The Myrtle Reed Cook Book

Piquante, 428

Remoulade, 428

Tartar, 429

Tomato, 429 ff.

Velouté, 430

Vinaigrette, 430

Sausage, with eggs, 98, 116

Scones, 145;

Scotch, 146

Shell-fish, fifty ways to cook, 281-296

Clams, 281 ff.

à la Marquise, 281

Cocktail, 282

Connecticut, 282

Creamed, 282

Devilled, 282

Escalloped, 283

Crabs, 283 ff.

à la Créole, 284

à la St. Laurence, 284

Baked, 283

Croquettes, 285

Fricassee, 286

Stuffed, 286

Lobster, 286 ff.

à la Newburg, 287

Broiled, 286

Casserole, 288

Devilled, 287

Escalloped, 287

Wiggle, 288

Oysters, 288 ff.

à la Madrid, 293

Baked, 288

Broiled, 289

Creole, 289

Curried, 289

Devilled, 290

Escalloped, 290

Stew, 292

Scallops, 293 ff.

Fried, 293

Shrimps, 294 ff.

à la Créole, 295

Creamed, 294

Curried, 294

Jellied, 294

Mayonnaise of, 295

Wiggle, 296

Shrimps, scrambled with eggs, 98;

omelet, 115

Snowballs, 145

Soups, one hundred varieties, 252-280

Beef, 252 ff.

Barley, 252

Black bean, 252

Boston, 252

Creole, 253

English spinach, 253

Italian, 253-254

Julienne, 254

Noodle, 254

Quick, 254-255

Rice, 255

Spanish, 255

Veal, 255

Wrexham, 256

Bisques and Purées, 256 ff.

Clams, 256

Crab, 256

Green peas, 257

Kidney beans, 257

Rice, 258

Tomatoes, 258

Chicken, 259 ff.

German, 262

Giblet, 262

Hungarian, 263

Jellied, 263

Mock chicken, 263

Cream, 264 ff.

Asparagus, 264

Barley, 264

Celery, 264

Clams, 264

Corn, 265

Crab, 265

Mushrooms, 265

Oysters, 265

Peas, 265

Tomato, 265

Vermicelli, 266

Fish, 266 ff.

Clam, 266, 267

Crab, 267

French, 267

German, 268

Oyster, 268, 269

Salmon, 270

Scallop, 271

Shrimp, 270

Fruit, 271 ff.

Currant, 272

Gooseberry, 272

Prune, 272

Raisin, 272

Raspberry, 273

Strawberry, 273

Miscellaneous, 278 ff.

Mutton, 273 ff.

Asparagus, 273

Baked, 273

Lamb, 274

Quick, 275

Veal, 275 ff.

Austrian, 275

Chiffonade, 276

Italian, 276

Spring, 277

Vegetable, 277-278

Southern hoecakes, 128

Strawberries, 21;

how to serve, 37

Sweetbreads, directions for cooking, 84

Table, how to set it, 9;

for breakfast, 10

Tangerines, 21, 38

Tea, directions for making, 190

Toast, cream, milk, soft, 56;

French, 88;

anchovy with eggs, 103

Tomatoes, with eggs, 97, 104, 115

Tongue, scrambled with eggs, 99

Tripe, fried, 85;

fricasseed, 85;

à la Lyonnaise, 85;

à la poulette, 86

Truce of God, 5

Veal, minced with eggs, 86

Vegetables, one hundred and fifty ways to cook, 373-422

Artichokes, 373

Asparagus, 373, 374

Beans, 375-380

Beets, 380

Brussels sprouts, 381

Cabbage, 381-384

Carrots, 385, 386

Cauliflower, 386-389

Celery, 389-391

Corn, 391-395

Cucumbers, 395

Eggplant, 395-398

Hominy, 398

Lentils, 398

Macaroni, 399, 400

Mushrooms, 400, 401

Noodles, 401, 402

Okra, 402

Onions, 402-404

Parsnips, 404, 405

Peppers, 406

Rice, 409, 410

Salsify, 410, 411

Spaghetti, 411-413

Spinach, 413

Squash, 414-415

Sweet potatoes, 407, 408

Tomatoes, 415-419

Turnips, 419, 420

Waffles, Blue Grass, 180-181;

cream, 181;

feather, 181;

Georgia, 181;

hominy, 182;

Indian, 182;

Kentucky, 183;

Maryland, 183;

plain, 184;

rice, 184;

corn-meal, 184;

Swedish, 185;

Tennessee, 185;

Virginia, 185

Water, taken on rising, 13

Watermelon, served in slices, 38

Wheat, gruel, 47;

cracked, 49;

crushed with raisins, 57;

cold cracked, 57

White oil-cloth, for protection, 9

Zwieback, directions for serving, 159

A Selection from theCatalogue of

G. P. PUTNAM’S SONS

Complete Catalogue sent on application

Putnam’s Homemaker Series

No more unique or welcome gift for a brain-fagged housewife can be imagined than this little series of handbooks in their quaint plaid gingham covers, comprising any number of tried recipes.

10 Volumes. Bound in Blue Apron Gingham. Deckle edges. Gilt tops. Japan Vellum Labels. Each $1.00 net. By mail, $1.10. Set $10.00. Carriage 50 cents.

Craftsman Bookcase free with each set. Wood of deep brown shade, artistic in design, gold embossed. Useful and ornamental.

1. What to Have for Breakfast

The Philosophy of Breakfast – How to Set the Table – The Kitchen Rubaiyat – Fruits – Cereals – Salt Fish – Breakfast Meats – Substitutes for Meat – Eggs – Omelets – Quick Breads – Raised Breads – Pancakes – Coffee Cakes and Waffles – Beverages – and 365 Different Breakfast Menus – Complete Index – 282 Pages.

¶ “Whoever follows its laws will bring peace to her household and kindly fame to herself. It is the best book in all the world with which to start the fresh day, and an intelligent application of its rules may set in motion the very springs of heroism, joy, and achievement.” —Chicago Tribune.

2. Every-Day Luncheons

Luncheons Wise and Luncheons Foolish – Quick Soups – Dainty Dishes of Fish – Meats Suitable for Luncheon – One Hundred Sandwich Fillings – Simple Salads – Beverages – Easy Desserts – and 365 Every-Day Luncheon Menus – Complete Index – 325 Pages.

¶ “A helpful companion for any woman seeking to vary her menus. The recipes are economical, in many cases new, and in all cases practical.” —The Congregationalist.

3. One Thousand Simple Soups

Soups and Soup-making; or, The Technique of the Tureen – 25 Soup-Stocks – 15 Garnishes for Soups – 200 Beef Soups – 110 Mutton Soups – 100 Veal Soups – 15 °Chicken Soups – 100 Fish Soups – 5 °Chowders – 5 °Cream Soups – 100 Purées and Bisques – 50 Wine and Fruit Soups – 50 Miscellaneous Soups – Complete Index – 376 Pages.

¶ “Its information is all practical and every recipe contained within its covers is well worth trying. It will prove a valuable addition to the domestic shelf of any housewife whether she be her own cook or not.” —Newark Advertiser.

4. How to Cook Shell-Fish

Fishy Observations – 130 Ways to Cook Clams – 85 Ways to Cook Crabs – 10 Ways to Cook Crawfish – 20 Ways to Cook Mussels – 175 Ways to Cook Lobsters – 215 Ways to Cook Oysters – 10 Ways to Cook Oyster Crabs – 10 Ways to Cook Prawns – 40 Ways to Cook Scallops – 40 Ways to Cook Shrimps – 3 Ways to Cook Snails – 40 Ways to Cook Terrapin – 5 Ways to Cook Turtle – Complete Index – 335 Pages.

¶ “… Recipes almost innumerable, varied in character but universally tempting, follow with blank pages for new ones. Here is a delightful gift for the chafing-dish expert or the dainty housekeeper.” —Chicago Record-Herald.

5. How to Cook Fish

Fish in Season – 11 Court Bouillons – 100 Fish Sauces – 10 Ways to Serve Anchovies – 45 Ways to Cook Bass – 8 for Blackfish – 25 for Bluefish – 67 for Codfish – 27 for Frogs’ Legs – 80 for Halibut – 25 for Herring – 9 for Kingfish – 65 for Mackerel – 10 for Pompano – 130 for Salmon – 14 for Salmon Trout – 20 for Sardines – 95 for Shad – 16 for Sheepshead – 35 for Smelts – 55 for Soles – 50 for Trout – 15 for Turbot – 5 for Weakfish – 4 for Whitebait – 25 for Whitefish – 8 for Whiting – 100 Miscellaneous Recipes, etc. – Complete Index – 522 Pages.

¶ “The directions are so full and explicit that they will commend the book to any housekeeper.” —San Francisco Chronicle.

6. How to Cook Meat and Poultry

Wanted – a New Animal – 100 Sauces for Meat and Poultry – 200 Ways to Cook Beef – 200 for Mutton and Lamb – 180 Ways for Pork – 200 for Veal – 200 for Chicken – 50 for Duck – 25 for Goose – 25 for Turkey – 25 for Pigeon – Complete Index – 504 Pages.

¶ “Miss Green, whoever she may be, knows how to write cook books. Merely reading over the recipes is enough to make one hungry.” —Cleveland Plain Dealer.

7. How to Cook Vegetables

Pleasing Table Vegetables – 51 Sauces for Vegetables – 42 Ways to Cook Artichokes – 45 for Asparagus – 95 for Beans – 20 for Beets – 8 for Brussels Sprouts – 105 for Cabbage – 56 for Carrots – 49 for Cauliflower – 32 for Celery – 19 for Chestnuts – 87 for Corn – 54 for Cucumbers – 47 for Egg Plant – 15 for Hominy – 80 for Macaroni – 95 for Mushrooms – 19 for Noodles – 20 for Okra – 63 for Onions – 25 for Parsnips – 53 for Peas – 33 for Peppers – 336 for Potatoes – 63 for Sweet Potatoes – 90 for Rice – 35 for Spaghetti – 29 for Spinach – 32 for Squash – 100 for Tomatoes – 46 for Turnips – Complete Index – 644 Pages.

¶ “Miss Green is indeed a passed mistress of the art of cooking; her rules may always be relied upon in every way.” —Providence Journal.

8. One Thousand Salads

Proper Salads and Others – Salad Dressings and Aspics – Salads of Fish – Meat – Vegetables – Fruit – Egg – Cheese – Nut-Cheese Dishes – Canapés – Sandwich Fillings – Complete Index – 415 Pages.

¶ Competent authorities agree that this is one of the most important and successful of the Homemaker Series. “In no phase of the culinary art is genius so necessary as in the compounding of a salad.”

9. Every-Day Desserts

Simple Desserts and Others – 28 Blanc Manges – 213 Cakes – 32 Cake Fillings and Frostings – 26 Charlottes – 12 Cobblers – 48 Cookies – 26 Compotes – 7 °Creams – 66 Custards – 13 Doughnuts – 22 Dumplings – 44 Fritters – 160 Frozen Desserts – 75 Simple Fruit Desserts – 23 Gingerbreads – 36 Jellies – 12 Sweet Omelets – 98 Pies – 385 Puddings – 102 Pudding Sauces – 22 Shortcakes – 38 Soufflés – 50 Tarts – Complete Index – 525 Pages.

¶ “Whoever follows its laws will bring peace to her household and kindly fame to herself.” —Chicago Tribune.

10. Every-Day Dinners

Eating and Dining – 35 Canapés – 100 Simple Soups – 50 Ways to Cook Shell-Fish – 60 for Fish – 150 for Meat and Poultry – 20 for Potatoes – 30 Simple Sauces – 150 Salads – Simple Desserts – 365 Dinner Menus – Complete Index – 410 Pages.

¶ “Simplicity – and, as a general rule, economy – has been the standard by which each recipe has been judged. All are within the capabilities of the most inexperienced cook, who is willing to follow directions.”

¶ “Covers the whole subject in a complete and comprehensive fashion.” —Albany Argus.

Transcriber's Note

Variable spelling is preserved as printed, eg cardamon, crême.

The recipe for Braised Flank Steak, on page 318, may have some text missing following 'pour over,' as it is unclear as written. Since it is impossible to determine what that text might be, it is preserved as printed.

There seems to be a heading, PUDDINGS, missing from page 492, immediately before the recipe for APPLE PUDDING. The omitted heading has not been added.

There may be a heading missing from the beginning of page 516, immediately before the recipe for APPLES À LA NINON. The preceding pages covered tarts. From the index listings, it seems that page 516 is the start of a collection of 'miscellaneous' dessert recipes. The omitted heading has not been added.

On page 535, the index lists simply 'Raspberry' for the recipe for Raspberry tea-cake on page 467. This is preserved as printed.

Minor punctuation errors have been repaired.

For ease of searching, hyphenation and accent usage have been made consistent where there was a prevalence of one form over another. Otherwise, they are preserved as printed.

The following typographic errors have been repaired:

Page 20– Canteloupe amended to Cantaloupe – "Melons, Musk, Water, Cantaloupe … July 15 to October 15."

Page 56– Drip amended to Dip – "Dip crisp slices of toast for a moment …"

Page 207– acccording amended to according – "Prepare according to directions given for Apricot Salad, …"

Page 216– parsely amended to parsley – "Roll in very finely minced parsley, …"

Page 254– choppped amended to chopped – "One cupful each of chopped onion, carrot, celery, …"

Page 264– thoroughy amended to thoroughly – "When thoroughly blended, add two cupfuls of cold milk, …"

Page 362– add amended to a – "… thicken with browned flour and a little butter cooked together …"

Page 408– minues amended to minutes – "… and bake for twelve or fifteen minutes."

Page 451– whites amended to white – "Garnish with white grapes, …"

Page 470– woy amended to way – "Pears or other fruits may be used in the same way."

Page 491– omitted 'a' added – "… with a pint of milk, two eggs well-beaten …"

Page 501– mintues amended to minutes – "… and bake for twenty minutes in a moderate oven."

Page 506– slowy amended to slowly – "Cook slowly for an hour two-thirds cupful of sago …"

Page 521– marmalde amended to marmalade – "… spread with jelly-jam, or marmalade, roll up, …"

Page 528– curraut amended to currant – "Strawberry or currant juice may be used in the same way."

Page 529– stiffy amended to stiffly – "… fold in the stiffly beaten whites of four eggs."

Page 534– 470 amended to 469 – "Desserts … Miscellaneous … Apple charlotte, 469"

Page 541– 318 amended to 319 – "Meat and Poultry … Beef … Steaks, various varieties of, 316-319"

Page 546– 433 amended to 432 – "Salads … Dressing … Mayonnaise, 432"

Alphabetic links have been added to the index for the convenience of the reader.

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