Cookery for every household

for Hare, 307 for Pigeon, 308 Liver, 307 — au Gratin, 308 Veal or Herb, 309 Forcing Bag and Pipes, 457, 581 Fork or Ring for Dipping Sweetmeats, 595, 599, 602 Fowl, Boiled, 277. See also Chicken Cold, 4 la St. Honor6, 281 Galantine of, 280 Preparation for Table, 275 Roast, 277 Steamed, 277 Stewed with Dumplings, 279 — with Onions, 279 to Bone, 277 to Carve, 661 to Choose, 274 to Cut in Joints, 276 to Draw, 275 to Kill, 274 to Pluck and Singe, 275 to Truss for Boiling, 276 to Truss for Roasting, 276 Fowler-Lee Bottles for Fruit, 475 Freezing, Notes on, 479 Freezing Machines, 478 French Beans, 131 — 4 la Maitre d’Hotel, 131 — 4 la Poulette, 132 — Salad, 179 — Stewed, 132 Buns, 565 Dressing, 192 Frying, 248 Jellies, 612 Plums, Caramel, 611 Fritters, 422 Pancakes, or Saucer Puddings, 413 Terms for various Foods, 636-638 — used in Cookery, Explanation of, 638-641 Fricandeau of Veal, 235 Fritters and Fried Puddings, 418, 425 Almond, 419 American, 419 Anchovy, 502 Apple, 419 — without Batter, 420 Apricot, 423 — with Cream, 420 Brain, 504 Bread, 421 Bread-crumb, 421 Cauliflower, 140 Cheese, 505 — Cooked in Chafing Dish, 623 2 x 690 INDEX Fritters, Cherry, 421 Chicken, 258 Cold Meat, 252 Currant, 421 Custard, 421 Egg, 321 Fancy, 422 Fig, 422 Fish, Cold, 116 Foie Gras k l’Orlie, 273 French Plum, 422 Hominy, 516 Mould for Savoury, 493 Mushroom, 510 Orange, 422 Oyster, no Pancakes, 423 Peach, 423 Pear, 424 Potato, 158 Prune, 424 Rusk, 424 Sardine, 512 Smoked Haddock, 387 Souffles, 420 Sponge Cake, 425 Walnut, 425 Frontage Glac6, Crime de, 490 Frosted Currants, 464 Frozen Meat, 201 — to Thaw, 205 Fruit and Batter Pudding, 397 — Bread Pudding, 397 as Hors-d’G2uvre, 492 Bottling of, 473-477 Candied and Caramelised for Cake Decoration, 593 Compotes, 461-473. See Compotes Dried, 464 — Supply of, 26 French Terms for, 636 Ice, Mixed, 481 Iced Pudding (Pouding Glacdsaux Fruits), 487 Iced Souffle of, 488 Jelly, Danish, 455 Macedoine, 440 Pastes, 469 Pies and Tarts, 354 — Small, 366 Preserves, 461-477 Pudding, Baked, 414 — Boiled or Steamed, 402 Purie Sauce, 197 Salads, 464, 465 Sauce, Cold, 197 — for Game, 197 Soups, 62 Stand for, 33 Storing of, 33 Syrup Sauce, 197 Tarts, 3S4 — for Invalid, 540 — Mixed, Summer, 356 — — Winter, 356 — Small, 366 to Prepare for Tarts, 354 Timbale k la Parisienne, 460 Vol-au-Vent, 361 Frying, 209 Batter for, 418, 419 Deep, 209 Dry, or Sauteing. 80, 209 Fat, to Clarify, 634 Temperature required for, 34 Wet, or French, 80, 248 Frying Basket, 248 Fudge, 606 Fuel for Range, 17 Funnel for Pie, 336 Galantine of Beef, 218 of Fowl, 280 of Rabbit, 294 of Turkey, 289 of Veal, 237 Game, 299-306 Approximate Time required for Cooking, 306 Balls, 497 Canapes of, 497 Compote of, 304 Crepinettes of, 305 French Terms for, 636 Fricassee of, 305 Garnish and Accompaniments for, 300 Gravy for, 300 Hints on Choosing, 299 Hints on Cooking, 299 Hot Pot, 305 Kromeskies of, 305 Minced, in Scallops, 396 Pie, Raised, 344 Puffs, 351 Quenelles for Garnish, 311 Salad, 179 Salmi of, 305 — k la Chasseur, 306 Sandwiches, 523 Scallops, 306 Serving of, 656 Souffles, 306 Soup, Clear, 64 — For Invalid, 531 — Thick, 68 Stock, 37, 38 to Carve, 661 to Keep, 31 Garlic, 629 Garnishes, 307 Balls, 309 C61estine, 64 Crohtons of Bread, 312 Cucumber, 313 Dumplings, 309 Egg, 313 for Game, 300 for Soups, 309, 310, 31 1 Julienne, 65