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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:
- SOUPS.
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