Cookery for every household

— with Parsley Sauce, 84 Salt, k l’Americaine, 85 — au Gratin, 83 — Balls, 385 — to Prepare and Boil, 84 — with Egg Sauce, 85 — with Parsnip Pur^e, 85 Smoked, k la Creole, 85 — and Bacon, 385 — with Tomatoes, 385 Sounds, with Parsley Sauce, 84 Steaks, i la Flamande, 83 — to Fry, 83 — • in Paper Bag, 627 — ■ with Tomato Sauce, 83 Stuffed and Baked, 84 to Boil or Steam, 82 to Carve, 661 Coffee, and How to Make it, 615-616 au Lait (or, With Milk) 616 — — Iced, 616 Black, 616 — Iced, 616 Buns, 563 Cake, 577 Caramel Custard, 399 Cream, 446 feclairs, 454 Fondant Icing, 593 Glac6 Icing, 589 Ice (Cream), 482 — ■ (Water), 480 Jelly, 440 Meringue Pudding, 413 Mould, 435 Parfait, 489 Place in Menu, 664 Pudding, 401 Sauce, 196 Souffle, with Caramel, 428 Supply of, 26 Turkish, 616 Viennese, 616 Walnuts, 600 with Egg, for Invalid, 543 Coffee Pot, Earthenware, 616 Colcannon, 135 Cold Meat, Redressed, 248-259 — and Macaroni Timbale, 255 — and Macaroni Pie, 255 — and Potato Cones, 254 Cold Meat, Redressed, and Rice Cakes, 255 — — — Mould, 255 — au Gratin, 252 — Beef, Pilau of, 253 — — with Haricot Beans, 252 — Bubble and Squeak, 257 — Cakes with Poached Eggs, 255 — Calf s Feet, Fricassee of, 257 — Cannelon, 250 — Casserole of, 250 — Cassolettes of, 251 — Chicken and Ham Croquettes, — — — — Cutlets, 257 — Chicken, Cassolettes of, 257 — — Fritters, 258 — Cottage Pie, 250 — Croquettes of, 251 — Curry of, 251 — Darioles, 251 — Dormers, 251 — Dressed Patties, 254 — Fritters, 252 — Fricassee of, 259 — Giteau, 252 — Ham and Potato Hash, 258 — Ham Mince, with Poached Eggs, 258 — Hash, 249 — in Batter, 250 — in Sauce, 253 — Kromeskies, 254 — Lamb Rechauffe, 258 — Mince, 250 — Minced, with Scrambled Egg, — Ox Tongue, Fried, with Caper Sauce, 258 — — — in Brown Sauce, 258 — Pastry, 347 — Patties, 353 — Pie, 339 — Pilau of, 253 — Potted Meat, 256 — Puffs, 350 — Rabbit and Spaghetti, 258 — Rissoles, 256 — Roly-poly, 348 — Salt Beef Pudding, 357 — Sausages with Carrots, 259 — Savoury Rolls of, 256 — Scallops, 253 — Shape, 253 — Shepherd’s Pie, 250 — Souffld, 253 — South African Bobotee, 256 — Surprises, 254 — Veal Cake, 259 — — Cooked, Fricassee of, 259 — — Creamed, 259 — — — with Spinach, 259 — — Scrambled, with Tomatoes, 259 — Venison with Aspic, 298 — with Spanish Onions, 253 — with Stewed Lettuce, 252 Cold Sweets, 432-460 College Puddings, 413 Collops, Scotch, 215 Coloured Sugars, 593 Colourings for Sweet Making, 596 Compote of Apples, 461 Bananas, 462 — and Cherries, 462 — and Cranberries, 462 Compote of Cherries, 462 Chestnuts with Rum, 462 Dates , 462 Fruit, 461-473 Game, 304 Pears, 463 Quinces, 464 Condiments, 629 Conger Eel, Baked, 85 — Stewed, 86. See also Eel, Freshwater. Consomm^ or Clear Soup, 63 & la Brunoise, 62 a la Celestine, 64 k la Dubarry, 67 a la Duchesse, 67 k la Favorite, 67 k l'lmpdratrice, 66 & l’ltalienne, 65 k la Jardiniere, 65 k la Jerusalem, 67 k la Julienne, 65 k la Macedoine, 66 a la Portugaise, 66 & la Prince de Galles, 68 & la Rachel, 67 a la Royale, 67 k la Sfivigne, 68 & la Tortue, 67 ala Tosca, 68 Alexandra, 67 Andalouse, 67 aux Nouilles, 66 aux CEufs Files, 66 aux Profiteroles, 66 aux Quenelles, 66 Chasseur, 64 Christophe Colombe, 67 de Fausse Tortue, 64 de Perdrix, 66 de Queue de Bceuf, 66 • Frapp6, 64 Hongroise, 67 Invernaise, 67 l’lndienne, 64 Parmentier, 67 Poissoniere, 75 Prince, 67 Romaine, 68 Vert-Prd, 68