Clayton's Quaker Cook-Book. H. J. Clayton

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       Icing for Cake.

       Chocolate Icing.

       Lemon Pie.

       English Plum Pudding.

       Baked Apple Pudding.

       Bread Pudding.

       Baked Corn-Meal Pudding.

       Corn-Starch Pudding (Baked) .

       Delmonico Pudding.

       Peach Ice-Cream.

       Apple Snow.

       Strawberry Sauce.

       Ambrosia.

       Farina Pudding.

       Baked Corn-Meal Pudding.

       Snow Pudding.

       Fruit Pudding.

       Charlotte-a-Russe.

       Solid Sauce.

       Liquid Sauce.

       Currant, or Grape Jelly.

       Calves' Foot Jelly.

       Ice-Cream.

       Orange-Ice.

       Lemon Jelly.

       Wine Jelly.

       Peach Jelly.

       Roman Punch.

       MISCELLANEOUS.

       Butter and Butter-Making.

       A Word of Advice to Hotel and Restaurant Cooks.

       Clayton's California Golden Coffee.

       The Very Best Way to Make Chocolate.

       Old Virginia Egg-Nog.

       Clayton's Popular Sandwich Paste.

       Welsh Rabbit.

       Delicate Waffles.

       Force-Meat Balls.

       Beef-Tea.

       Crab Sandwich.

       Something about Pork.—The Kind to Select, and Best Mode of Curing.

       Home-Made Lard.

       New Jersey Sausage.

       Pot-Pie.

       Curried Crab.

       To Toast Bread.

       Cream Toast.

       Fritters.

       Hash.

       Hashed Potatoes with Eggs.

       Baked Macaroni.

       Drawn-Butter.

       Spiced Currants.

       The Best Method of Canning Fruits.

       Preparing Quinces for Canning or Preserving.

       Clayton's Monmouth Sauce.

       To Prepare Mustard for the Table.

       Mint Sauce.

       Eggs Ought Never be Poached.

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