2 ; honey in sweet and savoury dishes, 3 Gunter's " Confectioner's Oracle," 37 H Hash, 32-35 ; French boulcttcs, 33 ; American "hash-balls," 33 ; British middle-class hash, 33 ; how to make, 34 ; the final boil up, 34 Hitelets a Polish term for skewers, 183 Hints to the cook, xiv.-xvii. {Preface); to the lady of the house, ix.-xiii. {Preface) Honey, Use of, in Greek sweet and savoiuy dishes, 3 Hugo, Victoi-, on Eggs, 46 Iced MUk, 67 Ices, 70-73 ; when first they became fashionable, 70 ; when best eaten, 71; how to make, 71-72; "sur- prises " in ice-creams, 72 Indian Currj', 28 Indigestion, Remarks on, 395, 396 Italian Paste, Soups made from, 123 K "Kickshaws," Origin of thetenn, 211 Lady Morgan Soup invented by Careme, 101 Lemonade, 67 Lettuce salad, 25 M Macaroni, Risotto, and Polenta, 26, 27 Meat at breakfast, 21 Milk, Iced, 67 Minces, 61-63 ; the earliest form of mincing, 62 ; sausages among the Greeks and Romans, 62 ; Dumas' definition of minces, 63 "Mirepoix," Definition of, 119 Monglas, inventor of the Puree of Fowl a la Monglas, 119 Napoleon and his partiality to Potage a la Reine, 111 Nesselrode Pudding, Recipe for, 35 O Old-fashioned Puddings, 35-37 Omelettes, Golden rule for preparing, xvi, {Preface) ; what they should be made of, 47 Ox- tail Soup, Mr. Gladstone on, 111 Oysters, 47-49; their use among the Romans, 48 ; Thackeray on large oysters, 48 ; an astute Roman epi- cure, 48 ; American formula for steaming, 49 Parisian Cookery, why it has declined, 6 Partridges, 60-61 Patties, 39 Periwinkles or whelks, A succulent soup made from, 104 Pies, Patties, and Tarts, 39-41 ; the old English venison pasty, 39-40 ; goose-pie, 40 ; anecdote of King George IV., 40; raised pies, 40; American meat-pie, 40; " Vol-au- Vents," 41 " Poele," How to make, 251 Polenta, 27 Pork and Beans, an American national dish, 8 Porridge, 51-53 ; the ancient Romans and oat soup, 51 ; the Greek porridges, 51 ; Americans and theu' variety of porridges, 52 ; barley or millet pon-idge, 53 Potage a la Reine a favourite soup of Najioleon, 111 492 THE THOROUGH GOOD COOK. Potato Salad, 2-1 Potatoes, 44-46 ; Cobbett on, 44 ; care requirecl with new, 44 ; a French mode of dressing, 45 Puddings, Old-fashioned, 35-37 ; reci^je for Nesselrode pudding, 35 ; an old recipe for chestnut pudding, 36 Puree of Fowl a la Monglas so named from the inventor, 119 E Eisotto, 26 Eossini a famous ffourmcf, 122 Eussian Cuisine, The, 3-5 ; a Eussian dinner, 4 ; cold boiled sucking-iiig a favom-ite dish, 5 S Salads among the Germans, 15 ; Sydney Smith on, 24 ; potato salad, 24 ; tomato salad, 24, 25 ; lettuce salad, 25 Salpicon of fowl, 254 Savoiu-ies and Tit-Bits, 42-44 Scottish Kitchen, The, 18-20; two mighty expositors of Scottish cuisine, 18, 19 Scrajis, 30-32 ; how they may be utUised, 31, 32 Soup-plates, Elevated, 204 Soups made from ItaUau paste, rules for, 126 Spanish Cuisine, The, 16-18; Don Quixote's menu, 16, 17 Sucking-pig a favoui'ite Eussian dish, 5 Sweet milk soup a favourite German dish, 126 Sydney Smith on salads, 24 Tarts, 39

AI-modernized reading of the original text

2 ; honey in sweet and savoury dishes, 3 Gunter's " Confectioner's Oracle," 37 H Hash, 32-35 ; French boulcttcs, 33 ; American "hash-balls," 33 ; British middle-class hash, 33 ; how to make, 34 ; the final boil up, 34 Hatelets a Polish term for skewers, 183 Hints to the cook, xiv.-xvii. {Preface); to the lady of the house, ix.-xiii. {Preface) Honey, Use of, in Greek sweet and savoiuy dishes, 3 Hugo, Victor, on Eggs, 46 Iced MUk, 67 Ices, 70-73 ; when first they became fashionable, 70 ; when best eaten, 71; how to make, 71-72; "surprises " in ice-creams, 72 Indian Currj', 28 Indigestion, Remarks on, 395, 396 Italian Paste, Soups made from, 123 K "Kickshaws," Origin of thetenn, 211 Lady Morgan Soup invented by Careme, Lemonade, 67 Lettuce salad, 25 M Macaroni, Risotto, and Polenta, 26, 27 Meat at breakfast, 21 Milk, Iced, 67 Minces, 61-63 ; the earliest form of mincing, 62 ; sausages among the Greeks and Romans, 62 ; Dumas' definition of minces, 63 "Mirepoix," Definition of, 119 Monglas, inventor of the Puree of Fowl a la Monglas, 119 Napoleon and his partiality to Potage a la Reine, 111 Nesselrode Pudding, Recipe for, 35 O Old-fashioned Puddings, 35-37 Omelettes, Golden rule for preparing, xvi, {Preface) ; what they should be made of, 47 Ox- tail Soup, Mr. Gladstone on, 111 Oysters, 47-49; their use among the Romans, 48 ; Thackeray on large oysters, 48 ; an astute Roman epicure, 48 ; American formula for steaming, 49 Parisian Cookery, why it has declined, 6 Partridges, 60-61 Patties, 39 Periwinkles or whelks, A succulent soup made from, 104 Pies, Patties, and Tarts, 39-41 ; the old English venison pasty, 39-40 ; goose-pie, 40 ; anecdote of King George IV., 40; raised pies, 40; American meat-pie, 40; " Vol-au- Vents," 41 " Poele," How to make, 251 Polenta, 27 Pork and Beans, an American national dish, 8 Porridge, 51-53 ; the ancient Romans and oat soup, 51 ; the Greek porridges, 51 ; Americans and theu' variety of porridges, 52 ; barley or millet pon-idge, 53 Potage a la Reine a favourite soup of Najioleon, 111 Potato Salad, 2-1 Potatoes, 44-46 ; Cobbett on, 44 ; care required with new, 44 ; a Frenchh mode of dressing, 45 Puddings, Old-fashioned, 35-37 ; recipe for Nesselrode pudding, 35 ; an oldd recipe for chestnut pudding, 36 Puree of Fowl a la Monglas so named from the inventor, 119 E Risotto, 26 Rossini a famous gourmet, 122 Russian Cuisine, The, 3-5 ; a Russian dinner, 4 ; cold boiled sucking-pig a favourite dish, 55 S Salads among the Germans, 15 ; Sydney Smith on, 24 ; potato salad, 24 ; tomato salad, 24, 25 ; lettuce salad, Salpicon of fowl, 254 Savouries and Tit-Bits, 42-44 Scottish Kitchen, The, 18-20; two mighty expositors of Scottish cuisine, 18, 19 Scraps, 30-32 ; how they may be utilised, 31, 322 Soup-plates, Elevated, 204 Soups made from Italian paste, rules for, 126 Spanish Cuisine, The, 16-18; Don Quixote's menu, 16, 17 Sucking-pig a favourite Russian dish, Sweet milk soup a favourite German dish, 126 Sydney Smith on salads, 24 Tarts, 39

The thorough good cook