Cookery for every household

Savouries and Hors-d'Œuvre, Cheese Pastry, 494 — Potted, 496 — Puffs, 505 — Ramequins, 505 — Rissoles, 505 — Sandwiches, Hot, 515 — Souffl6, Hot, 505 — Souffles, Cold, 497 — Straws, 504 — Swiss, 497 — Tartlets, 506 — Toast, with Bacon, 5x5 Chestnuts, Devilled, 506 Chicken Croustades, Devilled, 506 Chicken Livers, Devilled, 506 — — 6n Toast, 506 Cod Roe, 4 la Victoria, 507 — — Smoked, 507 Cold, 494-502 Crab Balls, 507 — Darioles in Aspic, 497 — Devilled, 507 — ■ Toast, 507 Cream Cheese, 505 Croustades for, 493 CroQies or Crohtons for, 492-493 — 41a Marguerite, 514 — 41'Indienne, 513 Cucumber and Nut Croquettes, 515 — Cups with Mayonnaise, 497 Devils on Horseback, 507 Egg and Ham Kromeskies, 515 Finnan Haddock, Crofttes of, 508 — — • Timbales, 497 Foie Gras, Pomponettes de, 507 — — Tartelettes de, 508 Game Balls, 497 — Canapes of, 497 Gniocchi, 515 Golden Buck, 516 Ham and Egg, 509 — — Kromeskies, 515 — — with Tomatoes, 516 — Biscuits, Devilled, 509 — • Crofttes, 509 Haricot Beans and Bacon, 516 Herring Roes on Toast, 509 — ■ — with Mushrooms, 509 Hominy Fritters, 516 Hot, 502-514 Kidney Croustades, 516 Kipper Toast, 503 Lax, Canapes of, 498 — Crohtes, 509 — Devilled Hot, 509 — Tartelettes, 498 Liver and Mushroom Toast, 5x6 Lobster Bouchees, 510 — Croustades, Cold, 498 — — Hot, 510 — Moulds, 510 — Petits Cornets de, 498 Marrow Bones, 516 — Croustades, 510 — Toast, 510 Mealy Puddings, 5x7 More Substantial, 514-519 Mushroom Cassolettes, 510 — Fritters, 510 — Pancakes, 517 — Toast, 510 Mussels 4 la St. Vincent, 498 — with Spinach, 511 Nasturtium, 499 Olives 4 la Suzette, 499 Savouries and Hors-d'Œuvre Olives en Aspic, 499 — Farcies, 499 — — aux Anchois, 499 — to Turn or Stone for, 494 Onions, Surprise, 517 Oysters 4 la Mayonnaise, 499 — Boats, 511 — Bonnes Bouches of, 511 — Canapes, 499 — with Caviare, 499 Pancakes, Herb, 517 — Savoury, 517 Pastry Cases or Croustades for, 493 — Cornets for, 493 Petites Cremes de Monte Carlo, 502 Potato and Cheese Balls, 517 — — — Mould, 517 — and Sausage Croquettes, 517 — and Tomato, 518 Potted Meat Toast, 511 Prune and Cheese, 500 Salmon, Little Croustades of, 500 Salted Almonds, 494 Sardines 4 la Piedmontaise, 512 — Bonnes Bouches, 500 — Canapes of, 500 — Crofltes, 511, 512 — Fried, 512 — Fritters, 512 — Grilled, 512 — Rissolettes, 512 — to Prepare for, 494 Sausage Toast, 518 — ■ aqd Leeks, 518 Scotch Woodcock, 519 Sheep’s Tongues au Gratin, 518 Shrimps 4 la Mayonnaise, 500 — Canapes, 500 — Croustades, 513 — Devilled, 513 — Eclairs, 500 Smoked Haddock Custards, 508 — — en Coquille, 508 — — • Rissolettes, 508 — — Souffles, 508 Smoked Salmon 4 la Diable, 51 1 Swiss Fondue, 518 Tomatoes 4 la Regence, 519 — Canapes, 500 — Cheese, 500 — Creams, 501 — Rarebit, 518 — with Rice, 519 Tongue, Croustades of, 513 — Ramakins, 513 Tunny Fish, Mayonnaise of, 501 Welsh Rarebit, 5x9 Woodcock Toast, 513 Savoy Cake, 584 Scallop Shell, 322 Scallops, 4 la Franyaise, 112 Curried, 11 Scalloped, 112 to Fry, in to Stew, 112 Scarlet Runners, 162 Scones, Baked in Paper Bag, 62 Barley Meal, 559 Cream, 559 Currant, 559 Dropped, 559 Elcho, 559 Girdle, 560 Hovis Meal, 560 Plain White, 559 Scones, Potato, 560 to Keep, 554 to Prepare Baking-sheet for, 551 Treacle, 560 Wheatenmeal, 560 Scotch Broth, 46 Bun, 585 Collops, 215 Cookies, 569 Eggs, 318, 319 Haggis, 234 Kail, 55 Oatcakes, 570 Parkins, 574 Seed Cake, 585 Woodcock, 519 Scrambled Eggs, 316. See under Eggs.