Finally : with a range (if possible), and with an ar-
rangement, such as I have tried to describe, giving us a
clean, nicely equipped room for the preparation of our
food, and a kitchen, entirely separated from godowns and
stabling, easily accessible from the house, and conse-
quently continually subject to scrutiny and wholesome
discipline, I think that the back-bone of the evils I have
spoken of would be broken, ladies would find the super-
vision of their domestic economy a pleasure rather than
a penance, and we should be able to congratulate our-
selves upon having really laid the foundation-stone of true
reform at last.
iJsriDH]:^^.
^i^cme stove the
Do. do. working of...
Aitchbone of beef, to cure...
Allemande sauce
Almond (burnt) Charlotte Russe of (ice)
Do. milk in curries
Do. do. in mulligatunny
American ** canned" fruits, &c. ...
Anchovy cream ...
Do. toast ...
Do. do. made at the table ...
Do. do. top-dressing for
Angel puddings ...
Antipasto, the {hors d'ceiivres)
Aperture, the necessity of, in pie-crust
Apple Charlotte ...
Apricot cream a la Moscovite
Do. cream (iced pudding)
Do. custard ...
Do. sauce
Artichoke globe {articJiaut)
Do.
do.
a la Barigoule
Do.
do.
a TEspagnole
Do.
do.
al'Italienne
Do.
do.
a la Lyonnaise
Do.
do.
a la maitre d'hotel
Do.
do.
a la moelle
Do.
do.
a la poivrade
Do.
do.
a la Provencale ...
Do.
do.
au gratin
Do.
do.
au sauce blanche, or bed
lamel
PAGE.
316
99
369
300
309
29
334
223
224
224
436
212
274
486
408
340
387
462
149
151
151
151
150
152
151
152
150
150&152
516 INDEX.
PAGE.
Artichoke globe bouchees ... ... ... 153
Do. do. cold to treat ... ... ... 152
Do. do. en coquilles ... ... ... 344
Do. do. fritters ... ... ... ... 150
Do. do. on toast... ... ... ... 229
Do. do. petits pat6s of ... ... ... 153
Do. do. sauce for... ... ... ... 89
Do. do, scallops of ... ... ... 344
Do. do. to trim ... ... ... ... 150
Do. do. stems a la cardon... ... ... 161
Do. Jerusalem {topinainbour) ... ... 148
Do. do. a la Chetput... ... ... 149
Do. do. au gralin ... ... ... 148
Do. do. fritters ... ... ... 149
Do. do. mould of ... ... ... 149
Do. do. petits pates of ... ... 153
Do. do. ways of cooking ... ... 148
Do. do. with eggs ... ... ... 236
Asparagus {asperges) ... ... ... ... 162
Do. en branches ... ... ... ... 428
Do. peas... ... ... ... ... 163
Do. points ... ... ... ... 163
Do. points on toast ... ... ... 229
Do. (tinned) ... ... ••• ... 163
Aspic de perdreaux ... ... ... ... 344
Do. jelly to make ... ... ... ... 386
Aubergines (brinjals) ii I'Espagnole ... ... 380
Do. au gratin ... ... ... ... 452
Australian tinned meats ... ... ... ... 324
(^^acon value of in rechauffes ,,, ... ... 174
Bain-marie pan the ... ... ... ... 20
Page 284
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Finally : with a range (if possible), and with an arrangement, such as I have tried to describe, giving us a clean, nicely equipped room for the preparation of our food, and a kitchen, entirely separated from godowns and stabling, easily accessible from the house, and consequently continually subject to scrutiny and wholesome discipline, I think that the back-bone of the evils I have spoken of would be broken, ladies would find the supervision of their domestic economy a pleasure rather than a penance, and we should be able to congratulate ourselves upon having really laid the foundation-stone of true reform at last.
[illustration: Index page]
^i^cme stove the
Do. do. working of... Aitchbone of beef, to cure... Allemande sauce Almond (burnt) Charlotte Russe of (ice)
Do. milk in curries
Do. do. in mulligatunny American ** canned" fruits, &c. ... Anchovy cream ...
Do. toast ...
Do. do. made at the table ... Do. do. top-dressing for Angel puddings ... Antipasto, the {hors d'ceiivres) Aperture, the necessity of, in pie-crust Apple Charlotte ... Apricot cream a la Moscovite
Do. cream (iced pudding)
Do. custard ...
Do. sauce Artichoke globe {articJiaut)
Do.
do.
a la Barigoule
Do.
do.
a TEspagnole
Do.
do.
al'Italienne
Do.
do.
a la Lyonnaise
Do.
do.
a la maitre d'hotel
Do.
do.
a la moelle
Do.
do.
a la poivrade
Do.
do.
a la Provencale ...
Do.
do.
au gratin
Do.
do.
au sauce blanche, or bed
lamel
150&152
Artichoke globe bouchees ... ... ... 153
Do. do. cold to treat ... ... ... 152
Do. do. en coquilles ... ... ... 344
Do. do. fritters ... ... ... ... 150
Do. do. on toast... ... ... ... 229
Do. do. petits pat6s of ... ... ... 153
Do. do. sauce for... ... ... ... 89
Do. do, scallops of ... ... ... 344
Do. do. to trim ... ... ... ... 150
Do. do. stems a la cardon... ... ... 161
Do. Jerusalem {topinainbour) ... ... 148
Do. do. a la Chetput... ... ... 149
Do. do. au gralin ... ... ... 148
Do. do. fritters ... ... ... 149
Do. do. mould of ... ... ... 149
Do. do. petits pates of ... ... 153
Do. do. ways of cooking ... ... 148
Do. do. with eggs ... ... ... 236
Asparagus {asperges) ... ... ... ... 162
Do. en branches ... ... ... ... 428
Do. peas... ... ... ... ... 163
Do. points ... ... ... ... 163
Do. points on toast ... ... ... 229
Do. (tinned) ... ... ••• ... 163
Aspic de perdreaux ... ... ... ... 344
Do. jelly to make ... ... ... ... 386
Aubergines (brinjals) ii I'Espagnole ... ... 380
Do. au gratin ... ... ... ... 452
Australian tinned meats ... ... ... ... 324
(^^acon value of in rechauffes ,,, ... ... 174
Bain-marie pan the ... ... ... ... 20