Savoury Eggs for Breakfast Scallops . Scones . Scouse . Scrag of Mutton Scraps, Soup from „ Pie of „ Stewed Sea Kale . Short Paste . Shield for Meat Simmer venus Boil Skimmings for Frying Skimming Meat Slack Oven . Sole au Gratin Solid Meat, Time of Roasting 14 Souffles Potato 23 22 80 103 80 80 99 100 100 99 99 47 99 99 100 99 99 101 97 101 33 80 148 151 1.53 . 129 . 130 . 132 . 133 . 128 77&79 63&5S . 20 . 20 . 31 . 21 . 26 89 45 et seq. . 83 Souffle Tin PAGE . 46 SoufH^s, To Steam . . 47 ,, Sauce for . . 47 Soup) Easy way of making . 68 „ Fish . 64 „ for the Poor . 131 „ Herbs in . 70 „ Maigre . 75 „ of Hones . 02 ,, Pur6e . . 72 „ Quantity . 74 Soups .... . 69 Soup, Thick . . 71 „ To Clarify . . 66 To Flavour. . 67 ,, Varieties of. . 68 ,, Vegetables in Soups, Clear . . 69 . 65 „ Economy of . 60 Spinach . . . .7 7 & 78 Stands for Baking Meat. . 25 Steak for Broiling . . 34 ,, Time to Broil . 37 ,, Tongs, Use of Steaming Puddings . 36 . 42 Slewed Fish . . 130 ,, Giblets . 128 ,, Meat . . 128 Stew, Ox Check . 126 Still Fat, Hot Fat . . 29 Stock, Calf’s Foot, for Jelly . 109 .. Pot . . . 62 & 132 ,, Superior . 64 Straining Jelly . 112 Suet for Puddings . . 39 ,, Crust Sugar in Puddings . . 56 . 41 Sultanas for Puddings . . 40 T. Tarragon Sauce . . .99 Tarts, Oven for . . . 26 Teapot 139 Tea, Mixture of . . . 138 ,, To make . . • 139 Temperature of Boiling Water 20 „ „.Fat for fry- ing 28, 2!) & 30 Temperature of Oven for baking 26 Testing the heat of Oven . 26 Thermometers for Ovens . 26 Thick Meat, Time to Boil . • 22 Time for Baking . . .25 ,, Boiling . . . 21 ,, Roasting . . . 13 i6o Index. PAGE Time to Boll Fish . . .86 „ Broil Steak . . 37 ,, Fry Fish . • .95 Tin for Souffles . . .46 Toad in the Hole . • . 130 Toast Water .... 122 Tomatoes . . • .82 Tomato Salad . . . 162 Trimmings, Gravy for . . 10 Turnips 77 Typhoid patients, Beef Teafor 120 U. Unflavoured Gravy . , 18 V. Vanilla Cream . . . 105 „ for Flavouring 105 & 106 Varieties of Soup . . .68 Vegetables, Colour of . .23 „ Dried . . *78 Vegetables for Soup PACE . 69 ,, Marrows . 79 ,, to Boil . . 23 to Cook . . 75 ,, to Sauter . 80 Velout^e . . 102 Ventilation of Oven . 24 Vienna Flour . • . . 49 w. Washing Meat . . 12 Waste of Bread . 92 ,, sinful . Water, Apple Barley . . 61 . 122 „ Barley . 122 „ Cress . . . 152 „ Toast . . 122 Weather, Effect of, on Meat . 11 Whipped Cream . 105 White Hands . . 24 ,, Meats . 10, 12 & 13 „ Sauce . . 101 Windsor Beans . . 78 Winter, Roasting in . . 14 THE END. LONDON ; KNIGIIT, PRINTER, MIDDLE STREET, B.C. RECORD OF TREATMENT, EXTRACTION. REPAIR, etc. Pressmark: O R L; Binding Ref No; Microfilm No: Date27.10.95 Particulars Chemical Treatment Fumigation Deacidification Lamination Solvents Leather Treatment Adhesives P.V.A. M218 WHEAT STARCH PASTE Remarks

AI-modernized reading of the original text

Savoury Eggs for Breakfast Scallops . Scones . Scouse . Scrag of Mutton Scraps, Soup from „ Pie of „ Stewed Sea Kale . Short Paste . Shield for Meat Simmer venus Boil Skimmings for Frying Skimming Meat Slack Oven . Sole au Gratin Solid Meat, Time of Roasting 14 Souffles Potato 1.53 . 129 . 130 . 132 . 133 . 128 77&79 63&5S . 20 . 20 . 31 . 21 . 26 45 et seq. . 83 Souffle Tin . 46 Soufflés, To Steam . . 47 ,, Sauce for . . 47 Soup) Easy way of making . 68 „ Fish . 64 „ for the Poor . 131 „ Herbs in . 70 „ Maigre . 75 „ of Hones . 02 ,, Pur6e . . 72 „ Quantity . 74 Soups .... . 69 Soup, Thick . . 71 „ To Clarify . . 66 To Flavour. . 67 ,, Varieties of. . 68 ,, Vegetables in Soups, Clear . . 69 . 65 „ Economy of . 60 Spinach . . . 77 & 78 7 & 78 Stands for Baking Meat. . 25 Steak for Broiling . . 34 ,, Time to Broil . 37 ,, Tongs, Use of Steaming Puddings . 36 . 42 Stewed Fish . . 130 ,, Giblets . 128 ,, Meat . . 128 Stew, Ox Check . 126 Still Fat, Hot Fat . . 29 Stock, Calf’s Foot, for Jelly . 109 .. Pot . . . 62 & 132 ,, Superior . 64 Straining Jelly . 112 Suet for Puddings . . 39 ,, Crust Sugar in Puddings . . 56 . 41 Sultanas for Puddings . . 40 T. Tarragon Sauce . . .99 Tarts, Oven for . . . 26 Teapot 139 Tea, Mixture of . . . 138 ,, To make . . • 139 Temperature of Boiling Water 20 „ „.Fat for frying 28, 2!) & 30 Temperature of Oven for baking 26 Testing the heat of Oven . 26 Thermometers for Ovens . 26 Thick Meat, Time to Boil . • 22 Time for Baking . . .25 ,, Boiling . . . 21 ,, Roasting . . . 13 i6o Index. Time to Boll Fish . . .86 „ Broil Steak . . 37 ,, Fry Fish . • .95 Tin for Souffles . . .46 Toad in the Hole . • . 130 Toast Water .... 122 Tomatoes . . • .82 Tomato Salad . . . 162 Trimmings, Gravy for . . 10 Turnips 77 Typhoid patients, Beef Teafor 120 U. Unflavoured Gravy . , 18 Vanilla Cream . . . 105 „ for Flavouring 105 & 106 Varieties of Soup . . .68 Vegetables, Colour of . .23 „ Dried . . *78 Vegetables for Soup PACE . 69 ,, Marrows . 79 ,, to Boil . . 23 to Cook . . 75 ,, to Sauter . 80 Velout^e . . 102 Ventilation of Oven . 24 Vienna Flour . • . . 49 w. Washing Meat . . 12 Waste of Bread . 92 ,, sinful . Water, Apple Barley . . 61 . 122 „ Barley . 122 „ Cress . . . 152 „ Toast . . 122 Weather, Effect of, on Meat . 11 Whipped Cream . 105 White Hands . . 24 ,, Meats . 10, 12 & 13 „ Sauce . . 101 Windsor Beans . . 78 Winter, Roasting in . . 14 THE END. LONDON ; KNIGIIT, PRINTER, MIDDLE STREET, B.C. RECORD OF TREATMENT, EXTRACTION. REPAIR, etc. Pressmark: O R L; Binding Ref No; Microfilm No: Date27.10.95 Particulars Chemical Treatment Fumigation Deacidification Lamination Solvents Leather Treatment Adhesives P.V.A. M218 WHEAT STARCH PASTE Remarks

The girl's own cookery book