The National Cook Book, by A Lady of Philadelphia, A Practical Housewife

About this eBook

Author

Peterson, Hannah Mary (Bouvier)

Title

The National Cook Book, 9th ed.

Credits

Produced by Julia Miller, Chad Vance 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.

45572

Project Gutenberg

https://www.gutenberg.org/ebooks/45572

Release Date

May 3, 2014

Copyright

Public domain in the USA.

Contents

1. 1.THE NATIONAL COOK BOOK.
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.SOUPS. — BEEF SOUP. — VEAL SOUP. — PEPPER-POT. — CHICKEN SOUP. — LAMB SOUP. — OYSTER SOUP. — CLAM SOUP. — GREEN CORN SOUP. — PEA SOUP. — SUCCOTASH. — TO MAKE NOODLES FOR SOUP.
5. 5.FISH. — BOILED ROCK. — FRIED ROCK. — BOILED COD. — COD FISH CAKES. — SPICED SHAD. — BOILED SHAD. — FRIED SHAD. — BROILED SHAD. — BAKED SHAD. — SHAD ROASTED ON A BOARD. — POTTED SHAD, No. 1. — POTTED SHAD, No. 2. — HALIBUT. — CAT FISH. — POTTED HERRING.
6. 6.SHELL FISH. — PICKLED OYSTERS. — FRIED OYSTERS. — STEWED OYSTERS, No. 1. — STEWED OYSTERS, No. 2. — SCALLOPED OYSTERS. — OYSTER FRITTERS. — OYSTER PIE. — ROASTED OYSTERS. — OYSTER OMELETTE. — STEWED CLAMS. — CLAM FRITTERS. — FRIED CLAMS. — TERRAPINS. — BOILED CRABS. — SOFT CRABS. — BOILED LOBSTER. — LOBSTER SALAD. — OYSTER OMELETTE.
7. 7.MEATS. — ROAST BEEF. — BEEF A-LA-MODE. — BEEF STEAKS. — FRIED BEEF STEAK. — SMOTHERED STEAK. — BAKED BEEF, AND YORKSHIRE PUDDING. — FRENCH STEW, No. 1. — FRENCH STEW, No. 2. — BEEF STEWED WITH ONIONS. — STEWED BEEF'S KIDNEY. — FRIED BEEF'S KIDNEY. — CORNED BEEF. — JEWISH METHOD OF PREPARING BEEF FOR SALTING. — BOILED CORNED BEEF. — BOILED TONGUE. — TRIPE. — ROAST VEAL. — PLAIN VEAL PIE. — VEAL POT PIE. — FILLET OF VEAL A-LA-MODE. — BAKED FILLET OF VEAL. — FRENCH STEW OF VEAL. — STEWED VEAL. — VEAL CUTLETS. — FRIED VEAL WITH TOMATOES. — PLAIN FRIED VEAL. — SPICED VEAL. — FRIED SWEET-BREADS. — STEWED SWEET-BREADS. — BOILED SWEET-BREADS. — SPICED CALVES' FEET. — FRIED CALVES' FEET. — FRIED CALVES' LIVER. — CHITTERLINGS, OR CALVES' TRIPE. — ROAST LEG OF LAMB. — BOILED LEG OF LAMB. — LAMB STEWED WITH ONIONS. — MUTTON DRESSED LIKE VENISON. — MUTTON CHOPS. — MUTTON CHOPS WITH LEMON. — ROAST PORK. — ROAST PIG. — STUFFED LEG OF PORK. — PORK STEAKS. — LEG OF PORK CORNED AND BOILED. — SPARE RIB. — SOUSED PIG'S FEET. — SCRAPPLE. — HOGS-HEAD CHEESE. — BOILED HAM. — GLAZED HAM. — SAUSAGE MEAT. — TO ROAST A HAUNCH OF VENISON. — VENISON STEAKS. — BEST WAY OF COOKING VENISON. — ROASTED RABBIT. — BAKED RABBIT PIE. — RABBIT POT PIE. — FRENCH STEWED RABBIT. — FRICASSEED RABBIT. — SMOTHERED RABBIT. — ROASTED PIGEONS. — STEWED PIGEONS. — BROILED SQUAB. — PIGEON PIE. — STEWED REED BIRDS, No. 1. — STEWED REED BIRDS, No. 2. — ROASTED REED BIRDS. — REED BIRD PIE. — FRIED REED BIRDS. — ROAST TURKEY. — BOILED TURKEY. — ROASTED DUCK, No. 1. — ROAST DUCK, No. 2. — ROAST GOOSE. — GIBLET PIE. — ROAST CHICKENS. — CHICKEN PIE. — CHICKEN POT PIE. — BROILED CHICKENS. — FRIED CHICKENS. — BOILED CHICKENS. — STEWED CHICKENS. — BROWN FRICASSEE. — WHITE FRICASSEED CHICKEN. — CHICKEN SALAD, No. 1. — CHICKEN SALAD, No. 2.
8. 8.VEGETABLES. — BOILED POTATOES, No. 1. — BOILED POTATOES, No. 2. — FRIED POTATOES, No. 1. — FRIED POTATOES, No. 2. — FRIED POTATOES, No. 3. — FRIED POTATOES, No. 4. — FRIED SWEET POTATOES. — ROASTED POTATOES. — POTATO CAKES. — POTATO KALE. — POTATO SALAD. — POTATO SAUSAGE. — STEWED TOMATOES. — FRIED TOMATOES. — BAKED TOMATOES. — SCALLOPED TOMATOES. — BROILED TOMATOES. — TOMATOES DRESSED AS CUCUMBERS. — TOMATO FRICANDEAU. — BAKED BEETS. — EGG-PLANT, No. 1. — EGG-PLANT, No. 2. — EGG-PLANT, No. 3. — EGG-PLANT, No. 4. — EGG-PLANT, No. 5. — BROWNED EGG-PLANT. — PARSNIPS, No. 1. — PARSNIPS, No. 2. — PARSNIPS, No. 3. — PARSNIPS, No. 4. — PARSNIPS STEWED. — BOILED GREEN CORN. — CORN FRITTERS. — CORN OYSTERS. — HOMINY. — SOUR KROUT. — BOILED SOUR KROUT. — CAULIFLOWER. — COLD SLAW. — HOT SLAW. — FRENCH SLAW. — MUSHROOMS. — SPINACH. — SPINACH AS GREENS. — DANDELION. — SQUASHES OR CYMLINS. — OCHRAS. — CARROTS. — TURNIPS. — CELERY DRESSED AS SLAW. — CELERY STEWED WITH LAMB. — ASPARAGUS. — DUTCH SALAD. — CORN SALAD. — BOILED ONIONS. — FRIED CUCUMBERS. — LIMA BEANS. — WINDSOR OR HORSE BEANS. — STRINGED BEANS. — BOILED DRIED BEANS. — GREEN PEAS. — SALSIFY OR OYSTER-PLANT, No. 1. — SALSIFY OR OYSTER-PLANT, No. 2. — SALSIFY OR OYSTER-PLANT, No. 3. — SALSIFY OR OYSTER-PLANT, No. 4.
9. 9.SAUCES. — APPLE SAUCE. — LEMON SAUCE. — YORKSHIRE SAUCE. — NUN'S BUTTER. — DRIED PEACH SAUCE. — CRANBERRY SAUCE. — WINE SAUCE. — RICH WINE SAUCE. — CREAM SAUCE. — VEGETABLE SAUCE. — TOMATO MUSTARD. — EGG SAUCE. — DRAWN BUTTER. — ONION SAUCE. — MINT SAUCE. — MUSHROOM SAUCE. — PARSLEY SAUCE. — CAPER SAUCE. — HASLET SAUCE. — HORSE RADISH SAUCE. — FRENCH TOMATO SAUCE. — OYSTER SAUCE. — TOMATO SAUCE.
10. 10.PICKLES. — PICKLED PEPPERS. — PICKLED MUSHROOMS, No. 1. — PICKLED MUSHROOMS, No. 2. — PICKLED ONIONS. — PICKLED EGGS. — CHOW CHOW. — PICKLED WALNUTS. — PICKLED PEACHES. — PICKLED BEANS. — PICKLED MANGOES. — PICKLED CUCUMBERS. — PICKLED BEETS. — PICKLED CHERRIES. — TOMATO CATSUP, No. 1. — TOMATO CATSUP, No, 2. — MUSHROOM CATSUP. — WALNUT CATSUP. — PICKLED NASTURTIUMS. — PICKLED TOMATOES.
11. 11.PASTRY. — PUFF-PASTE. — PLAIN PASTE. — COMMON PASTE. — LEMON PUDDING, No. 1. — LEMON PUDDING, No. 2. — ORANGE CHEESE-CAKE. — LEMON CHEESE-CAKE. — CURD CHEESE-CAKE. — COTTAGE CHEESE-CAKE. — INDIAN FLORENDINES. — RICE FLORENDINES. — ORANGE PUDDING. — ALMOND PUDDING. — COCOA-NUT PUDDING, No. 1. — COCOA-NUT PUDDING, No. 2. — APPLE PUDDING, No. 1. — APPLE PUDDING, No. 2. — PLAIN APPLE PUDDING, No. 3. — PUMPKIN PUDDING, No. 1. — PUMPKIN PUDDING, No. 2. — QUINCE PUDDING. — FRENCH CUSTARD PUDDING. — POTATO PUDDING. — SWEET POTATO PUDDING. — CRANBERRY TARTS. — RHUBARB TARTS. — RIPE PEACH PIE. — PEACH POT PIE. — QUINCE PIE. — PLUM PIE. — QUINCE DUMPLINGS. — PEACH DUMPLINGS. — APPLE DUMPLINGS. — CHERRY PIE. — RHUBARB PIES.
12. 12.SWEET DISHES. — GUERNSEY PUDDING. — EVE'S PUDDING. — FRENCH PUDDING. — SAGO PUDDING. — FRENCH BREAD PUDDING. — GREEN CORN PUDDING. — RICE CUP PUDDINGS. — NEWCASTLE PUDDING. — PEACH BAKED PUDDING. — FARMER'S APPLE PUDDING. — RICE PUDDING, No. 1. — RICE PUDDING, No. 2. — BOILED RICE PUDDING. — RICE PUDDING WITH FRUIT. — RICE CUPS. — PLUM PUDDING. — BOILED PUDDING, No. 1. — BOILED PUDDING, No. 2. — INDIAN BOILED PUDDING. — INDIAN BAKED PUDDING. — OXFORD PUDDING. — COLLEGE PUDDING. — BLANC MANGE. — CLEAR BLANC MANGE. — CHARLOTTE DE RUSSE. — PEACH CHARLOTTE. — SAVOY CHARLOTTE. — CHERRY CHARLOTTE. — RICE MILK. — RICE FLUMMERY. — APPLE FLOATING ISLAND. — FLOATING ISLAND. — WHIPS. — SYLLABUB. — VANILLA CUP CUSTARDS. — HASTY PUDDING, OR FARMER'S RICE. — SPANISH FRITTERS. — APPLE FRITTERS. — ORANGE FRITTERS. — GERMAN PUFFS. — SNOW CUSTARD. — BOILED CUSTARD. — BAKED PEARS. — STEWED CHERRIES. — BAKED APPLES. — BLACKBERRY MUSH. — RICE DUMPLINGS. — GLAZED CURRANTS. — GLAZED STRAWBERRIES. — STEWED RIPE PEACHES. — COLD CUSTARD. — APPLE CREAM.
13. 13.TEA CAKE. — SHORT CAKES. — MUFFINS. — HARD BISCUITS. — YORKSHIRE BISCUITS. — POTATO ROLLS. — BRENTFORD ROLLS. — FRENCH ROLLS. — PARSNIP CAKE. — MARYLAND BISCUITS. — WAFFLES. — WAFFLES WITHOUT YEAST. — BUCKWHEAT CAKES. — RYE BATTER CAKES. — GUERNSEY BUNS. — TOTTENHAM MUFFINS. — CRUMPETS OR FLANNEL CAKES. — SCOTCH CRUMPETS. — INDIAN FRITTERS. — INDIAN SLAPPERS. — INDIAN PONE. — JOHNNY OR JOURNEY CAKE. — INDIAN LIGHT CAKE. — INDIAN MUFFINS, No. 1. — INDIAN MUFFINS, No. 2. — INDIAN MEAL BREAKFAST CAKES. — MILK BISCUITS. — SALLY LUNN, No. 1. — SALLY LUNN, No. 2. — WATER TOAST. — MILK TOAST. — MUSH CAKES. — RICE WAFFLES. — BUTTERMILK CAKES. — INDIAN METLAND. — CREAM OF TARTAR CAKES.
14. 14.CAKES. — FRUIT OR PLUM CAKE, No. 1. — FRUIT OR PLUM CAKE, No. 2. — NEW YORK PLUM CAKE. — POUND CAKE, No. 1. — POUND CAKE, No. 2. — COMMON POUND CAKE. — COCOA-NUT POUND CAKE. — INDIAN POUND CAKE. — LOAF CAKE. — BRISTOL LOAF CAKE. — INDIAN LOAF CAKE. — ALMOND CAKE. — SPONGE CAKE, No. 1. — SPONGE CAKE, No. 2. — SPONGE CAKE, No. 3. — JUMBLES. — SPANISH JUMBLES. — PLAIN JUMBLES. — COCOA-NUT JUMBLES. — GINGER FRUIT CAKE. — GINGER CUP CAKE. — GINGER-NUTS. — GINGER-BREAD, No. 1. — GINGER-BREAD, No. 2. — BOSTON GINGER-BREAD. — COMMON GINGER-BREAD. — PLAIN GINGER-BREAD. — SODA BISCUIT. — KISSES, OR CREAM CAKE. — SUGAR CAKE. — FEDERAL CAKE. — WHITE CUP CAKE. — GERMAN CAKE. — SEED CAKE. — CURRANT CAKE. — ROCK CAKE. — ELECTION CAKE. — DEVONSHIRE CAKES. — SCOTCH CAKE. — CRULLERS. — DUTCH LOAF. — RICE CUP CAKE. — COCOA-NUT CAKES. — SPANISH BUNS. — BUNS. — DOUGH-NUTS. — MACAROONS. — LADY CAKE. — COMPOSITION CAKE. — SCOTCH LOAF. — FRENCH CAKE. — TRAVELER'S BISCUIT. — LIGHT SUGAR BISCUITS. — PLAIN CUP CAKE. — APEES. — SHREWSBURY CAKE. — DOVER BISCUITS. — WASHINGTON CAKE, No. 1. — WASHINGTON CAKE, No. 2. — SUGAR BISCUITS.
15. 15.PRESERVES. — CALF'S FOOT JELLY. — FOX GRAPE JELLY. — CRANBERRY JELLY, No. 1. — CRANBERRY JELLY, No. 2. — ORANGE JELLY. — STRAWBERRY JELLY. — CURRANT JELLY. — QUINCE JELLY. — QUINCE MARMALADE. — PEACH MARMALADE. — PRESERVED PEARS. — PRESERVED QUINCES. — PRESERVED PINE-APPLE. — PRESERVED PEACHES. — PRESERVED FRESH FIGS. — PRESERVED CITRON MELON. — PRESERVED GREEN GAGES. — PRESERVED PLUMS. — STRAWBERRY JAM. — CHERRY JAM. — RASPBERRY JAM. — GREEN GAGE JAM. — PINE APPLE JAM. — BRANDY GRAPES. — BRANDY PEACHES.
16. 16.SICK. — SAGO MILK. — ORGEAT. — STEWED PRUNES. — COCOA. — EGG AND WINE. — SAGO PUDDING FOR INVALIDS. — TAPIOCA PUDDING. — ARROW-ROOT PUDDING FOR INVALIDS. — PUDDING FOR THE CONVALESCENT. — INDIAN GRUEL. — EGG AND MILK. — SUGARED ORANGE. — SUGARED LEMONS, No. 1. — SUGARED LEMONS, No. 2. — MULLED WINE. — MULLED CIDER. — VEGETABLE SOUP. — CARRAGEEN OR IRISH MOSS. — ARROW ROOT. — MACARONI. — LEMONADE FOR AN INVALID. — OAT-MEAL GRUEL. — BAKED PUDDING FOR INVALIDS. — CHICKEN BROTH. — PAP OF UNBOLTED FLOUR. — PAP OF GRATED FLOUR. — SWEET-BREADS FOR INVALIDS. — PANADA, No. 1. — PANADA, No. 2. — GROUND RICE, No. 1. — GROUND RICE, No. 2. — MUSTARD WHEY. — WINE WHEY. — VINEGAR WHEY — RENNET WHEY. — TAMARIND WHEY. — POTATO JELLY. — PORT WINE JELLY. — TAPIOCA JELLY. — HARTSHORN JELLY. — RICE JELLY. — JELLY OF GELATINE. — SLIPPERY-ELM TEA. — FLAX-SEED TEA. — VEAL TEA. — BEEF TEA. — ESSENCE OF BEEF. — MUTTON TEA. — CHICKEN TEA. — GUM ARABIC WATER. — TAMARIND WATER. — GRAPE WATER. — MULLED WATER. — APPLE WATER. — BARLEY WATER. — TOAST WATER. — ALMOND WATER.
17. 17.MISCELLANEOUS. — LEMON SYRUP, No. 1. — LEMON SYRUP, No. 2. — GINGER SYRUP. — BRANDY CHERRIES. — TO PRESERVE EGGS DURING THE WINTER. — BLACKBERRY CORDIAL. — RASPBERRY BRANDY. — CURRANT SHRUB. — RASPBERRY SHRUB. — CHERRY BOUNCE. — MIXTURE FOR SALTING BUTTER. — EGG-NOG. — MINCED MEAT. — SANDWICHES. — WINE SANGAREE. — POACHED EGGS. — PLAIN OMELETTE. — HAM OMELETTE. — BREAD OMELETTE. — TOMATO OMELETTE. — BROWNED FLOUR. — DRIED CHERRIES, FOR PIES. — DRIED APPLES, FOR PIES. — DRIED PEACHES, FOR PIES. — DRIED PUMPKIN, FOR PIES. — TO PREPARE SALÆRATUS. — LEMONADE. — PUNCH. — MACARONI. — INDIAN MUSH. — FRIED MUSH. — WELSH RABBIT. — MINT JULEP. — MILK PUNCH. — COTTAGE CHEESE. — TO PREPARE RENNET. — TO CURE HAMS. — TO PREPARE APPLES FOR PIES. — TO CURE DRIED BEEF. — TO CURE BEEF AND HAMS. — TO CURE SHAD. — TO ROAST COFFEE. — COFFEE. — CHOCOLATE. — TEA. — TO MAKE YEAST. — POTATO YEAST. — BREAD. — POTATO BREAD. — MUSH BREAD. — RYE BREAD. — DYSPEPTIC BREAD. — FRIED BREAD. — COMMON MUSTARD. — ICING FOR CAKES. — TO DRY HERBS. — RASPBERRY VINEGAR. — CELERY VINEGAR. — PEPPER VINEGAR. — MOLASSES CANDY. — GOOSEBERRY PIE. — RIPE CURRANT PIE. — GREEN CURRANT PIE. — APPLE BUTTER. — JELLY CAKE, No. 1. — JELLY CAKE, No. 2. — HONEY CAKE, No. 1. — HONEY CAKE, No. 2. — CITRON CAKE. — VANILLA KISSES. — VANILLA CAKE. — GINGER POUND CAKE. — CURRANT BISCUITS. — PLAIN CRULLERS. — TO MAKE BUTTER. — QUEEN CAKE. — THE END.
18. 18.INDEX. — Transcriber's Notes:

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