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Clayton’s Quaker Cook-Book: Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes.
By H.J. Clayton
eBook
$1.99
By H.J. Clayton
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CONTENTS
Preface.
Introductory - A Brief History of the Culinary Art, and its Principal Methods.
An Explanatory Word in Conclusion.
Chapter 1. Soups.
Stock.
General Directions for Making Soup.
Calves’-Head Soup.
Ox-Tail Soup.
Okra Soup.
Chicken Gumbo.
Fresh Oyster Soup.
Fish Chowder.
Clam Soup.
Clam Chowder.
Baked Beans and Bean Soup.
Dry Split-Pea Soup.
Tomato Soup.
Celery Soup.
Pepper-Pot.
Egg-Balls for Soup.
Nudels.
Chapter 2. Fish.
Fish.
Boiled Fish.
Fried Fish.
Broiling Fish.
Fried Oysters.
Oysters in Batter.
Oyst...
Preface.
Introductory - A Brief History of the Culinary Art, and its Principal Methods.
An Explanatory Word in Conclusion.
Chapter 1. Soups.
Stock.
General Directions for Making Soup.
Calves’-Head Soup.
Ox-Tail Soup.
Okra Soup.
Chicken Gumbo.
Fresh Oyster Soup.
Fish Chowder.
Clam Soup.
Clam Chowder.
Baked Beans and Bean Soup.
Dry Split-Pea Soup.
Tomato Soup.
Celery Soup.
Pepper-Pot.
Egg-Balls for Soup.
Nudels.
Chapter 2. Fish.
Fish.
Boiled Fish.
Fried Fish.
Broiling Fish.
Fried Oysters.
Oysters in Batter.
Oyst...
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