Cookery for every household

Buttered. See Eggs, Scrambled Cheese, 320 Croquettes, 318 Curried, Cold, 321 — Hot, 316 Cutlets, 318 Dormers, 318 Drink for Invalid, 543 en Cocottes, 325 en Surprise, 328 Flip, for Invalid, 544 for Cake Making, 551 Fricassee of, 317 Fried, 316, 324-325 — with Black Butter, 324 — with Endive, 324 — ■ with Tomato Sauce, 325 Fritters, 321 Garnish, 313 Eggs, Golden, 317 Ham, 321 Hard-boiled, 315, 316 in Aspic, 321 in Bread Sauce, for Invalid, 547 in Gravy, for Invalid, 548 in Tomatoes, 327 Jelly, for Invalid, 541 Miscellaneous Dishes with, 325-327 Mol lets, 326 — A 1’AlIemande, 326 — A la Diable, 326 Moulded. 326 Nog, for Invalid, 544 Patties, 318 Plovers’, in Aspic, 327 — to Cook and Serve, 327 Poached, 315, 321-323 — A l’Americaine, 322 — A l'Egyptienne, 322 — A la Florentine, 323 — • A la Jeannette, 323 — A la Maitre d'H6tel, 322 — A la Pi6montaise, 323 — A la Virginie, 323 — in Milk, for Invalid, 547 — with Cheese, 321 — with Curry Sauce, 321 — with Lentils, 321 — with Mince, 322 — with Mushrooms, 322 — with Potatoes, 322 — with Rice, 322 — with Shrimps, 322 — with Spinach, 323 Punch, for Invalid, 451 Rissoles, Curried, 318 Salad, 179 Sardine, 320 Sauce, 185 Scotch, 318, 319 Scrambled or Buttered, 316 — with Anchovies, 325 — with Cheese, 325 — with Green Peas, 325 — with Ham, 325 — with Kidney, 325 — with Mushrooms, 325 — with Spinach, 325 — with Tomatoes, 325 Simple Methods of Cooking, 315 Snow, 448^ Soft-boiled, 326 Soup, 71 Stuffed, Fried, 319 — with Artichokes, 319 — with Game, 319 — with Nuts, 319 — with Salmon, 319 Sur le Plat, 316, 323-325 — in Bread Sauce, 323 — in Sunshine, 324 — Ox Eyes, 324 — Swiss, 324 _ — with Cheese, 324 — with Mushrooms, 324 — with Tomatoes, 324 — with Tongue, 324 Supply of, 26 to Add to Soup, 40 to Beat, 553 to Cream with Sugar, 553 to Keep, 32 to Preserve, 32, 635 to Test, 26 to Whip Whites of, 553 Eggs, Water, for Invalid, 542 with Brains, Cooked in Chafing Dish, 622 withCream and Brandy, for Invalid, S43 with Spaghetti, 317 with Vegetable Marrow, 318 Elcho Scones, 559 Electric Cookers, 22 Electricity, Cooking by, 22 Empress Design for Folding Serviette, Empress Pudding, 413 Enamelled Saucepans, 13 — to Clean, 13 Endive, Batavian, or Chicory, 142 Soup, 51 Endive, Frisee, 146 to Stew, 146 with Cream, 146 English Melted Butter Sauce, 186 Entries, Place in Menu, 664 — Serving of, 656 Entremets, 664 — Serving of, 656 Epigrams of Mutton, 263 — A la Villeroi, 264 — A la Soubise, 263 — aux Champignons, 263 of Sweetbread, Cooked in Chafing Dish, 625 Escalopes de Ris de Veau aux Epinards, 271 of Veal, 265 — ■ A la Talleyrand, 265 — aux Champignons, 265 Espagnole Sauce, 183 Essence of Chicken, 529 of Hawthorn, 633 Essences for Sweet Making, 596 Everton Toffee, 606 Faggots, 245 Fairy Baskets, 455 Fan Design for Folding Serviette, 646 Fanchonettes, 365 Fancy Bread, 557 Fritters, 422 Pastries, for Dessert or Tea, 365 Farce, Liver, 307 — au Gratin, 308 Fish Quenelle, 307 Whiting, 309 Farinaceous Jelly, for Invalid, 54T Soup, 58 Farm Produce, Care of, 32 Fat, Frying, to Clarify, 634 — to Render Down or Clarify, 634 to Remove from Stock, 46 Favorite Consommd, 67 February, Calendar of Food for, 27 Fender, Kitchen, 10 Fennel, 629 Sauce, 186 Figs and Date Sandwiches, 525 and Rhubarb Jam, 473 and Rhubarb Tart, 356 Cake, 578 Caramel, 611 Fritters, 422