Cookery for every household

Salmon Cream, 121 Croustades of, 500 Cutlets, 388 Mayonnaise of, 121 Potted, 388 Raised Pie of, 345 Salad, 1 81 Sandwiches, 524 Slice of, with Cucumber, 121 Smoked, k la Diable, 51 1 — as Hors-d'CEuvre, 492 Steaks, in Paper, 95 to Boil, 95 to Carve, 661 to Grill, 95 Salmon Fishing, 29 Salsify, 162 Scalloped, 162 Soup, 55 with White Sauce, 162 Salt, Supply of, 25 Salt Beef Pudding, 257 — with Dumplings, 211 Cod, h. 1' Americaine, 85 — au Gratin, 85 — Balls, 385 — to Prepare and Boil, 84 — with Egg Sauce, 85 — with Parsnip Pur^e, 85 Meat, Boiling of, 208 Pork, Boiled, and Pease Pudding, Sticks, 557 Salted Almonds, 494 Sand Cake, 584 Sandwich Cake, Iced, 584 — Jam, 584 — Orange, 583 — White, 589 Sandwiches, Anchovy, 521 Apple and Chocolate, 525 as Hors-d'CEuvre, 492 Banana and Nut, 525 Beef, 521 Bloater, 521 Brown and White, 525 Caviar, 521 Cheese, 521 — and Egg, 522 — Hot, 515 Chicken and Celery , 522 Chocolate, 525 — and Apple, 525 Cod’s Roe, 522 Crab, 522 Cucumber and Cheese, 522 — and Sardine, 524 Curry, 522 Egg and Cress, 522 — and Cucumber, 522 — and Shrimp, 522 Date and Fig, 525 Foie Gras, 522 Game, 523 Ginger and Nut, 525 Ham, 523 Honey, 525 Lemon Curd, 525 Lettuce, 523 Lobster, 523 Maple Sugar and Walnut, 526 Minced Beef, 521 Nasturtium, 523 Preliminaries to Making, 520 Nut, 525 — and Banana, 525 Sandwiches, Nut and Ginger, 525 Olive, 523 Pastry, 523 Potted Meat, 523I Raw Beef, for Invalid, 536 Rolled, 523 Salmon, 524 Sardine and Cucumber, 524 Savoury, 521-526 Shrimp, 524 Smoked Haddock, 524 Spiced Beef, 521 Sponge Cake and Nut, 526 Strawberry, 526 Sweet, 525-526 Tomato, 524 Tongue, 524 Veal and Pjckle, 524 Wafer, 526 Walnut, Savoury, 524 — and Maple Sugar, 626 White and Brown, 525 Saratoga Potatoes, 157 Sardines k la Piedmontaise, 512 and Cucumber Sandwiches, 524 as Hors-d’CEuvre, 491 Bonnes Bouches, 500 Canapes, 500 Crohtes, 51 x, 5x2 Eggs, 320 Fried, 512 & Fritters, 512 Grilled, 512 Omelet, 331 Patties, 354 Rissolettes, 512 to Prepare for Savouries, 494 Saucepans, 10 Cafe of, 13 Saucepan Lids, to Clean, 14 Saucepan Stand, 9 Saucepans, Copper, 10, 13 Earthenware, ro, 13 Enamelled, 11, 13 Iron, 10, 13 Nickel , 10 Steel, 10, 13 Stoneware, 10, 13 Tin, 18 Saucer Puddings or French Pancakes, 413 Sauces, 182-199 h. la Crfeme, 189 Allemande, 188 Anchovy, 184 Apple, 194 Apricot, 195 Arrowroot, 195 au Liqueur, 198 au Vin Blanc, 123 Aurore, 188 aux Olives, 190 Bain-marie for, 182 Banana, 195 Bdarnaise, 188 Bechamel, 184 Bigarade, 188 Black Butter, 184 Brain, 184 Brandy, 195 Bread, 184 Brown, 183 Caper, Brown, 185 — White, 184 Caramel, 195 Cardinal, 188 7u4 Sauces, Celery, 185 Chaudfroid, 188, 189 Cheese, 185 Cherry, 195 Chestnut, Brown, 185 — White, 185 Chocolate, 195 Claret, 196 Cocoanut, 196 Coffee, 196 Cold, 192-194 Cornflour, 196 Cranberry, 196 Cream, 189, 196 Cucumber, Cold, 192 — Hot, 189 Curry, 185 Custard, 196 Demi-glace, 189 Devil, 185 Egg. 185 Espagnole, 183 Fennel, 186 Foam, 197 Foundation, 183 Fruit, Cold, 197 — for Game, 197 — Pur6e, 197 — Syrup, 197 General Remarks on, 182 Genevoise, 189 G&roise, 189 German, 197 Ginger, 198 Gooseberry, 198 Guards’, 195 Half-glaze, 189 Hard, 198 Hollandaise, 189 Horse-radish, Cold, 192 — Hot, 186 Italienne, 189 Jam, 198 Kirsch, 198 Lemon, 198 Liqueur, 198 Liver, 186 Lobster, 190 Mad6re, 190