History and Use of Celery — Scorzouern, or Salsitis — Spinach, or Spinage : Extract of Spinage — Endive, or Cichory — Toma- toes : Other SolaneiE — Artichokes — Asparagus — Green Peas — Green French and Broad Beans and Scarlet Runners : Haricot Beans — Turnips — Carrots — Gourd, or Vegetable Marrow — C-'ucumbers — Pumpkins — Topinambur, or Girasol Artichoke — Batatas, or Yams— Potatoes — Cabbage Tribe : Seakale, Savoy, Common Green, Red, White, Brussels Sprouts, Cauliflower ----- 3i(j — 345 CHAPTER XXVII. VEGETABLES CHARACTERIZED BY SULPHURETTED ESSENTIAL OILS. Onions, Shallots, Ciboules, Chives, Leek, Garlic, Rocambole — Oils of Crucifera; — Mustard — Cresses — Horseradish — Radishes ------ 345 — 350 CHAPTER XXVIII. SALADS AND THEIR MATERIALS ; WITH AN APPENDIX ON PARTICULAR VEGETABLES GROWN AND OBTAINABLE IN INDIA FOR USE THERE. Salads — Potato Salad — Salads of Uncooked Vegetables — Cab- b.age Lettuce — Endive — Cresses — Salads of Cooked Vege- tables— Spanish Salad of Bread and Vegetables (Gaspacho) — Minced Meat — Lobster and Herring Salad — G.arlic in Salad 351—361 CONTENTS OF CHAPTERS xvii CHAPTEE XXIX. VARIETIES OE FLOUR- TASTE USED IN CULINARY OPERATIONS. PAGE Flour and Suet Paste for Meat Puddiugs — Scalded-Water Paste — Cold-Water or Freiicli Paste — Short Paste for Hot Pcitds — Puff Paste or Flake Dough — Short Puff Paste — Short Paste for Pics — Nouilles Paste — Aliuoud Paste for Oruaments — A})plicatioiis — Tourte Cases for Eutrees — Cases of Puff' Paste for Plate Patties — Couimou Covered Tartlet or Dariole or Patty Cases — Patty Cases like Little Timbales — Crous- tades — Italian Crustiui — Alphabetical List of the Principal Pastries in Culinary Works — Bread : Constitution of Cereals — Diastase — Dextrine — Ferment — Gluten and Ma- caroni— Pumpernickel — Wheat-Hour — Bran — Wholemeal Bread Proposition — Testing of Flour — Pre[)aration of Fer- ment or Fruit — Stirring of Sponge — The Dough — Tests of Good Bread — Pauihcation — Bread — Meat Bread - 361 — 382 CHAPTEE XXX. GRIDDLE-CAKE, DUMPLINGS, PORRIDGE, MACARONI, AND NOUILLES. Griddle or Girdle Cakes and Chuppattees or Stone Cakes — Dumplings; Norfolk, Apple, Currant, Bavarian, Grits and Sponge — Braised Buns — Various Dumplings : Their use in various countries — Nockerln, or Vienna Dumplings, Italian Niocchi — Porridge : Hot and Cold, Plum Porridge, De la Groute, Gruel — Macaroni and Nouilles - 382 — 389 CHAPTEE XXXI. SOUFFLES, PANCAKES, AND PUFFS OR CROPLETS. General — Comparison of — Baking of — Series of— Pancakes, French Pannequets, and Puffs or Croplets : Scriblita of Eonians, Cryspes of Mediteval English - - 389 — 394 CHAPTEE XXXII. THE PHILOSOPHY OF CAKES. Gfiteau des Eois — Jlrioche — Two Douglis — ICugelliopfe — Baba — Eatan Cake — (Jompi6gne Cake — Biscuits — Savoy Cake — Pan d’Ouro — Plum Cake — Scotch Bread — Brussels Bis- cuits—Eusks or Zwieback— Wallies : Three kinds of 395— 4U6 b CONTJiN'rS OF CHAPTERS xviii CHAPTER XXXIII. SPECIALIZED CAKES AND CONFECTIONERIES. PAGE

AI-modernized reading of the original text

History and Use of Celery — Scorzonera, or Salsify — Spinach, or Spinach : Extract of Spinage — Endive, or Cichory — Tomatoes : Other SolaneiE — Artichokes — Asparagus — Green Peas — Green French and Broad Beans and Scarlet Runners : Haricot Beans — Turnips — Carrots — Gourd, or Vegetable Marrow — Cucumbers — Pumpkins — Topinambur, or Girasol Artichoke — Batatas, or Yams— Potatoes — Cabbage Tribe : Seakale, Savoy, Common Green, Red, White, Brussels Sprouts, Cauliflower ----- 316 — 345 CHAPTER XXVII. VEGETABLES CHARACTERIZED BY SULPHURETTED ESSENTIAL OILS. Onions, Shallots, Ciboules, Chives, Leek, Garlic, Rocambole — Oils of Crucifera; — Mustard — Cresses — Horseradish — Radishes ------ 345 — 350 CHAPTER XXVIII. SALADS AND THEIR MATERIALS ; WITH AN APPENDIX ON PARTICULAR VEGETABLES GROWN AND OBTAINABLE IN INDIA FOR USE THERE. Salads — Potato Salad — Salads of Uncooked Vegetables — Cabbage Lettuce — Endive — Cresses — Salads of Cooked Vegetables— Spanish Salad of Bread and Vegetables (Gaspacho) — Minced Meat — Lobster and Herring Salad — G.arlic in Salad 351—361 CHAPTER XXIX. VARIETIES OE FLOUR- TASTE USED IN CULINARY OPERATIONS. Flour and Suet Paste for Meat Puddings — Scalded-Water Paste — Cold-Water or Freiicli Paste — Short Paste for Hot Pcitds — Puff Paste or Flake Dough — Short Puff Paste — Short Paste for Pics — Nouilles Paste — Almond Paste for Oruaments — Applications — Tourte Cases for Eutrees — Cases of Puff Paste for Plate Patties — Couimou Covered Tartlet or Dariole or Patty Cases — Patty Cases like Little Timbales — Croustades — Italian Crustini — Alphabetical List of the Principal Pastries in Culinary Works — Bread : Constitution of Cereals — Diastase — Dextrine — Ferment — Gluten and Macaroni— Pumpernickel — Wheat-Hour — Bran — Wholemeal Bread Proposition — Testing of Flour — Preparation of Ferment or Fruit — Stirring of Sponge — The Dough — Tests of Good Bread — Panification — Bread — Meat Bread - 361 — 382 CHAPTER XXX. GRIDDLE-CAKE, DUMPLINGS, PORRIDGE, MACARONI, AND NOUILLES. Griddle or Girdle Cakes and Chuppattees or Stone Cakes — Dumplings; Norfolk, Apple, Currant, Bavarian, Grits and Sponge — Braised Buns — Various Dumplings : Their use in various countries — Nockerln, or Vienna Dumplings, Italian Niocchi — Porridge : Hot and Cold, Plum Porridge, De la Groute, Gruel — Macaroni and Nouilles - 382 — 389 CHAPTER XXXI. SOUFFLES, PANCAKES, AND PUFFS OR CROPLETS. General — Comparison of — Baking of — Series of— Pancakes, French Pannequets, and Puffs or Croplets : Scriblita of Eonians, Cryspes of Mediteval English - - 389 — 394 CHAPTEE XXXII. THE PHILOSOPHY OF CAKES. Gfiteau des Eois — Jlrioche — Two Douglis — ICugelliopfe — Baba — Eatan Cake — (Jompi6gne Cake — Biscuits — Savoy Cake — Pan d’Ouro — Plum Cake — Scotch Bread — Brussels Biscuits—Eusks or Zwieback— Wallies : Three kinds of 395— 4U6 b xviii CHAPTER XXXIII. SPECIALIZED CAKES AND CONFECTIONERIES.

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