INDEX.
��609
��DRESSINGS AND SAUCES 156
DUMPLINGS AND PUDDINGS.... 381
DYEING AND COLORING 591
Cotton Goods 594
General Remarks 591
Silks 591
Woolen Goods 592
EGGS AND OMELETS 225
Eggs and Bacon Mixed 229
aux Fines Herbes 228
Boiled 226
Boiled, Soft 226
Cold, for Picnic 229
Fried 228
in Cases 229
Minced 229
Mixed Generally, Savory or
Sweet 229
Poached, a la Creme... 228
Poached or Dropped 227
Scalloped 226
Scrambled 227
Shirred 227
To Preserve 225
Omelets 230
Omelet, Asparagus 232
Baked 234
Bread. No. 1 234
Bread. No. 2 234
Cheese 232
Chicken 233
Fish 233
Ham 233
Jelly 234
Meat or Fish 231
Mushroom 233
of Herbs 231
Onion 234
Oyster 233
Plain 230
Rice 232
Rum 235
Souffle 235
Tomato. No. 1 2
Tomato. No. 2 2
Vegetable 231
FACTS WORTH KNOWING 566
��FISH
��49
��Fish, To Fry
and Oyster Pie
General Remarks
Bass, Boiled 55
Blue Fish, Boiled 56
Baked 56
Chowder (Rhode Island) 63
Clam Chowder 79
Fritters 1
Clams, Roast, in Sh .11 78
Scalloped 79
Stewed 7
��FISH Continued.
Codfish 63
a la Mode 64
Baked 66
Balls 63
Boiled (Fresh) ., 64
Boiled (Salt) 65
Boiled, and Oyster Sauce 65
Steak, New England Style 66
Stewed (Salt) 64
Crab Croquettes 71
Pie .'.... 71
Crabs, Baked 70
Deviled 71
Scalloped 61
Soft Shell 71
Fried 51
Eels, Fried 56
Fritters 65
Frogs, Fried 80
Stewed 80
Halibut, Baked 58
Boiled 57
Broiled -.-.. 58
Fried. No. 1 57
Fried. No. 2 57
Steamed 57
Fish in White Sauce 62
Lobsters Boiled 68
Lobster a la Newburg 70
Croquettes 69
Deviled 69
Patties 70
Scalloped 69
Mackerel, Baked (Salt) 60
Boiled (Fresh) 61
Boiled (Salt) 60
Broiled (Spanish) 60
Fried (Salt) 61
Mayonnaise .,..., 62
Oyster Fritters 75
Patties 75
Pie (Boston) 76
Pies, Small 78
Pot Pie 76
Oysters 72
Broiled 73
Fried 72
Fried in Batter 72
Fried (Boston) 73
Fricasseed 77
Mock 77
Pan. No. 1 74
Pan. No. 2 74
Plain Stew 73
Roast (Fulton Market) 76
Roast in Shell. No. 1 73
Roast. No. 2 74
Scalloped 76
Soup 73
Steamed 74
Steamed in Shell 74
Stew (Dry) 73
Stewed in Cream 72
Pan 51
�� �
