Virginia Cookery-book

Dressing for Mayonnaise Salad . 1 60 Dressing for Salad, Nos. 1, 2, and 3., X69 PAQB Ducks, Brown Gravy for 100 Ducks, to Roast 89 Ducks, to Stew 99 Ducks, Wild, to Dress 90 Ducks, Wild, Gravy for 90 ^Claires, Ellie's 226 Eggnog 311 Egg-plant, to Bake 128 Egg-plant, to Fry 128 Eggs k la Cr^me 47 Eggs, Baked • 46 Eggs, Deviled 46 Eggs, Hard-boiled 44 Eggs, Omelette of 46, 46, 47 Eggs, Poached 46 Eggs, Scrambled 47 Eggs, Shirred 46 Eggs, Soft-boiled 44 Eggs, Stuffed 48 Farina Jelly 222 Father Adam 101 Filling for Sixty Peach Man- goes 266 Fish, Remarks on 68 Flannel Cakes, Nos. 1 and 2 . . . 26 Flour Caudle 309 Flummery 227 Fly-aways 19 Force-meat Balls for Soup 76 Fritters, Apple 801 Fritters, Bell 301 Fritters, Berryville 302 Fritters, French 300 Fritters, Puff 301 Fritters, Spanish 802 Fritters, Rice 801 Gingerbread, Home, Nos. 1 and 2 187 Gingerbread, Plebeian, or Bak- 190 er*8 Ginger Cake, Good 189 896 INDEX. PAOB Ginger Cake, Preaton 187 Ginger Cake, Mrs. J. R. Page's . 188 Ginger Snaps 189 Goose, Epicure's Improvement to Roast 87 Groose, to Roast a 87 Gooseberry-fool 212 Griddle, to Grease a 83 Grits, or Small Hominy 128 Grits, toBake 129 Grits, to Fry 129 Gruel 310 Ham, a Stuflfed 274 Ham, Prize Recipe for Cur- ing 276 Ham, to Boil a ', 276 Ham, to Broil Nicely a 274 Ham, to Cure by Pickling 271 Hash, Baked 106 Hen, a Boned 144 Hen's Nest, to Make a 224 Herrings Boiled, with Mustard Sauce 66 Herrings, to Boil Plain 64 Herrings, to Dress Fresh 64 Herrings, to Pickle 277 Hoe Cake 30 Hominy Batter Cakes 32 Hominy, to Boil 129 Ice-cream, Apple 206 Ice-cream, Banana 216 Ice-cream, Caramel 206 Ice-cream, Chocolate 208 Ice-cream, Cocoa-nut 207 Ice-cream, Coffee, Nos. 1 and 2 209 Ice-cream, Economical 201 Ice-cream, General Directions for Making 198-200 Icing, Boiled 196 Icing, Chocolate 197 Icing for Cake, Nos. 1 and 2. . . 196 PAOX Icing, Pink Coloring for 197 Icing, Transparent 196 Isinglass Jelly 218 Jelly 239 Jelly, Apple 230 Jelly, Apple, Beautiful 230 Jelly, Calf s-foot 217 Jelly, Cream 221 Jelly, Fox-grape 284 Jelly, Lemonade 219 Jelly, Orange 219 Jelly, Tapioca 310 Jelly without Eggs or Boil- ing 218 Jelly without Wine 223 Jerusalem Cream 221 Johnnie Cake 28 Kisses 296 Lapland Cakes, Nos. 1 and 2 . . . 24 Lemon Honey 316 Lemons 312 Limes 313 Loaf, Bachelor's 8 Loaf, Federal 21 Loaf, Golden, of Albemarle. ... 14 Loaf, Powhatan 12 Lobster Pie 68 Lobster Sauce 113 Lobster, Stewed 71 Macaroni 130 Marmalade, Orange 247 Marmalade, Quince 247 Meat Jelly, to Make Nice 149 Meat Pudding 272 Mint Julep 312 Molasses Candy 298 Molasses Candy, Newport 295 Muffins 18 Muffins, English 27 Muffins, Hannah's 11 INDEX. 327 PAOS Muffins, Rice 28 Mush 309 MuBh, Rye 811 Mushrooms with Oream 147 Mushrooms with White Sauce. . 14^ Mutton, to Roast, like Venison . 94 Notions 26 Okra 130 Old Hen Made into a Nice Dish . 107 Old Maids 15 Omelette, Friar's 178 Omelette, Very Superior .46 Omelette with Beef 48 Omelette with Ham 48 Omelette with Potato 48 Onions 131 Onions k la Or§me 131 Orange Ice 310 Oyster Fritters 51 Oyster Loaves 52 Oyster Patty 61 Oyster Pie, Baltimore 56 Oyster Soup 54 Oysters, Cream 55 Oysters, to Bake 51 Oysters, to Broil 50 Oysters, to Fry 52 Oysters, to Pickle 54 Oysters, to Pickle (Richmond way) 55 Oysters, Ragoikt of 56 Oysters, Raw 49 Oysters, Roasted 50 Oysters, Scolloped 50 Oysters, Stewed 49 Panada, No. 1 807 Panada, No. 2 308 Pancakes 803 Pancakes, Scotch 303 Parsnips 185 Partridges k la Daube 148 PAO« Partridges or Pheasants, to Roast 88 Paste, Puff 162 Pastry (Another Way) 164 Pastry, Boiled 164 Peas, Green 185 Peas or Dried Beans 136