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Classic
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page viii
CHAPTER IX.
BROILING, ETC.
General Directions . . . 69
To Broil Beefsteak . . . 70
A Fowl or Rabbit . . . . 70
Beef a la mode . . 71, 72, 73
To cook Calf's Head . . . 71
Chicken Pie . . . . . 73
Potato Pie . . . . . . 74
Sausage--Hoosier Fashion . 74
Beefsteak Pie . . . . . 74
Veal--Western Fashion . . . 75
Pork Pie . . . . . . . 76
Pot Pie . . . . . . . 76
Curry Powder . . . . . 77
Fricassee Chicken . . . . 77
Baked Beans--Yankee Fashion . . . . . . . . 77
Pork Chops . . . . . . 79
Omelette . . . . . . . 80
Another Omelette . . . . 80
Lamb--Russian Fashion . . 80
Roast Pig . . . . . . 81
Pressing Meats . . . . . 82
Neck of Lamb . . . . . 82
Dish for my Friend . . . 82
Jugged Hare . . . . . . 83
Brain Balls . . . . . . 84
Succotash . . . . . . 84
Corn--in a hurry . . . . 84
Tomato Sauce . . . . . 85
Bologna Sausage . . . . 85
Toast and Cheese . . . . 85
Pounded Cheese . . . . . 85
Boned Turkey . . . . . 86
Shoulder on Gelantin . . . 87
Egg Balls . . . . . . 88
Fried Parsley . . . . . 88
" Bread-crumbs . . . . 88
Braising . . . . . . . 89
Braised Turkey . . . . . 89
" Chicken . . . 90
CHAPTER X.
PRESERVES.
General Directions . . . 90
Clarified Syrups . . . . 91
Strawberries, whole . . . 91
Bottle Damsons, . . . . . 91
Peaches, whole . . . . . 92
Pear Sauce . . . . . . 92
Plum Butter . . . . . . 93
Apple Marmalade . . . . 93
Apple Jelly . . . . . 93
Quinces . . . . . . . 93
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