Cookery and housekeeping

This dietar}^ is for the month of October ; as spring advances one can have a few other things. Where families are large, there is no cheaper mode of living than large joints, but not for a small family. Boiled salt beef is ver}^ good, but we never have it, as one ought not to have a joint of less than 14 lbs. to be really good. A way of using up the pieces of bread is to dip them one by one quickly in milk, put them on a baking tin (never used for any- thing greasy) in a very hot oven. In five minutes they will become hot and crisp. When cold put them away in a biscuit box, and eat with cheese. If there are any unsightly pieces, they should be arranged to look tidy ;. the pieces should not be larger than two mouthsful. 528 A HANDSOME TABLE. Sketch of Breakfast, Dinner, and Lunch for Four to Six Persons on a liberal Scale. Breakfast. Tea and coffee. 2 hot dishes — fish, eggs, bacon, broil, (See. : 2 cold dishes — ham or tongue, pie or galantine. Rolls or scones. Bread and toast. Honey, marmalade, and jam. Butter. A plain cake. Porridge. Fruit. Lunch. One joint. One entree. Cold meat — with ham or tongue always available both for lunch and breakfast. Fruit tart or its equivalent. Milk pudding or its equivalent. Potatoes and one other vegetable. 2 cakes, one with raisins, one seed or ginger. Fruit. Cheese. Butter. Dinner. Soup. Fish. One or two entrees. Joint. 2 vegetables. Salad. Poultr)^, game, or savoury dish. Dressed vegetable. Sweet dish. Sardines au parmesan or a dish of a similar character. Cheese. Butter. Oatcake or biscuits. Desseri. INDEX. ANC A XCHOVY allumettes, 259 ^^^ — butter, 259 — cushions, 260 — - tartines, 259 — toast, 258 — sauce, 290 Apple charlotte, 374 — cheese, 416 — jelly, 402 — marmalade, 375 — meringue, 370 — miroton, 375 — pudding, 376, 377 baked, 378 — ■ — Swiss, 519 Apples, buttered, 376 Apricots a la Conde, 372 Artichokes a la Barigoule, 318 — a la Hollandaise, 318 — a ritalienne, 318 — augratin, 317 — cream of, 319 — globe, 317 — Jerusalem, 317 — mayonnaise of, 319 Asparagus, 319 Aspic jelly, 299 economical, ^01 "DABA, Polish, 387 ^ Baking, 60 — Sheffield pan for, 21 Bai-ley water, 457 Batter, baked, 305 — fr)-ing, 305 Beans, French, 321 — flageolets, 321 — haricot, 321 — Windsor, 322 BOM Beef, 144 — a la Flamande, 144 — a la mode, 145 — a la Lyonnaise, 1 54 — brisket of, 145 — Chateaubriand of, 148 — collared, 146 — fillet of, 146 as an entree, 147 braised, 147 — hashed, 166 — palates, 153 — pickle for, 156 — pie, with potato crust, 151 — potted, 155 — ribs of, 144 — sirloin of, 144 — tournedos of, 148 — time for roasting, 59 — salt, time for boiling, 64 — steak or rump steak, 149 stewed, 151 pudding, 149 rolls, 150 — tea, 450 cold, 452 Beetroot, 357 Beignets, 372 — a la bonne femme, 384 Birds, small, time for roasting, 59 Biscuits, devilled, 261 — a la Russe, 261 Blancmange, 364 Boar's head, 197 Boiling, 64 — time table for, 64 — meat, when both broth and meat are served, 65 Bombay toast, 258 M M 530 INDEX. BON Bones, 71 Book, consumption, 48 Brain patties, 168 Braising, 59 Brandy clierries, 41 S Brawn, 196 — pickle for, 196 Bread, chapter on, 433 — home-made, 435 — - in a Sheffield baking pan, 436 Bread crumbs, 301, 302 Bream, sea, French name for, 138 grilled, 113 sauce for, 113