Myra's cookery book

REMARKS ON PICKLING. The vinegar used for pickling should be of the best kind and greatest strength, and boiled in stone jars in preference to saucepans. All vegetables and other ingredients should be thoroughly dry before they are put into the vinegar, and if this becomes thick, as is sometimes the case, it should be poured off the pickles, boiled up again and then once more poured over them. It is most important that all pickle jars should be air tight, and that when pickles are removed from the large jars to smaller ones for use, a perfectly dry wooden spoon should be used for the purpose. The pickles left in the large jar must be covered with vinegar, or they will spoil. FINIS. INDEX Anchovy tor.&t Apple Charlotte (I). ... ,, Charlotte (II). „ marmalade ,, meringues „ Suedoise Apples, a I’Anglaise ,, au beurre ,, au beurre et aux con- fitures ,, en croustade ,, with rice Asparagus, boiled ... Artichokes, boiled ... .*.. ,, fried ,, Jerusalem Bacon, for larding Beef, to boil ... ,, aitchbone, boiled ,, silverside, boiled ,, boiled, au gratin ,, a la mode ,, a I’etouftee ,, broiled ... ,, boulettes ,, collared ,, carbonades, a la Fla- mande ,, en daube ,, en miroton ,, fillet, a la jardiniere ... ,, fillet, with macaroni ... ,, fillet, with tomatoes ... ,, fried ,, grenadins ,, kidney, saute „ kidney, saute, another way . . ,, minced „ olives Beef, preparation for keeping PAGE 65 ,, rolled ribs, braised 60 ,, rolled ribs, roasted 66 ,, sirloin, roasted fi5 ,, steak, broiled ... 6q ,, steak, stewed ... 78 ,, steaks, French receipt 70 ,, steaks, another French receipt ... 70 ,, turnovers • •• 84 Biscuits, almond ... 348 ,, aniseed ... 349 ,, crisp sweet Blanc mange, arrowroot 348 3-8 ,, ,, English receipt 317 ,, ,, French receipt 317 Brain cakes ... 403 Brawn... . • • 144 Broad beans ... • • • 203 Broccoli, boiled • • 202 Brussels sprouts, boiled ... 203 ,, ,, sautes 202 Buns, almond . . 342 ,, lemon ... ... 342 ,, rice ... 343 Cabbage, boiled 203 ,, stuffed 204 Cake, almond 341 ,, Baba 353 ,, cinnamon 341 ,, citron 336 ,, Frankfort 340 ,, icing for, (i). ... 338 ,, icing for, (ii). 338 ,, King Charles ... 355 ,, lemon ... 339 „ plain dough ... 340 ,, plain plum 337 ,, plum 337 ,, potato 341 : c PAGE 39° a62 363 360 365 366 362 361 a6i 364 364 201 201 402 202 145 e? 68 6g 84 71 75 82 83 81 76 72 82 73 73 74 82 74 77 78 85 76 INDUX. C.'nke, pound ... PAGE 336 tt lice 339 rich 335 »» Savarin 354 n sponge 339 sweet egg 249 tipsy, and custard for same 351 Cakes, Bretzeln, German re- ceipt 347 n Brioche 345 croquets 359 >5 croquignoles ... 358 JJ fish 60 }J Genoese 357 gimblettes 356 J ) Kringeln, German re- ceipt 346 little 350 »» Madeleines ... 345 n Milanese rolls 358 >i milk ... 343 > j petits choux ... 352 Ji small chocolate 347 t J small cream ... 348 )) small egg 2., 8 1 » small lemon ... 347 Calf’s brains, a la maitre d’hotel 88 }> brains, au beurre noir 89 )) brains, fried ... go 1) crow, with vinegar sauce 102 »» feet, a la poulette ... 104 head, a la poulette ... 87 n head, baked ... 86 n head, boiled ... 87 1) heart, roasted 99 1) liver and bacon lOI n