The Great Western Cook Book

page 5

CONTENTS.

  CHAPTER I.
  SOUPS AND BROTHS.

  PAGE.

  California . . . 15

  Beef Broth . . . . . 16

  Clear Gravy Soup . . . . 17

  Mock Turtle . . . . 18

  Gumbo . . . . . 18

  Calf's Head . . . . . . 19

  A la Jardiniere . . . 20

  Peas . . . . . . . 20

  PAGE.

  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

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