Middle class cookery book

Tables of Weights aud Measures, 24, 25 Tables, to Cleanse, 27 Tarragon Vinegar, 148, ISO Tart, Cocoa-nut, 153 „ Fruit, 151 Tartlets, 152 Tea, 22, 140 „ Beef, 22, 195 „ Cakes, 176 Test of Oven, 41 Thermometers, 2 Thickening Soup (note), 48 Tins, to Clean, 27 Toad-in-the-Hole, 170 Toast, Oxford, 89 Tomatoes and Bacon, 93 Baked, 123 and Eggs, 91 Farce, 94 and Macaroni, 95 and Mutton, 108 Rarebit, 94 Salad, 145 and Onion Salad, 144 Savoury, 95 Scalloped, 94 Tripe Pie, 1S7 Turbot, 59 Turkey, Boiled, 89 „ Roast, SS ,, Stuffing, SI Turnips, Boiled, 114 ,, to Cleanse, 34 ,, Mashed, 114 Vegetables, 111-124 to Cleanse, 33, 34 Hard or Soft Water for, 1 4 Temperature for Cooking, 11, 14 Artichoke, 115 Asparagus, 116 Beans, Broad, 120 „ French, 119 „ Haricot, 120 Beetroot, 115 Broccoli, 117 Brussels Sprouts, 117 Cabbage, 118 „ Red, 121 CaiTots, 113, 114 ,, Young, 122 Cauliflower, ll7 Celery, 123 ,, Dutch, 146 Cucumber, 123 Greens, 11S Marrow, 121 „ Soup, 51 Mushrooms, 90 Onions, 116 Parsley, 13S Parsnips, 115 Peas, 121 Potatoes, 112, 113 „ Balls, 122 „ Young, 122 Salads, 141-14S Scarlet Runners, 119 Soup, 56 Spinach, 118 Tomatoes, 123 Turnips, 114 Watercress, 142 Venoise Pudding, 165 Vermicelli Soup, 49 Vinegar, Tarragon, 14S, ISO Usefulness of Food, 3 Utensils, to Cleanse, 25 Veal with Bdcliamel Sauce, 10S „ Calfs Head, 83 ,, Cutlets, 82 ,, Forcemeat, 81 ,, Galantine, 110 ,, Minced, 107 „ Pie, S4 ,, Roast, 81 ,, Stewed Knuckle, 82 Vegetables, 111-124 to Chooso, 29 Warhth-giviso Foods, 5 Water, Apple, 193 ,, Barley, 198 ,, Bottles, to Clean, 2S „ Hard or Soft, 12, 14 ,, Icing, 184 ,, Meat Boiled in, 12 , Rice, 194 „ Soft, 12 ,, Uses of, S Watercress, to Clean, 142 „ Salad, 144 Weights and Measures, 24, 25 Welcome Guest Pudding, 164 INDEX 211 Well-cooked Meals, 42 Wheat Meal Bread, 174 Whey, Milk, 192 White Sauce, 127 ,, Soup, Stock for, 47 ,, Wine Whey, 194 Whiting, 59 ,, Cream of, 1S9 WholesomeDess of Food, 3 Wine, Egg, 192 „ Jelly, ISO ,, Whey, 194 Wool, Substitute for Poultice, 198 Work and Waste, 1, 2 Yeast and Linseed Poultice, 197 Yorkshire Pudding, 170 Young Potatoes, 122 THE END Printed by R . & R. CLARK, LIMITED, P.dinbutxh. WORKS ON DOMESTIC ECONOMY GENERAL LESSONS IN DOMESTIC SCIENCE. By Ethel R. Lush. Globe Svo. Part I., 6d. Part II., 6d. Part III., 6d. DOMESTIC ECONOMY FOR PUPIL TEACHERS AND CERTIFICATE STUDENTS. By Ethel R. Lush. Globe 8vo. 2s. 6d. DOMESTIC SCIENCE READERS. By V. T. Murche. Globe Svo. Book I., is. ; Book II., is. ; Book III., is. 4d. ; Book IV., is. 4d. ; Book V., is. 6d. ; Book VI., is. 6d. ; Book VII., is. gd. TEACHER’S MANUAL OF OBJECT LESSONS IN DOMESTIC ECONOMY. By V. T. Murche. Vol. I., for Standards I. and II., 2s. 6d. ; Vol. II., for Standards III. and IV., 3s. SCIENCE OF COMMON LIFE (Experimental Hygiene). By A. T. Simmons, B.Sc., and E. Stenhouse, B.Sc. Globe Svo. 2s. 6d. COOKERY FIRST LESSONS IN THE PRINCIPLES OF COOKING. By Lady Barker. Third Edition. Pott 8 vo. is. PRIMER OF DOMESTIC ECONOMY. By Edith A. Barnett and H. C. O’Neill. Pott 8vo. is. SIMPLE LESSONS IN COOKERY. For the Use of Teachers of Elementary and Technical Classes. By Mary Harrison. Globe Svo. Sewed, is. 6d. MACMILLAN AND CO., Ltd., LONDON. WORKS ON DOMESTIC ECONOMY COOKERY — - Contin ued THE SCHOOL COOKERY BOOK. For Use in Elementary Schools and Technical Classes. By Mary Harrison. Globe 8vo. Sewed. 6d.