<h2><SPAN name="CHAPTER_X" id="CHAPTER_X"></SPAN>CHAPTER X.</h2>
<p class="center">DESSERT DISHES.</p>
<p><SPAN name="deserts" id="deserts"></SPAN>The previous chapter was devoted to cheap and good sweet dishes of the
kind usually called dessert in this country; the dessert proper,
however, consists of fruit, creams, ices, small and delicate cakes,
fancy crackers, and confectionery. We give here directions for making
some of these enjoyable delicacies at a very moderate rate.</p>
<p>It must always be borne in mind that the prices quoted are those which
prevail when the articles specified are in season, and consequently
abundant and cheap. As apples are very plentiful, and generally cheap,
we shall begin with dishes made from them.</p>
<p><SPAN name="appleblack" id="appleblack"></SPAN><b>Apple Black Caps.</b>—Pare a quart of nice apples, core them without
breaking, set them side by side in a baking dish that will just hold
them, fill the centres with sugar, place two cloves in the top of each
one, grate over them the yellow rind of a lemon or orange, and put them
into a moderate oven only until they are tender; do not let them break
apart. As soon as they are tender take them from the oven, heat a fire
shovel red hot and hold it over them, near enough to blacken their tops.
Serve either hot or cold.</p>
<p>A porcelain-lined baking dish, or a <i>gratin</i> pan, is the best dish for
cooking the black-caps in, because either can be set upon a clean plate
and sent to the table; if the apples have to be removed from the dish in
which they were baked they may be broken, and then the appearance of the
dish will be spoiled.</p>
<p>The flavor of the dish may be changed by varying the spice, and by
occasionally using a little wine or brandy with the sugar. The cost of a
dish large enough for half a dozen persons will be covered by ten cents,
unless it is made when apples are scarce and dear.</p>
<p><SPAN name="applesnow" id="applesnow"></SPAN><b>Apple Snow.</b>—Make this dish when eggs are cheap. Pare and core a quart
of apples, (cost five cents,) stew them to a pulp with just water enough
to moisten them, rub them through a seive, and sweeten them to taste.
Beat the whites of six eggs, (cost six cents,) with two<span class="pagenum"><SPAN name="Page_68" id="Page_68">[Pg 68]</SPAN></span> tablespoonfuls
of powdered sugar, to a stiff froth; beat the apple-pulp to a froth; mix
the egg and apple together very lightly, turning the bowl of the spoon
over and over instead of stirring it around; then beat them with an egg
whisk until they look like snow. Pile the snow high in the centre of a
dish, putting it in by the tablespoonful, and taking care not to break
it down; in the top of the heap of snow put a fresh flower or a green
sprig; and if you have any currant jelly, lay a few bits around the
base. The effect of the dish is very pretty, and it can be made for
about fifteen cents.</p>
<p><SPAN name="applecake" id="applecake"></SPAN><b>Apple Cakes.</b>—Pare, core, and slice a quart of apples, (price five
cents,) stew them with half their weight in sugar, (about one pound,
cost about twelve cents,) the grated rind and juice of a lemon, (cost
two cents,) one ounce of batter, (cost two cents,) and a very little
grated nutmeg. When they are tender beat them with an egg whisk until
they are light, drop them by the dessert-spoonful on buttered paper laid
on a baking sheet, and bake them in a cool oven until they are firm,
which will be in about fifteen minutes. When they are cool put them in a
tin box until wanted for use. The cost will be about twenty cents.</p>
<p><SPAN name="cherrycheese" id="cherrycheese"></SPAN><b>Cherry Cheese.</b>—Put into a stone jar a pound of sound, ripe cherries,
with the stones removed, (cost about ten cents;) cover the jar closely,
set it in a saucepan half full of boiling water, and simmer it gently
until the cherries are tender; then take up the fruit, weigh it, put it
into a preserving kettle with half a pound of finely sifted sugar, (cost
about eight cents), to every pound of fruit; add a dozen cherry kernels
with the skins removed by scalding, and rubbing in a clean cloth, put
the kettle over a slow fire, and boil, stirring occasionally, until the
fruit is quite dry and clear. Meantime rinse out some shallow jars with
brandy, and when the fruit is done put it into them, pressing it down
tightly; pour a very little brandy over the top, lay a little paper on
each, then fit on the covers of the jars closely, and keep in a dry,
cool place. The above quantity will cost about twenty-five cents.</p>
<p><SPAN name="candiedcherries" id="candiedcherries"></SPAN><b>Candied Cherries.</b>—Choose a pound of perfectly sound, ripe cherries,
(cost ten cents,) with the stalks and an occasional leaf attached, wipe
them with a clean, dry, soft cloth; dip the leaves and stems, but not
the fruit, into boiling vinegar, and set them with the cherries upward,
in a card-board perforated with holes to admit the stems, until the<span class="pagenum"><SPAN name="Page_69" id="Page_69">[Pg 69]</SPAN></span>
vinegar dries. Meantime boil a pound of loaf sugar, (cost about fifteen
cents), with a teaspoonful of cold water, using a thick porcelain-lined
saucepan or copper sugar boiler; skim until perfectly clear, and test in
the following way: Dip the thumb and forefinger into cold water and then
quickly into the boiling sugar, withdrawing it instantly; press the
fingers together, and then draw them apart; if the sugar forms a little
thread between them it is ready to use, if it does not, boil a few
minutes longer and test again. When it is ready dip the leaves and
branches into it, and dry them in the card board frame as directed
above. Keep the sugar at the boiling point, and as soon as it forms a
clear brittle thread between the fingers, when tested as above, dip the
entire fruit into it, moving the cherries around so that the sugar
completely covers them, and dry them, placed as above in the card board
frame, in the mouth of a cool oven.</p>
<p><SPAN name="currantsalad" id="currantsalad"></SPAN><b>Currant Salad.</b>—Remove the stems from half a pound each of red and white
currants, (cost ten cents,) and pile them in regular layers high in the
centre of a shallow glass dish, sifting a little powdered sugar between
each layer; the sugar will cost two or three cents. A gill of cream,
(cost five cents,) may be poured over the top, if desired. The dish
should be tastefully ornamented with green leaves, and the salad kept
very cool until wanted for use. The cost of a nice dishful will be about
eighteen cents.</p>
<p><SPAN name="icedcurrants" id="icedcurrants"></SPAN><b>Iced Currants.</b>—Beat the white of one egg, (cost one cent,) to a stiff
froth, mix it with three dessertspoonfuls of cold water, dip into it
carefully some perfect bunches of ripe red and white currants, which can
be bought in season for ten cents a pound; drain each bunch a moment and
then dust it well with powdered sugar, lay each bunch carefully upon a
large sheet of white paper, so that there is plenty of room between the
bunches, and set them in a cool, airy place for five hours. The sugar
will partly crystalize upon the fruit, and the effect will be very
pretty. The cost of a good sized dish will be about fifteen cents.</p>
<p><SPAN name="damsons" id="damsons"></SPAN><b>Compôte of Damsons.</b>—Wipe one quart of sound, ripe damsons, (cost ten
cents,) with a clean, dry cloth, drop them, one by one into the
following syrup: make a syrup by melting one pound of loaf sugar (cost
fifteen cents,) with one pint of water, stir in the white of an egg,
(cost one cent,) and boil the syrup fifteen minutes, skimming it clear.
Simmer the plums in this syrup until they are tender, about five<span class="pagenum"><SPAN name="Page_70" id="Page_70">[Pg 70]</SPAN></span>
minutes, but do not let them break; take the plums up carefully and
arrange them in a heap on a shallow dish, letting the syrup boil about
ten minutes, until it is quite thick; then remove it from the fire, cool
it a little, and pour it over the plums. The dish will cost about
twenty-five cents.</p>
<p><SPAN name="stuffeddates" id="stuffeddates"></SPAN><b>Stuffed Dates.</b>—Remove the stones from a pound of fine dates, (cost ten
cents,) by cutting them open at one side; remove the shells and skins
from half a pound of almonds, (cost ten cents;) the skins can easily be
rubbed off by first pouring boiling water on the almond kernels; replace
the date-stones with the almonds, and arrange the dates neatly on a
shallow dish; dust a little powdered sugar over them, and keep them in a
cool, dry place till ready to use. The dish will cost twenty-three
cents.</p>
<p><SPAN name="stewedfigs" id="stewedfigs"></SPAN><b>Stewed Figs.</b>—Dissolve four ounces of powdered sugar, (cost three
cents,) in one pint of cold water, and flavor with a few drops of any
essence preferred; put into it a pound of nice figs, (cost ten cents,)
heat slowly, and stew gently for about two hours, or until the figs are
tender. Eat hot with a dish of boiled rice, or serve cold. The cost will
be less than fifteen cents.</p>
<p><SPAN name="gooseberries" id="gooseberries"></SPAN><b>Compôte of Gooseberries.</b>—Choose a quart of large, sound, ripe, green
gooseberries, (cost ten cents,) remove the stems and tops, throw them
into boiling water for two minutes; drain them, let them lay three
minutes in cold water containing a tablespoonful of vinegar, to restore
their color, and then drain them quite dry. Meantime make a thick syrup
by boiling one pound of sugar, (cost twelve cents,) with one pint of
water; as soon as the syrup has boiled about ten minutes, put in the
gooseberries and boil them gently until just tender, about ten minutes.
Then pour both fruit and syrup into an earthen or glass dish; cool, and
use. The dish will cost less than twenty-five cents.</p>
<p><SPAN name="gooseberrycheese" id="gooseberrycheese"></SPAN><b>Gooseberry Cheese.</b>—Remove the tops and stalks from two quarts of ripe,
red gooseberries, (cost twenty cents,) put them in a moderate oven till
soft enough to rub through a seive; then add to them one-fourth their
weight of sugar, set them over the fire to boil gently for half an hour,
stirring them constantly, and skimming till clear; then put by the
tablespoonful on plates, and dry in the mouth of a cool oven. Pack, when
quite cool, in a tight box, between sheets of white wrapping paper. The
above quantity will cost about twenty-five cents.</p>
<p><SPAN name="gooseberryfool" id="gooseberryfool"></SPAN><b>Gooseberry Fool.</b>—Remove tops and stalks from two quarts of
goose<span class="pagenum"><SPAN name="Page_71" id="Page_71">[Pg 71]</SPAN></span>berries, boil them with three quarters of their weight in sugar,
and half a pint of cold water, until soft enough to pulp through a
sieve; then mix the pulp with a pint of milk, or cream, if a more
expensive dish is desired, and put into an earthen or glass dish to
cool; serve cold. The above quantity will cost about twenty-five cents.</p>
<p><SPAN name="grapejelly" id="grapejelly"></SPAN><b>Grape Jelly.</b>—Dissolve one ounce of gelatine, (cost eight cents,) in
half a pint of cold water. Break one pound and a half of grapes, (cost
ten cents,) in an earthen bowl with a wooden spoon; strain the juice
without pressing the grapes, through clean muslin, three times; put the
juice into a preserve kettle with half a pound of loaf sugar, (cost
eight cents,) and the dissolved isinglass, and boil it ten minutes; rub
a jelly mold with pure salad oil; add two tablespoonfuls of brandy,
(cost three cents,) to the jelly; pour it into the mould, and cool until
the jelly sets firm. The above ingredients will make about a pint and a
half of jelly, and will usually cost about twenty-five cents, for the
above estimate is rather more than the average cost.</p>
<p><SPAN name="greengage" id="greengage"></SPAN><b>Green Gage Compôte.</b>—Remove the skin from a quart of very ripe green
gages, (cost fifteen cents,) put them in a glass dish, sprinkle them
over with a pound of powdered sugar, (cost ten cents,) and let them
stand in a cool place four hours, until a nice syrup has been formed.
The dish is delicious, and costs about twenty-five cents.</p>
<p><SPAN name="pineapple" id="pineapple"></SPAN><b>Pine Apple Julep.</b>—Pare and slice a very ripe pine apple, which in
season will cost about ten cents; lay it in a glass dish; pour over it
the juice of one orange, (cost two cents,) the juice of one lemon, (cost
two cents,) a gill of any fruit syrup, (cost about five cents,) and two
tablespoonfuls of rum, (cost three cents;) sprinkle it with a little
powdered sugar, cool it on the ice, and serve it cold. It will cost
about twenty-five cents.</p>
<p><SPAN name="lemonsnow" id="lemonsnow"></SPAN><b>Lemon Snow.</b>—Soak one ounce of gelatine, (cost eight cents,) in one pint
of cold water for half an hour; peel the yellow rind from three lemons,
(cost six cents,) and squeeze and strain their juice; put the rind and
juice of the lemons into a saucepan with eight ounces of loaf sugar,
(cost eight cents,) and stir until the sugar and isinglass are quite
dissolved; pour it into a bowl, and let it cool, and begin to grow firm.
Then add the whites of three eggs, (cost three cents,) and beat to a
stiff froth. Pile by the tablespoonful high in the centre of a glass
dish. It is pretty and delicious, and costs only about twenty-five
cents.</p>
<p><SPAN name="melon" id="melon"></SPAN><b>Melon Compôte.</b>—Make a syrup by boiling one pound of sugar, <span class="pagenum"><SPAN name="Page_72" id="Page_72">[Pg 72]</SPAN></span>(cost ten
cents,) with half a pint of water. Pare and slice a spicy musk melon,
(cost five cents,) and put it into the syrup with a little wine, (cost
five cents.) Boil gently for ten minutes, take up the melon in a glass
dish, cool the syrup a little, and pour it over the melon. Serve the
<i>compôte</i> cold; it is delicious, and costs only about twenty-five cents.</p>
<p><SPAN name="orangesalad" id="orangesalad"></SPAN><b>Orange Salad.</b>—Peel six oranges, (cost twelve cents,) slice them, place
them in rings in a glass dish, sprinkle them with three ounces of
powdered sugar, (cost two cents,) pour over them a little wine and
brandy, and let them stand over night in a cool place. A good dish full
will cost about twenty cents.</p>
<p><SPAN name="orangeapple" id="orangeapple"></SPAN><b>Orange and Apple Compôte.</b>—Pare and slice very thin three oranges, (cost
six cents,) and three apples, (cost three cents,) removing the seeds
from both: lay the slices in rings in a glass dish, cover, with the
following syrup, and cool. Boil the orange peel in half a pint of water,
with four ounces of sugar, (cost four cents,) until the syrup is clear;
add a tablespoonful of brandy to it, cool it a little, and pour it over
the sliced fruit. The dish is very nice when iced, and costs about
fifteen cents.</p>
<p><SPAN name="peachsalad" id="peachsalad"></SPAN><b>Peach Salad.</b>—Pare and quarter a quart of ripe peaches, (cost ten
cents,) lay them in a heap in a shallow glass dish; squeeze over them
the juice of an orange, (cost two cents,) and sprinkle them with
powdered sugar, (cost two cents.) Put them on the ice to get very cold.
A large dishful can be prepared for fifteen cents.</p>
<p><SPAN name="pears" id="pears"></SPAN><b>Cold Compôte of Pears.</b>—Peel and slice thin a quart of Bartlett pears,
(cost fifteen cents,) lay them in a glass dish, pour over them a little
wine, and sprinkle them plentifully with powdered sugar. Let them stand
in a cool place for an hour before using them. A nice dish will cost
less than twenty cents.</p>
<p><SPAN name="prunelles" id="prunelles"></SPAN><b>Stewed Prunelles.</b>—Put a pound of prunelles, (cost fifteen cents,) in
enough boiling water to cover them, and stew them gently for one hour.
Take them up with a skimmer, strain their juice, return it to the fire
with four ounces of loaf sugar, (cost four cents,) the yellow rind and
juice of one lemon, (cost two cents,) and a glass of wine; skim until
clear, add the prunelles, and stew again for one hour. Take up the
prunelles in a glass dish, cool the syrup a little, and strain it over
them. Cool before using. The dish can be made for about twenty-five
cents.</p>
<p><SPAN name="quincecake" id="quincecake"></SPAN><b>Quince Cakes.</b>—Wash some quinces, boil them in enough water to<span class="pagenum"><SPAN name="Page_73" id="Page_73">[Pg 73]</SPAN></span> cover
them, until they are tender enough to rub through a seive; to each quart
add a pound and a half of loaf sugar, place the mixture over the fire,
and heat to the boiling point, stirring it constantly, but do not let it
boil. Oil some plates, spread the quince upon them, and dry it in the
mouth of a cool oven. Then cut it in cakes, pack it in a tin box,
between layers of white wrapping paper, when it is thoroughly cold, and
keep it in a cool, dry place. A good dishful can be made for twenty-five
cents.</p>
<p><SPAN name="quincesnow" id="quincesnow"></SPAN><b>Quince Snow.</b>—Boil some nice quinces until tender, peel them, rub them
through a sieve with a wooden spoon, and add to each pound a pound of
powdered sugar, (cost ten cents,) and the whites of three eggs, (cost
three cents.) Beat with an egg whisk to a stiff froth and pile by the
tablespoonful in the centre of a shallow glass dish. A nice dishful can
be made for about twenty-five cents.</p>
<p><SPAN name="icedraspberries" id="icedraspberries"></SPAN><b>Iced Raspberries.</b>—Beat the white of one egg, (cost one cent,) with two
tablespoonfuls of cold water; pick over a quart of fine ripe
raspberries, (cost ten cents,) dip them one by one into the egg, and
roll them in powdered sugar; lay them on white paper spread on a baking
sheet, so that they do not touch, and dry them in a cold, dry place,
sifting a little more sugar over them, if they seem to grow moist. When
the berries are in season, twenty-five cents will cover the cost of a
large dish.</p>
<p><SPAN name="raspberrysalad" id="raspberrysalad"></SPAN><b>Raspberry Salad.</b>—Pick over a quart of ripe raspberries, (cost ten
cents,) pile them high in the centre of a glass dish, pour over them a
glass of wine, (cost five cents,) dust them with an ounce of powdered
sugar, (cost one cent,) and keep on the ice till used. A good dishful
can be made for about twenty cents.</p>
<p><SPAN name="strawberries" id="strawberries"></SPAN><b>Compôte of Strawberries.</b>—Carefully pick over a quart of ripe
strawberries, (cost ten cents;) put them in an earthen dish, pour over
them a syrup made by boiling quarter of a pound of sugar, (cost four
cents,) with one gill of water, for ten minutes; let the berries stand
in this syrup for one hour; then drain them and pile them in a heap in a
shallow glass dish; add to the syrup the juice of one orange, (cost two
cents,) or a glass of wine; boil it up and cool it a little, and strain
it over the berries; cool and use. This delicious dish costs about
fifteen cents.</p>
<p><SPAN name="strawberrydrops" id="strawberrydrops"></SPAN><b>Strawberry Drops.</b>—Rub some ripe strawberries through a fine seive with
a wooden spoon; add two ounces of this juice to half a<span class="pagenum"><SPAN name="Page_74" id="Page_74">[Pg 74]</SPAN></span> pound of
powdered sugar, (cost five cents,) put the mixture into a saucepan and
stir it over the fire until it begins to simmer; remove it from the
fire, and stir it briskly for five minutes, oil some paper, lay it on a
baking sheet, drop the strawberries on it by the salt-spoonful, dry them
in the mouth of a cool oven. Keep them between layers of white paper in
a cool place. A good supply can be made for twenty-five cents.</p>
<p><SPAN name="mixedfruit" id="mixedfruit"></SPAN><b>Compôte of Mixed Fruit.</b>—Boil half a pound of loaf sugar, (cost eight
cents,) with one gill of cold water for ten minutes; pick over half a
pound of red currants, (cost five cents,) and a pint of raspberries,
(cost five cents,) and simmer them in the syrup for ten minutes. Take up
the fruit on a glass dish, cool the syrup a little and pour it over the
fruit. The dish will cost less than twenty cents.</p>
<p><SPAN name="fruitjuice" id="fruitjuice"></SPAN><b>Fruit Juice.</b>—Rub ripe fruit through a seive, with a wooden spoon, and
then strain it free from skins and seeds; to every pound add quarter of
a pound of loaf sugar; mix well; put into wide-mouthed glass bottles,
and set them in a pan with cold water reaching to the necks of the
bottles. Set the pan over the fire and let the water come to a boil;
remove the pan and let the bottles stand in the water until they are
quite cold. Then cork them tightly, and seal them with wax or resin.</p>
<p>Keep them in a cool, dry place. This juice added to ice-water, and
sweetened to taste, makes a delicious sherbet.</p>
<p class="center">THE END.</p>
<hr style='width: 45%;' />
<h2>INDEX.</h2>
<table border="0" summary="Index"> <tr><td></td><td class="tcent">COST.</td><td class="tcent"> PAGE.</td></tr>
<tr><td><SPAN href="#modebeef"> <i>À la Mode</i> Beef, with potatoes,</SPAN> </td><td class="tcent">35</td><td class="tcent">57</td></tr>
<tr><td><SPAN href="#appledumpling"> Apple Dumplings,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#baconpoly"> Bacon and Apple Roly-poly, with Vegetables,</SPAN></td><td class="tcent">25</td><td class="tcent">48</td></tr>
<tr><td><SPAN href="#bakedadumpling"> Baked Apple Dumplings,</SPAN></td><td class="tcent"> 18 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#bakedheart"> Baked Heart, </SPAN></td><td class="tcent"> 25 </td><td class="tcent">47</td></tr>
<tr><td><SPAN href="#bakedhead"> Baked Pig's Head,</SPAN> </td><td class="tcent">22</td><td class="tcent">50</td></tr>
<tr><td><SPAN href="#barleywater"> Barley Water,</SPAN></td><td class="tcent">2 </td><td class="tcent"> 23</td></tr>
<tr><td><SPAN href="#fryingbatter"> Batter for frying,</SPAN> </td><td class="tcent"> 4 </td><td class="tcent"> 52</td></tr>
<tr><td><SPAN href="#plainbatter"> Batter for frying,</SPAN> </td><td class="tcent">5</td><td class="tcent">59</td></tr>
<tr><td><SPAN href="#beansbacon"> Beans and Bacon,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 40</td></tr>
<tr><td><SPAN href="#bakedbeans"> Beans, Baked,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 39</td></tr>
<tr><td><SPAN href="#friedbeans"> Beans, Fried,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent">40</td></tr>
<tr><td><SPAN href="#beansoup"> Bean Soup,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#stewedbeans"> Beans, Stewed,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 40</td></tr>
<tr><td><SPAN href="#modebeef"> Beef <i>À la Mode</i>,</SPAN> </td><td class="tcent"> 35 </td><td class="tcent">57</td></tr>
<tr><td><SPAN href="#beefbroth"> Beef Broth, with Dumplings,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr>
<tr><td><SPAN href="#meatpatties"> Beef Patties,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#beefpie"> Beef Pie,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 46</td></tr>
<tr><td><SPAN href="#beer"> Beer, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 22</td></tr>
<tr><td><SPAN href="#beernursing"> Beer for Nursing Women,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 23</td></tr>
<tr><td><SPAN href="#sweetbiscuits"> Biscuits, Sweet,</SPAN> </td><td class="tcent"> 17 </td><td class="tcent"> 66</td></tr>
<tr><td><SPAN href="#teabiscuit"> Biscuits, Tea,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 27</td></tr>
<tr><td><SPAN href="#blanqveal"> <i>Blanquette</i> of Veal, with Potatoes,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 61</td></tr>
<tr><td><SPAN href="#brainpudding"> Brain and Liver Pudding,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 56</td></tr>
<tr><td><SPAN href="#bread"> Bread per 8 lbs, </SPAN></td><td class="tcent"> 24 </td><td class="tcent"> 25</td></tr>
<tr><td><SPAN href="#breadpudding"> Bread Pudding,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#breakfastrolls"> Breakfast Rolls,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 27</td></tr>
<tr><td><SPAN href="#beefbroth"> Broth, Beef,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr>
<tr><td><SPAN href="#chickenbroth"> Broth, Chicken,</SPAN> </td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr>
<tr><td><SPAN href="#muttonbroth"> Broth, Mutton,</SPAN> </td><td class="tcent"> 17 </td><td class="tcent"> 36</td></tr>
<tr><td><SPAN href="#scotchbroth"> Broth, Scotch,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 32</td></tr>
<tr><td><SPAN href="#vealbroth"> Broth, Veal,</SPAN> </td><td class="tcent"> 13 </td><td class="tcent"> 36</td></tr>
<tr><td><SPAN href="#whitebroth"> Broth, White,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 36</td></tr>
<tr><td><SPAN href="#carawaycake"> Cake, Caraway,</SPAN> </td><td class="tcent"> 24 </td><td class="tcent">66</td></tr>
<tr><td><SPAN href="#ricecake"> Cake, Rice,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#rockcake"> Cake, Rock,</SPAN> </td><td class="tcent"> 22 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#chickenbroth"> Chicken Broth,</SPAN> </td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr>
<tr><td><SPAN href="#friedchicken"> Chicken, Fried,</SPAN> </td><td class="tcent"> 35 </td><td class="tcent"> 52</td></tr>
<tr><td><SPAN href="#cheesepudding"> Cheese Pudding,</SPAN> </td><td class="tcent"> 12 </td><td class="tcent"> 41</td></tr>
<tr><td><SPAN href="#cocoa"> Chocolate,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr>
<tr><td><SPAN href="#generalsoup"> Chowder,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 35</td></tr>
<tr><td><SPAN href="#cocoa"> Cocoa,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr>
<tr><td><SPAN href="#cocoacost"> Cocoa, per quart, </SPAN></td><td class="tcent"> 6 </td><td class="tcent"> 22</td></tr>
<tr><td><SPAN href="#codfishsteaks"> Codfish Steaks and Potatoes,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 45</td></tr>
<tr><td><SPAN href="#coffee"> Coffee,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr>
<tr><td><SPAN href="#coffeecost"> Coffee, per quart,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 22</td></tr>
<tr><td><SPAN href="#collegepudding"> College Pudding,</SPAN> </td><td class="tcent"> 18 </td><td class="tcent"> 62</td></tr>
<tr><td><SPAN href="#CHAPTER_II"> Cooking,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 16</td></tr>
<tr><td><SPAN href="#creamrice"> Cream Rice Pudding,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#creamsauce"> Cream Sauce, </SPAN></td><td class="tcent"> 6 </td><td class="tcent"> 62</td></tr>
<tr><td><SPAN href="#creamsoup">Cream Soup, with Macaroni, </SPAN></td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr>
<tr><td><SPAN href="#ricecroquettes"> Croquettes, Rice, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#cupcustards"> Cup Custards, </SPAN></td><td class="tcent"> 12 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#appledumpling">Dumplings, Apple, </SPAN></td><td class="tcent"> 15 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#bakedadumpling"> Dumplings, Apple, Baked, </SPAN></td><td class="tcent"> 18 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#fruitdumpling"> Dumpling, Fruit,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#gammondumpling"> Dumpling, Gammon, </SPAN></td><td class="tcent"> 15 </td><td class="tcent"> 48</td></tr>
<tr><td><SPAN href="#lemondumpling"> Dumplings, Lemon,</SPAN> </td><td class="tcent"> 23 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#norfolkdumplings"> Dumplings, Norfolk,</SPAN> </td><td class="tcent"> 7 </td><td class="tcent"> 37</td></tr>
<tr><td><SPAN href="#suetdumplings"> Dumplings, Suet,</SPAN> </td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr>
<tr><td><SPAN href="#CHAPTER_X"> Dessert,</SPAN> </td><td class="tcent"> 10 to 25 </td><td class="tcent"> 67</td></tr>
<tr><td><SPAN href="#fishchowder"> Fish Chowder, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 35</td></tr>
<tr><td><SPAN href="#fishpudding"> Fish Pudding,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 44</td></tr>
<tr><td><SPAN href="#fishsoup"> Fish Soup, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 35</td></tr>
<tr><td><SPAN href="#fishpie"> Fish and Potato Pie,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 44</td></tr>
<tr><td><SPAN href="#fishtaterpudding"> Fish and Potato Pudding,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 45</td></tr>
<tr><td><SPAN href="#forcemeat">Forcemeat for Poultry,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 51</td></tr>
<tr><td><SPAN href="#forcemeatveal"> Forcemeat for Veal, </SPAN></td><td class="tcent"> 5 </td><td class="tcent"> 60</td></tr>
<tr><td><SPAN href="#roastfowl"> Fowl, Roast,</SPAN> </td><td class="tcent"> 38 </td><td class="tcent"> 51</td></tr>
<tr><td><SPAN href="#fruitdumpling"> Fruit Dumplings, </SPAN></td><td class="tcent"> 20 </td><td class="tcent">64</td></tr>
<tr><td><SPAN href="#fruittart"> Fruit Tarts, </SPAN></td><td class="tcent"> 12 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#gammondumpling">Gammon Dumpling, </SPAN></td><td class="tcent"> 15 </td><td class="tcent"> 48</td></tr>
<tr><td><SPAN href="#germanpotatoes"> German Potatoes,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent">55</td></tr>
<tr><td><SPAN href="#gingerbread">Gingerbread, Soft, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 66</td></tr>
<tr><td><SPAN href="#halfpaypudding"> Half-pay Pudding, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#hastypudding"> Hasty Pudding,</SPAN></td><td class="tcent"> 4 </td><td class="tcent"> 42</td></tr>
<tr><td><SPAN href="#indianbread"> Indian Bread,</SPAN> </td><td class="tcent"> 5 </td><td class="tcent"> 42</td></tr>
<tr><td><SPAN href="#indiancakes"> Indian Cakes, </SPAN></td><td class="tcent"> 5</td><td class="tcent"> 42</td></tr>
<tr><td><SPAN href="#bakedindianpudding">Indian Pudding, Baked,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 43</td></tr>
<tr><td><SPAN href="#boiledindianpudding">Indian Pudding, Boiled,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 42</td></tr>
<tr><td><SPAN href="#irishstew"> Irish Stew, </SPAN></td><td class="tcent"> 23 </td><td class="tcent"> 49</td></tr>
<tr><td><SPAN href="#johnnycake"> Johnny Cake, </SPAN></td><td class="tcent"> 5 </td><td class="tcent"> 42</td></tr>
<tr><td><SPAN href="#broiledkidneys"> Kidneys, Broiled, with potatoes,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent">56</td></tr>
<tr><td><SPAN href="#pigskidneys"> Kidneys, Pigs',</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 47</td></tr>
<tr><td><SPAN href="#kidneypudding"> Kidney Pudding, </SPAN></td><td class="tcent"> 30 </td><td class="tcent"> 47</td></tr>
<tr><td><SPAN href="#stewedkidneys"> Kidney, Stewed, with potatoes,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent">47</td></tr>
<tr><td><SPAN href="#muttonkromeskys"> Kromeskys, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#epigrammerlamb"> Lamb, <i>Epigramme</i>, with Broth and Rice,</SPAN></td><td class="tcent">20</td><td class="tcent">59</td></tr>
<tr><td><SPAN href="#lemondumpling"> Lemon Dumplings,</SPAN> </td><td class="tcent"> 23 </td><td class="tcent"> 64</td></tr>
<tr><td><SPAN href="#lentilsplain"> Lentils, Boiled,</SPAN> </td><td class="tcent"> 14 </td><td class="tcent"> 41</td></tr>
<tr><td><SPAN href="#friedlentils"> Lentils, Fried, </SPAN></td><td class="tcent"> 10 </td><td class="tcent">41</td></tr>
<tr><td><SPAN href="#lentilsoup"> Lentil Soup,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#stewedlentils"> Lentils, Stewed,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 41</td></tr>
<tr><td><SPAN href="#limewater"> Lime Water,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 24</td></tr>
<tr><td><SPAN href="#liverpolenta"> Liver Polenta,</SPAN> </td><td class="tcent"> 12 </td><td class="tcent"> 57</td></tr>
<tr><td><SPAN href="#macaronifarmers"> Macaroni, Farmers' Style, </SPAN></td><td class="tcent"> 10 </td><td class="tcent">28</td></tr>
<tr><td><SPAN href="#macaronimilanaise"> Macaroni, Milanaise Style,</SPAN> </td><td class="tcent"> 13 </td><td class="tcent"> 28</td></tr>
<tr><td><SPAN href="#macaronibroth"> Macaroni, with Broth,</SPAN> </td><td class="tcent"> 10</td><td class="tcent"> 28</td></tr>
<tr><td><SPAN href="#macaronicheese"> Macaroni, with Cheese,</SPAN> </td><td class="tcent"> 12 </td><td class="tcent"> 28</td></tr>
<tr><td><SPAN href="#macaronitomato"> Macaroni, with Tomato Sauce,</SPAN> </td><td class="tcent"> 18 </td><td class="tcent"> 29</td></tr>
<tr><td><SPAN href="#macaroniwhite"> Macaroni, with White Sauce,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 28</td></tr>
<tr><td><SPAN href="#maize"> Maize,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 41</td></tr>
<tr><td><SPAN href="#CHAPTER_I"> Marketing, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 10</td></tr>
<tr><td><SPAN href="#measuring"> Measuring,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#meatbrewis"> Meat Brewis, </SPAN></td><td class="tcent"> 5 </td><td class="tcent"> 38</td></tr>
<tr><td><SPAN href="#meatpatties">Meat Patties, with Potatoes,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#milk"> Milk, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 23</td></tr>
<tr><td><SPAN href="#boiledmutton"> Mutton Boiled, with Turnips and Potatoes, </SPAN></td><td class="tcent"> 17 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#muttonbroth"> Mutton Broth, with Vegetables,</SPAN> </td><td class="tcent"> 17 </td><td class="tcent"> 36</td></tr>
<tr><td><SPAN href="#muttonkromeskys"> Mutton Kromeskys, with Potatoes, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#muttononions">Mutton and Onions, </SPAN></td><td class="tcent"> 30 </td><td class="tcent"> 48</td></tr>
<tr><td><SPAN href="#muttonrechauff"> Mutton <i>rechauffée</i>, with Potatoes,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#norfolkdumplings">Norfolk Dumplings, </SPAN></td><td class="tcent"> 7 </td><td class="tcent"> 37</td></tr>
<tr><td><SPAN href="#fricassee"> New York Cooking School Fricassee,</SPAN> </td><td class="tcent"> 43 </td><td class="tcent"> 53</td></tr>
<tr><td><SPAN href="#oatmealpeas">Oatmeal and Peas,</SPAN> </td><td class="tcent"> 13 </td><td class="tcent"> 38</td></tr>
<tr><td><SPAN href="#onionsoup"> Onion Soup, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 34</td></tr>
<tr><td><SPAN href="#oxtailstew"> Oxtail Stew, with Bread,</SPAN> </td><td class="tcent"> 22 </td><td class="tcent"> 46</td></tr>
<tr><td><SPAN href="#meatpatties"> Patties, Beef, with Potatoes,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 58</td></tr>
<tr><td><SPAN href="#vealpatties"> Patties, Veal and Ham, </SPAN></td><td class="tcent">30 </td><td class="tcent"> 61</td></tr>
<tr><td><SPAN href="#peasbacon"> Peas and Bacon,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 39</td></tr>
<tr><td><SPAN href="#peasonions"> Peas and Onions, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 39</td></tr>
<tr><td><SPAN href="#bakedpeas"> Peas, Baked,</SPAN> </td><td class="tcent">10 </td><td class="tcent"> 39</td></tr>
<tr><td><SPAN href="#peaspudding"> Peas Pudding,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent">39</td></tr>
<tr><td><SPAN href="#peasoup"> Pea Soup, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#thickpeasoup"> Pea Soup, thick,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#pickledshad"> Pickled Shad, with bread,</SPAN> </td><td class="tcent"> 20</td><td class="tcent"> 54</td></tr>
<tr><td><SPAN href="#bakedhead"> Pigs' Head, Baked,</SPAN> </td><td class="tcent"> 22 </td><td class="tcent"> 50</td></tr>
<tr><td><SPAN href="#polenta"> Polenta,</SPAN> </td><td class="tcent">5 </td><td class="tcent"> 41</td></tr>
<tr><td><SPAN href="#liverpolenta"> Polenta, Liver, </SPAN></td><td class="tcent"> 12 </td><td class="tcent"> 57</td></tr>
<tr><td><SPAN href="#porkonions"> Pork and Onions,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 49</td></tr>
<tr><td><SPAN href="#porkchops"> Pork Chops, with Potatoes,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 55</td></tr>
<tr><td><SPAN href="#porkpie"> Pork Pie,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 54</td></tr>
<tr><td><SPAN href="#porkapples"> Pork, Roast, with Apples,</SPAN> </td><td class="tcent"> 27 </td><td class="tcent"> 55</td></tr>
<tr><td><SPAN href="#potatobread"> Potato Bread, per 8 lbs, </SPAN></td><td class="tcent"> 24 </td><td class="tcent"> 26</td></tr>
<tr><td><SPAN href="#germanpotatoes"> Potatoes, German,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 55</td></tr>
<tr><td><SPAN href="#brainpudding"> Pudding, Brain and Liver,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 56</td></tr>
<tr><td><SPAN href="#breadpudding"> Pudding, Bread,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#cheesepudding"> Pudding, Cheese,</SPAN> </td><td class="tcent"> 12 </td><td class="tcent"> 41</td></tr>
<tr><td><SPAN href="#collegepudding"> Pudding, College, </SPAN></td><td class="tcent"> 18 </td><td class="tcent"> 62</td></tr>
<tr><td><SPAN href="#creamrice"> Pudding, Cream Rice,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#fishtaterpudding"> Pudding, Fish and Potato, </SPAN></td><td class="tcent"> 25 </td><td class="tcent"> 45</td></tr>
<tr><td><SPAN href="#halfpaypudding"> Pudding, Half-pay, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 63</td></tr>
<tr><td><SPAN href="#hastypudding"> Pudding, Hasty, </SPAN></td><td class="tcent"> 4 </td><td class="tcent"> 42</td></tr>
<tr><td><SPAN href="#kidneypudding"> Pudding, Kidney,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 47</td></tr>
<tr><td><SPAN href="#peaspudding"> Pudding, Peas,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 39</td></tr>
<tr><td><SPAN href="#swisspudding"> Pudding, Swiss, with Sauce, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 62</td></tr>
<tr><td><SPAN href="#pulledbread"> Pulled Bread,</SPAN> </td><td class="tcent"> 3 </td><td class="tcent"> 26</td></tr>
<tr><td><SPAN href="#rabbitcurry"> Rabbit Curry, </SPAN></td><td class="tcent"> 28 </td><td class="tcent"> 53</td></tr>
<tr><td><SPAN href="#rabbitpie"> Rabbit Pie,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 54</td></tr>
<tr><td><SPAN href="#redherring"> Red Herrings and Potatoes, with Bread, </SPAN></td><td class="tcent"> 22</td><td class="tcent"> 45</td></tr>
<tr><td><SPAN href="#boiledrice"> Rice, Boiled, </SPAN></td><td class="tcent"> 7 </td><td class="tcent"> 30</td></tr>
<tr><td><SPAN href="#ricebread"> Rice Bread, per 8 lbs, </SPAN></td><td class="tcent"> 25 </td><td class="tcent"> 26</td></tr>
<tr><td><SPAN href="#ricecake"> Rice Cake, </SPAN></td><td class="tcent">15</td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#ricecroquettes"> Rice Croquettes,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#ricejapanese"> Rice, Japanese Style,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 30</td></tr>
<tr><td><SPAN href="#ricemilanaise"> Rice, Milanaise Style, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 30</td></tr>
<tr><td><SPAN href="#ricemilk"> Rice Milk,</SPAN> </td><td class="tcent"> 15 </td><td class="tcent"> 35</td></tr>
<tr><td><SPAN href="#ricepanada"> Rice Panada,</SPAN> </td><td class="tcent"> 12 </td><td class="tcent"> 30</td></tr>
<tr><td><SPAN href="#roastfowl"> Roast Fowl,</SPAN> </td><td class="tcent"> 38 </td><td class="tcent"> 51</td></tr>
<tr><td><SPAN href="#porkapples"> Roast Pork, with Apples,</SPAN> </td><td class="tcent"> 27 </td><td class="tcent"> 55</td></tr>
<tr><td><SPAN href="#roastveal"> Roast Veal, with Potatoes,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 60</td></tr>
<tr><td><SPAN href="#rockcake"> Rock Cakes, </SPAN></td><td class="tcent"> 22 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#breakfastrolls"> Rolls, Breakfast,</SPAN> </td><td class="tcent"> 6</td><td class="tcent"> 27</td></tr>
<tr><td><SPAN href="#celerysalt"> Salt, Celery, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#spicesalt"> Salt, Spice, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#creamsauce"> Sauce, Cream,</SPAN> </td><td class="tcent"> 6</td><td class="tcent"> 62</td></tr>
<tr><td><SPAN href="#tablesauce"> Sauce, Table, per pint,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#tomatosauce"> Sauce, Tomato, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 29</td></tr>
<tr><td><SPAN href="#stewedsausage"> Sausage, Stewed, </SPAN></td><td class="tcent"> 25 </td><td class="tcent"> 55</td></tr>
<tr><td><SPAN href="#scotchbroth"> Scotch Broth, without Meat,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 32</td></tr>
<tr><td><SPAN href="#seasoning"> Seasoning,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 18</td></tr>
<tr><td><SPAN href="#gingerbread"> Soft Gingerbread,</SPAN> </td><td class="tcent"> 10</td><td class="tcent"> 66</td></tr>
<tr><td><SPAN href="#swisspudding"> Swiss Pudding, with Sauce,</SPAN> </td><td class="tcent"> 20</td><td class="tcent"> 62</td></tr>
<tr><td><SPAN href="#pickledshad"> Shad, Pickled, </SPAN></td><td class="tcent">20 </td><td class="tcent"> 54</td></tr>
<tr><td><SPAN href="#sheepheadstew"> Sheep's Head Stew,</SPAN> </td><td class="tcent"> 25 </td><td class="tcent"> 46</td></tr>
<tr><td><SPAN href="#sheephaslet"> Sheep's Haslet, </SPAN></td><td class="tcent"> 17 </td><td class="tcent"> 49</td></tr>
<tr><td><SPAN href="#beansoup"> Soup, Bean, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#creamsoup"> Soup, Cream, </SPAN></td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr>
<tr><td><SPAN href="#fishsoup">Soup, Fish,</SPAN> </td><td class="tcent"> 20</td><td class="tcent"> 35</td></tr>
<tr><td><SPAN href="#lentilsoup"> Soup, Lentil,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#onionsoup"> Soup, Onion,</SPAN> </td><td class="tcent"> 10 </td><td class="tcent"> 34</td></tr>
<tr><td><SPAN href="#peasoup"> Soup, Pea, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#spinachsoup"> Soup, Spinach, </SPAN></td><td class="tcent"> 15 </td><td class="tcent"> 34</td></tr>
<tr><td><SPAN href="#thickpeasoup"> Soup, Thick Pea,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 33</td></tr>
<tr><td><SPAN href="#vegetablesoup"> Soup, Vegetable,</SPAN> </td><td class="tcent"> 20 </td><td class="tcent"> 34</td></tr>
<tr><td><SPAN href="#spinachsoup"> Spinach Soup, </SPAN></td><td class="tcent"> 15 </td><td class="tcent"> 34</td></tr>
<tr><td><SPAN href="#forcemeat"> Stuffing for Poultry,</SPAN> </td><td class="tcent"> 10</td><td class="tcent"> 51</td></tr>
<tr><td><SPAN href="#forcemeatveal"> Stuffing for Veal, </SPAN></td><td class="tcent"> 5 </td><td class="tcent"> 60</td></tr>
<tr><td><SPAN href="#suetdumplings"> Suet Dumplings, </SPAN></td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr>
<tr><td><SPAN href="#sweetbiscuits"> Sweet Biscuits,</SPAN> </td><td class="tcent"> 17 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#tablesauce"> Table Sauce, per pint,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#fruittart"> Tarts, Fruit,</SPAN> </td><td class="tcent"> 12 </td><td class="tcent"> 65</td></tr>
<tr><td><SPAN href="#tea"> Tea, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr>
<tr><td><SPAN href="#teabiscuit"> Tea Biscuit,</SPAN> </td><td class="tcent"> 6 </td><td class="tcent"> 27</td></tr>
<tr><td><SPAN href="#teacost"> Tea, per quart,</SPAN> </td><td class="tcent"> 3 </td><td class="tcent">22</td></tr>
<tr><td><SPAN href="#lemontincture"> Tincture Lemon,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#lemontincture"> Tincture Orange,</SPAN> </td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#vanillatincture"> Tincture Vanilla, </SPAN></td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr>
<tr><td><SPAN href="#tomatosauce"> Tomato Sauce, </SPAN></td><td class="tcent"> 10 </td><td class="tcent"> 29</td></tr>
<tr><td><SPAN href="#tripe"> Tripe, Curry and Rice,</SPAN> </td><td class="tcent"> 27 </td><td class="tcent"> 56</td></tr>
<tr><td><SPAN href="#whitebroth"> White Broth, with Macaroni, </SPAN></td><td class="tcent"> 25 </td><td class="tcent"> 36</td></tr>
<tr><td><SPAN href="#vealpatties"> Veal and Ham Patties,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 61</td></tr>
<tr><td><SPAN href="#vealrice"> Veal and Rice, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 49</td></tr>
<tr><td><SPAN href="#blanqveal"> Veal, <i>Blanquette</i>, with Potatoes,</SPAN></td><td class="tcent">30</td><td class="tcent">61</td></tr>
<tr><td><SPAN href="#vealbroth"> Veal Broth, with Vegetables, </SPAN></td><td class="tcent"> 13 </td><td class="tcent"> 36</td></tr>
<tr><td><SPAN href="#roastveal"> Veal, Roast, with Potatoes,</SPAN> </td><td class="tcent"> 30 </td><td class="tcent"> 60</td></tr>
<tr><td><SPAN href="#vegetablesoup"> Vegetable Soup and Bacon, </SPAN></td><td class="tcent"> 20 </td><td class="tcent"> 34</td></tr>
<tr><td><SPAN href="#vegetableporridge"> Vegetable Porridge, </SPAN></td><td class="tcent"> 15 </td><td class="tcent"> 35</td></tr>
</table>
<p><span class="pagenum"><SPAN name="Page_81" id="Page_81">[Pg 81]</SPAN></span></p>
<hr style="width: 65%;" />
<h3>NOW READY.</h3>
<hr style="width: 30%" />
<p class="smcap1">A Household Treasure,</p>
<p class="centerads">EXPLAINING</p>
<p class="centerads">The System of Economical Cookery taught in the
New York Cooking School.</p>
<hr style="width: 30%" />
<p class="med">MISS CORSON'S</p>
<p class="large">COOKING SCHOOL TEXT-BOOK</p>
<p class="centerads">AND</p>
<h3>HOUSEKEEPERS' GUIDE</h3>
<p class="centerads">TO</p>
<p class="centerads">Cookery and Kitchen Management.</p>
<h5>12mo, Cloth, price, by mail, $1.25.</h5>
<hr style='width: 65%;' />
<h3>"HOW WELL CAN WE LIVE IF WE ARE MODERATELY POOR?"</h3>
<hr style='width: 45%' />
<p class="center">The economical housewife will find this question answered in</p>
<p class="med">MISS CORSON'S</p>
<h2>COOKING MANUAL.</h2>
<h5>18mo, Enamelled Cloth. Price, by mail, 50 cents.</h5>
<hr style='width: 45%;' />
<p class="center">ADDRESS,</p>
<p class="med">ORANGE JUDD COMPANY,</p>
<h4>245 Broadway, New York;</h4>
<p class="centerads">OR,</p>
<p class="med">NEW YORK COOKING SCHOOL OFFICE,</p>
<p class="centerads">35 East 17th Street, New York.<span class="pagenum"><SPAN name="Page_82" id="Page_82">[Pg 82]</SPAN></span></p>
<hr />
<h4> IN PREPARATION,</h4>
<p class="centerads">and will be published by</p>
<h4>ORANGE JUDD COMPANY,</h4>
<p class="centerads">an entirely new and most valuable work entitled</p>
<h2>Good Cooking for Everybody,</h2>
<p class="centerads"><b>By Miss JULIET CORSON.</b></p>
<p class="centerads">A book that will be wanted by Every Housekeeper.</p>
<hr style="width: 65%;" />
<h2>The American Agriculturist</h2>
<p class="centerads">FOR THE</p>
<p class="med">FARM, GARDEN, AND HOUSEHOLD.</p>
<p class="centerads">Established in 1842.</p>
<p class="med">The Best and Cheapest Agricultural Journal in the World.</p>
<p class="centerads"><span class="smcap">Terms</span>, which include postage <i>pre-paid</i> by the Publishers: $1.50 per
annum, in advance; 3 copies for $4; 4 copies for $5; 5 copies for $6; 6
copies for $7; 7 copies for $8; 10 or more copies, only $1 each. Single
Numbers, 15 cents.</p>
<p class="med">The Amerikanischer Agriculturist.</p>
<p class="centerads">The only purely Agricultural German paper in the United States, and the
best in the world. It contains all of the principal matter of the
English Edition, together with special departments for German
cultivators, prepared by writers trained for the work. Terms same as for
the "American Agriculturist."</p>
<p class="centerads">ORANGE JUDD COMPANY, 245 BROADWAY, NEW YORK.</p>
<div style="break-after:column;"></div><br />