92 Orange Ambrosia, 55-56 Organic foods, 2-3 Orzo, 83-84
Pans, 14, 15 Parties, 162-168
See also Dinner parties Pasta: broccoli sauce for, 58 homemade, 176 See also Noodles; Orzo; Spaghetti Pears, baked, 160-161 Pepper chicken with polenta and broccoli di rape, 111-115 Peppers: jalapefio, creamed spinach
with, 82-83 red, see Red peppers Pheasant, 175-176 Pie, medieval fish, 149-150 Pie crust, 142 Pimientos, 90-91
with zucchini, 91 Polenta, pepper chicken with broccoli di rape and, 111-115
INDEX
Potatoes:
baked, with red peppers and onions, 90
croquettes, with chopped vegetables, 84-85
frittata, 81-82
Minorcan, 105
pancakes, 50, 52-54
rosti, 139, 151-152
salad, 31-35, 90, 97, 98 Pot roast, 50-52
with dill, 23 Pots, 14, 15, 18 Prosciutto and cornbread
stuffing, 132-133 Pudding:
carrot, 58-59
chocolate, 78-79
Suffolk Pond, 141-142 Pullar, Philippa, 2 Purees, vegetable, 58-59
Randolph, Mary, 169 Recipes from an Old Farm
House (Utely), 122 Red peppers, 88-92
baked, 90
braised, with fennel, celery and onion, 92
sludge (conserve), 89
warm potato salad with, 90 Reis, Michelle, 68-69 Ribs, 102 Rice, Julia, 114 Roasting pans, 15 Rolling pin, 18
Rosti, 139, 151-152 Rubber spatulas, 14, 15
Salad dressing, 144
with ginger, 129
salt-free, 38 Salade Gourmande, 145-146 Salads, 94-95, 143-146
beef and lentil, 136-137
chicken, 153-156
fruit, 38
green, 38, 55
potato, 31-35, 90, 97, 98
watercress, 11 Salmon, 65-66 Salt-free foods, 125-129
salad dressing, 38 Sandwiches:
cold steak, 137
for crowds, 68-69
cucumber, 22
Lebanon bologna, 101-102 Sardines, fresh, 65 Sauces:
for beef fondue, 21
broccoli, pasta with, 58
green, 40-41
green almond, 65
for ribs, 102
for vegetables, 57-58 Sea bass, 63 Sea salt, 46 Settlement Cook Book, The
(Kander), 79 Sharp-pronged fork, 16 Shepherd's Pie, 74-75
191
k
Shortbread, 97 Singer, Isaac Bashevis, 160 Soup kettles, 15 Soups, 22, 114-118
beef, leek and barley, 116-117
last-minute, 156-157
salt-free, 126 Spaghetti:
alia Carbonara, 24
baked, 72 Spinach, creamed, with
Delicata, 59
zucchini, 58, 91 Starry gazey pie, 149 Starters, 95-96 Steak, flank, 134-137 String beans, warm potato
salad with, 34 Striped bass, 63-65, 66 Students for a Democratic
Society, 69 Stuffing, 130-133
cornbread and prosciutto, 132-133 Suffolk Pond Pudding, 141-142
Taste of America (Hess), 59 Tea, 2, 119-120
menus for, 163-164 Timbales, vegetables, 59 Toaster ovens, 21 Toasters, 14 Tongs, 15-16
Tortellini, 11-12 Travers, P. L., 164 Turkey, 130-133
Utely, Alison, 122
Veal:
organic, 3
sauteed with lemon, 23
stuffed breast of, 174 Vegetables, 57-61
braised, 92
fritters, 84-85
sauteed, and poached egg, in one pot, 17-18
as starters, 95-96
steamed, with green sauce, 40-41
stew, 22 Vegetarians, 37
chili for, 160 Virginia Housewife, Tfie (Randolph), 169
Wafers, chocolate, 79
Walnut Acres, 3, 46
Watercress salad, 11, 94
Water filters, 3
Webb, Mrs. Arthur, 122
Whisks, 14
White, Florence, 122, 169
Wilbraham, Anne, 2
Woks, 16
Wooden spoons, 14, 15
Yam cakes with hot pepper Zucchini:
and fermented black blossoms, 176-177
beans, 60 fritters, 58
Yeast, 46 pepper, 91
LAURIE COLWIN is the author of three novels,
Happy All the Time, Family Happiness, and Shine On,
Bright and Dangerous Object, and three
short story collections. Passion and Affect, The Lone
Pilgrim, and Another Marvelous Thing. She is a
Guggenheim Fellow and the recipient of a grant from
the National Foundation for the Endowment
of the Arts. She lives in New York City with her
husband and daughter.
This book made available by the Internet Archive.
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