Cookery and housekeeping

— jugged, 227 — to bone a, 226 — time for roasting, 59 Haricots, 321 — stewed, 516 Hen's milk, 458 Herb powder for flavouring, 307 Herring, 117 — French name for, 139 — ■ sauce for, 117 — when in season, 140 — balls, 118 Hominy, 342 — boiled, 342 — croquettes, 344 — fried, 343 — for garnishing, 297 Household, management of a small, 526 — sketch for daily meals in a, 528 T CE, chocolate cream, 426 -*■ — Bavaria cream, 429 — different sorts of cream, 429 — pineapple cream, 426 — tea cream, 428 — Chinese, 429 — almond water, 431 — chocolate water, 430 — cinnamon water, 430 — coffee water, 430 — ginger water, 429 — pineapple water, 43c — pistachio water, 431 Ice machine, 423 Ices, chapter on, 422 — fruit, 425 — fruits for, 425, 427, 428 — list of cream, with accom- panying water, 431 — to be eaten alone, 431 Indian corn porridge, 342 Indian meal breakfast cakes, 450 Invalids, cookery for, 450 Irish stew, 166 Isinglass, home-made, 102 534 JAM JAMS, 413 J Jelly, apple, 402 — barberry, 414 — black currant, as a sweet dish, 401 — bread, 457 — calfs foot, 404 — chicken, 453 — fruit, 412 — grape, 413 — orange, 402 — prune, 401 — quince, 414 — with liqueur flavour, 406 TT'ABOBS, curried, 240 -^^ — Turkish, 169, 170 Kalolmar, 248 Kidneys, dressed, 521 — grilled, 168 — sautes, 169 Kiselle. 371 Kitchen, cleanliness in the, 19 — utensils, 23 lists of, 24 Kitcherie, 262 Kohlrabi, au gratin, 329 — mashed, 328 — steamed, 328 Kottbullar, 248 Koumiss, substitute for, 459 Kromeskis, 243 Kiigelhiipfe, 442 T AMB cutlets, 172, 173 -*— ' — epigramme of, 17] — time for roasting, 59 Lampems, 127 — French name for, 139 Lampreys, 127 - — French name for, 139 Lard, to purify, 291 Larder, 20, 21, 23 Larks, salmis of, 221 Leche Crema, 384 Leeks, stewed, 334 L-emonade, 459 Lemon sponge, 368 INDEX. MEN Lentils, 323 Lettuce m stock, 329 — stewed, 330 Leveret, 229 — time for roasting, 59 Liebig's Extractum Carnis, 451 Liver and bacon, 181 Lobster curry, 124 — cutlets, 124 — — sauce for, 125 — French name for, 143 lyr ACARONI, 263 •*■ -^ — au gratin, 264 — boiled, 516 — cheese, 264, 518 — timbale, 265 — with tomatoes, 264 Mackerel, broiled, 108 — a la maitre d'hotel, 109 — French name for, 139 — weight of, 138 — when in season, 140 Madeleines, 388 Maigre soups, 95 — sole a la Normande, 112 — sturgeon dressed as creme de volaille, 126 Marmalade, orange, 415 — pineapple, 416 — pudding, 395 Marrow patties, 154, 155 Mayonnaise of artichokes, 319 — of chicken, 201 Meat, Australian curried, 241 — broken, 46 — killing and hanging of, 13, 17, 20, 21 — potted, 524 — minced, 247 — tea and drinks, 451, 452 — tinned, with rice, 241 Mehlspeise, 383 Menus, chapter on, 460 — explanation of names, 462 — for January, 466 ; February, 469 ; March, 472 ; April, 475 . May, 478 ; June, 481 ; July, 484; August, 487; September, INDEX. 535 MEN 490 ; October, 493 ; Novem- ber, 496 ; December, 499 Menus, twenty-four, for small dinners, 502 ■Meringue, apple, 370 Milk digested, 459 Mincemeat, 406, 407 -^ pies, 407 Minced meat, 247 Muffins, 437 ; rice, 438 Mullet (red), 108 — French name for, 139 ■ — en papillotes, T08 — sauce for, 108 — - when in season, 140 — weight of, 138 Mullet (grey), Avhen in season, 140