The Picayune Creole cook book.

Format:

Book

Language:

English

Subjects (All):

Cooking, Creole.

Genre:

Cookbooks.

Physical Description:

v pages, 1 leaf, 302 pages 24 cm

Edition:

5th ed.

Place of Publication:

New Orleans, La., The Times-Picayune [1916]

Contents:

Introduction

I. Creole coffee

II. Soups

III. Meat soups

IV. Fish soups

V. Lenten soups

VI. The bouilli

VII. Creole gumbo

VIII. Fish

IX. Shell fish

X. Shell fish (continued)

XI. Salt and canned fish

XII. Meats-Beef

XIII. Veal-Sweetbreads

XIV. Mutton

XV. Pork

XVI. Poultry

XVII. Pigeons

XVIII. Game

XIX. Birds

XX. Stuffings and dressings for poultry, game, and fish, etc.

XXI. Sauces for fish, meats, game, poultry, etc.

XXII. Salads

XXIII. Eggs

XXIV. Louisiana rice

XXV. Cereals

XXVI. Macaroni

XXVII. Cheese

XXVIII. Canapes

XXIX. Vegetables

XXX. H'ors d'oeuvres (relishes)

XXXI. Sweet entremets

XXXII. Desserts

XXXIII. Pastries and pies

XXXIV. Puddings

XXXV. Custards, creams, and other desserts

XXXVI. Pudding sauces

XXXVII. Cakes

XXXvIII. Layer cakes

XXXIX. Dessert cakes

XL. Icings for cakes

XLI. Ice creams, biscuits, sherbets

XLII. Fruits, syrups, cordials, etc.

XLIII. Domestic wines, cordials, and drinks

XLIV. Jellies, marmalades, preserves

XLV. Creole candies

XLVI. Canning and pickling

XLVII. Creole bread

XLVIII. Suggestions to housekeepers

XLIX. Varieties of seasonable foods.

Notes:

Earliest editions have title: The Picayune's Creole cook book.

Local Notes:

HSP Historic Culinary Arts Collection

Other Format:

Online version: Picayune Creole cook book.

OCLC:

5506919