Boiling, general directions for, 41.
Brain cakes, 67.
Brass knobs, to clean, 34.
Brazilian stew, 71.
Bread, 9, 130.
and butter pudding, 115.
jelly, 144.
and milk poultice, 146,
pudding, 115.
sauce, 129.
soup, 51.
and meat shape, 80.
Broiling, general directions for, 40.
Brose, fat, 92; peas, 92; fat peas, 92.
Broth, 48.
Browning, 89.
Brown, economical, soup, 55; richer
soup, 56 ; vegetable soup, 51.
Bubble and squeak, 82.
Buttermilk cake, 135.
Cabbage, 97 ; to cleanse, 37 ;
soup, 50.
Calf's foot jelly, 141.
Camomile flowers fomentation, 148
Caper sauce, 128.
Carrots, boiled, 96 ; to cleanse,
37 ; dumpling, 118.
Cauliflower, 97 ; to cleanse, 37.
Charcoal poultice, 147.
Cheap dishes without meat, 89.
Chicken broth, 141.
Chop, 65.
Clarify dripping, to, 84.
Cleanse vegetables, to, 37.
,, utensils, to, 34.
Clear soup, 57.
Climates, diet for different, 21.
Cocoa, 137 ; nibs, 137.
Coffee, two ways, 136.
Colcannon, 97.
Colds, diet for, 26.
Cold meat cookery, 79.
Collops, mince, 69.
Constipation, diet for, 26.
Cookery classes in elementary
schools, suggestions for, 152.
Cookery, the principles of, 16.
Corned beef, 65.
Cornflour, shape of, 116.
Cornish pasties, 104.
Cowheel, stewed, 76.
Crappit heads, 63.
Crust, economical flaky, 104 ;
richer flaky, 105 ; economical
short, 103 ; richer, 103 ; oat-
meal pie, 107.
Crystal, to cleanse, 37.
Currant puddings, 93 ; dumpling,
1 1 8 ; cake, 135.
156
INDEX.
Curry, 73; dumpling, 118; soup, 55.
Custard pudding, 116; sauce, 129.
Cutlets, dressed, 78.
Dandelions, 99.
Demonstration lessons, utensils
required for, 133.
Diagrams of ox, with explanation,
30-
Diagrams of sheep, with explana-
tion, 32.
Diarrhoea, diet in, 25.
Dysentery, diet in, 23.
Dough dumpling, 119.
Dropped scones, 133.
Foods, warmth or heat-giving, 10.
Fomentation of poppy head, 148.'
Forks, knives and, to cleanse, 36.
Fowl, how to choose, 29 ; boil. 66 ;
draw a, 84 ; roast, 64 ; truss a,'
for boiling, 85 ; truss a, for
roasting, 84.
Frying, general directions for. 43.
General rules in cooking, 16.
Girdle cakes, 134.
Goblet pie, no.
Goose pudding, 89.
Grate or range, to' cleanse, 34.
Gruel, 143.
Eggs, how to choose, 30 ; baked,
125; to boil, 124; to hard boil,
124 ; poached, 125 ; rummeled,
125 ; snow, 126.
Egg drink, 145; sauce, 128.
Egg with tea, coffee, cocoa, pr
milk, 146.
Employments, diet in different, 22.
Explanation of various terms, 46.
Fat, to render down, 83.
Fever, diet in, 25 ; rheumatic, diet
in, 25.
Fig pudding, 121.
Filter, a cheap, 89.
Fire, to lay a, 35.
Fish, how to choose, 29 ; baked,
60 ; boiled, 59 ; boiled salt, 59 ;
cakes, 59 ; filleted fried, 58 ; j
pudding, 60 ; soup, 52 ; to fry,
-58-
Flavouring-;, 14.
Flesh formers, 11.
Flour and dripping dumplings, j
Haddocks, finnon, 62; stuffed and
baked, 60.
Haggis, pan, 86 ; sheep’s, 85.
Ham, how to choose, 29 ; boil, 66.
Haricot beans, 101 ; with mutton,
i 69-
Haricot bean soup, 49.
1 ,, mutton, 68.
! Hash, 79.
Hasty pudding, 117.
Health, different states of, 25.
Heart, roast, 64; sheep's, roast, 64.
Herrings, baked, 61 : fried, 39 :
stewed, 61.
Hotch-potch, 54.
Indigestion, diet in, 26.
Indoor occupations, diet for, 22.
Infant's food, 148.
Influenza, diet in, 26.
Irish stew, 68.
Jam, 87.
Jelly, 88; ox-foot, 141.
119-
Flour and water scones, 134.
Flour, 9, 130.
Page 75
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiling, general directions for, 41. Brain cakes, 67.
Brass knobs, to clean, 34.
Brazilian stew, 71.
Bread, 9, 130.
and butter pudding, 115. jelly, 144.
and milk poultice, 146, pudding, 115. sauce, 129. soup, 51.
and meat shape, 80. Broiling, general directions for, 40. Brose, fat, 92; peas, 92; fat peas, 92. Broth, 48.
Browning, 89.
Brown, economical, soup, 55; richer soup, 56 ; vegetable soup, 51.
Bubble and squeak, 82.
Buttermilk cake, 135.
Cabbage, 97 ; to cleanse, 37 ; soup, 50.
Calf's foot jelly, 141.
Camomile flowers fomentation, 148. Caper sauce, 128.
Carrots, boiled, 96 ; to cleanse, 37 ; dumpling, 118.
Cauliflower, 97 ; to cleanse, 37. Charcoal poultice, 147.
Cheap dishes without meat, 89. Chicken broth, 141.
Chop, 65.
Clarify dripping, to, 84.
Cleanse vegetables, to, 37.
,, utensils, to, 34.
Clear soup, 57.
Climates, diet for different, 21. Cocoa, 137 ; nibs, 137.
Coffee, two ways, 136.
Colcannon, 97.
Colds, diet for, 26.
Cold meat cookery, 79.
Collops, mince, 69.
Constipation, diet for, 26.
Cookery classes in elementary schools, suggestions for, 152. Cookery, the principles of, 16. Corned beef, 65.
Cornflour, shape of, 116.
Cornish pasties, 104.
Cowheel, stewed, 76.
Crappit heads, 63.
Crust, economical flaky, 104 ; richer flaky, 105 ; economical short, 103 ; richer, 103 ; oatmeal pie, 107.
Crystal, to cleanse, 37.
Currant puddings, 93 ; dumpling, 1 1 8 ; cake, 135.
Curry, 73; dumpling, 118; soup, 55. Custard pudding, 116; sauce, 129. Cutlets, dressed, 78.
Dandelions, 99.
Demonstration lessons, utensils required for, 133.
Diagrams of ox, with explanation, 31.
Diagrams of sheep, with explanation, 32.
Diarrhoea, diet in, 25.
Dysentery, diet in, 23.
Dough dumpling, 119.
Dropped scones, 133.
Foods, warmth or heat-giving, 10. Fomentation of poppy head, 148. Forks, knives and, to cleanse, 36. Fowl, how to choose, 29 ; boil. 66 ; draw a, 84 ; roast, 64 ; truss a, for boiling, 85 ; truss a, for roasting, 84.
Frying, general directions for. 43.
General rules in cooking, 16. Girdle cakes, 134.
Goblet pie, no.
Goose pudding, 89.
Grate or range, to cleanse, 34. Gruel, 143.
Eggs, how to choose, 30 ; baked, 125; to boil, 124; to hard boil, 124 ; poached, 125 ; rummeled, 125 ; snow, 126.
Egg drink, 145; sauce, 128.
Egg with tea, coffee, cocoa, pr milk, 146.
Employments, diet in different, 22.
Explanation of various terms, 46.
Fat, to render down, 83.
Fever, diet in, 25 ; rheumatic, diet in, 25.
Fig pudding, 121.
Filter, a cheap, 89.
Fire, to lay a, 35.
Fish, how to choose, 29 ; baked, 60 ; boiled, 59 ; boiled salt, 59 ; cakes, 59 ; filleted fried, 58 ; pudding, 60 ; soup, 52 ; to fry, 58.
-58-
Flavouring-;, 14.
Flesh formers, 11.
Flour and dripping dumplings, 119.
Haddocks, finnon, 62; stuffed and baked, 60.
Haggis, pan, 86 ; sheep’s, 85. Ham, how to choose, 29 ; boil, 66. Haricot beans, 101 ; with mutton, i 69-
Haricot bean soup, 49.
1 ,, mutton, 68.
! Hash, 79.
Hasty pudding, 117.
Health, different states of, 25. Heart, roast, 64; sheep's, roast, 64. Herrings, baked, 61 : fried, 39 : stewed, 61.
Hotch-potch, 54.
Indigestion, diet in, 26.
Indoor occupations, diet for, 22. Infant's food, 148.
Influenza, diet in, 26.
Irish stew, 68.
Jam, 87.
Jelly, 88; ox-foot, 141.
Flour and water scones, 134.
Flour, 9, 130.