Brown butter, 147.
Chestnut, for fowls,
155.
Citron, 156.
Claret, 156.
Cucumber, 148-149.
Espagnol, 153.
Hollandai.«?e. 150.
Horseradisih, 154.
Lemon butter, 156.
Mattre d'hOtel, 151.
Mint sauce, 152.
Mustard sauce, 148.
Parsley sauce, 147.
Pepper sauce, 152.
Sauce tartare, 151.
Tomato butter, 155.
Tomato sauce, 154.
Vinaigrette, 149.
White sauce, 146.
352
Sauces — Contd.
What to serve with
various meats,
145.
Sauces to serve with
flsh, 39.
Sausage and scrambled
eggs, 202.
Sauteme cup, 291.
Scalloped cauliflower,
114.
Fish and peppers, 123.
Scotch broth, 35.
Scones, 14
Short-cake. 252.
Woodcock, 205.
Scorch-marks, to re-
move from linen,
309.
Scrambled eggs and
cheese, 137.
Eggs and sausage,
202.
Tomato and egg.
137-202.
Sea foam candy, 257.
Seasickness, cure for,
338.
Serge garments, to
clean, 307.
Shad, baked. stuffing
for. 44.
Planked. 43.
Shad-roe salad, 166.
Shampoo, egg, 323.
Shandy gaff, 285.
Shellac for brasswork,
317.
Sherbet, Guava, 224.
Shrimps, Brazilian, 47.
Creamed, 201.
With French peas,
208.
Sick headache, relief
for, 338.
Silk, to remove grease-
spots from, 307.
Silver, to clean, 313,
317.
Silver bugs, to destroy,
319.
Silver, lacquer for,
316.
Simple remedies, 336.
Skin, the care of, 325.
Smelling salts, 332.
Soda biscuit, 7.
Soft gingerbread, 243.
Soft-shell clams, 200.
Soft soap, 305.
Sole, baked, 46.
Somerset Club cro-
quettes, 67.
Souffli, Apple, 224.
Custard, 222.
Potato, 109.
Prune, 223.
Spinach, 111.
Tomato, 65.
Veal, 56.
INDEX
8oap«, 24.
Almond milk, 26.
Asparagus, Cream of,
26.
Beets, Cream of, 20.
Beef-tea, 36.
Black bean, 31.
Blackberry. 37.
Culdo (uee puchero),
34.
Carrotu, Cream of,
Caulinower. Cream of.
29.
Celery, Cream of.
24.
Chestnuts. Cream of,
^8
With celery. 27
Purf-e. 29-30.
Chicken gumbo. 33.
i'lam chowder, 3i.
Cluret M«>up. 36.
<?orn chowder, 32.
(*urrant itoup. 37.
Uriesmehl. 36.
Lemon soup, 37.
Lentil soup. 8S.
LobHler noup, 32.
l<oulf»iana gumho. 33.
Mushroomn, Cream
of. 25.
Poach pur4e. 37.
rineapple, 87.
I'oJ. 30.
I'uchero, 34.
Raspberry. 37.
Scotch broth, S5.
Taro, 30.
Tomato bisque. 31.
What to serve with
soups. 24.
Soar rhlcken, 91.
Milk cakes. 10.
Rabbit (Hassenpfef-
fer). 63.
Snaps, ainger, 253.
Jackson. 254.
SpachettI with eggu,
141.
Spanish ««<» (Huevos).
141.
Macaroni, 104.
Rarebit, 204.
Rice. 101.
Salad. 178.
Steak. 77.
Stew. 88.
8pire cake. 239.
Npired irrap«Ni, 192.
Spinarh loaf with amr-
dtnes, 65.
SouffKi. 111.
Splinter, how to remove,
340.
Spots remoTed from
fahrirs. 307.
Sprains, 339.
Squash pudding, 127.
Steamed Apples, 132.
Stew. Brunswick. 87.
Spanish. 88.
Stewed rhestnats, 130.
Chicken. k respag-
nole. 86.
Kidneys & la Creole,
81.
Stewed Mushrooms, 128.
Rabbit. 82.
Terrapin. 49.
Tomato and okra.
118
Stlncs of inserts, 840.
St. Denis Indian pad-
dins, 213
Strawberry punch, i'S7
Sponge. 222
StnfTed 3«rmada onions,
Page 124
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Brown butter, 147.
Chestnut, for fowls,
155.
Citron, 156.
Claret, 156.
Cucumber, 148-149.
Espagnol, 153.
Hollandai.«?e. 150.
Horseradisih, 154.
Lemon butter, 156.
Mattre d'hOtel, 151.
Mint sauce, 152.
Mustard sauce, 148.
Parsley sauce, 147.
Pepper sauce, 152.
Sauce tartare, 151.
Tomato butter, 155.
Tomato sauce, 154.
Vinaigrette, 149.
White sauce, 146.
352
Sauces — Contd.
What to serve with
various meats,
145.
Sauces to serve with
flsh, 39.
Sausage and scrambled
eggs, 202.
Sauteme cup, 291.
Scalloped cauliflower,
114.
Fish and peppers, 123.
Scotch broth, 35.
Scones, 14
Short-cake. 252.
Woodcock, 205.
Scorch-marks, to re-
move from linen,
309.
Scrambled eggs and
cheese, 137.
Eggs and sausage,
202.
Tomato and egg.
137-202.
Sea foam candy, 257.
Seasickness, cure for,
338.
Serge garments, to
clean, 307.
Shad, baked. stuffing
for. 44.
Planked. 43.
Shad-roe salad, 166.
Shampoo, egg, 323.
Shandy gaff, 285.
Shellac for brasswork,
317.
Sherbet, Guava, 224.
Shrimps, Brazilian, 47.
Creamed, 201.
With French peas,
208.
Sick headache, relief
for, 338.
Silk, to remove grease-
spots from, 307.
Silver, to clean, 313,
317.
Silver bugs, to destroy,
319.
Silver, lacquer for,
316.
Simple remedies, 336.
Skin, the care of, 325.
Smelling salts, 332.
Soda biscuit, 7.
Soft gingerbread, 243.
Soft-shell clams, 200.
Soft soap, 305.
Sole, baked, 46.
Somerset Club cro-
quettes, 67.
Souffli, Apple, 224.
Custard, 222.
Potato, 109.
Prune, 223.
Spinach, 111.
Tomato, 65.
Veal, 56.
INDEX
8oap«, 24.
Almond milk, 26.
Asparagus, Cream of,
26.
Beets, Cream of, 20.
Beef-tea, 36.
Black bean, 31.
Blackberry. 37.
Culdo (uee puchero),
34.
Carrotu, Cream of,
Caulinower. Cream of.
29.
Celery, Cream of.
24.
Chestnuts. Cream of,
^8
With celery. 27
Purf-e. 29-30.
Chicken gumbo. 33.
i'lam chowder, 3i.
Cluret M«>up. 36.
<?orn chowder, 32.
(*urrant itoup. 37.
Uriesmehl. 36.
Lemon soup, 37.
Lentil soup. 8S.
LobHler noup, 32.
l<oulf»iana gumho. 33.
Mushroomn, Cream
of. 25.
Poach pur4e. 37.
rineapple, 87.
I'oJ. 30.
I'uchero, 34.
Raspberry. 37.
Scotch broth, S5.
Taro, 30.
Tomato bisque. 31.
What to serve with
soups. 24.
Soar rhlcken, 91.
Milk cakes. 10.
Rabbit (Hassenpfef-
fer). 63.
Snaps, ainger, 253.
Jackson. 254.
SpachettI with eggu,
141.
Spanish ««<» (Huevos).
141.
Macaroni, 104.
Rarebit, 204.
Rice. 101.
Salad. 178.
Steak. 77.
Stew. 88.
8pire cake. 239.
Npired irrap«Ni, 192.
Spinarh loaf with amr-
dtnes, 65.
SouffKi. 111.
Splinter, how to remove,
340.
Spots remoTed from
fahrirs. 307.
Sprains, 339.
Squash pudding, 127.
Steamed Apples, 132.
Stew. Brunswick. 87.
Spanish. 88.
Stewed rhestnats, 130.
Chicken. k respag-
nole. 86.
Kidneys & la Creole,
81.
Stewed Mushrooms, 128.
Rabbit. 82.
Terrapin. 49.
Tomato and okra.
118
Stlncs of inserts, 840.
St. Denis Indian pad-
dins, 213
Strawberry punch, i'S7
Sponge. 222
StnfTed 3«rmada onions,