Chapter D: Damson pickles, 580

Damson sauce, 342.

Dressing for slaw, 354.

Dried apple sauce, 341.

Dried peach sauce, 341.

Dried and smoked beef, 148.

Doughnuts, 443.

Dumplings, (apple,) 457.

Dumplings, (peach,) 458.

Dumplings, (bird,) 305.

Dumpling, (sausage,) 231.

Ducks, boiled, 279.

Ducks, fricasseed, 280.

Ducks with peas, 280.

Ducks, roasted, 278.

Duck soup, 56.

Ducks, (terrapin,) 283.

Ducks, (canvas-back,) broiled, 282.

Ducks, (canvas-back,) plain, 281.

Ducks, (canvas-back,) roasted, 281.

Ducks, (canvas-back,) stewed, 282.

E.

East indian pickle, 569.

East India sauce for fish, 331.

Egg balls, 373.

Egg-plants, baked, 357.

Eggs, to beat, 615.

Eggs, to boil, 612.

Egg-nogg, 614.

Egg sauce, 316.

Eggs, poached, 613.

Eggs, scrambled, 614.

Egg wine, 591.

Ellen Clarke's pudding, 603.

Epicurean sauce, 331.

F.

Farina, 500.

Farina blancmange, 588.

Farina flummery, 589.

Farina gruel, 589.

Fast-day soup, 74.

Farmer's rice, 451.

Fennel sauce, 319.

Fig pudding, 617.

Filet gumbo, 293.

Fish, to clean, 77.

Fish, to bake, 79.

Fish cakes, 82.

Fish, to boil, 77.

Fish, to fry, 79.

Fish, spiced, 81.

Fish soup, 71.

Fish, to stew, 81.

Floating island, 515.

Florendines, 482.

Fillet of pork, 225.

Fillet of veal, 189.

Fowls, boiled, 285.

Fowls, pulled, 286.

Fowls, roasted, 284.

Fowl and oysters, 291.

French chicken pie, 291.

French ham pie, 616.

French pot-au-feu, 64.

French sour crout, 354.

French stew, 158.

French white soup, 56.

Friday soup, 75.

Fried oysters, 110.

Fritters, 448.

Fritters, (orange,) 449.

Fritters, (peach,) 449.

Fruit charlotte, 483.

Fruit pies, (common,) 466.

Fruit pot-pies, 460.

Fruit in syrups, 552.

G.

Game soup, 68.

Giblet pie, 277.

Gingerbread, (Lafayette,) 538.

Gingernuts, 539.

Golden cake, 530.

Gooseberry fool, 463.

Gooseberries preserved, 565.

Gooseberry sauce, 339.

Goose pie, 276.

Goose, to roast, 274.

Gravy sippets, 584.

Gravy, to make, 323.

Green beans, to boil, 379.

Green gages, to preserve, 557.

Green lemons or limes, 555.

Green Mayonnaise, 330.

Green peas, to boil, 378.

Green pea soup, 41.

Gruel, 586.

Gumbo, (beef,) 375.

Gumbo, (filet,) 293.

Gumbo, (chicken,) 292.

Gum arabic water, 590.

H.

Halibut, fried, 97.

Halibut, stewed, 104.

Hams, to cure, 236.

Ham, baked, 239.

Ham, boiled, 238.

Ham, brine for pickling, 235.

Ham, broiled, 241.

Ham, disguised, 243.

Ham, fried, 242.

Ham, fried, (nice,) 242.

Ham cake, 243.

Ham, (madeira,) 240.

Ham toast, 173.

Ham omelet, 244.

Ham, potted, 246.

Ham pie, (French,) 616.

Ham, sliced, 243.

Hashed cold meat, 193.

Hare, coated, 264

Herb teas, 585.

Herb candies, 585.

Hog's head cheese, 234.

Hominy, 392.

Horse-radish, 317.