Front matter
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THE
Preface To Second Edition
Five years have passed since the first edition of The Appledore Cook Book was given to the public : and, in that time, the author has been adding to her store of tried receipts, and now feels it a duty and a pleasure to give them to the public.
The Appendix will be found to have been written on the first plan of the book ; that is, that there was to be nothing inserted which was not tried and practical.
Mandarin, Fla., April 6, 1877.
PART F1IRST,
PISH.
Fish Chowder, .
Fish Chowder, Clam Chowder, .
Clam Chowder, ^0.2, .
Boiled Cod, Fried Cod,. .
Broiled Cod, or Scrod, Baked Cod, .
Tonaues and Sounds, SaltCod Fish, Broiled Salt Fish, .
Salt Fish in Cream, Fish Balls, Another Mode, Anodicr Mode, .
Fish Hash, .
Boiled Halibut, .
Fried Halibut, Broiled Halibut, Smoked Halibut, .
Boiled Salmon, .
Fried Salmon, Broiled Salmon, Salmon Trout, Shad and Haddock, .
Fresh Mackerel, Boiled, Broiled Mackerel, Fried Mackerel, .
Baked Mackerel, To Broil and Fry Salt Mackcr< ' Salt Mackerel in Cream, To Boil Salt Mackerel, .
Smelts,
Brook Trout, .
To Boil Lobster,
PAGE
. 17
18 . 18
19 . 19
20 . 20
21 . 21
22 . 23
23 . 23
24 . 24
24 . 25
25 . 25
25 . 20
26 . 26
26 . 26
26 . 27
23 . 28
23 . 29
PACK
Stewed Lobster, .
Curried Lobster,
. 29
Eels, Fried, .
Baked Eels, . . _ .
. 30
Remarks in regard to Fish,
SOUP.
Beef Soup,
. 31
Mutton Broth,
Mutton Broth, No. 2,
. 32
Dumplings for Soup,
. 32
Veal Soup,
. 33
Pea Soup,
MEATS.
Boiled Corned Beef, .
. 35
Boiled Salt Tongue,
Boiled Fresh Tongue,
. 33
Boiled Flank of Beef, .
Boiled Ham,
Boiled Leg of Mutton, .
Boiled Shoulder of Mutton,
. 38
Boiled Leg or Shoulder of
Lamb,
. 33
Boiled Fowl and Pork .
Boiled Veal, . •
Boiled Turkey,
Boast Beef,
Boast Mutton,
Roast Lamb,
. 42
Boast Veal, .
Boast Pork,
. 43
Contents
PAGE
Broiled Beefsteak, . . . 43
Fried Beefsteak, . . .44 Beefsteak Smothered in Onions, 44
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The end
You’ve reached the end of The Appledore cook book: containing practical receipts for plain and rich cooking.