ica rum. The toddy should stand
in the covered jar for a week before being used.

* * * * *

Apple Toddy II

Prepare six cored apples by sticking a dozen cloves in each and baking
slowly until soft. Put them in a stone jar and pour over them a toddy
made of two quarts of whiskey, one quart of brandy, one pint of rum
and three cups of water, sweeten to taste and cover closely, allowing
the mixture to blend for a week before using.

INDEX

SOUPS AND CHOWDERS

Onion Soup
Palestine Soup
Black Bean Soup
Parker House Tomato Soup
Celery Soup
Bisque of Prawns or Shrimps
Lobster Soup
Venison Soup
Puree of Venison
Clear Soup Stock
Daniel Webster's Chowder
Scott's Chowder
Marblehead Chowder
Clam Chowder I
Clam Chowder II
Force Meat Balls for Chowder

FISH

Oysters a la Marechale
Toasted Angels
Oyster Pates
Scalloped Clams
Shrimp or Oyster Curry
Shrimps a la Bordelaise
Shrimps with Tomato
Saute of Shrimps
Crab a la Creole
Sole a la Normandie
Filet of Sole a la Bohemian
Baked Sole
Flounders a la Magouze
Salmon a la Melville
Stewed Haddock
Bacalas a la Viscaina
Baked Sardines
Sardines with Cheese
Scalloped Fish Roe
Kedgeree
Bouillabaise

ENTREES

Sweetbreads with Mushrooms
Terrapin
Frogs a la Poulette
Calves' Head en Tortue
Chops a la Reine
Calves' Feet a la Marechale
Puree of Chestnuts with Chops
Lamb Chops a la Nesselrode
Devil Chops
Lamb Cutlets Duchesse
Lamb Cutlets a la Condi
Eggs with Tomatoes
Macaroni a la Rossini
Timbale of Macaroni for Twelve Persons

CHICKEN AND GAME

Chicken Portuguese
Chicken with Oysters
Casuela
Fried Chicken, Maryland Style
Chicken with Rice
Chicken with Spaghetti
Quail with Celery
Pheasant a la Savarin
Quail and Onion
Salmi of Duck with Olives
Stewed Squabs

MEATS

Yorkshire Steaks
Filet of Beef a la Rossini
Yorkshire Pudding
Cold Roast Beef Stewed
Lobscouse
Perchero
Stewed Cold Mutton or Beef
Lamb with Macaroni
Stewed Fresh Tongue
Pork Pie
To Barbecue a Pig (very old dish)
To Boil a Ham
Mexican Tripe
Spanish Bacon on Toast

SAUCES

Sauce for Canvas-back Duck
Sauce for Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil for Boiled Ham or Fowl
Onion Sauce
Garlic Sauce
Melte