Lowney's Cook Book

Table of Contents

PREFACE TO REVISED EDITION

INTRODUCTION

PART I

PART I

VALUE OF FOOD TO THE BODY

METHODS OF COOKING

Boiling

Roasting

Baking

Stewing

Fricasseeing

Steaming

Simmering

Braising

Frying

Sautéing

Broiling

Pan Broiling

JUST HOW

How to Crumb, Egg and Crumb

How to bone Meat, Fish, Birds

How to clarify Fat

How to clarify Melted Butter

How to avoid the Burning of Fat

How to try out Suet

How to Lard

How to test Fat for Frying

How to make Croquettes

How to prepare Sweetbreads

How to care for the Refrigerator

How to Caramelize

How to Poach

How to cream Butter

How to cut and Fold

How to crease Frosting

CARVING

Whole Fish

Beef

Lamb and Mutton

Veal

Pork

Poultry and Game

MARKETING

Beef

Description of Cuts of Beef

Lamb and Mutton

Veal

Pork

Poultry and Game

DINNERS AND LUNCHEONS

The Formal Dinner

MENU FOR A FORMAL DINNER

When and How to serve Wines

Courses

The Informal Dinner

The Formal Luncheon

The Formal Breakfast

The Informal Luncheon

BUTLER’S DUTIES

GARNISHINGS

WEIGHTS AND MEASURES

Table of Measures

Table of Proportions

PART II RECEIPTS

PART II

CHAPTER I FIRST-COURSE DISHES

Canapés

Anchovy Canapés

Caviare Canapés

Cheese Canapés

Crab Canapés

Bacon Canapés

Ham Canapés

Lobster Canapés

Salmon Canapés

Sardine Canapés

Tomato and Cucumber Canapés

Nut and Olive Canapés

Tongue Canapés

Clam Cocktail

Oyster Cocktail

Shrimp Cocktail

Lobster Cocktail

Oysters on Half Shell

Clams on Half Shell

CHAPTER II SOUPS

SOUP ACCESSORIES

Browned Crackers

Cheese Crackers

Crisps

Croûtons

SOUP GARNISHINGS

Cheese Balls

Egg Balls

Rice Balls

Marrow Balls

Fritter Beans

Noodles

Noodle Balls

Vegetable Cubes

Chicken Quenelles

Fish Quenelles

SOUPS

Stock Soups

How to clear Soup Stock

To keep Soup Stock

Asparagus Soup

Artichoke Soup

Bean Soup

Kidney Bean Soup

Baked Bean Soup

Cabbage Soup

Carrot Soup

Cauliflower Soup

Celery Soup

Chestnut Soup

Cucumber Soup

Corn Soup

Onion Soup

Pea Soup

Rice Soup

Sorrel Soup

Spinach Soup

Squash Soup

Potato Soup

Tomato Soup

Tomato Bisque Soup

Tomato Soup with Stock

Turnip Soup

Water Cress Soup

Vegetable Soup

Black Bean Purée

Split Pea Purée

Lentil Purée

Potato Chowder

Corn Chowder

Clam Chowder

Fish Chowder

New England Chowder

Lobster Chowder

Crab Chowder

Shrimp Chowder

Salt Codfish Chowder

Clam Bisque No. 1

Crab Bisque

Lobster Bisque

Oyster Bisque

Clam Bisque No. 2

Oyster Bisque à la Reine

Bisque of Shrimps, Bretonne

Bouillon

Brown Soup Stock

St. Germain Soup

Consommé

Consommé with Barley

Consommé with Eggs

Consommé Claret

Vegetable Consommé

Consommé à l’Italienne

Consommé au Riz

Swiss Consommé

Chicken Consommé

Chicken Consommé with Macaroni

Chicken Consommé with Custard

White Soup Stock No. 1

White Soup Stock No. 2

White Soup

Chicken Stock

Peanut Soup

Mushroom Soup

Chicken Gumbo

Oyster Gumbo

Crab Gumbo

Mulligatawny Soup

Green Turtle Soup

Terrapin Soup

Mock Turtle Soup

Ox-tail Soup

CHAPTER III FISH

Fish Fillets

Fish Forcemeat

Fish Stock

Garnishings for Fish

Boiled Fish

STEAMED FISH

Steamed Salmon

BROILED FISH

Broiled Mackerel

FRIED FISH

Fried Smelts

BAKED FISH

Baked Bluefish

BAKED HADDOCK WITH OYSTER STUFFING

Oyster Stuffing

BAKED FILLET OF FISH

Baked Fillet of Halibut

Finnan Haddie Baked

SAUTÉD FISH

Sautéd Trout

Deviled Fillets of Fish

Fried Fillet of Sole

Finnan Haddie Croquettes

Planked Shad

Fried Whitebait

SHELLFISH

Scalloped Oysters

Scalloped Fish and Oysters

Oyster Stew

Spindled Oysters

Broiled Oysters

Panned Oysters

Sautéd Oysters

Fried Oysters

Suprême Oysters

Clams

Steamed Clams

Clam Fritters

Fried Scallops

Fried Scallops in Batter

Scalloped Scallops

Lobster

Creamed Lobster

Scalloped Lobster

Deviled Lobster

Shrimps and Crabs

Deviled Crabs

Crabs in Red Peppers

Broiled Live Lobster

Curried Lobster

Lobster Suprême

Lobster in Red Peppers

Fried Soft-shell Crabs

CHAPTER IV MEATS

BEEF

Boiled Beef

Braised Beef

Fillet of Beef

Broiled Fillet of Beef

Broiled Fillets of Beef with Oysters

Sautéd Fillet of Beef

Corned Beef

Corned Beef Hash

Roast Beef

Yorkshire Pudding

Spiced Beef

Stewed Beef

Pot Roast

Beef Ragoût

Broiled Beefsteak

Beefsteak smothered in Onions

Hamburg Steak à la Tartare

VEAL

Roast Veal

Roast Veal Stuffed

Veal Fricassee

Veal Cutlets

Loin of Veal à la Jardinière

Braised Veal

Veal Chops

MUTTON AND LAMB

Boiled Mutton

Roast Mutton

Braised Mutton

Ragoût of Mutton

Roast Saddle of Mutton

Crown Roast

Breaded Lamb or Mutton Chops

Stuffed Lamb or Mutton Chop, with Spanish Sauce

Mushroom Mixture

Lamb Chops with Soubise Sauce

Soubise Sauce

Baked Chops Soubise

Lamb or Mutton Chops

Broiled French Chops

Broiled Loin Chops

Pan-broiled Chops

PORK

Roast Pork

Roast Little Pig

Broiled Pork Chops

Baked Pork Chops

Sautéd Pork Chops

Broiled Ham

Boiled Ham

Broiled Bacon

Bacon cooked in the Oven

Sausages

POULTRY

Boiled Chicken

Braised Chicken

Broiled Chicken

Sautéd Chicken

Fried Chicken

Baltimore Chicken

Chicken fried in Batter

Creole Chicken

Chicken Fricassee

Chicken Pie

Old-fashioned English Chicken Pie

Roast Boned Chicken

Roast Chicken

Roast Capon

Stuffing for Roast Chicken

Chestnut Stuffing

Oyster Stuffing

Potato Stuffing

Roast Green Goose

Roast Tame Duck

Roast Turkey

English Roast Turkey

Boned Turkey

GAME

Roasted Canvasback or Redhead

Potted Pigeon

Roast Venison

Venison Steak or Chops

CHAPTER V VEGETABLES

Time Table for boiling Vegetables

Globe Artichokes

Scalloped Globe Artichokes

Jerusalem Artichokes

Asparagus

Shelled Beans

String Beans

Brussels Sprouts and Cabbage

Kohl Slaw

Beets

Carrots

Cauliflower

Celery

Cucumbers

Corn

Greens

Egg Plant

Lentils

Okra

Onions

Salsify, or Oyster Plant

Parsnips

Stuffed Peppers

Boiled Macaroni

Macaroni with Sauce

Baked Macaroni

Macaroni Baked with Tomatoes

Boiled Rice

Summer Squash

Winter Squash

Baked Squash

Broiled Tomatoes

Fried Tomatoes

Sautéd Tomatoes

Scalloped Tomatoes

Stuffed Tomato

Peas

Turnips in White Sauce

Boiled Potatoes

Mashed Potatoes

Potato Balls

Creamed Potatoes

Stewed Potatoes

Scalloped Potatoes

Lyonnaise Potatoes

French Fried Potatoes

Potato Chips

Potato Puff

Hashed Brown Potatoes

Stuffed Potatoes

French Potato Balls

Potatoes à la Maître d’Hôtel

Italian Potatoes

Franconia Potatoes

Baked Potatoes

Browned Sweet Potatoes

Southern Sweet Potatoes

Stewed Tomatoes

CHAPTER VI CEREALS

Suggestions for Cooking Cereals

Rolled Oats

Old-fashioned Oatmeal

Boiled Hominy No. 1

Boiled Hominy No. 2

Cracked Wheat

Prepared Cereals

Boiled Rice No. 2

Steamed Rice

Corn Meal Mush

Sautéd or Fried Corn Meal Mush

CHAPTER VII EGGS

Soft-cooked Eggs No. 1

Soft-cooked Eggs No. 2

Soft-cooked Eggs No. 3

Hard-cooked Eggs

Baked Eggs

Poached Eggs

Fluffed Eggs

Poached Eggs à la Française

Poached Egg in Tomato

Scrambled Eggs No. 1

Scrambled Eggs No. 2

Fried Eggs

Omelet

Foamy Omelet

Creamy Omelet

Goldenrod Eggs

Stuffed Eggs

French Omelet

German Omelet

Spanish Omelet

Spanish Sauce

CHAPTER VIII SAUCES FOR MEAT AND VEGETABLES

White Sauce

Brown Sauce

Allemande Sauce

Béchamel Sauce

Béarnaise Sauce

Tomato Béarnaise Sauce

Bread Sauce

Browned Bread Sauce

Black Butter Sauce

Caper Sauce

Celery Sauce

Champagne Sauce

Chestnut Sauce

Currant Jelly Sauce

Curry Sauce

Cucumber Sauce

Egg Sauce

Yellow Egg Sauce

Espagnole Sauce

Hollandaise Sauce No. 1

Hollandaise Sauce No. 2

Horse-radish Sauce

Horse-radish Hollandaise

Lobster Sauce

Lobster Hollandaise

Madeira Sauce

Maître d’Hôtel Sauce

Milanaise Sauce

Mint Sauce

Mustard Sauce

Mushroom Sauce No. 1

Mushroom Sauce No. 2

Olive Sauce

Onion Sauce

Orange Sauce

Orange Hollandaise

Oyster Sauce

Pepper Sauce

Piquante Sauce

Poulette Sauce

Port Sauce

Ravigote Sauce

Sorrel Sauce

Shrimp Sauce

Sauce Suprême

Soubise Sauce

Sauce Tartare

Tomato Sauce

Tomato Cream Sauce

Trianon Sauce

Velouté Sauce

Vinaigrette Sauce

CHAPTER IX ENTRÉES

Chicken Forcemeat

Tomato Forcemeat

Aspic Jelly

Quick Aspic Jelly

Chicken Soufflé

Chicken Timbales

Chicken Mousse

Lobster Mousse

Fish Timbales

Imperial Fish Timbales

Lobster Timbales

Chicken Livers in Fontage Cups

Mock Terrapin in Fontage Cups

Sweetbreads and Mushrooms in Fontage Cups

Sweetbreads and Chicken in Fontage Cups

Creamed Oysters and Celery in Fontage Cups

Creamed Lobster in Fontage Cups

Creamed Crabs in Fontage Cups

Creamed Shrimps in Fontage Cups

Shad Roe Croquettes

Lobster Croquettes

Meat, Rice and Tomato Croquettes

Fontage Cups or Timbale Cases

Sauce for Croquette Mixtures

Chicken Croquettes

Sweetbread and Mushroom Croquettes

Fish Croquettes

Rolled Fillets of Flounder with Béchamel Sauce

Curried Lobster in Rice Timbales

Rice Timbale Cases

Creamed Salmon in Rice Timbales

Chicken in Aspic

Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras

Scalloped Veal

Veal Loaf

Veal Croquettes

Fried Calf’s Liver

Boiled Tongue

Broiled Pig’s Feet

Veal Roll

Marrow Bones with Tenderloin Steak

Deviled Mignons of Beef

Kidneys en Brochette

Kidneys with Oysters

Crême Frite

Calf’s Heart Stuffed

Haricot of Ox Tails

Salmi of Game

Curry of Game

Roll Croustades

Broiled Honeycomb Tripe

Tripe Ragoût

Lyonnaise Tripe

Tripe in Batter

Baked Sweetbreads

Baked Fillets of Sweetbreads

Braised Sweetbreads

Calf’s Brains in Batter

Scalloped Brains

Brains Breaded

Frogs’ Legs

Frogs’ Legs à la Béchamel

Frogs’ Legs à l’Allemande

Oyster Crabs

Oyster Crabs with Poached Eggs

Liver Loaf

Mock Pâté de Foie Gras

Croustades

Chicken Rissoles

Oyster Rissoles

Sweetbread Rissoles

Sardine Rissoles

Veal Rissoles

Lamb Rissoles

Cheese Rissoles

Mushroom Rissoles

Lobster Rissoles

Bouchées à la Macedoine

Chicken Pâtés

Oyster Pâtés

Baked Chicken

Chicken Suprême

Chop Suey

VEGETABLE ENTRÉES

Artichokes with Hollandaise Sauce

Asparagus served in Croustades

Cauliflower au Gratin

Celery au Jus

Chestnut Croquettes

Scalloped Cucumbers

Béchamel Cucumbers

Banana fried in Crumbs

Carrot Fritters

Farina Balls or Hominy Crescents

Macaroni Timbales

Cheese Cakes

Fritter Batter

Corn Oysters

Green Pea Timbales

Egg Plant baked in Shell

Broiled Mushrooms

Baked Mushrooms

Mushrooms with Oysters

Deviled Mushrooms

Scalloped Mushrooms

Mushrooms with Tomatoes

Mushroom Potpourri

Baked Onions in Ramekins

Potato Croquettes

Stuffed Peppers

Tomato Stuffing for Peppers

Chicken Stuffing for Peppers

Rice or Macaroni Stuffing for Peppers

Rice Croquettes

Rice and Tomato Croquettes

Rice and Cheese Croquettes

Sweet Rice Croquettes

Turkish Pilaf

Tomato Croquettes

Macaroni Croquettes

Corn Pudding

Nut Loaf

CHAPTER X BREAD

Yeast

Milk Bread

Water Bread

Milk and Water Bread

Salt Rising Bread

Graham Bread

Entire Wheat Bread

Rye Bread

Gluten Bread

Date Bread

Walnut or Filbert Bread

Brown Bread

Raised Brown Bread

Sweet Milk Brown Bread

Buns

Brioche

Parker House Rolls

Braids

Crescents

Bread Sticks

Swedish Rolls

Raised Muffins

Oatmeal Muffins

Bran Muffins

Rusk

Zweibach

Pulled Bread

Five-hour Bread

Squash Bread

Baking Powder Biscuit

Drop Biscuit

Fruit Biscuit

Egg Muffins

Sally Lunn

Berry Muffins

Dutch Apple Cake

Corn Muffins

Entire Wheat or Graham Muffins

Rye Muffins

Hominy and Corn Muffins

Rice and Corn Muffins

Spider Corn Cake

Popovers

Fried Rye Muffins

Oat Muffins

SHORTCAKES

Shortcake

Orange Shortcake

Peach Shortcake

Strawberry Shortcake

GRIDDLE CAKES

Sour Milk Griddle Cakes

Graham Griddle Cakes

Bread Griddle Cakes

Rice Griddle Cakes

Hominy Griddle Cakes

Sweet Milk Griddle Cakes

Buckwheat Cakes

Flannel Cakes

Waffles

New England Fried Bread

German Pancakes

FRITTERS

Batter for Fruit Fritters

Apple Fritters

Banana Fritters

Orange, Peach, and Pear Fritters

Cumquat Fritters

Corn Fritters

Cauliflower Fritters

Celery, Parsnip, and Salsify Fritters

Tomato Fritters

Shell Fritters

CHAPTER XI SALADS

SALAD DRESSING

Mayonnaise Dressing No. 1

Mayonnaise Dressing No. 2

Mayonnaise Dressing No. 3

Mayonnaise Cream Dressing

Butter Salad Dressing

French Dressing No. 1

French Dressing No. 2

French Dressing No. 3

Cream Dressing

Boiled Dressing

Boiled Cream Dressing

Boiled Salad Dressing

Horse-radish Cream Dressing

Horse-radish Cream Dressing No. 2

SALADS

Aspic Jelly Salad

Butter Bean Salad

Beet Salad

Lima Bean Salad

Celery Salad

Cabbage Salad No. 1

Cabbage Salad No. 2

Cauliflower Salad

Cherry Salad

Cheese Salad No. 1

Cheese Salad No. 2

Chestnut Salad No. 1

Chestnut Salad No. 2

Chicken Salad No. 1

Chicken Salad No. 2

Chiffonade Salad

Chicory Salad

Cucumber Salad No. 1

Cucumber Salad No. 2

Cucumber Salad No. 3

Crab Salad

Egg Salad No. 1

Egg Salad No. 2

Egg Salad No. 3

Endive Salad

Escarole Salad

Lettuce Salad No. 1

Lettuce Salad No. 2

Lobster Salad No. 1

Lobster Salad No. 2

Lobster Salad No. 3

Macedoine Salad

Onion Salad

Potato Salad No. 1

Potato Salad No. 2

Rice and Vegetable Salad

Sardine Salad

Salmon Salad No. 1

Salmon Salad No. 2

Salmon Salad No. 3

Scallop Salad

Shad Roe Salad

Shrimp Salad

Spinach Salad

Sweetbread Salad

Sweetbread and Cucumber Salad

Stuffed Tomato Salad No. 1

Stuffed Tomato Salad No. 2

Tomato and Nut Salad

French Fruit Salad

Martin Salad

Vegetable Salad

Vegetable Oyster or Salsify Salad

Waldorf Salad

Apple Salad

Grape Fruit Salad No. 1

Grape Fruit Salad No. 2

Sweet Grape Fruit Salad

Orange Salad

Orange Salad No. 2

Orange Salad No. 3

Pineapple Salad

Sweet Fruit Salad

Tomato Jelly

CHAPTER XII SANDWICHES

Anchovy Sandwiches

Caviare Sandwiches

Celery Sandwiches

Cheese Sandwiches No. 1

Cheese Sandwiches No. 2

Cheese Sandwiches No. 3

Chicken Sandwiches No. 1

Chicken Sandwiches No. 2

Cucumber Sandwiches

Egg Sandwiches

Lobster Salad Sandwiches

Favorite Sandwiches

Club Sandwiches

Sardine Sandwiches

Ham Sandwiches

Tomato and Horse-radish Sandwiches

Nasturtium Sandwiches

Jelly Sandwiches

Ginger Sandwiches

Orange Sandwiches

Striped Bread Sandwiches

Fig Sandwiches

Nut Sandwiches

Chocolate Sandwich No. 1

Chocolate Sandwich No. 2

Chocolate Mixture

Chocolate Sandwich No. 3

Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches

CHAPTER XIII DESSERTS

COLD DESSERTS

Chocolate Blanc Mange No. 1

Chocolate Blanc Mange No. 2

Chocolate Mold

Chocolate Charlotte Russe

Chocolate Bavarian Cream

Chocolate Trifle

Chocolate Cream Custard

Cocoa Cream

Cocoa Almond Cream

Cocoa Tutti-frutti Cream

Chestnuts with Chocolate Cream

Chestnut Mixture

Chocolate Cream Mixture

Cocoanut Molds with Chocolate Sauce

Chocolate Sauce

Chocolate Raspberry Meringue

Chocolate Junket

Cocoa Froth

Soft Custard

Arrowroot Custard

Banana Custard

Fruit Custard

Strawberry Custard

Coffee Custard

Soft Caramel Custard

Baked Vanilla Custard

Baked Sherry Custard

Baked Caramel Custard No. 1

Baked Caramel Custard No. 2

Floating Island

Strawberry Floating Island

Irish Moss Blanc Mange

Chocolate Irish Moss Blanc Mange

Coffee Irish Moss Blanc Mange

Cornstarch Pudding No. 1

Cornstarch Pudding No. 2

Fruit Cornstarch Pudding

Cocoanut Cornstarch Mold

Pineapple Cornstarch Mold

Tapioca Cream

Tapioca Pudding

Apple Tapioca No. 1

Apple Tapioca No. 2

Apple Sago

Danish Pudding

Sponge Cocoanut Pudding

Apple Meringue

Chestnut Cream

Lemon Jelly No. 1

Lemon Jelly No. 2

Grape Fruit Jelly

Orange Jelly

Macedoine of Oranges

Wine Jelly

Sauterne Jelly

Russian Jelly

Orange Trifle

Peach Gâteau

Syllabub

Strawberry Syllabub

Prune Jelly

Fruit Jelly Macedoine

Bavarian Cream

Coffee Bavarian Cream

Strawberry Bavarian Cream

Raspberry Bavarian

Pineapple Bavarian

Peach or Apricot Bavarian

Chocolate Bavarian

Banana Bavarian

Ginger Bavarian

Italian Cream

Almond Italian Cream

Caramel Italian Cream

Maple Italian Cream

Bavarian Macedoine

Ribbon Bavarian

Rice Bavarian

Diplomatic Pudding

Banana Cantaloupe

Date Whip

Prune Soufflé

Strawberry Whip

Vanilla Charlotte Russe No. 1

Caramel Charlotte Russe

French Charlotte Russe

Strawberry Charlotte Russe

Apple Rice

Imperial Chocolate Pudding

Junket

Roman Pudding

Snow Pudding

Compote of Figs

Pineapple Pudding

HOT DESSERTS

Duchess Pudding

Quince Pudding

Peach Pudding

Baked Chocolate Soufflé

Chocolate Bread Pudding

Chocolate Raisin Pudding

Chocolate Balls

Chocolate Nut Pudding

Chocolate and Rice Pudding

Cocoa Fruit Pudding

Steamed Chocolate Nut Pudding

Steamed Chocolate Pudding

Baked Apple Dumpling

Apple Sponge

Baked Apples No. 1.

Baked Apples No. 2

Apple Flame

Apple Flamingo

Apple Soufflé

Scalloped Apple

Apple Dumpling

Apple Nests

Brown Betty