FoodNetArchive

The household gas cookery book

1900

Page 146

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sole, au Vin Blanc (White Wine Sauce) ... 57 Sprats ... ... ... ... ... ... ... 64 Sprats, Fried ... ... ... ... ... ... 64 Sprats, Baked ... ... 65 Sprats, Pickled ... ... ... ... ... ... 65 Turbot, Boiled ... 57 Turbot, Roe of ... ... ... ... . 58 Turbot, Stewed 66 Whiting au Gratin ... ... ... ... ... 60 Whiting, aux Fines Herbes ... ... . 61 Whitebait ,.. ... ... ... ... ... 69 Whitebait, Devilled . 69 Food in Season, and What to Buy for Every Month in the Year ... ... ... ... ... ... 14 276 THE HOUSEHOLD Fritters, Pancakes, and Souffi.es Egg Fritters, Sweet ... Fritter Batter Jena Jelly Pancakes Fruit Dishes and Preserved Fruits Apples and their Uses Apple, Butter . Apple Fool ... . Bananas, Baked Cherries ... Cherries, Stewed Compote of Oranges ... Fruit Salad Gooseberries Gooseberries, Charlotte Oranges, Pretty Dish of Pears, Stewed with Cream ... Plums, Stewed . Raspberry Gateau Rhubarb Rhubard, Stewed aux Croutdns Strawberry, Charlotte ... Frying ... ... ••• ••• PAGE 181 181 182 181 181 17G 178 178 176 179 177 177 177 176 176 176 180 180 179 179 177 177 179 10 G. Game ... ... ... ... ... Canap6s, How to Make the ... Duck, Wild, Stewed . Duck, Wild, Roast Game and Poultry to Roast ... Game Pie Grouse, The Grouse, Roast ... Grouse, Salmi of Hare ... ... • • • ••• 111 115 113 113 7 115 113 114 114 118 GAS COOKERY BOOK. 277 PAGE Game ( continued ) — Hare, Jugged ... ... ••• ••• ••• ••• H8 The Partridge ... ... ... ••• ••• ••• H5 The Partridge, To Roast or Bake ... ... ... 116 Partridge, Cold, Masked with Sauce . 116 Partridge, Salmi of ... ... ••• ••• ••• U7 Pheasant, Roast ... ... ... ••• ••• H8 Quails, Roast, on Canap5 . II4 Snipe, Roast, on Toast . 117 Venison ... ... ... ••• ••• ••• ••• HI Venison, How to Choose ... ... ... ••• U2 Venison, Breast of, Stewed ... ... ... ... U2 Venison, Roast Haunch of ... ... ... ... 112 Venison, Roast Saddle of ... ... ... ... 118 Gas Cooking Range, How to Use . 6 Gas Cooking Stoves and Ranges . 3 Gas Fires, from the Hygienic Point of View ... 265 Gas Meter Index, How to Read . 263 Grilling ... ... ... ... ... ••• ••• H H. Hints for Soup-Making ... ... ... ... ... 23 Hints for Users of Gas Fires ... ... ... ... 267 Hints to the Cook ... ... ... ... ... 240 Hints, Personal ... ... ... ... ... ... 242 Household Notes . 244 How to Use a Gas-Cooking Range . 6 How to Read a Gas Meter ... ... ... ... 263 I. Ices ... ... ... ... •»« ••• ••• ••• 185 Apricot ... ... ... ... ••• ••• ••• 185 Pudding ... ... ... ... . 185 Strawberry Cream ... ... ... ... ... 185 Strawberry Sandwiches ... ... ... ••• 185 278 THE HOUSEHOLD J Jams and Preserves Apricot Jam Blackberry Jam ... Blackberry and Apple Jam ... Black Currant Jam Cherry Jam Damson Jam Dried Strawberries Greengage Jam ... Jam, Home-made . Jam, How to Make it ... Orange Marmalade Plum Jam Raspberry Jam ... Red Currant Jam Rhubarb Marmalade for Tarts Strawberry Jam . Jellies ... ... ••• ••• Joints, How to Carve . Joints ... ... ... ••• ••• ••• Beef d la mode Beef, Aitchbone, Boiled Beef, Boiled Beef, Roast Ribs of . Beef, Silverside, Salt, Boiled ... Lamb, Fore Quarter of Roast Lamb, Loin of, Braised Mutton, Breast of, and Peas ... Mutton, Leg of, Boiled . Mutton, Leg of, Lyonnaise .