Middle class cookery book

,, Pork, 81 ,, Potatoes, 112, 122 ,, Rabbit, 86 „ Rice, 139 ,, Turkey, 89 Boiling — General Directions 37 , Fish, 59 200 INDEX Boiling Point of Oil and Water (note), 2 Boned and Stuffed Mutton, 77 Bottles, to Clean, 28 Brain Cakes, 100 Brass Knobs, 25 „ Pans, to Clean, 26 Bread Cases, 101 ,, Crumb (Chapelure), 133 ,, ,, to Prepare, 133 , , Filling for Cases, 102 ,, Fried, 138 ,, Household, 173 ,, Important Food, 4 ,, Milk Rolls, 175 ,, Poultice, 197 ,, Pudding, Steamed, 164, 105 „ Sally Lunns, 175 ,, Sauce, 127 „ Soda Scones, 175 ,, Tea Cakes, 176 ,, Wheat Meal, 174 Breakfast Dishes and Entrees, 89-104 Brain Cakes, 100 Cases of Fried Bread, 101 „ „ Filling for, 102 Cauliflower au Gratin, 103 Cheese Fritters, 99 Cod & la Portugais, 96 Curried Mutton, 103 „ Fish or Shrimps, 104 Eggs and Tomatoes, 91 „ au Gratin, 92 ,, Birds’ Nests, 93 „ Coddled, 93 ,, en Suisse, 92 „ Fried, 91 „ Mumbled, 91 „ Overturned, 91 „ Poached, 90 ,, Savoury, 92 Kidney, 96, 97 Kippered Herring, 101 Macaroni and Cheese, 99 ,, ,, Croquettes, 9S Mushrooms, Broiled, 90 ,, in Oven, 90 (Euf au Fromage, 100 Oxford Toast, 89 Rissoles, 97 Sardines, Scalloped, 89 Stowed Kidney, 96 „ Beef Kidney, 97 Tomato Farce, 94 Breakfast Dishes and Entrees, 89-104 Tomatoes and Bacon, 93 „ and Macaroni, 95 ,, Rarebit, 94 „ Savoury, 95 „ Scalloped, 94 Brill, 59, 60 Broccoli, 117 Broiled Mackerel, 62 ,, Mushrooms, 90 ,, Mutton Chops, 77 Broiling — General Directions, 36 Broth, Chicken, 188 „ Meat, 188 „ Scotch, 56 ,, Veal, 1S9 Brown Soup, 57 Browning, 135 „ Gravy, 134 Brussels Sprouts, 117 Butter, to Cream, 139 ,, Melted, 124 ,, Parsley and, 124 Cabbage, to Boil, 11S „ 'to Cleanse, 33 ,, Red, 121 ., Salad, 146 Cake, American Jelly, 178 ,, Brain, 100 , Dundee, 177 ,, Fish, 66 ,, Lunch (Plain), 179 ,, Plain, 176 ,, Rock, 178 ,, Sponge, 177 ,, Tea, 176 „ Tins, to Clean, 27 Calf's Foot Jelly, 190 „ Head, S3 Canary Pudding, 163 Caper Sauce, 125 Carbonaceous Food, 5 Carrots, to Boil, 113 ,, to Cleanse, S3 ,, Mashed, 114 „ with Parsley and Buttor, 114 ,, Poultice, 197 ,, Puree, 59 ,, Young, 122 Casein, 6 Cases of Bread, 101 Cauliflower au Gratin, 103 ,, to Boil, 117 INDEX 201 Cauliflower, to Cleanse, 33 ,, German Way, 117 Celery Salad, 141 „ with Sauce, 123 ,, Purde, 59 ,, Sauce, 131 ,, Stewed, 123 Chapelure, 133 Charcoal Poultice, 196 Cheese-cakes, Curd, 154 „ Lemon, 154 Cheese Pudding, 160 Cheese Dishes — Cauliflower au Gratiu, 103 Cheese Flitters, 99 „ and Macaroni, 99 ,, and Macaroni Croquettes,9S Eggs au Gratin, 92 CEuf au Fromage, 100 Tomato Rarebit, 94 Chicken, Aspic, 181 „ Broth, 188 ,, Panada, 187 Children’s Diet, 15, 19 Chops, Broiled, 72 „ a la Maitre d'Hotel, 7 Clarified Dripping, 132 „ Fat, 132 Classes of Food, 9 Cleaning Copper, 26 „ Pans (Iron), 26 „ „ (Enamel), 26 ,, Steel, 26 ,, Tins, 27 ,, Vegetables, 33 Clear Soup, 49 „ ,, Stock for, 46 Clerks’ Diet, 17 Climate, Diet for Varying, 16 Cockle Sauce, 130 Cocoa, Diabetic, 21 ,, Nibs, 141' Cocoa-nut Tart, 153 Cod 4 la CrSme, 62 ,, ,, Portugais, 96 ,, to Boil, 59 Coddled Eggs, 93 Coffee, 22, 140 „ Second Way, 140 Cold Fish (Bread Case), 101 ,, Inexpensive Pudding, 159 Colds and Influenza, 22 Cold Meat Cookery, 104-111 Beef Olives, 108 Cold Meat Cookery, 104-111 Curried Mutton, 103 Filling for Bread Cases, 102 Galantine of Veal, 110 Hashed Meat, 105 ,, „ Second Way, 106