Clayton's Quaker Cook-Book. H. J. Clayton

Plain Omelette.

       Clam Fritters.

       Fried Tripe.

       Ringed Potatoes.

       New Potatoes Boiled.

       Fried Tomatoes.

       Squash and Corn.—Spanish Style.

       Pickles.

       Nice Picklette.

       Pickled Tripe.

       To Cook Grouse or Prairie Chicken.

       Brains and Sweet-Breads.

       Stewed Spare-Ribs of Pork.

       Broiled Oysters.

       Pumpkin or Squash Custard.

       Fig Pudding.

       Fried Apples.

       Clayton's Oyster Stew.

       Boiled Celery.

       Selecting Meats.

       Rebecca Jackson's Rice Pudding.

       Bread-and-Butter Pudding.

       Codfish Cakes.

       Pickled Grapes.

       Forced Tomatoes.

       Broiled Flounders or Smelts.

       Onions.

       Singeing Fowls.

       The Secret of Tests of Taste and Flavor.

       How to Choose Ware for Ranges.

       Drying Herbs for Seasoning.

       To Destroy Roaches, Flies and Ants.

       To Clean Tin-Ware.

       Iron Rust.

       Mildew.

       Oysters Roasted on Chafing-Dish.

       Codfish, Family Style.

       Codfish in Philadelphia Style.

       The Parting Hour.

       In School Days.