{"product_id":"2940014049641","title":"Clayton\u0026#x2019;s Quaker Cook-Book: Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes.","description":"CONTENTS\u003cbr\u003ePreface.\u003cbr\u003eIntroductory - A Brief History of the Culinary Art, and its Principal Methods.\u003cbr\u003eAn Explanatory Word in Conclusion.\u003cbr\u003eChapter 1. Soups.\u003cbr\u003eStock.\u003cbr\u003eGeneral Directions for Making Soup.\u003cbr\u003eCalves’-Head Soup.\u003cbr\u003eOx-Tail Soup.\u003cbr\u003eOkra Soup.\u003cbr\u003eChicken Gumbo.\u003cbr\u003eFresh Oyster Soup.\u003cbr\u003eFish Chowder.\u003cbr\u003eClam Soup.\u003cbr\u003eClam Chowder.\u003cbr\u003eBaked Beans and Bean Soup.\u003cbr\u003eDry Split-Pea Soup.\u003cbr\u003eTomato Soup.\u003cbr\u003eCelery Soup.\u003cbr\u003ePepper-Pot.\u003cbr\u003eEgg-Balls for Soup.\u003cbr\u003eNudels.\u003cbr\u003eChapter 2. Fish.\u003cbr\u003eFish.\u003cbr\u003eBoiled Fish.\u003cbr\u003eFried Fish.\u003cbr\u003eBroiling Fish.\u003cbr\u003eFried Oysters.\u003cbr\u003eOysters in Batter.\u003cbr\u003eOyster Patties.\u003cbr\u003eStewed Lobsters or Crabs.\u003cbr\u003eChapter 3. Roast, Boiled, Baked, Broiled and Fried.\u003cbr\u003eRetaining the Juices in Cooking Meats.\u003cbr\u003eRoast Pig.\u003cbr\u003eTo Roast Turkeys and Chickens.\u003cbr\u003eRoasting Beef.\u003cbr\u003eA Good Way to Roast a Leg of Mutton.\u003cbr\u003eClayton’s Mode of Cooking Canvas-back Ducks.\u003cbr\u003eClayton’s Mode of Cooking California Quail, or Young Chickens.\u003cbr\u003eTo Cook Boned Turkey.\u003cbr\u003eTo Bone a Turkey.\u003cbr\u003eTo Cook Ducks or Chickens, Louisiana Style.\u003cbr\u003eBreast of Lamb and Chicken, Breaded.\u003cbr\u003eScrapple, or Haggis Loaf.\u003cbr\u003ePigs’ Feet and Hocks.\u003cbr\u003eTo Cook a Steak California Style of 1849-’50.\u003cbr\u003eA Good Way to Cook a Ham.\u003cbr\u003eBeefsteak Broiled.\u003cbr\u003eBeefsteak with Onions.\u003cbr\u003eCorned Beef, and How to Cook It.\u003cbr\u003eSpiced Veal.\u003cbr\u003eCalves’ Liver with Bacon.\u003cbr\u003eCalves’ or Lambs’ Liver Fried.\u003cbr\u003eSpiced Beef.\u003cbr\u003eFried Oysters.\u003cbr\u003eChapter 4. Stews, Salads And Salad Dressing.\u003cbr\u003eTerrapin Stew.\u003cbr\u003eStewed Chicken, Cottage Style, with White Gravy.\u003cbr\u003eStewed Tripe.\u003cbr\u003eChicken Salad.\u003cbr\u003eClayton’s Celebrated California Salad Dressing.\u003cbr\u003eSalad Flavoring.\u003cbr\u003eChapter 5. Eggs and Omelettes.\u003cbr\u003eBoiling Eggs.\u003cbr\u003eScrambled Eggs.\u003cbr\u003eTo Fry Eggs.\u003cbr\u003eOyster Omelette.\u003cbr\u003eHam Omelette.\u003cbr\u003eCream Omelette.\u003cbr\u003eSpanish Omelette.\u003cbr\u003eOmelette for Dessert.\u003cbr\u003eChapter 6. Vegetables.\u003cbr\u003eBaked Tomatoes.\u003cbr\u003eRaw Tomatoes.\u003cbr\u003eCucumbers.\u003cbr\u003eBoiled Cabbage.\u003cbr\u003eTo Cook Cauliflower.\u003cbr\u003eTo Cook Young Green Peas.\u003cbr\u003eA Good Way to Cook Beets.\u003cbr\u003eMashed Potatoes and Turnips.\u003cbr\u003eBoiled Onions.\u003cbr\u003eStewed Corn.\u003cbr\u003eStewed Corn and Tomatoes.\u003cbr\u003eSuccotash.\u003cbr\u003eSaratoga Fried Potatoes.\u003cbr\u003eSalsify or Oyster Plant.\u003cbr\u003eEgg Plant.\u003cbr\u003eTo Boil Green Corn.\u003cbr\u003eBoiled Rice.\u003cbr\u003eStewed Okra.\u003cbr\u003eChapter 7. Bread, Cakes, Pies, Puddings and Pastry, Solid and Liquid Sauces.\u003cbr\u003eQuick Bread.\u003cbr\u003eQuick Muffins.\u003cbr\u003eBrown Bread.\u003cbr\u003eGraham Rolls.\u003cbr\u003eMississippi River Corn-Bread.\u003cbr\u003eNice Light Biscuit.\u003cbr\u003eClayton’s Corn-Bread.\u003cbr\u003eJohnny Cake.\u003cbr\u003eSweet Potato Pone.\u003cbr\u003eGinger-Bread.\u003cbr\u003eMolasses Ginger Bread.\u003cbr\u003eQuaker Cake.\u003cbr\u003ePound Cake.\u003cbr\u003eChocolate Cake.--Jelly Cake.\u003cbr\u003eThe following is the mixture for filling.\u003cbr\u003eCurrant Cake.\u003cbr\u003eCream Cup-Cake.\u003cbr\u003eJumbles.\u003cbr\u003eSponge Cake.\u003cbr\u003eGinger Snaps.\u003cbr\u003eA Nice Cake.\u003cbr\u003eIcing for Cake.\u003cbr\u003eChocolate Icing.\u003cbr\u003eLemon Pie.\u003cbr\u003eEnglish Plum Pudding.\u003cbr\u003eBaked Apple Pudding.\u003cbr\u003eBread Pudding.\u003cbr\u003eBaked Corn-Meal Pudding.\u003cbr\u003eCorn-Starch Pudding (Baked).\u003cbr\u003eDelmonico Pudding.\u003cbr\u003ePeach Ice-Cream.\u003cbr\u003eApple Snow.\u003cbr\u003eStrawberry Sauce.\u003cbr\u003eAmbrosia.\u003cbr\u003eFarina Pudding.\u003cbr\u003eBaked Corn-Meal Pudding.\u003cbr\u003eSnow Pudding.\u003cbr\u003eFruit Pudding.\u003cbr\u003eCharlotte-a-Russe.\u003cbr\u003eSolid Sauce.\u003cbr\u003eLiquid Sauce.\u003cbr\u003eCurrant, or Grape Jelly.\u003cbr\u003eCalves’ Foot Jelly.\u003cbr\u003eIce-Cream.\u003cbr\u003eOrange-Ice.\u003cbr\u003eLemon Jelly.\u003cbr\u003eWine Jelly.\u003cbr\u003ePeach Jelly.\u003cbr\u003eRoman Punch.\u003cbr\u003eChapter 8. Miscellaneous.\u003cbr\u003eButter and Butter-Making.\u003cbr\u003eA Word of Advice to Hotel and Restaurant Cooks.\u003cbr\u003eClayton’s California Golden Coffee.\u003cbr\u003eThe Very Best Way to Make Chocolate.\u003cbr\u003eOld Virginia Egg-Nog.\u003cbr\u003eClayton’s Popular Sandwich Paste.\u003cbr\u003eWelsh Rabbit.\u003cbr\u003eDelicate Waffles.\u003cbr\u003eForce-Meat Balls.\u003cbr\u003eBeef-Tea.\u003cbr\u003eCrab Sandwich.\u003cbr\u003eSomething about Pork.--The Kind to Select, and Best Mode of Curing.\u003cbr\u003eHome-Made Lard.\u003cbr\u003eNew Jersey Sausage.\u003cbr\u003ePot-Pie.\u003cbr\u003eCurried Crab.\u003cbr\u003eTo Toast Bread.\u003cbr\u003eCream Toast.\u003cbr\u003eFritters.\u003cbr\u003eHash.\u003cbr\u003eHashed Potatoes with Eggs.\u003cbr\u003eBaked Macaroni.\u003cbr\u003eDrawn-Butter.\u003cbr\u003eSpiced Currants.\u003cbr\u003eThe Best Method of Canning Fruits.\u003cbr\u003ePreparing Quinces for Canning or Preserving.\u003cbr\u003eClayton’s Monmouth Sauce.\u003cbr\u003eTo Prepare Mustard for the Table.\u003cbr\u003eMint Sauce.\u003cbr\u003eEggs Ought Never be Poached.\u003cbr\u003eSunnyside Roast.\u003cbr\u003eClayton’s Spanish Omelette.\u003cbr\u003ePlain Omelette.\u003cbr\u003eClam Fritters.\u003cbr\u003eFried Tripe.\u003cbr\u003eRinged Potatoes.\u003cbr\u003eNew Potatoes Boiled.\u003cbr\u003eFried Tomatoes.\u003cbr\u003eSquash and Corn.--Spanish Style.\u003cbr\u003ePickles.\u003cbr\u003eNice Picklette.\u003cbr\u003ePickled Tripe.\u003cbr\u003eTo Cook Grouse or Prairie Chicken.\u003cbr\u003eBrains and Sweet-Breads.\u003cbr\u003eStewed Spare-Ribs of Pork.\u003cbr\u003eBroiled Oysters.\u003cbr\u003ePumpkin or Squash Custard.\u003cbr\u003eFig Pudding.\u003cbr\u003eFried Apples.\u003cbr\u003eClayton’s Oyster Stew.\u003cbr\u003eBoiled Celery.\u003cbr\u003eSelecting Meats.\u003cbr\u003eRebecca Jackson’s Rice Pudding.\u003cbr\u003eBread-and-B","brand":"Denise Henry","offers":[{"title":"Default Title","offer_id":47070581457136,"sku":"2940014049641","price":1.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014049641","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}