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.

Stock.

The foundation—so to speak—and first great essential in compounding every variety of appetizing, and at the same time wholesome and nourishing soups, is the stock. In this department, as in some others, the French cooks have ever been pre-eminent. It was said of this class in the olden time that so constantly was the "stock"—as this foundation has always been termed—replenished by these cooks, that their rule was never to see the bottom of the soup kettle. It has long been a fixed fact that in order to have good soup you must first have good stock to begin with. To make this stock, take the liquor left after boiling fresh meat, bones, (large or small, cracking the larger ones in order to extract the marrow,) bones and meat left over from a roast or broil, and put either or all of these in a large pot or soup kettle, with water enough to cover. Let these simmer slowly—never allowing the water to boil—taking care, however, to keep the vessel covered—stirring frequently, and pouring in occasionally a cup of cold water, and skimming off the scum. It is only where fresh meat is used that cold water is applied at the commencement; for cooked meat, use warm. The bones dissolved in the slow simmering, furnish the gelatine so essential to good stock. One quart of water to a pound of meat is the average rule. Six to eight hours renders it fit for use. Let stand over night; skim off the fat; put in an earthen jar, and it is ready for use. Every family should keep a jar of the stock constantly on hand, as by doing so any kind of soup may be made from it in from ten to thirty minutes.