| CHAPTER I. |
| ON SELECTING FOOD AND DRINKS WITH REFERENCE TO HEALTH. |
| Nourishing and unstimulating Food. Nourishing and stimulating food. Food that stimulates without nourishing. Food that is entirely Undigestible. Food that is unhealthful in nature, or made so by cooking. Liquid aliments, or drinks. Other liquid aliments, or drinks, | 1 |
|
| CHAPTER II. |
| MARKETING—CARE AND USES OF MEATS. |
| Selection and uses of meats. Modes of cooking and using the different parts of animals. Beef. Veal. Mutton. Pork. Marketing. On the Cure of Meats. Directions for cutting up a Hog. To try out Lard. Directions for salting down Pork. Mr. H. H.’s Receipt for Curing Hams. To prepare Cases for Sausages. Sausage Meat. Bologna Sausages. Another Receipt for Sausage Meat. Pickle for Beef, Pork, Tongues, or Hung Beef. Another by measure, and with less trouble. To salt down Beef to keep the year round. To Cleanse Calf’s Head and Feet. To Prepare Rennet, | 26 |
|
| CHAPTER III. |
| BOILED MEATS. |
| To cook a Ham (very fine). Smoked Boiled Tongues. A la Mode Beef. Another À la Mode Beef. To Boil a Leg of Veal or Mutton. Pot Pie, of Beef, Veal, or Chicken. Calf’s Head. Curried Dishes. To Prepare Curry Powder. Veal Stew. Another Veal Stew (very fine). To Stew Birds. A fine Mutton Stew. A Sausage Stew. To Bake Beef. Beef, or Mutton and Potatoe Pie. To Cook Pigeons. Beef or Veal Stewed with Apples (very good). To Boil a Turkey. To Boil Corned Beef, | 36 |
|
| CHAPTER IV. |
| ROASTED AND BAKED MEATS. |
| General Remarks. Roast Beef. Roast Lamb. Roast Mutton. Roast Veal. To Roast a Fillet or Leg of Veal. Baked, or Roasted Pig. To Roast a Spare Rib. Roast Turkey. Roast Goose. Roast Chickens. Roast Ducks. Mutton and Beef Pie. Chicken Pie. Mutton Haricot. To Cook a Shoulder of Lamb. Rice Chicken Pie. Potatoe Pie, | 43 |
|
| CHAPTER V. |
| FRIED AND BROILED MEATS. |
| General Remarks. A nice Way of Cooking Calf’s or Pig’s Liver. Fried Veal Cutlets. Fricassee Chickens. Meats Warmed over. A nice Way of Cooking Cold Meats. A Hash of Cold Meat for Dinner (very good). Cold Meat Turnovers. Head Cheese. Souse. Tripe. Force Meat Balls (another Hash.) To Prepare Cold Beef Steaks. A nice Way of Cooking Cold Boiled Ham. Another way of Cooking Cold Ham. A Veal Hash. Veal Balls (another Hash). Broiled Meats. General Remarks. Broiled Ham. Broiled Veal Cutlets. Broiled Mutton Chops. Broiled Pork Steaks. Beef Steaks. Beef Liver. To Poach Eggs. To Boil Eggs. A Salt Relish. Egg Frizzle (very good). Frizzled Beef. Veal Cheese. A Codfish Relish. Another Way. Salt Herrings, | 50 |
|
| CHAPTER VI. |
| SOUPS. |
| French Vegetable Soup. Plain Calf’s Head Soup. An Excellent Simple Mutton Soup. Pea Soup. Portable Soup. A Rich Mock Turtle Soup. Another Dry Pea Soup. Clam Soup. Oyster Soup. Veal Soup. Macaroni Soup (Mrs. F.’s Receipt). Southern Gumbo (Mrs. L.’s Receipt). Giblet Soup, | 57 |
|
| CHAPTER VII. |
| FISH. |
| Directions for making Chowder. To Fry Fish. To Boil Fish. To Broil Fish. Baked Fish. Cod Sounds and Tongues. To Cook Salt Codfish. To Cook Cold Codfish. To Cook Oysters. Lobsters. Scolloped Oysters. Pickled Oysters. To Crimp Fresh Fish. To Cook Eels. To Cook Scollops. A Good Way of Using Cold Fresh Fish. To Cook Clams, | 62 |
|
| CHAPTER VIII. |
| ON THE PREPARATION OF HASHES, GRAVIES, AND SAUCES. |
| To prepare Gravy for a Cold Beef Hash, or Steak Hash. Gravy for a Mutton Hash, or Venison Hash. To prepare a Veal Hash. Common Gravies. Drawn Butter, or Melted Butter. Another Mode of preparing Drawn Butter. Drawn Meat Gravies, or Brown Gravies. Nice Article to use for Gravy, or Soup. Burnt Butter for Fish, or Eggs. Sauce for Salad, or Fish. Wine Sauce for Mutton or Venison. Oyster Sauce. Lobster Sauce. Apple Sauce. Celery Sauce for Boiled Fowls. Celery Vinegar. Essence of Celery, to flavor Soup. Herb Spirit. Soup Powder. Soy. Tomato Catsup. Mushroom Catsup. Walnut Catsup, | 66 |
|
| CHAPTER IX. |
| VEGETABLES. |
| Potatoes. Boiled Potatoes. Other Modes of Cooking Potatoes. Turnips. Asparagus. Beets. Parsnips and Carrots. Onions. Jerusalem Artichokes. Squashes. Cabbage and Cauliflowers. Peas. Sweet Corn. Succatosh. Beans. Egg Plant. Baked Beans. Tomatoes. Greens. Cucumbers. Macaroni. Another Way. To Cook Hominy. Macaroni Pudding, to eat with Meat. Salad. Mode of Dressing Salad. Mushroom. Celeriac. Salsify, or Vegetable Oyster. Southern Mode of Cooking Rice. Common Mode of Cooking Rice. Best Mode of Cooking Tomatoes. Sweet Potatoes. Artichokes. Stewed Egg Plant, | 73 |
|
| CHAPTER X. |
| OVENS, YEAST, BREAD, AND BISCUIT. |
| On Constructing and Heating an Oven. How to know when an Oven is at the right Heat. How to know when Bread is Sour, or Heavy. How to treat Bread when taken from the Oven. Yeast. Potatoe Yeast. Home-made Yeast, which will keep good a Month. Home-brewed Yeast more easily made. Hard Yeast. Rubs, or Flour Hard Yeast. Milk Yeast. Wheat Bread of Distillery, or Brewer’s Yeast. Wheat Bread of Home-brewed Yeast. Baker’s Bread. Wheat Bread of Potatoe Yeast. Potatoe Bread. Cream Tartar Bread. Eastern Brown Bread. Rye Bread. Rice Bread.—No. 1. Rice Bread.—No. 2. Apple Bread. Pumpkin Bread. Walnut Hill’s Brown Bread. French Rolls, or Twists. Raised Biscuit. Very Nice Rusk. Potatoe Biscuit. Crackers. Hard Biscuit. Sour Milk Biscuit. A good Way to use Sour Bread, | 83 |
|
| CHAPTER XI. |
| BREAKFAST AND TEA CAKES. |
| General Directions for Griddle and other Breakfast Cakes. Buckwheat Cakes wet with Water. Extempore Buckwheat Cakes. Buckwheat Cakes wet with Milk. Griddle Cakes of Unbolted Wheat. Best Rice Griddle Cakes. A very delicate Omelet. Wheat Waffles. Miss B.’s Waffles (without yeast). Rice Waffles. Good Cakes for Tea, or Breakfast. Fried Rice for Breakfast. Fried Hominy. Rye Drop Cake (excellent). Wheat Drop Cake. Corn Griddle Cakes with Yeast. Pilgrim Cake. Sour Milk Corn Cake. Corn Muffins (from the Sout
THE
DOMESTIC RECEIPT BOOK.
|
