Part 53

PASTRY, PIES AND TARTS, 320 Crust, Potato, 324 Chess Cakes, 343 General Remarks, 320 How to Make a Pie, 321 Icing Pastry, 321 Maids of Honor, 342 Meat for Mince Pies (Cooked), 337 Mince Meat, Mock, Without Meat, 338 Patties or Shells for Tarts, 325 Pie, Apple, Green, 326 Apple and Peach Meringue, 327 Apple Custard. No. 1, 326 Apple Custard. No. 2, 326 Apple Custard. No. 3, 327 Apple Custard. No. 4, 327 Apple, Irish, 327 Apple, Mock, 327 Apricot Meringue, 332 Berry, Ripe, 335 Blackberry, 333 Cocoanut. No. 1, 328 Cocoanut. No. 2, 328 Cherry, 332 Cranberry, 335 Cranberry Tart, 335 Cream, 330 Cream, Boston, 331 Cream, Mock, 331 Cream, Whipped, 331 Currant. No. 1, 332 Currant, Ripe. No. 2, 333 Custard, 331 Custard, Bakers', 330 Custard, Chocolate. No. 1, 328 Custard, Chocolate. No. 2, 328 Custard, Fruit, 332 Dried Fruit, 335 Fruit, German, 342 Gooseberry, 336 Grape, 334 Huckleberry, 333 Jelly and Preserved Fruit, 335 Lemon. No. 1 (Superior), 328 Lemon. No. 2, 329 Lemon. No. 3, 329 Lemon. No. 4, 329 Lemon, Raisin, 333 Mince. No. 1, 338 Mince. No. 2, 338 Molasses, 333 Orange, 330 Peach, 335 Pineapple, 334 Plum or Damson, 334 Pumpkin. No. 1, 336 Pumpkin. No. 2, 336 Pumpkin, Without Eggs, 337 Rhubarb, 333 Rhubarb (Cooked), 334 Ripe Berry, 335 Squash, 337 Sweet Potato, 337 Tomato, Green, 332 Pie Crust, Plain, 324 To Make Flaky, 325 Rule for Undercrust, 324 Puff Paste, Fine, 322 for Pies, 322 of Suet, 324 Soyer's Recipe for, 323 Pumpkin or Squash for Pies, Stewed, 336 Baked, 336 Tartlets. No. 1, 325 No. 2, 325 Lemon. No. 1, 339 Lemon. No. 2, 340 Meringue Custard, 340 Orange, 340 Plum Custard, 339 Tarts, 326 Apple, 342 Berry, 341 Chocolate, 341 Cocoanut, 341 Cream, 343 Gooseberry, Green, 341 Jam, Open, 343 Strawberry Cream, 341 Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81 Chicken, Boiled, 87 Breaded, 92 Broiled, 89 Broiled on Toast, 93 Croquettes. No. 1, 90 Croquettes. No. 2, 91 Croquettes, To Fry, 91 Curry, 93 Dressed as Terrapin, 95 Fricassee, 87 Fried, 90 Fried á la Italienne, 90 Lunch for Traveling, 91 Macaroni and, 96 Patties, 88 Pickled, 88 Pie, 89 Pot Pie. No. 1, 94 Pot Pie. No. 2, 94 Potted, 92 Pressed, 91 Pudding, 96 Rissoles of, 88 Roast, 86 Roley Poley, 95 Scalloped, 92 Steamed, 87 Stewed (Whole Spring), 87 Stewed with Biscuit, 95 Turnovers, 95 Dressing or Stuffing for Fowls, 83 Oyster, 83 Duck, Braised, 97 Canvas Back, 99 Duck Pie, 98 Roast (Tame), 96 Roast (Wild), 98 Stewed, 97 Warmed Up, 98 Wild, 98 Game Pie, 101 Salmi of, 103 Goose, Roast, 86 Grouse, To Roast, Etc., 101 Hare, Roast, 102 Partridges, To Roast, Etc., 101 Pigeon Pie, 99 Pigeons, Broiled, or Squabs, 100 Roast, 99 Stewed, 99 Quail, To Roast, 101 To Roast, Etc., 101 Rabbit, Broiled, 103 Fricassee, 102 Fried, 103 Pie, 103 Roast, 103 Reed Birds, 100 Salmi of Game, 103 Snipe, 100 Snow Birds, 102 Squab Pot Pie, 100 Squirrels, 102 Turkey, Boned, 85 Boiled, 84 Hashed, 85 Roast, 82 Scallop, 84 Warmed Over, 85 Venison, Baked Saddle of, 105 Steak, Broiled, 104 Steak, Fried, 106 Hashed, 106 Pie or Pastry, 105 Roast Haunch of, 104 Woodcock, Roasted, 100

PRESERVES, JELLIES, ETC, 423 A New Way of Keeping Fruit, 436 Brandied Peaches or Pears, 436 General Remarks, 423 Jam, Gooseberry, 435 Raspberry, 436 Strawberry, 435 Jellies, Fruit, 431 Jelly, Apple, 433 Crab Apple, 434 Currant, 431 Currant (New Method), 432 Grape, 433 Orange, Florida, 433 Peach, 434 Quince, 432 Raspberry, 432 Macedoines, 436 Marmalade, Lemon, 435 Orange, 434 Orange Syrup, 434 Pineapple Preserves, 427 Preserved Apples (Whole), 426 Preserved Cherries, 424 Cranberries, 424 Egg Plums, 425 Peaches, 426 Pears, 427 Pumpkins, 429 Quinces, 427 Strawberries, 425 Tomatoes (Green), 426 Preserving Fruit, (New Mode), 429 (New Method of), 430 Raisins (A French Marmalade), 435 To Preserve and Dry Green Gages, 428 Berries Whole (Excellent), 425 Fruit Without Sugar, 430 Water Melon and Citron Rind, 428

PUDDINGS AND DUMPLINGS, 381 A Royal Dessert, 416 Batter, Common, 386 Berry Rolls, Baked, 414 Cobbler, Peach, 413 Currants, To Clean, 383 Dumplings, Apple, 384 Apple (Boiled), 385 Lemon, 386 Oxford, 385 Preserve, 385 Rice, Boiled (Custard Sauce), 384 Suet. No. 1, 385 Suet. No. 2, 386 General Remarks, 381 Geneva Wafers, 414 Huckleberries with Crackers and Cream, 416 Pudding, Almond, 386 Almond. No. 1, 390 Almond. No. 2, 390 Apple and Brown Bread, 388 Apple, Baked, 386 Apple, Boiled, 387 Apple Custard, 391 Apple Puff, 389 Apple Roley Poley, 411 Apple Sago, 401 Apple Tapioca, 388 Banana, 412 Batter, Baked, 390 Batter, Boiled, 390 Berry, Cold, 388 Bird's Nest, 387 Blackberry and Whortleberry, 409 Bread and Butter. No. 1, 387 Bread and Butter. No. 2, 387 Bread, Baked Plain, 389 Bread, Boiled, 389 Bread (Superior), 389 Cabinet, 398 Cherry, 396 Cherry, Boiled or Steamed, 396 Chocolate. No. 1, 401 Chocolate. No. 2, 402 Chocolate. No. 3, 402 Chocolate. No. 4, 402 Christmas Plum, by Measure, 397 Cocoanut. No. 1 (French), 395 Cocoanut. No. 2, 396 Cocoanut. No. 3, 396 Cold Fruit, 392 Corn Meal, 404 Corn Meal, Apple, 404 Corn Meal, Baked Without Eggs, 393 Corn Meal, Baked with Eggs, 394 Corn Meal, Boiled, 394 Corn Meal, Boiled Without Eggs, 394 Corn Meal, Fruit, 404 Corn Meal Puffs, 395 Corn Starch, 392 Cottage, 305 Cracker, 393 Cranberry, Baked, 398 Cream, 392 Cream Meringue, 392 Cuban, 393 Currant, Boiled, 410 Custard, 391 Custard. No. 1, 391 Custard. No. 2, 391 Custard Apple, 391 Delmonico, 406 English Plum (The Genuine), 396 Fig, 404 Fruit, 405 Fruit, 409 Fruit, Cold, 392 Fruit, Puff, 411 Fruit, Rice, 407 Graham, 412 Green Corn, 414 Hominy, 413 Huckleberry, Baked, 409 Indian, Delicate, 395 Jelly, 415 Lemon, 400 Lemon, Baked (Queen of Puddings), 399 Lemon, Boiled, 400 Lemon, Cold, 400 Minute. No. 1, 414 Minute. No. 2, 415 Nantucket, 406 Orange. No. 1, 399 Orange. No. 2, 399 Orange Roley Poley, 411 Peach, Dried, 412 Peach, Pear and Apple, 403 Pie Plant or Rhubarb, 405 Pineapple, 410 Plum, English (The Genuine), 396 Plum, Baked, 397 Plum, Without Eggs, 398 Prune, 409 Quick, 416 Raspberry, 403 Ready, 416 Rhubarb or Pie Plant, 405 Rice, Boiled. No. 1, 408 Rice, Boiled. No. 2, 408 Rice, Fruit, 408 Rice (Fine), 407 Rice (Plain), 406 Rice, Lemon, 407 Rice, Meringue, 407 Rice, Snow Balls, 408 Rice, Without Eggs, 407 Roley Poley (Apple), 411 Roley Poley (Orange), 411 Sago, Apple, 401 Sago, Plain, 401 Sago, Royal, 401 Saucer, 406 Snow, 405 Sponge Cake. No. 1, 411 Sponge Cake. No. 2, 412 Strawberry Tapioca, 403 Suet, Plain, 413 Suet, Plum, 413 Sunderland, 415 Sweet Potato, 410 Tapioca, 403 Tapioca, Apple, 388 Toast, 406 Transparent, 410 Whortleberry and Blackberry, 409 Puffets, Apple, Boiled, 386 Royal Dessert, A, 416 To Chop Suet, 383 Stone Raisins, 383

SANDWICHES, 236 Cheese, 237 Chicken, 236 Egg, 237 Ham, 236 Plain, 236 Mushroom, 237 Sardine, 236 Water Cress, 237

SAUCES AND DRESSINGS FOR MEATS, 156 Butter, Drawn, 156 To Brown, 164 Cocoanut Prepared (For Pies, Puddings, Etc.), 165 Curry Powder, 164 Sauce, 164 Flour, To Brown, 164 Herbs for Winter, 166 Meats and Their Accompaniments, 166 Mustard, French, 165 To Make, 164 Omelet, Apple, 163 Pepper, Kitchen, 165 Sauce, Apple, 162 Apple, Cider, 162 Apple, Old-fashioned, 162 Bechamel, 160 Bread, 159 Brown, 161 Brown, Sharp, 160 Caper, 158 Celery, 158 Chili, 159 Cranberry, 163 Curry, 164 Egg or White, 156 Fish. No. 1, 158 Fish. No. 2, 158 for Boiled Cod, 157 for Salmon and Other Fish, 157 Hollandaise, 161 Jelly, Currant, 161 Lobster, 157 Maitre d'Hotel, 160 Mint, 160 Mushroom, 161 Onion, 159 Oyster, 157 Tartare, 156 Tomato, 159 Wine, for Game, 160 Spices, 165 Vegetables Appropriate to Different Dishes, 167 for Breakfast, 168 Vinegar, Cucumber, 163 Flavored, 163 Warm Dishes for Breakfast, 167 SALADS, 168 Celery, Undressed, 175 Cucumbers, to Dress Raw, 175 Dressing, Cream Salad. No. 1, 170 Cream Salad. No. 2, 170 for Cold Slaw (Cabbage Salad), 169 Mayonnaise, 169 Salad, French, 170 Endive, 174 Horse-radish, 176 Lettuce, 176 Peppergrass and Cress, 176 Radishes, 175 Salad, Bean, 175 Cabbage or Cold Slaw, 169 Celery, 174 Chicken, 171 Crab, 173 Dutch, 172 Fish, 172 Ham, 172 Lettuce, 174 Lobster. No. 1, 171 Lobster. No. 2, 171 Oyster, 172 Potato, Cold, 175 Potato, Hot, 174 Summer, Mixed, 170 Tomato, 174 Slaw, Cold, 173 Cold, Dressing for, 169 Cold, Plain, 173 Hot, 173 CATSUPS, 176 Catsup, Apple, 178 Cucumber, 178 Currant, 178 Gooseberry, 178 Mushroom, 178 Oyster, 177 Tomato. No. 1, 176 Tomato. No. 2, 176 Tomato, Green, 177 Walnut, 177 Vinegar, Celery, 179 Spiced, 179 Chocolate. (See BEVERAGES) Cocoa. (See BEVERAGES) Coffee. (See BEVERAGES) PICKLES, 179 General Remarks, 179 Green Pepper Mangoes, 183 Piccalili, 186 Pickle, An Ornamental, 186 East India, 187 Pear, 189 Sweet, for Fruit, 188 Watermelon, 188 Pickled Butternuts and Walnuts, 188 Cabbage (Purple), 182 Cabbage (White), 182 Cauliflower, 183 Cherries, 190 Eggs, 186 Green Peppers, 183 Mangoes, 184 Mushrooms, 182 Onions, 184 Oysters, 185 Pickles, Blue Berry, 187 Chow Chow (Superior English Recipe), 183 Cucumber, 180 Cucumber, for Winter Use, 180 Cucumber, Ripe, 185 Cucumber, Sliced, 180 Cucumber, Sweet, Ripe, 186 East India, 187 Green Tomato (Sour), 181 Green Tomato (Sweet), 181 Mixed, 187 Spiced Currants, 189 Grapes, 190 Plums, 189 SAUCES FOR PUDDINGS, 417 Brandy, Cold, 417 Liquid, 418 or Wine. No. 1, 417 or Wine. No. 2, 417 Caramel, 419 Cream, Cold, 419 Warm, 419 Custard, 420 Fruit, 421 Grandmother's, 418 Hard, Plain, Cold, 420 Jelly, 421 Lemon, 418 (Cold), 419 Brandy for Cakes and Puddings, 422 Cream (Hot), 418 Milk, 420 or Cream, 421 Old Style, 420 Orange Cream (Hot), 419 (Cold), 419 Plain, A Good, 420 Plum Pudding, Superior, 418 Rose Brandy for Cakes and Puddings, 423 Sugar, 418 Sweet Common, 421 Syrup for Fruit, 421 Wine, Rich, 417

SEASONABLE FOODS, VARIETIES OF, 473

SICK, COOKING FOR THE, 510 Acid Drinks, 519 Apples, Baked, 515 A Remedy for Boils, 520 Arrowroot Blanc Mange, 512 Milk Porridge, 512 Wine Jelly, 514 Baked Apples, 515 Beefsteak and Mutton Chops, 510 Beef Tea, 511 Blackberry Cordial, 518 Blanc Mange, Arrowroot, 512 Irish Moss, 515 Boiled Rice, 514 Boils, Remedy for, 520 Bread Panada, 517 Broth, Veal or Mutton, 511 Clam, 516 Chicken, 511 Chicken Jelly, 514 Broth, 511 Clam Broth, 516 Codfish, Milk or Cream, 516 Corn Meal Gruel, 512 Cracker Panada, 517 Cup Pudding, 515 Pudding, Tapioca, 515 Custard, 516 Cure for Ringworms, 520 Draughts for the Feet, 519 Egg Gruel, 512 Toast, 515 Flax Seed Tea, 513 Seed Lemonade, 513 For Children Teething, 518 General Remarks, 510 Gruel, Corn Meal, 512 Egg, 512 Oat Meal, 511 Hominy, 514 Irish Moss Blanc Mange, 515 Jelly Arrowroot Wine, 514 Chicken, 514 Mulled, 516 Sago, 514 Tapioca, 513 Linseed Tea, 518 Milk Porridge, 512 or Cream Codfish, 516 Milk Toast, Plain, 517 Mulled Jelly, 516 Mutton Chops and Beefsteak, 510 or Veal Broth, 511 Oat Meal Gruel, 511 Oyster Toast, 516 Panada, Bread, 517 Cracker, 517 Porridge Milk, 512 Arrowroot, Milk, 512 Poultices, 519 Powders for Children, 518 Pudding, Cup, 515 Cup, Tapioca, 515 Rice, Boiled, 514 Ringworms, Cure for, 520 Sago Jelly, 514 Soft Toast, 515 Slippery Elm Tea, 517 Elm Bark Tea, 513 Tamarind Water, 513 Tapioca Jelly, 513 Tea, Beef, 511 Flax Seed, 513 Linseed, 518 Slippery Elm, 517 Slippery Elm Bark, 513 Toast, Water, or Crust Coffee, 517 Milk, Plain, 517 Egg, 515 Oyster, 516 Soft, 515 Veal or Mutton Broth, 511

SMALL POINTS ON TABLE ETIQUETTE, 595

SOUPS, 27 Asparagus, Cream of, 36 Bean (Dried), 36 Beef, 31 Calf's Head or Mock Turtle, 39 Chicken Cream, 34 Consommé, 33 Corn, 35 Game, 32 Gumbo or Okra, 41 Herbs and Vegetables Used in, 29 Julienne, 33 Macaroni, 40 Mullagatawny, 38 Mutton Broth (Scotch), 32 Okra or Gumbo, 41 Ox Tail, 34 Pea (Green), 36 Split, 35 Pepper Pot (Philadelphia), 37 Plain, Economical, 34 Spinach, Cream of, 34 Squirrel, 37 Stock, 30 White, 31 To Clarify, 31 Tapioca Cream, 41 Tomato. No. 1, 38 No. 2, 38 No. 3, 38 Turkey, 40 Turtle, Mock, 39 Green, 40 from Beans, 37 Veal (Excellent), 32

SOUPS WITHOUT MEATS, 41

Celery, 43 Clam, Plain and French, 47 Croutons for, 45 Dumpling, Egg for, 44 Suet for, 44 Egg Balls for, 44 Fish, 45 Force Meat Balls for, 43 (Soyer's Recipe), 44 Lobster or Bisque, 46 Noodles for, 43 Onion, 41 Oyster Soup. No. 1, 46 No. 2, 46 Pea, 43 Potato (Irish), 43 Stock, Fish, 45 Vegetable, Spring, 42 Winter, 42 Vermicelli, 42 White (Swiss), 42

TABLE ETIQUETTE, SMALL POINTS ON, 595

TOILET RECIPES, ITEMS, ETC., 577

Antidotes for Poisons, 585 Bad Breath, 582 Bandoline, 580 Barbers' Shampoo Mixture, 583 Bay Rum, 577 Burnett's Celebrated Powder for the Face, 580 Camphor Ice, 583 Cold Cream, 578 Cologne Water (Superior), 577 Complexion Wash, 580 Cream of Lilies, 578 of Roses, 578 Cure for Pimples, 581 Dye for White or Light Eye-brows, 579 For Dandruff, 578 Hair Invigorator, 578 Wash, 579 How to Keep Brushes Clean, 583 Jockey Club Bouquet Cologne, 577 Lavender Water, 577 Lip Salve, 578 Macassar Oil for the Hair, 578 Odoriferous or Sweet Scenting Bags, 583 Ox-marrow Pomade, 579 Pearl Smelling Salts, 582 Tooth Powder, 582 Phalon's Instantaneous Hair Dye 579 Pimples, Cure for, 581 Razor-strop Paste, 583 Removing Tartar from the Teeth, 582 Rose-water, 577 Shaving Compound, 583 Toilet or Face Powder, 580 Items, 584 Toilet Soap, 585 To Increase the Hair in the Brows, 580 Remove Freckles, 581 Remove Moth Patches, 581

VEGETABLES, 191 Asparagus, 210 with Eggs, 211 Beans, Lima and Kidney, 209 String, 208 Beets, Baked, 210 Boiled, 210 Stewed, 210 Cabbage, Boiled, 200 French Way of Cooking, 201 Fried, 201 Ladies', 201 Sourcrout, 202 Steamed, 201 with Cream, 200 Carrots, Mashed, 214 Stewed, 213 Cauliflower, 200 Fried, 200 Celery, 209 Corn, Boiled, Green, 206 Fried, 207 Pudding, 207 Roasted (Green), 207 Stewed, 207 Succotash, 208 Cucumbers, á la Crême, 206 Fried, 206 Cymblings, or Squashes, 211 Egg Plant, Fried, 208 Stuffed, 208 Endive, Stewed, 214 General Remarks, 191 Greens, 213 Mushrooms, Baked, 214 Canned, 215 for Winter Use, 215 Stewed, 215 Okra, 210 Onions, Baked, 199 Boiled, 198 Fried, 199 Scalloped, 199 Stewed, 199 Oyster Plant or Salsify Fried, 209 Stewed, 209 Parsnips, Boiled, 203 Creamed, 204 Fried, 203 Fritters, 203 Stewed, 203 Peas, Green, 211 Stewed, 211 Potato Croquettes. No. 1, 196 Croquettes. No. 2, 196 Fillets, 196 Puffs, 193 Snow, 194 Potatoes, á la Crême, 193 á la Delmonico, 197 Baked, 197 Browned, 192 Browned--With Roast. No. 1, 197 Browned--With Roast. No. 2, 198 Crisp, 195 Favorite, Warmed, 195 Fried, with Eggs, 197 Hasty Cooked, 195 Lyonnaise, 196 Mashed, 192 Mashed, Warmed Over, 193 New, and Cream, 193 New, To Boil, 192 Raw, Fried, 194 Saratoga Chips, 193 Scalloped (Kentucky Style), 194 Steamed, 194 Sweet, 198 Sweet, Baked, 198 Pumpkin, Stewed, 214 Rice, To Boil, 202 Salsify, Fried, 209 or Oyster Plant, Stewed, 209

Sourcrout, 202 Spinach, 212 Squashes or Gymblings, 211 Squash, Winter, Baked, 212 Winter, Boiled, 212 String Beans, 208 Succotash, 208 Tomatoes, Baked (Plain), 205 Broiled and Fried, 205 Fried and Broiled, 205 Scalloped, 204 Scrambled, 206 Stewed, 204 Stuffed, Baked, 204 To Peel, 204 Raw, To Prepare, 205 Truffles, 216 (Italian Style of Dressing), 216 Au Naturel, 216 Turnips, 214 Vegetable Hash, 212

MACARONI, 216 Macaroni, á la Crême, 217 á la Italienne, 216 and Cheese, 217 and Tomato Sauce, 218 Timbale of, 217