SIMMERING, BOILING, AND STEAMING. — Soup Stock, Clear Soup, Left-over Soup, Boiled Eggs, Macaroni, Rice a la Italienne, Whole-Wheat Pudding, Foamy Sauce. STEWING, FRICASSEEING, AND BRAISING. — Mutton Stew for Two, Chicken Fricassee, Lemon Sauce, Braised Liver, Sauce Piquante, Fish Curry, Fruit Charlotte. BREAD AND SALADS. — Whole- Wheat Bread, Rolls, Gems, Twin Biscuits, Yeast, Chicken Salad, Mayonnaise Dressing, Fish Salad, Sauce Tartare. FRYING AND SAUTEING. —Potatoes, Croutons, Fried Muffins, Fritters, Fish Balls, Oysters Sauted, Rice Waffles, Orange Omelet, Cold Slaw, Boiled Dressing. BROILING. — Venison, Chops, Lobster, Ham, Flounder, Tea, Choco- late, Tutti Frutti. AN EMERGENCY DINNER. — Bisque of Lobster, or Puree of Green Peas, Chicken Croquettes, or Chicken Pilau, Stuffed Pota- toes, Spaghetti, Sardines, Apricot Pudding, Fruit-Syrup Sauce, Coffee. The Boston Cook Book, 491 DISHES FOR THE SICK AND CONVALESCENT. — Irish Moss Lemonade, Plum Porridge, Oatmeal Gruel, Beef Tea, Broiled Squab, Racahout des Arabes, Crisps, Orange Baskets, Baked Eggs, Broiled Oysters. CAKE, FROSTING, AND DESSERTS. — Sponge Cake, Snow Cake, Frosting, Pineapple Cream, Gateau de Princess Louise, Royal Diplomatic Pudding, Mock Cantaloupe. II. ECONOMICAL DISHES. — Beef Stew with Dumplings, Fish Cro- quettes, Risotti, Steamed and Baked Apple Dumplings, Lemon Sauce, Snow Balls, Roly-Poly Pudding. BREAD, ENTREES, AND ICE-CREAM. — Milk Bread, Rusk, Bunns, Raised Doughnuts, Raised Bread Cake, Devilled Lobster, Curried Lobster, Neapolitan Ice-Cream. BREAKFAST DISHES. — Raised Corn Muffins, Rice Crusts, Bacon, Clam Omelet, Creamy Omelet, Eggs a la bonne Femme, Coft'ee. LUNCH DISHES. — Bouillon, Egg Baskets, Chartreuse of Fish, Lombardy Macaroni, Cheese Cups, Cabinet Pudding, Wine Sauce. SOUPS AND RECHAUFFES. — Mullagatawny Soup, Julienne Soup, Crecy Soup, Curry of Mutton, Turkish Croquettes, Meat Porcupine. FISH AND SAUCES. — Puree of Clams, Baked Fish, Oyster Stuffing, HoUandaise Sauce, Kedgeree, Fillets of Fish with Tomato Sauce, Maryland Oysters, Crisped Crackers, DeUcate Pudding. A FAMILY DINNER. — Potato or Celery Soup, Roast Beef, York- shire Pudding, Franconia Potatoes, Brown Gravy, Creamed and Scalloped Onions, Prune Pudding. PASTRY. — Plain and Puff Paste, Squash Pie, Eccles Pie, Rissoles, Lobster Patties, Creamed Lobster. SOUPS AND SALADS. — White Soup, Favorite Soup, Ox-tail Soup, Mayonnaise Dressing, Chicken Salad, Vegetable Salad, French Dressing, Frozen Pudding. TEA DISHES. — Rye Short Cake Toast, Apricot Short Cake, Tea Oysters aux Champignons, Devilled Chicken, Chicken Fillets Broiled, Scalloped Oysters, Imperial Cream. PICNIC DISHES. — Woodlawn Chicken, Sweetbread Sandwiches, Potted Liver, Highland Eggs, Chantilly Cakes, Whitneys. DAINTIES. — Foam Omelet, Chicken Terrapin, Lambs' Tongues Braised, Sweetbreads, Polonaise Cakes, Charlotte Russe, Plom- biere, Newport Whips. 492 The Boston Cook Book. MIXING AND BAKING. — Bread, Graham Muffins, Breakfast Puffs, Waffles, Eggs sur la Plat, Omelet Souffle, Baked Bass, Sauce Hollandaise. MIXING AND BAKING (continued). — Plain and Puff Paste, Mince, Squash, and Chess Pies, Bow Knots, Cupid's Wells, Sponge Cake. STUFFING, TRUSSING, AND ROASTING. — Roast Chicken with Chestnut Stuffing, Roast Birds, Stuffed Potatoes, Stuffed Eggs, Roast Oysters.

AI-modernized reading of the original text

SIMMERING, BOILING, AND STEAMING. — Soup Stock, Clear Soup, Left-over Soup, Boiled Eggs, Macaroni, Rice a la Italienne, Whole-Wheat Pudding, Foamy Sauce. STEWING, FRICASSEEING, AND BRAISING. — Mutton Stew for Two, Chicken Fricassee, Lemon Sauce, Braised Liver, Sauce Piquante, Fish Curry, Fruit Charlotte. BREAD AND SALADS. — Whole- Wheat Bread, Rolls, Gems, Twin Biscuits, Yeast, Chicken Salad, Mayonnaise Dressing, Fish Salad, Sauce Tartare. FRYING AND SAUTEING. —Potatoes, Croutons, Fried Muffins, Fritters, Fish Balls, Oysters Sauted, Rice Waffles, Orange Omelet, Cold Slaw, Boiled Dressing. BROILING. — Venison, Chops, Lobster, Ham, Flounder, Tea, Chocolate, Tutti Frutti. AN EMERGENCY DINNER. — Bisque of Lobster, or Puree of Green Peas, Chicken Croquettes, or Chicken Pilau, Stuffed Potatoes, Spaghetti, Sardines, Apricot Pudding, Fruit-Syrup Sauce, Coffee. The Boston Cook Book, DISHES FOR THE SICK AND CONVALESCENT. — Irish Moss Lemonade, Plum Porridge, Oatmeal Gruel, Beef Tea, Broiled Squab, Racahout des Arabes, Crisps, Orange Baskets, Baked Eggs, Broiled Oysters. CAKE, FROSTING, AND DESSERTS. — Sponge Cake, Snow Cake, Frosting, Pineapple Cream, Gateau de Princess Louise, Royal Diplomatic Pudding, Mock Cantaloupe. ECONOMICAL DISHES. — Beef Stew with Dumplings, Fish Croquettes, Risotti, Steamed and Baked Apple Dumplings, Lemon Sauce, Snow Balls, Roly-Poly Pudding. BREAD, ENTREES, AND ICE-CREAM. — Milk Bread, Rusk, Bunns, Raised Doughnuts, Raised Bread Cake, Devilled Lobster, Curried Lobster, Neapolitan Ice-Cream. BREAKFAST DISHES. — Raised Corn Muffins, Rice Crusts, Bacon, Clam Omelet, Creamy Omelet, Eggs a la bonne Femme, Coffee. LUNCH DISHES. — Bouillon, Egg Baskets, Chartreuse of Fish, Lombardy Macaroni, Cheese Cups, Cabinet Pudding, Wine Sauce. SOUPS AND RECHAUFFES. — Mullagatawny Soup, Julienne Soup, Crecy Soup, Curry of Mutton, Turkish Croquettes, Meat Porcupine. FISH AND SAUCES. — Puree of Clams, Baked Fish, Oyster Stuffing, Hollandaise Sauce, Kedgeree, Fillets of Fish with Tomato Sauce, Maryland Oysters, Crisped Crackers, Delicate Pudding. A FAMILY DINNER. — Potato or Celery Soup, Roast Beef, Yorkshire Pudding, Franconia Potatoes, Brown Gravy, Creamed and Scalloped Onions, Prune Pudding. PASTRY. — Plain and Puff Paste, Squash Pie, Eccles Pie, Rissoles, Lobster Patties, Creamed Lobster. SOUPS AND SALADS. — White Soup, Favorite Soup, Ox-tail Soup, Mayonnaise Dressing, Chicken Salad, Vegetable Salad, French Dressing, Frozen Pudding. TEA DISHES. — Rye Short Cake Toast, Apricot Short Cake, Tea Oysters aux Champignons, Devilled Chicken, Chicken Fillets Broiled, Scalloped Oysters, Imperial Cream. PICNIC DISHES. — Woodlawn Chicken, Sweetbread Sandwiches, Potted Liver, Highland Eggs, Chantilly Cakes, Whitneys. DAINTIES. — Foam Omelet, Chicken Terrapin, Lambs' Tongues Braised, Sweetbreads, Polonaise Cakes, Charlotte Russe, Plombiere, Newport Whips. The Boston Cook Book. MIXING AND BAKING. — Bread, Graham Muffins, Breakfast Puffs, Waffles, Eggs sur la Plat, Omelet Souffle, Baked Bass, Sauce Hollandaise. MIXING AND BAKING (continued). — Plain and Puff Paste, Mince, Squash, and Chess Pies, Bow Knots, Cupid's Wells, Sponge Cake. STUFFING, TRUSSING, AND ROASTING. — Roast Chicken with Chestnut Stuffing, Roast Birds, Stuffed Potatoes, Stuffed Eggs, Roast Oysters.

Mrs. Lincoln's Boston cook book