Part 58

SOUPS WITHOUT MEATS, 41

Celery, 43 Clam, Plain and French, 47 Croutons for, 45 Dumpling, Egg for, 44 Suet for, 44 Egg Balls for, 44 Fish, 45 Force Meat Balls for, 43 (Soyer's Recipe), 44 Lobster or Bisque, 46 Noodles for, 43 Onion, 41 Oyster Soup. No. 1, 46 No. 2, 46 Pea, 43 Potato (Irish), 43 Stock, Fish, 45 Vegetable, Spring, 42 Winter, 42 Vermicelli, 42 White (Swiss), 42

TABLE ETIQUETTE, SMALL POINTS ON, 595

TOILET RECIPES, ITEMS, ETC., 577

Antidotes for Poisons, 585 Bad Breath, 582 Bandoline, 580 Barbers' Shampoo Mixture, 583 Bay Rum, 577 Burnett's Celebrated Powder for the Face, 580 Camphor Ice, 583 Cold Cream, 578 Cologne Water (Superior), 577 Complexion Wash, 580 Cream of Lilies, 578 of Roses, 578 Cure for Pimples, 581 Dye for White or Light Eye-brows, 579 For Dandruff, 578 Hair Invigorator, 578 Wash, 579 How to Keep Brushes Clean, 583 Jockey Club Bouquet Cologne, 577 Lavender Water, 577 Lip Salve, 578 Macassar Oil for the Hair, 578 Odoriferous or Sweet Scenting Bags, 583 Ox-marrow Pomade, 579 Pearl Smelling Salts, 582 Tooth Powder, 582 Phalon's Instantaneous Hair Dye 579 Pimples, Cure for, 581 Razor-strop Paste, 583 Removing Tartar from the Teeth, 582 Rose-water, 577 Shaving Compound, 583 Toilet or Face Powder, 580 Items, 584 Toilet Soap, 585 To Increase the Hair in the Brows, 580 Remove Freckles, 581 Remove Moth Patches, 581

VEGETABLES, 191 Asparagus, 210 with Eggs, 211 Beans, Lima and Kidney, 209 String, 208 Beets, Baked, 210 Boiled, 210 Stewed, 210 Cabbage, Boiled, 200 French Way of Cooking, 201 Fried, 201 Ladies', 201 Sourcrout, 202 Steamed, 201 with Cream, 200 Carrots, Mashed, 214 Stewed, 213 Cauliflower, 200 Fried, 200 Celery, 209 Corn, Boiled, Green, 206 Fried, 207 Pudding, 207 Roasted (Green), 207 Stewed, 207 Succotash, 208 Cucumbers, á la Crême, 206 Fried, 206 Cymblings, or Squashes, 211 Egg Plant, Fried, 208 Stuffed, 208 Endive, Stewed, 214 General Remarks, 191 Greens, 213 Mushrooms, Baked, 214 Canned, 215 for Winter Use, 215 Stewed, 215 Okra, 210 Onions, Baked, 199 Boiled, 198 Fried, 199 Scalloped, 199 Stewed, 199 Oyster Plant or Salsify Fried, 209 Stewed, 209 Parsnips, Boiled, 203 Creamed, 204 Fried, 203 Fritters, 203 Stewed, 203 Peas, Green, 211 Stewed, 211 Potato Croquettes. No. 1, 196 Croquettes. No. 2, 196 Fillets, 196 Puffs, 193 Snow, 194 Potatoes, á la Crême, 193 á la Delmonico, 197 Baked, 197 Browned, 192 Browned--With Roast. No. 1, 197 Browned--With Roast. No. 2, 198 Crisp, 195 Favorite, Warmed, 195 Fried, with Eggs, 197 Hasty Cooked, 195 Lyonnaise, 196 Mashed, 192 Mashed, Warmed Over, 193 New, and Cream, 193 New, To Boil, 192 Raw, Fried, 194 Saratoga Chips, 193 Scalloped (Kentucky Style), 194 Steamed, 194 Sweet, 198 Sweet, Baked, 198 Pumpkin, Stewed, 214 Rice, To Boil, 202 Salsify, Fried, 209 or Oyster Plant, Stewed, 209

Sourcrout, 202 Spinach, 212 Squashes or Gymblings, 211 Squash, Winter, Baked, 212 Winter, Boiled, 212 String Beans, 208 Succotash, 208 Tomatoes, Baked (Plain), 205 Broiled and Fried, 205 Fried and Broiled, 205 Scalloped, 204 Scrambled, 206 Stewed, 204 Stuffed, Baked, 204 To Peel, 204 Raw, To Prepare, 205 Truffles, 216 (Italian Style of Dressing), 216 Au Naturel, 216 Turnips, 214 Vegetable Hash, 212

MACARONI, 216 Macaroni, á la Crême, 217 á la Italienne, 216 and Cheese, 217 and Tomato Sauce, 218 Timbale of, 217