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Fricassee of small chickens, 74 Eggs a-la-creme,

To roast large fowls,
To make egg sauce,
To boil young chickens,
To roast young chickens,
Fried chickens,

To roast woodcocks or
snipes,

74 Sauce a-la-creme for the

74

eggs,

75 Cabbage a-la-creme,

75 To make an omelette,

75 Omelette-another way,

Gaspacho-Spanish,

76 Eggs and tomatos,

To roast wild ducks or teal, 76 To fricassee eggs,

To boil pigeons,

To roast pigeons,

To roast partridges or any

small birds,

To boil rabbits,

To roast rabbits,

90

To stew wild ducks,

78 Gravy,

90

To dress ducks with juice
of oranges,

Forcemeat balls,

91

To dress ducks with onions,

pies,

115 Spanish fritters,

To make jelly from feet, 116 To make mush,

Pumpkin pudding,

127

113

Fayette pudding,

127

Maccaroni pudding,

127

Potato paste,

128

Compote of apples,

128

113

Charlotte,

128

115 Apple fritters,

129

115 Bell fritters,

129

Bread fritters,

130

130

130

Observations on ice creams, 142 To preserve cling-stone