Chambers's cookery for young housewives

Beefsteaks, to fry 28 Beefsteaks, to stew 39 Beef-tea 120, 121 Beef-tea quickly made 121 Beetroot, to boil 87 Biscuit pudding 109 Black currant jam 117 Black currant jelly 117 Blanc-mange 113 Boards, to scrub 147 Boiled custard 112 Boiling 32 Boston cream 141 Bread, to toast 136 Bread and butter pudding ...105 Bread crumbs for covering fish, rissoles, &c., to prepare 139 Bread pudding 104 Bread sauce 66 Broiling 25 Broth 57 Broth for invalids 122 Broth maigre 55 Broths 47 Brown soup 48 Bubble and squeak 44 Bullock’s heart, to roast 20 Butter, melted 63 Cabbage, pickled 131 Cakes 124 Cake-tins, to clean 147 Calf’s feet, to fry 31 Calf's-foot jelly 112 Calf’s-foot jelly, stock for. ...112 Calf’s head, to boil 33 Calf’s liver, to fry 31 Calf’s sweetbreads, to stew.. 41 Caper sauce 63 Carrot soup 51 Carrots, to boil 85 Carving and Helping at Table 143 Cauliflowers, to pickle 131 Celery sauce 64 Chamois leather, to wash a 152 Cheese, stewed.... 136 Cheese, to toast 135 Cheese pudding 135 Chestnuts, to dress 137 Chocolate 140 Cockie-leekie 5S Cocoa 140 Cod, to boil 72 Cod, to dress a middle cut of. 73 Cod’s head and shoulders, to dress a 72 Coffee 140 Cold meat, re-dressing 37 Collops, minced 61 Cookery, Observations on : 5 Cooking apparatus 14 Copper vessels, to clean 147 Cow-heel, to boil 37 Crab pie 7S Crab sauce 65 Cranberry tart 99 Cream scones 127 Croquets 45 Crystal, to wash 151 Curing 141 Currant cake, a plain 129 Currant jelly 117 Currant pudding 103 Curries 81 Curry powder 81 Custard pudding 105 Custards 102 Cutting up meat 9 Dinner- table, to set a. 148 Directions for Servants.146 Dropped scones 127 Ducks, to roast 24 Dumplings, suet or plain 104 Eel pie 97 Eels, to stew 76 Egg sauce 64 Eggs, buttered 132 Eggs, to boil 131 Eggs, to curry 83 Eggs, to poach 132 English stew 43 Eat, to render down or clarify 138 Fig pudding Ill Fish 68 Fish, to boil 68 Fish, to curry S2 Fish, to fry 69 Fish and sauce 76 Fish pie 75 Fish pie, a 101 Fish pudding 80 Fish Re-dressed, Cold 79 Fish soup 56 Fish warmed with gravy 81 Flaky paste 99 Fowls, killing 11 Fowls, to boil 35 Fowls, to broil 27 Fowls, to roast 20 French beans, to boil 86 Fritters 134 Fruit pudding 108 Frying 27 Frying-pans, to clean 147 German sauce for puddings.. 65 Giblet pie 97 Giblet soup 52 Giblets, stewed 43 Ginger cakes 130 Gingerbread 128 Glass, to wash 151 Goose, to roast 23 Gooseberry fool 115 Gooseberry jam 117 Gooseberry tart 99 Gravy soup 48 Gruel 123 Haddock, to dress and bake a 73 Haddocks, to boil 73 Haddocks, grizzard 74 Halibut, to boil 72 Ham, to boil a ,35 Ham, to salt a 142 Ham and eggs, to fry 31 Ham toast 44 Hare, jugged 42 Hare, to roast 24 Hare pie 96 Hare soup 49 Haricot beans, to boil white. 86 Hashes 37 Herrings, to bake or pickle.. 77 Herrings, to fry 71 Hollandaise sauce 65 Hominy porridge 137 Hotch-potch 58 Icing for tarts 98 Indian curry, an 82 Invalid Cookery 119 Invalids’ chop 122 Invalids’ soup 121, 122 Irish stew 42 Irish stew of cooked meat.... 45 Jam-making 116 Jellies 102 1 Kail ’ 57 Kedgeree 80 Kidney soup 48 Kitchen apparatus 14 Kitchen utensils, the proper method of cleaning 146 Knives, to clean steel 152 Lamb, to boil a leg of 33 Lamb, to roast 18 Lamb chops, to fry 30 Lamb’s haggis 57 Lamb’s head and pluck, to dress a 60 Lamb’s liver, to fry 31