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Miss Leslie's New Cookery Book

By Eliza Leslie

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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:

Miss Leslie's New Cookery Book

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