INDEX
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• MACARONI, VI¶28; a la Milanaise, VI¶30; a l'Italienne, VI; Baked, VI¶25; Baked, with Cheese, VI¶26; Boiled, VI¶23; Italian Style, VI¶29; Oysters and, XI¶156; Soup, VIII¶26; Timbales, XXII¶64; with Tomato Sauce, VI¶27; with White Sauce, VI¶24.

• Macaroon Cream, XXV¶59; Dust, to Prepare, XL; Ice Cream, XXVI¶72.

• Macaroons, XXXIII¶2; Almond, XXXIII¶3; Macaroons, Nut, XXX¶47.

• Mace, VI¶28.

• Macedoine, Pudding a la, XXV¶54; of Vegetables, a la Poulette, XIX¶148; Salad, XXI¶46.

• Mackerel, Baked, XI¶77; Mayonnaise of, XXII¶156.

• Madeira Sauce, Iced, XXVI¶111.

• Maitre d'Hotel Butter, XX¶20; d'Hotel Potatoes, XX¶19.

• Malaga Boats, XXIX¶19; Salad, XXI¶91.

• Manhattan Pudding, XXVI¶90.

• Maple Fondant, XXXIII¶47; Parfait, XXVI¶108; Sugar Candy, XXXIII¶37; Sugar Cream Frosting, XXXII; Sugar Frosting, XXXII¶28.

• Maraschino Ice, XXVI¶18.

• Margarin, I¶38.

• Marguerites I, XXX¶39; II, XXX¶40.

• Marinate, to, XXI.

• Marmalades, XXXVII; Grape, XXXVII¶23; Orange I, XXXVII¶27; Orange and Rhubarb, XXXVII¶27; Quince, XXXVII¶24.

• Marrow Bone, I.

• Marshmallow Cake, XXXI¶74; Frosting, XXXII¶40; Paste, XXXII¶13; Pudding a la Stanley, XXV¶88.

• Marshmallows, Toasted, XXV¶53.

• Martin's Specialty, XXII¶97.

• Maryland Biscuit, V¶38; Chicken, XVII¶37; Croquettes, XXII¶52.

• Mayonnaise Dressing I, XXI¶20; Dressing II, XXI¶21; Dressing (Cream), XXI; Green, XXI¶23; Hot, XVIII¶67; of Mackerel, XXII¶156; Potato, XXI¶24; Ravigote, XXI¶111; Red, XXV¶3; Tomato, XXXVIII¶56.

• Mazarine, XXVI¶118.

• Measure, to, II¶63.

• Measuring Butter, Lard, etc, II; Dry Ingredients, II¶70; Liquids, II¶67.

• Meat, XII¶1; Composition of, XII¶23; Effect of Temperature on Cooking of, XII; Glaze, XIX¶87; Table Showing Composition of, XII¶23.

• Melon Rind, Preserved, XXXVIII¶21.

• Melons, to Prepare, for Serving, XXXVI.

• Menus for Breakfast, Lunches, and Dinners, XLI.

• Meringue, Apple, XXV¶12; Creole Kisses, XXIX¶32; Florentine, XXIX¶7; Glacees or Kisses, XXIX; I, XXIX¶25; II, XXIX¶26; III, XXIX¶27; Italian, XXVI¶95; Mushrooms, XIX¶139; Nut, XXIX¶29; Panachees, XXIX¶31; Peach, XXXV¶40.

• Meringues for Pies, Puddings, and Desserts, XXIX.

• Mexican Jelly Salad, with Tomato Mayonnaise, XXI.

• Milk, IV¶42; and Water Bread, IV¶42; Composition of, I¶1; Condensed, I¶47; Frosting, XXXII¶30; Malted, I¶47; Sherbet, XXVI¶29; to Scald, XL¶1; Toast I, IV¶88; Toast II, IV¶89; why it Sours, I.

• Mince Meat, English, XXVIII¶24; Meat (without Alcoholic Liquor), XXVIII¶25; Meat I, XXVIII¶25; Pie, Mock, XXVIII¶26; Pies, XXVIII¶22.

• Mineral Matter, XII¶1; Waters, IV¶41.

• Mint Julep, III¶54; Sauce, XVIII¶60.

• Mints, Cream, XXXIII¶50; Rose Cream, XXXIII¶51.

• Minuten Fleisch, XIV¶8.

• Mirrors and Windows, to Wash, XL.

• Mocha Cake, XXXI¶23; Cakes, XXXI¶82; Frosting, XXXII¶36; Souffle, XXIII¶29.

• Mock Almonds, X¶7; Bisque Soup, IX¶21; Cherry Pie, XXVIII¶27; Crabs, XXII¶96; Indian Pudding, XXIII¶16; Mince Pie, XXVIII¶26; Terrapin, XVII¶97; Turtle Soup, VIII¶69.

• Moisture, II¶4.

• Molasses Candy, XXXIII¶18; Candy, Velvet, XXXIII¶20; Cookies, XXX¶13; Cookies, Soft, XXX¶14; Pound Cake, XXXI¶96; Sauce, XXIV¶5.

• Mollusks, Bivalve, XI¶24.

• Mont Blanc, XXV¶61.

• Monte Carlo Salad, XXI¶98.

• Moonshine Cake, XXXI¶25.

• Moulded Chicken, Sauterne Jelly, XXII¶160; Fish, Normandy Sauce, XI¶91; Salmon, Cucumber Sauce, XXII¶158; Snow, XXV¶4; Russian Salad, XXI¶66.

• Mousse, XXVI¶109; Cardinal, with Iced Madeira Sauce, XXVI¶110; Chicken, XXII¶110; Chocolate, XXVI¶107; Coffee, XXVI¶105; Marron, XXVI¶109; Pineapple, XXVI¶106; Spring, XXII¶152; Strawberry, XXVI¶104; Sweetbread, XXII¶80.

• Mucilage, I¶37.

• Muffins, Berkshire, V¶26; Berry I (without Eggs), V; Berry II, V; Graham I, IV¶46; Graham II, V; Grilled, IV¶79; Health Food, IV¶83; Hominy, V¶25; Imperial, IV¶85; Oatmeal, V¶18; Oatmeal, Raised, IV¶82; One Egg, I, V¶12; One Egg, II, V¶13; Queen of, V¶16; Raised, IV¶78; Rice, V¶17; Rice, Raised, IV¶81; Rye, I, V¶21; Rye, II, V¶22; Twin Mountain, V¶11; Zante, V¶37.

• Mulligatawny Soup, VIII¶68.

• Mush, Corn Meal, Fried, VI¶11; Hominy, Fried, VI¶11; Oatmeal, with Apples, VI¶8.

• Mushes, Fried, VI¶10.

• Mushroom Caps, Stuffed, XII¶46; Sauce, Brown, I, XVIII¶18; Sauce, Brown, II, XVIII¶19; Soup, VIII¶57; Soup, Cream of, VIII¶58; Mushrooms, XIX¶139; a l'Algonquin, XIX¶139; a la Sabine, XIX¶138; Allamande, XIX¶140; Baked, in Cream, XIX; Broiled, XIX¶135; Sauted, XIX¶137; Stewed, XIX¶133; Stewed, in Cream, XIX; Stuffed, XIX¶142; Under Glass I, XIX¶143; Under Glass II, XIX¶145.

• Mussels, XI¶25.

• Mustard, I¶74; to Mix, XL.

• Mutton, XIII¶38; Broth, Scotch, XIII¶40; Chops, XXXIV¶8; Chops, a la Signora, XIII¶13; Chops, Breaded, XIII¶12; Chops, Pan-broiled, XIII¶10; Curry, XIII¶36; Cutlets, a la Maintenon, XIII¶18; English, Southdown, XIII; Flavor of, XIII¶2; Leg, Boiled, XIII¶19; Leg, Braised, XIII¶20; Minced, XXXV¶35; Myosin, XII¶4; Saddle of, to Carve, XIII; Saddle of, with Currant Jelly Sauce, XIII; Saddle of, with Mint Sauce, XIII; Warming over, Ways of, XIII¶45; with Currant Jelly Sauce, XXXV¶34.


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