Finger-bowls, with plain water, [11]
Finnan haddie, [64];
à la Martin, [65];
picked-up, [65];
creamed roast, [66]
Fish, salt, [58];
balls, [58];
broiled, [58]
Cod, [60]
Finnan haddie, [64]
Haddock, [66]
Herring, [66]
Mackerel, [67]
Salmon, [70]
Sixty ways to cook, [297-315]
Bass, [297], [298]
Bluefish, [299]
Bouillon, [297]
Codfish, [300]
Finnan haddie, [301]
Frogs’ legs, [301]
Haddock, [302]
Halibut, [303]
Mackerel, [304]
Pike, [304]
Salmon, [304-307]
Salmon-trout, [308]
Sardines, [308]
Shad, [308], [309]
Shad roe, [309], [310]
Smelts, [310], [311]
Trout, [311]
Turbot, [311-312]
Whitefish, [312], [313]
Flummery, directions for cooking, [46]
Fruit, [3];
prepared for serving, [7];
various kinds of, [20];
dried, [21];
canned, [21];
combined with cereals, [22]
Apples, [22-30]
Apricots, [30-31]
Bananas, [31-32]
Blackberries, [32]
Cherries, [32]
Currants, [33]
Figs, [33]
Gooseberries, [34]
Grapefruit, [34]
Grapes, [34]
Green gages, [35]
Huckleberries, [35]
Melons, [35]
Oranges, [35]
Peaches, [36]
Pears, [36]
Pineapple, [36]
Plums, [32]
Prunelles, [36-37]
Prunes, [37]
Quinces, [37]
Raspberries, [37]
Rhubarb, [37-38]
Strawberries, [37]
Tangerines, [38]
Watermelon, [38]
Gooseberries, [20];
how to serve, [34]
Graham, biscuit, [133];
puffs, [134];
muffins, [134];
drop cakes, [134]
Graham flour mush, [49];
with apples, [50]