Cookery for every household

— — Roll, 378 and Rice, 371 and Spongecake Sandwiches, 526 Butter, 379 Cake, 582 Dishes, 376 et seq. for Cake Decoration, 573 for Sweetmaking, 596 Omelet, 330 Pastries, 365 Sandwiches, 525 - — (Savoury), 199 Sauce (Sweet), 190 Souffle, 378 Stuffing, 308 Value of, 376 Oatcakes, Scotch, 570 Oatmeal Biscuits, 574 Drink, for Invalid, 546 Porridge, 381 Soup, 59 October, Calendar of Food for, 29 “ Octopus,” for Kettle, 13 Oil-stoves, care of, 22 Cooking on, 21 Use of, 22 Olives A la Suzette, 299 as Hors-d’CEuvre, 49X en Aspic, 499 Farcies, 499 — aux Anchois, 499 Sandwiches, 523 INDEX 697 Ol ves, Sauce, 190 to Stone or Turn, 494 Omelet Pans, 13, 328 Omelets, 327-331 Anchovy, 329 Asparagus, 329 Bacon, 329 Banana, 329 Brain , 329 Cheese, 329 Chicken, 329 Chicken Livers, 329 Chocolate, 431 Curry, 329 Fish, 330 Ham, 330 Kidney, 330 Lentil, 330 Lobster, 330 Mushroom, 330 N ut , 330 Oyster, 330 Plain, 328 Potato , 330 Rice, 331 Rum, 431 Sardine, 331 Savoury, 329-331 Shrimp, 331 Soufflces, 431 — with Apricots, 431 Sweet, 431 Sweetbread, 331 Tomato, 331 Vegetable, 331 Onions, 152 au Gratin, 153 Baked, 153 Boiled, with White Sauce, 153 Fried, 153 Glazed, 154 Pur^e of, 154 Sauce, 187 Soup, Brown, 53 — for Invalid, 531 — White, 53 Stewed, 153 Stuffed, 153 Surprise, 517 to Keep, 33 to Pickle, 633 Open Tarts, 356-362. See Flans and Tarts Opera Creams, 601 Orange and Apple Jelly, 471 and Banana Salad , 465 and Banana Tart, 355 and Beetroot Salad, 177 and Chocolate Custard, 434 and Date Salad, 180 and Lemon Ice (Water), 481 and Tapioca Cream, 438 and Walnut Drops, 613 Baskets, 441 Biscuits, 574 Bon-Bons, 601 Cake, 583 Cream, 447 Custard, 447 Fritters, 423 Hearts, 368 Ice (Cream), 483 — (Tangerine), 484 Icing, 590 in Wine, 465 Jelly, 441 Orange Jelly (Preserve), 470 Marmalade, 470 — (Tangerine), 473 Meringued, 458 Mould, 436 Nougat, 613 Pudding, Baked, 415 — Iced, 487 — ■ Steamed, 404 Punch, 618 Quarters, 441 Rind and Juice, to Prepare, 552 Salad, 180 Sandwich Cake, 583 Sauce (Bigarade), 188 — (Savoury), 190 — (Sweet), 199 Slices, 368 Soda, 618 Souffle, 429 Souffles, Small, 429 Sponge, 442 Sugar, 663 Tart, 358 Tartlets, 359 to Caramelise for Cake Decoration, 593 Orders, Checking of, 25 Orchid Design for Folding Serviette, 644 Ortolans, Roast, 301 Othello Shells, 567 — to Decorate, 568 — to Fill, 568 — to Ice, 568 — to Imitate Fruits, 568 Oven, the, 17 Gas, 21 — to use, 21 to Heat, 17 to Test Heat of, 553 Ox-Cheek, 202 Soup, 45 Stewed, 220 Stuffed and Braised, 220 Ox-Eyes, or Eggs in Sunshine 324 Ox-Heart, 202 Stewed, 221 Stuffed and Roasted, 221 Ox-Kidney, 203 Stewed, 221 Ox-Palates, k l’Espagnole, 270 a l’ltalienne, 270 Curried, 222 Fried, 221 How to Prepare them, 221 with Parsley Sauce, 222 Ox-Tail, 202 Fried, with Tartare Sauce, 222 Soup, Clear, 66 — Thick, 45 Stewed, 222 Ox-Tongue, 202 Braised , 223 Fried, with Caper Sauce, 258 in Brown Sauce, 258 in Jelly, 223 to Carve, 659 to Pickle, 222 to Serve Cold, 223 to Serve Hot, 223 Oysters, no k 1‘ Americaine, m 4 la Mayonnaise, 499 and Fish Pie, 345 as Hors-d’CF,uvre, 491 Oysters au Naturel, no Bonnes Bouches, 511 Canapes, 499 Creamed, Cooked in Chafing Dish, 624 Cutlets, in Fricassee for Invalid, 534 Fried, no Fritters, no Little Boats, 5x1 Omelet, 330 Patties, 354 Prairie, for Invalid, 548 Roasted, no Salad, 180 Sauce, 190 Scalloped, no Souffles, Baked, n Soup, 76 Stuffing, 308