Dandelions, The Boston Cooking-School Cook Book, p. 294
April 9, April 17, April 25, April 28, May 1, May 6
Wash thoroughly, remove roots, drain, and cook one hour or until tender in boiling salted water. Allow two quarts water to one peck dandelions. Season with butter, salt, and pepper. Serve with vinegar.

*Deerfoot Potatoes, January 6
Wash and pare potatoes of uniform size. Remove from each two portions, using an apple corer. Fill cavities thus made with sausages and insert rounds of potatoes to conceal sausages. Put in a pan and bake in a hot oven until potatoes are soft.

Delmonico Potatoes, The Boston Cooking-School Cook Book, p. 319
May 29
To Potatoes au Gratin add one-third cup grated mild cheese, arranging potatoes and cheese in alternate layers before covering with crumbs.

Denver Cream Salad Dressing, A New Book of Cookery, p. 214
1 tablespoon mustard          2 tablespoons lemon juice
1 teaspoon salt                      1 cup heavy cream
Mix mustard and salt and misten with lemon juice; then add two tablespoons cream. Beat remaining cream until it begins to thicken, then add mixture gradually, while beating constantly, continue the beating until mixture is stiff enough to hold its shape.

Devilled[sic] Crabs, The Boston Cooking-School Cook Book, p. 368
1 cup chopped crab meat                           Yolks 2 eggs
1/4 cup mushrooms, finely chopped         2 tablespoons Sherry wine
2 tablespoons butter                                     1 teaspoon finely chopped
2 tablespoons flour                                         parsley
2/3 cup White Stock                                       Salt and pepper
Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms. Cook three minutes, add parsley, and cool mixture. Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter. Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines. Bake until crumbs are brown.

*Devilled[sic] Tomatoes, September 1
Peel and cut four tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Pour over the following sauce: Work four tablespoons butter and add two tablespoons powdered sugar, one teaspoon dry mustard, one-half teaspoon salt, few grains cayenne, one egg slightly beaten, the yolk of one hard-boiled egg rubbed to a paste, and two tablespoons vinegar. Cook over hot water until mixture thickens.

Devil’s Food Cake The Boston Cooking-School Cook Book, p. 511
February 8, April 19
Devil’s Food Cake I
1/2 cup butter                   2 1/3 cups flour
2 cups sugar                     4 teaspoons baking powder
Yolks 4 eggs                     Whites 4 eggs
1 cup milk                         2 squares chocolate
1/2 teaspoon vanilla
Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream.

Devil’s Food Cake II
4 squares Baker’s chocolate                   1/2 cup sugar
1/2 cup sugar                                             1/4 cup sour milk
1/2 cup sweet milk                                     1 egg
Yolk 1 egg                                                   1 1/8 cups flour
1/4 cup butter                                             1/2 teaspoon soda
1/2 teaspoon vanilla
Melt chocolate over hot water, add one-half cup sugar, and gradually sweet milk; then add yolk of egg, and cook until mixture thickens. Set aside to cool. Cream the butter, add gradually one-half cup sugar, egg well beaten, sour milk, and flour mixed and sifted with soda. Combine mixtures and add vanilla. Bake in shallow cake pans, and put between and on top boiled frosting. Add to filling one-fourth cup raisins seeded and cut in pieces, if desired.

*Devonshire Pie, June 12
Roll paste one-quarter inch in thickness, cut three circles nine inches in diameter and prick with a fork. From one of the pieces cut a circle seven and one-half inches in diameter, leaving a one and one-half inch ring. Place on a tin sheet and bake in a hot oven. Put cream filling between pieces, place ring on top, and fill space with fresh strawberries, sweetened to taste. Garnish or not, as desired, with whipped cream, sweetened and flavored with vanilla.

*Dewey Sauce, November 15
Boil one cup sugar and one-half cup water two minutes. Pour syrup gradually on the yolks of two eggs, well beaten, return to fire and cook, stirring constantly, until mixture thickens slightly. Cook and flavor with one teaspoon orange curaçoa[sic] and two tablespoon Jamaica rum.

*Dinner Rolls, March 9
January 19, February 2, February 18, February 24, March 3, March 23, April 1, April 15, April 20, April 30, May 15, May 20
Add two tablespoons butter, one-half tablespoon sugar, and three-fourths teaspoon salt to one and one-half cups scalded milk. When lukewarm add one yeast cake dissolved in two tablespoons lukewarm water and three cups flour. Beat, cover and let rise. Cut down add one-half cup flour, and beat. Cover and again let rise. Toss on board and knead thoroughly. Shape in biscuits, then roll from centers, using the hands, forming rolls. Arrange on buttered sheet, cover, let rise, and bake.

Dinner Soup, The Boston Cooking-School Cook Book, p. 116
May 17
3 1/2 lbs. lean beef from round                           2 tablespoons butter
2 lbs. marrow-bone                                              Carrot }1/3 cup, each
2 qts. cold water                                                   Turnip }
1 can tomatoes                                                     Onion } cut in small pieces
1 teaspoon peppercorns                                     Celery }
1 tablespoon salt                                                 1 sprig parsley
1 tablespoon lean raw ham,                               1/2 bay leaf
finely chopped
Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.
Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.

Drawn Butter Sauce, The Boston Cooking-School Cook Book, p. 267
January 28, March 7, June 3
1/3 cup butter                       1 1/2 cups hot water
3 tablespoons flour               1/2 teaspoon salt
1/8 teaspoon pepper
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

*Dresden Sandwiches, Sherry Sauce, January 12
May 15
Beat three eggs slightly, add one-half teaspoon salt, two tablespoons sugar and one cup milk and strain into a shallow dish. Remove crusts from six slices stale bread, one-third inch thick, and cut slices in halves, crosswise. Soak bread in mixture until soft. Cook in buttered, hot frying pan. Brown on one side, turn and brown on other side. Spread half the pieces with any am or marmalade that may be at hand and cover with the remaining pieces. Serve with sherry sauce.

Dressed Cucumber, A New Book of Cookery, p. 195
January 20
Wipe a long selected cucumber. Beginning at blossom end, make nine incisions, at equal distances, through kin lengthwise of cucumber to one inch of stem end. Pass knife under sections of skin and cut down almost as far as incisions extend. Remove cucumber at that point and pare with a fluted knife, then cut in thin slices crosswise. replace prepared cucumber in skin, place on a glass dish and garnish with watercress and radishes cut to represent flowers. Pour over French Dressing.

Dressed Lettuce, The Boston Cooking-School Cook Book, p. 327
January 22, February 6, February 13, February 25, February 26, March 5, March 21, April 1, April 12, April 15, April 18, May 8, May 21, May 29, June 3
Prepare lettuce as directed on page 294. Serve with French Dressing.

Dressed Watercress, The Boston Cooking-School Cook Book, p. 328
May 10
Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French Dressing.

*Drop Cookies, October 22
Cream together one-fourth cup each, butter and lard, add one cup sugar; then add one egg, well beaten, five tablespoons milk, one and three-fourths cup rolled oats, one-half cup raisins, (seeded and cut in pieces) and one-half cup chopped nut meats. Mix and sift one and one-half cups flour with one-half teaspoon salt, one-half teaspoon soda, three-fourths teaspoon cinnamon, one-half teaspoon cloves, and one-half teaspoon allspice, and add to first mixture. Drop from tip of spoon on buttered sheet and bake.

Dry Toast, The Boston Cooking-School Cook Book, p. 67
Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled compactly and allowed to stand, will soon become moist. Toast may be buttered at table or before sending to table.

Duchess Potatoes, The Boston Cooking-School Cook Book, p. 312
To two cups hot riced potatoes add two tablespoons butter, one-half teaspoon salt, and yolks of three eggs slightly beaten. Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven.

Duchess Soup, The Boston Cooking-School Cook Book, p. 121
February 1, August 9
4 cups White Stock III                     1/3 cup butter
2 slices carrot, cut into cubes       1/4 cup flour
2 slices onion                                  1 teaspoon salt
2 blades mace                                 1/8 teaspoon pepper
1/2 cup grated mild cheese          2 cups scalded milk
Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

*Dumplings, April 18
February 26, May 19
Mix and sift two cups flour, four teaspoons baking powder and one-half teaspoon salt. Work in two teaspoons butter with tips of fingers, and add three-fourths cup milk gradually, using a knife for mixing. Toss on a floured board, pat, and roll out to one-half inch in thickness. Shape with biscuit-cutter, first dipped in flour. Place closely together in a buttered steamer, put over kettle of boiling water, cover closely, and steam twelve minutes.
A perforated tin pie plate may be used in place of steamer. A little more milk may be used in the mixture, when it may be taken up by spoonfuls, dropped and cooked on top of stew. In this case some of the liquid must be removed, that dumplings may rest on meat and potato, and not settle into liquid. [additional text from The Boston Cooking-School Cook Book, p. 205]