other will do. Put it into a thick block-tin kettle, (or a _bain-marie_)
and stir in a pound and a half of the best and cleanest brown sugar.
Boil slowly and skim it well, (stirring it always after skimming,) and
taking care that it does not burn. Prepare the grated rind and the juice
of three large lemons or oranges, and stir them in after the molasses
and sugar have boiled long enough to become very thick. Continue to boil
and stir till it will boil no longer, and the spoon will no longer move.
Try some in a saucer, and let it get cold. If it is brittle, it is
done. Then take it from the fire, and transfer it immediately to shallow
square tin pans, that have been well greased with nice fresh butter or
sweet oil. Spread it evenly, and set it to cool.
While boiling, you may add three or four spoonfuls of shell-barks,
cracked clean from their shells, and divided into halves. Or the same
quantity of roasted pea-nuts or ground-nuts. With both nuts and lemon it
will be very good.
WORTH KNOWING.
THE BEST CEMENT FOR JARS.--Before preserving and pickling time, buy at a
druggist's, two ounces of the clearest and whitest gum tragacanth.
Obtain also two grains of corrosive sublimate, (indispensable to this
cement), and having picked the gum tragacanth clean, and free from dust
and dark or discolored particles, put it with the sublimate into a very
clean yellow or white-ware mug that holds a small quart and has a
close-fitting lid belonging to it. Then fill the vessel more than
two-thirds with very clean water, either warm or cold; and put on the
lid. Let it rest till next morning. Then stir it with an _unpainted_
stick, that will reach quite down to the bottom. Repeat the stirring
frequently through the day, always replacing the lid. In a few days the
cement will have risen to the top of the mug, and have become a fine,
clear, smooth paste, _far superior to any other_; and, by means of the
corrosive sublimate, it will keep perfectly well to an indefinite
period, if always closely covered, and having no sort of metal dipped
into it. On no account attempt to keep this paste in tin, or even in
silver. Both paste and metal will turn black and become spotted.
Remember this.
When going to put away your sweetmeats or pickles, this paste will come
into use, and be found invaluable. It is best to keep all these things
in small jars, as opening a large jar frequently, may injure its
contents by letting in the air. In a large family, or where many pickles
are eaten, those in most frequent use may be kept in stone-ware jars,
with a wooden spoon always at hand for taking them out when wanted. On
the surface of every jar of pickles, put one or two table-spoonfuls of
salad oil, and then cover the top of the jar closely with a circular
piece of bladder or thin leather. Next cut out a narrow band of the
same, and cement it on with gum tragacanth paste, (made as above), and
let it remain till you open the jar for use.
For sweetmeats, have glass or white-ware jars. Lay on the surface of
each a circular paper, cut to fit and dipped in brandy. Next, put on an
outside cover of bladder or thick white paper secured with a band of the
same, coated with tragacanth paste. When this cement is used, the jars
will not be infested with ants or other insects, the corrosive sublimate
keeping them out.
This paste should be at hand in every library or office, when wanted for
papers or books. It requires no boiling when made, and is always ready,
and never spoils. For a small quantity, take an ounce of the best gum
tragacanth and a grain of corrosive sublimate. Get a covered white or
yellow-ware mug that holds a pint; such a mug will cost but twelve
cents. Dissolve in less than a pint of water.
A BAIN-MARIE; OR, DOUBLE KETTLE.--These are most useful and satisfactory
utensils, as all who have tried them can certify. They are to be had of
various sizes at the best household furniture stores, and are made to
order by the chief tinsmiths. The French make great use of the
Bain-Marie; which, in some measure, accounts for the general superiority
of their cookery.
This utensil, as made in America, is a double kettle of the strongest
and best block-tin. The bottom of the outside kettle is of strong copper
or iron, well tinned, and _kept so_. The food, however, is all contained
in the inner kettle, which is of tin entirely. After the food is in,
(having with it no water whatever), put on the lid tightly, and through
the tube on the outside, pour into the outer kettle the water that is to
cook it. If it boils away too fast, replenish it with more water poured
in at the tube.
If it boils too slowly, quicken it by adding some salt put in at the
tube. Keep the kettle closely covered, except when removing the lid to
take off the scum; and do this quick and seldom. The superfluous steam
is all the time escaping through the top of the tube and through a very
small hole in the lid. Nothing cooked in this manner (with all the water
outside) can possibly burn or scorch. After every skimming, stir the
stew down to the bottom before you replace the lid. To cook in a
Bain-Marie, requires a strong, steady heat, well kept up; and you must
begin earlier than in the common way of stewing. This is an excellent
vessel for boiling custards, blancmanges, marmalades, and many other
nice things; as a good housewife will soon discover. Also, for making
beef tea and other preparations for invalids. It is well to keep a small
one purposely for a sick room.
If from deficiency of sugar, or being kept too warm, or not closely
covered, any of your sweetmeats turn sour, do not hastily throw them
away, but carefully remove the surface, (even if coated with blue
mould), add an additional portion of sugar so as to make them very
sweet, and put them into a Bain-Marie. Fill the outer kettle with _hot_
water, and boil it till you find the preserves restored to their proper
taste. Then put them up again in jars that have been well scalded,
rinsed, and sunned, and lay brandied paper on the surface of each.
Mouldy pickles may be recovered in a similar manner, adding fresh spices
and vinegar before you put them up again.
[Illustration: Bain-Marie; or, Double Kettle. (Pronounced _Bine
Maree_.)]
INDEX.
A.
A-la-mode beef, 150.
Almond and macaroon custards, 486.
Almond macaroons, 536.
Almond pudding, baked, 474.
Almond pudding, boiled, 475.
Almond sponge cake, 524.
Almond soup, 58.
Apees, 532.
Apple dumplings, 457.
Apples, baked whole, 461.
Apples, bellflower or pippins, 562.
Apple fritters or quince, 450.
Apple jelly, 492.
Apple pies, (fine) 479.
Apple pork pie, 224.
Apple sauce, 338.
Apple sauce, baked, 339.
Apple pudding, 458.
Apple water, 591.
Arrow-root biscuit, 603.
Artichokes, fried, 363.
Asparagus, new way, 371
Asparagus omelet, 366.
Asparagus oysters, 372.
Asparagus soup, 44.
Autumn soup, 61.
Aunt Lydia's corn cake, 425.
B.
Bacon, to prepare, 246.
Bacon, to boil, 247.
Bacon and beans, 248.
Bacon, broiled, 249.
Bacon, stewed, 250.
Baked fish, 79.
Baked soup, 76.
Baked tongue, 171.
Barley water, 590.
Bananas, fried, 358.
Batter pudding, 447.
Bean soup, 42.
Beans, (green,) 379.
Beef-a-la-mode, 151.
Beef bouilli, 152.
Beef, corned, 145.
Beef, corned, fried, 148.
Beef, (French,) 154.
Beef, corned, stewed, 153.
Beef, fresh, stewed, 155.
Beef, dried and smoked, 148.
Beefs heart, 161.
Beef with mushrooms, 160.
Beef with onions, 157.
Beef with oysters, 158.
Beef gumbo, 375.
Beef patties, 161.
Beef, spiced, 149.
Beef with potatoes, 159.
Beef, fresh, (stewed,) 155.
Beef, roasted, 138.
Beef, (smoked,) stewed, 154.
Beefsteaks, 141.
Beefsteaks, broiled, 142.
Beefsteaks, fried, 143.
Beefsteaks, stewed, 144.
Beefsteak with oysters, 156.
Beefsteak pie, 162.
Beefsteak pot-pie, 164.
Beefsteak pudding, 166.
Beefsteaks for invalids, 584.
Beef tea, 589.
Beef with tomatos, 156.
Beets, 387.
Beets, baked, 388.
Bell-peppers, pickled, 574.
Bird dumplings, 305.
Birds for larding, 305.
Birds for invalids, 584.
Birds in a grove, 304.
Birds with mushrooms, 303.
Biscuit sandwiches, 245.
Bologna sausages, 232.
Borders of paste, 472.
Boned turkey, 271.
Blackfish, and sea-bass, 83.
Blancmange, 497.
Blancmange, carrageen, 587.
Blancmange, finest, 499.
Bran muffins, 615.
Brandy green gages, 557.
Brandy peaches, 557.
Bread, 433.
Bran bread, 436.
Bread biscuit, 436.
Bread cakes, 437.
Bread, rye, 436.
Bread, home-made, 433.
Bread pudding, 454.
Bread-and-butter pudding, 454.
Bread, (twist,) 435.
Buckwheat cakes, 421.
Brine for pickling meat, 235.
Broccoli, 359.
Broccoli and eggs, 361.
Brown Betty, 455.
Browning for soups, 312.
Browned flour, 313.
Buns, (Spanish,) 525.
Butter, (clarified,) 310.
Butter, (melted,) 309.
Buttered toast, 599.
Butternuts to pickle, 578.
C.
Cabbage, boiled, 350.
Cabbage boiled an excellent way, 351.
Cabbage, forced, 353.
Cabbage, fried, 352.
Cabbage soup, 45.
Cabbage, red, 45.
Cale cannon, 352.
Catchup, (mushroom,) 324.
Catchup, (tomato,) 326.
Catchup, (walnut,) 325.
Calf's head, stewed, 205.
Calf's feet jelly, 491.
Camp catchup, 328.
Canvass-back ducks, 281.
Canvass-backs, broiled, 282.
Canvass-backs, (stewed,) 282.
Canvass-backs, (roasted,) 281.
Carolina punch, 610.
Carrots, 385.
Carrot soup, 50.
Carrots, stewed, 368.
Carrageen blancmange, 587.
Cashaw pudding, 478.
Catfish, fried, 87.
Cauliflower, boiled, 359.
Cauliflower, fried, 360.
Cauliflower macaroni, 360.
Cauliflower omelet, 359.
Cauliflowers, pickled, 575.
Celery, fried, 362.
Charlotte, (country,) 462.
Charlotte, plain, 463.
Charlotte russe, 507.
Champagne, (pink,) 608.
Cheese pudding, 481.
Chestnut soup, 50.
Chestnut pork, 220.
Cherry marmalade, 550.
Cherries, preserved, 563.
Cherries, pickled, 580.
Chicken salad, 384.
Chicken curry, 297.
Chickens, fricasseed, 289.
Chickens, stewed whole, 290.
Chicken broth for the sick, 581.
Chicken gumbo, 292.
Chicken-pie, 541.
Chicken pot-pie, 297.
Chicken soup, 55.
Chicken, (tomato,) 294.
Chicken and turkey patties, 295.
Chicken rice pudding, 295.
Chickens, fried, 287.
Chickens, broiled, 287.
Chitterlings, 201.
Chitterlings, baked, 203.
Chitterlings, fried, 202.
Chocolate, 597.
Chocolate caramel, 611.
Chocolate custards, 484.
Chocolate macaroons, 536.
Chowder, fine, 88.
Chowder, (Yankee,) 88.
Cinnamon bread, 440.
Cinnamon cake, 528.
Citron melons, preserved, 552.
Clam chowder, 89.
Clam fritters, 112.
Clam pie, 121.
Clams, scolloped, 113.
Clam soup, 74.
Clam soup for invalids, 582.
Cocoa-nut cake, 528.
Cocoa-nut jumbles, 534.
Cocoa-nut, (orange,) 504.
Cocoa-nut pudding, baked, 476.
Cocoa-nut pudding, boiled, 477.
Cocoa-nut puffs, 534.
Cocoa-nut soup, 57.
Codfish, (stewed,) 103.
Codfish, (boiled,) 84.
Codfish, (fried,) 103.
Codfish, salt, 86.
Coffee, 596.
Coloring for sauces, 310.
Corn cake, (Aunt Lydia's,) 426.
Corn soup, 38.
Cottage cheese, 616.
Country captain, 299.
Country grapes, 567.
Country plums, 566.
Country potatos, 348.
Crab-apples, preserved, 562.
Crabs, 136.
Crabs, (soft,) 122.
Crab fritters, soft, 113.
Cranberry sauce, 337.
Cream cakes, 503.
Creamed pine-apple, 506.
Cream and peaches, 506.
Creamed strawberries, 505.
Cream tarts, 504.
Cross buns, 439.
Crullers, (common,) 444.
Crullers, (soft,) 442.
Croquettes, (rice,) 296.
Cucumbers, (to prepare,) 369.
Cucumbers, stewed, 370.
Cucumbers, pickled, 576.
Cucumber catchup, 327.
Curry balls, 373.
Curried eggs, 300.
Curried chicken, 297.
Curry powder, 332.
Curry powder, (Madras,) 333.
Custards, baked, 460.
Custard, boiled, 461.
D.
Damson pickles, 580.
Damson sauce, 342.
Dressing for slaw, 354.
Dried apple sauce, 341.
Dried peach sauce, 341.
Dried and smoked beef, 148.
Doughnuts, 443.
Dumplings, (apple,) 457.
Dumplings, (peach,) 458.
Dumplings, (bird,) 305.
Dumpling, (sausage,) 231.
Ducks, boiled, 279.
Ducks, fricasseed, 280.
Ducks with peas, 280.
Ducks, roasted, 278.
Duck soup, 56.
Ducks, (terrapin,) 283.
Ducks, (canvas-back,) broiled, 282.
Ducks, (canvas-back,) plain, 281.
Ducks, (canvas-back,) roasted, 281.
Ducks, (canvas-back,) stewed, 282.
E.
East indian pickle, 569.
East India sauce for fish, 331.
Egg balls, 373.
Egg-plants, baked, 357.
Eggs, to beat, 615.
Eggs, to boil, 612.
Egg-nogg, 614.
Egg sauce, 316.
Eggs, poached, 613.
Eggs, scrambled, 614.
Egg wine, 591.
Ellen Clarke's pudding, 603.
Epicurean sauce, 331.
F.
Farina, 500.
Farina blancmange, 588.
Farina flummery, 589.
Farina gruel, 589.
Fast-day soup, 74.
Farmer's rice, 451.
Fennel sauce, 319.
Fig pudding, 617.
Filet gumbo, 293.
Fish, to clean, 77.
Fish, to bake, 79.
Fish cakes, 82.
Fish, to boil, 77.
Fish, to fry, 79.
Fish, spiced, 81.
Fish soup, 71.
Fish, to stew, 81.
Floating island, 515.
Florendines, 482.
Fillet of pork, 225.
Fillet of veal, 189.
Fowls, boiled, 285.
Fowls, pulled, 286.
Fowls, roasted, 284.
Fowl and oysters, 291.
French chicken pie, 291.
French ham pie, 616.
French pot-au-feu, 64.
French sour crout, 354.
French stew, 158.
French white soup, 56.
Friday soup, 75.
Fried oysters, 110.
Fritters, 448.
Fritters, (orange,) 449.
Fritters, (peach,) 449.
Fruit charlotte, 483.
Fruit pies, (common,) 466.
Fruit pot-pies, 460.
Fruit in syrups, 552.
G.
Game soup, 68.
Giblet pie, 277.
Gingerbread, (Lafayette,) 538.
Gingernuts, 539.
Golden cake, 530.
Gooseberry fool, 463.
Gooseberries preserved, 565.
Gooseberry sauce, 339.
Goose pie, 276.
Goose, to roast, 274.
Gravy sippets, 584.
Gravy, to make, 323.
Green beans, to boil, 379.
Green gages, to preserve, 557.
Green lemons or limes, 555.
Green Mayonnaise, 330.
Green peas, to boil, 378.
Green pea soup, 41.
Gruel, 586.
Gumbo, (beef,) 375.
Gumbo, (filet,) 293.
Gumbo, (chicken,) 292.
Gum arabic water, 590.
H.
Halibut, fried, 97.
Halibut, stewed, 104.
Hams, to cure, 236.
Ham, baked, 239.
Ham, boiled, 238.
Ham, brine for pickling, 235.
Ham, broiled, 241.
Ham, disguised, 243.
Ham, fried, 242.
Ham, fried, (nice,) 242.
Ham cake, 243.
Ham, (madeira,) 240.
Ham toast, 173.
Ham omelet, 244.
Ham, potted, 246.
Ham pie, (French,) 616.
Ham, sliced, 243.
Hashed cold meat, 193.
Hare, coated, 264
Herb teas, 585.
Herb candies, 585.
Hog's head cheese, 234.
Hominy, 392.
Horse-radish, 317.
I.
Ice cream, 510.
Icing, (warm,) 519.
Icing, 518.
Ice cream cakes, 632.
Ice water, (or sherbet,) 513.
Iced plum pudding, 621.
Indian corn, to boil, 391.
Indian mush, 412.
India pickle, 569.
Indian pudding, (fine,) 428.
Italian pork, 226.
Irish stew, 180.
J.
Jams or marmalade, 546.
Jam, strawberry, 549.
Jam, raspberry, 548.
Jellies, 545.
Jelly, apple, 492.
Jelly, calf's feet, 491.
Jelly cake, 535.
Jelly, currant, 494.
Jelly, (or marmalade,) pudding, 480.
Jelly, orange, 493.
Jelly, Siberian, 493.
Jelly, (Wine,) 496.
Jelly water, 587.
Jumbles, 534.
Jumbles, (cocoa-nut,) 534.
Junket, 450.
K.
Kebobbed mutton, 179.
Kebobbed veal, 197.
Kisses, 537.
Knuckle of veal and bacon, 196.
L.
Lady cake, 526.
Lady fingers, 524.
Lafayette gingerbread, 538.
Lamb, 181.
Lamb, larded, 186.
Larded tongue, 172.
Lamb chops, stewed, 185.
Lamb cutlets, 184.
Lamb pie, 187.
Lamb, roast, 182.
Lamb steaks, 183.
Lard, to prepare, 250.
Larded liver, 199.
Lemon cakes, 522.
Lemon catchup, 327.
Lemon custards, 485.
Lemon pudding, 473.
Lemon bread pudding, 468.
Lemons or limes, to preserve green, 555.
Lemon syrups, 513.
Lemon taffy, 506.
Lemons or oranges, preserved, 554.
Lettuce peas, 367.
Lettuce peas, plain, 368.
Lima beans, 380.
Liver, fried, 198.
Liver pie, 201.
Liver pudding, 234.
Liver rissoles, 200.
Liver, stewed, 200.
Lobsters, 132.
Lobster pudding, 136.
Lobster salad, (plain,) 133.
Lobster sauce, 137.
Lobster rissoles, 135.
Lobster salad, (fine,) 134.
Lobster soup, 71.
M.
Macaroni, 600.
Macaroni, (sweet,) 601.
Macaroons, (almond,) 536.
Macaroons, (ground-nut,) 628.
Macaroons, (chocolate,) 536.
Mackerel, broiled, 96.
Mackerel, fried, 97.
Madras curry powder, 333.
Mangoes, (peach,) 571.
Mangoes, (melon,) 572.
Marmalade meringues, 533.
Marmalade, (grape,) 550.
Marmalade, (cherry,) 550.
Marmalade, (orange,) 550.
Marmalade, (peach,) 546.
Marmalade, (plum,) 548.
Marmalade, (pumpkin,) 547.
Marmalade, (quince,) 546.
Marmalade, (pine-apple,) 549.
Marmalade, (tomato,) 547.
Maryland biscuit, 432.
Marrow pudding, 501.
Mayonnaise, (green,) 330.
Melongina or Egg-plant, 356.
Meringue pudding, 479.
Meringues, (whipped cream,) 633.
Meat pies, 163.
Milk biscuit, 437.
Milk pottage, 451.
Milk toast, 598.
Mince pies, 488.
Mint julep, 610.
Mint sauce, 317.
Mock turtle soup, 69.
Molasses pie, 446.
Molasses pot-pie, 447.
Molasses pudding, 444.
Molasses supper, 594.
Muffins, (soft,) 429.
Mush, 412.
Mushrooms with beef, 160.
Mushrooms, baked, 391.
Mushroom catchup, 324.
Mushroom omelet, 364.
Mushroom sauce, 321.
Mushrooms, pickled, 572.
Mushrooms, stewed, 390.
Mustard, (French,) 329.
Mutton, 173.
Mutton broth for invalids, 583.
Mutton, (boiled leg of,) 175.
Mutton, (boiled loin of,) 174.
Mutton chops, (broiled,) 177.
Mutton steaks, (fried,) 178.
Mutton chops with potatos, 179.
Mutton chops with tomatos, 178.
Mutton, (boiled,) (sauce for,) 175.
Mutton steaks, (stewed,) 176.
Mutton, kebobbed, 179.
N.
Nasturtions, pickled, 581.
Nectar, 611.
Noodle soup, 54.
New Year's cake, 605.
O.
Ochras, to boil, 375.
Ochras, dried, 374.
Omelet, (common,) 601.
Omelet soufflé, 501.
Omelet of sweetbreads, 213.
Onion custard, 358.
Onions, 376.
Onion eggs, 373.
Onions, pickled, 577.
Onion sauce, (fine,) 320.
Onion sauce, (plain,) 321.
Onions, (to roast,) 376.
Onions, (to stew,) 376.
Onion soup, 47.
Ontario cake, 604.
Orange cake, 522.
Orange or lemon custards, 484.
Orange cocoa-nut, 504.
Orange fritters, 449.
Orange jelly, 493.
Orange marmalade, 550.
Orange milk, 551.
Orange pudding, baked, 476.
Orange pudding, boiled, 476.
Oranges (or lemons,) preserved, 554.
Orange or lemon syrup, 513.
Oysters, broiled, 119.
Oysters, to choose, 108.
Oysters, to feed, 108.
Oysters, fried, 110.
Oyster fritters, 111.
Oysters, (French,) 110.
Oyster loaves, 117.
Oyster omelet, 118.
Oyster patties, 117.
Oysters, pickled, 115.
Oysters, pickled for keeping, 116.
Oyster pie, 120.
Oysters, roasted, 114.
Oysters, scolloped, 114.
Oysters, raw, for the sick, 584.
Oyster soup, 73.
Oyster soup, for invalids, 582.
Oysters, stewed, 109.
P.
Panada, (chicken,) 589.
Panada, (sweet,) 590.
Pancakes, 450.
Parsley, crimped, 319.
Parsley sauce, 318.
Parsnips, baked, 387.
Parsnips, boiled, 386.
Parsnips, fried, 386.
Parsnip fritters, 387.
Parsnip soup, 49.
Partridges, (pear fashion,) 301.
Partridges, roasted, 302.
Partridge, plain, 302.
Paste, (excellent plain,) 467.
Paste, (potato,) 464.
Paste puff, (the best,) 469.
Paste borders, 472.
Peas, to boil, 377.
Peas, stewed, 377.
Pea soup, (green,) 41.
Pea soup, (split,) 43.
Peas with lettuce, 367.
Peas, plain lettuce, 368.
Peaches and cream, 506.
Peach dumplings, 458.
Peach mangoes, 571.
Peach marmalade, 546.
Peaches, (brandied,) 557.
Peaches, pickled, 570.
Peaches, preserved, 556.
Pears, baked, 462.
Pepper-pot, 53.
Peppers, (bell,) pickled, 574.
Persimmon jam, 567.
Pheasants, roasted, 302.
Pickles, 568.
Pickled beets with cabbage, 575.
Pickled bell-peppers, 574.
Pickled button tomatos, 581.
Pickled butternuts, 578.
Pickled cauliflowers, 575.
Pickled cherries, 580.
Pickled cucumbers, 576.
Pickled cucumbers with onions, 578.
Pickled damsons, 580.
Pickles, East India, 569.
Pickled melon mangoes, 572.
Pickled mushrooms, 572.
Pickled nasturtions, 581.
Pickled onions, 577.
Pickled peaches, 570.
Pickled peach mangoes, 571.
Pickled plums, 579.
Pickled shrimps, 314.
Pickled walnuts, 578.
Pie, (crust,) very plain, 464.
Pigeon pie, 540.
Pigeons, roasted, 308.
Pig, to dress, 220.
Pig's feet, fried, 227.
Pine-apple marmalade, 549.
Pine-apples, preserved, 553.
Pine-apple tart, 478.
Pink champagne, 608.
Pink sauce, 334.
Planked shad, 106.
Plovers, roasted, 307.
Plum cake, 516.
Plums, preserved, 557.
Plums, pickled, 579.
Plum pudding, (plain,) 468.
Plum pudding, (fine,) 486.
Poke plant, 618.
Pot-au-feu, (French,) 64.
Pot-pies, 165.
Pot-pie, (terrapin,) 125.
Pumpkin, stewed, 389.
Pork, 216.
Pork and apples, 222.
Pork and beans, 228.
Pork with corn and beans, 229.
Pork with pea pudding, 230.
Pork, (Italian,) 226.
Pork, fillet, 225.
Pork olives, 227.
Pork pie, (apple,) 224.
Pork, (apple pot-pie,) 223.
Pork, to roast, 218.
Pork spare-ribs, roasted, 220.
Pork steaks, stewed, 222.
Pork steaks, fried, 223.
Pork, (sweet potato,) 219.
Portable soup, 51.
Potatos, boiled, 345.
Potatos, roasted, 346.
Potatos, baked, 347.
Potato cakes, 348.
Potatos, (country,) 348.
Potatos, fried, 348.
Potatos, (new,) 347.
Potatos, mashed, 347.
Potato paste, 464.
Potato pudding, (plain,) 602.
Potatos, stewed, 349.
Potato beef, 159.
Potato mutton chops, 179.
Potato soup, 50.
Pot-pie, (beefsteak,) 164.
Pot-pie, (chicken,) 297.
Poultry and game, 265.
Pound cake, 520.
Pudding, (almond,) baked, 474.
Pudding, (almond,) boiled, 475.
Pudding, (apple,) 458.
Pudding, (batter,) 447.
Pudding, (bread,) 454.
Pudding, bread and butter, 454.
Pudding, Brown Betty, 455.
Pudding, (cashaw,) 478.
Pudding, (cheese,) 481.
Pudding, (cocoa-nut,) 476.
Pudding, (cocoa-nut,) boiled, 477.
Pudding, (cottage,) 632.
Pudding, iced plum, 621.
Pudding, (Columbian,) 629.
Pudding, (Ellen Clarke's,) 603.
Pudding, lemon bread, 468.
Pudding, marrow, 501.
Pudding, plum, 486.
Pudding, plum, (plain,) 468.
Pudding, molasses, 444.
Pudding, rice, (baked,) 452.
Pudding, rice, (boiled,) 453.
Pudding, orange, 476.
Pudding, lemon or orange, (boiled,) 476.
Pudding, sweet potato, 477.
Pudding, white potato, 478.
Pudding, meringue, 479.
Pudding, marmalade or jelly, 480.
Pudding, pumpkin, (fine,) 478.
Pudding, pumpkin, (Yankee,) 390.
Pudding, rolled, 459.
Pumpkin, stewed, 389.
Q.
Quails, roasted, 302.
Queen cake, 522.
Quince marmalade, 546.
Quince pies, 478.
Quinces, preserved, 560.
R.
Rabbits, 259.
Rabbits, coated, 264.
Rabbits, fricasseed, 263.
Rabbits with onions, 261.
Rabbit pot-pie, 262.
Rabbits, pulled, 263.
Rabbits, roasted, 260.
Raspberry jam, 548.
Raspberries, preserved, 566.
Raspberry vinegar, 599.
Rhubarb tarts, 618.
Rice cups, 453.
Rice pie, 298.
Rice pudding, baked, 452.
Rice pudding, boiled, 453.
Rennets, 622.
Ripe peach sauce, 340.
Rissole patties, 198.
Rockfish, 82.
Reed birds, 308.
Rolls, 435.
Rolled pudding, 459.
Roman punch, 514.
Rusk, 438.
Rusks, (dry,) 439.
S.
Sage and onion sauce, 319.
Sago, 592.
Sago pudding, 593.
Salad, (chicken,) 384.
Sally Lunn, 430.
Salsify fritters, 355.
Salsify oysters, 356.
Salmi of partridges, 302.
Salmon, 90.
Salmon, baked, 93.
Salmon, boiled, 91.
Salmon, broiled, 94.
Salmon cutlets, 94.
Salmon, pickled, 95.
Salmon, roasted, 93.
Salmon trout, 101.
Sandwiches, 173.
Sausages, (Bologna,) 232.
Sausage meat, 231.
Sausage dumplings, 231.
Sauce, apple, 338.
Sauce, apple, baked, 339.
Sauce, apple, dried, 341.
Sauce, dried peach, 341.
Sauce, (broccoli,) 318.
Sauce, (cauliflower,) 318.
Sauce, chestnut, 343.
Sauce, (celery,) 316.
Sauce, (clam,) 315.
Sauce, (cranberry,) 337.
Sauce, (damson,) 342.
Sauce, (egg,) 316.
Sauce, (fennel,) 319.
Sauce, (gooseberry,) 339.
Sauce, (lobster,) 137, 313.
Sauce, mint, 317.
Sauce, mushroom, 321.
Sauce, (nasturtion,) 321.
Sauce, (onion,) plain, 321.
Sauce, (onion,) fine, 320.
Sauce, (onion and sage,) 319.
Sauce, (oyster,) 315.
Sauce, (parsley,) 318.
Sauce, pea-nut, 343.
Sauce, (peach,) ripe, 340.
Sauce, (prune,) 342.
Sauce, (pink,) 334.
Sauce, (pudding,) fine, 335.
Sauce, (pudding,) plain, 336.
Sauce, Robert, 330.
Sauce, (shrimp,) 314.
Sauce, (vanilla,) 336.
Sauce, (wine,) 334.
Sausage dumplings, 231.
Sausage and veal pie, 232.
Scolloped tomatos, 365.
Scotch cake, 535.
Seabass with tomatos, 101.
Sea-coast pie, 127.
Shad, to keep without corning, 105.
Shad, planked, 106.
Shells, 471.
Sherry cobbler, 609.
Short cake, 427.
Shrimps, 137.
Siberian jelly, 493.
Silver cake, 531.
Smelts, fried, 86.
Smelts for invalids, 594.
Soft crabs, 122.
Soft crullers, 442.
Soft muffins, 429.
Soufflé, (omelet,) 501.
Soups, 33.