INDEX.
Reading edition
COST. PAGE.
À la Mode Beef, with potatoes, 3557
Apple Dumplings, 15 64
Bacon and Apple Roly-poly, with Vegetables,2548
Baked Apple Dumplings, 18 64
Baked Heart, 25 47
Baked Pig's Head, 2250
Barley Water,2 23
Batter for frying, 4 52
Batter for frying, 559
Beans and Bacon, 10 40
Beans, Baked, 10 39
Beans, Fried, 10 40
Bean Soup, 10 33
Beans, Stewed, 10 40
Beef À la Mode, 35 57
Beef Broth, with Dumplings, 25 37
Beef Patties, 30 58
Beef Pie, 25 46
Beer, -- 22
Beer for Nursing Women, -- 23
Biscuits, Sweet, 17 66
Biscuits, Tea, 6 27
Blanquette of Veal, with Potatoes, 30 61
Brain and Liver Pudding, 15 56
Bread per 8 lbs, 24 25
Bread Pudding, 15 63
Breakfast Rolls, 6 27
Broth, Beef, 25 37
Broth, Chicken, 5 53
Broth, Mutton, 17 36
Broth, Scotch, 10 32
Broth, Veal, 13 36
Broth, White, 25 36
Cake, Caraway, 24 66
Cake, Rice, 15 65
Cake, Rock, 22 65
Chicken Broth, 5 53
Chicken, Fried, 35 52
Cheese Pudding, 12 41
Chocolate, -- 21
Chowder, 20 35
Cocoa, -- 21
Cocoa, per quart, 6 22
Codfish Steaks and Potatoes, 20 45
Coffee, -- 21
Coffee, per quart, 6 22
College Pudding, 18 62
Cooking, -- 16
Cream Rice Pudding, 15 63
Cream Sauce, 6 62
Cream Soup, with Macaroni, 25 37
Croquettes, Rice, 20 65
Cup Custards, 12 63
Dumplings, Apple, 15 64
Dumplings, Apple, Baked, 18 64
Dumpling, Fruit, 20 64
Dumpling, Gammon, 15 48
Dumplings, Lemon, 23 64
Dumplings, Norfolk, 7 37
Dumplings, Suet, 5 53
Dessert, 10 to 25 67
Fish Chowder, 20 35
Fish Pudding, 25 44
Fish Soup, 20 35
Fish and Potato Pie, 25 44
Fish and Potato Pudding, 15 45
Forcemeat for Poultry, 10 51
Forcemeat for Veal, 5 60
Fowl, Roast, 38 51
Fruit Dumplings, 20 64
Fruit Tarts, 12 65
Gammon Dumpling, 15 48
German Potatoes, 10 55
Gingerbread, Soft, 10 66
Half-pay Pudding, 20 63
Hasty Pudding, 4 42
Indian Bread, 5 42
Indian Cakes, 5 42
Indian Pudding, Baked, 15 43
Indian Pudding, Boiled, 10 42
Irish Stew, 23 49
Johnny Cake, 5 42
Kidneys, Broiled, with potatoes, 20 56
Kidneys, Pigs', 10 47
Kidney Pudding, 30 47
Kidney, Stewed, with potatoes, 25 47
Kromeskys, 20 58
Lamb, Epigramme, with Broth and Rice,2059
Lemon Dumplings, 23 64
Lentils, Boiled, 14 41
Lentils, Fried, 10 41
Lentil Soup, 10 33
Lentils, Stewed, 10 41
Lime Water, -- 24
Liver Polenta, 12 57
Macaroni, Farmers' Style, 10 28
Macaroni, Milanaise Style, 13 28
Macaroni, with Broth, 10 28
Macaroni, with Cheese, 12 28
Macaroni, with Tomato Sauce, 18 29
Macaroni, with White Sauce, 10 28
Maize, -- 41
Marketing, -- 10
Measuring, -- 19
Meat Brewis, 5 38
Meat Patties, with Potatoes, 30 58
Milk, -- 23
Mutton Boiled, with Turnips and Potatoes, 17 58
Mutton Broth, with Vegetables, 17 36
Mutton Kromeskys, with Potatoes, 20 58
Mutton and Onions, 30 48
Mutton rechauffée, with Potatoes, 15 58
Norfolk Dumplings, 7 37
New York Cooking School Fricassee, 43 53
Oatmeal and Peas, 13 38
Onion Soup, 10 34
Oxtail Stew, with Bread, 22 46
Patties, Beef, with Potatoes, 30 58
Patties, Veal and Ham, 30 61
Peas and Bacon, 25 39
Peas and Onions, 10 39
Peas, Baked, 10 39
Peas Pudding, 10 39
Pea Soup, 10 33
Pea Soup, thick, 6 33
Pickled Shad, with bread, 20 54
Pigs' Head, Baked, 22 50
Polenta, 5 41
Polenta, Liver, 12 57
Pork and Onions, 20 49
Pork Chops, with Potatoes, 25 55
Pork Pie, 20 54
Pork, Roast, with Apples, 27 55
Potato Bread, per 8 lbs, 24 26
Potatoes, German, 10 55
Pudding, Brain and Liver, 15 56
Pudding, Bread, 15 63
Pudding, Cheese, 12 41
Pudding, College, 18 62
Pudding, Cream Rice, 15 63
Pudding, Fish and Potato, 25 45
Pudding, Half-pay, 20 63
Pudding, Hasty, 4 42
Pudding, Kidney, 30 47
Pudding, Peas, 10 39
Pudding, Swiss, with Sauce, 20 62
Pulled Bread, 3 26
Rabbit Curry, 28 53
Rabbit Pie, 30 54
Red Herrings and Potatoes, with Bread, 22 45
Rice, Boiled, 7 30
Rice Bread, per 8 lbs, 25 26
Rice Cake, 15 65
Rice Croquettes, 20 65
Rice, Japanese Style, 10 30
Rice, Milanaise Style, 10 30
Rice Milk, 15 35
Rice Panada, 12 30
Roast Fowl, 38 51
Roast Pork, with Apples, 27 55
Roast Veal, with Potatoes, 30 60
Rock Cakes, 22 65
Rolls, Breakfast, 6 27
Salt, Celery, -- 19
Salt, Spice, -- 19
Sauce, Cream, 6 62
Sauce, Table, per pint, 6 19
Sauce, Tomato, 10 29
Sausage, Stewed, 25 55
Scotch Broth, without Meat, 10 32
Seasoning, -- 18
Soft Gingerbread, 10 66
Swiss Pudding, with Sauce, 20 62
Shad, Pickled, 20 54
Sheep's Head Stew, 25 46
Sheep's Haslet, 17 49
Soup, Bean, 10 33
Soup, Cream, 25 37
Soup, Fish, 20 35
Soup, Lentil, 10 33
Soup, Onion, 10 34
Soup, Pea, 10 33
Soup, Spinach, 15 34
Soup, Thick Pea, 6 33
Soup, Vegetable, 20 34
Spinach Soup, 15 34
Stuffing for Poultry, 10 51
Stuffing for Veal, 5 60
Suet Dumplings, 5 53
Sweet Biscuits, 17 65
Table Sauce, per pint, 6 19
Tarts, Fruit, 12 65
Tea, -- 21
Tea Biscuit, 6 27
Tea, per quart, 3 22
Tincture Lemon, -- 19
Tincture Orange, -- 19
Tincture Vanilla, -- 19
Tomato Sauce, 10 29
Tripe, Curry and Rice, 27 56
White Broth, with Macaroni, 25 36
Veal and Ham Patties, 30 61
Veal and Rice, 20 49
Veal, Blanquette, with Potatoes,3061
Veal Broth, with Vegetables, 13 36
Veal, Roast, with Potatoes, 30 60
Vegetable Soup and Bacon, 20 34
Vegetable Porridge, 15 35
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