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Index:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu

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Title Salads, Sandwiches and Chafing-Dish Dainties (3rd ed)
Author Janet McKenzie Hill 1852-1933
Year 1922
Publisher Little, Brown, and company
Location Boston
Source djvu
Progress To be proofread
Transclusion Index not transcluded or unreviewed

Contents

  1. Part I.
  2. SALADS
  3. page
  4. Introduction
    ................................................................................................................................................................................................................................................................................................................................................................................................
    3
  5. The Dressing
    ................................................................................................................................................................................................................................................................................................................................................................................................
    6
  6. Use of Dressings
    ................................................................................................................................................................................................................................................................................................................................................................................................
    7
  7. Arrangement of Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    8
  8. Composition of Mayonnaise
    ................................................................................................................................................................................................................................................................................................................................................................................................
    8
  9. Value of Oil
    ................................................................................................................................................................................................................................................................................................................................................................................................
    8
  10. Boiled and Cream Dressings
    ................................................................................................................................................................................................................................................................................................................................................................................................
    9
  11. Important Points in Salad-Making
    ................................................................................................................................................................................................................................................................................................................................................................................................
    9
  12. When to serve Salads with French or Mayonnaise Dressing
    ................................................................................................................................................................................................................................................................................................................................................................................................
    9
  13. When to serve a Fruit Salad
    ................................................................................................................................................................................................................................................................................................................................................................................................
    10
  14. Salads with Cheese
    ................................................................................................................................................................................................................................................................................................................................................................................................
    10
  15. How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes
    ................................................................................................................................................................................................................................................................................................................................................................................................
    11
  16. How to boil Eggs hard for Garnishing
    ................................................................................................................................................................................................................................................................................................................................................................................................
    11
  17. To poach Whites of Eggs
    ................................................................................................................................................................................................................................................................................................................................................................................................
    11
  18. Royal Custard for Moulds of Aspic
    ................................................................................................................................................................................................................................................................................................................................................................................................
    11
  19. How to use Garlic or Onion in Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    12
  20. How to shell and blanch Chestnuts and other Nuts
    ................................................................................................................................................................................................................................................................................................................................................................................................
    12
  21. How to chop Fresh Herbs
    ................................................................................................................................................................................................................................................................................................................................................................................................
    13
  22. How to cut Radishes for a Garnish
    ................................................................................................................................................................................................................................................................................................................................................................................................
    13
  23. How to clean Lettuce, Endive, etc
    ................................................................................................................................................................................................................................................................................................................................................................................................
    13
  24. How to clean Cress, Cabbage, etc.
    ................................................................................................................................................................................................................................................................................................................................................................................................
    14
  25. How to render Uncooked Vegetables crisp
    ................................................................................................................................................................................................................................................................................................................................................................................................
    14
  26. How to blanch and cook Vegetables for Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    14
  27. How to cut Gherkins for a Garnish
    ................................................................................................................................................................................................................................................................................................................................................................................................
    15
  28. How to Fringe Celery
    ................................................................................................................................................................................................................................................................................................................................................................................................
    15
  29. How to shred Romaine and Straight Lettuce
    ................................................................................................................................................................................................................................................................................................................................................................................................
    15
  30. How to keep Celery, Watercress, Lettuce, etc.
    ................................................................................................................................................................................................................................................................................................................................................................................................
    16
  31. How to cook Sweetbreads and Brains
    ................................................................................................................................................................................................................................................................................................................................................................................................
    16
  32. How to Pickle Nasturtium Seeds
    ................................................................................................................................................................................................................................................................................................................................................................................................
    16
  33. Nasturtium and other Vinegars
    ................................................................................................................................................................................................................................................................................................................................................................................................
    17
  34. Novel Salad Dressings
    ................................................................................................................................................................................................................................................................................................................................................................................................
    18
  35. Recipes for French Dressing
    ................................................................................................................................................................................................................................................................................................................................................................................................
    21
  36. Recipes for Mayonnaise Dressing
    ................................................................................................................................................................................................................................................................................................................................................................................................
    22
  37. Boiled, Cream, and other Dressings
    ................................................................................................................................................................................................................................................................................................................................................................................................
    26
  38. Vegetable Salads served with French Dressing
    ................................................................................................................................................................................................................................................................................................................................................................................................
    29
  39. Salads largely Vegetable with Mayonnaise, etc.
    ................................................................................................................................................................................................................................................................................................................................................................................................
    39
  40. Introduction to Fish Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    53
  41. Recipes for Fish Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    55
  42. Recipes for Various Compound Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    77
  43. Recipes for Fruit and Nut Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    89
  44. How to prepare and use Aspic Jelly
    ................................................................................................................................................................................................................................................................................................................................................................................................
    97
  45. Consomme' and Stock for Aspic
    ................................................................................................................................................................................................................................................................................................................................................................................................
    98
  46. Cheese Dishes served with Salads
    ................................................................................................................................................................................................................................................................................................................................................................................................
    105
  47. Part II.
  48. SANDWICHES
  49. Bread for Sandwiches
    ................................................................................................................................................................................................................................................................................................................................................................................................
    115
  50. The Filling
    ................................................................................................................................................................................................................................................................................................................................................................................................
    116
  51. Recipes for Savory Sandwiches
    ................................................................................................................................................................................................................................................................................................................................................................................................
    119
  52. Recipes for Sweet Sandwiches
    ................................................................................................................................................................................................................................................................................................................................................................................................
    131
  53. Recipes for Bread and Chou Paste
    ................................................................................................................................................................................................................................................................................................................................................................................................
    137
  54. How to boil Meats for Sandwiches
    ................................................................................................................................................................................................................................................................................................................................................................................................
    140
  55. Recipes for Beverages served with Sandwiches
    ................................................................................................................................................................................................................................................................................................................................................................................................
    143
  56. Part III.
  57. CHAFING-DISH DAINTIES
  58. Chafing-Dishes Past and Present
    ................................................................................................................................................................................................................................................................................................................................................................................................
    151
  59. Chafing-Dish Appointments
    ................................................................................................................................................................................................................................................................................................................................................................................................
    153
  60. Are Midnight Suppers Hygienic?
    ................................................................................................................................................................................................................................................................................................................................................................................................
    157
  61. How to make Sauces
    ................................................................................................................................................................................................................................................................................................................................................................................................
    158
  62. Measuring and Flavoring
    ................................................................................................................................................................................................................................................................................................................................................................................................
    160
  63. Recipes for Oyster Dishes
    ................................................................................................................................................................................................................................................................................................................................................................................................
    163
  64. Recipes for Lobster and other Sea Fish
    ................................................................................................................................................................................................................................................................................................................................................................................................
    169
  65. Recipes for Cheese Confections
    ................................................................................................................................................................................................................................................................................................................................................................................................
    182
  66. Recipes for Eggs
    ................................................................................................................................................................................................................................................................................................................................................................................................
    188
  67. Recipes for Dishes largely Vegetarian
    ................................................................................................................................................................................................................................................................................................................................................................................................
    195
  68. Recipes for Rechauffes and Olla Podrida
    ................................................................................................................................................................................................................................................................................................................................................................................................
    202