Mushroom . .132 Nasturation for Capers. 134 Parsley Ah Sori = ie oda TE Gays fietes she rere pie are 133 Useful Catsip ics 405 936 ee oe . ay RE gh te aa + es % st Te 304 CHEESE — Pages 244- 248. Cream Cheese. 245,246, 247 «¢ Macaroni .247, 248 ‘© --Rennet to. pre- Daren wae 244 - DESSERTS—Pages 213, 215. Almond and Raisins Se Pais 213; 214 Apples ...... per ais ty2 1.3 Pople Gingety. >, -2.8 3 214 Bananas . ie ge Nie TD French Plums. Hee Frosted Currants... ..21 a Figs. . boos 2 spe Impromptu ais ae ee TS Mixed. Brains <0. 3. <3 214 INMES Sk eee Se Pee eT Oranges: (on ate ee 213 Strawberries .....214, 215 EGGS—Pages 123-131. Pried: .us). <a.2 120, 127 Omelet ..129, 130 Poached J E23, 424 mtewed isi 2 ese 125, 126 Scrambled ......127, 128 To keep fresh for several WECKS, « Gvtle ovieiiaces LO FISH—Pages 25-39. Cods and Shoulders to DOU aoe 126 Cod’s Roes.. ae 24 Cod, ees of . ey Cod, Salt. pve eB Cod Steaks ...........28 Cod Fish Balls . . 28 Cream Oysters, half shell 34 Crimped Cod and Oyster SAUCES al. ste ence 28 -Halibut . INDIX OF DOMINION COOK BOOK. Fish Croquets ... . 38 Fresh Salmon to boil..30 Haddock with tone 38 3 39 Herrings, baked . 34 Lobster Croquets. 30, 3 375 Mackerel, pickled.... .. 35 es scalloped .. n35 Mullet with Tomatoes.. 30 Oyster Sausages ...... 34 “<“. -Boued = 2a 33 fo Stewed 43 ae 35 5 Patties 3am 34 Perch and Trout...... 5 3 Pike, Haddock stuffing. 39 Salmon, Salt, to Souse.. 28 Ai Boil... 28 s “ Pot.... 28 sf Dried... Hane 29 *¢ Italian Sauce ..30 Shad, Boiled... .. ....7.042 ‘*s~ Baked .=3 yaaa 32: Smelts, to Fry .. tag Sturgeon, Fresh. . - 36 Turbot, Fillet of, ‘Front and Grayling to Frysaes Whiting, fried .. vo ..0m 35 FLAVORS—Pagree 225. Bisque °..2.. .. Seer Chocolate’. +... eee ve Fruit Ice Cream: cays, oon Fruit [ces\\) 4, {ee Lemon ©... +) ae Vanilla: . 0. ocean 225 FORCEMEATS — Pages 187-139. Balls . 138, 139 “~ for Cold Pie. ia 138 common, for Veal 135. e¢ or Ham. 7... INDEX OF DOMINION COOK BOOK. Balls for Fowls or Meat 1375 138 for Fish ‘Soups. . 138, 139. for Oysters or Boil- ed? Turkey ..:.7.'139 Sage and Onion Stuffingr39 GRAVIES—Pagre 79. All kinds of ....79, 80, 81 ICE CREAM — Pages 224-225. m3 0 98 @) © ener py alg 66 Chocolate Ice Cream.. 224 Coffee Ice Cream.... .224 Recipes for making . .. 225 JELLIES — Pages 239- 24, Apple Jelly . ..241 Crab-apple. . . . 239 Currant . : Gh cue: 242 Gooseberry .. ..240, 241 Mixed Fruit........ C24 eee 5 Ea oe tage Peach . Hitec sui2a2 Quince ..... .. 241 Raspberry Vinegar. . 242 MEATS, How to Choose —Pages 51-78. A Polish Dish . a5 1 Beef, Braizedand cooked. 58 Reap jcapondueakss ee DOLE, 56 " Carving sg Roce ot 52 POPOL Fh ss 50 peeeCONOpS 16/42. 5.. 56 “OUNCE UAC a4 Gwe rieart. roast .....57 Pemerninier ss 523 j4.-:%..'59 “‘ Grenadins of... ..54 ESI UVESAY. agi ene 2 57 mom tinelet ces 1c seo B05 Beef, Ox Tongue, ae 59 Bea cake aie hoa cued Sa OG Ses sirloin . »255 a Spiced . Bk “ Steak Pudding . on “a og SOLEWEG: ities 59 a Sf o Stufled sn! sais oe *DAUSABES ety ass ce 56 rs 1 ONQUGlenedes 59, yi Cold Meat oie Irish Stew. . vs ees Kidneys, Fried ........ 64 “0 Grilled teens. 64 Lamb. Ghopsicieti wee. 61 Fore Ue ns aos eepoe. ieee eO5 Mutton, Roast . pa? Leg, boiled . i Leg of be 5 > Loin fn. 20% » 65 As Bonede) wees. 61 i Cornettées.... =..62 ss Haricousna.tua- 63 5 La Italienne . a 4 Bie vou a - Shoulder, boiled with oysters.61 if Sweetbread . ..6 oN Lamb» *. ...63 ‘ Toad in the FLOle a oarg 63 cn LO Carve's Cae ss05 PASTRY AND PUD- DINGS—Pages 173- 212. Cheese Cakes ....208, 209 Fritters of all kinds Kavtirte ey). 205, 206, 207 Pancakes Vii oss 198, 199 Pastries, Glazings, 200, 201, 202,203; 204. Pie, Chicken

AI-modernized reading of the original text

Mushroom . .132 Nasturation for Capers. 134 Parsley Ah Sori = ie oda TE Gays fietes she rere pie are 133 Useful Catsip ics 405 936 ee oe . ay RE gh te aa + es % st Te CHEESE — Pages 244- Cream Cheese. 245,246, 247 «¢ Macaroni .247, 248 ‘© --Rennet to. pre- Daren wae 244 - DESSERTS—Pages 213, Almond and Raisins Se Pais 213; 214 Apples ...... per ais ty2 1.3 Pople Gingety. >, -2.8 3 214 Bananas . ie ge Nie TD French Plums. Hee Frosted Currants... ..21 a Figs. . boos 2 spe Impromptu ais ae ee TS Mixed. Brains <0. 3. <3 214 INMES Sk eee Se Pee eT Oranges: (on ate ee 213 Strawberries .....214, 215 EGGS—Pages 123-131. Pried: .us). <a.2 120, 127 Omelet ..129, 130 Poached J E23, 424 mtewed isi 2 ese 125, 126 Scrambled ......127, 128 To keep fresh for several WECKS, « Gvtle ovieiiaces LO FISH—Pages 25-39. Cods and Shoulders to DOU aoe 126 Cod’s Roes.. ae 24 Cod, ees of . ey Cod, Salt. pve eB Cod Steaks ...........28 Cod Fish Balls . . 28 Cream Oysters, half shell 34 Crimped Cod and Oyster SAUCES al. ste ence 28 -Halibut . Fish Croquets ... . 38 Fresh Salmon to boil..30 Haddock with tone 38 3 39 Herrings, baked . 34 Lobster Croquets. 30, 3 375 Mackerel, pickled.... .. 35 es scalloped .. n35 Mullet with Tomatoes.. 30 Oyster Sausages ...... 34 “<“. -Boued = 2a 33 fo Stewed 43 ae 35 5 Patties 3am 34 Perch and Trout...... 5 Pike, Haddock stuffing. 39 Salmon, Salt, to Souse.. 28 Ai Boil... 28 s “ Pot.... 28 sf Dried... Hane 29 *¢ Italian Sauce ..30 Shad, Boiled... .. ....7.042 ‘*s~ Baked .=3 yaaa 32: Smelts, to Fry .. tag Sturgeon, Fresh. . - 36 Turbot, Fillet of, ‘Front and Grayling to Frysaes Whiting, fried .. vo ..0m 35 FLAVORS—Pagree 225. Bisque °..2.. .. Seer Chocolate’. +... eee ve Fruit Ice Cream: cays, oon Fruit [ces\\) 4, {ee Lemon ©... +) ae Vanilla: . 0. ocean 225 FORCEMEATS — Pages 187-139. Balls . 138, 139 “~ for Cold Pie. ia 138 common, for Veal e¢ or Ham. 7... Balls for Fowls or Meat 1375 138 for Fish ‘Soups. . 138, 139. for Oysters or Boiled? Turkey ..:.7.'139 Sage and Onion Stuffingr39 GRAVIES—Pagre 79. All kinds of ....79, 80, 81 ICE CREAM — Pages 224-225. m3 0 98 @) © ener py alg Chocolate Ice Cream.. 224 Coffee Ice Cream.... .224 Recipes for making . .. 225 JELLIES — Pages 239- 24, Apple Jelly . ..241 Crab-apple. . . . 239 Currant . : Gh cue: 242 Gooseberry .. ..240, 241 Mixed Fruit........ C24 eee 5 Ea oe tage Peach . Hitec sui2a2 Quince ..... .. 241 Raspberry Vinegar. . 242 MEATS, How to Choose —Pages 51-78. A Polish Dish . a5 1 Beef, Braizedand cooked. 58 Reap jcapondueakss ee DOLE, 56 " Carving sg Roce ot 52 POPOL Fh ss 50 peeeCONOpS 16/42. 5.. 56 “OUNCE UAC a4 Gwe rieart. roast .....57 Pemerninier ss 523 j4.-:%..'59 “‘ Grenadins of... ..54 ESI UVESAY. agi ene 2 57 mom tinelet ces 1c seo B05 Beef, Ox Tongue, ae 59 Bea cake aie hoa cued Sa OG Ses sirloin . »255 a Spiced . Bk “ Steak Pudding . on “a og SOLEWEG: ities 59 a Sf o Stufled sn! sais oe *DAUSABES ety ass ce 56 rs 1 ONQUGlenedes 59, yi Cold Meat oie Irish Stew. . vs ees Kidneys, Fried ........ 64 “0 Grilled teens. 64 Lamb. Ghopsicieti wee. 61 Fore Ue ns aos eepoe. ieee eO5 Mutton, Roast . pa? Leg, boiled . i Leg of be 5 > Loin fn. 20% » 65 As Bonede) wees. 61 i Cornettées.... =..62 ss Haricousna.tua- 63 5 La Italienne . a 4 Bie vou a - Shoulder, boiled with oysters.61 if Sweetbread . ..6 oN Lamb» *. ...63 ‘ Toad in the FLOle a oarg 63 cn LO Carve's Cae ss05 PASTRY AND PUD- DINGS—Pages 173- Cheese Cakes ....208, 209 Fritters of all kinds Kavtirte ey). 205, 206, 207 Pancakes Vii oss 198, 199 Pastries, Glazings, 200, 201, 202,203; 204. Pie, Chicken

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