Fig Pudding . . 73 French Rice Pudding . 80 Frumenty • 83 Gooseberry and Rice Shape • 87 Ground Rice Pudding • .89 Grutza . 90 Hamilton Pudding . • 147 Indian Pudding . 148 Invalid Pudding • 97 Invalid Fruit Tart . . 97 I.,emon Pudding , 106 Lemon Sponge . 107 Lemon Trifle . . 107 Marlborough Pudding . 148 Nesselrode Pudding . 118 Orange Pudding • 149 Pancakes, Magdala . . 112 Pancakes, Snow . 166 Potato Pudding • 134 Prune Shape . • 137 Raspberry Sponge . • iSS Rhubarb Mould • ISS Rhubarb, Stewed . 156 Rhubarb Tart . . 156 Rice Pudding . . 149 Rice to Boil for Curry • 157 Rice Croquettes, Sweet • 157 Rice Croquettes, Savoury • 157 Rice Meringue . PAGE . . 158 Rice and Cheese . • • 156 Semolina Pudding . 149 Snow Eggs . 166 Steamed Tapioca Pudding 151 Sultan’s Pudding • • 150 Treacle Pie • • 186 Treacle Roly Poly Pudding 186 Treacle Sponge • • 187 Treacle Tart . • • 187 Yorkshire Pudding . • 190 Vegetables and Salads. Artichokes, Boiled . 17 Asparagus . . 18 Beetroot, Boiled • , 25 Boiled Leeks . 28 Cabbage, Boiled . 33 Cauliflower, au Gratin • 45 English Salad . , , 72 French Salad . , , 80 Glazed Carrots 86 Haricot Beans . , , 92 Lentils, Boiled • . 109 Onions, Prepared , 121 Onions, Boiled • , 121 Parsnips, Boiled • 124 Pease, Green, Boiled • , 129 Pease Brose 129 Pickled Cabbage • • 130 Potato Croquettes . • • 61 Potatoes, New . . , 1 19 Potato Chips and Ribbons 133 Potatoes, Boiled • • 136 Potato Salad . 135 Potatoes, Savoury , • • 163 Potatoes, Scalloped . . 163 Salad for Cold Meat , , 160 Sea Kale, Boiled 164 Spinach . • . 175 Vegetable Marrow . • 192 Miscellaneous. Barley Sugar . . . .21 XVI CLASSIFIED INDEX. PAGE Browning .... 31 Clarified Fat . , . .50 Cocoa • • . , . 52 Coffee . • * , , 32 Crofitons 62 Dripping, to Clarify . . 67 Everton Toffee . . .73 German Chocolate . . . 85 Indian Chutney . , .96 Jam ... • • » 98 PAGE Jam Puffs .... 99 Marmalade, Orange . .113 Mincemeat .... 116 Pickle for Beef and Tongues . 130 Porridge 133 Preserved Oranges . . . 137 Tea, to Make . . . .183 Toast 184 Tomatoes and Rice . . . 186 West Indian Dish . . . tq2 INTRODUCTION. H There are three things to be specially observed in con- nection with the rudiments of cookery, viz., cleanliness, punctuality, and eco7iomy, Cleanliness is one of the most important qualities a cook can possess. Without strict observance of this, the appear- ance of a dish is often spoiled, and the flavour destroyed. Nothing in cookery needs more careful attention than the state of the various utensils used for the purpose of cooking. Method is the essence of cookery, and there is no method without punctuality. Punctuality in the kitchen promotes the peace and happiness of a family. Good cookery is essentially economical, not only because food properly prepared is more wholesome, and likely to be used up quickly, therefore not allowed to “waste,” but also because a skilful and intelligent cook will be able to provide many tasty and nourishing dishes at a very small cost from vegetables, scraps, and coarse pieces of meat that might be otherwise cast aside as useless. A little careful management will enable her to practise true economy without stinginess.

AI-modernized reading of the original text

Fig Pudding . . 73 French Rice Pudding . 80 Frumenty • 83 Gooseberry and Rice Shape • 87 Ground Rice Pudding • .89 Grutza . 90 Hamilton Pudding . • 147 Indian Pudding . 148 Invalid Pudding • 97 Invalid Fruit Tart . . 97 I.,emon Pudding , 106 Lemon Sponge . 107 Lemon Trifle . . 107 Marlborough Pudding . 148 Nesselrode Pudding . 118 Orange Pudding • 149 Pancakes, Magdala . . 112 Pancakes, Snow . 166 Potato Pudding • 134 Prune Shape . • 137 Raspberry Sponge . • iSS Rhubarb Mould • ISS Rhubarb, Stewed . 156 Rhubarb Tart . . 156 Rice Pudding . . 149 Rice to Boil for Curry • 157 Rice Croquettes, Sweet • 157 Rice Croquettes, Savoury • 157 Rice Meringue . . . 158 Rice and Cheese . • • Semolina Pudding . Snow Eggs . Steamed Tapioca Pudding Sultan’s Pudding • • Treacle Pie • • Treacle Roly Poly Pudding Treacle Sponge • • Treacle Tart . • • Yorkshire Pudding . • Vegetables and Salads. Artichokes, Boiled . Asparagus . . Beetroot, Boiled • , Boiled Leeks . Cabbage, Boiled . Cauliflower, au Gratin • English Salad . , , French Salad . , , Glazed Carrots Haricot Beans . , , Lentils, Boiled • . Onions, Prepared , Onions, Boiled • , Parsnips, Boiled • Pease, Green, Boiled • , Pease Brose Pickled Cabbage • • Potato Croquettes . • • Potatoes, New . . , 1 19 Potato Chips and Ribbons Potatoes, Boiled • • Potato Salad . Potatoes, Savoury , • • Potatoes, Scalloped . . Salad for Cold Meat , , Sea Kale, Boiled Spinach . • . Vegetable Marrow . • Miscellaneous. Barley Sugar . . . .21 Browning .... 31 Clarified Fat . , . .50 Cocoa • • . , . 52 Coffee . • * , , 32 Crofitons 62 Dripping, to Clarify . . 67 Everton Toffee . . .73 German Chocolate . . . 85 Indian Chutney . , .96 Jam ... • • » 98 Jam Puffs .... 99 Marmalade, Orange . .113 Mincemeat .... 116 Pickle for Beef and Tongues . 130 Porridge 133 Preserved Oranges . . . 137 Tea, to Make . . . .183 Toast 184 Tomatoes and Rice . . . 186 West Indian Dish . . . tq2 H There are three things to be specially observed in connection with the rudiments of cookery, viz., cleanliness, punctuality, and eco7iomy, Cleanliness is one of the most important qualities a cook can possess. Without strict observance of this, the appearance of a dish is often spoiled, and the flavour destroyed. Nothing in cookery needs more careful attention than the state of the various utensils used for the purpose of cooking. Method is the essence of cookery, and there is no method without punctuality. Punctuality in the kitchen promotes the peace and happiness of a family. Good cookery is essentially economical, not only because food properly prepared is more wholesome, and likely to be used up quickly, therefore not allowed to “waste,” but also because a skilful and intelligent cook will be able to provide many tasty and nourishing dishes at a very small cost from vegetables, scraps, and coarse pieces of meat that might be otherwise cast aside as useless. A little careful management will enable her to practise true economy without stinginess.

The handy dictionary of cookery