Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

464 HALIBUT STEAK 100 HARLAND, MARION Frontispiece ICE CREAM WITH HOT MAPLE SAUCE 582 INDIVIDUAL FLOATING ISLAND 558 IRISH STEW AND BROWNED POTATOES 364 LAMB CHOPS 126 LOBSTER CUTLETS AND WHIPPED POTATOES 156 MERINGUE GLACE AND WHIPPED CREAM 558 MOCK PIGEON 380 MOULD OF JELLY, GARNISHED 628 ORANGE MARMALADE 582 OYSTER COCKTAILS 222 OYSTER PATTIES 344 OYSTERS SCALLOPED 84 PAIR OF BOILED FOWLS, GARNISHED 404 PAIR OF ROAST DUCKS 404 PARTRIDGE, ROAST 416 PERCH, FRIED 100 PLUM PUDDING 520 POULTRY AND ENTRÉES 404 PUNCH, STRAWBERRY 628 QUAIL ON TOAST 416 RANGE SCREEN LOWERED TO SHUT IN HEAT 140 RANGE SCREEN PARTLY RAISED 138 SALADS 236 SALMON, BOILED 344 SANDWICHES AFTERNOON TEA 582 BRUNETTE 216 CRESCENT 216 WHOLE WHEAT BREAD 216 SIDE-BOARD AND CHINA CLOSET 718 SMELTS, FRIED 100 SWEETBREADS, BRAISED 404 SWEETBREAD CUTLETS AND SARATOGA POTATOES 156 TABLES AUTUMN DINNER 300 BRIDESMAID’S, WITH PINK ROSES 500 CHRISTMAS, DECORATED WITH HOLLY 300 DECORATED WITH PINE CONES 266 DECORATED WITH CHRYSANTHEMUMS AND PALMS 300 EASTER WEDDING BREAKFAST 266 ENGAGEMENT DINNER 500 JAPANESE DECORATIONS FOR CHILDREN’S LUNCHEON 266 SUNFLOWER LUNCHEON 500 A LITTLE DINNER 668 TOAST AND ANCHOVIES GARNISHED 464 TOMATO SALAD 236 TOMATO SALAD WITH WHIPPED CREAM DRESSING 236 TOMATOES, STUFFED AND GARNISHED 464 TROUT, FRIED 344 TURKEY, ROAST 404 VEAL AND BEEF 380 VEAL CHOPS AND SPINACH 380 VENISON, ROAST 416 WAFERS 616 WHIPPED CREAM 520 WHIPPED CREAM, GARNISHED WITH CHERRIES 558 WOODCOCK, ROAST 416 Marion Harland’s Complete Cook Book DEDICATORY PREFACE _To My Fellow Housekeepers, North, East, South and West_: Thirty-one years ago I wrote, dedicated to you, and sent to press, COMMON SENSE IN THE HOUSEHOLD. The daring step was taken in direct opposition to the advice of all who knew my purpose. I was assured that I should lose the modest measure of literary reputation I had won by novels, short stories and essays if I persisted in the ignoble enterprise. One critic forewarned me that “whatever I might write after this preposterous new departure would be tainted, for the imaginative reader and reviewer, with the odor of the kitchen.” He may have been right. I do not