XX. Game 222 XXI. Various Savoury Dishes 239 XXII. Savoury Dishes without Meat . . . 249 XXIII. Sauces 269 XXIV. Garnishes and Accessories .... 293 XXV. Vegetables 309 XXVI. Salads 351 XXVII. Sweet Dishes and Sauces 359 XXVIII. Preserves 412 XXIX. Ices 422 XXX. Bread and Cakes 433 XXXI. Cookery for Invalids 450 XXXII. Menus 460 XXXIII. Homely Bills of Fare 505 ILLUSTRATIONS PLATES. 1. SALMON, COMMON TROUT, SEA TROUT, GRAYLING, CARP ....... IL TURBOT, BRILL, PLAICE III. SKATE, SOLE, FLOUNDER .... IV. COD, POLLACK, HADDOCK, WHITING, SMELT V. SPRATS, HERRING, WHITEBAIT, JOHN DORY GURNARD VI. STURGEON, RED MULLET, GREY MULLET, PIL CHARDS VII. PERCH, TENCH, PIKE, CHAR, SHAD . VIII. MACKEREL, SEA BREAM, EEL, LAMPERN, LAM PREY, CONGER EEL .... Frontispiece To face p. 104 no 114 118 126 132 I-.8 WOODCUTS IN TEXT. cooking stove . cradle spit . silver border . nottlngham jar . saut£-pan . wire lining of frying- PAN .... WIRE BASKET FOR FRYING QUENELLES FOR GARNISH- ING SOUP COPPER FISH-KETTLE COPPER STEWPAN CUTLETS UNTRIMMED AND TRIMMED MUTTON CUTLETS . SHAPES OF CUT VEGE- TABLES KIDNEYS TOASTING FRAME . PAPER FOR CUTLETS LARDED CUTLET PAGE PAGE . 23 ' PAIN ' OF calf's LIVER 182 . 26 QUENELLES 184 . 29 CHICKEN, CUT UP 199 • 59 SHEFFIELD BAKING PAN . 215 . 61 BARDED QUAILS . 233 TRIVET FOR ROASTING . 235 . 62 CROQUETTES 242 • 63 KEOMESKIS 243 RAVIOLI 245 • 74 TIMBALES 246 . 105 CROUTONS OF ASPIC JELLY 300 • 159 GLAZE POT . 303 SHAPES OF CUT VEGETABLE 5 355 . 161 MOULD GARNISHED WITIr . 162 PRESERVES 364 PEACHES WITH RICE . 373 . 164 POLISH BABA . 387 . 168 ORANGE BASKETS 403 . 169 ICE MACHINE . 423 • 173 MOULD A PARFAIT 432 • 177 VEAL CUTLET A LA DR£UX 463 HOW TO KEEP HOUSE. CHAPTER I. INTRODUCTORY. There are so many cookery books in existence, from the MS. recipe-book of the old-fashioned country- house to the elaborate productions of Gogue and Francatelli, that the attempt to add another to the list may well be deemed presumptuous. The house- wife is already embarrassed by the ample choice, and also feels that the practical difficulty does but begin where the cookery book ends. Which dish of all those she has seen described is she to attempt } How many dishes must be provided for the stated number of guests ) What class of viands does the position, local and economical, of her family render suitable at the table? The dishes must not only be well chosen and well cooked, but they require to be properly served and brought to each guest. It is with the view of giving advice on these and some other points that the present book is written. B 2 INTRODUCTORY.

AI-modernized reading of the original text

XX. Game 222 XXI. Various Savoury Dishes 239 XXII. Savoury Dishes without Meat . . . 249 XXIII. Sauces 269 XXIV. Garnishes and Accessories .... 293 XXV. Vegetables 309 XXVI. Salads 351 XXVII. Sweet Dishes and Sauces 359 XXVIII. Preserves 412 XXIX. Ices 422 XXX. Bread and Cakes 433 XXXI. Cookery for Invalids 450 XXXII. Menus 460 XXXIII. Homely Bills of Fare 505 ILLUSTRATIONS PLATES. 1. SALMON, COMMON TROUT, SEA TROUT, GRAYLING, CARP ....... IL TURBOT, BRILL, PLAICE III. SKATE, SOLE, FLOUNDER .... IV. COD, POLLACK, HADDOCK, WHITING, SMELT V. SPRATS, HERRING, WHITEBAIT, JOHN DORY GURNARD VI. STURGEON, RED MULLET, GREY MULLET, PIL CHARDS VII. PERCH, TENCH, PIKE, CHAR, SHAD . VIII. MACKEREL, SEA BREAM, EEL, LAMPERN, LAM PREY, CONGER EEL .... Frontispiece To face p. 104 no I-.8 WOODCUTS IN TEXT. cooking stove . cradle spit . silver border . Nottingham jar . sauté-pan . wire lining of frying- PAN .... WIRE BASKET FOR FRYING QUENELLES FOR GARNISH- ING SOUP COPPER FISH-KETTLE COPPER STEWPAN CUTLETS UNTRIMMED AND TRIMMED MUTTON CUTLETS . SHAPES OF CUT VEGE- TABLES KIDNEYS TOASTING FRAME . PAPER FOR CUTLETS LARDED CUTLET PAGE PAGE . 23 ' PÂIN ' OF calf's LIVER . 26 QUENELLES . 29 CHICKEN, CUT UP • 59 SHEFFIELD BAKING PAN . . 61 BARDED QUAILS . TRIVET FOR ROASTING . . 62 CROQUETTES • 63 KEOMESKIS RAVIOLI • 74 TIMBALES . 105 CROUTONS OF ASPIC JELLY • 159 GLAZE POT . SHAPES OF CUT VEGETABLE 5 355 . 161 MOULD GARNISHED WITIr . 162 PRESERVES PEACHES WITH RICE . . 164 POLISH BABA . . 168 ORANGE BASKETS . 169 ICE MACHINE . • 173 MOULD A PARFAIT • 177 VEAL CUTLET A LA DR£UX HOW TO KEEP HOUSE. CHAPTER I. INTRODUCTORY. There are so many cookery books in existence, from the MS. recipe-book of the old-fashioned countryhouse to the elaborate productions of Gouffe and Francatelli, that the attempt to add another to the list may well be deemed presumptuous. The housewife is already embarrassed by the ample choice, and also feels that the practical difficulty does but begin where the cookery book ends. Which dish of all those she has seen described is she to attempt } How many dishes must be provided for the stated number of guests ) What class of viands does the position, local and economical, of her family render suitable at the table? The dishes must not only be well chosen and well cooked, but they require to be properly served and brought to each guest. It is with the view of giving advice on these and some other points that the present book is written. B 2 INTRODUCTORY.

Cookery and housekeeping