The household cook book

Swiss cream 585 Tapioca jelly 587 Tea, for invalids 579 Toast, milk or cream 586 Toast, value of 578 Toast, water 583 Vegetables, for invalids 579 Wine jelly 588 Whey, use of 577, 584 Wine whey 584 JAM'S, JELLIES, MARMA- LADES, PRESERVES, ETC., 488 to 517 General suggestions 488 to 491 Fruit cheeses, 4 recipes. .. .499, 500 Fruit pastes, 8 recipes 500 to 502 Jams 502 to 504 Apple ginger 502 Apple jam 502 Barberry jam 503 Blackberry jam 502 Cherry jam 503 Currant jam 503 Gooseberry jam 503 Grape jam 503 Quince jam 504 Pineapple jam 503 JAMS, JELLIES, ETC.-(Continued). Pineapple parings, to utilize. . .503 Plum jam 503 Raspberry jam 504 Rhubarb jam 504 Strawberry jam 504 Tomato jam 504 Vegetable marrow jam 504 Jellies 491 to 496 Apple jelly 493 Blackberry jelly 493 Cherry jelly 493 Crab apple jelly 493 Cranberry jelly 493 Currant jelly 493 Damson jelly 495 Dried apple jelly 493 Gooseberry jelly 495 Grape jelly 495 Guava jelly 494 Mango jelly 495 Quince jelly 495 Peach jelly 495 Pear jelly 495 Plum jelly 495 Plum and apple 493 Raspberry jelly 493 Rhubarb jelly 496 Strawberry jelly 493 Tutti frutti jelly 496 Various jellies 493 Wild plum jelly 496 Marmalades 496 to 499 Making marmalade 496 Testing marmalade 496 Apple marmalade 497, 498 Apricot marmalade 497 Blackberry marmalade 498 Crab apple marmalade 498 Grape marmalade -, . .497 Orange marmalade 497 Quince marmalade 497, 498 Peach marmalade 497 Pear marmalade 497 Plum marmalade 498 Raspberry marmalade 498 Rhubarb marmalade 497 Strawberry marmalade 498 Tomato marmalade 499 Various fruit marmalades . .. .497 Vegetable marrow 499 Preserves 505 to 517 Canned fruit for preserves. . . .505 Cooking the fruit 505 Graining of syrup 506 Hardening fruit 505 Keeping preserves 505 Syrup for preserves 506 Time to boil fruits 506 Apple preserves JiOO Apricot preserves 507, 514 Barberry preserves 507 JAMS, JBDDIBS, BTG.-(Continued). Bilberry presen-es 511 Blackberry preserves 507 Cantelope, preserved 517 Cherry preserves 508 Citron preserves 508 Crab apple preserves 507 Cranberry preserves 509 'Currant preserves 508, 509 Damson preserves 511 Dewberry preserves 508 Fig preserves 509 Ginger preserves 510 Gooseberry preserves 510 Greengage preserves 511 Grape preserves 510 Huckleberry preserves 511 Lemon preserves 512, 513 •Limes, preserved 513 Nectarine preserves 514 Orange preserves 513 IMulberry preserves 512 Muskmelon preserves 512 Peach preserves 513, 514 Pear preserves 514 Pineapple preserves 514 Plum preserves 515 Pumpkin preserves 515 Quince preserves 516 'Raspberry preserves 516 (Strawberry preserves 515 'Tomato figs 509 Tomato preserves 516 Watermelon, preserved 517 MEAT'S, GAME, POULTRY— Ill to 164 Baking meats 112 Barding 122 Basting 112 Boiling meat 113 Boning meat 122 Braising 120 Broiling meat Ill Burning fat 125 Canning meat 527, 528 Cold meat 125 Daubing 122 Drippings 123 Fats and oils 117 Fat, to clarify 118 Flour, to brown 127 Fricasseeing 116 Frozen meat, to thaw 125 Frying !!•"> Garnishing meat 127, 631 Glazing 122,633 Gravy, to make 125 Grilling Ill Larding 121 Odor of boiling, to overcome. . . .125 Meat pie li">3 MEATS, GAME, POULTRY— (Coutinuedj. Meat pies, dangerous gases in. . .153 Potted meat 179 Preserving of meat 135 Ragouts 116 Roasting meat 112 Salt, its action on meat 124 Salt meat, to cook 114 Sauteing 119, 121 Steaming 120