EXTRACTS FROM CONTENTS.
BREAD.—Potato, Brown, Bran, Water, Rye and Indian, Wheat and Rye, Milk, Rising, Buttermilk Bread, Bread Biscuit or Rolls, French Rolls, Soda Biscuits, etc., etc.
HOT BREAD AND CAKES.—Short, Corn, Johnny, Apple Johnny, Griddle, Rich Griddle, Buckwheat, Rice Griddle, Corn Griddle, and Tomato Griddle Cakes, Bannock, Waffles, Muffins, Apple Fritters, Rye Fritters, etc., etc.
OTHER BREAKFAST DISHES.—Toast, Dry Toast, Buttered Toast, Milk Toast, Fried Rice, Omelet, Scrambled, Poached and Boiled Eggs, Wheaten Grits, Hominy, Samp, Hasty Pudding.
MEATS.—Roasting, Boiling, Frying; sixteen various methods for preparing same.
VEAL.—Boiled Veal, Fried Chops, Veal Pie, Leg of Veal, Loin of Veal, Shoulder of Veal, Calves’ Feet, Calf’s Head and Liver.
MUTTON.—Mutton Chops, Chops as Beefsteaks, Neck of Mutton, Shoulder of Mutton, Leg of Mutton, Haunch of Mutton, Saddle of Mutton, Mutton Cutlets, Irish Stew, Leg of Lamb, etc.
PORK.—Pork Steaks, To Fry Pork, To Roast Pork, Spare Ribs of Pork, To Boil a Ham, Pig’s Feet, Souse, Head Cheese, Fine Sausages, Pickle for Hams, Salting Pork, To Melt Lard.
POULTRY AND GAME.—Roast and Boiled Turkey, Roast and Baked Goose, Ducks, Roast Fowl, Chickens Boiled, Fowl Broiled, To Fricassee a Fowl, Chicken Pie, To Cook Pigeons, etc.
FISH.—To Fry Fresh Fish or Eels, Baked Shad, To Broil Fresh Fish, Fresh Codfish, Salt Codfish, Codfish Balls, Stewed Oysters, Fried Oysters, Pickled Oysters, Chowder.
NICE BREAKFAST DISHES.—Fresh Meat, Griddles, Clam Griddles, Oyster Pancakes, Fish Balls, Codfish Toast, Rice Balls, Hashed Mutton, Head Cheese, A New Breakfast Dish.
SOUPS.—Beef, Vermicelli, Pea, Bean, Split Peas and Barley, Vegetable and Rice, Tomato.
VEGETABLES.—Twenty different varieties.
SAUCES.—White, Caper for Fish, Egg, Plain Butter, Cranberry, Apple, Sweet.
SALADS.—Radishes, Celery.
PIES.—Twenty-five different varieties.
PUDDINGS.—Christmas Plum Pudding, and eighteen other recipes.
CAKES.—Thirty-four recipes.
TEA, COFFEE, CHOCOLATE.—Eight recipes.
JELLIES, PRESERVES, Etc.—Forty-one recipes.
PICKLES.—To Pickle various kinds of Vegetables and Fish.
ICE CREAM.—How to make it.
OYSTERS AND OTHER SHELL-FISH.
THE CARVER’S MANUAL.—General directions for Carving.
MISCELLANEOUS.—Chicken and Plum Pudding, Potato Muffins, Drop Biscuit, etc., etc.