Gancel's culinary encyclopedia of modern cooking

Guinea Hen . 297 H Ham . 228 Hash . 230 Hints to the Mistrees of the House . 483 Hippopotamus . . 173 Horsemeat . 173 How to make Soap . 454 Hygiene, Diet Longevity 490 Ice Cream . . 415 How to make Ice Cream Divers Compositions. 415 Biscuits Glaces ....... 419 Bombs . 420 Cups . 424 Fancy Ice Cream . 426 Indigestion . 492 Intoxication . 493 Introduction . 5 J Javel Water . 454 Jellies . 118 Chiken Jelly . 119 Jellies for Invalids . 119 Jellies of Liquor...... 120 K Kangaroo . 173 Lamb . 212 How to Lard . . 464 Lights . . 237 to 261 “ Brains, etc . 237 “ Ears . 239 “ Feet . 240 “ Fries . . 241 “ Haslets . 242 “ Heads . 242 Hearts ............. 244 “ Kidneys . . . 244 " Liver . 246 Pages Lights “ Lungs . 247 “ Marrow .... . . ...... 248 “ Palate, etc. ...... ... 248 Sweetbreads 249 “ Tails . . 259 “ Tongue . . . 259 “ Tripes . 260 “ Udder . . 261 Lobster . . . 156 Lunch (Ready Dishes) . . . 514 Lunch Special . . . 513 M Marinade & divers Brine 120 Market (How to Select Provisions at the)..... 475 Sample of Market List.. 494 Measures Length . . 448 Capacity . . . 448 Avoir du Foids . . 448 Thermometer . 448 Milk . ' . . 449 Mirepoix . 97 Miscellaneous ............. 454 Miscellaneous Recipes . . 440 Baking Powder ....... 442 Cayenne Fepper . 441 Cider _ _ 442 Ciment . . 443 Corns and soft perspir- Chemical Refrigerating 442 Curry Powder . 442 ing Feet . 443 Degree Cooked Sugar.. 444 Degree for Hot Grease 445 Distillation . 443 Flavoring for sweet Dishes . 441 Flower Grease ........ 445 Frying . . .... 445 For sweet pickled fruits 448 Four Spices Home Style 441 Fine Spices for Game. 441 Grease . . . 444 Jams . 447 Modeling . 444 Paprika . . 441 Remedy for Bums..... 442 Orange Marmalade . . . 447 Spices for Pork . . 441 Special Spices . 441 To compound . 444 — 526 INDEX (Continued) Pages Mussels . . . . . . . . 160 Mutton . . . 212 Menu for Christmas Dinner . 519 Menu for Table d’Hote . . 516 Menu for Thanksgiving and Christmas Dinner. 519 Oil . 449 Opposum, Pole Cat, Ra¬ coon . . 174 Oriental Dishes Chinese and Japanese.. 175 Ostrich . 298 Oysters and Oyster Crabs 161 Parrots . 174 Paste and Farinaceous .... 373 to 382 Pastes, Timbales, Mous¬ selines . . 20 Pantry and Store Room List . 504 Patties and Vol-au-Vent 19 Peacock . 298 Poche . 466 Pork . 225 Suckling Pig . 226 Poulp and Cuttle-Fish. . . 174 Poultry . 282 Braised . 262 Broiled . . . 263 Carved . 264 Divers . 263 Roast . 263 Time to cook . 264 Poultry and Game (To Choose) . 478 Poisoning . 492 Preface . 3 Preserves . 450 Preserved Eggs . 451 “ Olives . 451 “ Vegetables . . . 452 R Pages Reception and Table.... 427 The Service . 428 Etiquette at the Table 428 Service of Wine . 429 Temperature of Wine.. 429 First Service _ 433 Second Service . 433 Third Service . 434 Wines and Liquors served at different Dinners . 434 Buffet and Refresh¬ ments ........ 434 to 438 References . 4 Reference Letters . 522 Relishes . 7 Roasting (Plain Direc¬ tions for) . 460 S Salad . 351 to 368 Sandwishes . 16 Salpicon . 23 Sauces . 95 to 114 Sauces and their Compo¬ sitions . 98 Sausages . 227 Saute (How to) . 469 Savory . 440 Seal . 174 Seasoning . 120 Seasoning . 440 Shrimps . 166 Skewers (Brochette) ... 23 Soft Drinks . 436 Snails . 167 Snakes . 174 Soups . 62