The thorough good cook

Hare Soup, Scotch, viz. Haricot Bean Soup, 91 Coulis, 95 ,, Beans, White, 240o Mutton, 313 Hash, Corned-Beef, 318 ,, Dry Curry, 324 ,, Foreign, 318 ,, Meat, 318 ,, Vegetable, 241 Hashed Calf's Head, 317 „ . Eggs, 392 Hasty Pudding, 469 Hutelets, Oyster, 183, 184 ,, Sauce, 335 Hazel-Nut Butter, 387 Hen's Nest Eggs, 393 Herbs, to Fry, 141 ,, Omelette with, 237 Herring Roes on Toast, 383 Salad, 380 Herrings with Mustard Sauce, 169 Hessian Stew, 315 HoUandaise Sauce, 33") Hominy Porridge, 459, 460 Hopping John, 463 Horsd'OEuveesandSavoukyDishes: — Anchovies, Norwegian Fashion, 381 Anchovy Canapes, 381 Biscuits, Devilled, 387 Bonne Bouches, 385 Butter, Curled, 387 ,, Hazel- Xut, 387 Canapes a la Turbigo, 383 Caviare, Little Crusts of, 386 Croquettes of Macaroni, 386 Croutons à l'Espagnole, 385 Crusts of Sardines, 383 Curled Butter, 387 Devilled Biscuits, ;;87 Game Souffles, Small, 388 Hazel-Nut Butter. 387 Herring Roes on Toast, 383 Italian Sausage, 384 Laugtry Sandwiches, 387 Madison Canapés, 384 Sardines à la Provençale, 382 ,, à la Royale, 382 ,, Crusts of, 383 Sheep's Tail a I'Anglaise, 297 Small Game Soufllt's, 388 Spanish Crusts, 385 Tranches Viennoises a la Tomate, Tunny, 382 Horseradish Sauce, 336 Hotchpotch, 116, 319 Hot Raised Pies of Larks, 265 Hottentot Pie, 224 Hunting Pudding, 423 Ices and Drinks: — Almond Cream Ice, 447 Apricot ,, ,, 448 Cafe au Lait, 453 Capillaire Syrup, 449 Chocolate Cream Ice, 448 Cider Cup, 449 Coffee, 452, 453 „ White, 454 Fromage de Creme a la Glace, Lemon Cream Ice, 446 ,, Shrub, 450 „ Syllabub, 450 , , Water Ice, 446 ,, Whey, 450 Lemonade, Effervescing, 451 Still, 451 Orange Cream Ice, 446 Shrub, 450 Punch, Hot, 449 Pineapple Cream Ice, 447 Sherbet, Persian, 451 ,, Turkish, 452 Vanilla Cream Ice, 445 White Coffee, 454 Indian Fagots, 375 ., Pudding. 9 Irish Mutton Stew, 316 ,, Pancakes, 433 ^ Italian Cheese, 457 ,, Cream, 414 ,, Macaroni, 240 ,, Pudding, 424 ,, Pyramid, 426 ,, Sauce, 294, 336 ,, Sausage, 384 Ivory Soup, 118 J Jacobin's Pottage, The, 115 Jambon d'York aux Épinards, 222 Jelly, Aspic, 232, 233 Jerusalem Artichokes, 373 John Dory, Boiled, with Lobster Sauce, 166 Jugged Hare, 289 ,, Venison, 288 Julienne Soup, 80 K Kail, Scots, 235 Kale Soup, Scotch, 92 Kebob, Milk, 311 Kebob, Mincemeat, Baked, 311 ,, Mutton, 310 ,, Skewer, 310 Kedgeree, 462 ,, for Breakfast, 200 "Kickshaws" of Rabbit, 210 Kidney Pie, Beef, 287 Kidneys, Omelette with, 237 „ Sheep's, Boiled, 287 „ Stewed, 226 ,, "Tossed" in White Wine, 226 "Klossen," 31 Knuckle of Veal, Boiled, 295 Kromeskies a la Monglas, 230 Lady Morgan Soup, 101 Lady Sunderland's Pudding, 424 Lamb Chops, Maisou d'Or, 300 ,, Cutlets, en Salpicou, 299 ,, ,, k la Soubise, 299 ,, Entree of Boiled, 228 „ and Pork Chops. 224 Lambs' Tails, Yol-au-Vent of, 229 Langtry Sandwiches, 387 Larded Eel, 176 _ Lark Pies, Hot Raised, 26-5 Larks, Caisses of, 265 ,, in Croustade, 265 ,, au Gratin, 266 ,, and Wheatears, to Roast, 266 Leek Soup, 92 Leg of Mutton, Braised, 312 ,, ,, Roasted (Polish Way),