The thorough good cook

American Cuisine, The, 7-10 ; divisible into three classes, 7 ; various American dishes, 8 ; pork and beans a national dish, 8 ; fresh-water tortoises, 9 B Bake well pudding a Derbyshire dish, 407 Barley or Millet JPorridge, 53 "Basket," How to make, 409 Black butter sauce admirable for all white fish, 393 Bouillabaisse of fresh-water fish, 194 Boulettes, French, 33 Breakfast Dishes, 20-23; meat at breakfast, 21 ; what should comprise an English breakfast moiu, 22 ; fruit before breakfast, 23; popular American, 457 British middle-class hash, 33 Cauliflowers, The best way to clean, 353 Caviare, Flavour of, injured by contact with metal utensils, 386 Chaudfroads : of tea, 67 ; of coffee, 67 Cheese, 63-65 ; the antiquity of, 63 ; cheesecakes, 64 ; Welsh Babbit, or Rarebit, 64 Chestnut pudding. An old-fashioned recipe for, 36 Children, For the, 73-76; advisability of children taking their meals apart from their elders, 73 ; dietary for children, 74-76 Chops, 53-59 ; Hannah Glasse's recipe for baked mutton chops, 53; the chop, so called, not to be found in old cookery books, 54; ''colloiis," 54; Francatelli's hint on chops, 54 ; how the French treat tough meat, 55 ; broiled mutton chops, 55 ; the comparative advantages of frying and broiling, 55 ; the Marchioness of Londonderry's opinion, 55 ; Dr. Kitchiuer's sensible advice to cooks, 56; various formulae for cooking chops, 57-59 ; the most economical way, 59 Chutney, 29 Cutlets, Louis XVIII. and his, 7 Cobbett on potatoes, 44 Coffee, How to make, 68-70 ; Dr. Kitchiner on coffee, 69; "clearing" coffee, 70 Cold boiled sucking-pig a favourite Russian dish, 5 Cold coffee, 67 Cold fish, 50-51 Cold tea, 66 Collops, 54 Confectionery, 37-39; Gunter's "Confectioner's Oracle," 37 Cool Drinks, 65-67 ; tea, 66; coffee, 67; iced milk, 67 ; lemonade, 67 Curious Easter Etrg. A, 46 Curry, 28-30 ; English and Indian, 28 ; should be accompanied by chutney, 29 ; various kinds of chutney, 29 D Delmonico's, 10-12; "The Delmonico Cook Book " and its author, 12 Don Quixote's dinners, 16-17 Ducks, Wild, 14 Dumas' definition of Mince, 63 E Eggs, 46-47 ; Victor Hugo on, 46 ; a curious Easter Egg, 46 ; omelettes, 47 Elevated soup plates, 204 English Curry, 28 English dishes which have their counterparts in foreign cuisines, vii. {I'lvfacc) F Fatherland, The Kitchen of the, 13-16 ; excellent qualities of the German cuisine, 13; sauces and soups, 14; wild ducks, 14 ; salads and salad dressings, 15 GENERAL INDEX. Fife, The Duke of, and elevated soup plates, 204 Fish, Cold, 50-51 Francatelli on Chops, 54 French Domestic Cookery, 5-7; the French system of cooking less expensive than tlie English, 5 ; why cookery has declined in Paris, 6 ; upper middle-class cookery in the Departments of France, 6 ; French madedishes, 6 ; Louis XVIII. and his twenty-four cutlets, 7 ; other French dishes, 7 French gourmets and real turtle, 107 Fresh-water tortoises, 9 Fruit as a preface to breakfast, 23 G Gauffre-irons, Useful hints concerning, 356 German Cuisine {see Fatherland, The Kitchen of the) Gladstone, Mr'., on Ox-tail Soup, 111 Goose-pie, 40 Greek Cuisine, The, 1-3 ; the staple diet of the common people of Greece, 1 ; a Greek peasant's repast, 2 ; lish plentiful in the Greek islands, 2 ; the middle-class cuisine in Greece,