Fried Corn Meal Cakes . . . 103 Wonders, or Cheats .... 106 . 104 106 Fried Rye Muffins, Sour Milk . 104 106 Doughnuts, Sour Milk . . . 104 106 Oyster and Clam Fritters . , 107 . 105 Apple and Vegetable Fritters . 107 OATMEAL AND OTHER GRAINS. 108 109 . 108 110 . 108 110 . 109 110 . 109 110 . 109 110 109 Fried Hasty Pudding .... 110 5i6 General Index. BEVERAGES. PAGE PAGE Tea Ill Iced Tea 111 After-Dinner or Black Coffee . 116 111 . 116 Coffee 111 . 116 111 Cocoa and Chocolate . . . . 116 Coffee (Common Coffee-Pot) 115 115 . 117 Coffee made with Cold Water . 115 Coffee made with Eggs . . . 115 116 . 118 SOUP AND STOCK. General Remarks on Soup • • 119 Tomato Soup wnth Stock . 133 Meaning of Stoclv * • • • • 121 Carrot or Crecy Soup . . . . 134 Essential Rules for Soup IVIaking Mixed Vegetable Soup . . 122 K.ind of IMeat for Soup • • • 123 Skimming Soup .... 125 Thickening for Soup . . . . 135 Seasoning for Soup .... 126 Materials served with Soup . 1 Dark Stock 127 Straining Stock 127 Removing Fat from Stock 128 Clearing Stock 129 1 Rule for Brown Stock 130 1 QT' 131 1 QQ Clear, i\.mber Soup, or Con- Mullagatawny Soup . . . 131 140 141 . 142 133 . 142 133 . 143 . 143 133 White Soup, Chicken . . . . 144 . 144 133 Potage a la Reine, No. 2 . . . 145 SOUP WITHOUT STOCK. Lobster Soup, or Bisque of Lob- 152 147 153 Mock Bisque Soup . . , . 147 153 154 . 149 154 . 150 155 156 Vegetable Soup (Winter) . 151 157 157 158 General Index, 517 FISH. PAGE PAGE General Remarks on Fish . . 159 Chartreuse or Casserole of Fish 170 160 .170 161 170 161 Creamed Fish with Oysters . . 170 161 170 161 170 162 171 163 171 163 Fish Hash 172 Baked Fish (served whole) . . 164 Fish Souffld ....... 172 To Carve Baked Fish . . . . 164 To Cook Salt Fish 172 Baked Fish, No. 2 164 172 165 173 "Priori TTicli 165 li 0 166 Mock Oyster Stew. . . . , 173 Fish au Court Bouillon . . . 167 Scorched Salt Fish 173 168 Tongues and Sounds .... 173 168 Fried Fish Roes 173 Remnants of Cooked Fish . . 169 Scalloped Roes 173 169 Small Fish Baked in Crusts 174 Fish in Potato Border .... 169 Table of Cost of Fish .... 174 SHELL -T ±0x1. 175 181 175 181 Oysters Cooked in the Shell 175 To Choose Lobsters .... 181 175 182 176 182 To Prepare Oysters for Cooking 176 182 Oysters Cooked in their Liquor 176 Creamed Lobster 183 Smothered Oysters .... 176 Curried Lobster 183 177 Scalloped Lobster 183 177 183 177 Oysters en Coquille .... 177 Soft Shell Crabs 184 Oysters and Mushrooms in 184 178 Scalloped Crabs 184 178 Devilled Crabs 184 178 Crab Salad 184 179 Shrimps and Prawns .... 184 179 184 Pickled Oysters 179 Shrimps en Coquille .... 184 179 184 179 185 180 Frogs = . . . 185 180 186 181 186 5i8 General Index. MEAT AND FISH SAUCES. PAGE PAGE Meat and Fish Sauces . <. . . 187 Brown Mushroom Sauce . . . 191 . 187 Currant Jelly Sauce . . . . 191 Caper Sauce ...<,.. . 188 . 188 Cumberland Sauce = . . . 192 . 188 . 192 . 188 Sauce a la Italienne . . . . 192 . 192 . 193 . 188

AI-modernized reading of the original text

Fried Corn Meal Cakes . . . 103 Wonders, or Cheats .... . 104 Fried Rye Muffins, Sour Milk . 104 Doughnuts, Sour Milk . . . 104 Oyster and Clam Fritters . , . 105 Apple and Vegetable Fritters . OATMEAL AND OTHER GRAINS. . 108 . 108 . 109 . 109 . 109 Fried Hasty Pudding .... General Index. BEVERAGES. Tea Iced Tea After-Dinner or Black Coffee . 116 . 116 Coffee . 116 Cocoa and Chocolate . . . . 116 Coffee (Common Coffee-Pot) . 117 Coffee made with Cold Water . Coffee made with Eggs . . . . 118 SOUP AND STOCK. General Remarks on Soup • • Tomato Soup wnth Stock . 133 Meaning of Stoclv * • • • • Carrot or Crecy Soup . . . . 134 Essential Rules for Soup IVIaking Mixed Vegetable Soup . . K.ind of IMeat for Soup • • • Skimming Soup .... Thickening for Soup . . . . 135 Seasoning for Soup .... Materials served with Soup . Dark Stock Straining Stock Removing Fat from Stock Clearing Stock Rule for Brown Stock 1 QT' 1 QQ Clear, i\.mber Soup, or Con- Mullagatawny Soup . . . . 142 . 142 . 143 . 143 White Soup, Chicken . . . . 144 . 144 Potage a la Reine, No. 2 . . . 145 SOUP WITHOUT STOCK. Lobster Soup, or Bisque of Lob- Mock Bisque Soup . . , . 147 . 149 . 150 Vegetable Soup (Winter) . 151 General Index, FISH. General Remarks on Fish . . Chartreuse or Casserole of Fish .170 Creamed Fish with Oysters . . Fish Hash Baked Fish (served whole) . . Fish Souffld ....... To Carve Baked Fish . . . . To Cook Salt Fish Baked Fish, No. 2 "Priori TTicli li 0 Mock Oyster Stew. . . . , Fish au Court Bouillon . . . Scorched Salt Fish Tongues and Sounds .... Fried Fish Roes Remnants of Cooked Fish . . Scalloped Roes Small Fish Baked in Crusts Fish in Potato Border .... Table of Cost of Fish .... SHELL -T ±0x1. Oysters Cooked in the Shell To Choose Lobsters .... To Prepare Oysters for Cooking Oysters Cooked in their Liquor Creamed Lobster Smothered Oysters .... Curried Lobster Scalloped Lobster Oysters en Coquille .... Soft Shell Crabs Oysters and Mushrooms in Scalloped Crabs Devilled Crabs Crab Salad Shrimps and Prawns .... Pickled Oysters Shrimps en Coquille .... Frogs = . . . General Index. MEAT AND FISH SAUCES. Meat and Fish Sauces . <. . . 187 Brown Mushroom Sauce . . . 191 . 187 Currant Jelly Sauce . . . . 191 Caper Sauce ...<,.. . 188 . 188 Cumberland Sauce = . . . 192 . 188 . 192 . 188 Sauce a la Italienne . . . . 192 . 192 . 193 . 188

Mrs. Lincoln's Boston cook book