RASPBERRY VINEGAR

Put three quarts of ripe raspberries into an earthen bowl; pour over them a quart of vinegar; at the end of twenty-four hours press and strain out the liquor and turn it over another three quarts of fresh ripe berries. Let it stand another twenty-four hours; again express and strain the juice, and to each pint add a pound of sugar, and boil for twenty minutes. Turn it into bottles, and cork when cold. When used dilute the raspberry vinegar with three parts of water.

Koumiss, which is simply fermented milk, can easily be made at home after the receipt given below, and can then be had sweet and is much more palatable than the acid koumiss sold at pharmacies. It is a valuable drink or diet for invalids with weak digestion, or for dyspeptics.

[Sidenote: Driving the corks.]

[Sidenote: Tying the corks.]

For making koumiss it is necessary to have strong bottles (champagne bottles are best), and they must be scrupulously clean. A corking machine is requisite for driving in the corks. This is placed over the bottle; the cork, which has steamed an hour or more in hot water until softened, is placed in the side opening and the rammer pounded until the cork is free from the machine. The cork must be tied down to insure safety. A loop of twine is placed over it, then drawn tight around the neck of the bottle, brought back, and tied over the top of the cork.

[Sidenote: The champagne tap.]

A champagne tap for drawing the koumiss is also necessary, as it contains so much gas, it is impossible to draw the cork without losing a good part of the contents of the bottle.

RECEIPT.--Fill quart bottles three quarters full of fresh milk; add to each one a tablespoonful of fresh brewer's yeast and a tablespoonful of sugar syrup. The syrup is made by boiling sugar and water together to a syrup (the sugar must be used in this form). Shake the bottles for some minutes to thoroughly mix the ingredients, then fill them nearly full with milk and shake them again. Cork and tie them, and stand them upright in a cool place for two and a half days; then turn them on the side and use as needed. They should be kept in a cool, dark place, so the fermentation will be slow, and the temperature should be about 52 deg., or low enough to prevent the milk from souring.

Brewer's yeast is best and gives the koumiss the taste of beer; but compressed yeast may be used, a fifth of a cake dissolved being added to each bottleful of milk.

CHAPTER XXVII

The temperance movement has made great advance since the days when it was not considered etiquette for a man to leave the table sober, and also from recent times when men lingered at the table after the ladies had withdrawn, to partake of strong liquors with their cigars.

To-day there are some people who exclude wine entirely from their table, and many others who serve it only in moderation. It is common now to have but three kinds, such as sherry, claret and champagne, and sometimes only one. In this respect, therefore, one may follow his own conviction without fear of being considered peculiar.

The usual order of serving wines is as follows:

[Sidenote: White wines.]

With the first course of the dinner there should be served a white wine of some kind, such as Niersteiner, Hochheimer, or Liebfrauenmilch amongst the Rhine wines; Zeltinger, Josephshoefer, or Scharzberger Muscatel amongst the Moselle wines; Haut Barsac, Haut Sauterne, or Chateau Yquem amongst the white Bordeaux wines; and Chablis, Nuersault or Montrachet amongst the white Burgundies.

[Sidenote: Sherry.]

[Sidenote: Champagne.]

[Sidenote: Claret.]

[Sidenote: Burgundy.]

[Sidenote: Temperature.]

Sherry is served with soup. It should be light and dry, and should be chilled by being placed in the ice-box for some time before dinner. Champagne is now served with the fish and continued all through dinner. Claret or Burgundy is served with the game. Pontet Canet, Larose, Leoville, Margaux, and Lafite are standard vintages amongst the clarets. Chambertin, Clos de Tart, Clos de Vougeot and Romanee amongst the Burgundies. Claret is sometimes, and very properly, served at the same time as champagne, as many people drink no other wine. In this case a higher grade of claret or a fine Burgundy should be served with the game. The white Bordeaux and Burgundy wines should be served cool.

Rhine and Moselle wines are best at a temperature of about 40 deg. F.

[Sidenote: Sweet champagne.]

[Sidenote: Care of wines.]

[Sidenote: Decanting.]

The champagne should be very dry (brut) and served very cold. Half an hour in ice and salt before dinner will bring it to about the right temperature. Sweet champagnes are but seldom served nowadays, and are more appreciated, perhaps, at ladies' luncheons than at dinners. Sweet champagne cannot be too cold and should be frappe if convenient. Clarets and Burgundies should stand upright on the dining-room mantelpiece for at least twenty-four hours before they are required, in order that the wine may acquire the temperature of the room, as well as be prepared for decanting. Wines old in bottle will form more or less deposit, which, if shaken up with the wine, will injure it. After standing twenty-four hours the sediment will fall and the wine should then be decanted (with the aid of a candle), care being taken that no sediment passes into the decanter.

[Sidenote: Port.]

Neither claret nor Burgundy is good the second day after decanting. They contain too small a percentage of alcohol to keep their flavor more than a few hours after the bottle is opened, and what remains over from dinner should be put into the vinegar demijohn. Ports and Madeiras are but little used at dinners, but may still be served with the cheese at the end of dinner, or with the dessert. A glass of port with a biscuit at five o'clock is very popular in many quarters, and will be welcomed by those who are afraid of tea.

[Sidenote: Madeira.]

[Sidenote: Brandy.]

[Sidenote: Liqueurs.]

A fine Madeira may be served with the soup instead of sherry, and is the wine par excellence to drink with terrapin. A superior quality of brandy and various liqueurs are usually served with coffee. In buying wines it is always best to go directly to a reliable wine merchant and take his advice. Especially is this true when the buyer himself has no great knowledge of the different kinds of wines. It has been said that a man's wine merchant should stand in as close relation to him as his lawyer or his physician.

ALPHABETICAL INDEX

Agra Dolce=, 291.

Allemande Sauce=, 279.

Almonds, burnt=, 520. Chopping, 59. Hardbake, 526. Salted, 533. " No. 2, 533. Sugared, 520. " Wafers, 478.

Anchovy canapes=, 368.

Angel cake=, 467. Ice-cream, 497. Parfait, 505.

Angelica=, 392.

Apples=, 530. Baked for breakfast, 432. " " luncheon, 432. Compote of, 535. Clarified, 243. Charlotte, 430. Dumplings, 429. Flaming, 432. Fritters, 427. Fried with pork, 176. Jelly, 544. Marmalade of, 543. Pie, 454. Pudding, 429. Sauce, 243, 288. Souffle, 424. With rice, 430. " " No. 2, 431. " Corn-starch, 432.

Apricot Sauce=, 446.

Artichokes=, 220. Bottoms, 221.

Asparagus=, 211. Cream of, 106. Tips, 212.

Aspic jelly=, 321. To chop, 323. To clear, 322. Chicken, 323. Croutons, 323. To mold, 323. To ornament molds for, 324. Quick, 322. Of pate en Bellevue, 384.

Baba=, 440.

Bacon=, 178. " how to cut, 78.

Baked Apples=, 432. Beans, 217, 234. Custard, 396. Fish, 115. Ham, 177. Lobster, 137. Macaroni, 225.

Baking=, 69. Bread, 343. Cake, 464. Custards, 396.

Balloons=, 428.

Banana trifle=, 412.

Bananas, sliced=, 531. Sauted, fried, 531.

Barbecue of fish=, 331.

Bath buns=, 358.

Batter pudding=, 428.

Bavarian creams=, 400. General directions for making, 400. Chocolate, 401. Diplomatic, 403. Fruit, 401. en surprise, 402. Italian cream, 401. Panachee, 402. Plain, 400. Rice, 402.

Beans=, 217. Baked, 217, 234. Boiled, 217. Croquettes of, 217. Dried, 217. Lima, 210. Puree of, 217. Salads, 377. Soup, 229, 256. String, 209.

Bearnaise sauce=, 288.

Beating=, 78.

Bechamel sauce=, 279.

Beef=, 146. a la mode, 148. Bouilli, 149. Braised, 147. Cold roast, 151. Corned, 157, 234. " hash, 158. Fillet of, 149. " How to buy, 150. Inside flank of, 153. Pie, 152. Raw sandwiches, 367. Ragout of, 153. To roast, 146. Rolled roast of, 146. Round of, 147. Shin of, to prepare, 250. Stock, 88. Tongue, 174. Warmed over, 152.

Beefsteaks=, 155. To broil, 156. Pie, 235. Pudding, 251.

Beets=, 217.

Berries=, 531.

Berry Design for molds=, 326.

Beverages=, 548.

Bird's-Nest salad=, 385.

Bischoff sauce=, 447.

Biscuits, beaten=, 247. Bran, 357. Dough fritters, 428. Tea, 352.

Biscuit glace=, 506.

Bisque of lobster=, 109.

Black bean soup=, 229.

Blanc-mange=, 399.

Blueberry pudding=, 241.

Boiled beans=, 217. Cabbage, 212, 253. Calf's head, 175. Chicken, 185. Cucumbers, 218. Custard, 394. Eggs, 262. Fish, 114. Ham, 177. Lobster, 136. Mutton, 163.

Boiling=, 67. Sugar, 510.

Bonbons=, 522.

Bone, to, a fowl=, 181.

Bones, grilled=, 188. Marrow, 159.

Boned chicken=, 182. Turkey, 193. Shoulder of mutton, 163. Shoulder of veal, 168.

Boning=, 77.

Boston brown bread=, 237, 347.

Boudins Rouennais=, 302.

Bouilli=, 149. Salad, 383.

Bouillon=, 97.

Bouquet for soups=, 85.

Brains, calf=, 307. Marinade of, 307.

Braising=, 71.

Braised beef=, 147. Chicken, 186.

Bran biscuits=, 357.

Brandy peaches=, 543. Sauce, 445.

Bread=, 338. General directions for making, 340. Baking, 343. Boston brown, 237, 347. Braids and twists of, 350. Care of, 344. Cake, 482. Corn, 353. " soft, 247. Fritters, 349. Graham, 346. Gluten, 347. Made with baking powder, 346. Milk, 345. Mixing, 342. Pans, 344. Panada, 298. Potato, 345. Pulled, 349. Puddings, 434. Rolls, 349. Sauce, 287. Sticks, 357. Tarts, 435. Thin Indian, 236. Water, No. 1, 345. " No. 2, 345. Whole wheat, 346.

Bread and Butter Pudding=, 434.

Brioche=, 359. Roll, 360. Crown, 360. For timbales, 361. Timbale of, 361.

Brod Torte=, 472.

Broiled Lobster=, 137. Oysters, 132.

Broiling=, 70.

Broth, Chicken=, 95. Clam, 95. Mutton, 95. Made quickly for invalids, 96.

Brown Betty=, 429.

Brown butter sauce=, 291.

Brown sauce=, 282.

Brown stock=, 88.

Browned oysters=, 231.

Brussels sprouts=, 214.

Buckwheat cakes=, 363.

Buns, Bath=, 358. Brioche, 360.

Burnt almonds=, 520.

Butter=, 34, 58. How to make, 258.

Cabbage=, 212. Boiled, 212, 253. Hot slaw, 214. With Cheese, 213. Swedish, 213.

Cabinet puddings=, 438.

Cafe frappe=, 509. Parfait, 504. au lait, iced, 553.

Cake=, 462. Rules for making, 462. To line tins with paper, 463. To grease pans, 464. To bake, 464. Mixing sponge, 465. Mixing batter, 465. Angel, 467. Almond wafers, 478. Bread, 482. Brod Torte, 472. Cakes, small fancy, 475. Carolines, 475. Chocolate eclairs, 474. Chocolate filling for, 469. Cocoanut balls, 477. Coffee, 358 Cookies, plain, 481. Cream, 474. Cream filling for, 468. Cream cakes and eclairs, 473. Crullers, 481. Cup, plain, 470. Cup, richer, 471. Doughnuts, 481. Eclairs, 474. Election, 244. Fruit, plain, 472. Fruit, rich, 473. Garnishing, 486. Gauffres, 479. Genoese, 467. Gingerbread, soft, 483. Gingersnaps, 481. Gold and silver, 470. Hoe, 246. Hoe, No. 2, 247. Hoe, Colonial, 237. Hominy, 356. Icing and decorating, 483. Jelly rolls, 468. Johnny, 237. Jumbles, cookies, plain, 480. Jumbles, 480. Layer, 468. Lady fingers, 476. Little pound-cakes, 478. Macaroons, 477. Madeleines, 477. Marble, 470. Meringues and kisses, 475. Molasses, 483. One egg, 482. Orange, 469. Orange filling for, 469. Orange quarters, 478. Pound, 471. Pistachio, 469. Sand tarts, 480. Sponge, 466. Sunshine, 467. Uses for stale, 411. Venetian cakes, 479. Warren's, 482. White, 471. White sponge, 467. With custard, 411.

Calf's brains=, 307. a la poulette, 308. a la vinaigrette, 307. Head boiled, 175. With vinaigrette sauce, 176. Soup, 103. Heart, 174. Liver, 172.

Canapes=, 368. Anchovy, 368. Cheese, 368, 371. Ham, 368. Lorenzo, 369. Pineapple, 336. Sardine, 368.

Canary pudding=, 436.

Candied fruits, California=, 392.

Candies=, 517. General remarks about making, 517.

Candy, Molasses=, 527. Peanut, 527. Taffy, 527.

Canned fruits=, 393.

Canning=, 536.

Canvasback ducks=, 196.

Caper sauce=, 164, 279.

Carafes, to freeze=, 548.

Caramel=, 78, 391, 522.

Carameled nuts=, 526.

Caramels, chocolate=, 522. Vanilla, coffee, maple, 522.

Caramel custard=, 396. Ice-cream, 496.

Carrots and turnips=, 216.

Casserole of rice=, 327. Of potato, 327

Cauliflower=, 214. au gratin, 215. Salad, 377.

Celery, cream of=, 106. Stewed, 216. au jus, 216. Salad, 376. And walnut salad, 381. Sauce, 279.

Cereals=, 227.

Chafing dish cookery=, 329. Kind of, to use, 329. Dishes suitable for, 330. Oysters in, 233, 331. Meats in, 335.

Champagne cup=, No. 1, 555. No. 2, 555. Jelly, 416. " with flowers, 416. Sauce, 283.

Charlotte, apple=, 430. Russe, 403. Filling, No. 1, 404. " No. 2 (With Eggs), 405. " No. 3 (With Fruit), 405. " No. 4, 405. " No. 5, 405. " Princesse de Galles, 406. Strawberry, 406. Timbale of Brioche, 406.

Chartreuse=, 83. Of chicken, 190. Of spinach, 211.

Chateaubriand=, 157.

Chaudfroid of chicken=, 191. Of sweetbreads, 306. Sauce, 281.

Cheese=, 369. Cottage, 373. Dishes, 369. " General directions for, 369. Canapes, 368, 371. And crackers, 371. Fondue, 335. Golden Buck, 372. Patties, 373. Sandwiches, 367. Souffle, 370. Straws, 372. Welsh Rarebit, 371.

Cherry bread pudding=, 241.

Chestnuts, candied=, (marrons glace), 521. Parfait of, 506. Pain de marrons, 420. Puree, 215, 410. Stuffing, 185. With cream, 410.

Chickens=, 179. To judge of, 179. To clean and draw, 180. To bone, 181. To truss, 183. a la Vienne, 189. Aspic, 323. Aspic with walnuts, 384. Baltimore style, 189. Boiled, 185. Braised, 186. Breasts with poulette sauce, 190. Broiled, 186. Broth, 95. Consomme, 100. Chartreuse of, 190. Chaudfroid, 191. Fricassee, white, brown, 186. Fried, 187. Fritters, 187. Gumbo, 249. Imperial, 189. Jellied, boned, 182. Legs stuffed, 188. Livers, 309, 333. Mayonnaise, 192. Pie, English, 192. Puree, 310. Souffle, 190. Soup, plain, 100.

Chocolate=, 388, 553. To melt, 388. Bavarian, 401. Caramels, 522. With condensed milk, 337. Cream, 397. Creams, 524. Custards, 395. Eclairs, 474. Filling for cake, 469. Ice-cream, 496. Icing No. 1, 484. " No. 2, 485. " No. 3, 485. Parfait, 504. Peppermints, 525. Praline, 504. Pudding, 398. Sauce, 435, 447. Souffle, 423.

Chops cut from shoulder=, 253. Fish, 121. Lobster, 138. Mutton, 165. In paper cases, 166. a la Maintenon, 167. Pork, 177.

Chow-chow=, 546.

Chowder, clam=, 111, 230. Fish, 110, 230. Potato, 110.

Christmas plum pudding=, 437.

Cider cup=, 556.

Clam broth=, 95. Chowder, 111, 230. Fritters, 136. Soup, 104, 230.

Clams=, 135. To open, 135. Cream of, 107. Creamed, 135. Roasted, 136.

Claret cup= No. 1, 555. " " No. 2, 555.

Clarified apples=, 243.

Clarifying fat=, 74. Fruit juices, 415. Jelly, 413. Soups, 86.

Club house fish balls=, 128.

Cobblers=, 554.

Cocoa=, 554.

Cocoanut balls=, 477. Cakes, 525. Creams, 524. Pie, 456. Pudding, 398. Sauce, 449.

Codfish and cream=, 233.

Codfish balls=, 128, 232. Salt, 127.

Coffee=, 551. Care of beans, 551. Mixtures and brands, 551. To make, 551. Drip, 552. Cake, 358. Ice-cream, 497. Iced (au lait), 553. Icing for eclairs, 485. Jelly, 416.

Cold chicken pie=, 192. Desserts, 394. Jelly sauce, 449. Tongue, 175. Fish, 123. Roast beef, 151. Slaw, 378.

Coloring=, 392. Soups, 87. Sugar, 393.

Common stock=, 87.

Compote of apples=, 535. Oranges, 536. Peaches and apricots, 536. Pears, 536.

Consomme=, 98, 100.

Cookies, plain=, 481.

Cooking for pleasure=, 38.

Corned beef=, 157, 234. Hash, 158.

Corn bread= (soft), 247. No. 1, 353. No. 2, 353. Canned, 220. Cream of, 106. Dodgers, 247. On the ear, 220. Mock oysters, 220. Pudding, 236.

Cornmeal mush=, 228. Fried, 224.

Cornstarch with apples=, 432. Pudding, plain, 397. With canned fruit, 398. cocoanut, 398. chocolate, 398. Chocolates, 398.

Cottage pudding=, 435.

Courses=, 24.

Court bouillon=, 115.

Crab-apple jelly=, 544.

Crabs=, 141. Deviled, 141. Crabs, oyster, 143, 310. Entree of, 310. Soft-shell, 142. Stew, 144. St. Laurent, 143. Stuffed with mushrooms, 142. Toast, 334.

Cracked wheat=, 228.

Cranberry jelly=, 244. Pie, 456. Sauce, 287.

Cream of asparagus=, 106. Celery, 106. Clams, 107. Of corn, 106. Of green peas, 106. Of oysters, 108. Of string beans, 106. Cakes, 474. Chicken forcemeat, No. 1, 297. " " No. 2, 297. Czarina, 410. Devonshire, 258. Dressing, 235. Fried, 441. Italian, 401. Pie, 455. To whip, 408. Soups, 84, 105. Whips, 409.

Creamed clams=, 135. " dishes, 332. " mackerel, 127.

Creams, chocolate=, 524. Cocoanut, 524. Nut, 523. Peppermint, 525.

Creme Parisienne=, 441.

Croquenbouche of Macaroons=, 408.

Croquettes=, 292. Sauce for mixing, 293. To mold, 293. To fry, 294. Materials used for, 295. Bean, 217. Egg, 272. Potato, 202. Sweet potato, 207.

Croustade of shrimps=, 130. Bread, 328. Rolls, 328.

Croute-au-pot=, 89.

Croutons and croustades=, 81.

Crullers=, 481.

Crumbs=, 51, 75.

Crumpets=, 355.

Cucumbers, boiled=, 218. Pickles, 545. Salad for fish, 377. Stuffed, 218. And tomato salad, 377.

Cup cake=, 470, 471.

Currant jelly=, 543. Shortcake, 442.

Currants=, 531.

Curried eggs=, 271.

Curry=, 254. Madras, 254. Sauce, 284.

Custards=, 394. Baked, 396. Boiled, No. 1, 394. " No. 2, 395. Caramel, 396. Chocolate, 395. " baked, 397. " cream, 397. Rennet, 397. Sauce, boiled, 447.

Dabs=, 238.

Daisy designs for molds=, 326.

Daubing=, 76.

Decorating cakes=, 486.

Decorations for meat jelly=, 326.

Desserts, information pertaining to=, 386. Cold, 394.

Deviled crabs=, 141.

Devonshire cream=, 258.

Diplomatic Bavarian=, 403. Pudding, 403.

Dishes a la Newburg=, 139, 333.

Doughnuts=, 481.

Dried beans=, 217. Mushrooms, 320.

Drip coffee=, 552.

Drippings=, 51, 59.

Ducks, tame=, 195. Canvasbacks and redheads, 196. Salmi of, 196.

Dumplings, apple=, 429. With baking powder, 170. " suet, 170.

Eclairs=, 473. Chocolate, vanilla, coffee, 474.

Economical living=, 44.

Eggs=, 58, 261. a l'Aurore, 270. a la Bourguinonne, 270. a la Polignac, 267. a la Reine, 273. a la Villeroi, 269. au beurre noir, 273. au miroir, 266. Balls for soup, 92. Boiled, 262. Cocotte, 266. Croquettes, 272. Curried, 271. Fried, 264. Golden cream toast, 270. How to judge and keep, 261. Livingston, 273. Nog, 557. Omelet, 264. Poached, 263. On anchovy toast, 268. " " " (entree), 268. Salads, 381. Sandwiches, 366. Sauce, 278. Scrambled, 264. Shirred, 266. Stuffed, 271, 272. Sur le plat, 266. With tomatoes, 268, 332. In tomatoes, 380. To whip, 389, 463. Plant, 215. " stuffed, 215.

Election cake=, 244.

Emergencies=, 55.

English muffins=, 355.

Enterprise chopper=, 293.

Entrees=, 292.

Espagnole sauce=, 282.

False terrapin=, 308.

Fancy molding=, 413. In aspic, 324.

Farinaceous foods=, 222.

Farina balls=, 223. Pudding, 424. Boiled, 436.

Fat, to clarify=, 74. To try out, 74. Saving, 51.

Figs=, 531.

Fig pudding=, 438.

Fillet of beef=, 149.

Fillets of fish=, 112, 118, 125.

Fillets mignon=, 157. Of salmon, 130.

Filtered water=, 548.

Fish=, 112. Balls, 128, 232. " fresh, 128. Baked, 115. Barbecue of, 331. Bones of, 112. To bone and remove fillets, 112. To boil, 113. Time to boil, 113. To boil whole, 114. To serve boiled, 114. Sauces for boiled, 114. Court bouillon for, 115. To broil, 116. To carve, 113. Cold, 123. Cooking, 112. Chops, 121. Chowder, 110, 230. Dish for pink luncheon, 124. Dressing, 112. Fillets of, 112, 118, 122, 125. Fillets of, baked with custard or tomatoes, 122. To fry, 117. Fillets of fried, 118. Freshness of, 112. Frozen, 112. Forcemeat of, 297. Garnishing, 114. Kettle, 113. Keeping, 112. Pudding, 123. And oysters, 231. Sauces for, 275. Sandwiches, 366. Scalloped, 120. " au gratin, 121. Stock and soup, 103. To saute, 117. Timbale, 123. Trimming, 112.

Five o'clock tea=, 33.

Flageolets=, 210.

Flaming apples=, 432.

Flavoring=, 60, 80. When to add, 389.

Flavors=, 389.

Floating Island=, 395.

Flounder, rolled fillets of=, 125.

Flowers for garnishing=, 393.

Floor polish=, 260.

Foamy sauce=, 445.

Fondant=, 513. To make, 514. Bonbons of, 522. Icing, 485.

Fondue=, 335.

Fontage cups=, 300.

Forcemeat, chicken, cream=, 297. No. 2, 297. Fish, cream, 297. Quenelle, 298. Balls, 92. For boned fowls, 183.

Fowls, to bone=, 181. To truss, 183.

French dressing for salads=, 375. Omelet, 264.

Fricasseeing=, 71.

Fricassee of chicken=, 186. Oysters, 232.

Fried bananas=, 531. Cream, 441. Corn-meal mush, 224. Hominy, 224.

Fried oysters=, 132.

Fritters=, 426. Apple, 427. Batter, 426. Biscuit dough, 428. Bread, 349. Chicken, 187. Orange, 427. Peach or apricot, 427.

Frogs' legs, fried=, 313. a la poulette, 313.

Frosting, instantaneous=, 245.

Frozen desserts=, 488. Remarks about, 488. Fruits, 501, 532. Punches, 508.

Fruit cake, plain=, 472. Rich, 473.

Fruits=, 529. Remarks about, 529. Bavarian, 401. Frozen, 501, 532. Ice-creams, 501. Jellied, 534. Juices, 534. " To thicken, 389. Pudding, 443, 502. Salpicon of, 532. " punch, 533. Sauces, 446. Syrups, 557.

Frying=, 72. To prepare articles for, 75.

Galantine of turkey=, 193.

Garnishing=, 392. Boiled fish, 114. Cakes, 486. With flowers, 393.

Garnishes for soups=, 92.

Gateau St. Honore=, 407.

Gauffres=, 479.

Gelatine=, 60, 388.

Gems, corn=, 354. Graham, 237, 354.

Genoese cake=, 467.

Giblet sauce=, 185.

Gingerbread, soft=, 483.

Ginger snaps=, 481.

Glace oranges and grapes=, 516.

Glaze=, 277.

Gluten bread=, 347.

Gold and silver cake=, 470.

Golden buck=, 372. Cream toast, 270.

Goose, roast=, 194.

Graham bread=, 346. Gems, 237, 354.

Grape fruit=, 530.

Grapes glace=, 516. Juice, 557. Preserved, 539. Spiced, 544.

Grease, removing from soups=, 86. Saving, 51.

Green peas=, 209. Cream of, 106. Timbale of, for soups, 94.

Grilled bones=, 188.

Grouse, roasted=, 197.

Gumbo file=, 248.

Halibut steaks, boiled=, 119. Turkish style, 120. Timbale, 303.

Ham boiled=, 177. Baked, 177. And eggs, broiled, 178. a l'Aurore, 178. Canapes, 368. Omelet, 266.

Hamburg steaks=, 151.

Hard sauce=, 448.

Harlequin balls=, 522. Slices for soups, 94.

Hartford election cake=, 244.

Hash, corned beef=, 158. Brown, 159.

Heart, calf's=, 174.

Hoe cake=, 246. No. 2, 247. Colonial, 237.

Hollandaise sauce=, 281.

Home dinner=, 27.

Homily on cooking=, 35.

Hominy cake=, 356. Fried, 224.

Horseradish sauce=, 284.

Hot slaw=, 214.

Ices=, 508. Lemon, 243, 508. Orange, 508. Strawberry, 508.

Ice-creams=, 488. American, 495. Angel, 497. Caramel, 496, 497. Coffee, 497. Chocolate, 496. Classification of, 488. Fancy molding of, 491. Freezing, 490. French, 495. Fruit, 501. General rules for making, 489. Imperatrice, 505. Individual, 492, 493. Molding, 491. Neapolitan, 498. Nesselrode, 499. Nut, 502. Ornamental, 493. Packing, 490. Philadelphia, 494. Pistachio, 498. Plum pudding glace, 500. Rice, 498. Tutti frutti, 501. Vanilla, 494.

Iced tea=, 550.

Icing, boiled=, 484. Chocolate, 484, 485. Coffee for eclairs, 485. Fondant, 485. Royal, 483. " with confectioners' sugar, 484. For small cakes, 485. And decorating cakes, 483.

Indian bread=, 236. Pudding, 240, 241, 443.

Individual salads=, 383.

Inside flank of beef=, 153.

Irish stew=, 165.

Italian cream=, 401. Jelly, 418. Meringue, 498.

Jams=, 541.

Jam omelet=, 425.

Jellied chicken=, 182. Fruit, 534. Fruits (Pain aux fruits), 419. Tongue, 175. Veal, 171.

Jellies=, 412, 543.

Jelly rolls=, 468.

Jelly, to clarify=, 413. Apple, 544. Aspic, 321. Berry design for mold, 326. Coffee, 416. Cold, sauce, 449. Crab-apple, 544. Cranberry, 244. Champagne, 416. " with flowers, 416. Currant, 543. Daisy design for mold, 326. Dantzic, 418. Decorations for meat, 326. Dissolving, 412. Italian, 418. Lemon, 415. Macedoine, 417. Molding fancy, 324, 413. Orange, 415. Points to observe in making, 412. Plum pudding, 399. Proportions for, 413. Prune, 243. Quince, 544. Ribbon, 418. Rolls, 468. Russian, 417. Sauce, 449, 287. Serving, 414. Wine, 415. With fruits (macedoine), 417. What to do with left over, 418. Whipped, 417. White or blanc-mange, 399. Unmolding, 324.

Johnny cake=, 237.

Julienne soup=, 89.

Jumbles=, 480.

Kidneys, stewed=, 173.

Kisses=, 475.

Kneading bread=, 342.

Koumiss=, 558.

Lady fingers=, 476.

Lalla Rookh=, 509.

Lamb, spring=, 167.

Larding=, 76.

Layer cakes=, 468.

Lemonade=, 554.

Lemon ice=, 243, 508. Jelly, 415. Sugar, 391. Syrup, 391.

Lettuce salad=, 376. Stewed, 219.

Lima beans=, 210.

Little pound cakes=, 478.

Liver and bacon=, 172. Braised, 172. Broiled, 172. Loaf or false pate de foie gras, 308. Saute, 255.

Livers, chicken=, 309, 333.

Loaf of chicken=, 191. Liver, 308. Veal, 171.

Lobster=, 136. To bake, 137. To boil, 136. To broil, 137. To kill, 136. To open, 137. a la Newburg, 139. Bisque of, 109. Butter, 109. Chops, 138. Farci, 138. Filling for patties, 140. Freshness of, 136. Salad, 382. Salpicon of, 140. Sauce, 279. Season of, 136. Stew, 140. Stewed, 232.

Luncheon=, 31.

Luncheon and tea-rolls=, 351.

Macaroni=, 224. a la Albi, 236. au gratin, 225. Baked with cheese, 225. Mrs. Maspero, 226. With tomato or other sauce, 225. With minced meat, 226. Timbale, 302. " Honeycomb, 302. Sauce for, 226. " No. 2, 226. " No. 3, 227. Soup, 89.

Macaroons=, 477.

Macedoine jelly=, 417. Salad, 378. Of vegetables, 216.

Mackerel, salt=, 127. Creamed, 127.

Madeleines=, No. 1, 477. No. 2, 478.

Maitre d'hotel sauce=, 286.

Marble cake=, 470.

Marinate, to=, 79, 374.

Marmalade=, 541. Apple, 543. Orange, 542. Quince, 542.

Marrow balls=, 94. Bones, 159.

Marrons, pain de=, 420. Glace, 521.

Marshmallows=, 521.

Mayonnaise=, 288, 375. Arrowroot, 290. Green, 289. Jelly, 290. Red, 290. White, 289. Of chicken, 192.

Measuring=, 77.

Meats=, 52, 145. Cooking, 145. Cleaning, 145. General remarks about, 145. Juices of, 145. Piercing, 146. Scalloped, 151. Sandwiches, 364. Seasoning, 145.

Menus, luncheon=, 31. Inexpensive dinners, 47, 249.

Meringues=, 475.

Meringue sauce=, 448. To sweeten, 389.

Mignon fillets=, 157.

Milk=, 54, 58, 389. Bread, 345. When scalded, 389. Punch, 557. Toast, 348. Shake, 557. Sterilized, 257.

Millefeuilles=, 461.

Mince pie=, 454.

Mint sauce=, 287.

Miscellaneous receipts=, 257.

Mixing liquids and solids=, 59.

Mock oysters=, 220.

Mock turtle soup=, 103.

Molasses cake=, 483. Candy, 527. Pie, 242. Wafers, 482.

Molding=, 389. Articles to fry, 76. Fancy, 413. Jellies, 323. Ice-creams, 491.

Molds=, 60. Double, 325. To ornament, 324.

Moselle cup=, 555.

Mousses=, 506. Fruit, 507. Golden, 507.

Muffins=, 355. English, 355. Raised, 355.

Mushrooms, remarks about=, 45, 314. Cooking, 316. a la poulette, 320. Agaricus campestris, 317. " procerus, 318. " russula, 318. Boleti, 318. Coprinus comatus, 318. " atramentarius, 318. Clavaria, 319. Hydnum caput Medusae, 319. Puff balls, 319. Marasmius oreades, 317. Scalloped, 320. Sauce, 286. To dry, 320.

Mustard sauce=, 284.

Mutton=, remarks about, 160. Boiled, 163. Breast of, 255. Broth, 95. Chops, 165. " in paper cases, 166. a la Maintenon, 167. Leg of, 162. Loin of, 162. Ragout of, 164. " cold boiled, 165. Rechauffe of, 234. Rolled loin of, 162. Saddle of, 162. Shoulder of, stuffed, 163.

Nasturtium pickle=, 547.

Neapolitan ice-cream=, 498. Squares, 523.

Nesselrode pudding=, 499.

Noodles=, 93. Balls, 93. To serve as vegetables, 93. Soup, 89.

Nougat=, 518. For bonbons, 518. " molding, 519. Soft white, 519.

Nuts=, 532. Carameled, 526. Creams, 523. Ice-creams, 502. Salted, 533.

Oat cake=, 356.

Oatmeal, creamed=, 238. Porridge, 227.

Olives, to stone=, 78.

Olive sauce=, 285.

Omelets=, 264. aux fins herbes, 266. Beaten, 266. Green, 266. Ham, 266. Jam, 425. Orange, 425. Plain French, 264. Potato, 203. With peas and tomatoes, 266. Rum, 426. Variations of, 265. Souffle, 422. Spanish, 274.

Onions=, 219. Juice, 59. " how to extract, 78. Soup, 105. Spanish, stuffed, 219.

Orangeade=, 554.

Oranges=, 530. Glace, 516. Cake, 469. Compote of, 536. Fritters, 427. Ice, 508. Indian pudding, 241. Jelly, 415. Juice, 534. Marmalade, 541. Omelet, 425. Or lemon peel candied, 391, 527. Pie, 453. Salad, 382. Sugar, 391. Syrup, 391. pain d', 420.

Oysters=, 131. a la poulette, 133. " Villeroi, 132. Broiled, 132. Browned, 231. Cooking, 131. " in chafing-dish, 233. Crabs, 143, 310. " entree of, 310. Cases, 308. Creamed, 331. Cream of, 108. Filling for patties, 134. And fish, 231. Fried, 132. Fricassee, 232. Mock, 220. Panned, 133, 331. Pickled, 232. Raw, 131. Roasted, 133. Salad, 383. Sauce, 279. Soup, 104. Scalloped, 134, 231. Stew, 331.

Ox-tail soup=, 99.

Ovens=, 63.

Panada, bread=, 298. Flour, 298.

Pancakes=, remarks about, 361. Adirondack, 363. Bread, 362. Buckwheat, 363. Cornmeal, 363. Plain, 362. Rice, 362. Sweet, 426.

Pans, bread=, 344. Cake, 463, 464.

Panned oysters=, 133, 331.

Pain aux fruits=, 419. de fraises, 419. d'oranges, 420. de peches, 420. de marrons, 420. de riz aux fruits, 419. " a la princesse, 419. de volaille, 300.

Parched rice=, 223.

Parfaits=, 489. General rules for making, 502. Angel, 505. au cafe and praline, 504. Of chestnuts, 506. Maple, 504. Vanilla, 503.

Parker House rolls=, 351.

Parsnips=, 218.

Partridges, roasted, broiled=, 199.

Pastry=, 451. Plain, 239, 451. For tarts, 452. To glaze, 461. Timbale, 303.

Pate de foie gras en bellevue=, 384.

Pate shells=, 460.

Patties=, 305.

Pea soup=, 102, 229.

Peaches=, 530. Compote of, 536.

Peach-leaf flavor=, 391. Fritters, 427. Frozen, 501, 532. Pickled, sweet, 545. Preserved, 537. Pudding, 241.

Peanut candy=, 527.

Peanuts=, 532.

Pears, stewed=, 244. Preserved, 538.

Peppermint creams=, 525. Drops, 526.

Peppers, stuffed=, 215.

Philadelphia ice-cream=, 494.

Pickled oysters=, 232.

Pickles=, 545. Chow-chow, 546. Cucumber or gherkins, 545. Green tomato, 546. Nasturtiums, 547. Peaches, 545. Plums, 545. Walnuts, 545.

Pies=, 450. Apple, 454. Beef, 152. Beefsteak, 235. Chicken, 192. Cocoanut, 456. Cranberry, 456. Cream, 455. Mince mixture, 454. Molasses, 242. Orange, 453. Plain apple, 454. " pastry for, 239, 451. Pumpkin, 239, 454. Squash, 238. Tart, 452. Washington, 457.

Pigeons, potted=, 197. Roasted, 197.

Pineapple canapes=, 336. Sauce, 447.

Pine cones=, 411.

Piquante sauce=, 283.

Pistachio cake=, 469. Flavor, 391. Ice-cream, 498.

Plain pudding sauces=, 444, 445.

Plum-pudding=, 437. Jelly, 399. Glace, 500. Sauce for, 501.

Plum sauce for meats=, 444.

Polenta=, 227.

Pone=, 246.

Pork=, 176. And beans, 217, 234. Chops, 177. Roast, 176.

Pot-pie=, 169.

Potatoes, baked=, 204. Baked with meat, 204. Balls, 203. " fried, 205. Boiled, 201. Bread, 345. Broiled, 204. Cakes, 201. Casserole, 327. Chowder, 110. Creamed, 203. Croquettes, 202. And fish timbale, 304. Fried, 205. Lyonnaise, 204. Mashed, 201. Omelet, 203. Puffed, 206. Rice, 202. Roses, 202. Salad, 378. Saratoga, 205. Souffle, 202. Soup, 105. Straws, 205. Stuffed, 204. Supports for hot meats, 328. Sweet, 206. " baked, 206. " browned, 206. " Croquettes, 207. " Puree of, 207.

Poulette sauce=, 280.

Poultry and game=, 179. To clean and draw, 180.

Pound cake=, 471.

Pound cakes, small=, 478.

Prairie chicken and grouse=, 197.

Praline powder=, 505.

Preserved citron=, 540. Grapes, 539. Peaches, 537. " brandied, 543. Pears, 538. Plums, 538. Raspberries, 540. Strawberries, 539. " No. 2, 540.

Preserving=, 537.

Printaniere soup=, 89.

Prune jelly=, 243. Souffle, 423.

Pudding batter=, 428. Beefsteak, 251. Bermuda, 242. Blueberry, 241. Bread, 434. " and butter, 434. Brown Betty, 429. Cabinet, 438. " No. 2, 439. " No. 3 (Royal), 439. " No. 4, 440. Canary, 436. Chocolate, 398. Cherry bread, 241. Cocoanut, 398. Cottage, 435. Cornstarch, 397. Diplomatic, 403. Fig, 438. Fish, 123. Fruit, 443. Indian, 240, 241, 443. Peach, 241. Plum, 437. " glace, 590. Rice, plain, 433. " and marmalade, 242. Roly-poly, 443. Snow apple, 429. Suet, 436. Tapioca, 433. Yorkshire, 147.

Puffs or pop-overs=, 354.

Puff-paste=, 457. Rules for, 457. Receipt for, 458.

Pulled bread=, 349.

Pumpkin pie=, 239, 454.

Punch, frozen, general rules, for=, 508. Coffee, 509. Milk, 557. Salpicon of fruit, 533. " of California cherries, 534.

Puree of beans=, 217. Chestnuts, 185, 215. Chicken, 310. Fruit sauce, 447.

Quails broiled=, 192. Roasted, 198.

Quenelles=, 300. Forcemeat, 298.

Quick aspic=, 322.

Quinces, baked=, 532. Jelly, 544. Marmalade, 542.

Ragout of beef=, 153. Of mutton, 164.

Raisins=, 60, 389.

Range=, 63.

Raspberry vinegar=, 558. Preserve, 540.

Raw beef sandwiches=, 367. Oysters, 131.

Rechauffe of mutton=, 234.

Redhead ducks=, 196.

Refrigerator=, 62.

Rennet custard=, 397.

Rhode Island Johnny cake=, 237.

Ribbon jelly=, 418.

Rice, to boil=, 222. Southern way of boiling, 248. Bavarian, 402. Ice-cream, 498. Pancakes, 362. Parched, 223. Pudding No. 1, 433. " No. 2, 433. Lemon rice-pudding, 242. And marmalade pudding, 242. And raisins, 434. Pudding glace, 505. And tomatoes, 223.

Rich pudding sauce=, 445.

Richelieu sauce=, 448.

Rissotto=, 227.

Rissoles=, 305.

Roast beef=, 146. Cold, 151.

Roasted oysters=, 133.

Roasting=, 70.

Rolled loin of mutton=, 162.

Rolls, baking=, 344. Bread, 349. Cleft, 351. Luncheon and tea, 351. Parker House, 351.

Roly-poly pudding=, 443.

Rose sugar=, 391.

Roux, to make=, 79.

Royal icing=, 483.

Royale=, 92.

Rum omelet=, 426. Sauce, 445.

Rusks=, 357. Dried, 358.

Russian jellies=, 417. Salad, 383. Bowls, 329.

Sabayon sauces=, 446.

Saddle of mutton=, 162.

Salads=, general remarks about, 373. Aspic of pate en bellevue, 384. " with walnuts, 384. Bean, 377. Bird's nest, 385. Bouilli, 383. Cauliflower, 377. Celery, 376. " and walnut, 381. Chicken, 235, 382. Cold slaw, 378. Cucumber, 377. " and tomato, 377. Egg, No. 1, 381. " No. 2, 381. French dressing for, 375. Hot slaw, 379. Lettuce, 376. Lobster, 382. Macedoine, 378. Mayonnaise dressing for, 288, 290, 375. To marinate, 374. Orange, 382. Oyster, 383. Potato, 378. Russian, 383. " Individual, 383. Sandwiches, 366. String bean, 377. Sweetbreads with celery, 381. Tomato No. 1, 379. " and egg, 380. " jelly, 380. " " molded, 380. Tomato stuffed, 380. Water cress and apples, 376.

Sally lunn=, 355.

Salmi of duck or game=, 196.

Salmon=, 128. Broiled slices of, 129. Canned, 129. Cutlets, 129. Fillets for green luncheon, 130. Slices with mayonnaise, 129.

Salpicon=, 80, 299. Of fruits, 532. Punch, 533. Lobster, 140.

Salt codfish=, 127. Mackerel, 127.

Salted nuts=, 533.

Sandwiches=, remarks about, 364. Shapes of, 364. How to prepare meat for, 364. How to prepare bread for, 365. Butter, 33. Cheese, 367. Egg, 366. Fish, 366. Meat, 365. Raw beef, 367. Rolls, 365. Salad, 366. Spanish, 367. Sweet, 367.

Sardine canapes=, 368.

Sardines, broiled=, 128.

Sauces for meats=, 275.

Sauces for sweet puddings=, 444.

Sauces for cold sweet desserts=, 393.

Sauces for macaroni, rissotto=, 226.

Sauces for boiled fish, kinds of=, 114.

Sauces=, 375. General directions for, 275. Agra dolce, 291. Allemande, 279. Apple, 288. Bearnaise, 288. Bechamel, 279. Beurre Noir or Brown Butter, 291. Bread, 287. Brown, 282. Caper, 279. Celery, 279. Champagne, 283. Chaudfroid, 281. Cranberry, 287. Curry, 284. Egg, 278. Espagnole, 282. For mixing croquettes, 293. " macaroni, 223, 226. Giblet, 185. Glaze, 277. Hollandaise, 281. Horseradish, 284. Jelly, 287. Lobster, 279. maitre d'hotel, 286. Mayonnaise, 288. " with arrowroot, 290. " green, 289. " jelly, 290. " red, 290. " white, 289. Mint, 287. Mushroom, 286. Mustard, 284. Olive, 285. Oyster, 279. Piquante, 283. Poulette, 280. Pudding sauces, sweet, 444. Roux for, 277. Soubise, 284. Tartare, 290. Tomato, 285. Veloute, 279. Villeroi, 280. White, 277. " for fish, 278.

Sauce=, apricot, 446. Bischoff, 447. Brandy, rum, kirsch, 445. Cocoanut, 449. Cold jelly, 449. Chocolate, 447. Custard, 447. Foamy, 445. Fruit, 446. " puree of, 447. Hard, 448. Meringue, 448. Pineapple, 447. Plain pudding, No. 1 (hot), 444. Plain pudding, No. 2 (cold), 445. Rich pudding, 445. Richelieu, 448. Sabayon, No. 1, 446. " No. 2, 446. Strawberry, 449. Syrup, 446. For plum pudding glace, 501.

Saratoga potatoes=, 205.

Sauteing=, 72.

Savarins=, 440.

Scalloped fish=, 120. Meat, 151. Mushrooms, 320. Oysters, 231. Tomatoes, 207. Veal, 172.

Scallops=, 136.

Scotch broth=, 252.

Scrambled eggs=, 264.

Seasoning=, 80. Meats, 145.

Serving boiled fish=, 114. Dinners, 10. " the informal, 29. Jellies, 414. Wines, 560.

Shad=, 125. Planked, 125. Spiced, 233. Roe, broiled, 126. " croquettes, No. 1, 126. " " No. 2, 126.

Shell fish=, 131.

Sherbets=, 508. General remarks about, 508.

Shirred eggs=, 266.

Shin of beef=, 250.

Shortcake, currant=, 442. Strawberry, 443.

Shrimps, croustade of=, 130.

Smelts a la Toulouse=, 334. Broiled, 118. To fry, 117. Fried on skewers, 118.

Snipe=, 198.

Snow apple pudding=, 429.

Snow pudding=, 417.

Soap, to make=, 259.

Socles=, 326. Of rice, 327.

Soubise sauce=, 284.

Souffles=, 421. Apple, 424. Cheese, 370. Chicken, 190. Chocolate, 423. Omelet, 422. Potato, 202. Prune, 423. Spinach, 211. Vanilla, 422.

Soup=, general directions for, 84. Meats, 85. Vegetables, 85. Inexpensive, 255.

Garnishes for Soup=, 90, 92. Forcemeat balls, 92. Egg balls, 92. Green pea timbale, 94. Harlequin slices, 94. Marrow balls, 94. Noodles, 93. " balls, 93. Sweet potato balls, 94.

Soup=, bean, 102. Black bean, 102, 229. Bouillon, 97. Calf's head or mock turtle, 103. Chicken, 100. " consomme, 100. Clam, 104, 230. Croute au pot, 90. Fish stock and, 103. Julienne, 89. Lobster bisque, 109. " butter for, 109. Macaroni, 89. Noodle, 89. Onion, 105. Oyster, 104. Ox-tail, 99. Pea, 102, 229. Potato, 105. Tapioca, 90. Tomato bisque, 106. " puree, 101. Vegetable, 89. " or printaniere, 89. Vermicelli, 89. White, 99. Broths, 95. Clam, 95. Chicken, 95. Mutton, 95. Made quickly for invalids, 96. Chowders, 110. Potato, 110. Clam, 111, 230. Fish, 110, 230.

Soups, cream=, 105. " asparagus, 106. " celery, 106. " clams, 107. " corn, 106. " green peas, 106. " oysters, 108. " spinach, 106. " string beans, 106. " a la reine, 108.

Southern dishes=, 246.

Spaghetti=, 225.

Spanish omelet=, 274.

Spanish Sandwiches=, 367.

Spiced Grapes=, 544.

Spinach=, 210. Chartreuse of, 211. Souffle, 211.

Sponge, to make bread=, 342.

Sponge cake=, Nos. 1, 2, 3, 466. " white, 467. " mixing, 465.

Spring lamb=, 167.

Squabs=, 197.

Squash=, 218. " Pie, 238.

Starch molds for candies=, 525.

Steaks, Hamburg=, 151.

Stew, Irish=, 165.

Stewed figs=, 531. " pears, 244. " kidneys, 173. " lobster, 232. " oysters, 331.

Sterilized Milk=, 257.

Sticks, bread=, 357. " cheese, 369.

Stock, soup=, 84. " " brown, 88. " " white, 99.

Strawberries=, 530.

Strawberry Cake=, 443. Charlotte, 406. Shortcake, 442. Preserved, 539, 540. Supreme of, 419. Sauce, 449. Ice, 508. Ice-cream, 501.

Stirring=, 78.

Store-closet=, 55, 394.

Strainers=, 60.

String beans=, 209. " salad, 377.

Stuffing for baked fish=, 116. " " Boned fowls, 183. " " fowls, 184. chestnut, 185.

Stuffed chicken legs=, 188. Cucumbers, 218. Eggs, 271, 272. Egg-plant, 215. Mushrooms, 309. Peppers, 215. Potatoes, 204. Shoulder of mutton, 163. " " veal, 168. Spanish onions, 219. Tomatoes, 207.

Succotash=, 220.

Suet, to try out=, 74. Chopping, 59. Pudding, 436.

Sugar and its uses=, 510. Boiling, 510. " degrees of, 512. Colored for garnishing, 393. " how to make, 393. Creams, 524. Spun, 515. " directions for making, 515. Syrup, 503. Syrups, 513.

Sugared Almonds=, 520.

Sunshine Cake=, 467.

Supply closet=, 62.

Supports for hot meats=, 328.

Sweetbreads, to prepare=, 305. a la poulette, 306. Baked, 306. Braised, 306. Chaudfroid of, 306. Fried, 306. Salad, 381. Sauted, 306.

Sweet pancakes=, 426.

Sweet potatoes=, baked, 206. balls for soup, 94. boiled, 206. browned, 206. croquettes, 207. Puree of, 207.

Sweet sandwiches=, 367.

Swedish cabbage=, 213.

Syrups, fruit=, 557. sauce, 446. sugar, 503, 513.

Table, laying the=, 13. Time, inside of cover. Weights and measures, 387.

Taffy=, 527.

Tapioca=, Soup, 90. and apples, 252. Pudding, 433.

Tartare sauce=, 290.

Tart bands=, 460. bread, 435. Pies, 452.

Tartlets=, 461. Paganini, 461.

Tea=, 549. Five o'clock, 33. Iced, 550. Biscuits, 352. " with sour milk, 352.

Terrapin=, 311. a la Newburg, 313. General rules about, 311. Maryland style, 313. False, 308.

Thickening for soup=, 90.

Things to remember=, 58.

Timbales=, 296. To mold and cook, 298. Fish, 123. Halibut, 303. Honeycomb, 302. Macaroni, 302. of brioche, 361. Pastry, 303. Potato and fish, 304.

Toast=, 348. milk, 348.

Tomato bisque=, 106. broiled, 208. Farci, 208. Jelly, 380. Puree, 101. Roasted, 208. Salads, 379, 380. Sauce, 285. Scalloped, 207. Stewed, 207. Stuffed, 207. " with eggs, 380. and rice, 223.

Tongue, beef=, 174. cold, 175. Hot sliced, 174. Jellied, 175.

Trifle=, 411. Banana, 412.

Tripe=, 173.

Truffles=, 296. To decorate with, 326.

Turkey=, 193. Boned, 193. Galantine, 193.

Turnips=, 160, 216.

Tutti Frutti=, 501.

Uses for stale cake=, 411.

Utensils, care of=, 61. For desserts, 386.

Vanilla souffle=, 422. Ice-cream, 494. Sugar, 391.

Veal=, 168. Cutlets, 169. Fricandeau, 169. Jellied, 171. " Loaf, 171. Roast fillet of, 168. Scallop, 172. Stuffed shoulder of, 168. With white sauce, 253.

Vegetables=, general remarks about, 200. Soup, 101. for soup, 85. Macedoine of, 216.

Veloute sauce=, 279.

Venetian cakes=, 479.

Venison=, 199. " steak, 199.

Vermicelli soup=, 89.

Villeroi sauce=, 280.

Vol-au-vent=, 304.

Wafers, molasses=, 482.

Waffles=, 356.

Walnuts, pickled=, 545. English, salted, 533.

Warren's Cake=, 482.

Washington Pie=, 457.

Wastefulness=, 50.

Water=, 548.

Water-cress salad=, 376.

Water-Ices=, 508.

Weights and measures=, 387.

Welsh rabbit=, 371.

Wheat, cracked=, 228. Whole, bread, 346.

Whips=, 409.

Whipped Cream=, 408. Jelly, 417.

Whitebait=, 118.

White cake=, 471. Jelly, 399. Soup, 99. Stock. 99.

Wines, serving=, 560.

Wine jelly=, 415.

Woodcock=, 198.

Wooden spoons=, 330.

Yeast=, 338. Remarks about, 338. Dick Bennet's, 339. Receipt No. 2, 339.

Yorkshire Pudding=, 147.

Zephyrs=, 238.

Zwieback=, 349.

GENERAL INDEX