BREAD.

It is next to an impossibility to bake bread in a small oven; half the time the bread is too much or not enough baked. In cities, where good baker's bread can be bought, it comes as cheap as it can be made at home, if not cheaper, and saves a great deal of time and labor. It is not difficult to make good bread with good flour. There are several ways of making and of using yeast. Some are better than others; but many, though differently manipulated, bring about the same results. The only difficulty is the baking of it. Bakers can almost always bake bread properly, having large brick ovens. If they do not bake their bread enough, which is generally the case, it is not because they cannot, but because under-baked bread is heavier, and people, especially the poorer class, buy it in preference to the other; judging by the weight, they think they have more of it for a certain sum of money. Under-baked bread is difficult of digestion. (See Food.)

The best bread is made with the best wheat-flour, all that can be said by anybody to the contrary notwithstanding. Rye, corn, and barley bread are excellent, and may be partaken of by those whose constitution, occupation, etc., allow it. In every thing, bread included, the people, or what may be called "the million," are wiser than soi-disant philosophers; and if oat-meal or Indian-meal were better than wheat-flour, they would be dearer. To describe or discuss the innumerable methods of making bread would require several volumes. We have perused carefully hundreds of them; they nearly all differ theoretically, but practically, when practical (which is not always the case), they amount to about the same thing. We think that the only difficulty, if difficulty there be, is in the use of the yeast, the making of the same, and the baking. Chemical processes for rising will never equal the processes of nature and time. Many bakers do not use the yeast properly, their bread being sour or musty; some sweeten their bread, to disguise an inferior quality of flour, or as an antidote to sourness or mustiness.

Bread gets dry after a while, and is inferior in quality and taste. The lighter the bread the better, although many do not think so. The belief may come from the fact that the lighter bread is the more porous, and therefore the quicker it evaporates and loses its taste. Warm bread, besides being injurious to the teeth, is difficult of digestion. When perfectly cold, let it stand in a dry place, neither cold nor warm, for one or two hours, and use. We give below the best methods of making bread—French bread, or rather good light bread, for we do not see that it is more French than Chinese or American, as long as it can be made everywhere with good flour; it is certainly the best for inhabitants of a large city, and especially for those having a sedentary occupation. Let us apply the proverb to bread as well as to every thing else: "Feed me with food convenient for me."—Bible.

Mix well together one gill of good strong yeast with half a pound of flour, so that it makes a rather stiff paste. Knead so that you shape it like a ball. Make two cuts with a knife on the top, across and about one-quarter of an inch deep; then place the paste in a bowl of tepid water (milk-warm), the cuts upward. After it has been in the water for a few minutes it will float and swell; let it float about two minutes, when take off and use. Put six ounces of flour on the paste-board, and make a hole in the middle; put into it the yeast prepared as above, tepid water enough to make an ordinary dough, and salt to taste. Knead well, shape according to fancy, put in a warm place (about 78 deg. Fahr.) to rise, and bake. It requires about six hours to rise.

Another.—Wash and clean thoroughly half a pound of potatoes, and then steam them with the skins on. Mash them well with half a pint of flour, about half a pint of tepid water, and half an ounce of salt. When thoroughly mixed, put away in a warm place (about 78 deg. Fahr.) for one hour. Then add and mix with it half a pint of good yeast, and put away in the same place for about nine hours. It may take a little longer than nine hours or a little less, but it is very easy to know, and in this way: after a while it will rise slowly and gradually for some time, and then begin to fall; as soon as it begins to fall, mix a little tepid water with it and strain through a sieve; throw away potato skins and eyes; mix what is strained with two pounds of flour and tepid water enough to make an ordinary dough. Put it away again in the same place until it cracks on the top, which will take place in about an hour. Then put six pounds of flour on the paste-board, and make a hole in the middle; put into it a little tepid water and the dough when cracked; knead the whole well with water enough to make an ordinary dough, salt to taste. To knead it well, it is necessary to raise the dough or part of it, and then throw it back on the paste-board with force. The more the dough is kneaded, the better and lighter the bread. Then shape the loaves, let rise, and bake in a very quick oven.

To shape.—Divide the dough, as soon as kneaded, in as many parts as you wish to make loaves; then knead each part, one after another, so as to make a kind of ball; then, by rolling and pulling it, give it an elongated, sausage-like shape. A pound loaf can be made a foot and a half long, as well as four inches; it will only be narrower and thinner, and will have more crust. When the dough is thus elongated, take a round stick or a small rolling-pin, place it on the top of the dough, right on the middle, lengthwise, and then press on it and roll just a little, to and fro, so as to make a kind of furrow in the middle. Have a towel well dusted with flour, place the dough on it upside down, that is, the furrowed side under; let rise as ordinary bread; turn it into a pan, but so that the furrowed side will be up (the side that was down in rising must be up in baking); dust the furrow well with rye-flour to prevent the paste from closing, so that the top of the loaf will be concave instead of convex when baked.

Another.—Steam half a pound of potatoes and mash them well; then mix them immediately and while hot with about a pint of flour, a quart of water, and half a pint of good strong yeast. Leave the mixture six hours in a rather warm place, then strain through a sieve, pressing the potato-skins so as to squeeze all the liquid out of them. Immediately add to the strained mixture flour enough to make ordinary dough, which you knead a little, and let stand as it is from one to two hours and a half, according to temperature. Knead then with it about six pounds of flour, salt to taste, and tepid water to make ordinary dough, and leave it thus two hours, then shape in the same way as the above; put it to rise in the same way also (it will take from one to two hours, according to temperature); dust with rye-flour, and bake.

French bread may be shaped like other bread, round or square; it is just as good.

Rolls, or rather French rolls as they are generally called, are made, shaped, and baked in the same way.

It is a mistake to call bread certain mixtures of flour, soda, and milk; or flour, milk, and butter, etc.; it is no more bread than a mixture of carbonic acid, water, alcohol, molasses, vitriol, etc., is wine. No one can give a name to such a mixture except chemists.

BILLS OF FARE.

Dinner-Time.—On account of the various occupations of members of the same family, this is often the first and only time of the day that sees them all assembled. It is the dinner that mostly supplies the waste that the system has undergone for twenty-four hours. Being taken after the day's work is over, it gives to the stomach time to digest (mind and stomach never working at the same time). (See Food, Economy, Coffee, and Tea.)

The dinner, being the most substantial meal of the day, requires more preparation than any other meal; the bill of fare of it should, therefore, be made the day before, or at least early in the morning. It should always be made between the mistress or master of the house and the cook; written and hung in the kitchen, near the clock. The first thing to put down is what may be left from the preceding day, and also what may be in the larder; then what is wanted in butcher's meat or poultry, or both; the fish or game, or both, and which, with vegetables, are according to the market. It is then one of the duties of the cook to make a list of what is wanted as accessories; such as flour, eggs, sugar, spices, etc.

Besides the above, it is also the duty of the cook to send the dishes to the table in their regular order; for, if the whole dinner is sent at once, all the dishes have to be eaten at once also, else the last get cold and are unpalatable, or, by mixing them, they are rendered tasteless, as the flavor of one neutralizes (if it does not destroy) the taste of another.

To make models of bills of fare is not difficult, but to follow them is nearly impossible; hardly one in a hundred would suit any one.

Bills of fare vary according to the season of the year, and therefore to the produce in the market.

We will try to give another, and we think a better way of making them to suit everybody, every purse, and at any time.

A dinner, no matter how grand, is composed of three courses, and seven kinds of dishes.

The first course comprises dishes of four kinds, viz.: potages, hors-d'oeuvres, relevés, and entrées.

The second course comprises dishes of two kinds, viz.: rôts and entremets.

The third course comprises dishes of one kind, the dessert.

The number of dishes of each kind is generally according to the number of guests.

It may also be according to the importance of the occasion for which the dinner is given; to the honor the giver or givers wish to show the personage or personages invited; to the amount of money they are willing to spend, etc.

The following table shows how many dishes of each kind are to be served at dinner to a certain number of persons:

For..2461016203040506080100Persons.
Serve111222444688Potages.
"22244661010121216Hors-d'oeuvres.
"111222444688Relevés of fish.
"111222444688 " of meat.
"222444888121616Entrées.
"111222444688Rôts.
"111222444688Salads of greens.
"222444888121616Entremets.
"2224468Large side pieces of Relevés & Entrées.
"22446 " cakes.
"444888161616243236Plates of Dessert.

The above table shows the number of dishes, but more than one dish of the same kind can be served; for instance, four kinds of potages, relevés, etc., are served for forty; but two or four dishes of each kind can be served.

The size of the relevés and rôts should be according to the number of guests.

It is just as easy to select dishes for a small family-dinner as for a grand one; two, three, four, or more dishes can be selected; for instance, you select a potage, an entrée or rôt, or both, one vegetable or a sweet dish, or both; and one or as many plates of dessert as you please.

Have a bouquet on the middle of the table, if possible, or at least a basket of fruit. Flowers during dinner have the same effect as music after it; they soften the manners, and gently and sweetly gratify the senses.

To simplify and render the making of bills of fare easy, we have divided the different dishes into seven parts, each part being in the order the dishes of which must be served, and representing the seven kinds of dishes composing a dinner. By this means you select the dish or dishes which suit you, and which you can procure in any or all of the seven parts, and your bill of fare is made, and more to your liking than any steward on earth can do.

Order of dishes.—1. Potages. 2. hors-d'oeuvres. 3. Relevés: of fish, and then of meat. 4. Entrées: beef, mutton, lamb, veal, fish, poultry, and game last. 5. Rôts: of meat, and then of fish. 6. Entremets: salads of greens, vegetables, eggs, macaroni, sweet dishes, and cakes. 7. Dessert: cheese the first.

First part, or Potages.—Any kind coming under the head of potages or soups.

Second part, or hors-d'oeuvres.—These are small dishes placed on the table as soon as the soup-dish is removed or even before, and which are removed just before serving the sweet dishes of the entremets. They are passed round after every dish, on account of being considered more as appetizers, as repairers of the natural waste of animal life. Very little of them is partaken of at a time; they are anchovies; artichockes, raw; pickled beets; butter; caviare; cervelas; raw cucumbers; figs; every kind of fish, salted, smoked, pickled, or preserved in oil; every kind of pickled fruit; horse-radish; horse-radish butter; melons; broiled mushrooms; olives; raw and pickled oysters; steamed potatoes served with butter; radishes and butter; sardines; saucissons; sausages, salt and smoked, but not fresh; salted and smoked tongue; tunny, walnuts in salad.

Third part, or Relevés.—Relevés are composed of fish and large pieces of meat. A fish served whole is always a relevé; in pieces, it is an entrée. Pieces of beef, mutton, and pork, roasted, are always served as relevés. At a family dinner the relevé is almost always a fish. The other pieces of meat that are served as relevés are: bear, buffalo, boiled and corned beef, leg and saddle of mutton, quarters of lamb, large pieces of veal; also all vol-au-vent of meat and of fish, boucheés and fish-pies.

Fourth part, or Entrées.—These comprise every dish of meat, except poultry and game, when roasted; every dish of fish not served whole; also pâtés de foies gras, sour-krout, snails, meat-pies, terrines, pains of game and of poultry. The dishes of meat mentioned in the relevés may be served as entrées at a family dinner. The order of the dishes is described above.

Fifth part, or Rôts.—Poultry, game, and fish. At a family dinner, lamb and veal are often served as roasted pieces, especially at seasons when there is no game, and poultry is scarce.

Sixth part, or Entremets.—The following are served as entremets: all salads of greens; all dishes of vegetables, of omelets, except four, viz., with bacon, salt pork, ham, and kidneys. Also dishes of macaroni, of rice, eggs à la neige, all sweet dishes (sweet dishes are also served as dessert), and cakes; such as baba, brioche, génoises, madeleines, savarin, and sponge-cake.

Seventh part, or Dessert.—The dessert comprises ripe fruit, sweet dishes (these are also served as entremets, according to taste), pastry (except meat-pies, terrines, and pains), salads of fruits, and cheese. The latter is always served the first (see Cheese). After cheese, there is no rule for serving the other plates of dessert; it is according to each one's taste.

Punch is served after the entrées or after the relevés of fish, according to taste.

Early Breakfast.—We are of opinion that everybody ought to eat as little meat as possible, and drink no wine, beer, or any other liquor at an early breakfast, no matter what the sex or age may be, except when prescribed by the physician in case of sickness, debility, etc. The food may be selected from the following: bread and butter, eggs, omelets, fried fish, fried vegetables, sardines, and fruit, according to the season.

As for meat, in case it should be eaten, it ought to be cold, such as fowl or veal, cooked the day before.

Muffins, and other cakes or pastes, served warm, are very bad for the stomach and teeth.

The beverage ought to be either coffee, with milk, chocolate, cocoa, choca, or cold water, but do not by any means drink tea at breakfast; it is too astringent.

Although cold meat is not by far so injurious as warm meat for breakfast, it ought, nevertheless, to be as little partaken of as possible, and especially by the young.

Late Breakfast, Lunch, Tea, and early Supper.—At these meals the following dishes may be served:

Every dish served as a hors-d'oeuvre, calf's head and feet, bear hams, head-cheese, eggs cooked in any way, omelets, mutton chops, veal cutlets, fried fish, ripe fruit, boned birds, ham, cold meat of any kind, oysters, pâté de foies gras, salads of chicken, or any other birds, and of lobster, sandwiches, sardines, fried vegetables, sweet dishes, and pastry.

Late Supper.—This being the last meal taken before retiring, persons should be careful about what they eat then, especially those who take no bodily exercise, or retire soon after it. Some are not aware that their rest depends nearly, if not entirely, on what they have eaten at supper. The lighter the food the better; such as fried fish, sardines, lait de poule, bavaroise, well-ripened fruit, a cream, a little iced fruit, fruit-jelly, prunes, etc.

The gastronomical or hygienic rule to be observed in eating, it will be seen, is therefore, after the soup and hors-d'oeuvres, to commence with the heaviest or most substantial dishes, and to finish with the lightest. The rule is just the opposite for wines. Here we must commence with the lightest, and end with those which contain the most alcohol, and are consequently the heaviest.

INDEX.

Allumettes, [413].
Almonds, [44].
Anchovy, [144].
butter, [99].
cake, [428].
salad, [353].
Anise, [16].
Apples, au beurre, [378].
charlotte, [379].
dumplings, [431].
flambantes, [378].
fried, [400].
meringuées, [379].
pie, [440].
syrup, [380].
in compote, or stewed, [385].
" fritters, [379].
" jelly, [4].
pine-apple, [380].
with rice, [374].
" sweetmeats, [380].
Apricots, [16].
in compote, [385].
" jelly 406.
" salad, [352].
iced, [397].
Artichokes, [306].
fried, [306].
(Jerusalem), [307].
Asparagus, [307].
fried, [308].
en petits pois, [307].
in omelet, [308].
with cream, [308].
" vinaigrette, [308].
" white sauce, [308].
Aspic, [275].
Baba, [449].
Bacon, [16].
Bain-marie, [16].
Bakepans, [17].
Baking, [9].
Bananas, [393].
Barley, [76].
lemonade, [44].
sugar, [45].
Bass, [132], [135], [136].
Batter, [30].
Bavaroise, [45].
Bay-leaf, [17].
Beans (string), [308].
au jus, [309].
maître d'hôtel, [309].
in salad, [309], [350].
with onions, [309].
pickled, [353].
(Lima), [309].
au jus, [310].
(dry), [310].
maître d'hôtel, [310].
with ham, [311].
" mutton, [311].
" salt pork, [310].
in purée, [120].
stewed, [311].
Bear-meat, [277].
ham, [277].
Beef, [162].
à la mode, [163].
baked, [167].
in daube, [164].
roasted, [165].
with garnitures, [166].
decorated, [167].
stewed, [164].
fillet larded, [168].
with mushrooms, [169].
" truffles, [169].
" potatoes, [169].
" tomatoes, [169].
" quenelles, [169].
" Madeira sauce, etc., [169].
en bellevue, [170].
ribs, [170].
with mushrooms, etc., [171].
steaks, [171].
broiled, [172].
steaks with potatoes, [172].
" water-cress, etc., [173].
" mushrooms, [173].
" truffles, [173].
sautés, [171].
fancy, [173].
tenderloin, [168].
low cuts, [171].
boiled or cold, [174].
hashed, [177].
in croquettes, [175].
" miroton, [176].
" salad, [177].
au gratin, [176].
with vegetables, etc., [175].
corned, [177].
en bellevue, [178].
brain, [179].
heart, [179].
kidneys, [180].
liver, [180].
tail, [181].
tongue, [178].
(smoked), [183].
with sauces, [183].
in hors-d'oeuvre, [183].
" bellevue, [183].
tripe, [181].
broiled, [182].
poulette, [182].
stewed, [182].
pickled, [183].
Beets, [17].
boiled, [17].
pickled, [353].
stewed, [312].
in salad, [350].
Beignets soufflés, [422].
Berries, iced, [398].
preserved, [402].
with milk, [401].
" liquor, [401].
in salad, [352].
Bichof, [45].
Bills of fare, [459].
Birds, [278], [279].
preserved, [46].
Biscottes, [448].
Biscuits, [426].
almonds, [426].
chocolate, [426].
glazed, [426].
with filberts, etc., [427].
vanilla, [426].
of Rheims, [427].
Blackberries, [352].
in compote, [386].
" jelly, [406].
preserved, [402].
Black-birds, [278].
Black-fish, [132], [135].
Blanc-mange, [380].
Blanc-manger, [381].
Blanch, [305].
Blanquette, [205].
Blue-fish, [132], [135].
Bobolink, [278].
Boiling, [9].
Boned turkey, [260].
Border of paste, [244].
" rice, [373].
Bouchées, [420].
of fish, [421].
" birds, [421].
" oysters, [421].
" lobster, etc., [421].
Boulettes, [117].
Bouquet, [461].
Brain, [214].
Braising, [18].
Bread, [454-458].
crumbs, [46].
farce, [113].
pudding, [445].
Breakfast, [453].
Brioche, [449].
Broccoli, [318].
Broiling, [10].
Broth, [61-70].
Brown-butter, [100].
Buffalo, [277].
steaks, [277].
Buckwheat cakes, [431].
Bunch of seasonings, [18].
Burnt sugar, [47].
Butter, [409].
anchovy, [99].
lobster, etc., [118], [119].
melted, [119].
scented, [119].
Buttered paper, [18].
Cabbage, [313].
à la crème, [313].
with apples, [313].
" bacon, [313].
garniture, [113].
in salad, [348].
" sour-krout, [315].
stewed, [313].
stuffed, [314].
pickled, [353].
red, [314].
Cabinet pudding, [445].
Café au lait, [51].
noir, [51].
Cake, [428].
almond, [428].
apple, [429].
corn, [431].
cream, [423].
currant, [428].
filbert, [428].
fourré, [428].
hazel-nut, etc., [428].
hard, [429].
heavy, [429].
Madeleine, [452].
Milanais, [429].
Nantais, [428].
Pithiviers, [415].
plum, [433].
pound, [432].
rice, [373].
Saint Honoré, [423].
Savarin, [430].
short, [432].
sponge, [431].
tea, [433].
Viennois, [433].
with jelly, [433].
Calf's brain, [214].
ears, [215].
feet, [215].
" jelly, [53].
head, [216], [217].
en tortue, [218].
soup, [86].
heart, [218].
kidneys, [219].
lights, [220].
liver, [221].
pluck, [222].
sweetbreads, [223].
in vol-au-vent, [419].
tail, [223].
tongue, [223].
Candied fruit, [403].
Capon, [256].
Caramel, [47].
Cardoon, [316].
Carp, [132], [135].
Carrots, [316].
Béchamel, [316].
fines herbes, [317].
glazed, [317].
au jus, [317].
poulette, [317].
stewed, [317].
with sugar, [318].
in purée, [122].
" soup, [77].
Catsup, [18].
mushroom, [327].
tomato, [354].
Cauliflowers, [318].
Béchamel, [318].
gratin, [318].
white sauce, [319].
fried, [319].
stewed, [319].
in salad, [320].
with cream, etc., [319].
pickled, [353].
Caviare, [18].
Celery, [320].
fried, [320].
in salad, [348], [349].
" purée, [122].
Cervelas, [19].
Charlotte of fruit, [383].
Française, [382].
Polonaise, [382].
Russe, [381].
Italienne, [382].
à la Chantilly, [382].
apple, [379].
Chartreuse, [284].
Cheese, [19].
à la crème, [383].
Cherries in brandy, [406].
compote, [386].
pie, [440].
glazed, [396].
preserved, [402].
Chervil, [19].
Chestnuts, [350].
candied, [405].
glazed, [396].
in compote, [387].
" purée, [121].
Chiccory, [320].
in salad, [348].
(wild), [348].
Chicken, [238].
to truss, etc., [238-241].
baked, [251].
boiled, [241].
boned, [242].
broiled, [242].
with sauce, [242], [243].
croquettes, [243].
fricassée, [244].
suprème, [246], [247].
financière, [246].
française, etc., [246].
Marengo, etc., [248].
roasted, [249].
with sauce, [250].
" garniture, [250].
decorated, [250], [251].
sauté, [251], [252].
with Champagne, [252].
stewed, [253].
stuffed, [253], [254].
in pie,
" purée, [119].
vol-au-vent, [419].
cold, [254].
in salad, [256].
preserved, [46].
broth, [65].
Choca, [52].
Chocolate, [51].
iced, [398].
Choux, [423].
Chowder, [159].
Clams, [159].
baked, [161].
chowder, [159].
soup, [92].
Cochineal, [19].
Cocoa, [52].
Cocoa-nut, [352].
Cod-fish, [136].
stuffed, [131].
(salt), [145], [146].
Coffee, [47].
iced, [398].
Colander, [19].
Cold weather, [22].
Colored beans, [310].
Compotes, [384].
apples, [385].
cherries, [386].
oranges, [386].
berries, [386].
peaches, etc., [385].
syrup, [384].
Contents, [7].
Cooking, [9].
Corn (sweet), [321].
cake, [431].
Corn-salad, [348].
Corn-starch, [75].
Consommé, [64].
Caulis of fish, [101].
veal, [101].
Courses, [460].
Crabs, [153].
Cranberries, [387].
compote, [387].
pie, [441].
Craw-fish, [153].
Cream, [387].
sweet, [392].
cheese, [383].
au café, [388].
Chantilly, [392].
caramel, [389].
chocolate, [389].
cuite, [390].
essence, [390].
frangipane, [390].
ice, [392].
légère, [391].
lemon, [387].
orange 390.
patissière, [391].
renversée, [391].
tea, [390].
vanilla, [390].
whipped, [392].
cakes, [423].
Croque en bouche, [394].
Croquettes of veal, etc., [206].
chicken, [243].
potato, [338].
rice, [373].
Croquignolles, [450].
Croutons, [114].
Crullers, [431].
Crumbs, [30], [46].
white, [46].
Cucumbers, [321].
in hors-d'oeuvre, [322].
pickled, [355].
in salad, [350].
stuffed, [322].
Currants,
compote, [386].
glazed, [397].
iced, [398].
jelly, [406].
salad, [352].
(dried), [57].
Curry, [20].
Custard, [393].
Dandelion, [323].
in salad, [348].
Dessert, [463].
Dining-room, [20].
Dinner, [459].
directions, [16].
Dish, [20].
Dishes (order of), [461].
Divers receipts, [44].
Doughnuts, [432].
Draining, [20].
Drinking, [21].
Duck, [264].
apple sauce, [265].
cranberry sauce, [265].
baked, [265].

roasted, [265].
with turnips, [267].
" currant-jelly, [265].
" garniture, [265].
sauté, [266].
with peas, etc., [266].
stuffed, [268].
boned, [268].
preserved, [46].
cold in salmis, [268].
" croquettes, [268].
" salad, [268].
Duckling, [264].
Dust, to, [21].
Ears, [215].
Eclairs, [424].
au café, [425].
" chocolate, [424].
" tea, [425].
" vanilla, [425].
" currants, [425].
" strawberries, [425].
" jellies, [426].
" essence, [425].
Economy, [23].
Eels, [136].
broiled, [136].
fried, [137].
roasted, [137].
in matelote, [137].
stuffed, [137].
in vol-au-vent, [419].
Eggs, [356].
beater, [24].
crumbs to fry, [30].
whites (to beat), [363].
Béchamel, [357].
boiled, [359].
fried, [360].
au gratin, [358].
à la tripe, [362].
" neige, [362].
poached, [362].
scrambled, [360].
stuffed, [358].
Lyonnaise, [357].
sur le plat, etc., [360].
in matelote, [361].
fricassée, [357].
with vegetables, [359], [361].
" cheese, [357], [358].
" ham, etc., [359].
" fines herbes, [357].
" sauces, [358].
garniture, [115].
in salad, [350].
Egg-plant, [323].
Endive, [320].
in salad, [348].
Entrées, [462].
Entremets, [463].
Epigramme, [199].
Errors in cooking, [24].
Escalops, [158], [206].
Essence of beef, [52].
spinach, [52].
Fanchonnettes, [416].
Fans, [416].
Farces, [113].
bread, [113].
cabbage, [113].
combs, [113].
croutons, [114].
duxelle, [114].
egg, [115].
financière, [115].
liver, [115].
Macédoine, [115].
mushroom, [116].
onion, [116].
quenelles, [116].
salpicon, [117].
truffles, [117].
Fat (chicken, etc.), [29].
to clarify, [29].
for frying, [29].
Fecula, [76].
Fennel, [25].
Feuilletés, [413].
à la Condé, [414].
Figs, [25].
Fillet, [168].
Fines herbes, [25].
Fish, [125].
to keep, [33].
quality, [35].
to select, [125].
" clean for boiling, [125].
" " baking, etc., [125].
same species, [125].
to know when cooked enough, [126].
" improve, [126].
" bone, [126].
" skin, [126].
" decorate, [127].
kettle, [127].
baked, [128].
balls, [128].
boiled, [129].
broiled, [129].
cold, [144].
fried, [129].
à la Orly, [130].
roasted, [130].
sauté, [131].
stewed, [131].
stuffed, [131].
à la crème, [136].
anchovy butter, [129].
" sauce, [135], [136].
Béchamel, [136].
Bordelaise, [143].
Bretonne, [135].
caper-sauce, [130], [135], [136].
court-bouillon, [135].
cream-sauce, [136].
egg-sauce, [136].
fines-herbes sauce, [136].
genèvoise-sauce, [135].
genoise-sauce, [135].
gratin-sauce, [132], [135].
Hollandaise sauce, [130], [135], [136].
Italienne sauce, [135].
Maître d'hôtel sauce, [129], [136].
matelote sauce, [132], [135].
Mayonnaise, [130].
piquante, [130].
poivrade, [130].
rémolade, [130].
Tartar, [135].
tomato, [130], [135], [136].
vinaigrette, [134-136].
bass, [130], [132].
black-fish, [130], [132].
blue-fish, [130], [132].
cod, [136].
" (salt), [145].
eels, [132], [136].
flounder, [130], [137].
haddock, [136].
halibut, [136].
herring, [130].
" (salt), [147].
mackerel, [135].
" (salt), [148].
pike, [130], [132], [139].
porgy, [130], [132].
ray, [139].
salmon, [140].
shad, [142].
sheep's-head, [142].
skate, [139].
trout, [132], [139].
turbot, [143], [144].
white-fish, [130].
clams, [159].
lobster, [149], [153].
oysters, [155].
floating island, [362].
Allemande sauce, [137].
baked, [137].
Normande, [137].
" another, [138].
boned and fried, [139].
Flour, [25].
Foies-gras, [25].
Fondue, [362].
Food, [22].
Fox, [297].
Frangipane, [390].
Fricandeau, [211].
Fritters, [393].
Frogs, [149].
Fromage à la crème, [383].
Fruit, [406].
corer, [26].
candied, [403].
glazed, [394].
iced, [397].
for dessert, [401].
preserved, [353].
" in liquor, [405].
Frying, [11].
batter for, [30].
fat " [29].
lard " [28].
directions for, [11].
eggs and crumbs for, [30].
Galantine, [26].
Galette, [416], [450].
du gymnase, [416].
Game, [276].
pie, [434].
Garlic, [25].
Garnish, [113].
Garnishing, [113].
Garnitures, [113].
Génoise, [450].
with almonds, etc., [451].
" chocolate, etc., [451].
Gibelotte, [293].
Giblets, [273].
Glazing, [26].
Godiveau, [117].
Goose, [268].
apple-sauce, etc., [268].
Gooseberries in jelly, [386].
Gosling, [268].
Grapes, [402].
in jelly, [406].
glazed, [397].
Gravy of meat, [55].
fish, [101].
Grouse, [280].
Guinea-fowl, [268].
Haddock, [136].
Halibut, [136].
Ham, [228].
boiled, [228].
in hors-d'oeuvre, [228].
with purée, [229].
decorated, [230].
roasted, [229].
with sauces, [230], [231].
Hard cake, [429].
Hare, [280-282].
Hazel-nut butter, [119].
Head-cheese, [234].
Herb broth, [91].
Herring, [130].
salt, [147].
red, [148].
Highholders, [279].
Hominy, [324].
Hors-d'oeuvres, [462].
Horse-radish, [462].
Hot weather, [21].
Ice-cream, [392].
Iced fruit, [397].
Icing, [53].
Ignorance in cooking, [24].
Indigestion, [26].
Isinglass, [26].
Italian pastes, [26].
Jam, [384].
Jellies, [53], [398].
sweet or wine, [398].
Macédoine, [399].
cold, [399].
meat, [53].
broth, [53].
chicken, [53].
turkey, [53].
calf's-foot, [53].
fruit, [406].
Jelly-bag, [27].
Juice or jus, [55].
Julienne, [73], [74].
Kid, [201].
Kitchen utensils, [27].
Kisses, [452].
Lady's-fingers, [427].
Lait de poule, [28].
Lamb, [198].
épigramme, [199].
fore-quarter, [198].
hind-quarter, [199].
entire, [200].
cold, [200].
feet, [201].
kidneys, [201].
Lapwing, [279].
Lard, [28].
Larding, [31].
needle, [31].
Leaven, [32].
Leeks, [324].
Lemon in compote, [386].
iced, [398].
pie, [441].
Lemonade, [44].
Lentils, [324].
purée, [120].
soup, [81].
Lettuce, [324].
in salad, [348].
Lima beans, [309].
Liver, [115].
Lobster, [149].
to boil, [150].
bisque, [70].
croquettes, [152].
butter, [118].
fried, [152].
another, [152].
in bouchées, [420]
" vol-au-vent, [419].
" pie, [439].
" salad, [151].
another, [151].
" the shell, [150].
scalloped, [152].
Loin, [213].
Lunch, [464].
Macaroni, [370].
croquettes, [372].
au gratin, [370].
Italienne, [371].
Napolitaine, [371].
potage, [77].
Macaroons, [451].
with chocolate, [451].
Macédoine jelly, [399].
salad, [352].
omelet, [369].
garniture, [115].
Mackerel, [135].
salt, [148].
Spanish, [135].
Madeleines, [452].
Marmalades, [401].
Matelote, [132-134].
Meadow-lark, [279].
Meat, [35]
to cook, [32].
" keep, [33].
pies, [433].
jellies, [53].
gravy, [55].
Melons, [55].
iced, [398].
melted butter, [119].
Meringues, [452].
apple, [379].
Chantilly, [453].
Swiss, [453].
Meunière, [56].
Mince-pie, [441].
Mint, [56].
Miroton, [176].
Mixing, [12].
Mock-turtle soup, [86].
Motto, [43].
Moulds, [34].
Muffins, [432].
Mulberries, [386], [406].
Muscles, [153], [154].
Mushrooms, [325], [327].
broiled, [326].
purée, [123].
catsup, [337].
garniture, [116].
Mustard, [348].
Mutton, [184].
baked, [185].
roasted, [184].
decorated, [185].
with vegetables, [185].
haricot, [186].
breast broiled, [186].
with sauces, [187].
on purées, [187].
chops, broiled, [187].
with vegetables, [188].
in papillotes, [188].
with sauces, [188].
sautées, etc., [187].
leg, [190].
boiled, [192].
decorated, [191].
with vegetables, [190].
" currant-jelly, [190].
" sauces, [190], [191].
stewed, [191].
cold, [192].
baked, [190].
roasted, [190].
with purée, [190].
neck, [187].
saddle, [193].
baked, [193].
roasted, etc., [193].
shoulder, [192].
boiled, [193].
boned, [192].
stuffed, [192].
on purées, [192].
roasted, [192].
with sauces, [193].
cold, in vinaigrette, [193], [194].
" croquettes, [186].
brain, etc., [194].
Nasturtium, [350].
Nougat, [453].
Nouilles, [375].
Oil, [347].
Oiled paper, [18].
Okra, [88].
Olives, [34].
Omelet, [363], [364].
Célestine, [366].
Macédoine, [369].
soufflée, [369].
aux fines herbes, [366].
au naturel, [366].
with bacon, [366].

" fruit, [365].
" cheese, [367].
" ham, etc., [368].
" kidneys, [367].
" lobster, [367].
" mushrooms, [367].
" oysters and fish, [370].
" rum, [368].
" sorrel, [367].
" sugar, [367].
" sweetmeats, [370].
" vegetables, [366].
Onions, [327].
glazed, [328].
in purée, [123].
" garniture, [116].
" salad, [351].
pickled, [353].
Opossum, [297].
Orangeade, [44].
Oranges, compote, [386].
glazed, [394].
iced, [398].
preserved, [405].
salad, [352].
pie, [440].
Order of dishes, [461].
Osmazome, [34].
Otter, [297].
Oysters, [155].
raw, [155].
in bouchées, [421].
" patties, [421].
" vol-au-vent, [419].
" poulette, [158].
broiled, [157].
fried, [156].
roasted, [157].
stewed, [158].
scalloped, [157].
à la Washington, [158].
pickled, [158].
soup, [90].
Oyster-plant, [342].
Pain perdu, [394].
Pains of game, [438].
Panade, [56].
Pancakes, [431], [454].
Pap, [56].
Paper, buttered, [18].
oiled, [18].
Papillotes, [210].
Parsley, [35].
Parsnip, [328].
sauté, [328].
stewed, [329].
Partridge, [282].
Paste, [410].
puff, [410-413].
for meat-pies, [434].
Pastry, [408].
bag, [36].
Pâte à choux, [422].
Pâté, [433].
de foies-gras, [25].
Patties (bouchées), [420].
Peacock, [282].
Peaches, baked, [401].
in compote, [385].
" jelly, [406].
" pie, [440].
" salad, [352].
iced, [397].
preserved, [401].
candied, [403].
Pears, in compote, [386].
" salad, [352].
candied, [404].
glazed, [396].
iced, [397].
preserved, [402].
syrup, [380].
Peas (green), [329].
boiled, [329].
au jus, [330].
with ham, etc., [330].
" sugar, [330].
in purée, [121].
(canned), [330].
(dry), [330].
(split), [330].
in soup, [80].
preserved, [354].
Pepper, [35].
Perch, [132], [135].
Petits fours, [410].
pains, [426].
au chocolat, etc., [424].
Pheasant, [282].
Pickerel, [139].
Pickled cucumber, [355].
Pickles, [353].
Pies, [433].
decorated, [435].
fruit, [440].
meat, [437].
fish, [439].
game, [436].
mince, [441].
pot, [442].
Pig's feet, [232].
head, [233].
kidneys, [234].
(sucking), [235], [236].
tongue, [234].
Pigeons, [269].
baked, [271].
broiled, [269].
fried, [272].
roasted, [270].
stewed, [270].
stuffed, [270].
in chartreuse, [269].
" compote, [272].
" crapaudine, [273].
with vegetables, [269].
pie, [436].
Pike, [139].
génoise sauce, [139].
with different sauces, [135], [136].
in matelote, [132-134].
roasted, [130].
Pine-apple, [352].
glazed, [397].
iced, [398].
in compote, [386].
" fritters, [393].
syrup, [380].
Pithiviers, [415].
Plover, [279].
Plums, [402].
candied, [404].
glazed, [397].
iced, [397].
in jelly, [406].
" marmalade, [386].
" pie, [440].
Plum-pudding, [447].
Poached eggs, [362].
Pommées, [414].
Porgy, [132], [135].
Pork, [226].
chine, [226].
cutlets, [227].
leg, [228].
salt, [231].
ham, [228].
ears, etc., [232].
Porte manteau, [414].
Potages, [61].
broth for, [62].
chicken broth, etc., [65].
veal, [68].
vegetables, [69].
fish, [65].
made quickly, [70].
bisque of lobster, [70].
" crabs, [72].
" craw-fish, [72].
bouillabaisse, [72].
consommé, [64].
Colbert, [73].
fancy, [77].
Julienne, [73], [74].
à la Brunoise, [74].
Monaco, [74].
régence, [75].
royale, [75].
au chasseur, [86].
Chinese, [83].
printanier, [75].
velouté, [75].
with arrow-root, [75].
" barley, [76].
" bread, [75].
" corn-starch, [75].
" carrots, [77].
" fecula, [76].
" gruel, [76].
" giblets, [76].
" Indian meal, [76].
" Italian pastes, [78].
" macaroni, [77-79].
" mackerel, [77].
" nouilles, [79].
" potatoes, [79].
" quenelles, [80].
" rice, [80].
" sago, [76].
" semoule, [76].
" tapioca, [76].
" turnips, [80].
" vermicelli, [77].
purée Chantilly, [81].
" à la Condé, [82].
" " Crécy, [82].
" " française, [81].
" " reine, [84-85].
" of asparagus, [82].
" " artichokes, [82].
" " beans, [81].
" " cauliflowers, [82].
" " chestnuts, [82].
" " corn, [83].
" " lentils, [81].
" " Lima, [81].
" " peas, [80].
" " potatoes, [81].
" " pumpkins, [81].
" " squash, [82].
" " tomatoes, [83], [84].
" " turnips, [82].
" " wheat, [82].
" " fowls, [85].
Soup maigre, [85].
mock-turtle, [86].
sportsman's, [86].
turtle, [87].
clam, [92].
rice, [88].
beef and mutton, [86].
muscle, [92].
okra, [88].
ox-cheek, [89].
" tail, [89].
oyster, [90].
pot-au-feu, [61].
sheep's-tail, [89].
sorrel, [89].
with cabbage, [90].
" cauliflower, [91].
" cheese, [91].
" herbs, [91].
" leeks, [92].
" milk, [91].
" onions, [88].
Allemande, [92], [93].
Indian, [93].
Polish, [93].
Russian, [94].
Spanish, [95], [96].
Potatoes, [330].
boiled, [331].
steamed, [331].
Allemande, [332].
Anglaise, [332].
Barigoule, [332].
Béchamel, [332].
broiled, [332].
duchesse, [339].
française, [333].
fried, [332].
Hollandaise, [333].
Lyonnaise, [334].
Maître d'hôtel, [334].
mashed, [335].
Parisienne, [332].
Polonaise, [335].
sautées, [336].
soufflées, [336].
stuffed, [337].
swelled, [333].
in balls, [333], [338].
" cakes, [338].
" croquettes, [338].
" matelote, [339].
" provençale, [336].
" purée, [121].
salad, [351].
with bacon, [339].
" butter, [339].
" cream, etc., [340].
soup, [81].
sweet, [340].
Pot-au-feu, [61].
Poultry, [237].
Pound cake, [432].
Prairie hen, [282].
baked, [282].
boned, [288].
broiled, [283].
preserved, [46].
roasted, [286].
sauté, [287].
stewed, [287].
with sauces, [287].
" vegetables, [283], [284].
" currant-jelly, [287].
" garnitures, [287].
" mushrooms, [287].
" oranges, [287].
hunter-like, [287].
larded, [284].
in chartreuse, [284]
" crapaudine, [287].
" croquettes, [288].
" fricassée, [287].
" pie, [436].
" purée, [119].
" salad, [288].
" salmis, [288].
" terreen, [438].
Prawns, [154].
Preface, [3].
Preserves of berries, [402].
of fruits, [401].
" meat, [46].
" vegetables, [353].
Prunes, [401].
glazed, [397].
pie, [440].
Puddings, [442].
bread, [445].
cabinet, [445].
macaroni, [447].
plum, [447].
tapioca, etc., [447].
vermicelli, [446].
sauces, [111].
Puff-paste, [410-413].
Pumpkins, [340].
Punch, [407].
Roman, [408], [463].
Purées, of fruits,
" vegetables, [120-124].
" meat, [119].
Purslain, [340].
Quail, [288].
baked, [288].
roasted, [289].
vegetables, [290].
in chartreuse, [290].
" pie, [436].
hunter-like, [289].
preserved, [46].
in grape-vine leaves, [290].
Quality of fish, [35].
of meat, etc., [35].
Quenelles, [117].
Quinces, preserved, [402].
in marmalade, [387].
" jelly, [406].
Rabbit, [200].
baked, [291].
larded, [291].
roasted, [293].
sauté, [294].
stewed, [294].
in chartreuse, [291].
" civet, [291].
" croquettes, [292].
" gibelotte, [293].
" Marengo, [293].
" pie, [436].
" vol-au-vent, [420].
with olives, [293].
" peas, [294].
" currant-jelly, [292].
" sauces, [291], [294].
sportsman-like, [294].
cold, [295].
Raccoon, [297].
Radishes, [341].
Rail, [279].
Raisiné, [402].
Raisins, [57].
Raspberries, compote, [386].
jelly, [406].
Raw materials, [36].
Ray, [139].
au beurre noir, [140].
Red herring, [148].
Reed-bird, [279].
Relevés, [462].
Rhubarb, [341].
pie, [441].
Rice, [372].
in border, [373].
cake, [373].
croquettes, [373].
fritters, [374].
soufflé, [374].
soup, [80].
water, [375].
with fruit, [374].
Rice-bird, [279].
Rissoles, [416].
Roasting, [12].
Robins, [279].
Rolls, [458].
Roman punch, [408].
Rôts, [463].
Roux, [109].
Rum cakes, [430].
Sage, [35].
Sago, [76].
Saint-Honoré, [423].
Salads, [347].
of greens, [348].
" fruits, [352].
of poultry, [256].
" game, [288].
" fish, [352].
Salmis, [296].
Salmon, [140].
broiled, [142].
in fricandeau, [140].
" Genèvoise, [141].
" hors-d'oeuvre, [352].
" papillotes, [140].
" pie, [439].
" salad, [141].
" scallops, [141].
caper-sauce, [136].

court bouillon, [140].
maître d'hôtel, [140].
roasted, [130].
salt, [146], [147].
smoked, [147].
Salpicon, [117].
Salsify, [342].
Béchamel, etc., [342].
Sandwiches, [57].
Sardines, [145].
Sauce, [97].
Allemande, [98].
anchovy, [99].
apple, [99].
Béchamel, [99].
blonde, [100].
bread, [100].
brown, [100].
caper, [100].
celery, [100].
Champagne, [105].
Colbert, [100].
coulis, [101].
cranberry, [99].
cream, [102].
craw-fish, [105].
cucumber, [102].
currant, [99].
diplomat, [102].
egg, [102].
Espagnolle, [102].
essence, [103].
fines herbes, [103].
fish, [103].
Genèvoise, [141].
Génoise, [103].
gravy, [55].
Hollandaise, [104].
Indian, [104].
Italian, [104].
juice, [55].
lobster, [105].
Madeira, [105].
maître d'hôtel, [105].
matelote, [132], [133].
Mayonnaise, [105].
muscle, [111].
mushroom, [106].
oyster, [111].
Parisienne, [106].
peach, [99].
piquante, [106].
poivrade, [107].
Polonaise, [107].
poulette, [107].
prawn, [105].
princesse, [108].
provençale, [108].
ravigote, [108].
raspberry, [99].
rémolade, [109].
Robert, [108].
roux, [109].
shallot, [109].
shrimp, [105].
soubise, [109].
suprème, [109].
tarragon, [118].
Tartar, [106].
tomato, [110].
truffle, [110].
velouté, [110].
white, [111].
vinaigrette, [110].
for blanc mange, [381].
" puddings, [111], [112].
" Savarin, [430].
Saucissons, [19].
Sausages, [19].
Sausage-meat, [57].
Sautéing, [13].
Savarin, [430].
Scallops, [158].
on the shell, [159].
of salmon, [141].
" veal, [206].
Scalloped-knife, [36].
Seasoning, [14].
Semoule, [76].
Shad, [142].
broiled, [142].
à la Chambord, [142].
au gratin, [142].
in provençale, [142].
with sorrel, [142].
stuffed, [137].
roasted, [130].
Shallots, [37].
Sheep's brain, [194].
feet, [194].
kidneys, [196].
tongue, [197].
Sheep's-head fish, [142], [143].
Short-cake, [432].
Shrimps, [154].
Simmering, [14].
Skate, [139].
Skewers, [37].
Skirret, [342].
Skunk, [298].
Small birds, [278], [279].
Small fish, [126].
Smelts, [129].
Smoked tongue, [183].
Snails, [303].
Snipe, [279], [295].
Sole, [137].
Sorrel, [342].
au jus, [343].
in purée, [343].
" salad, [350].
" soup, [89].
preserved, [343].
Soufflés, [400].
Soups, [61].
Sour-krout, [315].
Souse, [58].
Spanish mackerel, [135].
Sparrow-grass, [307].
Spices, [38].
Spinach, [343].
au beurre, etc., [345].
" jus, [344].
" sucre, [344].
à la crème, [344].
essence, [52].
Sponge cake, [431].
Sportsman's soup, [86].
Sprats, [145].
Sprouts, [345].
Squash, [340].
Squirrel, [299].
Steaks, [171].
turtle, [88].
Sterlet, [143].
Stewing, [14].
Stirring, [39].
Straining, [39].
Strawberry, glazed, [396].
iced, [398].
in compote, [386].
" fritters, [393].
" jelly, [406].
" salad, [352].
" short-cake, [432].
Stuffing of birds, [253].
fish, [131].
Sturgeon, [140].
Succory, [320].
Succotash, [321].
Sucking-pig, [235].
baked, [235].
boned, [236].
roasted, [235].
decorated, [236].
Sugar, [39], [376].
burnt, [47].
cooked, [376].
dusted, [21].
pulverized, [39].
syrup, [376].
Sun-fish, [132].
Supper, [464].
Syrup for compotes, [384].
sugar, [376].
apple, [380].
Sweetbreads, [223].
Sweet dishes, [376].
potatoes, [340].
Tapioca, [447].
Tarragon, [40].
Tarte, [441].
Tartelettes, [414].
Tasting, [14].
Tea, [58].
cake, [433].
(meal), [464].
Tench, [132].
Tenderloin, [168].
Terrapin, [87].
Terreen, [438].
Thrush, [279].
Thermometer, [410].
Thyme, [35].
Tin tubes, [40].
Toasts, [59].
Tomatoes, [345].
salad, [351].
stuffed, [345].
stewed, [345].
preserved, [354].
catsup, [354].
Tongue, [178].
Tripe, [181].
Trout, [139].
génoise sauce, [139].
in matelote, [132-134].
with sauces, [135], [136].
Troutlet, [139].
Truffles, [40].
garniture, [117].
Tunny, [143], [147].
Turbot, [143], [144].
Bordelaise, [143].
in salad, [144].
" vol-au-vent, [419].
" pie, [439].
roasted, [130].
cold, [144].
in hors-d'oeuvre, [352].
Turkey, [257].
baked, [258].
boiled, [257].
boned, [260].
preserved, [46].
roasted, [258].
stewed, [259].
stuffed, [259], [260].
in croquettes, [264].
" pie, [437].
" salad, [264].
with cranberry-sauce, [259].
" oyster-sauce, [259].
" currant-jelly, [259].
cold, [263].
caponed, [264].
Turnips, [346].
Béchamel, etc., [346].
glazed, [346].
au jus, [346].
with sugar, [346].
Turtle, [87].
Vanilla, [41].
Veal, [202].
baked, [205].
blanquette, [205].
broiled, [208].
broth, [68].
croquettes, [206].
ragout, [206].
roasted, [203].
in scallops, [206].
" vol-au-vent, [420].
with vegetables, [204].
decorated, [204].
breast, with peas, [207].
in matelote, [208].
stewed, [207].
neck, [206].
cold, [214].
cutlets, [208].
baked, [209].
sautées, [209].
with sauces, [210].
" garnitures, [209].
in papillotes, [210].
with mushrooms, [209].
en Bellevue, [210].
fricandeau, [211].
au jus, [211].
financière, [211].
with peas, etc., [211].
loin, or leg, stewed, [213].
baked, [205].
roasted, [203].
decorated, [204].
shoulder, on purées, etc., [212].
baked, [212].
boned, [212].
roasted, [212].
stuffed, [212].
en Bellevue, [213].
brain, etc., [214].
pie, [437].
Vegetables, [305].
spoons, [41].
Venison, [299].
baked, [300].
in civet, [300].
cutlets, [300].
with sauces, [301].
haunch, [301].
saddle, with currant-jelly, [302].
shoulder, [302].
stewed, [302].
with truffles, etc., [303].
cold, [303].
Vermicelli, [77], [446].
Vinegar, [347].
Vol-au-vent, [417].
of fish, [419].
" oysters, [419].
" chicken, [419].
" veal, [420].
" game, [420].
" fruits, [420].
" sweatmeats, [420].
Waffles, [454].
Walnuts, [351].
Water, [42].
Watercress, [347], [349].
Weak-fish, [132].
Welsh rarebit, [60].
White-fish, [140].
White pepper, [35].
Whortleberry, [386], [440].
Wines, [42].
Woodchuck, [297].
Woodcock, [279].
in pie, [436].
" salmis, [296].
Woodpecker, [279].
Yellow-birds, [279].
Zéphyrs, [453].