Chapter VIII: A Group of Receipts from a New England Kitchen

Split-pea soup, 229.

Black bean soup, 229.

Clam soup, 230.

Clam chowder, 230.

Fish chowder, 230.

Browned oysters, 231.

Fish and oysters, 231.

Scalloped oysters, 231.

Pickled oysters, 232.

Fricasseed oysters, 232.

Stewed lobster, 232.

Fish balls, 232.

Codfish and cream, 233.

Oysters on a chafing-dish, 233.

Pilau, 233.

Spiced shad, 233.

Pork and beans, 234.

A rechauffe of cold mutton, 234.

Corned beef, 234.

A beefsteak pie, 235.

Easy chicken salad, 235.

Cream dressing, 235.

Macaroni a l'albi, 236.

Corn pudding, 236.

Thin Indian bread, 236.

Graham gems, 237.

Colonial hoe-cakes, 237.

Rhode Island johnny-cake, 237.

Boston brown bread, 237.

Dabs, 238.

Cream oatmeal, 238.

Zephyrs, 238.

Squash pies, 238.

Pumpkin pies, 239.

A rule for simple pie-crust, 239.

A boiled Indian pudding, 240.

A baked Indian pudding, 240.

Orange Indian pudding, 241.

Blueberry pudding, 241.

A peach pudding, 241.

Cherry bread, 241.

Lemon rice pudding, 242.

Bermuda pudding, 242.

Rice and marmalade pudding, 242.

Molasses pie, 242.

Prune jelly with almonds, 243.

Clarified apples, 243.

Lemon ice, 243.

Apple sauce, 243.

Stewed pears, 244.

Cranberry jelly, 244.

Hartford election cake, 244.

Instantaneous frosting, 245.