Part 33

PAGE Batter bread, 56 " " 2d recipe, 57 " " 3d " , 57 Brown bread, 40 Biscuit, beaten, 42 " " 2d recipe, 42 " " cream, 42 " " French, 41 " " excellent light, 43 " " light, 43 " " soda, 42 " " thick, 43 " " thin or crackers, 43 Box bread, 40 Bunns, 39 Cakes, Virginia ash, 61 " batter, 55 " " 2d recipe, 55 " " made of stale bread, 55 " " cheap recipe, 56 " old Virginia batter cakes, 55 " " " " 2d, 56 Cakes, Boston cream, 53 " breakfast, 50 " buckwheat, 51 " " 2d recipe, 52 " " 3d " , 52 " " 4th " , 52 " buttermilk, 54 " corn, 58 " cream, 52 " " 2d, 53 " " 3d, 53 " farina, 54 " flannel, 51 " " 2d method, 51 " " 3d " , 51 " Indian griddle, 56 " Madison, 50 " orange, 50 " rice, 54 " sour milk, 54 " velvet, 50 Corn-bread, plain, 61 " " light, 59 Crackers, Huntsville, 44 " soda, 43 " water, 44 Cracklin-bread, 60 Egg-bread, 60 " " old-fashioned, 59 " " soft, 59 Family bread, 29 Graham bread, 40 Grit or hominy bread, 58 " " " 2d recipe, 58 Henrietta bread, 45 Indian " , 60 Lapland " , 45 " " plain recipe, 45 Leaven, 27 Light bread, 31 Jenny Lind bread, 46 Loaf, cottage, 39 Loaf bread, 29 " " old Virginia, 29 " " 3d method, 30 Lunch bread, 46 Lunn, quick Sallie, 36 " Sallie 2d, 34 " " 3d, 35 " " 4th, 35 " " 5th, 35 New bread, 45 Old maids, 39 Muffins, 36 " 2d, 37 " 3d, 38 " bread, 38 " corn, 57 " cream, 38 " white egg, 38 " Parker House, 37 " salt sulphur, 36 " soda, 38 " superior, 37 " sweet spring, 36 Mush bread, 59 Pockets, 34 Pone, St. Nicholas, 58 Potato bread, 39 Puffs, breakfast, 46 " nun's, 44 Rice bread, 60 Rolls, hot or cold loaf bread, 31 " French, 31 " " 2d, 32 " " or twist, 32 " pocketbook, 33 " velvet, 32 Rusks, 40 " egg, 41 " German, 41 Salt risen bread, 47 " " " 2d, 47 Turnovers, 33 Twist, 34 Wafers, 44 Waffles, 47 " 2d, 48 " 3d, 48 " corn meal, 57 " mush, 49 " rice, 49 " " 2d, 49 " superior rice, 49 " soda, 48 " another recipe, 48 Yeast, 25 " alum, 27 " another recipe, 26 " Irish potato, 26 " that never fails, 26

COFFEE, TEA AND CHOCOLATE.

Café au lait, 63 Coffee, to make, 62 " " 2d, 62 " boiled, 61 " dripped or filtered, 63 " " " 2d, 63 " to toast, 61 Broma, 65 Chocolate, 65 Cocoa, 65 Black tea, 64 " " 2d, 64 Green " , 63 " " 2d, 64 " " a good cup of, 64 Iced " , 64

MILK AND BUTTER.

Butter, to secure nice for the table in winter, 67 Butter, putting up, 67 Clabber, 67 Cottage cheese, 68

SOUP.

Asparagus soup, 83 " " 2d, 83 Beef " , 74 " " 2d, 74 Beef's head, to prepare as stock for soup, 74 Calf's head soup, 75 " " " 2d, 75 " " " 3d, 76 " " " 4th, 76 " " " 5th, 77 " " " brown, 77 Clam soup, 72 " " 2d, 73 Chicken soup, 78 " " 2d, 79 Crab " , 73 " " 2d, 74 Giblet " , 79 Gumbo " , 80 " " 2d, 80 Okra " , 79 Ox-tail " , 78 Oyster " , 69 " " 2d, 70 " " 3d, 70 " " economical, 69 " " purée of, 70 Pea " , 83 " " green, 84 " " 2d, 84 Potato " , 84 " " 2d, 84 Terrapin soup, mock, 72 Turtle " , 71 " " 2d, 71 " " 3d, 72 " " mock, 72 Tomato " , 82 " " 2d, 83 " " clear, 83 Veal " roast, and chicken bone soup, 79 Vegetable soup, 81 " " fine, 80

OYSTERS AND OTHER SHELL FISH.

Clam or oyster fritters, 90 Crabs, to cook, 94 " devilled, 94 " " 2d, 94 " hard, to devil, 95 Crab stew, 94 " soft, 95 Lobster curry, 95 Terrapin, 96 " or turtle in batter, 96 " " steaks, 96 " " stew, 96 Turtles, to cook, 96 " stewed, 96 Oysters, broiled, 90 " to cook, 86 " " , 89 " devilled, 88 " " , 88 " fritters, 89 " " , 89 " to fry, 89 " fried, 89 " " 2d, 90 " to fry, 90 " " 2d, 90 " to keep alive and fatten, 94 " pâtés, 92 " pie, 92 " " 2d, 92 " pickled, 91 " " 2d, 91 " " 3d, 92 " raw, 93 " to roast, 91 " sausage, 93 " steamed, 90 " shortcake, 93 " scalloped, 86 " " 2d, 87 " " 3d, 87 " " 4th, 88

FISH.

A la crême, 98 Cat fish, 99 " " or hog fish, 99 Cod fish balls, 104 " " boiled, 104 " " salt, to dress, 105 " " Nantucket, 105 Chowder, 99 Chowder, 2d, 100 Drum or sturgeon, 104 German fish stew, 107 Halibut, 98 " 2d, 98 Mackerel, boiled, 105 " to broil, 105 " salt, to cook, 106 Perch, to fry, 104 Rock fish, baked, 101 Rock, to boil, 101 " boiled, 2d, 101 " pickled, 102 " to stew, 101 Shad, baked, 102 " to barbecue, 103 " " broil, 102 " " fry, 102 " potted, 103 " to roast, 102 Salmon, to bake, to boil and steak, 106 " to pickle, 107 Sheep's head, to bake, 100 " or rock, to boil, 100 " to bake, 2d, 100 " " " 3d, 101 " boiled, 100 Sturgeon, baked, 104 " cutlet, 103 " scalloped, 103 Trout, to fry, 104

GAME.

Duck, wild, 111 " " to cook for breakfast, 111 Fowl " " roast in a stove, 110 Goose " , 111 " " 2d, 111 Partridges, to broil, 112 " and pheasants, to cook, 112 " to roast, 112 Pigeon, to broil, 112 " pie, 113 " to stew, 113 Rabbit, barbecue, 109 " roast, 109 " stewed, 109 " " 2d, 109 Reed birds, to dress, 113 Sora, ortolans and other small birds, to cook, 113 Sora, ortolans, robins and other small birds, to cook, 114 Squirrel, to barbecue, 108 Turkey, wild, 110 " " simple way of preparing, 110 Venison, haunch, 108 " " of, 107 Venison, stewed, 108 " " 2d, 108

MEATS.