broiled,
84
|
|
dressed as cucumbers,
|
85
|
|
fricandeau,
|
85
|
|
Beets, baked,
|
85
|
|
Egg-plant, No. 1,
|
86
|
|
No. 2,
|
86
|
|
No. 3,
|
86
|
|
No. 4,
|
87
|
|
No. 5,
|
87
|
|
browned,
|
88
|
|
Parsnips, No. 1,
|
88
|
|
No. 2,
|
88
|
|
No. 3,
|
88
|
|
No. 4,
|
89
|
|
stewed,
|
89
|
|
Corn, boiled green,
|
89
|
|
fritters,
|
89
|
|
oysters,
|
90
|
|
Hominy,
|
90
|
|
Sour krout,
|
91
|
|
boiled,
|
91
|
|
Cauliflower,
|
91
|
|
Slaw, cold,
|
92
|
|
hot,
|
92
|
|
Slaw, French,
|
92
|
|
Mushrooms,
|
93
|
|
Spinach,
|
93
|
|
as greens,
|
93
|
|
Dandelion,
|
94
|
|
Squashes or cymlins,
|
94
|
|
Ochras,
|
94
|
|
Carrots,
|
95
|
|
Turnips,
|
95
|
|
Celery dressed as slaw,
|
95
|
|
stewed with lamb,
|
96
|
|
Asparagus,
|
96
|
|
Salad, Dutch,
|
96
|
|
corn,
|
97
|
|
Onions, boiled,
|
97
|
|
Cucumbers, fried,
|
98
|
|
Beans, Lima,
|
98
|
|
Windsor or horse,
|
98
|
|
stringed,
|
98
|
|
boiled dried,
|
99
|
|
Peas, green,
|
99
|
|
Salsify or oyster-plant, No. 1,
|
|
