The Cooking Manual of Practical Directions for Economical Every-Day Cookery

eau_, 31 " _a l'eau de sel_, 31 " _a la Hollandaise_, 31 " _au court bouillon_, 31 " _au bleu_, 31 " Cakes, Club House, 35 " Chowder, 34 " Pudding, 104 " to choose, 19 " Warmed up, 36 Flaxseed Lemonade, 128 Flour, to choose, 134 Foods, Carbonaceous, 15 " Farinaceous, 101 " Flesh-forming, 15 " for Children, 118 " Heat, 51 " Nitrogenous, 15 " Nutritious, 130 Forcemeat for Poultry, 74 Fowls, boiled with Oyster Sauce, 82 " Grilled, 56 " to choose, 17 Fruit for Children, 117 " to choose, 19 Gammon Dumpling, 112 Geese, to choose, 17 Gingerbread, 123 Glaze, 69 Golden Buck, 38 Goose, Roast, with Onion Sauce, 76 Gravy for Roast Meat, 70 Green Peas, 92 Gruels, 125 Ham and Beans, 98 Ham, boiled with Madeira Sauce 80 Hare, civet of, 57 " Jugged, 58 " to choose, 18 Haslet Ragout, 111 Herbs, sweet, 19 Herrings, pickled, 37 Iceland Moss Chocolate, 129 Isinglass Milk, 127 Italian Cheese, 111 Jelly Water, 128 Jelly, Bread, 131 Kidneys, broiled, 49 " stewed, 44 Kolcannon, 99 Kromeskys with Spanish Sauce, 47 Lamb, epigramme of, 45 Larding, 51 Lentils, 101 " boiled, 104 " fried, 105 " stewed, 105 Lettuce stuffed, 99 Liver Rolls, 49 Lobsters, to choose, 19 Macaroni, 63 " Milanaise style, 65 " with Bechamel Sauce, 64 " with Cheese, 56 " with Tomato Sauce, 66 " Timbale of, 66 Mackerel, pickled, 106 _Marinade_ for beef, 81 Marketing, 15 _Mayonnaise_, 89 Mock Crab, 39 Mushrooms, baked, 99 " Pudding, 95 Mussels, to choose, 19 Mutton haricot, 45 " Leg of, 79 " Ragout, 114 " Stew, 45 " three dishes from neck of. 108 " to choose, 16 Norfolk Dumplings, 105 Oatmeal Porridge, 103 Onions, glazed, 95 " Saratoga, 98 Omelettes, how to make, 60 " Oriental style, 63 " Plain, 60 " Spanish style, 62 " with Cheese, 61 " with Ham, 62 " with Herbs, 61 " with Mushrooms, 62 " with Oysters, 62 " with Preserves, 63 " with Tongue, 61 Oysters, broiled, 132 " scalloped, 37 " to choose, 19 Ox-heart,