Cauliflower au Gratin, 56 Cheese — Celeriac with, 75 Eggs with, 24 Omelet, 6 Seakale with, 72 Toast, 89 Eggs— A FAnglaise, 68 A la Creme, 83 Au Parmesan, 24 Canapes a la Gordon, 43 Stuffed— Au Gratin, 80 With Anchovies, 9 Index. 1 1 SAVOURIES — continued. Macaroni — A la Napolitaine, 104 Au Gratin, 104 Cheese, 104 Mushrooms' tl la Bordelaise, 26 Roe Toasts, 87 Seakale with Cheese, 72 Spaghetti k laXapolitaine,40 Toasts — Devilled, 90 Egg and Anchovy, 88 Egg and Spinach, 89 Egg and Tomato, 90 Egg and Tongue, 88 Foie-Grae, 89 Game, 89 Hints on Making, 91 Kidney, 89 Liver, 90 Marrow, 88 Mushroom, 90 Prawn, 87 Roe, 87 Salmon, 89 Sardine, 87 Vermicelli Patties, 19 SCRAPS, To USE UP — Bread, Various ways, 92 — 95 Meat, Mutton, 106, 108 SOUFFLES — Chocolate, 41 Lemon, 70 Omelet, 80 Rabbit, 83 SOUPS — A FIrlandaise, 81 Aux Profiterolles, 28 Barley, 84 Bean, Haricot, 26, 53 Brunoise with Italian Paste, 50 Cauliflower, 41 Celery, 10 Chestnut, 78 Chicken Puree, 17 Clermont, 53 Crecy a la Moderne (Carrot), 13 SOUPS — continued. Dodds, 71 Don Carlos, 63 German, 30 Green Pea, 44 Leek and Rice, 73 Monte Carlo, 76 Ox-tail, 57 Parisien, 68 Paysanne, 39 Reforme, 1 Scotch Broth, 22 Shrimp, 33 Sorrel, 7 (with Custard), 36 Spring, 20 Stock, clear, 60 Tapioca, 60 Tricoloured, 47 Vegetable Marrow, 4 Vegetable Puree, 66 SUNDRIES — Bread Crumbs, Fried, 94 „ Sippets, 95 Butter, Anchovy, 88 „ Lobster, 45 Panada, 54 Spongecake, 59 Stock, clear, 60 Timbales a la Milanaise, 69 VEGETABLES — Artichokes Fillets of Beef with, 61 Served with Salad Sauce, 21 Asparagus Omelet, 34 Beans, French — Cauliflower and French Bean Salad, 101 Salad, 46 Tomato Rice with, 67 Beans, Haricot — Flageolet Salad, 98 Soup, 25. White, 53 Carrot Soup, 13 Cauliflower — Au Gratin, 56 French Beans and Cauli- flower Salad, 101 Index. ^VEGETABLES — continued. Celeriac — Cheese with, 75 Salad, 18 Celery Soup, 10 Chestnut Soup, 78 Chicory and Tomato Salad, 100 Cucumber, with Fillets of Lamb, 81 Endive — Shrimp and Endive Salad, 98 Salad, 59, 97 Horseradish Sauce, 70 Leeks, Rice and Leek Soup, 73 Lettuces — Puree of, 37 Salad of, 96 Mushrooms — A la Bordelaise, 26 Fritters, 65 On Toast, 90 Stewed with Partridges, 11 Peas — A la Fran9aiBe, 83 A la Paysanne, 12 Saddle of Lamb with, 40 Soup a la St. Germain, 44 Potatoes— A la Marquise, 67 Anna, 15 Fried, 52 Lamb Cutlets Served with New Potatoes, 21 Lorettes, 11 VEGETABLES — continued. Potatoes — continued. Petits Choux (Balls), 8 Eibbons, 24 Salad of, 5 Sautees, 40 Veal Served with New Potatoes, 26 Watercress and Potato Salad, 98 Puree of, 66 Sorrel Soup,7( with Custard), 36 Spinach — A la Creme, 3 Fillets of Mutton with, 55 Gravy Served with, 29 Lamb Cutlets with, 43 Poached Eggs with, 86 Tomatoes — Chicory and Tomato Salad, 90 Egg and Tomato Toast, 90 French Beana with To- mato Rice, 67 Salad, 97 Sauce, 17 Stuffed a la Victoria, 15 Turnip-tops, Poached Eggs on, 62 Vegetable Marrow — A.U Gratin, 77 Soup, 4 Watercress — Omelet, 74 Potato and Watercress Salad, 98 Sauce, 14 A ooo we 609 CANE STTGAE and HEALTH. Insist on your Grocer supplying you with GLEBE PURE UK REFIIEO SUSII S EOLDEI SVRUP. TRUTH says :-" We find Glebe Pure Cane Sugar superior to any we have ever used."

AI-modernized reading of the original text

Cauliflower au Gratin, 56 Cheese — Celeriac with, 75 Eggs with, 24 Omelet, 6 Seakale with, 72 Toast, 89 Eggs— A l'Anglaise, 68 A la Creme, 83 Au Parmesan, 24 Canapes a la Gordon, 43 Stuffed— Au Gratin, 80 With Anchovies, 9 Index. 1 1 SAVOURIES — continued. Macaroni — A la Napolitaine, 104 Au Gratin, 104 Cheese, 104 Mushrooms a la Bordelaise, Roe Toasts, 87 Seakale with Cheese, 72 Spaghetti a la Napolitaine, 40 Toasts — Devilled, 90 Egg and Anchovy, 88 Egg and Spinach, 89 Egg and Tomato, 90 Egg and Tongue, 88 Foie-Grae, 89 Game, 89 Hints on Making, 91 Kidney, 89 Liver, 90 Marrow, 88 Mushroom, 90 Prawn, 87 Roe, 87 Salmon, 89 Sardine, 87 Vermicelli Patties, 19 SCRAPS, To USE UP — Bread, Various ways, 92 — 95 Meat, Mutton, 106, 108 SOUFFLES — Chocolate, 41 Lemon, 70 Omelet, 80 Rabbit, 83 SOUPS — A l'Irlandaise, 81 Aux Profiterolles, 28 Barley, 84 Bean, Haricot, 26, 53 Brunoise with Italian Paste, Cauliflower, 41 Celery, 10 Chestnut, 78 Chicken Puree, 17 Clermont, 53 Crecy a la Moderne (Carrot), SOUPS — continued. Dodds, 71 Don Carlos, 63 German, 30 Green Pea, 44 Leek and Rice, 73 Monte Carlo, 76 Ox-tail, 57 Parisien, 68 Paysanne, 39 Reforme, 1 Scotch Broth, 22 Shrimp, 33 Sorrel, 7 (with Custard), Spring, 20 Stock, clear, 60 Tapioca, 60 Tricoloured, 47 Vegetable Marrow, 4 Vegetable Puree, 66 SUNDRIES — Bread Crumbs, Fried, 94 „ Sippets, 95 Butter, Anchovy, 88 „ Lobster, 45 Panada, 54 Spongecake, 59 Stock, clear, 60 Timbales a la Milanaise, VEGETABLES — Artichokes Fillets of Beef with, 61 Served with Salad Sauce, Asparagus Omelet, 34 Beans, French — Cauliflower and French Bean Salad, 101 Salad, 46 Tomato Rice with, 67 Beans, Haricot — Flageolet Salad, 98 Soup, 25. White, 53 Carrot Soup, 13 Cauliflower — Au Gratin, 56 French Beans and Cauliflower Salad, 101 Index. ^VEGETABLES — continued. Celeriac — Cheese with, 75 Salad, 18 Celery Soup, 10 Chestnut Soup, 78 Chicory and Tomato Salad, Cucumber, with Fillets of Lamb, 81 Endive — Shrimp and Endive Salad, Salad, 59, 97 Horseradish Sauce, 70 Leeks, Rice and Leek Soup, Lettuces — Puree of, 37 Salad of, 96 Mushrooms — A la Bordelaise, 26 Fritters, 65 On Toast, 90 Stewed with Partridges, Peas — A la Francaise, 83 A la Paysanne, 12 Saddle of Lamb with, 40 Soup a la St. Germain, 44 Potatoes— A la Marquise, 67 Anna, 15 Fried, 52 Lamb Cutlets Served with New Potatoes, 21 Lorettes, 11 VEGETABLES — continued. Potatoes — continued. Petits Choux (Balls), 8 Ribbons, 24 Salad of, 5 Sautees, 40 Veal Served with New Potatoes, 26 Watercress and Potato Salad, 98 Puree of, 66 Sorrel Soup,7( with Custard), Spinach — A la Creme, 3 Fillets of Mutton with, 55 Gravy Served with, 29 Lamb Cutlets with, 43 Poached Eggs with, 86 Tomatoes — Chicory and Tomato Salad, 90 Egg and Tomato Toast, 90 French Beana with Tomato Rice, 67 Salad, 97 Sauce, 17 Stuffed a la Victoria, 15 Turnip-tops, Poached Eggs on, 62 Vegetable Marrow — A.U Gratin, 77 Soup, 4 Watercress — Omelet, 74 Potato and Watercress Salad, 98 Sauce, 14 CANE STTGAE and HEALTH. Insist on your Grocer supplying you with GLEBE PURE CANE REFINED SUGAR & GOLDEN SYRUP. TRUTH says :-" We find Glebe Pure Cane Sugar superior to any we have ever used."

Little French dinners