Wholesome cookery

„ Baked 64, 453 „ Cold, Kemains of 454a „ „ to use up 67 „ Cream 452 ,, Indian Way of Cooking 63 „• Sauce, Swiss 92 Small . 73 RECTPE Frittura, Mixed 256 Fruit Cream Ice 389 ,, Water Ices 384 Frying Batter 437 Hints for 435 G Galantine of Beef, Cold .. Game Soudle „ Soup ,, Stew Garlic Sauce Flemish Mackerel 69 Genoa Cream Ponds d’Artichauds Soup... 13 German Pudding Sauce .. Fondue 399 „ Toast Foreign Stew 245 Gherkin Sauce Fowl “h la Marengo” 268 Glazed Carrots „ “k la Verez” 271 ,, Jerusalem Arti „ “auKiz” 272 chokes „ Stew 282 „ Turnips Francatelli’s Bonne Femme Goose stuffed with Clicst Soup 3 nuts Franco- Australian Bush Gothic Sauce Recipe 521 Gratin of Cabbage Frangipane Tartlets 529 ,, Cauliflower French Beans “ au Gratin ” 472 „ Fish „ Coffee 426 ,, Macaroni „ Fillets of Fish 454 „ Ox Tongue „ Fritters 365 „ Potatoes „ Melted Butter 87 ,, Sole „ Pancakes 323 „ Tomatoes „ Wine Sauce 471 „ Turbot Fricandeau of Veal 248 j, Turnips Fricassee of Mushrooms 179 Green Peas, Puree of Fried Brussels Sprouts ... 146a „ Sauce ,, Chicken 273 Grilled Salmon „ Oysters 307 Gurnet, Baked ,, Potatoes, Plain 129 „ Smelts 72 Fritters, Aiguebelle 210 n ,, Articlioke 156 ,, Banana 312 Ham “ au Yin de Madere ’ ,, Cauliflower 141 ,, Omelet „ Celery 165 ,, Toast „ Cheese 400 Haddock Raviolis „ Salsilis 161 „ Tartlets 238 289 36 282 118 330 119 395 107 172 159 176 278 111 145 140 68 398 261 132 53 178 83 174 197 97 78 82 296 238 INDEX. BECrrE Hare, “ Civet” of 292 „ Fillets and Cherries 514 ,, „ and Bed Cur- rant Jelly... 515 „ Boast 291 Haricot Beans “ a la Pro- ven9ale ” 192 „ „ Plain 193 „ „ White,Puree of 199 ,, of Mutton 239 Hashed Carrots 171 „ Leeks 152 Herb Sauce 115 „ Soup 16 Herrings a la Maitre d’Hdtel” 71a „ “ an Beurre Noir ” 70b „ Bed 451 Hints for Frying 435 Home-made Bread 412, 413 i. Bolls 414 Horse-radish Butter 123 „ Sauce 101 Hot Polish Salad 183 „ Sandwiches 407 Hung Mutton 240 I Ice, Chocolate Cream 387 „ Coffee Cream 386 „ Fruit Cream 389 „ Lemon Water 385 „ Orange Water 385 „ Vanilla Cream 388 Iced Souffle 391 Indian Chutnee 443 „ Way of Cooking Fish 63 Italian Artichokes 154 » Eggs 211 „ Potatoes 138 „ Sauce 102 „ Soup 6 J nEcipn Jam, Quince 424 Jolly, Aspic or Meat 302 „ Claret 378 „ Orange.. 377 Jerusalem Artichokes, Glazed... 159 ,, „ Scalloped 167 Julienne Sonp 26 Junket 34-8 K Kidney Toast 392 Kidneys, Stevred Sheep’s 265 Kromeskys 308 „ Oyster 301 L Langue de Boeuf an Gratin 261 „ „ Braisee... 260 Larks “ k la Colbert ” 517 „ and Artichokes 516 „ Stewed 281 Leeks and Brown Butter... 476 „ Hashed 152 „ Whole 153 Leg of Mutton “ k I’Alle- mande ” 241 „ „ Stewed ... 242 Legumes, Chartreuse de . . . 208 ,, Timbale de 190 Lemon Paste 383 „ Water Ice 385 Lemons, Pickled 425 Lent Soup 10 Lentil and Sorrel Soup ... 37 „ Soup 23 Lentils 194 „ Puree of 195 Lettuce Mould 478 „ Soup 27 Liqueur, Plantagenet 441 Liver “ a I’ltalienne ” 264 INDEX. 239 EECIPE Liver “ ^ la Meuag^re ” ... 263 „ Stuffing 266 Livonian Soup 5 M Macaroni and Beef 235 „ and Tomato 186 „ “au Gratin” ... 398 „ Curried 184 „ “ en Timbale ” ... 185 „ How to Boil 462 „ Mould 461 „ Soup