INDEX.

Almond cakes, 146

Almonds and pistachio kernels, to blanch, 290

Alpine snow, 259

Apple cream, 258

— dumplings, 149

— flummery, 258

— fritters, 266

— tart, 143

— turnovers, 149

— water, 271

— — boiled, 275

Arrowroot, a cup of, 271

— custard, 260

Artichokes, Jerusalem, 194

Asparagus, 194

Bacon, 31

— and eggs, 70

— fried, 70

— toasted, 70

Baking, rules for, 26

Barley water, clear, 270

— — thick, 270

Batter for fritters (Kromesky), 266

Beans, broad, 197

— French, 193

— haricot, 195

Beef, aitch-bone, round, thick and thin flank of, 28

— brisket of, 28

— — stewed, 41

— fillets of, à la Béarnaise, 95

— olives, 102

— ribs of, 28

— scalloped, 90

— sirloin of, 28

— steak pie, 138

— tea, 269

— — raw, 268

— and mushrooms, 89

Beginners, hints to, 15–18

Beverages, 69

Biscuits, ginger, 240

— oatmeal, 239

Blancmange, 251

Bloaters, 80

Boiling, rules for, 22

Boilings from meats, 292

Bran tea, 274

Brawn, 76

Bread, 226

— croutons of, for soup, 288

— crumbs, 288

— — browned, 288

— crust, flaky, 137

— scraps of, 291

— toasted, for soup, 288

— unfermented, 228

— Vienna, 228

Breakfast dishes, 69

Breast of veal, braised, 49

Brill, boiled, 112

Broiling, rules for, 27

Broth, Dr. Kitchener's, 224

— mutton, 269

Browned crumbs for game, 288

Brussels sprouts, 192

Bullock's heart, 51

— — gravy for, 51

Buns, 237

— rice, 242

Butter, to clarify, 290

Cabbage, 196

Café au lait, 82

Cake, cornflour, 232

— currant, 233

— dough, 237

— luncheon, 234

— Madeira, 236

— plum, plain, 232

— pound, 229

— rice, 232

— seed, 236

— — plain, 231

— sponge, 235

— sultana, 231

— tipsy, 257

Cakes, gingerbread, 241

— lemon-rock, 240

— Queen, 230

— rock, 230

— — plain, 230

— Shrewsbury, 238

— soda, 241

Calf's-foot stock, 247

Candied peel drops, 238

Carrots, 194

Cauliflower au gratin, 199

— to boil, 192

Celery, 196

Charlotte Russe, 245

Chartreuse de fruit, 256

Chaud-froid chicken, 109

Cheese cakes, 146

— d'Artois, 147

— fondu, 265

— pâtés, 283

— pudding, 284

— ramequins, 266

— rice stewed with, 286

— sandwiches, 286

— scraps of, 292

— straws, 148

— toasted, 284

— and macaroni, 285

Chicken à la Cardinal, 106

— à la Marengo, 106

— à la Tartare, 96

— croquettes, 94

— curried, 108

— fillets of, 105

— — for an invalid, 276

Children, food of, 11

Chocolate, 83

Chop, broiled, 47

Cocoa, 82

Cod, boiled, 113

— cutlets of, 121

— — à la Genoise, 121

— — à l'Italienne, 121

— fricassee, 122

— salt, 113

— sounds, boiled, 122

— — marinaded, 123

— stuffed and baked, 123

— with tomatoes, 122

Coffee, 81, 82

Cold beef olives, 91

— meat cookery, 84

— — and macaroni, 89

— — curry of, 85

— — mayonnaise of, 89

— — pie, 88

— — with purée of tomatoes, 87

— potatoes, 291

— vegetables, 292

Compote of peaches, 252

Cooking utensils and stoves, how to clean, 19–21

Cornish pasties, 142

Cream, almond Bavarian, 252

— Bohemian, 246

— custard, 246

— Maraschino, 254

— orange, 250

— pistachio, 255

— stone, 253

— strawberry, 244

— vanilla, 251

Creams and jellies, 243, 244

— to make, 244

Crème frite, 156

Croquant of oranges, 255

Croustards à la Reine, 97

— with mincemeat, 74

Crust, economical short, 136

— flaky, 137

— good short, 136

— plainer short, 136

Curried fish, 113

Curried rabbit, 107

Curry, rice for a, 202

Custard, arrowroot, 260

— boiled, 261

— cheap, 260

— cream, 246

— savoury, 207

— Welsh, 259

Cutlets, mutton, à la Macédoine, 92

— — à la Milanaise, 108

— — à la Rachel, 93

— veal, 104

— — à l'Italienne, 105

— — à la Talleyrand, 95

— — with tomato sauce, 102

Domestic economy, advantage of a knowledge of, to women, 1–5

Dripping, 291

— to clarify, 290

Duck, roast, 33

— wild, 37

Ducklings, 34

Eels, stewed, 132

Egg croustards, 78

Eggs and anchovy, 79

— boiled, 70

— buttered, 78

— in cases, 79

— poached, 71

— scalloped, 77

— sur le plat, 77

Entrées, 92

Epigrammes, 93

Fat, cooked or uncooked, 291

— rendering down, 289

— skimmings from the stock-pot, 291

Fish, baked, 112

— cookery, 111

— croquettes, 124

— curried, 113

— fried, 112

— pudding, 125

— to boil, 111

Floating island, 254

Foie gras, imitation, 294

Food and diet, 9

Foods, table of, 8

Forcemeat balls, 294

Forcemeats, 293

Fowl, boiled, 38

— galantine of, 277

— mayonnaise of, 104

— roast, 38

Fragments, how to use up, 291

Fried parsley, 289

Fritters, 87

— batter for (Kromesky), 266

Frying, dry, 26

— French, or wet, 24, 25

— rules for, 24

Galettes, 242

Game, rissoles of, 109

Gâteau aux pommes, 251

— de cerise, 157

Genoise iced cakes, 145

— pastry, 144

— preserve cakes, 145

— sandwiches, 144

Gingerbread, 235

Goose, mock, 45, 46

— roast, 32

Gooseberry fool, 180

— turnovers, 148

Green peas, 192

Grilling, rules for, 27

Grouse, 38

Gruel, 274

Gurnets, baked, 131

Haddock, 113

— broiled, dried, 80

— stuffed, 120

Hake, 116

Halibut, 125

Ham, how to cook a, 30

Hare, jugged, 35

— mock, 42

— roast, 34

Haricot mutton, 42

Hash, 84

Herrings, baked, 114

— — in vinegar, 115

— red, 80

Housekeepers, hints to young, 6

Imitation foie-gras, 294

Invalid cookery, 268

— soup, 274

Invalids, dishes suitable for, 276

Irish stew, 50

Jam, black currant, 296

— damson, 296

— raspberry, 295

— red gooseberry, 296

— rhubarb, 295

— strawberry, 295

Jaunemange, 157

Jelly, aspic, 248

— claret, 249

— orange, 249

— pineapple, 248

— strawberry, 250

— wine, 247

Jellies, 243, 244

— to clear, 243

Joints, 28, 31

Kedgeree, 114

Kidneys, à la Tartare, 73

— and mushrooms, 107

— fried, 71

— stewed, 72

— stuffed, 72

— toasted, 71

Lamb, fore quarter of, 29

— leg of, 29

— loin, saddle, and shoulder of, 29

Lemonade, 271

Lemon sponge, 253

Ling, 116

Linseed tea, 275

Liver and bacon, 44

Lobster cutlets, 128

— — in aspic, 129

— miroton of, 278

Macaroni and cheese, 285

— stewed in milk, 285

— — — stock, 286

Macédoine of vegetables, 289

Mackerel à la Normande, 119

Mayonnaise of fowl, 104

— — salmon, 279

Meat, pickle for, 289

— scraps of, 291

Menus, 297–307

Milk rolls, 229

Mince à la Reine, 74

— (with eggs), 85

— pies, 139

Minced meat, 84

Mincemeat, 139

Miscellaneous dishes, 283

Mock goose, or pig's fry, 45, 46

— hare, 42

Mullets, red, à la Genoise, 126

— — à l'Italienne, 125

— — in cases, 126

Mushroom pie, 140

Mushrooms, 197

— boiled, 79

— stewed, 198

Mutton cutlets à la Macédoine, 92

— — à la Rachel, 93

— leg of, 28

— neck of, 29

— saddle of, 29

— shoulder of, 29

— — boned, stuffed, and rolled, 48

Norfolk dumpling, 167

Oatmeal porridge, 69

Odds and ends, 288

Omelet, savoury, a small, 267

— soufflée, 265

— — savoury, 266

Omelets, 263, 264

Onions, Spanish, 195

Orangeade, 272

Ox-cheek, stewed, 41

Ox-tongue, 277

Oyster patties, 118

Oysters, scalloped, 118

— — à la Française, 119

Pancakes, 179

Parsley, fried, 289

Parsnips, 195

Partridges, 37

— braised, 39

Pastry, 133

Patties, 86

— oyster, 118

— salsify, 200

Patty cases, 135

Peaches, compote of, 252

Petit choux, 149

Pheasant, roast, 37

Pickle for meat, 289

Pie, mushroom, 140

— pigeon, 141

— rabbit, 139

— sea, 50

— shepherd's, 86

— veal and ham, 141

Pigeons stewed à l'Italienne, 96

Pippins, stewed Normandy, 287

Plaice, 113, 124

— fried fillets of, 124

Podovies, 110

Porridge, hominy, 188

— oatmeal, 69

— whole-meal, 69

Potato balls, 202

— croquettes, 200

Potatoes, baked, 192

— cold, 291

— flaked, 202

— fried, 198

— mashed, 201

— to boil, 190

— to steam, 191

— new, to cook, 191

Pork, chine of, 30

— hand of, 30

— leg of, 30

— spare rib of, 30

— pickled, 31

Poultry and game, 32–39

Preserves, 295

Prune drink, 273

Pudding, Albert, 177

— apple, 161

— — amber, 160

— — charlotte, 158

— apricot, 180

— arrowroot, 272

— auntie's, 165

— baked lemon, 178

— — plum, 181

— beef steak, 152

— bread and butter, 171

— — cheese, 167

— — fruit, 173

— brown bread, 187

— cabinet, 165

— — plain cold, 185

— canary, 164

— cheese, 284

— Christmas, 164

— cornflour, 186

— curate's, 164

— currant, 185

— custard, 170

— diplomatic, 187

— economical bread, 184

— — fig, 184

— — ginger, 184

— — lemon, 185

— Eastern, 176

— Ellen's, 173

— fig, 172

— fun, 169

— ginger, 171

— general satisfaction, 162

— gingerbread, 183

— good tapioca, 174

— ground barley, 176

— — rice, 174

— hominy, 189

— jam roly-poly, 170

— lemon, 162

— light sultana, 169

— macaroni, 176

— Marlborough, 163

— marmalade, 162

— orange, 155

— pearl barley, 178

— pease, 188

— plum, 182

— poor knight's, 180

— Queen Victoria, 154

— railway, 179

— raspberry, 161

— ratafia, 175

— rice, 168

— sago, 167

— scrap, 166

— semolina, 168

— snow, 159

— spring, 183

— stale bread, 181

— steamed rice, 175

— — semolina, 177

— suet, 153

— sultana, 153

— sweet custard, 170

— Swiss, 186

— — apple, 168

— tapioca, 168

— treacle, 182

— — roly-poly, 170

— Viennoise, 158

— welcome guest, 156

— West of England, 178

— Windsor, 182

— Yorkshire (or batter), 163

Puddings, little batter, 172

Puff paste, 134

— — rough, 137

Puffs, German, 160

Quartern loaf, a, 227

Quenelle forcemeat, 294

Quenelles of veal, 92

Rabbit, boiled, 36

— curried, 107

— pie, 139

— ragout of, 36

— roast, 35

— stewed, 36

Rabbits à la Tartare, 96

Rhubarb fool, 166

Rice balls, 172

— bars, 154

— cakes, 155

— compote of, 153

— for a curry, 202

— milk, 273

— mould of, 167

— savoury, 286

— stewed with cheese, 286

— water, 270

Rissoles, 87

— of game, 109

Roast, savoury, 48

Roasting, rules for, 23

Sago gruel, 273

Salad, cauliflower, 281

— celery, 280

— chicken, 279

— haricot, 281

— lentil, 281

— lobster, 278

— mixed, 282

— oyster, 280

— potato, 281

— spring, 282

— tomato, 280

Sauces, 53

— apple, No. 1, 65

— — No. 2, 66

— Béarnaise, 68

— Béchamel, 57

— bread, 62

— brown, 56

— celery, 60

— economical family, 62

— egg, 56

— French, 60

— Genoise, 57

— German, 64

— glaze, 67

— — cheap, for meat, 67

— gravy for made dishes, 67

— Hollandaise, 58

— horse-radish, 66

— jam, 65

— lobster, 58, 59

— maître d'hôtel, 54

— mayonnaise, 55

— melted butter, English, 54

— mint, 66

— onion, 61

— oyster, 59

— piquante, 63

— plain white, 54

— port wine, for wild duck, 64

— réforme, 64

— shrimp, 59

— soubise, 62

— sweet, 64

— — a nice, 65

— Tartare, 55

— tomato, 61

— wine, 63

Salmon à la Tartare, 116

— boiled, 113

— pickled, 117

Sausage rolls, 142

Sausages, baked, 73

— fried, 73

— Oxford, 73

Savoury meat dishes, 40

Scones, 233

Scraps of bread, 291

— cheese, 292

— meat, 291

Seakale, 197

Sea pie, 50

Sheep's head, 43

— au gratin, 44

— moulded, 75

Shortbread, 239

Smelts, fried, 115

— au gratin, 116

Snipes, 38

Sole à la Parisienne, 130

— à la Rouennaise, 130

— au gratin, 131

— fillets of, à la maître d'hôtel, 131

— for an invalid, 275

— fried, 129

— fillets of, 124

Soufflée, steamed, 264

Soufflées, 263, 264

Soups, 203

— bonne femme, 217

— clear, 206

— — first stock for, 204

— — second stock, 205

— calf-tail, 212

— celery, 207

— consommée à la Princesse, 207

— — au Royal, 207

— crowdie, 224

— Egyptian purée, or lentil soup, 212

— Friar Tuck, 207

— giblet, 216

— green pea purée, 209

— hare, 219

— haricot, 208

— Julienne, 206

— milk, 217

— mock turtle, 222

— mulligatawny, 220

— onion, 210

— ox-cheek, 215

— ox-tail, 213

— oyster, 208

— Palestine, 211

— parsnip, 221

— potage à l'Américaine, 209

— potato purée, 211

— pot-au-feu, 223

— rabbit, 218

— red lentil, 221

— sheep's-head, 214

— tapioca, 215

— — cream, 210

— turnip, 218

— white stock, 204

— — from bones uncooked, 205

Spinach, 193

Sponge roll, 236

Steak, broiled, 47

— fried, 47

— stewed, 40

Strawberry charlotte, 256

Stuffing, sage and onion, 293

— veal, 293

Suet and milk, 274

Supper dishes and salads, 277

Suppers, 308–311

Sweetbreads à la Béchamel, 97

— à la Parisienne, 100

— braised, 98

— fried, 101

— minced, 100

— plainly boiled, 276

Table, the, 13

Tapioca and apples, 174

Tartlets, 147

Tea, 80

— bran, 274

— linseed, 275

Teacakes, Yorkshire, 239

Toad-in-the-hole, 49

Toast and water, 273

— buttered, 70

— dry, 69

Toasted cheese, 284

Tomato farni, 198

Tomatoes, 197

— au gratin, 201

— stuffed with sausage meat, 74

Treacle posset, 272

Trifle, 257

— plain, 261

Tripe and onions, 46

— stewed, 47

Turbot, boiled, 112

Turkey, boiled, 33

— roast, 33

— galantine of, 278

Turnips, 195

Veal à la Béchamel, 103

— breast of, 29

— — braised, 49

— cake, 76

— cutlets, 104

— — à l'Italienne, 105

— — à la Talleyrand, 95

— — with tomato sauce, 102

— fillet of, 29

— galantine of, 278

— grenadines of, 103

— knuckle of, 30

— loin of, 29

— shoulder of, 29

— and ham pie, 141

Vegetable marrows, 196

Vegetables, cold, 292

— Macédoine of, 289

— rules for cooking, 190

Water in which vegetables have been boiled, 292

Welsh rare-bit, 284

Whitebait, 117

Whiting à la Genoise, 128

— à l'Italienne, 127

— boiled, 127

— fried, 127

White-wine whey, 272

Woodcocks, 38

W. BRENDON AND SON, LIMITED, PLYMOUTH