The Golden Age Cook Book. Henrietta Latham Dwight

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href="#ulink_a8f85124-399b-51e5-bde5-41c941b6254c">STUFFED CELERIAC WITH SPANISH SAUCE.

       SPRING CABBAGE STEWED.

       SPRING CABBAGE WITH CREAM SAUCE.

       SPRING TURNIPS IN CREAM SAUCE.

       WHITE BREAD BALLS.

       NOODLES.

       NOODLES À LA FERRARI.

       GNOCCHI À LA ROMAINE.

       Salads.

       MAYONNAISE DRESSING.

       CREAM SALAD DRESSING.

       FRENCH DRESSING.

       TOMATO ICE SALAD.

       [2] TOMATO JELLY.

       SPAGHETTINA AND CELERY SALAD.

       SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.

       SALAD OF FRESH FRUIT.

       [3] CUCUMBER JELLY.

       WALNUT AND CELERY SALAD.

       PINEAPPLE AND CELERY SALAD.

       FRUIT SALAD.

       POTATO SALAD.

       SALAD OF TOMATOES STUFFED WITH CELERY.

       CELERIAC AND LETTUCE SALAD.

       RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.

       SALAD À LA MACÉDOINE.

       ASPARAGUS SALAD.

       CUCUMBER SALAD.

       COLD SLAW.

       TOMATO SALAD.

       ENDIVE

       EGG SALAD.

       Desserts.

       APPLE BETTY.

       APPLE CHARLOTTE.

       APPLE CROQUETTES.

       APPLES STEWED WHOLE.

       APPLE SOUFFLÉ.

       APPLE CUSTARD.—No. 1.

       APPLE CUSTARD.—No. 2.

       BAKED APPLE DUMPLINGS.

       APPLE FLOAT.

       APPLES FRIED.

       APPLE MARMALADE.

       APPLE MERINGUE.

       APPLE PUDDING.—No. 1.

       APPLE PUDDING.—No. 2.

       APPLES STEWED IN BUTTER.

       TO STEAM APPLES.

       SCALLOPED APPLES.

       BANANA FRITTERS.

       BAVARIAN CHERRY CAKE.

      

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