Carbohydrates, 6.
Carrot tops, 157.
Carrots, 155.
Casserole, to toughen a, 238.
Cauliflower, 154.
— au gratin, 155.
Celery, 150.
— flavouring, 237.
— soup, 32.
Cereals, 13.
— method of cooking, 115.
Chasseur sauce, 44.
Cheese, II.
— rind, 237.
— tomato and nut sandwiches,
247.
Chicken, poached fillets of,
242.
— tea, 245.
Christmas pudding, war, 200.
250
Clear (vegetable) soup, 22
Coating batter, to make, 233.
Cobbler’s pie, 95.
Coco-butter, 235.
— — to clarify, 236.
Corn-flour cheese
for rarebit, 124.
Crab, creamed, 78.
Cucumber and egg, 207.
Curried pulse, 134.
Curry sauce, 41.
Custard sauce, 46.
mixture
Devil sauce, 45.
Dripping, 235.
Drop scones, 222.
Dutch herring salad, 69.
Eel soup, 36.
Eels with mock cream sauce,
76.
— (Russian style), 77.
Egg aurora, 206.
— boiled, 245.
—cress and _ haricot bean
salad, 167.
— how to poach an, 211.
— turnovers, 205.
Eggs, Io.
— dried, 205, 238.
— (poached), jardiniére, 205.
——with peas purée baked,
208.
— poulette, 209.
— (scrambled),
sauce, 209.
with bread
Farinaceous food, 244.
Farmers’ soup, 25.
Fat, clarified, 14.
— foods, 7.
—etc., from bones, 233.
Fats, 6, 234.
Fish, 9.
— (baked), 58.
— baked fillet of (in batter), 60.
INDEX
Fish cakes (baked), 57.
— cream soup, 39.
— pgrilled, 241.
— in batter, 33.
— methods of cooking, 51.
— mock turtle soup, 37.
odie (pan), 58.
— ple, 53-
— pudding, 241.
— sauce, 46.
— sausages, 56.
— soup, 35. :
— — (mock bouillabaisse), 36:
— steamed, 59. ;
— stock, 20.
— stuffings, 56.
Frying batter without egg,
234.
Fuel, to save, 239.
Gelatine, etc., from bones, 233.
Ginger cake, 216.
—nuts, 216.
Golden bream, 73.
Gravy (vegetable), 22.
Grey mullet, 63.
Ground rice and _ coco-nut
pudding, 184.
Gurnet (filleted),
Portugaise, 71.
and
Halibut Portugaise, 62.
Haricot beans, I19.
— —and rice biscuits, 224.
—— and rice pastry, 182. —
— bean pie, 126.
— — stew, 125.
— paste, 181.
— stew, 159.
Herring fillets with vegetables,
70,
—olives (baked), 67.
— — ragout, 65.
— — with rice, 66.
— paupiettes of, and tomato
sauce, 68.
rice
|
|
1
INDEX
Herring salad (Dutch), 69.
Herrings (filleted), and rice, 64.
— (soused), 65, 68.
Hot potato cake, 218.
Imitation bread sauce, 42.
Invalid dishes, 240-245.
Italian sauce, 44.
Jacket potatoes, 164.
Kipper salad, 79.
Lard, 235.
Leek and potato soup, 34.
Leeks (stoved), 151.
Lentil stew, 126.
Lentils and rice balls, 133.
— creamed, 133.
— (red), 119.
Liver dumplings and cabbage
stew, 104.
—(fried), and onions with
rice or polenta, 103.
Lobster (creamed), 78.
Lyonnaise sauce, 43.
Macaroni croquettes and peas,
166.
— (home-made), 134.
— how to cook, 135.
— with tomatoes, 138.
Mackerel and rice, 61.
_— (soused), 65.
Maize and apple _ pudding
(baked), 198.
— and cheese rissoles, 124.
— and cheese savoury, 125.
— and egg savoury, 210.
— and marmalade charlotte,
194.
— and potato bread, 223.
— and potato cakes, 219.
— batter pudding, 185.
— crumbs, 231.
— jam roll, 189.
251
Maize pancakes, 188.
— paste, 182.
— roll, savoury, 109.
— sandwich cake, 217.
— (savoury), and vegetable
pudding, 137.
— woodcock, 210.
Margarine, 235.
Marmalade, 229.
Marrow au gratin, 149.
oa Kersey and egg, 207.
— (baked stuffed), 148.
— soup, 3I.
— (stuffed), 102.
— (vegetable), 149.
— (vegetable), and cereal
salad, 167,
Mayonnaise sauce without
eggs, 47.
— — without oil, 48.
Meat, Io.
— and maize cutlet, 100.
—and potato flan, 96.
— gravy (stoved), 23.
—loaves and stewed beet-
root, 105.
— methods of cooking, 87.
—rolls or olives with peas,
107.
— salad, 109.
Melted butter sauce, 46.
Mince meat, 199.
Minerals, 6, 7.
Minestroni, 28.
Mixed salad, 168.
Mock duck and apple sauce,
108,
Monkeys, 185.
Page 64
Presented as published in 1918. 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
Carbohydrates, 6.
Carrot tops, 157.
Carrots, 155.
Casserole, to toughen a, 238.
Cauliflower, 154.
— au gratin, 155.
Celery, 150.
— flavouring, 237.
— soup, 32.
Cereals, 13.
— method of cooking, 115.
Chasseur sauce, 44.
Cheese, II.
— rind, 237.
— tomato and nut sandwiches,
Chicken, poached fillets of,
— tea, 245.
Christmas pudding, war, 200.
Clear (vegetable) soup, 22 Coating batter, to make, 233. Cobbler’s pie, 95. Coco-butter, 235. — — to clarify, 236. Corn-flour cheese for rarebit, 124. Crab, creamed, 78. Cucumber and egg, 207. Curried pulse, 134. Curry sauce, 41. Custard sauce, 46.
mixture
Devil sauce, 45. Dripping, 235.
Drop scones, 222. Dutch herring salad, 69.
Eel soup, 36.
Eels with mock cream sauce,
— (Russian style), 77.
Egg aurora, 206.
— boiled, 245.
—cress and _ haricot bean salad, 167.
— how to poach an, 211.
— turnovers, 205.
Eggs, Io.
— dried, 205, 238.
— (poached), jardiniére, 205.
——with peas purée baked,
— poulette, 209.
— (scrambled), sauce, 209.
with bread
Farinaceous food, 244. Farmers’ soup, 25.
Fat, clarified, 14.
— foods, 7.
—etc., from bones, 233.
Fats, 6, 234.
Fish, 9.
— (baked), 58.
— baked fillet of (in batter), 60.
Fish cakes (baked), 57.
— cream soup, 39.
— pgrilled, 241.
— in batter, 33.
— methods of cooking, 51.
— mock turtle soup, 37.
odie (pan), 58.
— ple, 53-
— pudding, 241.
— sauce, 46.
— sausages, 56.
— soup, 35. :
— — (mock bouillabaisse), 36:
— steamed, 59. ;
— stock, 20.
— stuffings, 56.
Frying batter without egg,
Fuel, to save, 239.
Gelatine, etc., from bones, 233.
Ginger cake, 216.
—nuts, 216.
Golden bream, 73.
Gravy (vegetable), 22.
Grey mullet, 63.
Ground rice and _ coco-nut pudding, 184.
Gurnet (filleted), Portugaise, 71.
and
Halibut Portugaise, 62. Haricot beans, I19.
— —and rice biscuits, 224. —— and rice pastry, 182. — — bean pie, 126.
— — stew, 125.
— paste, 181.
— stew, 159.
Herring fillets with vegetables,
70, —olives (baked), 67. — — ragout, 65. — — with rice, 66. — paupiettes of, and tomato sauce, 68.
rice
| |
Herring salad (Dutch), 69. Herrings (filleted), and rice, 64. — (soused), 65, 68.
Hot potato cake, 218.
Imitation bread sauce, 42. Invalid dishes, 240-245. Italian sauce, 44.
Jacket potatoes, 164. Kipper salad, 79.
Lard, 235.
Leek and potato soup, 34. Leeks (stoved), 151. Lentil stew, 126.
Lentils and rice balls, 133. — creamed, 133.
— (red), 119.
Liver dumplings and cabbage stew, 104.
—(fried), and onions with
rice or polenta, 103. Lobster (creamed), 78. Lyonnaise sauce, 43.
Macaroni croquettes and peas, — (home-made), 134. — how to cook, 135. — with tomatoes, 138. Mackerel and rice, 61. _— (soused), 65. Maize and apple _ pudding (baked), 198. — and cheese rissoles, 124. — and cheese savoury, 125. — and egg savoury, 210. — and marmalade charlotte, — and potato bread, 223. — and potato cakes, 219. — batter pudding, 185. — crumbs, 231. — jam roll, 189.
Maize pancakes, 188.
— paste, 182.
— roll, savoury, 109.
— sandwich cake, 217.
— (savoury), and vegetable pudding, 137.
— woodcock, 210.
Margarine, 235.
Marmalade, 229.
Marrow au gratin, 149.
oa Kersey and egg, 207.
— (baked stuffed), 148.
— soup, 3I.
— (stuffed), 102.
— (vegetable), 149.
— (vegetable), and cereal salad, 167,
Mayonnaise sauce without eggs, 47.
— — without oil, 48.
Meat, Io.
— and maize cutlet, 100.
—and potato flan, 96.
— gravy (stoved), 23.
—loaves and stewed beetroot, 105.
— methods of cooking, 87.
—rolls or olives with peas,
— salad, 109.
Melted butter sauce, 46.
Mince meat, 199.
Minerals, 6, 7.
Minestroni, 28.
Mixed salad, 168.
Mock duck and apple sauce, 108,
Monkeys, 185.