The New England Cook Book, or Young Housekeeper's Guide

Page 6

95. Greens, 96. Salads, 97. To Stew Mushrooms, 98. Egg Plant, 99. Celeriac, 100. Salsify or Vegetable Oyster, 101. Tomatoes, 102. Gumb, 103. Southern manner of Cooking Rice, 104. To Pickle Peppers, 105. Mangoes, 106. To Pickle Butternuts and Walnuts, 107. To Pickle Cabbage and Cauliflower, 108. To Pickle Onions, 109. To Pickle Artichokes, 110. To Pickle Cucumbers, 111. To Pickle Gherkins, 112. To Pickle Oysters, 113. To Pickle Mushrooms, 114. Wheat Bread, 115. Sponge Bread, 116. Rye Bread, 117. Rice Bread, 118. French Rolls or Twists, 119. Yeast, 120. Yeast Cakes, 121. Biscuit, 122. Butter Milk Biscuit, 123. Hard Biscuit, 124. York Biscuit, 125. Rice Cakes, 126. Rice Ruffs, 127. Buck Wheat Cakes, 128. Economy Cakes, 129. Green Corn Cakes, 130. Corn Cake, 131. Indian Slap Jacks, 132. Johnny Cakes, 133. Hoe Cakes, 134. Muffins, 135. Flour Waffles, 136. Quick Waffles, 137. Rice Waffles, 138. Rice Wafers, 139. Observations respecting Sweet Cakes, 140. Gingerbread, 141. Soft Gingerbread, 142. Ginger Snaps, 143. Cider Cake,

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