Chapter XVI: Part 16

_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_, _releves_, _and entrees_.

The second course comprises dishes of two kinds, viz.: _rots_ 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..|2|4|6|10|16|20|30|40|50|60|80|100| Persons.
Serve|1|1|1| 2| 2| 2| 4| 4| 4| 6| 8| 8| Potages.
" |2|2|2| 4| 4| 6| 6|10|10|12|12| 16| Hors-d'oeuvres.
" |1|1|1| 2| 2| 2| 4| 4| 4| 6| 8| 8| Releves of fish.
" |1|1|1| 2| 2| 2| 4| 4| 4| 6| 8| 8| " of meat.
" |2|2|2| 4| 4| 4| 8| 8| 8|12|16| 16| Entrees.
" |1|1|1| 2| 2| 2| 4| 4| 4| 6| 8| 8| Rots.
" |1|1|1| 2| 2| 2| 4| 4| 4| 6| 8| 8| Salads of greens.
" |2|2|2| 4| 4| 4| 8| 8| 8|12|16| 16| Entremets.
" | | | | | | 2| 2| 2| 4| 4| 6| 8| Large side pieces of Releves & Entrees.
" | | | | | | | | 2| 2| 4| 4| 6| " cakes.
" |4|4|4| 8| 8| 8|16|16|16|24|32| 36| Plates 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, _releves_, etc., are served for forty; but two or four dishes of each kind can be served.

The size of the _releves_ and _rots_ 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 _entree_ or _rot_, 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. _Releves_: of fish, and then of meat. 4. _Entrees_: beef, mutton, lamb, veal, fish, poultry, and game last. 5. _Rots_: 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 _Releves_.--_Releves_ are composed of fish and large pieces of meat. A fish served whole is always a _releve_; in pieces, it is an _entree_. Pieces of _beef_, _mutton_, and _pork_, roasted, are always served as _releves_. At a family dinner the _releve_ is almost always a fish. The other pieces of meat that are served as _releves_ 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, _bouchees_ and _fish-pies_.

_Fourth part_, or _Entrees_.--These comprise every dish of meat, except poultry and game, when roasted; every dish of _fish_ not served whole; also _pates de foies gras_, _sour-krout_, _snails_, _meat-pies_, _terrines_, _pains_ of game and of poultry. The dishes of _meat_ mentioned in the _releves_ may be served as entrees at a family dinner. The order of the dishes is described above.

_Fifth part_, or _Rots_.--_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 a la neige_, all _sweet dishes_ (sweet dishes are also served as _dessert_), and _cakes_; such as _baba_, _brioche_, _genoises_, _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 _entrees_ or after the _releves_ 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_, _pate 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.
meringuees, 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.
maitre d'hotel, 309.
in salad, 309, 350.
with onions, 309.
pickled, 353.
(Lima), 309.
au jus, 310.
(dry), 310.
maitre d'hotel, 310.
with ham, 311.
" mutton, 311.
" salt pork, 310.
in puree, 120.
stewed, 311.
Bear-meat, 277.
ham, 277.
Beef, 162.
a 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.
sautes, 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 souffles, 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.
Bouchees, 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.
a la creme, 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.
Cafe au lait, 51.
noir, 51.
Cake, 428.
almond, 428.
apple, 429.
corn, 431.
cream, 423.
currant, 428.
filbert, 428.
fourre, 428.
hazel-nut, etc., 428.
hard, 429.
heavy, 429.
Madeleine, 452.
Milanais, 429.
Nantais, 428.
Pithiviers, 415.
plum, 433.
pound, 432.
rice, 373.
Saint Honore, 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.
Bechamel, 316.
fines herbes, 317.
glazed, 317.
au jus, 317.
poulette, 317.
stewed, 317.
with sugar, 318.
in puree, 122.
" soup, 77.
Catsup, 18.
mushroom, 327.
tomato, 354.
Cauliflowers, 318.
Bechamel, 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.
" puree, 122.
Cervelas, 19.
Charlotte of fruit, 383.
Francaise, 382.
Polonaise, 382.
Russe, 381.
Italienne, 382.
a la Chantilly, 382.
apple, 379.
Chartreuse, 284.
Cheese, 19.
a la creme, 383.
Cherries in brandy, 406.
compote, 386.
pie, 440.
glazed, 396.
preserved, 402.
Chervil, 19.
Chestnuts, 350.
candied, 405.
glazed, 396.
in compote, 387.
" puree, 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.
fricassee, 244.
supreme, 246, 247.
financiere, 246.
francaise, etc., 246.
Marengo, etc., 248.
roasted, 249.
with sauce, 250.
" garniture, 250.
decorated, 250, 251.
saute, 251, 252.
with Champagne, 252.
stewed, 253.
stuffed, 253, 254.
in pie,
" puree, 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.
Consomme, 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 cafe, 388.
Chantilly, 392.
caramel, 389.
chocolate, 389.
cuite, 390.
essence, 390.
frangipane, 390.
ice, 392.
legere, 391.
lemon, 387.
orange 390.
patissiere, 391.
renversee, 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.
saute, 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 cafe, 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.
Bechamel, 357.
boiled, 359.
fried, 360.
au gratin, 358.
a la tripe, 362.
" neige, 362.
poached, 362.
scrambled, 360.
stuffed, 358.
Lyonnaise, 357.
sur le plat, etc., 360.
in matelote, 361.
fricassee, 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.
Entrees, 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.
financiere, 115.
liver, 115.
Macedoine, 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.
Feuilletes, 413.
a la Conde, 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.
a la Orly, 130.
roasted, 130.
saute, 131.
stewed, 131.
stuffed, 131.
a la creme, 136.
anchovy butter, 129.
" sauce, 135, 136.
Bechamel, 136.
Bordelaise, 143.
Bretonne, 135.
caper-sauce, 130, 135, 136.
court-bouillon, 135.
cream-sauce, 136.
egg-sauce, 136.
fines-herbes sauce, 136.
genevoise-sauce, 135.
genoise-sauce, 135.
gratin-sauce, 132, 135.
Hollandaise sauce, 130, 135, 136.
Italienne sauce, 135.
Maitre d'hotel sauce, 129, 136.
matelote sauce, 132, 135.
Mayonnaise, 130.
piquante, 130.
poivrade, 130.
remolade, 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 a la creme, 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.
Genoise, 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 puree, 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.
Macedoine, 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.
epigramme, 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.
puree, 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 bouchees, 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.
Macedoine 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.
Meuniere, 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.
puree, 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 purees, 187.
chops, broiled, 187.
with vegetables, 188.
in papillotes, 188.
with sauces, 188.
sautees, 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 puree, 190.
neck, 187.
saddle, 193.
baked, 193.
roasted, etc., 193.
shoulder, 192.
boiled, 193.
boned, 192.
stuffed, 192.
on purees, 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.
Celestine, 366.
Macedoine, 369.
soufflee, 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 puree, 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 bouchees, 421.
" patties, 421.
" vol-au-vent, 419.
" poulette, 158.
broiled, 157.
fried, 156.
roasted, 157.
stewed, 158.
scalloped, 157.
a 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.
saute, 328.
stewed, 329.
Partridge, 282.
Paste, 410.
puff, 410-413.
for meat-pies, 434.
Pastry, 408.
bag, 36.
Pate a choux, 422.
Pate, 433.
de foies-gras, 25.
Patties (bouchees), 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 puree, 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.
genoise 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.
Pommees, 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.
consomme, 64.
Colbert, 73.
fancy, 77.
Julienne, 73, 74.
a la Brunoise, 74.
Monaco, 74.
regence, 75.
royale, 75.
au chasseur, 86.
Chinese, 83.
printanier, 75.
veloute, 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.
puree Chantilly, 81.
" a la Conde, 82.
" " Crecy, 82.
" " francaise, 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.
Bechamel, 332.
broiled, 332.
duchesse, 339.
francaise, 333.
fried, 332.
Hollandaise, 333.
Lyonnaise, 334.
Maitre d'hotel, 334.
mashed, 335.
Parisienne, 332.
Polonaise, 335.
sautees, 336.
soufflees, 336.
stuffed, 337.
swelled, 333.
in balls, 333, 338.
" cakes, 338.
" croquettes, 338.
" matelote, 339.
" provencale, 336.
" puree, 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.
saute, 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.
" fricassee, 287.
" pie, 436.
" puree, 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.
Purees, 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.
saute, 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.
Raisine, 402.
Raisins, 57.
Raspberries, compote, 386.
jelly, 406.
Raw materials, 36.
Ray, 139.
au beurre noir, 140.
Red herring, 148.
Reed-bird, 279.
Releves, 462.
Rhubarb, 341.
pie, 441.
Rice, 372.
in border, 373.
cake, 373.
croquettes, 373.
fritters, 374.
souffle, 374.
soup, 80.
water, 375.
with fruit, 374.
Rice-bird, 279.
Rissoles, 416.
Roasting, 12.
Robins, 279.
Rolls, 458.
Roman punch, 408.
Rots, 463.
Roux, 109.
Rum cakes, 430.

Sage, 35.
Sago, 76.
Saint-Honore, 423.
Salads, 347.
of greens, 348.
" fruits, 352.
of poultry, 256.
" game, 288.
" fish, 352.
Salmis, 296.
Salmon, 140.
broiled, 142.
in fricandeau, 140.
" Genevoise, 141.
" hors-d'oeuvre, 352.
" papillotes, 140.
" pie, 439.
" salad, 141.
" scallops, 141.
caper-sauce, 136.
court bouillon, 140.
maitre d'hotel, 140.
roasted, 130.
salt, 146, 147.
smoked, 147.
Salpicon, 117.
Salsify, 342.
Bechamel, etc., 342.
Sandwiches, 57.
Sardines, 145.
Sauce, 97.
Allemande, 98.
anchovy, 99.
apple, 99.
Bechamel, 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.
Genevoise, 141.
Genoise, 103.
gravy, 55.
Hollandaise, 104.
Indian, 104.
Italian, 104.
juice, 55.
lobster, 105.
Madeira, 105.
maitre d'hotel, 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.
provencale, 108.
ravigote, 108.
raspberry, 99.
remolade, 109.
Robert, 108.
roux, 109.
shallot, 109.
shrimp, 105.
soubise, 109.
supreme, 109.
tarragon, 118.
Tartar, 106.
tomato, 110.
truffle, 110.
veloute, 110.
white, 111.
vinaigrette, 110.
for blanc mange, 381.
" puddings, 111, 112.
" Savarin, 430.
Saucissons, 19.
Sausages, 19.
Sausage-meat, 57.
Sauteing, 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.
a la Chambord, 142.
au gratin, 142.
in provencale, 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 puree, 343.
" salad, 350.
" soup, 89.
preserved, 343.
Souffles, 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.
a la creme, 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.
genoise 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.
Bechamel, 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.
sautees, 209.
with sauces, 210.
" garnitures, 209.
in papillotes, 210.
with mushrooms, 209.
en Bellevue, 210.
fricandeau, 211.
au jus, 211.
financiere, 211.
with peas, etc., 211.
loin, or leg, stewed, 213.
baked, 205.
roasted, 203.
decorated, 204.
shoulder, on purees, 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.

Zephyrs, 453.

THE END.

GASTRONOMY AND HOUSEKEEPING.

* * * * *

=Household Hints=: A Book of Home Receipts and Home Suggestions.
By Mrs. Emma W. Babcock. Flexible cloth, with illuminated
design. 12mo. 60 cents.

Contents: I. Introductory; II. Bread, Tea, and Coffee; III. Meats, soups, and Fish; IV. Vegetables, Cereals, and Salads; V. Puddings and Pies; VI. Pickles; VII. Cake, Custard, and Candy; VIII. Fruit; IX. Miscellaneous Hints; X. Talks upon Various Subjects.

=All Around the House=; or, How to make Homes happy. By Mrs. Henry
Ward Beecher. 12mo. Cloth, $1.50.

This volume, as its title implies, consists of papers upon topics concerning the ordering and well-being of the household. It contains, in addition to a large number of receipts for cooking, and rules for marketing, numerous hints for the management of servants and children, directions as to furnishing, repairing, cleansing, etc., and information on all the innumerable things on which housekeepers need information, while, in addition to its usefulness as a guide to practical knowledge and economical methods, it is eminently interesting and suggestive, in its various essays on home topics, to every one concerned in the welfare and happiness of the household.

=Hand-book of Practical Cookery=, for Ladies and Professional
Cooks. Containing the whole Science and Art of preparing Human
Food. By P. BLOT. 12mo, cloth, $1.75.

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This work has been prepared to meet a long-acknowledged want in our homes and schools. There is a strong and growing demand for that kind of knowledge which can be made available in the daily operations of familiar life. Various books have been prepared which cross the field of domestic science at different points, but this is the first work that traverses and occupies the whole ground. Hardly a page can be opened that does not convey information interesting and valuable to every person who dwells in a house. The work will be found not only of high practical utility, but captivating to the student, and unequaled in the interest of its recitations.

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=Cooley's Cyclopaedia of Practical Receipts=, And Collateral
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The Chemistry of Common Life.

By the late Professor James F. W. Johnston. A new edition,
revised and enlarged, and brought down to the Present Time, by
Arthur Herbert Church, M. A., Oxon., author of "Food: its
Sources, Constituents, and Uses." Illustrated with Maps and
numerous Engravings on Wood. In one vol., 12mo, 592 pages.
Cloth. Price, $2.00.

Summary of Contents.--The Air we Breathe; the Water we Drink; the Soil we Cultivate; the Plant we Rear; the Bread we Eat; the Beef we Cook; the Beverages we Infuse; the Sweets we Extract; the Liquors we Ferment; the Narcotics we Indulge in; the Poisons we Select; the Odors we Enjoy; the Smells we Dislike; the Colors we Admire; What we Breathe and Breathe for; What, How, and Why we Digest; the Body we Cherish; the Circulation of Matter.

In the number and variety of striking illustrations, in the simplicity of its style, and in the closeness and cogency of its arguments, Professor Johnston's "Chemistry of Common Life" has as yet found no equal among the many books of a similar character which its success originated, and it steadily maintains its preeminence in the popular scientific literature of the day. In preparing this edition for the press, the editor had the opportunity of consulting Professor Johnston's private and corrected copy of "The Chemistry of Common Life," who had, before his death, gleaned very many fresh details, so that he was able not only to incorporate with his revision some really valuable matter, but to learn the kind of addition which the author contemplated.

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_D. APPLETON & CO., Publishers_, 1, 3, & 5 _Bond St., New York_

=Transcriber's Notes:=
hyphenation, spelling and grammar have been preserved as in the original
Page 28, kept a ong time ==> kept a long time
Page 29, to bake game ==> to bake game.
Page 47, when proper y made ==> when properly made
Page 53, with good beef ==> with good beef.
Page 68, stalks of chewil ==> stalks of chervil
Page 78, place a ayer ==> place a layer
Page 83, when mash gently ==> then mash gently
Page 86, but ess nourishing ==> but less nourishing
Page 116, fresh mushroons and ==> fresh mushrooms and
Page 116, cooked, when add ==> cooked, then add
Page 157, excellent dish ==> excellent dish.
Page 205, hrow them in ==> throw them in
Page 218, with once ounce ==> with one ounce
Page 248, cooked, when add ==> cooked, then add
Page 253, yellow, when add ==> yellow, then add
Page 284, done, when dish ==> done, then dish
Page 297, following sauce pound ==> following sauce; pound
Page 334, and scolloped all ==> and scalloped all
Page 346, fifteen minutes ==> fifteen minutes.
Page 361, Procced as for eggs ==> Proceed as for eggs
Page 379, by squeezeing it ==> by squeezing it
Page 394, an inck thick. ==> an inch thick.
Page 400, tea, choco late, etc. ==> tea, chocolate, etc.
Page 404, one another; and ==> one an other; and
Page 416, with trim mings of ==> with trimmings of
Page 418/419, the cen tre, it ==> the centre, it
Page 443, atter are blamable ==> latter are blamable
Page 460, rots and entremets ==> rots and entremets
Page 460, to spend. etc. ==> to spend, etc.
Page 461, Hors-d'oeuvres ==> hors-d'oeuvres
Page 474, sautees, 336. ==> sautees, 336.

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