When the water boils, it must be poured off and fresh water with salt,
a bunch of mint, a piece of onion, ham and chorizo (a species of
sausage) put into the pot. The ham and chorizo must be taken out as
soon as they are half boiled, some tomatoes must be fried with lard and
then thrown into the pot together with the ham and chorizo, red pepper,
cinnamon, cloves and garlic are then to be added to season it. The
tripe ought to be boiled before the other ingredients are put in.
BOSTON BROWN BREAD.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
3 cups of rye flour, 2 cups of corn meal, 1½ cups of wheat flour,
1 cup of Porto Rican molasses, 1½ pints of milk, a pinch of salt,
1 teaspoonful of soda, dissolved in a little hot water. Mix well
together, put in a very tight mold, and boil 4 hours--serve hot. This
is very good.
CORN SLAPS.
MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” E. SHORE OF
MARYLAND.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
1 pt. of white southern corn meal, 2 eggs, beaten very light, scald the
meal into a stiff dough, add the eggs, thin with fresh milk until very
thin. 1 tablespoon of flour prevents it from sticking.
GRAHAM GEM.
_Contributed by Miss Anne H. Wharton, Philadelphia, Pa._
9 tablespoonfuls Graham flour, 2 teaspoonfuls Royal baking powder, 1
teaspoonful sugar, ½ teaspoonful salt. Stir in enough water to make the
mixture a proper consistency to drop into tins. Beat hard and drop into
well-heated tins, and bake in a quick oven. Crisp and delicious.
SPONGE CAKE.
_Contributed by Sarah Biddle Cabeen, Philadelphia._
1 doz. eggs--the weight of the eggs in sugar and half of the weight in
flour, 1 lemon, the rind grated and juice. Beat the yolks of the eggs
and sugar together. Add the whites, lightly beaten and stir in the
flour. Then bake at once.
CAVITCHED FISH.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
To 1 dozen large perch, cleaned and wiped very dry, seasoned well
with cayenne pepper, black pepper and salt, and fried in sweet oil to
a light brown color, add a few onions sliced and fried brown. When
the fish are perfectly cold, put them in a deep vessel and strew the
onions over them. Take 1 qt. of good vinegar, 2 qts. of the liquor of
the boiled fish, mace, cloves, whole black pepper, a clove of garlic,
cayenne pepper, half a teacup of mixed mustard, the same quantity of
catsup and of sweet oil, and as much salt as will make the mixture
palatable. Boil the whole till it tastes of the spices, and pour it on
the fish, either hot or cold, taking care to have the fish covered.
Taste the liquor after the fish have been in it a day or two, as it may
probably require additional seasoning.
BELL FRITTERS.
MRS. BESONET.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
Take 1 qt. of new milk and boil it with a little salt, stir in the
flour till it is quite thick and will take no more. Then let it stand
till it is cool, then break in 8 eggs, put some lard into a pot, let it
boil, and then take a tablespoonful of the batter and drop in, let it
stay until it puffs out.
DELICIOUS POTATO BISCUIT.
MISS DARLINGTON.
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
1 qt. mashed potatoes, 1 qt. milk, 1 tablespoonful butter or lard, ½
cup sugar, 1 teaspoonful baking soda, 1 teaspoonful salt, 1 yeast cake.
For use at night, set at 10 A. M., remix at 3 P. M., roll out in pan,
let rise and bake 20 minutes just before serving.
BRIOCHE.
Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._
1 cup of compressed yeast, ¼ cup of lukewarm water, 1 qt. of flour,
¾ lb. of butter, 7 eggs, ½ teaspoon of salt, 2 teaspoons of sugar.
Dissolve the yeast cake in ¼ cup of warm water. Add enough flour to
make a soft ball of paste well mixed. Drop this ball in a pan of warm
water, not hot. Cover and set in warm place about 1 hour to rise. Put
the rest of flour in bowl, make a well in center, into this put butter,
salt, sugar, and 4 eggs.
Work them well together with hand, gradually using flour and adding
2 more eggs, one at a time. Work well together till it loses all
stickiness. When leaven is light, lift it out of water with a skimmer
and place it with the dough. Work well together. Add one egg, the last.
Beat with hand a long time, the longer the better, for it makes it
firmer. Put the paste in bowl. Let it rise four or five hours. Beat
down again and put it on ice for 12 or 24 hours. Handle quickly when
taken from ice.
MARYLAND BISCUIT.
_Contributed, by Sally M. Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
1½ lbs. of the best flour, 4 oz. of lard, ½ teaspoonful of salt. Mix
with cold water just as stiff as possible. Put the dough on a board and
knead until it is perfectly pliable and makes a popping sound under
your hands from the air bubbles breaking in it, and until you can pull
it down in long thin strips. These tests are infallible, but the dough
has to be worked hard and long. Break off into pieces about the size of
an egg. Mould them into round balls, about ¾ in. thick, flatten with a
rolling pin. Stick through 5 or 6 times with a fork. The oven must be
well heated but not too hot. Bake ½ hour.
BEAUVILLING POTATOES.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
Wash clean the quantity of potatoes you require, boil them, and when
they are done, drain them in a colander, peel them, cut them in small
round pieces, or thin slices; put into a stewpan some butter, parsley
chopped up, salt and whole pepper. Add to that the potatoes. Place the
stewpan upon a fire, stir them up as the butter melts, and in case it
is required, add a little bouillon or water. On dishing add the juice
of a lemon, or a dash of verjuice.
CRAB SOUP.
_Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
1 dozen good sized crabs, 1 qt. of new milk, 1 pt. of pure cream, ¼
lb. of best butter, ½ teaspoonful of finely chopped onions, salt and
paprika to taste. Put milk and cream in a double boiler, and bring to
a boil. Rub butter with a scant tablespoonful of flour, and add to it
also the chopped onions. When it comes to a boil, put in crab meat and
pepper and boil ten or fifteen minutes. Add salt first before taking
off the fire.
BISCUIT.
Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._
Make a syrup of 1 cup of sugar, ¼ cup of water. Beat the yolks of 4
eggs, add ¾ cup of syrup, and ½ cup of cream. Place the mixture on
fire. Stir till it coats spoon. Place it on ice and beat till it is
stiff and light. Flavor with vanilla bean or Maraschino, when taken
from off fire. Fold in lightly a pt. of whipped cream. Put the mixture
in a mold and freeze. It is improved by using some praline powder.
CARAMEL CUSTARD.
Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._
1 qt. of milk, 5 eggs, 1 small teaspoon of sugar to each egg. Put a
cupful of sugar in a saucepan with a little water. Let it cook until
it becomes a dark brown and is very thick. Cover mould with this and
let it harden, keeping out two or three tablespoonfuls to flavor the
custard. Beat eggs, sugar and a spoonful of vanilla together, add milk,
all but about ½ a cupful, to which add the caramel for flavoring. Put
this milk with caramel in saucepan. Boil it to give it a flavor, add
eggs, milk, etc. Put all in the mould and bake in a pan of water. To
tell when sufficiently cooked put a knife in, and when the custard does
not adhere, it is cooked. 5 tablespoonfuls of sugar makes it quite
sweet, so the cook should judge partly how much to use.
FRUIT CAKE FROM NANTUCKET.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
1 lb. sugar, 1 lb. currants, 1 lb. flour, ¼ lb. citron, 1½ lbs. butter,
1 lb. raisins. 4 eggs, 1 cup of milk, 1 teaspoonful of soda dissolved
in the milk, spices to taste.
GERMAN SALAD DRESSING FOR POTATO SALAD OR COLD SLAW.
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
1 egg, 2 tablespoonfuls vinegar, 1 teaspoonful butter, ½ teaspoonful
mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, ½ cup of cream, or
1 cup of milk, 2 teaspoonfuls flour, a good shake of red pepper. Put
vinegar and butter together, and heat. Then add other ingredients, stir
until thick and let cool.
INDIAN CURRY.
These receipts were brought from India over fifty years ago by the Rev.
John Prunate Maud.
_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, California._
Melt one heaping tablespoon of butter in a saucepan. Stir in a heaping
tablespoon of flour, and when smooth, add slowly a cup of warm gravy.
Mix a tablespoon of curry powder in a little cold milk or gravy, and
add a half a cup of cream. It should thicken and become quite smooth.
When done, season, and just before removing from the fire put in a
tablespoon of port wine. Curry should never stand a moment, but should
at once be poured over the meat or fish it is intended for. It should
always be accompanied by boiled rice and chutney.
GREEN PEA SOUP WITH WHIPPED CREAM.
MARTHA G. BINNEY DUNNING.
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
1 qt. fresh green peas, shelled, 1 qt. milk, 2 tablespoonfuls flour, ½
tablespoon butter, 1 teaspoonful chopped parsley. Boil the peas until
very soft and mash through colander. Boil the milk in double boiler,
rub the butter and flour together, add the milk, add the peas, boil
fifteen minutes, add 1 teaspoonful chopped parsley, and serve in cups
with whipped cream.
PICKLED PEACHES.
MRS. AMOS BINNEY, BOSTON, MASS.
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
Scald the peaches, then rub with a soft cloth to remove the down. For
one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and
allspice, cloves and mace to taste. Let it come to a boil. Put in the
peaches and cook until tender.
CHUTNEY.
_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, Calif._
1½ lbs. brown sugar, ¾ lb. salt, 1 tablespoonful chopped garlic, ¼ lb.
onions, ¾ lb. powdered ginger, ¼ lb. dried chillies, ¾ lb. mustard
seed, ¾ lb. stoned raisins, 2 bottles best vinegar, 30 large apples (or
some people prefer bananas or peaches).
Soak the mustard seed in a pt. of vinegar. Chop onions, chillies,
garlic and raisins. Peel and slice fruit and boil with sugar and the
rest of the vinegar. When the fruit is cold, mix all together, and put
into airtight jars and set away for at least three months.
COOKIES.
Sent by, MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._
1 scant cup of butter, 1 heaping cup of sugar, 2 eggs, beaten yolks
and whites together, 1 tablespoon of water. Flour just enough to make
a dough--not too stiff. Roll out thin, then cut out. Blanch almonds
and stick four halves on the top of each cake, sprinkle with cinnamon
and sugar, and bake. Sometimes put in caraway seeds, rather than the
almonds and cinnamon.
NELLIE’S FAVORITE CAKES.
Small Cakes and also for Strawberry Layer Cake.
Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._
½ cup of butter creamed with 1 cup of sugar, 2 very scant cups of
flour, 2 even teaspoons of baking powder, ½ cup of milk, 2 eggs beaten
separately, grated rind of a piece of lemon.
TWO OLD SPANISH RECEIPTS FROM MONTEREY, CALIFORNIA.
ENCHILADAS.
_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, Calif._
Make a chili sauce of a can of good tomatoes, four red peppers, 1
onion, 1 small edge of garlic chopped fine, a spoonful of salt, a
little chili sauce, and a spoonful of sugar. Cook until all mixed. Then
add three hard boiled eggs chopped fine, a dozen stoned olives and
half a cup of scalded raisins. Make a batter as for French pancakes, 4
ounces sifted flour, 1 egg, 2½ gills of milk and a pinch of salt. Have
a large frying pan very hot, grease it well, and then pour in enough
batter to just cover the bottom.
In about a minute the cake may be turned, but this really requires
skill. The Spanish women can give the pan a turn and a flip, and the
cake is over. When the pancakes are done fill them with the sauce, and
roll them up, and pour sauce over them.
CHICKEN TAMALES.
_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, Calif._
Make same sauce as for enchiladas. Boil any left over old barnyard
rover, and cut the meat up fine, and stir into the sauce with eggs,
olives and raisins. Have some boiling corn meal mush, and at the same
time have some corn husks soaking in warm water. Spread a corn husk
out, lay on it a thin cover of the mush, then a layer of the sauce,
etc., then another layer of the mush. Then put a corn husk on the top
and one on each side if necessary, and tie the end securely and put in
a steamer over boiling water to keep very hot.
These, also, may be made in advance and warmed over.
OLD FASHIONED MOLASSES CANDY.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
1 pt. of molasses, a large teacup of sugar, 1 ounce of ginger, 4
tablespoonfuls of lime juice, a small piece of butter, half a grated
cocoanut, and a little orange peel. Boil it slowly one and a half hours.
BOSTON BROWN BREAD.
MRS. BRADFORD NORMAN, NEWPORT, R. I.
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
2 cups Rhode Island corn meal, 1 cup rye flour, 1 teaspoonful salt, 1
baking powder, 2 eggs, well beaten, 1 cup of molasses, 5 cups of milk.
Pour into large covered tin and let steam all night.
TOMATO CATSUP.
MRS. MARGARET ERRICKSON CHAMBERS, 1840.
_Contributed by Mrs. Katharine Errickson Hinckle, Philadelphia,
Pa._
Wash four half pecks of ripe tomatoes, place them in a pan, scald
and skin them, then cook the tomatoes until they are soft, strain
through a fine wire sieve and add 1½ pints of vinegar, 1 teaspoonful
Cayenne pepper, ½ tablespoonful black pepper, ¾ of a pint of salt, 3
heads of garlic cut in small pieces, 3 tablespoonfuls whole allspice,
3 tablespoonfuls whole cloves. Tie each of the spices in a separate
cheesecloth bag, boil for three hours, stirring constantly to prevent
scorching, when done, remove the spice bags, bottle the catsup, cork
tightly, sealing the bottles with wax.
INDEX
Additional Rare Old Receipts, 333
BREADS.
Batter Cakes, 39
_Mrs. A. W. Garber._
Beaten Biscuit, 47
_Mrs. John Stephenson._
Beaten Biscuit, 50
_Mrs. Mary C. B. Alexander._
Boston Brown, 38
_Mrs. Henry Winsor._
Brandon Puffs, 43
_Miss Caroline Sinkler._
Bread, 42
_Mrs. J. Bertram Lippincott._
Bread Cake, 40
_Mrs. W. Hinckle Smith._
Bread Muffins, 48
_Mrs. W. Hinckle Smith._
Brown Bread, 42
_Mrs. J. Bertram Lippincott._
Brown Bread, 46
_Mrs. Grover Cleveland._
Clermont Muffins, 41
_Mrs. Robert K. Livingstone._
Corn Bread, 41
_Mrs. Mary Balding._
Corn Bread, 48
_St. Charles Hotel, New Orleans._
Corn Bread, 49
_Mrs. Dabney H. Maury._
Corn Bread, 53
_Mrs. Mary Palmer Bispham._
Corn Muffins, 39
_Mrs. A. W. Garber._
Cream Biscuit, 37
_Mrs. Richard L. Ashurst._
Delicious Corn Muffins, 45
_Providence, R. I._
Drop Biscuits, 50
_Mrs. Oliver Hastings._
Drop Corn Cakes, 47
_Mrs. Dabney H. Maury._
Dutch Toast, 53
_Mrs. W. H. Pulsifer._
Famous Virginia Yeast Rolls, 44
_Mrs. Eugene S. Herndon._
Flannel Cakes, 39
_Mrs. A. W. Garber._
Flannel Cakes, 49
_Mrs. Dabney H. Maury._
German Waffles, 42
_Mrs. M. Kim Miller._
Graham Gems, 46
_Mrs. J. Frailey Smith._
Graham Rolls, 48
Indian and Flour Biscuits, 53
_Mrs. Oliver Hastings._
Indian Meal Griddle Cakes, 43
_Mrs. Charles Brinton Coxe._
Indian Sponge Breakfast Cakes, 44
_Providence, R. I._
Kentucky Salt Rising Bread, 51
_Houston Eldredge._
Lapland Cakes, 52
_Mrs. Charles Mason._
Laplanders, 48
_Mrs. James T. Halsey._
Madison Biscuit, 37
_Mrs. John Murdoch._
Maize Bread, 48
_Janice Meredith’s._
Maryland Biscuit, 45
_Mrs. Joshua Harvey._
Muff Bread, 46
_Mrs. Paul C. Lea._
Muffins, 39
_Mrs. Daniel Harrison._
Muffins, 40
_Mrs. A. W. Garber._
Muffins, 45
_Mrs. Elisabeth Cooper Harrison._
Muffins, 52
_Mrs. Edward Jacquelin Smith._
Mush Cakes, 41
_Miss Mollie Ward._
Potato Pone, 42
_Miss Caroline Sinkler._
Pop Overs, 44
_Mrs. Elisabeth Cooper Harrison._
Pop Overs, 47
_Mrs. Gouverneur Ogden._
Quick Waffles, 47
_Mrs. John Moulton._
Rice Waffles, 43
_Mrs. Charles B. Maury._
Rice Waffles, 47
_Mrs. Mary Palmer Bispham._
Rice or Hominy Bread, 53
_Miss Caroline Sinkler._
Rye and Indian Bread, 50
_Mrs. Jacob Batcheller (1770)._
Rye Bread, 41
_Mrs. J. Bertram Lippincott._
Sally Lunn, 40
_Mrs. T. B. Sims._
Sally Lunn, 43
_Mrs. W. Hinckle Smith._
Sally Lunn, 46
_Mrs. Julia Breckenridge._
Sally Lunn, 49
_Mrs. Mary Palmer Bispham._
Sally Lunn, 52
_Mrs. W. H. Pulsifer._
Sally Lunn, 38
_Mrs. Dabney H. Maury._
Soufflé Biscuit, 50
Sponge for Bread, 45
_Mrs. R. H. Maury’s Cook._
Sweet Rolls, 51
_Mrs. Oliver Hastings._
Thin Biscuit, 39
Thin Biscuit, 40
_Mrs. Dabney H. Maury._
Thin Corn Cakes, 54
_Philadelphia._
Virginia Sour Milk Batter Bread, 51
_Houston Eldredge._
Virginia Batty Cakes, 52
_Mrs. James T. Halsey._
Waffles, 38
_Miss Logan._
Waffles, 41
_Mrs. Joseph Patterson._
Yeast--to Make Good, 49
_Mrs. Roy Mason._
Yorkshire Bread, 37
_Mrs. Wm. Govane Howard._
EGGS.
A Large Omelet, 57
_Mrs. Burd (1810)._
Cheese and Eggs, 58
_Margaret Cameron._
Eggs Divorcon, 58
_Mrs. James Anders._
Fricasseed Eggs and Onions, 57
_Mrs. W. A. Glasgow, Jr._
Scrambled Eggs, 57
_Mr. Francis Rawle._
SOUPS.
Bean Soup (Black), 61
_Mrs. Charles A. Farnum._
Bean Soup (Black), 63
_Harvey’s Restaurant, Wash., D.C._
Bean Soup (Black), 65
_Grandmother Hannah Burrows._
Bean Soup (Kidney), 70
_Mrs. George Newbold Lawrence._
Beef Soup, 62
_Mrs. Charles B. Maury._
Bisque of Clams, 72
_Mrs. Thomas B. Sims._
Bouillon, 62
_Mrs. Charles B. Maury._
Bouillon, New Orleans Court, 69
_Miss Charlotte Mitchell._
Brunswick Stew, 62
_Mrs. Junius B. Mosby._
Calf’s Head Soup, 66
_Mrs. Frank A. Brastow._
Calves’ Head Soup, 70
_Mrs. Julia Breckenridge._
Calf’s Head Soup, 74
_Mrs. Thomas Prather._
Chestnut Soup Clear, 73
_Lord Raglan, Raglan Castle, Eng._
Chicken Soup, 67
Chicken Soup, 70
_Mrs. Francis Brooke._
Clam Soup, 66
_General Burnsides._
Clam Soup, 67
_Mrs. John Markoe._
Crab Soup, 64
_Miss Charlotte Mitchell._
Crab Soup, 67
_Mrs. Lewis Minor._
Cream of Mushrooms, 76
_Mrs. C. Stuart Patterson._
Crecy Soup, 71
_Mrs. Morris R. Stroud._
Mock Turtle Soup, 68
_General Dabney H. Maury._
Mock Turtle Soup (Mammy Lackey’s), 75
_Mrs. Catherine Leaf Smith._
Mushroom Soup, 65
_Mrs. James Crosby Brown._
Ochra Soup, 61
_Mrs. Etting._
Ochra Soup, 69
_Mrs. James T. Halsey._
Ochra Gumbo, 73
_Mrs. Eugene Palmer._
Onion Soup, 64
_Mrs. James T. Halsey._
Oyster Gumbo, 74
_Mrs. Lawton._
Palestine Soup, 71
_Mrs. Charles A. Farnum._
Parker House Soup, 63
_Miss Rice._
Pepper Pot, 68
_Mrs. Rachel Walker Cresson._
Pepper Pot (Ellen Gallagher), 71
_Mrs. Wm. H. Horstman._
Pepper Pot (Philadelphia Famous), 72
_The Old Higgenbottom Family._
Rich Brown Soup, 66
_Mrs. Charles A. Farnum._
Turtle Soup, 63
_Miss Charlotte Mitchell._
Turtle Soup, 65
_Miss Charlotte Mitchell._
White Dahl Soup (Sarah Davis), 64
_Mrs. W. A. Glasgow, Jr._
FISH.
Boston Fish Balls, 84
_Mrs. Charles P. Searle._
Brown Sauce (To dress fish), 89
_George W. Anderson._
Clams (Deviled), 89
_Mrs. M. Kim Miller._
Cod Fish Balls, 86
_Mrs. Gilbert_ (1800).
Cod Fish Balls (Dropped), 348
_Mrs. Frederick Sylvester._
Cod Fish (Tossed-up), 84
Crab Ravigote, 83
_Mrs. Joseph Neff._
Crab Ravigote, 86
_Chef of the Famous Old Bellevue._
Crabs (Soft Shell Sautéd), 89
_Miss Charlotte Mitchell._
Crabs (Stuffed), 82
_Mrs. Morris R. Stroud._
Fish à la Creme, 89
_Mrs. Allen Maury._
Fish (Chowder), 88
_Mrs. Neil Robinson._
Fish (Fried in Flour Batter), 88
_Mrs. Charles B. Maury._
Fish (How to Fry), 83
_Mrs. Charles B. Maury._
Fish in Mould (Norwegian), 85
_Mrs. J. F. Minis._
Fish Pie, 80
_Mrs. J. A. Hewlett._
Fish (Planked), 80
_Mrs. Morris R. Stroud._
Kedgeree, 88
_Miss K. Wilcox._
Lobster (Creamed), 90
_Mrs. General Wm. B. Franklin._
Lobster and Crab (Farcee), 82
_Mrs. Morris R. Stroud._
Lobster Cutlets, 85
_Mrs. M. Kim Miller._
Sabot à la Creme au Gratin, 85
_Mrs. Bradley T. Johnson._
Salmon Pudding, 83
_Philadelphia._
Shad Roe Croquettes, 90
_Miss Schenck._
Shrimp Pillau, 82
_Mrs. Huger._
Terrapin, “Aunt” Mary Sharp’s, 79
_Mrs. Robert C. Wright._
Terrapin Brown Stew, 79
_Mr. Joe McAllister._
Terrapin Stew, Mrs. Habersham’s, 81
_Mrs. Frank B. Screven._
Terrapin, Maryland Style, 81
_Mrs. Leila Andrews Smith._
Terrapin, 84
_Mrs. Goodfellow._
Terrapin, 86
_Mrs. M. Kim Miller._
Terrapins, 87
_Mrs. John Markoe._
Terrapin, White Stew, 87
_Mrs. Gulielma Harrison._
Turbot à la Creme, 87
_Philadelphia._
OYSTERS.
Oysters, à la Bellevue, 97
_Mrs. Charles Heath Bannard._
Oyster Bellevue-Stratford, 97
_Baptisté, Head Waiter._
Oysters Bellevue, 98
_Philadelphia._
Oysters Celeried, 96
_Miss Flora Hartley._
Oyster Cocktails, 94
_Mrs. Charles B. Maury._
Oyster Croquettes, 97
_Mrs. M. Kim Miller._
Oyster Gumbo, 93
_Mrs. Lewis Minor._
Oyster Jambalaya, 96
_Miss Lucretia Lennig._
Oysters and Macaroni, 94
Oysters (Panned), 95
_Mrs. Morris Hacker._
Oyster Patties, 93
_Mrs. Thomas B. Sims._
Oysters (Pickled), 94
_Mrs. Richard William._
Oysters (Pickled), 95
_Philadelphia._
Oysters (Pickled), 96
_Mrs. Joshua Harvey._
Oysters (Pickled), 98
_Mrs. George W. Anderson._
Oysters (Scalloped), 96
_Mrs. Oliver Hastings._
Oyster Soup, 95
_Mrs. Lewis Minor._
ENTRÉES.
Beefsteak with Bananas, 101
_Mrs. James W. Noyes._
Bechamel Sauce, 102
Chicken Croquettes, 102
_Mrs. Charles B. Maury._
Chicken, Potted, 101
_Mrs. Wm. Logan Fisher._
Chicken, Timbales, 103
_Lord Raglan, Raglan Castle, Eng._
Chicken or Veal, Jellied, 102
_Mrs. Julia Breckenridge._
Custard Soufflé, 101
_Miss Flora Hartley._
Quenelles with Spinach, 103
_Mrs. Joseph Coleman Bright._
Sweet Breads with Tomatoes, 102
_Mrs. Annie S. Hammond._
Sweet Peppers, Fried, 103
_Mrs. Alice Cabell Palmer._
CROQUETTES.
Chicken Croquettes, 107
_Mrs. James B. Meeks._
Chicken Croquettes, 107
_Mrs. Morris R. Stroud._
Oyster Croquettes, 97
_Mrs. M. Kim Miller._
Rice Croquettes, 108
_Mrs. Oliver Hastings._
FOWL.
Coquilles de Volaille, 118
_Mrs. Clara Pollard Lee._
Chicken Fricassee (Creole), 112
_Mrs. Celestin Villeneuve._
Chicken Fricassee (Yellow), 113
_Mrs. Celestin Villeneuve._
Chicken Fricassee (White), 114
_Mr. and Mrs. John Cadwalader._
Chicken Fried (Virginia), 117
_Mrs. James T. Halsey._
Chicken Patés, 112
_Mrs. S. B. Dana._
Chicken Pie, 113
_Mrs. H. C. Cunningham._
Chicken, Pressed (Grandmother’s), 114
_Mrs. Mary C. B. Alexander._
Chickens (Young), Roasted, 113
_Mrs. Roy Mason._
Chicken Terrapin, 112
_Mrs. Charles B. Maury._
Chicken Terrapin, 116
_Mrs. F. S. Burrows._
Chicken Terrapin, 117
_Philadelphia._
Chicken, à la Sanford White, 111
_Mrs. James M. Anders._
Chicken Sauté (Bellevue), 116
_Chef Bellevue-Stratford._
Chicken Smothered in Mushrooms, 111
_Mr. Herbert L. Clark._
Chicken, Smothered, 116
_Mrs. Morris Hacket._
Chicken Soufflé, 117
_Miss Schenck._
Chicken Timbales, 118
_Miss Lucretia Lennig._
Indian Pilau, 115
_Mrs. Lily Latrobe Loring._
Turkey, Boned, 119
_Mrs. Robert H. Maury._
Turkey, Roasted, 115
_Shirley, Virginia._
GAME.
Ducks (How to Dress), 125
_Mrs. Gulielma Harrison._
Ducks, Dressed with Onions, 125
_Mrs. James T. Halsey._
Ducks, Wild (Roasted), 125
_Mrs. James T. Halsey._
Duck, Wild (Stewed), 126
_Mrs. Lewis W. Minor._
“A Frickasie” (Colonial), 123
_Mrs. John Burroughs._
Partridge, or Any Small Birds (Roasted), 124
_Mrs. Roy Mason._
Pigeons, 123
_Mrs. Oliver Hastings._
Pigeons (Roasted), 124
_Mrs. Roy Mason._
Pigeons (Potted), 126
_Philadelphia, Pa._
Rabbit (Fricasseed), 123
_Mrs. Charles B. Maury._
Squirrels, Brunswick Stew, 124
_Mrs. Robert H. Maury._
Turkey, Wild, à la Hanna, 126
_Mrs. James M. Anders._
MEATS.
Beef, Breaded, Broiled, 134
_Mrs. Meredith Bailey._
Beef, Sarony, 132
_Mrs. Stephen Brock._
Calf’s Head, as Terrapin, 133
_Mrs. Richard Gilpin._
Chilicon Carne, 129
_Mrs. Francis B. Loring._
Grillades (Creole), 136
_Miss Gottschalk._
Hams, Christmas, 133
_Mrs. George W. Anderson._
Hams, Cured (Bristol Method), 131
Hams or Beef (Cured), 135
_Mrs. Shippen_ (1814).
Ham, Roast, 138
_Mr. Wellford Mason._
Hams, Westphalia, 132
Hash, Corned Beef, 135
_Mrs. Mary C. B. Alexander._
Kidney and Madeira Sauce, 137
_Mrs. Richmond Pearson._
Liver Dumplings, 131
_Sophie Fisher._