The new practical housekeeping

Coddled 286 Compote 289 Cream 290 Creamed 286 Dried 818 Ihimpllngs 549 Dumplings, baked. . .549 Page. Fried 286 Fried whole 286 Fvied with pork. 286 Fool 290 Fortress 290 Frosted 287 Frosen 804 Iced 287 Jellied 285,287 3iarbled 287 Meringue 292 Meringued 287 Paste 817 Porridge 891 Sago 291 Snow 291 Spiced 285 Steamed 285 Stewed 285 StuiTed 285 Tapioca 292 Toast 292 To keep 638 Transparency 288 Trifle 292 Valuable use of 283 Varieties 688 Apple Sauce 291 Baked 291.688 Cider 291 Cider, Imitetion 291 Dried 813 Black 814 . Page. Apricots. Frosen 804 Gathering .642 Paste 817 Artichokes 604 Asparagus 604 Pudding 604 Sauce 604 Toast 61 Baking Powder ii Proportion of 88 Bacon. Boiled 432 Breakfast 432 Broiled 482 Fried 432 Rashers of 432 Balls. Batter 592 Egg 699 Force Meat 600 Farina 600 German 600 Italian 139 Pop-corn 158 Veal 600 Bahamas 279,298 And cream 294 Baked 294 Fried 294 pju 4g4 BAimocu **.*.* .*.V.'.'.'. 88, 68 676 INDEX TO COOKERY RECIPI8. Page. Baskst. M>CEP00tt«»«« ••• IwO Orange a60 Bass. BoUed 242 Bavarian Cbsax. Almond 188 Blackberry 164 Chocolate 168 Coffee 164 Lemon 163 Orange 168 PeacS 164 Pear 164 Pine-apple 164 Pistachio 168 Quantity ot ISO Raspberry 164 Strawberry, 164 Vanilla 163 Bxans 604 French Style 604 In brine 612,613 String, dried 618 Bed of VSGRABLB8 . . .408 Bsir. A la mode 409 Boiled 405 Bouim 406 Fried corned 466 In jelly 411 Larded, fillet of 410 Loaf 606,532 Molded 401 Pot-roa«t of 404, 476 Pressed 406 Roast 406 Roascrump 407 Roast, German 407 Roast, French 407 Roast, ronnd 408 Stew 406 Stewed with tomat's 406 Stuffed brisket of . . . .415 Bkbfstbak. Broiled 412 Fried 413 Hamburg 413 Hidden 413 Oyster 413 Pie 414 With Oysters 413 Beets 605 Bbbries. Candied Frosted 804 Bills of Fabe. Christmas Dinner... 690 For Spring 615 For Summer 617 For Fall 619 For Winter 620 New Year's Dinner.. 614 Thanksgiving Din- ner 620 BfRDS. Fire for 320 How to pluck .. . 319 Time to roast 320 To broil 319 To fry 321 To lard 401 To roast 320 Wild flavor of 321 Page. * BitcuiT 82 Buttermilk 88 Cream... 84 Fairy 84 Italian 84 Kenilworth 84 Oxford 84 Orloff 84 PoUto 85 Rye 86 Soda 85 South Carolina 85 Spoon 85 Staltf 88 Tea 85 To bake 83 Toglase ^. 33 Unleavened 85 Blanch-Manoe. Chocolate 160 Farina 161 Raspberry. 161 Rice 161 Sago 161 Vanilla 161 Blackbebbibs. Canned 96 Dried 814,315 BL4NK Paobs ^73-2/7 Bloatbb, potted 242 Blueberribs. Frosted 808 Frozen 804 Bouillon. Plain 594 Philadelphia 694 True. 694 Bbaiks and ToiroifE! .'.'440 To single blanch 647 To double blanch. . . 647 Bbawn 431,1045 Bread. Apple ^ Barley .Yl Bean 21 Buckeye. 21 Chemistry of. 11-13 Coffee 86 Crumbs, to dry 267 Double 267* Double-egg 267 Dough 14,15 Easter 86 Favorite 22 Flour for 8,10 Borders 979 Graham 3,17.29 Making 7-9 ^ Making made easy 4 Oatmeal 17 Oven for 12,18 Potato.... 16 Proof box for 15 Quick 27 Rice 22 Rye 30 Rye and Indian 29 Rye with soda 29 Salt Rising 28 Single 267 Soifthern Egg 44 Sweet potato 23 To knead 14 To test 19 Pag« Vienna 80 With bnttermllk 28 With comprefsed yeaat 28 With potatoei 24 Bboma 186 Bbown BBEADw Boston 28 Good 88 With mush 28 Bbussels Spbouts 606 Buns 86 Bonnie 85 Currant 36 Hot Cross 36 BUTTEB. Apple 545 Clarified 570, 402 Caper 122 Drawn 128 Lemon 486 Lobster 122 Maltre d*hotel 449 Orange 496 Parsley 122 Peach 545,646 Plum 546 Quince 545 Quince and apples. ,M5 Tomato 646