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
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