INDEX.

À la mode beef, 81 Anchovies, 37 Apple Cake, 122 " Custard, 123 Arrowroot Jelly, 126 Asparagus with melted butter, 92 Bacon Roly-poly, 113 Baking Powder, 139 Barley Broth with Vegetables, 107 Barley Water, 128 Batter for Frying, 47 Bay leaves, 20 Beans, fried, 98 Beef, to choose, 16 Beefsteak for children, 120 " juice, 132 " to broil, 43 Beef, Roast, with Yorkshire Pudding, 69 " Portuguese, 43 Beets, baked, 93 Biscuit, 140 Blackberry Jam, 119 Blackfish, baked, 32 Birds, to choose, 18 Boiled Dishes, 78 Bouquet of Sweet Herbs, 20 Brains, fried, with Tomato Sauce, 50 Bread, 134 " Aerated, Homemade, 135 " and Butter, English, 39 " Homemade, 136 " how to freshen stale, 141 " Loaf, 139 " Milk, 136 " Potato, 138 " Pulled, 138 " Rice, 136 Breakfast Rolls and Twist, 139, 140 Brussels Sprouts, 93 Bubble and Squeak, 44 Butter, Epicurean, 40 " Maître d'Hotel, 33 Cabbage, Stuffed, 94 Calf's Foot Jelly, 126 " Liver, larded, 51 Caramel, 24 Carrot Stew, 99 Cauliflower, baked, 94 Cheese Pudding, 103 " Straws, 39 Chicken, broiled for children, 120 " Broth, 131 " Fricassee, 55 " fried Spanish style, 55 " Jelly, 131 " minced with Macaroni, 56 " Roast, 75 Children's Chapter, The, 116 Chops, broiled, 119 Chowder, St. James, 34 Clams, to choose, 19 Cock-a-leeky, 111 Cod, boiled with Oyster Sauce, 31 Condé Crusts, 30 Consommé, 25 Cookies, 122 Crabs, to choose, 19 Crackers and Marmalade, 131 Croutons, 43 Currants, ripe, 119 Diet for Brain Workers, 15 " for children, 116 " for Invalids, 125 " for Rapid Workers, 15 " for Steady Workers, 15 Drinks, nourishing, 129 " refreshing, 127 Duck, Roast, with Watercresses, 75 " Salmi of, 57 " to choose, 17 Eggs, au gratin, 59 " boiled for children, 120 " Broth, 129 " poached, 25 " stuffed, 59 " Tea, 129 Entrées, 51 Farina, 130 " Gruel, 130 " with Fruit, 122 Fillet of Sole, 34 Fish, à la bonne eau, 31 " à l'eau de sel, 31 " à la Hollandaise, 31 " au court bouillon, 31 " au bleu, 31 " Cakes, Club House, 35 " Chowder, 34 " Pudding, 104 " to choose, 19 " Warmed up, 36 Flaxseed Lemonade, 128 Flour, to choose, 134 Foods, Carbonaceous, 15 " Farinaceous, 101 " Flesh-forming, 15 " for Children, 118 " Heat, 51 " Nitrogenous, 15 " Nutritious, 130 Forcemeat for Poultry, 74 Fowls, boiled with Oyster Sauce, 82 " Grilled, 56 " to choose, 17 Fruit for Children, 117 " to choose, 19 Gammon Dumpling, 112 Geese, to choose, 17 Gingerbread, 123 Glaze, 69 Golden Buck, 38 Goose, Roast, with Onion Sauce, 76 Gravy for Roast Meat, 70 Green Peas, 92 Gruels, 125 Ham and Beans, 98 Ham, boiled with Madeira Sauce 80 Hare, civet of, 57 " Jugged, 58 " to choose, 18 Haslet Ragout, 111 Herbs, sweet, 19 Herrings, pickled, 37 Iceland Moss Chocolate, 129 Isinglass Milk, 127 Italian Cheese, 111 Jelly Water, 128 Jelly, Bread, 131 Kidneys, broiled, 49 " stewed, 44 Kolcannon, 99 Kromeskys with Spanish Sauce, 47 Lamb, epigramme of, 45 Larding, 51 Lentils, 101 " boiled, 104 " fried, 105 " stewed, 105 Lettuce stuffed, 99 Liver Rolls, 49 Lobsters, to choose, 19 Macaroni, 63 " Milanaise style, 65 " with Béchamel Sauce, 64 " with Cheese, 56 " with Tomato Sauce, 66 " Timbale of, 66 Mackerel, pickled, 106 Marinade for beef, 81 Marketing, 15 Mayonnaise, 89 Mock Crab, 39 Mushrooms, baked, 99 " Pudding, 95 Mussels, to choose, 19 Mutton haricot, 45 " Leg of, 79 " Ragout, 114 " Stew, 45 " three dishes from neck of. 108 " to choose, 16 Norfolk Dumplings, 105 Oatmeal Porridge, 103 Onions, glazed, 95 " Saratoga, 98 Omelettes, how to make, 60 " Oriental style, 63 " Plain, 60 " Spanish style, 62 " with Cheese, 61 " with Ham, 62 " with Herbs, 61 " with Mushrooms, 62 " with Oysters, 62 " with Preserves, 63 " with Tongue, 61 Oysters, broiled, 132 " scalloped, 37 " to choose, 19 Ox-heart, baked, 13 Parmesan Cheese, 64 Parsnips, stewed, 100 Partridge, roast, 77 " to choose, 18 Peas and Bacon, 114 Peas-Pudding, 102 Pheasants, to choose, 18 Pigeons, broiled, 57 " to choose, 17 Pigs' Feet, broiled, 54 " fried, 109 Pig's Tongue and Brains, 110 Polenta, 104 Pork Chops with Curry, 53 " Cutlets, broiled, 53 " neck of, 109 " Pie, English, 54 " Roast, with Apple Sauce, 72 " to choose, 16 Poultry, to choose, 16 Potatoes, baked, 121 " Bermuda, 97 " boiled, 95 " boiled for children, 121 " boiled in jackets, 97 " Duchesse, 75 " Lyonnaise, 96 " Parisian, 42 " Pudding, 106 " new, 97 " Saratoga, 97 " snow, 97 " stuffed, 96 Pot-au-feu, 114 Quail, to choose, 18 Red Cabbage, 94 Red Herrings with Potatoes, 103 Relishes, 37 Rice, boiled, 54 " Caudle, 127 Roasts, 68 " to froth, 69 " to glaze, 69 " to test, 69 Rump Steak, 43 Sago Gruel, 127 " Milk, 127 Salad, Asparagus, 85 " Cauliflower, 85 " Dandelion, 85 " Green Pea, 86 " Mint, 85 " Nasturtium, 86 " Oil, 84 " Orange, 86 " Shad-roe, 85 " Spinach, 86 " Spring, 84 " Tomato, 86 " Watercress, 85 Salad Sauce, Anchovy, 88 " Cream, 87 " Egg, 88 " English, 87 " Green Remolade, 88 " Hot, 88 " Mayonnaise, 88 " Oil, 88 " Piquante, 87 " Ravigote, 88 " Remolade, 87 " Romaine, 89 Salmon Steak, 132 Salt Cod with Parsnips, 105 Sardines, 37 " Sandwiches, 36 Sauce, Apple, 73 " Béchamel, 65 " Bread, 77 " Caper, 74 " Cranberry, 79 " Dutch, 36 " Madeira, 80 " Mint, cold, 72 " Mint, hot, 72 " Onion, 76 " Oyster, 82 " Piquante, 46 " Robert, 53 " Romaine, 76 " Spanish, 46 " Tomato, 59, 66 " Vanilla Cream, 67 " White, with Eggs, 52 " White, without Eggs, 56 Scallops, to choose, 19 Scotch Broth with Meat, 27 " without Meat, 26 Scotch Crowdie, 102 Shad, broiled, 33 Sheeps' Kidneys, broiled, 49 " Tongues with Spinach, 48 Side Dishes, 41 Smelts, fried, 33 Sole, fillet of, 34 Soup, clear, 25 " to clarify, 23 " to flavor, thicken, and color 24 " Lentil, 29 " Macaroni, 26 " Pea, 29 " Potato, 102 " Rice and Tomato, 26 " Sorrel, 28 " Spinach, 27 " Vermicelli, 26 Spaghetti, 64 Spinach, boiled, 49 Stuffing for meat, 53 " Veal, 71 " Sage and Onion, 76 Strawberry Shortcake, 123 String Beans, 92 Tapioca Jelly, 127 Toad-in-the-hole, 112 Toast, 141 Tomatoes, broiled, 99 " stuffed, 98 Tripe and Onions, 113 Tripe, roasted, 110 Turkey, Roast, with Cranberry Sauce, 73 " to choose, 73 Turnips, baked, 95 Veal, Blanquette of, 51 " Roast Loin of, 71 " Stuffed, 52 " to choose, 16 Vegetables, 91 " to choose, 19 " to boil, 91 Venison, to choose, 18 Water, filtered, 128 Welsh Rarebit, 38 Wild Duck, Roast, 77 " to choose, 18 Wild Goose, to choose, 18 Woodcock, to choose, 18 Yeast, Homebrewed, 137 " how to restore bitter, 136 " how to restore sour, 136 Yorkshire Pudding, 70

Transcriber's Notes: Standardized punctuation Standardized hyphenations Page 76: Changed pototoes to potatoes Page 144: Changed scollops to scallops Index: Changed Pease Pudding to Peas-Pudding