The Myrtle Reed Cook Book

PRUNE SPONGE

Beat three eggs separately and mix. Add half a cupful of sugar, half a teaspoonful of vanilla, and three-fourths cupful of flour sifted with a teaspoonful of baking-powder. Soak and pit fifteen prunes, drain, chop fine, add half a cupful of sugar and the juice of half a lemon. Put the prunes in a buttered baking-dish, cover with the batter, and bake for twenty or twenty-five minutes.

QUINCE FLUFF

Cut up four or five quinces and boil until soft in water to cover, then peel, and rub through a sieve. Sweeten to taste, add the unbeaten whites of four eggs, and beat to a froth with an egg-beater. Serve immediately in dessert dishes.

QUINCE TRIFLE

Stew four quinces until soft, rub through a colander, and sweeten to taste. Turn into a glass dish and cover with a boiled custard made of one pint of milk, the yolks of three eggs, and two tablespoonfuls of sugar. Cover with a meringue and serve.

RICE BALLS WITH CUSTARD

Wash a cupful of rice and soak for an hour in cold water to cover. Drain and cook until soft in two and one-half cupfuls of milk, adding a teaspoonful of salt when the rice is nearly soft. Add sugar to taste and any preferred flavoring. Wet custard cups in cold water, fill with rice and chill. At serving time turn out on a platter, put a bit of red jelly on each ball of rice and surround with boiled custard.

RASPBERRY SPONGE

Bring to a boil two and one-half cupfuls of raspberry juice, sweetening to taste. Add half a package of soaked gelatine, and stir until dissolved. When cool but not set, fold in the stiffly beaten whites of three eggs, and beat until stiff. Mould, chill, and serve with whipped cream. Strawberry or currant juice may be used in the same way.

STRAWBERRY MERINGUE

Beat the whites of seven eggs to a stiff froth and add gradually a pinch of salt and seven tablespoonfuls of powdered sugar. Put into a buttered baking-dish in layers, spreading each layer thinly with melted strawberry jam. Bake in a moderate oven for twenty-five minutes and serve very cold with whipped cream. Other jams may be used in the same way.

STRAWBERRY SPONGE

Rub a quart of strawberries through a sieve, sweeten heavily, and add the juice of a lemon. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with sugar and cream or with whipped cream. Other fruits may be used in the same way.

STRAWBERRY TRIFLE

Fill dessert glasses half full of sponge cake and strawberry preserves. Cover with a meringue flavored with strawberry juice or with boiled custard or with whipped cream, and serve with a few preserved strawberries on top. Other fruits may be served in the same way.

SNOW-BALLS

Wet small square cloths in cold water and spread thinly with boiled rice. Put an apricot in the centre of each, having removed the stone. Draw the cloths together, tie securely, and steam for ten or fifteen minutes. Remove the cloths and serve with a sauce made from fruit syrup. Almost any other fruit may be used instead of apricots.

SWEET PANCAKES

Mix two tablespoonfuls of flour with a few drops of orange-flower water and a few grains of salt. Add the yolks of four eggs, well-beaten, and the whites of two. Fry by tablespoonfuls in butter, turning once, and sprinkling with sugar. Or, spread with jelly, roll up, and sprinkle with powdered sugar.

STEWED PEARS WITH RICE

Peel, split, and core four large pears and cook until tender with two cupfuls of claret and one cupful of sugar. Boil half a cupful of rice until soft in milk to cover, sweetening and flavoring to taste. Spread the rice in a serving-dish, arrange the pears upon it, reduce the syrup by rapid boiling, pour over, and serve ice cold. Other fruits may be used in the same way.

VANITIES

Beat two eggs very light, add a pinch of salt, and flour to roll. Roll as thin as possible, cut into fancy shapes and fry brown in deep fat. Sprinkle with powdered sugar and serve.

VIRGINIA PUFFS

Cream half a cupful of butter with a cupful of sugar, add the beaten yolks of four eggs, a teaspoonful of vanilla, and sift in a cupful of cornstarch and two teaspoonfuls of baking-powder, alternating with the stiffly beaten whites of the eggs. Bake in buttered gem-pans, hissing hot, in a quick oven. Serve with any preferred sauce.

INDEX

A B C D E F G H J K L M N O P Q R S T V W Z

Apples, served whole, 22;

à la Condé, 23;

à la Cherbourg, 23;

à la Fermière, 23;

à la Française, 23;

à la Ninon, 24;

baked, 24-26;

boiled, 27;

coddled, 27;

dried, 27;

fried, 27;

in casserole, 28;

in rice-cups, 28;

jellied, 29;

sauce, 29;

stewed, 30

Apricots, canned, 30;

dried, 31;

sauce, 31

Asbestos mats, for protection, 9

Asparagus, with eggs, 93, 114

Bacon, with eggs, 74;

broiled, 74;

breaded, 74;

with mush, 75;

fraise, 75;

à la crême, 75;

scrambled, 98;

omelet, 117

Bananas, 20, 31;

baked, 31;

au naturel, 31;

with sugar and cream, 31;

with oranges, 32;

with cereal, 32

Barley, gruel, 41;

boiled, 41;

steamed, 41

Beef, balls, 72;

hash, 72;

frizzled, 72;

à la Newport, 73;

corned, hash, 73;

creamed, 74;

with scrambled eggs, 93;

omelet, 116

Beverages, how to serve, 186

Café Glacé, 189

Chocolate, 189

Cocoa, 189

Coffee, with cream, 4;

boiled, 188

Tea, 190

Birds’ nests, 104

Blackberries, 20;

how to serve, 32

Breakfasts, general rules for, 12

Brewis, how to make, 41-2

Brioche, paste, 148;

rolls, 149;

buns, 149;

breakfast cake, 150

Buckwheat cakes, 162-172. See Pancakes.

Buns, brioche, 149;

bath, 150;

English bath, 151;

hot cross, 151

Calf’s brains, directions for cooking, 75

Canapés, thirty-five varieties, 244-251

Canton flannel, for protection, 9

Celery, creamed with eggs, 95

Centrepieces, how placed, 10

Cereals, soaked over night, 7;

with fruit, 22, 32, 33, 43-4;

uncooked, 39;

moulded, 40;

cold, 43

Boiled barley, 41

Corn, 89, 128-132

Farina, 40, 45

Flummery, 46

Grits, 46

Hominy, 40, 135

Oatmeal, 40, 142

Pearled barley, 40

Pearled wheat, 40

Rice, 54, 144

Rolled wheat, 40

Rye, 144

Samp, 56

Wheatlets, 54

Chafing-dish, for breakfast, 7

Charleston breakfast cake, 133

Cheese, 96;

with baked eggs, 101;

omelet, 116

Cherries, 20;

cold, 32;

iced, 32;

crusts, 33

Chicken, hash, 76;

directions for cooking, 76;

liver scramble, 96;

creamed with poached eggs, 100;

scramble, 105;

omelet, 116

China, for breakfast, 11

Chocolate, directions for making, 189

Clam, with omelet, 115

Cocoa, directions for making, 189

Codfish, balls, standing over night, 7;

how to prepare, 58;

picked up, 60;

creamed, 60;

roast, 61;

à la mode, 61;

New England salt, 62;

boiled with egg sauce, 62;

with brown butter, 62;

cutlet, 63;

flaked salt, 63;

puff, 64;

escalloped, 64;

scrambled, 107

Coffee, with cream, 4;

boiled, 188-9;

Café glacé, 189

Coffee cakes, Baba à la Parisienne, 173;

German, 174;

Austrian, 174;

Hungarian royal, 175;

French, 175;

Vienna, 176;

Berlin, 177;

quick, 178

Corn, mush, 43;

meal, 42;

how to prepare, 89;

pone, 125;

muffins, 126, 128, 129, 130, 131;

bread, 126-7;

dodgers, 127, 128, 130;

with rice, 129;

puffs, 131;

with fruit, 131;

with hominy, 132

Crabs, scrambled with eggs, 98;

omelet, 115

Crullers, directions for making, 178

Currants, 20;

how to serve, 33

Date gems, 133

Desserts, simple, 459-530

Baked Fruit, 517 ff.

Frozen Dainties, 482 ff.

Apricot ice, 482

Banana ice-cream, 482

Café parfait, 482

Caramel ice-cream, 482

Ceylon ice, 483

Cherry ice, 483

Chocolate ice-cream, 483

Coffee ice-cream, 483

Grape ice-cream, 483

Lemon ice, 484

Macaroon ice-cream, 484

Maple ice-cream, 484

Orange sherbet, 484

Peach ice-cream, 484

Raspberry ice, 485

Strawberry ice-cream, 485

Jellied, 485 ff.

Chocolate cream, 486

Coffee, 485

Custard, 486

Fruit, 486

Lemon, 487

Rhubarb, 487

Vanilla cream, 488

Wine, 487

Miscellaneous, 459 ff.

Almond cream, 472

Apples à la Ninon, 516

Apple Brownies, 516

Apple charlotte, 469

Apple fluff, 516

Apple roll, 517

Apple snow, 517

Banana float, 519

Banana trifle, 519-520

Blackberry sponge, 520

Blanc mange, 459-462

Blueberry cake, 462

Charlotte Russe, 468

Charlottes, 469, 470

Chocolate cake, 462, 463

Chocolate tapioca, 520

Cobblers, 471

Cocoanut cake, 463

Compote of figs, 472

Cream cake, 463, 464

Creams, 472-477

Custards, 477-480

Devil’s food cake, 465

Doughnuts, 480

Dumplings, 481

Fig loaf cake, 465

Floating island, 521

French pancakes, 521

Fritter batter, 481

Fritters, 481

Fruit cake, 466

Fruit puffs, 521

Fruit roll, 522

Honey cake, 466

Jellied peaches, 523-524

Junket, 524

Lemon sponge, 524

Marguerites, 466

Moonshine, 524

Nut cake, 467

Orange snow, 524

Plum roll, 526

Quince fluff, 527

Raspberry, 467

Snow balls, 529

Spice cake, 467

Sponge cake, 468

Strawberry meringue, 528

Tea cake, 468

Vanities, 530

Virginia puffs, 530

Pies, 488 ff.

Apple, 488

Apricot, 489

Chocolate, 489

Cocoanut, 489

Cranberry, 489

Cream, 490

Currant, 490

Gooseberry, 490

Lemon, 490, 491

Peach, 491

Prune, 491

Pumpkin, 491

Rhubarb, 492

Strawberry, 492

Puddings, 492 ff.

Apple, 492

Apricot, 493

Baltimore, 493

Bird’s nest, 493

Blackberry, 493-494

Bread, 494

Cabinet, 495

California, 495

Caramel, 495

Cherry, 496

Chocolate, 496

Christmas, 497

Cornstarch, 497

Cottage, 498

Cracker, 497

Currant, 498

Custard, 498

Danish, 499

Date, 499

Farina, 500

Fruit, 500

Lemon, 501

New England, 501

Orange, 501

Peach, 502

Pineapple, 503

Prune, 503

Quince, 504

Raspberry, 504

Red sago, 504

Rice, 505, 506

Sago, 506

Snow, 506

Spice, 507

Sponge, 507

Strawberry, 507

Tapioca, 508

Short Cakes, 509 ff.

Fruit souffles, 510

Peach, 509

Prune, 510

Strawberry, 510

Tarts, 511 ff.

Apple, 511

Apricot, 511

Cherry, 511

Chocolate, 512

Fruit, 512

German, 512

Gooseberry, 512

Grape, 513

Neapolitan, 513

Peach, 513, 514

Plum, 514

Raspberry, 515

Rhubarb, 515

Doilies, on a bare table, 9;

easily washed, 9

Doughnuts, plain, 178;

raised, 179;

light, 179;

raised fruit, 180

Early rising, its benefits, 6-7

Eggs, how to test, 91

à l’aurore, 96

à la bonne femme, 105

à la bourgeoise, 105

à la crême, 94-95

à la Espagnole, 107

à la maître d’hôtel, 103

à la Martin, 110

à la Paysanne, 96

à la St. Catherine, 106

à la tripe, 95

à la Waldorf, 109

à la Washington, 107

Au miroir, 95

Baked, 101-102, 108

Boiled, 100

Coddled, 102

Escalloped, 110

Fried, 94

In ambush, 103

In crusts, 100-101

In peppers, 106

In ramekins, 101

Japanese, 109

Mexican, 99

Omelets, 111-120

Pimento scramble, 107

Poached, 92, 106, 110

Rumbled, 109

Scrambled, 92, 93, 97-99

Spanish, 99-100

Steamed, 108

Sur le plat, 104

Surprise, 108

Swiss, 104-105

Whipped, 109

Eggplant, fried, 87

English menus, for breakfast, 1, 2

Farina, directions for cooking, 40;

apple, 44;

balls, 45;

fairy, 45;

jellied, 45;

mush, 46

Figs, 20;

for breakfast, 33;

stewed, 33

Finger-bowls, with plain water, 11

Finnan haddie, 64;

à la Martin, 65;

picked-up, 65;

creamed roast, 66

Fish, salt, 58;

balls, 58;

broiled, 58

Cod, 60

Finnan haddie, 64

Haddock, 66

Herring, 66

Mackerel, 67

Salmon, 70

Sixty ways to cook, 297-315

Bass, 297, 298

Bluefish, 299

Bouillon, 297

Codfish, 300

Finnan haddie, 301

Frogs’ legs, 301

Haddock, 302

Halibut, 303

Mackerel, 304

Pike, 304

Salmon, 304-307

Salmon-trout, 308

Sardines, 308

Shad, 308, 309

Shad roe, 309, 310

Smelts, 310, 311

Trout, 311

Turbot, 311-312

Whitefish, 312, 313

Flummery, directions for cooking, 46

Fruit, 3;

prepared for serving, 7;

various kinds of, 20;

dried, 21;

canned, 21;

combined with cereals, 22

Apples, 22-30

Apricots, 30-31

Bananas, 31-32

Blackberries, 32

Cherries, 32

Currants, 33

Figs, 33

Gooseberries, 34

Grapefruit, 34

Grapes, 34

Green gages, 35

Huckleberries, 35

Melons, 35

Oranges, 35

Peaches, 36

Pears, 36

Pineapple, 36

Plums, 32

Prunelles, 36-37

Prunes, 37

Quinces, 37

Raspberries, 37

Rhubarb, 37-38

Strawberries, 37

Tangerines, 38

Watermelon, 38

Gooseberries, 20;

how to serve, 34

Graham, biscuit, 133;

puffs, 134;

muffins, 134;

drop cakes, 134

Graham flour mush, 49;

with apples, 50

Grapefruit, 20;

how to serve, 34

Grapes, 20;

how to serve, 34

Grits, 46;

fried, 47

Haddock, baked, 66;

smoked, 66

Ham, fried, 76;

frizzled, 76;

with eggs, 76, 102;

broiled, 76;

balls, 77;

toast, 77;

réchauffé, 77;

omelet, 114

Herring, balls, 66;

Potomac, 67;

kippered, 67;

broiled, 67

Hominy, directions for cooking, 40;

boiled, 48;

balls, 48;

fried, 48;

with milk, 48;

steamed, 48;

porridge, 49;

muffins, 135;

drop cakes, 135;

griddle cakes, 168;

waffles, 182

Huckleberries, 20;

how to serve, 35

Hulled corn, directions for cooking, 43

Johnny cake, with apple, 130

Kidney, with bacon, 78;

fried, 78;

en brochette, 78;

crumbed, 79;

devilled, 79;

stewed, 79-80;

à la terrapin, 80;

maître d’hôtel, 80;

scrambled, 98;

omelet, 116

Kitchen Rubaiyat, 15-18

Lamb, minced, 80;

broiled liver, 81

Liver, with bacon, 81;

à la crême, 81;

hash, 81;

boulettes, 82

Lobster, scramble, with eggs, 97;

omelet, 115

Mackerel, broiled, 67;

creamed, 68;

baked, 69

Maple syrup, 16

Meat and Poultry, one hundred and fifty ways to cook, 316-365

Beef, 316 ff.

à la mode, 327-328

à la Newport, 325-326

Fricadelles, 327

Liver, 324

Pie, 328

Pot roast, 319

Ragout, 321

Steaks, various varieties of, 316-319

Stews, 321-323

Turkish, 329

Mutton and Lamb, 329 ff.

Blanquette of, 332

Boiled, 336

Braised, 331

Broiled, 333

Chops, 329

Croquettes, 337

Curried, 332

Cutlets, 330

Pie, 330

Ragout, 333

Shepherd’s pie, 339

Tongue, 335, 336

Pork, 340 ff.

à la Maryland, 341

Baked, 341, 344

Breaded, 342

Broiled, 342

Frankfurters, 340

Mock duck, 342

Roast, 340, 343, 344

Sausage, 340

Veal, 345 ff.

à la maître d’hôtel, 345

Braised, 351

Chops, 346

Croquettes, 353

Cutlets, 346, 347

Jellied, 351

Koenigsberger Klops, 352

Liver in casserole, 345

Mock terrapin, 353

Roast, 349, 350

Stewed, 348, 349

Stuffed, 349

Tongue, 346

Chicken, 353 ff.

à la Créole, 358

à la Waldorf, 360

Broiled, 353

Croquettes, 360

Curried, 357

Fricassee, 355-356

Fried, 353, 354

Jellied, 359

Mayonnaise of, 359

Pie, 356

Pressed, 359

Roast, 357

Stewed, 354, 355

Duck, 361 ff.

Braised, 361

Roast, 361

Goose, 361 ff.

Roast, 361

Turkey, 362 ff.

Croquettes, 363

Escalloped, 363, 364

Jellied, 362

Loaf, 364

Roast, 362, 363

Pigeon, 364 ff.

Broiled, 365

Pie, 364

Meats, directions for cooking, 72;

with rice balls, 82

Bacon, 75

Beef, 72

Calf’s brains, 75

Chicken hash, 76

Ham, 76

Kidney, 78

Lamb, 80

Liver, 81

Pork, 83

Tripe, 85

Veal, 86

Melons, 20;

how to serve, 35

Morning labor reduced to minimum, 6

Muffins, 130, 135, 136;

with blueberries, 137;

with batter, 138;

Southern, 138;

with sour milk, 139;

with honey, 140;

Georgia, 140;

sweet, 141;

perfection, 141;

New Hampshire, 142;

with rice, 144;

with rye, 144;

with mush, 151-152

Mush, balls, 51;

velvet, 51;

with bacon, 75

Mushrooms, broiled, 87;

fried, 88;

baked, 88;

grilled, 88;

risk in picking, 89;

scramble, 97, 102

Napkins, for breakfast, 10;

of linen, 11

No breakfast theory, 3

Oatmeal, directions for cooking, 40;

gruel, 47;

mush, 49, 50;

steamed, 51;

jelly, 52;

creamed, 52;

blanc mange, 52;

light, 53;

baked, 53;

porridge, 53;

gems, 142

Omelet, directions for making, 111

à la crême, 117

Anchovy, 118

Asparagus, 114

Au fromage, 114

Aux fines herbes, 113

Bacon, 117

Blazing, 117

Bread, 117

Cauliflower, 118

Cheese, 116

Chicken, 118

Chicken liver, 116

Clam, 115

Dried beef, 116

Ham, 114

Jelly, 118

Kidney, 116

Mushroom, 114

Oyster, 115

Pea, 113

Potato, 119

Sardine, 116

Sausage, 116

Shrimp, 115

Spanish, 118

Tomato sauce, 114

Tongue, 118

Oranges, 20;

with bananas, 32;

in halves, 35;

sliced, 36

Oysters, scramble, 96

Pancakes, directions for making, 160;

Southern buckwheat cakes, 162;

Kentucky buckwheat cakes, 162;

with sour milk, 163, 171;

with crumbs, 163;

with blueberries, 163;

corn-meal, 163;

green corn, 165;

Danish, 165;

flannel, 166;

French, 166;

feather, 166;

fruit, 167;

Graham, 167;

hominy, 168;

Maryland, 168;

potato, 168;

raised, 168-169;

Southern rice, 169;

strawberry, 170;

wheat, 172

Peaches, 20;

served with cracked ice, 36

Pearled barley, directions for cooking, 40

Pearled wheat, directions for cooking, 40

Pears, 20;

how to serve, 36

Peppers, with eggs, 106

Pineapples, 20;

how to serve, 36

Plums, green gage, 20;

how to serve, 35

Popovers directions for making, 142, 143

Pork, fried salt, 83;

scrapple, 83;

sausage, 83

Porridge, made of corn and wheat, 42-43

Potatoes, twenty ways to cook, 366-372

Prunelles, how to serve, 36

Prunes, how to serve, 37

Puffs, with corn, 131;

with milk and butter, 143

Quick Breads, made of baking powder, 121-146

Buttermilk biscuit, 122

Colonial breakfast, 124

Corn dodgers, 127

Corn muffins, 126

Egg biscuit, 122

English buns, 125

Johnny cake, 127

Kentucky batter, 124

New York biscuit, 123

Soft batter, 124

Sour milk biscuit, 122

Southern batter, 123

Southern corn pone, 125-126

Spoon, 123

Quinces, 21;

baked, 37

Ramekins, used for eggs, 101

Raspberries, 21;

how to serve, 37

Rhubarb, 21;

stewed, 37;

baked, 38;

with raisins, 38

Rice, directions for cooking, 54;

boiled with milk, 55;

balls, 55;

steamed, 55;

waffles, 184

Rolled wheat, directions for cooking, 40

Rolls, finger, 152;

French, 153;

Kentucky, 153;

Alabama, 153;

corn, 154;

Parker House, 154;

whole wheat, 155;

Swedish, 156;

Paris, 156

Rusk, how to make, 157;

Georgia, 157

Rye crisps, 144

Rye mush, directions for cooking, 50

Salads, 431-458

Cheese, 455, 456

Dressing, 431 ff.

Boiled, 433 ff.

Club, 434

Cream, 433-434

Curry, 435

Egg, 434

French, 431-432

German, 434

Mayonnaise, 432

Egg, 454, 455

Fish, 435 ff.

Anchovy, 435

Clam, 436

Sardine, 436

Shrimp, 436

Fruit, 447 ff.

Alligator pear, 447

Apple, 447, 448

Apricot, 448

Banana, 449

Cantaloupe, 449

Cherry, 449, 450

Grape, 450

Grapefruit, 450, 451

Macedoine, 451, 452

Orange, 452, 453

Peach, 453

Pear, 453

Pineapple, 453, 454

Nut, 456-458

Vegetable, 437 ff.

Artichoke, 437

Asparagus, 437

Bean, 437, 438

Beet, 438

Brussels sprouts, 438

Cabbage, 438

Carrot, 439

Cauliflower, 439

Celery, 439, 440

Chickory, 440

Chiffonade, 440

Cress, 440

Cucumber, 440, 441

Endive, 441

Lettuce, 442

Mushroom, 442

Onion, 442

Pea, 443

Pepper, 443

Pimento, 442

Potato, 444

Radish, 445

Salsify, 445

Spinach, 445

Tomato, 446, 447

Waldorf, 447

Sally Lunn, 145;

Southern, 158

Salmon, broiled, salt, 70;

smoked, 70;

kippered, 70;

fried, 71

Samp, 56

Sardines, with eggs, 99, 116

Sauces, thirty simple, 423-430

Allemande, 423

Béarnaise, 423-424

Béchamel, 424

Brown, 424

Butter, 424

Caper, 425

Cheese, 425

Colbert, 425

Cream, 425

Curry, 425

Dutch, 426

Duxelles, 426

Egg, 426

Hollandaise, 426

Italian, 427

Madeira, 427

Maître d’Hôtel, 427

Mint, 427

Mushroom, 428

Parsley, 428

Piquante, 428

Remoulade, 428

Tartar, 429

Tomato, 429 ff.

Velouté, 430

Vinaigrette, 430

Sausage, with eggs, 98, 116

Scones, 145;

Scotch, 146

Shell-fish, fifty ways to cook, 281-296

Clams, 281 ff.

à la Marquise, 281

Cocktail, 282

Connecticut, 282

Creamed, 282

Devilled, 282

Escalloped, 283

Crabs, 283 ff.

à la Créole, 284

à la St. Laurence, 284

Baked, 283

Croquettes, 285

Fricassee, 286

Stuffed, 286

Lobster, 286 ff.

à la Newburg, 287

Broiled, 286

Casserole, 288

Devilled, 287

Escalloped, 287

Wiggle, 288

Oysters, 288 ff.

à la Madrid, 293

Baked, 288

Broiled, 289

Creole, 289

Curried, 289

Devilled, 290

Escalloped, 290

Stew, 292

Scallops, 293 ff.

Fried, 293

Shrimps, 294 ff.

à la Créole, 295

Creamed, 294

Curried, 294

Jellied, 294

Mayonnaise of, 295

Wiggle, 296

Shrimps, scrambled with eggs, 98;

omelet, 115

Snowballs, 145

Soups, one hundred varieties, 252-280

Beef, 252 ff.

Barley, 252

Black bean, 252

Boston, 252

Creole, 253

English spinach, 253

Italian, 253-254

Julienne, 254

Noodle, 254

Quick, 254-255

Rice, 255

Spanish, 255

Veal, 255

Wrexham, 256