Muffins.-^ Fly -aways, or' Souffle Biscuits.— 'Com Batter Cakes. —
Com Dodgers. — Ash Cafce.-^Every-day Batter Bread.— Buttered
Federal Loaf, for Tea. — Apoquinimine Cak^. -^Velvet Cakes. —
Crumpets. — Cream Batter Pudding. — Buckwheat Cakes, No. 1.
— Buckwheat Cakes, No. ^.— 'Buckwheat Cakes (quickly made). —
Mush Batter Cakes. — Economical Batter Cakes. — Cream Cakes.
— Lapland Cakes, No. 1. — Lapland Cakes, No. 2.— Rice Cakes. —
Chocolate Qakes.-TT-Rice Waflaie».f--Orange • Cakes. ^—Flanael Cakes,
No. 1.— -Flannel Cakes, No. 2.— Ingleside Wafflest^-Germantown
Puffs. — Chaney^s Thin Biscuiti^ — Crackers. — En^sh Muffins. —
Johnnie Caka*-~Rice Muffins: — Rice Drop Cakes. — Port Royal
Com Cakes. — Nun's PuffSi-^Com Muffins. — Corn Muffins (quick-
ly made). — Hoe Cake. — Alabama Rice Bread. — Espetanga Corn
Bread.— Edgemont Waffies.— Mrs. Walker's Waffles.- Rice Waf-
fles. — Waffles without Eggs. — Tea Cakes without Eggs. — Vir-
ginia Egg Bread. — Hominy Batter Cakes. — Short Cakes. — Best
Rice Griddle Cakes.— To Grease a Griddle.— Mrs. Cabell's Batter
€0NTl!NT8,
Bread.— Indian Meal Batter Cakes.— Excellent Muffins.— Break-
fast Cakes. — A Favorite Muffin. — Pop-overs. — Delicate Crack-
ers Page 18
CHAPTER in.
COFFBE, TEA, AND CHOCOLATE.
To Boil Coffee, No. 1.— To Boil Coifee, No. 2.— French Coifee.—
Vienna Coffee. — Green Tea. — Black Tea. — Latest Fashion for
Making Black Tea.— Cold Tea.— Chocolate, No. 1.— Chocolate,
No. 3. —Chocolate, No. 3 86
CHAPTER IV.
EQQS.
Soft -boiled Eggs. — Hard-boiled Eggs. — Poached Eggs. — Omelet
Plain. — A Very Superior Omelet. — ^Baked Eggs. — Shirred Eggs. —
Deviled Eggs. — Scrambled Eggs. — ^Eggs & la CrSme. — Omelet of
Eggs. — Beef Omelet. — Potato Omelet. — Ham Omelet. — Stuffed
Eggs 44
CHAPTER V.
OYSTERS.
Oysters Raw.— To Stew Oysters.— To Broil Oysters.- To Roast
Oysters. — Scolloped Oysters.— Baked Oysters.- Oyster Patty.—
Oyster Fritters. — To Fry Oysters. — To Make Oyster Loaves. —
Terrapin Stew. — To Pickle Oysters. — Oyster Soup. — Richmond
Way of Pickling Oysters. — Cream Oysters. — Baltimore Oyster
Pie.— A Ragdut of Oysters. 49
CHAPTER VI.
FISH.
To Boil Rockfish.— Sauce for Rockfish.— To Boil a Shad.— To Bake
a Shad.— To Fry a Shad.— To Broil a Shad.— Court Bouillon,
Louisiana Mode. — To Broil Trout, and Sauce for it. — To Fry
Trout. — Fresh Herrings. — To Boil Herrings plain. — Boiled Her-
rings, with Mustard Sauce. — ^To Fry Perch. — To Broil Perch. —
Perch, with Caper Sauce. — ^To Boil Salmon.— To Broil Salmon,
with White Sauce. — Salmon Pie. — Lobster Pie.— Turbot & la
Crdme. — To Dress Bass or Sheep's-head.— Baked Blackfish. — To
Broil Carp.— To Broil Carp au Court Bouillon. —Stewed Lobster.
—Baked Bass 68
CONTENTS,
CHAPTER Vn.
80UP8,
Stock for Soup.— To prepare a Beef s Head for Soup Stock.— Ajspar.
agus Soup. — Beef Soup.— Chicken Soup. — ^Black Mexican Bean
Soup. — Force-meat Balls for Bean Soup. — Com Soup. — Calf s-
bead Soup. — Qumbo. — Mock-turtle Soup. — Little Eggs for Turtle
or Mock-turtle Soup.— Oyster Soup, No. 1.— Oyster Soup, No. 2.
—Ox-tail Soup.— Okra Soup.— Green-pea Soup. — Squirrel Soup.
-^Tomato Soup. — Gk>od Lenten Soups Page 72
CHAPTER Vin.
POULTRY AND MBAT&
To Roast a Turkey.— Gravy for Roast Turkey.— Deviled Turkey.
—To Boil a Turkey, with Oyster Sauce.— To Boil a Turkey, with
Egg Sauce. — To Roast a CkMxse. — The Epiciu^'s Improvement to
Roast Goose. — To Roast a Goose before a Range or in a Stove. — *'
To Roast Grown Pullets.— To Roast Young Chickens.— To Roast
Pheasants or Partridges.— To Boil Grown Chickens. — To Roast
Ducks. — To Dress Wild Ducks. — Gravy for Wild Ducks or
Grouse. — ^To Roast a Pig Whole. — Souse. — To Roast a Haunch
of Venison. — To Roast a Shoulder of Venison. — A Venison Pasty.
—To Roast Mutton like Venison 83
CHAPTER IX.
jrJErii3!fir<Coiitinned).
Page 3
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Muffins.-^ Fly -aways, or' Souffle Biscuits.— 'Com Batter Cakes. —
Com Dodgers. — Ash Cafce.-^Every-day Batter Bread.— Buttered
Federal Loaf, for Tea. — Apoquinimine Cak^. -^Velvet Cakes. —
Crumpets. — Cream Batter Pudding. — Buckwheat Cakes, No. 1.
— Buckwheat Cakes, No. ^.— 'Buckwheat Cakes (quickly made). —
Mush Batter Cakes. — Economical Batter Cakes. — Cream Cakes.
— Lapland Cakes, No. 1. — Lapland Cakes, No. 2.— Rice Cakes. —
Chocolate Qakes.-TT-Rice Waflaie».f--Orange • Cakes. ^—Flanael Cakes,
No. 1.— -Flannel Cakes, No. 2.— Ingleside Wafflest^-Germantown
Puffs. — Chaney^s Thin Biscuiti^ — Crackers. — En^sh Muffins. —
Johnnie Caka*-~Rice Muffins: — Rice Drop Cakes. — Port Royal
Com Cakes. — Nun's PuffSi-^Com Muffins. — Corn Muffins (quick-
ly made). — Hoe Cake. — Alabama Rice Bread. — Espetanga Corn
Bread.— Edgemont Waffies.— Mrs. Walker's Waffles.- Rice Waf-
fles. — Waffles without Eggs. — Tea Cakes without Eggs. — Vir-
ginia Egg Bread. — Hominy Batter Cakes. — Short Cakes. — Best
Rice Griddle Cakes.— To Grease a Griddle.— Mrs. Cabell's Batter
€0NTl!NT8,
Bread.— Indian Meal Batter Cakes.— Excellent Muffins.— Break-
fast Cakes. — A Favorite Muffin. — Pop-overs. — Delicate Crack-
ers Page 18
CHAPTER in.
COFFBE, TEA, AND CHOCOLATE.
To Boil Coffee, No. 1.— To Boil Coifee, No. 2.— French Coifee.—
Vienna Coffee. — Green Tea. — Black Tea. — Latest Fashion for
Making Black Tea.— Cold Tea.— Chocolate, No. 1.— Chocolate,
No. 3. —Chocolate, No. 3 86
CHAPTER IV.
EQQS.
Soft -boiled Eggs. — Hard-boiled Eggs. — Poached Eggs. — Omelet
Plain. — A Very Superior Omelet. — ^Baked Eggs. — Shirred Eggs. —
Deviled Eggs. — Scrambled Eggs. — ^Eggs & la CrSme. — Omelet of
Eggs. — Beef Omelet. — Potato Omelet. — Ham Omelet. — Stuffed
Eggs 44
CHAPTER V.
OYSTERS.
Oysters Raw.— To Stew Oysters.— To Broil Oysters.- To Roast
Oysters. — Scolloped Oysters.— Baked Oysters.- Oyster Patty.—
Oyster Fritters. — To Fry Oysters. — To Make Oyster Loaves. —
Terrapin Stew. — To Pickle Oysters. — Oyster Soup. — Richmond
Way of Pickling Oysters. — Cream Oysters. — Baltimore Oyster
Pie.— A Ragdut of Oysters. 49
CHAPTER VI.
FISH.
To Boil Rockfish.— Sauce for Rockfish.— To Boil a Shad.— To Bake
a Shad.— To Fry a Shad.— To Broil a Shad.— Court Bouillon,
Louisiana Mode. — To Broil Trout, and Sauce for it. — To Fry
Trout. — Fresh Herrings. — To Boil Herrings plain. — Boiled Her-
rings, with Mustard Sauce. — ^To Fry Perch. — To Broil Perch. —
Perch, with Caper Sauce. — ^To Boil Salmon.— To Broil Salmon,
with White Sauce. — Salmon Pie. — Lobster Pie.— Turbot & la
Crdme. — To Dress Bass or Sheep's-head.— Baked Blackfish. — To
Broil Carp.— To Broil Carp au Court Bouillon. —Stewed Lobster.
—Baked Bass 68
CONTENTS,
CHAPTER Vn.
80UP8,
Stock for Soup.— To prepare a Beef s Head for Soup Stock.— Ajspar.
agus Soup. — Beef Soup.— Chicken Soup. — ^Black Mexican Bean
Soup. — Force-meat Balls for Bean Soup. — Com Soup. — Calf s-
bead Soup. — Qumbo. — Mock-turtle Soup. — Little Eggs for Turtle
or Mock-turtle Soup.— Oyster Soup, No. 1.— Oyster Soup, No. 2.
—Ox-tail Soup.— Okra Soup.— Green-pea Soup. — Squirrel Soup.
-^Tomato Soup. — Gk>od Lenten Soups Page 72
CHAPTER Vin.
POULTRY AND MBAT&
To Roast a Turkey.— Gravy for Roast Turkey.— Deviled Turkey.
—To Boil a Turkey, with Oyster Sauce.— To Boil a Turkey, with
Egg Sauce. — To Roast a CkMxse. — The Epiciu^'s Improvement to
Roast Goose. — To Roast a Goose before a Range or in a Stove. — *'
To Roast Grown Pullets.— To Roast Young Chickens.— To Roast
Pheasants or Partridges.— To Boil Grown Chickens. — To Roast
Ducks. — To Dress Wild Ducks. — Gravy for Wild Ducks or
Grouse. — ^To Roast a Pig Whole. — Souse. — To Roast a Haunch
of Venison. — To Roast a Shoulder of Venison. — A Venison Pasty.
—To Roast Mutton like Venison 83
CHAPTER IX.
jrJErii3!fir<Coiitinned).