To Cook tough Beef—Boiled Ham—Beef—Fowls—Fricasseed Fowls—To boil Leg or Shoulder of Veal, Mutton, or Lamb—Calf’s Feet—Calf’s Liver and Sweet-breads—Kidneys—Pillau—Smoked Tongue—Corned Beef—Partridges or Pigeons—Ducks—Turkey 43 CHAPTER VII. ROAST AND BAKED MEATS. The best Beef—Brown Flour for Gravies—Roast Beef—To roast in a Cook-stove—Roast Pork; Mutton; Veal; Poultry—Pot-pie of Beef, Veal, or Chicken—Mutton and Beef Pie—Chicken-pie—Rice Chicken-pie—Potato-pie—Calf’s Head 46 CHAPTER VIII. BROILED AND FRIED MEATS AND RELISHES. Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweet-breads; Veal—Pork Relish—Frying—Calf’s or Pig’s Liver—Beef Liver—Egg Omelet—Frizzled Beef—Veal Cheese—Codfish Relish—Another—Salt Herrings 50 CHAPTER IX. PICKLES. General Directions—Sweet Pickles—To pickle Tomatoes; Peaches; Peppers; Nasturtions; Onions; Gherkins; Mushrooms; Cucumbers; Walnuts; Mangoes; Cabbage—To prepare Tomatoes for eating—Martinoes—Spiced Cucumber Pickles—Indiana Pickles—Cauliflower or Broccoli 52 CHAPTER X. SAUCES AND SALADS. Milk and Egg Sauce—Drawn Butter—Mint Sauce—Cranberry Sauce—Apple Sauce—Walnut or Butternut Catsup—Mock Capers—Salad Dressing—Turkey or Chicken Salad—Lettuce Salad—Tomato Catsup 56 CHAPTER XI. FISH. Oysters, Stewed; Fried; Scalloped; Broiled—Oyster Fritters—Oyster Omelet—Pickled Oysters—Roast Oysters—Scallops—Clams—Clam Chowder—Fish, Boiled; Broiled; Baked—Pickle for cold Fish 58 CHAPTER XII. VEGETABLES. General Remarks—Potatoes—Old Potatoes—Potato Puffs—Sweet Potatoes—Green Corn—Succotash—Oyster-plant or Salsify—Egg-plant —Carrots—Beets—Parsnips—Pumpkin and Squash—Celery—Radishes—Onions —Tomatoes—Cucumbers—Cabbage and Cauliflower—Asparagus—Macaroni —Eggs 60 CHAPTER XIII. FAMILY BREAD. General Remarks—Fine and unbolted Flour—Middlings—Kneading—Yeast: Hop and Potato; Potato; Hard—Bread: of fine Flour; of middling or unbolted Flour; raised with Water; Rye and Indian; Third; Rye; Oat-meal; Pumpkin; Apple; Corn-meal—Sweet Rolls of Corn-meal—Soda Biscuit—Yeast Biscuit—Potato Biscuit—Buns 64 CHAPTER XIV. BREAKFAST AND SUPPER. General Supplies—Receipts for Corn-meal—Hominy—Rice—Economical Breakfast Dish—Biscuits of sour Milk and Flour—Pearl or cracked Wheat—Rye and Corn Meal—Oat-meal—Wheat Muffins—Sally Lunn, improved—Cream Griddle-cakes—Royal Crumpets—Muffins—Waffles—Drop -cakes—Sachem’s Head Corn-cake—Rice Waffles—A Rice Dish—To use cold Rice—Buckwheat Cakes—Cottage Cheese 70 CHAPTER XV. PUDDINGS AND PIES.