Cookery and housekeeping

— with sorrel, 116 Sheep's brains, 167, 168 Shrimps, 125 — when in season, 142 Sippets, 301 Skate, 106 — French name for, 139 — sauce for, 106 — weight of, 138 — when in season, 142 Smelts, 123 — French name for, 139 — size of, 138 — stewed, 124 — when in season, 142 Snipe, 235 — salmis of, 234 Sole, a I'aurore, no — au gratin, no — a la Trouville, in — a la Normande, in — fillets of, au gratin, 112 a la Orl>, 113 — French name for, 139 — fried, 109 — weight of, 138 — when in season, 142 Sorrel, 344 Souche, water, 118 Souffle, chicken, 200 — chocolate, 567 — ginger, 367 INDEX. 539 sou Souffle, iced savoury, 246 — omelette, 366 — au Parmesan, 250 — partridge, 230 — steamed, 368 — sweet, 365 -- tomato, 345 Soup, 70, 71 — bonne femme, S9 — bisque, 90 — clear, 74, 76 — clear grouse, 83 — clear hare, 83 — clear lettuce, 78 — ■ cheap, 100, 519 — cockie-leekie, 85 — egg, 89 — fish curry, 81 — giblet, 93 — hare, 82 — hotch-potch, 94 — Italian pastes, with, 8S — Jenny Lind, 89 — Julienne, 76 — lentil, 525 — lettuce, 78 — mock turtle, 84 — mulligatawny, 79, 80 — mutton broth, 98 — nudel, 90 — oxtail, 85 — ordinary, 75 — pea, green, 86, 87 — winter, 87 vSoup, potage brunoi^e, 77, 78 — purees, 91 — puree of tomato, 93 — puree of turnip, 93 — puree of game, chicken^ or rabbit, 98 — quenelles for, 74 — Queen's, 91 — Russian, 79 — Scotch broth, 99 - to clear, 75 - turtle, 83 — vegetables for, 73 — venison, 83 — with bread, 76 SoiTpe maigre, 95 TEX Soupe maigre, milk of almonds 95 summer, 96 cheap, 96 lentil, 97 white, 97 ■ pearl bailey, 98 Spinach, 344 — in German fashion, 345 Spit, cradle, 26 Sprat, French name for, 139 — when in season, 142 — size of, 138 Sprue and eggs, 320 Stew, Irish, 517 — American, 526 Stock, 71 Stock pot, 72, 73 Stove, cooking, 23 Stuffing, for meat, 293 — for fish, 293 — for turkey, 294, 295 — for rabbit, 294, 295 — for veal, 294 Sturgeon, 126 — French name for, 139 — for jfiaigre days, 126 — weight of, 138 — when in season, 142 Sucking pig, 195 galantine of, 195 Suet, to clarify, 292 — dumpling, 306 — pudding, 306 Supreme de volaille, 201 Sweetbreads, 185 Sweet dishes, chapter on, 359 Syrup of gum, 459 'T*ABLE, decoration and ai -*- rangement of, 35 Tagliarini, 265 Tapioca and cream, 454 Tart, raspberr}' and rusk, 369 Tartelettes a la Sefton, 251 Teal, devilled, 220 — roast, 234 Tench, as water souche, liS — French name for, 139 540 INDEX. TEN Tench, weight of, 139 Timbales a la Pahlen, 246 — of macaroni, 265 Tipsy cake, 386 Toast, dry, 457 Tomatoes, dressed, 345 — a la proven^ale, 346 — omelette of, 346 — souffle of, 345 — with Indian corn, 346 Tomato, preserve of green, 417 Tongue, pickle for, 156 — pressed, 156 Trout, fried, 121 ■ — au bleu, 121 — croquettes of, a la russe, 122 — French name for, 139 — weight of, 138 Trout, sea, 122 — French name for, 139 — weight of, 138 — when in season, 142 Truffles, 332 — in salad, 356, 358 Turkey, time for boiling, 65 ■ — time for roasting, 59 — to bone a, 214 Turbot, au gratin, 105 — French name for, 139 ■ — sauce for, 105 — to boil, 104 — weight of, 138 — when in season, 142 Turnips, au gratin, 347 — a la poulette, 348 — glazed, 347 — mashed, 348 — puree of, 347 Turnip-tops, 315