Part 35

VEGETABLES 197

Artichokes 229 Asparagus, boiled 214 —— in ambush 215 —— and eggs 214 Beans, butter, or Lima 226 —— (_dried_) 227 —— French, string or “snap” 226 —— kidney, and other small 226 Beets, boiled 227 —— stewed 227 Broccoli and Brussels sprouts 210 Broccoli and eggs 210 Cabbage, boiled 206 —— fried 208 —— ladies’ 208 Cabbage and bacon 206 —— sprouts, or ”collards“ 207 —— stuffed 207 Carrots, boiled 224 —— mashed 225 —— stewed 225 Cauliflower, boiled 209 —— scalloped 210 —— stewed 209 Celery 233 —— stewed 234 Corn (_green_), boiled 220 —— —— fritters, or cakes 222 Corn (_green_), pudding 222 —— —— roast 223 —— —— stewed 223 —— —— and tomatoes 221 —— —— and beans (succotash) 221 Cucumbers, fried 220 —— raw 219 —— stewed 220 Cymblings (summer squash) 229 Egg-plant, fried 224 —— stuffed 224 Hominy croquettes 236 —— boiled 235 —— baked 236 —— fried 236 Macaroni _à la crème_ 239 —— baked 238 —— stewed, Italian style 238 Mushrooms 231 —— baked 233 —— broiled 233 —— stewed 232 Okra 235 Onions, baked 216 —— boiled 215 —— stewed 215 —— stuffed 217 Parsnips, boiled 227 —— buttered 228 —— fried 228 —— fritters 228 —— mashed 228 Peas (_green_), fritters or cakes 213 —— green 213 Poke-stalks 231 Potatoes, baked 200 —— boiled with skins on 197 —— boiled without skins 198 —— (_new_), boiled 199 —— browned (_whole_) 203 —— —— (_mashed_) 204 —— broiled 204 —— _à la crème_ 202 Potato-cakes 204 —— croquettes 201 Potatoes, fried 201 —— mashed 199 —— maître d’hôtel 201 Potato-puff 201 —— ribbon 202 —— scallop 203 Potatoes (stewed for breakfast) 200 Potatoes (_old_), stewed 200 —— stuffed 203 —— (_sweet_), boiled 205 —— —— fried 205 —— —— roast 204 Pumpkin, baked 230 —— stewed 230 Radishes 234 Rice, boiled 233 —— croquettes 237 Salsify (or oyster-plant), fried 223 Salsify (or oyster-plant), stewed 223 Sea-kale, boiled 229 —— stewed 229 Squash (summer) 229 —— (winter) 230 Sauerkraut 208 Spinach _à la crème_ 213 —— boiled 211 Succotash 221 Tomatoes, baked 219 —— broiled 218 —— raw 219 —— scalloped 218 —— and corn scallop 218 —— stewed 217 —— stuffed and baked 218 Turnips, boiled (whole) 211 —— mashed 211

EGGS 239

Eggs _au lit_ (in bed), 245 —— baked 243 Egg-baskets 246 Eggs, boiled 241 —— breaded 243 —— Chinese bird’s nest of 244 —— devilled 246 —— dropped or poached 241 —— fried 242 —— fricasseed 242 —— with ham 242 —— poached _à la crème_ 241 —— —— with sauce 244 —— scalloped 244 —— scrambled 243 —— upon toast 245 Egg-balls for soup 248 Omelette, asparagus 248 —— _aux fines herbes_ 248 —— cauliflower 247 —— cheese 248 —— plain 246 —— with ham, chicken, or tongue 247

_Sweet omelettes_ 248 Omelette, apple 249 —— jelly 250 —— soufflée, baked 249 —— —— fried 248

MILK, BUTTER, CHEESE, ETC. 251

Bonny clabber, or “loppered milk” 253 Butter (to make) 251 Cheese 254 Cottage cheese 256 Cream cheese 256 Junket, or mountain custard 253 Rennet 253 Thickened milk 254

BREAD 256

Bread (family), brown 267 Boston, brown 269 Bread (family), white 265 Buttermilk bread 270 Bread, milk 270 —— rice 271 —— rye 269 Biscuit, Graham 275 —— minute 276 —— Mrs E’s (_soda_) 274 —— risen 272 —— potato 274 Crackers, butter 278 Crumpets (_plain_) 279 —— (_sweet_) 279 Muffins, Belle’s 282 —— buttermilk 281 —— Charlotte 281 —— cream 280 —— Graham 280 —— hominy 281 —— queen 280 Muffins, ”Mother’s“ 281 —— rice 282 Powders, baking 264 Rolls, French (_No. 1_) 271 —— —— (_No. 2_) 272 Rusk (dried) 277 —— (sweet) 276 Sally Lunn (_No. 1_) 273 —— —— (_No. 2_) 274 Sponge for bread (potato) 264 —— —— —— (plain) 264 Wafers 279 Wheatlets, Graham 276 Yeast cakes 263 —— (hop) 261 —— (potato) 262 —— (self-working) 261

_Corn bread_ 283 Ash-cake 289 Batter-bread, or egg-bread 288 Corn-bread, nonpareil 285 —— risen (_No. 1_) 286 —— —— (_No. 2_) 288 —— steamed 286 Crumpets, Corn-meal 287 Johnny-cake 287 —— Aunt Jenny’s 288 Muffins, Corn-meal 286 Pone 288 —— fried 289

_Griddle-cakes, waffles, etc._ 289 Cakes, Auntie’s (_without eggs_) 291 —— buckwheat 290 —— batter (risen) 292 —— cream 293 —— flannel 290 —— —— (eggless) 291 —— Graham 291 —— Grandpa’s favorite 292 —— hominy 293 —— rice 292 —— velvet 293 Flapjacks, corn-meal 291 Waffles, ”Mother’s“ 294 —— rice (_No. 1_) 294 —— —— (_No. 2_) 295 —— —— and corn-meal 295 —— risen 294 —— quick 295

_Shortcake, etc._ 295 Buns, Easter (“hot cross”) 298 —— plain 298 Shortcake, Grandma’s 297 —— Scotch 297 —— strawberry 296 —— Sunnybank 295

CAKE.

Almond cake 318 Black cake 317 Caramel cake 310 Chocolate cake 310 —— caramels 313 —— éclairs 313 Cocoanut cake 304 —— —— (Rosie’s) 305 —— cakes (small) 306 —— cake (_loaf_) 305 —— cones 306 Corn-starch cake 321 Cream cake 303 Dover cake 310 Ellie’s cake 314 French cake 308 Fruit cake 318 Gold cake 319 Huckleberry cake 321 Jelly cake 304 Lady cake (_No. 1_) 309 —— —— (_No. 2_) 309 Lee cake 307 Lemon cake (_No. 1_) 308 —— —— (_No. 2_) 308 Lincoln cake 316 Marble cake 311 Marbled cake 312 Martha’s cake 303 Mrs. M.’s cup cake 303 Mrs. M.’s sponge-cake 314 Macaroons, almond 320 Nut-cake 319 “One, two, three, four” cake (cocoanut) 305 Pound cake (_No. 1_) 315 —— —— (_No. 2_) 315 Silver cake 320 Sister Mag’s cake 309 Sponge cake 314 Washington cake 316 White cake 322 White Mountain cake 307

_Icing_ 301 Almond icing 302 Chocolate icing 313 Plain icing 301

_Small Cakes, Cookies, etc._ 322 Boston cream cakes 335 Cakes, bread 334 —— currant 327 —— New Year’s 323 —— small sugar 322 —— (_drop_), sponge 327 Cookies, Mrs. B.’s 322 —— coriander 323 —— molasses 324 —— ”Mother’s“ 323 —— rice flour 324 Crullers, Annie’s 329 —— Aunt Margaret’s 328 —— Katie’s 329 —— ”Mother’s“ 329 Doughnuts, quick 330 —— risen 329 Ginger snaps (_No. 1_) 324 —— —— (_No. 2_) 325 —— —— (_No. 3_) 325 Jumbles, almond 327 —— Aunt Margaret’s 325 —— lemon 326 —— Mrs. M.’s 326 —— ring 326 Lady’s fingers 328 Macaroons, almond 320 Nougat 336 Wafers (_sweet_) 335

_Gingerbread_ 330 Gingerbread fruit 334 —— loaf (_No. 1_) 332 —— —— (_No. 2_) 332 —— plain 332 —— soft 330 —— spiced 333 —— sponge 331 —— sugar 332

PIES 337

Apple pie (_No. 1_) 345 —— —— (_No. 2_) 345 Blackberry pie 355 Cherry pie 355 Cocoanut pie (_No. 1_) 352 —— —— (_No. 2_) 352 Crust for pies (_No. 1_) 338 —— —— —— (_No. 2_) 339 —— —— —— transparent 341 Custard pie 354 —— apple pie 346 —— chocolate pie 353 —— corn-starch pie 354 —— cocoanut pie 353 Lemon pie (_No. 1_) 349 —— —— (_No. 2_) 349 —— —— (_No. 3_) 350 —— cream pie 349 Méringue apple-pie (and peach) 346 Mince-meat, apple, for pies 344 Mince pie (_No. 1_) 341 —— —— (_No. 2_) 342 Mock mince-meat 344 Orange pie 350 Paste, French puff 340 —— puff 340 Peach pie 355 Pippin pie 346 Potato pie, Irish 348 —— —— sweet (_No. 1_) 347 —— —— —— (_No. 2_) 348 Plum pie 356 Pumpkin pie (_No. 1_) 347 —— —— (_No. 2_) 347 Raspberry pie 355 Ripe gooseberry pie 356 Rhubarb Pie 358 Squash pie 347 Strawberry pie 357

_Tarts._ Tart, chocolate 351 —— eam raspberry 357 —— cranberry 356 —— currant 355 —— currant and raspberry 355 —— damson 356 —— green gooseberry 356 —— lemon 351 Tartlets, orange 351 —— rhubarb 357

SERVANTS 358

PUDDINGS 371