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.