The new century cookery book

de concombres a la reine, 184 creme d’orge, 167 Demidoff, 179 a la duchesse, 181 de faisan a la Diana, 182 faubonne, 165 fausse tortue, 162 haricot bean puree, 196 I a la Jackson, 166 de lapin a l’oseille, 161 lentilles pur6e, 198 a la MacMahon, 172 madeleine, 177 a la Metternich, 152 mutton broth, 195 a l’oseille, 174 de perdreaux, 164 a la grand due, 180 au potiron, 185 a la reine, 163 a la St. Germain, 191 tchi de soldat, 193 a la tomate maigre, 201 de tomate a la St. Louis, 170 veloute au riz, 176 a la Vitellus, 171 Soupe au lait, 200 j Soups, creams, <fcc., p. 158 to p. 168 j Soups (potages), notes on, p. 136 bisque or shell fish, p. 89 cosmopolitan or mixed, p. 89 creams, filtered, p. 89 fish, p. 89 garnishings, p. 87 in general, p. 85 purges and creams, p. 88 quotations for menus, p. 696 service, pp. 90, 384 sick-room, p. 90 Soups (purees) d’artichauts, 168 d’asperges, printani^re, 183 de edleri, 189 de chicoree au veloute, 190 de choufleur a la creme, 169 de chou? de Bruxelles, 186 de con,eombres a la reine, 184 crecy au riz, 173 chestnut a la chasseur, 187 haricot beans, 196 aux huitres (oyster), 155 de lentilles, 198 a la nivernaise, 175 de poireaux ala creme (leeks), 188 de pommes de terre (potato), 199 de topinambours, 197 de volaille, 163 Spatchcock of grouse, 1050 Specimen menus, p. 624 Spices, p. 103 allspice, £>. 103 GENERAL INDEX 739 Spices, aromatic, p. 104 cinnamon, p. 104 cloves, p. 103 coriander, p. 104 curry, p. 104 mace,^>. 104 nutmeg, p. 104 turmeric, p. 104 Spinach ( see Epinards) Sponge cakes, 1981 fingers, 1982 Sprats ( see Melettes) Spun sugar, 40 Steak and kidney pie, 815 and oyster pudding, 816 to carve, 1254 Steaming process,^. 71 Stewing process, p. 75 Stock clarification, p. 88 making, rules for, p. 84 or marmite, p. 84 Stocks and soups, p. 82 Store-room and larder, p. 43 Stoves, cooking, p. 49 electric, p. 56 gas, p. 55 management and care, p. 54 oil, p. 56 Stuffed onions, moscovienne, 785 pig’s foot, 904 tomatoes, Dutch style, 1471 au gratin, 1920 Swiss style, 1473 Sturgeon (see Esturgeon) Sugar, p. 109 spun, 40 vanilla, 1970 works of art, 1679 Supreme de turbot a la royale, 518 de veau a l’aspic, 1143 Swedish sandwiches, 77 Sweetbread (see Ris de veau) to blanch, 863 Sweet entremets, p. 500 omelette, 1640 sauces, p. 194 Sweets and dessert, quotations for, p. 698 hot, p. 501 plain, p. 501 Swiss menus, p. 664 ABLE D’HdTE luncheon and dinner menus, p. 645 Table service, p. 702 showing average time required for baking meat or birds, 17 Talmouse de merluche fume, 1830 Talmouses a l’abricot, 1993 Tap in stock-pot, p. 88 Tarragon and chervil, p. 106 Tartelettes aux amandes (almonds), 2012 a la Balmoral, 2013 au chocolat (chocolate), 2005 Clarence, 2015 cracovienne, 1829 aux framboises, 1999 Granville, 2014