The household cook book

Strawberries 481, 404 Tamarind 482 Whortleberry, the 466 Compotes of fruit 485 to 487 Cooked fruits 4TT to 485 Using sugar in cooking 477 Apples, 7 recipes 477, 478 Apple butter 477 Apple sauce, 5 recipes 479 Bananas. 3 recipes 480 Cranberry sauce 479, 480 Damson sauce 483 Date sauce 480 Dried i)erries, stewed 481 Fig sauce 481 Goosolierry fool 481 Gooseberry trifle 481 L^mon butter 481 Lftinon jelly 481 FRUITS AND NUTS— (Continued). Quinces, 2 recipes 483 Peaches, 3 recipes 481, 482 Peach sauce 479 Peaches, to skin 481 Pears, 3 recipes 482 Plum charlotte 483 Pi'unes, 3 recipes 483 Raisins 484 Rhubarb, butter 484 Rhubarb, stewed 484 Tamarind sauce 484 Tomato butter 484 Dried fruits 473 to 476 Apples ■ 474 Apples, to skin 474 Blackberries 474 Cherries 474 Citron 475 Cooking dried fruit 474 Currants 475 Gooseberries 475 Keeping dried fruit 474 Peaches 476 Pears 474 Pineapples 476 Plums 476 Quinces 474 Watermelon rinds 476 Nuts 472 Almond, the 321 Almonds, glazed 473 Almonds, salted 473 Almonds, sugared 472 Brazil-nuts .472 Chestnut, the 151 'Chestnuts, roasted 472 Peanut, the 461 Peanuts, salted 473 Walnut, the 548 Walnuts, salted 473 HASH AND CROQUETTES— 176 to 183 Croquettes, 14 recipes. . .179 to 182 Kouftas 183 Kromeskies 182 Scotch coUops 182 Hash, 10 recipes 176 to 178 Garnishing of 633 Pilaff 179 Scrapple 178 ICE OREAINIS, WATER ICES AND SHERBETS. . . .434 to 446 Frappes 444 Granites 444 Ice creams 434 to 443 Preliminary suggestions.434 to 438 Almond 440 'Baked apple 440 Banana 440 ICE CREAMS, ETC.— (Continued). Ice cream, bisque 440 Brown bread 441 Burnt almond 440 Caramel 440 Chocolate 441 Coffee 441 Frozen fruit 443 Fruit 441 Fruit juice 441 Fruit molds 443 Gelatine 441 Iced strawberry pudding 443 Lemon 441 Macaroon 441 Macedoines 442 Mousse 443 Neapolitan ice cream, 4 reeipes.438 Nesselrode pudding 442 Nut 442 Orange 442 Pineapple 442 Pistachio 442 Philadelphia ice cream, 3 recipes 438 Tea 441 Tutti frutti 442 Vanilla 442 Sherbets 444, 445 Sorbets 446 Water ices 444, 445 INVALID COOKERY. . . ..573 to 588 Appetite, the 579 Apple water 583 Arrowroot 585 Asses' milk 585 Barley water 583 Beef juice 582 Beef tea 582, 583 Beef tea, value of 577 Bilious tendency 579 Blanc mange, 5 recipes 588 Bread jelly 587 Broth, 2 recipes 581 Broth, value of 578 Buttermilk, use of 577 Cocoa, for invalids 579 Coffee, for invalids 579 Consumptive tendency 579 Cream, use of 577 Diet, its importance 580 Elm jelly 5S7 Egg drinks, 3 recipes 584 Eggs for invalids 582 Eggs, use of 577 Essence of moat 581. 582 Fats and oils 580 Fats for the system 577 Fat, to remove from broth 581 Fever cases 576 Fine Hour bread 578 Flaxsod tea 584 INVALID COOKERY— (Continued). Flour, baked or boiled 580 Frangipane 586 Goat's milk 585 Goat's milk, artificial 585 Gout 589 Gruels, 7 recipes 586, 587 Iceland moss 588 Jellies 587, 588 Jelly, gelatine and isinglass 578 Juice of fruits 579 Lemonade, hot 583 Licorice tea 584 Lime 580 Lime water 584 Linseed tea 584 Meat patty 582 Milk porridge 587 Mutton, toasted 582 Oatmeal jelly 587 Panada, cracker 588 Porridge 587 Rennet whey 584 Restorative jelly 587 Rice and milk 585 Rice jelly 587 Rice water 583 Sandwiches, raw beef 582 Scrofulous diseases 580 Sippets 586 Slippery elm tea 584 Soup, milk 581 Steak, broiled 582 Stomach and bowel disorder. . . .576 Suet and milk 586