Part 35

Apples, fried, 231 " spiced, 232 Bacon fraise, 227 Beef cakes, 226 Beefsteak and potatoes, 226 Breakfast dish, 221 " " 2d, 222 Broth, Scotch, 216 Cassa rolls, 221 Calf's head pudding, 223 Cold chicken, devilled, 225 " " with vinegar, 225 Croquettes, 217 " 2d, 217 " 3d, 218 " 4th, 218 Chicken Croquettes, 217 Croquettes balls, 218 " potato 218 " sausage 219 " " 2d, 219 " meat, 217 Crumb pie, 224 Dried apples, peaches, quinces and pears, to stew, 231 Fish and potatoes, 226 Forcemeat balls, 219 Fondée, 230 Giblet pie, 225 Gumbo, 213 " 2d, 213 " 3d, 213 " filet à la Creole, 214 Haggis, 225 Hash, 220 " baked, 222 Hominy, to boil, 228 " " 2d, 229 " croquettes, 228 " fried, 229 Hotch potch, 216 Liver pudding, 223 Loaf, meat, 216 Macaroni, 227 " 2d, 227 " 3d, 227 " Italian method, 227 Mince, with bread crumbs, 219 " " potatoes, 220 Mushrooms, broiled, 230 " to stew, 230 " " fry or broil, 229 " and sweetbread pâtés, 229 Mutton, hashed, 215 " " 2d, 215 " " 3d, 215 Nice pie, 223 Pig's head pudding, 223 Potato pie, 223 " " 2d, 223 Pot pourri, 220 Prunes, stewed, 232 Ragoût souse, 221 Rice and egg pâtés, 231 Sandwiches, 222 " 2d, 222 Squab pie, 225 Side dish, 216 Stew, black, 216 Stew, Brunswick, 211 Stew " 2d, 212 " " 3d, 212 " " 4th, 212 Terrapin, mock, 221 Tongue and prunes, 231 Veal pâtés, 214 Welsh rarebit, 231

EGGS.

À la crême, 237 Boiled eggs, 233 " " soft, 333 Baked for dinner, 237 Egg cups, breakfast dish, 233 " for breakfast, 233 Egg with toast, 236 Ham and eggs, 236 " egg pudding, 237 Omelette, 234 " 2d, 234 " 3d, 234 " 4th, 234 " cheese, 235 " German, 235 " ham, 235 " mock, 235 " soufflé, 235 Pie, egg, 237 Poached eggs, 236 Rumble " , 236 Scrambled eggs, 233 " " , 233 Stuffed, 237

VEGETABLES.

Artichokes, burr, 249 Asparagus, to cook, 238 " " 2d, 239 Beans, lima, to boil, 245 " " " 2d, 245 " " " 3d, 254 Beets, to boil, 239 Cabbage, with bacon, to boil, 251 " boiled without bacon, 251 " fried, 252 " pudding, 251 " " 2d, 251 Cauliflower, 252 Celery, 240 Corn fritters, 242 " " 2d, 243 " " for breakfast, 243 " green, to boil, 241 " pudding, 242 " " 2d, 242 " put in brine, 254 Cucumbers, to dress raw, 246 Cucumbers, to fry, 246 Cymlings, with bacon, 240 " to fry, 241 " fritters, 241 " pudding, 241 " or squash to stew, 240 Egg-plant, to bake, 249 " " to fry, 249 " " pudding, 249 " " to stew, 248 Okra, 246 Onions, to bake, 239 " " cook, 239 " " dress raw, 240 Onions, to fry, 239 Parsnips, to cook, 250 " " fry, 249 " " stew, 249 Peas, cornfield or black-eye, 254 " dried, to boil, 254 " green, " , 238 Pees, kon-feel, 253 Potato chips, Irish, 247 " cakes, 247 Potatoes creamed, 247 " Irish, to boil, 246 Potato hash, 247 " pudding, 247 " snow, 247 Potatoes, sliced, to fry, 247 " sweet, to boil, 248 " " to cook inferior, 248 " " to fry, 248 Radishes, 240 Ropa Viga, 244 Salsify, to cook, 250 " " fry, 250 " " stew, 250 " " " , 250 Slaw, warm, 251 " " 2d, 252 " " 3d, 252 Snaps, to boil, 240 Spinach, 252 Succotash, 246 Tomatoes, baked, 243 " " 2d, 243 " fried, 244 " omelet, 244 " raw, to dress, 245 " " " 2d, 245 " stewed, 244 " " 2d, 244 Tomato toast, 245 Turnips, 253 " salad, 253 " to stew, 253 Yams, to dress, 248

PICKLE AND CATSUPS.