Cookery for every household

k la Creme, 163 Soup, 74 — and Semolina Soup, 59 Soubise Sauce, 191 Souch6, Water, 99 Souffle Tin, to Prepare, 425 Souffles, 425 ei seq. Apple, Baked, 426 — Steamed, 426 Apricot, Baked, 427 — Cold, 450 — Steamed, 427 Artichoke, 129 Baked, 426 Banana, 427 Bloater (Small), 503 Cheese, 505 — (Small, Cold), 497 Cauliflower, 140 Celery, 142 Chestnut, 427 Chicken, 282 Chocolate, Baked, 428 — Cold, 454 — Steamed, 427 Souffles, Coffee, with Caramel, 428 Cold Meat, 253 Crab, 107 — Hot or Cold, 107 Dish in Frame, for, 426 Fillets of Sole, 123 Fish, Baked, 118 — Steamed, 118 — and Potato, 119 Game, 306 Ginger, Baked (Small), 28 — Steamed, 428 Ground Rice, 428 Iced, 486 — Fruit, 488 Lemon, 429 Lentil, 174 Liqueur, 429 Nut, 378 Orange, 429 — Small, 429 Oyster, hi Panada for, 426 Paper cases for, 426, 486 Pineapple, 429 Pistachio Nut, Cold, 459 Potato, Baked, 160 Prune, 429 — for Invalid, 540 Rabbit, 295 Remarks on, 425 Rice, 430 — with Pine-apple, 430 Sago, 430 Savoury Haddock, 508 Semolina, 430 Spinach, 164 Steamed, 425 Tapioca, 430 to Cook and Serve, 426 to Make the Mixture, 425 to Prepare Tin for, 425 Tomato, 167 Vanilla, 430 Violet, 430 Soups, 35-76 Almond, 70 Apple, 62 Apricot, 62 Artichoke, 47 — and Potato, 48 Asparagus, 70 — for Invalid, 529 Baked, 41 Barley, 58 — and Celery, 50 — Cream, 70 — Milk, for Invalid, 529 Beef, with Marrow Balls, 41 Beetroot, 48 Bone, 41 Bone Stock for, 38 Bonne Femme, 70 Bramble or Blackberry, 62 Bread, 58 Broad Bean, 48 Broccoli , 48 Broth, with Potato Dumplings, 42 Brown, 41, 63, 68, 70 — Stock for, 37 — Vegetable, 48 Brussels Sprout, 71 Cabbage, 49 — and Potato, 49 Calf’s Tail, 71 Carrot, 49 Soups, Carrot and Lentil, 49 Cauliflower, 71 — and Lettuce, 49 Celery, Brown, 50 — White, 50 — and Barley, 50 — and Rice, for Invalid, 529 Cheese, 58 Cherry, 62 Chestnut, Brown, 50 — White, 50 Chicken, 71 — for Invalid, 530 Clam , 60 Clear, 35, 63-68 — A la C61estine, 64 — A la Dubarry, 67 — a la Duchesse, 67 — & la Favorite, 67 — • A l’ltalienne, 65 — a la Jardiniere, 65 — k la Jerusalem, 67 — A la Portugaise, 66 — k la Prince de Galles, 68 — k la Rachel, 67 — A la Royale, 67 — A la Sevigne, 68 — A la Tosca, 67 — Alexandra, 67 — aux CEufs Fifes, 66 — aux Profiteroles, 66 — Brunoise, 64 — Christophe Colombe, 67 — Fish, 75 — Game, 64 — Hongroise, 67 — Invernaise, 67 — Jelly, 64 — Julienne, 65 — Macedoine, 66 — Mock Turtle, 64 — Mulligatawny, 64 — Oxtail, 67 — Parmentier, 67 — Partridge, 66 — Prince, 67 — Romaine, 68 — Stock for, 37 — Turtle, 67 — Vert-Pr6, 68 — with Noodles, 66 — with Poached Eggs, 66 — with Quenelles, 66 — with Ravioli, 67 Cocoanut, 51 Cock-a-Leekie, 42 Corn, 51 Cowheel, 42 Cream of Barley, 70 — for Invalid, 530 Cream of Corn, 72 Cream of Rice, 74 CroAte-au-Pot, 42 Cucumber, 72 Curry, 72 — Vegetable, 51 Different kinds of, 35 Eel, 60 Egg. 7i Endive, 51 Farinaceous, 58 First Stock for, 37 Fish, 60, 61 — Broth, 60 — Clear, 73 — for Invalid, 530 Soups, Fish, Mulligatawny, 61 — Stock for, 38 Fruit, 62 Game, Clear, 64 — for Invalid, 531 — Stock for, 38 — Thick, 68 Garnishes for, 309, 310, 311 Giblet, 42 Gooseberry, 62 Green Pea, 72 — — from Dried Peas, 51 — — and Tomato, 74 Gravy, 43 Hare, Brown, 68 — Economical, 43 — Mock, 42 Haricot Bean, 31 — — and Tomato, 52 — — Red, S3 Hollandaise, 72 Hotch Potch, 43 Invalid, 527-532 Italian, 52 — Clear, 63 Jelly, 64 Julienne, 65 Kidney, 43