Modern cookery, in all its branches

curried toasts with, 389 Anchovy, butter, 138 sauce, 115 Apfel krapfen (German receipt), 373 Apple cake, 362 calf’s-feet jelly, 464 Charlotte, or Charlotte de Pommes, 486 marmalade for Charlotte de Pommes, 487 custards, 482 dumplings, fashionable, 420 fritters, 384 hedgehog, or Suedoise , 480 jelly, 522 jelly, exceedingly fine, 523 juice, prepared, *456 pudding, 408 pudding, common, 409 sauce, 124 sauce, baked, 124 sauce, brown, 125 soup, 21 snowballs, 421 tart, 363 young green, tart, 364 creamed tart, 364 Apples, . baked compote of (our little lady’s receipt), 572 buttered, or Pommes an leurre, 488 Apricots, compote of green, 457 Apricots dried, French receipt for, 517 to dry, a quick and easy method, 517 Apricot blamange, 479 fritters, 384 marmalade, 516 Arabian, or Turkish Pilaw, Mr. Lane’s re* ceipt for, 614 Artichokes, Jerusalem, a la Peine, 338 to boil, 326 en salade, 326 to remove the chokes from, 326 Jerusalem, to boil, 337 Jerusalem, to fry, 338 Jerusalem, mashed, 338 soup of, 19 Asparagus, to boil, 319 to serve cold (observation), 319 points, dressed like peas ( entremets ), 319 Aspic, or clear savoury jelly, 104 Arros Dochi, or sweet rice a la Portugaise, Arrow-root, to thicken sauces with, 108 to thicken soup with, 2, 4 Potato, 154 sauce (clear), 403 Bacon, to boil, 259 broiled or fried, 259 Cobbett’s receipt for, 252 dressed rashers of, 259 French, for larding, 254 lardoons of, 181 to pickle cheeks of, 254 genuine Yorkshire receipt for curing, super-excellent, 256 Bain-marie, use of, 105 Baked apple-pudding, or custard, 437 apple-pudding, the lady’s or invalid’s, new, 608 apple-pudding, a common, 409 compote of apples, 572 minced beef, 207 round of spiced beef, 199 beet -root, 339 bread-puddings, 429, 438 calf’s feet and head, 178 custard, 483 haddoi ks, 73 ham, 258 joints, with potatoes, 179 mackerel, 70 marrow bones, 203 Baked mullet, 76 ox-cheek, 208 pike, 81 potatoes, 312 raisin puddings, 441, 443 salmon, 60, 179 smelts, 78 soles (or soles au plat), 66 soup, 178 sucking-pig, 250 whitings, it la Francaise, 68 Baking, directions for, or oven cookery, 178 Banbury cakes, 549 Bantam’s eggs, to boil or poach, 446, 449 Barberries, to pickle, in bunches, to preserve, 526 stewed, for dessert, 459 Barberry jam, a good receipt for, 526 jam, another receipt for, 627 superior jelly and marmalade, 527 and rice pudding, tart, 364 Barley-sugar, 564 Barley-water, excellent (poor Xury’s receipt), 583 Basket, wire, for frying, 177 Batter, French, for frying meat and vegetables, he., 130 cod’s sounds fried in, 63 salsify, fried in, 341 spring fruit, fried in, 383 to mix for puddings, 397 Bechamel, 108 Beans, French, to bod, 321 a la Francaise, 321 another excellent receipt for, 323 Windsor, to boil, 322 Beef, a la mode, 192 breslaw of, 206 cake (very good), 190 to choose, 184 minced collops of, au natnrel, 201 savoury minced collops of, 201 Scotch minced collops of, 202 richer minced collops of, 202 divisions of, 184 Dutch or hung, 197 extract of, Baron Liebig’s, 6 fillet of, braised, 180 fillet of, roast, 187 hashed, French receipt for, 206 cold, common hash of, 205 cold, excellent hash of, 205 collared, 198 collared, another receipt for, 198