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.