Wholesome cookery

Potatoes, Italian 138 „ Parisian 137 ,, Puree of 131 ,, Souffle 135 ,, Tossed 133a Potted Meat 432 Poulo an Eiz 272 Proportions for Frying Batter 437 „ for Pastry 423 Provencale Stuffing, for Birds 267 Prune Mould 319 Prunes, Stewed 381 Pudding, Almond 367 ,, Bull 372 ,, Cabinet 309 ,, Canadian 366 ,, Cheese 402 ., Crumb 373 ,, De Grey 374 ,, Malvern 368 ,, Marmalade 369 ,, Plain Plum 321 ,, Plum 320 „ Eavensdalo 324 ., Scotch 370 ,, Semolina 371 ,, Winter 310 ,, Yankee 545 Puff Paste 519 Puffs 316 Pumpkin “ ii I’ltalienno ”... 206 „ and Eice 160 „ „ Soup ... 31 ,, and Tomato Soup 19 ,, Soup 43 Puree of Artichokes 158 ,, Chestnuts 191 ,, Lentils 195 ,, Eed Beaus 196 ,, Spinach 146 „ Split Green Peas 197 „ Sorrel 148 „ Turnij)s 175 ,, White Haricot Beaus “ a la Crfime ” 199 Q RECIPR Quails, Eoasted 290 Quince Jam 424 E Eabbit, Broiled 293 „ “en Papilloto ”... 295 ,, Fillets 504 “Saute” 294 Eagovit a la Financiero ... 303 “ Eaifort,” Sauce 101 Eayensdale Pudding 324 Eavigoto Butter 125 ,, Sauce (Cold) 9() 1, ,, (Hot) 95 Ecd Ileans, Puree of 193 „ Cabbage Salad 186 „ Mullet 85 „ Mullets “ a la Colbert ” 457 “ Eomouladc," Sauce 106 Eico and Pea Soup 34 ,, and Pumpkin 160 ,, ,, Pumpkin Soup ... 31 „ ,, Turnip Soup 32 ,, Cream Soup 35 „ Curried 205 „ Mould 357 „ Pudding 359 Eissolos 304 „ Pastry 306 ,, Westphalian 305 Eisotto “ a la Milanaiso ”... 203 ,, “ k la Napolitaino ” 204 ,, “ il la Ycnitienno ” 202 Eoast Bird 284 ,, Fillet of Beef f 31a „ Hare 291 „ Quails 290 “ Eobert,” Sauce 105 Eock Cakes 419 Eolls, Home-made 414 ,, Vienna 415 R 242 INDEX. s Sauce “ au Vin de Madiro ” RECIPE 114 KECIPE 3> “ aux Militaires ” ... 10!) Sago Soap 14, 15 “ Bearnaise ” 116 Salad, Articlaoke and To- Bechamel 98 mato 157 Brandy Butter, for „ Hot Polish 183 Sweets 128 ,, Onion and Tomato 207 Brown Butter 121 ,, Orange 380 >3 Celery 113 „ Potato 134 “ Chateaubriand”... 110 „ Eed Cabbage 183 Cream 91 „ Sardine 397 33 Curry 90 ,, Vegetable, Plain ... 209 Devil Mi.'cturo 127 Salads, Artichoke 486 Dutch 466 „ Beetroot and Maca- “ Faute de Beurre” 119a roni 483 Fine Herb 115 ,, Broad Bean 484 for Boasts 463 ,, Cauliflower 489 33 for Salads 464 „ Celery 493 33 French Melted But- ,, and Cliicken 494 ter 87 „ French Beans and Garlic 118 Tomato 487 German Pudding ... 110 ,, Haricot Bean 492 Gherkin 107 ,, Leek 490 Gothic 111 ,, Lentil 491 33 Greek, Xo. 1 468 ,, Meat 482 33 No. 2 468a ,, Suggestions for 33 Green 97 Different 442 Horse-radish 101 ,, White Cabbage ... 488 33 ,, Butter 123 Salmis of Partridges 288 33 Italian 102 ,, Wild Duck 276 33 Madeira 114 77 Maitre d’H6tel But- ,, Cutlets 455 ter 124 „ Fillets 76 33 Meat and Vegetable 119a ,, Grilled 78 33 “ Melangee ” 108 Salpicon 298 33 Milanese 467 Salsifis aud Cheese 163 33 Mustard 103 ,, Dressed 162 3 3 Nimes 117 161 “ Poivrade ” lOO ,, Scalloped 167 33 Puree 112 407 397 “Baifort” 101 Sardine Salad 33 Bavigote Butter 125 „ Toast 410 33 „ (Hot) 95 Sardines 86 33 „ (Cold) 96 Sauce “ h la Bechamel” ... 98a “ Bemoulade ” 106 99 “Bobert” 105 „ „ Butter ... 123 33 Sharp 465