Wholesome cookery

„ Cream 367a „ Puddings 367 ,, Sweet 524 Anchovy Butter 122 „ Eggs 498 » Eie 470 „ Sauce 99 „ Toast 411 409 Apple Charlotte 375 „ Cheese 379 Jelly 557 „ Tart 376 Apples, Swiss 311 Ain-icot and Peach Pie ... 533a „ „ Tart ... 533 „ Cream 332 ,, Omelet 530 Artichoke and Tomato Salad 157 „ Fritters 156, 481 „ Soup 13 Artichokes la CiAme”... 155 „ Italian 154 ,, Jerusalem, Glazed 159 „ Puree of 158 „ Scalloped 167 ,, Stuffed 154a EECirn Aspic 303 Australian Sweet “An Vin tie Madere,” Sauce 314 “Aux Militaires,” Sauce ... 100 B Baked Chocolate Custard. . . 338 ,, Coffee Custard 341 „ Fish 64 ,, Gurnet 82 „ Soles 52 „ Turbot 84 „ Whitings 57 Baking Powder 553 Banana Fritters 312 Barley Cream 430 „ Soup 18 Batter, Proportions for Fry- ing 437 Bavaroise 329 Beans, Brazilian Black 201 ,, Brittany 198 „ Broad, “h la Cr6me ” 200 „ Haricot, “ ^ la Pro- ven9ale” 192 „ Haricot, Plain 193 ,, Bed, Puree of 196 „ White Haricot, Puree of 199 “ Bearnaise,” Sauce 116 Bechamel Sauce 98, 98a Beef and Macaroni 235 234 INDEX. Beef, XIECIPG Fillet of, " a la Pureo IlECirR Buttex*. Maitrc d’H6tel 12A de Tomates " 23G ,, Eavigote 125 a „ “ aux CEufs ,, Sauce, Melted 88 Poclies ” 233a „ Tarragon 126 „ Polish Fashion 231 ,, to keep for Winter „ Koast 234a Use 436 Fillets of, and Olives 233 Battered Eggs 212 „ and Oysters 234 „ ,, and Cheese 213 „ Santas 232 „ „ “an Jus” 214 Galantine of, Cold ... 238 „ ,, Spanish ... 215 JJ Silver Side of. Stewed 237 „ „ Whitings... 58 Beetroot “ ^ la Creme ” ... 182 Beignets de Cervelles 255 „ Souffles 365 C Bird, Boasted 284 Black Currant Jelly 556 Cabbage “ la CrSmo ” .. 144 Bocuf, Langue de, an Gratin ’ 261 “ au Gratin ” 145 „ „ Braisee... 260 Salad, Ecd 183 Boiled Chocolate Custard 339 Cabbages, Curried 473 jj Ooffpift DnfihnrH 340 nn.hinAf. Pnflflinn' 309 Bonne Femme Soup 3 Caf^, Mousse au 343 Bordeaux Pigeons 512 Cake, Dundee 421 Border Mould, Vegetable... 189 55 Spice 416 Bouillo il Baisse 61 Cakes , Breton 548b „ „ of Cod ... 60 )5 Bryntiriou 552 Brains “ ii I’Espagnolo ” ... 252 Chocolate 522a „ “ilia Sauce” 254 French 548a „ “ on Matelote ” 253 „ Sponge .. 548 „ Fried 251 Glazed Chocolate.. 551a „ to prepare 250 f) ,, Coffee 551 Brandy Butter 128 Little Tea 551 Brazilian Black Beans 201 Madeleine 649 Bi’cad 412 ,413 Mocha 522 „ Soup, Plain 28a Parisian 547 Breast of Mutton la Pistachio 522b, 550a Sauce Pi quanto ” 244 Plain Plum 550 Brittany Beans 198 Potato 418 Broad Beaus “ ti la Crfimo ” 200 Eock 419 Broiled Eabbit 293 Short 417 „ Solo 48 Cocoa, How to make 560 „ Whitings 58a Calves’ Liver Larded . 506 Brown Butter 121 Canadian Padding . 366 „ Sago Soup 15 Capon “ 5, la Eegonco ” . 283 Brassels Sprouts, Dressed 146b Caramel Chocolate . 534a „ „ Fried ... 146a ■ Custard 326 BofE Pudding 372 Eioe Mould . 358 Butter, French Melted 87 Semolina Mould 360 „ Horse Eadish 123 Souffle . 634 INDEX. 235 RECIPE Carrots “ a la Maitre d.’H6- tel” 170 „ “ala Ponlette” ... 169 ,, Glazed 172 „ Hashed 171 Cauliflower “an Gratin’'... 140 „ Fritters 141 Cauliflowers, Curried 474 „ Scrambled... 142 „ Tossed 143 Caviare Eggs 499 Celery aud Sauce 164 ,, “auJus” 166 ,, Fritters 165 „ Sauce 113