Part 2 — CHAPTER IX.
Reading edition
CHAPTER IX.
Distinctively Southern Dishes.
General remarks, 246.
Pone, 246.
Hoe-cake No. 1, 246.
No. 2, 247.
Kentucky corn dodgers, 247.
Maryland beaten biscuits, 247.
Soft corn bread, 247.
Southern way of cooking rice, 248.
Chicken gumbo, 249.
Gumbo filé (New Orleans), 248.
Very Inexpensive Dishes.
Very inexpensive dinners, 249.
To prepare a shin of beef, 250.
“ “ “ another way, 250.
Beefsteak pudding, 251.
Menus for inexpensive dinners, 252.
Scotch broth, 252.
Tapioca and apples, 252.
Veal with white sauce, 253.
Purified cabbage, 253.
Chops cut from the shoulder, 253.
Apple dumplings, 253.
Curry, 254.
Madras curry, 254.
Liver sauté, 255.
Breast of mutton, 255.
Tomato soup, 255.
Carrot “ 256.
Potato “ 256.
Bean “ 256.
Celery “ 256.
Miscellaneous receipts.
Sterilized milk, 257.
Devonshire cream, No. 1, 258.
“ “ No. 2, 258.
To make fresh butter, 258.
To make white hard soap, 259.
Floor polish, 260.