Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes
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Chapters (327)
- Clayton's Quaker Cook-Book,
- PREFACE.
- INTRODUCTORY.
- A Brief History of the Culinary Art, and its Principal Methods.
- An Explanatory Word in Conclusion.
- INDEX.
- SOUPS.
- Stock.
- General Directions for Making Soup.
- Calves'-Head Soup.
- Ox-Tail Soup.
- Okra Soup.
- Chicken Gumbo.
- Fresh Oyster Soup.
- Fish Chowder.
- Clam Soup.
- Clam Chowder.
- Baked Beans and Bean Soup.
- Dry Split-Pea Soup.
- Tomato Soup.
- Celery Soup.
- Pepper-Pot.
- Egg-Balls for Soup
- Nudels.
- FISH.
- Fish.
- Boiled Fish.
- Fried Fish.
- Broiling Fish.
- Fried Oysters.
- Oysters in Batter.
- Oyster Patties.
- Stewed Lobsters or Crabs.
- Roast, Boiled, Baked, Broiled and Fried.
- Retaining the Juices in Cooking Meats.
- Roast Pig.
- To Roast Turkeys and Chickens.
- Roasting Beef.
- A Good Way to Roast a Leg of Mutton.
- Clayton's Mode of Cooking Canvas-back Ducks.
- Clayton's Mode of Cooking California Quail, or Young Chickens.
- To Cook Boned Turkey.
- To Bone a Turkey.
- To Cook Ducks or Chickens, Louisiana Style.
- Breast of Lamb and Chicken, Breaded.
- Scrapple, or Haggis Loaf.
- Pigs' Feet and Hocks.
- To Cook a Steak California Style of 1849-'50.
- A Good Way to Cook a Ham.
- Beefsteak Broiled.
- Beefsteak with Onions.
- Corned Beef, and How to Cook It.
- Spiced Veal.
- Calves' Liver with Bacon.
- Calves' or Lambs' Liver Fried.
- Spiced Beef.
- Fried Oysters.
- STEWS, SALADS and SALAD DRESSING.
- Terrapin Stew.
- Stewed Chicken, Cottage Style, with White Gravy.
- Stewed Tripe.
- Chicken Salad.
- Clayton's Celebrated California Salad Dressing.
- Salad Flavoring.
- Eggs and Omelettes.
- Boiling Eggs.
- Scrambled Eggs.
- To Fry Eggs.
- Oyster Omelette.
- Ham Omelette.
- Cream Omelette.
- Spanish Omelette.
- Omelette for Dessert.
- VEGETABLES.
- Baked Tomatoes.
- Raw Tomatoes.
- Cucumbers.
- Boiled Cabbage.
- To Cook Cauliflower.
- To Cook Young Green Peas.
- A Good Way to Cook Beets.
- Mashed Potatoes and Turnips.
- Boiled Onions.
- Stewed Corn.
- Stewed Corn and Tomatoes.
- Succotash.
- Saratoga Fried Potatoes.
- Salsify or Oyster Plant.
- Egg Plant.
- To Boil Green Corn.
- Boiled Rice.
- Stewed Okra.
- Bread, Cakes, Pies, Puddings and Pastry. SOLID AND LIQUID SAUCES.
- Quick Bread.
- Quick Muffins.
- Brown Bread.
- Graham Rolls.
- Mississippi River Corn-Bread.
- Nice Light Biscuit.
- Clayton's Corn-Bread.
- Johnny Cake.
- Sweet Potato Pone.
- Ginger-Bread.
- Molasses Ginger Bread.
- Quaker Cake.
- Pound Cake.
- Chocolate Cake.—Jelly Cake.
- Currant Cake.
- Cream Cup-Cake.
- Jumbles.
- Sweet Cake.
- Sponge Cake.
- Ginger Snaps.
- A Nice Cake.
- Icing for Cake.
- Chocolate Icing.
- Lemon Pie.
- English Plum Pudding.
- Baked Apple Pudding.
- Bread Pudding.
- Baked Corn-Meal Pudding.
- Corn-Starch Pudding (Baked).
- Delmonico Pudding.
- Peach Ice-Cream.
- Apple Snow.
- Strawberry Sauce.
- Ambrosia.
- Farina Pudding.
- Baked Corn-Meal Pudding.
- Snow Pudding.
- Fruit Pudding.
- Charlotte-a-Russe.
- Solid Sauce.
- Liquid Sauce.
- Currant, or Grape Jelly.
- Calves' Foot Jelly.
- Ice-Cream.
- Orange-Ice.
- Lemon Jelly.
- Wine Jelly.
- Peach Jelly.
- Roman Punch.
- MISCELLANEOUS.
- Butter and Butter-Making.
- A Word of Advice to Hotel and Restaurant Cooks.
- Clayton's California Golden Coffee.
- The Very Best Way to Make Chocolate.
- Old Virginia Egg-Nog.
- Clayton's Popular Sandwich Paste.
- Welsh Rabbit.
- Delicate Waffles.
- Force-Meat Balls.
- Beef-Tea.
- Crab Sandwich.
- Something about Pork.—The Kind to Select, and Best Mode of Curing.
- Home-Made Lard.
- New Jersey Sausage.
- Pot-Pie.
- Curried Crab.
- To Toast Bread.
- Cream Toast.
- Fritters.
- Hash.
- Hashed Potatoes with Eggs.
- Baked Macaroni.
- Drawn-Butter.
- Spiced Currants.
- The Best Method of Canning Fruits.
- Preparing Quinces for Canning or Preserving.
- Clayton's Monmouth Sauce.
- To Prepare Mustard for the Table.
- Mint Sauce.
- Eggs Ought Never be Poached.
- Sunnyside Roast.
- Clayton's Spanish Omelette.
- Plain Omelette.
- Clam Fritters.
- Fried Tripe.
- Ringed Potatoes.
- New Potatoes Boiled.
- Fried Tomatoes.
- Squash and Corn.—Spanish Style.
- Pickles.
- Nice Picklette.
- Pickled Tripe.
- To Cook Grouse or Prairie Chicken.
- Brains and Sweet-Breads.
- Stewed Spare-Ribs of Pork.
- Broiled Oysters.
- Pumpkin or Squash Custard.
- Fig Pudding.
- Fried Apples.
- Clayton's Oyster Stew.
- Boiled Celery.
- Selecting Meats.
- Rebecca Jackson's Rice Pudding.
- Bread-and-Butter Pudding.
- Codfish Cakes.
- Pickled Grapes.
- Forced Tomatoes.
- Broiled Flounders or Smelts.
- Onions.
- Singeing Fowls.
- The Secret of Tests of Taste and Flavor.
- How to Choose Ware for Ranges.
- Drying Herbs for Seasoning.
- To Destroy Roaches, Flies and Ants.
- To Clean Tin-Ware.
- Iron Rust.
- Mildew.
- Oysters Roasted on Chafing-Dish.
- Codfish, Family Style.
- Codfish in Philadelphia Style.
- The Parting Hour.
- In School Days.
- [Pg vii]
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