The new practical housekeeping

Nut 149 Ribbon 146 Vanilla I« Vanilla almond 146 Walnut 146 Cbbak Tabtaa. Proportion of 88 Cbbbcents 84 Cbullsbs 87 Fat for 86 When to eat 86 R0QUBTTE8 266 Bread 268 Chicken 268,270 Chicken with brains 269 Chicken with sweet- breads 269 Crab 270 Oream 270 Ham 269 Hominy 270 Lobster 271 Meat 271 Meat, Fresh 271 Mutton 269,277 Oyster 271 Parsnip ; 272 Potato 272 Rice 272 Rice ball 277 Salsify 277 To bread 267 To fry 267 To make 266 To serve 26S To shape 266 Triple 269 Veal 269 Venison 277 With Truffles 269 Without breading.... 268 Croutons 600 For Entrees 601 For soup 600 For regetables 601 Crumpets 87 Hominy 87 Royal 37 Crusts, to bake 476 Cucumbers 476 Cup. Currant 190 Fruit.. 190 Cubrahts 280, 296 Candied 8i2 Dried 811,815 Frosted 803 Frozen 204 Spiced 513 CUSTABO. Almond 167 Boiled 156,167 Caramel, boiled 167 Coffee 167 Corn Meal 167 Cup 167 Flavor for 166 Page. Kettle 7l56 Orange 492 Proportion for 155 Steamer for 150 To bake 155 To make 156 To steam Ifi6 Cutlets, frills for 180 Damsons. Canned 101 Dandelions 607 Dessert Jellies. To make 389 To mold 389 Toserve 390 Diamond Top 485 Doughnuts. Buckeye 87 Dough for 86 Fat for 86 French 87 Raised 87 Sugar lor 86 Dressing. Bavarian 566 BouiUon 566 Bouillon, Jellied 566 Cream 566 Eggless 567 Foam ... 668 French 667 lUlian 567 Lactiola Mayonnaise 567 Mayonnaise, green.. 567 Mayonnaise, red 567 Minnehaha 568 Onion 668 Orange 568 Orange, Jellied 568 Philadelphia Raspberry 568 Raspberry, Jellied.. . . 568 Rice 588 Drinks 175 Harvest 190 Jelly 190 Lemon 190 Oatmeal '....190 Drops. Bergamot 144 Centennial 144 Chocolate 144 Page. Cinnamon 144 Clove 144 Cocoanut 144, 149 Coffee 144 Damson 144 Fruit 145 Ginger 144 Lemon 144.145,149 Orange 145 Orgeat 145 Peppermint 145 Strawberry 145 Duck, wild. Baked 328 Broiled 323 Fried 838 Hashed 828 Ragoutof 323 Roast 328,829 Stewed 887 Page. Dumplings, for Dassert. Apple, bflkked 549 Apple, boiled 549 Berry 550 Cherry 569 Currant 560 Lemon 550 Peach 649 Raspberry 550 DuM PLiNos for meat, etc. Buckeye 601 Marrow 601 Quick 601 Suet 601 Sussex 601 Swedish 594 Eclairs. Charlotte 81 Chocolate 80 Coffee 81 Cream 81 Duplex 81 Jelly 81 Strawberry 81 VanUla 81 Eels. To cook 221 Egg. Balls 210 Charlotte 210 Charlotte, sweet 210 Fritters 210 Pyramids 680 Terrace 211 Vol-au-vent 207 Eggs 198 A laMaitre d*Hotel..210 Baked 201 Baked with ham 20. Boiled 202 Boiled, to serve 202 Breaded 203 Broiled 208 Buttered 203 Creamed 210 Curried 208 Deviled 204 Flavor of 198,197 Force-meat 204 French 201 Fricassed 204 Fried 204 Holland 206 Italian 206 Mumbled 208 Nugget 205 Onion 206 Pickled 206 Plover's 206 Poached 206 Sualltyof 169 inged -207 Savory 205 Scalloped 207 Scrambled 208 Shirred 209 Shredded 207 Spanish 209 Stuffed 209 Time to cook 202 To mix 199 To test 199 With cheese 211 With Mush rooms.... 2U With Pease SU 680 INDEX TO COOKXBY BXCIPSS. Page. With Syrup 212 With TomatocB 212 With Vinegar :212 Egg Nog. liemon 674 Temperance 212 Egg Plant. Fried 007 In Cakes 607 English bread and but- ter 188 Favoritas 149 Fish. Au court-bouillon .... 224 Augratln 241,288 Baked 222 Balls 234 Balls, dropped 235 Boiled 223 Boiled, to serve 225 Broiled 225 Broiled, to serve 226 Cake 235 Cake, white 235 Cake, yellow 236 Canapes 240 Chowder 236 Cod 220 Collared 227 Croquettes 237 Crimped , . . . .227 Curried 227 Deviled 228 Dressing 2:)7 Dried 228 For Invalids 220