Intro -- Title Page -- PREFACE -- CONTENTS -- THE COOKING IMPLEMENTS -- To Make a Coal Fire -- To Put out a Coal Fire -- To Wash Tinned Vessels -- Iron-Ware -- Earthen-Jars -- Pastry-Board, Rolling-Pine, etc -- SOUPS -- Soup Powder -- Curry Powder -- Feelee Powder -- Brown Stock -- Brown Coloring for Soup or Gravy -- White Stock -- Zue's Stock -- Mulligatawny -- Sago Soup -- Clam Soup -- New Orleans Gumbo Soup -- Tomato Soup -- Chicken Soup -- Cabbage Soup -- Split Pea Soup -- Bean Soup -- Noodle Soup -- Mock Turtle Soup -- To Make the Forcemeat Balls -- Soup Maigre -- Oyster Soup -- Fish Soup -- FISH -- To Broil Fish -- To Boil Fish -- To Bake Fish -- To Boil Salt Codfish -- Fish Balls -- Another Breakfast Dish of Salt Codfish -- Chowder -- To Boil Salmon, or Salmon Trout -- Sturgeon-Albany Stew -- Planked Shad -- SHELL-FISH -- Lobster -- To Boil a Lobster -- Zue's Salad Dressing -- Lobster Salad -- Stewed Oysters -- Fried Oysters -- Pickled Oysters -- Zuc's Favorite -- Oyster Pie -- Zue's Clam Chowder -- Clam Fritters -- To Roast Clams -- To Stew Terrapins -- Sauce for Terrapins -- To Stew Scallops -- To Stew Muscles -- SAUCES -- Drawn Butter -- Parsley Sauce -- Egg Sauce -- Onion Sauce -- Mint Sauce -- Caper Sauce -- Liver Sauce -- Apple Sauce -- Cranberry Sauce -- Roast Meat Gravy -- Pudding Sauce -- Liquid Pudding Sauce -- To Mix Mustard -- MEATS -- Modes of Cooking and Using the Different Partis of Animals -- The French Mode of Boiling -- French Pot-au-few -- To Boil Corned Beef -- To Boil a Leg of Veal or Mutton -- To Boil a Ham -- To Boil a Turkey -- New Steamer -- ROASTING AND BAKING -- Roast Beef -- Roast Lamb -- Roast Mutton -- Roast Veal -- Bakcd or Roast pig -- Roust Turkey -- Roast Goose -- Roast Chickens -- Roast Ducks -- To Roast Pigeons -- BROILING AND FRYING -- To Broil Beef Steak -- Beef Steaks not Broilecl.

To Broil Mutton Cutlets -- Venison Steaks -- To Broil Pork Cutlets -- Broiled Ham -- To Broil a Fowl -- Frying -- To Fry Beef Steaks -- To Fry Mutton Steaks -- Lamb's Fry -- To Fry Sausages -- To Fry Hum -- To Fry Chickens -- STEWING -- To Stew Brisket of Beef -- Irish Stew -- Harricot of Mutton -- To Stew Smoked Beef -- Beef a la Mode -- Ragout of Cold Veal -- To Stew Veal -- To Stew Pork Steaks -- To Stew Venison Steaks -- To Stew Fowls -- To Stew Birds -- To Stew Pigeons -- Another Way -- To Stew Fowl with Rice -- To Stew Fish-A West India Dish -- MISCELLANEOUS DISHES OF MEAT -- Beef Gumbo -- To Collar Beef -- Beef Tongue -- Sandwiches -- To Broil a Sweetbread -- To Marble Veal -- To Bake a. Sheep or Calf's Heart -- Baked Beans -- Soused Pigr's Feet -- To Clean and Cook Tripe -- Curried Eggs -- Chicken Curry -- To Roast Canvas-back Ducks -- PICKLE FOR BEEF OR PORK -- Pickle for Beef -- Burlington Pickle for Beef and Tongues -- To Salt Pork -- Maryland Recipe for Hams -- To Keep Smoked Meat -- VEGETABLES -- Potatoes -- Boiled Potatoes -- Mashed Potatoes -- Baked Potatoes -- Stewed Potatoes -- Turnips -- To Stew Carrots -- To Boil Beets -- To Stow Beets -- Parsnips -- Salsify or Vegetable Oyster -- To Cook Peas in the Country -- To Cook Peas in the City -- To Stew Old Peas -- To Stew Lima Beans -- Zue's String, or Butter Beans -- To Hull Corn -- To Boil Corn -- Zue's Succotash -- To Boil Asparagus -- To Boil Spinach and other Greens -- To Boil Cabbage -- To Stow Cabbage -- To Make Cold and Hot Slaw -- To Fry Egg Plant -- To Stew Egg Plant -- To Stew Tomatoes -- To Cook Squashes -- To Boil Onions -- To Stew Okras -- To Stew mushrooms -- To Dress Cucumbers -- To Stew Cucumbers -- To Boil Rice -- PICKLES -- To Pickle Cucumbers -- To Pickle Tomatoes -- Tomato Croat -- Pickled Onions -- To Pickle Butternuts and Black Walnuts -- To Pickle Beet Root.

To Pickle Red Cabbage -- To Pickle Eggs -- To Make India Pickle -- Pears -- Peaches -- To Makc Cider Vinegar -- To Make Sugar Vinegar -- To Make Tomato Vinegar -- Tomato Catsup -- To Make Soy -- American Chutucc Sauce -- APPROXIMATE MEASURES -- Apothecary Measure -- Avoirdupois Mensure -- BREAD, BISCUITS, ROLLS, ETC -- Good Home-madc Bread -- Zue's Home-made Bread -- Indian Bread -- Graham, or Brown Bread -- Rye Bread -- Zue's Rye Bread -- Raised Biscuit -- Soda Biscuit -- To Make French Rolls -- American Rolls -- English Muffins -- American Bread Muffins -- Cream Short Cakes -- Round Cakes -- Bread Griddle Cakes -- Buck wheat Cakes -- Zue's Buckwlieat Cakes -- Sour Milk Corn Cakes -- Quick Waffles -- YEAST -- To Make Yeast at First -- To Makc Dry Yeast -- To make Hop Cakes -- Aunt Lavinia's Yeast -- Milk Yeast -- PIES -- Plain Pastry -- Puff Paste -- Soda Paste -- Apple and other Fruit Pies -- Rhubarb Pie -- Lemon Pie -- Zue's Mlince Pie -- Lemon Butter for Tarts -- Fruit Butter for Pies -- Potato Cheesecakes -- Lemon Cheesecakes -- Beef, Mutton, or Lamb Pie -- Beef Steak Pie -- Pigeon Pie -- Oyster Putties -- PUDDINGS -- Mock Cream -- Sponge Cake for Dessert -- Batter Pudding -- Sponge Pudding -- Roily-Polly Pudding -- Apple Dumplings -- Baked Rice Pudding -- Tapioca Pudding -- Sago Pudding -- Corn-meal Pudding -- Yorkshire Pudding -- Poor Man's Pudding -- English Plum Pudding -- Cabinet Pudding -- Zue's Pudding -- Corn-Starch and Maizena -- Creamed Rice -- Plain Fritters -- Apple Fritters -- CAKES -- Iceing for Cake -- Pound Cake -- Sponge Cake -- Jelly Cake -- Cup Cake -- Round Cakes -- Golden Cake -- Silver Cake -- Fruit Cake -- Plum Cuke -- Scotch Cuke -- Raised Loaf Cake -- Apple Cake -- Pork Cake -- Molasses Cuke -- Dough Cake -- Christimas Cakes -- Ginger Snaps -- Newport Cuke -- Soft Gingerbread -- Crullers -- Raised Doughnuts.

Marble Cake -- CUSTARDS, CREAMS, ETC. -- Plain Custard -- Rich Custard -- Sweet Souffle -- Fruit Creams -- Imperial Cream -- Curds and Cream -- Cake Trifle -- Floating Island -- Lemon Sponge -- A Charlotte Russe -- Blanc Mange -- Rico Blanc Mange -- Arrowroot Blanc Mange -- JELLIES -- Lemon Jelly -- Apple Jelly -- Currant Jelly -- Grape and Cranberry Jelly -- Wine Jelly -- Calf's-feet Jelly -- Lemon Ice Cream -- Another -- Ice Cream -- Strawberry Ice Cream -- Water Ices -- Red Apples in Jelly -- Stewed Apples -- To Malke Goosberry Fool -- Baked Pears -- Compote of Rhubarb -- Compote of Peaches -- PRESERVING FRUITS -- To Can Peaches -- To Clarify Sugar -- Fruit Butter -- Cherry Jam -- Raspberry Jam -- Tomato Figs -- Plums -- Apples -- Pears -- Quinces -- Peaches -- Citron -- Crab Apples -- COFFEE, TEA, ETC -- Coffee -- For Keeping and Settling Coffee -- To Filter Coffee -- To Boil Coffee -- To Make Tea -- To Make Chocolate -- BEVERAGES -- Common Beer -- Cream Beer -- Raspberry Vinegar -- Lemonade -- Milk Punch -- Mulled Cider -- Mint Julep -- Mead -- Currant Wine -- Grape Wine -- FOOD AND DRINK FOR INVALIDS -- Apple Tea -- Toast Water -- Wine Whey -- Chicken Tea -- Beef Tea -- Mutton Broth -- Flax Seed Tea -- Arrowroot Gruel -- Sago Gruel -- Indian Meal Gruel -- Oat Meal Gruel -- Ground Rice -- Strengthening Jelly -- Dr. Ratcliflf's Restorative Pork Jelly -- Food for an Infant -- Thickened Milk -- Wheat Balls -- BUTTER AND CHEESE -- To Pot Butter for Winter -- Pickle for Butter -- To Remove the Taste of Turnips from Milk -- To Make Cheese -- Cottage Cheese -- To Prepare the Renuet -- The Bavarian Mode of Preserving Rennet -- How to Make Cheese from One Cow -- The Proper Temperature for a Dairy -- Coloring for Butter -- MISCELLANEOUS RECIPES -- Fat -- The Dean's Salad -- Little Birds -- Another Little Bird -- To Dry Corn for Winter Use.

Important to Cooks, and to Persons Eating Cabbages -- Salad Cream -- Barley Water -- Roast Goose -- To Freshen Walnuts -- Currant Wine -- Tomato Honey -- Tomato Figs -- To Preserve all the Aroma of Coffee -- To Make Sauerkraut -- To Preserve Green Peas -- To Keep Strong Beans -- Spring Greens -- Fruit as an Article of Food -- To Make Suppawn -- To Make Salmagundi -- To Kill and Cook Old Fowls -- Sweetbreads, Stewed White -- Floating Islands -- Chocolate Caramel -- Everton Toffie -- Fried Ramequins -- Kitchen Spice -- To Ripen Ale or Porter -- To Boil Watery Potatoes -- To Make Hodge-Podge -- To Make Saveloys -- To Make Bird's Nests -- Red Rataha -- Haricot Mutton -- May Sherbert -- To Preserve Carrots, Parsnips, and Beets, all the Winter -- To Makc Kolcannon, an Irish Dish -- To Bottle Cider -- To Pop Corn -- How to Treat Bread when taken from the Oven -- Molasses Candy -- Directions for Cutting up a Hog -- To Raise a Salad quickly -- To Keep Oranges and Lemons -- Best Cooler for Water or Wine -- RECIPES FOR WASHING AND CLEANSING -- Stains from While Cotton Goods -- To Remove Tea Stains from Table Cloth -- To Wash Printed Calicoes -- To Prepare New Flannel by Shrinking -- To Wash Flannel -- To Make Soap from As hes -- Another Washing Recipe -- French Method of Washing Colored Muslins, Piques, etc -- To Bleach White Goods -- To Make Starch -- Starch Polish -- Care of Clothes-lines, etc -- To Keep Sad Irons Smooth and Free from Rust -- To Restore Scorched Linen -- To Perfume Linen -- To Remove Grease from Cloth -- To Extract Grease from Silk -- To Clean Silks -- To Remove Grease -- To Remove Stains from Silk -- To Clean Crape and Bombazine -- To Extract Wheel Grease -- To Remove Creases from Velvet -- To Remove Claret or Port Wine Stains -- How to Clean Ostrich Feathers -- To Wash Lace -- To Clean Jet -- To Clean Kid Gloves.

To Prepare Sheepskins for Mats.