y, 335
Squash, 337
Sweet Potato, 337
Tomato, Green, 332
Pie Crust, Plain, 324
To Make Flaky, 325
Rule for Undercrust, 324
Puff Paste, Fine, 322
for Pies, 322
of Suet, 324
Soyer's Recipe for, 323
Pumpkin or Squash for Pies, Stewed, 336
Baked, 336
Tartlets. No. 1, 325
No. 2, 325
Lemon. No. 1, 339
Lemon. No. 2, 340
Meringue Custard, 340
Orange, 340
Plum Custard, 339
Tarts, 326
Apple, 342
Berry, 341
Chocolate, 341
Cocoanut, 341
Cream, 343
Gooseberry, Green, 341
Jam, Open, 343
Strawberry Cream, 341
Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81
Chicken, Boiled, 87
Breaded, 92
Broiled, 89
Broiled on Toast, 93
Croquettes. No. 1, 90
Croquettes. No. 2, 91
Croquettes, To Fry, 91
Curry, 93
Dressed as Terrapin, 95
Fricassee, 87
Fried, 90
Fried a la Italienne, 90
Lunch for Traveling, 91
Macaroni and, 96
Patties, 88
Pickled, 88
Pie, 89
Pot Pie. No. 1, 94
Pot Pie. No. 2, 94
Potted, 92
Pressed, 91
Pudding, 96
Rissoles of, 88
Roast, 86
Roley Poley, 95
Scalloped, 92
Steamed, 87
Stewed (Whole Spring), 87
Stewed with Biscuit, 95
Turnovers, 95
Dressing or Stuffing for Fowls, 83
Oyster, 83
Duck, Braised, 97
Canvas Back, 99
Duck Pie, 98
Roast (Tame), 96
Roast (Wild), 98
Stewed, 97
Warmed Up, 98
Wild, 98
Game Pie, 101
Salmi of, 103
Goose, Roast, 86
Grouse, To Roast, Etc., 101
Hare, Roast, 102
Partridges, To Roast, Etc., 101
Pigeon Pie, 99
Pigeons, Broiled, or Squabs, 100
Roast, 99
Stewed, 99
Quail, To Roast, 101
To Roast, Etc., 101
Rabbit, Broiled, 103
Fricassee, 102
Fried, 103
Pie, 103
Roast, 103
Reed Birds, 100
Salmi of Game, 103
Snipe, 100
Snow Birds, 102
Squab Pot Pie, 100
Squirrels, 102
Turkey, Boned, 85
Boiled, 84
Hashed, 85
Roast, 82
Scallop, 84
Warmed Over, 85
Venison, Baked Saddle of, 105
Steak, Broiled, 104
Steak, Fried, 106
Hashed, 106
Pie or Pastry, 105
Roast Haunch of, 104
Woodcock, Roasted, 100

PRESERVES, JELLIES, ETC, 423
A New Way of Keeping Fruit, 436
Brandied Peaches or Pears, 436
General Remarks, 423
Jam, Gooseberry, 435
Raspberry, 436
Strawberry, 435
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