Miss Parloa's new cook book and marketing guide

Supreme, 223 Consomme*, 84 Tartare, 230 Consomme a. la royal, 86 Tomato, 229 Corn 101 Vinaigrette, 229 Corn chowder, 100 White, 219, 220 Cream of barley 98 Pudding. of celery 97 Apricot, 281 of rice 98 Caramel, 281 Duchess 98 Cream, 280 Egg balls for 102 Creamy, 278 Fish chowder, 100 Foaming, 279 French paste for 102 German, 279 Fried bread for 102 Lemon, 280 Giblet 93 Molasses, 280 Glaze for IOI Quince, 281 Green pea 97 Rich wine, 278 Green turtle 88 Vanilla, 280 Grouse 92 Sausages, 37 Lobster, with milk, 99 Breaded 352 th stock, 99 Scollops, 48 Meg Merrilies' 90 Scotch broth, 89 Mixed stock, 83 Scotch roll, 141 Mock bisque 95 Seed cakes, 329 Mulligatawney 87 Serving, Hints on 399 Okra 9i Shad, 43 Orvion 95 INDEX. 429 Soups, Continued. Strawberry, Continued* Philadelphia clam IOO sponge, 287 Potage a la reinet 94 Strawberries, Frozen 302 Potato 96 Preserved 335 Pumpkin 97 Sturgeon , 44 Scotch broth, 89 Sugar, 58 Spring 92 To boil 394 Spring and Summer 93 Sunshine cake, 3i7 Stock for clear 83 Supreme sauce, 223 Tapioca cream 97 Surprise souffle^ 305 Thick vegetable 86 Sweetbreads, 203 Tomato 94 Breaded 204 White stock, 8S Broiled 204 Yacht oyster 99 in paper cases, 204 Sour cream dressing, 209 larded and baked, 203 Spices, 59 saute", 204 Spinach, 49 To clean 203 green, To make 235 Vol-au-vent of 200 Minced 251 Sweet herbs, 54 Sponge cake, 325 To make a bouquet of 235 for charlotte russe, 327 Sweet potatoes, 245 drops, 327 Sweet potato pie, 258 rusks, 322 Swiss pudding, 267 Sponges, Lemon 285 Sword-fish, 44 Orange 286 Tapioca cream soup, 97 Peach 286 pudding, Cold 269 Pineapple 287 Tartare sauce, 230 Strawberry- 287 Tautogs 43 Spring soup, 92 Taylor cake, 323 Spring and Summer soup, 93 Tea, 39o Squabs, 40 Terrapin, 46 Squash biscuit, 366 Stewed 129 pie, 258 Toad in the hole, 141 Squashes, when in season, 49 Togus bread, 384 Steak, stewed with oysters, 190 Tomato ketchup, 345? 346 Steaks, 16 to 21 salad, 216 Broiling 136 sauce, 229 Stew, Beef 139 soup, 94 Irish 140 Tomatoes, 50 Stewing, 398 Broiled 248 Sticks, 383 Escaloped 248 Stock, for clear soups, 83 Fried 248 Mixed 83 Pickled 345 Remarks on 82 Stuffed 247 White 85 Sweet 343 Stoves and ranges, 64,65 To peel 248 Strawberry Bavarian cream, 287 Tongue, 38 ice cream, 293, 294 Boiled 131 jam, 339 Braised 165 jelly, 309 Escaloped 166 sherbet, 301 Fillets of 166 short-cake, 360 in jelly, 166, 167 430 INDEX. Tongue, Continued* Vegetables, Continued* Potted 348 Onions, 249 Stewed 167 Parsnips, 249, 250 Tripe, Lyonnaise 352 Pickled beats, 254 Turbot, 42 Potatoes, 238 to 245 h la creme% 114 Rice, Boiled 253 Turkeys, 39 salad, 216 Turkey, Boiled *44> *45 soup, 86 Boned 145 Spinach, 251 Galatine of 177 Time table for cooking, 237 Roasted 145 Tomatoes, 247 Utensils, Kitchen 66 Viennois cakes, 326 Vanilla eclair s, 33i Venison, 40 ice cream, 292 Roast leg of i57 Veal, 35 Saddle of 156 and ham, Blanquette of 186 Vinaigrette sauce, 229 Curry of 182 Vol-au-vent of chicken, 199 cutlets, with white sauce, 189 of lobster, 200 force-meat, 233 of oysters, 200 Fricandeau of 137 of salmon,