An Explanatory Word in Conclusion.

As a matter of strict justice to all parties concerned, the author of this work deems it proper to explain his reasons for mentioning in the body of some of the recipes given in this book, the places at which the purest and best articles used are to be purchased. This recommendation is, in every instance, based upon a thorough and complete personal test of every article commended. In these degenerate days of wholesale adulteration of almost every article of food and drink, it is eminently just and proper that the public should be advised where the genuine is to be procured. Without desiring to convert his book into a mere advertising medium, the author deems it not out of place to give the names of those dealers in this city of whom such articles as are essential in the preparation of many of the recipes given in these pages may be procured—of the most reliable quality, and at reasonable rates.

INDEX.

Soups.
Stock[1]
General Directions for making Soup[2]
Calf's-Head Soup[3]
Ox-Tail Soup[3]
Okra Soup[3]
Chicken Gumbo[4]
Fresh Oyster Soup[4]
Fish Chowder[5]
Clam Soup[5]
Clam Chowder[6]
Bean Soup[6]
Dry Split-Pea Soup[6]
Tomato Soup[7]
Celery Soup[7]
Pepper-Pot[8]
Egg-Balls for Soup[8]
Nudels[8]
Fish.
Boiled Fish[9]
Fried Fish[10]
Broiling Fish[10]
Fried Oysters[10]
Oysters in Batter[10]
Oyster Patties[11]
Stewed Lobsters or Crabs[11]
Roast, Boiled, Baked, Broiled and Fried.
Retaining the Juices in Cooking Meats[12]
Roast Pig[13]
To Roast Turkeys and Chickens[13]
Roasting Beef[15]
A good way to Roast a Leg of Mutton[15]
Clayton's Mode of Cooking Canvas-Back Ducks[15]
Clayton's Mode of Cooking California Quail or Young Chickens[16]
To Cook Boned Turkey[17]
To Bone a Turkey[18]
To Cook Ducks or Chickens, Louisiana Style[18]
Breast of Lamb and Chicken, Breaded[19]
Scrapple or Haggis Loaf[19]
Pig's-Feet and Hocks[20]
To Cook a Steak California Style, 1849-50[21]
A Good Way to Cook a Ham[21]
Beefsteak Broiled[21]
Beefsteak with Onions[22]
Corned-Beef and how to Cook it[22]
Spiced Veal[22]
Calves' Liver with Bacon[23]
Calves' or Lambs' Liver Fried[23]
Spiced Beef[23]
Stews, Salads, and Salad-Dressing.
Terrapin Stew[24]
Stewed Chicken Cottage Style[25]
Stewed Tripe[25]
Chicken-Salad[25]
Clayton's Celebrated California Salad Dressing[26]
Salad Flavoring[27]
Eggs and Omelettes.
Boiling Eggs[27]
Scrambled Eggs[27]
To Fry Eggs[28]
Oyster Omelette[28]
Ham Omelette[28]
Cream Omelette[28]
Spanish Omelette[29]
Omelette for Dessert[29]
Vegetables.
Beans, Baked [See Bean Soup][6]
Baked Tomatoes[30]
Raw Tomatoes[30]
Cucumbers[30]
Boiled Cabbage[30]
To Cook Cauliflower[31]
To Cook Young Green Peas[31]
A Good Way to Cook Beets[31]
Mashed Potatoes and Turnips[32]
Boiled Onions[32]
Stewed Corn[32]
Stewed Corn and Tomatoes[32]
Succotash[33]
Saratoga Fried Potatoes[33]
Salsify or Oyster-Plant[34]
Egg-Plant[34]
To Boil Green Corn[35]
Boiled Rice[35]
Stewed Okra[35]
Bread, Cakes, Pies, Puddings and Pastry.
Solid and Liquid Sauce.
Quick Bread[36]
Quick Muffins[36]
Brown Bread[36]
Graham Rolls[36]
Mississippi Corn-Bread[37]
Nice Light Biscuit[37]
Clayton's Corn-Bread[37]
Johnny Cake[37]
Sweet Potato Pone[38]
Ginger Bread[38]
Molasses Ginger Bread[38]
Quaker Cake[38]
Pound Cake[38]
Chocolate Cake.—Jelly Cake[38]
Currant Cake[39]
Cream Cup-Cake[39]
Jumbles[39]
Sweet Cake[39]
Sponge Cake[40]
Ginger Snaps[40]
A Nice Cake[40]
Icing for Cake[40]
Chocolate Icing[41]
Lemon Pie[41]
English Plum Pudding[42]
Baked Apple Pudding[42]
Bread Pudding[42]
Baked Corn-Meal Pudding[42]
Corn-Starch Pudding[43]
Delmonico's Pudding[43]
Peach Ice-Cream[43]
Apple Snow[44]
Strawberry Sauce[44]
Farina Pudding[44]
Snow Pudding[45]
Fruit Pudding[45]
Charlotte-a-Russe[46]
Solid Sauce[46]
Liquid Sauce[46]
Currant or Grape Jelly[46]
Calf's Foot Jelly[47]
Ice Cream[47]
Orange Ice[48]
Lemon Jelly[48]
Wine Jelly[48]
Peach Jelly[48]
Roman Punch[49]
Miscellaneous.
Butter and Butter-Making[49]
A Word of Advice to Hotel and Restaurant Cooks[51]
Clayton's California Golden Coffee[53]
The very Best Way to Make Chocolate[54]
Old Virginia Egg-Nogg[55]
Clayton's Popular Sandwich Paste[55]
Welsh Rabbit[56]
Delicate Waffles[57]
Force-Meat Balls[57]
Beef Tea[57]
Crab Sandwich[58]
Pork.—The kind to Select, and the best Mode of Curing[58]
Lard, Home-Made[59]
Sausage, New Jersey[60]
Pot-Pie[60]
Curried Crab[61]
To Toast Bread[61]
Cream Toast[61]
Fritters[61]
Hash[62]
Hashed Potato with Eggs[62]
Macaroni, Baked[62]
Drawn Butter[63]
Spiced Currants[63]
Canning Fruits.—Best Mode of[63]
Quinces, Preparing for Canning or Preserving[64]
Clayton's Monmouth Sauce[65]
Mustard.—To Prepare for the Table[65]
Mint Sauce[65]
Eggs ought never be Poached[66]
Sunny-Side Roast[66]
Clayton's Spanish Omelette[66]
Plain Omelette[67]
Clam Fritters[67]
Fried Tripe[67]
Ringed Potatoes[67]
New Potatoes, Boiled[67]
Fried Tomatoes[68]
Squash and Corn.—Spanish Style[68]
Pickles[68]
Nice Picklette[69]
Pickled Tripe[69]
To Cook Grouse or Prairie Chicken[69]
Brains and Sweet-Bread[70]
Stewed Spare-Ribs of Pork[70]
Broiled Oysters[71]
Pumpkin or Squash Custard[71]
Fig Pudding[71]
Fried Apples[72]
Clayton's Oyster Stew[72]
Boiled Celery[72]
Selecting Meats[72]
Rice Pudding.—Rebecca Jackson's[73]
Bread and Butter Pudding[73]
Codfish Cakes[73]
Pickled Grapes[74]
Forced Tomatoes[74]
Broiled Flounders or Smelts[74]
Onions[75]
Singeing Fowls[75]
Taste and Flavor.—Secret Tests of[75]
Ware for Ranges.—How to Choose[76]
Herbs.—Drying for Seasoning[76]
Roaches, Flies and Ants.—How to Destroy[76]
Tinware.—To Clean[77]
Iron Rust[77]
Mildew[77]
Oysters Roasted on Chafing-Dish[77]
Cod-Fish, Family Style[77]
Cod-Fish, Philadelphia Style[78]
Advertisements.
Jersey Farm Dairy[81]
W. T. Coleman & Co., Royal Baking Powder[82]
Quade & Straut, Choice Family Groceries[83]
J. H. McMenomy, Beef, Mutton, Veal[83]
Arpad Haraszthy & Co., California Wines and Brandies[84]
Will & Finck, Cutlers[85]
Wilton & Cortelyou, Dairy Produce[86]
John Bayle, Tripe, Calves' Heads, Feet[87]
Palace Hotel, John Sedgwick, Manager[88]
Deming Bros., Millers and Grain Dealers[89]
E. R. Durkee & Co's Standard Aids to Good Cooking[90]
Berlin & Lepori, Coffee, Tea and Spices[91]
B. M. Atchinson & Co. Butter, Cheese, Eggs, Lard[92]
Kohler & Frohling, California Wines and Brandies[93]
Richards & Harrison, Agents for English Groceries[94]
Robert F. Bunker, Hams, Bacon[95]
Edouart's Art Gallery[96]
E. R. Perrin's Quaker Dairy[97]
Hills Bros., Coffee, Teas and Spices[98]
Emil A. Engelberg, German Bakery & Confectionery[98]
A. W. Fink, Butter, Cheese, Eggs[99]
J. Gundlach & Co., California Wines and Brandies[100]
Lebenbaum, Goldberg & Bowen, Grocers[101]
Women's Co-operative Printing Office[102]
W. W. Montague & Co., French Ranges[103]
Mark Sheldon, Sewing Machines and Supplies104

CLAYTON'S Quaker Cook-Book.

SOUPS.