Cookery and housekeeping

Crab, when in season, 142 Dampfnudeln, 382 — mock, 253 Devilled biscuits, 261 Crayfish, in soup, 90 Dietaries for small households. — when in season, 142 505, 528 Cream, 360 Dinner, ordering of, 14, 31 — in small pots, 362 — serving, and waiting at, 31 — chocolate, 362 — servants at, 32 Dinners, menus for, throughout the year, 466 — small menus for, 502 — for small households, 505, Dmner party, art of giving a, 3 ■ — guests at a, 4 — precedence at a, 6 — number of servants at a, 33 Dinner table, 7, 8 Eggs and spruce, 320 Endive, dressed, 330 English meaning of French names of dishes, 462, 463, Espagnole or brown sauce, 272 Expenditure, 45, 49, 50 — different scales of, 47, 48 — arrangement of, 35 Fillet of beef, 166 Fish, chapter on, 101 — floral decorations for, 38 Dishing up, 28 — breakfast, 126 — silver border for, 29 — different kinds of, in season^ Dormers, 247 Dory, John, the, 106 — kitcherie, 262 — French name for, 138 — kettle, copper, 105 — sauce for, ic6 — pudding, 123 — weight of, 138 — salt, a la Lyonnaise, 114 — when in season, 140 — a la bonne femme, 1 14 Drink for an invalid, 452 — to clean, 101 Dripping, to clarify, 63, 292 — to cook, 102 Duck, 217 — with its own sauce, 122 — time for roasting, 59 — for curry soup, 81 — braised, 218 Flageolets, 321 — devilled, 220 Flavouring, 53 — a la St. Michel, 218 — herb powder for, 307 — wild, 234 Flounder, French name for, 139 Dumpling, suet, 306 — as water souche, 118 — when in season, 140 Flour, boiled, for sauces, 273 Eels, 119 -*-^ — French name for, 138 — for bread and cakes, 433 — to brown, 273 — fried, 119 Flowers for the dinner table. — collared, 120 — stewed, 120 Fondu, 249 — à la poulette, 120 Fowl, to bone a, 214 — when in season, 140 — pillau, 206 Eggs, 254 — time for roasting, 59 — choice of, 359 — for boiling, 65 — on china, 255 French names of dishes with - canapes'of, 255 English equivalents, 461, 462, — broken, with asparagus 463, 464 points, 255 Friar's omelette, 369 — in cases, z^^ Fricandeau of veal, 175 — brouillés à l'Indienne, 256 Fruit syrup, 417 — curried, --57 Frying, 61 — à la Sardes, 257 — temperature required for, 62 — for sauce, 270 — wire basket for, 63 — balls for garnishing, 299 Frying pan, 62 Galantine of chicken, 215 — small, 521 — of sucking pig, 195 — of veal, 186, 213 Game, 222 — chaud-froid of, 237 — to keep from tainting, 222 — to roast, 222 — pie, 236 — omelette soufflee of, 23S Game larder, charcoal in, 20 Garnishes, 293 — floating for soup, 295 — a la financiere, 298 Gebackene Hlihner, 209 Gimblettes, 443 Gingerbread, 444 — thick, 445 — nuts, 445 Glaze, 303 — pot for, 303 Goose, 217 — time for roasting, 59 Grayling, French name for, — size of, 138 Gridiron, 66 Gudgeons, 115 Guisado, 228 Gurnard, 107 — French name for, 139 — sauce for, 107 — weight of, 138 — when in season, 140 Haddock, stuffed, 119 -*■"*- — weight of, 138 — French name for, 139 — when in season, 140 Haggis, 167 Hake, 126 — when in season, 140 Ham, broiled, 192 — steamed, 192 — to boil, 193 — to cure, 193 — to pickle, 193 — time for boiling, 64 INDEX. 533 ISI Hare, fillets of, 228