Catherine Owen's new cook book ..

Haricot of mutton - 175 Index, Hash 97 Head, calves, HoUandaise sauce 157 '* a la tortue 157 Heart, beef 100 Sheep's 99 HoUandaise sauce, No. 1 227 " No. 2 228 Iced claret soup 149 Icing plain 235 Fondant 235 Iced pudding, polka ...- 203 Queen Mab 204 Iced soufflee 85 'V a la Byron 84 Jelly cake 233 Jellied fish or oysters 41 Jelly for cold chickens 47 Jelly from pork 31 Kerosene lamps 107 Keeping meat 105 Poultry 107 Dough _ 106 Kensington, South, rough puff paste 169 Kitchen conveniences 114 Kreuznach horns 16 Kringles 17 Kromesquies (or Cromesquies) .. 164 Of chicken 164 Of lamb 75 Lamb, cromesquies of 75 Roast 180 Lamps 107 Larding needle 112 Larding 129 Leg of mutton a la soubise 52 Boiled 52 Roast 179 Lemon pie. No. 1 210 No. 2 211 " rich, No. 3 211 Pudding 203 Peels 106 Sauce 231 To keep 105 Lettuce salad 196 Little dinners 50 Liver, sheep's 98 Lobster, to boil 198 Bisque of 146 Croquettes of 168 Cutlets 168 Patties 171 Salads. 196 Luncheons, Chapter on 35 Macaroni with veal 182 Maitred' Hotel butter 32 Management in small families. . . 47 Maraschino, to make 90 Marrow, from soup bone 98 Mayonnaise sauce 229 With jelly 42 Of potatoes 199 Meat, to keep , 106 Salad 52 Mephistophelian sauce, Soyer's.. 81 Miroton of beef 76 Montpellier butter 33 Mock turtle soup 142 Clear 143 Thick-.... 143 MufBns, English 122 Corn 121 Mulligatawny soup 144 Mutton Chops breaded 161 Forequarter of 101 Haricot of 175 Neck of 101 Leg- of 52 Roast 179 Saddle of 180 Mushroom soup, white l 147 Fillet of veal with 181 Omelet 125 Sauce , 223 Powder 29 Nutmegs, best way to grate 105 Noyeau 90 Omelet, easy 45 French 124 Flaming 214 Ham 125 Mushroom 125 Oyster. 125 Soufaee 214 Tomato 124 Onion soup, maigre 103 Onions stewed ^ 139 Spring stewed 139 Sauce or soubise , 227 Ornamenting meat pies 37 Ovens, Gouffe's, rules for heating 14 Oysters 27 Bisque of 146 Forcemeat of 132 In Jelly 41 Omelet 125 Patties 172 Sauce, brown 227 White 226 To fry 57 Ox cheek 100 Partridge, to broil 192 Roast 191 Parsley, in winter 113 Seed for soup 106 To fry 128 Pastry, Chapter on 2% To handle 24 Tablets" 26 Flaky family paste 208 Rough puff paste 169 Pate ro7j ale tov soups 141 Patty cases 170 Index, Patties Cream 212 Chicken 173 Dresden . 173 Frangipani - 213 Lobster 171 Oyster 172 Salmon 173 To fill 172 Peas, to boil 136 Soup, green 149 Maigre 103 Pies Apple pie, No. 1 210 *' *' No. 2 210 Chicken, to eat cold 33 Coooanut, No. 1 211 No. 2 212 English raised 38 Lemon, No. 1 210 *' No. 2 211 *• No.3(rich) 211 Sea 176 Veal and ham 38 Windsor 36 Piquante sauce 221 Plain dishes 374 Poivrade sauce 221 Potatoes, boiled 66 Mayonnaise of 199 Salads 54, 199 Snow 45 Soup, maigre 103 To warm over 46 Pot-au-feu 68 Pot-roasts 99 Potted meats 43 Polka pudding 203 Pork, for jelly 31 Roast loin of 183 Forcemeat for 132 Poulette sauce 225 Pound cake 234 Fruit 235 Poultry, to prepare 184 Tostuff 185 Preparation of game 191 Poultry.. 184 Vegetables 135 Prairie hen, roast 191 Broiled 192 Puddings Albert 203 Apple, English 201 Batter, with fruit 202 Cherry 202 Christmas, No. 1 205 ** No. 2 206 To mix 206 General directions for boiled .. 201 Lemon 203 Polka 203 Queen Mab 204 Troy 204 Puffs, buttermilk 123 Puff paste 22 Puff paste, rough 169 Punch drops 78 Quails Broiled 193 Roasted 193