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CONTENTS.
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| Fricasse of small chickens, | 74 | |
| To roast large fowls, | 74 | |
| To make egg sauce, | 74 | |
| To boil young chickens, | 75 | |
| To roast young chickens, | 75 | |
| Fried chickens, | 75 | |
| To roast woodcocks or snipes, | 76 | |
| To roast wild ducks or teal, | 76 | |
| To boil pigeons, | 76 | |
| To roast pigeons, | 77 | |
| To roast partridges or any small birds, | 77 | |
| To boil rabbits, | 77 | |
| To roast rabbits, | 78 | |
| To stew wild ducks, | 78 | |
| To dress ducks with juice of oranges, | 79 | |
| To dress ducks with onions, | 79 | |
| To roast a calf’s head, | 79 | |
| To make a dish of curry after the East Indian manner, | 80 | |
| Dish of rice to be served up with the curry, in a dish by itself, | 80 | |
| Ochra and tomatos, | 81 | |
| Gumbo—a West India dish, | 81 | |
| Pepperpot, | 81 | |
| Spanish method of dressing giblets, | 82 | |
| Paste for meat dumplins, | 82 | |
| To make an ollo—a Spanish dish, | 83 | |
| Ropa veija—Spanish, | 83 | |
| Chicken pudding, a favourite Virginia dish, | 83 | |
| To make polenta, | 84 | |
| Macaroni, | 84 | |
| Mock macaroni, | 84 | |
| To make croquets, | 85 | |
| To make vermicelli, | 85 | |
| Common patties, | 85 | |
| Eggs in croquets, | 86 | |
| Omelette souffle, | 86 | |
| Fondus, | 86 | |
| A nice twelve o’clock luncheon, | 87 | |
| Eggs a-la-creme, | 87 | |
| Sauce a-la-creme for the eggs, | 87 | |
| Cabbage a-la-creme, | 88 | |
| To make an omelette, | 88 | |
| Omelette—another way, | 88 | |
| Gaspacho—Spanish, | 89 | |
| Eggs and tomatos, | 89 | |
| To fricassee eggs, | 89 | |
| SAUCES. | ||
| Fish sauce to keep a year, | 90 | |
| Sauce for wild fowl, | 90 | |
| Sauce for boiled rabbits, | 90 | |
| Gravy, | 90 | |
| Forcemeat balls, | 91 | |
| Sauce for boiled ducks or rabbits, | 91 | |
| Lobster sauce, | 92 | |
| Shrimp sauce, | 92 | |
| Oyster sauce for fish, | 92 | |
| Celery sauce, | 92 | |
| Mushroom sauce, | 93 | |
| Common sauce, | 93 | |
| To melt butter, | 93 | |
| Caper sauce, | 94 | |
| Oyster catsup, | 94 | |
| Celery vinegar, | 95 | |
| VEGETABLES. | ||
| To dress salad, | 95 | |
| To boil potatos, | 96 | |
| To fry sliced potatos, | 97 | |
| Potatos mashed, | 98 | |
| Potatos mashed with onions, | 98 | |
| To roast potatos, | 98 | |
| To roast potatos under meat, | 98 | |
| Potato balls, | 99 | |
| Jerusalem artichokes, | 99 | |
| Cabbage, | 99 | |
| Savoys, | 100 | |
| Sprouts and young greens, | 100 | |
| Asparagus, | 100 | |
| Sea-kale, | 101 | |
| To scollop tomatos, | 101 | |
| To stew tomatos, | 101 | |
