CONTENTSPreface.Introductory - A Brief History of the Culinary Art, and its Principal Methods.An Explanatory Word in Conclusion.Chapter 1. Soups.Stock.General Directions for Making Soup.Calves’-Head Soup.Ox-Tail Soup.Okra Soup.Chicken Gumbo.Fresh Oyster Soup.Fish Chowder.Clam Soup.Clam Chowder.Baked Beans and Bean Soup.Dry Split-Pea Soup.Tomato Soup.Celery Soup.Pepper-Pot.Egg-Balls for Soup.Nudels.Chapter 2. Fish.Fish.Boiled Fish.Fried Fish.Broiling Fish.Fried Oysters.Oysters in Batter.Oyster Patties.Stewed Lobsters or Crabs.Chapter 3. Roast, Boiled, Baked, Broiled and Fried.Retaining the Juices in Cooking Meats.Roast Pig.To Roast Turkeys and Chickens.Roasting Beef.A Good Way to Roast a Leg of Mutton.Clayton’s Mode of Cooking Canvas-back Ducks.Clayton’s Mode of Cooking California Quail, or Young Chickens.To Cook Boned Turkey.To Bone a Turkey.To Cook Ducks or Chickens, Louisiana Style.Breast of Lamb and Chicken, Breaded.Scrapple, or Haggis Loaf.Pigs’ Feet and Hocks.To Cook a Steak California Style of 1849-’50.A Good Way to Cook a Ham.Beefsteak Broiled.Beefsteak with Onions.Corned Beef, and How to Cook It.Spiced Veal.Calves’ Liver with Bacon.Calves’ or Lambs’ Liver Fried.Spiced Beef.Fried Oysters.Chapter 4. Stews, Salads And Salad Dressing.Terrapin Stew.Stewed Chicken, Cottage Style, with White Gravy.Stewed Tripe.Chicken Salad.Clayton’s Celebrated California Salad Dressing.Salad Flavoring.Chapter 5. Eggs and Omelettes.Boiling Eggs.Scrambled Eggs.To Fry Eggs.Oyster Omelette.Ham Omelette.Cream Omelette.Spanish Omelette.Omelette for Dessert.Chapter 6. Vegetables.Baked Tomatoes.Raw Tomatoes.Cucumbers.Boiled Cabbage.To Cook Cauliflower.To Cook Young Green Peas.A Good Way to Cook Beets.Mashed Potatoes and Turnips.Boiled Onions.Stewed Corn.Stewed Corn and Tomatoes.Succotash.Saratoga Fried Potatoes.Salsify or Oyster Plant.Egg Plant.To Boil Green Corn.Boiled Rice.Stewed Okra.Chapter 7. Bread, Cakes, Pies, Puddings and Pastry, Solid and Liquid Sauces.Quick Bread.Quick Muffins.Brown Bread.Graham Rolls.Mississippi River Corn-Bread.Nice Light Biscuit.Clayton’s Corn-Bread.Johnny Cake.Sweet Potato Pone.Ginger-Bread.Molasses Ginger Bread.Quaker Cake.Pound Cake.Chocolate Cake.–Jelly Cake.The following is the mixture for filling.Currant Cake.Cream Cup-Cake.Jumbles.Sponge Cake.Ginger Snaps.A Nice Cake.Icing for Cake.Chocolate Icing.Lemon Pie.English Plum Pudding.Baked Apple Pudding.Bread Pudding.Baked Corn-Meal Pudding.Corn-Starch Pudding (Baked).Delmonico Pudding.Peach Ice-Cream.Apple Snow.Strawberry Sauce.Ambrosia.Farina Pudding.Baked Corn-Meal Pudding.Snow Pudding.Fruit Pudding.Charlotte-a-Russe.Solid Sauce.Liquid Sauce.Currant, or Grape Jelly.Calves’ Foot Jelly.Ice-Cream.Orange-Ice.Lemon Jelly.Wine Jelly.Peach Jelly.Roman Punch.Chapter 8. Miscellaneous.Butter and Butter-Making.A Word of Advice to Hotel and Restaurant Cooks.Clayton’s California Golden Coffee.The Very Best Way to Make Chocolate.Old Virginia Egg-Nog.Clayton’s Popular Sandwich Paste.Welsh Rabbit.Delicate Waffles.Force-Meat Balls.Beef-Tea.Crab Sandwich.Something about Pork.–The Kind to Select, and Best Mode of Curing.Home-Made Lard.New Jersey Sausage.Pot-Pie.Curried Crab.To Toast Bread.Cream Toast.Fritters.Hash.Hashed Potatoes with Eggs.Baked Macaroni.Drawn-Butter.Spiced Currants.The Best Method of Canning Fruits.Preparing Quinces for Canning or Preserving.Clayton’s Monmouth Sauce.To Prepare Mustard for the Table.Mint Sauce.Eggs Ought Never be Poached.Sunnyside Roast.Clayton’s Spanish Omelette.Plain Omelette.Clam Fritters.Fried Tripe.Ringed Potatoes.New Potatoes Boiled.Fried Tomatoes.Squash and Corn.–Spanish Style.Pickles.Nice Picklette.Pickled Tripe.To Cook Grouse or Prairie Chicken.Brains and Sweet-Breads.Stewed Spare-Ribs of Pork.Broiled Oysters.Pumpkin or Squash Custard.Fig Pudding.Fried Apples.Clayton’s Oyster Stew.Boiled Celery.Selecting Meats.Rebecca Jackson’s Rice Pudding.Bread-and-B
