The blue grass cook book /
In 1904, Kentucky socialite Minnie C. Fox published The Blue Grass Cook Book with over three hundred recipes to celebrate the cuisine of the Bluegrass State. In the book, Fox gives the first known credit for southern hospitality to African American cooks. In Fox's time, the culinary history of...
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Lexington, Kentucky :
University Press of Kentucky,
2012
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
Table of Contents:
- Cover; Title; Copyright; Introduction; List of Contributors; List of IIIustrations; Contents; Breads; Biscuits; Beaten Biscuits; Mt. Airy Beaten Biscuits; Beaten Biscuit Suggestions; Brown Biscuits; Cream Biscuits; Dixie Biscuits; French Biscuits; Soda Biscuits; Bread-Crumb Batter Cakes for Breakfast; Bread Fritters; Brown Bread; Buckwheat Cakes; Corn Bread; Batter Bread; Kentucky Batter Bread; Soft Batter Bread; Marcellus's Corn Muffins, Nos. 1-2; Marcellus's Corn-meal Batter Cakes; Egg Bread; Johnnie Cake; Kentucky Corn Dodgers; Corn Dodgers; Spoon Corn Bread; Hanover Rolls
- How to Make BreadLaplands; Light Rolls; Muffins; Cream Muffins; Marcellus's Wheat Muffins; Popovers; Rice Cakes; Rusk or Sweet Bread; Sally Lunn, Nos. 1-3; Salt-Rising Bread, Nos. 1-2; Steam Pone; Waffles, Nos. 1-2; Yeast; Eggs; Baked Eggs; Boiled Eggs; Breakfast Eggs; Eggs À La Crême; Eggs with Tomato Sauce; Omelet; Marcellus's Omelet; Omelet, Spanish Style; Very Fine Omelet; Poached Eggs, Nos. 1-2; Scalloped Eggs; Scrambled Eggs; Shirred Eggs; Stuffed Eggs; Soups; Asparagus Soup; Black Bean Soup; Calf's Head Soup; Chestnut Soup; Clam Soup; Clear Soup or Bouillon; Corn Soup, Nos. 1-2
- Cream of Celery SoupGumbo Soup; Chicken Gumbo; Oyster Gumbo; Julienne Soup; Kentucky Burgout; Okra Soup; Oyster Soup, Nos. 1-2; Ox-Tail Soup; Pea Soup, Nos. 1-2; Marcellus's Potato Soup, Nos. 1-2; Purée of Chicken; Salsify Soup; Simple Chicken Soup; Soup Stock of Beef; Tomato Soup; Turtle Soup; Mock-Turtle Soup, Nos. 1-2; Vegetable Soup, Nos. 1-2; Fish; Baked Fish, Nos. 1-2; Fish À La Creme; Fish in Shells; Lobster À La Dabney; Salmon; Baked Shad; Fried Shad; Roasted Shad; Turbot; Oysters; Broiled Oysters; Creamed Oysters, Nos. 1-2; French Stewed Oysters; Fried Oysters, Nos. 1-2
- Oyster CocktailsOyster Fritters; Oyster Loaf; Oyster Patties; Pickled Oysters; Scalloped Oysters; Veal and Oysters; Entrées; Aspic Jelly; Boudins A La Richelieu; Chicken Aspic with Walnuts; Chicken Cutlets; Coquilles of Chicken; Crême De Volaille, Nos. 1-2; Jellied Chicken; Pressed Chicken; Quenelles; Rissoles; Creamed Sweetbreads; Fried Sweetbreads with Peas; How to Blanch Sweetbreads; Stewed Sweetbreads; Sweetbreads with Champignons; Sweetbreads with Peas; Timbale; Timbale Shells; Xalapa Boudins; Croquettes; Brain Croquettes; Chicken Croquettes; Very Fine Croquettes; Egg Croquettes
- Fish CroquettesOyster Croquettes; Rice Croquettes; Salmon Croquettes; Fowl; Baked Chicken; Broiled Chicken; Chicken Pie; Chicken Pudding; Chicken for Supper; Curried Chicken; Fricassee of Chicken; Fried Chicken; Roasted Chicken; Stewed Chicken; Chicken Terrapin; Boiled Fowl with Oysters; Broiled Duck; Roast Duck; Roast Goose; Broiled Turkey; Roasted Turkey; Game; Blue Grass Recipe for Roast Quail; Broiled Partridges; Broiled Pheasant; Broiled Squirrel; Quail with Truffles; Roasted Pheasant; Rabbit, Roasted; Roasted Venison; Meats; Blue Grass Hams Baked Ham
