The National Cook Book, 9th ed. Hannah Mary Peterson
a pudding, or discover the different articles necessary to the concocting of a dish.
Whilst some are so diffuse, others on the opposite extreme, are so brief in their explanations as to fall far short of being understood, and consequently are ever liable to misconception.
As no utensils are requisite except those in common use in every family, the difficulty of preparing the various dishes will be greatly lessened.
Great attention has been paid to that department of cookery exclusively adapted to the sick or convalescent, most of the dishes having been prepared according to the directions of eminent physicians of Philadelphia.
Nearly all the receipts in this book are purely American; the author therefore entertains a hope that they may meet the wants of the community, and the approbation of all those who may honor them with a trial.
Philadelphia, May, 1850.
| SOUPS. | |
| Beef, | 15 |
| Veal, | 18 |
| Pepper-pot, | 17 |
| Chicken, | 18 |
| Lamb, | 18 |
| Oyster, | 19 |
| Clam, | 19 |
| Green Corn, | 19 |
| Pea, | 20 |
| Succotash, | 20 |
| Noodles for, | 20 |
| FISH. | |
| Rock, boiled, | 21 |
| fried, | 22 |
| Cod, boiled, | 22 |
| cakes, | 23 |
| Shad, spiced, | 23 |
| boiled, | 23 |
| fried, | 24 |
| broiled, | 24 |
| baked, | 24 |
| roasted on a board, | 25 |
| potted, No. 1, | 25 |
| No. 2, | 26 |
| Halibut, | 26 |
| Cat, | 27 |
| Potted herring, | 27 |
| Pickled oysters, | 28 |
| Fried oysters, | 28 |
| Stewed oysters, No. 1, | 29 |
| No. 2, | 29 |
| Scalloped oysters, | 29 |
| Oyster fritters, | 30 |
| pie, | 30 |
| Roasted oysters, | 31 |
| Oyster omelette, | 31 |
| Stewed clams, | 32 |
| Clam fritters, | 32 |
| Fried clams, | 33 |
| Terrapins, | 33 |
| Boiled crabs, | 34 |
| Soft crabs, | 34 |
| Boiled lobster, | 35 |
| Lobster salad, | 35 |
| Oyster omelette, | 36 |
| MEATS. | |
| Beef, roast, | 37 |
| a-la-mode, | 38 |
| steaks, | 38 |
| steak, fried, |
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