Cookery and housekeeping

Prunes, gateau de, 401 - — jelly, 401 Ptarmigan, 235 Pudding, amber, 393 — bakewell, 396 — baroness, 523 — baked apple, 399 — bread and butter, 397, 523, — bread, 517 — caramel, 392 — chocolate, 397, 525 — Christmas, 408 PUD Pudding, Eve's, 394 — fig> 394 — Genoese, 398 — German, 394 — Irish, 395 — ice, 424 — Indian SAL — Lady Raglan, 392 — lemon, 520, 525 — marmalade, 395 — a la mousseline, 399 — Newark, 393 — pease, 306 — poor man's, 400 — plum, 408 — potato, 391 — rice without eggs, 515 — sauces for, 409 — semmel, 390 — sago, 398 — Snowdon, 392 — suet, 306 — Sunday, 399 — Swiss apple, 519 — tapioca, 398 — the children's, 376 — Yorkshire, 304 Puddings, 361 Puff paste, 389 Punch, 419 — milk, 419 — roman, 420 Purees, 91 QUAILS, 233 i^ — compote of, 233 Quenelles, 183, 184 — for soup, 73 — of whiting, 113 ■n ABBITS, 215 •^^ — barbecued, 217 — boudins of, 216 — gi-enadins of, 216 Ramequin a la Genevoise, 251 Ramequins a la Raymond, 250 Ravioli, 245 Refrigerator, 27 Restorative, a, 458 Rice cutlets, 244 — cakes, 379 — croquettes, sweet, 379 — gateau of, a la bourgeoise, 3S0 — a la Milanaise, 268 • — muffins, 438 — patties, 244 — pudding with apples, 301 — savoury, 268 — to boil, 304 — Turkish, 267 Rissoles, 242 Roasting, 58 time-table for, 59 Rolls, Vienna, 436 — French, 437 Roux for sauces, 271 Rump steak, 149 — stewed, 151 — pudding, time for boiling, 65 C ALAD, chapter on, 351 •^ — a la Casanova, 265 — a la jardiniere, 356 — beetroot, 357 — celery, 265 — celery and truffles, 358 — cucumber, 357 — July, 355 — Madame's, 354 — potato, 358, 515 — potato and truffles, 356 — Russian, 266, 354 — winter, 356 Salmis, of game, 232 — of larks, 221 — of snipe, 234 — - of woodcock, 234 Salmon, curry, 103 — French name for, 139 — Norwegian Lax, 104 — sauce for, 103 — steaks, 103 — tinned, 104 — to boil, 103 — when in season, 142 — weight of, 138 SAL Salsify, or mock oysters, 327 — fried, 327 Sandwiches, 307 — Indian, 240 Sardines au parmesan, 262 — en papillote, 263 — French name for, 139 Sauce, 269 — apple, 287 — a la Milanaise, 286 — a la poulette, 276 — a la d'Uxelles, 276 — a la Ste-Menehould, 277 — a la matelote, 280 — a la Tartare, 280 — anchovy, 290 — apricot, 411 — brown, 272 — brown caper, 281 — Bearnaise, 279 — Bigarade, 289 — bread, 290 — cauliflower, 281 — chestnut, 282 — Czarina, 278 — Chaudeau, 410 — Dutch, 274 — egg, 281 — fair maid's, 278 — fennel, 275 — for fish, see Fish — - fruit, 410 — - fumet of game, 288, 289 — gooseberry, 287 — horse-radish, 282 — hard, 411 — Italian, 291 — mayonnaise, 283 — mint, 290 — mirepoix, 278 — oyster, 132, 291 — parsley, 275 — Perigueux, 277 — puree of mushroom, 286 — Remoulade, 277, 278 — Robert, 279 — sage, 290 — soubise, 285 — syrup, 410 — tartar, 284 SOU Sauce, tomato, 288 — Villeroi, 275 — white, 272, 273 — white caper, 281 — whipped sweet, 41 1 — wine, 409 Sauces for puddings, 409 Saute-ing, 60 Saute-pan, 61 Scollops, when in season, 142 Scones, 446 — crisp brown, 447 — plain water, 447, 448 — cocked hats, 448 Scotch woodcock, 258 Shad, 116 — French name for, 139 — when in season, 142