INDEX.

À la mode beef, [81]
Anchovies, [37]
Apple Cake, [122]
" Custard, [123]
Arrowroot Jelly, [126]
Asparagus with melted butter, [92]
Bacon Roly-poly, [113]
Baking Powder, [139]
Barley Broth with Vegetables, [107]
Barley Water, [128]
Batter for Frying, [47]
Bay leaves, [20]
Beans, fried, [98]
Beef, to choose, [16]
Beefsteak for children, [120]
" juice, [132]
" to broil, [43]
Beef, Roast, with Yorkshire Pudding, [69]
" Portuguese, [43]
Beets, baked, [93]
Biscuit, [140]
Blackberry Jam, [119]
Blackfish, baked, [32]
Birds, to choose, [18]
Boiled Dishes, [78]
Bouquet of Sweet Herbs, [20]
Brains, fried, with Tomato Sauce, [50]
Bread, [134]
" Aerated, Homemade, [135]
" and Butter, English, [39]
" Homemade, [136]
" how to freshen stale, [141]
" Loaf, [139]
" Milk, [136]
" Potato, [138]
" Pulled, [138]
" Rice, [136]
Breakfast Rolls and Twist, 139, [140]
Brussels Sprouts, [93]
Bubble and Squeak, [44]
Butter, Epicurean, [40]
" Maître d'Hotel, [33]
Cabbage, Stuffed, [94]
Calf's Foot Jelly, [126]
" Liver, larded, [51]
Caramel, [24]
Carrot Stew, [99]
Cauliflower, baked, [94]
Cheese Pudding, [103]
" Straws, [39]
Chicken, broiled for children, [120]
" Broth, [131]
" Fricassee, [55]
" fried Spanish style, [55]
" Jelly, [131]
" minced with Macaroni, [56]
" Roast, [75]
Children's Chapter, The, [116]
Chops, broiled, [119]
Chowder, St. James, [34]
Clams, to choose, [19]
Cock-a-leeky, [111]
Cod, boiled with Oyster Sauce, [31]
Condé Crusts, [30]
Consommé, [25]
Cookies, [122]
Crabs, to choose, [19]
Crackers and Marmalade, [131]
Croutons, [43]
Currants, ripe, [119]
Diet for Brain Workers, [15]
" for children, [116]
" for Invalids, [125]
" for Rapid Workers, [15]
" for Steady Workers, [15]
Drinks, nourishing, [129]
" refreshing, [127]
Duck, Roast, with Watercresses, [75]
" Salmi of, [57]
" to choose, [17]
Eggs, au gratin, [59]
" boiled for children, [120]
" Broth, [129]
" poached, [25]
" stuffed, [59]
" Tea, [129]
Entrées, [51]
Farina, [130]
" Gruel, [130]
" with Fruit, [122]
Fillet of Sole, [34]
Fish, à la bonne eau, [31]
" à l'eau de sel, [31]
" à la Hollandaise, [31]
" au court bouillon, [31]
" au bleu, [31]
" Cakes, Club House, [35]
" Chowder, [34]
" Pudding, [104]
" to choose, [19]
" Warmed up, [36]
Flaxseed Lemonade, [128]
Flour, to choose, [134]
Foods, Carbonaceous, [15]
" Farinaceous, [101]
" Flesh-forming, [15]
" for Children, [118]
" Heat, [51]
" Nitrogenous, [15]
" Nutritious, [130]
Forcemeat for Poultry, [74]
Fowls, boiled with Oyster Sauce, [82]
" Grilled, [56]
" to choose, [17]
Fruit for Children, [117]
" to choose, [19]
Gammon Dumpling, [112]
Geese, to choose, [17]
Gingerbread, [123]
Glaze, [69]
Golden Buck, [38]
Goose, Roast, with Onion Sauce, [76]
Gravy for Roast Meat, [70]
Green Peas, [92]
Gruels, [125]
Ham and Beans, [98]
Ham, boiled with Madeira Sauce [80]
Hare, civet of, [57]
" Jugged, [58]
" to choose, [18]
Haslet Ragout, [111]
Herbs, sweet, [19]
Herrings, pickled, [37]
Iceland Moss Chocolate, [129]
Isinglass Milk, [127]
Italian Cheese, [111]
Jelly Water, [128]
Jelly, Bread, [131]
Kidneys, broiled, [49]
" stewed, [44]
Kolcannon, [99]
Kromeskys with Spanish Sauce, [47]
Lamb, epigramme of, [45]
Larding, [51]
Lentils, [101]
" boiled, [104]
" fried, [105]
" stewed, [105]
Lettuce stuffed, [99]
Liver Rolls, [49]
Lobsters, to choose, [19]
Macaroni, [63]
" Milanaise style, [65]
" with Béchamel Sauce, [64]
" with Cheese, [56]
" with Tomato Sauce, [66]
" Timbale of, [66]
Mackerel, pickled, [106]
Marinade for beef, [81]
Marketing, [15]
Mayonnaise, [89]
Mock Crab, [39]
Mushrooms, baked, [99]
" Pudding, [95]
Mussels, to choose, [19]
Mutton haricot, [45]
" Leg of, [79]
" Ragout, [114]
" Stew, [45]
" three dishes from neck of. [108]
" to choose, [16]
Norfolk Dumplings, [105]
Oatmeal Porridge, [103]
Onions, glazed, [95]
" Saratoga, [98]
Omelettes, how to make, [60]
" Oriental style, [63]
" Plain, [60]
" Spanish style, [62]
" with Cheese, [61]
" with Ham, [62]
" with Herbs, [61]
" with Mushrooms, [62]
" with Oysters, [62]
" with Preserves, [63]
" with Tongue, [61]
Oysters, broiled, [132]
" scalloped, [37]
" to choose, [19]
Ox-heart, baked, [13]
Parmesan Cheese, [64]
Parsnips, stewed, [100]
Partridge, roast, [77]
" to choose, [18]
Peas and Bacon, [114]
Peas-Pudding, [102]
Pheasants, to choose, [18]
Pigeons, broiled, [57]
" to choose, [17]
Pigs' Feet, broiled, [54]
" fried, [109]
Pig's Tongue and Brains, [110]
Polenta, [104]
Pork Chops with Curry, [53]
" Cutlets, broiled, [53]
" neck of, [109]
" Pie, English, [54]
" Roast, with Apple Sauce, [72]
" to choose, [16]
Poultry, to choose, [16]
Potatoes, baked, [121]
" Bermuda, [97]
" boiled, [95]
" boiled for children, [121]
" boiled in jackets, [97]
" Duchesse, [75]
" Lyonnaise, [96]
" Parisian, [42]
" Pudding, [106]
" new, [97]
" Saratoga, [97]
" snow, [97]
" stuffed, [96]
Pot-au-feu, [114]
Quail, to choose, [18]
Red Cabbage, [94]
Red Herrings with Potatoes, [103]
Relishes, [37]
Rice, boiled, [54]
" Caudle, [127]
Roasts, [68]
" to froth, [69]
" to glaze, [69]
" to test, [69]
Rump Steak, [43]
Sago Gruel, [127]
" Milk, [127]
Salad, Asparagus, [85]
" Cauliflower, [85]
" Dandelion, [85]
" Green Pea, [86]
" Mint, [85]
" Nasturtium, [86]
" Oil, [84]
" Orange, [86]
" Shad-roe, [85]
" Spinach, [86]
" Spring, [84]
" Tomato, [86]
" Watercress, [85]
Salad Sauce, Anchovy, [88]
" Cream, [87]
" Egg, [88]
" English, [87]
" Green Remolade, [88]
" Hot, [88]
" Mayonnaise, [88]
" Oil, [88]
" Piquante, [87]
" Ravigote, [88]
" Remolade, [87]
" Romaine, [89]
Salmon Steak, [132]
Salt Cod with Parsnips, [105]
Sardines, [37]
" Sandwiches, [36]
Sauce, Apple, [73]
" Béchamel, [65]
" Bread, [77]
" Caper, [74]
" Cranberry, [79]
" Dutch, [36]
" Madeira, [80]
" Mint, cold, [72]
" Mint, hot, [72]
" Onion, [76]
" Oyster, [82]
" Piquante, [46]
" Robert, [53]
" Romaine, [76]
" Spanish, [46]
" Tomato, [59], [66]
" Vanilla Cream, [67]
" White, with Eggs, [52]
" White, without Eggs, [56]
Scallops, to choose, [19]
Scotch Broth with Meat, [27]
" without Meat, [26]
Scotch Crowdie, [102]
Shad, broiled, [33]
Sheeps' Kidneys, broiled, [49]
" Tongues with Spinach, [48]
Side Dishes, [41]
Smelts, fried, [33]
Sole, fillet of, [34]
Soup, clear, [25]
" to clarify, [23]
" to flavor, thicken, and color [24]
" Lentil, [29]
" Macaroni, [26]
" Pea, [29]
" Potato, [102]
" Rice and Tomato, [26]
" Sorrel, [28]
" Spinach, [27]
" Vermicelli, [26]
Spaghetti, [64]
Spinach, boiled, [49]
Stuffing for meat, [53]
" Veal, [71]
" Sage and Onion, [76]
Strawberry Shortcake, [123]
String Beans, [92]
Tapioca Jelly, [127]
Toad-in-the-hole, [112]
Toast, [141]
Tomatoes, broiled, [99]
" stuffed, [98]
Tripe and Onions, [113]
Tripe, roasted, [110]
Turkey, Roast, with Cranberry Sauce, [73]
" to choose, [73]
Turnips, baked, [95]
Veal, Blanquette of, [51]
" Roast Loin of, [71]
" Stuffed, [52]
" to choose, [16]
Vegetables, [91]
" to choose, [19]
" to boil, [91]
Venison, to choose, [18]
Water, filtered, [128]
Welsh Rarebit, [38]
Wild Duck, Roast, [77]
" to choose, [18]
Wild Goose, to choose, [18]
Woodcock, to choose, [18]
Yeast, Homebrewed, [137]
" how to restore bitter, [136]
" how to restore sour, [136]
Yorkshire Pudding, [70]

Transcriber's Notes:
Standardized punctuation
Standardized hyphenations
Page 76: Changed pototoes to potatoes
Page 144: Changed scollops to scallops
Index: Changed Pease Pudding to Peas-Pudding