Beefsteak. — Beef Stew. — Mutton Stew. — Curry Powder. — Zitelli's
Macaroni Stew. — To Fricassee Chickens. — Fowl Cutlets. — Chick-
en Pudding. — Stewed Ducks.— Stewed Chicken. — Brown Gravy
for Ducks.— To Dress a Calf s Head. — A Pie of Green Corn and
Chickens.— Father Adam.— To Stew a Rump of Beef.— Sanders
of Cold Beef.— Italian Beefsteak.— To Stew a Fresh Beef Tongue.
— Rag6ut of Souse. — Beef Bouilli.— A Nice Relish of Meat for
Tea. — Venison Stew. — ^Blanquettes of Veal.— Baked Hash. — Veal
Olives the French Way. — Sweetbreads with Oranges. — Sweet-
breads d, la Dauphine. — To Make a Handsome Dish out of an Old
Hen.— Brunswick Stew.— Stewed Pigeons.- Rice Pie 95
CHAPTER X.
CATSUPS AND 8A UCES.
Cucumber Catsup, No. 1. — Cucumber Catsup, No. 2.— Tomato Sa-
voy.— Chelsea Sauce.— Pepper Sauce.— Cranberry Sauce.— Celery
xii CONTENTS.
Sauce. — Drawn-butter SAu6e. — Dut'ch Sauce. — ^Pish Sauce. —Lob-
ster Sauce. — Sauce for Rockfish.^— Sauce for Roasted Wild Duck.
— Egg Sauce.— -Saucq for, Venison. — Green Tomato Catsup, -r..
Cold Tomato Sauce. — Sauce for Lettuce.-— Mint Sauce for Lamb.
— Apple Sauce for Goose. — ^Russian Sauce.— ;Tomato Catsup, Noia.
1,2, and B. — A ijice .Store Sauce. —Tomato Sauce. -r-Oyster Sauce.
— Cucumber Sauce. — ^Bay Sauce. — Gopseberry Catsup. -r- Walnut
Catsup, No. 1. — Walnut Catsup, No. 3. — Cucumber Catsup.—
Worcestershire Sauce Page 110
CHAPTER Xi:
' \
VEGETABLES.
Artichoke.-^ Asparagus. — ^French, or Snap Beans.— Lima Beans. —
Beets. — Carrots.— Cabbage.— Cabbage, Pudding, No. 1. — Cabbage
J Pudding, No. 3. — Cauliflower. and Broccoli. — To Boil Com on the
Ear.— To Stew Corn, No. 1.— To Stew Corn, No! 2.— Tp Fry Corn.
— To Bake Corn. — To Cook Dried Corn. — To Cook Cucumbers.- —
Cymlings, or Summer Squash.— To Bake Egg-plant. — To Fry
Egg-plant.^ Grits, or Small Hominy. — To Bake Grits,— Fried
Grits. — To BoU Hominy. — Macaroni. — Okra. — Onions. — Onions
^ la Cr^me.— To Boil Old Potatoes.— To Boil Irish Potatoes. ^To
Steam Potatoes. — ^Mashed Potatoes. — Baked Potatoes. — Fried Po-
tatoes for Dinner. — Sweet. Potaitpes.— Irish Potatoes Roasted. —
Parsnips. — Green Peas.— tried Peas or Beans. — To Boil Rice. —
A Colored Cook Tells how to Dress Rioe. — Baked Rice. — To Fry
Salsify.— To Stew Salsify.— To Bake Salsify.— To Stew Spinach.
— To Broil Tomatoes. — To Bake Tomatoes. — To Stew Tomatoes.
— Forced Tomatoes. — Turnips. — Turnip-tops. — Baked Turnips. —
Corn and Tomatoes. — Tomatoes with Eggs 120
CHAPTER XIL
ENTRIES.
Croquettes, No. 1. — Croquettes, No. 2. — Rice Croquettes. — A Boned
Hen.— Welsh Rarebit, No. 1.— Welsh Rarebit, Na,2.--Engnsh
Rarebit. — Scotch Rarebit. — Piccadillo. — Rag6ut of Oysters and
Mushrooms. — A Rag6ut of MushrpQi^.— Mushrooms with Cream.
— Mushrooms with White Sauce. — Turkey d. la Daube. — Chickens
k la Daube. — Partridges d. la Daube. — To Make Nice Meat Jelly.
— Salmagundi.— A Pig in Jelly, — A Ragdut of Ham. — ^A Ragdu^
of Sweetbreads. — A Rag5ut of Truffles. — A Rag6ut of Cauli-
flower 142
CONT^TS, . xiii
CHAPTER Xra.
SALADB JUa> VMQSTABLBS CQLD.
Clpickeii Sftlad— Lobgter Salad.— Cold Slaw, No. 1.— Cold Slaw,
No. 2.-rHo.t. Slaw.— Sauce for Salmon or Lobster. —To Dress
, Lettuce without Oil. — Tomatoes I^^. — Cucumbers Raw. — Dress-
ing for Lettuce. — Dressing for Lettuce or other Saliad.— Anoth-
er Salad Dressing. — Yet another Salad Dressing. — A Winter
Salad. — Mayonnaise Salad Dressinj^. — Cabbage Salad. — Oyster
Salad .........*..';;... Page 153
. CHAPTER XIV. . ,
PTSs AND Puddings,
•■'••••■' •••••<•,,
Puff Paste.— Boiled Pastry. — Pastry (Another Way). — Railway Pud-
ding. — Victoria Pudding. — Sago Pudding. — Ground -rice Pud-
ding.— Confederate Pudding. ^-^Pliim Pudding, No.l. — ^Plum Pud-
ding, No. 2. — Plum pudding the Second Day. — Baked Plum Pud-
ding.— Plum Pudding (Mrs. CalJell)! — Cake Pudding. — Sponge-
Page 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beefsteak. — Beef Stew. — Mutton Stew. — Curry Powder. — Zitelli's Macaroni Stew. — To Fricassee Chickens. — Fowl Cutlets. — Chicken Pudding. — Stewed Ducks.— Stewed Chicken. — Brown Gravy for Ducks.— To Dress a Calf s Head. — A Pie of Green Corn and Chickens.— Father Adam.— To Stew a Rump of Beef.— Sanders of Cold Beef.— Italian Beefsteak.— To Stew a Fresh Beef Tongue. — Rag6ut of Souse. — Beef Bouilli.— A Nice Relish of Meat for Tea. — Venison Stew. — ^Blanquettes of Veal.— Baked Hash. — Veal Olives the French Way. — Sweetbreads with Oranges. — Sweetbreads d, la Dauphine. — To Make a Handsome Dish out of an Old Hen.— Brunswick Stew.— Stewed Pigeons.- Rice Pie 95
CHAPTER X.
CATSUPS AND SAUCES.
Cucumber Catsup, No. 1. — Cucumber Catsup, No. 2.— Tomato Savoy.— Chelsea Sauce.— Pepper Sauce.— Cranberry Sauce.— Celery
xii CONTENTS.
Sauce. — Drawn-butter Sauce. — Dut'ch Sauce. — ^Pish Sauce. —Lobster Sauce. — Sauce for Rockfish.^— Sauce for Roasted Wild Duck. — Egg Sauce.— -Sauce for Venison. — Green Tomato Catsup, -r.. Cold Tomato Sauce. — Sauce for Lettuce.-— Mint Sauce for Lamb. — Apple Sauce for Goose. — ^Russian Sauce.— ;Tomato Catsup, Nos. 1,2, and B. — A Nice .Store Sauce. —Tomato Sauce. -— Oyster Sauce. — Cucumber Sauce. — ^Bay Sauce. — Gooseberry Catsup. -— Walnut Catsup, No. 1. — Walnut Catsup, No. 3. — Cucumber Catsup.— Worcestershire Sauce Page 110
CHAPTER Xi:
' \
VEGETABLES.
Artichoke.-^ Asparagus. — ^French, or Snap Beans.— Lima Beans. — Beets. — Carrots.— Cabbage.— Cabbage, Pudding, No. 1. — Cabbage
J Pudding, No. 3. — Cauliflower. and Broccoli. — To Boil Com on the Ear.— To Stew Corn, No. 1.— To Stew Corn, No! 2.— Tp Fry Corn. — To Bake Corn. — To Cook Dried Corn. — To Cook Cucumbers.- — Cymlings, or Summer Squash.— To Bake Egg-plant. — To Fry Egg-plant.^ Grits, or Small Hominy. — To Bake Grits,— Fried Grits. — To BoU Hominy. — Macaroni. — Okra. — Onions. — Onions ^ la Cr^me.— To Boil Old Potatoes.— To Boil Irish Potatoes. ^To Steam Potatoes. — ^Mashed Potatoes. — Baked Potatoes. — Fried Potatoes for Dinner. — Sweet. Potatoes.— Irish Potatoes Roasted. — Parsnips. — Green Peas.— tried Peas or Beans. — To Boil Rice. — A Colored Cook Tells how to Dress Rioe. — Baked Rice. — To Fry Salsify.— To Stew Salsify.— To Bake Salsify.— To Stew Spinach. — To Broil Tomatoes. — To Bake Tomatoes. — To Stew Tomatoes. — Forced Tomatoes. — Turnips. — Turnip-tops. — Baked Turnips. — Corn and Tomatoes. — Tomatoes with Eggs 120
CHAPTER XIL
ENTRIES.
Croquettes, No. 1. — Croquettes, No. 2. — Rice Croquettes. — A Boned Hen.— Welsh Rarebit, No. 1.— Welsh Rarebit, Na,2.--Engnsh Rarebit. — Scotch Rarebit. — Piccadillo. — Rag6ut of Oysters and Mushrooms. — A Rag6ut of MushrpQi^.— Mushrooms with Cream. — Mushrooms with White Sauce. — Turkey d. la Daube. — Chickens k la Daube. — Partridges d. la Daube. — To Make Nice Meat Jelly. — Salmagundi.— A Pig in Jelly, — A Ragdut of Ham. — ^A Ragdu^ of Sweetbreads. — A Rag5ut of Truffles. — A Rag6ut of Cauliflower 142
CONTENTS. . xiii
CHAPTER Xra.
SALADS AND VEGETABLES CQLD.
Clpickeii Salad.— Lobster Salad.— Cold Slaw, No. 1.— Cold Slaw, No. 2.-rHo.t. Slaw.— Sauce for Salmon or Lobster. —To Dress
, Lettuce without Oil. — Tomatoes Raw. — Cucumbers Raw. — Dressing for Lettuce. — Dressing for Lettuce or other Saliad.— Another Salad Dressing. — Yet another Salad Dressing. — A Winter Salad. — Mayonnaise Salad Dressing. — Cabbage Salad. — Oyster Salad .........*..';;... Page 153
. CHAPTER XIV. . ,
PIES AND Puddings,
•■'••••■' •••••<•,,
Puff Paste.— Boiled Pastry. — Pastry (Another Way). — Railway Pudding. — Victoria Pudding. — Sago Pudding. — Ground -rice Pudding.— Confederate Pudding. ^-^Pliim Pudding, No.l. — ^Plum Pudding, No. 2. — Plum Plum Pudding the Second Day. — Baked Plum Pudding.— Plum Pudding (Mrs. CalJell)! — Cake Pudding. — Sponge-