The art of cookery

Currant jam . . . " jelly. . . " salad . . Curried oysters . " rice . . . toast . . Custard, baked . " boiled, No. i No. 2 o5^ Index. Custard, boiled, No. 3 . . 230 " " No. 4 . . 231 ** " No. 5 . . 242 «* •' No. 6 . . 243 ** caramel .... 232 " pie 222 " sago 232 " tapioca 232 Custards, to bake .... 64 Cutlets, lobster 298 Damson pie 220 Damsons, spiced 177 Delicate cake 249 "■ desserts .... 254 Deviled clams 289 '* crabs 289 " eggs 290 " lobster 290 Diamonds, graham . . . 205 Dipped toast 286 Dodgers, corn 209 Dough, the proper consistency of 189, 191 Dough, when sufficiently light 190 Doughnuts, fried 139 Drawn butter 127 Dressing, cooked mayonnaise 281 Dressing, cream 281 " French, No. i . 280 " " No. 2 . 280 ** mayonnaise . . 280 Duck, to roast wild ... 55 Egg nog 159 Egg pastry 216 ** plant, to saut6 .... 147 *' ** to select ... 16 Egg salad No. i 279 " No. 2 279 sauce 128 to boil an . . . . 70, 311 to poach an 311 to saut6 an 311 whips " with syrup , Eggs, deviled scalloped. No. i . No. 2 . scrambled. No. i No. 2 shirred, No. i . . No. 2 . . to select 13 to steam and omelets . . . English apple pie No. i . '* No. 2. ' ' breakfast tea . English meat pie . . . Entire wheat flour bread '' gruel Entrees and side dishes. Farina blanc-mange . . . 229 " gruel 157 " how to cook ... 77 Farinose blanc-mange . . 230 gruel 157 " how to cook . . 77 Federal bread 195 Fig pudding 240 Fish balls 144 " cakes 154 ** chowder 120 " creamed 283 " croquettes 143 " deviled 290 Index. Fish fried 146 ** hash 292 " pie 225 " sauce 130 ** scalloped, No. i . . 2S7 No. 2. . . 287 " stuffing for 28 " to bake a 56 " to boil a 69 " to bone a 22 " to broil a 39, 45 " to prepare a .... 21 " to prepare salted . . 24 " to saut6 152 ** to select 14 " to steam a 81 ' ' turbans 299 Flaky pie crust 215 Flannel cakes 200 Flour 184 " gluten in 184 " graham 205 " nitrogenous matter in 184 Flour, pastry 186 " patent 184, 185 ** spring wheat . . . . 186 " strength of 185 " winter wheat .... 186 Foamy sauce No. i . . , 244 " No. 2 . . . 244 Food materials 17 care of. . 18 " " preparation of 20 Fowl, to boil a 69 * ' to bone a 309 " to carve a 317 * ' to draw a 20 ** to pick a 20 Fowl, to wash a 20 French bread 189 ' dressing 280 ' pancakes 199 ' pudding 234 ' rolls No. I . . . . 193 " No. 2 . . . . 193 " No. 3. ... 194 ' toast 304 Fricasseed chicken . . . . 29 t " oysters .... 290 " salt pork . . . 291 Fricasseeing 88 Fried apples 139 " chicken 145 " corn-bread 140 " corn muffins .... 140 " doughnuts 139 " fish 146 " mush 146 " onions 139 " oysters 146 " potatoes 138