The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Mushrooms 245 Mutton and Lamb 59 A Boiled Leg of 59 Needle, To Extract from Foot or Hand 273 Neuralgia and Toothache. 274 Neuralgia and Headaclie. . 274 Nipples, Sore 260 Oat Meal, Cracked Wheat, Hominy, Rice 26 Onions, Boiled 124 Oysters, Baked or Broiled 91,92 ♦Fried 91 ♦Fritters 91 ♦Patties 92 Raw 93 Scalloped 93 *Stewed 89 ♦On Toast 90 Vegetable or Salsify. . 124 s^ Tkf Quem Cook Book Pamiipt, Boiled or Fried, xaz Pattxy, ♦Puff Paste... 132, 133 •For Tarts or Patties. 134 A Crust for Tarts. . . 134 Pie Crust 135 Plain Crust 135, 136 Pastry, Crust with Lard. . 13 A good Plain Crust. . . 131 Peas, *Green lax Piano 25a Pickles, *Cantaloupe, Spiced. . 230 Cucumber 228 ' *Mango 229 Tomato, Green 231 Tomato, Sliced 232 Watermelon Rinds... 230 *Spiced Sweet, and Peaches . .229, 231 Pie, *Apple 136 Cherry 138 Cocoanut 140 Cream No. z 139 Cream No. 2 139 Custard 140 •Huckleberry 142 Lemon No. z and 2. . . Z4Z •Lemon No. 3 Z40 Lemon Tarts Z42 •Mince No. z Z43 Mince No. 2 Z44 Mince No. 3 Z45 Orange Z4Z •Peacn Z39 Pieplant or Rhubarb Z37 •Pumpkin Z37 •Squash, Hubbard... Z38 Washington 142 Pigeons, Baked.'. 62 Glazed 62 ♦Pigs Head Cheese 78 •Feet or Souse 79 Piles 288 Plants, Worms at roots of 294 Plants 293 Plum Marmalade 2Z7 Poisoning 249 Poisons, Antidote for..... 282 Poi8on» Oak, Ivy, etc 284 Pork 71 Fried Salt 73, 254 Roast Le£[ of Fresh ... 73 Roast Lomof 72 Steaks and Chops. ... 73 Tenderloin 73 Roast Spare Rib 7a Potatoes, Baked zzo BoUed Plain zo8 Browned with a Roast zz3 Croquettes zz5 Creamed or Hashed Z09 zz4 Curled zzz Mashed izo New k la Cream zz4 Plain Fried zzo French Fried zz2 LyonnaiseNo. z zz3 Lyonnaise No. 2 zz3 Puffs Parisienne iz2 Potato Puffs IZ3 Potatoes k la Royal , zz2 Potato Salad.. zz5 Scalloped. zzz Saratoga Chips ZZ4 Baked Sweet zz^ Fried Sweet zzo •Steamed Sweet zzj Cooked over Sweet. . . zzo Powder, Baking 236 Prunes, Stewed. 22Z Puddings Z4j Apple Snow Balls. . . . Z5D •Apple, Tapioca or Sago Z55 •Batter, Baked Z46, Z53 Boiled or Steamed Batter Z47, 165 Bread and Sauce zsz Chocolate Z58 •Cocoanut and Com Starch 160 . Cocoanut and Rice.. . . 160 •Cup Cake and Sauce Z53, Z54 Custard Souffle... z62, Z63 •Com Meal, Baked. . . Z55 Com, Sweet Z50 Easter «... 158 index 327 Frozen— SanceNo.4.. 159 Graham, Steamed 150 Graham, More Simple 150 'Indian, Baked 152 Indian, Boiled 151 *Lemon No. i 151 Lemon No. 2 152 Peach Balls 157 •Plmn— English — Gen- uine 148 English Plum lig Poor Man's 100 Puff 165 SnoW) No. I and No. 2 155. 156 A Plain Steamed 149 *Steamed, Delicious.. 156 Rice, Plain Boiled .... 159 •Rice, Ground 153 Rice 146, 159 *A Delicate Baked Rice 146 ♦Tapioca 154 Puffs, Breakfast No. 1..22, 235 Breakfast No. d... 161, 162V Pressing Leaves and Flow- '>^^. ers 293 Punkies, to Rid a House of . 291 guinces, *Baked 227 ats and Mice 297 Rattlesnake Poison, Cure for... 251 Rhubarb Syrup for In- fants 255 Rheumatism 287 Rods, to Clean Stair 259 Roaches and Water Bugs. 291 Roses, Wall 293 Rolls, French Breakfast. . 15 Parker House 15 Rusks 17, 235 Russe, *Charlotte 224 Sally Lunn, Raised 18 Sally Lunn, Baking Pow- der 18 Salmon, Canned 82 Creamed 82 Pickled 88 Salad, *Cabba|e *Chicken, No. 2 xoz Crab, Fish or Shrimps 98 Boiled Dressing... .. 94 Egg and Cre^am Dress- mg 102, 132 Fruit 99 ♦Lobster, No. i 96 Tomato 232 Lobster, No. 2 97 Dressing 96, 97, 99 Salsify, Fried and Pars- nips 124 Sandwicnes, Chicken 100 Ham loi Lamb 100 Tongue 100 Veal. 100 Sauce, HoUandaise, for Salads 94 Drawn Butter 93 Mayonnaise 94, 95, 98 Tartar 99 Sauces, Stock for Sauces and Gravies 129 Anchovy 129 Apple 130 A Plain 132 Bemaise 130