Sauce, XVII¶88.

• Spaghetti, VI¶31; Timbales, XXII¶65.

• Spanish Cake, XXXI¶51; Cream, XXV¶56; Omelet, VII¶70; Pickles, XXXVIII¶62; Sauce, XVIII¶30; Sauce, for Salmi of Duck, XVII; Souffle, XXIII¶31.

• Spice Cookies, XXX¶15.

• Spiced Currants, XXXVIII¶51.

• Spinach, XIX¶107; a la Bechamel, XIX; Boiled, XIX¶106; French Style, XIX¶109; Puree of, XIX¶108; Salad, XXI¶65; Soup, VIII¶55.

• Sponge Cake, XXXI¶20; Cake, Cheap, XXXI¶17; Cake, Chocolate, XXXI¶33; Cake, Cream, XXXI¶18; Cake, Hot-Water, XXXI; Drops, XXXI¶28; Fritters, XXII¶25; Strawberry, XXV¶76.

• Spring Mousse, XXII¶152.

• Spun Sugar, XXXIII¶58.

• Squash, IV¶84; Biscuits, IV¶84; Hubbard, XIX¶110; Marrow, XIX¶96; Pie I, XXVIII¶31; Pie II, XXVIII¶32; Soup, IX¶18; Summer, Boiled, XIX¶111; Summer, Fried, I, XIX¶112; Summer, Fried, II, XIX¶113; Turban, XI¶123; Winter, Baked, I, XIX¶116; Winter, Baked, II, XIX¶116; Winter, Boiled, XIX¶115; Winter, Steamed, XIX¶114.

• Starch, I¶3; Corn, XIX¶63; Starch, Dextrine, I; Dextrose, I¶26; Glycogen, I¶4; Test for, I¶24.

• Sterling Sauce, XXIV¶19.

• Stew, Beef, with Dumplings, XII¶68; Irish, with Dumplings, XIII¶39; Oyster, VIII¶81; Scallop, VIII¶82.

• Stewed Prunes, XXXVI¶28.

• Stewing, II¶31.

• St. Germain Soup, VIII¶50.

• Sticks, Bread, IV; Cheese, X¶5; Imperial (in Rings), X; Salad, IV¶60.

• St. James Pudding, XXIII¶45.

• Strawberries, to Prepare, for Serving, XXXVI¶2.

• Strawberry Baskets, XXII¶62; Bavarian Cream, XXV¶80; Cottage Pudding, XXIII¶21; Filling, XXXII¶5; Ice I, XXVI¶22; Ice II, XXVI¶23; Ice Cream I, XXVI¶61; Ice Cream II, XXVI¶62; Mousse, XXVI¶104; Preserves, XXXVIII¶14; Sauce, XXIV¶11; Short Cake I, V¶60; Short Cake II, V¶61; Short Cake, Rich, V¶62; Sponge, XXV¶76; Whip, X¶20.

• String Bean Salad, XXI¶39.

• String Bean Soup, VIII¶63.

• Stuffed Clams, XXII¶94; Dates I, XXXIII¶9; Dates II, XXXIII¶10; Peppers I, XIX¶100; Peppers II, XIX¶102; Tomato Salad I, XXI¶50; Tomato Salad II, XXI¶51; Tomato Salad, German Style, XXI; Tomatoes, XIX¶128.

• Stuffing I, XVII¶28; II, XVII¶29; Chestnut, XVII¶58; Chestnut, for Goose, XVII; Fish, I, XI¶66; Fish, II, XI¶67; for Chicken in Aspic, XXII¶151; for Mutton, XIII; for Potted Pigeons, XVII; for Smelts, XI; Oyster, XVII¶59; Oyster, for Turkey, XVII; Peanut, for Duck, XVII; Stuffing, Potato, for Goose, XVII; Poultry, XVII; Turkey, Swedish Style, XVII.

• Succotash, XIX¶60.

• Sucrose, I¶30.

• Suet, XXIII¶46; Pudding, XXIII¶46.

• Sugar, XIX¶29; Barley, I¶33; Boiled, for Confections, XXXIII; Cane (Sucrose), I; Changes in Cooking of, I; Composition of, I¶1; Fruit (Diabetin), I; Fruit (Levulose), I; Grape (Glucose), I; Milk (Lactose), I; Spun, XXXIII¶58; to Caramelize, XL¶6; to Heat, XXXVII¶6.

• Sugared Popped Corn, XXXIII¶16.

• Suitable Combinations for Serving, XLI.

• Sultana Caramels, XXXIII¶38; Roll, with Claret Sauce, XXVI¶91.

• Sunshine Cake, XXXI¶22.

• Supreme of Chicken, XXII¶83; Sauce, XVIII¶38.

• Swedish Bread, IV¶70; Rolls, IV¶61; Tea Braid, IV¶70; Tea Ring I, IV¶72; Tea Ring II, IV¶73; Timbales, XXII¶57; Wafers, XXX¶38.

• Sweetbreads, XXII¶99; a la Mont Vert, XXII¶99; a la Napoli, XV¶10; a la Poulette, XV¶7; and Bacon, XV¶14; and Celery Salad, XXI¶43; and Cucumber Salad I, XXI¶122; and Cucumber Salad II, XXI¶123; and Mushroom Timbales, XXII¶78; Broiled, XV¶4; Country Style, XV¶8; Creamed, XV¶5; Creamed, and Chicken, XV¶6; Cutlets of, a la Victoria, XXII¶55; Cutlets with Asparagus Tips, XV¶12; Epigrams of, XXII¶56; Eugenie, Braised, XV¶11; in Peppers, XXII¶102; Larded, XV¶9; Mousse, XXVI¶109; Ramequins, XXII¶122; with Tomato Sauce, XV¶13.

• Sweet Pickled Peaches, XXXVIII¶52; Pickled Pears, XXXVIII¶53.

• Swiss Pudding, XXIII¶42; Salad, XXI¶117.

• Swordfish, Broiled, XI¶61.


A · B · C · D · E
F · G · H · I · J
K · L · M · N · O
P · Q · R · S · T
U · V · W · Y · Z



Copyright ©2000, Bartleby.com