Middle class cookery book

Radishes, 143 Range, to Clean, 25 Rarebit, Tomato, 94 Red Cabbage, 121 „ „ Salad, 146 Rheumatic Fever, 20 Rhubarb, 128 Ribs of Beef, Rolled, 09 Rice for Curry, 139 „ Milk, 166 ,, Pudding, 158 „ Shape, 171 ,, Soup, 60 ,, to Wash, 42 „ Water, 194 Rissoles, 97 Roast Beef, 69 ,, Duck, 85 ,, Fowl, 85 ,, Goose, 86 ,, Lamb, 75 „ Mutton, 76 „ Pigeon, 189 , , Pork, SO ,, Turkey, 8S „ Veal, 81 Roasting— General Directions, 84 in Oven, 36 „ Pan, 86 Rock Cakes, 178 Rolled Currant Pudding, 161 Rolled Ribs of Beef, 69 Rolls, Milk, 175 Roly-poly, 160 ,, Lancashire, 161 Rules for Young Cooks, 42 Rummelled or Mumbled Eggs, 91 Russian Pancakes, 169 Sago Cream Soup, 50 Salads, 141-148 Celery, 144 Cooked Vegetables, 139 Dressings, 147 ,, Mayonnaise, 147 Dutch Celery, 146 Endive, 142, 143 Fish, 146 Lettuce, 142, 143 ,, and Watercress, 144 Lobster, 146 Mustard and Cress, 144 Parsnips, 145 Potato, 145 to Prepare, 141 Red Cabbage, 146 Tomato, 145 ,, and Onion, 144 Sally Lunns, 175 Salmon, 59 Salt Fish, 69 ,, Meat, 37 ,, Power of, 12 Salts in Food, 8 Sardines, Scalloped, S9 Sauces, 124-131 Apple, 129 Bechamel, 126 Bread, 127 Butter, Melted, 124 Caper, 125 Celery, 131 Cockle, 130 Corn Flour, 130 Crab, 126 Custard, 131 for Cutlets, 79, 83 Dutch, 128 Egg, 125 Eggs in, 139 Horse-radish, 127 Jam, 129 Lemon Syrup, 129 Lobster, 125 Melted Butter, 124 INDEX 209 Sauces, 124-1S1 Mint, 12S Mussel, 130 Nasturtiums, 125 Onion, 125 Oyster, 130 Parsley and Putter, 124 Piquante, 126 Sherry, 129 Shrimp, 125 Sweet, 128 White, 127 Savoury Eggs, 92 „ Jelly, 190 „ Tomatoes, 95 Scalloped Fish, 66 ,, Mussels, 67 ,, Oysters, 67 ,, Sardines, S9 „ Tomatoes, 94 Scones, 175 Scotch Broth, 56 Scrubbing Tables, 27 Sedentary Workers' Diet, 17 Semolina Pudding, 172 „ „ Steamed, 172 Serving Invalids’ Food, 185 Shape, Apple, 171 ,, Bermuda, 170 ,, Meat, 110 ,, Rice, 171 Sheep, Diagram of, 32 Sherry Sauce, 129 Short Crust, 148, 149 „ „ Digestibility of, 13 Shrimp, Curried, 104 ,, Sauce, 125 Sippets of Fried Bread, 138 Soda Scones, 175 Soft Water, 12 Sole, Filleted, 61 SouflUe Omelette, 109 Soups, 44-59 Brown, 57 Clear, 49 Clear, Stock for, 46 Fish, 13, 57 General Directions for Stock, 45 Haricot Beans, 53 Hotch-potch, 54 Lentil (1, 2), 52 Maigre, 55 Meat for, 12 Mulligatawny, 48 Ox Tail, 48 Soups, 44-59 Palestine, 60 Pea, 51 ,, Economical, 51 Pot-au-Feu, 54 Quickly made, 47 Rice, 50 Sago Cream, 50 Scotch Broth, 56 Vegetable, 46, 56 ,, Marrow, 61 Vermicelli, 49 White, Stock for, 47 Spanish Onion, 116 Spinach, to Cleanse, 34 „ „ Boil, 11S Sponge Cake, 177 ,, Lemon, 183 Starchy Part of Food, 5 States of Health, Diet for, 19 Steak, Grilled, 72 „ Pie, 74 ,, Pudding, 73 Steaming — General Directions, 38 „ Pudding, 137 Steel, to Clean, 26 Stew, Exeter, 71 ,, Irish, 80 Stewed Beef, 70 „ ,, in Oven, 71 ,, ,, Kidney, 97 „ Celery, 123 „ Kidney, 96 „ Knuckle of Veal, 82 ,, Lamb, 75 ,, Ox Tail, 74 „ Plums, 182 „ Rabbit, 88 ,, Rhubarb, 182 ,, Sweetbread, 1S5 Stewing — General Directions, 38 Stock for Clear Soup, 46 ,, „ White Soup, 47 Stockpot, 45 Stomach Complaints, 20 Stuffed and Baked Haddock, 63 ,, ,, Boned Mutton, 77 ,, Duck, 85 ,, Fowl, 85 ,, Onions, 109 Stuiiing, Duck, 85 ,, Goose, 85 ,, Veal, 81 Suet Crust, 154 ,, „ for Roly-poly, 155 ,, Pudding, 156 210 INDEX Sugar, 5 Sweet Sauce, 128 Sweetbread, Stewed, 1S5, 186 ,, Fried, 186 Syrup, Lemon, 120