The universal cookery book

CHAPTER IV. — PORK. Roast Pig . Spare-Rib Pork Steaks Tenderloin on Toast Pork Fritters . Salt Pork and Apples Bacon and Eggs To Boil Pickled Pork Soused Pig’s Feet Jelly of Pig’s Feet and Ears To Boil a Ham . To Broil Ham . CHAPTER V Codfish Balls Baked Beans Stewed Tripe Pettitoes Sausages To keep Sausage Fresh White or Suet Pudding To Bake a Beef’s Heart Lamb’s Head Little Pigs in Blankets “Bubble and Squeak” Meat Porcupine FIints for Marketing ■MISCELLANEOUS. all the Year CHAPTER VI. — POULTRY. I low to Select a Turkey .... How to Roast a Turkey 1 UKKEY DRESSED WITH OYSTERS . O2 PACE Utilizing the “ Left-Overs ” 63 Cranberries 64 A Chestnut Pur£e 64 To Roast a Goose 65 Apple-Sauce for Goose . • 66 Duckling Pot-Roast 66 Chicken Fricassee 67 A Souffl£e of Chicken 67 Chicken Curry 68 Chicken Salad. No. i 68 Chicken Salad. No. 2 69 Jellied Chicken 69 Chicken Pie 69 Chicken Pie with Sweet Potatoes 70 Giblet Pie 70 Pigeon Pie 71 Roast Guinea-Fowls 71 Croquettes de Yolaille (Poultry Croquettes) . . 71 CHAPTER VII. — GAME. To Cook a Deer’s Head in Camp 75 Venison Steaks, Broiled 76 Venison Steaks, Fried 76 Opossums 76 Rabbit Curry 77 Fricassee of Squirrels 77 Broiled Partridges 78 Fillet of Grouse 78 Woodcock Pie 78 To Roast WTld Ducks 79 CHAPER VIII. — OMELETS, EGGS, AND CHEESE. Omelette aux Fines PIerbes . 83 Omelette au Sucre 83 Omelet with Jelly 84 Omelette au Rhum 85 Bread Omelet 85 Plain Omelet S5 Ham Omelet 86 PACE Asparagus Omelet 86 Spanish Omelet 86 Omelet Fritters 87 Soft-boiled Eggs 87 Scrambled Eggs 87 Fricasseed Eggs 87 Frothed Eggs 88 Cheese Fritters 88 Welsh Rarebit 89 Curds and Cream 89 Cottage Cheese 90 CHAPTER IX. — VEGETABLES AND SALADS. Mushrooms, Stewed 93 Fried Mushrooms 93 Spinach and Other Greens 93 Water-Cresses 93 Dandelion Salad 94 Mayonnaise 94 Cream Dressing 94 Lettuce Salad 95 Mustard and Cress 95 Radishes 95 Cucumbers 96 Melons 96 To Cook Asparagus 96 Green Peas Stewed with Ham and Lettuce . . . 96 Green Peas 97 Sweet Corn (3) 98 Corn Oysters 9S Succotash . 9S String Beans (2) 98, 99 Lentils Boiled Plain .99 Mashed Potato 99 Potato Hillocks Potatoes au Maitre d’Hotel Saratoga Potatoes I0l Potato Scones i0I Potato Stew Potato Salad In, To Boil Sweet Potatoes 102 Boiled Cabbage IOj To Stew Cabbage a la Cauliflower 103 Red Cabbage Stewed 103 Cream Dressing for Cold Slaw 103 Stewed Tomatoes X04 Broiled Tomatoes 104 Tomatoes au Gratin 104 Boiled Onions 105 Baked Onions xo^ Turnips a i.a Poulette 105 To Stew Celery 105 Beets 106 Parsnip Fritters 106 Squashes 106 Egg-Plant 107 Rice, Japanese Style 107 Baked Macaroni 107 CHAPTER X. — PICKLES. Pickled Cucumbers in To Pickle Ripe Cucumbers 111 Pickled Onions • . hi Green Tomato Pickles 112 Piccalilly 1 12 Mango 113 To Pickle Beet-Root 114 To Pickle Carrot 114 To Pickle Red Cabbage 114 To Pickle Mushrooms 115 Pickled Eggs 115 To Pickle Nasturtiums 116 Pickled Barberries . . 116 To Pickle Walnuts 116 Tomato Catsup. No. i 117 Tomato Catsup. No. 2 117 Cucumber Catsup 117 Grape Catsup 118 Spiced Currants 118 Pear Pickles 118 Pickled Muskmelon 118 CHAPTER XI. — PRESERVES, JAMS, AND JELLIES. To Preserve Peaches Peach Leather .... To Preserve Pears .