Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of all Classes
Free

Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of all Classes

By H. J. Clayton
Free
Book Description
Table of Contents
  • Clayton's Quaker Cook-Book,
  • PREFACE.
  • INTRODUCTORY.
    • A Brief History of the Culinary Art, and its Principal Methods.
    • An Explanatory Word in Conclusion.
  • INDEX.
  • SOUPS.
    • Stock.
    • General Directions for Making Soup.
    • Calves'-Head Soup.
    • Ox-Tail Soup.
    • Okra Soup.
    • Chicken Gumbo.
    • Fresh Oyster Soup.
    • Fish Chowder.
    • Clam Soup.
    • Clam Chowder.
    • Baked Beans and Bean Soup.
    • Dry Split-Pea Soup.
    • Tomato Soup.
    • Celery Soup.
    • Pepper-Pot.
    • Egg-Balls for Soup
    • Nudels.
  • FISH.
    • Fish.
    • Boiled Fish.
    • Fried Fish.
    • Broiling Fish.
    • Fried Oysters.
    • Oysters in Batter.
    • Oyster Patties.
    • Stewed Lobsters or Crabs.
  • Roast, Boiled, Baked, Broiled and Fried.
    • Retaining the Juices in Cooking Meats.
    • Roast Pig.
    • To Roast Turkeys and Chickens.
    • Roasting Beef.
    • A Good Way to Roast a Leg of Mutton.
    • Clayton's Mode of Cooking Canvas-back Ducks.
    • Clayton's Mode of Cooking California Quail, or Young Chickens.
    • To Cook Boned Turkey.
    • To Bone a Turkey.
    • To Cook Ducks or Chickens, Louisiana Style.
    • Breast of Lamb and Chicken, Breaded.
    • Scrapple, or Haggis Loaf.
    • Pigs' Feet and Hocks.
    • To Cook a Steak California Style of 1849-'50.
    • A Good Way to Cook a Ham.
    • Beefsteak Broiled.
    • Beefsteak with Onions.
    • Corned Beef, and How to Cook It.
    • Spiced Veal.
    • Calves' Liver with Bacon.
    • Calves' or Lambs' Liver Fried.
    • Spiced Beef.
    • Fried Oysters.
  • STEWS, SALADS and SALAD DRESSING.
    • Terrapin Stew.
    • Stewed Chicken, Cottage Style, with White Gravy.
    • Stewed Tripe.
    • Chicken Salad.
    • Clayton's Celebrated California Salad Dressing.
    • Salad Flavoring.
  • Eggs and Omelettes.
    • Boiling Eggs.
    • Scrambled Eggs.
    • To Fry Eggs.
    • Oyster Omelette.
    • Ham Omelette.
    • Cream Omelette.
    • Spanish Omelette.
    • Omelette for Dessert.
  • VEGETABLES.
    • Baked Tomatoes.
    • Raw Tomatoes.
    • Cucumbers.
    • Boiled Cabbage.
    • To Cook Cauliflower.
    • To Cook Young Green Peas.
    • A Good Way to Cook Beets.
    • Mashed Potatoes and Turnips.
    • Boiled Onions.
    • Stewed Corn.
    • Stewed Corn and Tomatoes.
    • Succotash.
    • Saratoga Fried Potatoes.
    • Salsify or Oyster Plant.
    • Egg Plant.
    • To Boil Green Corn.
    • Boiled Rice.
    • Stewed Okra.
  • Bread, Cakes, Pies, Puddings and Pastry. SOLID AND LIQUID SAUCES.
    • Quick Bread.
    • Quick Muffins.
    • Brown Bread.
    • Graham Rolls.
    • Mississippi River Corn-Bread.
    • Nice Light Biscuit.
    • Clayton's Corn-Bread.
    • Johnny Cake.
    • Sweet Potato Pone.
    • Ginger-Bread.
    • Molasses Ginger Bread.
    • Quaker Cake.
    • Pound Cake.
    • Chocolate Cake.—Jelly Cake.
    • Currant Cake.
    • Cream Cup-Cake.
    • Jumbles.
    • Sweet Cake.
    • Sponge Cake.
    • Ginger Snaps.
    • A Nice Cake.
    • Icing for Cake.
    • Chocolate Icing.
    • Lemon Pie.
    • English Plum Pudding.
    • Baked Apple Pudding.
    • Bread Pudding.
    • Baked Corn-Meal Pudding.
    • Corn-Starch Pudding (Baked).
    • Delmonico Pudding.
    • Peach Ice-Cream.
    • Apple Snow.
    • Strawberry Sauce.
    • Ambrosia.
    • Farina Pudding.
    • Baked Corn-Meal Pudding.
    • Snow Pudding.
    • Fruit Pudding.
    • Charlotte-a-Russe.
    • Solid Sauce.
    • Liquid Sauce.
    • Currant, or Grape Jelly.
    • Calves' Foot Jelly.
    • Ice-Cream.
    • Orange-Ice.
    • Lemon Jelly.
    • Wine Jelly.
    • Peach Jelly.
    • Roman Punch.
  • MISCELLANEOUS.
    • Butter and Butter-Making.
    • A Word of Advice to Hotel and Restaurant Cooks.
    • Clayton's California Golden Coffee.
    • The Very Best Way to Make Chocolate.
    • Old Virginia Egg-Nog.
    • Clayton's Popular Sandwich Paste.
    • Welsh Rabbit.
    • Delicate Waffles.
    • Force-Meat Balls.
    • Beef-Tea.
    • Crab Sandwich.
    • Something about Pork.—The Kind to Select, and Best Mode of Curing.
    • Home-Made Lard.
    • New Jersey Sausage.
    • Pot-Pie.
    • Curried Crab.
    • To Toast Bread.
    • Cream Toast.
    • Fritters.
    • Hash.
    • Hashed Potatoes with Eggs.
    • Baked Macaroni.
    • Drawn-Butter.
    • Spiced Currants.
    • The Best Method of Canning Fruits.
    • Preparing Quinces for Canning or Preserving.
    • Clayton's Monmouth Sauce.
    • To Prepare Mustard for the Table.
    • Mint Sauce.
    • Eggs Ought Never be Poached.
    • Sunnyside Roast.
    • Clayton's Spanish Omelette.
    • Plain Omelette.
    • Clam Fritters.
    • Fried Tripe.
    • Ringed Potatoes.
    • New Potatoes Boiled.
    • Fried Tomatoes.
    • Squash and Corn.—Spanish Style.
    • Pickles.
    • Nice Picklette.
    • Pickled Tripe.
    • To Cook Grouse or Prairie Chicken.
    • Brains and Sweet-Breads.
    • Stewed Spare-Ribs of Pork.
    • Broiled Oysters.
    • Pumpkin or Squash Custard.
    • Fig Pudding.
    • Fried Apples.
    • Clayton's Oyster Stew.
    • Boiled Celery.
    • Selecting Meats.
    • Rebecca Jackson's Rice Pudding.
    • Bread-and-Butter Pudding.
    • Codfish Cakes.
    • Pickled Grapes.
    • Forced Tomatoes.
    • Broiled Flounders or Smelts.
    • Onions.
    • Singeing Fowls.
    • The Secret of Tests of Taste and Flavor.
    • How to Choose Ware for Ranges.
    • Drying Herbs for Seasoning.
    • To Destroy Roaches, Flies and Ants.
    • To Clean Tin-Ware.
    • Iron Rust.
    • Mildew.
    • Oysters Roasted on Chafing-Dish.
    • Codfish, Family Style.
    • Codfish in Philadelphia Style.
    • The Parting Hour.
    • In School Days.
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