The Golden Age Cook Book. Henrietta Latham Dwight

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CHIPS.

       Pickles, Sauces, etc.

       RIPE CUCUMBER PICKLE.

       SWEET PICKLED PEACHES.

       SWEET PICKLED PLUMS.

       SPICED CURRANTS.

       CHILI SAUCE.

       CHILI PEPPER SAUCE.

       MUSTARD PICKLES.

       RIPE TOMATO PICKLE.

       GREEN TOMATO PICKLES.

       GOOSEBERRY CATSUP.

       RASPBERRY VINEGAR.

       Sweet Sauces.

       FRUIT SAUCE.

       FRESH FRUIT SAUCE.

       ORANGE SAUCE.

       BANANA SAUCE.

       FOAMING SAUCE.

       HARD SAUCE.

       SOUTHERN SAUCE.

       VANILLA SAUCE.

       SAUCE FOR NOODLE PUDDING.

       MAPLE SYRUP SAUCE.

       Savory Sauces.

       VEGETABLE STOCK FOR SAUCES.

       COLORING FOR SAUCES, SOUPS, Etc.

       OLIVE SAUCE.

       SAUCE HOLLANDAISE.

       DRAWN BUTTER OR CREAM SAUCE.

       CURRY SAUCE.

       CHEESE SAUCE.

       TOMATO SAUCE.

       SAUCE TARTARE

       SAUCE PIQUANTE.

       Sandwiches.

       CHEESE SANDWICHES.

       CELERY SANDWICHES.

       NUT AND CREAM CHEESE SANDWICHES.

       NUT SANDWICHES.

       WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

       OLIVE SANDWICHES.

       Sundries.

       CRACKERS AND CHEESE TOASTED.

       CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

       WELSH RAREBIT.

       CHEESE SOUFFLÉ.

       CHEESE STRAWS.

       PÂTE À CHOU FOR SOUPS.

       A FILLING FOR PATTIES.

       GRUEL OF KERNEL FLOUR OR MIDDLINGS.

       KOUMYSS.

       HOME-MADE

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