MAY HENRY.

EDITH B. COHEN.

January, 1897.

CONTENTS.

PAGE
Hints to Young Housekeepers[ix.]
Chapter on Koshering[xi.]
Soups.
Hints on making soup and stock[1]
Two ways of making fresh stock[2]
White stock[2]
Soup, to clear[2]
Green pea soup[3]
Julienne soup[3]
Kugel[3]
Liver soup[4]
Mock turtle soup[4]
Mulligatawny soup[4]
Mutton broth[5]
Oxtail soup[5]
Tomato soup[5]
Savoury ingredients for soups (sundries, [frimsels], [drop dumplings], [custards])[6]
Milk Soups.
Artichoke soup[7]
Cabbage soup[7]
Celery soup[7]
Haricot soup[7]
Potato soup[8]
Turnip soup[7]
Cheap Soups.
Barley soup[8]
Brown onion soup[8]
Carrot soup[9]
Lentil soup[9]
Split pea soup[9]
Spinach soup[9]
Vegetable soup[10]
Fish.
Buy, how to[10]
Bake, how to[10]
Boil, how to[10]
Broil, how to[11]
Frying, hints on[11]
Fry, how to[11]
Steam, how to[11]
Anchovy butter[12]
Cod, savoury[12]
Haddock, baked[12]
Haddock, dried[12]
Plaice and tomatoes[13]
Soused herrings[13]
Sole à la maître d’hôtel[13]
Sole au gratin[13]
Sole and tomatoes[14]
Stewed fish, brown[14]
Stewed fish, white[15]
Simple Ways of Using Cold Cooked Fish.
Curried fish[16]
Fish cake[16]
Fish cakes[16]
Fish pie[17]
Fish quenelles[17]
Fish soufflée[17]
Halibut crême[17]
Kedgeree[18]
Meat.
Buy, how to[18]
Bake, how to[18]
Boil, how to[18]
Roast, how to[19]
Beef à la mode[19]
Beef smoked[19]
Beef steak, to grill[19]
Beef steak pie[20]
Beef steak pudding[20]
Beef stewed shin of, with dumplings[20]
Beef with French beans[21]
Beef with haricot beans[21]
Beef braised[22]
Brain fritters[22]
Brazilian stew[22]
Chops, to grill[19]
Dripping, to clarify[22]
Fat, to clarify[23]
Irish stew[23]
Liver, to fry[23]
Liver, fritters[23]
Mutton, braised leg of[24]
Mutton, cutlets[24]
Mutton, haricot[24]
Mutton, breast of, stuffed[27]
Pillau[24]
Poor man’s goose[25]
Sausage meat fritters[23]
Sausage rolls[25]
Sausage and rice[25]
Sheep’s head, boiled[26]
Sheep’s hearts, roasted[26]
Steak, stewed[26]
Tongue, salt or smoked[27]
Toad-in-the-hole[27]
Veal, stewed knuckle of[27]
Veal, breast of, stuffed[27]
Simple Ways of Using Cold Cooked Meat.
Curry[28]
Hash[28]
Macaroni mutton[29]
Meat croquettes[29]
Patties of cold meat[29]
Potato pie[29]
Potato surprise[30]
Ragout of beef[30]
Rissoles[30]
Salt meat salad[30]
Tomato pie[31]
Tomatoes, stuffed[31]
Vegetable marrow, stuffed[31]
Walnut stew[31]
Vegetables.
Hints on preparing[32]
Beetroot, baked[32]
Beans, broad[32]
Beans, French[32]
Beans, French à la maître d’hôtel[33]
Beans, haricot[33]
Cabbages[33]
Cauliflowers[33]
Carrots, stewed[33]
Celery, stewed[33]
Colcannon[33]
Greens[33]
Green peas, boiled[34]
Green peas, dried[34]
Jerusalem artichokes[34]
Potatoes, baked[34]
Potatoes, baked under meat[34]
Potatoes, boiled[34]
Potatoes, fried[35]
Potatoes, mashed[35]
Rice, boiled[35]
Savoys[33]
Spanish onions[35]
Spinach[35]
Turnip tops[35]
Vegetable marrow, fried[35]
Salads and Pickles.
Bean salad[36]
Cabbage salad[36]
Cauliflower salad[36]
German celery[36]
Lettuce salad[36]
Onions, pickled[37]
Potato salad[37]
Red cabbage, pickled[37]
Russian salad[37]
Salad cream[38]
Sauces and Syrups.
Almond milk[38]
Bread sauce[38]
Caper sauce for boiled mutton[38]
Caper sauce for fish[38]
Cheap sauce[39]
Clarified sugar[39]
Egg sauce[39]
German sauce[39]
Jam sauce[39]
Lemon sauce[39]
Marmalade sauce[39]
Mayonnaise sauce[40]
Melted butter[40]
Mint sauce[40]
Onion sauce[40]
Piquant sauce[40]
Tartare sauce[40]
Pies, Puddings, and Sweet Dishes.
Pastry, Hints on making[41]
Pastry, short crusts[41]
Pastry, flaky[41]
Pastry, rough puff[41]
Puddings, to bake[42]
Puddings, to boil[42]
Puddings, to steam[42]
Almond pudding[42]
Apples, baked[43]
Apple snow[43]
Apple dumplings baked[43]
Apple fritters[43]
Apples in custard[44]
Apple jelly[44]
Batter (for frying)[43]
Batter pudding[54]
Bread pudding[44]
Cocoanut pudding[44]
Date pudding[45]
Ebony jelly[45]
Eve pudding[45]
Fig pudding[45]
Fruit pie[45]
Fruit pudding, boiled[46]
Fruit pudding, baked[46]
Fruit stewed[46]
Gooseberry fool[49]
Gooseberry jelly[46]
Homœopathic pudding[46]
Lemon creams[47]
Lemon dumplings[47]
Madeira cake pudding[47]
Marmalade pudding[47]
Mincemeat[48]
Pancakes[48]
Pears, stewed[48]
Plum pudding (economical)[48]
Plum pudding (Scotch)[49]
Prunes, stewed[49]
Rhubarb fool[49]
Rhubarb stewed[49]
Roly poly[49]
Silk pudding[49]
Suet pudding[49]
Swiss fritters[50]
Swiss roll[50]
Treacle and ginger pudding[50]
Treacle pie[51]
Yorkshire pudding[51]
Milk Puddings.
Apples in custard[51]
Batter pudding[55]
Bread and butter pudding[51]
Cocoa mould[52]
Cocoanut custard[52]
Custards, boiled[52]
Custard pudding[52]
Derby pudding[53]
Macaroni pudding[53]
New Year tartlets[53]
Pancakes[54]
Queen of puddings[54]
Rice pudding[54]
Sago pudding[54]
Sweet omelet[54]
Tapioca pudding[54]
Trifle (cheap)[54]
Yorkshire pudding[55]
Breakfast Dishes.
Cauliflower au gratin[55]
Chocolate[55]
Cocoa[56]
Cocoa nibs[56]
Coffee[56]
Eggs, boiled, see coddled[56]
Eggs, coddled[56]
Eggs, fried[57]
Eggs, hard-boiled[57]
Eggs, poached[57]
Eggs, savoury[57]
Eggs, stewed with peas[58]
Eggs, stirred or buttered[58]
Hominy[58]
Macaroni cheese[58]
Mushrooms[58]
Peas stewed with eggs[58]
Porridge[59]
Risotto[59]
Salmagundy[59]
Savoury omelet[59]
Tea[60]
Toast[60]
Tomatoes, fried[60]
Welsh rarebit[60]
Bread and Biscuits.
African shoots[60]
Bola[61]
Bread[61]
Bread unfermented[62]
Buns[62]
Butter cakes[62]
Candied peel drops[62]
Chocolate cake[63]
Chocolate drops[63]
Cocoanut drops[63]
Cornflower cake[63]
Dough cake[63]
Hanucah cakes[64]
Lemon cheese-cake mixture[64]
Oatmeal biscuits[64]
Orange cake[64]
Plum loaf[65]
Scones[65]
Shrewsbury biscuits[60]
Spanish biscuits[65]
Spice cakes[65]
Vinegar cake[65]
Yorkshire tea-cakes[66]
Sweetmeats.
Chocolate caramels[66]
Cocoanut candy[66]
Ginger lee[67]
Toffee[67]
Invalid Cookery.
Arrowroot, cup of[67]
Barley water[67]
Beef tea, raw[68]
Beef tea, strongest[68]
Beef tea, whole[68]
Calf’s foot jelly[68]
Chicken, boiled[69]
Chicken, broth[69]
Chicken, roasted[69]
Cornflower, cup of[67]
Cornflower, blanc mange[69]
Gruel[70]
Lait de poule[70]
Lemonade[70]
Mutton broth[70]
Toast water[70]
Passover Dishes.
Batter pudding[70]
Cocoanut custard[71]
Fish, fried[71]
Fish, stewed[71]
Grimslichs[71]
Motza kleis[71]
Motza pudding, baked[71]
Motza pudding, boiled[72]
Potato pastry[72]
Potato pudding[72]
Sassafras[72]
Swiss roll[72]
Lightning cakes[72]
Appendix.
Formation of Cookery Classes[73]
List of Utensils for Classes[74]
Hints on Cleaning Kitchen Utensils[76]

SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.

1. In making soups or gravies which require colouring the outer skins of the onion should be left on. Mushroom skins are also useful for this purpose, and impart a pleasant flavour.

2. When thickening soups, gravies, etc., mix the flour, cornflour, arrowroot, etc., to a smooth cream with cold liquid first, then stir continually from the bottom and against the sides of the saucepan or other vessel to prevent lumps.