Early American Cookery

CHAPTER I. INTRODUCTORY
Times of taking Food
Proper Quantity of Food
"What is the proper Food, &c"
What shall we drink?
CHAPTER II. BREAD
Flour
"Bread, making"
"Bread, Brown or Dyspepsia"
Rye and Indian
Rice
Yeast
Milk Yeast
Hard Yeast
Advantages of Bread-making
CHAPTER III. MEATS
Beef
Directions for choosing and cooking
Beef to Roast
Alamode
Baked
Baked with Potatoes
Stewed
Pressed
Boiled
Steaks Broiled
"Cold, Tenderloin"
"Cold Steaks, to warm"
Minced
Pork
to roast
Spare-rib
Pickled
Steaks
Broiled Ham
Boiled Ham
Sausages
To make Sausage Meat
To Roast a Pig
Mutton
a stuffed Loin
"Leg, to boil"
Shoulder to stew
Chops
Lamb
dressed with Rice
Veal
Venison
Steaks
Mock
Poultry
"Turkey, to roast"
to boil
"Chicken, to boil"
to broil
to fricassee
baked in Rice
"Goose, to roast"
"Duck, to roast"
to stew
Pigeons
to stew
"Partidges, to stew"
PRESERVING MEATS
Pickle for Beef
"for Hams, &c"
To salt Fat Pork
To salt in Snow
To salt Beef
To smoke Hams and Fish on a small Scale
CHAPTER IV. SOUPS AND GRAVIES
"Soup, Mock Turtle"
Currie
Veal
Beef or Mutton
White
"Soup, Pigeon"
Vegetable
Rice
Old Peas
for an Invalid
Gravies
Melted Butter
Egg Sauce
Parsley and Butter
"Sauce, White"
Caper
Oyster
Bread
Tomato
Celery
Mint
Curry
Gravy
CHAPTER V. FISH AND CONDIMENTS
"Cod's Head, to boil"
"Cod, to crimp"
Cod Sounds
"Salmon, to boil"
to pickle
to broil
"Mackerel, to boil"
to broil
"Shad, to broil"
"Fish, to fry"
To make Chowder
Shell Fish
"Oysters, to fry"
to stew
to scallop
"Lobsters, to stew"
Cold
Condiments
"Mixed Spices, &c"
Seasonings for white sauce
Fricassees and Ragouts
"Powder of fin Herbs, &c"
Horse-radish Powder
Vinegar
Sugar
Cider
Flavored
Celery
Horse-radish
Cucumber
Pickles
Mustard
Mild Mustard
Catsups
Tomato
Walnut
Curry Powder
CHAPTER VI. VEGETABLES
Potatoes to boil
another way
to roast
mashed
Turnips
Cabbage
Onions
Beets
Carrots
Parsnips
Green Peas
to stew
Green Beans
Greens
Squash
To stew Cucumbers
To stew Tomatoes
To stew old Peas
To fricassee FrencH Beans
CHAPTER VII. PUDDINGS AND PIES
"Pudding, Arrow-root"
Sago
Tapioca
Rice
"Blancmange, Rice"
Arrow-root
Rice Snow Balls
"Pudding, Batter"
Potato
Sweet Potato
Plain Bread
Custard
Rich Apple
Lemon
Plum
Custard Sauce for Puddings
Cold Sweet Sauce
Pies
"Paste, Puff"
Tart
"Short, for Fruit Pies"
Raised
"Pie, Apple"
Rhubarb
"Pie, Fruit"
Squash
Pumpkin
Custard
Custard Tart
Tarts of Preserved Fruits
Puffs
"Pie, Mince"
Rich Mince
Family Mince
Plain Mince
Chicken
"CHAPTER VIII. FRUITS, PRESERVES, CREAMS, ETC."
To boil Sugar
"Jam, Raspberry"
Strawberry
Peach
To preserve Damsons
Black Butter
To Preserve Quinces
"Pears, baked"
stewed
"Apples, preserved"
clear
To stew Fruit
Apple Sauce
Currant Jelly
To preserve Pumpkins
"To keep Preserves, &c"
"Jelly, Cranberry and Rice"
Arrow-root
Whole Rice in a Shape
"Cream, Arrow-root"
for Fruit Tart
"Red Currant, &c"
Apple
White Lemon
Custard
Lemon
Orange
Baked
Rice
To ornament Custards or Creams
To freeze Creams and Jellies
Strawberry in Cream
"CHAPTER IX. CAKE, Remarks on, &c"
"Cake, Sponge"
"Cake, Lemon"
Seed
Macaroons
Kisses
Sugar Drops
Rice
with butter
Currant
Caraway
Sugar
Tea
"Gingerbread, hard"
Sugar
Common
Soft
"Cake, Composition"
Turnbridge
Common Plum
Wedding
Pound
Plum Pound
Heart
Iceing for Cakes
"Warm Cakes for Breakfast, &c"
for Tea
Breakfast
Buckwheat
Indian Slapjacks
Plain Indian
Batter
Cream Short
Rolls
CHAPTER X. CHEAP DISHES
Cheap Bread
"Pudding, Indian"
Indian Fruit
Hasty
Plain baked Rice
boiled Rice
Plain Apple
Cheap and quick
Bread
Peas
Pork and Beans
Beaf Steak stewed
To stew a Round of Beef
Baked Mutton Chops
Lamb Fry
Veal Liver
Veal and Rice
A very economical Dinner
Hashes
"Soup,Pea"
"Soup, Ox Cheek"
A Stew
Salt Meat
"Fish, Salt"
"Cakes, Pies, &c"
Blackberry Jam
CHAPTER XI. DRINKS
"Coffee, to make"
another way
Cocoa Shells
Chocolate
Tea
"Beer, common"
Spruce
Ginger
Lemonade
Orangeade
Currant Wine
Eau Sucre
Water
Cheap Water Filter
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