Page:The White House Cook Book.djvu/661
| VEGETABLES—Continued | page | |
Potato—Continued |
||
Fillets |
196 | |
Puffs |
193 | |
Snow |
194 | |
Potatoes, á la Crême |
193 | |
á la Delmonico |
197 | |
Baked |
197 | |
Browned |
192 | |
Browned With Roast. No. 1 |
197 | |
Browned With Roast. No. 2 |
198 | |
Crisp |
195 | |
Favorite, Warmed |
195 | |
Fried, with Eggs |
197 | |
Hasty Cooked |
195 | |
Lyonnaise |
196 | |
Mashed |
192 | |
Mashed, Warmed Over |
193 | |
New, and Cream |
193 | |
New, To Boil |
192 | |
Raw, Fried |
194 | |
Saratoga Chips |
193 | |
Scalloped (Kentucky Style) |
194 | |
Steamed |
194 | |
Sweet |
198 | |
Sweet, Baked |
198 | |
Pumpkin, Stewed |
214 | |
Rice, To Boil |
202 | |
Salsify, Fried |
209 | |
or Oyster Plant, Stewed |
209 | |
Sourcrout |
202 | |
Spinach |
212 | |
Squashes or Cymblings |
211 | |
Squash, Winter, Baked |
212 | |
Winter, Boiled |
212 | |
String Beans |
208 | |
Succotash |
208 | |
Tomatoes, Baked (Plain) |
205 | |
Broiled and Fried |
205 | |
Fried and Broiled |
205 | |
Scalloped |
204 | |
Scrambled |
206 | |
Stewed |
204 | |
Stuffed, Baked |
204 | |
To Peel |
204 | |
Raw, To Prepare |
205 | |
Truffles |
216 | |
(Italian Style of Dressing) |
216 | |
Au Naturel |
216 | |
Turnips |
214 | |
Vegetable Hash |
212 | |
| Macaroni | 218 | |
Macaroni, á la Crême |
217 | |
á la Italienne |
318 | |
and Cheese |
217 | |
and Tomato Sauce |
218 | |
Timbale of |
214 | |