Setting the Table and Serving the Dinner, 13
The Dinner Party, 27
Cooking As an Accomplishment, 30
Breakfast, 33
Lunch, 36
Gentlemen’s Suppers, 39
Evening Parties, 40
Something About Economy, 40
Cooking Utensils, 51


DIRECTIONS AND EXPLANATIONS.

Boiling, 43
Frying, 43
“ to Prepare Grease for, 44
Broiling, 45
Roasting, 46
Sautéing, 47
Braising, 47
Larding, 48
Boning, 48
Egg and Bread Crumbing, 48
To Cook Puddings in Boiling Water, 49
Dried Celery, Parsley, etc., for Winter Use, 49
Seeds for Soups, 49
To Flavor with Lemon Zest, 50
The Cook’s Table of Weights and Measures, 50
To Chop Suet, 50
Rising-powder Proportions, 50
To make Roux, 51


BREAD, AND BREAKFAST CAKES.

To make Yeast, 63
To make Bread, 64
Mrs. Bonner’s Bread, 64
French Bread, 65
Petits Pains, 66
Toast, 67
Dixie Biscuit, 68
Graham Bread, 68
Rusks, 68
Parker House Rolls, 68
Beaten Biscuit, 68
Soda and Cream of Tartar Biscuit, 69
Biscuits with Baking-powder, 69
Muffins, 70
Waffles, 70
Rice Waffles, 70
Rice Pancakes, 70
Hominy Cake, 70
Baked Hominy Grits, 71
Breakfast Puffs, or Pop-overs, 71
Henriettes for Tea (No. 1), 71
Henriettes for Breakfast or Tea (No. 2), 71
Wafer Biscuits, 72
Corn Bread, 72
Hoe Cake, 72
Corn Cake, 73
Fried Corn Mush for Breakfast, 73
Corn Mush, 73
Oatmeal Porridge, 74
Mother Johnson’s Pancakes, 74
Sirup, 74
Buckwheat Cakes, 74
Pancakes, with Flour or Corn-meal, 75
Pancakes, with Bread-crumbs, 75
Strawberry Short-cake, 75

Tea, 76
Coffee, 76
Chocolate, 78
Cocoa, 78


SOUPS.

Stock, or Pot au Feu, 79
A Simple Stock, 80
Gouffé’s Receipt for Stock, or Bouillon, 80
Bouillon served at Luncheons, Germans, etc., 81
Amber Soup, or Clear Broth, 81
To make Caramel, or Burned Sugar, for coloring Broth, 82
Thickenings for Soup, 82
Additions to Beef Stock, to form Other Kinds of Soup, 82
Receipt for Force-meat Balls, 83
Soup, Macaroni, 83
“ Vermicelli, 84
Noodles, 84
“ to serve as a Vegetable, 84
Soup, Beef Noodle, 85
“ Spring, 85
“ Julienne, with Poached Eggs, 86
“ Asparagus, 86
Spinach Green, 87
Soup, Ox-tail, 87
“ Chicken (Potage à la Reine), 87
“ Purée of Chicken, 88
Soup, Plain Chicken, 88
“ Giblet, 88
“ Mock-turtle: Receipts for Egg and Meat Balls, 89, 90
“ Mock-turtle (simple), 91
“ Gumbo, 91
“ Gumbo and Tomato, 92
“ Mullagatawny (an Indian Soup), 92
“ Oyster, 93
“ Clam, 93
“ Bean, 94
“ Bean and Tomato, 94
“ Onion (Soupe à l’Ognon), 94
“ Vegetable, without Meat (Purée aux Légumes), 95
“ Corn, 96
“ Tomato, with Rice, 96
“ Tomato (Purée aux Tomates), 96
“ Sorrel (Soupe à la Bonne Femme), 97
“ Potato (No. 1), 97
“ Potato (No. 2), 98
Purée of String-beans, 98
Bisque of Lobsters, 98


FISH.

Fish, to Boil, 100
“ “ au Court Bouillon, 100
“ to Fry, 101
“ fried in Batter, 101
“ to Broil, 102
“ to Bake, 102
Stuffings for Fish, 103
Bread Stuffing, 103
Meat Stuffing, 103
To Bake a Fish with Wine, 103
To Stew Fish, or Fish en Matelote, 104
To Cook Fish au Gratin, 104
Fish à la Crème, 105
Salmon, 106
Salmon, to Broil, 107
Salmon Cutlets, 108
“ Slices of, Boiled, 108
“ Canned, 108
Shad, 108
Trout, 108
Trout in Cases or in Shells (en Coquilles), 109
Cod-fish, 109
Cod-fish, Crimped, 109
“ Salt, 110
“ Balls, 110
Fish Chowder, 110
Perch, Sun-fish, etc. (Pan-fish), 111
Mackerel and Smelts, 111
Fried Slices of Fish, with Tomato-sauce (Fish à l’Orlay), 112
To Fry Eels, 112
Eels Stewed, 112


SHELL-FISH.

Oysters, 113
Oysters, Raw and Fried, 113
“ Scalloped, in Shells, 114
“ Scalloped, 115
Oyster Soup, 93
“ Stew, 115
Oysters, Fricassee of (Oysters à la Boulette), 115
Oyster Fritters, 230
Oysters for Patties, or Vols-au-vent, 241
Oysters, Canned, to Roast, 116
“ Spiced, 116
Clams, 116
Clams Cooked with Cream, 116
Clam Chowder, 116
“    “ Tunison, 117
“ Fritters, 230
“ Soup, 117
Crabs and Lobsters, 117
Crabs, Soft-shell, 117
“ Deviled, 117
Lobster, Deviled, 118
“ Chops, 118
“ a Good Way to Prepare, 118

Frogs, Fried, 119


SAUCES.

Sauce, Drawn-butter, 121
“ Pickle, 121
“ Boiled-egg, 121
“ Caper, 122
“ Anchovy, 122
“ Shrimp, 122
“ Lobster, 122
“ Oyster, 123
“ Parsley, 123
“ Cauliflower, 123
“ Lemon, 123
“ Chicken, 123
“ Maître-d’hôtel, 124
“ Mint, 124
“ Currant-jelly, 124
“ Tomato (No. 1), 124
“ Tomato (No. 2), 125
“ Hollandaise, or Dutch Sauce, 125
Mushrooms, for Garnish, 126
Sauce, Mushroom, 126
“      “ White, 126
“      “ (Canned), 127
“ Bechamel (Simple), 127
“    “ , 127
“ aux Fines Herbes, 128
“ Tartare, 128
“ Brown (Simple), 128


BEEF.

Beef, to Roast or Bake, 130
Yorkshire Pudding, 130
Beef à la Mode, 131
“ Braised (No. 1), 132
Beef, Braised (No. 2), 132
“    “  with Horse-radish Sauce, 133
“ Fillet of, 133
Beef, Fillet of, to Trim, 133
“    “      to Cook, 134
“    “      to Garnish, 135
“    “      to Roast, 135
“    “      to Braise, 136
“    “      to Trim with Vegetables (à la Jardinière), 136
“    “      Cut into Slices or Scollops, 137
Beefsteak, 137
Beef, Corned, 138
“    “      to serve Cold, 139
Beefsteak Stewed, 139
“      Rolled, 140
Beef Roll (Cannelon de Bœuf), 140
What to do with Cold Cooked Beef, 140
Beef Hash, 141
Meat Pie, 141
“  Rissoles, 142
Beef or any Cold-meat Sausages, 143
Rice and Meat Cakes, 143
Beef Croquettes, 143
A Cheap Arrangement, 144
Mince-pies (made from Remnants of Cold Beef), 144
Pot-pie of Veal, Beef, or Chicken, 144
Calf’s Heart, 144
Tongue, with Sauce, 145
“    Slices, with Spinach and Sauce Tartare, 145


VEAL.

Roast of Veal—the Fillet, 146
A Fricandeau of Veal, 147
Veal Cutlets, Broiled, 147
“  “      Sautéd and Fried, 148
“  “      Braised, 148
“  or Mutton Chops (en Papillote), 148
Blanquette of Veal, 149
Blind Hare, 150
Bewitched Veal, 150
Plain Veal Stew or Pot-pie, 150
To Cook Liver (No. 1), 151
“    (No. 2), 151
Calf’s Brains, 151


SWEET-BREADS.

Sweet-breads Fried, 152
“          à la Milanaise, 153
“          Larded and Braised, 153
Sweet-breads Baked, 154
Sweet-bread Fritters, 154
“        Croquettes, 154
Skewer of Sweet-breads, 155


MUTTON.

Leg of Mutton Boiled, 156
Mutton Cutlets, 156
Ragouts, 156
Another Ragout, 157
Sheep’s Tongues, with Spinach, 158
“          “  à la Mayonnaise, 158
“          “  with Sauce Tartare, 158


LAMB.

Lamb, Leg of, Roasted, 159
“  Fore Quarter of, Roasted, 159
“  Chops, 159
Saddle of Lamb or Mutton, 159
Lamb Croquettes, 160
Sheep’s Kidneys, 160


PORK.

To Cure Bacon, 161
Roast Little Pig, 161
Pork, Roast, 161
“  Cutlets, Broiled, 162
Pork and Beans, 162
Boston Baked Beans, 162
Entrée of Apples and Pork, 163
Sausages, 163
Hams, to Cure, 163
Ham, to Boil, 164
“ and Eggs, 164
“ to Fry or Sauté, 164
Pork Fried in Batter, or Egged and Bread-crumbed, 164
Breakfast-bacon Dish (Mrs. Trowbridge’s), 164
Rashers of Pork, 165
Sandwiches (No. 1), 165
“        (No. 2), 165
Small Rolls, with Salad Filling, 165


POULTRY.

Turkey, Roast, 166
Stuffing for Baked Turkey, Chicken, Veal, and Lamb, 167
Stuffing for Roast Turkeys, Chickens, Ducks, and Geese, 167
Chestnut, Potato, Veal, and Oyster Stuffings, 168
Turkey, Boiled, 168
“    or Chicken Hash, 168
“    Braised, 168
“    Galantine, or Boned Turkey, 169
Mixed Spices for Seasoning, 170
Boned Turkey or Chicken (Simple), 170
Chickens, 171
Chickens, Spring, 171
“        “    Baked,  172
“  Roast and Boiled, 172
Chickens or Fish, Baked, 172
“ Fricassee of (No. 1), 173
“    “        (No. 2), 174
“ Ranaque, 174
Chicken Breasts, 175
“ Deviled, with Sauce, 175
“ Croquettes (No. 1), 175
“    “      (No. 2), 176
“ Cutlets, 176
“ with Macaroni or with Rice, 177
“ Chetney of, 177
“ Curry of, 178
“ for Supper, 178
To Fringe Celery for Garnishing, 179
Chicken Livers, 179
Turkish Pilau, 179


GEESE, DUCKS, AND GAME.

Goose, Roast, 180
“ Stuffing, 181
Ducks, 181
“ Wild, 181
“ and Pease, Stewed, 181
“ Stewed, 182
“ Fillet of, 182
Poivrade Sauce, 182
Pigeons Stewed in Broth, 182
“ Roast, 183
“ Broiled, 183
Prairie-chicken or Grouse, 183
“ to Choose a Young, 184
“ or Grouse, Roasted, 184
Quails Parboiled and Baked, 184
“ Roasted, 185
Bread-sauce, for Game, 185
Cutlets of Quails or of Pigeons, 185
Scollops of Quails, with Truffles, 186
Espagnole Sauce, 186
Quails Broiled, 187
“ Braised, 187
Snipe and Woodcock Fried, 187
“ “ Roasted, 187
Reed-birds, 188
Plovers, 188
Pheasants, 188
Venison, 188
Venison, the Saddle of, 188
“ Haunch of, Roast or Baked, 189
“ Steaks, to Broil, 189
“ Stewed, 189
Rabbits Roasted, 189
“ Baked, 190


VEGETABLES.

Vegetables, to Preserve the Color, 190
Potatoes Boiled (No. 1), 190
“    to Boil (No. 2), 191
“    Mashed, 191
“    à la Neige, 192
“    to Bake, 192
“    in Cases, 192
“    Baked with Beef, 192
“    à la Parisienne, 193
“    Saratoga, 193
“    Fried, 194
“    Lyonnaise, 194
Potato Croquettes, 194
“  Roses, 195
Potatoes for Breakfast, 195
Potato Puff, 195
Potatoes, Shoo-fly, 195
Turnips, 195
“  in Sauce, 196
Parsnips Sautéd, 196
Parsnip Fritters, 196
Oyster-plant Fritters, 197
Oyster-plants Stewed, 197
Carrots, 197
Beets, 197
Cauliflower, with White Sauce, 197
Cauliflowers, with Cheese, 198
Asparagus, 198
Pease, 199
Spinach, 199
Tomatoes, Stewed, 200
“    with Mayonnaise Sauce, 226
“    Stuffed and Baked, 200
Onions, 201
“    with Cream, 201
String-beans, 201
“    in Salad, 226
Lima Beans, 201
“    “  with Cream, 202
Celery, Fried, 202
Egg-plant, 202
Cabbage, to Boil, 202
“    Stewed, 203
Corn Boiled on the Cob, 203
“    Mock Oysters, 203
“    Custard, to be served as a Vegetable, 203
“    Pudding for Tea, 204
“    Grated, Sautéd, 204
Cranberries, to Cook, 204
Artichokes, 204
Apples, Fried, for Breakfast, 204
A Rice Dish (Risotto à la Milanaise), 204
Another Rice Dish, 205
Mushrooms in Crust (Croûte aux Champignons), 205
Flaxseed for a Centre-piece, 205

Casseroles, 205


SHELLS, OR COQUILLES.

Chickens in Shells, 206
Oysters “ “, 207
Fish “ “, 207
Lobsters or Shrimps in Shells, 207
Mushrooms in Shells, 207


POTTING.

Ham, Potted, 208
Tongue, “ , 208
Beef, “ , 208
Birds, Potted, 208
Fish, “ , 209
Chicken, Tongue, or Ham, Potted, 209


MACARONI.

Macaroni, with Cheese, 209
“      and Welsh Rare-bit, 210
“      with Sweet-breads, 210
Macaroni, with Tomato-sauce, 210
“      au Gratin, 211
Crackers, with Cheese, 211


EGGS.

Eggs, Boiled, 212
“  Poached, 212
“      “    on Anchovy Toast, 213