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Coods o the 'orld


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BOOKS

TIME-LIFE BOOKS
EDITOR:
Jerry Korn
EXECUTIVE EDITOR:
A. B. C. Whipple
PLANNING DIRECTOR:
Oliver E. Allen
TEXT DIRECTOR:
ManinMann
ART DIRECTOR:
Sheldon Cotler
CIEP OF RESEARC:
Batrice T. Dobie
DIRECTOR OF PHOTOGRAPHY:
Melvin L. Scott
Assoce Plnning Director: Byron Dobell
Assistant Text Directors: Ogden Tanner, Diana Hirsh
Assistant Art Director: Arnold C. Holeywell
Assitant Chief of Research: Martha T. Goolrick
PUBLISHER:
Joan D. Manley
Genea Manage: John D. McSweeney
Business Manage: John Steven Maxwell
Saes Director: Carl G. Jaeger
Promotion Director: Paul R. Stewart
Public Relaions Director: Nicholas Benton
Librar of Congress catalogue card number 79-177401.
Published simutaneously in Canada.
Cover photograph by Richard Jefer.
FOODS OF THE WORLD
SERIES EDITOR: Richard L. Williams
EDITORIAL STAPP FOR THE MENU GUIDE
AND RECIPE INDEX:
Designer: Albert Sherman
Chief Researche: Sarah B. Brash
Recipe Researchers: Helen I. Barer, Malabar Brodeur,
Joan Chambers, Brenda Huf, Julia Johnson,
Marjorie Morton, Wendy Rieder, Toby Soloviof,
Lyn Stallworth, Audry Weintrob
Test Kitchen Chef: John W. Clancy
EDITORIAL PRODUCTION
Production Editor: Douglas B. Graham
Quaity Director: Robert L. Young
Assistant: James J. Cox
Copy Staf: Rosalind Srubenberg,
Eleanore W. Karsten, Florence Keith
Picture Deartment: Dolores A. Littles
:ods o the 'rld
enuquide

%ielndex
BY THE EDITORS OF TIME-LIFE BOOKS
TIME-LIFE BOOKS, NEW YORK
rnu Planning with :ods o the Wrld
The Menu Guide that begi ns at right and the Rec
i pe Index that starts on page 18 cover the entire
27-volume FOODS OF THE WoRLD li brar. But if
you do not yet have all the books, there should be
enough menus to make some memorable meals from
the volumes you do have.
Except for simple dishes l i ke mi xed green salad,
all of the recipes for each of the menus on the fol
lowing pages appear in FooDs OF THE WoRLD Rec
ipe Booklet s. Incl uded in this spectrum of menus
are suggestions for brunches, lunches, simple and
fancy dinners, bufet suppers and cocktail party
food. In the case of some menus, all of the reci pes
are taken from one book so that you may, if you
like, serve an entire Chinese or Spanish dinner, for
example. More often, the menus represent foods
from a variety of national or regional cuisines.
Most of these menus are for meals you can cook
and serve singlehanded, though some of the larger
and more compl icated ones would be simplifed by
having ki tchen or serving help. By and l arge, the
menus feature one fairly compl i cated di sh support
ed by simpler foods-or by di shes that can be pre
pared in advance, then refrigerated and served
cold or reheated briefy at serving time.
Each menu combines foods that complement one
another i n favor and, at the same time, present a
contrast of colors and textures at the tabl e. To get
similar resul ts in menus you invent, read careful ly
both the ingredients l i sts and methods. You don' t
want t o have two shrimp courses at a meal, but nei
ther do you want to repeat strong favorings like to
matoes or garl ic. Ordinarily only one food for a
meal should be stufed, or rol led up, or heavily
sauced. In most cases, a single rich or hearty dish
is ample-and should be preceded or fol lowed
with l ight-bodied ones .
Scheduling the food preparation may i nvolve
making up a timetable. Read through the recipes a
day ahead to make sure that you have the proper
utensils as well as all the i ngredients. If you are to
tal l y unfamiliar with the dishes or the techniques
they involve, perhaps you should rehearse the menu
for your family ( and get some candid cri ticism) be
fore serving i t to guests. If you have difculty
obtaining unusual i ngredients for a dish you would
like to cook, be sure to check the main vol ume and
Recipe Booklet for shopping guide i nformation,
which is often included.
Chi lled foods may rest in the refrigerator until
needed, and most cakes and pies can be baked
well i n advance. Some stews and braised di shes
1971 Time Inc. All rights resered. 2
can be fully cooked a day ahead, and will be at
least as good when reheated.
To avoid a last-minute furry, prepare as much
of the meal as possible before you serve the frst
course. Assembl e the salad and have the dessert
ready for whatever fnishing touches it may need.
When several foods must be presented together, re
check their cooking times so that you can set the
pots on the stove at appropriate i nterval s.
The efect t hat foods give depends a great deal
on how they are presented. The color pictures
throughout this library demonstrate the ways in
which tableware and garniture can make the food
more attractive-obviousl y, peasant fare looks best
in rustic di shes and el egant food i s enhanced by fne
china and silver. Platters, bowl s and tureens should
be of a size to hold the food wi thout the appear
ance of overfowing, and a platter should be big
enough to permi t carving where that i s called for.
Chi l l ed foods will stay cold longer on chi l led
pl ates and platters; hot foods are more appeti zi ng
when the tableware is warmed.
The same rul es of color variation and contrast
that you follow for the foods you serve should also
apply to the di shes on which you serve them and
the garni shes you use. For example, avoid serving
a whi te-sauced white fsh on a white pl ate, and
don' t sprinkl e everything i n sight with chopped
parsley or grated lemon peel .
Beverages to suit the menus are a matter of taste.
Cofee, tea and water are appropriate with any of
them. For wine drinkers, the timehonored rule is
to drink white wine with light meat, chicken, tur
key or fsh and red wine with red meat, duck and
game birds. If the mai n dish has been cooked with
a wine, however, serve that type of wine with the
meal even though the meat is whi te and the wine
red. Champagne and rose wine are acceptabl e with
everything-and thus a happy compromi se when
you are in doubt. Highly spiced foods, including
garl icky fsh or seafood, are best accompanied by ro
bust red wi nes-or by beer.
Most of the menus on these pages serve four, six
or eight as noted. Most recipes selected for each
meal are designed for exactly the number of diners
suggested. An occasional unusual l y rich dish
-which might provide fewer servings at anoter
time-may be stretched somewhat. Some reci pes, es
pecial l y for desserts, may supply more than you
need and there may be leftovers . Recipes to be
doubled, tripled, quadrupled or cut in half are in
dicated by ( 2x ) , ( 3x ) , ( 4x) or ( Yx ) .
BRUNCHES
T o serve 8
Welsh rabbit (2x)
Sliced tomatoes with
vinaigrette dressing
Fresh fruit fool
T o serve 4
French omelets (4x).
Popovers .
Old-fashioned apple butter
Lime soufe
To serve 6t o 8
Estonian herring salad . . . .. ... . . .
Caraway rye bread.
British Isles 1 6
Cre ole-Acadian 1 03
. British Isles 85
Pr ov. France 1 6
America 88
America 27
Cari bbean 1 2 0
Spiced honey cake ..... .... . ..... .. .
...... Ru Jia 2 8
.. Melting Pot 107
. ... Russia 99
T oserve/2
Scrambled eggs with coriander
and ginger (3x) ..... .
Cream biscuits (2x) .
Blueberry cofee ring.
To serve 8
Smoked salmon
Smoked sturgeon
Red salmon roe or fresh black caviar
. .... India 1 4
. N orth west 96
. .... N orth west 98
Buckwheat pancakes . . .............. Russia 6
Melted butter
Sour cream
Fresh melon and
peach compote (2x). . Middle East 1 12
T o serve 4
Potato and onion omelet
Mixed green salad (2x) .. .
Houston gingerbread .... . ... .... .
.. S pain-P ortugal 4
... S pain-P ortugal 78
. Great West 99
T o serve 6
French onion soup.
Salad ni{oise (2x) . . .
. ... Pr ov. France 2 I
. Pr ov. France 5
. . . America 91 Three-layer chocolate cake ............ .
T o serve 8
Deviled kidneys (2x)
Baked tomatoes (2x).
Parker House rolls.
................... British Isles 54
. ............ Ne w England 79
Cold orange soufe ............... .
. . Ne w England 96
. . America I 09
3
To serve 8
Finnan haddie (2x) ... British Isles 42
Mustard sauce . . . ................... British Isles 9 3
Boiled parsley potatoes
Summer pudding. . British Isles 90
T o serve 8
Green pea soup ............................ Quintet 2 0
French bread
Fried apple rings. ........................ Quintet 12 3
T o serve 4
Cheese soufe .. . ... .... .
Spinach salad
Strawberries Romanof .
T o serve 8
. .. Prov. France 6
....... America 23
. ....... Classic French 1 2 5
C oul biac (brioche loaf f lied with salmon,
mushrooms, velouti and crepes) . Classic French 40
Pickled cucumber salad (2x). . ........ Scandinavia 48
Frozen Grand Marnier soufe ...... Cla Jic French 1 2 1
T o serve 6
Champagne or Rhine wine cup (2x-3x) ... Wines-Spirits 50
Russian cheese bread. . . . .. Ru Jia 73
Mixed green salad (3x) .. .. . .. S pain-P ortugal 78
Orange sections with
orange-blossom water (2x) .. ... Quinlel I 1 6
To serve 8
Grapefruit halves
Swedish hash (2x)
Huckleberry cake .
..................... Scandinavia 3 8
..... North west 1 2 9
T o serve 4
Bull shot .. .. Wines-Spirits 2 4
Smoked bacon with onions and
apple rings . Scandinavia 2 6
Mother Monson's almond cakes ......... Scandinavia 69
LUNCHES
T o serve 4
Shrimp Creole .
Boiled rice ..
Crepes Fitzgerald
T o serve 4
. ... Cre ole-A cadi an 51
. ................. Supplement N o. I
... Cre ole-Acadian 121
Escarole soup. . . .... Melting P ot2 6
Veal scallops with cheese-and-tomato sauce Melting P ot 59
Braised broccoli . . . . . . . . . . . ... Italy 3 6
Pastry tubes flled with ricotta. . ... Melting P ot 1 20
To Jerve 4
Poached, marinated fsh in
lime and herb broth .. ... . .. .... ........ Cari bbean 3 3
Safron rice.. . Spa in-Portugal74
Cucumber and sour-cream salad .. . . . .. . .. ... . Ru11ia 3 0
Mango mousse . . . . . . . . . . Cari bbean 1 1 6
To Jerve 6
Avocado sauce with tomato and
coriander. . . . . . . . . . . . . . . . . . Lat in America 1 2
Fried sausage-flled tortillas
with red chili sauce. . . . . . . . . . . . Lat in America 1 6
Refried beans . . . . . . . . . . Lat in America 87
Mango ice ... . .. .. . ......... ....... ... Cari bbean 1 1 8
To 1erve 6
Sweet-and-sour fsh .. .... . .. .. . .... Pacic -S . E . A1ia 42
Boiled rice . . . . . . . . . . . . . . . . . . Supplement No. 1
Bitter melon and
cucumber salad. . . . . . . . . . . . . . . Pacic - S . E . A1ia 9 4
Coconut cake . . .. ............. Pacic-S . E . A1ia 1 1 4
To Jerve 4
Fried soft-shell crabs .. . . .. .. . . . . Southern 3 4
Asparagus with egg sauce . . . . . .. . . . ... .... .. Quintet 86
Tomato aspic . . . . . . . . . . . . . . . . . . . . . . America 2 1
Blueberry pie . . .. . . . .. .... ... . .......... Southe r 1 2 8
To Jerve 4
Chicken paprika.
Steamed rice ... . . .
Mixed green salad with French
. . . . . Vienna 2 1
. . Supplement No. 1
oil-and-vinegar dressing ...... . ... . ... Prov . France 1 6
Rum cake. . . . . . . . . . . . . . . . . . . Cari bbean 1 09
To urve 6
Southern chicken salad with
boiled dressing . . . . . .. . . . . ... . .. .. . . .... Southe r 64
Baking-powder biscuits . . . . . . . . . . Southern 9 0
Huguenot torte . . . . . . . . . . . . . . Southern 1 17
To Jerve 4
Shrimp-stufed artichokes ..
Cowboy soda biscuits ..
Pecan tassies ...
To urve 6to 8
. . . Creole -Acadian 1 00
. . . . . . . . . Great Wm8
. . . . . . . . Great We1tiO
Goulash soup with little dumplings .. . . . . . Melting Pot33
Mixed green salad
White bread with sesame seeds . . ........ Melt ing Potl 06
Poached peaches with raspberry
puree ... . . .. . . . .. ... ... . . . .. .. . . . . Prov . France 1 03
4
To Jerve 4
Spaghetti with chicken-liver sauce . .. ..... Melting Pot78
Mixed green salad
Rum-favored frozen cream (11x) . Melting Potll9
To 1erve lOto 12
Poached salmon with herb sauce ..
Boiled potatoes with butter and parsley
Spring salad ( 2 x) .... . .
Rum babka
To Jeroe 4
Crab omelet ( 2x)
Plantation string beans .
Steamed blueberry pudding.
To Jerve 4
Somerset Club's lamb kidneys
. . . Melting Pot 40
. . Melting PollO I
. . . Melting Pot 1 27
. . . . Southe r 3 6
. . . . . Southern 67
. . N orth w m I 3 I
Pepperell. . . . . . Ne w England
Corn pudding ........ .. . .. .. . .. ...... Ne w England 7 3
Tomato salad. . . . . . . . . . . . . . . . . . . . . . Africa 93
Lime sherbet. . . . . . . . . . . . . Southe r 100
To Jerve 4
Creamed oysters and shrimp in shells ..
Green salad with French oil-
. . . . Qu intet2 8
and-vinegar dressing . .. ... . .. ... .. . .. Prov . France 16
French bread
Ischl tart lets . .. . . . . . . . .. ... ...... . . . . . . . .. Vienna 93
To Jerve 4to 6
Lobster chowder . . . . . . . Ne w England 1 8
Portuguese sweet bread . . . . . . Ne w England 89
Boston cream pie . . . . . . . ......... .. . . Ne w England 1 13
To Jerve 6
Beef consomme with fnely cut
chicken, beef and vegetables ... . .. . . . Cla11ic French 1 6
Roast chicken with rice, foie gras and
trufe stufng. . . . . . . . . . . . . . . ClaHic French 6
Green salad with French oil-and-
vinegar dressing . ..... . ... ... .... .... Prov . France 1 6
Swiss roll with lemon-curd
flling. . . . . . . . . . . . . . . . . . . . . . . Briti1h ! Jie1 2 6
To urve 4
Minted trout. . . . . . . . . . . . . Great We1tB
Hashed brown potatoes . . ... .. . . . ... . .. . . Great We1t 33
Beer coleslaw .. . . . . .. . ....... .. .. ... ... Great Wm 2 4
Buttermilk poundcake. . . . . . . . . Great We Jtl 02
To serve 8
Shrimp-stufed mirliton . . ..... Creole-Acadian 1 02
Tomato salad . . . . . . . . . . . . . . . . . . . ..... . Italy 87
Bread pudding with whiskey
sauce. .... Creole -Acadian 1 2 4
To serve 4
Ham-stufed eggplant . ... .. Creole -Acadian 108
Green salad
Jelly crepes .......... .......... .... Creole-Acadian 122
To serve 4
Chicken-stufed baked
tomatoes ...... ... ..... ... .. Creole-Acadian 104
Green bean salad. . . . ... Germany 74
Fig cake .. . Creole-Acadian 1 27
To serve 4
Spiced boiled beef with olives,
raisins and deep-fried egg.
Boiled rice ........... .
...... Cari bbean 4 7
. S upplement No. 1
Cucumber salad Martinique.. . . Cari bbean 88
Coconut pie with meringue .... .......... Cari bbean 1 07
To serve 4
Red snapper citrus ..
Corn oysters ..
Spinach salad ......... .
................ So uthern 2 6
. . America 1 6
. America 23
Brandy snaps . . .. ...... ... . . .... British Isles 2 4
To serve 4
Eggs h ussarde .
Strawberry ice cream (1hx).
Soft almond cookies
.... Creole-A cadi an 3 6
. ... Creole-Acadian 1 3 0
. .... Quintet 1 27
To serve 4
Cold yoghurt and cucumber soup .
Baked eggplant" little shoes" ....
Boiled rice ....... .
Fresh melon and peach compote
To serve 8
Watercress soup.
Broiled skewered swordfsh (2x) ....
Radish and sour-cream salad (2x) ..
"Bird's nest" pastries ..
To serve 4
Halibut steaks stufed with
.... Middle East 19
. . . Middle East 74
. S upplement No. 1
.. Middle East 1 12
... Classic French 2 1
... Middle East 60
. Middle East 87
. .. Middle East 1 1 0
tomato sauce . . . .... North west 23
Boiled potatoes with butter and parsley
Green salad
Marble spice cake . . . . . . . . . . North west 12 6
To serve 6
Crab chops ..
Tartar sauce
................... Creole-Acadian 56
... So uther 77
Matchstick potatoes ........... .
Kentucky minted carrots (2x)
Pear upside-down cake ..
To serve 6 to 8
... Classic French 1 1 3
. .... So uther 6 7
. Eastern Heartland 1 3 6
Summer vegetable soup ... .. . Scandinavia I 0
Small pastries flled with meat ...... Russia 14
Swedish pancakes. . .............. Scandinavia 61
To serve 6 t o 8
Ukraine-style beet soup .. .
Caraway rye bread ..... .
Apple charlotte with apricot sauce.
To serve 6 to 8
Spinach-cheese pie .
Sliced tomatoes with French oil
and-vinegar dressing.
Walnut butter cookies ...
To serve 6 to 8
Black bean soup .
Caesar salad ...
. . Rusia 2 1
. .. Melting Pot 1 07
. Rusia 9 6
..... Middle East 83
. Prov. France 1 6
. Middle East 1 07
. .... America 7
. .... America 22
Chocolate brownies ............... . . ... America 1 1 2
To serve 6
Open-faced cheese tart ............. ..... Prov. France 4
Marinated vegetables, Greek
style. . . . . . . . . . . . . Prov. France 8
Orange Bavarian cream . ........... .... Prov. France 1 04
To serve 4
Lobster soufe with lobster
sauce ..... . .... Classic French 3 8
Boiled new potatoes
Mixed green salad
Cofee ice .. . .......................... Italy 9 0
To serve 6
Chicken consomme garnished with
herb-seasoned crepes ..... .
Crab Louis ....
. .. Classic French 1 7
. Great West 4 5
Hazelnut cake ................. ... ......... Vienna 73
To Jerve 6
Celery Victor ............... .
Rolled fllets of sole in creamy
velouti sauce with tomato
Boiled potatoes
Carrot and almond cake.
To Jerve 4
Blintzes
Fresh strawberries and sour cream
To Jerve 4
Braised veal scallops with
........ America 1 4
.... Cla Jic French 30
........ Quinte/ 1 41
. Melting Pot 1 8
prosciutto and cheese stufng ... . . . .......... Italy 58
. Baked fennel. . . . . . . . . . . .... Italy 3 6
Mixed green salad
Rum-favored frozen cream (11x) .. . .. Melting Pot 1 1 9
To urve 4
Boned chicken breasts with prosciuno and
cheese ............. .
Peppers and oil .... .
Chocolate mousse.
To Jerve 8
.... Italy 56
... Italy 86
.. Prov. France 1 0 8
She-crab soup (2x) ........................ Southern 1 8
Baking powder biscuits. . . Southern 90
Fried peach turnovers .. Southern 120
To Jerve 6
Meat loaf in sour-cream pastry. . .... Scandinavia 40
Cucumber salad (2x). . .................. Cari bbean 88
Baked rhubarb (2x). . ... Ne w England 1 3 4
To Jtrve 6
Chicken sa)ad ..
Anadama bread ...
Pureed fruit dessert .............. .
To Jerve 6
Artichokes stufed with shrimp
. .... Ru Jia 2 9
. .. Ne w England 87
. ....... RuJJia 87
and Green Goddess dressing . . America 70
Buttermilk soda biscuits .. Eamr Heartland 9l
Pineapple roll . . . . . . . . . . . . . . . . . ....... Amerca 10 5
To Jerve 8
Deviled crab (2x) . . . . . . . . . . . . . ....... America 71
Baking powder biscuits.. . .... America 85
Cold lime soufe . . ............... Cari bbean 1 20
6
To urve 6
Chicken-flled bread pie ....... Spain-Portugal 60
. Spain-Portugal78
.. Spain-Portugal 89
Mixed green salad (3x) ....
Portuguese baked caramel custard.
To urve 6
Potato and kale soup
with sausage. . ................ Spain-Portugal 1 2
Baked empanadaJ . . . . . . . . . . . . . . . . . . . Latin America 45
Soft custard ................... Spain-Portugal 90
To Jtrve 6
Braised stufed beef rolls ................... Germany 1 3
Potato dumplings . . . . . . . ............ Germany 56
Red cabbage with apples ... Germany 63
Hazelnut cream pudding .... . . .... . ... . . . Germany 1 1 1
To Jerve 6to 8
Plain boiled rice with
fresh whole green chilies . . . Supplement No. I
Dried peas with fresh vegetables. . . India 27
Deep-fried eggplant_ . _ _ _ India 9
Fried okra with cumin . . . . _India 22
Yoghurt with spiced potatoes. . . . . . . . . . . . . . .. India 92
Tamarind chutney. . . . . . . . . . . . . . _ _ .. India 1 0 5
Whole-wheat breads ( chapati) . _ . . . .. India 88
Sliced mangoes with lemon juice
To Jtrve 6-Spring Luncheon
Bamboo shoots with green soy dressing
Vinegared rice mixed with
vegetables and seafood . _
Clear soup with soybean paste
Peeled sliced melon
To Jerve 4-Fa/ Luncheon
Tofu-and-sesame-seed dressing with
.. japan 32
.. Japan 46
.. Japan 1 2
srring beans... . _ . _ _ . ___ ....... __ . . Japan 2 6
Salt- broiled fsh with dipping sauce ..... _ ... _ .. japan 85
Mio-favored pork and vegetable stew .. _ ...... japan 1 0
Steamed rice . . . . . . _ . _ .Japan 49
Fresh fruit
To Jerve 4-Winter Luncheon
Red caviar with' sleet" dressing . . . .. _ ..... __ .. japan 2 8
Chicken and rice with mushrooms._ ...... _ . .. . japan 52
Chicken and shrimp in egg custard . . . . . . . _ .. Japan 1 0 1
Fresh fruit
To Jerve 6- Summer Luncheon
Cucumber stufed with crabmeat and
pickled ginger ... .
Sliced raw fsh_ . .. _ _ _ _ _ _ _ . . .
Cold summer noodles _ _ .
Fresh fruit
_ . . Japan 3 4
_ . . . . . . _ . _ .Japan 3 8
. . _ .. __ .. . Japan 59
To serve 4
Curried halibut .... India 49
Curried potatoes and peas . . . ... India 1 5
Layered whole-wheat bread ............. . ..... India 83
Yoghurt with cucumber and tomato . . . . India 94
Baked coconut layer "cake" .... . India 1 0 8
To serve 6
Stir-fried fsh fllets ................. . .. . . .... China 53
White-cut chicken and ham in
green paradise. . . .. China 86
Braised star anise beef, hot or cold. . China 79
Fresh asparagus salad.. . .. China 42
Chinese boiled rice ( 2 x).............. ... . .. China 43
Almond Aoat . . . . . . . . . . . . . . . . ...... China 1 07
Chinese tea ..
To serve 4
Winter melon soup
Stir-fried shrimp with peas .......... .
Braised soy sauce chicken .
Cucumber salad with spicy dressing
Chinese boiled rice.
Hot orange pudding
Chinese tea ...
DINNERS
To serve 6
...... China Ill
.. China 2 9
. China 5 5
. . China 8 1
... China 40
. .. China 43
...... China 1 10
. China Ill
Texas chili con carne. . . . . . . . . . . . . . . . . Great West 74
Steamed rice. . ................ Supplement No. 1
Pinto beans. . . . ....... Great West 40
Mixed green salad
Glazed oranges.
To serve 6
Braised stufed shoulder of
. . Great West 87
lamb .
. . Ne w England 5 8
Caramelized potatoes ..... ...... ....... Scandinavia 49
Baked tomatoes. . .. Ne w England 79
Pastry cones flled with
whipped cream and berries .. . Scandinavia 66
To serve 4
Philadelphia baked clams .......... Eastern Heartland 70
Marinated pork loin with sweet
red peppers ..................... . . Spain-Portugal 43
Steamed rice. . . . . . . . . . . . . . . . ... Supplement No. 1
Blackberry cobbler. . . . . . . . . . . . ...... Southern 99
To Jerve 4
Molded salmon with cucumber sauce. . . North west 3 6
Sauteed lamb chops
with watercress. . . . . . . . . . . . ... Cla Jic French 93
Chateau potatoes (1/2X) . . . . .... ClaJJic French 90
Broiled mushrooms. . . ... Prov. France 88
Dessert crepes with soufe
flling .......................... Prov. France 1 0 6
7
To serve 6
Clam bisque ....... . ..... Eastern Heartland 1 3
Roast saddle of lamb with
green beans, cocotte potatoes
and artichoke bottoms f lied
with tomatoes . . . ... Classic French 94
Molded cofee ice cream with
praline flling . . . .............. Classic French 12 4
To serve 4
Hot anchovy canape .
Roast chicken .............. .. .
Asparagus pudding.
Sliced tomatoes with French
oil-and-vinegar dressing .
Flam heed bananas.
To serveB
Chicken consomme with custard
....... Prov. France 7
..... Prov. France 50
.... Cari bbean 86
. .. Prov. France 16
. ..... Cari bbean 1 1 4
garnish .................. . ........ ClaJJic French 1 5
Baked sole mousse .................... C/aJJic French 27
Sauce N antua ........ .. .. ............ Cla Jic French 1 2
Roast fllet of beef with flled
mushroom caps, chateau potatoes,
braised lettuce and tomatoes ......... Classic French 88
Pear and frangipane tart .... . . ......... Classic French 46
To serve 6
Fillets of sole and mussels, shrimp
and white wine sauce.
Sauteed lamb chops ( 1 1hx).
Potato slices molded with
. ..... Classic French 50
..... Classic French 93
trufes. . ................... Classic French II 0
Tomatoes baked with bread
crumbs and garlic ........ . .......... Prov. France 91
Bavarian cream with rice,
garnished with poached
apricots and apricot sauce. . ..... C/a Jic French 1 20
To serve 6
Chicken consomme garnished with
herb-seasoned crepes. . ........ ClaJJic French 1 7
Poached sole ring flled with
pike mousse and served with
N antua sauce .. . ................... ClaJJic French 30
Steamed rice .................. . ...... Supplement No. 1
Mixed green salad with French
oil-and-vinegar dressing. . ......... Prov. France 1 6
Selection of cheeses
Dessert crepes with Grand Marnier-
Aavored sauce. . . ... ClaJJic French 1 42
To Jerve 6
Sliced smoked salmon with capers, fnely
chopped onions and lemon wedges
Sauteed veal chops in cream sauce with
morel mushrooms .. . . . . . .. ClaJJic French 1 03
Boiled potatoes with butter and parsley
Endive and watercress salad with
French oil-and-vinegar dressing . . . . .. . . Prov. France 1 6
Pears i n red wine ...... .. . .... . ... . . . . Prov. France 1 0 1
To Jerve 8
Jellied orange consomme . . . . _ . . . . . ... Cari bbean 1 5
Roast pork calypso . . . . . . . . . . . . . . ..... Cari bbean 56
Baked criJtophenn with onion-and-
cheese flling (2x) . . . . . . . . . . Cari bbean 85
Pineapple fool (2x) .. .... . .... . .. . . _ .. . . Cari bbean 1 1 8
To Jerve 4
Cold cucumber and yoghurt soup
with walnuts . . . . . . . . . . . . . . . . . . . ........ Quintet 17
Broiled skewered lamb .. . . . . .. ... . . . . . . . Middle EaJt3 4
Tomatoes stufed with rice . . . . . .. Middle EaJt 82
Poached apples with whipped
cream ......... . .............. Middle EaJt 1 0 9
To Jerve 4
Texas broiled
,
shrimp...... . . Great WeJt 4
Pork in orange-and-lemon sauce
with sweet potatoes . . . . . . .. Latin America 60
Mixed green salad
Sheath cake. . ...................... Great WeJt 98
To Jerve 4
Pressed fried chicken. . . . . . . . RuJJia 5 5
Sour prune sauce . . . . . . . . . . . . . . . ... RuJJia 5 1
Rice with almonds and sesame
seeds . . . . . . . . . . . . . . . . . . . . . . . . ...... RuJia 68
Mixed green salad
Chocolate almond torte with mocha
frosting . . . . . . . . . . . . . . . . . . . . . . . ... RuJJia 1 07
To Jerve 4
Chicken Kiev (deep-fried chicken cutlets
wrapped around butter) ... .. . . . . . . . . . . . . . . RuJJia 50
Deep-fried straw potatoes . . . . . . .. ... . . ... .. . . RuJJia 3 4
Fresh peas braised with onions
and lettuce . . . . .................... Prov. France 88
Athenian torte. . . . . . . . . . . . . . . . . . . . . Melting Pot 1 3 4
To Jerve 4
Shaker herb soup . . . . . . . . . .. . . . . . . Ea1ter Heartland 1 2
Braised stufed quail on polenta rounds . . . . . Melting Pot 56
Red cabbage with apples . . . . . . ... Melting Pot 98
Pumpkin chifon pie . . . . . . . .. . . . . .. . . Ne w England 1 27
8
To Jerve 4
Braised pintail duck . .. . . .... . Creole-Acadian 72
Green peas a Ia franfaie ('lzx). . . Creole-Acadian 1 07
Boiled rice . . . . . . . .... S upplement No. 1
Bananas Foster.. . Creole-Acadian 1 22
To Jerve 4
Hot anchovy canape . . . . .. . . . . . . . . . .. ... Prov. France 7
Hearst Ranch squab. . . . . . ...... Great WeJt 65
Fresh spinach and herbs,
Shaker style ...
Key lime pie ..
To Jerve 4
Fish marinated in lime and lemon
.. EaJtern Heartland 20
....... So uther 1 2 6
juice ..... . ............... Latin America 69
Braised duck with
coriander rice . . . . . . . . . ...... Latin America 3 5
Spongecake roll with rum cream
flling . . . . . . .. . . .... . .. ... .. ..... Spain-Port ugal 94
To Jerve 6
Manhattan clam chowder ... . .. .... EaJtern Heartland 1 4
Mushroom-stufed halibut
steak . ... . . . . . . . ..... .. . . . . . ... EaJter Heartland 64
Celery slaw . . . . . . . . . . . ..... EaJtern Heartland 2 6
Sauteed potato balls .. . . . .. . . .. . . .. EaJter Heartland 23
Dried-apple cake . . . . . . . . . . . . . . . EaJtern Heartland 1 44
To Jerve 8 to 10
Smoked and fresh meat with
accompaniments .. . . . . . . . .. . . . . . . . Latin America 62
Shredded kale greens . . . . . . . Latin America 86
Toasted manioc meal with egg.... . Latin America 86
Sliced oranges
Pepper and lemon sauce . . ....... ... . .. Latin America 9
Rice with tomatoes and onion . .. ...... Latin America 83
Pineapple custard . . . ...... . .......... Latin America 95
To Jerve 4
Rolled fank steak with onions and
cumin seeds . . . . . ... . . . . . . . . . . .. . .. Latin America 4 1
Potatoes with spiced cheese, tomato
and onion sauce (1hx) . .. . . . .. .. .. .. Latin America 83
Mixed green salad with sliced
avocado
Pumpkin pudding .. . ... .. . . ... ...... Latin America 92
To serve 4
Carp roe spread. . ......... .
Marinated skewered beef
Buckwheat groats with mushrooms
.... Middle East ! 6
... Russia 56
and onions ........... .. Russia 69
Cucumber and sour-cream salad . . . . . . . . . . . Russia 84
Charlotte russe (ladyfngers mold
with cream flling) . . .... Russia 84
To serve 4
Chicken soup with lemon and mint. . .. Spain-Portugal7
Portuguese steak . . ..... Spain-Portugal3 9
Fried shredded potato cake. . ... Quintet 95
Spinach and bacon salad .... Great West 2 5
German's chocolate cake. . .. Great West 1 00
To serve 8
Ham hocks and black-eyed peas.. . Southern 5 5
Southern dry rice (2x) . . .... Southern 72
Hoe cakes . . . . . . . . . . . . . . . . . . . . . . Southern 93
Lemon chess pie. ............. Souther 1 30
To serve 4
Celery Victor. . ......... .
Flemish beef-and-beer stew ..
Pennsylvania Dutch homemade
... America ! 4
. .... Quintet 75
noodles .. . ........ .. . . EaJtern Heartland 4
Green string beans, blanched
and buttered ('zx). . . . ........ . . Prov. France 89
.... Quintet 12 4 Frothy wine dessert ................. .
To serve 6
Batter-fried mushrooms ..
Chicken breasts and ham with
sherried cream sauce ..
Broccoli puree ...
Raspberry cream roll ..
To >erve 4
.. EaJter Heartland 1 7
. . . . . Easter Heartland 46
.. Eastern Heartland 20
. ... Eastern Heartland 1 1 6
John Clancy's broiled clams . .. Eastern Heartland73
Loin of lamb rounds topped with
eggplant and tomato fondue with
black olives. . . . . Classic French 1 0 1
Deep-fried potato pufs made
with pate a choux. . . . . . . . ... Clasic French Ill
Fresh strawberry tarts . . . . ........ Prov. France 96
9
To serve 4
Southern fried chicken with
onion gravy . . . . ............. Southern 4 1
Boiled greens ...... .... ........ .......... Southern 68
Skillet cornbread ... Southern 88
Southern dry rice ..... Southern 72
Sweet-potato pie .................. ...... Southern 12 9
To >erve 8
Flank steak with meat stufng,
Shaker style .................... Eastern Heartland 32
Fresh asparagus with lemon cream
sauce, Shaker style (2x) ..... ... .. Eastern Heartland 1 9
Shaker salad (2x) . . . .. Eastern Heartland 2 6
Blueberry crumb cake .. EaJter Heartland 122
To serve 6
Oysters with mignonette sauce (2x) .. . ... North we>t 2 1
Meat loaf with bacon . . . . . . . ...... North west 60
Spinach ring with cheese sauce. . . . . .. North we>t 84
Royal rhubarb cake . . ..... North west 123
To serve 6
Marinated mushrooms ... . ....... North west 9
Venison Sauer braten ...................... North west70
Spaetzle (tiny dumplings
with fried croutons). . . . . . . . . . . . . . . . North west 93
Sour-cherry pie.
To >erve 4
T-bone steak ...
Hashed brown potatoes.
Lettuce and tomatoes with blue
cheese dressing
Strawberry shortcake .
To serve 8
... North west 1 3 9
. . Great West78
. .... Great West 3 3
... North west I I
. .... America 90
. . British Isles 4 5 Potted shrimp ...
Roast beef.. . .................. British Isle> 46
Yorkshire pudding ..
Green beans with butter and parsley
Burnt cream ..
To serve 4
Irish stew
Mixed green salad with French
oil-and-vinegar dressing.
Bread-and-butter pudding
To serve 4
. British Isles 64
. ... British Isles 88
..... BritiJh Isles 54
. . Prov. France ! 6
... British Isles 83
Kentucky fried chicken. . ............... Southern 40
Pennsylvania Dutch fried tomatoes .. Easter Heartland 1 0
Leola's cornbread . . . . . .... America 87
Fresh strawberry ice cream . ..... . .... Creole-Acadian 1 30
To serve 6
Consomme Bellevue . . . . . . . . Easte r Heartland 1 2
Roast mint-stufed leg of lamb. . . . . . . . . . . . America 3 1
Baked tomatoes stufed with
rice ....
Cheesecake .
To serve 4
Roast pheasant with applejack
cream sauce. . . . . . . ........ .
Wild rice with mushrooms
Endive and watercress salad with
French oil-and-vinegar dressing ..
Orange-walnut torte
To serve 6
. . Middle East 82
. . . . . America 94
. . . . . America 54
...... America 1 5
. Prov . France 1 6
.. America 92
Fried smelts with herb butter . . . ..... America 65
Broccoli braised with white wine . . .. Italy 3 6
Roasted potatoes . . ...... Scandinavia 50
Walnut cake ...................... . . . . . Quintet 1 3 8
To serve 4
Grilled deviled chicken ...
Rice with lemon ...
Peas with prosciutto ....
Pears stufed with Gorgonzola cheese ..
To serve 6
Fresh ham braised in Marsala ..
. . . Italy 58
. . Italy 20
. Italy 3 8
. . ltal y 9 1
. . . . . Italy 76
Glazed onions . . . . . . . Prov. France 92
Spinachgnocchi . . . . . . . . . . . . . . . . . . . Italy 33
Mazarin cake ..... . .. . . . . . . . .. . . . . . Scandinavia 78
To serve 4
French onion soup. . . . Prov. France 2 1
Baked stufed pike with cucumbers
and rice . . . . . . Scandinavia 22
Green salad with French oil-
and-vinegar dressing... . . Prov. France 1 6
Apricot pancakes . . . . . . . ... . . . . . . . ... . . .. . . Vienna 70
To serve 4
Roast partridges with grapes ..... . . . . . . . . . . Germany 50
Sauerkraut with wine and grapes. . . . . .. Gtrmany 62
Mashed potatoes
Steamed chocolate pudding. . . Germany 1 1 0
To serve 4
Paela (safron rice with
seafood and chicken) .. Spain-Portugal32
Sangria (red wine and
fruit punch) . . ..... . . . . .... . . . .. . Spain-Portugal 1 0 4
Fried custard squares ................. Spain-Portugal 92
10
To serve 4
Esca beche {fsh pickled with
carrots, onions and bay leaves) {1x) . Spain-Portugal 19
Chicken with rice. . . . . . . . . . . . . . . . . . Spain-Portugal 59
Green beans and tomato sauce . . . . ..... Spain-Portugal71
Apple mint crisp . . . . . . . . . ..... . . . Spain-Portugal 96
To serve 6
Rollmops . . . . . . . . . . . . . . . . .. ..... . . . . . Germany 9
Braised stufed veal roll. .. . . . . . . . . . . . . . . . . . Germany 22
Assorted braised or boiled buttered vegetables
Lemon cream dessert. . . . . . . . . . . . . . . . . . . Germany 1 1 3
To serve 6
Pork loin stufed with prunes and
apples . . . . . . ... . ... Scandinavia 2 8
Butter-steamed new potatoes .. . . . ....... Scandinavia 50
Pickled beets. . . . . . . . . . . . . . Scandinavia 48
Creamy layer cake . . . . . . . . . . . . . . . . . . . . . Scandinavia 80
To serve 8
Tostaditas {deep-fried corn chips). . . . . Great West 122
Guacamole with chilies . . . Great West 7
Cioppino .. ............................ Great West 54
I tali an bread
Osgood pie . . . Great West 91
To serve 8
Pickled mussels . . . . North west 9
Roast wild duck {2x). . . . North west 63
Summer succotash. . . . . . . . ... . . . . .... North west 80
Three-crust blueberry pie ... . . . . ..... . . . . North west 12 4
To serve 8
Ham braised in Burgundy . . ... . . . . . ....... Germany 33
Lacy potato pancakes
with chives {2x) ........ . .... Scandinavia 52
Pickled beets {2x) .. . . . ... Germany75
Apple and rum custard cake. . .. ..... Germany 1 0 8
To serve 8
Poor man's caviar.............. . . Russia 2
Dark rye or pumpernickel bread
Georgian skewered lamb {2x) . . . . . . . . . . . . . . . Russia 64
Buckwheat groats with onions and
mushrooms. . . . . Russia 69
Raspberry-flled pastry strips . . . . . . . . . .. Russia 10 4
To ser ve 6
Braised pork chops with cream and
mustard sauce. . . . . . . . . . . . Pro v. France 70
Braised leeks. . . . Pro v. France 84
Oven-browned potato wedges
Lemon ice (2x) . . . .... .... .
To ser ve 6
. . Scandina via 49
. . . . Italy 90
Marinated mushrooms. . . . . . . . . . . . . . . . Italy 4
Cannelloni (pasta tubes flled with meat
and baked in tomato and cream sauce) . Italy 2 8
Green salad
Italian bread
Baked peaches stufed with macaroons . , . . . Italy 93
To ser ve 4
Baked stufed artichokes . .................. ... Italy 1 5
Grilled prawns with garlic butter . . . . . . . . . . Italy 48
Rice and peas . . . Italy 2 1
Sicilian cake with chocolate frosting . . . Italy 94
To ser ve 6
Fillet of sole with spinach and
Mornay sauce .. . . . . . . . . . . . . . . . Classic French 2 8
Chateau potatoes ...
Meringue layers with almonds and
mocha butter cream flling ..
To ser ve 8
Gazpacho (cold fresh
. . . Claiic French 90
. Claiic French 1 44
vegetable soup) . . . . . . Spain-Portugal 5
Marinated liver with red wine
sauce (2x) .. . . . . . . . . Spdin-Portugal 3 8
Portuguese fried potatoes (2x). . Spain-Portugal73
Mocha layer cake with rum . ...... .... Spain-Portugal 96
To ser ve 6
Chicken broth with fakes of eggs and
cheese . . ...... . ..... ............ Italy 1 0
Braised pork chops with tomato and
garlic sauce .
Gnocchi verdi (small spinach dumplings)
Orange ice. . ........ . .
To ser ve 4
. . . . Italy 73
. . . Italy32
. . Italy 90
Mussel soup ....... .. ....... ......... . Ital y 9
Homemade egg
_
noodles with butter and
cheese ...... . . . . . . . . . . . . . . . . . . Italy 2 6
Mixed green salad
Poached peaches with raspberry
puree ( 'hx) . . . . . Pro v. French 1 03
1 1
To ser ve 8
Dried mushroom soup. . . . . Eastern Heartland 1 6
Roast pheasant with flbert stufng
and currant sauce . . . . . Eastern Heartland 56
Braised red cabbage with
sour-cream sauce . . .
. . . Russia 1 0
Birch log. . . . . Ruiia 97
To ser ve 4
Oysters casino. . . . . . . . Easter Heartland72
Broiled squab with lemon-soy butter. . . . America 5 5
Hashed brown potatoes........ . . . . America 1 8
Mixed green salad
Deep dish peach pie, with cream-cheese
crust ....
To ser ve 6
Roast beef ..
Stufed baked potatoes with cheese ...
Molded horseradish salad ...
Grapefruit cake.
To ser ve 6
. . . . . America 95
. . . . . . America 3 8
. . Great West 32
. . Great West 2 4
. Great West 94
Beer cheese . . . . . . . Southern 5
Barbecued spareribs. . . . . . . . . . . . . . . . . Southern 50
White bean salad with fresh herbs
and mustard dressing. . . . . . . . . . . . . Southern 65
Black-bottom pie.. . . . . . . . Southern 12 4
To ser ve 6
Pickled fsh . . . . . . . Africa 22
Baked ground lamb curry. . . . . . . . . . . Africa 40
Boiled rice . . . . . . . . Supplement No . 1
Green bean alar . . . . . . . . . . . . . . . . . . . . . . . Africa 100
Raisin tart with sour-cream
sauce .. . Africa 1 1 7
To ser ve 8
Deep-fried rice-paste balls f lied
with shrimp ................... . . . . . . Africa 74
Beef stewed in red-pepper
sauce .... . . . . . . . . . . . . . . . Africa 45
Spice bread ... . . . . . . . . . . . . . . . . . . . Africa 1 07
Yoghurt
Beet and onion salad (2x) .....
Molded tangerine and ginger
. . Africa 92
custard . . . . . . . . . . . . . . . . . . . . . . . . Africa 1 2 8
To serve 8
Cold avocado and tomato soup (2x) . .. . . . . . . . . Africa 13
Curried brawn . . . . . . . . . . . . . . . . . . . . . .. . . . . . . Africa 54
Honey bread . . . . . . . . . . . . . . . . . . . . . . . .. . . . . Africa 106
Madeira pudding . . . . . . . . . . . . . . . . . . . . . . . . . Africa 124
To serve 6
Skewered marinated lamb with
curry-tamarind sauce . . . ............ Africa 34
Yellow rice with raisins . . . . . . . . . . . . . . . . . . . . . . Africa 75
Tomato salad (2x)....... . .... Africa 93
Yell ow peach pickle . . . . . . . . . . . . . . ....... Africa 97
Braided crullers with
cinnamon-and-lemon syrup .. . ..... Africa 110
To serve 8
Cold eggplant puree with lemon
juice . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . Middle East 7
Steamed grape leaves with rice, pine
nut and currant stufng . . .. . . . . . . . . . . . . Middle East 4
Arab bread. . . .................... Middle East 28
Baked fsh with tomato, onion and
lemon garnish (2x) . . . . .. . . . . . . . . . . . . . Middle East67
Romaine lettuce salad with olive oil,
vinegar and lemon juice dressing
Poached apples with whipped cream (2x) . Middle East 109
To serve 8
Deep-fried shrimp, sweet potato
and squash cakes . . . . . . . . . . . . . . . . . Pacic-S.E. Asia 31
Braised stufed rolled
steak . . . . . . . . . . . . . . . . . . . ... .. . . . Pacic-S.E. Asia 70
Boiled rice . . . . . . . . . . . . . . . . . . . . . . . . .. Supplement No. 1
Baked lime custard ................ Pacic-S.E. Asia 110
To serve 6-Fa/ Dinner
Thorny shrimp balls flled with
sweet chestnuts . . . . . . . . . ..... . . . . . . . . , .... Japan 19
Clear soup with tofu and shrimp . . . . . . . . . . . . . . . . Japan 4
Sliced beef with red pepper and radish
garnish . . . . . . . . . . . . . . . . . . .. . .. . . . . . . . . . . . japan 68
Broiled mackerel in soy and rice wine
marinade . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . japan 90
Chicken and vegetables simmered in
seasoned broth . . . . . . . . . . .. . . . . . . . . . . . . . . . japan 74
Steamed rice. . . . . . . . . . . . . . . . . . Supplement No. 1
Fresh fruit
12
To serve 4-Parsi and CoaJtaiindian
Rolled fllets of sole with fresh dill
stufng . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . India 50
Brown rice . . . . . . . . . . . . . . . . . . . . . . . . ...... India 34
Mashed curried vegetables, dried peas
and beans with lamb. . . . . . . . . . ......... India 65
Fried fresh green beans with coconut . . . . . . . . . . . India 23
Cooked tomato chutney . . . . . . . . . . . . . . . . . . . . India 103
Fried whole-wheat bread . . . . . . . . . . . ... India 83
Deep-fried pretzel-shaped sweets . . . . . .. .. . . . . India 112
To serve 6-Bengal
Coconut rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . India 36
Chicken curry . . _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . India 53
Fried spinach and broccoli puree . . . . . . .. . . . . . . . India 22
Deep- fried unleavened whole-wheat
bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . India 87
Coconut chutney . . . . India 102
Homemade cheese balls in sweet syrup . . . . . . . . India 113
To serve 6-Konkan Coast
Boiled rice .. . . . . . ... .. . . . . . . . . . . . . . . Suplement No. 1
Lamb with coconut masala .................... India 70
Mango chutney........... . ...... India 101
Fried shrimp cakes . . . . . . . . . . . . . . . . . . .. . . . .. . India 42
Whole-wheat pufed bread . . . . . . . . . . . . . .. . . . . . India 88
Coconut and jaggery pancake . . . . . . . . . . . . . . . . India I 06
To serve 4
Deep-fried phoenix-tailed shrimp . . . . China 58
Stir-fried chicken with fresh mushrooms . . . . .. . . China 82
Braised spareribs with fermented black
beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . China 63
Creamed Chinese cabbage . . . . . . . . . . . . . . . . . . . . China 39
Chinese boiled rice.. . . . . . . . . . . . . ..... China 43
Peking dust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . China 106
Chinese tea . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . China 111
To serve 6
Sour-and-hot soup . . . . . . . . . . . . . . . . . . .. . . . . . . China 25
Steamed sea bass with fermented black
beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . Ch ina 5 I
Red-cooked pork shoulder . . . . . . . . . . . . . . . . . . . China 69
Stir-fried string beans and water chestnuts (2x) . . China 32
Chinese boiled rice . . . .. . .. . . . . . . . . . . . . . . . . . . China 43
Deep-fried wontons with date flling . . . .. . . . . . . China 104
Chinese tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . China Ill
To serve 6
Lobster Cantonese . . . . . .. . . . . . . . . . . . . . . . . . . . China 62
Roast pork strips . . . . . . . . . . . . . .. . . . . . . . . . . . . China 65
Drunk chicken . . . . . . . . . . . . . . . . . . . .. . . . . . . . . China 89
Celery and dried-shrimp salad . . . . . . . . . ... . . . . China 41
Chinese boiled rice . . . . . . . . . . . . . . . . . . . . . . . . . . China 43
Almond cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . China 111
Chinese tea .. . . . . . . . . . . . . . . . . . . . . . . . . . China Ill
To Jerve 6
Deep-fried won/on flled with pork
and shrimp . . . . . . . . . . . . . . . . .......... China 2
Squirrel fsh. . . . . ........................ China 52
Pepper steak . .
. . China 80
Lion's head . . . ... China 64
Chinese boiled rice. . . . . . . . . . . . . . .... China 43
Watermelon shells flled with fruit. ........... China 1 1 0
Chinese tea .. .... China Ill
To Jerve 6to 8-North Indian
Safron rice with ground lamb. . . ............. India 3 4
Chicken cardamom.. . . India 56
Rice and fresh-vegetable pilaf ............... .. India 3 9
Curried caulifower . . . . ............... India 1 9
Yoghurt with baked spiced eggplant . . . .... India 93
Deep-fried new potatoes steamed with
spices and yoghurt ............. .
Curried red kidney beans .... .
Pufed whole-wheat bread ( 2x) . . . . .
Fresh mint chutney ( 2x) . . . .. . . .
Milk-and-rice pudding with cardamom
and nuts ....
Yoghurt drink ( 2x) . . .
... India ! 6
.... .. India 32
. ... India 91
..... . India 10 4
... India Ill
. ... India 96
To Jerve 6-South Indian
Safron rice with lime
Yellow lentils ....... .
................... India37
................ India 3 1
Tomato, onion and beet salad.
Green peas and mushrooms ...... .
Deep-fried ground-lentil balls in
yoghurt sauce ...
Fresh coriander chutney ..... .
Milk and Cream of Rice pudding with
rose water and nuts ...
To Jerve 8-ParJi and CoaJtal Indian
Rolled fllets of sole with fresh dill
. ..... India 99
....... India 2 1
...... India 2 8
. ... India 102
...... India 1 1 0
stufng. . . . . . . . . . . . . . . . ..... India 50
Curried shrimp with lemon and tomatoes ....... India 43
Brown rice ( 2x) . . . . . ................... India 3 4
Mashed curried vegetables, dried peas
and beans with lamb. . . . . ....... India 65
Fried fresh green beans with coconut ( 2x) . . . . India 23
Cooked tomato chutney . . . . . . . .......... India 1 03
Fried whole-wheat bread ( 2x) ... India 83
Deep-fried pretzel-shaped sweets ... . ....... India 1 12
13
To Jerve 4-Goan and CoaJtal Indian
Shrimp curry ........... . ... India 44
Rolled fllet of sole with fresh dill
stufng. . . . . . . . . ... India 50
Boiled rice . . . . . . . . . Supplement No. 1
Pickled pork ( 'hx) . . . . . . . . . . . . ......... India 76
Tomato, onion and ginger salad ............... India 98
Fresh mango chutney with hot chili . . ....... India 100
Baked coconut layer" cake" . . . ........ India 1 0 8
To Jerve 6-Spring Dinner
Seafood and scallions in miJo dressing .......... Japan 30
Clear clam soup with mushrooms ..... ....... .. Japan II
Sliced raw fsh. . . . . . . . . . . . . . . . . . . . . ....... Japan 3 8
Duck simmered in Jake-seasoned sauce ......... Japan 72
Coltsfoot in Jake-favored sauce . . . . . . . .Japan 73
Grilled chicken with a sweet soy-
. .Japan 88 seasoned glaze
Steamed rice .. . .................. Supplement No. 1
Fresh fruit
To Jerve 6-Summer Dinner
Deep-fried shrimp coated with rice ....... Japan 64
Duck simmered in Jake-seasoned sauce ...... ... Japan 72
Sake-seasoned shrimp with egg yolk glaze .. . ... Japan 71
Vinegared rice and fsh" sandwiches" . . . .Japan 44
Fresh fruit
To Jerve 6
Broiled skewered marinated
chicken ......... .
Boiled rice .. .
Fried and baked mackerel
with green pepper and
chili sauce ....
Braised lamb shoulder with
. . Pacic-S.E. AJia 2 6
. .. Supplement No. 1
.. Pacic-S.E. AJia 46
fresh pineapple . . . . . . . . Pacic-S.E. AJia 75
Yellow pickles..... . Pacic-S.E. AJia 1 0 4
Hot chili and lime condiment ...... . Pacic-S.E. AJia 102
Fresh fruit
To Jerve 8
Spiced baked rice
cone dinner .. .................. Pacic-S.E. AJia 88
Coconut-beef
patties ..... . ... Pacic-S.E. AJia 69
Deep-fried tamarind-marinated
chicken ................. . .. Pacic-S.E. AJia 64
Toasted spiced
coconut ....................... Pacic-S.E. AJia 10 5
Deep-fried potato rounds
with red pepper and tamarind
sauce .. . . .. . . . . . .. . .. . . . . . ... Pacic-S.E. AJia 84
Sauteed shrimp with tamarind
sauce .. . . . . . . . . . . . . . . . . . . . Pacic-S.E. AJia 5 1
Peanut and coconut milk
wafers ...... .
Yellow pickles.
Fresh fruit
... Pacic-S.E. AJia 30
. ............. Pacic-S.E. AJia 1 0 4
T o serve 4
Vegetable, bean curd and
peanut salad with
hot chili dressing . . . . . . . . . . . . . . . . Pacic-S . E . Asia 94
Steamed rice . . . . . . . . . . . . . . . . . . .. . . . . . Supplement N o. 1
Deep-fried mackerel in red sweet-
and-sour sauce . . . . . . . . . . . . . . . . . . . Pacic-S . E . Asia 48
Coconut beef........ . Pacic-S . E . Asia 76
Peanut and coconut milk
wafers............... . . . . . . . . . Pacic -S . E . Asia 30
Fresh cucumber
condiment . . . . . . . . . . . . . . . . . . . . . Pacic-S . E . Asia 103
Chili, onion and lime juice
condiment . . . . . . . . . . . . . . . . . . . . . Pacic-S . E . Asia 101
Poached sweet rice-four balls
coated with coconut. ..
T o serve 8
Chicken and cellophane noodle
soup ....
Steamed rice .....
Broiled skewered
. . . . . Pacic -S . E . Asia 107
. . . . . . Pacic-S . E . Asia 38
. . . . . . . . Supplement No . 1
lamb. . . . . . . . . . . . . . . . . . Pacifc-S . E . Asia 26
Raw and cooked vegetables with
peanut and coconut
milk sauce . . . . . . . . .. . . . . . . . . . . . . Pa cfc-S . E . Asia 96
Fresh fruit
To serve 8 to 1 0-S candinavian Christmas dinner
Roast goose stufed with
apples and prunes. . . . . . . . . . . Scandinavia 24
Poached apple halves stufed
with prunes in port wine .. . . . . . Scandinavia 47
Braised red cabbage . . . . . . . . . . . . . . . . . . . . Scandinavia 5 1
Caramelized potatoes . . . . . . . . . . . . . . . . . . Scandinavia 49
Rice and almond dessert . . . . . . . . . . . . . . . . Scandinavia 60
Little brown cakes . . . . . . . .. . . . . . . . . . . . . Scandinavia 71
To serve 8 t o 1 0-American Thanksgiving dinner
Roast wild turkey with cornbread stufng . . . . America 44
Leola' s cornbread .. . . . . . . . .. . . . . . . . . . . . . . . America 87
Cranberry-orange relish . . . . . . . . . . . . . . . . . . . . America 33
Spiced acorn squash . . . . . . . . . . . . . . . . . . . . . . . America 12
Creamed onions and peas . . . . . .. . . . . . . . . . . . America II
Mashed potatoes . . . . . . . . . . . . . . . . . . . . . . . . America 19
Pumpkin pie . . . . . . . . . . . . . . . . . . .. . . . . ... . . America 97
Apple pie. . . . . . America 96
Old-fashioned vanilla ice cream . . . . . . .. . . . . America 106
14
BUFFETS
T oserve 8t o 1 0
Pickled shrimp . . . . . . . . .. . . . .. . . . .. .. . .. . . . S outhe r 6
Ham in pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . Southern 60
Pickled peaches . . . . . . . . . . . . . . . .. . . . . . . .. . S outhern 79
Sweet potatoes in orange baskets . . . . . . . . . . . . S outhern 68
Summertime vegetable aspic . . . . . . . . . . . . . . . . Southern 70
Coconut cake with lemon flling . . . . . . . . . . . S outhern 108
To serve 6
Pork and veal stew
with green tomatoes . . . . . . . . . Latin America 61
Green rice . . . . . . . . . . . . . . . . . . . . . . . . . . Latin America 84
Hot tortillas . . . . . . . . . . . . . . Latin America 1 5
Cold rum soufe . . . . . . . . . .. . . . . . . . . . . . . Cari bbean 121
To serve 8to 1 0
Venison meat loaf . . . . . . . . Ne w England 62
Harlow House baked beans . . . .. . . . . . . . Ne w England 75
Baked stufed summer squash {2x) . . . . . . Ne w England 82
The Publick House's cranberry
chifon pie . . Ne w England 120
T oserve 8to 1 0
Marinated vegetables, Greek
style. . . . . . . . . . . . . . . . . . . . . . Prov . France 8
Casserole of white beans
with meat . . . . . . . . Pr ov . France 61
Mixed green salad with French
oil-and-vinegar dressing . . . . . . . . . . . . . . Pr ov . France 16
French bread
Cream puf pastry ring with
whipped cream flling ... . . . Pr ov . France 191
T o serve 8
Chopped chicken liver . . . . . . . . . . . . . . Melting P ot 9
Chicken casserole with noodles
and mushrooms ...
Boiled asparagus with
butter ................ .
Mixed green salad
Chocolate mousse .....
To serve 6 to 8
. . . . . . . . . Melting P ot 50
. . . . . . . Pr ov . France 90
. . . . Prov . France I 08
Kidneys in Madeira sauce {2x). . . . Ru Jia 7
Boiled rice . . . . . . . . . . . . . . . . . . . . . . . . . . Supplement N o. 1
Fish in aspic . . . . . . . . . . . . . . . . . . . . Russia 44
Pickled mushrooms . . . . . . . . . . . .. . . . . . . .. . . . . Ru Jia 32
Liver pate ..
Pumpernickel bread
Fresh fruit
. . . . . . . . . . . . . . . . . . . . . . Ru Jia 9
T o Je rve 6 t o 8
Egg and lemon soup ... .... . . .. . . ...... Middle EaJt 21
Baked eggplant, lamb
and tomato casserole
with cream sauce . . . . . . . . . . . . . . . . . . . . Middle Ea Jt 46
Mixed green salad
Almond and Jice-four custard . Middle Ea Jt 104
T o Je rve 6 t o 8
Cold braised veal with tuna sauce. . . . . . . . . Italy 6 0
White beans with tomatoes and garlic (2x) ... ... . Italy 35
Yeast cake ring with rum syrup
and Chantilly cream. . . . . . . . . Cla JJic F rench 127
T o Je rve 6
Hot anchovy and garlic dip. . . . . . . . . . . . . . . Italy 3
C ouJc ouJ with beef and vegetables . . . . . Quintet 78
Soft almond cookies . . . . . . . . . . . . . . Quintet 127
T o Je rve 1 0t o 1 2
Jansson's temptation (2x) . . . . . . . . . . . . . . . Scandinavia 16
Stufed onion rolls (2x) . . . . . . . . . . . . Scandinavia 31
Salmon marinated in dill . . . . . . . . . . . . . . . . Scandinavia 15
Mustard and dill sauce. . . . . . Scandinavia 46
Pickled cucumber salad (2x) ... ......... . Scandinavia 48
Creamy layer cake . . . . . . . . . . . . . . Scandinavia 171
T o Je rve 8
Caviar with toast, butter and lemon
Saddle of veal with Joubi Je , mushrooms,
trufes and Mornay sauce. . . . . . Cla JJic F rench 97
Molded vanilla ice cream with
strawberry mousse flling . . ... . . . . . Cla JJic F rench 130
T o Je rve 6-N orth Indian
Spiced leg of lamb. . . . . . . . India 72
Lamb with cashew nut curry .. ........ .. . .... . India 74
Safron rice............ .. . . India 33
Whole chicken with ma Jala . . . . . . . . . . . . . . . India 57
Grilled skewered lamb . . . . . . . . . . . . . . . . India 6 9
Stufed green frying peppers . . . . . . . . . . . . India 24
Leaf-shaped bread . . . . . . . . . . . . . . . . . India 89
Deep-fried unleavened whole-wheat bread . .. .. . India 87
Baked small eggplants with curried
vegetable stufng .. ........ .
Fresh mint chutney (2x) ...
. . . India 18
. India 104
Yoghurt with mint, onion and hot chili .... . .. .. India 93
Deep-fried fsh fllets . India 47
Fried milk balls with cardamom syrup ... . . India 109
15
T o Je rve 6-P unja b
Safron rice. . . . . . . . . . . . . . . . . . . . . . India 33
Homemade cheese with peas. . . . India 20
Curried eggplant. . . . . . . . . . . . . . . . . . . India 17
Black lentils........... . . . ....... India 30
Yoghurt with miniature deep-fried
chick-pea four balls .. . . . . . . India 95
Deep-fried unleavened whole-wheat bread . ..... India 87
Stufed green frying peppers . . . . . . . . India 24
Fresh ginger chutney .... ........... ... India 101
Sweet carrot dessert. . . . India 110
T o Je rve 8-N orth India
Spiced safron rice with lamb. . . Ind i 40
Date and lemon chutney . . . . . . . . . . . . . . . . . . India 104
Yoghurt with banana and grated coconut (2x) .. . India 94
Baked fsh with coriander ma Jala . . . . . . . . . . . . . . India 48
Fried whole-wheat bread (2x) . . . . . . . . . . . . . . India 83
Milk-and-rice pudding with cardamom
and nuts. . . . . . . . . . . . . . . . . . . . . . India 111
T o Je rve 6
Broiled chicken, scallions and chicken
livers
Fish fried in vinegared sauce (3x) ..
Deep-fried shrimp coated with rice
Cucumber stufed with crabmeat and
. . . japan 89
.. Japan66
. . . japan6 4
pickled ginger. . . . Japan 3 4
White radish and carrot in vinegar dressing. . . japan 35
Steak-and-scallion rolls . . . . . . . . . . . . . . Japan 22
Winter casserole with fsh cake, t of u
and vegetables . . . . . . . . . . . . . . . . . . . . japan 76
V inegared rice ana vegetables rolled
in seaweed. . . . . . . . . . . . . . . . . . . . Japan 43
Treasure-ship pumpkin flled with shrimp,
mushrooms and vegetables . . . . . . . . . . japan 99
Fresh fruit
COCKTAIL PARTY HORS D' OEUVRE MENUS
These cocktail party menus include many recipes that were
not specifcally listed as hors d' oeuvre in the Recipe Book
lets but are excellent for the purpose. Total servings are
based on an estimate of six hors d' oeuvre per person.
T o Je rve 1 2
Deep-fried w ont on flled with pork
and shrimp . . . . China 2
Shrimp toast (2x) . . . . . . . . . . China 6
Steamed shrimp dumplings. . . . . . . . . . . China 18
Marinated radish fans . .. . ..... ... . .......... China 42
To ;er ve 12
Deep-fried cheese balls . . . . . . Great We ;t 1 4
Guacamole with chilies . . . . . . . . Great We ;t 7
To ;taditaJ (deep-fried corn chips) ... .. . . . . Great Wm 122
Texas broiled shrimp. . . . . . . . . . . . . . . . . Great We ;t 4
Crab-olive spread . . . . . . . . . . . . . . . . . . . . . Great We ;t 9
To Jer ve 12
Batter-fried mushrooms (2x)
John Clancy's broiled clams
Beer cheese (2x) . . . ..
Ham balls . . . .
To ;er ve 12
. . . . . . . EaJte r Heartland 17
. . . Ea ;tern Heartland 7 3
. . Southern 5
. . . . . . . . . . . . America 3 6
Sardine-stufed deviled eggs (2x) . . . .
Deep-fried cheese squares ..
. . Ne w England 6
. . . . Quintet 3
. Ea ;tern Heartland 112
... .. . Pacic -S . E . A;ia 21
Toasted pecans . . .. .. .
White-meat drumsticks .
To Jer ve 12
Baked meat-flled turnovers . ... . . . . . .. Latin America 45
Shrimp and cheese fritters . . . . . . . . . . . . . . . . . . Quintet 8
Texas caviar . . . . . . . . . . . . . . . . . . . Great WeJt 11
Steamed grape leaves with rice,
pine nuts and currant stufng . . . . . . . Middle EaJt 4
To ;er ve 12
Deep-fried cheese-flled pastries ...
Deep-fried chick-pea and crushed
wheat balls .
Mussel, herb and caper spread .
Liver pate . ...
To ;er ve 24
Chile con queJo (cheese and
green chili dip) . . . .
Deep-fried corn chips . .
Caraway twists
Angels on horseback ...... .
Tiny deep-fried beef turnovers . .
To Jer ve 24
Broiled skewered marinated
. . . Middle EaJt 1 5
. . . Middle Ea ;t 8
. Ne w England 10
. . . . . Scandina via 3
. Great WeJt 8
. . . . Great We ;t 122
.. . Great We ;t 12
. . . . . Great We ;t 8
.. . Great WeJt 10
chicken (2x) . . . . . . . . . Pacic -S . E . A;ia 26
Shrimp wrapped in seaweed (2x) ...... japan 17
Mi;o-marinated asparagus (2x) . . . . . . . . . Japan 22
Cheese pennies (2x) Wine ;-Spir it ; 68
Skewered chicken livers, water chestnuts
and bacon . . . . . . . . Pacic -S . E . A;ia 13
16
To Jer ve 24
Georgian cheese bread tarts . . . . . . . . . . Ru ;;ia 73
Tiny meatballs favored with
ouzo and mint. . . Middle EaJt 17
Oyster fritters . . . . . . . . America 78
Avocado sauce with tomato and
coriander (2x) . . . . . . Latin America 12
To Jer ve 24
Spring sandwiches . . . . . . . . . . . . . . . . . . . Scandina via 4
Spiced pork spread . . . . . . . . . . Ne w England 5
Hot crabmeat canapes . . . . . . .. . ..... . .. .. Scandina via 2
Cheese straws . . . . . . . . . . . . . . . . . . . . Briti ;h !ie 15
Salted pecans . . . . . . . . . . . . Southern 5
To Jer ve 50
Broiled skewered marinated
pork (2x) . . . . Pacic-S . E . A;ia 23
Shrimp, scallion and
carrot cakes (2x) . . . . . Pacic -S . E . A;ia 32
Malaysian curry pufs (2x) . . . . . .. . . . . . Pacic-S . E . A;ia 7
Grapevine leaves stufed with
lamb and rice (2x) . . . . . . . . . . . . . . . . . . . Ru Jia 1 6
Home-style pate (2x) . . Pro v. France 14
To Jer ve 50
Deep-fried prosciutto-and-cheese
turnovers (2x) ...
Codfsh balls (2x)
Pickled mussels (2x) . . .
. . . Ital y 1 4
. . . Ne w England 42
. . . Ne w England 9
Deep-fried toast squares with spiced
pork topping (2x) .. .. . .
Spicy avocado sauce (4x).
To Jer ve 1 00
. . . Pacifc-S . E . A;ia 6
. . . . . . Latin America 13
Georgian cheese bread tarts (2x) . . . . . Ru nia 73
Benne-seed cocktail biscuits (2x) . . . . . Southern 4
Pickled shrimp (6x) . . . . . . . . . . . . . . . . . Southern 6
Small pastries flled with meat (3x) .. .......... Ru nia 14
Steamed grape leaves stufed
with rice, pine nuts and
currants ( 4x) . . . . . . . . . . . Middle EaJt 4
:
es
1 7
%ipe Index
Recipes have been listed in thi s
index by maj or i ngredient and by
type ; for example, appl e cake wi l l
be found under both "appl e" and
"cake. " Abbreviations following
the recipe l i stings refer to the
titles of Recipe Booklets in the
fOODS OF THE WORLD l ibrary.
The key to the abbreviations
appears at the bottoms of the
pages. The terms 1 SUP and 11 SUP
refer to two suppl ementary
booklets that were enclosed with
subscription copi es of T he
Cooking of Vienna's Empire and
The Cooking of Japan
respectively.
ABALONE
with Chinese cabbage, CHI60
steaks, GW44
sweet-cooked, JA1 6
Absinthe, about, CRE 146
Acorn squash. See Squash
Adobo, PSA60
Akara, AFR80
AKEE
and salt fsh, CAR38
soufe, CAR84
Alaska, baked, AM1 04
Alcoholi c beverages. See Drinks,
alcoholi c
ALMOND( S )
bread roulade, VE8
cake, S P1 00
cake, and carrot, Q1 41
cake, l ayer, GER1 02 ; SP98
cake, paste ( Mazarin) , SCA78
cake, - topped, SCA82
cakes, and butter ( Mother
Monsen' s ) , SCA69
candy, and pistachio, IND1 07
cookies, CHI 1 1 1
cookies, crescent, GER86
cookies, soft, Q1 27
cookies, -topped, GW1 08
custard, and rice four, MI D 1 04
foat, CHI 107
glaze, GER88
i ce cream, and glazed frui t,
RUS83
macaroons, MP1 3 8
nougat, CRE 142
paste, for cake, SCA 78
paste, in Dani sh pastry, SCA7 5
paste, pastries flled with, Q1 2 6
pastry, and sesame seed, Q140
and rice dessert, SCA60
roulade, VE8
sauce, and coconut mi l k, PSA44
sauce, and hot pepper, SP79
tarts, BR2 5
torte, and chocolate, with
mocha frosting, RUS 1 07
Al u mattar, IND 1 5
Alu paratha, IND84
ANCHOVY ( IES )
butter sauce, VE47
canapes, hot, PRF7 ; ws63
casserole, with potatoes and
onions i n cream ( Jansson' s
temptation ) , SCA1 6
cream cheese for stufed
mushrooms, ws74
dip, with bl ack olives and tuna,
WS78
di p, with garlic, hot, IT3 ;
MPl l ; ws64
salad, with beets and raw egg
yol ks ( bi rd' s nest ) , SCA5
sandwiches, and eggs ( spring) ,
SCA4 ; WS84
sauce, EH3 7 ; I T14
stufng, CARl O
toast, scrambled eggs on, BR45
turnovers, and cheese, Q1 05
ANISEED
cookies, GER87
cookies, and sesame seed, SP8 5
cookies, Shaker, EH1 45
Annatto oil sauce, CAR97 ; LAT1 3 ;
MP1 02 ; PSA5
Anticuchos, LAT3
Apfelpfannkuchen, GER1 1 2
Apfel Strudelfille, VE87
Appetizers. See Canapes ; Hors
d' oeuvre
APPLE( s )
baked, AM26
baked, wi t h almond topping,
SCA65
i n batter, deep-fried ( spun ) ,
CHI 1 05
butter, AM27 ; EH1 07
cake, NE 1 09 ; SCA62
cake, dried, EH1 44
cake, and pecan ( Huguenot
torte ) , ss 1 1 7
cake, and rum custard, GER1 08
charlotte, with apricot sauce,
RUS85
chutney, BR3
crab-, j elly, EH106
and cream dessert, GER1 14
crisp, wi t h mint, SP96
dessert, and pumpernickel
crumb, GER1 09
dessert, and rhubarb ( roly-
poly ) , NE 107
dumpl ings, BR76
fritters, Q1 2 3
j el ly, and mi nt, ss85
Jonathan, E H1 1 4
mufns, EH94 ; NW1 0 1 ; SCA68
pancakes, Q 1 1 7
pancakes, -flled, GER 1 1 2
pandowdy, NE 1 1 8
pi e, AM96
pi e, and blackberry, BR78
pie, and cheese, E H1 2 8
pie, and pork, NE 1 1 9
pi e, with whipped cream
( Marl borough ) , NE 1 1 6
pies, fried, NE 1 2 6
poached, i n port wine, SCA47
poached, with whipped cream,
MID1 09
and pork pie, BR67
wi th potatoes, GER64
pudding ( duf) , NE 1 3 0
salad, and celery root, GER77
-sauce, EH140
-sauce cake, EH140
- sauce cake, wi t h chocolate and
bread crumbs ( veiled
country lass ) , SCA63
-sauce cake, and flberts, NW1 24
snow, SCA56
strudel fl ling, VE87
tart, wi t h apricot preserves,
Q1 42
APRICOT( S )
chutney, dried, AFRl OO
cookie leaves, vE91
Danish pastries, SCA74
dressing, and cream, GW28
jam cookies, VE91
j am, and pineapple, NW1 1 2
pancakes, VE70
pie, and prune, AM1 02
sauce, CF 1 2 3 ; RUS86
sauce, spicy, PSA1 00
Arroz con coco, MP1 1 7
Arroz con pato, LAT3 5
ARTICHOKE ( S )
boi led, PRF85
bottoms, t o prepare, i l l ustrated,
CF96 ; GW1 7
bottoms, with tomatoes, CF96
casserole, and lamb and cheese,
Q67
with di l l sauce, MID84
Jerusalem. See Jerusalem
artichoke
omelet, baked, IT1 5
AR Africa; AM America; B R British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Gerany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin Aerica;
1 8
and oysters, CRE 1 6
soup, GW1 6
stufed, baked, IT40
stufed with shri mp, CRE l OO
stufed with shrimp and Green
Goddess dressing, AM70
with tuna mayonnaise, GW6
Asapao, CAR66
ASPARAGUS
boi led, PRF90
with egg sauce, Q86
with lemon cream sauce, Shaker
style, EH1 9
pudding, CAR86
i n rol l s ( ambush ) , NE76
salad, CHI42
soup, and crab, PSA40
soup, cream of, PRF24
soybean-paste-marinated, JA22
t i ps, wi t h Chinese mushroom
sauce, MP86
ASPIC ( S )
beef, for cold pot roast ( boeuf
a Ia mode ) , PRF60
eggs in, CF84
fsh in, RUS44
gelee, cF24
orange, AM50
pork chops in, GER28 ;
i l l ustrated, GER29
tomato, AM2 1
trout in, Nw26
vegetable, summertime, ss70
AVOCADO( s )
cocktail , and tomato, AM24
dessert, cream of, LAT9 1
guacamole, GW7 ; LAT1 2 ; WS7 1
salad, and carrot and orange,
MID1 8
salad garnish, with ginger,
AFR62
sauce, CAR3 7
sauce, spicy, LAT1 3
sauce, and tomato, GW1 3 5
sauce, with tomato and
coriander, LAT1 2
with smoked fsh, AFR1 9
soup, creamed, LAT6
soup, and tomato, cold, AFR 1 3
Baba ghanooj , MID7
Babkayabl ochnaya, RUS85
Babka, potato, MP89
Babka Wielkanocna, Q1 34
Babka, with apricot rum glaze,
MP1 2 7
BACON
buns, RUS7 1
and cabbage, AFR86
cake, and egg, SCA5
and calf' s liver, skewered, Q58
Canadian, and eggs and
tomato, with marchand de
vin and hollandaise sauces,
CRE 36
and chicken l ivers and water
chestnuts, skewered, PSA1 3
dumplings, VE 1 5
and eggs, onions and potatoes,
GER67
and oysters en brochette, CRE2 2
salad, and spinach, GW2 5
smoked, wi th onions and appl e
rings, SCA26
Baking powder biscuits, AM85 ;
SS90
BAKING SODA
biscuits, and buttermi l k, EH9 1
biscuits, cowboy, GW85
bread, Irish, BR1 8
Baklava, MID98
Bamboo shoots with green soy
dressing, JA32
BANANA( S )
baked, with cream cheese,
CAR1 1 4
baked, fambeed, CAR 1 1 4
bread, CAR1 0 1
casserole, and eggpl ant, GW3 6
cream pie, AM98
Daiquiri, CAR1 3 2
fambe ( Foster ) , CRE 1 2 2
fritters, AFR1 2 5 ; CAR 1 1 3 ; S P1 02
leaves, with chicken and meat
fl ling, LAT22
pudding, and coconut, AFR1 2 2
sherry-baked, CRE97
Barbecue sauce. See Sauce ( s )
BARLEY
and mushroom casserol e,
MP9 1
soup, Q1 9
soup, and chicken giblet, GER2
soup, vegetable, wi th sour
cream, Ql l
soup, and yoghurt, with herbs,
RUS23
Basi l sauce, wi th garl ic and
cheese, n46
BASS
with fermented bl ack beans,
steamed, CHI 5 1
with herbs, braised, CF33
soup with, JA9
striped, with cumi n paste, Q34
striped, stufed, AM60
striped, tomato-stufed, NE36
striped, wi t h white butter
sauce, PRF30
Batida paul i sta, LAT1 04
BATTER
beer, Q1 2 3
gri ddle cakes, AM88
tempura, JA60, MP38
BEAN( S )
baked, Boston, AM1 7
baked, country, NW8 1
baked, Harlow House, NE75
baked, Vermont style, NE74
bl ack, curried, IND30
bl ack, fermented, and bass,
CHI 5 1
bl ack, fermented, and spareribs,
CHI 63
bl ack, and rice, CAR90
brown, sweetened, SCA5 3
cakes, and corn four, GW1 1 5
casserole, bl ack, with smoked
and fresh meats, LAT62
casserole, and chi cken and
corned beef ( Plymouth
succotash) , NE68
casserole, and l amb and chick-
peas, MID44
casserol e, and pork, vE 5 3
cassoulet, PRF61
chowder, NW3
cranberry, wi th squash and
corn, LAT88
fava, sake-seasoned, JA75
fava, wi th sausages and mint,
SP72
green, CF95
green, atj ar, AFRl OO
green, blanched and buttered,
PRF89
green, wi th coconut, IND23
green, and lamb, MID3 3
green, paprika, VE 5 8
green, plantation, ss67
green, and potatoes, AFR85
green, preserved i n spiced oi l ,
AFR1 00
green, i n sour cream and tomato
sauce, RUS40
green, wi th sour sauce, AFR84
green, i n tomato sauce, SP7 1
green, in walnut sauce, RUS38
green, and water chestnuts,
CHI 32
kidney, curried, I ND32
kidney, and lamb, MID36
l i ma, wi t h pickled mustard
green, CHI 3 2
l ima, l amb and di l l , with rice,
MID92
l i ma, stewed, CRE96
Iimas and lamb, GW68
MID Middle East; MP Melting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacifc-Southeast
Asia: Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern: VE Vienna; WS Wines-Spirits
1 9
pinto, GW40
pinto ( all-cay) , GW1 1 3
red, cake, JA24
red, with herb dressing, RUS38
red, wi t h pl um sauce, RUS39
red, and rice, CAR80 ; CRE95 ;
MP94
red, and sausages, MP94
red, soup, CRE2 3
red, with tomato sauce, AFR79
refried, GW1 1 4 ; LAT87
sal ad, broad, MID86
salad, Great Northern, NW1 5
salad, green, GER74 ; Nw1 2
salad, green ( Shaker ) , EH26
salad, mixed, IND96
salad, three-bean, AM24
salad, white, wi t h fresh herbs
and mustard dressing, ss65
salad, whi te, and tuna, IT6
soup, black, AM7 ; CAR1 6 ; ss 1 7
soup, Cape Malay, AFR6
soup, with pasta, IT1 2
s'oup, with sausages, S Pl O
soup, Senator Lodge' s, NE 1 3
soup, white, PRF27
soup, white, and tripe and
vegetable, Q25
soup, whi te, and turnip greens
and potato, S Pl l
soy and sesame seed dressing
with, JA27
stew, green, and l amb and
potato, AFR3 1
string, in sour cream sauce,
MP88
torti l l as wi th, and pig' s feet,
LAT2 1
white, with frui t and
vegetables, GER72
white, with tomatoes and
garlic; IT34
BEAN CUR
and crabmeat, stir-fried, CHI6 1
salad, and vegetable and
peanut, with hot chili
dressing, PSA94
skin and Chinese mushrooms
with braised pork, CHI67
spiced, and pork, CHI36
stufed, PSA 78
Bean sprouts and chicken, CHI85
Bearnaise sauce, PRF 1 4
Bechamel sauce, PRF87
BEEF
boeuf a I a mode, PRF58
boeuf bourguignon, PRF54
boiled, VE27
boiled, with chive sauce,
GER1 5
boiled, Creol e, CRE82
boiled ( hotpot ) , Q8 1
boiled spiced, with ol ives and
raisins, CAR47
calfs liver. See Liver ( s )
carbonades d e boeuf a Ia
famande, PRF72 ; Q7 5
and cheese mol d, CAR50
chili con carne, AM41
chil i con carne, Texas, GW74
chipped, creamed, i n toasted
bread cups, EH43
chopped, raw, wi th spices,
AFR48
coconut, PSA76
consomme, with chicken, beef
and vegetables, CF 1 6
corn pi e with, and chicken,
raisins and olives, LAT5 1
corned. See Corned beef
Cornish pasty, BR73
couscous with, and vegetables,
Q78
cubes, raw, with red pepper
sauce, AFR47
curried, and veal and tripe, i n
j el ly, AFR54
curry, yel l ow, PSA82
dried. See Beef, chipped
dumpl ings in tomato sauce,
LAT38
fl l et , wi t h fl led mushroom
caps, braised lettuce, chateau
potatoes and tomatoes, CF88
fl l et , sliced, and mushrooms i n
sour cream sauce, MP62
fl l et , with sour cream sauce,
VE29
fl l et strips, VE26
fank steak, boiled spiced, CAR46
fank steak, with cel lophane
noodles, CHI74
fank steak, rol led, with onions
and cumin seeds, LAT41
fank steak, stufed with meat,
Shaker style, EH32
fank steak, stufed and rolled,
LAT54 ; PSA 70
frizzled, NE49
goulash, with gherkins, VE48
goul ash, kettl e, VE 50
ground, with apples, olives and
al monds, LAT43
ground, with smoked oysters,
CHI77
hash, and ham, SCA38
heart, spiced, wi t h chili sauce,
LAT3
j el l ied, molded, CRE 1 4
and lamb sausage rol l s,
skewered, VE43 ; ws67
marinated i n white wine, IT70
meatbal ls, stufed wi th
almonds, IND78
with mushrooms and oni ons, i n
sour cream sauce, RUS57
and mustard greens, AFR49
and okra, MID80
and onions, spiced, MID5 1
with onions in beer, PRF72
pasties : Michigan style, EH3 0 ;
i l l ustrated, EH30 ; Q1 4 ; RUS3
patties, and coconut, PSA69
patties, and veal and pork,
RUS62
pie, sweet spiced, wi th peaches
and meringue topping, LAT48
and pig' s feet, j el l i ed, BR5 6
pot-au-feu, PRF82
pot roast, i n aspic, cold, PRF60
pot roast, with capers, LAT50
pot roast, marinated, in sweet
and sour sauce, GER1 6
pot roast, i n red wine, PRF5 8
pot roast, Swedish, NW5 6 ;
SCA42
potpie, EH34
pumpkin, with, and vegetable
and peach fl l ing, LAT5 2
i n red pepper sauce, AFR45
roast, AM38 ; BR46
roast, curried boneless, IND80
rol l s, wi t h sour cream sauce,
Q66
rol l s, stufed, BR50 ; GER1 3 ; JT68
roulades, stufed wi th
anchovies and oni ons, SCA33
roulades, stufed with bacon
and veal, VE32
Sauerbraten, GER1 6
sausage, boiled, CRE83
sausage, and ham and shrimp,
CAR 5 2
sausage, and pork, spiced, AFR5 7
sausages, Q70
short ribs, AM37
short ribs ( cowboy ) , with
cornmeal dumplings, GW76
short ribs, deviled, EH3 3
short ribs, with spiced lemon
and caper sauce, GER1 2
short ribs, i n spicy sauce, BR48
skewered, marinated, RUS 5 6
skewered, with pineapple,
tomatoes, peppers and
onions, CAR45
skewered, with spiced coconut
mi l k sauce, PSA24
sl iced, wi t h red pepper and
radish garnish, JA68
sl i ces, braised stufed, MP60
AR Africa; AM America; BR British Isles ; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany: GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
20
soup, and plantain, AFR5
soup, with vegetables and
apricots, RUS24
soup, and vegetable, with tiny
dumplings, GER4
soy sauce, braised, CHI 75
wi t h soy-seasoned glaze, JA87
spiced, BR50
spiced, braised, GW7 1
spiced, cold, NW54
spiced, round, ss50
spiced, i n sour cream sauce,
GER18
star anise, braised, CHI79
steak, with garl ic and ham
( Portuguese ) , SP39
steak and kidney pi e, BR68
steak and kidney pudding, BR66
steak, marinated broiled,
IT69
steak and onions, VE3 0
steak, pepper, CHI80
steak pi e, NE5 2
steak au poivre, CF87
steak, porterhouse, charcoal
broiled, GW78
steak, with red wine sauce,
PRF68
steak, and scallion rolls, JA22
steak, Swiss, NW5 5
steak tartar, GER1 7
steak tartare bal l s, ws78
steak, T-bone, charcoal-broil ed,
GW78
steak, wi t h tomatoes and garl ic,
IT7 1
steak, in tomato sauce, wi th
bl ack beans, ri ce and
plantains, LAT46
steaks, stufed with oysters,
PSA65
steaks, with vegetables
( Eszterhazy) , VE28
steaks, Viennese, VE31
stew, and cassava, AFR44
stew, olive, GW78
stew, wi th parsley dumplings
( Joe Booker ) , NE5 0
stew, with rice and green
peppers ( hunter' s ) , VE49
stew, with sour cream, scA41
stew, and sweet potatoes, with
prunes and honey, MP59
stew, and vegetables, CAR42 ;
MP3 5
stew, and vegetabl es, wi th fresh
corn, LAT5 5
stock, brown, CF2 ; PRF 1 8
i n stock and red wine, IT72
stock, white, CF2
strips, in green pepper sauce,
AFR46
stroganof, MP62
Stroganov, RUS 57
stufed, wi t h mushrooms, Q72
sukiyaki , J A 77
tenderl oin, stir-fried, CHI76
timetable for standing rib roast,
AM38
tongue. See Tongue
tournedos, with bearnaise
sauce, artichoke bottoms and
potatoes, CF92
tournedos, wi t h foi e gras,
trufes and Madeira sauce,
CF9 1
turnovers, fried, LAT40
turnovers, spiced, tiny, GW1 0
and vegetables, i n broth, wi th
di ppi ng sauce, JA80
with vegetables, simmered,
PRF82
and vegetables, i n soy sauce and
sake, JA77
Beefsteak Tartar, GER1 7
BEER
cheese, ss5
coleslaw, Gw24
soup, hot, GER4
BEET( S )
borscht, MP2 5 ; MP26
borshch, RUS 1 7 ; RUS 2 1
eggs, red, EH1 09
fresh horseradish sauce with,
MP1 03
Harvard, NE72
hash, and corned beef ( red
fannel ) , AM40 ; NE 5 1
with horseradish, VE67
j uice, fermented, MP25
pickled, SCA48
salad, with anchovies and raw
egg yolks ( bi rd' s nest ) , SCA5
salad, and herring, RUS28
sal ad, and oni on, AFR92
salad, pickled, GER7 5
salad, and tomato and onion,
IND99
soup, Chri stmas Eve, Q1 5
soup, clear, Q 1 2
soup, col d, with shrimp and
vegetables, Q 1 3
soup, cold, with sour cream,
MP25
soup, with mushrooms and
cabbage, MP26
Yale, NE72
Bef Stroganov, RUS57
Bernepl atte, Q84
Beverages . See Drinks
Bhelpuris, IND1 3
Bi f a I a lindstrom, SCA34
Bigos, Q80
Bi gos, fsh, MP45
BIRDS
to carve, cooked, i l l ustrated,
CF70 ; CF7 1
to cut, uncooked, i l l ustrated,
CF5 3
t o truss, large, i l l ustrated, CF58
to truss, small, illustrated, CF8 1
BISCUITS
baking powder, AM85 ; SS90
beaten, ss91
benne ( sesame ) seed, cocktail,
ss4
buttermi l k soda, EH9 1
cassava, CAR1 02
cream, Nw96
fried, CAR1 02 ; ss92
ham, Virgini a, ss93
shortcake dough, AM90
soda, cowboy, GW85
yeast, fried, EH90
Bi sques . See Soup ( s )
BLACKBERRY ( IES )
cobbler, ss99
cordi al , ss 1 3 5
j am, CRE 1 1 3
j el l y ( brambl e ) , BR4
pie, NW140
pi e, and apple, BR78
turnovers, CRE 1 2 5
Black-eyed peas. See Pea ( s ) ,
black-eyed
Blaf, CAR3 3
Bl i ntzes, MP1 8
Bl i ny, RUS6
BLUEBERRY( IES )
cake, crumb, E H1 2 2
cofee ring, NW98
dessert ( grunt ) , NE 13 3
mufns, EH95
pancakes, NE93
pi e, SS 1 2 8
pie, three-crust, NE 1 2 4
pudding, steamed, NE 1 3 1
rol l , NW1 1 7
Bl uefsh fl lets, broiled, EH76
Bl uegil l s, batter-fried, EH62
Bob6, LAT65
Bobotie, AFR40
Boerewors, AFR57
Boeuf bourguignon, PRF5 4
Boeuf a I a mode, PRF 58
Bombes. See Ice cream( s )
Borscht, MP2 5 ; MP26
Borshch moskovskaia, RUS 1 7
Borshch ukralnsky, RUS2 1
Boui l l on. See Soup ( s )
Boui l l abai sse, PRF2 2
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavi a; SP Spain-Portugal ; SS Southern; VE Vienna; WS Wines-Spirits
2 1
Boui llabaisse, Creole-style, CRE70
BOURBON
bal l s, 55 1 02
drinks . See Drinks, alcoholic
glazed ham, AM33
pie, and caramel custard, 55 1 3 2
BRAINS
in brown butter sauce, PRF65
calfs, puree of, VE5
scrambled, 559
BRANDY
butter, BR96
cake, butter ( sand cake ) , 5CAS3
cherry, cake, Ql 3 2
drinks. See Drinks, alcoholic
peaches, brandied, 55S4
snaps, BR24
BREAD( S )
almond roulade, VES
banana, CAR1 01
bird of paradise, Q 1 1 0 ; to
decorate, i l l ustrated, Ql l l
black walnut angel , NW1 05
brioche, for fl l ed l oaf, CF42
brown, Boston, NESS
cheese, Nw94 ; RU573 ; to shape,
i l l ustrated, RU572
coconut, CAR99
cornbread, AMS7 ; LAT76 ; 5PS3
cornbread, ski l l et, 55SS
cornbread, sour cream, EHSO
cornbread, sweet, CARlOO
cornmeal , deep-fried ( Johnston
spanks ) , NE95
cornmeal , and molasses
( Anadama ) , NES7
corns ticks, 55SS
cranberry frui t nut, NES6
crumpets, BR20
date, pecan and orange, GWSO
deep-fried, AFR1 04 ; GW1 3 1
( sopaipi l l as )
dessert, and nuts, fried, IND1 1 4
di l l seed ( di l l y ) , EHS2
dough, steamed, CHIS
dumplings, VE 1 6
with egg, hard-cooked and
dyed ( Easter ) , MID29
Rat, round, AFR1 05
Rat, with sesame seeds, RU575
French, CRE l l S
French, I 5UP 1 3
frui t, Dresden Chri stmas, GER79
frui t and nut, 5PSO
fry, Navaj o, GWS3
garlic toast, IT5 1
honey, AFR106
leaf-shaped, INDS9
lentil and rice, ground, with
coriander and ginger, IND90
maple sugar, NE90
oat, NE9 1
oatcakes, BR1 7 ; NE95
onion, Rat , RU570
pear, Ql l 2
persimmon, wil d, and hickory
nut, EHSl
poppy seed roulade, VES
potato, MP1 05
potato, Rat, NW95
potato, Shaker style, EHS3
pudding, and butter, BRS3
pudding, chocolate, NE 1 3 2
pudding, fruit-flled, BR90
pudding, maple, NE 1 3 2
pudding, with whi skey sauce,
CRE 1 24
pumpkin, EHS9
round, with cornmeal ( Arab ) ,
MID2S
rye, caraway, MP1 07
rye ( Finnish ) , 5CAS4
rye, Mormon, GWS2
Sal l y Lunn, 55S9
sal t-rising, EHS6
sauce, BR94
scones, BR23 ; NE 1 00
shortbread, BR2 1
soda, Irish, BR l S
sourdough, San Franci sco,
GW1 39
sourdough white, NwSS
spice, AFR107
spoon, AMS9 ; 55S6
spoon, wi th corn, 55S7
sweet, 5PS2
sweet, Chri stmas, MPl l O ; how
to shape, i l l ustrated, MPl l l
sweet, Portuguese, NES9
sweet potato, CARl OS
sweet, sesame-seed twists,
MP 1 1 0
wafer, peanut and coconut
mi l k, P5A30
white, AMS4 ; VE 1 4
white, braided, MID26 ; to
brai d, i l l ustrated, MID27
white, wi t h caraway seeds,
GERS l
whi te, with sesame seeds,
MP1 06
whol e-wheat, EHS7
whole-wheat, with caul i fower
fl l ing, INDS6
whole-wheat, deep-fried,
unleavened, INDS7
whole-wheat, fried, INDS3
whol e-wheat, pufed, IND91
whole-wheat, with spiced
potato fl l ing, INDS4
yeast, fried, CAR104
yeast, with oni on and sour
cream topping, MPl OS
Breadfruit vichyssoise, CARl S
Breakfast cakes. See Cofeecake ( s )
BROCCOLI
and lamb, St. Francis, GW70
puree, EH20
puree, and spinach, I ND2 2
sti r-fried, CHI 3 2
i n white wine, IT3 5
BROWNfS
butterscotch, AM1 1 2
chocolate, AM1 1 2
chocolate, with peanuts, 55 1 2 1
BRUSSELS SPROUTS
with ham and tomatoes, GER70
wi th wal nuts, MPS7
BUCKWHEAT GROATS
with mushrooms and onions,
RU569
wi th noodles, MPS4
Bufal o roast, NW67
BUNS
bacon, RU57 1
cinnamon, Philadelphia, EH96
hamburger, wheat germ, GWS l
hot cross, BRl S
j el ly, VE94
Nahant, NE94
Shrove Tuesday, NW99
steamed, with date fl l ing,
CHi l O
steamed, with pork fl l ing,
CHI 1 0
sti cky, AMS6
sweet, fl l ed with poppy see<s,
MP1 2 2
Burgoo. See Stew( s )
BUTTER. See also Butter ( s ) ,
favored
cake, 5CA76
cake, with almond paste fl l ing,
Ql 30
cake, with brandy ( sand cake ) ,
RU595 ; 5CAS3
cakes, and almond ( Mother
Monsen' s ) , 5CA69
clarifed, CF 1 3
cookies, CAR 1 1 1
cookies, brown, GER94
cookies, S-shaped, GERS3
oi l , Indian, IND7
sauce, whi te, PRF 3 1
BUTTER( S ) , FLAVORED
anchovy, sauce, VE47
brandy, BR96
crayfsh, CF 1 2
foaming, CF 1 2
garl ic, PRF3 3
AR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic FrPnch: CHI China; CR Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India: IT Italy: JA Japan; LAT Latin America;
22
garlic and herb, PRF3 5
horseradish, SCA44
oil, spiced, AFR94
rum, BR95
tomato, SCA44
BUTTERMILK
cake, and chocolate, EH1 3 1
cake ( sheath) , GW98
cofeecake, ss 1 1 9
curds, AFR88
fried onions, AM1 6
pie, SS 1 3 1
poundcake, GW1 02
soda biscuits, EH9 1
soup, cold, AFR 1 1 ; SCA8
BUTTERSCOTCH
brownies, AM1 1 2
pie, and chocolate, ss1 2 3
CABBAGE
and bacon, AFR86
with bacon, braised, VE64
casserole, and lamb, SCA3 7
Chinese, and abalone, CHI60
Chinese, creamed, CHI 39
Chinese, with noodles and roast
pork, CHI46
Chinese, and pork balls ( li on' s
head ) , CHI64
l oaf, faky, RUS 1 2 ; to construct,
illustrated, RUS l O
New England boiled dinner,
AM39 ; The Homestead Inn' s,
NE48
pepper, EHl l O
pickled, BR1 3
red, with apples, GER63
red, braised, SCA5 1
red, with quinces, AFR90
red, i n red wine, with
chestnuts, PRF89
red, sal ad, RUS3 1 ; MP98
red, with sour cream sauce,
RUS40
rolls, pork- stufed, VE62
rol l s, stufed with meat patties
( frikkadel s ) , AFR43
rolls, stufed, i n sour cream
sauce, Rus64
rolls, sweet and sour, MP64
salad, MIDl O
snuerkraut. See Sauerkraut
soup, RUS20
soup, and meat ( garbure) ,
PRF25
spiced, stir-fried, CHI34
stufed, RUS65
stufed, with sauerkraut, Q73
stufed whol e, wi th sauerkraut,
MP73
i n sweet and sour sauce, I T3 5
in white wine, AM1 4
cactus-leaf salad, LAT88
CAKE ( S ) See also Cofeecake ( s )
almond, SP1 00
al mond paste ( Mazarin ) ,
SCA78
almond- topped, SCA82
apple, NE 1 09 ; SCA62
apple, dried, EH1 44
apple pandowdy, NE 1 1 8
apple pecan ( Huguenot torte ) ,
SS 1 1 7
appl e and rum custard, GER 1 08
applesauce, E H140
applesauce, with chocolate and
bread crumbs ( veiled
country l ass ) , SCA63
Athenian torte, MP1 34
baba au rhum, Rus96
babka, with apricot rum glaze,
MP 1 2 7
baked Alaska, AM1 04
bl ueberry crumb, E H1 2 2
butter, seA 76
butter and almond ( Mother
Monsen' s ) , SCA69
butter, with almond paste
fl l ing, Q1 3 0
butter, with brandy ( sand
cake ) , RUS95 ; SCA83
buttermi l k ( sheath ) , GW98
buttermi l k chocolate, EH 1 3 1
carrot and al mond, Ql 41
cashew nut and potato, AFR1 3 0
cheese, AM94
cheese, Lindy' s strawberry,
MP 1 28
cherry, PRF 1 05
cherry, Bl ack Forest, GER98
cherry brandy, Q1 3 2
chocolate almond torte, with
mocha frosting, RUS 1 07
chocolate, with apricot j am
( Sacher cake ) , VE78
chocolate cream slices, VE82
chocolate, German' s, wi t h
coconut frosting, GW1 00
chocolate, wi th hazelnuts, BR28
chocolate l oaf, chilled, IT95
chocolate, three-layer, AM9 1
Christmas, English, DR34
Christmas, Irish, BR3 3
coconut, PSA1 1 4
coconut, with lemon fl l ing,
SS 1 08
cornmeal and raisin, with
caramel sauce, CAR 1 1 2
cornmeal, with rai si ns and
cherries, CAR 1 1 5
cream puf and pastry cream,
CF 1 3 6
crown ( babovka ) , MP1 3 1
cup, coconut, LAT98
cup, fl l ed ( Indian pufs ) , VE92
cup, oatmeal, SCA67
custard angel , NW1 3 2
custard, with apples and rum,
GER1 08
Dundee, BR32
Easter, with raisins, Q1 34
Eccles, BR22
fg, CRE 1 2 7
flbert applesauce, NW1 24
flled, with apples and walnuts,
MP 1 3 0
fl l ed, wi th berries ( Spanish
wind ) , VE74
flled, wi th cocoa ( Dobos
cake ) , VE76
fl led, wi th prunes and
chocolate ( bi rch l og) , RUS97
fl l ed, wi th raisins, almonds
and candied fruit, BR30
frostings. See Cake frostings
fruit, Dundee, BR3 2 ; Irish
Chri stmas, BR33 ; Engl i sh
Chri stmas, BR34 ; SCA 77
fruit, wi th Madeira-custard
sauce, AFR 1 24
frui t , whi te, SS 1 05
fudge, Wellesley, NE1 08
Genoise, cF 1 3 4 ; Ql 32
gingerbread, BR28
gingerbread house, GER90 ; to
build, i l l ustrated, GER92
gi ngerbread, Houston, GW99
grapefrui t, with cream cheese
icing, GW94
half-moons, Moravian, E H1 34 ;
i l l ustrated, E H1 3 5
hazelnut, VE73
honey, GER 88 ; MID1 0 1
honey, orange-favored, MP 1 2 6
honey, spiced, RUS99
huckleberry, NW1 29 ; ss l l 6
icing. See Cake frostings
j am, Tennessee, ss 1 1 8
Kings ' , CRE 1 2 8
Lady Bal timore, ss 1 1 0
ladyfngers, SP86
l adyfngers mold, Rus84
l ayer, al mond, GER1 02 ; SP98
l ayer, brandy and nut-flled
( Lane ) , SS 1 06
l ayer, wi th butter cream fl l i ng
and praline topping, GER96
l ayer, coconut, INDIOS
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PR Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal ; SS Southern; VE Vienna; WS Wines-Spirits
2 3
l ayer, farina, wi th almonds,
GER1 03
layer, flled wi th chocolate and
almond custards, MP 1 34
l ayer, faky with lemon-favored
butter cream, MP1 3 5
l ayer, Genoise, with mocha
favored butter cream, CF 1 3 4
l ayer, lemon-flled ( Robert E.
Lee ) , SS 1 1 2
layer, maple peach ( Mother
Ann' s birthday cake ) , E H1 38
layer, with mocha butter cream,
CAR1 1 0
layer, mocha, with rum, SP96 ;
to arrange l ayers, illustrated,
SP97
layer, walnut, with cofee butter
icing, Q1 3 6
Linzertorte, VE72
l oaf, wi t h raisins, almonds and
rum, GER95
Madeira, BR27
melon mold, with chocolate
sauce, ss 1 1 4
meringue, topped with
whipped cream and fruit,
PSA1 1 2
mock saddle o f venison, VE80
nut , RUS 1 03
orange-favored, with ricotta
( Sicilian) , IT94
orange walnut, AM92
pancake, Ql 1 6
pear, upside-down, E H1 3 6
pecan, GW93
petits fours, CRE 1 3 6
pi stachio orange, EH1 3 2
plantain, ripe, LAT89
poppy seed, GER104 ; MP1 3 3 ; to
shape, illustrated, GER1 05
pork, EH1 3 7
pound, ss 104
pound, buttermilk, GW1 02
pound, sour cream, SCA 79
professor' s, Nw1 2 5
rhubarb and apple roly-poly,
NE1 07
rhubarb, royal, NW1 2 3
rol l , Swiss, with lemon curd
fl ling, BR26
rol l , yule log, NE 1 1 0
rum, CAR109
safron-favored
( Schwenkfelder ) , EH98
seed, BR3 1
semolina, with lemon syrup,
MID100
shortcake, strawberry, AM90
spice, marble, NW1 26
sponge, MP1 2 9
sponge, with cherries, VE79
sponge, wi t h coconut cream,
LAT94
sponge, creamy l ayer, SCA80
sponge, and custard, BR84
sponge, pudding, maple, NE 1 36
sponge, roll, with rum cream
fll ing, SP94
sponge, strawberry, EH1 42
strudel . See Strudel
sugar crumb, GER1 06
sugar, Moravian, E H1 00
syrup, CRE 1 26
Vienna torte, NW1 3 0
walnut, Q1 3 8
walnut torte, with cocoa
frosting, MP1 3 6
whipped cream, NW1 2 8
yeast, ring, with rum syrup and
chantilly cream, CF 1 27
CAKE FROSTINGS
boiled. ss 107
brown sugar, EH1 41
chocolate, BR29 ; E H 1 3 4 ; IT94 ;
NE1 08 ; NE 1 14
chocolate, sour cream, AM91
ci trus, ss 1 1 3
cocoa, MP 1 3 7
coconut, GW1 01 ; PSA1 1 4 ; SS 109
cream cheese, GW95
egg yolk, SP98
frui t and nut, SS1 1 1
lemon, BR3 5
maple sugar, E H1 3 9
mocha, RUS 1 08
orange, EH1 3 5
pistachio orange, EH 1 3 3
rose decoration, to make,
illustrated, GW96
royal , CF 1 3 2
Calamares e n su tinta, S P 3 5
Calamares rellenos en su tinta,
SP37
Cal do gall ego, SP 1 1
Caldo verde, SP1 2
Calf' s foot j elly, with garlic and
eggs, MID45
Call os a Ia madrilefa, SP5 3
Calzone, IT 1 5
CANAPES. See also Hors
d' oeuvre
anchovy, hot, PRF7 ; ws63
cheese bread tartlets, RUS73 ; t o
shape, illustrated, RUS73
cheese rolls, faky, Q6 ; to shape,
i l l ustrated, Q7
cheese squares, deep-fried, Q3
cheese tomato croustades, ws81
chicken, pork and vegetable
rolls, deep-fried, PSA1 8
crab rol l s, deep-fried, PSA8
crabmeat, hot, SCA2
curr pufs, PSA 7
fri tters, shrimp and cheese, Q8
kipper paste, BR44
liver paste ( pork ) , SCA3
pas ties, fl led wi th meat, Q1 4 ;
RUS3
pastries, faky, cheese-fl led,
MP5
pate, RUS9
pate, home-style, PRF 1 4 ; ws82
sandwiches, anchovy and egg
( spring) , SCA4 ; ws84
sandwiches, cheese, deep-fried,
IT1 4
sandwiches, chicken salad,
ws69
sandwiches, onion, parslied,
WS76
shrimp toast, CHI6
toast squares, with spiced pork
topping, PSA6
turnovers, beef, LAT40
turnovers, meat-fl l ed, LAT45
turnovers, prosciutto and
cheese, IT1 5
wonton pufs, with spiced crab,
PSA1 0
wontons, with curried shrimp
and pork, PSA 1 2
Canard a ! ' orange, CF54
CANDY( IES )
al mond and pistachio, IND1 07
almond nougat, CRE 142
bourbon bal l s, ss 1 02
brittle, mixed-nut, EH1 1 3
brittle, peanut, ss 1 03
brown sugar, cocoa-favored,
Q1 1 8
cranberries, candied, NE 1 40
dates, candied, pi stachio-flled,
Ql l 9
divinity, SS 1 0 1
fgs, with almonds, SP1 02
grape and walnut, RUS93
maple walnut fudge balls,
NE 1 42
mol asses tafy, NE 1 41
pecan and chocolate ( Kentucky
colonel s ) , ss 1 02
penuche, NE 1 41
pralines, pecan, CRE 1 43
semolina, MID99
walnut honey, RUS92
Canj a, LAT7 ; SP7
Cannel l oni , IT28
Canning, to prepare and seal j ars,
AFR3 ; BR2 ; EH3 ; NE4 ; NW1 06 ;
AR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland: GER Germany: GW Great West; IND India: IT Italy: JA Japan; LAT Latin America;
24
Q8, techniques for home,
CRE4 ; GW2 ; SS2
Cannol i , MP1 20
Cantaloupe, spiced, EH108
CAPERS
sauce, BR92 ; NE56
sauce, and lemon, GER1 4
Caponata, IT5
CARAMEL
cream dessert, BR86
custard, PRF1 02 ; SP89 ; MP 1 1 8
custard pi e, and bourbon, ss 1 3 2
-flled cooki es, coconut, LAT1 03
-flled cookies, frosted, LAT97
food coloring, CF7
orange custard, SP88
potatoes, scA49
sauce, CAR1 1 2
Caraway twists, GW1 2
Carbonada cri ol l a, LAT52
Carbonades de boeuf a I a
f&mande, PRF72 ; Q7 5
CARDAMOM
chi cken, IND56
cookies, and coconut, AFR 1 09
CARP
in black sauce, VE20
deviled, VE 1 7
roe spread, MID 1 6 ; ws80
stufed with rice and nuts, Q3 1
sweet and sour, Jewish-styl e,
Q26
CARROT( S )
cake, and almond, Q1 41
cakes, and shrimp and scal l i on,
PSA32
condiment, grated, AFR1 02
dessert, IND 1 1 0
glazed, PRF92
mi nted, Kentucky, ss67
and onions, Rus41
and onions a brun, PRF5 8
pi ckles, NW107
and radi sh i n vi negar dressing,
JA3 5
salad, and avocado and orange,
MID I S
soup, puree, PRF29
Cashew nut cake, and potatoes,
AFR1 30
CASSAVA
biscuits, CAR 1 02
rol l , wi t h corned beef fl l i ng,
CAR40
sauce ( cassareep ) , CAR98
stew, and beef, AFR44
CASSEROLE ( S ) See also
One-pot cookery, Stew ( s ) , etc.
anchovy, potato and oni on, i n
cream ( Jansson' s
temptati on ) , SCA1 6
barley and mushroom, MP9 1
beans, red, and rice, CRE95 ;
MP94
cassoulet, PR F61
chi cken, corned beef and bean
( Plymouth succotash ) , NE68
chi cken l iver, wi th mushrooms
and eggplant, ss45
chicken, meat and vegetabl e,
NE67
chicken, wi th noodl es and
mushrooms, MP50
chicken and shrimp, MP53
chi ck-pea, wi th sausages,
MP95
corn and tomato, AFR89
eggpl ant banana, GW36
eggplant, lamb and tomato,
wi th cream sauce, MID46
eggpl ant, tomato and chick-pea,
MID76
fsh cake, soybean curd and
vegetable, JA76
fsh ( ci oppi no ) , AM72 ; GW54
grits and Cheddar cheese, AM79
ham and noodl e patches, VE54
herring and potato, SCA1 6
j ambalaya, crawfsh, CRE49
j ambalaya, duck, CRE74
j ambalaya, sausage and
eggplant, CRE88
j ambalaya, shrimp and ham,
AM68 ; CRE 50
ki dney and pork, SCA39
l amb and cabbage, SCA37
lamb, cheese and artichoke, Q67
lamb, chick-pea and bean,
MID44
lamb chop, with kidneys and
oysters, BR53
lamb chop and vegetable, VE 5 6
lamb, oni on and honey, Q62
lamb and potato, AFR36
l iver and rice, SCA43
macaroni and cheese, wi th lamb
and cream sauce, MID47
macaroni , ham and cheese,
AM80
matzoh, chicken and di l l ,
MID 56
meat , boi l ed ( hot pot ) , Q8 1
meat, mi xed, and vegetable,
GER36
meat , smoked and fresh, wi th
black beans, LAT62
noodle, wi th apples, rai si ns and
apri cots, MP76
noodl e and cottage cheese,
RUS 3 5
noodle and spinach, RUS 3 7
peas, black-eyed, and rice
( hoppi ng John ) , ss7 1
pigeon, CRE8 1
pork and bean, VE 5 3
pork, ground, wi th noodles and
cheese, Q64
potato and smoked salmon,
NW3 5
rabbi t , and rice, wi th egg crust,
SP50
red/sh courtboui l l on, CRE66
rice, l amb steak and yoghurt,
MID4 1
rutabaga or turni p, SCA5 5
sal t cod and potato, baked,
MP46
sweetbread and oyster, NE5 3
tripe, PRF78
veal , ground, wi th potatoes,
Q54
vegetabl e, PRF94 ; SP76
vegetable and meat, MID8 1
Cassoul et, PRF61
CATFISH
deep-fried, appetizers, CRE7
smothered ( etoufee ) , CRE65
stew, ss2 2
Catsup. See Preserve ( s )
CAULIFLOWER
wi th but tered crumbs, EH25
curri ed, IND1 9
deep-fri ed, MID9
deep-fri ed, with garl i c and
vi negar sauce, SP70
sal ad, spiced, GW39
soup, cream of, GER6
Causa a Ia chiclayana, LAT78
Causa a Ia l i mefa, LAT80
CAVIAR
with new potatoes and sour
cream, WS7 5
red, di p, wi th vegetabl es, ws85
red, wi th sleet dressing, JA28
salad, and potato, GW22
CELERY
brai sed, wi th almonds, ss66
and lamb, MID37
wi th meat stufng, MID1 3
poached ( cel ery Victor ) , AM1 4
and pork, wi th egg and lemon
sauce, MI D50
root , wi th lemon and egg sauce,
MI D84
salad, and dri ed shri mp, CHI4 1
salad, root, and appl e, GER77
slaw, E H26
Cel l ophane noodl e soup, MP32
Cereal s. See i ndi vi dual names
Ceviche, LAT69
MID Middle East; MP Melting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacific-Southeast
Asia; Q Quintet ; RUS Russia; SCA Scandmavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
2 5
Challah, MI D26
Chancho adobado, LAT60
Changurro, SP30
Chapati, IND88
Charl ottka, RUS84
CHEESE. See also Cheese di shes
bal l s, GW14
and beef mol d, CAR50
beer, ss5
blue, salad dressing, NWl l
bread, NW94 ; RUS73
cake, AM94
cake, ricotta, IT94
cake, with strawberries, MP1 2 8
and chi l ies, i n batter ( chil es
rellenos ) , AM82 ; GW1 3 2
corn sticks, CAR9
cottage cheese. See Cottage
cheese
croquettes, BR1 4 ; Q44
croustades, and tomato, ws8 1
dip, and green chi l i , GW8
dumplings, poached, Ql 1 5
enchiladas, New Mexico style,
GW1 2 6
fondue, PRF3 ; Q2
( Neuchateloise ) ; ws68
fritters, RUS89
fri tters, and shrimp, Q8
goat, spread and herbs, Q7
gri ts, fried, ss 1 6
homemade, balls, i n sweet
syrup, IND 1 1 3
homemade, with peas, IND20
mel ted, wi t h potatoes and
pickles, Q4
mel ted, with toast, IT1 3
i n pastry, deepfried, MID1 5
pastry sticks, BR1 5
pennies, ws68
pennies, Cheddar, NW97
pie, IT92, revi sed I SUP1 9
pie, and apple, E H1 28
pie, and spinach, MID83
pie, and tomato, I SUP 1 5
pie, and tomato, NW82
pyrami d, with candied frui t
and nut s, RUS90
rolls, faky, Q6 ; to shape,
i l l ustrated, Q7
sandwiches, deep-fried, IT1 4
sauce, with basil and garlic,
JT46
with shrimp stufng, Edam,
CAR28
soufe, PRF6
soufe, and sour cream, Ql 24
soup, Cheddar, AM5
soup, farmers, QlO
squares, deepfried, Q3
straw, BR1 5
tart, and onion, Q4
tartlets, pot, RUSS
tarts, PRF4 ; SP92
turnovers, and anchovy, Ql 05
turnovers, and prosciutto, IT1 5
CHEESE DISHES
casserole, Cheddar, and grits,
AM79
casserole, and l amb and
artichoke, Q67
casserole, and macaroni and
ham, AM80
casserol e, and macaroni , wi t h
l amb and cream sauce, MID47
chi cken breasts, wi th prosciutto
and cheese, IT54
eggplant Parmesan, IT3 9
endive, with ham and cheese,
GER68
mushroom caps, cheese-stufed,
MP4
pasta shel l s, ricottastufed,
MP1 3
pastry, faky, cheese-flled,
MP5
pears stufed with cheese, IT89
peppers stufed with cheese,
fried, Q9
pizza, IT1 6 ; GW1 3 3
( Southwestern ) ; MP20
potatoes, scal l oped, with
cheese, PRF90
riceand-cheese ball s, IT20
tomato cheese croustades, ws8 1
Welsh rabbit, BR1 6
Welsh rabbit, Dunvegan, NE 5 5
CHERRY( ms )
cake, PRF 1 05
cake, Bl ack Forest, GER98
cake, sponge, with, VE79
cobbler, AM93
j ubilee, CRE 1 2 3
pie, sour, NW1 3 9
soup, sour, cold, VE4
sour, and ri ce and chicken,
MID90
strudel fl l ing, VE88
twist, Swedish, NW1 02
CHESTNUT ( S )
dessert, and pecan ( Peking
dust ) , CHI 1 06
i n green tea, JA1 6
puree on meringue, with
whipped chantil ly cream,
CF 1 29
sweet, JA75
CHICKEN
with almonds and tamarind,
PSA59
arroz con pol l o, SP59
wi th artichoke hearts, onions
and potatoes, CF5 2
batter-fried, EH49
wi th bean sprouts, CHI 85
wi th bl ack ol ives and anchovy
sauce, IT5 5
to bone, i l l ustrated, CF64 ; PSA
62
boned, with pork stufng,
PSA63 ; to bone, i l l ustrated,
PSA62
braised, i n mushroomand-wine
sauce, MPTK
bread pie, SP60
breaded, VE24
breast, to bone, i l lustrated, J A88
breasts, boned, with prosciutto
and cheese, IT54
breasts, frosted, NW45
breasts, on ham and potatoes,
wi th bearnaise sauce, CRE78
breasts, and ham, wi th sherried
cream sauce, EH46
breasts, with hoi si n sauce, CHI 84
breasts, mushrooms and trufes
with cream sauce, CF69
broth consomme, and clam
broth ( Bel levue ) , E H1 2
cacciatora, I T 5 5 ; MP47
wi th Calvados and cream sauce,
PRF44
and caraway seeds, NW43
cardamom, IND56
wi t h cashew nuts, AFR66
casserole, and corned beef and
beans ( Plymouth succotash ) ,
NE68
casserole, and matzohs and di l l ,
MID 56
casserole, and meat and
vegetables, NE67
casserole, with noodl es and
mushrooms, MP50
casserole-roasted, with
vegetables, PRF 5 1 , revised
I SUP 1 7
wi th chick-peas and cheese
croquettes, Q44
with Chinese vegetables,
MP49
chowder, and corn, NE 1 6
and clams and vegetables, i n
broth ( Temple of Jade
nabe ) , JA8 1
cold, with chicken mousse i n
j ellied veloute sauce and
aspic, CF59
consomme, wi t h custard
garnish, CF 1 5
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
26
consomme, with herb-seasoned
crepes, CF 17
coq au vin, PRF 5 2
with coriander and mi nt, Q4 1
corn pie with, and beef, rai sins
and olives, LAT5 1
cornmeal-coated, in tomato
sauce, LAT34
and couscous, and vegetables,
Q42
creamed, with brandy and wine
( Raphael Wei l l ) , GW60
with cream sauce, PRF45
croquettes, EH50
curry, IND53
curry, red, PSA 79
cutlets, curried, IND5 5
cutlets, ground, RUS 5 3
deep-fried ( eight-pieces ) ,
CHI83
deviled, IT57
fattened, with al mond and
chili sauce, PSA5 7
fricassee, PRF47
fricassee, with tongue,
sweetbreads and shrimp
( Berlin style ) , GER40
fried, Kentucky, ss40
fried, Maryland, wi th cream
gravy, ss38
fried, oven-, ss39
fried, Southern, with cream
gravy, AM46
fried, Southern, with onion
gravy, ss41
with fruit j uice, steamed,
LAT3 3
with green chilies, AFR59
i n green tomato and nut sauce,
LAT28
and ham in green paradise,
CHI86
and ham and sausage, i n sweet
and sour sauce, CAR68
j el lied, ss48
Kiev, RUS 50
wi t h kumquats, MI D 59
lemon, GW57
wi t h lemon and ol ives, Q38
l ivers. See Liver ( s )
Louisiana, CRE75
with Madeira-favored cream
sauce, CF5 5
marinated, broiled, AFR69
marinated, with coconut mi l k
sauce, AFR67
marinated, fried, CAR69
marinated, with ginger root
and rice wine ( drunk ) ,
CHI89
marinated, in lemon and onion
sauce, AFR68
and meats, boiled, and
vegetabl es, SP5 5 ; SP56
molded, wi t h cornmeal and
vegetables, LAT26
mousse, EH48
and mushroom and ginkgo nut
packages, JA1 02
with mushroom sauce, NW44
with mushrooms; CHI 82
and noodles, i n broth, J A 54
i n nut sauce, LAT32
i n nut sauce, spicy, LAT30
omelet, baked, Q39
omelet, over rice, JA50
onions stufed with, Shaker
style, EH45
pael la, SP3 2
pancakes, and chili ( j alapeno ) ,
GW58
paprika, VE2 1
with parsley, SCA25
with parsley dumpl ings,
stewed, EH5 3
and parsley, with horseradish
sauce, JA30
wi t h peanut and tomato sauce,
AFR60
with peppers, tomatoes and
ol ives, SP58
pickled, cold, LAT25
pie, AM48
pie, Dutch, AFR63
pie, and leek, BR69
pie, and rice, RUS48
pie, Vermont, NE65
with pine nuts and hot peppers,
CHI90 ; revised II SUP7
with pineapple, CAR65 ; MP48
and pork, brai sed and fried,
PSA60
and pork and sausage, with
noodles, PSA90
potpie, EH47
pressed, fried, RUS 5 5
wi th prune sauce, RUS5 2
i n red chili and tomato sauce,
LAT3 1
in red pepper sauce, AFR65
and rice, molded, MID89
and rice, with mushrooms, JA52
and rice, with nuts, orange peel
and carrots, MID94
wi th rice, and pine nut stufng,
MID 54
and rice, and sour cherries,
MID90
roast, PRF5 0
roast, stufed with chicken
l ivers, MP9
Rochambeau, CRE76
roll s, and pork and vegetable,
deep-fried, PSA1 8
salad, AM49
salad sandwiches, ws69
salad, Southern, with boi led
dressing, ss64
salad, tart, with sour cream
dressing, RUS29
and sauerkraut, VE23
wi th scal lions and chicken
livers, JA89
with shallots and artichoke
hearts, PRF43
wi th shal l ots and onions, IND54
shredded, wi th walnut sauce,
MID 1 2
and shrimp, i n egg custard,
JA1 0 1
and shrimp, wi th ginkgo nuts
and mushrooms, steam
broiled, J A92
and shrimp, mushrooms and
ginkgo nuts, steamed, JA1 04
and shrimp in wine sauce,
MP5 3
skewered, MID53
skewered, marinated, PSA26
smoked, CHI87
smothered, with mushrooms,
AM47
soup, and cellophane noodles,
PSA38
soup, and corn, E H1 5
soup, cream of, CF20
soup, wi th eggs and cheese, ITl O
soup, giblet and barley, GER2
soup, ginger, PSA40
soup, with gi nger root stock
( congee ) , CHI 20
soup, wi th ham and ri ce, LAT7
soup, wi th kohlrabi , VE 2
soup, and leek, BR57
soup, i n lemon cream, Q23
soup, with lemon and mi nt, SP7
soup, wi th matzo balls, MP30
soup, noodle, PSA39
soup, wi th poached eggs, IT1 0
soup, and potato, creamed,
with avocado and capers,
LAT6
soup, ragout, VE3
soup, tart, wi t h coriander,
RUS24
soup, and vegetables, CAR1 9
soup, and vegetables, wi th hot
sauce, LAT8
soy sauce, CHI8 1
wi th spices ( masala ) , IND57
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal ; SS Southern; VE Vienna; WS Wines-Spirits
27
stew, creamy, wi th pastry
squares ( Stoltzfus ) , EH5 2
stew, and pork, CAR67
stew, and rice, CAR66
stock, CHI 1 20 ; PRF 1 8
stock, brown, PRF 1 8
stock, white, CF6
stufed, col d, wi t h lemon and
cream sauce, BR58
stufed, wi t h rice, foi e gras and
trufes, CF56
stufed, roast, with chicken
li vers, MP52
stufed, with shrimp, VE22
stufed, simmered, wi t h meat
and vegetables, PRF41
stufed, with sweetened
couscous, Q47
-stufed tomatoes, baked,
CRE 104
stufed, wi t h t wo stufngs,
CAR70
sweet and sour pineapple,
MP48
and sweetbreads and
vegetables, IT80
with sweet soy-seasoned glaze,
JA88
tamarind-marinated, deep
fried, PSA64
Tetrazzi ni , MP50
i n tomato and cinnamon sauce,
MID 5 5
with tomato sauce and bacon,
Q40
with tomatoes and green
peppers, I T56
tortil las ( tostadas ) , GW1 1 9
torti llas, wi th green tomato
sauce, LAT1 8
turnovers, Q1 09
and vegetables, in broth, JA74
and vegetables, i n brot h, with
dipping sauce, ] A 78
wi t h walnut sauce, RUS54
with white radish t hreads, JA73
i n whi t e wi ne, wi th al monds
and garlic, SP62
wi ngs, shaped l i ke drumsti cks,
deep-fried, PSA2 1 ; t o shape,
i l l ustrated, PSA20
wi th yoghurt, IND5 1
Chick-peas. See Pea ( s )
Chi l ies. See Pepper ( s )
Chimichurri, LAT9
Chlodnik, Q1 3
CHOCOLATE
bread puddi ng, NE 1 3 2
brownies, AM 1 1 2
brownies, with peanuts, ss 1 2 1
cake. See Cakes
candy, and pecan ( Kentucky
colonel s ) , ss 1 02
frosting, BR29 ; EH1 34 ; IT94 ;
NE1 08 ; NE 1 1 4
frosting, and sour cream, AM91
glaze, GER85 ; VE78
hot , wi t h milk, LAT1 04
ice cream, E H1 2 3 ; IT87
loaf, chilled, IT95
mousse, PRF 1 08
pie, and butterscotch, ss 1 2 3
pretzels, GER84
pudding, steamed, GER 1 1 0
sauce, PRF99 ; SCA64 ; SS 1 1 5
torte and almond, wi th mocha
frosting, RUS 107
Chop suey, chicken, MP49
Choucroute garnie, PRF79
Chow mein, shrimp, MP44
Chowders . See Soup ( s )
Chupe de camarones, LAT4
Churros madrilefos, SP84
CHUTNEY
apple, BR3
apri cot, dried, AFR 100
coconut, IND1 02
coriander, IND 1 02
date, AFR 1 01
date and lemon, IND104
fruit, dried, AFR 103
gi nger, IND1 01
mango, CAR9 1 ; ss83
mango, with coconut, IND1 0 1
mango, wi t h ho t chi li , IND1 00
mi nt, IND1 04
pear, ss82
tamari nd, IND 1 05
tomato, IND1 03
tomato, green, BR3
CIDER
pie, E H1 2 5
pie, boi led, NE 1 2 3
CINNAMON
buns, Phi l adelphia, EH96
cookies, and wal nut ( Moravian
sand tarts ) , EH 148
mufns, SP84
wreath, Nw1 03
CITRUS
frosting, ss 1 1 3
marmal ade, ss84
red snapper, ss26
CLAM( S )
Atlantic, about, EH2
baked, Phil adelphia, EH70
bi sque, EH 1 3
broiled, John Clancy' s, EH73
broth, and chicken broth
( Bel levue ) , E H1 2
and chi cken and vegetables, in
broth ( Temple of Jade
nabe ) , JA8 1
chowder, NE20
chowder, and corn, NW2
chowder, Manhattan, EH1 4
chowder, New England, AM2
curried, IND45
fried, Ipswich, NE23
frit ters, EH74
hash, AM74
i ci cl e radish with, CHI 37
New England, about, NE3
pie, NE24
razor, cakes, NW1 9
sake-seasoned, J A 1 5
scal l oped, AM76
soufe and corn, NW1 8
soup, clear, with mushrooms,
]Al l
soup, fresh, IT7
soup, with shrimp, ham and
rice, SP4
steamed, NE25
steamed, with sausages, ham,
tomatoes and spices, SP2 5
steamer, remoulade, EH71
stufed ( quahogs ) , NE7
sweet-cooked, JA1 5
tart, EH75
i n whi te wine, with garl ic,
onions and tomatoes, SP27
Cocido madri lefo, SP56
Cocktai l s. See Drinks, alcoholic
Cocoa-flled cake ( Dobos ) , VE76
COCONUT( S )
beef, PSA 76
bread, CAR99
to buy, open and prepare, AFR2 ;
CAR2 ; IND4 ; PSA2 ; MP2
cake, PSA1 1 4
cake, layer, IND1 08
chips, PSA1 7
chutney, IND1 02
cookies, LAT1 02
cookies, and brown sugar l ayer
( Tom Thumb ) , EH1 50
cookies, caramel - fl led, LAT1 03
cookies, and cardamom, AFR109
cream, LAT94
cream, and rum drink, CAR 1 3 3
cupcakes, LAT98
frosting, GW1 0 1 ; PSA 1 1 4 ; SS 1 09
grated, LAT93
l emon pudding, LAT9 1
mi l k, IND5 ; LAT93
mi l k dri nk, and pi neapple,
CAR 1 26
mi l k pudding, and hominy,
LAT92
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartl and; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
28
mi l k pudding, and rice, LATS5
mi l k sauce, and almonds, PSA44
milk sauce, and chilies, PSAS5
mi l k sauce, and peanuts, PSA96
mi lk sherbet, CAR1 24
mi l k wafers, and peanuts, PSA30
patties, and beef, PSA69
pie, AFR1 20
pie, with meringue, CAR1 07
pudding, and bananas, AFR1 2 2
pudding, rice, with rai sins,
MP 1 1 7
pudding, yellow, AFR1 2 2
rabbi t cooked with, LAT5 7
rice, IND36
sauce, MP1 04
sauce, cream, CARlOS
soup, and vegetables, PSA3 5
spiced, PSA1 05
COD
balls, NE42
boi led dinner, Cape, NE3S
cakes, CAR6
cakes, with parsley, coriander
and mint, SP1 4
wi t h coconut sauce, AFR26
cheeks, deep-fried, NE40
deep-fried, MID6S
fri tters, deep-fried, MPS
salt, baked, and potato
casserole, MP46
salt, with chick-peas, eggs and
black ol ives, SP 1 6
salt, curry, and peanuts, AFR24
sal t , wi t h eggs and fried
potatoes, S P1 7
salt, with ham, tomato and
black olives, SP 1 S
salt, Portuguese style, NE3 7
salt, with potatoes, onions and
black ol ives, SP 1 5
salt, and potatoes, with tomato
sauce, AFR23
salt, salad, MP99
salt, with tomatoes, onions and
garl ic, SP1 3
soup, and chick-peas and
spinach, SP6
steaks, with egg sauce, SCA23
tongues and cheeks, scal l oped,
NE4 1
tongues, fried, NE40
COFFEE
ice, ITSS
i ce cream, ITS7
COFFEECAKE ( s )
blueberry cofee ring, NW9S
buttermilk, ss l 1 9
cherry twist, Swedi sh, NW1 02 ;
to shape, i l l ustrated, NW1 03
cinnamon wreath, NW1 03 ; t o
shape, i l l ustrated, NW1 04
cofee ring, VES4 ; revised
II SUP l l
cofee ring, cinnamon and
raisin, MP 1 1 3
wi th nuts and raisins, RUS l OO
roll, apricot and nut, MP 1 1 6
snipdoodle, AMS3
Stollen, Texas, MP 1 1 3
strudel . See Strudel
sweet bread, Christmas, MP l l O
sweet bread, with cottage-
cheese toppi ng, MP 1 1 5
sweet bread, rolled, fl led with
nuts and raisins, MP 1 1 2
yeast ( panettone ) , IT90
Coleslaw. See Salad ( s )
Col lards, spiced, with buttermi l k
curds, AFRSS
Coltsfoot i n sake-favored sauce,
JA73
Conch chowder, ss l 9
Condiment. See Rel i sh ( es )
Conserves. See Preserve ( s )
Consomme, CF24. See also
Soup ( s )
Consomme, double, CF24
COOKIES
almond, CHI 1 1 1
almond crescent, GERS6
almond, soft, Ql 27
almond- topped, GWlOS
animal, mol asses ( Moravian ) ,
EH149
anise- seed, GERS7
ani se- seed, Shaker, EH1 45
anise- and sesame-seed, SPS5
apricot leaves, VE91
bal l , molasses, NE 1 1 1
batons de noisettes, CRE 140
bow t i es, sour cream, MP 144
brandy snaps, BR24
brown sugar cakes, SCA 7 1
brown sugar and coconut layer
( Tom Thumb ) , E H1 5 0
butter, CARl l l
butter, brown, GER94
butter, S- shaped, GERS3
cakes, chocolate-nut diamond-
shaped, MP1 3 2
caramel -flled, frosted, LAT97
cardamom and coconut, AFR1 09
chocolate pretzels, GERS4 ; t o
shape, i l l ustrated, GERS4
Christmas, MP1 3 S
coconut, LAT1 02
coconut, caramel -fl led, LAT1 03
cream-cheese, flled with nuts
and rai si ns, MP1 41
date, pecan-stufed, GW104
drop ( dreams ) , NW1 1 6
fg squares, GW1 06
fgure- S, AFR 1 1 2
fl led, with flberts, VES9
fnger, with chocolate meringue,
Ql 37
fnger, topped with al monds,
Q1 3 1
ginger, NW1 1 9
glass, GWlOS
Harwich hermi ts, NE 1 1 2
hazelnut, GERS2
hazelnut macaroons, GERS2
honey, Ql 2 9
honey spice ( Lebkuchen) ,
EH146
honey, spiced, GERS9
j am pockets, VES5
Jewish cakes, SCA70
lard-and-yoghurt, Ql 3 9
lemon bars, GW1 1 2
l icorice, GWl l O
J ol l ies, GW107
macaroons. See Macaroons
mushroom- shaped, spice,
MP1 40
oatmeal, AMl l l ; GW1 09
orange-favored, dipped in
syrup and walnuts, MP1 45
parkin biscuits, BR22
pecan drops, GW1 06
pecan lace, CRE 1 41
petits fours, CRE 1 3 6
with poppy- seed fl l i ng,
MID lOS
pretzel , wi t h fruits and nuts,
RUS 1 06 ; to shape, i l lustrated,
RUS 1 06
quince-flled crescents, LAT99
rum ( Joe Froggers ) , NE 1 1 5
rye, NW1 2 1
shortbread, BR2 1
sighs, MP1 43
spice, GERS5
spice, Sai nt Nicholas, Ql 2S ;
i l l ustrated, Ql 2 S
spritsar, SCA69
spritz, NW1 2 0
three-cornered, with prune
fl l i ng, MP1 42
Tol l - House, AMl l l
vani l l a crescents, VE95
Vienna sticks, NW1 2 2
wal nut butter, MID1 07
walnut, wi t h chocolate fl l ing,
MP1 3 9
wal nut cinnamon ( Moravian
sand tarts ) , EH14S
wal nut crescents, EH147
wine, sweet, and spice, AFR 1 1 3
MID Middle East; MP Melting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet ; RUS Russi a; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
29
Coq au vin, PRF 5 2
Coqui l l es Saint-Jacques a I a
Parisienne, PRF32
Coqui lles Saint-Jacques a I a
Proven,ale, PRF3 3
CORIANDER
chutney, IND1 02
sauce, with green tomatoes,
LAT1 2
soup, and garlic, with poached
eggs, SP3
CORN
casserole, and tomatoes, AFR89
chips, GW1 2 2
chowder, NE 1 7
chowder, and chicken, NE 1 6
chowder, and clams, NW2
custard, EH2 1
fri tters, spiced, PSA29
oysters, AM 1 6
pancakes, LAT77
pie, with beef, chi cken, rai si ns
and ol ives, LAT5 1
pie, with chicken and prunes,
CAR74
pudding, NE73
puddi ng, steamed, AFR1 08
pureed, with scal l i ons, green
peppers and cheese, LAT75
rel i sh, NE 1 04 ; NW108
soufe, and clam, NW1 8
soup, CHI 2 1
soup, and chi cken, E H1 5
soup, and shrimp and potato,
CAR1 7
stufed wi th chicken, ss43
stufed, to prepare, i l l ustrated,
ss43
tamales, green, GW1 1 6
and tomatoes, stewed
( maquechou ) , CRE 1 06
torti llas, GW1 1 8
corn four and bean cakes, GW1 1 5
CORNED BEEF
boiled, and carrots and
dumpl ings, BR47
casserole, and chi cken and
beans ( Plymouth succotash ) ,
NE68
hash, and beet ( red fannel ) ,
AM40 ; NE 5 1
hash, with sal t herring, GER37
home-cured, MP63
New England boi led di nner,
AM39 ; The Homestead Inn' s,
NE48
stew, and lamb and vegetables,
CAR 58
CORNMEAL
balls, mushroom-stufed, MP85
batty cakes, ss 14
bread, AM87 ; LAT76 ; SP83
bread, and molasses
( Anadama ) , NE87
bread, skillet, ss88
bread, sour cream, EH80
bread, sweet, CAR1 00
cake, fat, and okra, CAR82
cake, and raisin, wi th caramel
sauce, CAR 1 1 2
cake, with raisins and cherries,
CAR1 1 5
cakes, deep-fried ( Johnston
spanks ) , NE95
cakes, fried, Q87
dumpli ngs, CAR1 03 ; GR77
fried ( coush-coush ) , CRE 1 1 9
griddle cakes, EH85
hoecakes, ss93
hush puppies, ss94
j ohnnycake, Mormon, GW86
j ohnnycake, Rhode Island, NE92
patties, fermented, steamed,
AFR1 1 4
porridge, Q89
porridge ( polenta ) , IT2 1
porridge, with cream sauce and
mushrooms, IT22
pudding ( Hasty ) , NE92
pudding, Indian, Durgin-
Park' s, NE 1 3 5
spoon bread, AM89 ; ss86
spoon bread, with corn, ss87
squares, fried, NW96
sticks, ss88
COTTAGE CHEESE
ball, spread or dip ( Li ptauer ) ,
vE6 ; ws74
casserole, and noodles, RUS3 5
crowdie cheese, BR 1 6
dumpl i ngs, VE7
pancakes, EH97 ; VE70
strudel fl l ing, VE88
Court boui l l on. See Stock
Court bouillon a Ia creole, CAR34
Courtboui l l on, redfsh, CRE66
couscous
with beef and vegetables, Q78
with chicken and vegetables,
Q42
with lamb, vegetables and
rai sins, Q82
wi th sugar and nuts, MID1 02
CRAB ( s )
boui llon, and shrimp, CRE 3 5
cakes, ss3 5
chops, CRE 5 6
deviled, AM7 1
deviled, Dungeness, NW1 6
deviled, Maryland, ss37
gumbo, and shrimp and okra,
CRE 30
imperi al , ss3 1
king, salad ring, NW1 4
Louis, GW45
-meat, wi th bean curd, CHI 61
-meat bi sque, Dungeness, NW4
-meat canapes, scA2
-meat crepes, CRE8
-meat, cucumber stufed with,
and pi ckled ginger, J A34
- meat, curried, IND46
- meat dumplings, CHI 1 6
-meat and eggs, wi th brandied
cream sauce, CRE40
-meat pudding, LAT64
-meat salad, and cucumbers,
CHI60
-meat, with sherry and brandy,
SP30
-meat, spiced, CAR3 1
-meat, i n vinegared dressing,
JA36
mousse, and sole, wi th shrimp
sauce, GW46
omelet, ss3 6
in pepper sauce, CAR29
rol l s, deep-fried, PSA8
sandwiches, hot, NW1 7
soft-shel l , t o clean l ive,
i l l ustrated, ss3 2
soft-shel l , deep-fried, ss3 3
soft-shel l , fried, ss34
soup, PSA3 3
soup, and asparagus, PSA40
soup, cream of, CAR1 4
soup, and greens, CAR1 4
soup, she-, ss 1 8
spread, and ol ive, GW9
steamed, ss3 1
stufed, CRE9
stufed, deep-fried, PSA50
Cracker pudding, E H1 2 1
CRANBERRY ( IES )
bread, and fruit and nut,
NE86
candied, NE 140
ketchup, NW1 1 0
ice, NE 1 3 9
mousse, frozen, AM1 08
mufns, NE99
pie, chifon, The Publick
House' s, NE 1 2 0
pi e, and nut, NE 1 2 1
pudding, upside-down, NE 1 34
rel ish, and orange, AM26
relish, and orange, uncooked,
NE 1 03
sauce, NE 1 03
sherbet, and orange, NE 1 39
AR Africa; AM America; BR British Isles ; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland: GER Germany; GW Great West; IND Indi a; IT Italy; JA Japan; LAT Latin America;
30
CRAWFISH ( CRAYFISH)
bal l s, CRE 1 2
bisque, AM4 ; CRE3 2
boiled, CRE44
butter, CF 1 2
curry, AFR27
di l l -favored, SCA1 7
j ambalaya, CRE49
pie, CRE46
smothered ( etoufee ) , CRE48
wi th white wine and
vegetables, CF25
CREAM
Bavarian, with rice garnished
with poached apricots and
apricot sauce, CF 1 20
Bavarian, vani l l a, with rice and
glaceed frui ts, CF 1 1 6
Bavarian, vani lla-favored, with
glaceed chestnuts, CF 1 1 8
biscuits, Nw96
cake, whipped, NW1 2 8
caramel, dessert, BR86
dessert, and apple, GER 1 1 4
dessert, and lemon, GER 1 1 3
dessert, whipped, and wine,
BR88
dressing, and apricot, GW28
frozen, rum-favored, MP1 1 9
orange- favored, molded,
PRF 1 04
pi e. See Pie ( s )
sauce ( bechamel ) , PRF87
sauce ( besciamel la ) , IT29
sauce ( sauce creme ) , PRF3 8
sauce, and nut, IND7 5
sour. See Sour cream
whipped ( chantilly ) , CF 1 2 5 ;
PRF1 03 ; SCA59
Cream cheese cake frosting, GW95
Cream of rice pudding, and mi l k,
wi th rose water and nuts,
IND1 1 0
Creme bavaroise a ! ' orange,
PRF 1 04
Creme caramel, PRF 1 02
CR
E
PES
crabmeat, CRE!
dessert, CRE 1 20
aux fnes herbes, CF 1 8
Fi tzgeral d, CRE 1 2 1
Fourrees gratinees, PRF 1 0
j el ly, CRE 1 2 2
with lemon soufe fll ing,
PRF 106
suzette, CF 142
CROQUETTES
cheese, BR14 ; Q44
chicken, EH50
egg, SS 1 5
l obster, EH77
oyster, ss30
shad roe, NW40
CRULLERS. See also Doughnuts
with cinnamon and lemon
syrup, braided, AFR 1 1 0 ; to
braid, i l l ustrated, AFR1 1 1
cri sp-fried, SP84
funnel cakes, EH93
rice, MP1 09
yeast ( May Day ) , SCA5 7
Crumb topping, GER1 06 ; EH99
Crusts. See Dough ; Pastry ( i es )
CUCUMBER ( S )
bi sque, AM8
condiment, PSA1 03
condiment, grated, AFR1 02
Jamb, PSA74
with orange sauce, CAR87
rel ish, and pepper, Q1 04
salad, CAR88
salad, and bi tter melon, PSA94
salad, and chili, AFR93
salad, and crabmeat, CHI60
salad, pi ckled, scA48
salad, and sour cream, RUS30
salad, wi t h spicy dressing,
CHI40
sauce, NW3 7
sauce, and sour cream, NW2 5
soup, and potato, AFR1 2
soup, and yoghurt, MID1 9
soup, and yoghurt, cold, wi th
walnuts, Q1 7
i n sour cream and di l l sauce,
Q1 01
with sour cream and di l l ,
stewed, GER69
stufed, with crabmeat and
pi ckled gi nger, JA34
stufed, wi th ham and sour
pickles, VE68 ; WS70
i n tartlet shel l s, CF 1 00
CURRANT ( S )
gl aze, PRF96
j elly, red, BR4
CURRY( IES )
beef, yel l ow, PSA8 2
chicken, IND5 3
chi cken, red, PSA 79
cod, sal t , and peanut, AFR24
crayfsh, AFR27
frui t , dried, AFR4 1
lamb, ground, wi th custard
toppi ng, AFR40
paste, PSA8 2
pork, IND77
pufs, PSA7
sauce, IND79 ; NW80
shrimp, CAR23 ; IND44
shrimp, green, PSA80
shrimp, and zucchi ni , PSA8 1
CUSTARD( S ) . See also
Puddings, sweet
almond and rice four, MID104
cake, angel, NW1 3 2
cake, appl e and rum, GER108
caramel, PRF 1 02 ; SP89 ; MP1 1 8
corn, EH2 1
dessert, and spongecake, BR84
Engli sh, CF 1 1 8
wi th glaceed frui ts, PRF 1 00
lime, PSA1 1 0
wi th Marsala ( zabaione ) ,
IT93
orange caramel, SP88
peach, EH 1 1 5
pi e, AFR 1 1 9
pi e, caramel, and bourbon,
SS 1 3 2
pi neapple, LAT95
sauce, BR96
sauce, Engl i sh, CF 1 49
soft, SP90
squares, SP92
tangerine and ginger, molded,
AFR1 28
tarts, BR 79 ; SP90
trife, BR87
DATE ( s )
bread, and pecan and orange,
GW80
candi ed, pi stachio-flled, Q1 19
chutney, AFR1 01
chutney, and lemon, IND1 04
cookies, -stufed, GW 1 04
puddi ng, and pecan ( Bi shop
Whi ppl e' s ) , ss98
salad, and onions, AFR92
Denningvl ei s, AFR35
DESSERT ( S ) . See also Cake ( s ) ;
Custard ( s ) ; Ice cream ( s ) , etc.
al mond foat, CHI 1 07
almond nougat, CRE 1 42
ambrosia, s s 1 01
appl e charl otte, wi th apricot
sauce, RUS8 5
appl e and cream, GER1 1 4
apple duf, NE 1 3 0
appl e Jonathan, EH1 1 4
appl e mi nt cri sp, SP96
apple pandowdy, NE 1 1 8
appl e and pumpernickel crumb,
GER 1 09
apple snow, SCA56
appl es, deep-fried i n batter
( spun ) , CHI 1 05
avocado, cream of , LAT9 1
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russi a; SCA Scandinavia; SP Spain-Portugal ; SS Southern; VE Vienna; WS Wines-Spirits
3 1
baked Alaska, AM1 04
Bavarian cream, with rice,
garnished with poached
apricots and apricot sauce,
CF 1 20
Bavarian cream, vani l l a, with
rice and glaceed fruits, CF 1 1 6
Bavarian cream, vani ll a
favored, with glaceed
chestnuts, CF l l S
blackberry cobbler, ss99
blueberry grunt, NE 1 3 3
bl ueberry roll, NW1 1 7
bread and nut, fried, IND 1 14
cabinet pudding, BRS4
caramel cream, BRS6
caramel custard, MP l l S
carrot, swec t , IND 1 1 0
charl otte russe, RUSS4 ; to li ne a
mold, i l lustrated, RUSS4
cheese, homemade, bal l s in
sweet syrup, IND 1 1 3
cheese pyrami d, with candied
fruit and nuts, R.US90
cherries j ubilee, CRE 1 2 3
chestnut puree, on meringue,
with whipped chantilly
cream, CF 1 29
chocolate loaf, chi l led, IT95
cream, rum-favored frozen,
MP 1 1 9
cream-puf pastry ring, PRF97
cream-puf pastry rosettes,
PRF9S
custard and spongecake, BRS4
dumplings, with cheese or fruit,
RUSS l
dumplings, farina, GER59
dumplings, pota.to, with prune
butter fl l ing, GER57
dumplings, prune-flled,
MP1 23
dumplings, with vani l l a sauce,
GER5S
dumpl i ngs, yeast, GER60
egg and almond slices i n syrup,
SP95
egg cakes, in syrup, SPS7
eggs, with sherry, raisins and
pine nuts ( royal eggs ) , LAT90
fgs, stufed with almonds and
chocolate, SP1 03
Boating i sland, CAR1 1 7 ; EHl l S
fritters, cheese, RUSS9
fritters, sweet potato, MP1 24
fritters, walnut, RUSSS
fruit soup, SCAS
lemon cream, GER 1 1 3
macaroon j am slices, VE69
meringue l ayers, with almonds
and mocha butter cream,
CF1 44
mi l k bal l s, fried, with
cardamom syrup, IND1 09
oatmeal and rum, BRS6
orange-favored cream, molded,
PRF 1 04
pancakes. See Pancakes
papaya, baked, PSA1 1 5
pastry cones, fl l ed, SCA66
pastry cones, fl led with
candied whipped cream,
NWl l S
pastry, sweet, deep-fried, ITS9
pastry tubes, fl led with ricotta,
MP1 2 0
pecans and chestnuts ( Peking
dust ) , CHI 1 06
petits fours, CRE 1 3 6
pineapple rol l , AM1 05
plantains, ripe, in syrup, MP1 1 9
raspberry cream rol l , EH 1 1 6
red bean cake, JA24
rhubarb and apple roly-poly,
NE1 07
rhubarb ring with strawberries,
NW1 1 5
rice and almond, SCA60
rice four, MID104
rice four bal l s, coated with
coconut, PSA107
semol ina, wi t h sugar and nuts
( couscous ) , MID1 02
squash, chayote, wi t h cake and
raisin fl l ing, LAT96
squash, honeyed, LAT96
strawberry fummery, E H1 1 7
strawberry frango, NW1 14
strawberry snow, SCA56
strudel . See Strudel
sugar, spun, CF1 41
sweet potato bread, CAR l OS
sweet potato fritters, MP1 24
sweet potato and pumpkin
pudding, MP1 20
sweets, pretzel- shaped, deep-
fried, IND 1 1 2
syllabub, BRSS ; ss95
trife, BRS7
walnut, syrupy, RUS92
whipped cream and wine, BRSS
wine, frothy, Ql 24
wine j el ly, ss lOO
wi ne j el l y wi t h fruit, GER1 1 4
won tons, wi t h date fl l ing,
CHI 104
DESSERT SAUCES
apricot, CF1 2 3 ; RUSS6
brandy butter, BR96
caramel , CAR 1 1 2
chocolate, PRF99 ; SCA64 ; ss l l 5
chop suey, NW142
coconut, MP1 04
coconut cream, CARl OS
custard, BR96
custard, Engl ish, CF 149
egg, with brandy or rum, SCA5S
egg, wi t h wi ne and kirsch,
CF 147
l emon, NE 1 3 7
Madeira custard, AFR1 24
mocha butter cream, CAR l l O ;
CF1 45
raspberry, CF 1 1 7 ; CF 1 2 6
raspberry puree ( sauce
cardinal ) , PRF 1 03
rum butter, BR95
vani l l a, GER5S ; SCA46
whipped cream ( chanti l ly ) ,
CF 1 2 5 ; PRF 1 03 ; SCA59
whi skey, CRE 1 24
DILL
pickles, and okra, CRE 1 1 1
and rice, lamb and l ima beans,
MI D92
sauce, SCA36
sauce, and mustard, SCA46
seed bread ( di l ly ) , EHS2
soup, GW2 1
Di ps. See Hors d' oeuvre
Doboschtorte, VE76
Dol ma, combination, MP90
Dolmeh, MID3
Dora

wat, AFR65
DOUGH. See also Pastry ( ies )
baklava, MID9S
bread, steamed, CHI6
brioche, for flled loaf, CF42
cream cheese crust, AM95
Danish pastry, SCA 72
dumpliog, Chinese, CHi l l ;
i ll ustrated, CHI 1 2
egg noodles, IT24
egg rol l wrappers, CHI4
fJ o, MID 1 14
hot water pastry, BR63
lumpia wrappers, PSA22
Napoleon, CF 1 3 2 ; to decorate,
i l l ustrated, CF 1 3 3
pasta, IT24
pate brisee, CF 140 ; PRF4
pate a choux ( cream puf
paste ) , CF 1 3 6 ; PRF9S
pate fne, for pates, cF7 5
pizza, IT1 6
pizza, Sicil ian, MP20
puf pastry, decorations, CF 1 44
puf pastry shel l , to prepare,
i l l ustrated, CF 1 07
puf pastry ( thousand l eaf )
AFR Africa; AM America; BR British Isles ; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
32
CF 148 ; LAT1 01 ; to rol l , C'ut
and shape, i l l ustrated, LAT1 00
rough puf pastry, AFR 1 1 5 ;
BR7 5
short crust pastry, AFR 1 1 6 ;
BR76 ; CAR1 06 ; CF 1 40 ; EH6 ;
GW90 ; NE 1 2 8 ; NW1 3 3 ;
PSA1 09 ; SS 1 2 2
short crust pastry, sweet, CF 140 ;
EH6
shortcake, AM90
sour. See Sourdough
sour cream crust, SCA40
strudel, VE86
sweet crust, CF 1 3 6
tortilla, LAT1 5
won ton wrappers, CHI3 ; PSA1 4
DOUGHNUTS. See also Crullers
C Lazy U, GW1 1 1
fastnachts, E H1 01
French Canadian, NE 1 1 2
j el ly, carnival, Q1 2 2 ; VE90
molasses, NE97
orange- favored, dipped i n
honey syrup, Q1 20
squares, French- type, CRE 1 1 5
sugar, EH92
Dove, roast, AM56
Dresdner Stollen, GER79
Dressings. See Salad dressings ;
Stufngs
DRINKS, ALCOHOLIC. See also
Drinks, nonalcohol i c
absinthe frappe, CRE 147
absinthe suissesse, CRE 147
Al fonso, ws3 3
Americana, ws43
Angel ' s Dream, ws3 3
Bacardi , CAR1 30 ; ws28
Banana Cow, PSA1 1 6
Between the Sheets, ws3 3
blackberry cordi al , ss 1 3 5
Bl ack Russian, ws23
Black Velvet, ws43
Bl oody Mary, ws2 3
Bl ue Mountain cocktail , CAR 1 3 1
Boston Ward 8 , ws4
brandy Alexander, ws34
brandy bl azer, ws34
brandy cocktai l , ws3 5
brandy foat, ws3 5
brandy mi lk punch, ws36
brandy, Peruvian, wi th lemon
j uice, LAT1 06
brandy, Peruvian, wi th orange
j uice, LAT105
the Bronx, ws 1 2
Buccaneer' s punch, CAR1 2 8
Bullshot, ws24
cafe brule, ws 56
cafe brilot, CRE 148 ; ws 56
Cafe royale, ws 56
Caribbean cocktai l , CAR 1 3 1
champagne cocktai l , ws44
champagne cup, ws50
champagne pick-me- up, ws44
champagne punch, Creole,
CRE 144
champagne punch, Pendenni s
Cl ub, SS 1 3 9
Chatham Arti l lery punch, ss 1 3 8
claret cup, ws5 1
claret lemonade, ws44
Cl over Club, ws20
cofee cocktai l , ws48
Cooper' s Ranch punch, PSA 1 1 7
Cruzan Dawn, CAR1 2 9
Cuba Libre, ws28
Daiquiri , CAR1 3 2 ; ws29
Dai qui ri , banana, CAR1 3 2
Daiquiri, Derby, ws30
Daiquiri, frozen, CAR1 2 7 ; ws29
Daiquiri, peach, CAR1 3 3 ; ws 30
Daiquiri, pi neapple, CAR1 3 2
Danish Mary, ws23
Dubonnet cocktail , ws45
eggnog, ss 1 36 ; ws 54
eggnog, hol iday, ws5 5
El Presi dente, ws3 1
equipment and techniques, ws2
Fi sh House punch, ws5 3
fips, ws47
French 75 , ws46
gimlet, ws 1 4
gi n and bi tters, ws 1 4
gi n fzz, CRE 1 45 ; WS 1 5
gin rickey, ws 1 6
gin and tonic, ws 1 5
gl igg, SCA8 5 ; WS58
Glihwei n, ws62
golden fzz, ws 1 6
Gol den Gate, ws 1 9
Grasshopper, ws36
grog, ws5 7
Horse' s Neck, ws4
Irish cofee, ws60
Jack Rose, ws37
Kamaaina, PSA 1 1 7
Kir, ws45
Magnoli a, ws 1 7
Mai-Tai , PSA 1 1 8 ; WS3 1
Manhattan, dry, ws5
Manhattan, perfect, ws6
Manhattan, sweet, ws5
Margarita, LAT1 06 ; WS38
Marti ni , dry, ws 1 2
Martini , perfect, WS 1 3
Martini , sweet, ws 14
mead, lemon-favored, SCA86
Merry Widow, ws46
mi l k l iqueur, MP 148
mi l k punch, CRE 1 45
mi nt j ulep, ss 1 3 4 ; ws6
Morning Gl ory, ws7
Moscow Mule, ws24
Negroni , ws 1 8
Oj en cocktai l , CRE 147
ol d-fashioned, ws8
orange blossom, ws 1 9
Pernod frappe, ws3 7
Pimm' s Cup No. 1 , ws40
Pifa Colada, CAR1 30
Pine Valley, ws 1 9
pi nk gin, ws 1 4
Pi nk Lady, ws20
pl anter' s punch, CAR1 2 8 ; ws3 2
pousse-cafe, ws39
Prai ri e Oyster, ws47
Presbyteri an, ws8
Red Lion, ws40
Rhine wine cup, ws50
Rob Roy, WS9
rose cocktail or French
Manhattan, ws20
rum, Brazi l ian, with lemon
j uice, LAT1 04
rum and coconut cream, CAR1 3 3
rum Col l i ns, CAR1 3 0
rum fi p, CAR1 29
rum, hot buttered, ws5 9
rum punch, CAR1 2 9
Russian Bear, ws26
Rusty Nai l, WS9
Sal ty Dog, ws24
Sangria, S P1 04 ; ws5 2
sangri ta, LA T 1 0 5
Sauternes cup, ws 5 2
Sazerac, CRE 1 48 ; WS 1 0
Scorpion, PSA 1 1 8
Scotch mi st, ws l O
sherry fi p, ws47
sidecar, ws4 1
si lver fzz, WS 1 7
Si ngapore sli ng, ws2 1
snowbal l fzz, ws 1 8
sorrel drink, CAR 1 2 7
Spritzer, ws48
Sputnik, WS2 5
Stinger, ws4 1
Sui ssesse, ws42
tea punch, ss 13 7
tequi l a, and spiced tomato,
orange and l ime j uice, LAT1 05
toddy, hot, ws59
Tom Col l i ns, ws2 1
Tom and Jerry, ws61
Tomate, ws42
vermouth cassis, ws49
vi n chaud, ws62
Volga Boatman, ws2 5
whiskey highbal l , ws l l
whiskey sour, ws 1 1
MID Middle East; MP Melting Pot; N E New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russi a; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
3 3
Whi te Lady, ws22
Whi te Russian, ws26
White Spider, ws26
wine, homemade, red, MP 146
wi ne, hot mul l ed, ws5S
wine, red and white, lemonade,
S P1 04
Zazarac, CRE 14S ; ws l O
Zeus cocktail, ws27
DRINKS, NONALCOHOLIC
bread beer, mi nt- favored,
RUS 1 9
chocolate, hot, with mi l k,
LAT104
coconut mi l k and pineapple,
CAR1 2 6
ginger beer, CAR1 2 6
Horse' s Neck, ws4
mi l k and papaya frappe, iced,
CAR1 2 5
quince sherbet, MID 1 1 3
rhubarb sherbet, MID 1 1 2
tea, Chinese, CHi l l i
yoghurt drink, IND96
DUCK
with apple and bread stufng,
GER43
with apricot rice stufng, EH60
to bone, i l l ustrated, CF64 ;
CHI94
boned, stufed ( eight- j ewel ) ,
CHI 95
with cabbage, Q49
with cashew stufng, IND60
with coriander rice, braised,
LAT3 5
grapefrui t, GW56
gumbo, and sausage, CRE 2S
j ambalaya, CRE74
Long Isl and duckling, broiled,
AM 5 2
mal lard, sausage-stufed,
CRE73
i n orange aspic, with orange
and onion salad, AM 5 0
with orange and lime sauce,
AFR70
with orange sauce, CF54
Peking, CHI9S
with peppercorns and gi nger
root ( Szechwan ) , CHI 92
wi th peppers and ginger, PSA56
wi t h pineapple, CAR62
pintai l , brai sed, CRE72
in sake-seasoned sauce, J A 7 2
sake-steamed, JA14
wi t h sauerkraut dressing,
MP54
with sausage- and ham-favored
rice, SP64
skin stufed with duck, pork,
veal , trufes and pi stachi os,
CF65
stock, brown, PRF50
teal , i n port wine sauce, CRE7 1
with turni ps, PRF49
and vegetables, wi th dipping
sauce, JAS4
with walnut and pomegranate
sauce, MID 57
wild, braised, EH5S
wi l d, wi t h ol ives, spi t-roasted,
GW64
wi l d, roast, NE63 ; ss44
Dulce de coco, LAT91
DUMPLINGS
apple, BR76
bacon, VE 1 5
beef, i n tomato sauce, LAT3S
bread, VE 1 6
cheese, poached, Ql l 5
chicken l iver, V E 1 1
Chinese, to make, i l l ustrated,
CHI 1 2
cornmeal, CAR1 03 ; GW77
cottage cheese, VE7
crabmeat, CHI 1 6
dessert, with cheese or frui t,
RUSS I
dessert, with vani l l a sauce,
GER5S
egg, RUSSO
fari na, GER59
frui t, VE 10
golden, with almond raisin
fl l i ng, VE 1 2
lamb, RUS7S ; t o shape,
i l l ustrated, RUS7S
lamb, deep-fried, RUS79
i n maple syrup, NE 1 3 7
meat, RUS76 ; t o shape,
i l l ustrated, IS77
meat-flled, MPS2
parsley, EH54 ; NE50
pi ke mousse, CF49
pork, Cantonese style, CHI 1 5
pork, North Chinese style,
CHi l l
potato, GER56 ; VE 1 3 ; MPSl
potato, with prune-butter
fl ling, GER57
prune-flled, rolled i n walnuts,
MP1 2 3
sauerkraut, RUSSO
shrimp, CHi l S
spinach ( gnocchi verdi ) , IT3 2
tiny, GER5 5 ; MPS3
tiny, fl led wi th mushrooms,
Q1 8 ; to shape, i l l ustrated,
Q1 9
tiny, with fried croutons, NW93
yeast, GER60
EEL( s )
in green sauce, Q27
j el l ied, BR43
marinated, IT2
pie, BR72
EGG( s )
with artichoke bottoms and
creamed spinach, CRE3 9
in aspic, CFS4
wi th bacon, oni ons and
potatoes, GER67
baked, wi th vegetables and
meat, SP6S
Benedict, AMS 1
cake, and bacon, SCA5
cakes, i n syrup, SP87
and Canadian bacon and
tomato, with marchand de
vi n and hol landaise sauces,
CRE 3 6
and crabmeat, wi t h brandied
cream sauce, CRE40
creamed, Chartres, CRE42
croquettes, ss 1 5
custard, seasoned, JA1 03
Derby, ss l O
dessert sauce, wi th wine and
ki rsch, CF 147
deviled, sardine-stufed, NE6
- drop soup, CHI 27
dumpl ings, RUSSO
foo yung, MP1 6
f oo yung, wi th shrimp, CHI 1 02
and ham fried rice, CHI 45
hard-cooked, i n chi li and
coconut milk sauce, PSAS3
-nog, ss 1 3 6 ; ws 54 ; ws5 5
noodl es, homemade, E H4 ;
i l l ustrated, EH4 ; I T24 ; RUS36
noodl es, wi th butter and
cheese, IT2 5
omelets . See Omelet ( s )
pancake, and pork, PSA67
pancake, pufy vegetabl e, with
mushroom sauce, MP1 6
pancake, rol l ed, wi th pork
fl l ing, CHI 1 03
and peas ( Portuguese ) , SP69
poached, deep-fried, CAR7 3
and pork, shredded, CHI 66
red beet, EH1 09
rolls, wi th shrimp and pork,
CHI4
sal ad, raw yolks, anchovi es and
beets ( bird' s nest ) , SCA5
AR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND Ind1 a; IT Italy; JA Japan; LAT Latin America;
34
sandwiches, and anchovy
( spring ) , scA4 ; wsS4
sauce, BR93 ; NE34 ; SCA23
scramble, Kentucky, ss l l
scrambled, on anchovy toast,
BR45
scrambled, with coriander and
ginger, IND1 4
scrambled, wi th hot sausage
and peppers, Q6
scrambled, and matzo, MP 1 7
scrambled, with tomatoes and
peas, CAR7 1
with sherry, rai si ns and pi ne
nuts, as dessert ( royal eggs ) ,
LAT90
smoked, CHi l O !
soup, and lemon, MID2 1
soup ( wi th rolled egg,
vegetables and fsh ) , J A6
tea leaf, CHI9 1
torti llas, with chi l i sauce
( ranch-style eggs ) , LAT20
yol k icing, SP9S
yolk pudding, and papaya,
AFR1 2 1
EGGPLANT ( s )
baked stufed, MID74
baked stufed, with curried
vegetables, INDl S
baked stufed, halves, RUS4
casserole, and banana, GW3 6
casserole, and lamb and tomato,
i n cream sauce, MID46
casserole, and tomato and
chick-pea, MID76
caviar, and green pepper,
VE65
caviar, poor man' s, RUS2 ; ws65
i n coconut cream, CARSS
col d, IT5 ; ws66
curried, IND1 7
deep-fried, IND9
with dried shrimp, CHI 3 5
with green peppers and tomato
sauce, MID73
ham-stufed, CRE lOS
j ambalaya, and sausage, CRESS
and Jamb, MID3 5
marinated, IT4
with mustard and soybean paste
dressing, JA2 5
pancakes, and egg, MI D72
Parmesan, I T39
puree, MID75
puree, with lemon j uice, MID7
soufe, eRE 1 09
with soybean curd dressing,
]A67
spread, and peppers, Q1 04
wi th tomatoes and onions,
MID77
Elderberry soup, wi ld, EHS
El k. See Venison
Empanada gal lega, SP60
Empanadas fritas, LAT40
Empanadas de horno, LAT45
Enchiladas roj as, LAT1 6
Enchiladas verdes, LATl S
ENDIVE ( S )
brai sed, CF 1 1 5
wi th ham and cheese, GER6S
soup, cream of, Q20
stufed, wi th chicken, Q90
Escabeche, PSA5 3 ; S P1 9
Escarol e soup, MP26
F abada asturiana, S PlO
fr i kil , SCA3 7
FARINA
cake, l ayer, wi th almonds,
GER1 03
dumpl ings, GER59
wi th vegetables, I ND27
Farofa de manteiga, LATS6
Fat [ back} salad, ss62
Feij oada completa, LAT62
Felafel, MIDS
Fettuccine al burro, IT2 5
FIDDLEHEAD GREEN ( S )
hol l andaise, N E 7 1
marinated, NWS
salad, mimosa, NE70
FIG( S )
cake, CRE 1 2 7
candies, wi th almonds, S P1 02
i ce cream, CRE 1 3 2
squares, GW1 06
stufed, wi th almonds and
chocolate, SP1 03
FILBERT ( S ) . See Hazelnut
cake, and applesauce, NW1 24
cookies, VES9
macaroons, NW1 2 0
Filets de soles bonne femme,
PRF3S
Filets de soles a I a parisienne,
gratines, PRF36
Finnan haddi e. See Haddock
FISH, See also Seafood ; Shellfsh ;
individual names
in aspic, RUS44
wi th avocado sauce, cold, CAR36
balls, SCA20
balls, sal t, CAR4
bal l s and rice, vinegared,
JA48
balls, wi th tomato sauce, AFR1 4
t o bone, Turkish style,
i ll ustrated, MID65
boui l labaisse, PRF2 2 ; Creole
style, CRE70
cake casserole, and soybean
curd and vegetables, JA76
cakes wi th mustard sauce,
RUS42
cakes, poached ( geflte ) , MP36
casserole ( cioppino ) , AM72 ;
GW54
and chips, BR39
chowder, NE 1 9
wi th coriander, IND4S
deep-fried ( squirrel ) , CHI 52
fl l ets, broiled, with sweet soy-
seasoned glaze, MP41
fl l ets, deep-fried, IND47
fl l ets, with macadami a nuts,
PSA5 5
fl l ets, out ofthe oven, Q3 5
fllets, rolled, stufed, MP43
fl lets, i n sake sauce, J A93
fl l ets, stir-fried, CHI5 3
fllets, wi th tomato and wine
vinegar sauce, MID63
geflte, MP36
hash, red, NE39
j el l ied, CHI4S
l oaf, JA20
marinated, i n l i me and herb
broth, CAR33
marinated, i n l i me j uice with
oni ons, PSA49
marinated, i n lime and lemon
j uice, LAT69
marinated, with tomato, shallot
and garl i c sauce, CAR34
wi t h ol ive and pimiento sauce,
LAT7 1
omelet, JA95
wi th onions and almonds,
CAR3 5
pickled, AFR22 ; CAR5 ; MID69 ;
Q30
pickled, wi t h carrots, onions
and bay leaves, S P1 9
pi ckled, hot, PSA5 3
pie, BR74
poached, wi th horseradi sh and
sour cream sauce, Q36
wi th pork stufng ( red
cooked ) , CHI 50
pudding, SCA20
raw, sl iced, JA3S ; to sl i ce,
i l l ustrated, JA39
raw, sl i ced, wrapped i n l aver,
JA40
and rice sandwiches,
vinegared, JA44
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PR Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
3 5
with sake ( treasure shi p ) , JA9G
sake- steamed, with soybean
curd and spinach, JA1 02
salad, wi t h horseradi sh sauce,
SCA1 3
salad, and potato, ground,
AFRl G
salad, and shrimp, AFR1 8
sal t, and akee, CAR38
sal t-broiled, wi th dipping
sauce, JA8 5
seaweed-favored, with lemon
sauce, JA37
and shrimp i n ginger-favored
peanut sauce, LATGB
t o skewer, small, i l l ustrated,
JA8G
smoked, CHI49
smoked, avocados stufed wi th,
AFR1 9
soup, clear, with lime and di l l ,
RUS2G
soup, curried, AFRl O
soup, Flemish, Q22
soup, wi th garl i c sauce, Q24
soup, It al i an, thick, ITS
soup, Norwegian, SCAl l
soup, wi th onions, cucumbers
and tomatoes, RUS2 5
soup, Provencal, PRF28
soup with, and rolled eggs and
vegetables, JAG
soup, with tomatoes and
potatoes, LAT5
Southern fried, ss27
with spinach stufng, PRF34
steaks, i n tomato and chi l i
sauce, LAT73
steaks, wi t h wi ne, oni ons and
tomatoes ( Dalmatian style ) ,
VE 1 9
stew, with mushrooms and
cabbage, MP45
stew, and shrimp, AFR26
sticks, skewered, PSA2 5
stock, AFR1 0 ; CAR39 ; CF5 ;
CREG ; GW46 ; SCA 1 1
sweet and sour, PSA42 ; MP3 7
teriyaki, MP41
i n t i l eaves, PSA54
with tomato and egg sauce,
PSA47
i n tomato marinade, Rus4G
with tomato, onion and lemon
garnish, MIDG7
with tomatoes and rice, MIDG2
with tomato sauce and pickles
( fsh for a hangover ) , GER 1 1
and vegetables, with three
sauces, PSA44
in vinegared sauce, JAGG
with walnut and pomegranate
seed stufng, MIDGG
FLOUNDER
wi th shrimp, SCA1 9
stufed, GW48 ; t o stuf,
i l l ustrated, GW49
stufed wi th shrimp and crab,
CREG4
Fondue de fromage, PRF3 ;
Neuchateloise, Q2 ; wsGB
Foo yung, egg, MPl G
Foo yung, egg, wi th shrimp,
CHI 102
Forcemeat balls, BR61
FRANGIPANE
cream, AFR1 2 6
tart, and pears, CF 14G
Frankfurter Kranz, GER96
Frij oles refri tos, LAT87
Frikkadels, AFR42
FRITTERS
apple, Ql 2 3
banana, AFR1 2 5 ; CAR1 1 3 ; SP1 02
black-eyed pea, wi t h hot sauce,
AFR80
cheese, RUS89
clam, EH74
cod, deep-fried, MP8
corn oysters, AM1 6
corn, spiced, PSA29
deep-fried, herb, RUS5
deep-fried, with honey syrup,
MID 106
deep-fried ( l ady' s navel ) ,
MID1 05
New Year' s Eve, Q1 2 1
oyster, AM78 ; ws7G
parsnip, curried, AFR84
pineapple, wi th peanut-
frangipane cream, AFR1 2 G
rice, CRE 1 1 7
shrimp and cheese, QB
spinach, with coconut mi l k
batter, PSA28
sweet potato, MP1 24
wal nut, sweet, RUS88 ; to shape,
i l l ustrated, RUS88
Fritto misto, IT80
Fritto mi sto, vegetable, MP92
FROGS
'
LEGS
fried, CREGO
marinated, fried, CAR5 3
sauce piquante, CRE 59
wi t h tartar sauce, AM73
Frostings. See Cake frostings
FRUIT ( S ) . See also individual
names
ambrosia, ss 1 0 1
berries, cake fl led with
( Spanish wind ) , VE74
bread pudding fl l ed with,
BR90
chutney, dried, AFR1 03
compote, dried, GER1 1 5
compote, melon and peach,
MID 1 1 2
conserve, summer, ss78
curry, dri ed, AFR41
dumpl ings, VE 1 0
fool, BR8 5
ginger, kabobs, GW4 1
glazed, ice cream, and almonds,
RUS83
i ce cream, San Antoni o, GW89
poached i n vani l l a syrup,
PRF99
potpourri, with brandy or rum
egg sauce, SCA58
pudding, red, SCA5 8
pureed, BR85 ; RUS87
soup, MID22 ; SCAB
tart, mixed, GER100
trappers' , GW40
trife, BR87
tropi cal , pureed, PSA 1 1 3
i n watermelon shel l s, CHJ 1 1 0
wi ne j el l y wi th, GER 1 1 4
Fufu, AFR77
Gaj ar halva, IND l l O
Galan ti ne d e canard, CF65
GAME BIRDS. See also
individual names
i n Burgundy, GER5 1
Rock Cornish game hens, wi t h
pi ne nut stufng, AM5 3
Game pie, BR70. See also
individual names
Garam masala, INDG
Garbanzos. See Pea ( s ) , chick
GARLIC
butter, PRF3 3
butter with herbs, PRF3 5
and chick-pea puree, MID2
di p, and anchovy, IT3
mayonnaise, PRF2 8 ; SP78
sauce, PSA1 0 1
sauce, wi th basil and cheese,
IT4G
sauce, and potato, MID3 1
sauce, and tomato, IT43
soup, and coriander, with
poached eggs, SP3
soup, wi th chick-peas, mint and
croutons, SP8
soup, spicy, SP2
soup, and vegetable, SP9
AFR Africa; AM America; BR British Isl es; CAR Caribbean; CF Classic French; CHI Chi na; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND Indi a; IT Italy; JA Japan; LAT Latin America;
36
toast, IT5 1
GARNISHES
apples, poached, stufed wi th
prunes, i n port wi ne, SCA47
avocado salad, with ginger,
AFR62
cranberry sauce, NE 1 03
croutes, PRF 2 1
dumplings, farina, GER5 9
eggplant puree, MI D75
forcemeat balls, BR61
fruit, trappers ' , GW40
ginger frui t kabobs, GW41
grebenes, MP9
lemon and salt, JA61
okra, spiced, AFR61
papaya, ripe, di ced, AFR63
pineapple, CAR63
plantain cubes, fried, AFR62
plums, spiced, NW1 1 0
radi sh, whi te, and pepper, red,
JA41
salsify, CF 1 00
salt and pepper, roasted, CHI 93
soup, clear, wi th soybean paste,
JA1 2
tomato salad, di ced, AFR61
vegetable, PSA4 5
Gazpacho, SP5
Gellte fsh, MP36
Gelati, IT86
Gelee, CF24
Ghee, IND7
GINGER
-ale salad, GW2 3
beer, CAR1 26
chutney, IND1 01
cookies, NW1 1 9
custard, and tangeri ne,
molded, AFR1 28
frui t kabobs, GW41
i ce cream, and peach, ss96
j am, and rhubarb, NW1 1 2
mousse, CAR1 2 2
salad, and tomatoes and
onions, IND98
soup, chicken, PSA40
GINGERBREAD
cake, BR28
cak
e
, Houston, GW99
house, GER90 ; to build,
i l l ustrated, GER92
Gi ouvetsi, MID40
GLAZE ( S )
almond, GER88
chocolate, GER85 ; VE78
currant, PRF96
meat, CF7
Gl igg, WS58
Gl lhwein, ws62
GNOCCHI
al i a romana, IT3 3
verdi , IT3 2
Gobhi paratha, IND86
GOOSE
wi t h apple and prune stufng,
SCA24
wi t h apple, raisin and nut
stufng, GER38
poached, with whi te garl i c
sauce, Q48
with sauerkraut, VE2 5
GOULASH, See also Ragout ( s ) ;
Stew( s )
beef, with gherkins, VE48
beef ( kettle ) , VE 50
pork, wi t h sauerkraut
( Transylvanian ) , VE 5 1
soup, wi th little dumplings,
MP3 3
GRAND MARNfR
soufe, PRF 1 07
soufe, frozen, CF 1 2 1
Granite, IT88
GRAPE ( S )
candy, and walnut, RUS93
j elly, wi l d, NE 1 06
GRAPEFRUIT
cake, with cream cheese icing,
GW94
marmalade, BR6
soufe, PSA 1 1 1
GRAPE LEAVES
with Jamb and rice stufng,
RUS 1 6
with rice and meat stufng,
MID3
with rice, pi ne nut and currant
stufng, MID4
to stuf and shape, MI D5
Gravlax, SCA 1 5
Gravlaxsas, scA46
Greek salad, Louis Pappas' ,
MP96
GREENS
boiled, ss68
and ham hocks, ss5 6
Griddle cakes . See Pancakes
Griot s, CAR5 5
GRITS
boiled, ss 1 2
casserole, and Cheddar cheese,
AM79
cheese, fried, ss 1 6
fried, ss 1 2
soufe, ss 1 3
veal steaks and, CRE93
Ground cherr j am, EH1 06
Grouse wi th brandied orange
stufng, NW5 2
Guacamole, GW7 ; LAT 1 2 ; WS71
Guava pi e, CAR1 05
Gugel hupf, VE84 ; revised
II SUP 1 1
Gumbo soups. See Soup( s )
Gyuniku teriyaki, JA87
HADDOCK
Finnan haddie, BR42
Finnan haddie, curried, with
rice, BR42
Finnan haddie, devi led, NE44
wi th parsley sauce, BR40
stufed, wi th roe, NE43
HAKE
baked, wi t h sl iced potatoes and
tomato sauce, SP22
poached, wi t h potatoes and
tomato sauce, SP2 1
poached, wi th tomato and
almond sauce, SP23
HALIDUT
cheeks, deep-fried, NW24
under cream, GER1 0
curried, IND49
steak, mushroom stufed, EH64
stufed, wi th tomato sauce,
NW23
i n tomato and mushroom sauce,
RUS43
Hal lacas centrales, LAT22
Halva, MID99
HAM
baked, bourbon-glazed, AM3 3
bal l s, AM36 ; WS7 2
biscuits, Virginia, ss93
wi t h brown sugar glaze, ss61
i n Burgundy, GER33
casserole, and macaroni and
cheese, AM80
casserole, and noodles, VE 54
and chicken breasts, wi th
sherried cream sauce, EH46
and chicken i n green paradise,
CHI86
and chicken and sausage, i n
sweet and sour sauce, CAR68
country, stufed wi th greens,
ss 5 2 ; i l l ustrated, ss5 3
cucumbers stufed wi th, and
sour pickles, VE68 ; ws70
and egg fried rice, CHI45
and endives and cheese, GER68
fresh, wi t h chi li sauce, LAT5 8
fresh, wi t h crackl ing, SCA34
fresh, wi th red wine ( mock
boar ) , GER32
fresh, stufed, EH44
MID Middle East ; MP Melting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal ; SS outhern; VE Vienna; WS Wines-Spirits
3 7
hash, and beef or lamb, SCA38
hocks, and black-eyed peas,
ss5 5
hocks, and greens, ss54
j ambalaya, and shrimp, AM68 ;
CRE 50
l oaf, homesteaders' , ss57
i n Marsala, IT74
mousse, ss5 6
omelet wi th, and peppers and
tomatoes, PRF9
i n pastry, ss60 ; encl osing,
i llustrated, ss58
pi e, and veal , BR64 ; NE47
and pork chops and pickles,
VE40
prosciutto. See Prosciutto
wi th red-eye gravy, ss56
sausage, and beef and shrimp,
CAR 5 2
soup, wi th chicken and rice,
LAT7
steak, wi th cantaloupe, GW66
stew, smoked, and apples, with
dumplings ( schnitz und
kneppe ) , EH42
-stufed eggplant, CRE 108
and sweetbreads, under glass,
AM34
Hamburger buns, wheat germ,
GW8 1
Hamburgers a !a Lindstrom,
SCA34
Hasenpfefer, GER44
HASH
beef or lamb, and ham, SCA38
cl am, AM74
corned beef and beet ( red
fannel ) , AM40 ; NE 5 1
corned beef, with salt herring,
GER37
fsh, red, NE39
turkey, ss 1 4
turkey, ovals, NW46
HAZELNUT ( S ) , See Fi lberts
cake, VE73
cake, and chocolate, BR28
cookies, GER82
macaroons, GER82
pudding, cream, GER l l l
sauce, MID30
Headcheese, CRE 1 1
HERB( S )
gumbo, CRE29
pancakes, Q90
pancakes, and vegetable and
egg, MID70
soup, Shaker, E H1 2
Hero sandwich, veal and pepper,
MP23
HERRING
casserole, and potato, SCA1 6
melted, or heated, SCA2 1
wi th onion sauce, RUS47
pickled, i n milt sauce, MPl O
pickled, Solomon Gundy, NE6 ;
glassblower' s, SCA6
pl at ter, SCA4
roe and mi l t, fried, NE46
rollmops, GER9
salad, and beets, RUS28
salad, and curried macaroni ,
SCA1 2
salad, i n sour cream sauce,
SCA1 4
stufed, baked, NE45
Hickory nut bread, and
persimmon, wild, EH81
Homard a J ' americaine, PRF3 9
Hominy and coconut mi l k
pudding, LAT92
HONEY
bread, AFR106
cake, GER88 ; MID1 01
cake, orange-favored, MP1 2 6
cake, spiced, RUS99
candy, and walnut, RUS92
cookies, Q1 29
cookies, and spice ( l ebkuchen ) ,
E H146
cookies, spiced, GER89
dressing, and yoghurt, GW28
i ce cream, and black walnut,
EH1 24
HORS n' OEUVRE. See also
Canapes
abalone, sweet-cooked, JA16
anchovy and garlic di p, hot, IT3
asparagus, soybean paste-
marinated, JA22
avocado sauce, wi t h tomato and
coriander, LAT1 2
bacon and egg cake, SCA5
bagna cauda, IT3 , MPl l
beef heart, spiced, wi th chil i
sauce, LAT3
beer cheese, ss 5
benne ( sesame ) seed cocktail
bi scuits, ss4
black-eyed peas, pi ckled ( Texas
caviar ) , GWl l
black olive, anchovy and tuna
dip, WS78
blood sausage, with cold l ime
marinated pork hocks, CAR7
buns, steamed, with pork
fl l i ng, CHi l O
butter and anchovy dip, hot,
MPl l
caraway twists, GW1 2
carp roe spread, MID 1 6 ; ws80
caviar, eggplant and green
pepper, VE65
caviar, poor man' s, RUS2 ; ws65
caviar, red, dip, wi th
vegetables, ws85
caviar, red, wi th sleet dressing,
JA28
Cheddar pennies, NW97
cheese bal ls, GW14
cheese corn sticks, CAR9
cheese dip, and green chi li,
GW8
cheese-flled faky pastries,
MP5
cheese fondue, PRF3 ; Q2
( Neuchatel oi se) ; ws68
cheese pennies, ws68
cheese soufe, PRF6
cheese straws, BR1 5
cheese tart, open-faced, PRF4
chestnuts i n green tea, JA1 6
chicken l i vers, water chestnuts
and bacon, skewered, PSA1 3
chicken, marinated, with gi nger
root and rice wine ( drunk ) ,
CHI89
chick-pea puree, and garl ic,
MID2
chick-pea spread, ws73
chick-pea and wheat balls,
MID8
clams, sake-seasoned, ; A 1 5
chips, topped with chutney,
deep-fried, IND1 3
chicken l iver, chopped, MP9
clams, sweet-cooked, JA1 5
coconut chips, PSA1 7
codfsh cakes, CAR6
cod fritters, deep-fried, MP8
corn chips, GW1 2 2
cottage cheese bal l , spread or
dip ( Liptauer cheese ) , VE6 ;
ws74
crabmeat dumplings, CHI 1 6
crab olive spread, GW9
crawfsh ball s, CRE 1 2
crawfsh, boiled, CRE44
crayfsh, di l l - favored, SCA1 7
cucumbers, stufed wi th
crabmeat and pi ckl ed ginger,
JA34
cucumbers, stufed wi th ham
and sour pickles, VE68 ; ws70
duck, sake-steamed, JA14
eel , marinated, IT2
egg rol ls with shrimp and pork,
CHI4
eggs, deviled, sardine-stufed,
NE6
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French: CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
38
eggs, smoked, CHi l O !
eggs, tea leaf, CHI9 1
eggplant, cold, ITS ; ws66
eggplant, marinated, IT4
eggplant puree, MID7
eggplant and pepper spread,
Ql 04
fsh balls, SCA20
fsh balls, salt, CAR4
fsh loaf, JA20
fsh, raw, JA38
fritters, herb, RUSS
goat cheese and herb spread, Q7
grape leaves, wi th rice and meat
stufng, MID3
grape leaves, wi th rice, pi ne nut
and currant stufng,. MID4
guacamole, GW7 ; LAT1 2 ; ws7 1
ham bal ls, AM3 6 ; ws72
herring, pickled, in mi l t sauce,
MP1 0
herring, pickled, Solomon
Gundy, NE6 ; glassblower' s,
SCA6
knishes, potato, MPl O
l amb and beef sausage rol l s,
skewered, VE43 ; ws67
l iver paste, SCA3
meatballs, with ouzo and mi nt,
MID1 7
meatballs, Swedish, SCA30
meat-flled pies, l i ttle, MP 1 2
mushroom caps, cheese- stufed,
MP4
mushrooms, marinated, IT4 ;
PRF84 ; WS70
mushrooms, stufed wi th
anchovy cream cheese, ws74
mussel , herb and caper spread,
NE 1 0
oyster fritters, AM78 ; ws76
oysters, baked, I TS l
pasta shells, ricotta-stufed,
MP1 3
pastelillos, MP 1 2
pate, RUS9
pate, home-style, PRF 1 4 ;
ws82
pecans, salted, ss5
peppers, col d, wi th tomatoes
and onions, MP7
peppers, fried, stufed wi th
cheese, Q9
pineapple squares, wi th pork
and peanut topping, PSA1 6
plantain chips, fried, MP6
plantain chips, green, CAR l l
pork dumplings, CH! l S
pork dumplings, northern
Chinese style, CHi l l
pork, skewered, marinated,
PSA23
pork spread, spiced, NES
potato pastries, baked onion
flled, MP1 0
potatoes, new, with sour cream
and caviar, WS7 S
rice and fsh balls, vinegared,
JA48
rollmops, GER9
salmon marinated i n di l l ,
SCA1 5
sausage i n pastry crust, PRF2
scallops remoulade, AM7 S ;
WS77
shad roe pate, NW7
shrimp balls, CHI S 7
shrimp balls, thorny, flled with
sweet chestnuts, JA1 9
shrimp and potato cakes, CARS
shrimp dumplings, CHI 1 8
shrimp, sushi, JA1 8
shrimp paste, ss7
shrimp, pickled, ss6
shrimp toast, CHI6
shrimp wrapped i n seaweed,
JA1 7
small breads, flled, MP 1 4
snails, sweet-cooked, JA1 7
steak and scal l i on rolls,
JA22
steak tartare balls, ws78
sweet potato chips, PSA1 7
turnovers, spiced beef, tiny,
GW1 0
vegetables, pickled, Q93
wantons fl led wi th pork and
shrimp, CHI 2
HORSERADISH
and beets, VE67
butter, SCA44
salad, GW24
sauce, BR94 ; VE46
sauce, fresh, with beets,
MP1 03
Huckleberry cake, NW1 29 ; ss1 1 6
Huevos a I a famenca, SP68
Humi tas, LAT7 S
Hummus bi tahina, MID2
Husaini kabob, IND69
leE ( s )
coconut mi l k sherbet, CAR 1 24
cofee, IT88
cranberry, NE 1 3 9
cranberry orange sherbet,
NE 1 3 9
lemon, IT88
lemon orange, AM1 06
l i me sherbet, ss lOO
mango, CAR 1 1 8
orange, IT88
strawberry, IT88
ICE CREAM ( S )
chocolate, E H1 2 3 ; IT87
cofee, IT87
cofee, molded, wi th praline
fl l ing, CF 1 24
fg, CRE 1 3 2
frui t , San Antonio, GW89
ginger peach, ss96
glazed fruit and almond,
RUS83
mapl e sugar, NE 1 3 8
peppermi nt stick candy, ss97
pistachio, IT87
rum, GW88
strawberry, CRE 1 3 0
vani lla, !T86
vanil l a, molded, wi th
strawberry mousse fl ling,
CF 1 3 0
vani lla, old-fashioned, AM1 06
walnut, black, and honey,
E H1 24
Icings. See Cake frostings
Imam bayil di , MI D77
J alebis, IND 1 1 2
JAM( s )
apricot and pineapple,
NW1 1 2
banana, AFR96
berry, pi e, and sour cream,
RUS 1 02
blackberry, CRE 1 1 3
cake, Tennessee, ss 1 1 8
pawpaw ( papaya ) and mango,
CAR92
plum, BRS
pudding, steamed, BR88
rhubarb ginger, NW1 1 2
Jambalayas. See Casserole ( s )
Jansson' s frestelse, SCA1 6
JELLY ( IES )
apple mi nt, ss8S
beach plum, NE 1 04
bramble ( blackberry ) , BR4
chi li , GW42
crab apple, EH1 06
crepes, CRE 1 2 2
red currant, BR4
wild grape, NE1 06
JERUSALEM ARTICHOKE
pickles, CRE 1 1 2
puree, CRE99
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet ; RUS Russia; SCA Scandinavia; SP Spain-Portugal ; SS Southern: VE Vienna; WS Wines-Spirits
39
Kabobs. See Beef, Chicken,
Lamb, etc. , skewered
KALE
in cream sauce, SCA54
wi th potatoes, baked, GER66
wi th
p
otatoes and sausage,
Q93
shredded, LAT86
soup, Portuguese, NE 1 4
soup, and potato, wi th sausage,
SP1 2
Kalej a Kari, IND8 1
Kartofelklosse, GER56
Kasha, RUS69 ; and noodles,
MP84
Kasseler, Rippenspeer, GER3 1
Keftedakia, MID1 7
Keljap manis, PSA99
Kelp, JA2 1
Keshy yena coe carni , CAR 50
Ketchup. See Preserve ( s )
Kheema bi ryani , IND34
Khir, IND1 1 1
KIDNEY( S )
casserole, and l amb chop and
oyster, BR5 3
casserole, and pork
( coachman' s pan) , SCA39
deviled, BR54
lamb, Pepperel l , The Somerset
Cl ub' s, NE 5 5
and l iver, i n red wine,
Q5 6
in Madeira sauce, RUS7
with mustard sauce, PRF67
pie, and steak, BR68
pork, and scallops, CHI 5 6
pudding, and steak, BR66
salad, pork, CHI7 1
sauteed sl i ced, n8 1
with sherry sauce, SP42
to skewer, i l lustrated, Q60
stew, CAR5 1
veal, with j uniper berries,
Q60
Kielbasa, Q68
Ki pper paste, BR44
Ki shke, MP83
Ki tfo, AFR48
Kni shes, potato, MP1 0
Kofta, IND66
Kofta kari, IND78
KOHLRABI
soup, and chicken, VE2
stufed, VE60
Korma, IND74
Kotlety po-kyivskomu, RUS50
Kulebiaka, RUS1 2 ; to construct,
i l l ustrated, RUS 1 0
Kufta, MP68
LAMB
with anchovy sauce, IT77
and beef sausage rol l s,
skewered, vE43 ; ws67
boi l ed, wi th caper sauce, NE5 6
boiled, i n marj oram sauce, VE34
boiled, i n stock ( Mongoli an fre
pot ) , CHI 28
and broccol i St . Francis, GW70
with cashew nut curry, IND74
casserole, and cabbage, SCA3 7
casserole, and cheese and
artichoke, Q67
casserole, and chick-pea and
bean, MID41
casserole, and eggplant and
tomato, in cream sauce,
MID46
casserole, and onion and honey,
Q62
casserole, and potato, AFR36
casserole, and rice and yoghurt,
MID4 1
and celery, MID3 7
and cheese, with peppers, Q76
wi th chestnuts and raisins,
Q6 1
chop casserole, with kidneys
and oysters, BR5 3
chop, casserol e, and vegetable,
VE 56
chops, i n onion sauce, GER25
chops, i n orange sauce, PSA 71
chops, with pine nuts, GW69
chops, wi th sausages, in tomato
sauce, SP48
chops, sauteed, CF93
with coconut, IND70
couscous with, and vegetables
and raisins, Q82
crown roast, AM29
cucumber, PSA74
curried, CAR 59 ; IND64
curried, ground, with oni ons,
IND62
curry, ground, with custard
topping, AFR40
i n di l l sauce, simmered, SCA36
dumpl i ngs, RUS78
dumpl ings, deep-fri ed, RUS79
and eggpl ant, MID3 5
fricassee, with lemon and
garlic, SP47
fricassee, spiced, AFR35
wi t h green beans, MI D3 3
hash, and ham, SCA38
j el l i ed, CHI 78
kabobs, marinated, Q65
wi th kidney beans, MID36
kidneys. See Ki dney ( s )
leg, brandy-mari nated
( vineyard ) , GW67
leg, marinated, VE 3 3
leg, mari nated and larded,
AFR38
l eg, roast, PR F63
l eg, roast, wi th mi nt sauce, BR5 2
l eg, roast, mi nt- stufed, AM30
l eg, roast, wi th rice-shaped
pasta ( orzo ) , MID40
l eg, roast, rolled, with mint,
SP49
l eg, roast, stufed, PSA 77
leg, spi ced, IND72
leg, wi th sweetbreads, sausages
and kidney ( Martha
Washington' s ) , EH36
wi th l emons and ol ives, Q62
and I imas, GW68
l ivers. See Liver ( s )
l oi n rounds, wi th eggpl ant and
tomato fondue with black
ol i ves, CF 1 01
meatbal l s, fl l ed with hard
cooked eggs, IND68
meatbal l s, stufed, M P66
meatbal l s, stufed with almonds
i n curry sauce, IND66
patties, stufed, MID42
pies, MID38
and prunes with almonds, Q63
raw, ground, with crushed
wheat, MID43
and rice, wi th di l l and l i ma
beans, MID92
saddl e of, wi th green beans,
cocotte potatoes and
artichoke bottoms fl l ed with
tomatoes, CF94
sausages, Rus62
shanks, and l entil s, AM28
shanks, spicy ( Port Royal ) ,
CAR60
shanks, wi th tomato sauce,
MID 5 2
shoulder, wi th green beans,
NW63
shoulder, wi th mustard and
red wine sauce, GER26
shoulder, wi th pineapple, PSA75
shoulder, stufed, NE58
shoulder, wi th whi te beans,
PRF8 1
skewered, IND69 ; MID34 ;
PSA26 ; RUS61
skewered, ground, IND7 3
skewered, marinated, wi th
curry- tamarind sauce, AFR34
soup, Ramadan, Q2 1
soup ( Scotch broth) , BR5 1
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India: IT Italy; JA Japan; LAT Latin America;
40
soup, shanks, wi th tomatoes,
MJD23
soup, and spinach, wi th
meatballs, MJ D20
stew, and corned beef and
vegetables, CAR58
stew, with endives, Q77
stew, and green bean and
potato, AFR3 1
stew, and green chi li ( Zuni ) ,
GW75
stew, with ham, MP34
stew, Irish, BR54
stew, and pumpkin, AFR32
stew, and spinach and seafood,
AFR20
stew, with spring vegetables,
PRF71
stew, Squibnocket, NE5 7
stew, with tamarind and
dumplings, AFR33
stew, and tomatoes, AFR30
stew, and vegetables, LAT5 3
stew, and yams, AFR37
tongue, wi t h rai si n sauce, Q59
turnovers, ground, Q1 08
and vegetables, curried, and
dried peas and beans, IND65
i n wine and orange sauce, CAR61
with yoghurt, coconut mi l k and
almonds, IND63
LARD
cookies, and yoghurt, Q 1 3 9
extra mi l eage for, and oi l , ss3
Lasagna, MP80
Lasagne pasticciate, IT23
Latkes, potato, MP88
Laulau, PSA98
Lebkuchen, GER89
Leche frita, SP92
LEEK( S )
braised, PRF84
pie, and chicken, BR69
with rice, MID79
salad, GER78
soup, and chicken, BR57
s
oup, cream of, MP28
soup, and potato, Shaker, EH9
vichyssoise, PRF22
vinaigrette, CRE 1 03
LEMON( S )
atj ar, AFR99
bars, GW1 1 2.
butter cream, MP 1 3 5
chutney, and date, IND1 04
coconut pudding, LAT9 1
curd fl ling, BR26
dessert, and cream, GER 1 1 3
frosting, BR3 5
ice, IT88
ice, and orange, AM1 06
pie, AM99
pie, chess, ss 1 30
pie, soufe, E H1 27
pudding, and rice, E H1 20
salad dressing, and sour cream,
VE67
salted, Q99
sauce, NE 1 3 7
sauce, and caper, GER1 4
sauce, and cream, BR59
sauce, and orange and port
( Cumberland ) , BR95
sauce, and pepper, LAT9
soufe, PRF 106
soufe, and rum, Q1 1 4
soup, and egg, MID2 1
Lengua, PSA66
LENTIL( S )
balls, ground, in yoghurt sauce,
IND28
bread, and rice, ground, wi t h
coriander and ginger, IND90
and lamb shanks, AM28
and pork chops, smoked, E H3 1
salad, NW1 0
salad, wi th shal lots and chilies,
AFR9 1
soup, GER3
soup, cold, NW4
soup, with garl ic and cumin,
MID24
yel l ow, IND3 1
LETTUCE
braised, CF89, PRF95
soup, cream of, CF 1 9
Licorice cookies, GW1 1 0
LIME( S )
condiment, and chi l i , PSA1 02
custard, PSA 1 1 0
pie, chifon, GW92
pi e, Key, AM1 03 ; SS 1 2 6
salad, gelati n, GW26
sherbet, ss 1 00
soufe, CAR 1 20
LINGCOD
barbecued, with Cheddar,
NW30
wi t h garl ic and tomatoes,
NW3 1
Linzertorte, VE72
LIVER( S )
cal f' s, wi th apples and onion
rings, GER38
calf' s, curried, IND8 1
calf' s, curried, wi th onions,
IND82
cal fs, sauteed, PRF7 5
calfs, sauteed, wi th onions,
IT84
calf' s, skewered, and bacon,
Q5 8
cal fs , Tyrol i an style, vE44
casserole, and rice, SCA43
chicken, wi th mushrooms and
eggplant, ss45
chicken, and chicken and
scal l i ons, J A89
chi cken, wi th chili and coconut
mi l k sauce, PSA84
chicken, chopped, MP9
chicken, dumplings, VE 1 1
chicken, stufng, MP5 2
chicken, with snow peas, CHI88
chi cken, and water chestnuts
and bacon, skewered, PSA 1 3
and kidneys, i n red wine, Q56
l amb' s, with red peppers,
MJD1 4
mari nated, with red wi ne sauce,
SP38
paste, SCA3
pate, RUS9
pate, home-style, PRF 1 4 ; ws82
LOBSTER( S )
baked, CAR2 1
baked, stufed, NE3 1
bisque, CF22
boi l ed, NE28
Cantonese, CHI62
i n chil i sauce, CAR20
chowder, NE1 8
cold, stufed with mi xed
vegetable salad, CF34
croquettes, EH77
cutting, live, PRF40
Newburg, AM76
salad, CAR22
salad, and shrimp, SP26
Savannah, Locke-Ober' s, NE28
soufe, with lobster sauce, CF38
stew, NE30
thermidor, EH78
wi t h wi ne and tomatoes, IT48
with wine, tomatoes and
herbs, PRF 3 9
LOTUS ROOT
with mushrooms and bamboo
shoots, CHI 34
sal ad, CHI 40
Lumpi a, PSA1 8
Macadami a chifon pie, PSA1 08
Macaroni . See Pasta
MACAROONS
almond, MP1 3 8
Creole, CRE 1 40
fl bert, NW1 20
MID Middle East; MP Melting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; . SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
41
hazelnut, GER82
peaches stufed with, IT91
MACKEREL
wi th green pepper and chili
sauce, fried and baked,
PSA46
grilled marinated, SCA 1 8
wi t h pine nut, currant and herb
stufng, MID64
i n red sweet and sour sauce,
PSA48
soused, BR4 1
in soy and sake marinade, J A90
i n soybean paste marinade, JA9 1
in soybean paste sauce, J A 72
Spanish, broiled, CRE61
i n vinegar dressing, JA36
Mai-Tai, WS3 1
Mancha manteles d e cerdo, LAT56
MANGO( ES )
about, CAR3 ; to cut, i l l ustrated,
CAR 1 1 6
chutney, CAR9 1 ; ss83
chutney, with coconut, IND1 01
chutney, with hot chi l i , IND100
green, atj ar, AFR98
ice, CAR 1 1 8
j am, and papaya ( pawpaw) ,
CAR92
mousse, CAR 1 1 6
rel ish, CAR92
MANIOC MEAL
toasted, LAT86
wi th tomatoes and eggs, AFR78
MAPLE
bread pudding, NE 1 3 2
fudge bal l s, and wal nut, NE 1 42
mousse, AM1 07
pie, custard, NE 1 1 7
pi e, and walnut, NE 1 1 8
spareribs, barbecued, NE 59
spongecake pudding, NE 1 3 6
sugar bread, NE90
sugar i ce cream, NE 1 3 8
sugar icing, EH1 3 9
sugar l ayer cake ( Mother Ann' s
bi rthday cake ) , E H1 3 8
syrup, dumplings i n, NE 1 3 7
syrup and sugar, about, NE2
Margarita, LAT1 06
MARINADE ( S )
tomato, RUS46
for vegetables, Greek style, PRF8
MARMALADE ( S )
citrus, ss84
grapefruit, BR6
pudding, BR89
rhubarb, Grandmother
Brown' s, AM27
tomato, NW108
Matambre, LAT54
Mattar pannir, IND20
Matzoh, chicken and di l l
casserole, MID56
MEAT( S ) , See also Beef ; Ham;
lamb ; Pork ; Veal , etc.
-ball soup, spiced, GW1 5
balls, forcemeat, BR61
-balls, with horseradi sh fl l ing,
MP66
-balls, Italian, IT67
-balls, with ouzo and mint,
MID 1 7
-balls, poached, i n lemon and
caper sauce, GER 1 4
-balls, with rice ( lady ) , MID1 0
-balls, soup with, Q1 6
-balls, and spaghetti , MP79
-balls, stufed lamb, MP68
-balls, Swedish, NW57 ; SCA30
boiled, wi t h chicken and
vegetables, SP5 5 ; SP56
boiled ( hotpot ) , Q8 1
casserole, and chi cken and
vegetable, NE67
casserole, mi xed, and vegetable,
GER36
casserole, smoked and fresh,
wi th black beans, LAT62
casserole, and vegetable, MID8 1
cassoulet, PRF61
dumplings, RUS76
glaze, CF7
headcheese, CRE 1 1
l oaf, with bacon, NW60
loaf, in sour cream pastry, SCA40
mixed, boiled, IT78
mi xed, wi th string beans and
potatoes, Q84
onions stufed with, SCA3 1
pancakes, Q70
pasties, EH30 ( Michigan
style ) ; i l lustrated, EH30 ;
Ql 4 ; RUS3
pastries, smal l , RUS 14
patties, beef, veal and pork,
RUS62
patties, wi th nutmeg and
coriander, AFR42
patti es, pork and veal, SCA3 5
pie, CAR48
pie, veal and ham, BR64
pies, steamed i n parchment,
MP22
sauce, Chinese, CHI44
sauce, North Ital ian, IT45
soup, and cabbage, PRF2 5
soup, wi th tomatoes, oni ons
and cucumbers, RUS27
stew, mi xed, and vegetables
( hunter' s ) , QSO
turnovers, baked, LAT45
Mee krob, PSA86
MELON( S )
compote, and peach, MID1 1 2
and prosciutto, MP 1 5
salad, bi tter, and cucumber,
PSA94
soup with, and shrimp, JA5
soup, winter, CHI 29
stufed, wi th cherries, VE8 1
watermelon preserves, VE97
watermelon rind, pickled, ss8 1
watermelon shel l s fl led wi th
frui t, CHi l l O
MERINGUE ( S )
cake, topped wi th whipped
cream and fruit, PSA1 1 2
wi th chocolate sauce, SCA64
l ayers, with almonds and
mocha butter cream fl l i ng,
CF 144
sighs, MP1 43
Midya dolmasi, MID1 1
MILK
bal ls, fried, with cardamom
syrup, IND1 09
frappe, and papaya, iced,
CAR1 2 5
liqueur, MP 148
pudding, and cream of rice,
wi th rose water and nuts,
IND1 1 0
pudding, and rice, wi th
cardamom and nuts, IND1 1 1
punch, CRE 1 45
Mi l le-feui ll e, CF 1 3 2
Mincemeat, BR7 ; Grandma
Howl and' s, NE 1 02 ; veni son,
NW7 1
Minestrone, IT1 1
MINT
chutney, IND1 04
j el l y, and apple, ss85
j ulep, ss 1 3 4 ; ws6
sauce, BR5 2
trout, GW5 3
Misoshi ru, JA1 2
MOCHA
butter cream, CAR 1 1 0 ; CF1 45
cake, layer, wi th rum, SP96
frosting, RUS 1 08
mousse, wi th orange l iqueur,
CAR1 2 3
Moghlai kabab, IND73
MOLASSES
bread, and cornmeal
( Anadama ) , NE87
cookies, animal ( Moravian ) ,
E H149
cookies, bal l , NE 1 1 1
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
42
doughnuts, NE97
tafy, NE 1 41
Mole poblano de guaj ol ote, LAT3 6
Moros y Cri stianos, CAR90
Moussaka, MID46
MOUSSE ( S ) . See also
Mousse ( s ) , dessert
chicken, EH48
ham, ss56
pike, dumplings, CF49
shrimp, AM67
sol e, CF26 ; CF27
sol e and crab, GW46
MOUSSE ( S ) , DESSERT
au chocolat, PRF 108
cranberry, frozen, AM 108
ginger, CAR1 2 2
mango, CAR1 1 6
maple, AM107
mocha, wi th orange l i queur,
CAR1 2 3
raspberry, with raspberry sauce,
CF1 26
Mozzarel la i n Carozza, IT1 4
MUFFINS
apple, EH94 ; NW1 0 1 ; SCA68
bl ueberry, EH95
cinnamon, SP84
cranberry, NE99
Mullet, baked, BR38 ; IT5 3
Murg kari , IND5 3
Murg masalam, IND57
Musakka' a, MID76
MUSHOOM ( S )
and barley casserole, MP9 1
batter-fried, EH1 7
broiled, PRF88
caps, cheese- stufed, MP4
caps fl led with duxel l es, CF89
and chicken, 11 S UP1 7
Chinese, and braised pork and
bean curd skin, CHI67
chopped, with shallots and
onions, CF 1 1 4
creamed, on toast rounds
( Tantramar ) , NE77
croquettes, NW78
to fute, i l l ustrated, CF3 1
fried, with sour cream, SCA54
marinated, IT4 ; NW9 ; PRF4 ;
WS70
and oni ons i n sour cream, AM 1 2
and peas, IND2 1
pickled, RUS32
puree, CF97
salad, IT85 ; SCA1 3
sauce, VE46
sauteed, with caraway seeds,
VE65
sauteed, with shal l ots, PRF 5 3
with sleet dressing, JA29
soup, cream of, PRF26
soup, dried, EH 1 6
soup, and potato, NW6
stufed, wi th anchovy cream
cheese, ws74
stufed, with crabmeat, PRF86
stufed, wi th fsh, NW79
stufed, with minced
mushrooms, PRF87
stufed, wi th pork and water
chestnuts, CHI7
stufed, wi th spinach, PRF86
wi th tomatoes and bacon, GER68
MUSSEL( s )
baked, wi th herbs, Q32
i n herb sauce, Q3 3
moules mariniere, NE8
pickled, NE9
soup, BR3 6 ; IT9
spread, and herb and caper,
NE 1 0
steamed, i n wine sauce, NE8
stufed, wi th rice and pine nuts,
MID 1 1
MUSTARD
pickle, hot, BR 1 2
sauce, BR93 ; RUS42
sauce, and di l l , SCA46
MUSTARD GREENS
and beef, AFR49
and turnips, CRE94
N argesi kofta, IND68
Natillas, SP90
Navarin printanier, PRF7 1
Nesselrode pudding, AM1 1 0
NOODLE ( S ) . See also Pasta
and broth, JA55
wi t h buckwheat groat s ( kasha ) ,
MP84
buckwheat, with l aver, JA57
wi th butter and cheese, IT2 5
casserole, wi th apples, raisins
and apricots, MP76
casserole, and cottage cheese,
RUS 3 5
casserole, and ham, VE 5 4
casserole, and spinach, RUS3 7
and chicken, in broth, JA54
col d, wi th shrimp and
mushrooms, JA58
cold, summer, JA59
crisp, wi th shrimp and pork
sauce, PSA86
homemade, E H4 ; i l l ustrated,
EH4 ; IT24 ; RUS36
wi th meat sauce, CHI44
rice sti ck, with shrimp and
vegetables, CHI47
with pork and cabbage, CHI46
shrimp i n, JA65
soup, cell ophane, and chicken,
PSA38
soup, cel l ophane, wi th meat
bal l s, MP32
soup, cel l ophane, and
vegetable, PSA36
soup, chicken, PSA39
soup, Chinese, CHI 1 9
wi th soybean curd ( fox ) , JA56
NUT ( S ) . See also individual
names
brittle, mi xed, EH1 1 3
cake, RUS 1 03
dessert, and bread, I ND 1 1 4
pi e, and cranberry, NE 1 2 1
sauce, and cream, IND75
spiced, mi xed, E H1 1 1
OAT( s )
bread, NE9 1
cakes, NE95
OATMEAL
cakes, BR 1 7
cookies, AM 1 1 1 ; GW1 09
cupcakes, SCA67
dessert, and rum, BR86
oatcakes, BR 1 7
pancakes, Nw9 1
Oi l , extra mi l eage for, and
lard, ss3
OKRA
and beef, MID80
cake, fat, and cornmeal , CAR82
with cumin, IND22
deep-fried, GW38
garni sh, spiced, AFR61
gumbo, and crab and shrimp,
CRE3 0
pickles, and di l l , CRE 1 1 1
stew, ss2 5
stewed, CAR83
stewed, spiced, CRE97
and tomatoes, GW3 8
OLIVE ( S )
beef stew, GW78
to blanch, AM 56
di p, and anchovy and tuna,
WS78
spread, and crab, GW9
veal rol l s and, CRE92
OMELET( S )
artichoke heart, IT1 5
chicken, baked, Q39
chicken, over rice, JA50
MID Middle East; MP Melting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet ; RUS Russi a; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
43
crab, ss36
fsh, JA95
French, PRF 1 6
with peppers, tomatoes and
ham, open-faced, PRF9
potato and onion, SP67 ; MP1 8
rolled, JA94
shrimp, Creole, CRE 38
zucchi ni , I T1 6
ONE-POT COOKERY
anchovy and garlic di p, IT3 ;
MP1 1
beef and vegetables, i n broth,
wi th di pping sauce, JA80
chicken, clams and vegetables,
i n broth ( Temple of Jade
nabe ) , JA8 1
chicken, pork, beef and seafood
i n stock ( chrysanthemum fre
pot ) , CHI 26
chicken and vegetables, i n
broth, wi t h ponzu dipping
sauce, JA78
duck and vegetables, with
dipping sauce, JA84
fondue, cheese, PRF3 ;
Neuchateloi se, Q2 ; ws68
ham, shrimp balls, beef and
pork i n stock ( ten-varieties
hot pot ) , CHI30
lamb i n s tock ( Mongolian fre
pot ) , CHI28
seafood and vegetables, in
broth, JA82
soybean curd, bubbling, JA83
sukiyaki, JA77
ONION( S )
and beef, in beer, PRF72 ; Q75
and beef, spiced, MID5 1
and beefsteak with caraway
seeds, VE30
breads, fat, RUS70
and carrots, brai sed, RUS41
and carrots a brun, PRF5 8
casserole, wi th anchovies and
potatoes in cream, SCA1 6
casserole, and lamb and honey,
Q62
condiment, and chi l i and lime
j uice, PSA1 01
creamed, NE78
fried, buttermilk, AM1 6
glaces a brun, PRF5 2
glazed, NE78 ; PRF92
and mushrooms i n sour cream,
AM1 2
omelet, and potato, SP67
and peas, creamed, AMl l
pancakes, and potato, MID7 1 ;
MP88
pickled, BR1 1 ; NW1 09
salad, and beet, AFR92
salad, and date, AFR92
salad, and orange, AM 5 1
salad, and tomato and beet,
IND99
salad, and tomato and ginger,
IND98
sandwiches, parslied, WS76
sauce, RUS47
soup, French, PRF 2 1
soup, French Canadian, NE 1 2
soup, and potato, PRF22
Stufed, NW76 ; SCA3 1
stufed with chicken, EH45
stufed with meat and chilies,
GW34
tart, and cheese, Q4
ORANGE( s )
bread, and date and pecan,
GW80
cake, and pi stachi o, E H1 3 2
caramel custard, SP88
consomme, j el l i ed, CAR1 5
-favored cookies, MP1 45
-favored honey cake, MP1 2 6
frosting, E H1 3 5
frosting, and pi stachio, EH1 3 3
glazed, GW87
ice, IT88
ice, and lemon, AM106
pi e, meringue, ss 1 2 7
pudding, hot, CHi l l O
rel i sh, and cranberry, AM26
rel i sh, and cranberry,
uncooked, NE1 03
salad, and onion, AM5 1
salad, and radi sh, Q1 03
t o section, i l l ustrated, Q1 03
sections, wi th orange blossom
water, Ql 1 6
sherbet, and cranberry, NE 1 3 9
soufe, AM1 09
torte, and walnut, AM92
Osso buco, IT62
OXTAIL( s )
brai sed, with celery hearts, IT79
soup, PRF 1 7
stew, BR49 ; Nw66
stew, with green beans and
eggplant, PSA68
OYSTER( s )
and artichokes, CRE 1 6
and bacon e n brochette, CRE 22
baked, with bread crumbs and
garl ic, IT5 1
Bienvill e, CRE20
casino, EH72
casserole, and lamb chop and
kidney, BR5 3
casserole, and sweetbreads,
NE5 3
creamed, and shrimp, i n shells,
Q28
croquettes, ss30
deviled, NW2 1
fritters, AM78 ; ws76
gumbo, and shrimp, ss20
gumbo, and squirrel , CRE27
l oaf sandwich, CRE 54
marinated, NW8
meuniere, NW20
pan roast, NW20
pi e, CRE 5 3
Rockefel ler, CRE 1 9
Rofgnac, CRE 1 8
scalloped, NE22
smoked, and ground beef,
CHI77
soup, CRE26
stew, NE23
stew, New York, EH70
stew, Pacifc, AM77
P abellon criollo, LAT46
Pael la, SP3 2
Pakora, IND8
Palm hearts, stewed, CAR76
PANCAKES
apple, Q 1 1 7
apple-flled, GER 1 1 2
apricot, VE70
wi th berry preserves, RUS90
bl ueberry, NE93
buckwheat, RUS6
cake, Q1 1 6
chi cken chi li ( j al apeno ) , GW58
corn, LAT77
cottage cheese, EH97 ; VE70
crepes. See Crepes
egg, rolled, wi th pork fl ling,
CHI 1 03
eggpl ant and egg, MID72
fl l ed French, PRF 1 0
griddle cakes, AM88
griddle cakes, cornmeal , EH85
herb, Q90
herb, vegetable and egg, MID70
Mandarin, CHI99
meat-fl l ed, Q70
mi xed deep-fried, JA63
oatmeal , NW91
pork and egg, PSA67
potato, with applesauce, GER65
potato, with chi ves, SCA5 2
potato, grated, Q97
potato, Irish, BR8
potato, and onion, MID7 1
AFR Africa; AM America; BR British Isles; CAR Caribbean; CE Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland: GER Germany: GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
44
potato, and onion, grated,
MP88
rai si n and rum ( emperor' s ) ,
VE71
rolled, fl led wi t h cottage
cheese, MP1 8
rolled, with fruit preserves,
MP1 25
small, sweet, PSA 1 1 6
sourdough, GW1 3 8 ; NW90
with spicy coconut fl l ing,
IND1 06
spinach, SCA5 2
Swedish, SCA61
Panettone, IT90
Papas chorreadas, LAT83
Papas a I a huancaina, LAT82
PAPAYA( S )
baked, CAR77
description, CAR3
dessert, baked, PSA 1 1 5
frappe, and milk, iced, CAR1 2 5
garnish, ripe, diced, AFR63
j am ( pawpaw) , and mango,
CAR92
with meat fll ing, CAR43
pudding, and egg yolk, AFR 1 2 1
steamed, AFR86
PAPRIKA
chicken, VE 2 1
green beans, VE58
potatoes, VE59
veal, MP58
Paratha, IND83
Paris-Brest, PRF97
PARSLEY
and chicken, with horseradish
sauce, JA30
dumplings, EH54 ; NE 50
sauce, LAT9 ; SCA45
PARSNIP ( s )
fri tters, curried, AFR84
stew, NE 1 5
PARTRIDGE ( S )
curried, IND58
with grapes, GER50
on li ver canapes, PRF46
molded, wi th cabbage and
decorated wi th vegetables,
CF78
wi t h vegetables and garlic, in
white wine, SP66
PASTA. See also Noodle ( s )
baked lasagna with meat and
tomato sauce, MPSO
bean soup wi th, IT1 2
and beans i n spicy tomato
sauce, MP77
cannelloni, IT28
dough, IT24
fettuccine, IT2 5
macaroni casserole, and cheese,
with lamb and cream sauce,
MID47
macaroni casserole, and ham
and cheese, AMBO
macaroni salad, curried, and
herring, SCA1 2
ravi oli , IT26
ri ngs stufed with chicken and
cheese, I T27
spaghetti wi th chicken liver
sauce, MP78
spaghetti wi th cl am sauce, IT3 1
spaghetti with egg and bacon
sauce, J T30
spaghetti wi th meatbal l s i n
tomato sauce, MP79
tortel lini, IT27
tubes flled with meat, baked,
I T28
Pasta e fagi ol i , MP77
Pastel de chocl o, LAT5 1
PasteJes, LAT99 ; MP22
Pastel i l los, MP 1 2
Pasties. See Beef ; Meat ( s )
PASTRY ( IES ) . See also Dough
wi th almond paste, Ql 2 6 ; to
shape, i l l ustrated, Q1 2 6
almond and sesame seed, Q140
baklava, MID98
cheese-flled, MP5
cheese-flled, deep-fried,
MID 1 5
cones, flled, SCA66
cones, flled with candied
whipped cream, NW1 1 8
cream cheese crust, AM95
crescents, fl l ed wi t h almond
paste, Q1 44 ; to shape,
i l l ustrated, Q1 45
Danish, with almond paste,
SCA7 5
Danish, with apricot preserve,
SCA74
Danish, dough, SCA 72
Danish, with pastry cream and
currant j elly, SCA73
Danish, with walnuts and
currants, SCA 74
deep-fried, CRE 1 34
deep-fried, flled, IND9
deep-fried, shaped like pigs'
ears, CRE 1 3 5
deep-fried, sweet, JT89
fJo, MID1 1 4
hot water, BR63
l ayered, with walnuts and
honey syrup, MID98
meat-flled, small , MP1 2 ; RUS 1 4
Napoleon, CF 1 3 2 ; t o decorate,
i l l ustrated, CF 1 3 3
Napoleonas, torte, MP1 3 5
pate brisee, CF 140 ; PRF4
pate a choux ( cream puf
paste ) , CF 1 3 6 ; PRF98
pate fne, for pates, CF75
pi stachio-fl led ( bird' s nest ) ,
MID 1 1 0 ; to shape,
i l l ustrated, MID1 1 1
puf, decorations, CF1 44
puf, shell, to prepare,
i l l ustrated, CF 1 07
puf ( thousand leaf ) , CF 148 ;
LAT1 0 1 ; to roll , cut and
shape, i l l ustrated, LAT100
rough puf, AFR1 1 5 ; BR75
semoli na, rounds, Q1 06 ;
i l l ustrated, Q1 06
short crust, AFR 1 1 6 ; BR76 ;
CAR1 06 ; CF 1 40 ; EH6 ; GW90 ;
NE 1 2 8 ; NW1 3 3 ; PSA1 09 ;
SS 1 2 2
short crust, sweet, CF1 40 ; EH6
sour cream crust, scA40
strips, raspberry-flled, RUS 1 04 ;
to prepare, i l l ustrated,
RUS 1 05
suet, BR63
sweet crust, CF 1 3 6
sweet, deep-fried, IT89
with walnut fl l ing, MID1 03
with whipped cream and
berries, SCA66
Patties . See Beef ; Meats ; Potatoes ;
Veal , etc.
PEA( S )
black-eyed, casserole, and rice
( hopping John ) , ss7 1
black-eyed, fritters, with hot
sauce, AFR80
black-eyed, and ham hocks,
SS5 5
black-eyed, pi ckled ( Texas
caviar ) , GW1 1
cheese, homemade, with, IND20
chick-pea, eggplant and tomato
casserole, MID76
chick-pea four balls, and
potatoes, IND8
chick-pea four, fsh-shaped,
with red pepper sauce,
AFR76
chick-pea and garl ic puree,
MID2
chick-pea, lamb and bean
casserole, MID44
chick-pea noodles, peanuts,
pounded rice and beans
( dal ) , IND1 2
chick-pea salad, MID6
MID Middle East; MP Melting Pot; NE New England; NW Northwest; PR Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern: VE Vienna; WS Wines-Spirits
45
chick-pea soup, and garlic, with
mi nt and croutons, SP8
chick-pea soup, wi th turkey and
green chili, GW1 8
chick-pea spread, ws73
chick-pea stew with sausage,
MP95
chick-pea and wheat balls,
MID8
chick-peas, curried, IND29
dried, with vegetables, IND26
wi t h eggs ( Portuguese ) , SP69
a I a francaise, CRE 1 07
and mushrooms, IND2 1
and onions, creamed, AMl l
with onions and lettuce, PRF88
pease pudding, BR1 0
pigeon, with corned beef and
cornmeal, CAR78
and potatoes, curried, IND1 5
wi th prosciutto, IT37
pureed, BRI O
and rice, brai sed, IT2 1
and shrimp, CHI 5 5 ; revised II
SUP 1 5
snow, and chicken l ivers, CHI88
snow, wi th mushrooms and
bamboo shoots, CHI 33
soup, green, cream of, CF23
soup, green, with mint, AFR9
soup, green pigeon, CAR1 2
soup, green split, PRF20 ; Q20
soup, green split, wi t h mint,
AM6
soup, green split, Mormon,
GW1 9
soup, yellow split, NE l l
soup, yellow split, with pork,
SCA9
yellow, puree, GER7 1
PEACH( ES )
brandied, ss84
compote, and melon, MID 1 1 2
custard, EH1 1 5
Daiquiri, CAR1 3 3 ; WS30
fried, Kentucky, ss98
ice cream, and gi nger, ss96
pickled, CRE 1 1 3 ; SS79
pickles, yel low, AFR97
pie, SS 1 3 0
pie, deep-dish, AM95
poached, wi t h molded vanil la
favored pudding and
apricot glaze, CF 1 2 2
poached, with raspberry puree,
PRF 1 03
stufed with macaroons, IT9 1
turnovers, fried, ss 1 20
PEANUT( s )
brittle, ss 1 03
and chick-pea noodles,
pounded rice and beans
( dal ) , IND1 2
curry, and salt cod, AFR24
salad, and vegetable and bean
curd, with hot chili dressing,
PSA94
sauce, and coconut milk, PSA96
sauce, spiced, PSA27
soup, AFR7
soup, Virgi nia, ss 1 8
wafers, and coconut milk, PSA30
PEAR( s )
bread, Q1 1 2
cake, upside-down, EH1 3 6
chutney, ss82
honey, NW1 1 3
poached i n red wine, PRF 1 01
stufed with Gorgonzola cheese,
IT89
tart, and frangipane, CF 146
wined, NW1 1 6
PECAN( S )
bread, and date and orange,
GW80
cake, GW93
cake, and apple ( Huguenot
torte ) , ss 1 1 7
candy, and chocolate
( Kentucky colonels ) , ss 1 02
cookies, lace, CRE 1 41
dessert, and chestnut ( Peking
dust ) , CHI 1 06
drops, GW1 06
pie, AM1 01 ; SS 1 3 3
pie, and rai sin ( Osgood ) ,
GW9 1
pralines, CRE 143
pudding, and date ( Bi shop
Whipple' s ) , SS98
salted, ss5
tassies, GW1 05
toasted, E H1 1 2
Peches cardinal, PRF 1 03
Pelmeni, RUS76
Peperonata, IT37 ; MP7
PEPPER( S )
baked stufed, IT42
braised sweet, with tomatoes
and onions, IT3 7
cabbage, EHl l O
caviar, and eggplant, VE65
chi l i condiment, and lime,
PSA1 02
chili condiment, and onions
and lime j uice, PSA1 01
chili condiment, and shallots
and shrimp paste, PSA1 02
chili condiment, and sweet soy
sauce, PSA1 03
chi l i , green, dip and cheese,
GW8
chi l i , green, and lamb stew,
( Zuni ) , GW75
chi li , green, turkey and chick
pea soup, GW1 8
chi li , hot, dressing, PSA94
chili, hot, rel ish, and beef,
PSA1 06
chili j elly, GW42
chi l i ( j alapeno ) , pancakes, and
chicken, GW58
chi l i paste, red, LAT1 4
chili paste, yellow, LAT1 4
chili salad, and cucumbers,
AFR93
chili sauce, and coconut mi l k,
PSA8 5
chi l i sauce, j alapeno, GW1 34
chi l i sauce, and oni ons and l i me
j uice, CAR94
chili sauce, red, GW73 ; LATl l
chili , turkey, GW61
chil ies, ancho, sauce, GW1 3 5
chilies, and cheese, i n batter
( chiles rel lenos ) , AM82 ;
GW1 3 2
chilies, green, flled, with
whi pped cream and nut
sauce, LAT42
chilies, hot, to handle, AFR4 ;
CAR3 ; CRE6 ; GW3 ; IND4 ;
LAT2 ; MP3 ; PSA4 ; SS3
chil ies, red, sauce, and
tomatoes, PSA44
chilies and shrimp, with sherry
sauce, GW43
cold braised, with tomatoes
and onions, MP7
garnish, and whi t e radish, JA41
green frying, stufed, I ND24
green, salad, VE66
green, stufed, MP90
green, stufed, i n tomato sauce,
Q92
i n oil, Q86
omelet, and tomato and ham,
PRF9
ragout, and tomato, VE63
red, paste, and spices, AFR95
red, spice, Ql 03
relish, ss82
rel ish, and cucumber, Q1 04
relish, Pennsylvania, E H108
relish, sweet and hot , Q1 02
salad, and tomato, Q1 02
salad, and walnut, Ql OO
sauce, CAR93 ; CAR94 ; CAR95
sauce, and lemon, LAT9
sauce, wine, CAR96
AR Africa; AM America; BR British Isl es; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Ge1many; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
46
spread, and eggplant, Q1 04
stufed, with cheese, fried, Q9
Peppermi nt stick candy ice cream,
ss97
Perch fllets, lake, with tartar
sauce, EH63
Pernil de chancho a Ia chilena,
LAT58
PERSIMMON ( S )
bread, and hickory nut, E H1 1 9
pudding, Indiana, EH1 1 9
Petite marmite, CF 1 6
Pfefernisse, GER85
PHEASANT ( S )
with applej ack cream sauce,
AM 54
and apples, wi th sour cream
sauce, Nw47
with cream gravy, fried, AM 5 8
with flbert stufng and currant
sauce, EH5 6
with giblet and crouton
stufng, GER5 3
with mushrooms and trufes i n
red wi ne sauce, CF72
pate i n a pastry crust, CF74
pie, NW48
i n red wine, GER5 2
roast, BR62
with sauerkraut, braised, EH5 5
terrine of, CF78
wi t h trufes and foi e gras i n
Madeira sauce, CF70
Picadil lo, CAR47 ; LAT43
PICKLE ( S ) , See also Chutney ;
Relishes
beans, green, preserved in
spiced oil, AFR1 00
beets, pickled, SCA48
bread and butter, AM2 5 ; E H1 03
cabbage, pickled, BR1 3
carrot, NW1 07
di l l okra, CRE 1 1 1
herring, pickled, NE6 ( Solomon
Gundy) ; SCA6
( glassbl ower' s )
herring, pickled i n mi l t sauce,
MP1 0
Jerusalem artichoke, CRE 1 1 2
lemons, preserved in spiced oi l ,
AFR99
mangoes, preserved i n spiced
oil, AFR98
mirliton squash, CRE 1 1 1
mustard, hot, BR1 2
onions, pickled, BRl l ; NW1 09
peach, yellow, AFR97
peaches, pickled, CRE 1 1 3 ; ss79
plums, pickled, Q98
and pork chops and ham, VE40
pork hocks, pickled, PSA7 3
pork, pickled, IND76
prunes, pickled, NW1 07
salmon, pickled, NW39
sauce, GER1 9 ; VE47
shrimp, pickled, ss6
soup, MP28
sweet, Mai ne, NE1 05
turnips in vinegar dressing,
JA2 3
vegetables, mi xed, SS8 1
vegetables, pickled, Q93
watermelon ri nd, pickled, ss80
yel l ow, PSA1 04
PIE ( S ) . See also Chicken ;
Meat ( s ) ; individual names
apple, AM96
appl e cheese, EH1 2 8
apple, fried, NE 1 2 6
apple, with whipped cream
( Marlborough ) , NE 1 1 6
banana cream, AM98
berry j am and sour cream,
RUS 1 02
blackberry, NW140
bl ackberry and apple, BR78
black bottom, AM 100 ; ss 1 24
bl ueberry, ss 1 2 8
bl ueberry, three-crust, NE 1 24
Boston cream, NE 1 1 3
bourbon and caramel custard,
SS 1 3 2
buttermi l k, SS 1 3 1
cheese, IT92 ; revised I SUP1 9
cherry, sour, NW1 3 9
chocolate and butterscotch,
SS 1 2 3
cider, E H1 2 5
cider, boiled, NE 1 2 3
coconut, AFR 1 20
coconut, wi th meringue, CAR1 07
cranberry chifon, The Publick
House' s, NE1 2 0
cranberry nut, NE 1 2 1
crusts. See Dough ; Pastry ( ies )
custard, AFR 1 1 9
guava, CAR1 05
lemon, AM99
l emon chess, ss l 3 0
lemon soufe, E H1 2 7
l i me chifon, GW92
lime, Key, AM1 03 ; SS 1 2 6
macadamia chifon, PSA1 08
maple custard, NE 1 1 7
maple walnut, NE 1 1 8
mincemeat, BR77 ; NE 1 2 5
orange meringue, ss 1 2 7
peach, ss l 3 0
peach, deep-dish, wi th cream
cheese crust , AM95
pecan, AM 1 0 1 ; ss 1 3 3
pecan raisin ( Osgood ) , GW91
pork apple, NE 1 1 9
prune, NW1 3 7
prune and apricot, AM1 02
pudding, Tyler' s, ss 1 3 2
pumpkin, AM97
pumpkin chifon, NE 1 2 7
raisin, Amish, E H1 3 0
raspberry, NW1 41
rhubarb custard, NW1 3 5
rhubarb and lemon cream,
NE 1 2 2
shell , l attice- topped, NE 1 29
shoofy, E H1 29
strawberry, NW1 3 8
sugar, E H1 26
sweet potato, ss 1 2 9
tomato and cheese, I SUP 1 5
vinegar, NW1 3 6
Pig, suckling. See Pork
PIGEON ( S )
casserole, CRE 81 ; with crushed
wheat stufng, MID 58
pi e, faky, Q5 2
roast, AM 5 6
'
PIG S FEET
brawn, BR56
soup, and tripe, spicy, GW20
souse, EH3 5
tortil l as, wi th beans and, LAT2 1
Pig' s s tomach ( ponce ) , stufed,
CRE86
PIKE
mousse dumplings, CF49
stufed, wi th cucumbers and
rice, SCA22
stufed, wi t h mushrooms and
anchovies, VE 1 8
stufed, with red wine, BR37
stufed, wi t h shrimp, NW3 3
wal leyed, broiled, NW3 2
wal l eyed, fllet, with mustard
butter, GER7
wal leyed, i n white wine, GER8
PILAF ( PILAU )
wi th pi ne nuts and pi stachios,
ss72
quail, wi th currants, Q5 1
rice, wi th dried frui t and nuts,
RUS68
ri ce, wi t h l amb and vegetables,
RUS67
rice, and vegetable, IND39
shrimp, SS29
tomato, MI D93
Pilav, MID90
PINEAPPLE ( S )
custard, LAT95
Daiquiri, CAR1 3 2
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
47
drink, and coconut milk,
CAR1 26
fool, CAR1 1 8
fritters, with peanut frangipane
cream, AFR1 26
garnish, CAR6)
j am, and apricot, NW1 1 2
rel ish, Palm Beach, ss79
roll, AM1 05
sauerkraut, GER62
squares, with pork and peanut
topping, PSA1 6
wedges, t o prepare, i l l ustrated,
CAR l l 9
Pi pian de camarones, LAT66
Pirozhki, RUS 1 4
Pisco sour, LAT1 06
PISTACHIO NUT{ S )
cake, and orange, EH1 ) 2
candy, and almond, IND1 07
frosting, and orange, EH1 ) )
ice cream, IT87
pastries ( bird' s nest ) , MID l l O
Pis t o manchego, SP77
Pi zza, IT1 6 ; Southwestern,
GW1 ) ) ; sauce, IT4) ; Sicilian,
MP20
PLANTAIN ( S )
cake, LAT89
chips, fried, MP6
chips, green, CARl l
green, to peel , illustrated,
CAR8 1 ; MP6
fried, ripe, CAR80
garnish, cubes, AFR62
rings, deep-fried, with pork
fl l ing, MP70
rings, with spiced ground beef
fl ling, CAR44
ripe, in syrup, MPl l 9
slices, twice-fried, CAR8 1
soup, and beef, AFR5
Plattar, SCA61
PLUM( S )
j am, BR5
j elly, beach, NE 104
ketchup, NW1 1 1
pickled, Q98
preserves, VE96
spiced, NW1 1 0
tart, with currant j elly, Q1 46
Plum pudding, BR82
Poisson cru, PSA49
Polenta, IT2 1
Polenta pasticciata, IT2)
Polio alia cacciatora, IT5 5 ; MP47
Pol i o alia diavola, IT57
Polio pibil, LAT))
Poll ock i n green sauce, SP20
Pommes soufees, CF l l )
Pommes de terre Anna, PRF9)
Pommes de terre Dauphinoises,
PRF90
POMPANO
stufed with shrimp, ss28
stufed wi th shrimp and crab
en papi ll ote, AM62 ; CRE62
Ponce ( pig' s stomach) , stufed,
CRE86
POPPY SEED ( S )
cake, GER 1 04 ; MPl ) )
cookies, MID 108
dressing, GW27
rol l , Christmas, Q1 42
roulade, VE8
Porgy, clear soup with, JA8
PORK
balls and Chinese cabbage
( l ion' s head ) , CHI64
balls ( pearl balls ) , CHI70
barbecue, and veal , VE44
with bean curd skin and
Chinese mushrooms, CHI67
and bean curd, spiced, CHI %
and cabbage rol l s, VE62
cake, EHB7
casserole, and bean, VE 5 )
casserole, ground, with noodles
and cheese, Q64
casserole, and kidney
( coachman' s pan ) , SCA)9
and celery, wi t h egg and lemon
sauce, MID50
and chicken, braised and fried,
PSA60
and chicken and sausage, with
noodles, PSA90
chili , red, GW7)
chops, in aspic, GER28 ;
i l l ustrated, GER29
chops, braised, EH28
chops, with cabbage, PRF66
chops, with cream and mustard
sauce, PRF70
chops, i n di l l and paprika
sauce, VE41
chops, with ham and pickles,
VE40
chops, herb-stufed, MP72
chops, wi t h knockwurst and
potatoes, GER)O
chops, wi t h onions, CHI7)
chops, smoked, and lentils,
EH) l
chops, stufed, AM)2
chops, with tomato and garlic
sauce, IT7)
chops, with tomato sauce and
black olives, SP46
chops, in white wine, IT75
crown roast, with stufng, AM) 1
with cumin, coriander and
lemon, sP46
curry, IND77
dumplings, Cantonese style,
CHI 1 5
dumplings, North Chinese
style, CHi l l
egg rolls with, and shrimp, CHI4
fresh ham. See Ham
glazed and braised, CAR5 5
goulash, with sauerkraut
( Transylvanian) , VE5 1
ham. See Ham
headcheese, CRE 1 1
hocks, pickled, PSA7)
kidneys. See Kidney ( s )
l oi n, with applesauce glaze, Q69
l oi n, with chili and walnut
sauce ( tablecloth stai ner ) ,
LAT56
l oi n fllets, with prunes and
cream sauce, PRF 57
loi n, glazed roast, PRF80
l oi n and kidneys, SCA)9
l oi n, marinated, wi t h red
peppers, SP43
loin, pot-roasted, EH29
loin, smoked, GER3 1
l oi n, stufed with prunes and
apples, SCA28
l oi n, wi t h sweet potatoes and
apples, ss49
marinated, wi th clams,
tomatoes and coriander, SP44
i n orange and lemon sauce,
with sweet potatoes, LAT60
pancake, and egg, PSA67
patties, and beef and veal ,
RUS62
patties, and veal , SCA3 5
pickled, IND76
pi e, and apple, BR67 ; Cheshire,
NE54
pie, ground, NE61
pi g' s feet. See Pig' s feet
pot roast, garlic, NE60
potted, BR5 6
roast, braised, VE )8
roast calypso, CAR5 6
roast, with noodles and Chinese
cabbage, CHI46
roast, strips, CHI 65
rolls, and chicken and
vegetable, deep-fried, PSA1 8
and sauerkraut, l ayered,
Transylvanian, VE 5 2
sausage, and beef, spiced, AFR5 7
sausage, garlic-favored, Q68
sausage ( Indiana farm) , EH4 1
sausages ( boudin blanc ) , CRE 8 5
AFR Africa; AM America; BR British Isles ; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany: GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
48
and sa usage, gri l l ed, M P69
sausages i n sour cream, NW65
sausages, spicy, CRES4
shoulder, simmered ( red-
cooked ) , CHI69
shredded, and egg, CHI66
skewered, marinated, PSA23
skewered, wi t h pomegranate
syrup, RUS63
smoked, casserole, and bean,
VE 53
smoked, with spl i t peas, VE3 9
spareribs. See Spareribs
spread, spi ced, NE 5
stew ( backbone ) , CRES9
stew, and chicken, CAR67
stew, with red peppers and
coriander, LAT59
stew, soybean paste-favored,
and vegetable, JAl O
stew, and veal, with green
tomatoes, LAT61
suckling pig, rfast, PSA 72 ;
RUS66
suckling pig, roast, with bread
and ol ive stufng, CAR 54
sweet and sour, CHI6S
i n white wine, wi th herbs, SP45
wantons, and shrimp, CHI 2
Porotos granados, LATSS
PORRIDGE
corn meal ( polenta ) , IT2 1
corn meal ( polenta ) , with
cream sauce and mushrooms,
IT22
POTATO ( ES )
with apples, GER64
babka, MPS9
baked, with j uniper-butter
sauce, Q94
baked, stufed, NES l
baked, stufed, with cheese,
GW3 2
baked, stufed, with sour
cream, GW3 1
balls, and chick-pea four, INDS
balls, creamed, NES3
balls, sauteed, EH23
Basque, NW77
Basque sheepherders' , GW30
boiled, whole, with cheese and
chili sauce, LATS2
bread, MP1 05
bread, Shaker style, EHS3
breads, fat , NW95
cake, and cashew nut, AFR1 3 0
cake, fried, shredded, Q95
cakes, and shrimp, CARS
casserole, with anchovies and
onions i n cream, SCA1 6
casserole, and cheese, MPS9
casserole, and herring, SCA1 6
casserole, and l amb, AFR36
casserole, and smoked salmon,
NW3 5
chateau, CF90
cocotte, CF95
and cod, salt, with tomato
sauce, AFR23
deep-fried ( game chips ) , BRI O
dumpl ings, GER56 ; VE 1 3
dumpl ings, with butter and
cheese, MPS l
dumplings, with prunebutter
fl l i ng, GER5 7
fl l ing, EH22
fs h and chips, BR3 9
French fried, Belgian style, Q96
fried, SP73
and green beans, AFRS 5
hashed brown, AMl S ; GW3 3
knishes, MPl O
mashed, AM1 9
mashed, with cabbage and
scal l i ons, BR9
mashed, with fsh and
vegetables, LAT7S
mashed, with shrimp and
vegetables, LATSO
matchstick, CF 1 1 3
molded, crusty, PRF93
mushroom-stufed, EH24
new, butter steamed, SCA50
new, caramelized, SCA49
new, with sour cream and
caviar, ws7 5
new, with spices and yoghurt,
IND1 6
omelet, and onions, SP67 ;
MPl S
pancakes, with applesauce,
GER65
pancakes, wi t h chives, SCA52
pancakes, grated, Q97
pancakes, Irish, BRS
pancakes, and onion, MID7 1
pancakes, and onion, grated,
MPSS
paprika, VE 59
i n parsley sauce, SP73
patties, fried, RUS32
with peanut, chil i and cheese
sauce, LATS l
and peas, curried, IND 1 5
pudding, grated, RUS34
pufs, with puf paste, CF l l l
roasted, SCA50
rolls, NW92
roulade, flled with meat, RUS3 3
rounds, deep-fried, with red
pepper and tamarind sauce,
PSAS4
safron, and rice, MID95
salad, AM20 ; PRF 1 2
salad, with bacon bits, NW1 3
salad, with caraway seeds, Ql Ol
salad, and caviar, GW2 2
salad, countrystyle, ss63
salad, and fsh, ground, AFR1 6
salad, with green beans and
radishes, MP9S
sal ad, hot, with bacon, GER76
salad, summer, GER76
sauce, and garl ic, MID3 1
sausage, NW64
scalloped, with cheese, PRF90
slices, molded, with trufes,
CF 1 1 0
sl i ces, pufed, deep-fried, CF 1 1 3
slices, wafed, deep.fried,
CF 1 1 2
soup, VE4 ; II SUP 1 3
soup, wi th bacon and croutons,
AFRS
soup, and chicken, creamed,
with avocado and capers,
LAT6
soup, and cucumber, AFR1 2
soup, with cucumbers, GER5
soup, and fsh and tomato, LAT5
soup, and kale, with sausage,
S P1 2
soup, and l eek, Shaker, EH9
soup, and mushroom, NW6
soup, and shrimp and corn,
CAR1 7
sour, GER64
sour pickle and vinegar, VE61
wi t h spiced cheese, tomato and
onion sauce, LATS3
stick bridges, CF 1 1 4
straw, deep-fried, CF 1 1 2 ; RUS34
sweet, bread, CARlOS
sweet, cakes, and shrimp and
squash, PSA3 1
sweet , candied, ss69
sweet, chips, PSA1 7
sweet, fritters, MP1 2 4
sweet, i n orange baskets, ss6S
sweet, pie, ss 1 29
sweet, pudding, AFR1 2 3
sweet, stewed, AFRS7
sweet, tart, AFR l l S
vichyssoise, PRF22
wedges, oven-browned, SCA49
Pot-au-feu, PRFS2
Poulet en cocotte bonne femme,
PRF 5 1
POULTRY. See Chi cken ; Duck ;
Turkey, etc.
MID Middle East; MP Melting Pot: NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russi a; SCA Scandinavia; SP Spain-Portugal; SS Southern: VE Vienna; WS Wines-Spirits
49
PRESERVE ( S )
apple butter, AM27 ; EH1 07
cranberry ketchup, NW1 1 0
frui t conserve, summer, ss78
mincemeat, BR7
pear honey, NW1 1 3
plum, VE96
plum ketchup, NW1 1 1
tomato catsup, ss76
watermelon, VE97
Professorns gligg, SCA85
Profteroles, PRF98
PROSCIUTTO
and chicken breasts and cheese,
IT 54
wi t h peas, IT37
turnovers, and cheese, IT1 5
PRUNE( S )
apples stufed with, in port
wine, SCA47
dumpling, rolled i n walnuts,
MP 1 2 3
pickled, NW1 07
pie, NW1 3 7
pie, and apricot, AM1 02
sauce, sour, RUS 5 1
PUDDING ( S ) , SAVORY
asparagus, CAR86
corn, NE73
corn, steamed, AFR108
crab, LAT64
fsh, SCA20
potato, grated, RUS34
rice and coconut mi l k, LAT85
steak and kidney, BR66
Yorkshi re, BR64
PUDDING ( S ) , SWEET
apple duf, NE 1 30
baked, with meringue topping,
BR8 1
banana and coconut, AFR1 2 2
berry, whipped, scA62
blueberry, steamed, NE 1 3 1
bread and butter, BR83
bread, chocolate, NE 1 3 2
bread, fruit-flled, BR90
bread, maple, NE 1 3 2
bread, with whi skey sauce,
CRE 1 24
cabinet, BR84
caramelized milk, LAT98
chocolate, steamed, GER 1 1 0
coconut lemon, LAT9 1
coconut rice, with raisins,
MP1 1 7
coconut, yellow, AFR1 2 2
cornmeal ( hasty ) , NE92
cracker, EH1 2 1
cranberry, upside-down,
NE 1 3 4
fruit, red, SCA58
hazelnut cream, GER1 1 1
hominy and coconut milk,
LAT92
Indian, Durgin-Park' s, NE 1 3 5
j am, steamed, BR88
lemon rice, E H1 20
maple spongecake, NE 1 3 6
marmalade, BR89
mi l k and cream of rice, with
rose water and nuts, IND 1 1 0
mi l k and rice, with cardamom
and nuts, JND 1 1 1
Nesselrode, AM1 1 0
with nuts and candied fruits,
RUS94
orange, hot, CHI 1 1 0
papaya and egg yolk, AFR 1 2 1
pecan and date, SS98
persimmon, Indiana, EH1 1 9
pie, Tyler' s, ss l 3 2
plum, BR82
pumpki n, LAT92
rice, S P1 01
rice, eight-treasure, CHI 1 08
rice, safron-favored, MID97
Speech House, BR91
sweet potato, AFR1 2 3
sweet potato and pumpkin,
MP1 2 0
yam, CRE 1 3 3
Pudim de ab6bora, LAT92
Pumperni ckel crumb and apple
dessert, GER1 09
PUMPKIN( S )
with beef, with vegetable and
peach fll ing, LAT52
bread, EH89
pie, AM97
pie, chifon, NE 1 2 7
pudding, LAT92
with shrimp, mushrooms and
vegetables, JA99
soup, AM9
soup, and tripe, CAR1 3
stew, and lamb, AFR3 2
and sweet-potato pudding,
MP1 20
Puri , JND87
Pytt i panna, SCA38
QuAIL
barbecued, ss44
braised, on polenta rounds,
MP76
wi th grapes in a pastry shel l,
CF82
wi t h grapes, spit-roasted, GW63
with j uniper berries, Q50
i n lemon wi ne sauce, GW62
with mustard butter, broiled,
EH61
wi t h orange- l iqueur sauce,
CRE80
pilaf, with currants, Q5 1
roast, NW5 3
roast, on toast, AM57
wild-rice-stufed, wi th cream
and morel sauce, NW50
Quenelles mousseline de brochet,
CF49
Quesi l l o de piia, LAT95
Quiche au fromage, PRF4
QUINCE
cookie crescents, LAT99
sherbet drink, MID 1 1 3
Raan, I ND72
RABBIT
casserole, and rice, with egg
crust, SP50
wi t h coconut, LAT57
fried, AM43
hasenpfefer, GER44
pot-roasted, CRE90
i n prune sauce, Q45
i n red wine, with chocolate,
SP5 1
soup, PSA37
i n spiced sherry and pimiento
sauce, CAR64
stew, BR60
stewed, NW68
i n tarragon cream gravy, GW79
in white wine sauce, PRF5 6 ;
revised 1 SUP2 1
Raclette, Q4
RADISH( Es )
and carrot in vinegar dressing,
JA3 5
with clams, CHI 37
garnish, and red pepper, JA41
marinated fans, CHI42
salad, and orange, Ql 03
salad, and sour cream, MID87
threads, chicken with, J A 73
RAGOUT ( S ) , See also Goulash,
Stew( s )
chicken soup, VE 3
tomato and green pepper, VE63
veal, with caraway seeds, VE5 4
RAISIN( S )
cake, and cornmeal, with
caramel sauce, CAR 1 1 2
pie, Amish, E H1 3 0
pie, and pecan ( Osgood ) ,
GW9 1
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; ]A Japan; LAT Latin America;
50
tart, with sour cream sauce,
AFR 1 1 7
RASPBERRY ( IES )
cream rol l, E H1 1 6
mousse, with raspberry sauce,
CF 1 2 6
pastry, flled with, RUS 104
pie, NW1 41
pudding ( red frui t ) , with
cream, SCA5S
puree, RUSS5
puree ( sauce cardinal ) ,
PRF 1 03
sauce, CF 1 1 7 ; CF1 2 6
vinegar, NW1 09
Ravioli, IT26
RED SNAPPER
with almond paste, Q34
citrus, ss26
Pensacola, ss27
with potatoes, S Pl S
with tomato sauce, olives and
potatoes, LAT70
with vegetable sauce, MP42
RED FISH
broiled, CRE67
courtbouillon, CRE66
stufed, baked, CRE6S
Reindeer steaks, smothered, NW69
RELISH ( ES ) . See also Chutney,
Pickle ( s )
cantaloupe, spiced, EHl OS
carrot condiment, grated,
AFR1 02
chili, hot, and beef, PSA1 06
chili and lime condiment,
PSA1 02
chi li , onion and l i me j uice
condiment, PSA1 0 1
chili, shallot and shrimp paste
condiment, PSA1 02
chil i and sweet soy sauce
condiment, PSA1 03
chowchow, EH1 04
coconut, spiced, PSA1 05
COrn, NE 1 04 ; NW1 0S
cranberry orange, AM26
cranberry orange, uncooked,
NE 1 03
cranberry sauce, NE1 03
cucumber condiment, PSA1 03
cucumber condiment, grated,
AFR1 02
cucumber and pepper, Ql 04
hot ( Yemenite) , MI D32
mango, CAR92
pepper, ssS2
pepper, Pennsylvania, EHl OS
pepper, sweet and hot, Q1 02
pi neapple, Palm Beach, ss79
tomato, CRE 1 1 0
tomato, green, NE 1 0 1
turnip and lime j uice, Q99
vegetable caviar, VE65
RHUBARB
baked, NE 1 3 4
cake, royal, NW1 2 3
compote, SCA5S
dessert, and apple ( roly-poly ) ,
NE1 07
j am, and ginger, Nw1 1 2
marmalade, Grandmother
Brown' s, AM27
pi e, custard, NW1 3 5
pie, and lemon cream, NE 1 2 2
ring, with strawberries, NW1 1 5
sherbet drink, MID 1 1 2
RICE
with almonds and sesame
seeds, RUS6S
arroz con polio, SP59
baked, I SUP9
bal ls, and cheese, I T20
bal ls, deep-fried, CRE 1 1 6
balls, and fsh, vinegared,
JA4S
and black beans, CAR90
and red beans, CARSO ; CRE95 ;
MP94
boiled, CHI 43 ; I SUP7
bread, and l enti l , ground, wi th
coriander and gi nger, I ND90
brown, IND34 ; I SUPS
casserole, and bl ack-eyed pea
( Hopping John ) , SS7 1
casserole, and lamb steak and
yoghurt, MID41
casserole, and l iver, scA43
casserole, and rabbit, SP50
wi t h chicken, beef and ham,
AFR72
with chicken, molded, baked,
MIDS9
and chicken, with mushrooms,
JA52
wi t h chicken, nuts, orange peel
and carrots, MID94
with clams, AFR7 1
coconut, IND36
cone dinner, spiced, PSASS
converted, parboiled, I SUPS
with crab and coconut milk,
CAR32
wi t h crab, shallots and chives,
CAR30
dessert, and almond, SCA70
di rty, CRE9S
double-boiler method, I SUP9
wi t h dried mushrooms, CAR79
dry, Southern, ssn
and fsh sandwiches, vinegared,
JA44
fried, ham and egg, CHI 45
fried, with sausage, shrimp and
crabmeat, PSA91
fritters, CRE 1 1 7
green, CRE99 ; LATS4
with lamb, dill and lima beans,
MID92
with lemon, IT20
oven-baked, I SUP9
pael l a, SP32
parboiled, converted, I suPS
past e bal l s, wi t h shrimp, AFR74
and peas, braised, IT2 1
pie, and chicken, Rus4S
pi l af. See also Pilaf ( Pi lau ) ;
Pilav
pilaf, with dried frui t and nuts,
RUS6S
pilaf, with lamb and vegetables,
RUS67
pilaf, tomato, MID93
pilaf, and vegetable, IND39
with potatoes, coriander and
mint, I ND3S
pounded, and chick-pea
noodles, peanuts and beans
( daJ ) , IND1 2
precooked, I SUP9
pudding, SP1 0 1
pudding, coconut, with raisins,
MP1 1 7
pudding, eight- treasure, CHI l OS
pudding, and lemon, EH1 2 0
pudding, and milk, wi th
cardamom and nuts, IND1 1 1
pudding, safron- favored,
MID97
red, ss73
red-cooked festival, JA5 3
safron, I ND33 ; ITl S ; SP74
safron, with ground l amb,
IND34
safron, with lamb, spiced,
IND40
safron, wi th lime, I ND37
with safron potatoes, MI D95
sauteed, I SUPS
wi th shrimp, IT1 9
wi th shrimp and tomatoes,
CAR25
with sour cherries and chicken,
MID90
steamed, J A49 ; MID88 ; I SUP7
steamed, sauteed, MID90
stew, and chicken, CAR66
stew, and veal , VE57
storing, cooked, I SUP9
with tomatoes, chilies and
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
5 1
coconut milk, AFR73
wi th tomatoes and onions,
LAT83
and vegetables, mixed, JA5 1
and vegetables and seafood,
vinegared, JA46
and vegetables, vinegared,
rol l ed i n seaweed, JA43
i n vinegar dressing, JA42
wi l d, I SUP9
wi l d, wi th mushrooms, AM 1 5
wi l d, wi th mushrooms and
almonds, NW86
yellow, wi th cold fruit and
curry sauce, NW80
yell ow, with raisins, AFR75
RICE FLOUR
bal l s, coated with coconut,
PSA107
custard, and almond, MID1 04
dessert, MID1 04
Rigo Jancsi , VE82
Rock Cornish game hens, wi t h
pi ne nut stufng, AM 5 3
Rockfsh Espafol, NW41
R0dgmd med f0de, SCA58
Roghan j osh, IND64
Rollmopse, GER9
ROLLS
cheese, faky, Q6 ; to shape,
i l lustrated, Q7
cl over leaf, AM85
egg, wi t h shrimp and pork,
CHI4
hamburger buns, wheat germ,
GW8 1
Parker House, NE96
popovers, AM88
poppy seed, Christmas, Q1 42
potato, NW92
sourdough, Nw89
squash, Mayo Farm' s, NE98
steamed fower, CHI9
Romescu, SP79
Romovaia baba, RUS96
Rosti, Q95
Rouladen, GER1 3
RUM
baba au rhum, RUS96
butter, BR85
cake, CAR 109
cookies ( Joe Froggers ) , NE 1 1 5
cream fl l ing, SP94
custard cake, and apple, GER 1 08
dessert, and oatmeal , BR86
dri nks. See Drinks, alcoholic
ice cream, GW88
soufe, cold, CAR 1 2 1
soufe, and lemon, Q1 1 4
Rumaki, PSA1 3
Rutabaga casserole, SCA5 5
Rye breads. See Bread ( s ) , rye
Rye cookies, NW1 2 1
Sabayon, CF 147
Sablefsh, smoked, nuggets, NW29
Sachertorte, VE78
SAFFRON
-favored cake
( Schwenkfelder ) , EH98
ri ce. See Rice
Sake and soy dipping sauce, JA62
SALAD ( S ) , See also Aspic ( s ) ,
Smorgasbord dishes
anchovy, beet and raw egg yolk
( bird' s nest ) , SCA5
asparagus, CHI42
avocado, carrot and orange,
MID1 8
avocado cocktai l , and tomato,
AM24
avocado, wi t h tomato and
coriander, LAT1 2
bean, broad, MI D86
bean, Great Northern, NW1 5
bean, green, GER74 ; NW1 2
bean, green, Shaker, EH26
bean, mixed, IND96
bean, three-, AM24
bean, whi t e, wi t h fresh herbs
and mustard dressing, ss65
beer coleslaw, GW24
beet and onion, AFR92
beet, pickled, GER7 5
bulghur, MP1 00
cabbage, MID1 0
cabbage, red, RUS 3 1
cactus l eaf, LAT88
Caesar, AM22
caul i fower, spiced, GW3 9
caviar potato, GW22
celery and dried shrimp, CHI4 1
celery root and apple, GER77
celery sl aw, EH26
celery Vi ctor, AM1 4
chicken, AM49
chicken, sandwiches, ws69
chicken, Southern, with boiled
dressing, ss64
chicken, tart, with sour cream
dressing, RUS29
chick-pea, MID6
codfsh, cold, MP99
coleslaw, with boiled dressing,
ss63
crab, king, ring, Nw1 4
crab Louis, GW45
crabmeat and cucumber, CHI60
cucumber, CAR88
cucumber and chili, AFR93
cucumber, pickled, SCA48
cucumber and sour cream,
RUS30
cucumber, wi th spicy dressing,
CHI40
date and onion, AFR92
fat ( back ) , ss62
fddlehead ferns, marinated,
NW8
fddlehead greens, mimosa,
NE70
fsh, wi th horseradi sh sauce,
SCA1 3
fsh and potato, ground, AFR1 6
fsh and shrimp, AFR1 8
ginger al e, GW23
Greek, Louis Pappas' , MP96
green, mi xed, SP78
herring and beet , RUS28
herring pl atter, SCA4
herring, i n sour cream sauce,
SCA1 4
horseradish, GW24
kidney, pork, CHI 7 1
leek, GER78
l eeks vi naigrette, CRE 1 03
l enti l , NW1 0
l enti l , wi t h shallots and chi l ies,
AFR9 1
l i me gelatin, GW26
l obster, CAR22
l otus root, CHI40
macaroni and herring, curried,
SCA1 2
melon, bi t ter, and cucumber,
PSA94
mushroom, IT85 ; SCA1 3
ni <oise, PRF5
orange and oni on, AM5 1
Oriental , NW1 2
pepper, green, VE66
pepper and wal nut, Q1 00
potato, AM20 ; PRF 1 2
potato, with bacon bits, NW1 3
potato, with caraway seeds,
Ql Ol
potato, country-style, ss63
potato, wi th green beans and
radishes, MP98
potato, hot, with bacon, GER76
potato, summer, GER76
radish and carrot, i n vi negar
dressing, J A3 5
radish and orange, Q1 03
radish and sour cream, MID87
red cabbage with apples,
MP98
sauerkraut, with carrots and
apples, Q1 00
AFR Africa; AM America; BR British Isl es; CAR Caribbean; CF Classic French; CHI Chi na; CRE Creole-Acadi an;
EH Eastern Heartland: GER Germany; GW Great West; IND India: IT Italy; JA Japan; LAT Latin America ;
52
sauerkraut, with pimientos,
MP1 00
shrimp ( Palace Court ) , AM66
shrimp and lobster, SP26
shrimp remQulade, CRE 10
spinach, AM23
spinach and bacon, GW2 5
spinach and yoghurt, MID86
spri ng, MP1 01
tomato, AFR93 ; I T85
tomato, oni on and beet, IND99
tomato, onion and ginger,
IND98
tomato and pepper, roasted,
Q1 02
tuna and white bean, IT6
vegetable, bean curd and
peanut, with hot chi l i
dressing, PSA94
vegetable, mixed, IND98
vegetable, with spiced coconut
dressing, PSA93
Waldorf, EH27
watercress and water chestnut,
CHI4 1
wheat, tomato, mi nt and
parsley, MID6
yoghurt, with banana and
grated coconut, IND94
yoghurt, wi th chick-pea four
balls, IND95
yoghurt, with cucumber and
tomato, IND94
yoghurt, with mint, onions and
hot chili, IND93
yoghurt, with spiced eggplant,
IND93
yoghurt, with spiced potatoes,
IND92
yoghurt, vegetable and herb,
MID85
zucchini Victor, GW1 3
SALAD DRESSING ( S )
apricot cream, GW28
blue cheese, NW1 1
boiled, ss64
chi li , hot, PSA94
Green Goddess, AM70
lemon and sour cream, VE67
mayonnaise, AFR1 6 ; AM20 ;
CF 1 3 ; CF35 ; EH7 ; GW29 ;
NWl l ; PRF 1 3 ; SP26 ; SS75
mayonnaise aux fnes herbes,
PRF 1 3
mayonnaise, blender, AM80
mayonnaise, garl ic, PRF28 ; SP78
mayonnaise, tuna, GW6
Monticel lo, ss77
poppy seed, GW27
sour cream, seA 1 4
strawberry and sour cream,
GW27
vinaigrette, PRF 1 6
vinaigrette, Creole, CRE 1 03
yoghurt and honey, GW28
Sa lade ni coise, PRF5
Salat, IND98
Salmis de faisan, CF72
SALMON
brioche loaf flled with, and
mushrooms, veloute and
crepes, CF40
broi led, Restigouche, NE3 5
casserole, smoked, and potato,
NW3 5
in cider, poached, NW38
coho, barbecued, stufed, EH66
cold, wi th stufed beets,
cucumber, eggs and tomato
balls, CF44 ; i l l ustrated, CF44
wi th cucumber sauce, molded,
NW36
l oaf, faky, RUS 1 2 ; to construct,
i l l ustrated, RUS 1 0
marinated i n di l l , SCA1 5
marinated i n l ime, with
tomatoes, PSA 1 1
pickled, NW39
poached, Fourth of Jul y, NE34
poached, wi t h herb sauce,
MP40
soufe, dilled, AM59
steaks, wi th garlic and herb
butter, PRF3 5
steaks, with mousseline sauce,
EH65
stufed, baked, NW34
Sal sa cruda, GW1 3 3 ; LAT1 0
Salsify, CF1 00
Salzburger Nockerl, VE83
Samba! goreng, PSA1 02
Samba! iris, PSA1 0 1
Samba! ketj ap, PSA1 03
Samba! ulek, PSA1 02
Sambelan, PSA85
Sambelan goreng ken tung, PSA84
Sambelan hati ajam, PSA84
Sambelan telor, PSA83
Samosa, IND9
Sand dab en papi l l ote, GW50
Sandwich, hero, MP23
Sandwich, oyster loaf, CRE 54.
See also Canapes
Sangria, S P1 04 ; WS5 2
Sangrita, LAT1 05
Sardines, i n sake-favored sauce,
JA70
Sashimi, JA38
Sate a j am, PSA26
Sate kambing, PSA26
Sat e Ii leh, PSA25
Sate Manado, PSA23
Sate Padang, PSA24
SAUCE ( S ) , See also Butter ( s ) ,
favored ; Dessert Sauces
almond and coconut mi l k,
PSA44
almond and hot pepper, SP79
ancho, GW1 3 5
anchovy, E H3 7 ; IT1 4
annatto oi l , CAR97 ; LAT 1 3 ; PSA5
apricot, spicy, PSA1 00
avocado, CAR3 7
avocado, spicy, LAT1 3
avocado and tomato, GW1 3 5
avocado, with tomato and
coriander, LAT1 2
barbecue, for shrimp, AM69
barbecue, for spareribs, AM3 5
barbecue, for swordfsh, AM61
basi l, garlic and cheese, IT46
bearnaise, CF92 ; PRF 1 4
bechamel, CF9 ; PRF87
bechamel, wi th crayfsh butter,
CF 1 2
bechamel, wi th egg yolks, cream
and grated cheese, CF8 ; CF29
beurre blanc, PRF 3 1
bordelaise, CF 1 1
bread, BR94
brown, with arrowroot, CF l O
brown, wi th four, CF l O
brown roux, CRE3
butter, clarifed, CF 1 3
butter, foaming, CF 1 2
caper, BR92 ; NE5 6
caramel food col oring, CF7
cassava root ( cassareep) , CAR98
chicken-l i ver, MP78
chi l i and coconut mi l k, PSA8 5
chi li, j al apeno, GW1 3 4
chi l i , oni on and lime, CAR94
chi l i paste, red, LAT1 4
chi li paste, yellow, LAT1 4
chi li , red, GW73 ; LAT 1 1
coconut dessert, MP 1 1 7
cranberry, NE 1 03
cream ( besciamell a ) , I T29
cream ( sauce creme ) , PRF38
cream and nut, IND75
Creole, CAR93
cucumber, NW37
cucumber and sour cream, NW2 5
Cumberland, BR95
curry, IND79 ; NW80
curry paste, PSA82
di l l , SCA3 6
dipping, for chicken omelet,
JA50
di pping, for noodles, JA58
MI D Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
As1a; Q Quintet ; RUS Russia; SCA Scandmav1a; SP Spam-Portugal; SS Southern: VE Vienna; WS Wines-Spirits
5 3
dipping, for raw fsh, JA40
dipping, for raw fsh, soy
based, JA41
dipping, rice vinegar and soy,
JA29
dipping, sake and soy, JA62
egg, BR93 ; NE34 ; SCA23
espagnole, CF1 0
foo yung, CHI 1 02 ; MP1 6
garl ic, PSA1 01
garl ic and potato, MID3 1
green herb, GER73
green, piquant, IT44
hazelnut, MID30
hol landaise, CF1 4 ; CRE 5 ; PRF 1 3
hollandai se, blender, AM8 1
hollandaise, with whipped
cream, CF 1 4
horseradish, BR94 ; VE46
horseradish, fresh, with beets,
MP1 03
hot, AFR8 1 ; LAT1 0
lemon and caper, GER1 4
lemon and cream, BR59
marchand de vi n, CRE3 7 ; PRF68
mayonnaise. See Salad
dressing ( s )
meat, Chinese, CHI44
meat, North Italian, IT45
mignonette, NW2 1
mi nt, BR5 2
Mornay, CF8 ; CF99
mousseline, CF 14 ; EH65
mushroom, VE46
mustard, BR93 ; Rus42
mustard and di l l , SCA46
Nantua, CF 1 2
nut, LAT32
onion, RUS47
parisienne, PRF3 2
parsley, LAT9 ; SCA45
peanut and coconut milk, PSA96
peanut, spiced, PSA27
pepper, CAR93 ; CAR94 ; CAR95
pepper and lemon, LAT9
pepper wine, CAR96
pickle, GER1 9 ; VE47
piquante, CAR95
pi zza, IT43 ; MP2 1
prune, sour, RUS 5 1
red pepper and spice paste,
AFR95
remoulade, AM75 ; Nw22 ; ws77
roui lle, PRF23
salsa cruda, GW1 3 3 ; LAT1 0
salsa verde, IT44 ; LAT1 2
seafood seasoning, ss76
sesame, MID32
shrimp, SCA45
sorrel , CF27
soubise, CF97
sour cream, AFR1 1 7 ; SCA1 4 ;
VE 1 9
soy, sweet, Indonesian, PSA99
soybean paste, J A3 1
sweet, PSA100
sweet and sour, PSA5 2 ; MP38
sweet and sour, red, PSA48
taco, red tomato, GW1 3 4
tamarind water, AFR96 ; PSA5
tartar, AM73 ; EH63 ; SS77
tartar, Creole, CRE60
tomato, AFR1 4 ; IT44
tomato cooking, spiced, CAR96 ;
MP1 04
tomato and garl ic, IT43
tomato, green, and coriander,
LAT1 2
tomato and meat, MP1 02
tomato and red chi li , PSA44
tomato, spiced, SP28
tomato, spicy, NW2 2
vel oute, CF8 ; PRF l l
veloute, fsh, wi th white wine
and egg yolks, CF1 4
vinaigrette, PRF 1 6
vinaigrette, Creole, CRE 1 03
vi n blanc, CF 1 4
walnut, RUS 54
wine, red, PRF68
wine, red, with shallots and
beef marrow, CF l l
wine, whi te, CF1 4 ; GER2 1
yoghurt, IND28
Sauerbraten, GER1 6 ; venison,
NW70
SAUERKRAUT
and chicken, VE2 3
dressing, with roast duck,
MP54
dumpl ings, RUSSO
wi th meat, PRF79
pineapple, GER62
and pork, layered,
Transylvanian, VE 5 2
salad, with carrots and apples,
Q1 00
salad, wi t h pimientos, MP1 00
and spareribs, NW59
spiced, steamed, GER61
with stufed whole cabbage,
MP73
wi t h wi ne and grapes, GER62
SAUSAGE ( S )
in bean soup, SP1 0
beef, boiled, CRE83
beef, grilled, Q70
beef, ham and shrimp, CAR5 2
beef and pork, spiced, AFR5 7
blood, with cold lime-
marinated pork hocks, CAR7
bratwurst in sour cream sauce,
GER34
bratwurst i n sweet-sour sauce,
GER34
wi th chick-pea stew, MP95
and chicken and ham, i n sweet
and sour sauce, CAR68
with fried apple rings, country
style, ss8
and gri l l ed pork, MP69
gumbo, and duck, CRE28
j ambalaya, and eggplant, CRE88
Jamb, RUS62
and lamb chops, i n tomato
sauce, SP48
to make by hand, Q68
i n pastry crust, PRF2
pork ( boudin blanc ) , CRE85
and pork and chicken, with
noodles, PSA90
pork, garlic-favored, Q68
pork ( Indiana farm) , EH41
pork in sour cream, NW65
pork, spicy ( chaurice ) , CRE84
potato, NW64
with potato salad, PRF 1 2
with red beans, MP94
toad i n the hole, BR5 5
torti llas, with red chili sauce,
LAT1 6
torti llas, rolled ( fautas ) ,
GW1 2 2
and yams, CRE 1 06
SCALLION ( S )
cakes, and shrimp and carrot,
PSA32
seafood with, i n soybean paste
dressing, J A30
and shallots : a question of
names, CRE2
SCALLOP ( S )
baked, Digby, NE26
chowder, Nantucket, NE 2 1
i n cream and cheese sauce,
LAT74
fried, Portuguese style, NE26
with garlic butter sauce, PRF3 3
lime-marinated, wi th coconut
sauce, PSA9
with mushrooms, i n white wine
sauce, PRF3 2
and pork kidneys, CHI 5 6
remoulade, AM7 5 ; ws77
skewered, broiled, EH76
skewered, sea, NE27
Scaloppine al limone, IT63
Scaloppine a! Marsala, IT65
Scampi al i a griglia, IT47
Scrod in lemon butter, NE 3 3
AR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
54
SEAFOOD, See also Fish ;
Shellfsh ; individual names
cold, with corn and rice salad,
LAT72
deep-fried, I T52
gumbo, AM3
paella, SP32
and scal l ions, i n soybean paste
dressing, JA30
seasoning, ss7 6
stew, NW42 ; SP34
stew, Leghorn, IT50
stew, and spinach and lamb,
AFR20
and vegetables, i n broth, JA82
and vegetables and rice,
vinegared, JA46
SHELLFISH. See also Fish ;
Seafood ; individual names
boil ( stock ) , CRE43
l obster, to cut l ive, PRF40
paella, SP3 2
seafood gumbo, AM3
Selle de veau Orlof, CF97
SEMOLINA
cake, with lemon syrup, MIDl OO
cakes, with butter and cheese,
IT3 3
candy, MID99
couscous. See Couscous
pastry rounds, Q 1 06
SESAME SEED ( S )
biscuits ( benne ) , cocktai l , ss4
bread twists, sweet, MP l l O
cookies, and anise seed, SP85
pastry, and almond, Q1 40
sauce, MI D32
and soybean curd dressing,
with vegetables, JA26
and soy dressing, wi th string
beans, JA27
whi te bread with, MP1 06
SHAD
broiled, AM64
planked, with potatoes
Duchesse, EH68
roe, on a bed of sorrel, EH69
roe croquettes, NW40
roe pate, NW7
roe, sauteed, AM64
and roe, with sol e mousse and
sorrel sauce, CF26
SHALLOT( s )
condiment, and chi l i and
shrimp paste, PSA1 02
and scallions : a question of
names, CRE2
Shark' s fn soup, CHI24
Shashlyk, RUS61
Sheesh kalej a, IND82
i n spiced tomato sauce, SP28
stew, SP24
Sherbets. See Ice ( s)
Shi sh kabob. See Beef, Chicken,
Lamb, etc. , skewered
SHIMP
with anchovy stufng, CARl O
artichokes stufed with, CRE l OO
artichokes stufed with, and
Green Goddess dressing,
AM70
bal l s, CHI 5 7
balls, thorny, fl led with sweet
chestnuts, J A1 9
barbecued, AM69
in batter ( phoenix-tailed ) ,
CHI 58
in batter, wi t h sweet and sour
sauce, PSA5 2
bi sque, and tomato, cold,
CRE 34
boui l l on, and crab, CRE3 5
broiled, Texas, GW4
cakes, IND42
cakes, and potato, CARS
cakes, and scallion and carrot,
PSA32
cakes, and sweet potato and
squash, PSA3 1
and chicken, i n egg custard,
JA1 0 1
with chicken, ginkgo nuts and
mushrooms, JA92
and chilies, with sherry sauce,
GW43
and Chinese vegetables ( chow
mei n ) , MP44
coated with rice, JA64
in coconut milk sauce, AFR29
creamed, and oysters, in shel l s,
Q28
Creole, CRE 5 1
curried, with lemon and
tomatoes, IND43
curry, CAR23 ; IND44
curry, green, PSA80
curry, and zucchini, PSA8 1
deep-fried, and vegetables,
MP38
dried, and braised eggplant,
CHI 3 5
dumpl ings, CHI 1 8
egg foo yung, CHI 1 02
egg rol ls and pork, CHI4
fl l ed, with egg yolks, JA1 8
and fsh, in ginger-favored
peanut sauce, LAT68
founder with, sauteed, scA1 9
fritters, and cheese, Q8
with garlic butter, IT47
gumbo, and crab and okra,
CRE 30
gumbo, and oyster, ss20
j ambalaya, and ham, AM68 ;
CRE 50
wi t h l obster sauce, CHI 54
marinated, wi th lemon butter,
AFR28
mousse, AM67
and mushrooms, chicken and
ginkgo nuts, JA1 04
in noodles, JA65
noodles with, col d, and
mushrooms, JA58
wi t h okra and peanuts, LAT67
paste, ss7
wi th peas, CHI 5 5
with pepper sauce, CHI 5 9
pickled, ss6
pilau, ss29
potted, BR45
pumpkin fl l ed wi th, and
mushrooms and vegetables,
]A99
remoulade, CRE 1 0
with rice, IT1 9
with rice stick coating, deep
fried, PSA1 5
and rice stick noodles, wi th
vegetables, CHI47
with rice and tomatoes, CAR25
sake-seasoned, with egg yolk
glazed, JA7 1
salad ( Palace Court ) , AM66
salad, dried, and celery,
CHI4 1
salad, and fsh, AFR1 8
salad, a nd lobster, SP26
sauce, SCA45
sausage, and beef and ham,
CAR 5 2
i n seaweed, JA1 7
soup, wi th clams, ham and rice,
SP4
soup, with corn, LAT4
soup, and corn and potato,
CAR1 7
soup, lemony, PSA41
soup, and rice, MP3 1
soup with, and soybean curd,
JA4
soup wi th, and winter melon,
JA5
i n spicy tomato sauce, CAR24
stew, and fsh, AFR26
stir-fried with peas, !! SUP 1 5
stufed, CRE 5 2
-stufed mi rliton squash, CRE 1 02
with tamarind sauce, PSA5 1
tempura, JA60
toast, deep-fried, CHI6
with tomato, pumpki n seed and
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
5 5
coriander sauce, LAT66
i n tomato, wine and feta cheese
sauce, MID61
and vegetables, in batter, JA60
wontons, and pork, CHI2
i n yuca and tomato sauce, LAT65
Sik sik wat, AFR45
Si kebabi, MID34
Skordalia, MID3 1
Slaw. See Salad ( s )
SMELTS
deep-fried, NW24
with herb butter, AM65
SMORGASBORD DISHES, See
also Canapes ; Hors d' oeuvre ;
Salad ( s )
anchovies, beets and raw egg
yolks ( bird' s nest ) , SCA5
herring, pi ckled, NE6 ( Solomon
Gundy) ; SCA6
( glassblower' s )
herring platter, SCA4
meatballs, Swedi sh, SCA30
oni on rol l s, stufed, SCA3 1
salmon marinated in di l l ,
SCA1 5
Snails, sweet cooked, JA1 7
Snapper soup, Philadelphia, EH1 1
Snow peas. See Pea ( s ) , snow
Soda, baking. See Baking soda
SOLE
i n cheese sauce, baked, NE3 2
fllets, wi th mushroom and
wine sauce, PRF38
fllets, wi th mussel s, shrimp
and white wine sauce, CF50
fllets, rolled, i n creamy veloute
sauce with tomato, CF30
fllets, rolled, with di l l stufng,
IND50
fl lets, rolled stufed, MP43
fl lets, with spinach and
Mornay sauce, CF28
fllets, with white wine sauce,
PRF3 6
Marguery, CF50
mousse, CF26 ; CF27
mousse, and crab, with shrimp
sauce, GW46
rex, en papillote, GW5 0
rex, Santa Monica, GW5 1
ring, with pike mousse and
Nantua sauce, CF3 1
Sopa de aj o, SP2
SORREL
drink, CAR1 27
sauce, CF27
soup, cream of, CF 18
soup, tart, wi t h kidneys, RUS22
Sosaties, AFR34
SOUFFLE ( S ) . See also
Soufe ( s ) , dessert
akee, CAR84
corn and clam, NW1 8
eggplant, CRE 109
au fromage, PRF6
grits, ss 1 3
lobster, with lobster sauce, CF38
salmon, dilled, AM 59
squash, NE85
squash, summer, EH 18
yam, CAR89
SOUFFLE ( S ) , DESSERT
cheese and sour cream, Q 1 24
au Grand Marnier, PRF 107
Grand Marnier, frozen, CF 1 2 1
grapefruit, PSA1 1 1
hot, with glaceed frui t, CF 1 28
lemon rum, Ql l 4
l i me, CAR1 20
orange, cold, AM1 09
rum, col d, CAR 1 2 1
vani l l a ( Salzburger ) , VE83
SOUP ( S ) . See also Stock
artichoke, GW1 6
asparagus, cream of, PRF24
aspi c, CF24
avocado, creamed, LAT6
avocado and tomato, cold,
AFR1 3
barley, Q1 9
barley vegetable, with sour
cream, Q1 1
bean, bl ack, A: 7 ; CAR 1 6 ; ss 1 7
bean, Cape Malay, AFR6
bean chowder, NW3
bean curd ( sour and hot ) ,
CHI 25
bean, wi th pasta, IT1 2
bean, red, CRE23
bean, with sausages, S P1 0
bean, Senator Lodge' s, NE 1 3
bean, white, PRF27
bean, white, and turnip green
and potato, SP1 1
beef consomme, with chicken,
beef and vegetables, CF 1 6
beef, wi th vegetables and
apricots, RUS24
beer, hot, GER4
beet, Christmas Eve, Q1 5
beet, clear, Q1 2
beet, with mushrooms and
cabbage, MP26
beet, cold, with shrimp and
vegetables, Q1 3
beet, cold, with sour cream;
MP25
bird' s nest, CHI 22
borscht, cold, MP2 5
borscht, meatless, MP26
borshch, RUS 1 7 ; RUS21
bouil labaisse, PRF 22
breadfruit vichyssoise, CAR1 8
buttermilk, cold, AFR1 1 ; SCA8
cabbage, RUS20
cabbage, with main-course
meat, PRF2 5
carrot, puree, PRF 29
caulifower, cream of, GER6
cel lophane noodle, with
meatballs, MP3 2
cheese, Cheddar, AM5
cheese, farmers, Q1 0
cherry, sour, cold, VE4
chicken broth and clam broth
consomme ( Bel levue ) , EH 1 2
chicken and cellophane noodle,
PSA38
chicken consomme, wi th
custard garnish, CF 1 5
chicken consomme, with herb
seasoned crepes, CF 1 7
chi cken corn, EH 1 5
chicken and corn chowder,
NE 1 6
chicken, cream of, CF20
chicken, wi t h eggs and cheese,
IT1 0
chicken giblet and barley, GER2
chicken, with ginger root stock
( congee ) , CHI 20
chicken, ham and rice, LAT7
chicken kohlrabi, VE2
chicken, i n lemon cream, Q23
chicken, with lemon and mint,
SP7
chicken, with matzo balls,
MP30
chicken noodle, PSA39
chicken, with poached eggs,
IT1 0
chicken, and potato, creamed
with avocado and capers,
LAT6
chicken ragout, VE3
chicken, tart, wi t h cori ander,
RUS24
chicken and vegetable, CAR1 9
chicken and vegetable, with hot
sauce, LAT8
chick-pea, cod and spinach,
SP6
clam bi sque, EH1 3
clam chowder, NE20
clam chowder, Manhattan, E H1 4
clam chowder, New England,
AM2
clam, fresh, IT7
clam, shrimp, ham and rice, SP4
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
56
clear clam, with mushrooms,
]Al l
clear, with porgy, JAB
clear, with rol led egg,
vegetables and fsh, ] A6
clear, with sea bass, JA9
cl ear, with soybean curd and
shrimp, JA4
clear, with soybean paste, JA1 2
clear, with winter melon and
shrimp, JA5
cockaleekie, BR5 7
coconut and vegetable, PSA3 5
conch chowder, s s 1 9
consomme, CF24
consomme, double, CF24
coriander and garl ic, with
poached eggs, SP3
corn, CHI2 1
corn chowder, NE 1 7
corn and clam chowder, NW2
crab, PSA33
crab and asparagus, PSA40
crab, cream of, CAR1 4
crab, and greens, CAR1 4
crabmeat bisque, Dungeness,
NW4
crab, she, ss 1 8
crab and shrimp bouillon, CRE 3 5
crab, shrimp and okra gumbo,
CRE30
crawfsh bisque, AM4 ; CRE3 2
croutes for, PRF 2 1
cucumber bisque, AM8
cucumber and potato, AFR1 2
cucumber and yoghurt, cold,
with walnuts, Ql 7
di ll, GW2 1
duck and sausage gumbo, CRE2 8
egg drop, CHI 27
egg and lemon, MID2 1
elderberry, wild, EH8
endive, cream of, Q20
escarole, MP26
fast-day, summer, CRE2 5
fsh chowder, NE 1 9
fsh, clear, wi th l ime and di l l ,
RUS26
fsh, curried, AFRl O
fsh, Flemish, Q22
fsh, wi t h garl ic sauce, Q24
fsh, Italian thick, I TS
fsh, Norwegian, SCA l l
fsh, with onions, cucumbers
and tomatoes, RUS 2 5
fsh, Provencal, with garl i c
mayonnai se, PRF28
fsh, tomato and potato, LAT5
fruit, MID22 ; SCA8
garbure, PRF 2 5
garl ic, with chick-peas, mi nt
and croutons, SP8
garlic, spicy, SP2
gazpacho, SP5
gi nger chicken, PSA40
goulash, with dumplings, MP33
green herb, Egyptian, MI D22
herb gumbo, CRE 29
herb, Shaker, E H1 2
kale, Portuguese, NE 1 4
lamb, Ramadan, Q2 1
lamb shanks, wi th tomatoes,
MID23
lamb and spinach, MID20
leek, cream of, MP28
lenti l, GER3
lenti l, col d, NW4
lenti l , with garl ic and cumin,
MID24
lettuce, cream of, CF 1 9
lobster bi sque, CF22
lobster chowder, NE l S
lobster stew, NE30
meat, with toma toes, onions
and cucumbers, RUS27
meatbal l , spiced, GW1 5
melon, winter, CHI 29
minestrone, ITl l ; MP27
mushroom, cream of, PRF26
mushroom, dried, E H1 6
mushroom and potato, NW6
mussel , BR36 ; IT9
noodle, cellophane, with meat
balls, MP32
noodle, cel lophane, and
vegetable, PSA36
noodle, Chi nese, CHI 1 9
onion, French, PRF 2 1
onion, French Canadi an, NE 1 2
orange consomme, j el l ied,
CAR 1 5
oxtail , PRF 1 7
oyster, CRE 26
oyster stew, NE23
oyster stew, New York, EH70
oyster stew, Pacifc, AM77
parsnip stew, NE 1 5
pea, green, cream of, CF23
pea, green, wi t h mi nt, AFR9
pea, green pigeon, CAR 1 2
pea, green spl i t, PRF20 ; Q20
pea, green spl i t, wi th mi nt,
col d, AM6
pea, green spl i t , Mormon, GW1 9
pea, yellow spl i t , NE l l
pea, yellow spl i t , with pork,
SCA9
peanut, AFR7
peanut, Virgi ni a, ss 1 8
pepper pot, Phi ladelphia, EHl O
petite marmi te, CF 1 6
pickle, MP28
plantai n and beef, AFR5
pot at o, VE4
potato, wi th bacon and
croutons, AFR8
pot at o, wi th cucumber, GER5
pot at o, and kal e, wi th sausage,
SP 1 2
potato leek, Shaker, EH9
pumpki n, AM9
rabbit, PSA37
scallop chowder, Nantucket,
NE 2 1
Scotch broth, BR5 1
seafood gumbo, AM3
shark' s ln, CHI24
shri mp, with corn, LAT4
shrimp, corn and potato,
CAR 1 7
shrimp, lemony, PSA4 1
shrimp and oyster gumbo, ss20
shri mp and ri ce, MP3 1
shrimp and tomato bisque,
cold, CRE 34
snapper, Philadelphia, EHl l
sorrel, cream of, CF 1 8
sorrel, tart, with kidneys,
RUS22
sour and hot , CHI 25
spinach, NW5 ; SCA7
squash, cold cream of, MP24
squid, stufed, PSA34
squirrel and oyster gumbo,
CRE27
stock. See Stock
tart, wi th meatballs, Ql 6
tripe, and pig' s feet, spicy,
GW20
tripe and pumpkin, CAR1 3
tripe, whi te bean and vegetable,
Q25
turkey, chick-pea and green
chi li , GW1 8
turtle, CRE 24
veal , cream of, wi th macaroni
and cheese, CF20
veal , wi t h mint ( wedding) ,
MID25
vegetable, wi th beans and
macaroni , MP27
vegetable beef, wi t h tiny
dumpl i ngs, GER4
vegetable, chilled, with meat,
RUS 1 8
vegetable, cold, SP5
vegetable, wi t h garlic, SP9
vegetable, wi th garlic, basil and
tomato sauce, PRF 1 9
vegetable, green, wi th fsh,
RUS 1 8
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PR Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet ; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Vienna; WS Wines-Spirits
5 7
vegetable, pureed, wi th
vermicelli, MP29
vegetable, summer, SCAl D
vichyssoise, PRF2 2
watercress, CF2 1
wonton, CHI 23
yoghurt and barley, with herbs,
RUS 23
yoghurt and cucumber, MID1 9
Soupa avgolemono, MID2 1
Soupe a l ' oignon, PRF 2 1
SOUR CREAM
bow ties, MP1 44
dressing, and strawberry, GW27
frosting, and chocolate, AM9 1
pastry, scA40
pie, and berry j am, RUS 1 02
wi th potatoes, new, and caviar,
WS75
pound cake, SCA 79
salad, and cucumber, RUS 30
salad dressing, SCA 1 4
salad dressing, and lemon,
VE67
salad, and radish, MID87
sauce, AFR1 1 7 ; SCA1 4 ; VE 1 9
sauce, and cucumber, NW2 5
sauce, sliced beef fl let and
mushrooms i n, MP62
sauce, string beans i n, MP88
soufe, and cheese, Q 1 2 4
wafes, SCA60
SOURDOUGH
bread dough, GW1 41
bread, San Francisco, GW1 39
bread, whi te, Nw88
pancakes, GW1 3 8 ; NW90
rolls, NW89
starter, GW1 36 ; NW87
starter sponge, GW140
wafes, GW 1 3 7
SOY SAUCE
dipping, and rice vinegar, JA29
dipping, and sake, JA62
and sesame seed dressing, wi t h
string beans, JA27
sweet, Indonesian, PSA99
SOYBEAN( s )
curd, bubbl i ng, JA83
curd, casserole wi th, and fsh
cakes and vegetables, JA76
curd, noodl es wi th ( fox ) , JA56
curd, and sesame seed dressing,
with vegetables, JA26
curd, soup wi t h, and shrimp,
JA4
curd, i n soy-seasoned sauce,
]A68
curd, with soybean paste
dressing, J A98
paste, dressing, J A3 1
paste, dressing, and eggplant,
]A67
paste, dressing, and eggplant
and mustard, JA2 5
paste, soup with, JA1 2
Spaghetti . See Pasta
Spanakopita, MID83
SPARERIBS
barbecued, AM3 5 ; CHI 72 ; SS50
barbecued, maple, NE59
barbecued, wi t h red sauce,
GW72
with fermented black beans,
CHI63
wi th pi ckle sauce, GER3 5
and sauerkraut, NW59
stufed, NW58
SPICE ( S )
bread, AFR107
cake, marble, NW1 2 6
cookies, GER8 5
cookies, and honey, EH146
cookies, mushroom-shaped,
MP 140
cookies, Saint Nicholas, Q1 28
cookies, and sweet wine, AFR 1 1 3
mixture, ground, IND6
red pepper, Q1 03
t o substi tute, IND4
SPINACH
casserole, and noodle, RUS3 7
wi th coconut milk and peanut
sauce, AFR82
dumplings, IT3 2
fritters, with coconut mi l k
batter, PSA28
and herbs, Shaker style, EH20
mol d, IT38
pan-fried, PSA95
pancakes, SCA52
pie, and cheese, MID83
with pi ne nuts and almonds,
SP7 1
puree, and broccol i , IND22
ring, AM1 3
ring, wi th cheese sauce, NW84
salad, AM23
salad, and bacon, GW2 5
salad, and yoghurt, MID86
with sesame seeds, JA33
soup, NW5 ; SCA7
soup, and chick-pea and cod,
SPA6
soup, and lamb, MID20
stew, and l amb and seafood,
AFR20
stufng, PRF34
Spreads . See Hors d' oeuvre
Springerle, GER87
Spri tsar, SCA69
SQUAB( s )
cheese-stufed ( Hearst Ranch ) ,
GW65
wi t h chocolate sauce, SP63
fri ed, CHI97
with lemon soy sauce, AM 5 5
minced, wi th oyster sauce,
CHI 100
SQUASH
acorn, maple-baked, NE84
acorn, spiced, AM 1 2
acorn, stufed, NW75
cakes, ss74
cakes, and shrimp and sweet
potato, PSA3 1
chayote, wi th cake and rai si n
fl l i ng, LAT96
chri stophenes, with onion and
cheese fl l ing, CAR85
honeyed, LAT96
mi rl i ton, glazed, CRE 1 01
mi rl i ton, pickles, CRE 1 1 1
mirliton, shrimpstufed,
CRE 1 02
rol ls, Mayo Farm' s, NE98
wi th shri mp fl l ing, CAR26
soufe, NE85
soup, cold cream of, MP24
stufed, wi t h tomato sauce,
MID78
summer, baked stufed, NE82
summer, soufe, E H1 8
sweet and sour, GW3 5
wi nter, creamed, NE84
zucchi ni . See Zucchini
SQUID
to clean and prepare,
i l l ustrated, SP36
deep-fried, MID64
i n i ts own ink, SP35
i n i t s own i nk, stufed, SP3 7
soup, stufed, PSA34
Squirrel and oyster gumbo,
CRE 27
Stamp and go, CAR6
Steak au poivre, CF87
Steaks. See Beef ; Salmon ; et c.
Steaming method, CHIS ; JA99
STEW ( S ) . See also Goulash ;
Ragout ( s ) ; Soup ( s )
beef and cassava, AFR44
beef, ol ive, GW78
beef, wi th parsley dumpl i ngs
( Joe Booker ) , NE 50
beef, with rice and green
peppers ( hunter' s ) , VE49
beef, with sour cream, SCA41
beef and sweet potato, wi t h
prunes, MP59
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany: GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
58
beef and vegetable, CAR42 ;
MP35
beef and v_egetable, with fresh
corn, LAT5 5
boeuf bourguignon, PRF 54
Brunswick, SS2 1
burgoo, Ientucky, ss24
catfsh, ss22
chick-pea, with sausage, MP95
chicken, creamy, with pastry
squares ( Stol tzfus ) ,
EH5 2
chicken and pork, CAR67
chicken and rice, CAR66
fsh ( cioppino ) , AM72 ; GW54
fsh and shrimp, AFR26
ham, smoked, and apples, wi t h
dumplings ( schnitz und
kneppe ) , EH42
Irish, BR54
kidney, CAR5 1
lamb, corned beef and
vegetable, CAR58
lamb, with endives, Q77
lamb, green bean and potato,
AFR3 1
lamb and green chili ( Zufi ) ,
GW75
lamb, with ham, MP34
lamb and pumpkin, AFR32
lamb, with spring vegetables,
PRF71
lamb, Squibnocket, NE5 7
lamb, with tamarind and
dumplings, AFR33
lamb and tomato, AFR30
l amb and vegetable, LAT5 3
lamb and yam, AFR3 7
meat, mixed, and vegetables
( hunter' s ) , Q80
okra, SS2 5
oxtai l , BR49 ; NW66
oxtai l , with green beans and
eggplant, PSA68
pork ( backbone ) , CRE89
pork, with red peppers and
coriander, LAT59
pork, soybean paste-favored,
and vegetables, J A 1 0
pork and veal, with green
tomatoes, LAT61
rabbit, BR60
rabbit, in white wine sauce,
BR6 1
seafood, NW42 ; SP34
seafood, Leghorn, IT50
shellfsh, SP24
spinach, l amb and seafood,
AFR20
terrapin, ss23
tripe, with beef and cal f' s feet,
AFR50
tripe, with cal f' s feet, ham and
sausages, SP53
tripe, spiced, CAR57
tripe, wi t h veal, chicken,
sausage, ham and beans, SP5 2
tuna and potato, SP29
veal , CRE91
veal, with cream sauce, PRF74
veal, with dumplings, NW60
veal, with horseradish, Q57
veal and rice, VE5 7
veal , with tomatoes and green
peppers, VE 5 5
veal , with tomatoes and
mushrooms, PRF76
vegetable, GW3 7
vegetable, with veal and grapes,
Q88
venison, AFR5 6 ; EH39
STOCK. See also Soup ( s )
beef, PRF 1 8
beef, brown, CF2 ; PRF 1 8
beef, white, CF2
beet j uice, fermented, MP25
bread beer, mi nt-favored,
RUS 1 9
chicken, CHI 20 ; PRF 1 8
chicken, brown, PRF 1 8
chicken, white, CF6
court bouillon, CF34 ; PRF2 2
duck, brown, PRF 50
shellfsh boi l , CRE43
soup, basic, JA2
turkey, ss47
veal, brown, CF4
veal , white, CF4
for vegetables, J A3
Stollen, Texas, MP1 1 3
STRAWBERRY ( IES )
cake, sponge, EH 1 42
cheesecake, MP1 2 8
dressing, and sour cream,
GW27
fummery, E H1 17
frango, Nwl l 4
ice, IT88
ice cream, CRE 1 3 0
i n orange-favored liqueur, with
chantilly cream, CF 1 2 5
pie, NW1 3 8
shortcake, AM90
snow, SCA56
tarts, PRF96
Streuselkuchen, GER106
STRUDEL
apple, VE87
cherry, VE88
cottage cheese, VE88
dough, vE86
meat , VE45
STUFFING ( S )
anchovy, CAR1 0
chicken liver, MP5 2
cornbread, AM44
pi ne nut, AM53
pork, ham and almond, CAR72
potato fl l i ng, EH22
raisin and apple, MP5 5
rice and sausage, PRF41
sausage and apple, AM3 1
spinach, for baked fsh,
PRF34
STURGEON
skewered, RUS45
i n tomato and mushroom sauce,
RUS43
SUCCOTASH
summer, NE80
wi nter, NE80
SUGAR
brown, cakes, SCA 7 1
brown, candy, cocoa-favored,
Ql l 8
brown, and coconut l ayer
cookies ( Tom Thumb ) ,
E H1 5 0
brown, icing, EH140
cake, crumb, GER1 06
cake, Moravian, E H1 00
doughnuts, EH92
pie, E H1 2 6
spun, CF 1 41
Sukiyaki, JA77
Sushi , JA42
SWEETBREAD ( S )
in brown butter sauce, PRF65
casserole, and oyster, NE5 3
and chicken and vegetables,
IT80
en coqui l l e, EH40
and ham, under gl ass, AM34
i n trufe-favored Madeira
sauce, with veal mousse
dumplings, green olives,
mushrooms and trufes,
i n a puf-pastry shell ,
CF 1 06
and veal tongue and
mushrooms i n white wine
sauce, GER20
Sweet potatoes. See Potato ( es ) ,
sweet
SWORDFISH
barbecued, AM61
gri l led, NE3 3
with lemon j uice and almonds,
Q3 2
skewered, MID60 ; RUS45
MID Middle East; MP Melting Pot ; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern: VE Vienna; WS Wines-Spirits
5 9
Tabbouleh, MID6
TACO( s )
beef, GW1 2 0
maker, t o use, i l l ustrated,
GW1 2 1
sauce, red tomato, GW1 34
TAMALES
corn, green, GW1 1 6 ; to fll and
shape, i l l ustrated, GW1 1 6
meat, LAT24
TAMARIND
chutney, IND1 05
water, AFR96 ; PSA5
Tandoori murg, IND5 1
Tangerine custard, and ginger,
molded, AFR1 2 8
Taramosalata, MID1 6
Taro potatoes, rolled i n crumbled
seaweed, JA2 1
TART( S )
almond, BR25
apple, with apricot preserves,
Q1 42
cheese, PRF4 ; SP92
cl am, EH7 5
custard, BR79 ; SP90
fruit, GER1 00 ; to shape,
i l l ustrated, GER1 01
onion and cheese, Q4
pear and frangi pane, CF1 46
pecan tassies, GW1 05
plum, with currant j elly, Q1 46
pot cheese, RUSS ; t o shape,
illustrated, RUSS
raisin, with sour cream sauce,
AFR 1 1 7
raspberry j am and almond
( Is chi ) , VE93
strawberry, PRF96
sweet potato, AFR l l S
treacle, BRSO
Tea punch, ss 1 3 7
Tempura, JA60 ; MP38
TERIYAKI
beef, JA87
chicken, JAS8
fsh, MP4 1
Terrapi n stew, ss2 3
Terrine maison, PRF 1 4
TI LEAVES
fsh in, PSA54
with pork and chicken, PSA9S
Ti nga de cerdo y ternera, LAT61
Tomatoes a Ia provenale, PRF91
TOMATO( ES )
aspic, AM2 1
baked, CF90 ; NE79
baked, wi t h bread crumbs and
garl ic, PRF91
bisque, and shrimp, cold, CRE34
butter, SCA44
casserole, and corn, AFR89
casserole, and eggplant and
chick-pea, MID76
cheese pie, I SUP 1 5
chicken-stufed, baked, CRE 104
chutney, IND1 03
chutney, green, BR3
cocktail, and avocado, AM24
and corn, stewed, CRE 106
Creole, CRE 1 05
croustades, and cheese, ws8 1
fried, Pennsylvania Dutch,
AM1 0
marinade, RUS46
marmalade, NW10S
and okra, GW3S
omelet, and pepper and ham,
PRF9
pie, and cheese, NWS2 ; 1 SUP 1 5
pie, green, NW8 3
pilaf, MID93
ragout, and green pepper, VE63
rel ish, CRE 1 1 0
relish, green, NE 1 01
salad, AFR93 ; IT85
salad garnish, diced, AFR61
salad, and onion and beet,
IND99
salad, and onion and ginger,
IND9S
salad, and peppers, Q1 02
salad, with wheat, mint and
parsley, MID6
sauce, AFR1 4 ; IT44
sauce, and avocado, GW1 3 5
sauce, butter, SCA44
sauce, cooking, spiced, CAR96 ;
MP1 04
sauce, and garl ic, IT43
sauce, green, LAT1 2
sauce, and meat, MP1 02
sauce, and red chil i , PSA44
sauce, spiced, SP2S
sauce, spicy, NW22
sauce, red, and taco, GW1 34
soup, and avocado, cold, AFR 1 3
soup, with fsh and potatoes,
LAT5
stew, and lamb, AFR30
soup, wi t h lamb shanks, MID2 3
stufed, wi th anchovies, tuna
and black olives, I T36
stufed, with rice, MID82
TONGUE
beef, with mushroom sauce,
PSA66
beef, in red wine, I TS2
beef, thyme, Mobile, ss5 1
lambs' , with tomato sauce,
MP67
veal , GER20
Tori teriyaki, JABS
Tortes. See Cake ( s )
TORTILLA ( S )
wi th artichoke hearts and
cheese-topped eggs, GW5
with beans and pig' s feet, LAT2 1
cheese enchi ladas, GW1 2 6
chicken, with green tomato
sauce, LAT1 S
chicken ( tostadas ) , GW1 1 9
corn, GW1 1 S
egg ( ranch-styl e ) , LAT20
to make, LAT 1 5
rol led ( fautas ) , t o fl l and
shape, i l l ustrated, GW1 2 3
sausage, with red chi l i sauce,
LAT1 6
sausage, rolled, GW1 22
wheat, GW1 27
wheat, with bean and potato
fll ing, WS 1 3 0
wheat, with frui t fl l ing,
Gw1 2 S ; to shape
( chimichanga ) , i l l ustrated,
GW1 29
Tortoni , biscuit, MP 1 1 9
Toscatarta, scAS2
TRIPE
casserole, PRF78
curried, in j elly, and veal and
beef, AFR54
soup, and pig' s feet, GW20
soup, and pumpkin, CAR 1 3
soup, and white bean and
vegetable, Q25
stew, with beef and calf' s feet,
AFR50
stew, wi t h calf' s feet, ham and
sausages, SP53
stew, spiced, CAR57
stew, wi t h veal , chicken,
sausage, ham and beans,
SP52
with tomato sauce, ITS3
whole, wi th spiced bread and
beef stufng, AFR5 1
TROUT
in aspic, NW26
with bacon, fried, NW28
brook, AM63
fried, San Francisco, GW5 2
i n herbed cream sauce, Q29
marinated, with red wine and
herbs, SP3 1
mi nted, GW5 3
with mushrooms, baked, IT49
AR Africa AM America BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;
EH Eastern Heartland; GER Germany: GW Great West; IND India; IT Italy: JA Japan; LAT Latin America;
60
pan-fried, GW5 2 ; NW28
sauteed in butter, PRF3 7
in sour cream sauce, fried,
SCA1 8
speckled, amandine, CRE 5 7
speckl ed, Marguery, CRE 5 8
Truites a I a meuniere, PRF3 7
TUNA
dip, and black ol ive and
anchovy, ws78
salad, with white beans, IT6
stew, and potato, SP29
TURKEY
chil i , GW61
in chocolate and chil i sauce,
LAT36
wi t h cornbread, sausage and
pecan stufng, ss4 7
hash, ss 1 4
hash ovals, Nw46
with oyster stufng, NE64
with pork, ham and almond
stufng, CAR72
soup, and chick-pea and green
chi li , GW1 8
stock, ss47
wild, with cornbread stufng,
AM44
wild, with raisin and apple
stufng, MP5 5
TURNIP ( S )
casserole, SCA5 5
greens, soup, and bean and
potato, SP 1 1
mashed, NW74
and mustard greens, CRE94
relish, and lime j uice, Q99
in vinegar dressing, JA2 3
TURNOVER( S )
anchovy and cheese, Ql 05
beef, fried, LAT40
beef, spiced, tiny, GWl O
blackberry, CRE 1 2 5
chicken, Q1 09 ; t o shape,
i l lustrated, Q1 09
lamb, ground, Q1 08 ; to shape,
i l l ustrated, Q1 08
meat, baked, LAT45 ; to shape,
i l l ustrated, LAT44
peach, fried, ss 1 20
prosci utto and cheese, IT1 5
to shape ( empanadas ) , LAT44
Turtle soup, CRE24
VANILLA
cookie crescents, VE95
ice cream, I T8 6
ice cream, molded, with
strawberry mousse fl l ing,
CF1 3 0
ice cream, old-fashioned,
AM1 06
sauc GER5 8 ; scA46
syrup, PRF99
Vatapa, LAT68
VEAL
barbecue, and pork, VE44
breast, cold stufed, IT64
casserole, ground, wi th
potatoes, Q54
casserole-roasted, PRF69
with cavi ar sauce, RUS59
chops, i n cream sauce wi t h
morel mushrooms, CF 1 03
chops, with ham and parsley
dressing, PRF64
chops, wi th mushrooms and
ham, i n parchment paper,
CF1 05
curried, i n j el l y, and beef and
tripe, AFR54
cutlets, breaded, VE 36 ; revised
II SUP9
cutlets, wi t h mushrooms, VE36
cutlets, with paprika, VE3 5
j el l i ed, RUS5 8
kidneys. See Kidneys
osso buco, IT62
paprikash, MP5 8
Parmigiana, MP59
patties, and beef and pork,
RUS62
patties, with oni on sauce, CF1 04
patties, and pork, SCA3 5
pie, and ham, BR64 ; NE47
pi es, wi th mushrooms, MID48
ragout, with caraway seeds,
VE54
roast, cold, with tuna sauce,
IT60
roast, marinated, with red
onion, SP4 1
roast, stufed, RUS60
roast, stufed with kidney,
GER24
roast, wi th tomat o sauce and
bl ack ol i ves, IT66
rol l , stufed, GER2 2
rol l s, and olives, CRE92
roulades, stufed, SCA3 2
saddle of, to carve, i l l ustrated,
CF98
saddle of, wi t h soubise,
mushrooms, trufes and
Mornay sauce, CF97
scal l ops, breaded, Q56
scal l ops, wi th cheese and
tomato sauce, MP59
scal lops, curried, AFRS 5
scal lops, with prosci utto and
cheese stufng, I T58
scal l ops, rolled, with chicken
l iver stufng, I T59
scal l ops, sauteed, i n sour cream
sauce, SCA29
scaloppine al limone, IT63
scaloppine al Marsala, IT65
shanks, braised, IT62 ; VE37
shanks, i n pickle sauce, GER1 9
wi th sherry and green ol ives,
SP40
soup, cream of, with macaroni
and cheese, CF20
soup, wi t h mi nt ( wedding) ,
MID2 5
i n sour cream sauce, and
mushrooms, MP 5 8
steaks, wi th apple rings i n
cream, NW62
steaks, wi th homi ny gri ts, CRE93
stew, CRE91
stew, wi th cream sauce, PRF74
st ew, wi th dumplings, NW60
stew, with horseradi sh, Q5 7
stew, and pork, wi th green
tomatoes, LAT61
stew, and rice, VE 5 7
stew, wi t h tomatoes and green
peppers, VE 5 5
stew, wi t h tomatoes and
mushrooms, PRF76
st ock, brown, CF4
stock, whi te, CF4
strips, i n whi te wine and cream
sauce, Q5 5
tongue, and sweetbreads and
mushrooms i n whi te wine
sauce, GER20
VEGETABLE ( S ) . See also
individual names
aspic, summertime, ss70
and beef, i n broth, with
dipping sauce, JA80
and beef, in soy sauce and sake,
JA77
casserol e, PRF94 ; SP76
casserole, and chicken and
meat, NE67
casserole, and lamb chop, VE 5 6
casserole, and meat, MID8 1
casserole, and mixed meat,
GER36
and casserole-roasted chicken,
PRF 5 1 ; revised I SUP 1 7
caviar, VE65
and chicken, i n broth, JA74
and chicken, in broth, with
dipping sauce, JA78
and chicken and clams, in broth
( Templ e of Jade nabe ) , JA8 1
MID Middle East; MP Melting Pot ; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet; RUS Russia; SCA Scandinavia; SP Spain-Portugal; SS Southern; VE Viena; WS Wines-Spirits
61
deep-fried mixed, MP92
and duck, wi th dipping sauce,
JA84
and farina, IND27
and fsh, wi t h three sauces,
P5A44
with garl ic and ginger, AFR83
garnish, P5A45
marinated, Greek style, PRF8
pancakes, and herb and egg,
MID70
pancakes, pufy, with
mushroom sauce, MP1 6
and peas, dried, IND26
pickled, Q93
pickles, mixed, 558 1
pilaf, and rice, IND39
ragout, tomato and green
pepper, VE63
raw and cooked, with peanut
and coconut mi l k sauce,
P5A96
with red caviar dip, W585
and rice, mixed, JA5 1
and rice, rolled in seaweed,
vinegared, JA43
and rice and seafood,
vinegared, JA46
and rice stick noodles with
shrimp, CHI47
roll s, and chicken and pork,
deep-fried, P5A1 8
salad, and bean curd and
peanuts, with hot chili
dressing, P5A94
salad, mi xed, IND98
salad, with spiced coconut
dressing, P5A93
salad, and yoghurt and herbs,
MID85
salade nioise, PRF5
and seafood, in broth, JA82
and shrimp, in batter, JA60
soup, barley, with sour cream,
Ql l
soup, with beans and macaroni,
MP27
soup, and beef, with tiny
dumplings, GER4
soup, and cellophane noodles,
P5A36
soup, and chicken, CAR1 9
soup, and chicken, with hot
sauce, LAT8
soup, chilled, with meat, RU5 1 8
soup, and coconut, P5A3 5
soup, col d, 5P5
soup, wi t h garl ic, SP9
soup, wi t h garl ic, basil and
tomato sauce, PRF 1 9
soup, green, with fsh, RUS 1 8
soup, pureed, with vermicel l i ,
MP29
soup, summer, 5CA1 0
soup, and tripe and white bean,
Q25
soybean curd and sesame seed
dressing with, JA26
spiced, mixed, wi t h coconut,
IND25
to steam, P5A4
stew, GW37
stew, and beef, CAR42 ; MP3 5
stew, and beef, with fresh corn,
LAT5 5
stew, and lamb, LAT53
stew, mi xed, MP93
stew, and pork, soybean paste-
favored, J A1 0
stew, with veal and grapes, Q88
stock for, JA3
stufed, 5P74
vegetarian dish, ten-varieties,
CHI 38
VENISON
chili con carne, Texas, GW74
chops, barbecued, EH38
C\tlets, with cream sauce,
VE42
cutlets, wi th mushrooms, GER45
elk meatball s in sour cream,
NW73
with goat cheese sauce, 5CA27
leg, roast, NW72
meat l oaf, NE62
mincemeat, NW7 1
saddle of, AM42
saddl e of, to l ard and carve,
illustrated, GER46
saddle of, with red wine sauce,
GER47
sauerbraten, NW70
stew, AFR5 6 ; EH39
tenderl oin, in spiced brandy
sauce, GER49
Vichyssoise, PRF22
Vi n chaud, W562
VINEGA
pie, NW1 3 6
raspberry, NW109
rice, dipping sauce, and soy,
JA1 9
WAFFLES
Brussels style, Q1 2 5
sour cream, SCA60
sourdough, GW1 3 7
WALNUT( S )
black, bread, angel , NW1 05
black, crown cake, MP 1 3 1
black, ice cream, and honey,
E H1 24
with Brussels sprouts, MP87
cake, Q1 3 8
cake, layer, with cofee butter
icing, Ql 3 6
candy, and grape, RUS93
candy, and honey, RU592
cookies, butter, MID107
cookies, and cinnamon,
E H148
cookies, wi t h chocolate fl ling,
MP1 3 9
crescents, EH147
dessert, syrupy, RUS92
fri tters, RU588
fudge balls, and maple,
NE1 42
pie, and maple, NE 1 1 8
salad, and peppers, Q 100
sauce, RUS 54
sherried, EH 1 1 2
torte, with cocoa-favored icing,
MP1 3 6
torte, and orange, AM92
WATER CHESTNUT ( S )
and chicken l ivers and bacon,
skewered, P5A1 3
and green beans, CHI 32
salad, and watercress, CHI41
WATERCRESS
salad, and water chestnut,
CHI4 1
soup, CF2 1
Watermelons. See Melons
Waterzooi a Ia gantoise, Q23
Waterzooi de poi ssons, Q22
WHAT
balls, and chick-pea, MID8
cereal , MID96
-germ hamburger buns, GW8 1
and lamb, raw, ground, MID43
salad, with tomatoes, mint and
parsley, MID6
tortillas, GW1 27
whol e-wheat bread. See Bread,
whole-wheat
Wiener Schnitzel, VE3 6 ; revi sed u
5UP9
Wienerbmd, 5CA72
WINE ( S )
cookies, sweet, and spices,
AFR 1 1 3
dessert, frothy, Q1 24
dessert, and whipped cream,
BR88
drinks. See Drinks, alcoholic
j elly, 55 1 00
jelly, with frui t, GER 1 1 4
AFR Africa; AM America; BR British Isles; CAR Caribbean; CF Classic French; CHI China; CRE Creole-Acadian
EH Eastern Heartland; GER Germany; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America;
62
pears, NW1 1 6
red, homemade, MP146
sauces. See Sauce ( s)
WONTON( s )
with curried shrimp and pork,
PSA1 2
date, CHI 1 04
with pork and shrimp, CHI 2
pufs, to fol d, i l l ustrated,
PSA1 0
pufs, wi th spiced crab, PSAl O
soup, CHI 23
wrappers, CHI 3 ; PSA1 4
Yaki tori , JA89
YAM( S )
cakes, CARS 2
paste balls, AFR 77
and sausage, CRE 1 06
soufe, CAR89
stew, and lamb, AFR37
Yassa au poulet, AFR68
YEAST
biscuits, fried, EH90
bread, fried, CAR1 04
bread, with onion and sour
cream toppi ng, MP1 08
cake ring, wi t h rum syrup and
chanti lly cream, CF1 2 7
dumpl ings, GER60
YOGHURT
wi th banana and grated
coconut, IND94
casserole, and rice and lamb
steak, MID4 1
wi th chick-pea four balls,
IND95
cookies, and lard, Ql 3 9
wi th cucumber and tomato,
IND94
dressing, and honey, GW28
drink, IND96
with mi nt, onions and hot chi l i ,
IND93
and potatoes, new, with spices,
IND1 6
salad, and spinach, MID86
salad, and vegetabl e and herb,
MID8 5
sauce, IND28
soup, and barley, wi th herbs,
RUS 2 3
soup, and cucumber, MI D 1 9
soup, and cucumber, cold, with
walnuts, Ql 7
wi th spi ced eggpl ant, IND93
with spiced potatoes, IND92
Zabaione, IT93
Zarzuela de mariscos, SP24
ZUCCHINI
curry, and shri mp, PSA8 1
wi th di l l sauce, VE64
omelet, IT1 6
stufed, wi th lamb and rice, Q85
stufed, in tomato sauce, IT41
Victor, GW1 3
Zuger ki rschtorte, Ql 3 2
MID Middle East; MP Melting Pot; NE New England; NW Northwest ; PRF Provincial France; PSA Pacifc-Southeast
Asia; Q Quintet ; RUS Russia; SCA Scandinavia; SP Spain-Portugal ; SS Southern; VE Vienna; WS Wines-Spirits
63
X Printed in U. S. A.