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The Whitehouse Cookbook (1887) Novel Chapters
List of most recent chapters published for the The Whitehouse Cookbook (1887) novel. A total of 157 chapters have been translated and the release date of the last chapter is Apr 02, 2024
Latest Release: Chapter 1 : The Whitehouse Cookbook (1887).by Mrs. F.L. Gillette.PREFACE In presenting to the public
The Whitehouse Cookbook (1887).by Mrs. F.L. Gillette.PREFACE In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than
- 1 The Whitehouse Cookbook (1887).by Mrs. F.L. Gillette.PREFACE In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than
- 2 No. 4. Breast, used for baking dishes, stewing.No. 5. Scrag or neck, used for soups.The choice of venison should be judged by the fat, which, when the venison is young, should be thick, clear and close, and the meat a very dark red. The flesh of a female
- 3 [Ill.u.s.tration]TURKEY.A turkey having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver's right hand. An expert carver places the fork in the turkey, and does not remove it until t
- 4 Hotel and private-house stock is quite different.Hotels use meat in such large quant.i.ties that there is always more or less tr.i.m.m.i.n.gs and bones of meat to add to fresh meats; that makes very strong stock, which they use in most all soups and gravi
- 5 Sippits are bits of dry toast cut into a triangular form.A seasonable dish about the holidays.[Ill.u.s.tration: EDITH CAROW ROOSEVELT.]OX-TAIL SOUP.Two ox-tails, two slices of ham, one ounce of b.u.t.ter, two carrots, two turnips, three onions, one leek,
- 6 GREEN TURTLE SOUP.One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a gla.s.s of Madeira.After removing the entrails, cut up the coa.r.s.er parts of the turtle meat and bones. Add four quarts of water, and stew four
- 7 EGG DUMPLINGS FOR SOUP.To half a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather _thick_ batter free from lumps; drop this batter, a tablespoonful at a time, into boiling soup._Another Mode._--One cupful of sou
- 8 Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with b.u.t.ter, pepper, salt, sage and any other aromatic herbs fancied; sew up; wrap in a well-floured cloth, tied closely with twine, and boil or steam. The
- 9 TO BROIL A SHAD.Split and wash the shad and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well, and as soon as it is hot, lay the shad upon it, the flesh side down; cover with a
- 10 BOILED WHITE FISH._Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824._ The most delicate mode of cooking white fish. Prepare the fish as for broiling, laying it open; put it into a dripping pan with the back down; nearly cover with water; to one fi
- 11 When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quant.i.ty of b.u.t.ter; boil up and pour over the chowder. Serve sliced lemon, pickles and s
- 12 Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used.They should be alive and freshly caught when put into the boiling kettle. After being cooked and cooled, split open the body and tail and cra
- 13 OYSTER SOUP.For oyster soup, see SOUPS.DRY OYSTER STEW.Take six to twelve large oysters and cook them in half a pint of their own liquor; season with b.u.t.ter and white pepper; cook for five minutes, stirring constantly. Serve in hot soup plates or bowls
- 14 _Prince's Bay, S. I._ BOSTON OYSTER PIE.Having b.u.t.tered the inside of a _deep_ pie plate, line it with puff paste, or common pie crust, and prepare another sheet of paste for the lid; put a clean towel into the dish (folded so as to support the lid),
- 15 ROAST TURKEY.Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then "draw" it nicely, being very careful not to break any of the internal organs; remove the crop carefully; cut off the h
- 16 Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken gravy or cream sauce, fill scalloped sh.e.l.ls that are lined with pastry with the mixture, and sprinkle b
- 17 All first-cla.s.s grocers and druggists keep this "India Curry Powder,"put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be subst.i.tuted for the chicken, if preferred, and sent to the table with or without a di
- 18 Wild duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently wi
- 19 A very close relations.h.i.+p exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To
- 20 Boiling or stewing meat, if fresh, should be put into _boiling_ water, closely covered and boiled _slowly_, allowing twenty minutes to each pound, and, when partly cooked, or when it begins to get tender, salted, adding spices and vegetables.Salt meats sh
- 21 Cook ten minutes. Take up the steak, and stir the flour into the b.u.t.ter remaining in the pan. Stir until a dark brown. Add the oyster liquor and boil one minute. Season with salt and pepper. Put back the steak, cover the pan, and simmer half an hour or
- 22 FRENCH STEW.Grease the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a m.u.f.fin ring under the beef to prevent its sticking. Add a few sliced carrot
- 23 BEEFS HEART STEWED.After was.h.i.+ng the heart thoroughly cut it up into squares half an inch long; put them into a saucepan with water enough to cover them. If any sc.u.m rises skim it off. Now take out the meat, strain the liquor and put back the meat,
- 24 Prepare equal quant.i.ties of boiled sliced veal and smoked tongue.Pound the slices separately in a mortar, moistening with b.u.t.ter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first the tongue and then the veal, so that
- 25 FRIED SWEETBREADS.After preparing them as above they are put into hot fat and b.u.t.ter, and fried the same as lamb chops, also broiled the same, first rolling them in egg and cracker crumbs.BAKED SWEETBREADS.Three sweetbreads, egg and bread crumbs, oiled
- 26 Line a two-quart pudding basin with some beef suet paste; fill the lining with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; season with pepper and salt some parsley, a little thyme and two slices of onion chopped
- 27 The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require to be well-b.u.t.tered before serving, which should be done on a hot platter before the b.u.t.ter becomes oily. Fry them
- 28 Broil over a brisk fire, turning the slices constantly. It will require about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a little b.u.t.ter and a sprinkle of pepper on the top of each slice
- 29 LOBSTER SAUCE.Put the coral and sp.a.w.n of a boiled lobster into a mortar with a tablespoonful of b.u.t.ter; pound it to a smooth ma.s.s, then rub it through a sieve; melt nearly a quarter of a pound of sweet b.u.t.ter, with a wine-gla.s.s of water or vi
- 30 Strain and skim off all the fat. Add the jelly and stir over the fire until it is melted. Serve with game.BROWN SAUCE.Delicious sauce for meats is made in this way: Slice a large onion and fry in b.u.t.ter till it is brown; then cover the onion with rich
- 31 Will keep for weeks.SPICES.Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone. The stem grows three or four feet high and dies every year. There are two varieties of ginger--the white and black--cause
- 32 MAYONNAISE DRESSING.Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg.All the art consists in int
- 33 HOT SLAW.Cut the cabbage as for cold slaw; put it into a stewpan and set it on the top of the stove for half an hour, or till hot all through; do not let it boil. Then make a dressing the same as for cold slaw, and, while hot, pour it over the hot cabbage
- 34 OYSTER CATSUP.One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar.Procure the oysters very fresh and open sufficient to fill a pint measure; save t
- 35 Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar f
- 36 WATERMELON PICKLE.Ten pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the ri
- 37 Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker._Remark_.--Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.SCALLOPED POTATOES. (Kentucky Style.) P
- 38 Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake brown, basting them with b.u.t.ter or beef drippings several times. Served hot. They should be a nice brown.BAKED SWEET POTATOES.Wash and sc.r.a.pe them, split them lengthwise
- 39 PARSNIPS, BOILED.Wash, sc.r.a.pe and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done and pour melted b.u
- 40 Bake about half or three-quarters of an hour.STEWED CORN.Take a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then sc.r.a.pe the cob. Put the corn in a saucepan o
- 41 GREEN PEAS.Sh.e.l.l the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; season with pepper and salt and a g
- 42 MUSHROOMS FOR WINTER USE.Wash and wipe free from grit the small fresh b.u.t.ton mushrooms. Put into a frying pan a quarter of a pound of the very best b.u.t.ter. Add to it two whole cloves, a saltspoonful of salt and a tablespoonful of lemon juice. When h
- 43 NEW JERSEY CREAM CHEESE.First scald the quant.i.ty of milk desired; let it cool a little, then add the rennet; the directions for quant.i.ty are given on the packages of "Prepared Rennet." When the curd is formed, take it out on a ladle without breaking
- 44 This is far more delicate than fried eggs.Or prepare the eggs the same and set them in a steamer over boiling water.They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in.SCRAMBLED EGGS.P
- 45 Make a puree by mas.h.i.+ng up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suitable vegetables are cuc.u.mbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, po
- 46 Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork. The longer they are beaten, the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into
- 47 The loaves should come half way up the pan, and they should be allowed to rise until the bulk is doubled. When the loaves are ready to put into the oven, the oven should be ready to receive them. It should be hot enough to brown a teaspoonful of flour in
- 48 Graham may be used instead of rye, and baked as above.This is similar to the "Rye and Injun" of our grandmothers' days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heap
- 49 To freshen stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip each roll for an instant in cold water and heat them crisp in the oven.WARM BREAD FOR BREAKFAST..Dough after it has become once sufficient
- 50 SALLY LUNN.Warm one-half cupful of b.u.t.ter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of _sifted_ flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup
- 51 The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Excellent.m.u.f.fins of all kinds should only be cut just around the edge, then pulled open with the fingers.PL
- 52 GRIDDLE-CAKES. (Very Good.) One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes, add the yeast, and
- 53 PINEAPPLE FRITTERS.Make a batter as for apple fritters; then pare one large pineapple, cut it in slices a quarter of an inch thick, cut the slices in halves, dip them into the batter and fry them, and serve them as above.PEACH FRITTERS.Peel the peaches, s
- 54 Nice accompaniment to a meat dinner as a side-dish--similar to plain macaroni.BREAKFAST PUFFS.Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscuit dough. Cut into narrow strips an inch
- 55 HOMINY.Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly in on 3 or two waters, then cover it with twice its depth of cold water and let it c
- 56 _Maria Parloa_.VEAL HASH ON TOAST.Take a teacupful of boiling water in a saucepan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt and two tab
- 57 TUTTI FRUTTI ICING.Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds.SUGAR ICING.To one pound of extra refined sugar add one ounce of fine white starch; pound finely together
- 58 Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten white of an egg.Spread between the layers of "Silver Cake" recipe.No. 13. FIG FILLING.Take a pound of figs, chop fine, and pu
- 59 CITRON POUND CAKE.Stir two cups of b.u.t.ter to a cream, then beat in the following ingredients each one in succession: one pint of powdered sugar, one quart of flour, a teaspoonful of salt; eight eggs, the yolks and whites beaten separately, and a wine-g
- 60 _Filling._--One pound sweet almonds, whites of four eggs whisked stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water.Blanch the almonds. Let them get cold and dry; then pound in a Wedgewood mortar, adding rose-water as you go. Save about tw
- 61 FRUIT LAYER CAKE.This is a delicious novelty in cake-making. Take one cup of sugar, half a cup of b.u.t.ter, one cup and a half of flour, half a cup of wine, one cup of raisins, two eggs and half a teaspoonful of soda; put these ingredients together with
- 62 SWEET STRAWBERRY CAKE.Three eggs, one cupful of sugar, two of flour, one tablespoonful of b.u.t.ter, a teaspoonful, heaped, of baking powder. Beat the b.u.t.ter and sugar together and add the eggs well beaten. Stir in the flour and baking powder well sift
- 63 LITTLE PLUM CAKES.One cup of sugar and half a cup of b.u.t.ter beaten to a smooth cream; add three well-beaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour, one cup of raisins and one of currants, half of a teaspoonful of baking soda
- 64 Three eggs, three tablespoonfuls of melted lard or b.u.t.ter, three tablespoonfuls of sugar; mix very hard with sifted flour, as hard as can be rolled, and to be rolled very thin like pie crust; cut in squares three inches long and two wide, then cut seve
- 65 PUFF PASTE OF SUET.Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of baking powder, one cup of chopped suet, freed of skin, and chopped very fine, one cupful of water. Place the flour, sifted with the powder in a bowl, add suet and wa
- 66 One-quarter cake of Baker's chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of vanilla. Dissolve the chocolate in a very little milk, stir into the boiling water and boil thr
- 67 Take medium-sized tomatoes, pare and cut out the stem end. Having your pie-pan lined with paste made as biscuit dough, slice the tomatoes _very thin_, filling the pan somewhat heaping, then grate over it a nutmeg; put in half a cup of b.u.t.ter and a medi
- 68 STEWED PUMPKIN OR SQUASH FOR PIES.Deep-colored pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in small pieces. Put it into a large pot or saucepan with a
- 69 Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs and the crumbs of sponge cake; beat it all together until smooth; put into twelve patty-pans lined with puff paste and bake until the crust is done.ORANGE TARTLETS.T
- 70 Eggs should always be thoroughly well beaten separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavoring, then the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer the custard.Eg
- 71 STRAWBERRY BAVARIAN CREAM.Pick off the hulls of a box of strawberries, bruise them in a basin with a cup of powered sugar; rub this through a sieve and mix with it a pint of whipped cream and one ounce and a half of clarified isingla.s.s or gelatine; pour
- 72 APPLE FLOAT.One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them and let them stew until they look as if they would break; then take them out and put the sugar in the same water; let the syrup
- 73 TAPIOCA BLANC MANGE.Half a pound of tapioca soaked an hour in one pint of milk and boiled till tender; add a pinch of salt, sweeten to taste and put into a mold; when cold turn it out and serve with strawberry or raspberry jam around it and a little cream
- 74 One cupful of sweet almonds, blanched and chopped fine, half a box of gelatine soaked two hours in half a cupful of cold water; when the gelatine is sufficiently soaked, put three tablespoonfuls of sugar into a saucepan over the fire and stir until it bec
- 75 ORANGE COCOANUT SALAD.Peel and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them sweetened wine. Served with small cakes.When oranges are served whole, they should be pe
- 76 WINE JELLY.One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water and stir until dissolved, then ad
- 77 TUTTI FRUTTI ICE-CREAM.Take two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs; mix well together; place on the fire, stirring constantly, and just bring to boiling point; now remove immediately and continue to
- 78 If the water boils down and more must be added, it must be done so carefully that the mold will not hit the side of the kettle, and it must not be allowed to stop boiling for an instant.Batter should never-stick to the knife when it is sent to the table;
- 79 Pie-plant, cut up in small pieces with plenty of sugar, is fine made in this manner.BREAD AND b.u.t.tER PUDDING. No. 2.Place a layer of stale bread, rolled fine, in the bottom of a pudding-dish, then a layer of any kind of fruit; sprinkle on a little suga
- 80 CREAM MERINGUE PUDDING.Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour half a cupful o
- 81 Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante currants, washed and fl
- 82 One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole
- 83 Wash a teacupful of rice and boil it in two teacupfuls of water; then add, while the rice is hot, three tablespoonfuls of b.u.t.ter, five tablespoonful of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one gla.s.s of wi
- 84 SPONGE CAKE PUDDING. No. 1.Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with b.u.t.ter and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and
- 85 A ROYAL DESSERT.Cut a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry _lightly_ in fresh b.u.t.ter in a smooth frying pan; when done, place over each slice of cake a layer of preserves or you may
- 86 Place over the fire a saucepan; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water.Stir it continually for three or four minutes, until all the water evaporates; then watch it carefully until it becomes
- 87 PRESERVED CRANBERRIES.The cranberries must be large and ripe. Wash them and to six quarts of cranberries allow nine pounds of the beat loaf sugar. Take three quarts of the cranberries and put them into a stewpan with a pint and a half of water. Cover the
- 88 Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner--to be used the same as fresh fruit.Gather the fruit before it is very ripe; put it in wide-mouthed bottles made for the purpose; fill
- 89 BRANDIED PEACHES OR PEARS.Four pounds of fruit, four pounds of sugar, one pint of best white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil; put the fruit in and boil five minutes. Having removed the fruit caref
- 90 CANNED MINCE MEAT.Mince meat for pies can be preserved for years if canned the same as fruit while _hot_, and put into gla.s.s jars and sealed perfectly tight, and set in a cool, dark place. One gla.s.s quart jar will hold enough to make two ordinary-size
- 91 Havana is the cheapest grade of white sugar and a shade or two lighter than the brown.Confectioners' A is superior in color and grain to the Havana. It is a centrifugal sugar--that is, it is not re-boiled to procure its white color, but is moistened
- 92 CURRANT DROPS.Use currant juice instead of water, to moisten a quant.i.ty of sugar.Put it in a pan and heat, stirring constantly; be sure not to let it boil; then mix a very little more sugar, let it warm with the rest a moment, then, with a smooth stick,
- 93 Halve the peaches and take out the stones; pare. Have ready some powdered white sugar on a plate or dish. Roll the peaches in it several times, until they will not take up any more. Place them singly on a plate, with the cup or hollow side up, that the ju
- 94 Many drop a tiny piece of sweet b.u.t.ter into their cup of hot coffee as a subst.i.tute for cream.TO MAKE TEA.Allow two teaspoonfuls of tea to one large cupful of boiling water.Scald the teapot, put in the tea, pour on about a cupful of _boiling_ water,
- 95 BLACKBERRY CORDIAL.Warm and squeeze the berries; add to one pint of juice one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour; strain the syrup, a
- 96 LEMONADE.Three lemons to a pint of water makes strong lemonade; sweeten to your taste.STRAWBERRY WATER.Take one cupful of ripe hulled berries; crush with a wooden spoon, mixing with the ma.s.s a quarter of a pound of pulverized sugar and half a pint of co
- 97 MEATS.--Beef, veal, mutton, lamb, pork.POULTRY AND GAME.--Chickens, turkeys, ducks, rabbits, snipes, wild pigeons, capons.FISH.--Striped ba.s.s, halibut, salmon, live codfish, chicken halibut, live lobster, Spanish mackerel, flounders, sheep's-head,
- 98 MEATS.--Beef, veal, mutton, pork, venison. POULTRY AND GAME.--Rabbits, hares, grouse, pheasants, woodc.o.c.k, snipe, partridges, turkey, fowls, chickens, pullets, geese, wild geese, ducks, wild duck, tame duck, canvas-back duck, quails. FISH.--Turbot, stu
- 99 Citron Cake 295. Tea 460. DINNER. Oysters on Half Sh.e.l.l. Mock Turtle Soup 39. Boiled Halibut 57, Sauce Maitre dHotel 160. Roast Haunch of Venison 104, Currant Jelly 431. Potato Croquettes No. 1 196. Creamed Parsnips 204. Celery. Pickled White Cabbage 1
- 100 Old-fas.h.i.+oned Apple Sauce 162. Fried Mush 273. Pork Tenderloins 147. Fried Sweet Potatoes 198. Parker House Rolls 253. Omelet 230. Wheat Bread 240. Coffee 458. LUNCHEON. Cold Roast Pork 145. Stewed Codfish 64. Green Tomato Pickles 181. Rusks 256. Stra