Miss Leslie's New Cookery Book

About this eBook

Author

Leslie, Eliza, 1787-1858

Credits

Produced by Julia Miller, fh and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

40943

Project Gutenberg

https://www.gutenberg.org/ebooks/40943

Release Date

October 5, 2012

Copyright

Public domain in the USA.

Contents

1. 1.MISS LESLIE'S NEW COOKERY BOOK. — MISS LESLIE'S NEW COOKERY BOOK.
2. 2.PREFACE.
3. 3.WEIGHTS AND MEASURES. — LIQUID MEASURE. — DRY MEASURE.
4. 4.GENERAL CONTENTS.
5. 5.ANIMALS — Beef. — Veal. — Mutton. — Pork. — Venison. — MISS LESLIE'S NEW COOKERY BOOK.
6. 6.SOUPS. — MUSHROOM SOUP.— — SWEET CORN SOUP.— — VENISON SOUP.— — TOMATO SOUP.— — FAMILY TOMATO SOUP.— — FINE TOMATO SOUP.— — GREEN PEA SOUP.— — EXCELLENT BEAN SOUP.— — SPLIT PEA SOUP.— — ASPARAGUS SOUP.— — CABBAGE SOUP.— — RED CABBAGE SOUP.— — FINE CABBAGE SOUP.— — CAULIFLOWER SOUP.— — FINE ONION SOUP.— — TURNIP SOUP.— — PARSNIP SOUP.— — CARROT SOUP.— — POTATO SOUP.— — CHESTNUT SOUP.— — PORTABLE SOUP.— — PEPPER-POT.— — NOODLE SOUP.— — CHICKEN SOUP.— — DUCK SOUP.— — FRENCH WHITE SOUP.— — COCOA-NUT SOUP.— — ALMOND SOUP — SPRING SOUP.— — SUMMER SOUP.— — AUTUMN SOUP.— — WINTER SOUP.— — VEGETABLE SOUP— — FRENCH POT AU FEU.— — WILD DUCK SOUP.— — VENISON SOUP.— — GAME SOUP.— — SQUATTER'S SOUP.— — MOCK TURTLE SOUP.— — FISH SOUP.— — LOBSTER SOUP.— — CRAB SOUP.— — OYSTER SOUP.— — CLAM SOUP.— — FAST-DAY SOUP.— — FRIDAY SOUP.— — BAKED SOUP.—
7. 7.FISH. — TO CLEAN FISH.— — TO BOIL FISH.— — FRYING FISH.— — BAKED FISH.— — STEWED FISH.— — SPICED FISH.— — FISH CAKES.— — ROCK-FISH.— — BLACK FISH AND SEA-BASS— — FRESH COD.— — TROUT.— — STEWED TROUT.— — BAKED TROUT.— — SALT COD.— — FRIED SMELTS.— — FRIED CAT-FISH.— — FINE CHOWDER.— — YANKEE CHOWDER.— — CLAM CHOWDER.— — SALMON.— — BOILED SALMON.— — ROASTED SALMON.— — BAKED SALMON.— — BROILED SALMON.— — FRIED SALMON CUTLETS.— — PICKLED SALMON.— — BROILED FRESH MACKEREL.— — FRIED MACKEREL.— — FRIED HALIBUT.— — BOILED TURBOT OR SHEEP'S-HEAD FISH.— — BAKED TURBOT OR SHEEP'S-HEAD FISH.— — SEA BASS WITH TOMATOS.— — BAKED SALMON-TROUT.— — CREAM TROUT.— — STEWED CODFISH.— — FRIED CODFISH.— — STEWED HALIBUT.— — STEWED ROCK-FISH.— — TO KEEP A SHAD FRESH.— — PLANKED SHAD.—
8. 8.SHELL FISH. — TO CHOOSE OYSTERS.— — TO FEED OYSTERS.— — STEWED OYSTERS.— — FRENCH STEWED OYSTERS.— — FRIED OYSTERS.— — OYSTER FRITTERS.— — CLAM FRITTERS.— — SCOLLOPED CLAMS.— — ROASTED OYSTERS.— — SCOLLOPED OYSTERS.— — PICKLED OYSTERS.— — PICKLED OYSTERS.— — OYSTER PATTIES.— — OYSTER LOAVES.— — OYSTER OMELET.— — BROILED OYSTERS.— — OYSTER PIE.— — CLAM PIE.— — SOFT CRABS.— — TERRAPINS.— — NEW WAY OF DRESSING TERRAPINS.— — A TERRAPIN POT-PIE.— — A SEA-COAST PIE.— — TO DRESS A TURTLE.— — TURTLE PASTY.— — LOBSTERS.— — LOBSTER SALAD— — FINE LOBSTER SALAD— — LOBSTER RISSOLES.— — LOBSTER PUDDING.— — CRABS.— — SHRIMPS.— — LOBSTER SAUCE.—
9. 9.BEEF. — ROASTING BEEF.— — BROILED BEEF STEAKS.— — FRIED BEEF STEAKS.— — BEEF STEAK WITH OYSTERS.— — CORNED OR SALTED BEEF.— — FRIED CORNED BEEF.— — DRIED AND SMOKED BEEF.— — TO STEW SMOKED BEEF.— — A SPICED ROUND OF BEEF.— — A-LA-MODE BEEF.— — BEEF A-LA-MODE— — BEEF BOUILLI.— — TO STEW COLD CORNED BEEF.— — TO STEW SMOKED BEEF.— — FRENCH BEEF.— — STEWED FRESH BEEF.— — STEWED BEEFSTEAKS WITH OYSTERS.— — TOMATO STEWED BEEF.— — BEEF STEWED WITH ONIONS.— — BEEF STEWED WITH OYSTERS.— — FRENCH STEW.— — POTATO BEEF.— — BEEF AND MUSHROOMS.— — BEEF'S HEART.— — BEEF PATTIES.— — A BEEF STEAK PIE.— — MEAT PIES— — A BEEF STEAK POT-PIE.— — POT-PIES.— — BEEF-STEAK PUDDING.— — TO BOIL TRIPE.— — TRIPE CURRY.— — FRIED TRIPE.— — TONGUES.— — BAKED TONGUE.— — LARDED TONGUE.— — TONGUE TOAST.— — HAM TOAST— — SANDWICHES—
10. 10.MUTTON. — MUTTON.— — BOILED LOIN OF MUTTON.— — SAUCE FOR BOILED MUTTON.— — BOILED LEG OF MUTTON.— — MUTTON STEAKS STEWED.— — MUTTON CHOPS BROILED.— — MUTTON CHOPS WITH TOMATOS.— — MUTTON STEAKS FRIED.— — POTATO MUTTON CHOPS.— — KEBOBBED MUTTON.— — AN IRISH STEW.— — LAMB.— — ROAST LAMB.— — LAMB STEAKS.— — LAMB CUTLETS.— — LAMB CHOPS, STEWED.— — LARDED LAMB.— — LAMB PIE.—
11. 11.VEAL. — VEAL.— — ROAST LOIN OF VEAL.— — FILLET OF VEAL.— — ROAST VEAL HASHED.— — VEAL A-LA-MODE.— — TERRAPIN VEAL.— — TO HASH COLD MEAT.— — VEAL CUTLETS IN PAPERS ( en papillotes .)— — VEAL STEAKS.— — VEAL CUTLETS.— — KNUCKLE OF VEAL AND BACON.— — SOUTHERN STEW ( of veal .)— — VEAL KEBOBBED, ( or kibaubed .)— — VEAL FRITTERS.— — VEAL PATTIES.— — FRIED LIVER.— — LARDED LIVER.— — STEWED LIVER.— — LIVER RISSOLES.— — LIVER PIE.— — CHITTERLINGS OR CALF'S TRIPE.— — FRIED CHITTERLINGS.— — BAKED CHITTERLINGS.— — FINE VEAL PIE.— — A PLAIN VEAL PIE.— — VEAL LOAF.— — STEWED CALF'S HEAD.— — EXCELLENT MINCED VEAL.— — VEAL WITH OYSTERS.— — TERRAPIN VEAL.— — VEAL OLIVES.— — VEAL RISSOLES.— — TO PREPARE SWEETBREADS.— — SWEETBREAD CROQUETTES.— — FRICASSEED SWEETBREADS.— — TOMATO SWEETBREADS.— — SWEETBREADS AND CAULIFLOWERS.— — SWEETBREAD OMELET.— — SWEETBREADS AND OYSTERS.— — SWEETBREAD PIES.— — STEWED SWEETBREADS.— — BAKED SWEETBREADS.—
12. 12.PORK. — PORK.— — TO ROAST PORK.— — SWEET POTATO PORK.— — CHESTNUT PORK.— — ROASTED SPARE-RIB.— — TO DRESS A YOUNG PIG.— — PORK STEAKS, STEWED.— — PORK AND APPLES.— — PORK STEAKS, FRIED.— — PORK APPLE POT-PIE.— — APPLE PORK PIE.— — FILLET OF PORK.— — ITALIAN PORK.— — PORK OLIVES.— — PIGS' FEET, FRIED.— — PORK AND BEANS.— — PORK WITH CORN AND BEANS.— — PORK WITH PEAS PUDDING.— — SAUSAGE-MEAT.— — SAUSAGE DUMPLING.— — VEAL AND SAUSAGE PIE.— — BOLOGNA SAUSAGES.— — HOG'S HEAD CHEESE.— — LIVER PUDDINGS.—
13. 13.HAM, etc. — BRINE FOR PICKLING MEAT.— — TO CURE HAMS.— — BOILED HAM.— — BAKED HAM.— — MADEIRA HAM.— — BROILED HAM.— — FRIED HAM.— — NICE FRIED HAM.— — SLICED HAM.— — DISGUISED HAM.— — HAM CAKE.— — HAM OMELET.— — HAM TOAST.— — SANDWICHES.— — BISCUIT SANDWICHES.— — POTTED HAM.— — TO PREPARE BACON.— — TO BOIL BACON.— — BACON AND BEANS.— — BROILED HAM OR BACON.— — STEWED HAM.— — STEWED BACON.— — PREPARED LARD.—
14. 14.VENISON. — HAUNCH OF VENISON.— — VENISON STEAKS, BROILED.— — STEWED VENISON STEAKS.— — HASHED VENISON.— — A FINE VENISON PIE.— — VERY PLAIN VENISON PIE.— — VENISON POT-PIE.— — VENISON HAM.— — RABBITS.— — ROASTED RABBITS.— — RABBITS WITH ONIONS.— — RABBIT POT-PIE.— — PULLED RABBITS.— — FRICASSEED RABBITS.— — A COATED HARE, OR LARGE RABBIT.—
15. 15.POULTRY AND GAME. — BOILED TURKEY.— — OYSTER TURKEY.— — ROAST TURKEY.— — A BONED TURKEY.— — ROAST GOOSE.— — GOOSE PIE.— — A GIBLET PIE.— — ROAST DUCKS.— — WILD DUCKS.— — BOILED DUCK.— — DUCKS AND PEAS.— — FRICASSEED DUCKS.— — TO ROAST CANVAS-BACK DUCKS.— — CANVAS-BACK DUCKS DRESSED PLAIN.— — TO STEW CANVAS-BACK DUCKS.— — BROILED CANVAS-BACK DUCKS.— — TERRAPIN DUCKS.— — ROAST FOWLS.— — BOILED FOWLS.— — PULLED FOWL.— — FRIED CHICKENS.— — BROILED CHICKENS.— — FRICASSEED CHICKEN.— — CHICKENS STEWED WHOLE.— — FOWL AND OYSTERS.— — FRENCH CHICKEN PIE.— — CHICKEN GUMBO.— — TOMATO CHICKEN.— — TURKEY AND CHICKEN PATTIES.— — CHICKEN RICE PUDDING.— — RICE CROQUETTES.— — CHICKEN POT-PIE.— — CHICKEN CURRY.— — RICE PIE.— — COUNTRY CAPTAIN.— — CURRIED EGGS.— — PARTRIDGES PEAR FASHION— — SALMI OF PARTRIDGES— — ROASTED PARTRIDGES, PHEASANTS, AND QUAILS.— — BIRDS WITH MUSHROOMS.— — BIRDS IN A GROVE— — THATCHED HOUSE PIE— — BIRDS PREPARED FOR LARDING.— — BIRD DUMPLINGS.— — TO ROAST WOODCOCKS OR SNIPES.— — PLOVERS.— — REED BIRDS.— — ROASTED PIGEONS.—
16. 16.SAUCES. — MELTED BUTTER.— — CLARIFIED BUTTER.— — COLORING FOR SAUCES.— — WHITE THICKENING— — BROWNING.— — BROWNED FLOUR.— — LOBSTER SAUCE.— — SHRIMP SAUCE.— — PICKLED SHRIMPS.— — OYSTER SAUCE.— — CLAM SAUCE.— — EGG SAUCE.— — CELERY SAUCE.— — MINT SAUCE.— — HORSE-RADISH.— — CAULIFLOWER SAUCE.— — BROCCOLI SAUCE.— — PARSLEY SAUCE.— — CRIMPED PARSLEY.— — FENNEL SAUCE.— — SAGE AND ONION SAUCE.— — FINE ONION SAUCE.— — PLAIN ONION SAUCE.— — NASTURTION SAUCE.— — MUSHROOM SAUCE.— — TOMATO SAUCE.— — TARRAGON SAUCE.— — TO MAKE GRAVY.— — MUSHROOM CATCHUP.— — WALNUT CATCHUP.— — TOMATO CATCHUP.— — LEMON CATCHUP.— — CUCUMBER CATCHUP.— — CAMP CATCHUP.— — TARRAGON VINEGAR.— — FINE FRENCH MUSTARD.— — SAUCE ROBERT.— — GREEN MAYONNAISE.— — EPICUREAN SAUCE.— — EAST INDIA SAUCE FOR FISH.— — CURRY POWDER.— — MADRAS CURRY POWDER.— — STORE SAUCES.— — FINE PINK SAUCE.— — WINE SAUCE FOR VENISON OR GAME.— — FINE PUDDING SAUCE.— — VANILLA SAUCE.— — PLAIN SAUCE FOR PUDDING.— — CRANBERRY SAUCE.— — APPLE SAUCE.— — BAKED APPLE SAUCE.— — GOOSEBERRY SAUCE.— — CURRANT SAUCE.— — RIPE PEACH SAUCE.— — DRIED PEACH SAUCE.— — DRIED APPLE SAUCE.— — DAMSON SAUCE.— — FINE PRUNE SAUCE.— — CHESTNUT SAUCE.— — PEA-NUT SAUCE.—
17. 17.VEGETABLES. — BOILED POTATOS.— — ROAST POTATOS.— — BAKED POTATOS.— — TO BOIL NEW POTATOS.— — MASHED POTATOS.— — POTATO CAKES.— — COUNTRY POTATOS.— — FRIED POTATOS.— — STEWED POTATOS.— — STEWED SWEET POTATOS.— — BOILED CABBAGE.— — AN EXCELLENT WAY OF BOILING CABBAGE.— — CALE CANNON.— — FRIED CABBAGE.— — FORCED CABBAGE— — FRENCH SOUR CROUT.— — DRESSING FOR SLAW.— — SALSIFY FRITTERS.— — SALSIFY OYSTERS.— — MELONGINA OR EGG-PLANT.— — BAKED EGG-PLANTS.— — FRIED BANANAS.— — ONION CUSTARD.— — CAULIFLOWERS.— — BROCCOLI— — CAULIFLOWER OMELET.— — FRIED CAULIFLOWER.— — CAULIFLOWER MACCARONI.— — BROCCOLI AND EGGS.— — FRIED CELERY.— — FRIED ARTICHOKES.— — MUSHROOM OMELET.— — SCOLLOPED TOMATOS.— — ASPARAGUS OMELET.— — STEWED PEAS.— — LETTUCE PEAS.— — PLAIN LETTUCE PEAS.— — TO STEW CARROTS.— — SPINACH.— — TO PREPARE CUCUMBERS.— — STEWED CUCUMBERS.— — A NICE WAY OF COOKING ASPARAGUS.— — ASPARAGUS OYSTERS.— — ONION EGGS.— — EGG BALLS.— — CURRY BALLS.— — TOMATO PASTE.— — DRIED OCHRAS.— — BEEF GUMBO.— — TO BOIL OCHRAS.— — ONIONS.— — TO BOIL GREEN PEAS.— — STEWED PEAS.— — GREEN PEAS.— — GREEN OR STRING BEANS.— — LIMA BEANS.— — SWEET POTATOS.— — BOILED TURNIPS.— — SYDNEY SMITH'S SALAD-DRESSING.— — FINE CHICKEN SALAD.— — CARROTS.— — PARSNIPS.— — BEETS.— — SQUASHES OR CYMLINGS.— — STEWED PUMPKIN.— — YANKEE PUMPKIN PUDDING.— — STEWED MUSHROOMS.— — BAKED MUSHROOMS.— — TO BOIL INDIAN CORN.— — HOMINY.— — CAROLINA GRITS OR SMALL HOMINY.— — SAMP.— — HOMINY CAKES.— — CORN PORRIDGE.— — CORN OYSTERS.— — SUMMER SACCATASH.— — WINTER SACCATASH.— — CAROLINA WAY OF BOILING RICE.— — TOMATOS.— — TO KEEP TOMATO PULP.— — BROILED TOMATOS.— — BUTTON TOMATOS.—
18. 18.BREAD, PLAIN CAKES, etc. — HINTS ON HEATING OVENS AND BAKING.— — DRIED CORN MEAL YEAST CAKES.— — EXCELLENT HOME-MADE YEAST.— — INDIAN BREAD OR PONE.— — INDIAN RYE BREAD.— — INDIAN WHEAT BREAD.— — BOSTON RYE AND INDIAN BREAD.— — EGG PONE.— — INDIAN MUSH.— — INDIAN HASTY PUDDING.— — INDIAN MEAL GRUEL.— — RYE MUSH.— — COMMON HOE-CAKE.— — COMMON GRIDDLE CAKE.— — PLAIN JOHNNY CAKE.— — VERY PLAIN INDIAN DUMPLINGS.— — INDIAN MUFFINS.— — CORN MEAL BREAKFAST CAKES.— — INDIAN RICE CAKES.— — PUMPKIN INDIAN CAKES.— — EXCELLENT BUCKWHEAT CAKES.— — NICE RYE BATTER CAKES.— — INDIAN CUP CAKES.— — CAROLINA RICE CAKES.— — AUNT LYDIA'S CORN CAKE.— — SHORT CAKE.— — HALF MOONS.— — SOFT MUFFINS.— — SALLY LUNN CAKE.— — DELAWARE CAKES.— — MARYLAND BISCUIT.— — HOME-MADE BREAD.— — ROLLS— — TWIST BREAD.— — BRAN BREAD— — RYE BREAD.— — BREAD BISCUITS.— — BREAD CAKES.— — MILK BISCUIT.— — RUSK.— — DRY RUSKS.— — CROSS BUNS.— — CINNAMON BREAD.— — WAFFLES.— — SOFT CRULLERS.— — DOUGH-NUTS.— — COMMON CRULLERS.—
19. 19.PLAIN DESSERTS. — MOLASSES PUDDING.— — MOLASSES PIE.— — MOLASSES POT-PIE.— — BATTER PUDDING.— — FRITTERS.— — ORANGE FRITTERS.— — PEACH FRITTERS.— — APPLE OR QUINCE FRITTERS.— — PANCAKES— — JUNKET.— — MILK POTTAGE OR FARMER'S RICE.— — PLAIN RICE PUDDING.— — PLAIN BOILED RICE PUDDING.— — RICE CUPS.— — BREAD PUDDING.— — BREAD AND BUTTER PUDDING.— — A BROWN BETTY.— — SWEETENED SWEET POTATOS.— — APPLE DUMPLINGS.— — PEACH DUMPLINGS.— — APPLE PUDDINGS— — ROLLED PUDDING.— — FRUIT POT-PIES.— — PLAIN BAKED CUSTARD.— — BOILED CUSTARD.— — APPLES BAKED WHOLE.— — BAKED PEARS.— — COUNTRY CHARLOTTE.— — A PLAIN CHARLOTTE.— — GOOSEBERRY FOOL.— — POTATO PASTE.— — VERY PLAIN PIE-CRUST.— — COMMON FRUIT PIES.— — EXCELLENT PLAIN PASTE.— — LEMON BREAD PUDDING.— — PLAIN PLUM PUDDING.—
20. 20.FINE DESSERTS. — THE BEST PUFF-PASTE.— — SHELLS.— — BORDERS OF PASTE.— — LEMON PUDDING.— — ALMOND PUDDING.— — COCOA-NUT PUDDING.— — SWEET POTATO PUDDING.— — PINE-APPLE TART.— — QUINCE PIES.— — FINE APPLE PIES— — A MERINGUE PUDDING.— — JELLY OR MARMALADE PUDDING.— — CHEESE PUDDING.— — FLORENDINES.— — PEACH PIES.— — A FRUIT CHARLOTTE.— — VANILLA CUSTARDS.— — FINE PLUM PUDDING.— — MINCE PIES.— — CALF'S FEET JELLY.— — CURRANT JELLY.— — WINE JELLY.— — TRIFLE.— — BLANCMANGE.— — FINEST BLANCMANGE.— — FARINA.— — FINE MARROW PUDDING.— — OMELETTE SOUFFLÉ.— — SUNDERLANDS.— — CREAM TART.— — ORANGE COCOA-NUT.— — LEMON TAFFY.— — CHARLOTTE RUSSE.— — ICE CREAM.— — WATER ICES OR SHERBET.— — FLOATING ISLAND.—
21. 21.FINE CAKES. — PLUM CAKE.— — ICING.— — POUND CAKE.— — QUEEN CAKE— — ORANGE CAKES.— — LEMON CAKES— — SPONGE CAKE.— — ALMOND SPONGE CAKE.— — SPANISH BUNS.— — LADY CAKE.— — CINNAMON CAKE.— — WEST INDIA COCOA-NUT CAKE.— — GOLDEN CAKE.— — SILVER CAKE.— — APEES.— — MARMALADE MERINGUES.— — JUMBLES.— — SCOTCH CAKE.— — JELLY CAKE.— — ALMOND MACAROONS.— — KISSES.— — LAFAYETTE GINGERBREAD.— — GINGER NUTS.— — PIGEON PIE.— — CHICKEN PIE.—
22. 22.SWEETMEATS. — MARMALADE OR JAMS.— — PRESERVED CITRON MELONS.— — PINE-APPLES PRESERVED.— — PRESERVED LEMONS OR ORANGES.— — PEACHES PRESERVED.— — BRANDY PEACHES.— — PRESERVED TOMATOS.— — PRESERVED QUINCES.— — PRESERVED CRAB-APPLES.— — PRESERVED CHERRIES.— — FINE PRESERVED STRAWBERRIES.— — STRAWBERRIES IN WINE.— — STRAWBERRY WINE.— — COUNTRY PLUMS.—
23. 23.PICKLES. — INDIA PICKLE.— — PICKLED PEACHES.— — MELON MANGOES.— — MUSHROOMS PICKLED.— — BELL-PEPPERS PICKLED.— — PICKLED CAULIFLOWERS.— — PICKLED BEETS WITH CABBAGE.— — PICKLED CUCUMBERS.— — PICKLED ONIONS.— — WALNUTS OR BUTTERNUTS PICKLED— — PICKLED PLUMS.—
24. 24.PREPARATIONS FOR THE SICK. — CHICKEN BROTH.— — MUTTON BROTH FOR THE SICK.— — HERB TEAS.— — GRUEL.— — JELLY WATER.— — CARRAGEEN BLANCMANGE.— — FARINA BLANCMANGE.— — BEEF TEA.— — BARLEY WATER.— — WHEY.— — TAPIOCA.— — SWEETBREADS FOR INVALIDS.— — STEWED SMELTS.—
25. 25.MISCELLANEOUS RECEIPTS. — TEA.— — COFFEE.— — CHOCOLATE.— — MILK TOAST.— — BUTTERED TOAST.— — RASPBERRY VINEGAR.— — MACARONI.— — COMMON OMELET.— — A PLAIN POTATO PUDDING.— — ELLEN CLARK'S PUDDING.— — ARROW-ROOT BISCUIT.— — ONTARIO CAKE.— — NEW-YEAR'S CAKE.— — GOOD YEAST.— — YEAST POWDERS.— — VINEGAR.— — PINK CHAMPAGNE— — SHERRY COBBLER.— — MINT JULEP.— — CAROLINA PUNCH.— — NECTAR.— — CHOCOLATE CARAMEL.— — EGGS TO BOIL.— — POACHED EGGS.— — EGG-NOGG.— — BRAN MUFFINS.— — COTTAGE CHEESE.— — FRENCH HAM PIE.— — FIG PUDDING.— — POKE PLANT.— — RHUBARB TARTS.— — VOL-AU-VENT.— — A SOUFFLÉ PUDDING.— — ICED PLUM PUDDING.— — RENNETS.— — AN EASY WAY OF MAKING BUTTER IN WINTER.— — SWEET POTATO PONE.— — RICE BREAD.— — RICE FLOUR BREAD.— — RICE FLOUR BATTER CAKES.— — GROUND-NUT MACAROONS.— — COLUMBIAN PUDDING.— — A WASHINGTON PUDDING.— — A COTTAGE PUDDING.— — ICE-CREAM CAKES.— — WHIPPED CREAM MERINGUES.— — CHOCOLATE PUFFS.— — COCOA-NUT PUFFS.— — FIG MARMALADE.— — CARRAWAY GINGERBREAD.— — SEA-VOYAGE GINGERBREAD.— — EXCELLENT GROUND RICE PUDDING.— — CHOCOLATE MACAROONS.— — BREAD FRITTERS.— — TO KEEP FRESH BUTTER FOR FRYING STEWING, &c.— — EXCELLENT MUTTON SOUP.— — NEW ENGLAND CREAM CHEESE.— — MOLASSES CANDY.—
26. 26.WORTH KNOWING. — THE BEST CEMENT FOR JARS.— — A BAIN-MARIE; OR, DOUBLE KETTLE.—
27. 27.INDEX.
28. 28.FOOTNOTES:
29. 29.Transcriber's Notes:

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