Chambers's cookery for young housewives

Lamb pie 95 Larder, the 12 Leek soup 55 Lemonade 124 Lentil soup 54 Lobster sauce 65 Lobsters to be eaten cold .... 79 Macaroni pudding. 110 Mackerel, soused 79 Mackerel, to boil 76 Mackerel, to broil 76 Marketing 7 Marmalade, orange 118 Mayonnaise sauce 67 Measures 16 TNDEX. TACtt Meat, choice of 7 Meat, cutting up 9 Meat, keeping 12 Meat and potato pudding. ... 46 Meat pancakes 134 Mince pies 100 Mint sauce 66 Miscellaneous Preparations 131 Mock-turtle soup 50 Moss blanc-mange 114 Mountain-ash berry jelly. ... 118 Mullagatawny soup 52 Mushroom sauce 62 Mutton, haricot of 39 Mutton, to boil a leg of 33 Mutton, to hash cold 43 Mutton, to roast 17 Mutton, to stew a shoulder of 38 Mutton broth for invalids.... 122 Mutton chops, to broil 26 Mutton chops, to fry 28 Mutton pies 95 Nurses, Hints to 119 Oat cakes 129 Oatmeal gruel 123 Oatmeal porridge 62 Omelet, a plain 133 Omelets 132 Onion sauce 64 Open tarts 100 Orange marmalade 118 Ornamenting dishes for table 16 Ox palates, to stew 40 Ox tail, to stew 39 Ox-tail soup 49 Oyster omelet 75 Oyster patties 102 PAOR Oyster sauce 66 Oyster soup 52 Oysters, to curry 83 Oysters, to fry 77 Oysters, to scallop 78 Oysters, to stew 78 Pancakes ...134 Pans, to clean enamelled 147 Parsley, to mince 140 Parsley, to fry 30 Parsley sauce 64 Parsnips, to boil 85 Partridges, to roast 22 Paste, flakey 99 Paste for covering meat pies, an economical 93 Paste, puff 101 Peas, to boil green 84 Peas pudding 106 Peas soup 53 Pheasant, to roast 23 Pickle for most kinds of meat 141 Pickles 130 Pies and tarts 91 Pigeon pie 96 Pigeon soup 49 Pigeons, to broil 27 Pigeons, to roast 20 Pigeons, to stew 41 Pitcaitldy bannock 126 Plain dumplings 104 Plate, to clean ...151 Plum pudding 103 Plum pudding, sweet sauce for 65 Pork, to boil a leg of 36 Pork, to roast 19 Pork chops, to fry 30 Pork pie, raised 92 Pork sausages, to fry 29 Porridge, oatmeal 62 Potato balls 89 Potato soup 62 Potatoes a la maitre d’ hotel. 89 Potatoes, mashed 88 Potatoes, sauted 89 Potatoes, to bake 90 Potatoes, to boil 87 Potatoes, to fry 88 Potatoes, to roast 90 Potted head 46 Puddings, Custards, Jellies, &c 102 Puff paste 101 Puff paste, rough 94 Rabbit pie 97 Rabbits, to boil whole 35 Rabbits, to stew 42 Raspberry jam 117 Raw beef-tea 121 Red currant jelly 117 Rhubarb tart 99 Rice blanc-mange 114 Rice for curry, to boil 137 Rice pudding 105 Rice rissoles 110 Rissoles 45 Roasting meat 16 Roley-poley 108 Rook pie 96 Rowan jelly 118 Sago pudding 106 Salad, a dressed 91 Salad sauce 67 Salads 90 Salmon, kippered 70 Salmon, to boil 70 Salmon, to kipper 142 Salmon steaks 70 Salted round of beef, to boil. . 32 l’AGE Salt-fish, to boil 77 Salt-fish pie 80 Salting and curing 141 Sandwiches 136 Saucepans, to clean iron 146 Sauce piquante 63 Sauces 62 Scarlet runners, to boil 86 Scones, dropped 127 Scotch Dishes 56 Seakale, to dress 84 Sea-pie 109 Seed cake 128 Semolina pudding Ill Servants, Directions for. 146 Serviettes, the folding of 153 Sheep’s haggis 56 Sheep’s head 59 Sheep’s-head pie ... 59 Shelves, to scrub 147 Shortbread 126 Short crust 98 Shrewsbury cakes 129 Soda scones 127 Soles, potted 74 Soups 47 Spinach, to boil 86 Stews 37 Stock for calf’s-foot jelly 112 Strawberry jam 117 Sucking-pig, to roast 19 Suet crust 107 Suet dumplings 104 Table, carving and helping at 143 Table, waiting at 149