The Pytchley book of refined cookery and bills of fare

199 Tomato Sauce ... 125 Celery au Gratin 198 Tongue 179 „ Stewed 198 Trifle 239 Chestnuts, Baked ... 198 Turbot, Fillet of, Dutch Sauce 155 „ Boiled 198 „ „ au Gratin ... 155 Cucumber 198 „ „ au Parmesan 154 „ Fillet of 199 Turkey, Roast 192 Horseradish 199 Laver 199 Vanilla Cream Ice 231 Macaroni 199 Veal Cutlets 173 Mushrooms, Broiled 200 „ „ en Papillote 173 ,, au Gratin 200 „ Fillet of 183 Peas, to Boil ... 200 „ Loin of 184 „ to Cook 200 „ Quenelles of 173 „ Cold 201 „ Friantine of 173 „ Pudding 201 „ Rissolettes of 173 Potatoes, Baked 201 „ Tartinettes of 173 „ Boiled 201 Vegetables — „ Balls 202 Artichokes, Globe, Boiled ... 193 „ Chips 202 28 o INDEX. Vegetables ( continued )— PAGE Vegetables ( continued )— PAGE Potatoes, Fried .. 202 Turnips 207 „ Mashed ... 202 Vegetable Marrow 207 ,, Souffld 202 » „ h la Creme 208 .. 203 „ „ au Parmesan 208 „ New, to Boil .. 203 Venison, Haunch 184 Radishes .. 203 „ Hashed 185 Salsify... .. 203 „ Neck 185 „ Fried .. 204 Vermicelli Soup 129 Salad .. 204 ,, h la Franqaise .. 204 „ Mayonnaise ... .. 204 Walnut, Compote of 22 5 ,, Potato .. 204 „ Cream Ice 231 „ Beetroot .. 205 White Stock 105 „ Pea .. 205 „ Sauce 126 ., Ldgumes .. 205 „ Thickening 106 „ a la Corballis... .. 205 Whiting, Broiled 156 Seakale, Boiled .. 205 „ Fried 156 ., au Parmesan .. 206 Whitebait 155 ,, au Pain Frit . . 206 Wild Duck 188 ,, Stewed .. 206 Widgeon 192 Spinach, Boiled .. 206 Woodcock ... 192 „ h la Creme .. 206 Wines and their Service 257 Tomatoes, Fine Herbs .. 20 7 „ au G rat in .. 207 Truffles .. 207 Young Rabbits 191 CHARLES DICKENS AND EVANS, CRYSTAL PALACE PRESS. THE PYTCHLEY BOOK OF REFINED COOKERY. i BROWN & POISON’S CORN FLOUR FOR THE NURSERY. In ordinary cases the only suitable food for young infants is milk. So soon, however, as some solid addition to the liquid food becomes desirable, there is nothing better for the purpose than BROWN & POLSON’S CORN FLOUR. Its principal function is to supply heat. It also contributes to the formation of fat, so essential to life at all stages, but especially to the earlier. BROWN & POLSON’S CORN FLOUR FOR THE FAMILY TABLE. In the hands of an accomplished cook there is no known limit to the variety of delicate and palatable dishes which may be produced from BROWN & POLSON’S CORN FLOUR. It is equally susceptible of plain and simple treatment for ordinary domestic purposes, and one of its chief recommendations is the facility with which it may be prepared. Boiled with milk, and with or without the addition of sugar and flavouring, it may be ready for the table within fifteen minutes; or poured into a mould and cooled, it becomes in the course of an hour a Blanc-mange, which, served with fresh or preserved fruit, will be acceptable at any meal. Add sultanas, raisins, marmalade, or jam of any kind, and in about the same time it is made into an excellent Baked Pudding. To which may be added : Take care to boil with milk, when so required, for not less than eight minutes. BROWN & POLSON’S CORN FLOUR FOR THE SICK ROOM. The properties of BROWN & POLSON’S CORN FLOUR are identical with those of arrowroot, and it is in every respect equal to the costliest qualities of that article.