Catherine Owen's new cook book ..

Cheese canopees 218 Fondu 216 Fritters 218 Straws 217 Cherry pudding 202 Chicken Boiled 189 Broiled 60 Cold 49 Croquettes 162 Fricassee 165, 166 Fritters 164 Eromesquis 164 Patties 173 Pie 38 Rissoles 163 Roast 48, 186 Use of feet 48 Preparation of 184 Chops, breaded 161 Christmas puddings 205 Clinkers, to remove 107 Cod 150 Cocoanut pies 212 Coloring 126,95 Company to lunch 44 Cream patties 212 Cream soups 148 Croquettes of chicken 162 Lobster 168 Salmon 168 Cromesquies or kromeskies of chicken -'. 164 Of coldlamb 75 Croutons for garnishing 129 Crumbs for frying 56 Cup cakes 233 Cutlets, veal 160 Lobster 168 Venison 195 Cucumber and onion ragout 102 CuraQoa, to make 89 Curry 108 Daube, to prepare meat a la 129 Devilled meat 80 Dishes without meat 102 Dresden patties 173 Dripping, to clarify 59 Duck, salmi of 166 Roast 189 Dutch sauce, green 229 Egg biscuit 121 Egg balls for soup 144 Eggs fried in balls 129 English apple pudding 201 Brandysauce 231 Christmas pudding 205 Fruit tarts 209 Mock turtle soups 142 Muffins 122 Raised pies 38 Index. Veal and ham pies 38 Windsor pie 36 Entrees Calf's brains au beurre noir 159 Calf's head, Hollandaise sauce. 157 Calf's head, a la tortue 157 Calf's tongue, stewed 158 Chicken croquettes 162 Fricassee, T\o. 1 165 No. 2 166 Rissoles , 163 Fritters 164 Patties 173 Kromeskies 164 Dresden patties 173 Lamb chops breaded 161 Lobster croquettes 168 Cutlets 168 Patties 171 Mutton chops breaded 161 Oyster patties 173 Salmi of duck 166 Of cold meat 73 Of game 166 Salmon croquettes 168 Patties 173 Sweetbreads fried _ 159 With mushrooms 159 Simple dish of 160 Veal fricassee 166 Cutlets 160 Variations 164 Fire-bricks, to remove clinkers .. 107 Family soups 141 Feuilletonage 23 Filet of beef 179 Filet of veal stuffed 180 With mushrooms or oysters. 181 Fish Black fish, baked 155 Blue fish, baked... 152 Broiled salmon, caper sauce ... 15u Carp, stewed, No. 1 153 No. 2 154 Cod, oyster sauce 150 Halibut, caper sauce 151 Filet de sole in bechamel 151 Same fried „ 56 Augratin 154 Salmon, boiled, green Dutch sauce 150 Smelts 154 Fisherman's soup 145 Flavoring 70 Flaming omelet 214 Flounders, to bone _ 56 " as filet de sole... 66 Fondant 92 For icing 235 Fondu 216 Forequarter of mutton 101 Forcemeat, chestnut 131 Oyster 132 Sage and onion, for goose, pork and ducks 132 Veal 132 Fowl, boiled i89 Braised 186 Roast 186 Frangipani cream 213 Tartlets 26 French herbs 113 Friandises 84 Fricassee chicken, No. 1 165 No. 2 166 Veal : 166 Fritadella of cold meat 81 Fritters, cheese 218 Chicken 164 Fruit, batter pudding 202 Cup cake 234 Pound cake 235 Sauces 232 Frying Batter for 59 Provengale. 60 Crumbingfor 56 Oil for 58 To clarify fat for 59 To test heat of fat 57 Croquettes 163 Filet de sole.. , 56 Fritters 164 Oysters 57 Parsley 128 Smelts 154 Sweetbreads 159 Galantine 39 Game Epicure's way of preparing.... 194 Grouse 191 Partridge 191 Prairie Hen 191 Quick way to cook small birds 194 Salmi of 168 Small birds on toast 193 Snipe 193 Woodcock 193 Venison 194, 195 Garnishing 127 Garlic 108 Glaze 30 To glaze ham, tongue, etc 32 Gouff e's |3ot-au-f eu 68 Bordelaise sauce 221 Hollandaise sauce 227 Omelet soufflee 214 Souffleea la Vanilie 214 Rules for ovens 27 Grating nutmegs 105 Gravy 29, 63 Grease, to clear soup of 142 Green Dutch sauce 229 Green pea soups 149 Hard sauce 230