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Classic Cookbooks
& Recipes
The Great Western Cookbook, or Table
Receipts, Adapted to Western Housewifery.
by Mrs. A. M. Colling - 1857
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CONTENTS.
CHAPTER I.
SOUPS AND BROTHS.
California .......................................15
Beef Broth .......................................16
Clear Gravy Soup .................................17
Mock Turtle ......................................18
Gumbo ............................................18
Calf's Head ......................................19
A la Jardiniere ..................................20
Peas .............................................20
Asparagus ........................................21
Rough and Ready ..................................21
Oyster ...........................................22
Vermicelli .......................................22
Carrot ...........................................22
Green Pea (without meat) .........................23
Julienne .........................................23
CHAPTER II.
FISH.
Chowder .........................................24
Codfish Pie .....................................25
Boiled Perch ....................................25
Salt Cod ........................................25
Cold Codfish ....................................26
Stewed Oysters ..................................26
Fried Perch .....................................26
Salmon, fried ...................................26
Oysters .........................................27
CHAPTER III.
BOILING.
General Directions ..............................27
Ham .............................................28
Tongue ..........................................28
Fowls ...........................................28
Hominy ..........................................29
CHAPTER IV.
SAUCES AND GRAVIES.
Melted Butter ...................................30
Thickening for Gravy, Sauce, or Soup ............30
Gravy for Roast Meat ............................31
" " Boiled Meat .................................31
Turtle Sauce ....................................31
Tomato ..........................................32
Apple ...........................................32
To mix Mustard ..................................32
Egg Sauce .......................................33
Lemon ...........................................33
Celery ..........................................33
Currant Jelly ...................................33
Salad Mixture ...................................34
Sauce for Tripe .................................34
Mint Sauce ......................................34
Imitation of Capers .............................35
My Uncle's Sauce ................................35
Fish Sauce ......................................35
Oyster ..........................................36
Chestnut ........................................36
Chestnut Stuffing ...............................36
Mushroom Catsup .................................37
Mushroom Sauce ..................................37
Mushroom Stewed .................................38
" Quintessence of ...............................38
Sorrel Sauce ....................................38
Onion ...........................................39
Indiana .........................................39
Oyster Catsup ...................................39
Cucumbers a la mode .............................40
Steamboat Sauce .................................40
Tomato Catsup ...................................40
" Sauce .........................................41
" Omelette ......................................41
" Preserved, No 1................................41
" " No 2.........................................42
Grape Syrup .....................................42
Apple Preserves .................................42
Whortleberries ..................................42
Orange Salad ....................................43
Peach ...........................................43
Strawberry ......................................43
Tomato ..........................................44
Mint Sauce ......................................44
Sandwiches ......................................44
Powdered Horseradish ............................44
CHAPTER V.
PICKLING.
Cucumbers .......................................45
Mangoes .........................................45
Onions ..........................................46
Yellow Pickle ...................................46
Tomatoes ........................................47
Ripe do .........................................48
Green Tomatoes ..................................48
Green Peppers ...................................49
Cherries ........................................49
Peaches .........................................50
Walnuts .........................................50
Cucumbers sliced ................................50
CHAPTER VI.
VEGETABLES.
Potatoes ........................................51
" Mashed ........................................52
" Baked .........................................52
" Roasted .......................................53
" and Onions ....................................53
Cabbage .........................................53
Cold Slaw .......................................53
Cabbage another way .............................54
" Fried .........................................54
Sour Kraut ......................................54
CHAPTER VII.
BREAD.
Graham ..........................................55
Common ..........................................55
Potato Yeast ....................................56
Home-made Yeast .................................56
Crackers ........................................56
Sponge ..........................................57
French Rolls ....................................57
Pumpkin Bread ...................................58
Sally Lunn ......................................58
Cream Tartar Biscuit ............................59
Wheat Muffins ...................................59
Corn Muffins ....................................59
Buckwheat Cakes .................................59
Waffles .........................................60
Mrs..Collins' Batter Cakes ......................60
Corn Dodgers ....................................60
Toast ...........................................60
Corn-meal Batter Cakes ..........................61
Egg Bread .......................................61
Mrs..Oury's Light Batter Cakes ..................61
Corn-meal Mush ..................................61
Corn Pone .......................................62
Buttered Biscuit ................................62
Naples Biscuit ..................................63
Ratafias ........................................63
CHAPTER VIII.
ROASTING.
General Directions ..............................64
Sirloin of Beef .................................64
Pig .............................................65
Roast Turkey ....................................66
Stuffing for Veal, Turkey .......................67
" " Goose or Duck ...............................67
Roast Saddle of Venison .........................67
The Hunter's Delight ............................68
Roast Oysters ...................................68
Spare-ribs ......................................68
Roasted or Baked Ham ............................69
CHAPTER IX.
BROILING, ETC.
General Directions ..............................69
To Broil Beefsteak ..............................70
A Fowl or Rabbit ................................70
Beef a la mode ..........................71, 72, 73
To cook Calf's Head .............................71
Chicken Pie .....................................73
Potato Pie ......................................74
Sausage--Hoosier Fashion ........................74
Beefsteak Pie ...................................74
Veal--Western Fashion ...........................75
Pork Pie ........................................76
Pot Pie .........................................76
Curry Powder ....................................77
Fricassee Chicken ...............................77
Baked Beans--Yankee Fashion .....................77
Pork Chops ......................................79
Omelette ........................................80
Another Omelette ................................80
Lamb--Russian Fashion ...........................80
Roast Pig .......................................81
Pressing Meats ..................................82
Neck of Lamb ....................................82
Dish for my Friend ..............................82
Jugged Hare .....................................83
Brain Balls .....................................84
Succotash .......................................84
Corn--in a hurry ................................84
Tomato Sauce ....................................85
Bologna Sausage .................................85
Toast and Cheese ................................85
Pounded Cheese ..................................85
Boned Turkey ....................................86
Shoulder on Gelantin ............................87
Egg Balls .......................................88
Fried Parsley ...................................88
" Bread-crumbs ..................................88
Braising ........................................89
Braised Turkey ..................................89
" Chicken .......................................90
CHAPTER X.
PRESERVES.
General Directions ..............................90
Clarified Syrups ................................91
Strawberries, whole .............................91
Bottle Damsons, .................................91
Peaches, whole ..................................92
Pear Sauce ......................................92
Plum Butter .....................................93
Apple Marmalade .................................93
Apple Jelly .....................................93
Quinces .........................................93
Quinces, another way ............................94
Magnum-bonum Plums ..............................94
Blackberry Jam ..................................94
Strawberry or Raspberry Jam .....................95
Peaches .........................................95
Tomatoes ........................................95
Calf's Foot Jelly ...............................96
Currant Jolly ...................................96
Blanc Mange .....................................97
Green Gages .....................................97
Water-melon Rinds ...............................98
Brandy Peaches ..................................98
Fruits with Sugar ...............................99
Ripe Peaches, whole or wet ......................99
Cherries, wet or dry ...........................100
CHAPTER XI.
PUDDINGS.
Green Pudding ..................................101
Chicken ........................................102
My Grandmother's ...............................102
Sauce for do ...................................102
Boiled .........................................103
Mrs..Preston's .................................103
Sauce for do ...................................103
Hard Sauce .....................................104
Chestnut Pudding ...............................104
Mince-Meat .....................................104
Carrot .........................................104
Pie-plant ......................................105
Bread ..........................................105
" another way ..................................105
Custard ........................................106
Plum ...........................................106
Transparent ....................................107
Newcastle ......................................107
Gooseberry Cheese ..............................107
To make Frumenty ...............................108
Dish of Maccaroni ..............................108
Cocoanut Pudding ...............................108
Vermicelli .....................................108
Apple ..........................................109
Mrs..Madison's .................................109
Corn ...........................................110
Lemon ..........................................110
Fritters .......................................110
Corn Fritters ..................................110
Apple Fritters .................................110
Maccaroni, or Vermicelli .......................111
Apple Dumplings, my way ........................111
Sauce for do ...................................111
Charlotte Russe ................................111
CHAPTER XII.
PIES.
Puff-paste .....................................113
Raised Pies ....................................113
Mince-meat .....................................114
Pumpkin Pie ....................................115
Peach ..........................................115
Rhubarb ........................................115
Apple ..........................................115
Sweet-potato ...................................116
Pumpkin Pie--Yankee Fashion ....................116
CHAPTER XIII.
CAKES.
General Directions .............................116
Cup Cake .......................................117
Rice ...........................................117
Bath ...........................................118
Queen's Drops ..................................118
Seed Cake ......................................118
Quince Pudding .................................118
Lemon Cake .....................................119
Cream ..........................................119
Bride's ........................................119
Sponge .........................................120
Iceing .........................................120
Gingerbread ....................................121
Plain Pound Cake ...............................121
Rice Cake ......................................121
Queen Cake .....................................122
Rusks ..........................................122
Jumbles ........................................122
Doughnuts ......................................122
Black Cake .....................................123
Johnny Cake ....................................123
Ginger .........................................123
Almond .........................................124
Savory .........................................124
CHAPTER XIV.
FANCY DISHES.
Almond Custard .................................125
Floating Island ................................125
Shells .........................................126
Baked Custard ..................................126
Orange Puffs ...................................126
Bon-bons .......................................126
Catsup .........................................127
" sweet ........................................127
Barley Sugar ...................................127
Hoarhound Candy ................................128
Molasses Candy .................................128
Ice Cream .......................128, 129, 130, 131
Frozen Custard .................................129
Ice Fruit ......................................129
Water Ices .....................................129
Raspberry-water Ice ............................130
Peach-water Ice ................................130
Apricot-water Ice ..............................130
Triffle ........................................131
Sugar Candy ....................................131
Iced Fruit .....................................132
Omelette Souffle ...............................132
To Candy Orange-peel ...........................132
Lemon-peel .....................................133
Preserve Oranges ...............................133
Whip Syllabub ..................................133
Iceing for Fruit Tarts .........................133
Venison Pastry, or Pasty .......................133
Apple Beauties .................................134
Boiled Custard .................................134
Cheese, another way ............................135
Puff-cheese Cake ...............................135
Dry Meringues ..................................136
Kisses .........................................136
Charlotte Russe another way ....................137
Creams .........................................137
Italian Meringues ..............................138
Mushrooms ......................................138
Hazlenut Kisses ................................139
Souffle, or whipped Cream ......................139
Chantilly Basket ...............................140
To spin Caramel ................................140
Liqueurs .......................................141
Ratafia of Cherries ............................141
" " Coffee .....................................141
CHAPTER XV.
BEVERAGES.
Coffee .........................................142
Milk Coffee ....................................142
Chocolate ......................................142
Green Tea ......................................143
Black Tea ......................................143
Punch ..........................................143
Egg-Nogg .......................................144
Apple Toddy ....................................144
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