Part 2 — INDEX.

PART II.

Apple Dumplings, 239. float, 246. water, 269. Artichokes, 206. Asparagus, 205. Authorities for reference, 286. Beans, string, 203. shelled, 203. Beef a la mode, 147. corned, 149. frizzled, 190. juice, 266. rolls, 153. sandwich, 267. steak, 158. steak for sick, 268. tea or essence, 262. tea for convalescents, 262. Virginia fashion, 148. Beets, 199. Bibliography, 288. Birds, 164. Biscuit, baking-powder, 216. beaten, 216. soda and cream of tartar, 215. Blancmange, 246. Boiled meats and stews, 146 Bread-making and flour, 208. Bread, 210. brown, 214. cake, 227. corn, 218. graham, 212. pancakes, 221. rye, 213. sour, 220. to use dry, 220. to freshen stale, 221. Breakfast puffs or popovers, 217. Brown-bread brewis, 220. Broth, mutton, 125, 263. chicken, 126. beef, tapioca, and egg, 263. Buns, plain, 228, Cake making, 221. Cake, apple, 220. bread, 227. cup, 224. Dover, 226. fruit, 225. gold, 227. huckleberry, 219. pound, 225. rolled jelly, 224. sponge, 223. white or silver, 226. Cakes, cream, 230. filling for, 231. drop, 230. buckwheat, 219. Cabbage, 201. Candy, cream, 259. Candy, molasses, 260. nut, 260. Chocolate creams, 260. caramels, 260 Cocoanut drops, 260. Canning, General Rules for, 253. tomatoes, 253. Caramel, 131. Carrots, 200. Carrots sautés, 200. Casserole of rice and meat, 169. Cauliflower, 201. Cheese fondu, 184. soufflé, 184. Charlotte Russe, 247. Cheese straws, 237. Chicken broth, 126. broth for sick, 263. croquettes, Philadelphia, 168. croquettes, 167. fricassee, brown, 165. fricassee, white, 166. fried, 165. jellied, 173. panada, 263. pie, 160. roasted or boiled, 164. salad, 179. Chocolate, 196. Cocoa, 196. Coffee, 194. crust, 266. rice, 267. Copper, to clean, 272. Corn, green, 204. fritters, 204. pudding, 204. Cream, Bavarian, 247. fried, 249. fruit, 248. ice, with cream, 250. ice, with eggs, 250. to freeze, 249. Spanish, 247. strawberry, 248. whipped, 247. Crisped crackers, 220. Croquettes, chicken, 167. potato, 198. rice, 207. Crushed wheat, boiled, 185. Curries, 153. Custard, baked, 245. boiled, 245. pie, 236. Doughnuts, 228. Dressing, boiled for cold slaw, 179. for poultry, 162. without oil, 179. plain salad, 177. Drop cakes, 230. Duck, roast, 164. Egg-nog, 264. Egg-plant, 204. baked, 205. fritters, 204. Eggs, baked, 181. boiled, 180. poached, 181. scrambled, 181. stuffed, 182. to keep, 271. Examination questions, 287. Fish, 131. baked, 133. balls, 188. boiled, 134. broiled, 135. chowder, 140. fried, 136. hash, 189. potted, 139. salt cod, boiled, 188. salt cod, with cream, 139. spiced, 139. stewed, 137. with cream, 189. Flour browned for soup, 130. prepared, 267. Freezing ices and creams, 249. Fritters, clam, 143. oyster, 143. peach, 249. Fruits, candied, 256. jellied, 256. Fruit-stains, to take out, 271. Fruit cream, 248. Furniture polish, 270. Gingerbread, 229. Ginger snaps, 229. Goose, roasted, 164. Gruel, corn meal or Indian, 264. oatmeal, 264. tapioca, 269. Ham, boiled, 150. deviled, 170. fried, 160. Hash, meat, 191. Hasty pudding, 186. Herb teas, 267. Herring, roe, 189. Hints to teachers, 280. Hoe-cake, 218. Hominy cakes, 186. coarse, 185. fine, 186. Huckleberry cake, 219. Ink-spots, to take out, 271. Iron or tin, to wash, 272. Italia's Pride, 169. Jams, 254. Jelly and ice, 266. arrow-root, 265. rice, Dr. Gaunt's, 265. chicken, 263. currant, 255. fruit, 256. lemon, 251. rice, 265. tapioca, 268. wine, 251. Jumbles, 230. List of utensils required, 277. Lobster, boiled, 143. curried, 144. Macaroni, 207. with cheese, 208. Mackerel, salt, 189. Marmalade, 254. Marmalade, orange, 255. Mayonnaise, 178. of salmon, 180. Meats, 144. roasted, 154. broiled and fried, 158. Meat, cold, to warm, 161. Meringues, 231. Mince-meat, for pies, 237. Muffins, graham, 213. rye, 213. Mush, 186. Mutton, boiled, 149. broth, 125. broth for sick, 263. chops, 268. leg of, stuffed, 155. roasted, 155. Oatmeal, boiled, 185. Omelet, plain, 182. baked, 183. Omelette soufflée, 248. Onions, boiled, 201. Oyster or clam fritters, 143. Oyster-plant, 200. Oysters, fried, 141. for pie or patties, 142. scalloped, 141. smothered, 143. spiced or pickled, 142. stewed, 141. Panada, 266. Parsnips, 199. fritters, 199. Pastry and pies, 232. Patties, 233. Pease, 202. field, 202. Pickles, cucumber, 257. ripe cucumber, 258. melon-rind, 258. sweet; peaches, &c, 258, Pie, cherry or berry, 236. custard, 236. dried-apple, 234. grandmother's apple-pie, 234. lemon, 235. squash or pumpkin, 236. sweet potato, or pudding, 235. Plain pie-crust, 232. Pork and beans, 157. roasted, 157. steak, 160. Potato croquettes, 198. snow, 198. Potatoes, baked, 198. baked with beef, 198. boiled, 197. Lyonnaise, 187. mashed, 198. Saratoga, 188. Potatoes, stewed, 187. sweet, 199. what to do with cold, 187. Poultry, to clean, 161. dressing for, 162. Porridge, milk, 264. Preserves, 254. Pudding, any-day plum, 240. batter, 240. bread, 241. bread-and-apple, 242. bread-and-butter, 241. bird's-nest, 242. corn-starch, 243. cabinet, 244. corn-meal or Indian, 245. English plum, 239. gelatine, 244. minute, 243. plain rice, 243. Sunder land, 241. tapioca, 242. tapioca cream, 243. tipsy, 246. Puff paste, 233. Purées, 128. Rammekins, 237. Rice, boiled, 207. croquettes, 207. water, 265. parched, 267. Rolls, plain, 214. Parker-House, 215, Roux, to make, 174. Salads, 173. Salmi of duck or game, 169. Sauces, 173. Sauce, apple, 176. bread, 174. celery, 175 cranberry, 175. foaming, 176. fruit, 177. hard, 177. mayonnaise, 178. mint, 175. molasses, 176. plain pudding, 176. Spanish tomato, 178. Sausage, fried, 190. Short-cake, 217. Sinks and drains, to purify, 270. Soft soap, 270. Soup, amber or clear, 123. beef, with vegetables, 122. clam, 127. mock turtle, 125. onion, 130. oyster, 127. pea, 129. tomato, without meat, 126. tomato, hasty, 126. turtle-bean, 129. white, 124. Spanish tomato sauce, 178. Spinach, 205. Spice salt, 272. Spices, mixed, 271. Stew, Brunswick, 154. brown, 152. Irish, 151. white, 152. Stock and seasoning, 119. Squash, winter, 202. summer, 202. Succotash, 203. Tea, 194. Time table for roasted meats, 273. for boiled meats, 274. for fish, 274. for vegetables, 274. bread, cake, &c., 275. Toast, dry or buttered, 192. for sick, 266. milk, 193, 266, water, 193, 265. Topics for twenty lessons, 285. Tomato catchup, 259. chutney, 257. Tomatoes, baked, 206. canned, 253. stewed, 206. fried, 206. boiled, 207. Tongue, boiled, 150. deviled, 170. Tripe, 161. Turkey, boiled, 167. boned, 171. roasted, 163. Turnips, 200. Twelve lessons, 282. Veal, 156. cutlets, 159. loaf, 191. minced, 192. Venison, roast, 157. Wafers, 216. Waffles, 216. rice or hominy, 217. Water, apple, 269. toast, 266. hard, to make soft, 271. ices, 250. Weights and measures, 272. Wine whey, 264. Yeast, 209.