The "A1" cookery book

60 „ sponge . >37 ,, broth 9 „ Yule •38 ,, to fricassee . 60 Cakes, chocolate 127 ,, for an invalid . 62 „ cinnamon 127 ,, to mince 61 „ (hints on baking) 124 ,, pie 61 „ Lafayette >3° ,, quenelles 62 „ little >3> ,, to roast . 60 „ rice >34 ,, and tomatoes . 62 „ rock (i) . >35 Olivers’ jellies, how to use . 108 >1 U (2) • >35 Chocolate cakes . . 127 Calf’s foot jelly . 52 „ glace . . 128 „ head, to boil 5> „ meringues 127 „ „ mould 5> » pudding . IOO „ „ ragout 52 Chops and green peas . • 47 „ sweetbreads 52 ,, mutton . • 47 Canary pudding 99 „ pork • 50 Caper sauce 84 Christmas plum pudding 1 16 Caramel custard pudding 99 Chutnee . • >49 Caramels 150 ,, tomato . • >49 Carrots . 76 Cider cup • 150 ,, au beurre 76 Cinnamon cakes . . 127 Castle puddings 100 Claret cup . 150 Cauliflower 75 „ jelly . 108 „ au gratin 75 Clear soup 6 Celery soup, cream of . 9 Cockles, biscuits . 126 ,, „ thick brown 8 Cocoa nibs • 150 ,, to stew (brown) . 76 Cod, to boil 20 „ „ (white) . 76 ,, to fry slices 20 Champagne cup >50 Cods’ sounds 20 164 INDEX. PAGE PAGE Coffee >5i Damsons pickled • '5* „ glace 128 Devilled almonds . 148 „ mould IOI „ drumsticks . 141 Cold cabinet pudding IOI „ sardines . 141 „ meat cookery 31 Devonshire cake . 128 Collared beef 34 Dough nuts . 128 College pudding 102 Ducks, to roast . • 63 Compote of fruit 104 „ to stew with peas • 63 Cool drink 150 ,, wild . 64 Cornflour 150 Dutch sauce • 85 „ mould 102 „ pudding 102 Economical bread pudding • 99 Crab apple jelly . 1 54 Eels, stewed 21 Cream of celery soup 9 Egg and anchovy sandwiches • M3 „ of lettuce soup . 1 1 „ sauce • 85 Croquettes of beef 34 „ savoury • 144 Crumb pie 39 Eggs and rice • 143 „ puddings 102 „ baked with cheese • 143 Cup puddings 103 ,, buttered . . 142 Curried eggs 142 ,, and cheese savoury • 143 „ veal 53 „ curried . 142 Curry 40, 149 ,, (how to preserve) . 152 „ dry 40 ,, savoury (hot) • 144 „ of vegetables 76 „ „ (cold) • 144 „ powder 149 „ scalloped . . 142 „ rice for 40 ,, scrambled and curried . 142 Custard baked . 103 „ and tomatoes • H3 ,, boiled . 103 ,, to cook without boiling • 152 ,, sauce 85 Cutlets a la Rdforme 48 Farola pudding . • >03 „ lamb 43 Fat for frying fish • 19 „ mince 47 „ rascals . 128 „ mutton (1) 48 Fennel sauce • '52 >> n (2) 48 Fig pudding • 103 „ potato . 59 Fillet of beef 36. 38 „ veal 53 ,, „ with mushrooms • 38 ,, of mutton . • 44 Dahl 141 ,, of veal • 54 Damson cheese . * 151 Filleted plaice . • 25 INDEX. 165 PAGE PAGE Filleted soles 27 German pastry . • 105 „ whiting 28 ,, pound cake . 128 Fish cakes 21 Ginger beer • 152 „ fat for frying 19 „ cake . 129 „ (how to choose) 18 ,, cream . 106 „ (how to clean) 19 Gingerbread cake . 129 „ (how to cook for an invalid) 152 ,, nuts . 129 ,, (how to keep boiled fishhot) 19 „ pudding . • 105 „ (how to know when cooked) 19 Gin-gin plum cake 129 „ mould steamed 22 Glacd . 127 „ pie . 22 Glazing . • 8s ,, when in season 18 Goose, gravy for . 64 Foam sauce 85, 1 13 „ to hash . 64 Forcemeat balls 10 ,, roast . 64 „ for beef olives 54 Gooseberry fool . . 106 „ for hare 65 ,, paste • i55