Cookery for every household

Filleted and Fried, 387 Fillets, to Fry, 91 Kippered, 387 Red, 91 Roes on Toast, 509 — with Mushrooms, 509 Soused or Potted, 91 Stuffed and Baked, 91 to Broil, 90 to Fry, 90 Holiday Cake, 580 Hollandaise Pudding, 446 Sauce, 189 Soup, 72 Homard, Petits Cornets de, 498. See Lobster Hominy, Fried, 382 Fritters, 516 Porridge, 381 Honey Cakes, 566 Quince, 471 Sandwiches, 525 Honeycomb Mould, 436 Hongroise Consomme, 67 Hops, 148 Hors-d’CEuvre, 491, 664 Cold, 494 General Remarks on, 491 Serving of, 656 What can be Used as, 491 Horse-radish, 630 Butter, 194 Grated, 313 Sauce, Cold, 192 — Hot, 186 Hot Cross Buns, 566 Hot-pot, 228 Game, 305 Veal, with Dumplings, 236 Hot-water Circulator, 19 Hotch-potch, 43 Hough, 202 Household Bread, 555 Hovis Bread, 556 Meal Scones, 560 Hutching’s Patent Cooker, 208 Hutching's Patent Cooker, Used with Gas Fire, 20 Hydropathic Pudding, 436 Ice Border, 486 Cave, 478 Cups, 486 Pricker, 479 Server, 480 Spaddle, 479 to Keep and Serve for Invalid, 544 Iced Biscuits (Biscuits glacis), 486, Coffee, Black, 616 — White, 616 Fruit Souffle, 488 Melon k la Franpaise, 463 — en surprise, 488 Meringues auChocolat glacies, 484 Mousses, 486 — au Chocolat, 488 — Tomato, 488 Parfaits, 486 — Coffee, 489 Peaches a la Melba (Peches Glacees a la Melba), 487 — - au Nid (Peches Glacees au Nid), 487 Puddings, 485, 488 — k la Rose (Pouding Glaci k la Rose), 487 — aux Fruits (Pouding Glaci aux Fruits), 487 — en Surprise (Pouding en Surprise), 487, 488 — Orange, 487 — to Unmould and Serve, 485 Souffles, 486 — Fruit, 488 Tartlets, 484 Tea, 615 Iceland Moss, 544, 545 Ices, 478 ct seq. Apple, Cream, 482 — Water, 480 Apricot, Cream, 482 — Water, 480 Banana, Cream, 482 — Water, 480 Black Currant Water, 480 Bombes, 489 — Americaine, 490 — aux Fraises k la Crime, 489 — Delicieuse, 490 — Diplomate, 490 — Franfaise, 489 — Marie Louise, 490 — Napolitaine, 490 — Royale, 490 Brown Bread Cream, 482 Cheese Cream (Creme de Fromage Glaci), 490 Cherry Cream, 482 — Water, 480 Chocolate Cream, 482 — — for Bombe Franfaise, 489, Cocoanut Cream, 482 Coffee Cream, 482 — Water, 480 Coupe aux Marrons, 484 Cream, 481-48 \ — with Fruit Purie, 482 Freezing of, 479 Ginger Cream, 483 Gooseberry, 483 Ices, Grape Water, 480 Ham Cream (Crime de Jambon Glaci), 490 Lemon Cream — Economical, 483 — Water, 481 Liqueur Cream, 483 Melon en Surprise, 488 — Water, 481 Meringues au Chocolat Glacees, Mixed Fruit, 481 Moulded and Fancy, 485 Neapolitan Cream, 486 Orange Cream, 483 — and Lemon Water, 481 Peach Cream , 483 — Water, 480. See also Iced Peaches Pineapple Cream, 483 — Water, 481 Praline Cream, 483 Preliminaries to making, 478 Raspberry Cream, 483 — and Red Currant Water, 481 Rice Cream, 483 Simple, 480 Small Fancy, 485 Strawberry Cream, 484 — Water, 481 Tangerine Cream, 484 Tea Cream, 484 to Mould, 485 to Serve Simply, 479 Tutti-Frutti Water, 481 Vanilla Cream, 484 Walnut Cream, 484 Water, 480 — Syrup for, 480 Icings and Decorations for Cakes, 589-594 Almond, 590 — Coloured, 591 — How to Use, 591 Butter or Vienna, 590 — How to Use, 590 Chocolate Butter, 590 — Fondant, 593 — Glaci, 589 Coffee Fondant, 593 — Glaci, 589 Fondant, 592 — Green, 593 — Pink, 592 — White, 592 — Yellow, 593 — to Flavour and Colour, 592 — to Use, 593 Glaci, 589 — How to Use, 590 Liqueur Glaci, 589 Mocha, 590 of small Cakes, 568 Orange or Lemon Butter, 990 Royal, 591