id="Page_x" class="x-ebookmaker-pageno" title="[Pg x]"/>
| Clayton's Mode of Cooking Canvas-Back Ducks |
15 |
| Clayton's Mode of Cooking California Quail or Young Chickens |
16 |
| To Cook Boned Turkey |
17 |
| To Bone a Turkey |
18 |
| To Cook Ducks or Chickens, Louisiana Style |
18 |
| Breast of Lamb and Chicken, Breaded |
19 |
| Scrapple or Haggis Loaf |
19 |
| Pig's-Feet and Hocks |
20 |
| To Cook a Steak California Style, 1849-50 |
21 |
| A Good Way to Cook a Ham |
21 |
| Beefsteak Broiled |
21 |
| Beefsteak with Onions |
22 |
| Corned-Beef and how to Cook it |
22 |
| Spiced Veal |
22 |
| Calves' Liver with Bacon |
23 |
| Calves' or Lambs' Liver Fried |
23 |
| Spiced Beef |
23 |
| Stews, Salads, and Salad-Dressing. |
| Terrapin Stew |
24 |
| Stewed Chicken Cottage Style |
25 |
| Stewed Tripe |
25 |
| Chicken-Salad |
25 |
| Clayton's Celebrated California Salad Dressing |
26 |
| Salad Flavoring |
27 |
| Eggs and Omelettes. |
| Boiling Eggs |
27 |
| Scrambled Eggs |
27 |
| To Fry Eggs |
28 |
| Oyster Omelette |
28 |
| Ham Omelette |
28 |
| Cream Omelette |
28 |
| Spanish Omelette |
29 |
| Omelette for Dessert |
29 |
|
| Vegetables. |
| Beans, Baked [See Bean Soup] |
6 |
| Baked Tomatoes |
30 |
| Raw Tomatoes |
30 |
