Bread. No. 1, 234
Bread. No. 2, 234
Cheese, 232
Chicken, 233
Fish, 233
Ham, 233
Jelly, 234
Meat or Fish, 231
Mushroom, 233
of Herbs, 231
Onion, 234
Oyster, 233
Plain, 230
Rice, 232
Rum, 235
Soufflé, 235
Tomato. No. 1, 232
Tomato. No. 2, 232
Vegetable, 231
FACTS WORTH KNOWING, 566
FISH, 49
Fish, To Fry, 51
and Oyster Pie, 54
General Remarks, 49
Bass, Boiled, 55
Blue Fish, Boiled, 56
Baked, 56
Chowder (Rhode Island), 63
Clam Chowder, 79
Fritters, 78
Clams, Roast, in Shell, 78
Scalloped, 79
Stewed, 78
Codfish, 63
á la Mode, 64
Baked, 66
Balls, 63
Boiled (Fresh), 64
Boiled (Salt), 65
Boiled, and Oyster Sauce, 65
Steak, New England Style, 66
Stewed (Salt), 64
Crab Croquettes, 71
Pie, 71
Crabs, Baked, 70
Deviled, 71
Scalloped, 61
Soft Shell, 71
Fried, 51
Eels, Fried, 56
Fritters, 65
Frogs, Fried, 80
Stewed, 80
Halibut, Baked, 58
Boiled, 57
Broiled, 58
Fried. No. 1, 57
Fried. No. 2, 57
Steamed, 57
Fish in White Sauce, 63
Lobsters Boiled, 68
Lobster a la Newburg, 70
Croquettes, 69
Deviled, 69
Patties, 70
Scalloped, 69
Mackerel, Baked (Salt), 60
Boiled (Fresh), 61
Boiled (Salt), 60
Broiled (Spanish), 60
Fried (Salt), 61
Mayonnaise, 62
Oyster Fritters, 75
Patties, 75
Pie (Boston), 76
Pies, Small, 78
Pot Pie, 76
Oysters, 72
Broiled, 73
Fried, 72
Fried in Batter, 72
Fried (Boston), 73
Fricasseed, 77
Mock, 77
Pan. No. 1, 74
Pan. No. 2, 74
Plain Stew, 73
Roast (Fulton Market), 76
Roast in Shell. No. 1, 73
Roast. No. 2, 74
Scalloped, 76
Soup, 78
Steamed, 74
Steamed in Shell, 74
Stew (Dry), 73
Stewed in Cream, 72
Pan, 51
Pickerel, Baked, 51
Pie, 54
Potted, 63
Potted (Fresh), 61
Salmon and Caper Sauce, 52
Boiled, 52
Broiled, 52
Broiled (Salt), 53
Croquettes, 66
Fricassee, 53
Fried (Fresh), 52
Patties, 54
Pickled, 53
Smoked, 53
Scalloped, 64
Scallops, 79
Shad, Baked, 55
Broiled, 55
Roe, To Cook, 55
Sheepshead, with Drawn Butter, 56
Smelts, Baked, 59
Fried, 58
Steamed, 54
Sturgeon, Fresh Steak Marinade, 62
Terrapin, Stewed, 68
Stew, 67
Stew, with Cream, 67
Trout, Brook, Fried, 58
Salmon, Baked, 59
Turtle or Terrapin Stew, 67
White, Baked, 56
Bordeaux Sauce, 59
Boiled, 59
FRENCH WORDS IN COOKING, 587
GAME AND POULTRY, 81
HEALTH SUGGESTIONS, 521
Bleeding at the Nose, 532
Burns and Scalds, 528
Camphorated Oil, 535
Colds and Hoarseness, 525
Compound Cathartic Elixir, 536
Cough Syrup, 527
Croup, 528
Diarrhoea, 530
Diphtheria, 525
Eye Washes, 533
Fainting, 534
For Constipation, 530
Severe Sprains, 535
Toothache, 527
Gravel, 529
Grandmother's Cough Syrup, 536
Eye Wash, 537
Family Spring Bitters, 537
Universal Liniment, 536
Growing Pains Cured, 525
Hints in Regard to Health, 538
Hoarseness and Colds, 525
How Colds are Caught, 521
To Keep Well, 525
Use Hot Water, 524
Hunters' Pills, 537
Leanness, 527