Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

that their rest depends nearly, if not entirely, on what they have eaten at supper. The lighter the food the better; such as fried _fish_, _sardines_, _lait de poule_, _bavaroise_, well-ripened _fruit_, a _cream_, a little _iced fruit_, _fruit-jelly_, _prunes_, etc. The gastronomical or hygienic rule to be observed in eating, it will be seen, is therefore, after the soup and _hors-d'oeuvres_, to commence with the heaviest or most substantial dishes, and to finish with the lightest. The rule is just the opposite for wines. Here we must commence with the lightest, and end with those which contain the most alcohol, and are consequently the heaviest. INDEX. Allumettes, 413. Almonds, 44. Anchovy, 144. butter, 99. cake, 428. salad, 353. Anise, 16. Apples, au beurre, 378. charlotte, 379. dumplings, 431. flambantes, 378. fried, 400. meringuées, 379. pie, 440. syrup, 380. in compote, or stewed, 385. " fritters, 379. " jelly, 4. pine-apple, 380. with rice, 374. " sweetmeats, 380. Apricots, 16. in compote, 385. " jelly 406. " salad, 352. iced, 397. Artichokes, 306. fried, 306. (Jerusalem), 307. Asparagus, 307. fried, 308. en petits pois, 307. in omelet, 308. with cream, 308. " vinaigrette, 308. " white sauce, 308. Aspic, 275. Baba, 449. Bacon, 16. Bain-marie, 16. Bakepans, 17. Baking, 9. Bananas, 393. Barley, 76. lemonade, 44. sugar, 45. Bass, 132, 135, 136. Batter, 30. Bavaroise, 45. Bay-leaf, 17. Beans (string), 308. au jus, 309. maître d'hôtel, 309. in salad, 309, 350. with onions, 309. pickled, 353. (Lima), 309. au jus, 310. (dry), 310. maître d'hôtel, 310. with ham, 311. " mutton, 311. " salt pork, 310. in purée, 120. stewed, 311. Bear-meat, 277. ham, 277. Beef, 162. à la mode, 163. baked, 167. in daube, 164. roasted, 165. with garnitures, 166. decorated, 167. stewed, 164. fillet larded, 168. with mushrooms, 169. " truffles, 169. " potatoes, 169. " tomatoes, 169. " quenelles, 169. " Madeira sauce, etc., 169. en bellevue, 170. ribs, 170. with mushrooms, etc., 171. steaks, 171. broiled, 172. steaks with potatoes, 172. " water-cress, etc., 173. " mushrooms, 173. " truffles, 173. sautés, 171. fancy, 173. tenderloin,