The girl's own cookery book

meal with a small quantity of any one of these preparations, and were to go on to meats or so-called "relishes," with cocoa, coffee, or tea afterwards, we should be justified in saying at the close of the repast that we had breakfasted. N or ought we to suppose that in doing so we should be taking more than was required. If food is needed at any time of the day it is surely needed at breakfast-time. We come to breakfast after a long fast, we need strength for the day’s work, and how can we expect to go through it bravely if we start feeling faint and hungry. Of course, if we have taken a heavy supper just before retiring to rest we cannot expect to have much appetite for breakfast. To my mind, however, supper is a meal taken at the wrong end of the day. But if we have had a light supper, a good night’s rest, and are in good health, a hearty breakfast is just the thing to strengthen us for the day’s duties. INDEX A. Albumen in Meat. . . 19 Anchovy Sauce . . .99 Angelica for Umamentation . 43 Apple Barley Water . . 122 Artichokes, Globe . 77 & 81 Asparagus . • . 77 & 79 Aspic Jelly .... 113 B. Bacon for Breakfast . . 143 Bag for Straining Jelly . . 112 Bain Marie .... 103 Baked FUh . . . 87 & 131 ,, Puddings . . .41 Baking 23 ,, in a Pan . . .27 „ Meat .... 24 „ Powder, Use of . 60 Barl^ Water . . .122 Basting Meat . . . .12 Batter for Frying . . .95 ,, Puddings, To Bake . 41 Beans, Haricot . . . 135 Beef, Fat for Frying . . 32 „ Gravy for . . . 17 „ Sirloin of. To prepare for Roasting , . 12 , Tea Custard . . . 116 , Tea, Raw . . . 120 , Tea, To make . , 118 „ Tea, to vary the taste of 116 „ Time to Boil . . 21 „ to Boil . . . . 20 Bird, To Bake in a Pan . , 27 Blanche Sauce . , .80 Blanc Mange . . 107 ,, Mange, Com Flour . 108 Boards for Pastry . . .49 Boiled Puddings . . .41 Boiling FLsh . ... 86 „ Meat .... 19 Boiling Meat, Time for . . 21 ,, versus Simmering . 20 ,, Vegetables . . 23 „ Water, Temperature of . . . .20 Bones, Gravy from . . 16 Bone Soup . . . .62 Bread Cmmbs for Fish . . 91 „ Crumbs for Puddings, 41&42 „ Sauce .... 103 „ To Bake . . 26 & 27 ,, Waste of . . .92 Breakfast Dishes . . . 146 Brick Ovens . . . .27 Broiling . . . ZZetseq. „ before the Fire . 37 ,, Fire for . „ Fish ,, Meats.suitable for . Broken Bread for the Poor . Broth, Chicken Browned Onion for Gravy Brown Sauce .... Brussels Sprouts Burning of Meat, To prevent Buttered E^gs . Butter for Frying . ,, Melted „ Oiled . . 31 80 &98 . 80 Cabbage . . . .76 Caf6 au I.ait .... 143 ,, Gloria .... 144 „ Noir .... 144 Cafetiire I’Excellentc . . 144 „ Use of . 142 & 143 Cakes not baked with Meat . 25 Calf's Feet Stock for Jelly . 109 Index. Candied Peel for Puddings . 40 Caper Sauce . . . .99 Carrots . . . . .77 Cauliflower , . 76, 80, & 81 Celery . . . . 78 & 79 Cheap Pudding . . . 134 Cheese and Rice • • . 134 Chicken Broth • • • 121 Chicory . , . . . 142 Chocolate Cream . • • 106 Choice of Fish . • .85 Clarification of Jelly . • 111 ,, „ Soup . . 65 Cleanliness of Gridiron . . 34 Cloth for boiling Puddings . 42 Coffee 141 „ Easy way of making , 145 ,, German machine for making . . . 144 „ Turkish way of making 145 Cold Meat for Breakfast . 150 ,, Puddings . . .43 Colour of Gravy . • .17 ,, Soup . . .72 ,, Vegetables « . 23