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Clayton’s Quaker Cook-Book

by H. J. Clayton

194 sections · Download EPUB

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  1. 1Note
  2. 2Preface
  3. 3Soups
  4. 4General Directions for Making Soup
  5. 5Calves’-Head Soup
  6. 6Ox-Tail Soup
  7. 7Okra Soup
  8. 8Chicken Gumbo
  9. 9Fresh Oyster Soup
  10. 10Fish Chowder
  11. 11Clam Soup
  12. 12Clam Chowder
  13. 13Baked Beans and Bean Soup
  14. 14Dry Split-Pea Soup
  15. 15Tomato Soup
  16. 16Celery Soup
  17. 17Pepper-Pot
  18. 18Egg-Balls for Soup
  19. 19Nudels
  20. 20Fish
  21. 21Boiled Fish
  22. 22Fried Fish
  23. 23Broiling Fish — Fried Oysters
  24. 24Oysters in Batter
  25. 25Oyster Patties
  26. 26Stewed Lobsters or Crabs
  27. 27Roast, Boiled, Baked, Broiled and Fried
  28. 28Roast Pig
  29. 29To Roast Turkeys and Chickens
  30. 30Roasting Beef
  31. 31A Good Way to Roast a Leg of Mutton
  32. 32Clayton’s Mode of Cooking Canvas-back Ducks
  33. 33Clayton’s Mode of Cooking California Quail, or Young Chickens
  34. 34To Cook Boned Turkey
  35. 35To Bone a Turkey
  36. 36To Cook Ducks or Chickens, Louisiana Style
  37. 37Breast of Lamb and Chicken, Breaded
  38. 38Scrapple, or Haggis Loaf
  39. 39Pigs’ Feet and Hocks
  40. 40To Cook a Steak California Style of 1849-’50
  41. 41A Good Way to Cook a Ham
  42. 42Beefsteak Broiled
  43. 43Beefsteak With Onions
  44. 44Corned Beef, and How to Cook It
  45. 45Spiced Veal
  46. 46Calves’ Liver With Bacon
  47. 47Calves’ or Lambs’ Liver Fried
  48. 48Spiced Beef
  49. 49Fried Oysters
  50. 50Stews, Salads and Salad Dressing
  51. 51Stewed Chicken, Cottage Style, With White Gravy
  52. 52Stewed Tripe
  53. 53Chicken Salad
  54. 54Clayton’s Celebrated California Salad Dressing
  55. 55Salad Flavoring
  56. 56Eggs and Omelettes
  57. 57Scrambled Eggs
  58. 58To Fry Eggs
  59. 59Oyster Omelette
  60. 60Ham Omelette
  61. 61Cream Omelette
  62. 62Spanish Omelette
  63. 63Omelette for Dessert
  64. 64Vegetables
  65. 65Raw Tomatoes
  66. 66Cucumbers
  67. 67Boiled Cabbage
  68. 68To Cook Cauliflower
  69. 69To Cook Young Green Peas
  70. 70A Good Way to Cook Beets
  71. 71Mashed Potatoes and Turnips
  72. 72Boiled Onions
  73. 73Stewed Corn
  74. 74Stewed Corn and Tomatoes
  75. 75Succotash
  76. 76Saratoga Fried Potatoes
  77. 77Salsify or Oyster Plant
  78. 78Egg Plant
  79. 79To Boil Green Corn
  80. 80Boiled Rice
  81. 81Stewed Okra
  82. 82Bread, Cakes, Pies, Puddings and Pastry — Solid and Liquid Sauces
  83. 83Quick Muffins
  84. 84Brown Bread
  85. 85Graham Rolls
  86. 86Mississippi River Corn-Bread
  87. 87Nice Light Biscuit
  88. 88Clayton’s Corn-Bread
  89. 89Johnny Cake
  90. 90Sweet Potato Pone
  91. 91Ginger-Bread · Molasses Ginger Bread — Quaker Cake
  92. 92Pound Cake
  93. 93Chocolate Cake — Jelly Cake
  94. 94Currant Cake
  95. 95Cream Cup-Cake
  96. 96Jumbles
  97. 97Sweet Cake
  98. 98Sponge Cake — Ginger Snaps
  99. 99A Nice Cake
  100. 100Icing for Cake
  101. 101Chocolate Icing
  102. 102Lemon Pie
  103. 103English Plum Pudding
  104. 104Baked Apple Pudding
  105. 105Bread Pudding
  106. 106Baked Corn-Meal Pudding
  107. 107Corn-Starch Pudding (Baked)
  108. 108Delmonico Pudding
  109. 109Peach Ice-Cream
  110. 110Apple Snow
  111. 111Strawberry Sauce
  112. 112Ambrosia
  113. 113Farina Pudding
  114. 114Baked Corn-Meal Pudding
  115. 115Snow Pudding
  116. 116Fruit Pudding
  117. 117Charlotte-a-Russe
  118. 118Solid Sauce
  119. 119Liquid Sauce
  120. 120Currant, or Grape Jelly
  121. 121Calves’ Foot Jelly
  122. 122Ice-Cream
  123. 123Orange-Ice
  124. 124Lemon Jelly
  125. 125Wine Jelly
  126. 126Peach Jelly
  127. 127Roman Punch
  128. 128Miscellaneous
  129. 129A Word of Advice to Hotel and Restaurant Cooks
  130. 130Clayton’s California Golden Coffee
  131. 131The Very Best Way to Make Chocolate
  132. 132Old Virginia Egg-Nog
  133. 133Clayton’s Popular Sandwich Paste
  134. 134Welsh Rabbit
  135. 135Delicate Waffles
  136. 136Force-Meat Balls
  137. 137Beef-Tea
  138. 138Crab Sandwich
  139. 139Something About Pork — The Kind to Select, and Best Mode of Curing
  140. 140Home-Made Lard
  141. 141New Jersey Sausage
  142. 142Pot-Pie
  143. 143Curried Crab
  144. 144To Toast Bread
  145. 145Cream Toast
  146. 146Fritters
  147. 147Hash
  148. 148Hashed Potatoes With Eggs
  149. 149Baked Macaroni
  150. 150Drawn-Butter
  151. 151Spiced Currants — The Best Method of Canning Fruits
  152. 152Preparing Quinces for Canning or Preserving
  153. 153Clayton’s Monmouth Sauce
  154. 154To Prepare Mustard for the Table
  155. 155Mint Sauce — Eggs Ought Never Be Poached
  156. 156Sunnyside Roast
  157. 157Clayton’s Spanish Omelette
  158. 158Plain Omelette
  159. 159Clam Fritters
  160. 160Fried Tripe
  161. 161Ringed Potatoes
  162. 162New Potatoes Boiled
  163. 163Fried Tomatoes
  164. 164Squash and Corn — Spanish Style
  165. 165Pickles
  166. 166Nice Picklette
  167. 167Pickled Tripe
  168. 168To Cook Grouse or Prairie Chicken
  169. 169Brains and Sweet-Breads
  170. 170Stewed Spare-Ribs of Pork
  171. 171Broiled Oysters
  172. 172Pumpkin or Squash Custard
  173. 173Fig Pudding
  174. 174Fried Apples
  175. 175Clayton’s Oyster Stew
  176. 176Boiled Celery
  177. 177Selecting Meats
  178. 178Rebecca Jackson’s Rice Pudding
  179. 179Bread-and-Butter Pudding
  180. 180Codfish Cakes
  181. 181Pickled Grapes
  182. 182Forced Tomatoes
  183. 183Broiled Flounders or Smelts
  184. 184Onions
  185. 185Singeing Fowls
  186. 186The Secret of Tests of Taste and Flavor
  187. 187How to Choose Ware for Ranges
  188. 188Drying Herbs for Seasoning
  189. 189To Destroy Roaches, Flies and Ants
  190. 190To Clean Tin-Ware · Iron Rust · Mildew — Oysters Roasted on Chafing…
  191. 191Codfish, Family Style
  192. 192Codfish in Philadelphia Style
  193. 193The Parting Hour
  194. 194In School Days

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