To Stuff and Truss a Fowl . . 254 261 254 261 To Dress Fowls for Broiling 255 261 255 262 Gravy for Roast Poultry . . . 256 262 256 Boiled or Steamed Poultry . . 257 Pigeons Stuffed with Parsley . 262 257 263 Chestnut Stuffing and Sauce . 258 263 258 263 258 263 264 Chicken Curry 259 ENTRI:ES and meat R]ECHAUFF^:. 265 272 Stuffing for Boned Turkey . . 265 Ragout of Cooked Meat . . . 273 266 Hash „ . . . 273 Stuffing for Boned Chicken . . 266 273 To Mould in Aspic Jelly . . 266 274 267 Casserole of Rice and Meat . . 274 Blanquette of Chicken , , . 268 Casserole of Mock Sweetbreads 274 268 275 268 275 268 275 269 276 Chicken Chartreuse .... 269 Meat Souffld 276 270 277 Beef Olives or Rolls . . . . 270 277 271 Ragout of Lamb's or Calf's 271 277 272 277 272 To Shape Croquettes .... 278 General Index. S2I Thick Cream Sauce . . PAGE . . 278 PAGE Chicken Croquettes . . . . 279 Oyster Plant Croquettes . . . 280 . . 279 Turkish Croquettes . . . . 281 . . 279 Sweet Rice Croquettes . . . 281 Sweetbread Croquettes . . . 279 Sav^ory Rice Croquettes . . . 281 Lobster Croquettes . . . . 280 Rice or Spaghetti Croquettes . 281 . 280 Hominy Croquettes . . . . 282 SUNDRIES. , . 282 Forefathers' Dinner .... 284 . . 282 Hulled Corn 286 Crackers a la Creme . . . . 283 Indian Meal Pudding .... 286 , . 283 Chickens Forced with Oysters . 286 287 , 283 Smothered Chicken .... 288 Turkish Pilaf, No. 2. . . . . 283 Steamed Apple and Indian Meal 288 VEGETABLES. Remarks on Vegetable Food . 289 Potatoes 292 Boiled Potatoes 293 Potatoes a la Neige .... 293 Rice Potatoes 293 Mashed Potatoes o .... 294 Potato Balls 294 Potato Puff ....... 294 Lyonnaise Potatoes .... 294 Creamed Potatoes 294 Fried Potatoes 295 French Potatoes 295 Potatoes a la Maitre d' Hotel . 295 Baked Potatoes 295 Franconia Potatoes .... 295 Potatoes in the Half Shell, or Potato Souffle 295 Stuffed Potatoes 296 Fried Raw Potatoes .... 296 Saratoga Potatoes . . » . . 296 Parisienne Potatoes .... 296 Macaroni Potatoes ..... 296 Shoo Fly Potatoes ..... 296 Crescent Potatoes 296 Sweet Potatoes 296 A Southern Dish 296 Spinach ........ 296 Greens 297 Asparagus 297 Green Peas . 298 String Beans 298 Shelled Beans 298 Sweet Corn 299 Green Corn Fritters .... 299 Succotash 299 Tomatoes, Stewed 300 Tomatoes, Scalloped and Stuffed 300 Onions, Boiled 301 Onions, Scalloped, Baked . . 301 Cauliflower 301 Cabbage 302 Celery 302 Egg Plant 302 Egg Plant Fritters 303 Jerusalem Artichokes . = . . 303 Globe Artichokes 303 Mushrooms .. ^ .... 303 Winter Squash 304 Summer Squash 304 Carrots and Turnips .... 305 Parsnips 305 Parsnip Fritters 305 Salsify 306 Beets*^ 306 522 General Index, KiCJii AND MAUAKONI. PAGE PAGE Rice Macaroni and Vermicelli . . . 308 ... 307 Sftvory Kice ... 307 309 SS'lmoii Rice . ... 307 SALADS. ... 309 Cucumber and Tomato Salad . 313 ... 310 . 313 . 314 Boiled Dressing for Cold Slaw . 311 , 314 Mayonnaise Dressing . ... 311 OX'k Mayonnaise Tartare Dressing . 312 . 314 ... 312 . 315 . oiD ... 312 • old PASTRY AND PIES. ... 316 323 ... 319 324

AI-modernized reading of the original text

To Stuff and Truss a Fowl . . To Dress Fowls for Broiling Gravy for Roast Poultry . . . Boiled or Steamed Poultry . . Pigeons Stuffed with Parsley . Chestnut Stuffing and Sauce . Chicken Curry ENTRI:ES and meat R]ECHAUFF^:. Stuffing for Boned Turkey . . Ragout of Cooked Meat . . . Hash „ . . . Stuffing for Boned Chicken . . To Mould in Aspic Jelly . . Casserole of Rice and Meat . . Blanquette of Chicken , , . Casserole of Mock Sweetbreads Chicken Chartreuse .... Meat Souffld Beef Olives or Rolls . . . . Ragout of Lamb's or Calf's To Shape Croquettes .... General Index. S2I Thick Cream Sauce . . . . 278 Chicken Croquettes . . . . 279 Oyster Plant Croquettes . . . 280 . . 279 Turkish Croquettes . . . . 281 . . 279 Sweet Rice Croquettes . . . 281 Sweetbread Croquettes . . . 279 Sav^ory Rice Croquettes . . . 281 Lobster Croquettes . . . . 280 Rice or Spaghetti Croquettes . 281 . 280 Hominy Croquettes . . . . 282 SUNDRIES. , . 282 Forefathers' Dinner .... . . 282 Hulled Corn Crackers a la Creme . . . . 283 Indian Meal Pudding .... , . 283 Chickens Forced with Oysters . , 283 Smothered Chicken .... Turkish Pilaf, No. 2. . . . . 283 Steamed Apple and Indian Meal VEGETABLES. Remarks on Vegetable Food . 289 Potatoes 292 Boiled Potatoes 293 Potatoes a la Neige .... 293 Rice Potatoes 293 Mashed Potatoes o .... 294 Potato Balls 294 Potato Puff ....... 294 Lyonnaise Potatoes .... 294 Creamed Potatoes 294 Fried Potatoes 295 French Potatoes 295 Potatoes a la Maitre d' Hotel . 295 Baked Potatoes 295 Franconia Potatoes .... 295 Potatoes in the Half Shell, or Potato Souffle 295 Stuffed Potatoes 296 Fried Raw Potatoes .... 296 Saratoga Potatoes . . » . . 296 Parisienne Potatoes .... 296 Macaroni Potatoes ..... 296 Shoo Fly Potatoes ..... 296 Crescent Potatoes 296 Sweet Potatoes 296 A Southern Dish 296 Spinach ........ 296 Greens 297 Asparagus 297 Green Peas . 298 String Beans 298 Shelled Beans 298 Sweet Corn 299 Green Corn Fritters .... 299 Succotash 299 Tomatoes, Stewed 300 Tomatoes, Scalloped and Stuffed 300 Onions, Boiled 301 Onions, Scalloped, Baked . . 301 Cauliflower 301 Cabbage 302 Celery 302 Egg Plant 302 Egg Plant Fritters 303 Jerusalem Artichokes . = . . 303 Globe Artichokes 303 Mushrooms .. ^ .... 303 Winter Squash 304 Summer Squash 304 Carrots and Turnips .... 305 Parsnips 305 Parsnip Fritters 305 Salsify 306 Beets*^ 306 522 General Index, KiCJii AND MAUAKONI. Rice Macaroni and Vermicelli . . . 308 ... 307 Sftvory Kice ... 307 SS'lmoii Rice . ... 307 SALADS. ... 309 Cucumber and Tomato Salad . 313 ... 310 . 313 . 314 Boiled Dressing for Cold Slaw . 311 , 314 Mayonnaise Dressing . ... 311 OX'k Mayonnaise Tartare Dressing . 312 . 314 ... 312 . 315 . oiD ... 312 • old PASTRY AND PIES. ... 316 ... 319

Mrs. Lincoln's Boston cook book