Cookery for the Poor . • 123 ,, Importance of, in Education . . 37 Cook’s Perquisites . . .31 Com Flour Blanc Mange . 108 Cost of Souffles , . .47 Cow Heel with Parsley Sauce 127 Cream, Fruit .... 106 „ Jam .... 106 Creams 103 Cream, To Whip . . . 105 Crumb of Bread for Puddings 41 Currants for Puddings . . 40 Custard Beef Tea . . . 116 , , for Cream 104 & 105 Cylinder Mould • • . 107 D. Devilled Drumsticks . . 152 Diplomatic Pudding . 43 Discoloured Meat . . . 13 Dish, Eggs on . • . 150 Double Cream . . . 104 Dried Vegetables . , . 78 Drinks for Invalids. . 122 Dripping, Care of . • . 14 Dripping in Pastry. • . 64 Dripping Tin ... . 12 Dutw Sauce • • • . SO PAGE E. Easy way of making Coffee 145 11 it Jelly 114 ff i* Soup 68 tt ti Superior Pastry 63 Economy of Soups . . 60 Eggs, Buttered . 149 Eggs for Puddings . 38 & 39 „ Souffles . . 47 Eggs Fried . . 149 ,, in Pastry . . 50 ,, in the Dish . . 150 Poached . 149 ,, Savoury for Breakfast . 148 Espagnol . 101 Egg, White of, for Soups . 65 F. Fat on Gravy objectionable . 15 „ side of Meat uppermost • 25 ,, strained for Frying . . 96 ,, Temperature of, for 29, & 80 frying . , 28, Waste of . 29 Fatty Beef Tea, objectionable 120 Fire for Broiling . 34 ,, Roasting . • Fish, Baked . . • . 11 . 131 ,, Bread-crumbs for • . 91 Choice of . 85 ,, Comparative value of • 84 ,, Perishable . 85 „ Pie . . • . 131 „ Soup . 64 „ Stewed . . • . 130 ,, Stock . 64 „ Time to Fr>' . . 95 ,, To Bake . S7 ,, To Boil . . . 20&S6 ,, To Broil • • . 87 ,, To Cook • . . S3 „ To Fillet . 88 „ To Fry . . 90 ,, To prepare for fr^ung 91 & 93 Flavourers for Puddings . 41 Flavouring Soup . . 67 Flour, Vienna . 49 French Beans. . 77 French way of Broiling . . 35 Fresh Meat for Soup . 61 ,, to Boil Fried Eggs . . 20 . 149 „ Parsley , . . . 96 ,, Potatoes • • . 82 Index. 157 Frozen Meat, Treatment of PAGE . 11 Frozen Steak . . 34 Fruit Cream . . 106 „ Jelly , . 112 Fo'^S Basket . 94 „ Batter . . 95 „ Fat for . 21 „ Kettle or Pan . . 94 Pan, The . 28 Quantity of Fat for . 29 G. Gelatine Jelly . ,, Use of . GibleC Stew .... Globe Artichokes . Goodness to keep in Meat Goose, Poor Man’s Gravy Beef extravagant „ Colour of . . „ Fat or Objectionable. ,, for Beef „ ,, Joints . „ from Scraps „ in the Dish „ of Meat, To keep „ Quantity of ,, '10 make . „ Unflavoured Greens Gridiron, Qeanliness of . ,, Kinds of . „ The. . . . Gruel 112 104 128 77 19 127 16 17 15 17 15 16 16 13 16 17 18 76 35 34 33 122 H. Hair Sieve . . . .73 Hanging M eat . . 22 & 25 Haricot 'Beans . . 135 Heat of Ovfen, To test . . 26 Herbs in Soup . . .70 Herrings .... 131 „ Pickled . . . 160 How long should Meat be kept 11 How to make Tea and Coffee 136 I. Invalid Cookery . „ Drinks for Iron Gridirons „ Ovens . . 116 . 122 . 34 . 27 J. Jam, Cream of Jelly .... ,, Aspic „ Bag . „ Calves Feet . „ Fruit . ,, Maraschino . ,, Nourishing value of ,, Noyeau . „ of Gelatine ,, Orange . . . „ To Clarify „ ,, Mould „ „ Strain Joints, Gravy for . ,, Time to Bake Juice of Meat, To keep in PACE , 106 . 108 . 113 . 112 . 110 . 112 . 112 . 118 . 112 . 112 . 112 . Ill . 113 . 112 . 15 . 25 . 13 K. Kale, To Clean . • . 76 L. ■ Ladies as Cooks . . 24 Lamb, Gravy for .

AI-modernized reading of the original text

Cookery for the Poor . • 123 ,, Importance of, in Education . . 37 Cook’s Perquisites . . .31 Com Flour Blanc Mange . 108 Cost of Souffles , . .47 Cow Heel with Parsley Sauce 127 Cream, Fruit .... 106 „ Jam .... 106 Creams 103 Cream, To Whip . . . 105 Crumb of Bread for Puddings 41 Currants for Puddings . . 40 Custard Beef Tea . . . 116 , , for Cream 104 & 105 Cylinder Mould • • . 107 D. Devilled Drumsticks . . 152 Diplomatic Pudding . 43 Discoloured Meat . . . 13 Dish, Eggs on . • . 150 Double Cream . . . 104 Dried Vegetables . , . 78 Drinks for Invalids. . 122 Dripping, Care of . • . 14 Dripping in Pastry. • . 64 Dripping Tin ... . 12 Dutch Sauce • • • . SO E. Easy way of making Coffee 145 11 it Jelly 114 ff i* Soup 68 tt ti Superior Pastry 63 Economy of Soups . . 60 Eggs, Buttered . 149 Eggs for Puddings . 38 & 39 „ Souffles . . 47 Eggs Fried . . 149 ,, in Pastry . . 50 ,, in the Dish . . 150 Poached . 149 ,, Savoury for Breakfast . 148 Espagnol . 101 Egg, White of, for Soups . 65 F. Fat on Gravy objectionable . 15 „ side of Meat uppermost • 25 ,, strained for Frying . . 96 ,, Temperature of, for 29, & 80 frying . , 28, Waste of . 29 Fatty Beef Tea, objectionable 120 Fire for Broiling . 34 ,, Roasting . • Fish, Baked . . • . 11 . 131 ,, Bread-crumbs for • . 91 Choice of . 85 ,, Comparative value of • 84 ,, Perishable . 85 „ Pie . . • . 131 „ Soup . 64 „ Stewed . . • . 130 ,, Stock . 64 „ Time to Fr>' . . 95 ,, To Bake . S7 ,, To Boil . . . 20&S6 ,, To Broil • • . 87 ,, To Cook • . . S3 „ To Fillet . 88 „ To Fry . . 90 ,, To prepare for frying 91 & 93 Flavourers for Puddings . 41 Flavouring Soup . . 67 Flour, Vienna . 49 French Beans. . 77 French way of Broiling . . 35 Fresh Meat for Soup . 61 ,, to Boil Fried Eggs . . 20 . 149 „ Parsley , . . . 96 ,, Potatoes • • . 82 Index. Frozen Meat, Treatment of . 11 Frozen Steak . . 34 Fruit Cream . . 106 „ Jelly , . 112 Frying Basket . 94 „ Batter . . 95 „ Fat for . 21 „ Kettle or Pan . . 94 Pan, The . 28 Quantity of Fat for . 29 G. Gelatine Jelly . ,, Use of . Giblets Stew .... Globe Artichokes . Goodness to keep in Meat Goose, Poor Man’s Gravy Beef extravagant „ Colour of . . „ Fat or Objectionable. ,, for Beef „ ,, Joints . „ from Scraps „ in the Dish „ of Meat, To keep „ Quantity of ,, '10 make . „ Unflavoured Greens Gridiron, Qeanliness of . ,, Kinds of . „ The. . . . Gruel H. Hair Sieve . . . .73 Hanging M eat . . 22 & 25 Haricot 'Beans . . 135 Heat of Ovfen, To test . . 26 Herbs in Soup . . .70 Herrings .... 131 „ Pickled . . . 160 How long should Meat be kept 11 How to make Tea and Coffee 136 Invalid Cookery . „ Drinks for Iron Gridirons „ Ovens . . 116 . 122 . 34 . 27 J. Jam, Cream of Jelly .... ,, Aspic „ Bag . „ Calves Feet . „ Fruit . ,, Maraschino . ,, Nourishing value of ,, Noyeau . „ of Gelatine ,, Orange . . . „ To Clarify „ ,, Mould „ „ Strain Joints, Gravy for . ,, Time to Bake Juice of Meat, To keep in PACE , 106 . 108 . 113 . 112 . 110 . 112 . 112 . 118 . 112 . 112 . 112 . Ill . 113 . 112 . 15 . 25 . 13 K. Kale, To Clean . • . 76 ■ Ladies as Cooks . . 24 Lamb, Gravy for .

The girl's own cookery book