Free

Miss Leslie's New Cookery Book

By Eliza Leslie

Free

Read Now

Description Table of Contents Reviews

Book Description

Table of Contents

MISS LESLIE'S NEW COOKERY BOOK.
MISS LESLIE'S NEW COOKERY BOOK.
- PREFACE.
- WEIGHTS AND MEASURES.
  - LIQUID MEASURE.
  - DRY MEASURE.
- LIQUID MEASURE.
- DRY MEASURE.
- GENERAL CONTENTS.
- ANIMALS
  - Beef.
  - Veal.
  - Mutton.
  - Pork.
  - Venison.
- Beef.
- Veal.
- Mutton.
- Pork.
- Venison.
MISS LESLIE'S NEW COOKERY BOOK.
- SOUPS.
  - MUSHROOM SOUP.—
  - SWEET CORN SOUP.—
  - VENISON SOUP.—
  - TOMATO SOUP.—
  - FAMILY TOMATO SOUP.—
  - FINE TOMATO SOUP.—
  - GREEN PEA SOUP.—
  - EXCELLENT BEAN SOUP.—
  - SPLIT PEA SOUP.—
  - ASPARAGUS SOUP.—
  - CABBAGE SOUP.—
  - RED CABBAGE SOUP.—
  - FINE CABBAGE SOUP.—
  - CAULIFLOWER SOUP.—
  - FINE ONION SOUP.—
  - TURNIP SOUP.—
  - PARSNIP SOUP.—
  - CARROT SOUP.—
  - POTATO SOUP.—
  - CHESTNUT SOUP.—
  - PORTABLE SOUP.—
  - PEPPER-POT.—
  - NOODLE SOUP.—
  - CHICKEN SOUP.—
  - DUCK SOUP.—
  - FRENCH WHITE SOUP.—
  - COCOA-NUT SOUP.—
  - ALMOND SOUP
  - SPRING SOUP.—
  - SUMMER SOUP.—
  - AUTUMN SOUP.—
  - WINTER SOUP.—
  - VEGETABLE SOUP—
  - FRENCH POT AU FEU.—
  - WILD DUCK SOUP.—
  - VENISON SOUP.—
  - GAME SOUP.—
  - SQUATTER'S SOUP.—
  - MOCK TURTLE SOUP.—
  - FISH SOUP.—
  - LOBSTER SOUP.—
  - CRAB SOUP.—
  - OYSTER SOUP.—
  - CLAM SOUP.—
  - FAST-DAY SOUP.—
  - FRIDAY SOUP.—
  - BAKED SOUP.—
- MUSHROOM SOUP.—
- SWEET CORN SOUP.—
- VENISON SOUP.—
- TOMATO SOUP.—
- FAMILY TOMATO SOUP.—
- FINE TOMATO SOUP.—
- GREEN PEA SOUP.—
- EXCELLENT BEAN SOUP.—
- SPLIT PEA SOUP.—
- ASPARAGUS SOUP.—
- CABBAGE SOUP.—
- RED CABBAGE SOUP.—
- FINE CABBAGE SOUP.—
- CAULIFLOWER SOUP.—
- FINE ONION SOUP.—
- TURNIP SOUP.—
- PARSNIP SOUP.—
- CARROT SOUP.—
- POTATO SOUP.—
- CHESTNUT SOUP.—
- PORTABLE SOUP.—
- PEPPER-POT.—
- NOODLE SOUP.—
- CHICKEN SOUP.—
- DUCK SOUP.—
- FRENCH WHITE SOUP.—
- COCOA-NUT SOUP.—
- ALMOND SOUP
- SPRING SOUP.—
- SUMMER SOUP.—
- AUTUMN SOUP.—
- WINTER SOUP.—
- VEGETABLE SOUP—
- FRENCH POT AU FEU.—
- WILD DUCK SOUP.—
- VENISON SOUP.—
- GAME SOUP.—
- SQUATTER'S SOUP.—
- MOCK TURTLE SOUP.—
- FISH SOUP.—
- LOBSTER SOUP.—
- CRAB SOUP.—
- OYSTER SOUP.—
- CLAM SOUP.—
- FAST-DAY SOUP.—
- FRIDAY SOUP.—
- BAKED SOUP.—
- FISH.
  - TO CLEAN FISH.—
  - TO BOIL FISH.—
  - FRYING FISH.—
  - BAKED FISH.—
  - STEWED FISH.—
  - SPICED FISH.—
  - FISH CAKES.—
  - ROCK-FISH.—
  - BLACK FISH AND SEA-BASS—
  - FRESH COD.—
  - TROUT.—
  - STEWED TROUT.—
  - BAKED TROUT.—
  - SALT COD.—
  - FRIED SMELTS.—
  - FRIED CAT-FISH.—
  - FINE CHOWDER.—
  - YANKEE CHOWDER.—
  - CLAM CHOWDER.—
  - SALMON.—
  - BOILED SALMON.—
  - ROASTED SALMON.—
  - BAKED SALMON.—
  - BROILED SALMON.—
  - FRIED SALMON CUTLETS.—
  - PICKLED SALMON.—
  - BROILED FRESH MACKEREL.—
  - FRIED MACKEREL.—
  - FRIED HALIBUT.—
  - BOILED TURBOT OR SHEEP'S-HEAD FISH.—
  - BAKED TURBOT OR SHEEP'S-HEAD FISH.—
  - SEA BASS WITH TOMATOS.—
  - BAKED SALMON-TROUT.—
  - CREAM TROUT.—
  - STEWED CODFISH.—
  - FRIED CODFISH.—
  - STEWED HALIBUT.—
  - STEWED ROCK-FISH.—
  - TO KEEP A SHAD FRESH.—
  - PLANKED SHAD.—
- TO CLEAN FISH.—
- TO BOIL FISH.—
- FRYING FISH.—
- BAKED FISH.—
- STEWED FISH.—
- SPICED FISH.—
- FISH CAKES.—
- ROCK-FISH.—
- BLACK FISH AND SEA-BASS—
- FRESH COD.—
- TROUT.—
- STEWED TROUT.—
- BAKED TROUT.—
- SALT COD.—
- FRIED SMELTS.—
- FRIED CAT-FISH.—
- FINE CHOWDER.—
- YANKEE CHOWDER.—
- CLAM CHOWDER.—
- SALMON.—
- BOILED SALMON.—
- ROASTED SALMON.—
- BAKED SALMON.—
- BROILED SALMON.—
- FRIED SALMON CUTLETS.—
- PICKLED SALMON.—
- BROILED FRESH MACKEREL.—
- FRIED MACKEREL.—
- FRIED HALIBUT.—
- BOILED TURBOT OR SHEEP'S-HEAD FISH.—
- BAKED TURBOT OR SHEEP'S-HEAD FISH.—
- SEA BASS WITH TOMATOS.—
- BAKED SALMON-TROUT.—
- CREAM TROUT.—
- STEWED CODFISH.—
- FRIED CODFISH.—
- STEWED HALIBUT.—
- STEWED ROCK-FISH.—
- TO KEEP A SHAD FRESH.—
- PLANKED SHAD.—
- SHELL FISH.
  - TO CHOOSE OYSTERS.—
  - TO FEED OYSTERS.—
  - STEWED OYSTERS.—
  - FRENCH STEWED OYSTERS.—
  - FRIED OYSTERS.—
  - OYSTER FRITTERS.—
  - CLAM FRITTERS.—
  - SCOLLOPED CLAMS.—
  - ROASTED OYSTERS.—
  - SCOLLOPED OYSTERS.—
  - PICKLED OYSTERS.—
  - PICKLED OYSTERS.—
  - OYSTER PATTIES.—
  - OYSTER LOAVES.—
  - OYSTER OMELET.—
  - BROILED OYSTERS.—
  - OYSTER PIE.—
  - CLAM PIE.—
  - SOFT CRABS.—
  - TERRAPINS.—
  - NEW WAY OF DRESSING TERRAPINS.—
  - A TERRAPIN POT-PIE.—
  - A SEA-COAST PIE.—
  - TO DRESS A TURTLE.—
  - TURTLE PASTY.—
  - LOBSTERS.—
  - LOBSTER SALAD—
  - FINE LOBSTER SALAD—
  - LOBSTER RISSOLES.—
  - LOBSTER PUDDING.—
  - CRABS.—
  - SHRIMPS.—
  - LOBSTER SAUCE.—
- TO CHOOSE OYSTERS.—
- TO FEED OYSTERS.—
- STEWED OYSTERS.—
- FRENCH STEWED OYSTERS.—
- FRIED OYSTERS.—
- OYSTER FRITTERS.—
- CLAM FRITTERS.—
- SCOLLOPED CLAMS.—
- ROASTED OYSTERS.—
- SCOLLOPED OYSTERS.—
- PICKLED OYSTERS.—
- PICKLED OYSTERS.—
- OYSTER PATTIES.—
- OYSTER LOAVES.—
- OYSTER OMELET.—
- BROILED OYSTERS.—
- OYSTER PIE.—
- CLAM PIE.—
- SOFT CRABS.—
- TERRAPINS.—
- NEW WAY OF DRESSING TERRAPINS.—
- A TERRAPIN POT-PIE.—
- A SEA-COAST PIE.—
- TO DRESS A TURTLE.—
- TURTLE PASTY.—
- LOBSTERS.—
- LOBSTER SALAD—
- FINE LOBSTER SALAD—
- LOBSTER RISSOLES.—
- LOBSTER PUDDING.—
- CRABS.—
- SHRIMPS.—
- LOBSTER SAUCE.—
- BEEF.
  - ROASTING BEEF.—
  - BROILED BEEF STEAKS.—
  - FRIED BEEF STEAKS.—
  - BEEF STEAK WITH OYSTERS.—
  - CORNED OR SALTED BEEF.—
  - FRIED CORNED BEEF.—
  - DRIED AND SMOKED BEEF.—
  - TO STEW SMOKED BEEF.—
  - A SPICED ROUND OF BEEF.—
  - A-LA-MODE BEEF.—
  - BEEF A-LA-MODE—
  - BEEF BOUILLI.—
  - TO STEW COLD CORNED BEEF.—
  - TO STEW SMOKED BEEF.—
  - FRENCH BEEF.—
  - STEWED FRESH BEEF.—
  - STEWED BEEFSTEAKS WITH OYSTERS.—
  - TOMATO STEWED BEEF.—
  - BEEF STEWED WITH ONIONS.—
  - BEEF STEWED WITH OYSTERS.—
  - FRENCH STEW.—
  - POTATO BEEF.—
  - BEEF AND MUSHROOMS.—
  - BEEF'S HEART.—
  - BEEF PATTIES.—
  - A BEEF STEAK PIE.—
  - MEAT PIES—
  - A BEEF STEAK POT-PIE.—
  - POT-PIES.—
  - BEEF-STEAK PUDDING.—
  - TO BOIL TRIPE.—
  - TRIPE CURRY.—
  - FRIED TRIPE.—
  - TONGUES.—
  - BAKED TONGUE.—
  - LARDED TONGUE.—
  - TONGUE TOAST.—
  - HAM TOAST—
  - SANDWICHES—
- ROASTING BEEF.—
- BROILED BEEF STEAKS.—
- FRIED BEEF STEAKS.—
- BEEF STEAK WITH OYSTERS.—
- CORNED OR SALTED BEEF.—
- FRIED CORNED BEEF.—
- DRIED AND SMOKED BEEF.—
- TO STEW SMOKED BEEF.—
- A SPICED ROUND OF BEEF.—
- A-LA-MODE BEEF.—
- BEEF A-LA-MODE—
- BEEF BOUILLI.—
- TO STEW COLD CORNED BEEF.—
- TO STEW SMOKED BEEF.—
- FRENCH BEEF.—
- STEWED FRESH BEEF.—
- STEWED BEEFSTEAKS WITH OYSTERS.—
- TOMATO STEWED BEEF.—
- BEEF STEWED WITH ONIONS.—
- BEEF STEWED WITH OYSTERS.—
- FRENCH STEW.—
- POTATO BEEF.—
- BEEF AND MUSHROOMS.—
- BEEF'S HEART.—
- BEEF PATTIES.—
- A BEEF STEAK PIE.—
- MEAT PIES—
- A BEEF STEAK POT-PIE.—
- POT-PIES.—
- BEEF-STEAK PUDDING.—
- TO BOIL TRIPE.—
- TRIPE CURRY.—
- FRIED TRIPE.—
- TONGUES.—
- BAKED TONGUE.—
- LARDED TONGUE.—
- TONGUE TOAST.—
- HAM TOAST—
- SANDWICHES—
- MUTTON.
  - MUTTON.—
  - BOILED LOIN OF MUTTON.—
  - SAUCE FOR BOILED MUTTON.—
  - BOILED LEG OF MUTTON.—
  - MUTTON STEAKS STEWED.—
  - MUTTON CHOPS BROILED.—
  - MUTTON CHOPS WITH TOMATOS.—
  - MUTTON STEAKS FRIED.—
  - POTATO MUTTON CHOPS.—
  - KEBOBBED MUTTON.—
  - AN IRISH STEW.—
  - LAMB.—
  - ROAST LAMB.—
  - LAMB STEAKS.—
  - LAMB CUTLETS.—
  - LAMB CHOPS, STEWED.—
  - LARDED LAMB.—
  - LAMB PIE.—
- MUTTON.—
- BOILED LOIN OF MUTTON.—
- SAUCE FOR BOILED MUTTON.—
- BOILED LEG OF MUTTON.—
- MUTTON STEAKS STEWED.—
- MUTTON CHOPS BROILED.—
- MUTTON CHOPS WITH TOMATOS.—
- MUTTON STEAKS FRIED.—
- POTATO MUTTON CHOPS.—
- KEBOBBED MUTTON.—
- AN IRISH STEW.—
- LAMB.—
- ROAST LAMB.—
- LAMB STEAKS.—
- LAMB CUTLETS.—
- LAMB CHOPS, STEWED.—
- LARDED LAMB.—
- LAMB PIE.—
- VEAL.
  - VEAL.—
  - ROAST LOIN OF VEAL.—
  - FILLET OF VEAL.—
  - ROAST VEAL HASHED.—
  - VEAL A-LA-MODE.—
  - TERRAPIN VEAL.—
  - TO HASH COLD MEAT.—
  - VEAL CUTLETS IN PAPERS (en papillotes.)—
  - VEAL STEAKS.—
  - VEAL CUTLETS.—
  - KNUCKLE OF VEAL AND BACON.—
  - SOUTHERN STEW (of veal.)—
  - VEAL KEBOBBED, (or kibaubed.)—
  - VEAL FRITTERS.—
  - VEAL PATTIES.—
  - FRIED LIVER.—
  - LARDED LIVER.—
  - STEWED LIVER.—
  - LIVER RISSOLES.—
  - LIVER PIE.—
  - CHITTERLINGS OR CALF'S TRIPE.—
  - FRIED CHITTERLINGS.—
  - BAKED CHITTERLINGS.—
  - FINE VEAL PIE.—
  - A PLAIN VEAL PIE.—
  - VEAL LOAF.—
  - STEWED CALF'S HEAD.—
  - EXCELLENT MINCED VEAL.—
  - VEAL WITH OYSTERS.—
  - TERRAPIN VEAL.—
  - VEAL OLIVES.—
  - VEAL RISSOLES.—
  - TO PREPARE SWEETBREADS.—
  - SWEETBREAD CROQUETTES.—
  - FRICASSEED SWEETBREADS.—
  - TOMATO SWEETBREADS.—
  - SWEETBREADS AND CAULIFLOWERS.—
  - SWEETBREAD OMELET.—
  - SWEETBREADS AND OYSTERS.—
  - SWEETBREAD PIES.—
  - STEWED SWEETBREADS.—
  - BAKED SWEETBREADS.—
- VEAL.—
- ROAST LOIN OF VEAL.—
- FILLET OF VEAL.—
- ROAST VEAL HASHED.—
- VEAL A-LA-MODE.—
- TERRAPIN VEAL.—
- TO HASH COLD MEAT.—
- VEAL CUTLETS IN PAPERS (en papillotes.)—
- VEAL STEAKS.—
- VEAL CUTLETS.—
- KNUCKLE OF VEAL AND BACON.—
- SOUTHERN STEW (of veal.)—
- VEAL KEBOBBED, (or kibaubed.)—
- VEAL FRITTERS.—
- VEAL PATTIES.—
- FRIED LIVER.—
- LARDED LIVER.—
- STEWED LIVER.—
- LIVER RISSOLES.—
- LIVER PIE.—
- CHITTERLINGS OR CALF'S TRIPE.—
- FRIED CHITTERLINGS.—
- BAKED CHITTERLINGS.—
- FINE VEAL PIE.—
- A PLAIN VEAL PIE.—
- VEAL LOAF.—
- STEWED CALF'S HEAD.—
- EXCELLENT MINCED VEAL.—
- VEAL WITH OYSTERS.—
- TERRAPIN VEAL.—
- VEAL OLIVES.—
- VEAL RISSOLES.—
- TO PREPARE SWEETBREADS.—
- SWEETBREAD CROQUETTES.—
- FRICASSEED SWEETBREADS.—
- TOMATO SWEETBREADS.—
- SWEETBREADS AND CAULIFLOWERS.—
- SWEETBREAD OMELET.—
- SWEETBREADS AND OYSTERS.—
- SWEETBREAD PIES.—
- STEWED SWEETBREADS.—
- BAKED SWEETBREADS.—
- PORK.
  - PORK.—
  - TO ROAST PORK.—
  - SWEET POTATO PORK.—
  - CHESTNUT PORK.—
  - ROASTED SPARE-RIB.—
  - TO DRESS A YOUNG PIG.—
  - PORK STEAKS, STEWED.—
  - PORK AND APPLES.—
  - PORK STEAKS, FRIED.—
  - PORK APPLE POT-PIE.—
  - APPLE PORK PIE.—
  - FILLET OF PORK.—
  - ITALIAN PORK.—
  - PORK OLIVES.—
  - PIGS' FEET, FRIED.—
  - PORK AND BEANS.—
  - PORK WITH CORN AND BEANS.—
  - PORK WITH PEAS PUDDING.—
  - SAUSAGE-MEAT.—
  - SAUSAGE DUMPLING.—
  - VEAL AND SAUSAGE PIE.—
  - BOLOGNA SAUSAGES.—
  - HOG'S HEAD CHEESE.—
  - LIVER PUDDINGS.—
- PORK.—
- TO ROAST PORK.—
- SWEET POTATO PORK.—
- CHESTNUT PORK.—
- ROASTED SPARE-RIB.—
- TO DRESS A YOUNG PIG.—
- PORK STEAKS, STEWED.—
- PORK AND APPLES.—
- PORK STEAKS, FRIED.—
- PORK APPLE POT-PIE.—
- APPLE PORK PIE.—
- FILLET OF PORK.—
- ITALIAN PORK.—
- PORK OLIVES.—
- PIGS' FEET, FRIED.—
- PORK AND BEANS.—
- PORK WITH CORN AND BEANS.—
- PORK WITH PEAS PUDDING.—
- SAUSAGE-MEAT.—
- SAUSAGE DUMPLING.—
- VEAL AND SAUSAGE PIE.—
- BOLOGNA SAUSAGES.—
- HOG'S HEAD CHEESE.—
- LIVER PUDDINGS.—
- HAM, etc.
  - BRINE FOR PICKLING MEAT.—
  - TO CURE HAMS.—
  - BOILED HAM.—
  - BAKED HAM.—
  - MADEIRA HAM.—
  - BROILED HAM.—
  - FRIED HAM.—
  - NICE FRIED HAM.—
  - SLICED HAM.—
  - DISGUISED HAM.—
  - HAM CAKE.—
  - HAM OMELET.—
  - HAM TOAST.—
  - SANDWICHES.—
  - BISCUIT SANDWICHES.—
  - POTTED HAM.—
  - TO PREPARE BACON.—
  - TO BOIL BACON.—
  - BACON AND BEANS.—
  - BROILED HAM OR BACON.—
  - STEWED HAM.—
  - STEWED BACON.—
  - PREPARED LARD.—
- BRINE FOR PICKLING MEAT.—
- TO CURE HAMS.—
- BOILED HAM.—
- BAKED HAM.—
- MADEIRA HAM.—
- BROILED HAM.—
- FRIED HAM.—
- NICE FRIED HAM.—
- SLICED HAM.—
- DISGUISED HAM.—
- HAM CAKE.—
- HAM OMELET.—
- HAM TOAST.—
- SANDWICHES.—
- BISCUIT SANDWICHES.—
- POTTED HAM.—
- TO PREPARE BACON.—
- TO BOIL BACON.—
- BACON AND BEANS.—
- BROILED HAM OR BACON.—
- STEWED HAM.—
- STEWED BACON.—
- PREPARED LARD.—
- VENISON.
  - HAUNCH OF VENISON.—
  - VENISON STEAKS, BROILED.—
  - STEWED VENISON STEAKS.—
  - HASHED VENISON.—
  - A FINE VENISON PIE.—
  - VERY PLAIN VENISON PIE.—
  - VENISON POT-PIE.—
  - VENISON HAM.—
  - RABBITS.—
  - ROASTED RABBITS.—
  - RABBITS WITH ONIONS.—
  - RABBIT POT-PIE.—
  - PULLED RABBITS.—
  - FRICASSEED RABBITS.—
  - A COATED HARE, OR LARGE RABBIT.—
- HAUNCH OF VENISON.—
- VENISON STEAKS, BROILED.—
- STEWED VENISON STEAKS.—
- HASHED VENISON.—
- A FINE VENISON PIE.—
- VERY PLAIN VENISON PIE.—
- VENISON POT-PIE.—
- VENISON HAM.—
- RABBITS.—
- ROASTED RABBITS.—
- RABBITS WITH ONIONS.—
- RABBIT POT-PIE.—
- PULLED RABBITS.—
- FRICASSEED RABBITS.—
- A COATED HARE, OR LARGE RABBIT.—
- POULTRY AND GAME.
  - BOILED TURKEY.—
  - OYSTER TURKEY.—
  - ROAST TURKEY.—
  - A BONED TURKEY.—
  - ROAST GOOSE.—
  - GOOSE PIE.—
  - A GIBLET PIE.—
  - ROAST DUCKS.—
  - WILD DUCKS.—
  - BOILED DUCK.—
  - DUCKS AND PEAS.—
  - FRICASSEED DUCKS.—
  - TO ROAST CANVAS-BACK DUCKS.—
  - CANVAS-BACK DUCKS DRESSED PLAIN.—
  - TO STEW CANVAS-BACK DUCKS.—
  - BROILED CANVAS-BACK DUCKS.—
  - TERRAPIN DUCKS.—
  - ROAST FOWLS.—
  - BOILED FOWLS.—
  - PULLED FOWL.—
  - FRIED CHICKENS.—
  - BROILED CHICKENS.—
  - FRICASSEED CHICKEN.—
  - CHICKENS STEWED WHOLE.—
  - FOWL AND OYSTERS.—
  - FRENCH CHICKEN PIE.—
  - CHICKEN GUMBO.—
  - TOMATO CHICKEN.—
  - TURKEY AND CHICKEN PATTIES.—
  - CHICKEN RICE PUDDING.—
  - RICE CROQUETTES.—
  - CHICKEN POT-PIE.—
  - CHICKEN CURRY.—
  - RICE PIE.—
  - COUNTRY CAPTAIN.—
  - CURRIED EGGS.—
  - PARTRIDGES PEAR FASHION—
  - SALMI OF PARTRIDGES—
  - ROASTED PARTRIDGES, PHEASANTS, AND QUAILS.—
  - BIRDS WITH MUSHROOMS.—
  - BIRDS IN A GROVE—
  - THATCHED HOUSE PIE—
  - BIRDS PREPARED FOR LARDING.—
  - BIRD DUMPLINGS.—
  - TO ROAST WOODCOCKS OR SNIPES.—
  - PLOVERS.—
  - REED BIRDS.—
  - ROASTED PIGEONS.—
- BOILED TURKEY.—
- OYSTER TURKEY.—
- ROAST TURKEY.—
- A BONED TURKEY.—
- ROAST GOOSE.—
- GOOSE PIE.—
- A GIBLET PIE.—
- ROAST DUCKS.—
- WILD DUCKS.—
- BOILED DUCK.—
- DUCKS AND PEAS.—
- FRICASSEED DUCKS.—
- TO ROAST CANVAS-BACK DUCKS.—
- CANVAS-BACK DUCKS DRESSED PLAIN.—
- TO STEW CANVAS-BACK DUCKS.—
- BROILED CANVAS-BACK DUCKS.—
- TERRAPIN DUCKS.—
- ROAST FOWLS.—
- BOILED FOWLS.—
- PULLED FOWL.—
- FRIED CHICKENS.—
- BROILED CHICKENS.—
- FRICASSEED CHICKEN.—
- CHICKENS STEWED WHOLE.—
- FOWL AND OYSTERS.—
- FRENCH CHICKEN PIE.—
- CHICKEN GUMBO.—
- TOMATO CHICKEN.—
- TURKEY AND CHICKEN PATTIES.—
- CHICKEN RICE PUDDING.—
- RICE CROQUETTES.—
- CHICKEN POT-PIE.—
- CHICKEN CURRY.—
- RICE PIE.—
- COUNTRY CAPTAIN.—
- CURRIED EGGS.—
- PARTRIDGES PEAR FASHION—
- SALMI OF PARTRIDGES—
- ROASTED PARTRIDGES, PHEASANTS, AND QUAILS.—
- BIRDS WITH MUSHROOMS.—
- BIRDS IN A GROVE—
- THATCHED HOUSE PIE—
- BIRDS PREPARED FOR LARDING.—
- BIRD DUMPLINGS.—
- TO ROAST WOODCOCKS OR SNIPES.—
- PLOVERS.—
- REED BIRDS.—
- ROASTED PIGEONS.—
- SAUCES.
  - MELTED BUTTER.—
  - CLARIFIED BUTTER.—
  - COLORING FOR SAUCES.—
  - WHITE THICKENING—
  - BROWNING.—
  - BROWNED FLOUR.—
  - LOBSTER SAUCE.—
  - SHRIMP SAUCE.—
  - PICKLED SHRIMPS.—
  - OYSTER SAUCE.—
  - CLAM SAUCE.—
  - EGG SAUCE.—
  - CELERY SAUCE.—
  - MINT SAUCE.—
  - HORSE-RADISH.—
  - CAULIFLOWER SAUCE.—
  - BROCCOLI SAUCE.—
  - PARSLEY SAUCE.—
  - CRIMPED PARSLEY.—
  - FENNEL SAUCE.—
  - SAGE AND ONION SAUCE.—
  - FINE ONION SAUCE.—
  - PLAIN ONION SAUCE.—
  - NASTURTION SAUCE.—
  - MUSHROOM SAUCE.—
  - TOMATO SAUCE.—
  - TARRAGON SAUCE.—
  - TO MAKE GRAVY.—
  - MUSHROOM CATCHUP.—
  - WALNUT CATCHUP.—
  - TOMATO CATCHUP.—
  - LEMON CATCHUP.—
  - CUCUMBER CATCHUP.—
  - CAMP CATCHUP.—
  - TARRAGON VINEGAR.—
  - FINE FRENCH MUSTARD.—
  - SAUCE ROBERT.—
  - GREEN MAYONNAISE.—
  - EPICUREAN SAUCE.—
  - EAST INDIA SAUCE FOR FISH.—
  - CURRY POWDER.—
  - MADRAS CURRY POWDER.—
  - STORE SAUCES.—
  - FINE PINK SAUCE.—
  - WINE SAUCE FOR VENISON OR GAME.—
  - FINE PUDDING SAUCE.—
  - VANILLA SAUCE.—
  - PLAIN SAUCE FOR PUDDING.—
  - CRANBERRY SAUCE.—
  - APPLE SAUCE.—
  - BAKED APPLE SAUCE.—
  - GOOSEBERRY SAUCE.—
  - CURRANT SAUCE.—
  - RIPE PEACH SAUCE.—
  - DRIED PEACH SAUCE.—
  - DRIED APPLE SAUCE.—
  - DAMSON SAUCE.—
  - FINE PRUNE SAUCE.—
  - CHESTNUT SAUCE.—
  - PEA-NUT SAUCE.—
- MELTED BUTTER.—
- CLARIFIED BUTTER.—
- COLORING FOR SAUCES.—
- WHITE THICKENING—
- BROWNING.—
- BROWNED FLOUR.—
- LOBSTER SAUCE.—
- SHRIMP SAUCE.—
- PICKLED SHRIMPS.—
- OYSTER SAUCE.—
- CLAM SAUCE.—
- EGG SAUCE.—
- CELERY SAUCE.—
- MINT SAUCE.—
- HORSE-RADISH.—
- CAULIFLOWER SAUCE.—
- BROCCOLI SAUCE.—
- PARSLEY SAUCE.—
- CRIMPED PARSLEY.—
- FENNEL SAUCE.—
- SAGE AND ONION SAUCE.—
- FINE ONION SAUCE.—
- PLAIN ONION SAUCE.—
- NASTURTION SAUCE.—
- MUSHROOM SAUCE.—
- TOMATO SAUCE.—
- TARRAGON SAUCE.—
- TO MAKE GRAVY.—
- MUSHROOM CATCHUP.—
- WALNUT CATCHUP.—
- TOMATO CATCHUP.—
- LEMON CATCHUP.—
- CUCUMBER CATCHUP.—
- CAMP CATCHUP.—
- TARRAGON VINEGAR.—
- FINE FRENCH MUSTARD.—
- SAUCE ROBERT.—
- GREEN MAYONNAISE.—
- EPICUREAN SAUCE.—
- EAST INDIA SAUCE FOR FISH.—
- CURRY POWDER.—
- MADRAS CURRY POWDER.—
- STORE SAUCES.—
- FINE PINK SAUCE.—
- WINE SAUCE FOR VENISON OR GAME.—
- FINE PUDDING SAUCE.—
- VANILLA SAUCE.—
- PLAIN SAUCE FOR PUDDING.—
- CRANBERRY SAUCE.—
- APPLE SAUCE.—
- BAKED APPLE SAUCE.—
- GOOSEBERRY SAUCE.—
- CURRANT SAUCE.—
- RIPE PEACH SAUCE.—
- DRIED PEACH SAUCE.—
- DRIED APPLE SAUCE.—
- DAMSON SAUCE.—
- FINE PRUNE SAUCE.—
- CHESTNUT SAUCE.—
- PEA-NUT SAUCE.—
- VEGETABLES.
  - BOILED POTATOS.—
  - ROAST POTATOS.—
  - BAKED POTATOS.—
  - TO BOIL NEW POTATOS.—
  - MASHED POTATOS.—
  - POTATO CAKES.—
  - COUNTRY POTATOS.—
  - FRIED POTATOS.—
  - STEWED POTATOS.—
  - STEWED SWEET POTATOS.—
  - BOILED CABBAGE.—
  - AN EXCELLENT WAY OF BOILING CABBAGE.—
  - CALE CANNON.—
  - FRIED CABBAGE.—
  - FORCED CABBAGE—
  - FRENCH SOUR CROUT.—
  - DRESSING FOR SLAW.—
  - SALSIFY FRITTERS.—
  - SALSIFY OYSTERS.—
  - MELONGINA OR EGG-PLANT.—
  - BAKED EGG-PLANTS.—
  - FRIED BANANAS.—
  - ONION CUSTARD.—
  - CAULIFLOWERS.—
  - BROCCOLI—
  - CAULIFLOWER OMELET.—
  - FRIED CAULIFLOWER.—
  - CAULIFLOWER MACCARONI.—
  - BROCCOLI AND EGGS.—
  - FRIED CELERY.—
  - FRIED ARTICHOKES.—
  - MUSHROOM OMELET.—
  - SCOLLOPED TOMATOS.—
  - ASPARAGUS OMELET.—
  - STEWED PEAS.—
  - LETTUCE PEAS.—
  - PLAIN LETTUCE PEAS.—
  - TO STEW CARROTS.—
  - SPINACH.—
  - TO PREPARE CUCUMBERS.—
  - STEWED CUCUMBERS.—
  - A NICE WAY OF COOKING ASPARAGUS.—
  - ASPARAGUS OYSTERS.—
  - ONION EGGS.—
  - EGG BALLS.—
  - CURRY BALLS.—
  - TOMATO PASTE.—
  - DRIED OCHRAS.—
  - BEEF GUMBO.—
  - TO BOIL OCHRAS.—
  - ONIONS.—
  - TO BOIL GREEN PEAS.—
  - STEWED PEAS.—
  - GREEN PEAS.—
  - GREEN OR STRING BEANS.—
  - LIMA BEANS.—
  - SWEET POTATOS.—
  - BOILED TURNIPS.—
  - SYDNEY SMITH'S SALAD-DRESSING.—
  - FINE CHICKEN SALAD.—
  - CARROTS.—
  - PARSNIPS.—
  - BEETS.—
  - SQUASHES OR CYMLINGS.—
  - STEWED PUMPKIN.—
  - YANKEE PUMPKIN PUDDING.—
  - STEWED MUSHROOMS.—
  - BAKED MUSHROOMS.—
  - TO BOIL INDIAN CORN.—
  - HOMINY.—
  - CAROLINA GRITS OR SMALL HOMINY.—
  - SAMP.—
  - HOMINY CAKES.—
  - CORN PORRIDGE.—
  - CORN OYSTERS.—
  - SUMMER SACCATASH.—
  - WINTER SACCATASH.—
  - CAROLINA WAY OF BOILING RICE.—
  - TOMATOS.—
  - TO KEEP TOMATO PULP.—
  - BROILED TOMATOS.—
  - BUTTON TOMATOS.—
- BOILED POTATOS.—
- ROAST POTATOS.—
- BAKED POTATOS.—
- TO BOIL NEW POTATOS.—
- MASHED POTATOS.—
- POTATO CAKES.—
- COUNTRY POTATOS.—
- FRIED POTATOS.—
- STEWED POTATOS.—
- STEWED SWEET POTATOS.—
- BOILED CABBAGE.—
- AN EXCELLENT WAY OF BOILING CABBAGE.—
- CALE CANNON.—
- FRIED CABBAGE.—
- FORCED CABBAGE—
- FRENCH SOUR CROUT.—
- DRESSING FOR SLAW.—
- SALSIFY FRITTERS.—
- SALSIFY OYSTERS.—
- MELONGINA OR EGG-PLANT.—
- BAKED EGG-PLANTS.—
- FRIED BANANAS.—
- ONION CUSTARD.—
- CAULIFLOWERS.—
- BROCCOLI—
- CAULIFLOWER OMELET.—
- FRIED CAULIFLOWER.—
- CAULIFLOWER MACCARONI.—
- BROCCOLI AND EGGS.—
- FRIED CELERY.—
- FRIED ARTICHOKES.—
- MUSHROOM OMELET.—
- SCOLLOPED TOMATOS.—
- ASPARAGUS OMELET.—
- STEWED PEAS.—
- LETTUCE PEAS.—
- PLAIN LETTUCE PEAS.—
- TO STEW CARROTS.—
- SPINACH.—
- TO PREPARE CUCUMBERS.—
- STEWED CUCUMBERS.—
- A NICE WAY OF COOKING ASPARAGUS.—
- ASPARAGUS OYSTERS.—
- ONION EGGS.—
- EGG BALLS.—
- CURRY BALLS.—
- TOMATO PASTE.—
- DRIED OCHRAS.—
- BEEF GUMBO.—
- TO BOIL OCHRAS.—
- ONIONS.—
- TO BOIL GREEN PEAS.—
- STEWED PEAS.—
- GREEN PEAS.—
- GREEN OR STRING BEANS.—
- LIMA BEANS.—
- SWEET POTATOS.—
- BOILED TURNIPS.—
- SYDNEY SMITH'S SALAD-DRESSING.—
- FINE CHICKEN SALAD.—
- CARROTS.—
- PARSNIPS.—
- BEETS.—
- SQUASHES OR CYMLINGS.—
- STEWED PUMPKIN.—
- YANKEE PUMPKIN PUDDING.—
- STEWED MUSHROOMS.—
- BAKED MUSHROOMS.—
- TO BOIL INDIAN CORN.—
- HOMINY.—
- CAROLINA GRITS OR SMALL HOMINY.—
- SAMP.—
- HOMINY CAKES.—
- CORN PORRIDGE.—
- CORN OYSTERS.—
- SUMMER SACCATASH.—
- WINTER SACCATASH.—
- CAROLINA WAY OF BOILING RICE.—
- TOMATOS.—
- TO KEEP TOMATO PULP.—
- BROILED TOMATOS.—
- BUTTON TOMATOS.—
- BREAD, PLAIN CAKES, etc.
  - HINTS ON HEATING OVENS AND BAKING.—
  - DRIED CORN MEAL YEAST CAKES.—
  - EXCELLENT HOME-MADE YEAST.—
  - INDIAN BREAD OR PONE.—
  - INDIAN RYE BREAD.—
  - INDIAN WHEAT BREAD.—
  - BOSTON RYE AND INDIAN BREAD.—
  - EGG PONE.—
  - INDIAN MUSH.—
  - INDIAN HASTY PUDDING.—
  - INDIAN MEAL GRUEL.—
  - RYE MUSH.—
  - COMMON HOE-CAKE.—
  - COMMON GRIDDLE CAKE.—
  - PLAIN JOHNNY CAKE.—
  - VERY PLAIN INDIAN DUMPLINGS.—
  - INDIAN MUFFINS.—
  - CORN MEAL BREAKFAST CAKES.—
  - INDIAN RICE CAKES.—
  - PUMPKIN INDIAN CAKES.—
  - EXCELLENT BUCKWHEAT CAKES.—
  - NICE RYE BATTER CAKES.—
  - INDIAN CUP CAKES.—
  - CAROLINA RICE CAKES.—
  - AUNT LYDIA'S CORN CAKE.—
  - SHORT CAKE.—
  - HALF MOONS.—
  - SOFT MUFFINS.—
  - SALLY LUNN CAKE.—
  - DELAWARE CAKES.—
  - MARYLAND BISCUIT.—
  - HOME-MADE BREAD.—
  - ROLLS—
  - TWIST BREAD.—
  - BRAN BREAD—
  - RYE BREAD.—
  - BREAD BISCUITS.—
  - BREAD CAKES.—
  - MILK BISCUIT.—
  - RUSK.—
  - DRY RUSKS.—
  - CROSS BUNS.—
  - CINNAMON BREAD.—
  - WAFFLES.—
  - SOFT CRULLERS.—
  - DOUGH-NUTS.—
  - COMMON CRULLERS.—
- HINTS ON HEATING OVENS AND BAKING.—
- DRIED CORN MEAL YEAST CAKES.—
- EXCELLENT HOME-MADE YEAST.—
- INDIAN BREAD OR PONE.—
- INDIAN RYE BREAD.—
- INDIAN WHEAT BREAD.—
- BOSTON RYE AND INDIAN BREAD.—
- EGG PONE.—
- INDIAN MUSH.—
- INDIAN HASTY PUDDING.—
- INDIAN MEAL GRUEL.—
- RYE MUSH.—
- COMMON HOE-CAKE.—
- COMMON GRIDDLE CAKE.—
- PLAIN JOHNNY CAKE.—
- VERY PLAIN INDIAN DUMPLINGS.—
- INDIAN MUFFINS.—
- CORN MEAL BREAKFAST CAKES.—
- INDIAN RICE CAKES.—
- PUMPKIN INDIAN CAKES.—
- EXCELLENT BUCKWHEAT CAKES.—
- NICE RYE BATTER CAKES.—
- INDIAN CUP CAKES.—
- CAROLINA RICE CAKES.—
- AUNT LYDIA'S CORN CAKE.—
- SHORT CAKE.—
- HALF MOONS.—
- SOFT MUFFINS.—
- SALLY LUNN CAKE.—
- DELAWARE CAKES.—
- MARYLAND BISCUIT.—
- HOME-MADE BREAD.—
- ROLLS—
- TWIST BREAD.—
- BRAN BREAD—
- RYE BREAD.—
- BREAD BISCUITS.—
- BREAD CAKES.—
- MILK BISCUIT.—
- RUSK.—
- DRY RUSKS.—
- CROSS BUNS.—
- CINNAMON BREAD.—
- WAFFLES.—
- SOFT CRULLERS.—
- DOUGH-NUTS.—
- COMMON CRULLERS.—
- PLAIN DESSERTS.
  - MOLASSES PUDDING.—
  - MOLASSES PIE.—
  - MOLASSES POT-PIE.—
  - BATTER PUDDING.—
  - FRITTERS.—
  - ORANGE FRITTERS.—
  - PEACH FRITTERS.—
  - APPLE OR QUINCE FRITTERS.—
  - PANCAKES—
  - JUNKET.—
  - MILK POTTAGE OR FARMER'S RICE.—
  - PLAIN RICE PUDDING.—
  - PLAIN BOILED RICE PUDDING.—
  - RICE CUPS.—
  - BREAD PUDDING.—
  - BREAD AND BUTTER PUDDING.—
  - A BROWN BETTY.—
  - SWEETENED SWEET POTATOS.—
  - APPLE DUMPLINGS.—
  - PEACH DUMPLINGS.—
  - APPLE PUDDINGS—
  - ROLLED PUDDING.—
  - FRUIT POT-PIES.—
  - PLAIN BAKED CUSTARD.—
  - BOILED CUSTARD.—
  - APPLES BAKED WHOLE.—
  - BAKED PEARS.—
  - COUNTRY CHARLOTTE.—
  - A PLAIN CHARLOTTE.—
  - GOOSEBERRY FOOL.—
  - POTATO PASTE.—
  - VERY PLAIN PIE-CRUST.—
  - COMMON FRUIT PIES.—
  - EXCELLENT PLAIN PASTE.—
  - LEMON BREAD PUDDING.—
  - PLAIN PLUM PUDDING.—
- MOLASSES PUDDING.—
- MOLASSES PIE.—
- MOLASSES POT-PIE.—
- BATTER PUDDING.—
- FRITTERS.—
- ORANGE FRITTERS.—
- PEACH FRITTERS.—
- APPLE OR QUINCE FRITTERS.—
- PANCAKES—
- JUNKET.—
- MILK POTTAGE OR FARMER'S RICE.—
- PLAIN RICE PUDDING.—
- PLAIN BOILED RICE PUDDING.—
- RICE CUPS.—
- BREAD PUDDING.—
- BREAD AND BUTTER PUDDING.—
- A BROWN BETTY.—
- SWEETENED SWEET POTATOS.—
- APPLE DUMPLINGS.—
- PEACH DUMPLINGS.—
- APPLE PUDDINGS—
- ROLLED PUDDING.—
- FRUIT POT-PIES.—
- PLAIN BAKED CUSTARD.—
- BOILED CUSTARD.—
- APPLES BAKED WHOLE.—
- BAKED PEARS.—
- COUNTRY CHARLOTTE.—
- A PLAIN CHARLOTTE.—
- GOOSEBERRY FOOL.—
- POTATO PASTE.—
- VERY PLAIN PIE-CRUST.—
- COMMON FRUIT PIES.—
- EXCELLENT PLAIN PASTE.—
- LEMON BREAD PUDDING.—
- PLAIN PLUM PUDDING.—
- FINE DESSERTS.
  - THE BEST PUFF-PASTE.—
  - SHELLS.—
  - BORDERS OF PASTE.—
  - LEMON PUDDING.—
  - ALMOND PUDDING.—
  - COCOA-NUT PUDDING.—
  - SWEET POTATO PUDDING.—
  - PINE-APPLE TART.—
  - QUINCE PIES.—
  - FINE APPLE PIES—
  - A MERINGUE PUDDING.—
  - JELLY OR MARMALADE PUDDING.—
  - CHEESE PUDDING.—
  - FLORENDINES.—
  - PEACH PIES.—
  - A FRUIT CHARLOTTE.—
  - VANILLA CUSTARDS.—
  - FINE PLUM PUDDING.—
  - MINCE PIES.—
  - CALF'S FEET JELLY.—
  - CURRANT JELLY.—
  - WINE JELLY.—
  - TRIFLE.—
  - BLANCMANGE.—
  - FINEST BLANCMANGE.—
  - FARINA.—
  - FINE MARROW PUDDING.—
  - OMELETTE SOUFFLÉ.—
  - SUNDERLANDS.—
  - CREAM TART.—
  - ORANGE COCOA-NUT.—
  - LEMON TAFFY.—
  - CHARLOTTE RUSSE.—
  - ICE CREAM.—
  - WATER ICES OR SHERBET.—
  - FLOATING ISLAND.—
- THE BEST PUFF-PASTE.—
- SHELLS.—
- BORDERS OF PASTE.—
- LEMON PUDDING.—
- ALMOND PUDDING.—
- COCOA-NUT PUDDING.—
- SWEET POTATO PUDDING.—
- PINE-APPLE TART.—
- QUINCE PIES.—
- FINE APPLE PIES—
- A MERINGUE PUDDING.—
- JELLY OR MARMALADE PUDDING.—
- CHEESE PUDDING.—
- FLORENDINES.—
- PEACH PIES.—
- A FRUIT CHARLOTTE.—
- VANILLA CUSTARDS.—
- FINE PLUM PUDDING.—
- MINCE PIES.—
- CALF'S FEET JELLY.—
- CURRANT JELLY.—
- WINE JELLY.—
- TRIFLE.—
- BLANCMANGE.—
- FINEST BLANCMANGE.—
- FARINA.—
- FINE MARROW PUDDING.—
- OMELETTE SOUFFLÉ.—
- SUNDERLANDS.—
- CREAM TART.—
- ORANGE COCOA-NUT.—
- LEMON TAFFY.—
- CHARLOTTE RUSSE.—
- ICE CREAM.—
- WATER ICES OR SHERBET.—
- FLOATING ISLAND.—
- FINE CAKES.
  - PLUM CAKE.—
  - ICING.—
  - POUND CAKE.—
  - QUEEN CAKE—
  - ORANGE CAKES.—
  - LEMON CAKES—
  - SPONGE CAKE.—
  - ALMOND SPONGE CAKE.—
  - SPANISH BUNS.—
  - LADY CAKE.—
  - CINNAMON CAKE.—
  - WEST INDIA COCOA-NUT CAKE.—
  - GOLDEN CAKE.—
  - SILVER CAKE.—
  - APEES.—
  - MARMALADE MERINGUES.—
  - JUMBLES.—
  - SCOTCH CAKE.—
  - JELLY CAKE.—
  - ALMOND MACAROONS.—
  - KISSES.—
  - LAFAYETTE GINGERBREAD.—
  - GINGER NUTS.—
  - PIGEON PIE.—
  - CHICKEN PIE.—
- PLUM CAKE.—
- ICING.—
- POUND CAKE.—
- QUEEN CAKE—
- ORANGE CAKES.—
- LEMON CAKES—
- SPONGE CAKE.—
- ALMOND SPONGE CAKE.—
- SPANISH BUNS.—
- LADY CAKE.—
- CINNAMON CAKE.—
- WEST INDIA COCOA-NUT CAKE.—
- GOLDEN CAKE.—
- SILVER CAKE.—
- APEES.—
- MARMALADE MERINGUES.—
- JUMBLES.—
- SCOTCH CAKE.—
- JELLY CAKE.—
- ALMOND MACAROONS.—
- KISSES.—
- LAFAYETTE GINGERBREAD.—
- GINGER NUTS.—
- PIGEON PIE.—
- CHICKEN PIE.—
- SWEETMEATS.
  - MARMALADE OR JAMS.—
  - PRESERVED CITRON MELONS.—
  - PINE-APPLES PRESERVED.—
  - PRESERVED LEMONS OR ORANGES.—
  - PEACHES PRESERVED.—
  - BRANDY PEACHES.—
  - PRESERVED TOMATOS.—
  - PRESERVED QUINCES.—
  - PRESERVED CRAB-APPLES.—
  - PRESERVED CHERRIES.—
  - FINE PRESERVED STRAWBERRIES.—
  - STRAWBERRIES IN WINE.—
  - STRAWBERRY WINE.—
  - COUNTRY PLUMS.—
- MARMALADE OR JAMS.—
- PRESERVED CITRON MELONS.—
- PINE-APPLES PRESERVED.—
- PRESERVED LEMONS OR ORANGES.—
- PEACHES PRESERVED.—
- BRANDY PEACHES.—
- PRESERVED TOMATOS.—
- PRESERVED QUINCES.—
- PRESERVED CRAB-APPLES.—
- PRESERVED CHERRIES.—
- FINE PRESERVED STRAWBERRIES.—
- STRAWBERRIES IN WINE.—
- STRAWBERRY WINE.—
- COUNTRY PLUMS.—
- PICKLES.
  - INDIA PICKLE.—
  - PICKLED PEACHES.—
  - MELON MANGOES.—
  - MUSHROOMS PICKLED.—
  - BELL-PEPPERS PICKLED.—
  - PICKLED CAULIFLOWERS.—
  - PICKLED BEETS WITH CABBAGE.—
  - PICKLED CUCUMBERS.—
  - PICKLED ONIONS.—
  - WALNUTS OR BUTTERNUTS PICKLED—
  - PICKLED PLUMS.—
- INDIA PICKLE.—
- PICKLED PEACHES.—
- MELON MANGOES.—
- MUSHROOMS PICKLED.—
- BELL-PEPPERS PICKLED.—
- PICKLED CAULIFLOWERS.—
- PICKLED BEETS WITH CABBAGE.—
- PICKLED CUCUMBERS.—
- PICKLED ONIONS.—
- WALNUTS OR BUTTERNUTS PICKLED—
- PICKLED PLUMS.—
- PREPARATIONS FOR THE SICK.
  - CHICKEN BROTH.—
  - MUTTON BROTH FOR THE SICK.—
  - HERB TEAS.—
  - GRUEL.—
  - JELLY WATER.—
  - CARRAGEEN BLANCMANGE.—
  - FARINA BLANCMANGE.—
  - BEEF TEA.—
  - BARLEY WATER.—
  - WHEY.—
  - TAPIOCA.—
  - SWEETBREADS FOR INVALIDS.—
  - STEWED SMELTS.—
- CHICKEN BROTH.—
- MUTTON BROTH FOR THE SICK.—
- HERB TEAS.—
- GRUEL.—
- JELLY WATER.—
- CARRAGEEN BLANCMANGE.—
- FARINA BLANCMANGE.—
- BEEF TEA.—
- BARLEY WATER.—
- WHEY.—
- TAPIOCA.—
- SWEETBREADS FOR INVALIDS.—
- STEWED SMELTS.—
- MISCELLANEOUS RECEIPTS.
  - TEA.—
  - COFFEE.—
  - CHOCOLATE.—
  - MILK TOAST.—
  - BUTTERED TOAST.—
  - RASPBERRY VINEGAR.—
  - MACARONI.—
  - COMMON OMELET.—
  - A PLAIN POTATO PUDDING.—
  - ELLEN CLARK'S PUDDING.—
  - ARROW-ROOT BISCUIT.—
  - ONTARIO CAKE.—
  - NEW-YEAR'S CAKE.—
  - GOOD YEAST.—
  - YEAST POWDERS.—
  - VINEGAR.—
  - PINK CHAMPAGNE—
  - SHERRY COBBLER.—
  - MINT JULEP.—
  - CAROLINA PUNCH.—
  - NECTAR.—
  - CHOCOLATE CARAMEL.—
  - EGGS TO BOIL.—
  - POACHED EGGS.—
  - EGG-NOGG.—
  - BRAN MUFFINS.—
  - COTTAGE CHEESE.—
  - FRENCH HAM PIE.—
  - FIG PUDDING.—
  - POKE PLANT.—
  - RHUBARB TARTS.—
  - VOL-AU-VENT.—
  - A SOUFFLÉ PUDDING.—
  - ICED PLUM PUDDING.—
  - RENNETS.—
  - AN EASY WAY OF MAKING BUTTER IN WINTER.—
  - SWEET POTATO PONE.—
  - RICE BREAD.—
  - RICE FLOUR BREAD.—
  - RICE FLOUR BATTER CAKES.—
  - GROUND-NUT MACAROONS.—
  - COLUMBIAN PUDDING.—
  - A WASHINGTON PUDDING.—
  - A COTTAGE PUDDING.—
  - ICE-CREAM CAKES.—
  - WHIPPED CREAM MERINGUES.—
  - CHOCOLATE PUFFS.—
  - COCOA-NUT PUFFS.—
  - FIG MARMALADE.—
  - CARRAWAY GINGERBREAD.—
  - SEA-VOYAGE GINGERBREAD.—
  - EXCELLENT GROUND RICE PUDDING.—
  - CHOCOLATE MACAROONS.—
  - BREAD FRITTERS.—
  - TO KEEP FRESH BUTTER FOR FRYING STEWING, &c.—
  - EXCELLENT MUTTON SOUP.—
  - NEW ENGLAND CREAM CHEESE.—
  - MOLASSES CANDY.—
- TEA.—
- COFFEE.—
- CHOCOLATE.—
- MILK TOAST.—
- BUTTERED TOAST.—
- RASPBERRY VINEGAR.—
- MACARONI.—
- COMMON OMELET.—
- A PLAIN POTATO PUDDING.—
- ELLEN CLARK'S PUDDING.—
- ARROW-ROOT BISCUIT.—
- ONTARIO CAKE.—
- NEW-YEAR'S CAKE.—
- GOOD YEAST.—
- YEAST POWDERS.—
- VINEGAR.—
- PINK CHAMPAGNE—
- SHERRY COBBLER.—
- MINT JULEP.—
- CAROLINA PUNCH.—
- NECTAR.—
- CHOCOLATE CARAMEL.—
- EGGS TO BOIL.—
- POACHED EGGS.—
- EGG-NOGG.—
- BRAN MUFFINS.—
- COTTAGE CHEESE.—
- FRENCH HAM PIE.—
- FIG PUDDING.—
- POKE PLANT.—
- RHUBARB TARTS.—
- VOL-AU-VENT.—
- A SOUFFLÉ PUDDING.—
- ICED PLUM PUDDING.—
- RENNETS.—
- AN EASY WAY OF MAKING BUTTER IN WINTER.—
- SWEET POTATO PONE.—
- RICE BREAD.—
- RICE FLOUR BREAD.—
- RICE FLOUR BATTER CAKES.—
- GROUND-NUT MACAROONS.—
- COLUMBIAN PUDDING.—
- A WASHINGTON PUDDING.—
- A COTTAGE PUDDING.—
- ICE-CREAM CAKES.—
- WHIPPED CREAM MERINGUES.—
- CHOCOLATE PUFFS.—
- COCOA-NUT PUFFS.—
- FIG MARMALADE.—
- CARRAWAY GINGERBREAD.—
- SEA-VOYAGE GINGERBREAD.—
- EXCELLENT GROUND RICE PUDDING.—
- CHOCOLATE MACAROONS.—
- BREAD FRITTERS.—
- TO KEEP FRESH BUTTER FOR FRYING STEWING, &c.—
- EXCELLENT MUTTON SOUP.—
- NEW ENGLAND CREAM CHEESE.—
- MOLASSES CANDY.—
- WORTH KNOWING.
  - THE BEST CEMENT FOR JARS.—
  - A BAIN-MARIE; OR, DOUBLE KETTLE.—
- THE BEST CEMENT FOR JARS.—
- A BAIN-MARIE; OR, DOUBLE KETTLE.—
- INDEX.
- FOOTNOTES:
- Transcriber's Notes:

The book hasn't received reviews yet.

Miss Leslie's New Cookery Book

Free Machine Learning Books

Free Chemistry Textbooks

Free Mathematics Textbooks

Free Children Books

Free Java Books

Sts Peter And Paul Preparatory School eBook List