Part 57

CUSTARDS, CREAMS AND DESSERTS, 344 Almonds, Salted or Roasted, 366 Apples, Stewed. No. 1, 370 Stewed. No. 2, 370 Blanc Mange. No. 1, 359 No. 2, 359 Chocolate, 359 Corn Starch, 359 Fruit, 360 Tapioca, 358 Cake, Peach, 366 Charlotte, Burnt Almond, 364 Country Plum, 364 Orange, 360 Orange, 363 Strawberry, 360 Tipsy, 363 Russe, 361 Russe, Fine, 361 Russe (Another), 362 Russe, Economical, 363 Russe or Naples Biscuit, 362 Russe, Plain. No. 1, 362 Russe, Plain. No. 2, 362 Russe with Pineapple, 364 Cheese Custard, Recipe for, 375 Chestnuts, Roast, 367 Cream, Banana, 352 Bavarian, 349 Bavarian Strawberry, 350 Chocolate. No. 1, 350 Chocolate or Custard. No. 2, 351 For Fruit, 355 Golden, 350 Italian, 353 Lemon. No. 1, 351 Lemon. No. 2, 351 Lemon. No. 3, 351 Mock, or Boiled Custard, 346 Orange, 352 Peach. No. 1, 353 Peach. No. 2, 353 Pie, 366 Snow, 353 Solid, 352 Spanish, 349 Tapioca Custard, 352 Velvet, with Strawberries, 365 Whipped. No. 1, 349 Whipped. No. 3, 349 Croutons, After Dinner, 367 Crystallized Fruit, 369 Custard, Almond. No. 1, 347 Almond. No. 2, 348 Apple, 347 Baked, 345 Boiled, 346 Boiled or Mock Cream, 346 Caramel, Soft, 345 Cocoanut, Baked, 348 Cup, 345 French, 346 German, 347 Snowball, 348 Tapioca Cream, 352 Dessert Puffs, 366 Float, Apple, 354 Orange, 367 Floating Island, 358 Islands, 358 Fritters, Jelly, 369 Fruit, Crystallized, 369 Short Cake, 366 General Remarks, 344 Gooseberry Fool, 371 Honey, Lemon, 358 Jelly, Cider, 374 Kisses, 371 Lemon. No. 1, 373 Lemon. No. 2, 373 Orange, 374 Strawberry, 377 Variegated, 374 Wine, 373 Kisses, Jelly, 372 or Meringues, 371 Meringue, Corn Starch, 365 Peach, 354 Meringues or Kisses, 371 Macaroons, Almond, 372 Chocolate, 373 Cocoanut, 372 Mock Ice, 354 Naples Biscuit, or Charlotte Russe, 362 Omelet, Sweet. No. 1, 368 No. 2, 368 Peaches and Cream, 369 Pears, Baked, 370 Stewed, 370 Puffs, Dessert, 366 Quinces, Baked, 371 Salad of Mixed Fruits, 368 Orange Cocoanut, 368 Short Cakes, Fruit, 366 Snow Pyramid, 369 Apple, 356 Quince, 356 Sponge, Lemon, 355 Strawberry, 355 Syllabub, 355 Toast, Lemon, 367 Trifle, Apple, 357 Fruit, 357 Gooseberry, 357 Grape, 357 Lemon, 356 Orange, 356 Peach, 357 Washington Pie, 365

DINNER GIVING, 599

DINNERS AND RECEPTIONS AT WHITE HOUSE, 507

DRESSINGS AND SAUCES, 156

DUMPLINGS AND PUDDINGS, 381

DYEING AND COLORING, 591 Cotton Goods, 594 General Remarks, 591 Silks, 591 Woolen Goods, 592

EGGS AND OMELETS, 225 Eggs and Bacon Mixed, 229 aux Fines Herbes, 228 Boiled, 226 Boiled, Soft, 226 Cold, for Picnic, 229 Fried, 228 in Cases, 229 Minced, 229 Mixed Generally, Savory or Sweet, 229 Poached, á la Crême, 228 Poached or Dropped, 227 Scalloped, 226 Scrambled, 227 Shirred, 227 To Preserve, 225 Omelets, 230 Omelet, Asparagus, 232 Baked, 234 Bread. No. 1, 234 Bread. No. 2, 234 Cheese, 232 Chicken, 233 Fish, 233 Ham, 233 Jelly, 234 Meat or Fish, 231 Mushroom, 233 of Herbs, 231 Onion, 234 Oyster, 233 Plain, 230 Rice, 232 Rum, 235 Soufflé, 235 Tomato. No. 1, 232 Tomato. No. 2, 232 Vegetable, 231

FACTS WORTH KNOWING, 566

FISH, 49 Fish, To Fry, 51 and Oyster Pie, 54 General Remarks, 49 Bass, Boiled, 55 Blue Fish, Boiled, 56 Baked, 56 Chowder (Rhode Island), 63 Clam Chowder, 79 Fritters, 78 Clams, Roast, in Shell, 78 Scalloped, 79 Stewed, 78 Codfish, 63 á la Mode, 64 Baked, 66 Balls, 63 Boiled (Fresh), 64 Boiled (Salt), 65 Boiled, and Oyster Sauce, 65 Steak, New England Style, 66 Stewed (Salt), 64 Crab Croquettes, 71 Pie, 71 Crabs, Baked, 70 Deviled, 71 Scalloped, 61 Soft Shell, 71 Fried, 51 Eels, Fried, 56 Fritters, 65 Frogs, Fried, 80 Stewed, 80 Halibut, Baked, 58 Boiled, 57 Broiled, 58 Fried. No. 1, 57 Fried. No. 2, 57 Steamed, 57 Fish in White Sauce, 63 Lobsters Boiled, 68 Lobster a la Newburg, 70 Croquettes, 69 Deviled, 69 Patties, 70 Scalloped, 69 Mackerel, Baked (Salt), 60 Boiled (Fresh), 61 Boiled (Salt), 60 Broiled (Spanish), 60 Fried (Salt), 61 Mayonnaise, 62 Oyster Fritters, 75 Patties, 75 Pie (Boston), 76 Pies, Small, 78 Pot Pie, 76 Oysters, 72 Broiled, 73 Fried, 72 Fried in Batter, 72 Fried (Boston), 73 Fricasseed, 77 Mock, 77 Pan. No. 1, 74 Pan. No. 2, 74 Plain Stew, 73 Roast (Fulton Market), 76 Roast in Shell. No. 1, 73 Roast. No. 2, 74 Scalloped, 76 Soup, 78 Steamed, 74 Steamed in Shell, 74 Stew (Dry), 73 Stewed in Cream, 72 Pan, 51 Pickerel, Baked, 51 Pie, 54 Potted, 63 Potted (Fresh), 61 Salmon and Caper Sauce, 52 Boiled, 52 Broiled, 52 Broiled (Salt), 53 Croquettes, 66 Fricassee, 53 Fried (Fresh), 52 Patties, 54 Pickled, 53 Smoked, 53 Scalloped, 64 Scallops, 79 Shad, Baked, 55 Broiled, 55 Roe, To Cook, 55 Sheepshead, with Drawn Butter, 56 Smelts, Baked, 59 Fried, 58 Steamed, 54 Sturgeon, Fresh Steak Marinade, 62 Terrapin, Stewed, 68 Stew, 67 Stew, with Cream, 67 Trout, Brook, Fried, 58 Salmon, Baked, 59 Turtle or Terrapin Stew, 67 White, Baked, 59 Bordeaux Sauce, 59 Boiled, 59

FRENCH WORDS IN COOKING, 587

GAME AND POULTRY, 81

HEALTH SUGGESTIONS, 521 Bleeding at the Nose, 532 Burns and Scalds, 528 Camphorated Oil, 535 Colds and Hoarseness, 525 Compound Cathartic Elixir, 536 Cough Syrup, 527 Croup, 528 Diarrhoea, 530 Diphtheria, 525 Eye Washes, 533 Fainting, 534 For Constipation, 530 Severe Sprains, 535 Toothache, 527 Gravel, 529 Grandmother's Cough Syrup, 536 Eye Wash, 537 Family Spring Bitters, 537 Universal Liniment, 536 Growing Pains Cured, 525 Hints in Regard to Health, 538 Hoarseness and Colds, 525 How Colds are Caught, 521 To Keep Well, 525 Use Hot Water, 524 Hunters' Pills, 537 Leanness, 527 Liniment for Chilblains, 535 Medicinal Food, 540 Molasses Posset, 526 Recipe for Felons, 531 Regulation in Diet, 523 Relief from Asthma, 531 Remedy for Lockjaw, 532 Sore Throat, 529 Sun Stroke, 534 Swaim's Vermifuge, 534 "The Sun's" Cholera Mixture, 535 To Cure the Sting of Bee or Wasp, 527 Cure Earache, 527 Toothache, For, 527 To Stop the Flow of Blood, 529 Take Cinders from the Eye, 533 Remove Warts, 534 Vermifuge, Swaim's, 534 Water, 523 Whooping Cough, 530

HOUSEKEEPERS' TIME TABLE, 542

ICE-CREAMS AND ICES, 376 Cream, Fruit, 378 Frozen Fruits, 379 Peaches, 379 Ice, Almond, 380 Currant, 380 Lemon, 379 Orange Water, 380 Ice-Cream, 376 Chocolate. No. 1, 377 Chocolate. No. 2, 377 Cocoanut, 377 Custard, 377 Fruit, 376 Pure, 376 Strawberry, 378 Tutti Frutti 378 Without a Freezer, 378 Sherbet, Pineapple, 380 Raspberry, 380

JELLIES AND PRESERVES, 423

MEATS, 107 Beef á la Mode, 113 Brisket of, Stewed, 120 Cold Roast, Warmed. No. 1, 122 Cold Roast, Warmed. No. 2, 122 Croquettes. No. 1, 121 Croquettes. No. 2, 121 Corned or Salted (Red), 116 Corned, To Boil, 118 Dried, 116 Dried, with Cream, 121 Flank of, to Collar, 115 Frizzled, 118 Hash. No. 1, 123 Hash. No. 2, 123 Heart, Stewed, 124 Heart, To Roast, 124 Kidney, Stewed, 124 Liver, Fried, 119 Pot Roast (Old Style), 112 Pressed, 119 Roast, 109 Pie, Roast, 117 Pie, Roast, with Potato Crust, 116 Spiced, Excellent, 112 Spiced, Relish, 119 Beefsteak. No. 1, 110 No. 2, 111 and Onions, 111 and Oysters, 111 Flank, 118 Hamburger, 123 Pie, 117 Rolls, 115 Smothered, 114 Stewed with Oysters, 114 To Fry, 111 Beef-stew, French, 119 Beef, Tenderloin of, 113 To Clarify Drippings of, 126 Tongue, Boiled, 124 Tongue, Spiced, 125 To Pot, 120 Brain Cutlets, 133 Calf's Head, Baked, 132 Head, Boiled, 133 Head Cheese, 133 Liver and Bacon, 134 Meat and Potato Croquettes, 121 Cold, and Potatoes, Baked, 122 Thawing Frozen, Etc., 109 To Keep from Flies, 109 Sweetbreads, 135 Baked, 135 Croquettes of, 135 Fricasseed, 136 Fried, 135 Tripe, Fricasseed, 126 Lyonnaise, 126 To Boil, 125 To Fry, 125 Veal, Braised, 132 Cheese, 129 Chops, Fried (Plain), 128 Collops, 128 Croquettes, 129 Cutlets, Broiled (Fine), 129 Cutlets, Fried, 128 Fillet of, Roast, 127 Fillet of, Boiled, 127 for Lunch 131 Loaf 131 Loin of, Roast 126 Olives, 129 Patties, 132 Pie, 130 Pot Pie, 130 Pudding, 127 Stew, 131 Yorkshire Pudding, For Veal, 110 LAMB AND MUTTON, 136 Lamb, Croquettes of Odds and Ends of, 144 Fore-Quarter of, To Broil, 143 Pressed, 143 Quarter of, Roasted, 142 Stew, 143 Sweetbreads and Tomato Sauce, 142 Mutton, Boned Leg of, Roasted, 136 Chops and Potatoes, Baked, 140 Broiled, 139 Fried. No. 1, 139 Fried. No. 2, 139 Cutlets (Baked), 140 Hashed, 138 Irish Stew, 141 Leg of, á la Venison, 138 Leg of, Boiled, 137 Leg of, Braised, 137 Leg of, Steamed, 138 Pudding, 141 Roast, 136 Scalloped, and Tomatoes, 142 Scrambled, 141 Muttonettes, 140 PORK, 144 Bacon and Eggs, Cold, 150 To Cure English, 155 Cheese, Head, 154 Ham and Eggs, Fried, 150 Boiled, 151 Broiled, 152 Potted, 152 To Bake a (Corned), 151 Hams and Bacon, To Cure, 154 and Fish, To Smoke at Home, 154 Head Cheese, 154 Lard, To Try Out, 155 Pig, Roast, 145 Pigs' Feet, Pickled, 151 Pork and Beans, Baked, 149 and Beans (Boston Style), 149 Chops and Fried Apples, 147 Chops, Fried, 148 Cutlets, 147 Fresh, Pot Pie, 146 Leg of, Boiled, 146 Leg of, Roast, 145 Loin of, Roast, 145 Pie, 148 Pot Pie, 148 Salt, Fried, 149 Salt, Grilled, 149 Spare Rib of, Roasted, 146 Tenderloins, 147 Roast Pig, 145 Sausage, Bologna (Cooked), 152 Sausages, Country Pork, 153 To Fry, 153 Scrappel, 150

MEASURES AND WEIGHTS, 603

MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478 January, 478 February, 480 March, 482 April, 484 May, 486 June, 488 July, 490 August, 493 September, 494 October, 496 November, 498 December, 500

MENUS, SPECIAL, 503

MISCELLANEOUS RECIPES, 543 Ammonia, Uses of, 543 Cement, Cracks in Floors, 559 for Acids, 560 for China and Glass, 556 Cider, To Keep, 561 Cleaning Jewelry, For, 551 Oil Cloth, For, 547 Sinks, For, 557 Crape, To Renew Old, 551 Family Glue, 559 Feathers, To Wash, 549 Flannels, To Wash, 546 Fluid, Washing, 562 Furniture Cream, 559 How to Freshen up Furs, 550 Garments, To Wash Colored, 553 Gloves, To Clean Kid, 551 Glue, 559 Family, 559 Hard Soap (Washing) 562 Incombustible Dresses, 550 Insects and Vermin, 544 Indelible Ink, To Remove, 560 Lace, To Clean Black. No. 1, 547 To Clean Black. No. 2, 548 To Wash White. No. 1, 548 To Wash White Thread. No. 2, 548 Leather, A Polish for, 561 Machine Grease, To Take Out, 546 Management of Stoves, 557 Marble, To Remove Stains from, 552 Moths in Carpets, 545 Mucilage, Postage Stamp, 559 Novel Dress Mending, 550 Oil Cloth Cleaning, 547 Stains in Silk and Other Fabrics, 554 Old Style Family Soft Soap, 563 Paper Hangers' Paste, 553 Paste for Scrap Books, Etc, 560 Polish for Ladies' Kid Shoes, 560 for Leather, 561 Shirts, to Starch, Fold and Iron, 547 Silks or Ribbons, to Clean, 549 To Clean Black Dress, 549 Silver Plate, To Clean, 552 Starch Polish, 551 Soap for Washing Without Rubbing, 563 Hard (Washing), 562 Old Style Family, 563 Soft, To Make Without Cooking, 563 Stoves, Management of, 557 The Marking System, 553 To Bleach Cotton Cloth, 561 To Cement Cracks in Floors, 559 To Clean Black Lace, 547 To Clean Black Dress Silks, 549 To Clean Kid Gloves, 551 To Clean Silks and Ribbons, 549 To Clean Silver Plate, 552 To Destroy Insects and Vermin, 544 To Keep Cider, 561 To Make a Paste to Fasten Labels, 558 To Raise the Pile on Velvet, 551 To Remove Indelible Ink, 560 To Remove Ink from Carpets, 558 To Remove Stains and Spots, 554 To Remove Stains from Marble, 552 To Renew Old Crape, 551 To Soften Water, 562 To Starch, Fold and Iron Shirts, 547 To Take Out Machine Grease, 546 To Take Rust Out of Steel, 558 To Whiten Walls, 552 Uses of Ammonia, 543 Velvet, to Raise the Pile on, 551 Walls, to Whiten, 552 Washing Fluid, 562

MODES OF FRYING, 48

OMELETS AND EGGS, 225

PASTRY, PIES AND TARTS, 320 Crust, Potato, 324 Chess Cakes, 343 General Remarks, 320 How to Make a Pie, 321 Icing Pastry, 321 Maids of Honor, 342 Meat for Mince Pies (Cooked), 337 Mince Meat, Mock, Without Meat, 338 Patties or Shells for Tarts, 325 Pie, Apple, Green, 326 Apple and Peach Meringue, 327 Apple Custard. No. 1, 326 Apple Custard. No. 2, 326 Apple Custard. No. 3, 327 Apple Custard. No. 4, 327 Apple, Irish, 327 Apple, Mock, 327 Apricot Meringue, 332 Berry, Ripe, 335 Blackberry, 333 Cocoanut. No. 1, 328 Cocoanut. No. 2, 328 Cherry, 332 Cranberry, 335 Cranberry Tart, 335 Cream, 330 Cream, Boston, 331 Cream, Mock, 331 Cream, Whipped, 331 Currant. No. 1, 332 Currant, Ripe. No. 2, 333 Custard, 331 Custard, Bakers', 330 Custard, Chocolate. No. 1, 328 Custard, Chocolate. No. 2, 328 Custard, Fruit, 332 Dried Fruit, 335 Fruit, German, 342 Gooseberry, 336 Grape, 334 Huckleberry, 333 Jelly and Preserved Fruit, 335 Lemon. No. 1 (Superior), 328 Lemon. No. 2, 329 Lemon. No. 3, 329 Lemon. No. 4, 329 Lemon, Raisin, 333 Mince. No. 1, 338 Mince. No. 2, 338 Molasses, 333 Orange, 330 Peach, 335 Pineapple, 334 Plum or Damson, 334 Pumpkin. No. 1, 336 Pumpkin. No. 2, 336 Pumpkin, Without Eggs, 337 Rhubarb, 333 Rhubarb (Cooked), 334 Ripe Berry, 335 Squash, 337 Sweet Potato, 337 Tomato, Green, 332 Pie Crust, Plain, 324 To Make Flaky, 325 Rule for Undercrust, 324 Puff Paste, Fine, 322 for Pies, 322 of Suet, 324 Soyer's Recipe for, 323 Pumpkin or Squash for Pies, Stewed, 336 Baked, 336 Tartlets. No. 1, 325 No. 2, 325 Lemon. No. 1, 339 Lemon. No. 2, 340 Meringue Custard, 340 Orange, 340 Plum Custard, 339 Tarts, 326 Apple, 342 Berry, 341 Chocolate, 341 Cocoanut, 341 Cream, 343 Gooseberry, Green, 341 Jam, Open, 343 Strawberry Cream, 341 Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81 Chicken, Boiled, 87 Breaded, 92 Broiled, 89 Broiled on Toast, 93 Croquettes. No. 1, 90 Croquettes. No. 2, 91 Croquettes, To Fry, 91 Curry, 93 Dressed as Terrapin, 95 Fricassee, 87 Fried, 90 Fried á la Italienne, 90 Lunch for Traveling, 91 Macaroni and, 96 Patties, 88 Pickled, 88 Pie, 89 Pot Pie. No. 1, 94 Pot Pie. No. 2, 94 Potted, 92 Pressed, 91 Pudding, 96 Rissoles of, 88 Roast, 86 Roley Poley, 95 Scalloped, 92 Steamed, 87 Stewed (Whole Spring), 87 Stewed with Biscuit, 95 Turnovers, 95 Dressing or Stuffing for Fowls, 83 Oyster, 83 Duck, Braised, 97 Canvas Back, 99 Duck Pie, 98 Roast (Tame), 96 Roast (Wild), 98 Stewed, 97 Warmed Up, 98 Wild, 98 Game Pie, 101 Salmi of, 103 Goose, Roast, 86 Grouse, To Roast, Etc., 101 Hare, Roast, 102 Partridges, To Roast, Etc., 101 Pigeon Pie, 99 Pigeons, Broiled, or Squabs, 100 Roast, 99 Stewed, 99 Quail, To Roast, 101 To Roast, Etc., 101 Rabbit, Broiled, 103 Fricassee, 102 Fried, 103 Pie, 103 Roast, 103 Reed Birds, 100 Salmi of Game, 103 Snipe, 100 Snow Birds, 102 Squab Pot Pie, 100 Squirrels, 102 Turkey, Boned, 85 Boiled, 84 Hashed, 85 Roast, 82 Scallop, 84 Warmed Over, 85 Venison, Baked Saddle of, 105 Steak, Broiled, 104 Steak, Fried, 106 Hashed, 106 Pie or Pastry, 105 Roast Haunch of, 104 Woodcock, Roasted, 100

PRESERVES, JELLIES, ETC, 423 A New Way of Keeping Fruit, 436 Brandied Peaches or Pears, 436 General Remarks, 423 Jam, Gooseberry, 435 Raspberry, 436 Strawberry, 435 Jellies, Fruit, 431 Jelly, Apple, 433 Crab Apple, 434 Currant, 431 Currant (New Method), 432 Grape, 433 Orange, Florida, 433 Peach, 434 Quince, 432 Raspberry, 432 Macedoines, 436 Marmalade, Lemon, 435 Orange, 434 Orange Syrup, 434 Pineapple Preserves, 427 Preserved Apples (Whole), 426 Preserved Cherries, 424 Cranberries, 424 Egg Plums, 425 Peaches, 426 Pears, 427 Pumpkins, 429 Quinces, 427 Strawberries, 425 Tomatoes (Green), 426 Preserving Fruit, (New Mode), 429 (New Method of), 430 Raisins (A French Marmalade), 435 To Preserve and Dry Green Gages, 428 Berries Whole (Excellent), 425 Fruit Without Sugar, 430 Water Melon and Citron Rind, 428

PUDDINGS AND DUMPLINGS, 381 A Royal Dessert, 416 Batter, Common, 386 Berry Rolls, Baked, 414 Cobbler, Peach, 413 Currants, To Clean, 383 Dumplings, Apple, 384 Apple (Boiled), 385 Lemon, 386 Oxford, 385 Preserve, 385 Rice, Boiled (Custard Sauce), 384 Suet. No. 1, 385 Suet. No. 2, 386 General Remarks, 381 Geneva Wafers, 414 Huckleberries with Crackers and Cream, 416 Pudding, Almond, 386 Almond. No. 1, 390 Almond. No. 2, 390 Apple and Brown Bread, 388 Apple, Baked, 386 Apple, Boiled, 387 Apple Custard, 391 Apple Puff, 389 Apple Roley Poley, 411 Apple Sago, 401 Apple Tapioca, 388 Banana, 412 Batter, Baked, 390 Batter, Boiled, 390 Berry, Cold, 388 Bird's Nest, 387 Blackberry and Whortleberry, 409 Bread and Butter. No. 1, 387 Bread and Butter. No. 2, 387 Bread, Baked Plain, 389 Bread, Boiled, 389 Bread (Superior), 389 Cabinet, 398 Cherry, 396 Cherry, Boiled or Steamed, 396 Chocolate. No. 1, 401 Chocolate. No. 2, 402 Chocolate. No. 3, 402 Chocolate. No. 4, 402 Christmas Plum, by Measure, 397 Cocoanut. No. 1 (French), 395 Cocoanut. No. 2, 396 Cocoanut. No. 3, 396 Cold Fruit, 392 Corn Meal, 404 Corn Meal, Apple, 404 Corn Meal, Baked Without Eggs, 393 Corn Meal, Baked with Eggs, 394 Corn Meal, Boiled, 394 Corn Meal, Boiled Without Eggs, 394 Corn Meal, Fruit, 404 Corn Meal Puffs, 395 Corn Starch, 392 Cottage, 305 Cracker, 393 Cranberry, Baked, 398 Cream, 392 Cream Meringue, 392 Cuban, 393 Currant, Boiled, 410 Custard, 391 Custard. No. 1, 391 Custard. No. 2, 391 Custard Apple, 391 Delmonico, 406 English Plum (The Genuine), 396 Fig, 404 Fruit, 405 Fruit, 409 Fruit, Cold, 392 Fruit, Puff, 411 Fruit, Rice, 407 Graham, 412 Green Corn, 414 Hominy, 413 Huckleberry, Baked, 409 Indian, Delicate, 395 Jelly, 415 Lemon, 400 Lemon, Baked (Queen of Puddings), 399 Lemon, Boiled, 400 Lemon, Cold, 400 Minute. No. 1, 414 Minute. No. 2, 415 Nantucket, 406 Orange. No. 1, 399 Orange. No. 2, 399 Orange Roley Poley, 411 Peach, Dried, 412 Peach, Pear and Apple, 403 Pie Plant or Rhubarb, 405 Pineapple, 410 Plum, English (The Genuine), 396 Plum, Baked, 397 Plum, Without Eggs, 398 Prune, 409 Quick, 416 Raspberry, 403 Ready, 416 Rhubarb or Pie Plant, 405 Rice, Boiled. No. 1, 408 Rice, Boiled. No. 2, 408 Rice, Fruit, 408 Rice (Fine), 407 Rice (Plain), 406 Rice, Lemon, 407 Rice, Meringue, 407 Rice, Snow Balls, 408 Rice, Without Eggs, 407 Roley Poley (Apple), 411 Roley Poley (Orange), 411 Sago, Apple, 401 Sago, Plain, 401 Sago, Royal, 401 Saucer, 406 Snow, 405 Sponge Cake. No. 1, 411 Sponge Cake. No. 2, 412 Strawberry Tapioca, 403 Suet, Plain, 413 Suet, Plum, 413 Sunderland, 415 Sweet Potato, 410 Tapioca, 403 Tapioca, Apple, 388 Toast, 406 Transparent, 410 Whortleberry and Blackberry, 409 Puffets, Apple, Boiled, 386 Royal Dessert, A, 416 To Chop Suet, 383 Stone Raisins, 383

SANDWICHES, 236 Cheese, 237 Chicken, 236 Egg, 237 Ham, 236 Plain, 236 Mushroom, 237 Sardine, 236 Water Cress, 237

SAUCES AND DRESSINGS FOR MEATS, 156 Butter, Drawn, 156 To Brown, 164 Cocoanut Prepared (For Pies, Puddings, Etc.), 165 Curry Powder, 164 Sauce, 164 Flour, To Brown, 164 Herbs for Winter, 166 Meats and Their Accompaniments, 166 Mustard, French, 165 To Make, 164 Omelet, Apple, 163 Pepper, Kitchen, 165 Sauce, Apple, 162 Apple, Cider, 162 Apple, Old-fashioned, 162 Bechamel, 160 Bread, 159 Brown, 161 Brown, Sharp, 160 Caper, 158 Celery, 158 Chili, 159 Cranberry, 163 Curry, 164 Egg or White, 156 Fish. No. 1, 158 Fish. No. 2, 158 for Boiled Cod, 157 for Salmon and Other Fish, 157 Hollandaise, 161 Jelly, Currant, 161 Lobster, 157 Maitre d'Hotel, 160 Mint, 160 Mushroom, 161 Onion, 159 Oyster, 157 Tartare, 156 Tomato, 159 Wine, for Game, 160 Spices, 165 Vegetables Appropriate to Different Dishes, 167 for Breakfast, 168 Vinegar, Cucumber, 163 Flavored, 163 Warm Dishes for Breakfast, 167 SALADS, 168 Celery, Undressed, 175 Cucumbers, to Dress Raw, 175 Dressing, Cream Salad. No. 1, 170 Cream Salad. No. 2, 170 for Cold Slaw (Cabbage Salad), 169 Mayonnaise, 169 Salad, French, 170 Endive, 174 Horse-radish, 176 Lettuce, 176 Peppergrass and Cress, 176 Radishes, 175 Salad, Bean, 175 Cabbage or Cold Slaw, 169 Celery, 174 Chicken, 171 Crab, 173 Dutch, 172 Fish, 172 Ham, 172 Lettuce, 174 Lobster. No. 1, 171 Lobster. No. 2, 171 Oyster, 172 Potato, Cold, 175 Potato, Hot, 174 Summer, Mixed, 170 Tomato, 174 Slaw, Cold, 173 Cold, Dressing for, 169 Cold, Plain, 173 Hot, 173 CATSUPS, 176 Catsup, Apple, 178 Cucumber, 178 Currant, 178 Gooseberry, 178 Mushroom, 178 Oyster, 177 Tomato. No. 1, 176 Tomato. No. 2, 176 Tomato, Green, 177 Walnut, 177 Vinegar, Celery, 179 Spiced, 179 Chocolate. (See BEVERAGES) Cocoa. (See BEVERAGES) Coffee. (See BEVERAGES) PICKLES, 179 General Remarks, 179 Green Pepper Mangoes, 183 Piccalili, 186 Pickle, An Ornamental, 186 East India, 187 Pear, 189 Sweet, for Fruit, 188 Watermelon, 188 Pickled Butternuts and Walnuts, 188 Cabbage (Purple), 182 Cabbage (White), 182 Cauliflower, 183 Cherries, 190 Eggs, 186 Green Peppers, 183 Mangoes, 184 Mushrooms, 182 Onions, 184 Oysters, 185 Pickles, Blue Berry, 187 Chow Chow (Superior English Recipe), 183 Cucumber, 180 Cucumber, for Winter Use, 180 Cucumber, Ripe, 185 Cucumber, Sliced, 180 Cucumber, Sweet, Ripe, 186 East India, 187 Green Tomato (Sour), 181 Green Tomato (Sweet), 181 Mixed, 187 Spiced Currants, 189 Grapes, 190 Plums, 189 SAUCES FOR PUDDINGS, 417 Brandy, Cold, 417 Liquid, 418 or Wine. No. 1, 417 or Wine. No. 2, 417 Caramel, 419 Cream, Cold, 419 Warm, 419 Custard, 420 Fruit, 421 Grandmother's, 418 Hard, Plain, Cold, 420 Jelly, 421 Lemon, 418 (Cold), 419 Brandy for Cakes and Puddings, 422 Cream (Hot), 418 Milk, 420 or Cream, 421 Old Style, 420 Orange Cream (Hot), 419 (Cold), 419 Plain, A Good, 420 Plum Pudding, Superior, 418 Rose Brandy for Cakes and Puddings, 423 Sugar, 418 Sweet Common, 421 Syrup for Fruit, 421 Wine, Rich, 417

SEASONABLE FOODS, VARIETIES OF, 473

SICK, COOKING FOR THE, 510 Acid Drinks, 519 Apples, Baked, 515 A Remedy for Boils, 520 Arrowroot Blanc Mange, 512 Milk Porridge, 512 Wine Jelly, 514 Baked Apples, 515 Beefsteak and Mutton Chops, 510 Beef Tea, 511 Blackberry Cordial, 518 Blanc Mange, Arrowroot, 512 Irish Moss, 515 Boiled Rice, 514 Boils, Remedy for, 520 Bread Panada, 517 Broth, Veal or Mutton, 511 Clam, 516 Chicken, 511 Chicken Jelly, 514 Broth, 511 Clam Broth, 516 Codfish, Milk or Cream, 516 Corn Meal Gruel, 512 Cracker Panada, 517 Cup Pudding, 515 Pudding, Tapioca, 515 Custard, 516 Cure for Ringworms, 520 Draughts for the Feet, 519 Egg Gruel, 512 Toast, 515 Flax Seed Tea, 513 Seed Lemonade, 513 For Children Teething, 518 General Remarks, 510 Gruel, Corn Meal, 512 Egg, 512 Oat Meal, 511 Hominy, 514 Irish Moss Blanc Mange, 515 Jelly Arrowroot Wine, 514 Chicken, 514 Mulled, 516 Sago, 514 Tapioca, 513 Linseed Tea, 518 Milk Porridge, 512 or Cream Codfish, 516 Milk Toast, Plain, 517 Mulled Jelly, 516 Mutton Chops and Beefsteak, 510 or Veal Broth, 511 Oat Meal Gruel, 511 Oyster Toast, 516 Panada, Bread, 517 Cracker, 517 Porridge Milk, 512 Arrowroot, Milk, 512 Poultices, 519 Powders for Children, 518 Pudding, Cup, 515 Cup, Tapioca, 515 Rice, Boiled, 514 Ringworms, Cure for, 520 Sago Jelly, 514 Soft Toast, 515 Slippery Elm Tea, 517 Elm Bark Tea, 513 Tamarind Water, 513 Tapioca Jelly, 513 Tea, Beef, 511 Flax Seed, 513 Linseed, 518 Slippery Elm, 517 Slippery Elm Bark, 513 Toast, Water, or Crust Coffee, 517 Milk, Plain, 517 Egg, 515 Oyster, 516 Soft, 515 Veal or Mutton Broth, 511

SMALL POINTS ON TABLE ETIQUETTE, 595

SOUPS, 27 Asparagus, Cream of, 36 Bean (Dried), 36 Beef, 31 Calf's Head or Mock Turtle, 39 Chicken Cream, 34 Consommé, 33 Corn, 35 Game, 32 Gumbo or Okra, 41 Herbs and Vegetables Used in, 29 Julienne, 33 Macaroni, 40 Mullagatawny, 38 Mutton Broth (Scotch), 32 Okra or Gumbo, 41 Ox Tail, 34 Pea (Green), 36 Split, 35 Pepper Pot (Philadelphia), 37 Plain, Economical, 34 Spinach, Cream of, 34 Squirrel, 37 Stock, 30 White, 31 To Clarify, 31 Tapioca Cream, 41 Tomato. No. 1, 38 No. 2, 38 No. 3, 38 Turkey, 40 Turtle, Mock, 39 Green, 40 from Beans, 37 Veal (Excellent), 32