wineglassfuls of seltzwater, one wineglassful “Tom”, or Holland gin,
teaspoonful of white of an egg, and ice; shake well and strain into
fancy glass.
GIN FIZ--NO. 2
Use celestine vichy instead of seltzerwater, and the yolk instead of
the white of an egg.
JAMAICA RUM PUNCH
Make same as whiskey or brandy punch. Santa Cruz, same.
PONCHE ROMAINE
Two wineglassfuls of water, one wineglassful of whiskey, half
wineglassful of Jamaica rum; sugar and lemon to taste. Shake, and use
plenty of ice. Strain and serve in fancy glass.
PARLOR PUNCH (MORAN’S)
One tablespoonful of white sugar, a little lemon juice, two
wineglassfuls of English black tea, one wineglassful of whiskey,
one-half wineglassful of Jamaica rum, a little raspberry syrup,
plenty of small ice. Shake well, and strain in fancy glass.
ROYAL COCKTAIL (MORAN’S OWN)
One lump sugar; two dashes of Boker’s bitters, or Angostura bitters,
two tablespoonfuls of Belfast ginger ale; one wineglassful of
whiskey, or brandy; one lemon peel; plenty of ice. Shake well, and
strain in fancy glass.
NEW ORLEANS TODDY
One lump of sugar, one tablespoonful of water, one wineglassful of
whiskey or brandy, one lump of ice. Use small bar glass.
VIRGINIA TODDY
Two lumps of sugar, two sherry or wineglassfuls of water, same of
whiskey, plenty of ice; shake well and strain into small bar glass,
with grated nutmeg on top.
WHISKEY, BRANDY, OR GIN COCKTAILS--_New Orleans Style_
Two dashes of Boker’s, Angostura or Peychaud bitters--either will
make a fine cocktail. One lump of sugar, one piece of lemon peel, one
tablespoonful of water, one wineglassful of liquor, etc., with plenty
of ice. Stir well and strain into a cocktail glass.
ANOTHER WAY--SPOON COCKTAIL
One lump of sugar, two dashes Angostura bitters, one piece of lemon
peel, one lump of ice. Serve plain in small bar glass with spoon.
WHISKEY PUNCH, PLAIN--_Use Regular Bar Glass_
Two wineglassfuls of lemon or lime juice, half a tablespoonful of
sugar, one-half wine glass of whiskey, and plenty of ice; shake and
strain into punch glasses.
FANCY PUNCH
Half a tablespoonful of sugar, a little raspberry, a little lemon,
lime and pineapple juice. Two parts of water to one of whiskey or
brandy, and plenty of ice. Shake and strain in punch glass; put
fruits in season when serving; use regular bar glass.
CHAMPAGNE COCKTAIL
One glass of wine, two dashes of Angostura bitters, and two bits of
lemon peel. Put the bitters and lemon peel in the glass first, then
pour in the wine, after which put in one small spoonful of sugar, and
stir.
MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.
One-half tablespoonful of powdered sugar, one wineglass of water,
one of whiskey, brandy or gin, etc., and one-half dozen sprigs of
mint. Use plenty of fine ice, and decorate with strawberries and
pineapples, or any fruit in season.
SQUIRTS--_Use Large Glasses_
Whiskey, brandy, gin, white wine, claret or catawba make good
“squirts.” Fill the glass half full of fine ice, put in one
tablespoonful of white sugar, a little raspberry syrup, strawberries
and pineapple; pour in your liquor, and fill up with seltzer water.
Stir all rapidly.
HOW TO MIX ABSINTHE IN EVERY STYLE
Plain absinthe; half a sherry glass of absinthe; plenty of fine ice,
with about two wineglassfuls of water. Put in the water, drop by
drop, on top of absinthe and ice; stir well, but slowly. It takes
time to make it good.
ABSINTHE AND ANISETTE
To half a wineglass of absinthe put two or three dashes of anisette.
Mix same as above.
ABSINTHE AND SUGAR
To half a wineglass of absinthe, put a teaspoonful of powdered sugar
and mix same as above.
SUISSISSE
To half a wineglass of absinthe, put half a tablespoon of orgeat
syrup, plenty of fine ice; add water, mix well. Serve in liquor glass.
POUSSE CAFE--NO. 1
Maraschino, curacao, kirsh-wasser and brandy in equal parts of each;
dash with Peychaud bitters. Serve in liquor glasses.
POUSSE CAFE--NO. 2
Bernardine, brandy and curacao, in equal parts of each; dash with
Angostura bitters.
POUSSE CAFE--NO. 3
Brandy, maraschino and cassis, in equal parts; dash with Boker’s
bitters.
POUSSE CAFE--NO. 4
La grande chartreuse (yellow), brandy (French), and la grande
chartreuse (green), in equal parts; dash with Peychaud bitters.
HOT SPICED RUM
Two lumps of sugar, two wineglasses boiling water, one wineglass
Jamaica rum, a little butter--about as much as you can put on a dime;
cloves and allspice. Serve in small bar glass.
SOUPE LA REINE
Boil two chickens in water with thyme, sweet-bay and parsley.
When cooked (not to pieces), take them out of the water, cut up
the breasts in small pieces the size of dice; fry a few pieces of
onion without coloring them, add a little flour and the water that
the chickens were boiled in, a little rice and the balance of the
chickens, meat and bones, chopped fine. Boil all together, and when
thoroughly cooked strain through a colander and put back to boil,
stirring constantly. When it comes to a boil remove it from the
fire and add the beaten yolks of a few eggs and a little cold milk,
stirring continually. Keep the soup in “bain-marie.” When ready to
serve put the small pieces of the breasts in a soup-dish and pour the
soup over them.
RED SNAPPER A LA CHAMBORD
Clean your fish, and be careful not to damage it, and replace the
roe. Take off the scales, and lightly raise the skin on one side, and
lard it with bacon from fin to tail; put it in a pan, and moisten
with white wine. Add salt, pepper, parsley, six laurel leaves, some
thyme, sliced onions and three cloves; cover the head with strips
of bacon, and put it into the oven, covering your fish-kettle with
leaves of foolscap paper, and letting it simmer for an hour. When
about to serve, drain it and put it on a platter, garnish it all
round with forcemeat balls, or better, with pigeons a la Gautier,
iced (glaces) sweetbreads, small glaces, pope’s eyes of a shoulder of
veal, crabs, fowl livers, truffles, cock’s combs and cock’s kidneys.
Strain the sauce through a silken sieve, and if not sufficiently
seasoned, put into a pan two spoonfuls of Spanish sauce, and two
spoonfuls of the dressing of your snapper; let it boil down one-half,
put your small garnishes into it, and pour the sauce around the fish.
Serve after having jellied and browned it.
CRAYFISH BISQUE A LA CREOLE
Wash the cray-fishes, boil and drain them. Separate the heads from
the tails. Clean out some of the heads, allowing two or three heads
to each person. Peel the tails. Chop up a part of them, add to them
some bread, onions, salt, black pepper and an egg or two. With this
dressing, stuff the heads that you have cleaned out. Chop the claws
and the parts adhering to them. Fry a little garlic, onions, ham, one
turnip, one carrot, and a little flour; add some water, the chopped
claws, a few tomatoes, thyme, sweet bay, parsley and a little rice
stirring often to avoid scorching. When well boiled, strain through a
colander. After straining, put back to the fire and season to taste.
Put the stuffed heads into the oven until brown. When ready to serve,
put them and the tails in a soup dish and pour the soup over them.
Before serving, add a little butter and nutmeg, stirring until the
butter is melted.
BOUILLE-ABAISSE
Chop some onions and garlic very fine, fry them in olive oil, and
when slightly colored add some fish cut up in slices; also a few
tomatoes scalded, peeled and sliced, some salt, black and red pepper,
thyme, sweet-bay, parsley, and half a bottle of white wine, and
enough water to cover the fish. Put it over a brisk fire and boil a
quarter of an hour. Put slices of toasted bread in a deep dish, place
the fish on a shallow dish with some broth, and pour the balance on
the bread and serve hot.
BROWNED SNIPE A LA FAUVET
Dress fourteen snipe, stuff them with a little browned stuffing, to
which add two hashed truffles. Bend the skin back carefully while
stuffing, and then replace it so the birds will retain as nearly as
possible their natural appearance. Place the snipe so prepared and
larded with bacon, into a frying pan; and to keep them sufficiently
together in order that the skins may not shrink much while cooking,
put some strips of bacon over them; moisten them with a little
soup-stock, cover them with buttered paper and let them cook in the
oven for forty minutes; then drain them, lightly trim the lower side,
and lay them on a little mound of uncooked, but slightly browned
stuffing, breast up, in the bottom of a dish, and ice them (glacez).
Keep the dish hot in the oven for some minutes. Remove the skin and
eyes from the heads of the snipe after cooking them and stick a
small truffle in each bill, and lay between each two birds, one of
the heads with the truffle up. Garnish the dish with stewed cock’s
combs, scallops, goose liver, and champignons; add a little Madeira
sauce, boiled down and permeated with the flavor of the game. Ice
(glacez) the snipe and truffles, and serve with a separate sauce. Let
everything be very hot.
SALAD A LA RUSSE
Cut up all kinds of vegetables, such as carrots, turnips, snap beans,
etc., boil them in water with salt and butter, then drain and season
lightly with salt, black pepper and vinegar; add a few cooked green
peas, mashed and well drained. Put all in a salad dish in the form
of a pyramid, and lightly cover it over with mayonnaise. If you have
the hearts of artichokes put them around the dish, as a wreath, with
a little asparagus mixed in. Keep as cool as possible until served.
BISCUIT GLACE FOR TWENTY
Ten yolks of eggs, one and a half pounds pulverized sugar, half a
gallon of cream, vanilla extract, white of eggs well beaten if the
cream is too light. To be frozen in a square box and cut in small
pieces. A coat of strawberry sherbet on top of the cream, before
cutting, to give nice appearance. A tin box three inches wide and
six inches long, which is enclosed in a box three inches larger all
around. The inside box has a tight-fitting top, and is packed in the
outside box, which has a perforated bottom to allow water or melted
ice to escape. Place inside box within the outer, and stuff with ice
and salt and let it freeze; when frozen, place red sherbet on top of
biscuit to give pretty appearance.
HINTS ON COOKING
When salt hams or tongues are cooked they should be instantly thrown
into cold water, as the change from the boiling water they were
cooked in, to the cold water, instantly loosens the skin from the
flesh, and it peels off without trouble.
Fresh vinegar should be added to chopped capers, because it brings
out their flavor, and makes the sauce more appetizing.
Butter sauce should never be boiled, as it becomes oily if boiled in
making. The whites and yolks of eggs should be beaten separately,
because the tissues of both can be better separated; and a
tablespoonful of water beaten with each is an improvement, and should
never be omitted.
Onions, turnips and carrots should be cut across the fibre, as it
makes them more tender when cooked.
Plenty of fast-boiling water should be used in cooking vegetables,
as the greater the volume of water the greater the heat. If only a
little water is used the whole affair soon cools, the vegetables
become tough, and no length of time will render them tender.
In boiling greens, it is best to throw into them soda with the salt,
as the soda extracts the oil in them which is injurious to the
digestion; from one-half to a whole teaspoonful of soda for a pot of
greens is the right quantity.
Parsley should never be boiled in soda, but in boiling water and
salt; boil from one to two minutes, and then chop fine. Use plenty
of water to boil parsley, as a little water toughens it, and turns it
brown.
Never soak dried beans in cold water as it extracts the nutritious
portion of the bean. They should be washed first in warm water, then
in cold, tied in a cloth and dropped into boiling water, with a
little salt in it and be kept boiling for four hours. Then they are
nice baked around pork, or served with gravy. To make a puree of them
you throw them when boiled, into cold water, when the skins will drop
off easily, and you can mash them through a sieve or colander and
season with butter, pepper, and salt.
Open the oven door, when baking meat, to let off the burnt, scorched
air. The oven should be very hot, and the meat well larded, or
covered with fat, or dripping, then well floured; this keeps in the
juices and renders the meat tender.
HINTS ON HOUSECLEANING
SOAP BOILING, ETC.
House cleaning should commence at the top of the house and work
downwards. In this case it may be undertaken by spells, with
intervening rests.
After the floors are cleaned, the walls and ceilings claim attention.
A very beautiful whitening for walls and ceilings may be made by
shaking the best lime in hot water, covering up to keep in the steam,
and straining the milk of lime through a fine sieve; add to a pailful
half a pound of common alum, two pounds of sugar, three pints of
rice-flour made into a thin, well-boiled paste, and one pound of
white glue dissolved slowly over the fire. It should be applied with
a paint-brush when warm.
Paint should be cleaned by using only a little water at a time and
changing often; a soft flannel cloth or sponge is better than cotton
or a brush; a piece of pine wood with a sharp point should be used
for the corners. Where the paint is stained with smoke, some ashes
or potash lye may be used. A soft linen towel should be used for
wiping dry. Glass should not be cleaned with soap; a little paste of
whiting and water should be rubbed over, and with another cloth it
should be rinsed off, and the glass polished with a soft linen or
old silk handkerchief. Alcohol or benzine is a good thing to clean
glass, and clean paper is probably better than any cloth, sponge or
towel; dry paper leaves an excellent polish. Marble may be cleaned
with a mixture of two parts of common soda, one part of pumice stone,
and one of chalk, finely powdered and tied up in a fine muslin rag;
the marble is wetted with water, the powder shaken over it, and it
is rubbed with a soft cloth until clean, then washed in clean water
and dried with a soft linen or silk handkerchief. No soap or potash
should be allowed on marble. A good furniture polish is made by
melting two ounces of beeswax, one ounce of turpentine, and one dram
of powdered rosin together, with a gentle heat, and rubbing on when
cold, with a soft flannel cloth, and polishing with a soft linen or
silk cloth. If for mahogany, a little Indian red may be used. Cracks
in furniture may be filled with putty, mixed with Indian-red or burnt
umber, to get the desired shade. When dry it will take an equal
polish with the wood.
HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND CLEAN
To seven pound of tallow, or other clean grease, use three pounds
of rosin, add six gallons of water to this, and stir in two pounds
of potash; boil this together for five hours, then turn the soap,
while hot, into a washtub and let it stay all night; when cool cut
into bars, and lay on a board to harden. This quantity should be
sufficient for a family of four persons for one year.
WASHING MIXTURE
An excellent and harmless washing mixture may be made by cutting up
a large bar of soap and dissolving it with two ounces of borax in a
half gallon of water. Boil the mixture till the soap is soft, and
put it away to be used when required. There is nothing in it to take
the color out of goods, and it saves labor and soap.
FRUIT STAINS
Fruit stains may often be removed from clothing by plunging the
latter into boiling water, letting it remain immersed for a few
minutes, and then washing it out in the ordinary way.
TO PREVENT GOODS FROM FADING
Drop into a pail of water a teaspoonful of sugar of lead, and let
it dissolve. Soak the goods in this mixture for half an hour before
washing them in the ordinary manner.
IVIES FOR INSIDE DECORATIONS
It is not generally known that the various evergreen ivies will
grow and flourish to perfection in the shade, and that, therefore,
any room may be most charmingly decorated with them. Such is the
fact, however. Put the plants in large pots, filled with rich and
mellow garden soil kept at a suitable regulation of moisture; and
you will have no trouble about the matter. The vines may be trained
on wire trellises fastened to the wall or ceiling; or upon any other
convenient arrangement. In a treatise on this subject the _Rural New
Yorker_ says:
“It may also be stated that the room decorated with ivy should not
be kept too warm, but at a moderate temperature; such as is most
healthful for a person is the best. No one need to fear to make the
room unhealthy by introducing the ivy in abundance; for plants
purify the air, and it is only when we introduce those emitting
strong odors that anything but beneficial effects result. As all
ivies succeed well in the shade, they are more suitable for the
purpose herein designated than almost any other kind of plant.
“There is also another plant largely used for this purpose, which is
not a true ivy, although known as German ivy (_Senecio scandens_).
It grows even more rapidly than any of the true ivies (_Hedera_),
and we have seen a small plant grow so fast that it encircled quite
a large room in a few weeks. It thrives well in the shade, and the
leaves resemble somewhat the common English ivy, but are of a lighter
and more cheerful green color. This and a great variety of ivies are
grown for sale by our florists.”
INDEX
Introduction, iii
SOUPS, BROTHS, ETC.
Baked, 10
Beef, Plain, 5
Bisque, Crayfish, 22
Bouilli, Soup et, 5
Broth in Haste, 6
Broth, Chicken, 6
Broth, Crayfish, 7
Broth, Scotch Barley, 8
Cheap White, 11
Chicken, 7
Clear Pea, 13
Consomme, Beef and Fowl, 8
Consomme of Fowl, White, 9
Dried Split Pea, 13
Egg Balls for Mock Turtle, 17
Green Pea, without Meat, 10
Green Pea, Queen Victoria’s, 12
Green Pea, with Egg Dumplings, 12
Green Corn, 13
Gombos, Chicken with Oysters, 20
Gombos, Crab or Shrimp, 19
Gombos, Crab with Okra, 21
Gombos, Okra or Filee, 18
Gombos, Okra, 19
Gombos, Oyster, with Filee, No. 1, 19
Gombos, Oyster, with Filee, No. 2, 20
Gombos, Oyster, Maigre, 21
Gombos, Shrimp, Maigre, 21
Maigre, without Meat, 7
Oxtail, 17
Oyster, 14
Rabbit, 18
Stock for Soup, 3
Stock to Clarify, 4
Stock for Gravies, 4
Tomato, with Vegetables, 11
Turtle No. 1, 14
Turtle No. 2, 15
Turtle, Mock, 15
Turtle, Mock No. 2, 15
Turtle, Mock No. 3, 16
Veal Gravy, 8
Vermicelli No. 1, 9
Vermicelli No. 2, 9
Vermicelli or Macaroni, 10
FISH, ETC.
Codfish, Baked and Stewed, 26
Codfish au Beurre Roux, 27
Codfish Cakes, 27
Crabs, Fricassee of, 31
Crabs, Soft-shell, Fried, 31
Croakers and Mullets, Fried, 23
Fillets or Sliced Fish, Fried, 24
Flounder, Broiled, 25
Flounder and Mullet, Fried, 25
Fish, Fricassee of, 23
Fish, to Fry, 23
Frogs, Fried, 32
Grenouilles Frites, 32
Mackerel, Spanish, Broiled, 25
Oyster Pickle, 30
Oyster and Beefsteak Pie, 30
Oyster and Sweetbread Pie, 30
Oysters, Fried, 29
Oysters, Scalloped, No. 1, 29
Oysters, Scalloped, No. 2, 29
Oysters, Stewed with Champagne, 28
Oysters, Stewed with Milk, 28
Oysters, Stewed on Toast, 28
Oysters, Stuffing, 27
Oysters, on Toast, 28
Red Fish, or Snapper, Boiled, 25
Red Fish, a la Provencale, 26
Stuff and Bake, to, 23
Terrapin, 33
Trout, Stuffed and Baked, 24
Trout a la Venitienne, 24
Turtle, to Dress, 31
COLD MEAT, ETC.
Cold Meat, to serve, 34
Forcemeat, Liver and Ham, 36
Forcemeat, for Stuffing, 37
Glazing for Tongues, etc., 34
Oysters, Pickled, to serve, 34
Pies, Meat or Chicken, to serve, 34
Pies, Meat, Spices for, 36
Sausage Meat, Seasoning for, 35
Tongue, Braised, with Aspic Jelly, 35
Truffles and Chestnut Stuffing, 36
Truffles and Liver Stuffing, 37
Veal, Pig or Turkey, Seasoning for, 35
SAUCES FOR MEATS AND GAME
A l’Aurore, for Fish, 41
Apple, 46
Apple, Fried, 47
Brown Onion, 38
Butter and Flour, 40
Caper, for Mutton, etc., 40
Celery, White, for Poultry, 41
Chestnut, for Turkey, etc., 41
Cranberry, 39, 46
Cream, 46
Cucumber, White, for Meats, 42
Duck, 38
Eggs and Butter, 42
Egg, with Lemon, 45
Froide, 41
Hard, 47
Horseradish, 45
Horseradish, To Keep, 45, 48
Jelly, Savory, for Cold Turkey, etc., 43
Lemon, for Fish, 40
Lemon, Rich, for Puddings, 47
Mint, 38
Mushroom, 38
Onion, Brown, 38
Onion, White, 39
Oyster, Brown, 43
Oyster, White, 44
Oyster, for Turkey, 44
Parsley and Butter, 40
Peaches, Fried, 47
Piquante, for Cold Meat, 39, 44
Puree, Celery, for Turkey, 42
Robert, 45
Salad, for Lettuce, 39
Savory, for Roast Goose, 47
Stock, for Gravies, etc., 44
Tomato, 39, 43
Tomato, Piquant, 45
Vinegar, Cheap, 49
Vinegar, To Make, No. 1, 48
Vinegar, To Make, No. 2, 48
Vinegar, for Pickles, To Make, 48
White Onion, 39
Wine, for Venison or Mutton, 42
ENTREES
Beans, Baked, and Pork, 58
Beef, Hashed, 52
Calf or Pigs’ Brains, Fried, 56
Calf or Pigs’ Feet, Fried, 56
Calf Head, Bodied or Baked, 56
Calf Head, Collared, 57
Calf Head, Potted, 57
Curry of Cold Roast Fowl, 57
Fricadellons, Veal or Mutton, 54
Ham Toast for Lunch, 58
Mustard, French, To Make, 53
Mutton, Scallops, with Mushrooms, 52
Pie, Veal and Ham, 53, 54
Rarebit, Welsh, 58
Salad, Veal, 55
Sandwiches, 52
Sandwiches, for Picnics, 53
Stew, Irish, 50
Stew, Kidney and Mushrooms, 50
Stew, Lamb Chops, 50
Stew, Pigeon, 51
Stew, Tripe, Plain, 51
Sweetbreads, Veal, 55
Timbale, 54
Tripe, with Mushrooms, 51
Tripe, To Fry Brown, 51
Veal Hash, 53
Veal and Ham Pie, 53, 54
Veal Loaf, 55
Veal, Minced, and Poached Eggs, 56
Veal or Mutton Fricadellons, 54
Veal Salad, 55
Veal Sweetbreads, 55
MUTTON, BEEF AND HAMS
Beef, Brisket, Boiled and Stuffed, 61
Beef, Round, Stewed, 61
Beef, Round, a la Baronne, 62
Beef, Steak, to Fry as if Broiled, 62
Beef, Steak, Roasted, 63
Beef, To Roast in Stove, 63
Boiling, Remarks on, 59
Daube Glacee of Beef, 60
Ham, Baked, 59
Ham, Stuffed, 59
Ham, to Boil, 60
Mutton, Haunch, 64
Mutton, Leg of, Boiled, 64
Mutton, Leg of, Roast, 64
Mutton, Stuffed with Mushrooms, 64
Mutton, to Taste like Venison, 65
FOWLS AND GAME
Chicken, Boiled, 66
Chicken, Boiled, with Stuffing, 67
Chicken, Broiled, 69
Chicken, Cold, Scalloped, 69
Chicken, Country Fried, 66
Chicken, Curry, 69
Chicken Fricassee a la Marenga, 68
Chicken Pie a la Reine, 69
Chicken Pie, Plain, 70
Chicken Pot Pie, 70
Chicken, Roast, 68
Chicken, Stew or Fricassee, 67
Chicken, Saute, with Oyster Sauce, 68
Duck, Canvas Back, 76
Duck, Roast, 75, 77
Duck, to Stew with Green Peas, 76
Duck, Tame and Wild, 75
Duck, Wild, 77
Game, Venison, etc., Remarks on, 78
Goose, with Chestnuts a la Chipolita, 78
Goose, Roast, with Sage and Onion, 77
Goose, Wild, 77
Hare or Rabbit, Roast, 80
Partridge, 80
Pigeon Pie, 80
Pie, Squirrel or Rabbit, 79
Pie, Rice Bird, 80
Pie, Roast, 81
Pie, Pigeon, 80
Pig, Roast, 81
Quails, 80
Rice-Bird Pie, 80
Teal, Broiled, 77
Turkey, Boiled, with Celery Sauce, 74
Turkey, Boiled, with Oyster Sauce, 74
Turkey, Boned, 71
Turkey, to Roast, 72
Turkey, Roast a la Perigord, 73
Turkey, Wild, 72
Venison Steak, 79
Venison Pasty, 79
VEGETABLES
Artichokes, Burr, 89
Asparagus on Toast, 87
Asparagus with Cream, 88
Beans, Snap, Stewed and Boiled, 89
Beans, Lima, or Butter, 90
Beets, Boiled, 92
Cabbage, Stewed, 91
Cauliflower, with White Sauce, 91
Corn, Green, on Cob, 84
Corn, Green, Stewed, 84
Corn, Green, Fritters, 85
Corn Oysters, 85
Corn Pudding, 85
Egg Plant, 88
Macaroni in a Mould, 92
Macaroni and Grated Cheese, 93
Mushrooms, Stewed, on Toast, 88
Okra and Corn Fricassee, 85
Okra or Gombo, to Cook, 86
Onions, Boiled and Fried, 84
Parsnip Fritters, 92
Peas, Green English, to Stew, 89
Peas, Marrowfat, 90
Potatoes, 83
Potatoes, Croquets, 83
Potatoes, Fried, 83
Potatoes, Irish, Mashed and Browned, 82
Potato, Irish, Stewed, 82
Potato, Puffs, 82
Potato, Sweet, 83
Pumpkin, with Salt Meat, 91
Salsify, Fried in Batter, 86
Spinach, to Cook, 87
Squash, Stewed, 90
Squash, Summer, Stewed, 91
Succotash, 85
Tomatoes, to Broil, 87
Tomatoes, Stuffed, 86
Tomatoes, Stewed, 87
Turnips, to Cook, 84
EGGS, OMELETS, ETC.
Eggs au Gratin, for Lent, 95
Eggs, Boiled, Soft or Hard, 94
Eggs, Poached, with Toast and Anchovy Paste, 95
Eggs, Poached, and Ham, 96
Eggs, with Browned Butter and Vinegar, 96
Omelet, Delicious, 99
Omelet, for One Person, 97
Omelet, Spanish, 99
Omelet, with Green Onion, 97
Omelet, with Oysters, 100
Omelet, with Parmesan Cheese, 97
Omelet, with Sugar, 98
Omelet au Naturel, 96
Omelet, Soufflee, 98
Omelet, Soufflee, in mould, 98
SALADS AND RELISHES
Catsup, Mushroom, 101
Catsup, Tomato, 102
Celery, etc., Vinegar, 102
Garnishes, 101
Jambolaya of Fowls and Rice, 106