Middle class cookery book

Stock for Soup, 13 Turbot, to Boil, 59 Whiting, Cream of, 189 „ to Boil, 59 Flavourings, 9 Flesh-fonniug Food, 6 Flour Potato (note), 48 Food, Classification, 4-11 ,, Component Parts, 4-11 ,, for Adults, 16 ,, „ Children, 15 ,, „ Different Ages, 15, 16 „ ,, Different Climates, 16 „ Flesh-forming, 6 ,, Heat-giving, 5 ,, Materials, 4 ,, Office, 2 ,, Quantity, 3 „ Regular Hours for, 16 ,, Wholesomeness, 3 Forcemeat, 81 Forks, to Clean, 27 Fowls, to Boil, 85 ,, ,, Choose, 28 „ ,, Draw, 135 „ ,, Roast, 85 ,, ,, Truss for Boiling, 136 .i i. „ „ Roasting, 135 „ Cold (see Bread Cases, 101) „ StufTed, 85 ,, Chicken Broth, 188 French Beans, 119 it i, in Salad, 139 Friar's Omelette, 167 Fried Bread Cases, 101 „ „ Sippets, 138 -i Eggs, 9 1 „ Parsley, 138 ,, Potatoes, 113 ., Sweetbreads, 186 Fritters, Apple, 168 „ Cheese, 99 ,, Orange, 169 Frugality Pudding, 165 Fruit Jam, 1S2 „ in Jelly, 181 „ Jelly, 1S3 ,, Tarts, 151 Fry, Lamb’s, 76 Frying Basket, 39 ,, Deep, 39 „ Dry, 39 ,, Fish, 60 ,, Heat of Fat or Oil for, 2 Galantine of Veal, 110 Garden Vegetables, Cooking, 14 „ ,, Choice, 29 Garnishing, 137 General Satisfaction Pudding, 163 Geneva Pastry, 150 German Puffs, 173 Giblet Pie, 86 Gill, 24, and 156 (note) Girdle, 41 Glass, to Clean, 28 Gluten Bread, 21 Glutin, 6 Goose, Roast, 86 „ Stuffing, 85 Gooseberry Pudding, 156 Grates, to Clean, 25 Gravy, Browning for, 134 Greasing Moulds, 136, 137 Green Peas, to Boil, 121 ,, „ Puree, 58 Greens, to Boil, 11S Grilled Steak, 72 Grilling (see Broiling, 36) Gristle, 13 Groat Gruel, 194 Haddock, Baked and Stuffed, 63 ,, Filleted, 62 „ Salted, 101 Ham, to Boil, 81 ,, ,, Choose, 2S ,, Digestibility of, 12 Hard Water, 12, 14 Haricot Beans, 120 ,, ,, Purfie, 58 ,, ,, Soups, 53 ,, Mutton, 78 Hashed Meat, 105, 106 Health, Diet for Different States, 19 Heat-giving Food .5 204 INDEX Herring, Baked, 63 „ Kippered, 101 Hints for Young Cooks, 42, 43 Homely Measures, 25 Horse-radish (Garnish), 69 „ ,, Sauce, 127 Hotch-Potch, 54 Household Bread, 173 Icing, Plain Water, 184 Indigestion, 20 Indoor Occupation, Diet for, 17 Inexpensive Pudding, 159 Influenza, 22 Invalids’ Dishes, 184-195 Apple, Baked, 194 ,, Water, 193 Arrowroot, 195 „ Milk, 195 Baked Apple, 194 Barley Water, 193 Beef Tea, 22, 195 Blanc-mange, 191 Boiled Pigeon, 1S9 Broth, Chicken, 188 ,, Meat, 188 Calf’s Foot Jelly, 190 Chicken Broth, 1S8 ,, Panada, 1S7 Cream of Whiting, 189 Egg Wine, 192 Fried Sweetbread, 1S6 General Directions, 1S4 Groat Gruel, 194 Jelly, Calfs Foot, 190 ,, Orange, 191 ,, Savoury, 190 Lemonade or Orangeade, 193 Linseed Tea, 193 Meat Broth, 1SS Milk Whey, 192 Mulled Milk, 192 Orange Jelly, 191 Orangeade, 193 Panada Chicken, 187 Pigeon, Boiled, 189 ,, Boast, 189 Quantity served at a Time, 185 Rice Water, 194 Roast Pigeon, 1S9 Savoury Jelly, 190 Serving Up, 1S4 Stewed Sweetbread, 185, 1S6 Sweetbread, Fried, ISO Tripe Pie, 187 Invalids’ Dishes, 184-195 Whey, Milk, 192 „ White Wine, 194 Whiting, Cream of, 189 Irish Stew, 80 Iron Pans, to Clean, 26 Jam, Fruit, 182 ,, Sauce, 129 Jelly, Aspic, ISO, 1S1 ,, Cake, 178 ,, Calfs Foot, 190 ,, Fruit, 183 ,, „ in, 181 ,, Lemon, 179 „ „ Sponge, 183 ,, Orange, 191 ,, Savoury, 190 ,, Wine, ISO Jerusalem Artichokes, 115 Kedgeree, 65 Kidney, Stewed, 96 ,, ‘ „ Beef, 97 Kippered Herring, 101 Kitchen Range, to Clean, 25 Knives and Forks, to Clean, 27 Knuckle of Veal, S2