Chapter 5
ENTREES-- Beef Loaf, 21 " Roll, 21 Cheese Sticks--No. 1, 26 " " No. 2, 26 Chicken Terrapin--No. 1, 19 " " No. 2, 19 " " No. 3, 19 " for Lunch, 20 " (pressed), 20 Canapie Lorenzo, 22 Crab Creole, 22 " Cutlets, 22 " Deviled, 21 " to fry soft-shelled, 21 Meat Salad, 25 Oysters, baked in the shell, 23 Oysters, Curried, 24 " Fancy Roast, 24 Shrimp Stew, 23 Sweet Breads, 25 Terrapin Stew, 23 Veal Loaf, 25 Welsh Rare-bit--No. 1, 25 " " No. 2, 25
FISH-- Brown Fish Chowder, 17 Finnan Haddies, 16 Fish a la Creme, 15 Norwegian Fish Dish, 15 Stuffed Smelt, 16
ICE CREAM-- Ice Cream, 73 Banana, 73 Lalla Rookh, 73
MEATS-- Boiled Ham, 27 Calves Head Stew, 27 Chops and Tomato Sauce, 27 Kidney Stew, 28 Sheep's Tongue, 28 Spanish Recipe for Cooking Tongue, 28 Chestnut Stuffing for Quail, 29 Stuffings for Turkeys, 29
PICKLES-- Cucumber Catsup, 79 " Sauce, 83 " Pickles, 79 Oil Pickles, 81 Peach Chutney, 82 Sweet Pickled Figs, 80 " " Peaches, 80 " " Tomatoes, 80 " " Watermelon, 81 Tomato Catsup--No. 1, 79 " " No. 2, 79 Tomato Soy, 82 Vermont Pickles, 81
PIES-- Lemon or Orange (plain), 58 " (rich), 58 " Tarts, 58 Mince Meat, 57 Mock Mince Meat--No. 1, 57 " " " No. 2, 57 Puff Paste, 57
PRESERVES AND JAMS-- Apricot Jam, 76 Brandy Peaches, 77 Currant Jelly, 76 Fig Jam--No. 1, 75 " " No. 2, 76 Isabella Grape Jam, 76 Orange Marmalade--No. 1, 75 Orange Marmalade--No. 2, 75 Pineapple Preserve, 76 Preserved Grapes, 77
PUDDINGS-- Apple Dumpling (baked), 69 " Puddings, 69 " Pan-dowdy, 70 " Sago, 70 " Souffle, 69 Apricot or Peach, 72 Batter, 64 Blackberry, 71 Boston Thanksgiving, 71 Burlington, 63 Chocolate, 72 Cracker, 66 Delmonico, 66 English Plum--No. 1, 67 " " No. 2, 68 Fig, 63 Indian, 66 Kiss, 64 Lemon Bread, 66 Orange Float, 64 Pancake with Fruit, 63 Plain Plum, 68 Poor Man's, 65 Poor Man's Rice, 66 Rennet, 71 Snow, 66 Sponge, 70 Strawberry Custard, 64 Suet--No. 1, 65 " No. 2, 65 " No. 3, 65 Tapioca Cream, 69
PUNCHES-- Champagne, 85 Delicious, 85 Fort McDowell Egg Nog, 85 Loyal Legion, 86 State of Schuylkill, 86
SALADS-- Boiled Salad Dressing, 31 Clayton's Celebrated Salad Dressing, 31 Dressing for Cold Slaw, 31 Salad Dressing, 32 Tomato Salad, 32
SOUPS-- Asparagus, 8 Bean, 5 Black Bean, 5 Beef, 4 Bisque, 4 Bouillon, 3 Caramel, for Coloring, 9 Celery, 6 Cream of Celery, 6 Mock Bisque, 5 Mushroom, 7 Ox-Tail, 7 Pea, Green, 6 Pea, Grandmother Sawtelle's, 6 Pea, Split, 5 Potato, 8 Soup a la Minute, 9 Soupe a l'Ognon, 8 Tomato, without stock, 4 " Milk, 4
VEGETABLES-- Artichokes, boiled, 34 " stuffed, 34 Celery Root, 34 Carrots, stewed, 34 New England Corn Pudding, 34 Potatoes in Cases, 33 " Baked Cream, 33 " Escalloped, 33 Peppers, stuffed--No. 1, 36 " " No. 2, 36 Tomatoes, stuffed--No. 1, 35 Tomatoes, stuffed--No. 2, 35 Squash and Corn, 35
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Transcriber's Note
The following errors were corrected.
Page Error 19 chicken cut into dice changed to chicken cut into dice; 19 3 hard-boiled eggs changed to 3 hard-boiled eggs; 27 cook slowl.y. changed to cook slowly. 33 it to protude changed to it to protrude 45 FILLING changed to FILLING. 46 FROSTING changed to FROSTING. 46 FILLING.. changed to FILLING. 93 Sheeps Tongue changed to Sheep's Tongue 94 Souffle, changed to Souffle,
The following words were inconsistently spelled or hyphenated:
dessert-spoon / dessertspoon sauce-pan / saucepan tea-cup / teacup tea-cups / teacups