The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

for, 112. plum, 132. millet, arrowroot, ground rice, tapioca, sago, 136. Passover for, 133. iced, 190. almond, 117. cocoa nut, 120. citron, 150. Grosvenor, 149. Yorkshire, 136. suet, 137. bread, 135. rice, 130. custard, 135. batter, 135. cherry batter, 131. ratafia, 132. college, 131. Cumberland, 131. rich bread and butter, 130. Punch, 183. jelly, 144. whiskey, 184. milk, 184. _Pureé_ of vegetables, 96. Quince marmalade, 163. Rachael, a, 118. Ragout of beef, 60. Ramakins, 100. Raspberries preserved whole, 165. jam, 165. jelly, 166. Ratafia pudding, 132. Restorative milk, 176. jelly, 179. Rice fritters, 125. pudding for children, 130. fruit tart, 127. souflé, 143. custard, 128. caudle, 178. wall, 91. Risoles, 33, 34, 100. Roasting, rules for, 50. Rump of beef stewed, 53. Russe, a charlotte, 139. Salmon cutlets, 42. pie, 187. Sauces, piquante, 17. egg, 18. English, do., 28. celery, 19. tomato, 19. for steaks, 21. without butter for fish, 21. for fish to keep, 22. to serve with ducks, 22. oiled butter, 24. bread, 22. apple, 23. onions, 23. melted butter, 25. mushroom, 24. white, to throw over vegetables, 26. for puddings without butter, 26. Robert, 26. caper, 27, 19. à la Tartare, 28. for roast mutton, 28. asparagus, 28. cucumber, white, 29. brown, 29. velouté, 31. béchamel, 32. Sauer krout, 56. Savoury jelly, 20. herb powder, 27. Seasoning for poultry, 27. Siesta, a, 151. Soda cake, 155. Sopa d'ora, 119. Souflè, 140, 141. omelette, 142. rice, 143. Soups, almondegos, a superior white soup, 11. asparagus, 12. cressy, 7. malagatany, 4. English do., 5. gravy, 3. barley, 14. carrot, 8. giblet, 14. Julienne, 5. mock turtle, 3. matso, 9. Palestine, 8. de poisson, or fish, 15. ox tail, 16. peas, summer, 13. winter, 14. potatoe, 7. à la turque, 6. vermicelli, 9. white, a, 9. tomato, 10. vegetable, or French, 11. Spanish beans and peas, 29. Spinach à la Française, 92. Sponge cakes, 158. Spring dish, a, 95. Staffin, 125. Steak stewed with chestnuts, 58. stewed simply, 58. Stewing, rules for, 50. Stock--see _consommé_. Strawberries preserved whole, 164. jam, 165. jelly, 166. Suet to clarify, 52. Sugar to clarify,