Catherine Owen's new cook book ..

This has taken the place of the old-fashioned frosting except for plum or pound cake. To make it, see " Fondant," in the first part of this book, page 92. Melt the fondant by standing the bowl containing it, in a saucepan of boiling water and stirring it till it is like cream, taking care none of the water boils into it ; flavor and color as you please; spread it on the warm cake like other icing. INDEX. Albert pudding 203 Allemande sauce 224 Almond creams 93 Almond sauce 230 Altering recipes Ill, 112 Apple pie, No. 1 210 " " No. 2 210 Apple pudding, English 136, 201 Asparagus, to boil 66 Salad 197 Soups 142,148 Baba cake 86 Small 87 Syrup for 87 Balls, egg 144 Forcemeat 131 Baked, black fish 155 Blue fish 152 Tomatoes 138 Batter bread 121 Batter for frying, a la Careme... 59 " " Provengale 60 Batter fruit puddings 202 Bechamel, No. 1 225 No.2 226 Filet de sole en 151 Beef Au gratin 75 Beefsteak, to broil 60 Stewed 175 Boeuf a la jardiniere 74 Breakfast dish of 78 Filet, au Chateaubriand 49 Filet roast 179 Fritadella 81 Miroton of 76 Olives of 79 Pseudo beefsteak 75 Ragout of cold 78 Salmi of cold 73 Roast of 178 Simplest way to warm 77 Stock 68 Sirloin to make two dishes 49 To warm a large piece 78 To garnish 179 Beets, cream of 148 Beurre noir ^___ 222 Birds, small on toast 193 Biscuit, egg 121 Quick 122 Biscuit, glacé à la Charles Dickens 85 Biscuit, glacé à la Thackeray 85 Blackberry tart 209 Blackfish, baked 155 Blanc , or white thickening 34 Blanch, to 133 Bluefish, baked 152 Boiling, Chapter on 65 Boil to Asparagus 66, 136 Cabbage 65, 136 Carrots 137 Cauliflower 135 Codfish 150 Filet de sole 151 Fowl 189 Ham 65 Lobster 198 Meats 65 Onions 139 Peas 136 Puddings 201 Salmon 150 String beans 136 Sweet corn 138 Turkey 188 Bordelaise sauce, Gouffc's 221 Bouchees de dames 88 Brains, au beurre noir 159 Braised, fowl 186 Turkey 187 Brandy sauce, English 231 Bread, Chapter on 12 Batter bread 121 Baking 14 Breakfast breads 119 Cause of failure 14 ** of thick crust 15 Compressed yeast 15 Corn bread 120 Crumbs for frying 56 Dough to keep 106 Pie, crustof 97 Kneading of 14 Oven, heating of 14 Rules for rising of 14 Index, Sauce 219 Soufflee 20 To set sponge for 13 Breakfast dish 78 Salad 200 Brioche 18 Jockey Club recipe for 19 For summer pastry 19, 20 Broiling, General rules for meats 60 Chicken ,.. 61 Broiled prairie hen 192 Partridge 192 Quail 193 Salmon 150 Brown butter 222 Flour - 34 Mushroom sauce 223 Oyster sauce 227 Sauce, orEspagnole 71, 219,220 Roux, or thickening 34 Butter, brown 222 Maitre d'hotel 32 Montpellier _.. 33 Ravigotte 33 Sauce 136, 223 Cabbage, to boil 65 Cakes Baba 86 Bouchees de dames 88 Cup - 233 Fruit cup 234 Jelly 233 Fruit pound 234 Pound 234 Savarin 88 Icing for 92, 235 Calf's brains, au beurre noir 159 Head, a la tortue 157 with Hollandaise sauce 157 Tongue stewed--, 158 Canopees of cheese 218 Candies Chocolate creams 94 Cream almonds 93 Cream walnuts..- 93 Fondant 92 Panache 93 Punch drops 94 Simple French 92 Vanilla almond cream _. 92 Walnut cream 92 Caper sauce 225 Capon, to roast 190 Cardinal salad 197 Carp, stewed 153 French mode 154 Carrots, to boil 137 Cones of 137 Cases, for patties 170 Cauliflower, to boil 135 Soup 148 Caramel for coloring 126 Celeraic 54 I'AGE Celery seed for soup 106 Celery cream soup... 68