FoodNetArchive

Miss Corson's practical American cookery and household management

1885

Page 4

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cream Sauce 208 Redsnapper 209 Whitefish 209 Darne of Salmon 209 Boiled Salmon 2io CONTENTS. PAGE Anchovy Sauce 2io Salmon 210 Fresh Mackerel Fried. 210 Spanish Mackerel Broiled. . 2H Broiled Pompano, Cucum- ber Sauce 211 Cucumber Sauce 212 To Keep Shad Overnight.. . 212 Broiled Shad Z12 Fried Shad 213 Shad-Roe 213 Eels 214 Fried Smelts on Skewers. . . 214 Broiled Smelts 215 Fried Butterfish 215 American White-Bait 2i6 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 PAGE 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 Frogs' 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 Ragout of Oysters for Vol- au-vent 240 CHAPTER IV. > RKLISHES {Hors-d'auvres). Timbales, Patties. Bou- chfees, Rissoles and Cocks- combs. Tongue Toast Ham Tdast Caviare Toast Smoked Fish for Relishes. . Sandwich Butter Sandwiches Canap^es , Bouch^es 242 243 243 243 244 244 245 245 245 Rissoles Spiced Veal Veal Loaf Jellied Chicken Pickled Chicken Peanuts Roasted with Salt.. Salted Almonds Walnuts and Wine Girard Boiled Chestnuts The Girard Nut Sandwich. . Welsh Rarebit 245 245 246 246 247 247 247 248 24* 249 249 CONTENTS. PAGE Golden Buck 250 Yorkshire Rarebit 256 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 Frirzled-Beef and Eggs .... 255 Fried Eggs 255 Scrambled Eggs 255 Omelets 255 Sardine Omelet 256 Omelet with Mushrooms 256 Rice Omelet 257 Onnelet with Jelly 257 PAGE 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 CHAPTER V. SIDE-DISHES OP MEAT, POULTRY AND GAME (Entries). 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