The household cook book

Cucumber sauce 101 Currant sauce 101 Curry powder 108 Curry sauce 102 Drawn butter sauce 99 Egg sauce 102 Fennel sauce 102 Fish sauce 102 Herb powder for flavoring 108 Hollandaise sauce 102 Horseradish sauce 102 Lemon sauce 103 Lobster sauce 103 Mandra sauce 103 Matelote sauce 103 Milk sauce 104 Mint sauce 104 Miss Maitland's mayonnaise. .. .104 Mushroom sauce 104 Mustard, 4 recipes 194, 105 Navy sauce 105 Nut sauce 105 Olive sauce 105 Onion sauce 105 Oyster sauce 106 Parsley sauce 106 SAUCES FOR FISH, ETC.— (Continued.) Pepper sauce 106 Pickle sauce 106 Potato sauce 106 Raisin sauce 106 Ragout powder 109 Sassafras powder 109 Sauce piquante 100 Sauce Robert 106 Sauce supreme 107 Sauce tartare 107 Sauce Veloute 107 Shrimp sauce 106 Tartar sauce 107 Tomato sauce 107 Walnut sauce 108 White sauce 99 Worcestershire sauce 107, 108 SOUPS 19 to 47 Broth 24 Browned crackers 31 Caramel soup 31 Clarifying soup 27 Colorings for soup 28 Croutons '. . . . 29 Egg-balls 31 Fat, to remove from soup 22 Fish stock 27 Flavorings 23 Forcemeat 29 Hints 24, 27 Lobster butter 28 Noodles 29 Onions, use of 23 Principles involved in making.. 20 Quenelles 28 Salt, to modify taste of 21 Seasonings 24 Soup-boquet 30 Soup-bunch 30 Stock 21. 24, 27 Suet dumplings 29 Thickening 30 Utensils used 19 Veal stock 20 Virginia flavoring 31 Soups, alma mata 39 Almond 32 Asparagus 32 Barley 32 Bean, 3 recipes 32 Beef 39 Bisque of lobster 45 Boston .'. 45 Bouillon 39 Cabbage 33 Carrot 33 Celery 33 Chicken 40 Chicken and gumbo 40 Clam 40 SO U'P S— (Continued) . Clam chowder 46 Clear 40 Salt codfish 4G Canadian pea 36 Consomme 41 Green corn 33 Cream celery 33 Cucumber 34 Duchess 41 Egg 41 Every-day 41 Fish 46 Flemish 34 Florence 42 Game 42 Gumbo 34 Hotch-potch 42 Italian 34 Julienne 35 Macaroni 37 Meat broth 42 Mocli bisque 35 Moclv turtle 38, 44 Mullagatawny 43 Mushroom 35 Mutton broth 43 Noodle 35 Okra 34 Onion 36 Oxtail 43 Oyster 47 Palestine 36 Pea 36 Potato 37 Pumpkin 39 Rabbit 44 Rice 37 Sago 37 'Semolina 37 Spanish 47 'Tapioca 37 Tomato 37, 38 Turkey 44 Veal 45 Vegetable marrow 38 Vermicelli 37 Victoria 38 T\^hite 39 TABLES 7 to 16 Nutriment in foods 7 to 10 Table of proportions 17 Time of cooking 14 to 16 Weights and measures. .11 to 13 THE TABLE AND ITS AP- POINTMENTS G03 to 611 VEGETABLES 216 to 1^5 How to boil 217. 210 Odor of boiling, to overcome. . .218 Principles involved in boiling. .218 Time to boil 218 VEGETABLES— (Continued). To restore their freshness 220 Washing of 219 Water, effects of different kinds 219 Artich .kes, 4 recipes 220, 221 Asparagus, 4 recipes 221, 222 Beans, o recipes 222, 223 Beets, 3 recipes 223, 224 Brocoli 226 Brussels sprouts, 2 recipes 224 Cabbage, 5 recipes 224, 225 Cardoon, the 221 Carrots, 2 recipes 227 Cauliflower, 2 recipes 226 Celery 227, 228 Colcannon 225 Corn, 10 recipes 228, 229 Cucumbers, 3 recipes 230 Egg plant 231 Endive 231 Greens 231 Greens, beet 224 Kohlrabi 232 Lettuce. 2 recipes 232. 233 Macaroni, a recipes 233 Mushrooms 234 to 2;>6 Okra 236 Onions, 6 recipes 237, 238 Odor of, to overcome 237 To peel 237 Spanish 238 Parsley 240 Fried 634 Parsnips, 4 recipes 238, 239 Peas 239,240 Potatoes, a la maitre d'hotel. . . .244 And eggs 244 Baked 242 Balls 242 Boiled 241 Boston chips 243 Broiled 242 ■Cake 242 'Creamed 243