Trout — Boiled iu Wine and spoiled by Bad Recipes — Chai* — Lampreys — Lamprillons (French, Sept-OEil ; German, Nine-Eye) — Eel: Vaiieties and l?reparation of — Carp: Pre]iaration of — Tench — Renke, Bavarian — Pike and Jack — Perch — Perch-Pike (German, Zander) — Gudgeon — Roach 549—557 CHAPTER XLIX. PREPARATIONS OF CRUSTACEANS AND MOLLUSCS, AMPHIBIANS AND REPTILES. Lobster — Sea Crawfish — Prawns and Shrimps — Crayfish or Crawfish — Crab — Oysters —Mussels — Clams — Cockles and Whelks — Hammussel — Octopus or Sepia — Frogs— Iguana Turtle 558—562 CHAPTER L. MEAT PUDDINGS, PIES, PATilS-CHAUDS, RAISED PIES, VOL- AU-VENTS, TIMBALES, CASSEROLES. Boiled Suet Puddings — Pie in General — Raised Pie — Piquancy of Meat Pies — Addition of Cassareep — Mode of making Pie, and ai’ranging Ingredients — Fish Pies — Pat(?s or Raised Pies, Pies in Cases, Pasties — Ragofits as Contents — York- shire or Christmas Pie — Raised Cold Pasties— Devonshire Squab Pie— Petits Pat^s — Boiichees — Patties — Tonrte — Timbales — Casseroles, Borders, etc. — Rice and Potato P.aste Borders — Garnishes ----- 5G2 — 576 CHAPTER LI. CHARTREUSES, OR PUDDINGS OF GREEN VEGETABLES AND ROOTS, ORNAMENTAL CROUSTADES, TURBANS, AND MAZARINES. Chartreuse and Grande Chartreuse — Cliartreuse A la Parisienne, or Entrde de Farce — Compound Chartreuses — Ornamental Croustades — Crustadini— Turbans and Mazarines - 576 — 580 CONTENTS OF CHAPTERS xxiii CHAPTEE LIL ICES, FROZEN FRUIT JAMS AND JUICES, FROZEN CUSTARDS, CREAMS, PUDDINGS, AND ORNAMENTAL ENTREMETS. PAGE Use of Ice aud Suow — Glace, Glaize — Confectiouer’s Glace — Materials for Ices — Varieties of Ices — Ice Puddiugs — Spougadas, or Frozeii Froths — Sherbets — Bavaroises — Cream Ices— Stratihcatiou of Ices — Neapolitan Ices 580 — 588 CHAPTEE LIII. PREPARATIONS OF EGGS. Ingredients and Nutritive Value of Eggs— Consumption of — Boiling of Eggs — Poached Eggs — Fried Eggs— Omelette — Varieties of — As Confitin-es, etc. — Scrambled aud Hard- Boiled Eggs — Eggs for Days of Maigre - - 588 — 597 CHAPTEE LIV. PREPARATIONS OF MILK AND CHEESE. Devonshire Clotted Cream — Yourt, Yaourt, Giayourti — Curds aud Whey — Galliua Curds and Whey — Sour Milk, Bonny Clobber, Schlipper-Milch — Kumys — Peptonized (Paucreat- iuized) Milk — Junkets aud Sillabubs— Varieties of Cheese — Elements of Savour — Welsh Eabbit or Cheese Toast, Eamakin Toast — Eamequins — Fondue - - 597 — 608 CHAPTEE LV. SAVOURY AND SWEET TOASTS, OR ROTIES, AND CROOTONS. Fried Bread, Crohtous, Crustiuos — List of - - 608 — 610 CHAPTEE LVI. VARIOUS USEFUL CULINARY PREPARATIONS. Sandwiches — Vai’ieties of - - - . . 610 CHAPTEE LVII. BEVERAGES ; WATER, WINE, CIDER, BEER, SPIRITS, CUpS, SHERBETS, TEA, COFFEE, CHOCOLATE AND TISANES. Water, Soft and Hard— Distilled, Softened— Mineral Waters— Wines : Varieties — Preparations of — Cider or Apple Wine — Beer— Preparations of Beer— Spirits : Varieties and XXIV CONTENTS OF CHAPTERS Preparcatious — Cherry Biaudy — Pimch ^ W hisky Pu nch, or Toddy — Cranibauibuli — Ginger-Beer— Pulque— Palm AViue — Liqueurs : Varieties — Sherbets — Oxymels — Emulsions : Milk of Almonds — Syruj) of Almonds — Colfee — Tea— Yerba, or Paraguay Tea — Chocolate - 611 — 626 .CHAPTER LVl II. NOTES ON THE COOKERY AND 3IEALS OF FORMER GENERATIONS.

AI-modernized reading of the original text

Trout — Boiled in Wine and spoiled by Bad Recipes — Chai* — Lampreys — Lamprillons (French, Sept-Œil ; German, Nine-Eye) — Eel: Varieties and Preparation of — Carp: Preparation of — Tench — Renke, Bavarian — Pike and Jack — Perch — Perch-Pike (German, Zander) — Gudgeon — Roach 549—557 CHAPTER XLIX. PREPARATIONS OF CRUSTACEANS AND MOLLUSCS, AMPHIBIANS AND REPTILES. Lobster — Sea Crawfish — Prawns and Shrimps — Crayfish or Crawfish — Crab — Oysters —Mussels — Clams — Cockles and Whelks — Hammussel — Octopus or Sepia — Frogs— Iguana Turtle 558—562 CHAPTER L. MEAT PUDDINGS, PIES, PATilS-CHAUDS, RAISED PIES, VOL- AU-VENTS, TIMBALES, CASSEROLES. Boiled Suet Puddings — Pie in General — Raised Pie — Piquancy of Meat Pies — Addition of Cassareep — Mode of making Pie, and ai’ranging Ingredients — Fish Pies — Patés or Raised Pies, Pies in Cases, Pasties — Ragofits as Contents — Yorkshire or Christmas Pie — Raised Cold Pasties— Devonshire Squab Pie— Petits Pat^s — Boiichees — Patties — Tonrte — Timbales — Casseroles, Borders, etc. — Rice and Potato P.aste Borders — Garnishes ----- 5G2 — 576 CHAPTER LI. CHARTREUSES, OR PUDDINGS OF GREEN VEGETABLES AND ROOTS, ORNAMENTAL CROUSTADES, TURBANS, AND MAZARINES. Chartreuse and Grande Chartreuse — Chartreuse A la Parisienne, or Entrde de Farce — Compound Chartreuses — Ornamental Croustades — Crustadini— Turbans and Mazarines - 576 — 580 CHAPTER LII. ICES, FROZEN FRUIT JAMS AND JUICES, FROZEN CUSTARDS, CREAMS, PUDDINGS, AND ORNAMENTAL ENTREMETS. Use of Ice aud Suow — Glace, Glaize — Confectiouer’s Glace — Materials for Ices — Varieties of Ices — Ice Puddings — Spougadas, or Frozen Froths — Sherbets — Bavaroises — Cream Ices— Stratification of Ices — Neapolitan Ices 580 — 588 CHAPTER LIII. Ingredients and Nutritive Value of Eggs— Consumption of — Boiling of Eggs — Poached Eggs — Fried Eggs— Omelette — Varieties of — As Confituies, etc. — Scrambled and Hard- Boiled Eggs — Eggs for Days of Maigre - - 588 — 597 CHAPTER LIV. PREPARATIONS OF MILK AND CHEESE. Devonshire Clotted Cream — Yourt, Yaourt, Giaourtí — Curds aud Whey — Galliua Curds and Whey — Sour Milk, Bonny Clobber, Schlipper-Milch — Kumys — Peptonized (Pancreatiuized) Milk — Junkets aud Sillabubs— Varieties of Cheese — Elements of Savour — Welsh Rabbit or Cheese Toast, Ramakin Toast — Ramequins — Fondue - - 597 — 608 CHAPTER LV. SAVOURY AND SWEET TOASTS, OR ROTIES, AND CROOTONS. Fried Bread, Croutons, Crostinos — List of - - 608 — 610 CHAPTER LVI. VARIOUS USEFUL CULINARY PREPARATIONS. Sandwiches — Vai’ieties of - - - . . 610 CHAPTER LVII. BEVERAGES ; WATER, WINE, CIDER, BEER, SPIRITS, CUpS, SHERBETS, TEA, COFFEE, CHOCOLATE AND TISANES. Water, Soft and Hard— Distilled, Softened— Mineral Waters— Wines : Varieties — Preparations of — Cider or Apple Wine — Beer— Preparations of Beer— Spirits : Varieties and Preparations — Cherry Biaudy — Pimch ^ Whisky Punch, or Toddy — Cranibaumbuli — Ginger-Beer— Pulque— Palm AViue — Liqueurs : Varieties — Sherbets — Oxymels — Emulsions : Milk of Almonds — Syruj) of Almonds — Colfee — Tea— Yerba, or Paraguay Tea — Chocolate - 611 — 626 .CHAPTER LVIII. NOTES ON THE COOKERY AND MEALS OF FORMER GENERATIONS.

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