Common ,, \ gill. Chili ,, I tablespoonfuL Whites and shells of 2 eggs. Whisk all these ingredients over the fire when the stock is melted, until it is just at boiling point ; then remove the whisk, and let it boil up and simmer five or ten minutes. Draw off the fire and allow it to settle. Strain it through a hot cloth. If meat be used instead of calves' feet, it must be cut into small pieces, and all skin and fat removed. If the stock be not sufficiently stiff", a little gelatine may be used when clearing it. When Aspic is wanted solely for garnish, meat need not be used. The vegetables may be simmered in a quart of water for half an hour to flavour it ; then strain, add the vinegars, &c. ; add also two and a half ounces leaf gelatine, and clear in the usual way. Jelly for gar- nish requires to be much stiffer than for ordinary use. INDEX. ALMOND Icing- - Almonds, Browned Anchovy Forcemeat - — Sauce - - - Artichokes, Globe — Jerusalem - Asparag-us - BAKING Powder - Beans, French - Beans, Haricot Beef, Boudinettes de Boeuf — Fillet of - - - — Filets, Chaudfroid de k la Raifort - — Fillet with Macaroni with Tomatoes — Minced - - - - — Olives - - - - — Pressed _ _ _ — Spiced - - - - Beetroot - - - - Blackcock - Bloaters with Buttered Eggs - - - - Bouch^es k I'Evique - Bouch^es de Fromage Bouch^es of Puff Pastry - Boudinettes de Boeuf Bread - 177, — Crumbs Browned, for Game - - - - — Rules for making- - — Rolls - - - - Milk- Picnic, cold — Sauce - - - - Breakfast - - - c Brill - - - - - Browning, to make - Brussels Sprouts Buns, Birstall - - - — Plain . . - - — Raspberry - O PAGE. 194 17 163 94 93 94 205 94 94 67 75 66 76 77 150 64 14 14 94 91 27 144 27 67 178 91 177 178 179 25 170 1-2 T 46 205 95 187 CABBAGE and Greens Cakes - - 179 Cakes, American Dough Nuts - - - - — Birds' Nests — Birstall Buns — Brazil - - _ - — Mould, Cold — Counden _ _ - — Cream - - - - — Curd Cheese — Eclairs au Caf^ — Fish - . - - — Garfield Biscuits - — Giteau Florida — Gateau Richelieu — Genoese - — German Porcupine — Gingerbread, Thick Thin- — Herbert _ _ _ — Iced Birthday or Wedding - - - — Lemon Cheese — Luncheon - _ _ — Malvern - _ _ — Marbled — Oatmeal Biscuits or — Orange _ . _ — Pate Fonc6 - — Petits Choux aux Abri- cots - - - - — Petits Gateaux Glacis au Chocolat — Plain Buns - — Raspberry Buns - — Rock - - - - — Rose - - - - — Rules for making - — Sally Luns - - - — Scones - _ - - Brown _ _ _ Cream - - - — Scotch Bread PAGE. 95 -201 187 198 133 185 181 122 199 19 183 121 192 186 184 190 190 182 122 182 183 196 181 194 193 197 183 187 179 181 191 191 192 190 2IO Cakes {continued). PAGE. — Seed _ . - - 187 — Shortbread - - 189 — Spong-e Cakes - 185 — Tarte Royale - 195 — Tea . - - 180 — White Mountain - 196 Canap^es de Homard 138 — of Shrimps - 140 Carrots _ _ _ 95 Casolettes k la Duchesse - 152

AI-modernized reading of the original text

Common ,, \ gill. Chili ,, I tablespoonfuL Whites and shells of 2 eggs. Whisk all these ingredients over the fire when the stock is melted, until it is just at boiling point ; then remove the whisk, and let it boil up and simmer five or ten minutes. Draw off the fire and allow it to settle. Strain it through a hot cloth. If meat be used instead of calves' feet, it must be cut into small pieces, and all skin and fat removed. If the stock be not sufficiently stiff", a little gelatine may be used when clearing it. When Aspic is wanted solely for garnish, meat need not be used. The vegetables may be simmered in a quart of water for half an hour to flavour it ; then strain, add the vinegars, &c. ; add also two and a half ounces leaf gelatine, and clear in the usual way. Jelly for garnish requires to be much stiffer than for ordinary use. INDEX. ALMOND Icing- - Almonds, Browned Anchovy Forcemeat - — Sauce - - - Artichokes, Globe — Jerusalem - Asparag-us - BAKING Powder - Beans, French - Beans, Haricot Beef, Boudinettes de Boeuf — Fillet of - - - — Filets, Chaudfroid de k la Raifort - — Fillet with Macaroni with Tomatoes — Minced - - - - — Olives - - - - — Pressed _ _ _ — Spiced - - - - Beetroot - - - - Blackcock - Bloaters with Buttered Eggs - - - - Bouch^es k I'Evique - Bouch^es de Fromage Bouch^es of Puff Pastry - Boudinettes de Boeuf Bread - 177, — Crumbs Browned, for Game - - - - — Rules for making- - — Rolls - - - - Milk- Picnic, cold — Sauce - - - - Breakfast - - - c Brill - - - - - Browning, to make - Brussels Sprouts Buns, Birstall - - - — Plain . . - - — Raspberry - O 1-2 T CABBAGE and Greens Cakes - - 179 Cakes, American Dough Nuts - - - - — Birds' Nests — Birstall Buns — Brazil - - _ - — Mould, Cold — Counden _ _ - — Cream - - - - — Curd Cheese — Eclairs au Caf^ — Fish - . - - — Garfield Biscuits - — Giteau Florida — Gateau Richelieu — Genoese - — German Porcupine — Gingerbread, Thick Thin- — Herbert _ _ _ — Iced Birthday or Wedding - - - — Lemon Cheese — Luncheon - _ _ — Malvern - _ _ — Marbled — Oatmeal Biscuits or — Orange _ . _ — Pate Fonc6 - — Petits Choux aux Abricots - - - - — Petits Gateaux Glacis au Chocolat — Plain Buns - — Raspberry Buns - — Rock - - - - — Rose - - - - — Rules for making - — Sally Luns - - - — Scones - _ - - Brown _ _ _ Cream - - - — Scotch Bread -201 2IO Cakes {continued). — Seed _ . - - — Shortbread - - — Spong-e Cakes - — Tarte Royale - — Tea . - - — White Mountain - Canap^es de Homard — of Shrimps - Carrots _ _ _ Casolettes k la Duchesse -

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