The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

29. Curries, 12 30. Curry Powder, 12 31. Chicken Pie, 12 32. Beef and Mutton Pie, 13 33. Chicken and Veal Pot Pie, 13 34. To Frizzle Beef, 14 35. Warmed over Meats, 14 36. A Ragout of cold Veal, 15 37. Drawn Butter, 15 38. Burnt Butter, 16 39. Roast Meat Gravy, 16 40. Sauce for cold Meat, Fish or Salad, 16 41. Wine Sauce for Venison or Mutton, 16 42. Rice Sauce, 17 43. Oyster Sauce, 17 44. Liver Sauce for Fish, 17 45. Lobster Sauce, 17 46. Chicken Salad, 18 47. Sauce for Turtle or Calf's Head, 18 48. Apple Sauce, 18 49. Pudding Sauce, 18 50. Tomato Catsup, 19 51. Mushroom Catsup, 19 52. Essence of Celery, 19 53. Soup Herb Spirit, 20 54. Veal Soup, 20 55. Black Soup, 20 56. Calf's Head or mock Turtle Soup, 21 57. Chicken or Turkey Soup, 21 58. Oyster Soup, 22 59. Pea Soup, 22 60. To Bake Beans, 22 61. Poached Eggs, 23 62. To Boil Eggs, 23 63. Omelet, 23 64. Fresh Fish, 23 65. Fresh Cod, 24 66. Halibut, 24 67. Striped and Sea Bass, 24 68. Black Fish, 25 69. Shad, 25 70. Chowder, 25 71. Stuffed and baked Fish, 26 72. Salt Cod, 26 73. Fish Cakes, 26 74. Lobsters and Crabs, 27 75. Scollops, 27 76. Eels, 27 77. Clams, 28 78. Stew Oysters, 28 79. To Fry Oysters, 28 80. Oyster Pancakes, 28 81. Oyster Pie, 29 82. Scolloped Oysters, 29 83. Vegetables.--Potatoes, 29 84. Turnips, 30 85. Beets, 30 86. Parsnips and Carrots, 30 87. Onions, 30 88. Artichokes, 31 89. Squashes, 31 90. Cabbage, 31 91. Asparagus, 31 92. Peas, 31 93. Beans, 32 94. Corn, 32 95. Greens, 32 96. Salads, 32 97. To Stew Mushrooms, 33 98. Egg Plant, 33 99. Celeriac, 33 100. Salsify or Vegetable Oyster, 33 101. Tomatoes, 34 102. Gumb, 34 103. Southern manner of Cooking Rice, 34 104. To Pickle Peppers, 35 105. Mangoes, 35 106. To Pickle Butternuts and Walnuts, 35 107. To Pickle Cabbage and Cauliflower, 36 108. To Pickle