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Recipe for Cooking Tongue, 28 Chestnut Stuffing for Quail, 29 Stuffings for Turkeys, 29 PICKLES-- Cucumber Catsup, 79 " Sauce, 83 " Pickles, 79 Oil Pickles, 81 Peach Chutney, 82 Sweet Pickled Figs, 80 " " Peaches, 80 " " Tomatoes, 80 " " Watermelon, 81 Tomato Catsup--No. 1, 79 " " No. 2, 79 Tomato Soy, 82 Vermont Pickles, 81 PIES-- Lemon or Orange (plain), 58 " (rich), 58 " Tarts, 58 Mince Meat, 57 Mock Mince Meat--No. 1, 57 " " " No. 2, 57 Puff Paste, 57 PRESERVES AND JAMS-- Apricot Jam, 76 Brandy Peaches, 77 Currant Jelly, 76 Fig Jam--No. 1, 75 " " No. 2, 76 Isabella Grape Jam, 76 Orange Marmalade--No. 1, 75 Orange Marmalade--No. 2, 75 Pineapple Preserve, 76 Preserved Grapes, 77 PUDDINGS-- Apple Dumpling (baked), 69 " Puddings, 69 " Pan-dowdy, 70 " Sago, 70 " Souffle, 69 Apricot or Peach, 72 Batter, 64 Blackberry, 71 Boston Thanksgiving, 71 Burlington, 63 Chocolate, 72 Cracker, 66 Delmonico, 66 English Plum--No. 1, 67 " " No. 2, 68 Fig, 63 Indian, 66 Kiss, 64 Lemon Bread, 66 Orange Float, 64 Pancake with Fruit, 63 Plain Plum, 68 Poor Man's, 65 Poor Man's Rice, 66 Rennet, 71 Snow, 66 Sponge, 70 Strawberry Custard, 64 Suet--No. 1, 65 " No. 2, 65 " No. 3, 65 Tapioca Cream, 69 PUNCHES-- Champagne, 85 Delicious, 85 Fort McDowell Egg Nog, 85 Loyal Legion, 86 State of Schuylkill, 86 SALADS-- Boiled Salad Dressing, 31 Clayton's Celebrated Salad Dressing, 31 Dressing for Cold Slaw, 31 Salad Dressing, 32 Tomato Salad, 32 SOUPS-- Asparagus, 8 Bean, 5 Black Bean, 5 Beef, 4 Bisque, 4 Bouillon, 3 Caramel, for Coloring, 9 Celery, 6 Cream of Celery, 6 Mock Bisque, 5 Mushroom, 7 Ox-Tail, 7 Pea, Green, 6 Pea, Grandmother Sawtelle's, 6 Pea, Split, 5 Potato, 8 Soup a la Minute, 9 Soupe a l'Ognon, 8 Tomato, without stock, 4 " Milk, 4 VEGETABLES-- Artichokes, boiled, 34 " stuffed, 34 Celery Root, 34 Carrots, stewed, 34 Ne
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