# Everyday Luncheons/Index

INDEX
Almond blanc mange, 209
Anchovy toast, 64
April, luncheons, 259-264
Arrowroot pudding, 240
August luncheons, 278-283
Bacon, rolls with kidney, 81; with liver, 81
Baked pears, 210
Baked rice pudding, 210
Banana, puffs, 209; short cake, 235; trifle, 236
Bass, how to prepare, 36
Batter bread, Southern, 147; soft, 148
Beans, escalloped, 115
Beets, sugared, 105; creamed, 105
​Beverages, various varieties, 202-207
Blackberry shrub, 205
Blenheim pudding, 230
Bluefish, 36
Bordeaux pudding, 212
Bread and cocoanut pudding, 228
Bread pudding, 211
Brown betty, 209
Buttermilk, 202
Cake, plain, 239
Carrots, buttered, 109; with peas, 109
Cheese, scramble, 130; omelet, 141
Chicken, various methods of preparation, 74-78
Broiled, 74; with bacon, 74
Chartreuse of, 84
Creamed, 74; with eggs, 77
Croquettes, 75
Curried, 75
Devilled, 76
Escalloped, 77; with macaroni, 83
French hashed, 75
Gallosch, 77
Klops, 78
Liver scramble, 130
​Loaf, 90
Saute, 76
Scramble, 137
Spanish, 78
Chocolate blanc mange, 212
Chocolate cakes, 227
Chocolate pudding, 212
Cocoa, 203
Coffee blanc mange, 213
Cold slaw, 106
Corn bread, soft, 151; Florida, 152
Corn pone, Southern, 148; No. II., 149
Corn starch pudding, 229
Corned-beef hash, 66
Cream puffs, 233
​Curry of vegetables, 108
Date gems, 152
Date, pudding, 232; dessert, 232
December luncheons, 297-301
Desserts, various varieties, 208-242
Drop cakes, Graham, 153; hominy, 154
Duck, mock, 86
Éclairs, 226
Eggs, various methods of preparation, 127-144
À la bonne femme, 137
À la bourgeoise, 137
À la maître d'hôtel, 135
À la paysanne, 130
À la St. Catherine, 137
À la tripe, 129
À la Washington, 138
Au miroir, 129
Baked, with cheese, 134; on rashers of bacon, 139
Bird's nest, 136
Coddled, 135
Creamed, 129
Escalloped, 140
Fried, 128; with black butter, 129
In ambush, 135
In crusts, 134
Japanese, 139
Mexican, 134
Poached, 127; with creamed celery, 130; on anchovy toast, 136
Steamed, 139
Sur le plat, 136
Swiss, 136
With fine herbs, 133
Emergency Party described, 6
English buns, 148
Farina pudding, 215
February luncheons, 249-254
Fig dessert, 219
Flounder, 36
​Frankfurters, 73
French pancakes, 213
Fricatelli, 87
Fritters, 216
Fruit wafers, 238
Gelatine used for soups, 35
Gingerbread, soft, 238
Golden ball fritters, 236
Good Friday pudding, 236
Grape juice, 205
Haddock, 36; escalloped, 38; creamed, 38
Hamburg sponge, 234
Hamburgher steaks, 65
Herring, 36; boiled, 39
Hickory-nut macaroons, 235
Hot slaw, 106
Indian pudding, 217
Jam, 229
Jam pudding, 217; No. II., 217
January luncheons 243-249
Johnny-cake, 149; with apple, 150
July luncheons, 274-278
June luncheons, 269-273
Lemon blanc mange, 233
Lemon sponge, 214
Lemonade, 204; with seltzer, 206
Lima beans, creamed, 105; escalloped, 114
Macaroons, hickory-nut, 235
Mackerel, 36; broiled fresh, 39
March luncheons, 254-259
Marquise pudding, 218
May luncheons, 264-269
Meat balls, German, 87
Meats suitable for luncheon, 65-93
Milk, 202
Mint Sangaree, 206
Mock birds, 83
New York pudding, 239
​Noodles with ham, 87
November luncheons, 292-296
Nut wafers, 237
October luncheons, 287-291
Omelets, various varieties, 140-144
Onions, escalloped, 109; fried, 109
Orange jelly, 218
Oysters, various preparations of, 42-53
À la Creole, 54
À la Delmonico, 50
À la Française, 53
À la Gordon, 52
À la Long Branch, 52
À la Newburg, 50
À la Quebec, 51
À la Waldorf, 52
À la Washington, 48
Baked, in shells, 43; on toast, 44
Broiled, 47
Cream of, 31; creamed, 45; on half-shell, 46
Curried, 45
Devilled fried, 49
Escalloped, 46
Fricassee, 47
Fried, 47
Frizzled, 51
Mock fried, 70
Panned, 45
Pigs in blankets, 49
Rarebit, 51
Raw, 42, 48
Roast, 44
Scramble, 131
​Smothered, 52
Spindled, 50
Steamed, 48
Stewed, 48; with celery, 49
With macaroni, 46
Peach, kisses, 220; baked, 242
Peach shortcake, 236
Pears, surprise, 242
Peppers, stuffed, 111
Perch, 36; fried, 39
Pigs' feet, jellied pickled, 92
Pike, 36
Pimento scramble, 138
Pineapple cup, 204
Pineapple lemonade, 205
Pineapple pudding, 220
Popovers, 157; with fruit, 157
Pork, chops, 73; à la Maryland, 76
Potatoes, various methods of preparation, 94-104
À la Française, loi
À la Hollandaise, loi
À la Irwin, 99
À la maître d'hôtel, 96
À la Nelson, 98
À la Roy ale, 94
À la Waldorf, 102
Au gratin, 96
​Baked in balls, 95
Border, 94
Boulettes, 99
Breaded, 99
Cakes, 101
Creamed, 96
Croquettes, 99
Dice, 97
Dutch, 97
Escalloped, 95
Floradora, 98
French fried, 100
Glazed, 102
Julienne, 100
Loaf, 101
Lyonnaise, 100
Macaroni, 100
Mangle, 97
Omelet, 94
Parisian, 101
Princess, 102
Puff, 95
Saratoga chips, 100
Stewed, 97
Puffs, corn, 150; Graham, 153, 237
Quick bread pudding, 241
Quick soups, 8-35
​Raspberry charlotte, 241
Raspberry cup, 205; shrub, 206; dash, 206
Red Snapper, 36
Roly poly, 221
Sago cream, 223
Salads, how to prepare and dress, 165-201
Almond, 169
Apple, with watercress, 169
Apricot, 169
Asparagus, 169; with salmon, 169
Bean, 170
Bellevue, 175
Bird's-nest, 171
Bohemian, 171
Bordeaux, 170
Calf's-brain, 172
Cheese, with tomatoes, 174; with parsley, 189
Cherry, 173; with pineapple, 190
Chestnut, 175; No. II., 185
Cottage cheese, 173
​Crab, 172
Cream cheese, 173
Cress, 172; with walnut, 185
Endive, 178
German cabbage, 200
German cauliflower, 192
Grape, 177; No. II., 178
Grapefruit, 178
Ham, with celery, 189
Irwin, 201
Italian, 178; with sardines, 186
Lettuce, 178
Lobster, 198; No. II., 198
Marguerite, 179
Marquise, 179
Normandy, 179
Nut, with sweetbreads, 179
Onion, 193
Orange, 180
Oyster, 182
Parisian, 180
Pea, with walnut, 192
Peach, 181
Pepper, 180; with cabbage, 191
​Pimento, 180; No. II., 180
Pineapple, 181
Portuguese, 181
Potato, with nuts, 190
Russian, 181; No. II., 192; No. III., 193
Salmon, 183; No. II., 183; No. III., 186
Salsify, 184
Sardine, 183
Scallop, 181
Shad roe, 183; No. II., 183; No. III., 186
Shredded lettuce, 200
Smelt, 198
Smoked herring, 197
Spaghetti, 189
Spanish, 192
Spinach, 184
Strawberry, 193
String beans, 184
Summer, 182
Sweetbread, 183; with cucumber, 189
Tongue, with potatoes, 200
Turkey, 199
Tutti-frutti, 188
Veal, 188
Vienna, 184
Waldorf, 185
​Salsify, 123
Sardines, baked, 42; toast, 64; omelet, 142
Sauce for puddings, 215
Sausages, 74; baked with rice, 92
Scallops, fried, 57
Scrambled eggs, various varieties, 127-139
September luncheons, 283-287
Shad, 36
Smelt, 36
Snow-balls, 221
Snow pudding, 223
Soup, general rules for making, 8-35
Asparagus, cream of, 21
Barley, 9
Beet, 12; cream of, 23
Black bean, 30
Bombay, 31
Bread, bisque of, 24
Cabbage, 30
Carrot, 9; cream of, 24
Cauliflower, cream of, 22
Celery, 10; cream of, 20, 30; with oysters, 31
Cheese, cream of, 25
Cherry, 34
Clam, 13; cream of, 19
Corn, 9; cream of, 22; with chicken, 25
Crabs, bisque of, 24
Cucumber, cream of, 21; with onions, 27
Duchess, 26
Dutch, 14
Egg, 26; No. II., 32
French, with milk, 18
Fruit, how made, 34
German, with chicken, 16
Grape, 34
Italian, with tomato, 18
Julienne, 28
Kidney bean, 11
Lemon, 33
Lentil, 11
Lettuce, cream of, 23
Lima bean, 12; purée of, 13; cream of, 22
Liver, 17
Lobster, bisque of, 25
Macaroni, 11
Marquise, 33
Mutton, 29
Orange, 33
Oysters, bisque of, 24
Peanuts, cream of, 21
Pineapple, 34
​Potato, cream of, 22; with turnip, 32
Puree, of lima beans, 13; of peas with tomatoes, 27
Rice, 10; with tomato, 11; cream of, 20
Russian, 28
Sago, 10
Salmon, cream of, 24
Salsify, cream of, 23
Scotch, 16
Shrimps, cream of, 23
Spaghetti, 10
Spinach, 19; cream of, 21
Squash, cream of, 20
Strawberry, 33
String beans, cream of, 24
Swedish, 33
Tapioca, 13
Turkey, 30
Turnip, 12; with potatoes, 32
Vegetable, 26
Vermicelli, 11
Spanish cream, 222
Spinach, with poached egg, 124
Sponge cake, with cream, 231
Squash, stuffed Summer, 124; fried, 124
Stock, from beef extract, how to prepare, 8
Strawberry cream cake, 234; shortcake, 235
Succotash, 116; creamed, 116
Surprise pudding, 222
Sweetbreads, fried, 72; broiled, 72; creamed, 72
Sweet rice croquettes, 225
​Tapioca, pudding, 224; cream, 225
Tartlets, 224
Tea, 202; iced, 204
Temperance punch, 207
Terrapin, mock, 71
Toast, anchovy, 64; sardine, 64
Trout, 36
Turkey, escalloped, 84
Vanities, 226
Vienna chocolate, 203
Weakfish, 36
Whitefish, 36; broiled, 41
Wine jelly, 225
This work was published before January 1, 1929, and is in the public domain worldwide because the author died at least 100 years ago.
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