Miss Leslie's New Cookery Book
Free

Miss Leslie's New Cookery Book

By Eliza Leslie
Free
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:
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