Common Sense in the Household: A Manual of Practical Housewifery. Marion Harland

Artichokes.

       Summer Squash or Cymbling.

       Winter Squash.

       Stewed Pumpkin.

       Baked Pumpkin.

       Poke Stalks.

       Mushrooms.

       Stewed Mushrooms.

       Or,

       Baked Mushrooms.

       Broiled Mushrooms.

       Celery.

       Stewed Celery. ✠

       Radishes.

       Okra.

       Boiled Hominy.

       Fried Hominy.

       Hominy Croquettes. ✠

       Baked Hominy. ✠

       Rice Croquettes. ✠

       Or,

       Boiled Rice.

       Baked Macaroni. ✠

       Stewed Macaroni—Italian Style.

       Macaroni à la Crème. ✠

       Eggs.

       Boiled Eggs.

       Dropped or Poached Eggs.

       Poached Eggs à la Crème. ✠

       Ham and Eggs.

       Fried Eggs.

       Fricasseed Eggs. ✠

       Breaded Eggs. ✠

       Baked Eggs.

       Scrambled Eggs. ✠

       Chinese Bird’s-Nest of Eggs.

       Scalloped Eggs. ✠

       Poached Eggs, with Sauce. ✠

       Eggs upon Toast. ✠

       Eggs au Lit (in bed) . ✠

       Devilled Eggs.

       Egg-Baskets. ✠

       Omelette (plain) . ✠

       Omelette with Ham, Tongue, or Chicken. ✠

       Or,

       Cauliflower Omelette.

       Asparagus Omelette. ✠

       Egg-balls for Soup. ✠

       Omelette aux Fines Herbes.

       Cheese Omelettes.

       Or,

       Sweet Omelettes.

       Apple Omelette. ✠

       Omelette with Jelly.

       Milk, Butter, Cheese, etc.

       Bonny-Clabber, or Loppered-Milk. ✠

       Rennet.

       Mountain Custard, or Junket. ✠

       Thickened Milk.

       Cheese.