Страница - 431Страница - 433- Ham, tongue, and beef sandwiches.
- Four quarts of blancmange, differently flavoured and decorated.
- Four quarts of jelly, differently flavoured and moulded.
- Two charlottes Russe.
- One large trifle.
- Two tipsy cakes.
- Three dishes of Genoise pastry in various forms.
- Two lemon sponges.
- Fruit.
Supper for 50 People. Guests not seated. Less expensive.
- Ham and beef sandwiches.
- Four quarts of blancmange, differently flavoured and decorated.
- Two quarts of apple gâteau.
- Four jellies of different kinds.
- One large lemon-sponge.
- Two dishes of light pastry.
- Boiled custards.
- Normandy pippins.
- Two jaunemanges.
- Two tipsy cakes.
- Fruit.
- Almond cakes, [146]
- Almonds and pistachio kernels, to blanch, [290]
- Alpine snow, [259]
- Apple cream, [258]
- — dumplings, [149]
- — flummery, [258]
- — fritters, [266]
- — tart, [143]
- — turnovers, [149]
- — water, [271]
- — — boiled, [275]
- Arrowroot, a cup of, [271]
- — custard, [260]
- Artichokes, Jerusalem, [194]
- Asparagus, [194]
- Bacon, [31]
- — and eggs, [70]
- — fried, [70]
- — toasted, [70]
- Baking, rules for, [26]
- Barley water, clear, [270]
- — — thick, [270]
- Batter for fritters (Kromesky), [266]
- Beans, broad, [197]
- — French, [193]
- — haricot, [195]
- Beef, aitch-bone, round, thick and thin flank of, [28]
- — brisket of, [28]
- — — stewed, [41]
- — fillets of, à la Béarnaise, [95]
- — olives, [102]
- — ribs of, [28]
- — scalloped, [90]
- — sirloin of, [28]
- — steak pie, [138]
- — tea, [269]
- — — raw, [268]
- — and mushrooms, [89]
- Beginners, hints to, [15]–18
- Beverages, [69]
- Biscuits, ginger, [240]
- — oatmeal, [239]
- Blancmange, [251]
- Bloaters, [80]
- Boiling, rules for, [22]
- Boilings from meats, [292]
- Bran tea, [274]
- Brawn, [76]
- Bread, [226]
- — croutons of, for soup, [288]
- — crumbs, [288]
- — — browned, [288]
- — crust, flaky, [137]
- — scraps of, [291]
- — toasted, for soup, [288]
- — unfermented, [228]
- — Vienna, [228]
- Breakfast dishes, [69]
- Breast of veal, braised, [49]
- Brill, boiled, [112]
- Broiling, rules for, [27]
- Broth, Dr. Kitchener's, [224]
- — mutton, [269]
- Browned crumbs for game, [288]
- Brussels sprouts, [192]
- Bullock's heart, [51]
- — — gravy for, [51]
- Buns, [237]
- — rice, [242]
- Butter, to clarify, [290]
- Cabbage, [196]
- Café au lait, [82]
- Cake, cornflour, [232]
- — currant, [233]
- — dough, [237]
- — luncheon, [234]
- — Madeira, [236]
- — plum, plain, [232]
- — pound, [229]
- — rice, [232]
- — seed, [236]
- — — plain, [231]
- — sponge, [235]
- — sultana, [231]
- — tipsy, [257]
- Cakes, gingerbread, [241]
- — lemon-rock, [240]
- — Queen, [230]
- — rock, [230]
- — — plain, [230]
- — Shrewsbury, [238]
- — soda, [241]
- Calf's-foot stock, [247]
- Candied peel drops, [238]
- Carrots, [194]
- Cauliflower au gratin, [199]
- — to boil, [192]
- Celery, [196]
- Charlotte Russe, [245]
- Chartreuse de fruit, [256]
- Chaud-froid chicken, [109]
- Cheese cakes, [146]
- — d'Artois, [147]
- — fondu, [265]
- — pâtés, [283]
- — pudding, [284]
- — ramequins, [266]
- — rice stewed with, [286]
- — sandwiches, [286]
- — scraps of, [292]
- — straws, [148]
- — toasted, [284]
- — and macaroni, [285]
- Chicken à la Cardinal, [106]
- — à la Marengo, [106]
- — à la Tartare, [96]
- — croquettes, [94]
- — curried, [108]
- — fillets of, [105]
- — — for an invalid, [276]
- Children, food of, [11]
- Chocolate, [83]
- Chop, broiled, [47]
- Cocoa, [82]
- Cod, boiled, [113]
- — cutlets of, [121]
- — — à la Genoise, [121]
- — — à l'Italienne, [121]
- — fricassee, [122]
- — salt, [113]
- — sounds, boiled, [122]
- — — marinaded, [123]
- — stuffed and baked, [123]
- — with tomatoes, [122]
- Coffee, [81], [82]
- Cold beef olives, [91]
- — meat cookery, [84]
- — — and macaroni, [89]
- — — curry of, [85]
- — — mayonnaise of, [89]
- — — pie, [88]
- — — with purée of tomatoes, [87]
- — potatoes, [291]
- — vegetables, [292]
- Compote of peaches, [252]
- Cooking utensils and stoves, how to clean, [19]–21
- Cornish pasties, [142]
- Cream, almond Bavarian, [252]
- — Bohemian, [246]
- — custard, [246]
- — Maraschino, [254]
- — orange, [250]
- — pistachio, [255]
- — stone, [253]
- — strawberry, [244]
- — vanilla, [251]
- Creams and jellies, [243], 244
- — to make, [244]
- Crème frite, [156]
- Croquant of oranges, [255]
- Croustards à la Reine, [97]
- — with mincemeat, [74]
- Crust, economical short, [136]
- — flaky, [137]
- — good short, [136]
- — plainer short, [136]
- Curried fish, [113]
- Curried rabbit, [107]
- Curry, rice for a, [202]
- Custard, arrowroot, [260]
- — boiled, [261]
- — cheap, [260]
- — cream, [246]
- — savoury, [207]
- — Welsh, [259]
- Cutlets, mutton, à la Macédoine, [92]
- — — à la Milanaise, [108]
- — — à la Rachel, [93]
- — veal, [104]
- — — à l'Italienne, [105]
- — — à la Talleyrand, [95]
- — — with tomato sauce, [102]
- Domestic economy, advantage of a knowledge of, to women, [1]–5
- Dripping, [291]
- — to clarify, [290]
- Duck, roast, [33]
- — wild, [37]
- Ducklings, [34]