4 la Maitre d’Hotel (grilled) Il8 to preserve . . 122 sautes 117 savoury 1 19 scalloped : stewed : stuffed I 2 1 on toast ri7 Okra, boiled : stewed . . 122 omelet : with rice 123 salad . . 124 souffle 124 succotash with tomatoes . . 123 123 Onion, braised (Spanish) 126 fritters 127 puree 4 la Provenfale a la Soubisc 128 128 sauce . . 210 (brown) . . 129 (white) 128 soup h la Bourgeoise I29 (and cheese) 129 Onions, glazed . . . . 127 pickled 129 Spanish 125 stuffed : baked 126 as garniture 127 Parsley . . 130 Parsley sauce 212 Parsnip salad 132 Parsnips fried in butter. . 131 mashed : stewed I31 Patience . . 132 Pea soup 139 4 la Saint-Germain 135 (green) salad 136 soup 134 Peas, baked (Bohemian style) 139 4 la Bonne Femme . . 136 bottled (dried) 137 boiled 138 stewed 137 (green) buttered 133 how to cook 133 as garnish 136 with ham 1.35 4 1aNantaise 134 219 PAGE Peas, preserving (another way of) 137 pudding 138 pur^e of (for garnish) .. 135 savoury (with bacon) . . 134 Peppers (green) stuffed . . . . 206 Potato balls (baked . . . . 147 boulettes . . . . . . 148 chips . . . . . . . . 144 croquettes . . . . . . 147 4 la Rouennaise . . . . 148 fritters, with cheese. . . . 151 French . . . . . . 147 with ham . . . . 152 kromeskis . . . . . . 156 marbles (tried) . . . . 144 mash (scalloped) . . . . 146 matches . . . . . . 143 omelet (French) .. .. 161 alaRegence .. .. 16 1 pancakes, with cheese . . 153 pie (and bacon) . . . . i6r (and beetroot) . . . . 160 (Devonshire) . . . . 160 puffs . . . . . . . . 150 pur^e, with poached eggs .. 145 quenelles (baked) . . . . 156 rissoles .. .. 152 salad (with tongue) . . . . 155 (Boston) 155 (Dutch, German, & Swiss) 154 savoury (Italian) . . . . 152 scallops . . . . . . 154 snow . . . . . . . . 146 soup . . . . . . . . 162 withNiokis .. .. 163 Potatoes, Anna . . . . . . 157 baked : tried 143 4 la Bechamel . . . . 158 with beetroot . . . . 149 boiled . . . . 14°. H* browned . . . . . . 142 tossed in butter . . . . 155 with cabbage . . . . 163 Chinese . . . . . . 93 4 la Colbert . . . . . . 159 4 la Comtesse . . . . 159 in cream sauce . . . . 151 4 la Creole . . . . . . 159 crumbed . . . . . • 149 curried . . . . . • 151 duchess . . . . • 148 4 la Flamande . . . . 159 fticassfeed .. .. • • 150 lrizzled : glazed . . . . 149 au gratin . . . . • . 163 German style . . . . 158 4 la Hollandaise . . 157. 158 4 la Hongroise . . . . 159 in their jackets .. .. 142 4 la Jackson.. .. .. 160 220 GENERAL INDEX Potatoes, Julienne: mashed PAGE 145 l a la Salamander . . 146 a la Minute . . 157 mirette : a la noisette 160 h la Poulette. . 157 parsley 150 ribbon : rissole 145 157 salted 141 sauteed # . 156 souffle (or puff) 161 with spinach 147 steamed : stewed 142 150 en casserole 151 stuffed : (savoury) . . 153 surprise 152 Vermicelli 146 a la Viennoise 158 Poulette sauce . . 35 Pumpkin, with cheese . . 167 soup . . 167 Purslane salad . . 168 Radish salad : (mixed) . . . . 169 Radishes . . 168 Salsify, baked . . 170 with cheese . . 171 a la creme 171 fritters 170 salad . . 171 soup (cream) 171 stewed , . 170 Saratoga chips . . 144 Sauerkraut 65 Scarlet runners . . 41 Scorzonera 172 Seakale, boiled . . 172 a la creme : salad . . 173 Slaw (cold) : Slaw (hot) 63. 64 Sorrel puree . . 180 salad . . 181

AI-modernized reading of the original text

4 la Maitre d’Hotel (grilled) to preserve . . sautes savoury 1 19 scalloped : stewed : stuffed I 2 1 on toast ri7 Okra, boiled : stewed . . omelet : with rice salad . . souffle succotash with tomatoes . . Onion, braised (Spanish) fritters puree 4 la Provenfale a la Soubisc sauce . . (brown) . . (white) soup h la Bourgeoise (and cheese) Onions, glazed . . . . pickled Spanish stuffed : baked as garniture Parsley . . Parsley sauce Parsnip salad Parsnips fried in butter. . mashed : stewed Patience . . Pea soup 4 la Saint-Germain (green) salad soup Peas, baked (Bohemian style) 4 la Bonne Femme . . bottled (dried) boiled stewed (green) buttered how to cook as garnish with ham 1.35 4 1aNantaise Peas, preserving (another way of) 137 pudding 138 pur^e of (for garnish) .. 135 savoury (with bacon) . . 134 Peppers (green) stuffed . . . . 206 Potato balls (baked . . . . 147 boulettes . . . . . . 148 chips . . . . . . . . 144 croquettes . . . . . . 147 4 la Rouennaise . . . . 148 fritters, with cheese. . . . 151 French . . . . . . 147 with ham . . . . 152 kromeskis . . . . . . 156 marbles (tried) . . . . 144 mash (scalloped) . . . . 146 matches . . . . . . 143 omelet (French) .. .. 161 alaRegence .. .. 16 1 pancakes, with cheese . . 153 pie (and bacon) . . . . i6r (and beetroot) . . . . 160 (Devonshire) . . . . 160 puffs . . . . . . . . 150 pur^e, with poached eggs .. 145 quenelles (baked) . . . . 156 rissoles .. .. 152 salad (with tongue) . . . . 155 (Boston) 155 (Dutch, German, & Swiss) 154 savoury (Italian) . . . . 152 scallops . . . . . . 154 snow . . . . . . . . 146 soup . . . . . . . . 162 withNiokis .. .. 163 Potatoes, Anna . . . . . . 157 baked : tried 143 4 la Bechamel . . . . 158 with beetroot . . . . 149 boiled . . . . 14°. H* browned . . . . . . 142 tossed in butter . . . . 155 with cabbage . . . . 163 Chinese . . . . . . 93 4 la Colbert . . . . . . 159 4 la Comtesse . . . . 159 in cream sauce . . . . 151 4 la Creole . . . . . . 159 crumbed . . . . . • 149 curried . . . . . • 151 duchess . . . . • 148 4 la Flamande . . . . 159 fticassfeed .. .. • • 150 lrizzled : glazed . . . . 149 au gratin . . . . • . 163 German style . . . . 158 4 la Hollandaise . . 157. 158 4 la Hongroise . . . . 159 in their jackets .. .. 142 4 la Jackson.. .. .. 160 Potatoes, Julienne: mashed l a la Salamander . . a la Minute . . mirette : a la noisette h la Poulette. . parsley ribbon : rissole salted sauteed # . souffle (or puff) with spinach steamed : stewed en casserole stuffed : (savoury) . . surprise Vermicelli a la Viennoise Poulette sauce . . Pumpkin, with cheese . . soup . . Purslane salad . . Radish salad : (mixed) . . . . Radishes . . Salsify, baked . . with cheese . . a la creme fritters salad . . soup (cream) stewed , . Saratoga chips . . Sauerkraut Scarlet runners . . Scorzonera Seakale, boiled . . a la creme : salad . . Slaw (cold) : Slaw (hot) 63. 64 Sorrel puree . . salad . .

How to cook vegetables