INDEX.
Reading edition
A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, V, W, Y.
Acid, 57 A-la-mode Beef, 164, 165 Albumen, 158 Almond Water, 42 Almond Cake, Iced, 304 Ice, White, 297 Aitch-Bone of Beef, 122 Aliment, a New, 345 Apple Bread, 284 Charlotte, 282 Compote, 307, 308 Dumplings, 294 Flanc, 275 Fritters, 281 Jelly, 320 sauté in Butter, 285 Pie, 296 Pudding, 294 Vol-au-Vent, 273 Apples, Baked, 45 and Fig Beverage, 45 and Rice Pudding, 47 with Rice, 283 with Butter, 284 Apricot Compote, 308, 309, 310 Fritters, 282 Ice Cream, 317 Marmalade, 318 Nougat, 278 Pudding, 294 Arrow-root, 39 Jelly, 40 Water, 44 Broth, 34 Artichokes, 259 Jerusalem, 81, 259 Asparagus, 253 with Eggs, 217 Aspic of Meat, 240 Bacon, to choose, 18, 140 to boil, 141 to broil, 19 Baking, on, 60 Barley Lemonade, 42 Barley Orangeade, 43 Barley Water, 41 Batter for Fritters, 305 Beans, Broad, 259 French, 259 à la Maître d’Hôtel, 259 Haricot, 260 Young, 260 à la Bretonne, 261 Beef, on, 118 A-la-mode, 164, 165 Aitch-Bone of, 122 Brisket of, 122 Croquettes of, 167 Choice of, 118 Essence of, 36 Family Salad of, 167 Fillets of, Broiled, 165 Sauté, 166 to hang, 118 Hashed, 158 Minced, 166 Miroton, 159, 160 Palates, 160 à la Bretonne, 161 à la Poulette, 161 à la Maître d’Hôtel, 161 Pickle for, à la Garrick, 242 Pressed, 242 remains of, 158 Ribs of, Braised, 119 Larded, 241 Roasted, 119 Round of, Salted, 121 cold, 121 Rump Steak, Stewed, 164 Half-round of, silver side, 121 Salt, remains of, 169 Salt, Bubble and Squeak, 163 Sirloin of, 119 Stewed Rump of, 120 Spiced, 242 Tea, 36 Beignet Soufflé, 281 Beet-root, 258 Beurre Noir, or Black Butter, 98 Beverage, Refreshing, 43, 44 Bills of Fare, 339 Biscuit Soufflé, 301 Cocoa-Nut, 325 Cream, 326 Moss, 325 Rout, 325 Blackberry Pudding, 294 Black-Pudding, broiled, 20 Blancmange, 290 Bloaters, 15 Boiling, on, 60 Boudins of Fowl, 197 Turkey, 197 Bottoms and Tops, to make, 11 Braising, on, 60 Braise-Roast, 147 Boil, 148 Bread, to make, 10 and Milk, 30 and Apple, 284 Breakfast Table, 7, 26 Brocoli, 257 Broiling, 63 Broth, Arrow-root, 34 Chicken, 37, 53 Eel, 38 Mutton, 33 Rice, 34 French Herb, 44 Seasoned, 33 Semoulina, 34 Turkey, 147 Various, 34 Vermicelli, 34 Veal, 35 Brown Stock, 77 Browning, 78 Brioche Rolls, to make, 12 Brussels Sprouts, 259 Bubble and Squeak, 163 Buns, to make, 12 Butter, 334 Anchovy, 117 Burnt, 217 Lobster, 117 Melted, 112 Maître d’Hôtel, 117 Ravigote, 117 Cacao, 25 Cake, Almond, 325 Cinnamon, 326 Ginger, 326 Pound, 324 Queen’s, 324 Rout, 325 Savoy, in Moulds, 322 Cake, Savoy, or Ladies’ Fingers, 323 Shrewsbury, 326 Sponge, 323 small, 324 St. James’s, 327 Royal Iceing for, 312 Calf’s Brains, à la Maître d’Hôtel, 175 fried, 175 to prepare, 128 Ears, stewed, 174 Feet, 53, 214, 240 Feet Jelly, 286 Head, 128, 130 Curry, 213 Hollandaise, 130 with Mushrooms, 130 with Tomatos, 130 Heart, roasted, 172 Liver, English fashion, 172 fried, 175 sautéd, 172 stewed, 175 Sweetbreads, 173 au Gratin, 174 another way, 173 Caper Sauce, 113 Capillaire, 330 Capon, boiled, 151 and Cresses, 227 à l’Estragon, 157 Pie, 236 Roast, 150 Roast braised, 147 Stewed, 151 Capilotade of Poultry, 193 Carp, baked, 106 Sauce Matelote, 106 Carrot Pudding, 292 with Poulards, 152 Soup, 89 White, 89 Sauce, 73 Carving, 346 Cauliflower, 257 Gratin, with Cheese, 257 Purée, Soup, 71, 89 Celery, 256 Cheesecakes, 229 Lemon, 280 Maids of Honor, 280 Puff, 303 Cheese Soufflé, 304 Raminole, 303 Charlotte, Apple, 282 Russe, 289 Cheese, to make, 304 Charlotte, Strawberry, 289 Chartreuse of Fruit, 290 Cherry Draught, 44 Compote, 309, 311 Cherry Marmalade, 319 Omelette, 281 Vol-au-Vent, 271 Pudding, 295 Chestnut Pudding, 296 Chicken, Boiled, 53, 193 Braised, 192 Broth, 37, 53 Curry, 210 Italian way, 153 Pie, 203 Roast Braised, 192 Roast, for Invalids, 53 Spring, 228 Stewed, 150 Chicorée Sauce, 72 Choice of Pork, 139 Choca, 345, 346 Chocolate, 25 Italian, 25 Iceing for Cakes, 312 Ice Cream, 316 Choice of Meat, 118 Chopping of Herbs, 267 Chump of Veal, 125, 127 Clear Soup, 79 Clarify Stock, to, 79 Cock-a-leekie Soup, 83 Cocoa, 25, 26 Nut Biscuits, 325 Cod, Boiled, 95 with Oysters, 95 Coffee, on, 20 to choose, 22 where first used in London, 21 to make, 22 French, 23 White, 23 made with a filter, 24 another way, 24 Cold Ham, 141, 240 Conger Eel, Stewed, 110 Confectioner’s Paste, 270 Conversation on Household Affairs, 336 Compote of Pigeons, 200 of Fruits, 310 Cooling Drink, 42 Lemonade, 45 Cow Heels, 169 Crab Curry, 215 Cranberry Pie, 296 Cresses with Pullet, 227 Cream, Bohemian Jelly, 288 Clouted, 335 Coffee Soufflé, 302 Coffee Ice, 316 Pastry Sauté, 286 Omelette Soufflé, 301 Rice, 299 Sauce, 116 with Spinach, 260 Crécy Soup, 89 Croquettes of Fowl, 195 Macaroni, 285 Rice, 285 Crumpets, to make, 11 to toast, 9 to serve, 10 Crusts of Fruit, 278 Madeira, 279 Cucumbers, 258 Brown Sauce, 67 White Sauce, 71, 73 with Poulards, 152 Curaçao Jelly, 287 Currant Jelly, 320 with Omelette, 281 Red, White & Black for Puddings, 294 and Raspberry Pie, 295 Compote, 311 Salad, 322 Sweetmeat of, 320 Curry, Beef, 212 Calf’s Head, Feet, and Tail, 213, 214 Chicken, 210 with Paste, 210 Crab, 215 Fillets of Haddock, 216 Sole, 216 Whiting, 216 Game, 221 Lamb, 212, 213 Lamb’s Head, 214 Lobster, 214 Mutton, 212 Ox Tail, 214 Oyster, 215 Pork, 212 Prawn, 215 Rabbit, 211 Salmon, 215 Skate, 216 Sauce, 69 Tripe, 214 Turbot, 216 Veal, 211 Breast of, 212 Custard Pudding, 47, 364 Damson Pie, 295 Pudding, 294 Dartoise Fourrée, 278 Demi-Plum Pudding, 292 Dessert, 305 Dewberry and Raspberry Pie, 295 Diablotins, 304 Dinner, Nursery, 28 Table, 327 D’Office, Paste, 270 Dried Haddock, 16 Mackerel, 97 Sprats, 17 Draught, Cherry, 44 Drink, Cooling, 42 New, 41 Strengthening, 43 Dry Toast, 9 Ducks, on, 156 à l’Aubergiste, 157 to choose, 156 Roasted, 156 Stewed with Peas, 156, 198 Turnips, 157, 199 Varieties of, 156 Ducklings, 228 Pie, 236 Stewed with Peas, 156 Turnips, 157 Remains of, 157 Duck, Wild, 230 Hashed, 225 with Orange Sauce, 225 Ears, Calf’s, Stewed, 174 Ecarlate of Fowl, 153 Eels, on, 109 to kill, 109 Broth, 38 Fried, 109 Pie, 205 Spitchcocked, 110 Skinned, 109 Stewed, 109 à la Tartare, 110 Effects of Fish, 93 Eggs au Beurre, 13 Baked, 216 with Asparagus, 217 with burnt Butter, 217 Hard, 14 in Cases, 218 with Cheese, 218 to choose, 12 with Green Peas, 217 with Ham, 19 plain Boiled, 13 Poached, 14 Mashed, 217 Meagre, 217 with Mushrooms, 217 Sauce, 112 Snow, 217 with Sprue Grass, 217 sur le plat, 14 and Toast, 14 à la Tripe, 217 Endive Sauce or Purée, 72 Entrées, or Made Dishes, 158 of Game, 220 Epicure, the Septuagenarian, 348 Escalops, 250 Escaloped Oysters, 250 Eschalot Sauce, 66 Essence of Beef, 36 Fennel Sauce, 112 Feet, Lamb’s, 52, 185 Ox, 169 Calf’s, 53 Fish, on, 93 French-Anglais way of stewing 110 for Breakfast, 15 Carp, 106 Cod, 95 Conger Eel, 110 Eels, 109 Effects of, 93 Forcemeat of, 252 Flounders, 104 Haddock, 96 Herrings, 100 Mackerel, 97 Maids, 104 Perch, 108 Pike, 105 Red Mullet, or Sur Mullet, 99 Salmon, 94 Sauces, 111 Salad, 247 Salt, 95 Skate, 104 Smelts, 101 Soles, 103 Sturgeon, 96, 97 Tench, 108 Trout, 107 Turbot, 102 White Bait, 101 Whiting, 99 Fish, Shell— Escalops, 250 Oysters, 250 Razor or Solen, 250 Prawns, 250 Shrimps, 251 Fisherman’s Soup, 86 Fillet of Beef, broiled, 165 Veal, cold, 241 roast, 125 Flancs, 274 Flanc of Apple, 275 Fruit, 274 Meringue, 274 what they are, 158 Flounders, on, 104 Water Souchet, 104 Fried, 101 Food, light, for invalids, 33 Forcemeat, on, 251 to make, 251 of Fish, 252 Panada for, 252 of Veal, 253 of Whitings, 252 Fondu, Parmesan, 302 Neapolitan, 302 simple, 302 Stilton Cheese, 303 Fourrée, Dartoise, 278 Gâteau, 277 Rissole, 276 Fowls, on, 149 Blanquettes of, 194 Boiled, 194 Braised, 194 Broiled, 194, 195 Boudins of, 197 Croquettes of, 195 Fricassée of, 195 Fried, 193 Hashed, Indian, 193 Italian way, 153 à l’Ecarlate, 153 à la Marengo, 196 Minced, 194 Pie, 235 Pillau, 209 Pulled, for invalids, 54 Roast braised, 148 Sauté, 194, 196, 197, 199 Salad, 249 to truss, 150 Fowl, Guinea, 229 Pea, 229 French Beans, 259 Coffee, 23 Herb Broth, 44 Panada, 41, 252 Remedy for Colds, 38 Plums Compote, 309 Fritadella, 190 Fritters, Apple, 282 Apricot, 282 Orange, 282 Peach, 282 Soufflé, 282 Fruit, Chartreuse of, 298 Crusts, 278 Flanc of, 274 Rissolettes, 273 Puddings, 294 Pies, 296 Salads of, 321, 322 Vol-au-Vent, 271 Wall, 295 Fricandeau of Veal, 170 to carve, 171 to dress, 171 Various ways, 171 Fritadella, 190 Frying, on, 61 Fry, Lamb’s, 138 Fumet de Gibier Sauce, 233 Game, choice of, 229 to keep, 229 Made-dishes of, 220 Salad of, 248 Soup, 92 Tureen of, 237 Entrées of, 220 Dunbird, 231 Garganey, 231 Gorcock, 230 Grouse, 230 Red, 230 White, 230 Half Birds, 231 Lark, 232 Moorcock, or Gorcock, 230 Moor-game, 230 Partridge, 230 Red-legged, 230 Pea Fowl, 229 Pheasant, 229 Hybrid, 229 Plovers, 231 Pochard, 231 Ptarmigan, 230 Quails, 232 Red Heads, 231 Snipes, 232 Teal, 231 Whim, 231 Whewer, 231 Widgeons, 231 Great Headed, 231 Woodcock, 231 Garlic Sauce, 68 Garniture for Omelettes, 219 Garum Sauce, 111 Sociorum, 111 Gâteau Fourré, 277 Galantine, to cook, 238 Jelly, 287 Turkey, 238 Veal, 241 how got, 117 Gibelote of Rabbit, 200 Giblets, 85, 155 Glaze, 78 Gold Jelly, 287 Goose, 153 to choose, 153 Giblets, 155 Hashed, 199 Pie, 236 Preserved, 155 Stewed, 155 Stuffing, 154 Roasted, 154, 155 Trussed, 154 Gooseberry, Green, Compote, 311 Pie, 295 Pudding, 294 Vol-au-Vent, 272 with Rhubarb, 297 Gosling, Roast, 228 Grass, Sprue, 255 Gratin of Lobster, 245 Gravy, Brown, 77 Spinach and, 260 Turkey, 145 Greengage Compote, 308, 311 Greengage Pudding, 294 Groats, Scotch, Gruel, 40 Grouse Pie, 204, 236 Scotch Plan of Cooking, 222 Gruel, 40 Sago, 40 Guinea Fowls, Roasted, 229 Haddocks, Baked, 96 Dried, 16 Fillets of, 216 Ham, Cold, 141, 240 and Eggs, 19 Hot, 141 Hamburgh Beef, 122 Hard Eggs, 14 Hare, Jugged, 226, 227 Roasted, 233 Haricot Beans, 260 Hartshorn Jelly, 287 Haunch of Mutton, 130 Venison, 142 Head, Calf’s, 128, 130 Hollandaise, 130 with Mushrooms, 130 Tomatos, 130 Curry, 213 Lamb’s, 138 Pig’s, 243 Pig’s, Sauce for, 243 Pig’s, to braise, 243 Heart, Calf’s, Roasted, 172 Lamb’s, 185 Sheep’s, 184 Herbs with Omelette, 219 Minced, Sauce, 67 Italian Sauce, 67 Chopping, 267 Herrings, Boiled, 100 Broiled, 100 Toast, 15 Hotch Potch, 87 Ice, Almond, White, 297 Apricot, 317 Chocolate, 316 Coffee, 316 Lemon, 316 Orange, 317 Pine Apple, 316 Strawberry, 317 Vanilla, 315 Iced Almond Cake, 304 Imperial, 46 Indian Hash, 193 Invalids, Comforts for, 33 Fish for, 49 Food, 33 Meat, 33, 51 Partridges, 54 Pigeons, 54 Poultry, 53 Puddings, 47 Irish Stew, 178 Soup, 82 Isinglass Jelly, 287 Italian Drops, 327 Jam, Apricot, 318 Quince, 318 Raspberry, 319 Strawberry, 319 Jardinière, Neck of Lamb, 136 Sauce, 137 Jelly, Apple, 320 Arrow-root, 40 Bohemian Cream, 288 Calf’s Foot, 286 Curaçao, 287 Currant, 320 Gelatine, 287 Gold, 287 Hartshorn, 287 Isinglass, 287 Marasquino, 287 Lemon, 288 Orange, 288 Punch, 287 Quince, 287, 320 Rum, 287 Silver, 287 Whipped, 288 of Meat, to clarify, 239 Jesuits, Turkeys, so called, 144 Julienne Soup, 81 Kidneys, Bread-crumbed, 18 Maître d’Hôtel, 18 on Toast, 17 Ox, 168 Omelette of, 220 Pudding, 168, 207 Sautéd, 18 Sheep’s, 17, 176 Kidney Beans, 259 Knuckle of Veal, 127, 240 Lait de Poule, 38 Sweet, 38 Lamb, 136 Breast of, Broiled, 138 Curried, 212 Chop, 52, 166, 186 Curry, 212 Cutlets, 185 to cut up, 136 Feet, 52, 185 Fry, 138 Head, 138, 139, 213 Heart, 185 Leg of, 137 Loin of, 136 Neck of, 136 Pie, 201, 203 Papillote, 186 Pudding, 206 Quarter of, 136 Quality of, 136 Remains of, 184 Ribs of, 136 Saddle of, Russian fashion, 137 Sautéd, 186 Shoulder of, 137 Larks à la Minute, 226 Pie, 226 Laver, 263 Lentils, 262 Soup, 90 Letters— I, 5; II, 6; III, 26; IV, 27; V, 28; VI, 55; VII, 56; VIII, 57; IX, 58; X, 58; XI, 58; XII, 120; XIII, 178; XIV, 181; XV, 244; XVI, 305; XVII, 327; XVIII, 332; XIX, 334; XX, 345; XXI, 348. Leveret, 233 Lemonade, Barley, 42 Cooling, 45, 332 Lemon Cheesecakes, 280 Jelly, 288 Soufflé, 299, 300 Leg of Pork, 139, 142 Lamb, 137 Liaison of Eggs, 68 Liver, Calf’s, 172, 175 Lobster Butter, 116 Curry, 214 à la Crême, 114 Gratin of, 245 Miroton of, 245 Omelette, 220 Plain, 246 Salad, 246 Sauce, 113, 114 Loin of Mutton, 134 Pork, 140 Veal, 125 Braised, 127 Luncheon, 27 Mackerel à la Maître d’Hôtel, 98 au Beurre Noir, 98 Boiled, 97 Dried, 97 Pickled, 107 Stewed, 98 Soft Roe Sauce, 111 Macaroons, 326 Macaroni, 265 Croquettes, 285 à l’Estoufade, 266 au Gratin, 266 à l’Italienne, 266 à la Napolitaine, 266 Pudding, 47 Soup, 82 to blanch, 265 Macedoine Omelette, 281 Madeira Crusts, 279 Made Dishes of Beef, 158 Game, 220 Remains of Veal, 175 Maître d’Hôtel Sauce, 73 Maids of Honor, 280 Marasquino Jelly, 287 Marinade of Salmon, 248 Marrow, Vegetable, 257 Pudding, 294 Matelote, 116 Marmalade with Pancake, 282 of Apple, 318 of Apricot, 318 of Cherries, 319 of Pine Apple, 322 Mashed Eggs, 217 Meagre Eggs, 217 Soup, 88, 91 Purée, 91 Meat, Aspic of, 240 for Breakfast, 17 for Invalids, 33 Remains of, 175 Melted Butter, 112 Mephistopheleian Sauce, 75 Meringues à la Cuillerée, 277 Flanc, 276 Milk and Bread, 30 Rice, 38, 39 Semoulina, 39 Tapioca, 39 Vermicelli, 39 Minced Beef, 166 Fowl, 194 Meat, 295 Pie, 295 Pudding, 292 Pheasant, 222 Mint Sauce, 68 Minute, Snipes à la, 224 Miroton of Beef, 159, 160 Lobster, 245 Lobster Salad, 246 Moorgame Pie, 236 Mould Pudding, 291 Mock Turtle, Brown, 85 White, 84 Muffins, to make, 10 toast, 9 Mulberry Pie, 295 Mulligatawny Soup, 85 Muria Sauce, 111 Mullet, or Sur Mullet, to cook, 99 Papillote, 99 Sauté, 100 Mussel Sauce, 115 Mushrooms, Blanched, 74 with Eggs, 220 Omelette of, 220 Sauce, 66, 68, 73, 261 Mutton, on, 130 Boiled, 132 Broth, 33, 34, 82 Chop, 51, 178 Soyer’s, 180, 182 Sauté, 180 Breast of, Curry, 212 Curry, 212 Cutlet, various ways, 182, 183, 184 Plain, 51 French Ragout of, 177 Haunch of, 130 Leg of, Roasted, 132 Boiled, 132 à la Bretonne, 133 Braised, 134 Stewed, 134 Loin of, Roasted, 134 Loin of, à la Bretonne, 133 Neck of, Roasted, 134 Boiled, 135 Pie, 202 Pillau, 210 Pudding, 206 Saddle of, 131 à la Polonaise, 131 Shoulder of, Roasted, 133 Boiled, 133 Baked, with Apples 133 Provincial, 134 Stuffed and Baked, 133 Neapolitan Fondue, 302 Neck of Lamb, 136 Pork, 140 Veal, 126 Venison, 143 Nectarine Pudding, 297 New Drink, 41 Nursery Dinner, 28 Omelettes, 15, 219 Asparagus, 219 Bacon, 220 Cherry, 281 Currant Jelly, 281 Garniture for, 219 Ham, 219 Herb, 219 Kidney, 220 Lobster, 220 Mushroom, 220 Macedoine of, 281 Oyster, 219 Parmesan, 219 Peach, 281 Peas, 219 Preserved Apricot, 281 Raspberry Jam, 281 Rum, 281 Sauté Soufflé, 301 Sautéd in Cream, 301 Strawberry, 281 Sweet, 281 Onion, Button, Sauce, 72 Purée, 71 Soup, 91 Stuffed, 74 Orangeade, 46 Orange Compote, 309, 310 Fritters, 282 Salad, 321 Vol-au-Vent, 272 Jelly, 288 Ice, Soufflé, 298 Sauce, 68 Osmazome, 37, 118 Oxen, to judge, 118 how cut, 118 Ox-beef, to hang, 118 Brains, 164 Cheek, 84 Feet, 169 Heart, 162 Kidneys, 168 Remains, 169 Tail Curry, 214 au Gratin, 162 à la Jardinière, 161 Sauce piquante, 162 Soup, 82 Tongue, cold, 240 hot, 240 fresh, 123 pickled, 123 Remains of, 123, 169 Oysters, 250 Escaloped, 250 Curry, 215 Omelette, 219 Soup, 86 Sauce, 115 Stewed, 251 Panada, French, 41, 252 Pancake, with Marmalade, 282 Pap, 29 Parmesan Fondue, 302 Parsnips, with Salt Fish, 95 Partridge, Roasted, 230 Hashed, 223 for Invalids, 54 Pie, 204, 236 Salmi, 223 Sautéd with Mushrooms, 223 Stewed with Cabbage, 222 Palates of Beef, 160 à la Bretonne, 161 à la Maître d’Hôtel, 161 à la Poulette, 161 Papillote Lamb Chops, 186 Sauce, 69 Paste, Beef Suet, 269 different sorts of, 268 D’Office, or Confectioners’, 270 Puff, 268 Half, 269 Short, or Pâte à foncer, 269 for Fruit Tarts, 269 Pastry Cream Sauté, 286 Turban of, 304 Peach Compote, 307 Fritters, 282 Omelette, 281 Salad, 321 Vol-au-Vent, 271 Pea-Fowl, 229 Pear Compote, 307 with Rice, 284 Pie, 296 Peas and Sprue-grass Sauce, 72 and Bacon, 74 French way, 254 Green, 254 with Eggs, 217 Soup, 89, 90 Stewed, 73 Winter, 90 Pease Pudding, 209 Perch, Sautéd in Butter, 108 Hampton Court fashion, 108 Pheasant, Broiled, 220 Hashed, 221 Joe Miller’s, 221 Minced, 222 Pie, raised, 236 Roasted, 229 Salmi, 222 Stewed with Cabbage, 221 Pickle à la Garrick, 242 Pickled Fish, 248 Mackerel, 107 Pork, 142 Salmon, 107 Trout, 107 Pie, Capon, 236 Chicken, 203 Duckling, 236 Eel, 205 Fowl, 236 Goose, 236 Grouse, 204, 236 Hare, 236 Lamb, 201, 203 Lark, 226 in Mould, 234 Mutton, 202 Moorfowl, 236 Partridge, 204, 236 Pigeon, 204, 236 Pheasant, 236 Poulard, 236 Rabbit, 203 Rump-steak, 202 Sea, 205 Veal and Ham, 202, 234 Fruit, 296 Apple, 296 Cherry, 295 Cranberry, 295 Currant, 295 Damson, 295 Dewberry and Raspberry, 295 Gooseberry, 295 Minced Meat, 295 Mulberry, 295 Pear, 296 Plum, 296 Quince, 296 Raspberry, 296 Rhubarb, 296 Whortleberry, 296 Pies, simple plan of making, 236 Various, 201 Pigeons en Compote, 200 for Invalids, 54 Pie, 204, 236 Stewed with Peas, 201 Pig, Sucking, 141 Hind-quarter of, 141 Pig’s Cheek, 142 Feet à la Ste. Menéhould, 189 Stuffed, 188 Kidneys, 189 Head, like Wild Boar’s, 243 to braise, 243 Pike, to cook, 105 Sauce Matelote, 106 Pillau, Fowl, 209 Mutton, 210 Pine Apple, 322 Piquante Sauce, 66, 186 Plovers Sautéd with Truffles, 224 Pie, 236 Plum Beverage, 45 Compote, 309 Stewed, 45 Vol-au-Vent, 273 Poached Eggs, 14 Pork, to cut up, 139 Best, 139 to choose, 139 Neck of, 140 Salted, 142 Pickled, 142 Chine of, 140 Cutlets, 187, 188 Hashed, 189 Hand of, 142 Leg of, Roasted, 139 Boiled, 142 Loin of, à la Piémontaise, 140 Normandy fashion, 140 Pudding, 207 Sparerib of, 140 Porridge, 30 Potatoes, 263 Varieties of, 263 Baked, 264 Boiled, 263 Fried, 264 Mashed, 267 Irish way of Boiling, 265 à la Lyonnaise, 265 à la Maître d’Hôtel, 264 Mashed, 265 Sandwiches, 163 Poultry, on, 143 described, 143 for Invalids, 53 to draw, 144 to kill, 143 to pluck, 144 en Capillotade, 193 Poulards, Braised, 150 Boiled, 151 with Carrots, 152 with Cucumbers, 152 Poulard Pie, 236 with Quenelles, 151 with Rice, 151 Roasted, 150 Stewed, 151 Poults, Turkey, 227 Prawn Curry, 215 Preserved Goose, 155 Prussian Cutlets, 191 Pudding, Meat, 205 Black, 20 Beefsteak, 205 Kidney, 207 Ox-Kidney, 207 Lamb, 206 Mutton, 206 Pease, 209 Pork, 207 Rabbit, 208 Suet, 208 Toad-in-Hole, 208 Veal, 207 Yorkshire, 208 for Invalids and Children, 47 Apple and Rice, 47 Bread, 48 Bread and Butter, 48 Small, 48 Cabinet, 47 Custard, 47 Macaroni, 47 Rice, 47 Tapioca, 47 Vermicelli, 47 in Moulds, 291 à l’Eloise, 291 à la Reine, 292 Carrot, 292 Chestnut, 296 Demi-Plum, 292 Iced Cabinet, 287 Minced Meat, 292 Nesselrode, 296 Trifle, 292 in Cloths, 293 Apple, 294 Apricot, 294 Blackberry, 294 Currant, Red and White, 294 Custard, 294 Damson, 294 Fruit, 294 Gooseberry, 294 Greengage, 294 Nectarine, 294 Marrow, 294 Peach, 294 Plum, 293 Plain Baked, 293 Plain Bolster, 294 Plum Bolster, 293 Raspberry and Cherry, 295 Rowley Powley, 293 Rhubarb, 295 Whorts, 295 Puff Cheesecakes, 303 Paste, 268 Pulled Fowl for Invalids, 54 Pullets, on, 228 Roasting, 228 Roasted, with Cresses, 227 Punch Jelly, 287 Cold, 333 Quails, 232 Quenelles. Ragout Sauce, 73 with Tongue, 151 Quince Pie, 296 Rabbit, on, 232 Roasted, 232 Curry, 211 Fricassée of, 199 Gibelotte of, 200 Pie, 203 Pudding, 208 Raised Pies, 235, 236 Ramifolle, 190 Raminole, Cheese, 303 Raspberry Jam, 319 Omelette, 281 Pie, 296 Pudding, 295 Vinegar, 43 Ratafias, 327 Ravigote Sauce, 67, 117 Refreshing Beverage, 43 Removes, 117, 296 Remains of Meat, 175 Lamb, 184 Duck, 157 Rhubarb Compote, 311 Pie, 296 Pudding, 295 Vol-au-Vent, 273 Rice with Apples, 283 to boil, 267 Broth, 34 Croquettes, 285 Milk, 38, 39 with Pears, 284 Pudding, 47 with Apple, 47 Poulard with, 151 Soup, 82 Water, 41 Rissole Fourrée, 276 Rissolettes, little Fruit, 273 Ribs of Beef, Roasted, 119 Braised, 119 Roasting, on, 59 Roasts, Second Course, 227 Robert Sauce, 67 Root, Beet, 258 Rolls, to make, 10 Brioche, 12 Roux, 65 Rump Steak, 52, 124 Rum, Omelette with, 281 Jelly, 287 Russe, Charlotte, 289 Rusks, to make, 11 Saddle of Lamb, 137 Sago Gruel, 40 Salad, Beef, 167 and Potatoes, 167 Fish, 247 Fowl, 249 Game, 248 Lobster, 246 Miroton, 245 Plain, 246 Tartar, 246 Salads of Fruit, 321, 322 Salmon, Boiled, 94 Broiled, 95 Curry, 215 Marinade, 248 Matelote, 94 Pickled, 107 Salmi of Partridge, 223 Pheasant, 222 Salsify, 256 Sandwiches, 333 Sauces, on, 64 Sauce, Anchovy, 112 Anchovy Butter, 69, 117 Beans, French, 72 Beyrout, 114 for Meat, 115 Brown, 65, 66 Cucumber, 67 Mushroom, 66, 68 Beurre Noir, 98 Button Onion, 72 Caper, 113 Carrot, 73 Cream, 116 Chicorée, 72 Cauliflower, 71 Cucumber, 67, 71, 73 Curry, 69 Demi-glaze, 65 Egg, 112 Endive, 72 Eschalot, 66 Fumet de Gibier, 233 Fennel, 112 Fish, 111 Garum, 111 Garum Sociorum, 111 Garlic, 68 Italian Herb, 67 Jardinière, 136 Jerusalem Artichoke, 71, 72 Liaison of Eggs, 68 Lobster, 113 New, 113 à la Crême, 114 simplified, 114 Maître d’Hôtel, 73, 117, 186 Matelote, 116 Simple, 116 Mayonnaise, 247 Melted Butter, 112 Mephistopheleian, 75 Minced Herb, 67 Mint, 68 Muria, 111 Mushroom, 66, 68, 73, 74 Mussel, 115 Onion, 71, 74 Orange, 68 Oyster, 74, 115 Papillote, 69 Peas, 72, 73, 74 Piquante, 66, 186 Quenelles,73 Ravigote, 67, 117 Robert, 67 Shrimp, 112 Soft Roe, 111 Sorrel, 71 Soyer’s, 69 Spinach, 72, 260 Tomato, 69, 75 Tartar, 75, 248 Turnip, 71, 72 Tarragon, 67 White, 64, 71 Wild Boar’s Head, 244 Wild Fowl, 233 Sardines and Toast, 15 Salt Pork, 142 Sorrel Sauce, 71 Sautéing, on, 62 Sausage Cake, 146, 188 Sausages, to cook, 20 to choose, 19 Cambridge, 20 to sauté, 20, 146 Atherstone, 20 with Turkey, 146 Savory Dishes, 234 Seakale, 255 Semoulina Broth, 34 Milk, 39 Soup, 82 Shrimp Sauce, 112, 113 Sheep’s Brains, 135, 176 Feet, or Trotters, 176 Stock from, 177 Head, 135 Heart, 184 Kidneys, 17, 176 Tongue, 184 Sheep, how to cut up, 130 which are best, 130 Shell Fish, 250 Silver Jelly, 287 Skate, to cook, 104 au Beurre Noir, 105 Curry, 216 Soup, on, 75 Autumn, 87 Artichoke, 81, 88 Cabbage, 87 Clear, 79 Carrot, White, 89 Cauliflower, 89 Crab, 92 Crécy, 89 Fisherman’s, 86 Game, 92 Giblet, 85 Hare, 91 Hotch Potch, 87 Italian Paste, 81 Irish, 82 Julienne, 81 Lamb’s Head, 84 Lentil, 90 Macaroni, 82 Mock Turtle, Brown, 85 White, 84 Maigre, 88, 91 Mulligatawny, 85 Mutton Broth, 82 Onion, 91 Ox Cheek, 84 Ox Tail, 83 Oyster, 86 Palestine, 88 Pea, 80, 90 Pot-au-Feu, 92 Printanière, 80 Purée of Vegetable, 88 Rice, 82 Scotch Cock-a-leekie, 83 Semoulina, 82 Spring, 81 Sole, 86 Sheep’s Head, 84 Turnip, 81, 89 Vermicelli, 81 Wild Fowl, 92 Soufflé, 299 Beignet, 281 Biscuit, 301 Coffee, 302 Cream, Whipped, 301 Cheese, 304 Fritters, 282 Lemon, 299, 300 Omelette, 300 Sauté, 301 Cream, 301 Orange Flower, 299 Orange Iced, 298 Punch Cake, 298 Rice Cream, 300 Vanilla, 302 Smelts, Broiled, 50 Fried, 101 for Invalids, 50 Water Souchet, 51 Soles, small, or Slips, 17 Boiled, 104 Fried, 103 Fillets of Curried, 216 aux Fines Herbes, 104 à la Mennière, 103 Sauté in Oil, 103 Snow Eggs, 217 Snipes à la Minute, 224 Soyer’s Chop, 180 Sauce, 69 Sourcrout, to cook, 262 Bavarian way, 263 Sparerib of Pork, 140 Spinach, 260 with Gravy, 260 with Cream, 260 Sprouts, Brussels, 259 Spring Chickens, 228 Sprats, to cook, 17 Dried, 17 Sprue-grass, 255 with Eggs, 217 Steak, Rump, 54, 164 Stewing, on, 60 Stock, on, 76 for all kinds of Soup, 76 Brown, 77 to Clarify, 79 Economical, 76 Sheep’s Feet, 177 Strawberry Jam, 319 Omelette, 281 Salad, 321 Charlotte, 289 Vol-au-Vent, 273 Strengthening Drink, 43 Stuffing, Turkey, 148 Veal, 253 Sturgeon, 96, 97 Sucking Pig, 141 Hind-quarter of, 141 Sugar, to boil, 313 color, 312 clear, 313 in Grains, 312 of Lemon, 313 Spring, 313 Silk Thread, 315 Vanilla, 313 Sweetbreads, 173 Sauté, 173 au Gratin, 173 Sweet Lait de Poule, 38 Sweetmeat of Currant Jelly, 320 Table, Breakfast, 7 Tapioca Milk, 39 Pudding, 48 Tarragon Sauce, 67 Tartar Sauce, 75 Tarts, small Fruit, 275 Tartlets, little Fruit, 275 Tea, 24 how made in France, 21 Beef, new way to make, 25 Teal, a new method of cooking, 225 à la sans façon, 226 Tench, Stewed, 108 with Anchovy Butter, 109 Toast, Plain, 8 Dry, 9 and Eggs, 14 Haddock, 15 Herring, 15 Kidneys, 17 Sardines, 15 Water, 46 Crumpets, to, 9 Muffins, 9 to serve, 9 Toad in a Hole, 208 Tongue, cold Ox, 240 Fresh, 123 Remains of, 124, 169 Sheep’s, 184 Tomato Sauce, 69 Tops and Bottoms, 11 Trout à la Bretonne, 107 Pickled, 107 River, 107 à la Twickenham, 107 Trifles, 290 Trifle Pudding, 292 Tripe Curry, 214 Truffles, Sauté of, 262 Turbot, to cook, 102 French way, 102 à la Crême, 102 Turban of Almond Cake, 304 of Boudins of Fowl, 198 of Pastry, 304 Turkey, Boiled, 146 Braised, 147 Broth from, 147 Blanquette of, 197 Boudins of, 197 with Celery Sauce, 147 to choose, 144 where from, 144 Giblets, 155 Gravy for, 145 Jerusalem Sauce, 147 called Jesuits, 144 Galantine, 238 to dress, 238 with Oysters, 147 Parsley and Butter, 147 Sausages, 146 Sausage-cake, 146 Roasted, 144 Braised, 148 Stuffing for, 148 to truss, 145 with Tomatos, 147 Stewed, 149 Poults, 227 Tureen of Game, 237 Vanilla Cream, 315 Soufflé, 302 Veal, on, 124 Breast of, 126 Stuffed, 127 Stewed, 127 Curried, 212 Broth, 35 Strengthening, 35 French fashion, 35 Curry, 211 Cutlets, 174 aux Fines Herbes, 174 en Papillote, 174 Sauté, 166 Chump of, 125 Fricandeau of, 170 to dress, 171 to prepare, 170 to carve, 171 with all Sauces, 171 Fillet of, 241 Roasted, 125 Braised, 241 Forcemeat of, 253 Galantine of, 241 and Ham Pie, 202, 234, 236 Knuckle of, 127, 240 Loin of, 125, 127 Neck of, Braised, 126 with Peas, 126 with Haricots, 126 with new Potatoes, 126 Shoulder of, Stewed, 127 with Sauce piquante, 126 Stuffed and Braised, 126 Cold, 241 Roasted, 126 Braised, 126 Remains of, 175 Vegetables, to cook, 253 Artichokes, 259 Jerusalem, 259 Asparagus, 253 Beans, French, 259 à la Maître d’Hôtel, 259 Gabanza, 262 Haricot, White, 260 à la Bretonne, 261 Kidney, 259 Windsor, 259 Beetroot, 258 Brocoli, 257 Brussels Sprouts, 259 Cauliflower, 257 gratiné with Cheese, 257 Celery, 256 Cucumbers, 258 Laver, 263 Lentils, 261 Vegetable Marrow, 257 Mushrooms, 261 large, 261 Potatoes, their Introduction, 263 Baked, 264 Boiled, 263 Irish way, 265 Fried, 264 Fried, Mashed, 267 à la Lyonnaise, 265 à la Maître d’Hôtel, 264 Peas, Green, 254 French way, 254 Salsifis, 256 Seakale, 255 Sourcrout, 262 Bavarian, 263 Spinach, 260 with Gravy, 260 with Cream, 260 Sprue Grass, 255 Truffles, English, 262 Sauté of, 262 Venison, 142 where to keep, 142 how to choose, 142 Haunch of, 142 Neck of, 143 Vermicelli Broth, 34 Milk, 39 Pudding, 48 Soup, 81 Victimized Cutlets, 191 Vinegar, Raspberry, 43 Vol-au-Vent, 270 of Apples, 273 Cherries, 271 Fruit, 271 Gooseberries, 272 Oranges, 272 another, 272 still plainer, 272 Peaches, 271 Plums, 273 Rhubarb, 273 Strawberries, 273 Water, Barley, 41 Fresh Fruit, 43 Jelly, 44 Rice, 41 Toast and, 46 Souchet, 104 Smelts, 51 Cresses with Steak, 124 Whitings, Boiled, 49 Broiled, 16, 49 Fried, 50, 99 au Gratin, 99 Forcemeat of, 252 Sautéd, 50 Fillets of, 216 White Bait, to cook, 101 Sauce, 64, 70 Whipped Jelly, 288 Whorts Pie, 296 Pudding, 295 Woodcock, Hashed, 224 à la Lucullus, 223 Sportsman’s fashion, 223 Widgeon, Hashed, 225 Roasted, 225 Wild Boar’s Head, 243 Sauce, 244 Wild Duck, with Orange Sauce, 225 Hashed, 225 Wine, Port, Negus, 333 White, Fillip, 333 Yorkshire Pudding, 208
THE END.
D. Appleton & Co.’s Publications.
ILLUSTRATED STANDARD POETS.
HALLECK’S COMPLETE POETICAL WORKS. Beautifully illustrated with fine Steel Engravings and a Portrait. 1 vol. 8vo., finest paper, cloth extra, gilt edges, $3; morocco extra, $5; morocco antique, $6. BYRON’S COMPLETE POETICAL WORKS. Illustrated with elegant Steel Engravings and Portrait. 1 vol. 8vo., fine paper, cloth, $4; cloth, gilt leaves, $4 50; morocco extra, $6 50. Cheaper edition, with Portrait and Vignette, $2 50. MOORE’S COMPLETE POETICAL WORKS. Illustrated with very fine Steel Engravings and Portrait. 1 vol. 8vo., fine paper, cloth, $4; cloth, gilt edges, $5; morocco extra, $7. Cheaper edition, with Portrait and Vignette, $2 50. SOUTHEY’S COMPLETE POETICAL WORKS. Illustrated with several beautiful Steel Engravings. 1 vol. 8vo., fine paper, cloth, $3 50; cloth, gilt edges, $4 50; morocco extra, $6 50. SACRED POETS (The) of England and America, for Three Centuries. Edited by Rufus W. Griswold. Illustrated with Steel Engravings. 1 vol. 8vo., cloth, $2 50; gilt edges, $3; morocco, $3 50; morocco extra, $4. POEMS BY AMELIA. New and enlarged edition, beautifully illustrated with original designs, by Weir, and Portrait of the Author. 1 vol. 8vo., cloth extra, gilt edges, $3; morocco extra, $4; morocco antique, $5; 12mo., without Plates, $1 25; gilt edges, $1 50. No expense has been spared in the mechanical execution of the above popular standard authors.
CABINET EDITIONS.
CAMPBELL’S COMPLETE POETICAL WORKS. Illustrated with Steel Engravings and a Portrait. 16mo., cloth, $1 50; gilt edges, $2 25; morocco extra, $3. BUTLER’S HUDIBRAS, with Notes by Nash. Illustrated with Portraits. 16mo., cloth, $1 50; gilt edges, $2 25; morocco extra, $3. DANTE’S POEMS. Translated by Cary. Illustrated with a fine Portrait and 12 Engravings. 16mo., cloth, $1 50; gilt edges, $2 25; morocco extra, $3. TASSO’S JERUSALEM DELIVERED. Translated by Wiffen. Illustrated with a Portrait and Steel Engravings. 1 vol. 16mo. Uniform with “Dante.” Cloth, $1 50; gilt edges, $2 25; morocco, $3. BYRON’S CHILDE HAROLD’S PILGRIMAGE. 16mo. Illustrated, cloth, $1 25; gilt edges, $2; morocco extra, $2 50. BURNS’ COMPLETE POETICAL WORKS, with Life, Glossary, &c. 16mo., cloth, illustrated, $1 25; gilt edges, $2; morocco extra, $2 50. COWPER’S COMPLETE POETICAL WORKS, with Life, &c. Morocco extra, 2 vols. in 1, $3; cloth, $1 50; gilt edges, $2 50. MILTON’S COMPLETE POETICAL WORKS, with Life, &c. 16mo., cloth, illustrated, $1 25; gilt edges, $2; morocco extra, $2 50. SCOTT’S POETICAL WORKS, with Life, &c. Cloth, 16mo., illustrated, $1 25; gilt edges, $2; morocco extra, $2 50. HEMANS’ COMPLETE POETICAL WORKS. Edited by her Sister. 2 vols., 16mo., with 10 Steel Plates, cloth, $2 50; gilt edges, $4; Turkey morocco, $5. POPE’S POETICAL WORKS. Illustrated with 24 Steel Engravings. 16mo., cloth, $1 50; gilt edges, $2 25; morocco, $3.
COLLEGE AND SCHOOL TEXT-BOOKS.
I. GREEK AND LATIN.
ARNOLD’S First and Second Latin Book and Practical Grammar. 12mo.$ 75
ARNOLD’S Latin Prose Composition. 12mo.1 00
ARNOLD’S Cornelius Nepos. With Notes. 12mo.1 00
ARNOLD’S First Greek Book62
ARNOLD’S Greek Prose Composition. 12mo.75
ARNOLD’S Greek Reading Book. Edited by Spencer. 12mo.1 50
BEZA’S Latin Testament. 12mo.63
BOISE’S Exercises in Greek Prose Composition. 12mo.75
CÆSAR’S Commentaries. Notes by Spencer. 12mo.1 00
CICERO’S Select Orations. Notes by Johnson. 12mo.
CICERO De Senectute and De Amicitia. Notes by Johnson. 12mo. (In Press.)
CICERO De Officiis. Notes by Thatcher. 12mo.
HORACE, with Notes by Lincoln. 12mo. (In Press.)
LIVY, with Notes by Lincoln. 12mo.1 00
SALLUST, with Notes by Butler. 12mo. (In Press.)
TACITUS’S Histories. Notes by Tyler. 12mo.1 25
—— Germania and Agricola. Notes by Tyler. 12mo.62
II. HEBREW.
GESENIUS’S Hebrew Grammar. Edited by Rödiger.
Translated from the best German edition, by Conant. 8vo. 2 00
III. ENGLISH.
ARNOLD’S Lectures on Modern History. 12mo.1 25
BOJESON and Arnold’s Manual of Greek and Roman Antiquities. 12mo.1 00
CROSBY’S First Lessons in Geometry. 16mo.38
CHARE’S Treatise on Algebra. 12mo.1 00
EVERETT’S System of English Versification. 12mo.75
GRAHAM’S English Synonymes.
Edited by Professor Reed, of Pa. University. 12mo.1 00
GUIZOT’S History of Civilization.
Notes by Professor Henry, of N.Y. University. 12mo.1 00
HOWS’ Shaksper. Reader. 12mo.1 25
JAGER’S Class Book of Zoology. 18mo.42
KEIGHTLEY’S Mythology of Greece and Rome. 18mo.42
MAGNALL’S Histor. Questions. With American additions. 12mo.1 00
MARKHAM’S School History of England.
Edited by Eliza Robins, author of “Popular Lessons.” 12mo.75
MANDEVILLE’S Series of School Readers:
—— Part I.10
—— Part II. 16
—— Part III.25
—— Part IV. 38
—— Course of Reading for Common Schools and Lower Academies. 12mo.75
—— Elements of Reading and Oratory. 8vo.1 00
PUTZ and ARNOLD’S Manual of Ancient Geography and History. 12mo.1 00
REID’S Dictionary of the English Language, with Derivations, &c. 12mo.1 00
SEWELL’S First History of Rome. 16mo.50
TAYLOR’S Manual of Modern and Ancient History.
Edited by Professor Henry. 8vo., cloth or sheep 2 50
TAYLOR’S Ancient History. Separate1 25
TAYLOR’S Modern ditto1 50
WRIGHT’S Primary Lessons; or Child’s First Book12
In Press.
GREEN’S (Profesor) Manual of the Geography and History of the Middle
Ages. 12mo.
BURNHAM’S New Mental and Written Arithmetic.
TEXT BOOKS
FOR LEARNING THE FRENCH, GERMAN, ITALIAN, AND SPANISH LANGUAGES.
I. FRENCH.
COLLOT’S Dramatic French Reader. 12mo. $1.
DE FIVA’S Elementary French Reader. 12mo. 50 cts.
DE FIVA’S Classic French Reader for Advanced Students. 12mo. $1.
OLLENDORFF’S Elementary French Grammar. By Greene. 16mo. 38 cts. with Key, 50 cts.
OLLENDORFF’S New Method of Learning French. Edited by J. L. Jewett. 12mo. $1.
KEY to ditto. 75 cts.
ROWAN’S Modern French Reader. 12mo. 75 cts.
SURRENNE’S French Pronouncing Dictionary. 12mo. $1 50.
VALUE’S New and Easy System of Learning French. 12mo. (In Press.)
NEW and COMPLETE FRENCH and ENGLISH DICTIONARY. 1 vol. 8vo. To match Adler’s German Lexicon. (In Press.)
II. GERMAN.
ADLER’S Progressive German Reader. 12mo. $1.
GERMAN and English, and English and German Dictionary, compiled from the best authorities. 1 vol. large 8vo. $5.
EICHORN’S New Practical German Grammar. 12mo. $1.
OLLENDORFF’S New Method of Learning German. Edited by G. J. Adler 12mo. $1 50.
III. ITALIAN.
FORESTI’S Italian Reader. 12mo. $1.
OLLENDORFF’S New Method of Learning Italian. Edited by F. Foresti. 12mo. $1 50.
KEY to ditto, 75 cts.
IV. SPANISH.
OLLENDORFF’S New Method of Learning Spanish. By M. Velasquez and T. Simonne. 12mo. $1 50.
KEY to ditto, 75 cts.
PALENZUELA’S new Grammar on the Ollendorff System, for Spaniards to Learn English. (In Press.)
VELASQUEZ’S New Spanish Reader. With Lexicon. 12mo. $1 25.
VELASQUEZ’S New Spanish Phrase Book; or Conversations in English and Spanish. 18mo. 38 cts.
VELASQUEZ’S and SEOANE’S New Spanish and English, and English and Spanish Dictionary. Large 8vo. To match “Adler’s German Lexicon.” (In Press.)
NEW ILLUSTRATED JUVENILES.
AUNT FANNY’S STORY BOOK. Illustrated. 16mo.50
THE CHILD’S PRESENT. Illustrated. 16mo.
HOWITT’S PICTURE AND VERSE BOOK. Illustrated with 100 plates. 75 cts.; gilt1 00
HOME FOR THE HOLIDAYS. Illustrated. 4to., 25 cts.; cloth50
STORY OF JOAN OF ARC. By R. M. Evans. With 23 illustrations. 16mo.75
ROBINSON CRUSOE. Pictorial Edition. 300 plates. 8vo.1 50
THE CARAVAN; A COLLECTION OF TALES AND STORIES FROM THE GERMAN.
Translated by G. P. Quackenboss. Illustrated by Orr. 16mo.
INNOCENCE OF CHILDHOOD. By Mrs. Colman. Illustrated50
HOME RECREATIONS, comprising Travels and Adventures, &c. Colored Illustrations. 16mo.87
FIRESIDE FAIRIES. A New Story Book. By Miss Susan Pindar.
Finely Illustrated. 16mo.
STORY OF LITTLE JOHN. Trans. from the French. Illus.62
LIVES AND ANECDOTES OF ILLUSTRIOUS MEN. 16mo.75
UNCLE JOHN’S PANORAMIC PICTURE BOOKS. Six kinds, 25 cts. each; half-cloth50
HOLIDAY HOUSE. Tales, by Catherine Sinclair. Illustrated75
PUSS IN BOOTS. Finely illus. by O. Speckter. 50c.; ex. glt.75
TALES AND STORIES for Boys and Girls. By Mary Howitt75
AMERICAN HISTORICAL TALES for Youth. 16mo.75
LIBRARY FOR MY YOUNG COUNTRYMEN.
ADVENTURES of Captain John Smith. By the Author of Uncle Philip38
ADVENTURES of Daniel Boon. By do.38
DAWNINGS of Genius. By Anne Pratt38
LIFE and Adventures of Henry Hudson. By the Author of Uncle Philip38
LIFE and Adventures of Hernan Cortez. By do.38
PHILIP RANDOLPH. A Tale of Virginia. By Mary Gertrude.38
ROWAN’S History of the French Revolution. 2 vols.75
SOUTHEY’S Life of Cromwell38
TALES FOR THE PEOPLE AND THEIR CHILDREN.
ALICE FRANKLIN. By Mary Howitt$ 38
LOVE AND MONEY. By do.38
HOPE ON, HOPE EVER! Do.38
LITTLE COIN, MUCH CARE. By do.38
MY OWN STORY. By do.38
MY UNCLE, THE CLOCKMAKER. By do.38
NO SENSE LIKE COMMON SENSE. By do.38
SOWING AND REAPING. Do.38
STRIVE AND THRIVE. By do.38
THE TWO APPRENTICES. By do.38
WHICH IS THE WISER? Do.38
WHO SHALL BE GREATEST? By do.38
WORK AND WAGES. By do.38
CROFTON BOYS, The. By Harriet Martineau38
DANGERS OF DINING OUT. By Mrs. Ellis38
FIRST IMPRESSIONS. By do.38
MINISTER’S FAMILY. By do.38
SOMMERVILLE HALL. By do.38
DOMESTIC TALES. By Hannah More. 2 vols.75
EARLY FRIENDSHIP. By Mrs. Copley38
FARMER’S DAUGHTER, The. By Mrs. Cameron38
LOOKING-GLASS FOR THE MIND. Many plates45
MASTERMAN READY. By Capt. Marryat. 3 vols.1 12
PEASANT AND THE PRINCE. By H. Martineau38
POPLAR GROVE. By Mrs. Copley38
SETTLERS IN CANADA. By Capt. Marryatt. 2 vols.75
TIRED OF HOUSEKEEPING. By T. S. Arthur38
TWIN SISTERS, The. By Mrs. Sandham38
YOUNG STUDENT. By Madame Guizot. 3 vols.1 12
SECOND SERIES.
CHANCES AND CHANGES. By Charles Burdett38
NEVER TOO LATE. By do.38
GOLDMAKER’S VILLAGE. By H. Zschokke38
OCEAN WORK, ANCIENT AND MODERN. By J. H. Wright38
THE MISSION; or, Scenes in Africa. By Capt. Marryatt. 2 vols.75
STORY OF A GENIUS38
NOVELS AND TALES.
CORBOULD’S History and Adventures of Margaret Catchpole. 8vo. 2 Plates. 25 cts.
DON QUIXOTTE de la Mancha. Translated from the Spanish. Illustrated with 18 Steel Engravings. 16mo, cloth. $1 50.
DUMAS’ Marguerite de Valois. A Novel. 8vo. 25 cts.
ELLEN MIDDLETON. A Tale. By Lady Fullerton. 12mo. 75 cts.
FRIENDS AND FORTUNE. A Moral Tale. By Miss Dewey. 12mo. 75 cts.
GOLDSMITH’S Vicar of Wakefield. Illustrated. 12mo. 75 cts.
GRACE LESLIE. A Tale. 12mo. 75 cts.
GRANTLEY MANOR. A Tale. By Lady Fullerton. 12mo. Paper, 50 cts. cloth, 75 cts.
LADY ALICE; or, The New Una. 8vo. Paper, 38 cts.
LAMARTINE’S Les Confidences et Raphael. 8vo. $1.
LAMARTINE’S CONFIDENTIAL DISCLOSURES. 12mo. 50 cts.
LOVER’S (Samuel) Handy Andy. 8vo. Paper, 50 cts.
—— £ s. d. Treasure Trove. 8vo. Paper, 25 cts.
MACKINTOSH (M. J.) Two Lives; or, To Seem and To Be. 12mo. Paper, 50 cts.; cloth, 75 cts.
—— Aunt Kitty’s Tales. 12mo. Paper, 50 cts.; cloth, 75 cts.
—— Charms and Counter Charms. Paper, 75 cts.; cloth, $1.
MAXWELL’S Way-side and Border Sketches. 8vo. 25 cts.
——Fortunes of Hector O’Halloran. 8vo. 50 cts.
MANZONI. The Betrothed Lovers. 2 vols. 12mo. $1 50.
MAIDEN AUNT (The). By S. M. 12mo. 75 cts.
SEWELL (Miss). Amy Herbert. A Tale. 12mo. Paper, 50 cts.; cloth, 75 cts.
—— Gertrude. A Tale. 12mo. Paper, 50 cts.; cloth. 75 cts.
—— Laneton Parsonage. 3 vols. 12mo. Paper, $1 50; cloth, $2 25.
—— Margaret Percival, 2 vols. Paper, $1; cloth, $1 50.
—— Walter Lorimer, and other Tales. 12mo. 75 cts.
TAYLOR, (General) Anecdote Book, Letters, &c. 8vo. 25 cts.
ZSCHOKKE. Incidents of Social Life. 12mo. $1.
MINIATURE CLASSICAL LIBRARY.
Published in elegant form, with Frontispiece.
POETICAL LACON; or Aphorisms from the Poets. 38 cts.
BOND’S Golden Maxims. 31 cts.
CLARKE’S Scripture Promises. Complete. 38 cts.
ELIZABETH; or the Exiles of Siberia. 31 cts.
GOLDSMITH’S Vicar of Wakefield. 38 cts.
—— Essays. 38 cts.
GEMS from American Poets. 38 cts.
HANNAH MORE’S Private Devotions. 31 cts.
—— Practical Piety. 2 vols. 75 cts.
HEMANS’ Domestic Affections. 31 cts.
HOFFMAN’S Lays of the Hudson, &c. 38 cts.
JOHNSON’S History of Rasselas. 38 cts.
MANUAL of Matrimony. 31 cts.
MOORE’S Lallah Rookh. 38 cts.
—— Melodies. Complete. 38 cts.
PAUL and Virginia. 31 cts.
POLLOK’S Course of Time. 38 cts.
PURE Gold from the Rivers of Wisdom. 38 cts.
THOMSON’S Seasons. 38 cts.
TOKEN of the Heart.—Do. of Affection.—Do. of Remembrance.—Do. of Friendship.—Do. of Love; each. 31 cts.
USEFUL Letter Writer. 38 cts.
WILSON’S Sacra Privata. 31 cts.
Young’s Night Thoughts. 38 cts.
D. Appleton & Co’s Publications.
RELIGIOUS WORKS.
ARNOLD’S Rugby School Sermons$ 50
ANTHON’S Catechism on the Homilies06
ANTHON’S Easy Catechism for Young Children06
A KEMPIS. Of the Imitation of Christ75
BURNET’S History of the Reformation.
Edited by Dr. Nares. 23 Portraits. 4 vols.6 00
Do. Cheap edition. 3 vols.2 50
BURNET on the Thirty-nine Articles. Best edition2 00
BEAVEN’S Help to Catechising. Edited by Dr. Anthon06
BRADLEY’S Parochial and Practical Sermons. 4 vols. in 12 00
CRUDEN’S Concordance to the New Testament50
COTTER. The Romish Mass and Rubrics. Translated38
CHRISTMAS Bells and other Poems50
COIT, Dr. Puritanism Reviewed1 00
EVANS’ Rectory of Valehead50
FABER on the Doctrine of Election1 50
FOUR GOSPELS, arranged as a Practical Family Commentary
for Every Day in the Year. 8vo. Illustrated2 00
FOSTERS’ Essay on Christian Morals50
GRESLEY’S Portrait of an English Churchman50
GRESLEY’S TREATISE on Preaching1 25
HOOK. The Cross of Christ; Meditations on our Saviour50
HOOKER’S Complete Works. Edited by Keble. 2 vols.4 50
IVES, Bishop. Sermons. 16mo.50
JARVIS. Reply to Milner’s End of Controversy. 12mo.75
KEBLE’S Christian Year, handsomely printed75
KINGSLEY’S Sacred Choir75
LAYMAN’S Lesson to a Lord Bishop on Sacerdotal Powers. 12mo.25
LYRA Apostolica. 18mo.50
MARSHALL’S Notes on Episcopacy. Edited by Wainwright1 00
MANNING on the Unity of the Church. 16mo.75
MAGEE on Atonement and Sacrifice. 2 vols. 8vo.5 00
MORELL’S Philosophy of Religion. 12mo.1 25
MOCHLER’S Symbolics. 8vo.2 25
NEWMAN’S Sermons on Subjects of the Day1 00
NEWMAN’S Essay on Christian Doctrine. 8vo. Paper cover, 25 cts.; cloth50
OGILBY’S Lectures on the Church. 16mo.50
OGILBY on Lay Baptism. 12mo.50
PAGET’S Tales of the Village. 3 vols. 16mo.1 25
PALMER on the Church. Edited by Bishop Whittingham. 2 vols.5 00
PEARSON on the Creed. Edited by Dobson. 8vo.2 00
PULPIT Cyclopædia and Minister’s Companion. 8vo., 600 pp., $2 50; sheep2 75
PSALTER, (The) or Psalms of David, pointed for chanting.
Edited by Dr. Muhlenberg. 12mo., 38c.; sheep50
SOUTHARD, “The Mystery of Godliness.” 8vo.75
SKETCHES and Skeletons of 500 Sermons.
By the Author of “The Pulpit Cyclopædia.” 8vo.2 50
SPENCER’S Christian Instructed1 00
SHERLOCK’S Practical Christian71
SPINCKE’S Manual of Private Devotion71
SUTTON’S Disce Vivere, Learn to Live. 16mo.75
SWARTZ. Letters to my Godchild. 32mo.38
TRENCH’S Notes on the Miracles1 75
TAYLOR’S Golden Grove50
TAYLOR’S Holy Living and Dying1 00
TAYLOR’S Episcopacy Asserted and Maintained75
WILBERFORCE’S Manual for Communicants38
WILSON’S Lectures on Colossians. 12mo.75
WILSON’S Sacra Privata. 16mo.75
WHISTON’S Constitution of the Holy Apostles,
including the Canons. Translated by Doctor Chase 8vo.2 50
WYATT’S Christian Altar38
BOOK OF COMMON PRAYER. New Standard Edition. The Book of Common Prayer and Administration of the Sacraments and other Rites and Ceremonies of the Church, according to the use of the Protestant Episcopal Church in the United States of America, together with the Psalter or Psalms of David. Illustrated with Steel Engravings by Overbeck, and a finely illuminated title-page, in various elegant bindings. Five different sizes.
LAMARTINE’S LAST WORK.
D. Appleton & Co. have recently published, LES CONFIDENCES. CONFIDENTIAL DISCLOSURES, OR MEMOIRS OF MY YOUTH, BY ALPHONSE DE LAMARTINE, AUTHOR OF “THE HISTORY OF THE GIRONDISTS,” ETC. Translated from the French, BY EUGENE PLUNKETT. One volume 12mo. Paper cover 25 cents. Cloth 50 cents.
“This volume might well open with the beautiful introductory sentence in Johnson Rasselas, “Ye who listen with credulity to the whispers of fancy, or pursue with eagerness the phantoms of hope; who expect that age will perform the promises of youth, or that the deficiencies of the present day will be supplied by the morrow”—give ear!
“It is a remarkable and most attractive book. The circumstances under which it has been given to the world are detailed in a Preface in a manner to enlist our sympathies, and to bring Lamartine before us as a confiding friend, narrating the scenes and events of his youth, not as an idle tale, nor to indulge egotism, but to convey some of the best lessons for the mind and heart. His description of the home of his youth, and shepherd employment; his portrait of his mother who was the idol of her children and her husband—if an object of such pure affection and worth can be called an idol; the Italian peasant girl Graziella; the young Aymon de Varien, who passed through skepticism to faith in God; are passages that we have read with absorbing interest. We understand Lamartine better, and respect him more, for the use he has made of the discipline of life, nay, even of his youthful transgressions. It is possible that to some there may appear a tragic affectation here and there, but we see beneath it the most genuine feeling, and only a somewhat cold New Englander would find fault with the mode in which the feeling has expressed itself.—Boston Courier.
“Although this work is called ‘Confidential Disclosures,’ it evidently tells neither the whole truth nor nothing but the truth. It is, however, none the less agreeable on that account; glowing and beautiful as is the coloring through which the reader looks on the illuminated pages of that author’s youth and early love, he can easily pardon the enthusiasm, by turns joyous and melancholy, from which it sprung. To one whose love of Nature is something more than a feeling—whose passion for every form of external beauty, joined to a pure and lofty imagination, gives a vital spirit and sympathy to every thing on which he looks, the language of this volume is not extravagant, nor are its glowing and oft repeated descriptions of mere scenery wearisome. It is a work whose brilliancy all will admire, but whose true feeling will be appreciated by the imaginative only. The scenes of the poet’s childhood—his free life on the hills of Burgundy—his ramble in the Jura and among the Alps of Savoy—his Ossianic attachment for a young girl, whose tower he watched from the heights and whom he addressed in poetic rhapsodies about the harp of Morven and the ghosts of Cromla—are all described with exquisite poetic frankness. The episode of Graziella, though it is impossible to say how much truth there is in its details, is the finest thing in the book, and perhaps the best thing Lamartine has ever written. It is a picture which will be read and remembered, even should its framework fall into decay. The translating of this edition is well done, and the original of several poems introduced in the work is judiciously given in an appendix.”—Journal of Commerce.
D. A. & Co. ALSO PUBLISH IN THE ORIGINAL FRENCH, LES CONFIDENCES ET RAPHAEL, PAR M. DE LAMARTINE. One volume 8vo. Price $1.
BOOKS FOR FAMILY READING,
Published by D. Appleton & Company.
MRS. ELLIS’S NEW WORKS.
I.
SOCIAL DISTINCTIONS; OR, HEARTS AND HOMES. By Mrs. Ellis, Author of “The Women of England” &c.
“This work should find a place in every family; it is one of the best productions of this excellent writer, full of deep and touching interest, and urging lessons of great practical importance.”
II.
PREVENTION BETTER THAN CURE;
OR THE MORAL WANTS OF THE WORLD WE LIVE IN.
By Mrs. Ellis. 1 vol. 12mo. Price 50 cts. paper cover, 75 cts. cloth.
“We can safely recommend the book to mothers and daughters who would prize useful hints on the conduct of life, and practical directions for self-management.”—Christian Enquirer.
MISS M’INTOSH’S WORKS.
I.
CHARMS AND COUNTER-CHARMS.
By Maria. J. M’intosh, Author of “Conquest and Self Conquest,” “Praise and Principle,” &c. Complete in one handsome volume, 12mo., cloth $1; or in two parts, paper, 75 cts.
This work will be found one of the most impressive and beautiful tales of the day. The moral is felicitously developed, and is true in thought and feeling.
II.
TWO LIVES; OR, TO SEEM AND TO BE.
By Maria J. M’intosh. 1 vol. 12mo., paper cover 50 cts., cloth 75 cts.
“The previous works of Miss M’Intosh, although issued anonymously, have been popular in the best sense of the word. The simple beauty of her narratives, combining pure sentiment with high principle, and noble views of life and its duties, ought to win for them a hearing at every fireside in our land. We have rarely perused a tale more interesting and instructive than the one before us, and we commend it most cordially to the attention of all our readers.”—Prot. Churchman.
III.
AUNT KITTY’S TALES.
By Maria J. M’intosh. A new edition, complete in one vol., 12mo., cloth 75 cts.
This volume contains the following interesting stories: “Blind Alice,” “Jessie Graham,” “Florence Arnott,” “Grace and Clara,” “Ellen Leslie, or The Reward of Self-Control.”
MISS SEWELL’S WORKS.
I.
MARGARET PERCIVAL: A TALE.
Edited by the Rev. Wm. Sewell, B.A.. 2 vols., 12mo., paper cover $1, cloth $1 50.
II.
GERTRUDE: A TALE.
Edited by the Rev. Wm. Sewell, B.A.. 12mo., cloth 75 cts, paper cover 50 cts.
III.
AMY HERBERT: A TALE.
Edited by the Rev. Wm. Sewell, B.A. 1 vol. 12mo., cloth 75 cts., paper cover 50 cts.
IV.
LANETON PARSONAGE: A TALE.
Edited by the Rev. Wm. Sewell, B. A.. 3 vols. 12mo., cloth $2 25, paper cover $1 50.
INTERESTING BOOKS FOR LADIES
Published by D. Appleton & Company.
ELLEN MIDDLETON;
A TALE.
BY LADY GEORGIANA FULLERTON.
One volume 12mo., paper cover 50 c., cloth 75 c.
BY THE SAME AUTHOR,
GRANTLEY MANOR;
A TALE.
One volume 12mo., paper cover 50 cents, cloth 75 cents.
“Lady Georgiana Fullerton’s first appearance as a novelist rendered her famous at once. Ellen Middleton, her first production, was a powerfully constructed story, manifesting great ability in the author, which Grantley Manor fully confirms. We commend the book most cordially.”—Evening Mirror.
“The book is an excellent one, and the Lady Georgiana’s style is admirable. It is clear, concise, glowing, and lady-like. Her dialogue and narrative likewise show great skill in perception and arrangement.”—Boston Atlas.
“Grantley Manor is the title of an exceedingly interesting volume, which we have read with more than ordinary pleasure. The style is elegant, the story, which involves a succession of mysteries and cross purposes, is well developed, and the scene and character painting is full of spirit and truth. The authoress is certainly a woman of genius, which she has used to excellent purpose.”—Southern Literary Messenger.
FRIENDS AND FORTUNE;
A MORAL TALE.
BY ANNE HARRIET DRURY.
One volume 12 mo. paper cover 50 cents, cloth 75 cents.
“It is a tale delightfully told, and abounding in passages of great feeling and beauty. Again we are reminded of Goldsmith, and that which reminds us in a right sense of the “Vicar of Wakefield” must be a production of no mean order.”—Literary Gazette.
“Life, motion, delicacy, and humor are to be found in Miss Drury’s Tale.”—Atheneum.
GRACE LESLIE;
A TALE.
From the last London Edition. One volume 12mo., cloth 75 cents.
“Simplicity is the charm of this story. It can scarcely be said to have a plot. The tale embraces the history of a month in the life of a young girl suddenly thrown into society, and for young people it was originally written. It has been generally popular, however, for every thing in it is natural. There is neither sameness nor tameness in the narrative; the characters are numerous, and each is kept distinct. Moreover, the moral of the story is unexceptionable.”—Com. Adv.
WALTER LORIMER;
AND OTHER TALES.
BY THE AUTHOR OF “AMY HERBERT,” “GERTRUDE,” ETC.
Embellished with six colored Plates. 1 vol. 12mo., cloth, 75 cts.
“There is much that is pure, sweet and touching in the book, * * * the stories are presented in a style of composition which makes the work one of high literary character.”
FOOTNOTES:
Typographical errors corrected by the etext transcriber:
sautèing that the butter=> sautéing that the butter {pg 18}
littlle sat=> little salt {pg 39}
spoonfuls of dem-iglaze=> spoonfuls of demi-glaze {pg 68}
skimmer gently for two hours=> simmer gently for two hours {pg 127}
in every dry summers=> in very dry summers {pg 101}
ro plain melted butter=> or plain melted butter {Pg 104}
appiles to this => applies to this {pg 131}
or mushoom or English=> or mushroom or English {pg 148}
ten minntes=> ten minutes {Pg 150}
be broiled or sauted=> be broiled or sautéd {Pg 138}
plack pepper=> black pepper {Pg 206}
rice seperately=> rice separately {Pg 215}
is for preferable=> is far preferable {Pg 215}
delightful and varigated=> delightful and variegated {Pg 254}
in which put your rise=> in which put your rice {Pg 267}
Ribstone pippins=> Ripstone pippins {Pg 273}
fire uutil becoming=> fire until becoming {Pg 293}
shake sugar ever=> shake sugar over {Pg 324}
Mr. P. is obliged to leave home every week day=> Mr. B. is obliged to leave home every week day {Pg 336}
