| Fried fish | 100 |
| Fried oysters | 107 |
| Fried scallops | 105 |
| Halibut, broiled | 100 |
| How fish should be broiled | 99 |
| How to boil fish | 97 |
| Lobster | 108 |
| Lobster, breaded | 109 |
| Lobster, curry of | 108 |
| Lobster, escaloped | 109 |
| Lobster, fricassee of | 109 |
| Mackerel, baked salt | 99 |
| Oysters au gratin | 106 |
| Oysters, creamed | 107 |
| Oysters, escaloped | 106 |
| Oysters, fried | 107 |
| Oysters on toast | 105 |
| Oyster stew | 105 |
| Roast clams | 111 |
| Salt codfish in cream | 102 |
| 105 | |
| Shrimp, escaloped | 110 |
| Steamed clams | 111 |
| Stewed clams | 110 |
| Stewed oysters | 105 |
| HOW TO COOK MEAT. | |
| Baked hash | 147 |
| Beef, braised | 131 |
| Beef, shin, stewed | 129 |
| Beefsteak and onions | 124 |
| Beefsteak roll | 132 |
| Beef stew from cold roast | 134 |
| Beef olives | 133 |
| Blanquette of cold meat | 138 |
| Boiling | 112 |
| Boiled corned beef | 113 |
| Boiled fowl | 154 |
| Boiled ham | 115 |
| Boiled leg of mutton | 112 |
| Boiled tongue | 115 |
| Braised beef | 131 |
| Breaded chicken | 157 |
| Breaded chops | 127 |
| Breaded sausages | 129 |
| Breaded veal cutlets | 128 |
| Breading croquettes | 151 |
| Broiling | 122 |
| Broiling in a frying-pan | 135 |
| Stewed chicken | 228 |
| Gems, wheat | 229 |
| Graham bread | 221 |
| Graham muffins | 231 |
| Graham muffins with sour milk | 231 |
| Graham pop-overs | 229 |
| Griddle cakes, bread | 238 |
| Griddle cakes, baking powder | 236 |
| Griddle cakes, blueberry | 237 |
| Griddle cakes, ground rice | 237 |
| Griddle cakes, hominy | 236 |
| Griddle cakes, hominy, with sour milk | 237 |
| Griddle cakes, sour milk | 235 |
| Griddle cakes, sour milk graham | 236 |
| Griddle cakes, sour milk Indian | 236 |
| Ground rice griddle cakes | 237 |
| Hominy griddle cakes | 236 |
| Hominy griddle cakes with sour milk | 237 |
| Hominy waffles | 240 |
| Hop yeast | 218 |
| Luncheon rolls | 226 |
| Milk rolls | 225 |
| Muffins, blueberry | 232 |
| Muffins, buttermilk or sour milk | 230 |
| Muffins, cream of tartar | 232 |
| Muffins, graham | 231 |
| Muffins, graham with sour milk | 231 |
| Muffins, raised wheat | 230 |
| Muffins, rye | 231 |
| Muffins, rye, with sour milk | 231 |
| Muffins, white corn meal | 233 |
| Muffins, yellow corn meal | 232 |
| Parker House rolls | 224 |
| Pin wheels | 227 |
| Pop-overs, flour | 228 |
| Pop-overs, graham | 229 |
| Pulled bread | 223 |
| Quick luncheon rolls | 227 |
| Raised flannel cakes | 238 |
| Raised wheat muffins | 230 |
| Raised wheat waffles | 240 |
| Rolls from bread dough | 223 |
| Rolls, luncheon | 226 |
| Rolls, quick luncheon | 227 |
| Rolls, milk | 225 |
| Rolls, Parker House | 224 |
| Rolls, sponge | 224 |
| Tapioca prune | 264 |
| Tapioca raspberry | 264 |
| Turkish | 270 |
| Wayne | 270 |
| PUDDING SAUCES. | |
| Cinnamon | 286 |
| Clear | 286 |
| Clear lemon | 286 |
| Creamy | 284 |
| Egg | 285 |
| Foaming | 284 |
| Fruit | 285 |
| Golden | 287 |
| Hot cream | 288 |
| Italian | 287 |
| Molasses | 285 |
| Nutmeg | 286 |
| Vinegar | 285 |
| Wine | 284 |
| SWEETS. | |
| Apricot ice | 299 |
| Baked cup custards | 290 |
| Blackberry jelly | 294 |
| Blancmange, chocolate | 292 |
| Blancmange, moss | 292 |
| Blancmange, sea moss farina | 292 |
| Chocolate ice cream | 297 |
| Cider jelly | 293 |
| Coffee jelly | 294 |
| Cup custards, baked | 290 |
| Cup custards, steamed | 290 |
| Custard, soft | 289 |
| Directions for freezing | 295 |
| Lemon jelly | 293 |
| Lemon sherbet | 298 |
| Milk sherbet | 298 |
| Moss blancmange | 292 |
| Orange jelly | 294 |
| Orange sherbet | 298 |
| Peach ice | 299 |
| Peach ice cream | 297 |
| Pistachio ice cream | 297 |
| Raspberry jelly | 294 |
| Rennet custard | 290 |
| Sea moss farina blancmange | 292 |
| Slip | 291 |
| Soft custard | 289 |
| Steamed cup custards | 290 |
| Strawberry Bavarian cream | 291 |
| Strawberry ice cream | 367 |
| Iron rust, the best way to remove | All instances of ‘Bechamel’ and ‘BechÉmal’ changed to ‘BÉchamel’ Page 12, full stop inserted after ‘handled,’ “Dipper, long-handled.” Page 12, ‘Dishcloths’ changed to ‘Dish-cloths,’ “Dish-cloths, two,—one being of” Page 66, ‘lamb’s’ changed to ‘lambs’,’ “and lambs’ livers are delicious” Page 86, em-dash changed to space after ‘salt,’ “1 teaspoonful of salt, generous.” Page 96, ‘white-fish’ changed to ‘whitefish,’ “bluefish. Whitefish, like cod” Page 134, ‘stew-pan’ changed to ‘stewpan,’ “the bones in a stewpan and” Page 149, ‘Syrinkle’ changed to ‘Sprinkle,’ “the little dishes. Sprinkle the crumbs” Page 168, ‘strawcolor’ changed to ‘straw-color,’ “turn a light straw-color.” Page 206, both instances of ‘rare-bit’ changed to ‘rarebit,’ “Welsh Rarebit,” “The rarebit can be made” Page 213, ‘tablepoonful’ changed to ‘tablespoonful,’ “1 tablespoonful of sugar.” Page 220, em-dash changed to space after ‘water,’ “1/2 pint of water, generous measure.” Page 230, ‘muf’ changed to ‘muffins,’ “above, a dozen muffins can be made” Page 234, em-dash changed to space after ‘water,’ “1/2 pint of boiling water, generous.” Page 241, full stop inserted after ‘egg,’ “1 egg.” Page 251, em-dash changed to comma and space after ‘milk,’ “1 gill of milk, generous measure.” Page 258, ‘tablepoonful’ changed to ‘tablespoonful,’ “half a tablespoonful of boiling water” Page 275, ‘teasponnful’ changed to ‘teaspoonful,’ “1/2 teaspoonful of salt.” Page 279, ‘teaspoonfnl’ changed to ‘teaspoonful of,’ “1/2 teaspoonful of salt.” Page 288, ‘sta ch’ changed to ‘starch,’ “the powdered sugar and corn starch” Page 290, ‘not’ inserted after ‘may,’ “the tapioca may not have absorbed” Page 314, full stop inserted after ‘sugar,’ “3 quarts of sugar.” Page 320, ‘horse-radish’ changed to ‘horseradish,’ “the jars the horseradish, ginger” Page 320, ‘tumeric’ changed to ‘turmeric,’ “2 tablespoonfuls of turmeric” Page 331, em-dash changed to space after ‘meal,’ “1/2 pint of corn meal, generous measure.” Page 346, full stop inserted after ‘milk,’ “1 pint of milk.” Page 358, full stop inserted after ‘it,’ “old sheet over it. Spread the” Page 384, ‘quick-lime’ changed to ‘quicklime,’ “Powder quicklime and stir it” |
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