The new century cookery book

To make larger quantities, put a teaspoonful for each cup required into a dry jug' which has been previously thoroughly warmed, pour on boiling water, then stir and serve into cups, adding sugar to taste. Most Cocoas require boiling in milk; but with Van Houten’s Cocoa this is not necessary. All that is required is to see that the water is boiling when poured on the Cocoa, as otherwise a perfect cup of Cocoa cannot be made. Adhere to these directions, and the result will be all that can be desired. EASY TO MAKE. EASY TO DIGEST. NUTRITIOUS, DELICIOUS. BEST & GOES FARTHEST. Note. — All figures preceded by ‘ p.’ or ‘pp.’ refer to pages, other figtires to the numbered recipe AbRICOTS (apricots) a la Colbert, 1604 dartois meringue, 1996 fritters, 1656 pains au marasquin, 1728 pouding froid (cold), 1718 suedoise, 1623 talmouses, 1993 Agneau (lamb), ballotine aux pois, 1207 canolettes a la Montgl’as, 681 carre (neck) a la bohfimienne, 1208 chartreuse a la gastronome, 696 chaudfroid de c6telettes, 1132 cOtelettes a la Bonaparte, 682 a la Cahors, 683 a la Danzig, 1128 ft la duchesse, 697 grilldes, 684 a la lion d’or, 686 a la Malmaison, 685 a la maltaise, 698 a la Mange, 687 a la moseovienne, 1129 a la Renaissance, 1131 a la Richelieu, 688 a la Villeroi, 689 6paule (shoulder) a la Chevet, 699 a la Montmorency, 700 a la paysanne, 701 fi la polonaise, 702 epigrammes a la bearnaise, 703 a la dauphine, 704 a la macedoine, 705 a la Soubise, 690 filets a la ^padacini, 691 a la venaison, 706 k la Villeroi, 707 langues a la Duxelle, 710 navarin en casserole, 692 noisettes a l’union, 693 poitrine a la turque, 708 farcie a la Vfiry, 709 queues 4 la russe, 694 ris a la Voltaire, 695 selle (saddle), to carve, 1251 fi la hollandaise, 1209 Ailerons de volaille a la ciAole, 971 Alcohol (fuel), p. 49 Allspice,^). 103 Almonds, to peel, 33 Amandes (almonds) — a la diable (devilled), 1931 creme, 1953 denises (frosted almond sandwiches), pfite (paste), 1954 and 1995 salees (salted), 1930 tartelettes, 2012 to peel, 33 American goose (see Tdtras), 1098 American menus, p. 659 Ananas (pine-apple), flan a la neige, 1624 fritters, 1658 meringue, 1723 parfait a la Tortini, 1625 salad, 1560 savarin, 1647 sorbet, 1807 Anchois (anchovies) — canapes a la Madras, 1837 fi la turque, 71 fi la norvbgienne, 56 a la Vatel, 1840 fi l’huile, 55 Eclairs, 1841 pfite (paste), crust for savouries, 1948 rosettes, 70 Ancient bills of fare, p. 676 Andouillettes de gibier en caisses, 1099 Angelica, p. 109 Angel cake, 1755 Anguille (eels), fi la tartare, 607 fi l’espagnole, 572 en aspic, 676 fritot, lAmoulade, 573 Anna potatoes, 1397 Appfitissants (maconnaise), 72 fi la su6doise, 78 Apple amber, 1619 Charlotte, 1639 Apples (see Pommes) Apricots ( see Abricots) April fool menu, p. 694 Aromatic herbs and plants, p. 106 basil, p. 107 bay-leaves, p. 107 bouquet garni, p. 106 burnet, p. 106 capsicums, p. 106 garlic, p. 108 marjoram, p. 107 mint, p. 107 onions, p. 107 parsley, p. 106 savoury herbs, p. 107 shallot, p. 108 tarragon and chervil, p. 106 thyme, p. 106 Art of cookery (the), p. 13 Artichauts (artichokes) a la barigoule, 1262 a la champery, 1263 k la lyonnaise, 1264 a la moelle, 1265 a l’italienne, 1274 beignets a la viennoise, 1266 bottoms, 1267