Part 11
=The best way= to prepare a new iron kettle for use is to fill it with clean potato parings; boil them for an hour or more, then wash the kettle with hot water, wipe it dry, and rub it with a little lard; repeat the rubbing for half a dozen times after using. In this way you will prevent rust and all the annoyances liable to occur in the use of a new kettle.
=A new antiseptic= is described by the _Journal of Chemistry_. It is a double salt of borate of potassium and sodium; and is made by dissolving in water equal portions of chloride of potassium, nitrate of sodium, and boracic acid, filtering and evaporating to dryness. It does not give a bad taste to food. Butter may be kept sweet by it at ordinary temperatures for a week. Meat, game, etc., dipped in a weak solution remain pure for a long time. A piece of meat well rubbed with the salt and laid away two years ago is now in perfectly good condition. Eggs dipped in a solution of this antiseptic remain good for a long period.
=Morning Tonic.=—An agreeable and effective tonic for the correction of any discomfort arising from a too heavy supper the night before may be taken in the morning before breakfast, as follows: One wineglassful of “Hunyadi Water,” fifteen minutes afterward a goblet of “Apollinaris Water”; wait half an hour before breakfasting. The use of any alcoholic beverages before breakfast, such as cocktails, etc., is to be deprecated, as, aside from any moral point, it tends to promote indigestion, creates a false appetite, and is in every way injurious to the system. The man who resorts to it for “toning up,” or as an “appetizer,” deceives himself.
=Dyspepsia Cure.=—One-half an ounce each of pepsin and bismuth, one-quarter of an ounce cubebs, and two and a half grains lime; mix well and take a pinch of the powder fifteen minutes after each meal. I have never known this remedy to fail when tried.
T. J. M.
_MENUS._
My object in introducing the following menus is to serve a double purpose: first, to show progress made in the art of constructing menus in the past thirty years—for it is an art, and a very important one, too—among leading caterers; and second, to furnish hints to all who may wish to give dinners or suppers more or less elaborate. It has often happened in my experience that customers would submit to me bills of fare constructed by another caterer in the event of a prospective “spread,” and say there was something about it they did not like, some dish they would like to substitute, etc. In this small space I have only attempted to give a few of the many thousand varieties in my collection, but I now have in preparation a volume embodying bills of fare, estimates for cost of different bills based on number of guests to be seated, together with a glossary or dictionary of French idioms and words used in menus and the reason of their adoption. The use of any but our own language on bills of fare ought to be avoided, but there are cases where it is impossible, and it is with the view of enlightening those who cannot understand the meaning of French terms used, and yet shrink from displaying their lack of knowledge, that I have devoted my time to the construction of a glossary.
_DINNER ON THE ANNIVERSARY OF THE BIRTH OF DANIEL WEBSTER._
AT THE REVERE HOUSE, BOSTON, FRIDAY, JAN. 18, 1856.
Oysters on Shell.
_Soup._
Mock Turtle. Tomato. Fish Chowder.
_Fish._
Boiled Cod’s Head and Oysters. Fried Sea Trout with Rashers of Pork. Baked Striped Bass, Stuffed, Claret Sauce.
_Removes._
Roast Turkey. Boiled Turkey and Oyster Sauce. Roast Sirloin of Beef. Boiled Capons and Pork, Celery Sauce. Roast Mongrel Geese from Marshfield. Boiled Leg English Mutton, Caper Sauce. Roast Westphalia Ham, Champagne Sauce.
_Cold Ornamental Dishes._
Boar’s Head on a Soclé, Decorated. Lobster Salad, Garnished, in Jelly. Galatine of Turkey with Truffles. Quail with Plumage, on Form. Boned Chicken with Truffles. Pate of Liver in Jelly. Aspic of Oysters, a la Royale.
_Entrees._
Macaroni a la Anizine. Mutton Cutlets, Breaded. Venison Steak, Jelly Sauce. Vol au Vent, a la Financiere. Arcade of Partridge with Olives. Terrapin, Stewed, Port Wine-Sauce. Fillets of Black Grouse with Truffles. Sweet-breads, Larded, with Green Peas. Veal Cutlets, Larded, Tomato Sauce. Mutton Kidneys, Champagne Sauce. Fillet of Beef with Mushrooms. Turban of Fillets of Chicken. Calf’s Head, Turtle Sauce. Oysters Fried in Crumbs. Tripe, Webster Style.
_Game._
Gray Ducks. Canvas-Back Ducks. Black Ducks. Widgeons. Partridge. Red Heads. Prairie Grouse. Quail. English Pheasants. Teal. Brant. Meringue Baskets. Omelet Soufflee. Blanc-Mange. Pastry. Creams. Confectionery. Wine Jelly. Charlotte Russe.
ORNAMENTS.
_Dessert._
Lemon Ice-Cream. Fruit. Frozen Plum-Pudding. Roman Punch. Bon-Bon Glace.
_Coffee and Liqueurs._
_BANQUET AT THE TENTH ANNUAL REUNION OF THE SOCIETY OF THE ARMY OF THE CUMBERLAND._
FRIDAY, JULY 7, 1876, ST. GEORGE’S HALL, PHILADELPHIA.
_President.—Lieut.-Gen. Philip H. Sheridan._
_Soup._
Green Turtle, Sherry Wine.
_Fish._
Salmon—Lobster Sauce, Iced Cucumbers, Haut Bareac.
_Roast._
Spring Lamb, Mint Sauce. Fillet de Bœuf, with Mushrooms. Geisler Blue Seal Champagne.
_Vegetables._
Potatoes. Peas. Tomatoes. Cauliflower.
_Entrees._
Sweet-breads and Peas. Chicken Croquettes.
_Salad._
Lobster.
_Dessert._
Ices. Meringues. Fruit. Claret Wine. Coffee. Brandy. Whiskey. Cigars.
_Toasts._
The President of the U. S., Gen. J. S. Fullerton. George H. Thomas, Gen. J. A. Garfield. The Army and Navy, Gen. W. T. Sherman. The Volunteers, Gen. J. P. Bankson. The Army of the Cumberland, Gen. C. H. Grosvenor. Sherman’s Army, Major W. H. Lambert. Our Departed Comrades, Gen. Wm. Cogswell.
_BANQUET AND RECEPTION TO HON. MATTHEW S. QUAY._
NOVEMBER 23, 1878.
Second only to the entertainment given to Grand Duke Alexis, in 1869, was the reception and banquet tendered to Hon. Matthew S. Quay, late chairman of the Republican State Committee, by the Union Republican Club, yesterday afternoon and evening, at the club-rooms and banqueting-room of the Continental Hotel. The reception ceremonies commenced promptly at the hour of five o’clock, at the club-rooms, President Addicks officiating, and continued until seven o’clock, when the members of the club to the number of 112, accompanied by twenty-five invited guests, and the grandest display of fireworks ever witnessed in this city, repaired to the banqueting-room of the Continental Hotel.
At precisely eight o’clock the party assembled sat down to the most sumptuous banquet ever prepared in this city, and it was not until 10 o’clock that the lengthy bill of fare was disposed of. At the latter hour Mr. Rufus E. Shapley, the toastmaster of the evening, announced the first toast, to which the honored guest of the occasion, Hon. M. S. Quay, fittingly responded. He was followed by Hon. Morton McMichael, and ex-Governor Thomas L. Young, of Ohio, responded to the toast of “the President of the United States.” Governor Hartranft followed, and succeeding him came Governor-elect Hoyt, who, after an excellent speech, introduced General Adam E. King, of Baltimore, who made one of the best speeches of the evening. Hon. Galusha A. Grow followed in a lengthy speech, and he was followed by General Palmer, of Wilkesbarre. Speeches were also made by Colonel Norris and others, until the hour of twelve o’clock arrived, when the party dispersed.
Carl Sentz’s band furnished the music for the occasion, while Mr. Murrey superintended the banquet. One of the chief features of the banquet was the bill of fare, which was certainly the handsomest and most costly of any ever gotten up in this city, and, as a souvenir, will long be treasured by all who participated on the occasion.
Prominent among those present were Governor Hartranft, Governor-elect Hoyt, ex-Governor Young, of Ohio, Hon. Galusha A. Grow, Mayor Stokley, ex-Mayor McMichael, Judges Yerkes, Thayer, Briggs, and Ashman, Gen. McCartney, Gen. Palmer, Gen. Owen, Hon. B. H. Brewster, Attorney-General Lear, Hon. Butterworth, First Congressional district of Ohio, Gen. Bingham, James McManes, Esq., United States District-Attorney Valentine, Lieutenant-Governor-elect C. W. Stone, Messrs. Leeds, Hill, Thomas J. Smith, Henry Bumm, and Colonel Norris.
MENU.
Blue Point Oysters. Chablis. Green Turtle. Colbert. Sherry. Pates a la Reine. Salmon Sauce, Hollandaise. Filet of English Sole, a l’Allemande. Potato Croquette. Marcobrunner. Sweet-Bread, a la Morland. Breast of Capon, a la Marengo. Terrapin. La Rose. Asparagus, French Peas. Mumm’s Extra Dry. Punch a la Romaine, in Orange Baskets. Cigarettes. Canvas-back Duck. Saddle of Venison. Potatoes Parisienne. Chambertin. Celery, en Mayonnaise, Lettuce. Old English and Roquefort Cheese. Osbourne’s Old Port. Charlotte Russe, Jellies. Gateaux Assortis Bisquit, Glace. Ice-Cream, Fruits, French Coffee, Liquors.
—_Judge Bunn’s Transcript._
_DINNER A LA MARYLAND._
A patriotic son of Maryland has suggested as a perfect dinner, the choice of the amphitryon being restricted to the productions of the State, the following:
Four small Lynhaven Bay oysters. Terrapin, a la Maryland. Canvas-back Duck. Salad of Crab and Lettuce. Baked Irish Potatoes. Fried Hominy Cakes. Plain Celery.
A royal feast, I assure you; but as I have not been invited, and as the affair may not come off, I feel at liberty to criticise. I consider a salad of crab and lettuce “too heavy” for such a menu as our “patriotic son of Maryland” has suggested; and as for the fried hominy cakes, why, it is like feeding swine on truffles—out of place, I assure you! It is too suggestive of the hog and hominy of the Sunny South. My gastronomic friend, where is your elegant Burgundy, or a bottle of the Leland Brothers’ private stock Madeira?
Now I will give you my idea of a loyal dinner:
MENU.
Four Blue Point Oysters. Consomme with Egg. Celery. Grated Rusk. “Petites Bouchees” of Quail. Terrapin, Philadelphia style. Saratoga Chips.
Canvas-back Duck. Currant-Jelly. Lettuce Salad, plain Dressing. Roquefort Cheese, with Hard Water-Cracker. Coffee Demi-tasse.
The coffee is to be made at table by an expert; and the wines—well, say a bottle of sparkling Hock made from the Riesling grape served after the soup-plates have been removed, and a choice bottle of good old Burgundy or rare Madeira.
_BANQUET TO THE HON. GEORGE LEAR, EX-ATTORNEY-GENERAL, TENDERED BY THE SENATE OF PENNSYLVANIA._
LOCHIEL HOTEL, HARRISBURG, PA., THURSDAY, MARCH 27, 1879.
Served by Thomas J. Murrey, of Continental Hotel, Phila.
MENU.
Oysters. Celery. Chablis. Chicken a la Reine. Amontillado Sherry. Petites Bouchees a l’Imperial. Boiled Striped Bass, Hollandaise. Broiled Shad, Sauce Tartare. Cucumber Salad. P. A. Mumm’s Johannesberg. Fillet of Beef, with Mushrooms. Loin of Lamb, Epicurean. Godillot’s French Peas. Potatoes Duchesse. Chateau La Rose. Supreme of Fowl, Sauce Bearnaise. Cutlet of Sweet-breads a la Perigord. Tomatoes Stuffed au Gratin. G. H. Mumm’s Extra Dry. Punch Cardinal. Cigarettes a la Russe. Squabs Stuffed a la Murrey. Chambertin. Lettuce Salad. Omelette Souffle. Assorted Jelly. Glace Napolitaine. Assorted Cake. Fruit. Roquefort Cheese. Boston Water-Crackers. Coffee.
_A DICKENS CHRISTMAS DINNER._
(From Dickens’ Story of “A Christmas Carol.”)
COMPOSED BY T. J. MURREY.
_Preparatory._
“What’s to-day, my fine fellow?” “To-day? why, Christmas day.”
The flickering of the blaze showed preparations for a cozy dinner, with hot plates baking through and through before the fire.
She laid the cloth, assisted by Belinda. And everything was good to eat, and in its Christmas dress.
At last the dishes were set on and grace was said.
_Dinner._
Oysters.
“Self-contained and solitary as an oyster.”
Barrels of Oysters. Chateau Sauterne.
“A glass of wine ready to our hand.”
Light Wine.
_Hors-d’œuvre._
Tiny Tim Pickles.
_Soup._
Creme of Cauliflower—Fin-Bec.
“The compound was considered perfect.”
“It had a remarkable quality, and Scrooge observed it.”
Sherry (private stock, 1836).
“From a cask in the merchants’ wine-cellars below.”
“Here he produced a decanter of wine.”
_Fish._
Filet of Sole—Sam Ward.
“The very fish in a bowl, though members of a dull and stagnant-blooded race, appeared to know that there was something going on. Scrooge’s ‘two fish-baskets’ never held anything like them.”
Boiled Potatoes.
“He blew the fire until the slow potatoes, bubbling up, knocked loudly at the saucepan-lid to be let out and peeled.”
Nackenheimer Auslese.
“Satisfactory, too. Oh! perfectly satisfactory.”
_Entree._
Tenderloin of Pork—Chas. Lamb.
“An animal that grunted sometimes.”
“Seasonable at Christmas time.”
Spanish Onions Stuffed and Baked.
“Shining in the fatness of their growth like Spanish friars.”
Pommery Sec.
“Never out of season.”
“He iced his.”
Punch a la Bishop.
“We will discuss your affairs over the punch.”
_Roast._
Turkey.
“It is not a fictitious one, glued on a wooden platter.”
“Not unlike the big prize turkey that Scrooge sent to the Cratchit family.”
Cranberry Sauce.
“Modest tartness.”
Goose, Apple-Sauce. Mashed Potato.
“Bob said he didn’t believe there ever was such a goose cooked; its tenderness and flavor were the themes of universal satisfaction.”
“Eked out by apple-sauce and mashed potato, it was a sufficient dinner for the whole family.”
Romanee Conti.
“Came after the roast.”
“A noble adjustment of things.”
_Plain Salad._
“Like lettuce.”
“It was made plain enough by the dressing. The ‘aromatic vinegar’ improved it.”
_Dessert._
“With the dessert upon the table.”
Plum-Pudding, Brandy Sauce.
“Hallo! a great steam! the pudding was out of the copper.”
“Mrs. Cratchit entered with a pudding blazing in half a quartern of ignited brandy.”
“And a wonderful pudding it was.”
Mince-Pies.
“They had mince-pies.”
Confections.
“The candied fruits, so caked and spotted with molten sugar as to make the coldest lookers-on feel faint—and subsequently bilious.”
Fruit.
“Cherry-cheeked apples and oranges, beseeching to be carried home in paper bags and eaten after dinner.”
“There were bunches of grapes, and figs, and raisins, and almonds.”
Cheese.
“A crumb of cheese.”
Tea and Coffee.
“The blended scents of tea and coffee were so grateful to the nose.”
“At last dinner was all done, the cloth was cleared, the ‘hot stuff’ in the jug was tasted, and Bob proposed—‘A Merry Christmas to us all.’”
* * * * *
On Easter day (1880) there was a private banquet at the Rossmore Hotel in this city, prepared, devised, and superintended by Mr. T. J. Murrey. The service was for twenty, and the menu was as follows:
Who can help loving the land that has taught us six hundred and eighty-five ways to dress eggs.—Moore.
_Oysters._
Wm. Travers once observed that the oyster was a most intelligent creature, since it “shuts up sometimes.”
_Soup._
Consomme Colbert.
“On holydays, with an egg or two at most.”—Chaucer.
_Fish._
Shad Roe—Bechamel.
“He was as thin as a lath, and lank as a June shad.”—W. H. Smith, in the novel of “The Minister’s Wife.”
_Fresh Cucumbers._
“For this, be sure to-night thou shalt have cramps.”—Shakspere.
_Releve._
Leg of Mutton, Caper Sauce.
“It gives true epicures the vapors To see boiled mutton minus capers.” —Sam Ward.
_Entree._
Puree of Guinea-Hen with Poached Eggs.
“The vulgar boil, the learned poach an egg.”—Pope.
_Omelette au Rum._
“Made fair in the form of a maiden, A medley of music and flame.” —Justin McCarthy.
Egg-Nogg, Frappe a l’Alexandria.
_Roast._
Squab, stuffed a la Lindenthorpe.
“Like a fat squab upon a Chinese fan.”—Cowper.
_Green Peas._
“Of the sort that cost some four or five guineas a quart.”—Hood.
_Baked Potatoes._
“Ireland’s native esculent in a baked condition.” —Lord Beaconsfield.
“The principal kind of ‘taters’ raised by Ireland last year was agitators.”—New York _World_, Jan. 18, 1880.
_Salad._
Lettuce Francaise.
“Back to the world he’d turn his fleeting soul And plunge his fingers in the salad-bowl.” —Sydney’ Smith.
_Dessert._
Assorted.
“I crack my brains to find out tempting sauces, And raise fortifications in the pastry.” —Lady Allworth’s Cook.
_Coffee._
“Mocha’s berry from Arabia pure, In small, fine China cups, came in at last.” —Byron.
_Cigars._
“Ah! social friend, I love thee well, In learned doctors’ spite. Thy clouds all other Clouds dispel, and lap me in delight.” —Charles Sprague.
_SALAD COLLATION TO GEO. M. TOTTEN, U. S. N._
CONTINENTAL HOTEL, PHILADELPHIA.
Huitres. Chablis.
_Potages._
Colbert. Cabinet Amontillado. Pain a Caviar.
_Poisson._
Filet de Sole, a la Godard. Marcobrunner.
_Service Froid._
Filet de Bœuf Pique, au Salade Printaniere. Romanee Conti. Cotelette de Volaille en Bellevue. Salade Crabes Dur, a la Gourmand. Œufs Farci, a la Totten. Tartelette de Pigeon, a la Vienna. Cordon Rouge. Salad Escarole, a la Murrey. Celeri. Laitue. Fromage de Roquefort. Old Port (private stock). Fruit. Cafe noir. Liqueurs.
T. J. MURREY, Caterer. October 2, 1878.
INDEX.
Antiseptic, 113
Apple-Sauce, 110 Snow, 76 Toddy, Hot, 107
Arrowroot for Batters and Sauces, 37
Artichokes, Boiled, 92 Jerusalem, 92
Asparagus, Boiled, 92
Banquet Service, 101
Beef a la Mode, 21 Corned, 18 Fillet of, 20 Roast, 39
Beets, Boiled, 95
Biscuit, Milk, 61
Blanc-Mange, 82
Boiling, Remarks on, 17
Bread, How to make, 59 Boston Brown, 61 Steamed „, 61 Corn, 60 Continental Hotel Corn, 61 Wheat, 60 Stuffing, 46
Cabbage, Remarks on, 91
Cake, Corn, 62 Fried Bread, 62 Almond, 76 Almond Sponge, 76 Chocolate, 77 Chocolate Macaroons, 78 Cocoanut, 77 Cocoanut Pound, 78 Columbia, 77 Cream, 79 Crescents, 81 Ginger Cup, 79 Icing, 79 English Christmas, 75 Knickerbocker, 77 Lady Fingers, No. 1, 80 „ „ No. 2, 81 Macaroons, 79 Maids of Honor, 81 Marbled, 80 Neapolitan, 80 Pound, without Soda, 80 Olive Gingerbread, 77 Whortleberry, No. 1, 78 „ „ No. 2, 78 Windsor, 79 Zephyr, 77
Calf’s Brains en Matelotte, 23 „ Fried, 24 „ and Tongue, 24 Head, 22 „ Broiled, 23 „ Collared, 23 „ Fried, 22 „ Maitre d’Hotel, 23
Capon, Boiled, 20 Roast, 46
Carrots, 94
Cauliflower, Boiled, 95
Celery, Boiled, 94
Champagne, 104
Charlotte Russe, 81
Chestnut Stuffing, 45
Chickens a l’Italienne, 29 Boiled, 19 Croquettes, 29 Fricassee, 28 Fried, 29 Liver en Brochette, 31 Patties, 30 Panada, 30 Pie, 30 Roast, 46 Roast Prairie, 49 Toast, 31 With Dumplings, 31 With Rice, 29
Cider, How to keep fresh, 110
Codfish, Baked, 12 Salt, with Cream, 13
Coffee, Remarks on, 86
Corn, Boiled, 95
Cream, Bavarian, 83 Ice, 84 Italian, 83 Lemon Ice, 85 Manioca, 82 Peach Ice, 85 Vanilla Ice, 85 Whipped Coffee, 83 Whipped with Liqueurs, 83
Crullers, 69
Cucumber, Stewed, 96
Dandelion, Stewed, 96
Dressing, Plain French, 52 Plain English, 53 Bacon, 53
Duck, Braise of, with Turnips, 31 Braise of, with Peas, 31 Roast Canvas-Back, 48 Roast Domestic, 47 Wild, Salmi of, 32
Drinks, Mixed, 106
Dyspepsia Cure, 113
Eels, Fricasseed, 14 Patties, 15
Egg-Nogg, 106
Egg-Plant, Stuffed, No. 1, 25 Stuffed, No. 2, 35
Etiquette, Table, 97
Fritters, 37
Golden Buck, 39
Goose, Roast, 47
Ham a la Russe, 48 Boiled, 19
Horse Radish, Boiled, 96
Hot Apple Toddy, 107 Spiced Rum, 107 Tom and Jerry, 107
Ice-Cream, How to make, 84
Ice-Cream, Lemon, 85 Peach, 85 Vanilla, 85
Ices, Water, Apricot, 85 „ Lemon, 85
Icing for Cake, 79
Jam, 110
Jelly, Currant, 110 Wine, 110
Kettles, Preparing for use, 113
Lamb, Breast of, 28 Fricassee, 28 Roast, 41 Roast Saddle of, 41
Lemonade, 106
Lobster, Broiled, 13 En Brochette, 14
Macaroni, Baked, 34
Macaroons, 79 Basket, 83 Chocolate, 78
Mackerel, Salt, Broiled, 13
Meringues, 82
Milk Punch, 106
Mince-Meat for Pies, 65
Mixed Drinks, 106
Muffins, Continental Hotel, 61
Mushrooms, Remarks on, 58
Mutton, Remarks on, 40 Boiled Leg of, 18 Breast of, with Peas, 25 Curry of, 26 Hash with Poached Eggs, 26 Pie, 27 Ragout of, 26 Roast Leg of, 41 Roast Loin of, 41
Omelettes, Remarks on, 37 Oyster, 38 Rum, 38 Souffle, 38
Onions, 94
Orange Basket, 86
Oyster-Plant, 95 Croquettes, 36 Stuffing, 46
Oysters, a la Poulette, 7 Broiled, 7 Escalloped, 6 Fried, 7 Patties, 6 Raw, 5 Roast on half-shell, 6 Toast, 7
Parsnip Fritters, 36
Partridge, Salmi of, 32
Paste, 64
Peas, Green, 93 „ Bottled, 93
Pickle, Green Tomato, 112
Pies, Remarks on, 62 Apple, 64 „ Meringue, 65 „ Sliced, 64 „ Custard, 65 Beefsteak, 21 Custard, 66 Fruit, 66 Lemon Cream, No. 1, 66 „ „ No. 2, 67 Orange, 67 Pumpkin, 66
Pigeon, Roast, 47
Pork, Remarks on, 42 and Beans, 33 Chops, Tomato Sauce, 24 Sausages, 25
Potatoes, Remarks on, 90 Balls, 35 Cakes, 36 Fritters, 36 Stuffed, 35
Powder, Baking, 70
Puff Paste, 63
Pudding, Almond, 72 Astor House, 74 Bachelor’s, 73 Batter, 69 Bird’s-Nest, 73 Boiled, 68 Citron, 74 Chocolate, 69 Cocoanut, 73 Eve’s, 74 Harlan’s, 73 Manhattan, 75 Manioca, 75 Macaroni, 72 Marlborough, 72 Plum, English, 67 „ Plain, 68 „ New England, 68 Roly-Poly, 71 Lemon, 71 Sliced Apple, 74 Steamed Arrowroot, 72
Punch, Santa Cruz, 107
Preserving, 108
Quail, Roast, 49
Quinces, Canning, 112
Rail-Birds, 49
Rarebit, Welsh, 38 Yorkshire, 39
Reed-Birds, 50
Rice Croquettes, 34
Roasting, Remarks on, 39
Salads, Remarks on, 51 Alligator-Pear, 58 Asparagus, 56 Chicken, 55 Cucumber and Tomato, 57 Cucumber, 57 Herring, 55 Hop Sprouts, 56 Lettuce, 52 Lobster, 54 Muskmelon, 58 Potato, 55 Sandwich, 57 Turnip Tops, 56 Veal, 55
Salmon, Soyer’s Boiled, 15
Salt, Remarks on, 58
Santa Cruz Punch, 107
Sauces, Anchovy, 16 Celery, 16 Caper, 16 Chili, 112 Drawn-Butter, 15 Dutch, 17 Egg, 17 Hot, 112 Lobster, 16 Maitre d’Hotel, 15 Mint, 41 Mayonnaise, No. 1, 53 „ No. 2, 53 Oyster, No. 1, 16 „ No. 2, 17 Robert, 25 Summer Mayonnaise, 53 Tartare, 23 Tomato, 25 Vanilla, 69 Vinaigrette, 53 Wine, 73 Gravy for baked Fish, 17 For Plum-Pudding, 68
Shad, Baked, 14
Sherries, 108
Snipe, Roast, 49
Soup, Beef Tea, 11 Chicken, No. 1, 11 „ No. 2, 11 Gumbo, 8 Mock Turtle, 9 Ox Tail, 10 Pea, 10 „ Economical, 10 Stock, 8 Tomato, 10 Veal Stock, 8 „ Broth, 8
Spiced Rum, Hot, 107
Spinach, Boiled, 94
Sprouts, Brussels, 93
Stew, Beef, 21
Sweet-breads, Stewed, 24
Table Etiquette, 97
Tomatoes, Canning, 112 Stuffed, 34
Tom and Jerry, Hot, 107
Tonic, Morning, 113
Tongue, Boiled, 19
Tripe, Broiled, 33 Fricassee, 33 Lyonnaise, 33
Trout Tenderloin, 14
Turkey, Remarks on, 14 Boiled, 19 Roast, 45
Turnips, Boiled, 93
Veal Croquettes, 27 Fricassee of, 27 Roast Loin of, 40
Venison, Breast of, 33 Chops, 32 Epicurean, 32 Patties, 33 Roast, 48
Weeds, 97
Whiskies, 108
Wines, Remarks on, 102
Woodcock, Roast, 49
------------------------------------------------------------------------
TRANSCRIBER’S NOTES
Page Changed from Changed to
31 add a carrot cut into strips, an add a carrot cut into strips, an onion stock with a few cloves onion stuck with a few cloves
● Typos fixed; non-standard spelling and dialect retained. ● Added table of Contents. ● Enclosed italics font in _underscores_. ● Enclosed bold font in =equals=. ● HTML alt text was added for images that didn’t have captions.