Title: Miss Corson's Practical American Cookery and Household Management
Author: Corson, Juliet
Publisher: New York, Dodd, Mead & Co.
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[Illustration: Illustration of a fancy dining room table set for dinner with various fancy dishes]
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AN EVERY-DAY BOOK FOR AMERICAN HOUSEKEEPERS, GIVING THE
MOST ACCEPTABLE ETIQUETTE OF AMERICAN HOSPITALITY,
AND COMPREHENSIVE AND MINUTE DIRECTIONS FOR
MARKETING, CARVING, AND GENERAL TABLE-
SERVICE; TOGETHER WITH SUGGESTIONS
FOR THE DIET OF CHILDREN
AND THE SICK.
AUTHOR OF 'THE COOKING-SCHOOL TEXT-BOOK AND HOUSEKEEPER'S GUIDE,"
"THE COOKING MANUAL," "MEALS FOR THE MILLION," "FIFTEEN
AND TWENTY-FIVE CENT DINNERS," "DIET FOR INVALIDS
AND CHILDREN," "THE WORKINGMAN'S DIETARY,"
"LOCAL AMERICAN COOKERY," "THE BAL-
TIMORE COOKING RECIPES," ETC.
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> PREFACE.
IN submitting this book to the public, the author carries out a long-cherished purpose, which had its inception in a suggestion made to her by the Hon. John Eaton, United-States Commissioner of Education, during a discussion concerning the cookery of America. The fact that the cookery of Europe, and especially of France, enters so largely into the author's scheme of teaching, and of constructing her books already published, was being commented upon; and in response to her statement that this was occasioned by the demands of the public, and not from any lack of variety or excellence in American cookery, the commissioner suggested the preparation of a work sufficiently broad in scope and minute in detail to verify her assertion that genuine American cookery is both wholesome and palatable, and has lost none of the traditional excellence which characterized it in our grandmothers' days.
To facilitate the work, the commissioner caused the publication and extended circulation of the following correspondence:--
To the HON. JOHN EATON, U.S. Commissioner of Education, Bureau of Education, Dept. of the Interior, Washington, D.C.
DEAR SIR,--I venture to ask your help in an educational matter of general public interest, and trust you will afford me such assistance as lies in your power.
I have been, as you are aware, engaged for the past four years in the training of young women and girls in domestic economy, numbering among my pupils many ladies of our most prominent families. The results of this instruction have so successfully covered the local field of cookery in the North-
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eastern States, that I am in receipt of many communications urging me to adapt some of my special methods to the Southern and Western portions of the country. In consequence of marked social changes attendant on the civil war, a radical alteration is taking place in this department. In doing this work, I desire to combine rudimentary economical principles with the culinary excellence of local dishes. In order to proceed intelligently, I must depend largely on the kindness of persons best informed in regard to the specialties of the local market supply, and of such dishes as hold popular favor.
In connection with this subject I venture to apply to you. Will you please aid me in communicating with these persons, in order, (1) that I may consult them in regard to the desirableness of establishing cooking-schools, and (2) that I may ask them for information concerning the following points:--
1. Definite lists of the principal foods in local use, and their average market prices.
2. Accurate recipes for the preparation of such materials in popular dishes.
3. Recipes for favorite local dishes, and their names.
4. General information bearing on the subject.
I shall consider such information of the greatest value to me in the preparation of the work I propose to issue, not for the use of families only, but also for the guidance of instructors in cooking in different parts of the country.
With assurances of high esteem, I am
Superintendent New-York School of Cookery.
OFFICE OF THE NEW-YORK SCHOOL OF COOKERY,
UNION SQUARE, NEW YORK, Aug. 1878.
Upon the receipt of Miss Corson's letter, Gen. Eaton caused the following circular letter to be issued from the Bureau of Education, and generally circulated throughout the country; addressing it to the heads of educational institutions, and to all persons of local prominence who seemed likely to be able to supply the information called for by Miss Corson:--
SIR,--I beg to call your attention to the enclosed copy of a letter received from Miss Juliet Corson, the superintendent of the New-York School of Cookery. I hope you may be able to make some valuable suggestions for her on one or more topics of special importance to her work.
Miss Corson's ability, culture, wisdom in forming and executing her plans, her eminent qualifications in the theory and practice of cooking, and her success in organizing and conducting the school in New-York City and in preparing manuals upon the subject of cooking, give the best possible assurance
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that whatever information you can afford her upon points of her inquiry will be advantageously used.
Any suggestions you may make for her use can be sent to this office in the enclosed envelope, and will be forwarded to her.
JOHN EATON, Commissioner,
Per C. W.
DEPARTMENT OF THE INTERIOR, BUREAU OF EDUCATION,
WASHINGTON, D.C., Aug. 31, 1878.
The material which came in response to this correspondence was abundant. The author has augmented it in the spring and fall lecture and lesson tours she has taken to many parts of the country during the intervening years; she has also availed herself of recipes communicated to her by personal friends, and drawn from local and private collections. Like every person absorbed in the advancement of a special line of work, she has appropriated every hint offered her: the only personal credit to which she is entitled is for the scrupulous fidelity with which she has tested the methods given, and verified every statement which she makes. If the directions seem verbose, the fact must be remembered that the greater number of cookery-books fail to meet the demands of housewives, because they are indefinite; and they are especially trying to those who have yet to gain the judgment and experience which too many writers on domestic subjects seem to take for granted. The author aims, above all, to be clear and precise; to give such simple methods that a person of the most ordinary intelligence can follow them. She guarantees that the promised results will always be attained if the directions are closely adhered to; the only latitude allowed is in the matter of seasoning, which is left more or less to the judgment of the cook, who must be guided by the taste of those for whom she caters. And in regard to the use of wine, in this last question, the author suggests that where the use of wine is not desirable, some dish should be chosen into the composition of which it does not enter; because, unless it is so definitely stated in the recipe, there is no flavoring or seasoning which can replace it without altering the character of the dish. There are many delicious dishes which require no wine,--so many, indeed, that the author has repeatedly offered to supply to any
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temperance society which would publish it, a good Temperance Cookery-Book, the use of which would do much to advance the cause whose advocates urge her to espouse it, forgetting that, as a teacher of cookery, she is not at liberty to accept or reject any available edible substance because of personal preference or disapproval. Of the engravings, some are original; the rest are copied from the works of the best European writers on cookery.
In conclusion, the author begs a cordial reception for this book in the name of the Forest City Housewife and her sister host of culinary experts whose best knowledge and perfected experience it embodies.
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> CONTENTS.
> PART I.
PAGE
The Kitchen.................... I
The Pantry..................... 5
The Refrigerator............... 7
The Cellar..................... 9
The Care of Milk and But-
ter............................ II
The Preparation of Meat for
Market........................ 17
Good Points in Meats.......... 20
Beef.......................... 22
Veal.......................... 25
Lamb.......................... 28
Mutton........................ 30
Pork.......................... 32
Poultry....................... 34
Game-Birds.................... 36
Game.......................... 36
Fish.......................... 37
Vegetables and Fruit.......... 38
Dairy Products and Groce-
ries.......................... 39
Roasting...................... 40
Baking........................ 42
Broiling...................... 44
Frying........................ 45
Boiling....................... 46
Steaming...................... 47
Braising...................... 47
Blanching..................... 48
Glazing and Gliding........... 48
Larding and Daubing........... 48
Barding....................... 49
Boning........................ 49
PAGE
Whole Fish.................... 52
Head and Shoulders of Fish.... 53
Fish Larded and Baked......... 54
Half Large Boiled Fish........ 54
Whole Turbot Garnished........ 55
Poultry....................... 56
Larded Fowl................... 57
To Carve Roast Turkey......... 58
Turkey Partly Boned........... 59
How to Carve Ducks............ 59
How to Carve Roast Goose...... 60
Game-Birds.................... 61
Meats......................... 62
Mutton Boned and Stuffed...... 62
Saddle of Mutton Larded....... 63
Round of Beef................. 64
Sirloin of Beef............... 64
Ribs or Sirloin of Beef Boned. 65
Beef-Tongues Garnished........ 66
Roast Ham..................... 67
Cold Ham with Aspic Jelly..... 67
Hand or Leg of Young Pork..... 68
Saddle of Venison............. 68
Larded Saddle of Venison...... 69
Larded Shoulder of Venison.... 70
Barded Hare................... 70
Larded Hare................... 71
A Very Simple Dining-
Room.......................... 74
Decorative Art the Reflex of
Nature........................ 76
Sideboards and Tables......... 77
Decorations of China and
Plate......................... 79
Chairs for the Dining-Room.... 81
Windows and Draperies......... 81
Light in the Dining-Room...... 82
Dining-Room Floors............ 83
Sawdust Scrubbing............. 84
Dry Scrubbing with Sand....... 84
How to Prepare Floors for
Oiling and Staining........... 85
Oiling Hard-Wood Floors....... 85
Polishing Hard-Wood Floors.... 86
Staining Wooden Floors........ 86
Sizing Stained Floors......... 87
Varnishing Stained Floors..... 87
Black Varnish for Wood........ 87
Painted Floors................ 88
Tablecloths................... 90
Table-Napkins................. 92
Washing Table-Linen........... 94
Silver and Cutlery............ 95
China and Glass............... 99
PAGE
Flowers at Table............ 110
Menus, or Bills of Fare..... 112
The Service of Dishes....... 116
The English Dinner-Service.. 119
The Service of Dinner à la
Russe....................... 121
The Dinner-Service as
Shown on Menu Cards......... 122
Menu........................ 123
English Bill of Fare for Din-
ner à la Russe........ 124
The American Dinner......... 125
Bill of Fare for American
Dinner...................... 128
Bill of Fare................ 129
Dinner Wines................ 130
Large Breakfasts............ 142
Bill of Fare................ 144
The Family Breakfast........ 144
Family Luncheon............. 146
Luncheon Parties............ 147
Bill of Fare................ 148
Afternoon Receptions........ 149
Afternoon Teas.............. 150
Family Teas................. 152
Gentlemen's Suppers......... 152
Supper Parties.............. 153
Evening Parties............. 154
Cindrella Parties........... 154
Card Parties................ 155
Calling During Entertain-
ments....................... 155
New Year's Receptions....... 155
Wedding Receptions and
Breakfasts.................. 156
Country-House Parties....... 158
Garden and Lawn Parties..... 160
Shell-Fish on the Half-Shell
(Huîtres)............. 163
Oysters on the Half Shell... 163
Oysters in a Block of Ice... 164
Oysters in Ice.............. 165
Cold Canned Oysters......... 166
Little-Neck Clams on
the Half-Shell.............. 166
PAGE
Soup Stock.................. 168
Clear Soup or ConsommÉ...... 170
The Clarifying of Fat....... 171
Caramel..................... 171
Bouillon.................... 171
Clear Soup with Royale
Paste....................... 172
Spring Soup with Vegetables. 172
Case of Vegetables Cutters.. 173
Ox-Tail Soup................ 173
Mock Turtle Soup............ 174
Brown Turkey Soup........... 175
Chicken Soup................ 176
PurÉe Sieve................. 177
Chicken and Rice Soup, or
Potage à la Reine............ 177
Cream of Asparagus.......... 178
Onion Soup.................. 178
Celery Soup................. 179
Cream of Fresh Mushrooms.... 179
Cream of Cauliflowers....... 180
Bain-Marie.................. 181
Tomato Cream Soup........... 181
String-Bean Soup............ 182
Green-Pea Soup.............. 182
Okra Soup with Crabs........ 183
Okra Soup with Beef......... 184
Dried Okra Soup............. 184
Ham and Pea Soup............ 185
Dried Bean Soup............. 185
Turtle Bean Soup............ 186
Oyster Cream Soup.......... 187
Fried Crusts for Soup....... 187
Oyster Soup with Eggs....... 188
Soft Clam Soup with To-
matoes...................... 188
Cream of Fluke.............. 189
Crayfish Soup or Bisque..... 189
Bisque of Prawns............ 190
Lobster Soup................ 191
Crab Soup................... 191
Terrapin Clear Soup......... 192
How to Kill Green Turtle.... 192
How to Boil Green Turtle.... 194
Green Turtle Soup-Stock..... 194
Green Turtle Thick Soup..... 196
Egg-Balls for Soup.......... 196
Forcemeat-Balls for Soup.... 196
Green Turtle Clear Soup..... 197
How to Thaw Frozen Fish..... 199
Large Fish Boiled in Slices. 199
Boiled Turbot with Lobster
Sauce....................... 200
Lobster Sauce............... 200
Boiled Halibut.............. 200
Fried Halibut............... 201
Fluke Boned and Baked....... 201
Bluefish Baked Whole........ 202
Slices of Fish Boiled....... 203
Shrimp or Prawn Sauce....... 204
White Sauce................. 204
Boiled Pike with Caper
Sauce....................... 204
Caper Sauce................. 205
Pike........................ 205
Pickerel.................... 205
Fried Blackfish............. 205
Larded Fish................. 206
Fried Cod and Haddock....... 206
Troncon of Fish............. 206
Boiled Bass................. 207
Hot Mustard Sauce........... 207
Bass........................ 208
Boiled Sheep's-Head......... 208
Cream Sauce................. 208
Redsnapper.................. 209
Whitefish................... 209
Darne of Salmon............. 209
Boiled Salmon............... 210
PAGE
Anchovy Sauce............... 210
Salmon...................... 210
Fresh Mackerel Fried........ 210
Spanish Mackerel Broiled.... 211
Broiled Pompano, Cucum-
ber Sauce................... 211
Cucumber sauce.............. 212
To Keep Shad Overnight...... 212
Broiled Shad................ 212
Fried Shad.................. 213
Shad-Roe.................... 213
Eels........................ 214
Fried Smelts on Skewers..... 214
Broiled Smelts.............. 215
Fried Butterfish............ 215
American White-Bait......... 216
Old Style of Frying White-
Bait........................ 216
Trout with Cream Gravy...... 217
Fried Trout................. 217
Boiled Trout................ 217
New England Fish-Chowder.... 217
Clam-Chowder................ 218
Salt-Fish Dinner............ 219
Melted Butter............... 219
Salt-Fish Hash.............. 220
Cod's Tongues with Egg
Sauce....................... 220
Boiled Salt Mackerel with
Butter...................... 221
Clarified Butter............ 221
Dried Salmon................ 222
Salted Shad................. 222
Diamond-Back Terrapin....... 222
How to Boil Terrapin........ 223
How to Dress Terrapin....... 224
Brown Stew of Terrapin...... 224
Stewed Terrapin with Cream.. 225
Green Turtle................ 225
Green Turtle Fried.......... 226
To Prepare Frog's Legs...... 226
Boiled Lobster.............. 227
Scalloped Lobster........... 227
Scalloped Lobster in Shells. 228
Lobster Chops or Cutlets.... 228
Scalloped Prawns or Shrimp.. 229
Soft-Shell Crabs Fried...... 229
Soft-Shell Crabs Broiled.... 230
Crabs Scalloped............. 230
Devilled Crabs.............. 231
Kromeskeys of Crab.......... 232
Mussels..................... 233
Scallops Fried in Indian
Meal........................ 234
Fried Soft Clams............ 234
Scalloped Clams............. 234
Clam Fritters............... 235
Oyster Patties.............. 235
Fried Oysters............... 236
Roast Oysters............... 237
Stewed Oysters.............. 238
Pickled Oysters............. 238
Vol-au-vent of Oysters...... 239
Ragôut of Oysters for Vol-
au-vent..................... 240
Timbales, Patties. BouchÉes,
Rissoles and Cockscombs..... 242
Tongue Toast................ 243
Ham Toast................... 243
Caviare Toast............... 243
Smoked Fish for Relishes.... 244
Sandwich Butter............. 244
Sandwiches.................. 245
CanapÉes.................... 245
BouchÉes.................... 245
Rissoles.................... 245
Spiced Veal................. 245
Veal Loaf................... 246
Jellied Chicken............. 246
Pickled Chicken............. 247
Peanuts Roasted with Salt... 247
Salted Almonds.............. 247
Walnuts and Wine............ 248
Girard Boiled Chestnuts..... 249
The Girard Nut Sandwich..... 249
Welsh Rarebit............... 249
PAGE
Golden Buck................. 250
Yorkshire Rarebit........... 250
Cheese Straws and Crusts.... 250
Cheese Puffs................ 251
Potted Cheese............... 252
Easter Eggs................. 252
Hard-Boiled Eggs............ 253
Turkey, Geese, and Duck
Eggs........................ 253
Steamed Eggs................ 253
Broiled Eggs................ 253
Shirred Eggs................ 254
Poached Eggs with Ham....... 254
Frizzled Beef and Eggs...... 255
Fried Eggs.................. 255
Scrambled Eggs.............. 255
Omelets..................... 255
Sardine Omelet.............. 256
Omelet with Mushrooms....... 256
Rice Omelet................. 257
Omelet with Jelly........... 257
Pineapple Omelet............ 258
Tomato Catsup............... 258
Sealing-Wax for Pickle Jars. 258
Cucumber Catsup............. 258
Oyster Catsup............... 259
Chili Sauce................. 259
Chow-Chow................... 260
Pickled Cabbage............. 260
Pickled Tomatoes............ 260
Ripe Tomato Pickles......... 261
Sweet Pickle of Beets....... 261
Pickled Onions.............. 262
Grated Cucumber Pickle...... 262
Spiced Gherkins............. 263
Pickled Martinoes........... 264
Pickled Peaches............. 264
Peach Mangoes............... 265
Damson Sauce for Meats...... 265
Cider Apple-Sauce........... 266
Quince and Apple Butter..... 266
Pumpkin Sauce............... 266
Broiled Round of Beef....... 268
Porterhouse Steak Broiled... 268
Fried Beefsteak with Onion
Sauce....................... 268
Brown Onion Sauce........... 269
Beefsteak Smothered in
Onions...................... 269
Cold Roast Beef Broiled..... 270
Cold Roast Beef Fried....... 270
How to Clean Tripe.......... 270
Rolls of Tripe, Creole Style 272
Beef-Kidney Broiled with
Bacon....................... 273
Beef-Kidney Stewed.......... 273
Fried Liver and Bacon with
Spinach..................... 273
Calf's Liver Rolls.......... 274
Cutlets CloutÉ with Truffles 275
Cutlets with Truffles,
Garnished................... 276
Veal Cutlet Breaded, with
Tomatoes.................... 277
Veal Pot-Pie................ 277
Fricandeau of Veal, Larded.. 278
Larded Fricandeaux, Gar-
nished...................... 280
Sweetbread Croquettes....... 281
Brain Croquettes............ 282
Broiled Sweetbreads......... 282
Fried Sweetbreads........... 282
Sweetbreads in the Chafing-
Dish........................ 283
Ragoût of Sweetbreads and Mushrooms for Vol-au-Vent... 283
How to Boil Calf's Head
and Feet.................... 283
Calf's Head like Turtle..... 284
Broiled Calf's Head......... 285
Calf's Brains............... 286
Fried Brains................ 286
Calf's Tongue and Brains.... 286
Lamb Cutlets with Finan-
cière Ragoût................ 287
Broiled Lamb Cutlets with
Mint Sauce.................. 287
PAGE
Lamb Cutlets in Paper....... 288
Frizzled Mutton............. 289
Broiled Mutton Chops........ 289
Fried Mutton Chops.......... 289
Paper Frills for the Bones of
Chops, etc.................. 290
Pork Chops and Apples....... 291
Minced Fresh Pork........... 291
Fried Sour Apples........... 292
Jowl........................ 292
Fried Salt Pork and Apples.. 292
Corned-Beef Hash, New-
England Style............... 293
Frizzled Beef............... 293
Frizzled Ham................ 293
Fried Ham................... 294
Broiled Ham................. 294
Game Pie.................... 294
Reed-Bird Pie............... 296
Stewed Snipe................ 296
Prairie Chickens Stewed
Whole....................... 297
Boiled Partridge with Cream
Sauce....................... 297
Stewed Squirrels............ 297
Squirrel-Pie................ 298
Fricasse of Rabbits......... 299
Venison in Chafing-Dish..... 299
Forest City Sauce........... 299
Frizzled Venison............ 299
Pastry for Meat and Game
Pies........................ 300
Venison Pie................. 300
Venison Pasty............... 301
Broiled Spring Chicken with
Cauliflower................. 302
Spring Chicken Fried in
Cream....................... 303
Chicken Fried with Okra..... 303
Boiled Rice................. 304
Chicken Fried with Salt Pork 304
Fricassee of Chicken........ 305
Pullet with Toulouse Ragoût. 305
Chicken Quenelles........... 305
Chicken-Pie................. 306
Chicken Croquettes.......... 307
Turkey-Hash................. 309
Stewed or Potted Pigeons.... 309
Squab-Pie................... 310
Foie-Gras with Truffles..... 310
Truffles.................... 311
Ribs of Beef Boned and
Rolled...................... 312
Baked Beef.................. 314
Beef à la Mode, with Stuff-
ing......................... 314
Beef à la Daube............. 315
Larded Filet of Beef with
Tomatoes.................... 315
Tenderloin of Beef with Spa-
ghetti, Milanaise Style..... 316
Fresh Tongue, Boiled........ 316
Robert Sauce................ 317
Hind-Quarter of Veal........ 317
Larded Cantons of Lamb...... 318
Boiled Mutton............... 319
Baked Fresh Pork............ 319
Baked Pork with Potatoes.... 321
Baked Tenderloins........... 321
Baked Sweet Potatoes........ 322
Stuffed Apples.............. 322
Hand of Fresh Pork.......... 322
Broiled Pork with Chili
Sauce....................... 323
Chili Sauce................. 323
How to Dress a Roasting-Pig. 323
Baked Sucking-Pig........... 324
Salting and Smoking Meat.... 325
Salting Meat for Smoking.... 328
How to Pickle Meat.......... 329
Smoking Meat................ 329
Knickerbocker Dried Beef.... 329
How to Cure Hams............ 330
Ham Cooked in Cider......... 331
Plain Boiled Ham............ 331
Baked or Roast Ham.......... 331
PAGE
To Smoke a Mutton Ham....... 332
Boiled Mutton Ham........... 332
New-England Salt Pork....... 332
How to Try Out Lard......... 333
Boiled Pork and Parsneps.... 334
Old New-York Style of Cur-
ing Bacon................... 334
Boiled Bacon and Cabbage.... 335
Boar's Head................. 335
A New-England Boiled Dinner. 337
Corned Beef Brisket......... 338
Mustard Sauce............... 338
Beef's Heart, Corned........ 339
Pickled Beef's Tongues...... 340
Boiled Tongue............... 340
Baked Tongue................ 340
Boiled Turkey with Oyster
Sauce....................... 340
Oyster Sauce................ 341
Boiled Turkey with Celery
Sauce....................... 341
Boiled Chicken.............. 341
Cream Onion Sauce........... 342
How to Preserve Baked and
Roasted Meats................ 342
Roast Beef.................. 344
Roast Lamb with Sorrel-Sauce 345
Sorrel-Sauce................ 345
Hind-Quarter of Lamb........ 346
Roast Lamb.................. 346
Saddle of Lamb Roasted...... 347
Cucumber Sauce.............. 347
Saddle of Mutton............ 347
Bear Meat................... 348
Buffalo..................... 348
Broiled Venison............. 348
Fried Venison............... 349
Baked Saddle of Venison..... 349
Roast Venison............... 349
Larded Saddle of Venison.... 350
Shoulder of Venison Larded.. 350
How to Skin Rabbits, Hares,
and Squirrels............... 350
Hare Barded and Roasted..... 351
Hare Larded and Baked....... 351
Ortolans, or Snow-Buntings.. 352
Broiled Ortolans............ 352
Fried Reed-Birds............ 353
Broiled Reed-Birds.......... 353
Woodcock on Toast........... 353
Fried Woodcock.............. 354
Snipe Fried in Oil.......... 354
Snipe Broiled Whole......... 355
Roast Plover................ 355
Quail Barded and Roasted.... 356
Roast Quail................. 356
Baked Quail................. 357
Broiled Canvas-Back Duck.... 357
Roast Canvas-Back Duck...... 358
Canvas-Back Duck, Phila-
delphia Style............... 358
Broiled Canvas-Back Duck,
Delmonico Style.............. 358
Roast Wild Duck.............. 358
Filets of Wild Duck, with
Orange-Sauce................. 359
Roast Widgeon................ 359
Orange Essence Sauce......... 359
Roast Teal................... 360
Onion-Sauce.................. 360
Roast Prairie Chickens or
Grouse...................... 360
Prairie Chickens Broiled.... 361
Broiled Partridge........... 361
Roast Partridge............. 362
Roast Ptarmigan............. 362
Pheasants Garnished with
Snipe....................... 362
Roast Guinea-Fowl........... 363
Boned Squabs and Pigeons.... 363
Roast Turkey Poult.......... 364
Roast Turkey................ 365
Giblet Stuffing............. 365
Salt-Pork Stuffing.......... 365
Suet Stuffing............... 365
Potato Stuffing............. 366
PAGE
Roast Turkey Partly Boned.... 366
Oyster Force-Meat........... 367
Roast Turkey with Truffles.. 367
Larded Turkey............... 368
Implements for Larding and
Trussing.................... 369
Spring Chicken, Broiled..... 369
Barded Chicken or Game...... 370
Spring Chicken, Baked....... 370
roast Chicken with chestnuts 371
Roast Goose and Gosling..... 371
Green Apple Sauce........... 371
Sorrel-Sauce................ 372
Gooseberry-Sauce............ 372
Green Sauce for Goslings or
Geese....................... 372
Brown gravy for Roast
Goose or Gosling............ 373
Giblet Gravy for Roast
Goose or Gosling............ 373
Ducklings, or Spring Ducks.. 374
Roast Ducklings with Or-
ange Sauce.................. 374
Duckling with Onions........ 374
Duck with Orange Sauce...... 375
Orange Sauce................ 375
Watercress Salad............ 378
French Salad Dressing....... 378
Sliced Cucumbers............ 379
Cream Salad Dressing........ 379
Pepper Salad................ 379
Onion and Tomato Salad...... 379
Vegetable Scoops............ 380
Tomatoes with Mayonnaise.... 380
Cold Slaw................... 382
Hot Slaw.................... 382
Cheese Salad................ 382
Salads of Cooked Vegetables. 382
Potato Salad................ 383
American Potato Salad....... 383
Beet and Potato Salad....... 383
Salad of French Beans....... 384
Jerusalem Artichoke Salad... 384
Fruit Salads................ 384
Mayonnaise for Salad........ 385
Salmon Salad................ 386
Chicken Salad............... 386
Sweetbread Salad............ 387
Oyster Salad................ 387
Shad-Roe Salad.............. 387
Shrimp Salad................ 387
Hot Lobster Salad........... 388
Lobster Salad............... 389
New Potatoes................ 389
Bermuda Potatoes............ 390
Boiled Potatoes............. 390
Baked Potatoes.............. 391
Mashed Potatoes............. 391
Potato Straws............... 391
Brown Hashed Potatoes....... 392
Fried Potatoes.............. 392
Saratoga Potatoes........... 392
Julienne Potatoes........... 393
Fluted Vegetable Knife...... 393
Sweet Potatoes Fried with Pork........................ 394
Boiled Sweet Potatoes....... 394
Stuffed Sweet Potatoes...... 394
Sweet Potato Pudding........ 395
Jerusalem Artichokes........ 395
Globe Artichokes............ 396
Globe Artichokes, Boiled.... 397
Dutch or Hollandaise Sauce.. 398
Green Pease, Boiled......... 398
Sugar Pease................. 399
Canned Pease................ 399
String-Beans................ 399
Canned String-Beans......... 400
Stewed Butter-Beans......... 400
Lima Beans.................. 400
Stewed Kidney-Beans......... 401
Dried White Beans........... 401
Green Corn Boiled........... 402
How to Warm Cold Corn....... 402
Green Corn-Roasted.......... 402
Green Corn-Stewed........... 403
PAGE
Green Corn Pudding.......... 403
Green Corn Griddle-Cakes
and Fritters................ 403
Succotash................... 404
How to Can Corn............. 404
Dried Corn.................. 405
Canned Corn, Stewed......... 405
Dried Corn Hulled with Lye.. 405
Dried Corn Hulled with Sal-
eratus......................
>
CHAPTER I.
THE KITCHEN, PANTRY, AND CELLAR.
>
CHAPTER II.
MARKETING.
>
CHAPTER III.
METHODS OF COOKING.
View page [x]
>
CHAPTER IV.
CARVING.
>
CHAPTER V.
THE DINING-ROOM AND ITS FITTINGS.
>
CHAPTER VI.
THE DINNER-TABLE AND ITS APPOINTMENTS.
>
CHAPTER VII.
LAYING AND SERVING THE TABLE.
View page [xi]
>
CHAPTER VIII.
FLOWERS, BILLS OF FARE, AND WINES.
>
CHAPTER IX.
THE ETIQUETTE OF DINNERS.
>
CHAPTER X.
THE ETIQUETTE OF VARIOUS ENTERTAINMENTS.
> PART II.
>
CHAPTER I.
SMALL SHELL-FISH.
View page [xii]
>
CHAPTER II.
SOUPS (Potage).
>
CHAPTER III.
FISH AND SHELL-FISH (Poisson).
View page [xiii]
>
CHAPTER IV.
RELISHES (Hors-d'auvres).
View page [xiv]
>
CHAPTER V.
SIDE-DISHES OF MEAT, POULTRY AND GAME (EntrÉes).
View page [xv]
>
CHAPTER VI.
REMOVES OF MEAT AND POULTRY (RelevÉs).
View page [xvi]
>
CHAPTER VII.
ROASTS (Rôtis).
View page [xvii]
>
CHAPTER VIII.
SALADS AND VEGETABLES (Salades et Entremêts.)
View page [xviii]
