Part V — Pork and Ham . . . 242 COLD MEAT REDRESSED General Directions for Re-heating Meat 248 SOME MORE ELABORATE MEAT DISHES 260 POUI.TRY, RABBITS, AND GAME Part I— Poultry — On Choosing Poultry . . .274 Preparation of Poultry for Table . 275 Part II — Rabbits, Hares, and Veni- son— To Choose Hares and Rabbits . . 290 Venison ...... 297 Part III — Game Birds . . . 299 FORCEMEATS AND GARNISHES EGG DISHES AND OMELETS Part I — Egg Dishes — page Simple Methods of Cooking Eggs . 315 Dishes with Hard-boiled Eggs — I. Hot 316 Dishes with Hard-boiled Eggs — II. Cold 320 Variations of the Poached Egg . 321 Variations of Eggs sur la Plat . .323 Variations of the Fried Egg . . 324 Variations of Scrambled Egg . . 325 Miscellaneous Egg Dishes . . 325 Part II — Omelets — General Remarks . . . .327 Recipes 328 PASTRY AND PASTRY DISHES Materials Required .... 332 On Mixing and Rolling . . . 332 Hints on Baking Pastry . . . 333 To Glaze Pastry .... 333 Part I — Different Kinds of Pastry 333 Part II — Meat and Savoury Dishes with Pastry — Meat Pies ..... 336 Meat Puddings . . . .341 Raised Pies ..... 343 Miscellaneous Pies and Pasties - . 345 Patties and Small Savoury Pastries . 350 Patties 352 Part III — Sweet Dishes with Pastry — Fruit Pies and Tarts . . . 354 Various Tarts and Flans . . . 356 Tartlets and Small Sweet Pastries . 362 RICE, MACARONI, AND NUT DISHES Part I — Rice Dishes — Rice ...... 370 Part II — Macaroni Dishes — Macaroni and other Italian Pastes . 373 Part III. — Nut Dishes — Nuts and their Value . . .376 BREAKFAST DISHES General Remarks .... 380 Recipes ....... 380 Part I — Forcemeats and Stuffings 307 Part II — Balls, Dumplings, and Quenelles for Garnish . . 309 Part III — Various Garnishes . .311 PUDDINGS AND HOT SWEETS Part I — Simple Milk Puddings — General Remarks .... 390 Recipes ...... 391 CONTENTS IX Part II — Boiled and Steamed Pud- dings— PAOE Some Preliminaries . . . 394 Recipes ...... 396 Part III — Bailed Puddings — Introductory . . . . . 408 Recipes ...... 409 Part IV — Fritters and Fried Pud- dings— General Remarks . . . .418 Recipes 418 Part V — Souffles and Sweet Ome- lets— Remarks on Souffles . . . 425 Recipes . . . . . . 426 COLD SWEETS, JELLIES, AND CREAMS General Remarks . . . .432 Part I — Inexpensive Cold Sweets . 433 Part II — Jellies and Sponges . 438 Part III — Custards and Creams . 443 Part IV — Various Fancy Sweets and Gateaux 450 FRUIT COMPOTES AND PRESERVES Part I — Fruit Compotes and Sal- ads, etc 461 Fruit Salads 464 Part II — Jam Making — A few Hints on Jam Making . . 465 Part III — The Bottling of Fruit . 473 ICES Preliminary to Ice Making . .478 Part I — Simple Ices — 1. Water Ices ..... 480 2. Cream Ices ..... 481 Part II — Moulded and Fancy Ices — To Mould an Ice .... 485 Ice Puddings 485 Small Fancy Ices .... 485 Iced Souffles, Mousses, Parfaits, and Biscuits HORS-D’CEUVRE AND SAVOURIES General Remarks on Hors-d’(Euvre and Savouries . . . .491 Savouries 492 Preliminary Recipes . . . 492 Part I — Hors-d’CEuvre and Small Cold Savouries . . . 494 PAGE Part II — Small Hot Savouries . 502 Part III — Some more Substantial Savouries .... 514 SANDWICHES, SAVOURY AND SWEET Some Preliminaries . . . 520 Part I — Savoury Sandwiches . .621 Part II — Sweet Sandwiches . .525 INVALID COOKERY A Few Hints on Invalid Cookery . 627 Part I — Invalid Soups and Meat Jellies — Introductory 527 Recipes 527

AI-modernized reading of the original text

Part V — Pork and Ham . . . 242 Part VI — Poultry, Hares, Rabbits, Venison, and Game . 249 General Directions for Re-heating Meat 248 Part I— Poultry — On Choosing Poultry . . .274 Preparation of Poultry for Table . 275 Part II — Rabbits, Hares, and Venison— To Choose Hares and Rabbits . . 290 Venison ...... 297 Part III — Game Birds . . . 299 Part I — Egg Dishes — page Simple Methods of Cooking Eggs . 315 Dishes with Hard-boiled Eggs — I. Hot 316 Dishes with Hard-boiled Eggs — II. Cold 320 Variations of the Poached Egg . 321 Variations of Eggs sur la Plat . .323 Variations of the Fried Egg . . 324 Variations of Scrambled Egg . . 325 Miscellaneous Egg Dishes . . 325 Part II — Omelets — General Remarks . . . .327 Recipes 328 Materials Required .... 332 On Mixing and Rolling . . . 332 Hints on Baking Pastry . . . 333 To Glaze Pastry .... 333 Part I — Different Kinds of Pastry 333 Part II — Meat and Savoury Dishes with Pastry — Meat Pies ..... 336 Meat Puddings . . . .341 Raised Pies ..... 343 Miscellaneous Pies and Pasties - . 345 Patties and Small Savoury Pastries . 350 Patties 352 Part III — Sweet Dishes with Pastry — Fruit Pies and Tarts . . . 354 Various Tarts and Flans . . . 356 Tartlets and Small Sweet Pastries . 362 Part I — Rice Dishes — Rice ...... 370 Part II — Macaroni Dishes — Macaroni and other Italian Pastes . 373 Part III. — Nut Dishes — Nuts and their Value . . .376 General Remarks .... 380 Recipes ....... 380 Part I — Forcemeats and Stuffings 307 Part II — Balls, Dumplings, and Quenelles for Garnish . . 309 Part III — Various Garnishes . .311 Part I — Simple Milk Puddings — General Remarks .... 390 Recipes ...... 391 CONTENTS Part II — Boiled and Steamed Puddings— PAOE Some Preliminaries . . . 394 Recipes ...... 396 Part III — Bailed Puddings — Introductory . . . . . 408 Recipes ...... 409 Part IV — Fritters and Fried Puddings— General Remarks . . . .418 Recipes 418 Part V — Souffles and Sweet Omelets— Remarks on Souffles . . . 425 Recipes . . . . . . 426 CREAMS General Remarks . . . .432 Part I — Inexpensive Cold Sweets . 433 Part II — Jellies and Sponges . 438 Part III — Custards and Creams . 443 Part IV — Various Fancy Sweets and Gateaux 450 Part I — Fruit Compotes and Salads, etc 461 Fruit Salads 464 Part II — Jam Making — A few Hints on Jam Making . . 465 Part III — The Bottling of Fruit . 473 Preliminary to Ice Making . .478 Part I — Simple Ices — 1. Water Ices ..... 480 2. Cream Ices ..... 481 Part II — Moulded and Fancy Ices — To Mould an Ice .... 485 Ice Puddings 485 Small Fancy Ices .... 485 Iced Souffles, Mousses, Parfaits, and Biscuits General Remarks on Hors-d’(Euvre and Savouries . . . .491 Savouries 492 Preliminary Recipes . . . 492 Part I — Hors-d’CEuvre and Small Cold Savouries . . . 494 Part II — Small Hot Savouries . 502 Part III — Some more Substantial Savouries .... 514 SWEET Some Preliminaries . . . 520 Part I — Savoury Sandwiches . .621 Part II — Sweet Sandwiches . .525 A Few Hints on Invalid Cookery . 627 Part I — Invalid Soups and Meat Jellies — Introductory 527 Recipes 527

Cookery for every household