The spirit of cookery

Herbs, aromatic, 9(5; cruciferous and composite, with sharp oil, 95 ; fine, 99 Herrings, 536 ; fat, 637 ; dressings, 538 ; varieties, 557 Hirein, hirole acid, flavour of mutton fat, 290 Historic literature of cookery, 20 ; Roman and Greek, 21 ; since Renaissance, 24 ; Karly English, 20, 43; Italian. 20; Spanish, French, 31, 47 ; Gorman, 31, 49 I Hors d’cBuvres, 040 ; hot and cold, 041 Horse-radish, 350 ; oil of, 350 ; sauce, ; 249 Hotch-potch, 146 Jatropha plant, its products cassava, j tapioca, and cassareep (manioc), 314, Ice, glace, glaze, glaize, 581 Iced cake, 420 drinks, 585 ; pudding, or ice pudding, 583 ; vanilla cream, etc., 585 Iceland moss, decoction of, 180 Ices, 580 ; history, 581 ; water, cream, and other, 582 ; custard, 583 ; special kinds of, 587 ; Neapolitan, 587 ; stratified, or panachOe, 588 Icing, white (sugar and starch), of cakes, 420 ; chocolate, 420 Iguana, West Indian lizard, preparations of, 562 Indian corn, maize in Hindostan, 300; vegetables for use in India, particularly in Madras, 360 Isinglass, 200 ; uses, 202 ; clarification of, Jams of fruit, v.arious, called cheese, 272 Jelly, simple, 201 ; Bavarian cream, 202 ; calf’s foot, 261 ; champagne, 268 ; compound, 259; flavoured with wine, 207 ; fruit, 201 ; lemon, 208; liqueurs, 269 ; meat (aspic), 264 ; milk, citronized, 203 ; macedoine of oranges, 268 ; cranberries, currants, raspberries, strawberries, cherries, 209 ; savoury, aspic, 259, 204 ; use of perfumes and ethers in, 272 Jerked beef, 431 J erusalem artichokes. See Topinambur. Jugging of hare, 481 Julienne soup, 152 ; herbs and vegetables for ragoflt, 153 Junk, salt beef, 431 Junket (of milk, etc.) production, 004 Jus, sauce and gravy, 224 Kadgiori, synonyms kedperee, kegeree, or kitchri, preparation of fish, 524 Kebobs, khubabs, of meat, 222, 405 Kirsch-beer, Danish cherry liqueur, 623 Kolchup, mushroom essence, 259 Kidneys, beef (ox), 431 ; veal (calf), 454 ; mutton (sheep), 159 Kirsch, French abbreviation, 018, for Kii'sclientocuiser, 017 (cherry brandy) Kitchen, furniture and apparatus, 51, 64 ; materials for, 58 Knödel, Bavarian dumplings, 280 Knöpfle, Suabian dumplings, 280 Kraftbrühe, German misnomer, 10 Krapfen, German puffs, Berlin pancakes, 393 ; frying in fat, 393 ; variations, 391 Krokettes, synonym kroquettes, Polish ragout, en caul, kind of fried croquettes, 292 ; ii la Russe, 2i>2 Kubabs, synonym kebobs, 222 ; curry’, 223 Kugelhopfo, German cake, 394, 39S ; variations, 398 Kumys, from mare's milk, Herodotus on, 15 ; Beloe on, 15 ; vinous and laetie fermentation, 601 ; development and modes of making, 602 ; varieties of sti-ength, 603 ; quantity eonsumed, 603 Laetie aeid in sour milk, 600 ; in kumys, Lamb, preparations of, 466 ; boiled, 467 ; boiled and grilled, 467 ; breast of, 467 ; carbonado, 463 ; cutlets, epigrams, galimafree (stewed), 468 ; shoulder, 467 ; shoulder, boned =ballotino, 468; parts for roasting, 467, 468 ; sham lamb, 467 ; tendronS, oars, feet, head, 468 Lampreys, Thames lampreys, 551 Lampreys, various preparations, 550 Lamprillons, young lampreys, 551 Lard, hog’s, use in cooking, 281 ; frying, Larding, synonym ‘daubing,' 670 Larks, preparations of, 507 Liaison, or liaison, English corruption for French liaison, a binding or thickening material or process, 234 Lebkuchen (honey cake), 411 Lebkuchen, leckerle, Swiss, 411 Logumin, 375