The new century cookery book

Hareng fume (bloaters), beignets, 1843 Harengs (herrings) paupiettes, 1844 Haricot mutton, 760 Haricot beans, 1376 panaches a la poulette, 1372 Haricots verts (French beans) a l’Albion, sautbs, 1374 Hasty pudding, 1569 Heather cock (see Coq de bois) Herrings (see Harengs) Hints on boiling vegetables, 20 cooking meats, 12 Homard (lobster) a l’americaine, 595 a la Bechamel, 622 a la Gloucester, 624 a la suedoise, 623 bisque marinibre, 156 parisienne, 157 bordure d l’indienne, 654 cotelettes, 596 en aspic, 651 dormes a la crdme, 653 farci au gratin, 597 coquilles a la gauloise, 598 mayonnaise, 652 Homard (lobster), mousse frappee, 655 puree for soles a l’indienne, 540 et sole a la Salisbury, 599 souffld a l’aurora, 600 tartines a la St. Martin, 1847 Honey pudding, 1591 Hors-d’ceuvre (appetisers), p. 123 quotations for, p. 696 Horse-radish sauce (hot), 234 (iced), 288, (cold), 287 Hotel dinner menus, p. 650 How to choose fish, meat, Ac., p. 22 How to clean a close range, p. 55 How to compose menus, p. 624 How to mask or coat moulds,- 37 How to use cold potatoes, p. 46 How to wait at table, p. 704 How to wash dishes, Ac p. 42 Huitres (oysters), beignets (fritters), 586 bonnes bouches, 1817 en caisses a la diable, 1815 sur canapes (on toast), 1820 chaudfroid, 678 coquilles a la subdoise, 1814 cromeskies, 587 croquettes, 1816 a la Dubarry, 588 fricassde, 590 au gratin, 1819 gratines en coquilles, 1812 aux macaroni (with macaroni), 1818 petites pates, 593 quenelles, 591 frites, 592 a la salamandre, 589 a la Tsar, 1813 a la Wellington, 1821 Humorous menus, p. 691 Hure de saumon a la Cambaceres, 645 a la moderne, 503 a la provencjale, 646 ICING (fondant) for gateaux, &c., 1964 coffee, 1966 chocolate, 1969 royal, 1968 transparent, 1965 Ingredients for clarifying or clearing stock, p. 88 International menus, p. 666 Introductions to dinners, &c., p. 695 Irish stew, 761 Italian menu, an, p. 666 JAMBON (ham) a l'anglaise, 906 d la basquaise, 1216 a la bayonnaise, 907 beignets a la Madras, 1855 braise au champagne, 1219 Jambon de careme, 1772 croquettes au riz, 1853 croutes, 1094 a la gelee, 1217 a la marguerite, 1218 a la neige, 1862 petites croustades a la milanaise, 1146 petits souffles, 1147 souffle, 905 a l’espagnole, 1148 to carve, 1248 to cook, 1212 York, 1213 Spanish, 1214 Westphalian, 1215 Japanese menu, a, p. 667 salad, 1528 Japonais a l’oriental (cold sweet), 1687 Jardiniere of vegetables, 824 Jellied strawberries, 1712 Jelly (see Gel6e) Jerusalem artichokes (see Topinambours) Jombalayah (American dish), 1868 JARI de volaille a la Madras, 979 Kedgeree au paprika, 1842 Kidneys (see Rognons) grilled, 731 Kirsch jelly, Nansen style, 1715 Kish au parmesan a la Pouard, 1880 Kitchen economics, p. 45 (the), its construction and management, p. 38 floors and walls, p. 39 furniture, p. 40 badly ventilated, p. 41 order and forethought in a, p. 41 Kromeskis (see Cromeskies) LA DAME BLANCHE (ice), 1805 Laitance de cabillaud (cod’s roe), croutes Madras, 1827 harengs (herrings’ roes) a la broche, Laitues (lettuce) braisees au jus, 1377 pains de, 1378 salade, 1505 Lamb ( see Agneau) how to choose and buy, p. 28 Langouste, escalopes a la cardinal, 656 Langues (tongues) a l’espagnole (petites), d’agneau a la Duxelle, 710 de boeuf au gratin, 810 a la parmesan, 811 a la romaine, 809 to carve, 1253 de chat, 1985