The thorough good cook

SotJPS {contiuiieiT) : — Ox-Tail, 111 Oyster, 103 Parmeutier, 80 Pea and Cucumber, 92 „ French Split, 88 ,, Green, 83 ,, Old-fashioned, 86 Pepper-Pot, 137 Poacher's, 12-1 Potage a la Clennont, 89 ,, alaDiable, 113 ,, Priutanier. 82 „ a la Peine, 109, 110 Potato, 80 Pot-au-Feu, 77 Puchero, 132 „ Mexican, 132 Pumpkin Maigre, 90 Pui-t'e of Fowl, 119 „ of Game, 120, 121 ,, of Hare, 120 ,, of Partridges, 121 ,, of A\Tiite Beans, 120 Queen, 109 Rabbit, 118 Ravioli, 116 Eice, 127 Sago, with Turnips, 128 St. Germain, 83 Scotch Barley Broth, 128 „ Hare, 123 „ Kale, 92 Sharp, 138 Sheep's Head Broth, 108 SoiTcl, 83 Spaghetti, 126 Spring, 82 Sweet Milk, 126 Tomato, 95 Turnip, 95 Turtle, Mock, 105-107 Veal Tea or Broth, 79 Vennicelli, 125 "Wliite Stock, 77 Young CaiTot, 85 Sowins, 461 „ Scotch, 462 Spaghetti, 126 Spanish Crusts, 385 ,, Sauce, 347 Spiced Beef, 305 Spinach Pudding, 357 ,, Pm-ueof, 358 Spitchcocking Eels, 178 Sprats, Baked, 201 ,, Broiled, 200 Spring Soup, 82 Stcht Soup, 114 Steak, Beef, 302 ,, Chateaubriand, 302 Stew A la Bouchc, 112 ,, Hessian, 315 ,, Mutton, Irish, 316 ,, Navarin, 316 ,, Queen Blanche, 226 "Steward's" French Beans, 364 ,, Potatoes, 360 ,, Sauce, 348 Stewed Beef, 307 ,, Carp, 194 ,, Cheese, 397 ,, Cod, 159 ,, Cucumbers, 359 Eels, 179 ,, Kidneys, 226 ,, Oysters, 183 ,, Partridges, 270 ,, Peas, 369 „ Quails, 267 ,, Shoulder of Mutton, 310 Stock, Consomme, 77 Strawberries, Preserved, 467 Stuffed Egg Fruit, 458 Sturgeon, Fresh, 202 Succotash, 464 Sucking Pig, Roast, 243 " Surprise " Eggs, 395 "Surijrises " in Ice Creams, 72, 73 Sweet Milk Soup, 126 ,, Omelette, 431 ,, Sauce, 348 Sweets (alphabetically arranged), 402- 444 Sweetbread, Croquettes of, 286 Pie, 216 Sweetbreads, " Dauphin " Fashion, 217 ,, Rissoles of, 236-287 ,, Scoliosis of, in Cases, 217 ,, ,, with Green Peas, 216 Sweetmeat Tarts, 440 Swiss Puddmg, 440 Tapioca Puddings, 441 Tart, Angehca, 404 „ Fig, 418 ,, Orange, 432 ,, Raspbeny, 439 Tarts, Sweetmeat, 440 ,, Transparent, 441 Tartar Sauce, 348 Terrapin, 9, 10 Thickenings, 351, 352 Timliale of Macaroni, 239 Toad-in-a-Hole, 319 Toast, German, 241 488 THE THOROUGH GOOD COOK. Toasted Cheese, 397 Tomato Sauce, 349 ,, Soup, 95 Tongue, Neat's, au Gratin, 297 Tongues, Sheep's, h. la Saint Lambert, 298 with Stewed Endive, 218 Toulouse Sauce, 350 Tranches Yiennoises a la Tomate, 384 Transparent Pudding, 441 « Tarts, 441 Trifle, 442 Tripe, to Boil, 298 , , a la Bourgeoise, 299 ,, Roast, 246 Trout, to Cook, 196 Tunny, 382 Turban of Fillets of Rabbits, 212 „ of Peas and French Beans, 359 Turbot, to Dress, with Capers, 151 ,, Fillets of, a la Creme, 149 ,, Gratin of Fillets of, 150 ,, Petites Timballes of Fillets of, a la V^u(?tieune, 152 ,, Vol-au-Yent d'Escalopes de, au Bon Beurre, 151 Turkey, Galantine of, 213 Turkish Sherbet, 452 "Turned" Sauce, 350 Turnip Soup. 95 Turtle Soup, Mock, 105, 106 U rTniversal Sauce, 350 Vacherin with Cream, 442 Vanilla Cream Ice, 445 Veal, Boiled Knuckle of, 295 ,, Breast of, ji la Poulette, 294 ,, Broth, 79 ,, Cutlets, 225 J, ,, a la Mayonnaise, 293 ,, Fillet of, h. la Bourgeoise, 293 , , , , Italian Way, 293