INDEX.
Reading edition
Soups.
Stock1
General Directions for making Soup2
Calf's-Head Soup3
Ox-Tail Soup3
Okra Soup3
Chicken Gumbo4
Fresh Oyster Soup4
Fish Chowder5
Clam Soup5
Clam Chowder6
Bean Soup6
Dry Split-Pea Soup6
Tomato Soup7
Celery Soup7
Pepper-Pot8
Egg-Balls for Soup8
Nudels8
Fish.
Boiled Fish9
Fried Fish10
Broiling Fish10
Fried Oysters10
Oysters in Batter10
Oyster Patties11
Stewed Lobsters or Crabs11
Roast, Boiled, Baked, Broiled and Fried.
Retaining the Juices in Cooking Meats12
Roast Pig13
To Roast Turkeys and Chickens13
Roasting Beef15
A good way to Roast a Leg of Mutton15
Clayton's Mode of Cooking Canvas-Back Ducks15
Clayton's Mode of Cooking California Quail or Young Chickens16
To Cook Boned Turkey17
To Bone a Turkey18
To Cook Ducks or Chickens, Louisiana Style18
Breast of Lamb and Chicken, Breaded19
Scrapple or Haggis Loaf19
Pig's-Feet and Hocks20
To Cook a Steak California Style, 1849-5021
A Good Way to Cook a Ham21
Beefsteak Broiled21
Beefsteak with Onions22
Corned-Beef and how to Cook it22
Spiced Veal22
Calves' Liver with Bacon23
Calves' or Lambs' Liver Fried23
Spiced Beef23
Stews, Salads, and Salad-Dressing.
Terrapin Stew24
Stewed Chicken Cottage Style25
Stewed Tripe25
Chicken-Salad25
Clayton's Celebrated California Salad Dressing26
Salad Flavoring27
Eggs and Omelettes.
Boiling Eggs27
Scrambled Eggs27
To Fry Eggs28
Oyster Omelette28
Ham Omelette28
Cream Omelette28
Spanish Omelette29
Omelette for Dessert29
Vegetables.
Beans, Baked [See Bean Soup]6
Baked Tomatoes30
Raw Tomatoes30
Cucumbers30
Boiled Cabbage30
To Cook Cauliflower31
To Cook Young Green Peas31
A Good Way to Cook Beets31
Mashed Potatoes and Turnips32
Boiled Onions32
Stewed Corn32
Stewed Corn and Tomatoes32
Succotash33
Saratoga Fried Potatoes33
Salsify or Oyster-Plant34
Egg-Plant34
To Boil Green Corn35
Boiled Rice35
Stewed Okra35
Bread, Cakes, Pies, Puddings and Pastry.
Solid and Liquid Sauce.
Quick Bread36
Quick Muffins36
Brown Bread36
Graham Rolls36
Mississippi Corn-Bread37
Nice Light Biscuit37
Clayton's Corn-Bread37
Johnny Cake37
Sweet Potato Pone38
Ginger Bread38
Molasses Ginger Bread38
Quaker Cake38
Pound Cake38
Chocolate Cake.—Jelly Cake38
Currant Cake39
Cream Cup-Cake39
Jumbles39
Sweet Cake39
Sponge Cake40
Ginger Snaps40
A Nice Cake40
Icing for Cake40
Chocolate Icing41
Lemon Pie41
English Plum Pudding42
Baked Apple Pudding42
Bread Pudding42
Baked Corn-Meal Pudding42
Corn-Starch Pudding43
Delmonico's Pudding43
Peach Ice-Cream43
Apple Snow44
Strawberry Sauce44
Farina Pudding44
Snow Pudding45
Fruit Pudding45
Charlotte-a-Russe46
Solid Sauce46
Liquid Sauce46
Currant or Grape Jelly46
Calf's Foot Jelly47
Ice Cream47
Orange Ice48
Lemon Jelly48
Wine Jelly48
Peach Jelly48
Roman Punch49
Miscellaneous.
Butter and Butter-Making49
A Word of Advice to Hotel and Restaurant Cooks51
Clayton's California Golden Coffee53
The very Best Way to Make Chocolate54
Old Virginia Egg-Nogg55
Clayton's Popular Sandwich Paste55
Welsh Rabbit56
Delicate Waffles57
Force-Meat Balls57
Beef Tea57
Crab Sandwich58
Pork.—The kind to Select, and the best Mode of Curing58
Lard, Home-Made59
Sausage, New Jersey60
Pot-Pie60
Curried Crab61
To Toast Bread61
Cream Toast61
Fritters61
Hash62
Hashed Potato with Eggs62
Macaroni, Baked62
Drawn Butter63
Spiced Currants63
Canning Fruits.—Best Mode of63
Quinces, Preparing for Canning or Preserving64
Clayton's Monmouth Sauce65
Mustard.—To Prepare for the Table65
Mint Sauce65
Eggs ought never be Poached66
Sunny-Side Roast66
Clayton's Spanish Omelette66
Plain Omelette67
Clam Fritters67
Fried Tripe67
Ringed Potatoes67
New Potatoes, Boiled67
Fried Tomatoes68
Squash and Corn.—Spanish Style68
Pickles68
Nice Picklette69
Pickled Tripe69
To Cook Grouse or Prairie Chicken69
Brains and Sweet-Bread70
Stewed Spare-Ribs of Pork70
Broiled Oysters71
Pumpkin or Squash Custard71
Fig Pudding71
Fried Apples72
Clayton's Oyster Stew72
Boiled Celery72
Selecting Meats72
Rice Pudding.—Rebecca Jackson's73
Bread and Butter Pudding73
Codfish Cakes73
Pickled Grapes74
Forced Tomatoes74
Broiled Flounders or Smelts74
Onions75
Singeing Fowls75
Taste and Flavor.—Secret Tests of75
Ware for Ranges.—How to Choose76
Herbs.—Drying for Seasoning76
Roaches, Flies and Ants.—How to Destroy76
Tinware.—To Clean77
Iron Rust77
Mildew77
Oysters Roasted on Chafing-Dish77
Cod-Fish, Family Style77
Cod-Fish, Philadelphia Style78
Advertisements.
Jersey Farm Dairy81
W. T. Coleman & Co., Royal Baking Powder82
Quade & Straut, Choice Family Groceries83
J. H. McMenomy, Beef, Mutton, Veal83
Arpad Haraszthy & Co., California Wines and Brandies84
Will & Finck, Cutlers85
Wilton & Cortelyou, Dairy Produce86
John Bayle, Tripe, Calves' Heads, Feet87
Palace Hotel, John Sedgwick, Manager88
Deming Bros., Millers and Grain Dealers89
E. R. Durkee & Co's Standard Aids to Good Cooking90
Berlin & Lepori, Coffee, Tea and Spices91
B. M. Atchinson & Co. Butter, Cheese, Eggs, Lard92
Kohler & Frohling, California Wines and Brandies93
Richards & Harrison, Agents for English Groceries94
Robert F. Bunker, Hams, Bacon95
Edouart's Art Gallery96
E. R. Perrin's Quaker Dairy97
Hills Bros., Coffee, Teas and Spices98
Emil A. Engelberg, German Bakery & Confectionery98
A. W. Fink, Butter, Cheese, Eggs99
J. Gundlach & Co., California Wines and Brandies100
Lebenbaum, Goldberg & Bowen, Grocers101
Women's Co-operative Printing Office102
W. W. Montague & Co., French Ranges103
Mark Sheldon, Sewing Machines and Supplies104
CLAYTON'S Quaker Cook-Book.