Page:Everyday Luncheons.djvu/322

Beverages, various varieties, 202-207

Biscuit, baking-powder, 145; Southern, 145; quick, 146; buttermilk, 146; egg, 146; sour-milk, 147; New York, 147; Graham, 153

Blackberry shrub, 205

Blenheim pudding, 230

Bluefish, 36

Bordeaux pudding, 212

Bread and cocoanut pudding, 228

Bread pudding, 211

Brown betty, 209

Buttermilk, 202

 

Cabbage, stuffed, 106; creamed, 107; escalloped, 107; fried, 107

Cake, plain, 239

Carrots, buttered, 109; with peas, 109

Cauliflower, creamed, 115; escalloped, 115; in cheese case, 115

Celery, creamed, 107; escalloped, 108; creamed in cheese shell, 108; creamed with poached eggs, 130

Cheese, scramble, 130; omelet, 141

Chicken, various methods of preparation, 74-78

À la Maryland, 76

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