The thorough good cook

,, and Ham Patties. 223 ,, „ ,, Pie, 223 ,, Minced, a la Catalan, 295 ,, Neck of, a la Cr6me, 292 ), J, ,, :\ la Mirepoix, 291 J, ,, „ with Sweet Herbs, 292 ,, Shoulder of, a la Bourgeoise, 231 „ Tea, 79 Vegetable Hash, 241 Pie, 368 ,, Sauce, 350 ,, Soups, 96 Vegetables: — Artichoke Pie, 372 Artichokes, Bordeaux Fashion, 372 ,, Jerusalem, 373 ,, a la St. Cloud, 371 Asparagus in Cream, 371 ,, in Croustade, 370 ,, Forced, in French Rolls, , , Italian Fashion, 370 ,, Ragout of, 371 Beans, Baked, 365 „ a la Poulette, 305 ,, White Haricot, 365 Beetroot. Fricassee of, 376 Brussels Sprouts and Cucumbers, 358 Cabbage Pudding, 357 Cabbages, Ragout of, 357 Calecaunou, 357 CaiTot Pie, 366 Cauliflower au Gratin, 356 Loaf, 354 Cauhflowers, 353, 354 ,, and Butter, 354 ,, Genoan Fashion, 355 ,, a la Mayonnaise, 355 ,, a la ReLue, 355 Celery, Puree of, 374 Cucumber Toast, 359 Cucumbers, Ragout of, 359, 360 Stewed, 359 French Beans in Black Butter, 363 ,, ,, Brittany Fashion, 364 ,, ,, a la Frauoaise, 364 ,, ,, Pm-ce of , 365 ,, ,, to Ragout, 363 ,, „ "Steward's," 364 Gumbo, 376 Half- Glaze for, 353 In a Mould, 368 Indian Fagadu, 375 Marrow Pie. 367 Mushroom Pie, 373 Mushrooms, Essence of, 374 ,, Grilled, 373 Onions, Glazed, for Garnish, 353 ,, Puree of, 374 Parsnip Fritters, 366 Parsnips, Beans with, 366 Peas, Stewed, 369 Potato Cake, 361 ,, Cheese-Cakes, 363 ,, Fritters, 363 ., Omelette, 362 ,, Pudding, 361 ,, Rissoles, 362 ,, Souffle, 362 ,, Stuffing, 301 Potatoes, "Steward's," 300 Vegetables {continued): — Puiupkin Pie, 3G7 „ Puree of, 36S Salsaties with Beef Marrow, 375 Spinach Pudding, 3.)" ,, Piuve of, 358 Veloutee Sauce, 347 Venison, 288 ,, Jugged, 288 ,, Pie a rAmericaiue, 215 „ Roast Neck of, 214 Vermicelli Pudding, 443 ,, Soup, 12o Vinaigrette of Beef, 308 Vol-au-Vent d'Escalopes de Torbot au Bon Beurre, 151 „ of Lambs' Tails, 229 W Wafers, Abnond, 403 Water Ice, Lemon, 446 ,. Zootje (or Souchet), 170 Welsh Pudding, 443 ,, Earebit, 397 West Indian Pepper-Pot, 319 Wheatears, to Roast, 266 Wheatmeal Pomdge, 461 White Beans, Puree of, 120 „ Cakes, 444 ,, Caper Sauce, 351 ,, Coffee, 454 ,, Fish Sauce, 351 „ Fricasseed Chicken, 260 „ ,, Rabbit, 260 White Gibelots of Rabbits, 284 ,, Haricot Beans, 365 ,, Mulligatawny Soup, 117 ,, Pudding in Skins, 238 ,, Roux, 351 „ Soup, Old Scotch, 109, 110 „ Stock, 77 Whitebait, 165 ,, Devilled, 166 Whiting, Fillets of, Broiled a la Maitre d'Hotel, 165 ,, au Gratiu, 164 ,, Pudding, 163 Whitings, Broiled, 164 ,, Puddings of, a l'Ude, 163 ,, Quenelles of, 165 Wild Boar's Head, 229 ,, Duck, Fillets of. Sauce for, 345 ,, Ducks k la Chasseur, 264 „ ,, Pomeranian Sauce for, 14 ,, Fowl, Sauce for, 345 Wine Soup, German, 136 Woodcock, Salmi of, 279 Woodcocks, to Roast, 280 , , and Snipe, 280 Y Yam Pudding, 444 Yaourt, 2, 444 York Ham with Spinach, 222 Zootje (or Souchet), Flounders Water, GENEBAL INDEX, American breakfasts, Popular, 4o7 American formula for steaming oj'sters, 49