Cookery for every household

— Cooked in Chafing Dish, 625 Cutlets, with Spinach, 265 Escalopes of, 265 — k la Talleyrand, 265 — aux Champignons, 265 Fillet of, 203 — to Carve, 660 Forcemeat, 309 Fricandeau of, 235 Fricassee of, 259 Galantine of, 237 Gateau of, 259 Grenadins of, 265 — a la Provenfale, 266 — Larded, 266 Gulash of, 2x4 Hot Pot, with Dumplings, 236 Kidney, 203 — Stewed, 240 Knuckle of, 203 — Browned, 234 — Stewed, with Rice, 235 — to Carve, 660 Larded k la Nivernaise, 266 Loin of, 203 — Roasted, 234 — to Carve, 660 — with Macaroni, 236 M6daillons k la Princesse, 266 Mock Sweetbreads, 238 Mode of Cutting Up, 203 Mousselines & la St. Honor6, 267 Neck of, 203 Olives, 238 Panada, for Invalid, 537 Prices of, 205 Quenelles of, 267 — & la Florentine, 268 — ■ k la Supreme, 268 — for Garnish, 311 Ragout of, 236 Scrambled, and Tomatoes, 259 Soup, with Macaroni, 47 — Cream, with Vermicelli, 74 Steaks, Minced, 237 Steamed, with Cauliflower, 234 Stewed, with Potatoes, 235 Sweetbreads, 203 — k la Comtesse, 271 — k la Mayonnaise, 271 — en Casserole, 242 — Escalopes aux Epinards, 271 — Fried, 242 — Medaillons, k la Graziella, 272 — Timbale, k la Monte Carlo, 272 to Carve, 660 Vegetable Marrow, 170 Fried, 170 Jam, 473 Soup, 57 Stewed, 170 Vegetable Marrow, Stuffed, 170, 171 to Store, 33 with Cheese, 170 with Eggs, 318 with W hite Sauce, 170 Vegetable Cutters, 66 Presser, 156 Rack, 33 ' Vegetables and Salads, 126-181 Cassolettes of, 169 Cream Soups, 70-76 Croquettes, 169 Curry, 169 Dried and Preserved, 171 for Invalid,. 534 French Terms for, 636 General Remarks on Cooking of, Macedoine for Garnish, 313 Patties, 354 Pie, 349 Omelet with, 331 Preparation for Salads, 176 Soups, 47 — Brown, 48 — Curry, 51 — White, 57 Stock, 37, 38 Storing of, 33 Vegetarian Plum Pudding , 407 Suet Pudding, 407 Velout6 Sauce, 184 Velvet Soup, 75 Venison, 297 Care of, 31 cold, with Aspic, 298 en Casserole, 299 Noisettes a la Diane, 299 Pie, 341 Roast Haunch of, 298 Saddle, & l’Allemande, 298 Steaks, Broiled, 298 — in the Pan, 298 Stew, 299 Venitienne Sauce, 191 Vermicelli Pudding, 394 Soup, 60 Vert Pr6 Conscmm£, 68 Victoria Buns, 570 Vienna Bread, 556 (or Butter) Icing, qqo Queen’s, 570 Viennese Coffee, 616 Soup, 75 Viennoise Pudding, 407 Villeroi Sauce (for Coating Meat, &c. ), 191 Vin Blanc Sauce, 191 Vinegar, 6ar Cake, 588 Herb, 631 Raspberry, 6r8 Vinaigrette Sauce, 192 Violet Souffl6, 430 Volaille, Mousse de, 281 Vols-au-Vent, 349-350 Vol-au-Vent, a la Supreme, 350 Fish, 350 Fruit, 361 Wafer Cream Bars, 449 Sandwiches, 526 Waffles, 570 Waiting at Table, 655 Walls, to Clean, 12 Walnuts and Celery Salad, 178 and Macaroni Scallops, 375 and Maple Sugar Sandwiches, 526 and Orange Drops, 613 Buns, 571 Cake, 588 Candy, White, 608 Caramel, 610 Chocolate, 601 Coffee (Fondants), 600 Cream, 450 Fritters, 425 Ice Cream, 484 Macaroons, 575 Molasses, 608 Pickled, 633 Pudding, Baked, 4x7 — — Steamed, 407 Roast, 379 Sandwiches, Savoury, 524 Stuffing, 309 to Caramelise for Cake Decoration, Toffee, 605 Washing of Dishes, 14 Water Gruel, for Invalid, 544 Watercress, 171 and Potato Soup, 57 Butter, 194 Cream Soup, 75 Preparation for Salad, 176 Soup, 57 Stewed, 171 Water Ices. See Ices Water Lily Design for Folding Serviette, 647 Watermelon Salad, 465 Water Souch6, 99 Wedding Cake, 588 Weights and Measures, 34 Welcome Guest Pudding, 408 Welsh Rarebit, 519 Trifle, 449