Mrs. Roundell's Practical cookery book

creams of au gratin grilled ketchup fresh ketchup puree buttons to preserve stewed in broth with butter ,, Potato Chips . . . 308 ,, „ Ribbons . . 308 French Potatoes . . . 313 German Potato Puffers . . 311 Irish Potato Cakes . . . 305 New Potatoes 303 Olive Potatoes . . . 314 Puffed „ ... 314 Scotch Potato Fritters . . 306 Savoury Potatoes . . . 305 „ „ aux herbes . 312 Potatoes — continued. Stewed Potatoos Potato Balls baked. ,, „ fried . ,, „ aux herbes . ,, Croquettes : ,, Drops * „ Marbles ,, Pancakes with Cheese ,, Quenelles Potato Boilers „ Scallops „ Souffles ,, Snow . ,, Tartlets Potatoes a la Americaine broiled a la Make browned under meat a la Duchesse . a la G. C. . a la Lyonnaise . a la Marechale . maitre d’hotel . sautes Salsify .... Seorzonera . . . ,, baked „ fried „ puree of Seakale .... „ boiled „ boiled in milk ,, served cold Shallots .... Sorrel .... ,, puree of „ „ with beefsteak Spinach .... ,, to cook ,, biscuits for „ border of ,, colouring Spinach and eggs ,, patties „ stewed „ souffles toasts Sprue 30G Tomatoes to prepare baked boiled broiled American fashion boutons rouges . 320 . 362 299, 362 Tomatoes — continued „ served cold ,, conserve of „ green „ grilled ,, as jam , . „ pur6e of „ roasted Tomato saucers Turnips . „ a la Marechale ,, as eaten in Piedmont ,, boiled „ boiled with white sauce „ with chestnuts ,, glazed „ mashed „ pur4e of Turnip Tops .... „ stalks Truffles and Morels . Vegetable Marrow baked with cheese fried fillets of French fashion mashed stuffed Watercress .... ,, puree of „ stewed Pickled Vegetables Macedoines of Vegetables Tinned Vegetables Vegetable Toasts Waitees Walnut Ketchup . Walnuts, Italian fashion V/aste Wax for sealing bottles Weights and measures , , „ „ French Widgeon . Wild Fowl . Wild Duck . „ to cook . „ stuffed with celery Wine in Cookery Woodcock Yeast .... German Yeast . Yeast Dumplings Yorkshire Pudding „ „ for invalid Yorkshire Girdle Cake LIBRARY 2SS 2SS 2S9 2S0 2S4