Chapter XIII: Part 13

With these materials two loaves can be made: Two quarts of flour, half a cupful of yeast, nearly a pint and a half of water, half a table- spoonful each of lard, sugar, and salt. Sift the flour into a bread- pan, and, after taking out a cupful for use in kneading, add the salt, sugar, yeast, and the water, which must be about blood warm (or, say one hundred degrees, if in cold weather, and about eighty in the hot season). Beat well with a strong spoon. When well mixed, sprinkle a little flour on the board, turn out the dough on this, and knead from twenty to thirty minutes. Put back in the pan. Hold the lard in the hand long enough to have it very soft. Rub it over the dough. Cover closely, that neither dust nor air can get in, and set in a warm place. It will rise in eight or nine hours. In the morning shape into loaves or rolls. If into loaves, let these rise an hour where the temperature is between ninety and one hundred degrees; if into rolls, let these rise an hour and a half. Bake in an oven that will brown a teaspoonful of flour in five minutes. (The flour used for this test should be put on a bit of crockery, as it will have a more even heat.) The loaves will need from forty-five to sixty minutes to bake, but the rolls will be done in half an hour if placed close together in the pan; and if French rolls are made, they will bake in fifteen minutes. As soon as baked, the bread should be taken out of the pans and placed on a table where it can rest against something until cool. It should then be put in a stone pot or tin box, which has been thoroughly washed, scalded and dried, and be set away in a cool, dry place.

Yeast Bread, No. 2.

One cupful of Indian meal, two quarts of flour, one pint and a half of boiling water, one table-spoonful of sugar, one teaspoonful of salt, half a cake of compressed yeast. Pour the boiling water on the Indian meal. Stir well, and set away to cool. When blood warm, add the yeast, salt and sugar to it. Stir this mixture into the flour, and proceed as for yeast bread, No. I.

Bread Made with Dried Yeast.

Two quarts of flour, one yeast-cake, one generous pint of water, blood warm; one table-spoonful of sugar, one of butter, one teaspoonful of salt. Dissolve the yeast in the water, and stir gradually into one pint of the flour. Set in a warm place for two hours. It will then be risen to a sponge. Stir it into the remainder of the flour. Knead well, and put in a warm place to rise. It will rise in about five hours if the heat is about seventy-five or eighty degrees. Or, it will rise during the night in a heat of sixty degrees. In the morning treat like yeast bread, No. I.

Sticks.

Four cupfuls of flour, one table-spoonful of sugar, one-fourth of a cupful of butter, one cupful of boiled milk, the white of an egg, one- fourth of a cake of compressed yeast, one scant teaspoonful of salt. Dissolve the butter in the milk, which have blood warm. Beat the white of the egg to a stiff froth. Dissolve the yeast in three table- spoonfuls of cold water. Add all the other ingredients to the flour, and knead well. Let the dough rise over night, and in the morning make into balls about the size of a large English walnut. Roll each of these balls into a stick about a foot long. Use the moulding board. Place the sticks about two inches apart in long pans. Let them rise half an hour in a cool place, and bake twenty-five minutes in a very moderate oven. Sticks should be quite dry and crisp. They cannot be if baked rapidly.

Graham Bread.

With this material two loaves or two dozen muffins can be made: One pint of water or milk, one of flour, one _large_ pint of Graham, half a cupful of yeast, half a cupful of sugar, one teaspoonful of salt. Have the milk or water blood warm, and add the yeast. Sift the flour into a deep dish. Add the milk and yeast, gradually, and beat until wholly smooth. Set in a rather cool place (about sixty degrees) to rise over night. In the morning add the salt and sugar and then the Graham, a little at a time, beating vigorously all the while. When thoroughly beaten, turn into pans, and let it rise an hour in a temperature of from 90° to 100°. Bake an hour.

Togus Bread.

Three cupfuls of sweet milk and one of sour, three cupfuls of Indian meal and one of flour, half a cupful of molasses, one teaspoonful of saleratus, one of salt. Steam three hours.

Brown Bread.

One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and a half of sour milk, a teaspoonful of soda, an egg, one teaspoonful of salt. Mix the dry ingredients together. Dissolve the soda in two table-spoonfuls of boiling water. Add it and the milk to the molasses. Stir well, and pour on the other mixed ingredients. Beat the egg and add it. Mix thoroughly, and pour into a well-buttered tin pan that holds two quarts. Steam four hours, and then put in the oven for half an hour.

DRINKS.

Cocoa.

Cocoa is rich in nutritive elements. Like milk, it has all the substances necessary for the growth and sustenance of the body. It is the fruit of a small tree that grows in Mexico, Central America, the West Indies and other islands. The fruit is in shape like a large, thick cucumber, and contains from six to thirty beans. There is a number of forms in which it is sold in the market, the most convenient and nutritious being chocolate. Next comes cocoa, then cocoa nibs, and lastly cocoa shells. The beans of the cocoa are roasted in the same manner as coffee. The husks or shells are taken off and the beans then ground between hot rollers. Sometimes the husks are not removed, but ground with the bean. The ground bean is called cocoa; and mixed with sugar, after being ground very fine, is termed chocolate. Vanilla is often added as a flavor. Sometimes the cocoa is mixed with starch. When the bean is broken in small pieces, these are called nibs.

To Make Cocoa.

Put a gill of the broken cocoa in a pot with two quarts of water, and boil gently three hours. There should be a quart of liquid in the pot when done. If the boiling has been so rapid that there is not this quantity, add more water, and let it boil once again. Many people prefer half broken cocoa and half shells. If the stomach is delicate, this is better than all cocoa. Sugar and milk are used, as with coffee.

Shells.

Use twice the quantity of shells that you would of broken cocoa, and boil twice as long.

Chocolate.

Scrape fine an ounce (one of the small squares) of Baker's or any other plain chocolate. Add two table-spoonfuls of sugar, and put in a small saucepan with a table-spoonful of hot water. Stir over a hot fire for a minute or two, until it is perfectly smooth and glossy, and then stir it all into a quart of boiling milk, or half milk and half water. Mix thoroughly, and serve at once. If the chocolate is wanted richer, take twice as much chocolate, sugar, and water. Made in this way, chocolate is perfectly smooth, and free of oily particles. If it is allowed to boil after the chocolate is added to the milk, it becomes oily and loses its fine flavor.

Coffee.

There is a variety of coffees; but, unlike the teas, they do not owe their difference of flavor or color to the curing, but to the soil and climate in which they grow. Coffee grows on small trees. The fruit is something like the cherry, but there are two seeds in it. The beans are separated by being bruised with a heavy roller, and are then washed and dried. The longer the raw berry is kept the riper and better flavored it becomes. In countries where coffee is grown the leaves are used as much as the berry. Like tea, coffee must be roasted, that the fine flavor shall be developed. There are large establishments for roasting and grinding coffee. The work is done by machinery; and nearly always the grains arc evenly roasted, and just enough to give the right flavor. If the coffee, after roasting, is put in close tin cans, it will retain its best qualities for a long time. It can be ground when needed for use. Many persons think that heating the dry coffee just before making improves the flavor. There are many modes of making coffee, each having its advantages and disadvantages. Some people think that by first wetting the coffee with cold water, and letting it come to a boil, and by then adding the boiling water, more of the strength of the coffee is extracted. When there is not cream for coffee the milk should be boiled, as it makes the coffee richer. As soon as the milk boils up it should be taken off of the stove, since it grows strong and oily by much boiling. To many people it is injurious to drink coffee; but physicians say that, taken without milk, it is harmless. Some element of the coffee combines with the milk to form a leathery coating on the stomach, which impairs digestion. A great many substances are mixed with coffee, when sold, to cheapen it,--chicory, beans, peas, rye, and wheat being the commonest. To obtain it pure, the safest way is to buy it unground, unless you purchase of a strictly honest dealer. Coffee drinkers, as a rule, eat less than other people, though coffee, and also tea, have little direct food value; but they retard the waste of the tissues, and so take the place of food. The sugar and milk used with them give some nutriment.

Boiled Coffee.

The old method of boiling coffee is still practised by at least one- half the housekeepers in this country. The coffee is sometimes boiled with an egg, which makes it perfectly clear, and also enriches it. When an egg is not used a small piece of salt fish skin is boiled with the coffee to clear it.

Directions for making: A small cupful of roasted and ground coffee, one-third Mocha and two-thirds Java; a small egg, shell and all, broken into the pot with the dry coffee. Stir veil with a spoon, and then pour on three pints of boiling water. Let it boil from five to ten minutes, counting from the time it begins to boil. As soon as it has boiled enough, pour in a cupful of cold water, and turn a little of the coffee into a cup, to see that the nozzle of the pot is not filled with grounds. Turn this back, and let the coffee stand a few moments to settle, taking care that it does not boil again. The advantages of boiled coffee are that when the egg is used the yolk gives a very rich flavor, and when the milk or cream is added the coffee has a rich, yellow look, which is pleasing. It has also a peculiar flavor, which many people prefer to the flavor gained by any other process. The disadvantages are that the egg coats the dry coffee, and when the hot water is added the coating becomes hard, and a great deal of the best of the coffee remains in the grounds after boiling. Also, in boiling, much of the fine flavor is lost in the steam that escapes from the pot.

Filtered Coffee.

Another--and really the most economical and the easiest--way of making coffee is by filtering. The French coffee biggin is valuable for this. It consists of two cylindrical tin vessels, one fitting into another, and the bottom of the upper being a fine strainer. Another coarser strainer, with a rod running from the centre, is placed upon this. Then the coffee, which must be finely-ground, is put in, and another strainer is placed at the top of the rod. The boiling water is poured on, and the pot set where it will keep hot, but not boil, until the water has gone through. This will make a clear, strong coffee, with a rich, smooth flavor. The advantage of the two extra strainers is that the one coming next to the fine strainer prevents the grounds from filling up the fine holes, and so the coffee is clear, and made more easily. The upper strainer causes the boiling water to fall on the coffee like rain. In this way it is more evenly distributed, and the fine coffee is not carried through the fine strainer, as it would be if the water were poured directly on the dry coffee. When milk or cream is added to filtered coffee it does not turn a rich yellow, as in the case of that boiled with an egg. A few spoonfuls of this coffee, without sugar or milk, taken after dinner, is said to help digestion.

Vienna Coffee.

A quartet of a cupful of boiled milk. Add three table-spoonfuls of whipped cream, and fill up with filtered coffee.

Café au Lait.

This is simply one pint of filtered coffee added to one pint of milk that has come just to the boiling point.

Steamed Coffee.

Another mode of preparing coffee is to steam it. The coffee is put in a pot and boiling water poured on it. This pot, which is made to fit into a tea-kettle, is placed in the kettle, and the coffee is cooked from ten to twenty minutes, the water in the kettle boiling all the time. This will make a clear and delicious drink.

Tea.

There are three varieties of the tea plant; both black and green tea can be prepared from them all. Green tea is made from leaves which are dried quickly, and black from leaves which have first been allowed to stand twelve hours or more before roasting. The leaves wilt and grow moist in that time, and that is what gives the dark and peculiar appearance to this tea. In making tea the pot should be earthen, rinsed with boiling water and left to stand a few moments on the stove, to dry. Put in the tea leaves, and let the pot stand a few minutes longer. Pour on boiling water, leaving the pot standing where it will be at the boiling point, yet will not boil, for from three to five minutes. For moderate strength use one teaspoonful of tea to half a pint of water. If the water is soft it should be used as soon as it boils, for boiling causes all the gases which flavor the water to escape; but if the water is hard it is best to boil from twenty to thirty minutes. The gases escape from hard water also, but boiling causes the mineral matter, which hardens the water, to settle on the bottom of the kettle, and the water becomes softer.

Lemonade.

Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar. Have the drink cold. Hot lemonade is highly recommended for a cold. A glass can be made with the juice of a lemon, one large table-spoonful of sugar and a cupful of boiling water. Drink it hot.

HOW--

To Blanch Almonds.

Shell the nuts, and pour boiling water over them. Let them stand in the water a minute, and then throw them into cold water. Rub between the hands.

To Corn Beef.

For fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ounce of saleratus. Put these ingredients on to boil, and when they boil, skim, and put away to cool. When cold, put the beef in it. Put weights on the meat, to keep it under the brine.

To Scrape Chocolate.

If only one square of chocolate is needed, draw a line across the two squares at the end, dividing them in halves. With a sharp knife, shave off the chocolate until you come to the line. By this method there is no waste of time or material. If you want two or more squares, all that is necessary is, of course, to shave off until you come to the dividing line already there. The pound packages of Baker's chocolate consist of two cakes, each of which has eight squares; so one of these squares is an ounce.

To Use the Salamander.

The salamander is a circular iron plate, to which is attached a long handle. It is made red hot in the fire and held over the article to be browned, being careful not to have it touch. If you have not a salamander the fire shovel can be heated and used in the same way; but the shovel is not improved by the operation.

To Clean English Currants.

Pick all the stones, bits of dirt and long stems from the currants. Add one pint of flour to two quarts of currants, and rub well between the hands. This starts the stems and dirt from the fruit. Put about a pint of currants in the flour sieve and rub them until all the flour has passed through; then put them in the colander and shake until the stems have passed through. When all the fruit has been treated in this manner, put it in a large pan of cold water. Wash thoroughly, and drain in the colander. Repeat this operation three times. When the fruit is well drained, spread it on boards or flat dishes and dry in a warm place. Put away in jars.

To Remove Jellies and Creams from Moulds.

Have in a pan water enough (a little more than blood warm) to come to the top of the mould. If the mould is tin, set it in this for about half a minute; if earthen, keep it in long enough to have the heat pass through the mould. Wipe the mould, place over it the dish into which the jelly is to be turned, and turn both dish and mould simultaneously. Let the mould rest a moment before lifting it gently from the jelly.

To Whip Cream.

Very rich or _very_ poor cream will not whip well. When too rich it turns to butter, and when too poor the froth becomes liquid almost as soon as it has been skimmed. Thick cream, that will hardly pour, should have an equal quantity of milk added to it before whipping. Such cream as one gets from the milkman will rarely be found _too_ rich for whipping. It is more likely to be the other way; and one is often disappointed in finding it too poor to froth. The cream should be ice cold.

Have a large bowl or tin pail, rather narrow at the bottom. Place this in a pan of ice water. Have a bright tin pan in another of ice water. Put the cream in the bowl and put the whip churn in this. Hold the churn with the left hand, tipping it slightly, that the cream may flow out at the bottom. With the right hand draw the dasher lightly about half way up the cylinder; then press down hard. It must not be forgotten that the _up_ stroke is _light_ and the _down_ stroke is _hard_. When the bowl is full, skim the froth into a tin pan. Continue this until nearly all the cream has been whipped. Draw the froth in the pan to one side, and turn the liquid cream at the bottom of the pan back into the bowl. Whip it again. A little of the cream will always become liquid again.

When the cream is for whips, or for a garnish for frozen pudding or Bavarian creams, sweeten it, and flavor with anything you please, before whipping. If the cream is very rich a Dover beater will whip it, but there is nothing that will whip cream so quickly and so well as the whip churn described in the chapter on Kitchen Furnishing.

To Boil Sugar.

The degrees of boiling sugar are variously divided by different cooks. Some give six and others as high as eight. The Stench boil sugar for nearly all their desserts. For all practical purposes a cook need understand only three stages. Put one cupful of granulated or loaf sugar and half a cupful of water on to boil. When the mixture has boiled fifteen minutes, dip the fore-finger and thumb in cold water and take up a little of the syrup between them. If, upon drawing them apart, the syrup forms a thread, it is at the second degree. This is the best stage for frozen fruits, sherbets, and preserves.

If, a little later, when some syrup is taken up with a spoon and blown hard, it flies off in tiny bubbles, it is at the fourth degree, called the _soufflé_. It takes about twenty minutes' boiling for this. The syrup is then used for _biscuit glacé_ and various kinds of creams. At this stage it also gives sherbets and fruits a much richer flavor than when used at the second degree.

If, when a little syrup is taken up on the point of a stick or skewer, and dipped in cold water, it breaks off brittle, the sixth degree has been reached. This is the stage where it is used for icing fruit and cake, the dish being called fruit _glacé_ or _gâteau glacé_. The syrup must _never_ be stirred, as this will cause it to grain. Great care must be taken that it does not boil after coming to the sixth degree, as it burns quickly after that point is reached.

To Make and Use a Pastry Bag.

Fold a piece of strong cotton cloth (perhaps a foot square) from the opposite corners, so as to give it a triangular shape. On one side sew together the two edges, thus making a bag shaped like a "dunce's cap." Cut the cloth at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for éclairs measures about three-fourths of an inch at the smallest opening; that for lady-fingers is three-eighths of an inch, and that for meringues and kisses, half an inch. The tubes for decorating with frosting are very small.

Fill the bag with the mixture to be forced through, and gather the cloth together at the top with the left hand. Hold the point of the tube close to the pan on which the mixture is to be spread. Press the mixture out with the right hand. If the cakes are to be large use a good deal of pressure, but if to be small, very little will do. At first, it will be hard to get the shapes, but with a little practice it will seem comparatively easy.

To Make Paper Cases.

This is not difficult, if one will carefully study for a moment the diagram below and the directions following:

Cut the paper on the dark lines--(there are _eight_).

Crease on every dotted line.

At each end turn the parts lettered A over that lettered B, so that the lines _c_ rest on the line _d_, and one A overlaps the other.

Fold the parts B up against the backs of the parts A.

Fold inward those parts of the edges which are lightly shaded, and fold outward those which are heavily shaded.

Stick the parts of the box together with the white of an egg mixed with a little flour.

Remember that it is a box that is to be made, and after the first two steps it may be easy to guess how to complete the work. By tracing a copy of the diagram one obtains a good model one quarter of the size the case should be; that is, the square should be five inches on a side instead of two and one-half. After experimenting with this the shape may be varied to suit the taste. Stiff white paper should be used. Cases can be bought of restaurateurs. They are used for _biscuit glacé, biscuit soufflé,_ and other dainties.

To Lard.

Larding is a simple operation. The pork should be firm and young (salt, of course). Cut thin, even slices parallel with the rind, and cut these in long, narrow strips that will fit into the needle. For beef, veal, turkey or chicken the strips should be about as large round as a lead pencil, and about three and a half inches long; and for birds, chops, and sweetbreads they should be about as large round as a match. Three slices are all that can be cut from one piece of pork, because when you get more than an inch away from the rind, the pork is so tender that it will break when in the needle.

Put the strips in a bowl of broken ice, to harden. Have the meat, if beef or veal, free of skin and gristle. Put a strip (also called a lardoon) into the needle as far as it will go. With a skewer or knife draw a line on both sides of the meat and along the upper part. Thrust the needle into the meat at one of the side lines; and when it is about half way through to the top of the piece, press the steel slightly with the thumb and fore-finger, to hold the lardoon in place until it has entered the meat. Now push the needle through to the top, and gently draw it out, leaving about three-quarters of an inch of the strip exposed at both the side and upper part of the meat That part of the pork which is hidden should be half an inch under the surface. The needle's course is as if it started under the eaves of a gable roof and came out at the ridge-pole. Continue until all the rows are filled with lardoons. Two rows are enough for a fillet of beef. If the strips are too large for the needle they will be pressed out as soon as the lower part of the needle enters the meat.

To Stew.

The meat and vegetables for stews should, when it is possible, be browned in a little fat, and hot water should then be added. As soon as the stew comes to the boiling point, skim it, and set back where it will just simmer, not boil, the given time. The pieces of meat in a stew should come to the table whole and tender and juicy, and they will be in this condition only with _slow_ cooking.

To Braise.

Braising is one of the best modes of preparing meat. There are pans expressly for braising; but any deep tin, sheet-iron, or granite-ware pan, with a cover, will answer quite well. The meat to be cooked must always be browned in some kind of fat, the vegetables fried in the same fat, and enough stock (if possible) or water be added to half cover the meat. The pan should then be covered and placed in the oven. The meat must cook _slowly_ and thoroughly, and be basted frequently. No matter how tough, if properly braised it will become tender and juicy. If, however, the cooking is hurried the dish will be spoiled.

To Fry.

There are two modes of frying. One is to have just enough fat to prevent the article from burning or sticking; and the other is to have enough not only to cover the food, but to float it. The latter is by far the better way, as all the surface of the article is instantly hardened, and, therefore, will not absorb fat. It is also the cheaper way, because the fat can be used so many times. If the drippings saved from meats, soups and gravies should not be enough for frying purposes, buy pure lard to use with it. Many recommend buying beef suet for this same purpose; but food fried in suet is more liable to absorb fat than that fried in lard. The reason of this is that lard can be heated to a higher temperature without burning than can beef or any of the other fats. Butter is also often recommended for frying. If used, it should be free of salt. But aside from being so expensive, it is not so nice for frying purposes as fats, for it burns at a much lower temperature than either beef fat or lard. The Scotch kettle is the _best_ utensil for frying. It rests on a rim, which lifts the bottom from the stove, and the inside surface is polished very smooth; therefore, the fat is less liable to burn than if the surface were rough and the bottom rested on the hot stove. The fat should heat gradually; and when the food is plunged into it a slight smoke should rise from the _centre._ It will smoke at the sides some time before it has become hot enough for frying. After the food has been put in, let the kettle stand on the hottest part of the stove until it regains its former temperature, and then set it back where it is not quite so hot. In frying fish-balls, doughnuts, etc., put only a few at a time in the boiling fat; then wait a few moments for the fat to regain its former temperature, and put in a few more. Fish-balls are often spoiled by the putting of a great many in the kettle at once. The temperature of the fat is instantly reduced, and the balls absorb the fat. When an article of food is fried, drain the fat from it, and lay it on a sheet of brown paper in a warm pan. The paper will absorb any fat that may remain on the food. As soon as you are through frying, take the fat from the fire, and when cooled a little, strain it, (See the chapter on the Care of Food.) If the directions given are followed, there will be no difficulty in having food fried without its being saturated with grease.

To Serve.

The dishes on which meats, fish, jellies and creams are placed should be large enough to leave a margin of an inch or so between the food and the lower edge of the border of the dish.

It is well to pour the sauce for cold puddings around the pudding, especially if there will be a contrast in color.

It is a great improvement to have the sauce poured around the article instead of over it, and to have the border of the dish garnished with bits of parsley, celery tops or carrot leaves.

When sauce is poured around meat or fish the dish must be quite hot, or the sauce will cool quickly.

Small rolls or sticks of bread are served with soup. Potatoes and bread are usually served with fish, but many people prefer to serve only bread. Butter is not served at the more elegant dinners. Two vegetables will be sufficient in any course. Cold dishes should be very cold, and hot dishes _hot._

It is a good idea to have a dish of sliced lemons for any kind of fish, and especially for those broiled or fried.

Melons, cantelopes, cucumbers and radishes, and tomatoes, when served in slices, should all be chilled in the ice chest.

Be particular not to overdo the work of decorating. Even a simple garnish adds much to the appearance of a dish, but too much decoration only injures it. Garnishes should be so arranged as not to interfere with serving.

Potato-balls and thin fried potatoes make a nice garnish for all kinds of fried and broiled meats and fish.

Cold boiled beets, carrots and turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold or hot meats.

Thin slices of toast, cut into triangles, make a good garnish for many dishes.

Whipped cream is a delicate garnish for all Bavarian dreams, blanc- manges, frozen puddings and ice creams.

Arrange around jellies or creams a border of any kind of delicate green, like smilax or parsley, or of rose leaves, and dot it with bright colors--pinks, geraniums, verbenas or roses. Remember that the green should be dark and the flowers small and bright. A bunch of artificial rose leaves, for decorating dishes of fruit at evening parties, lasts for years. Natural leaves are preferable when they can be obtained.

Wild roses, buttercups and nasturtiums, if not used too freely, we suitable for garnishing a salad.

BILLS OF FARE.

What to set before guests at the table, or, indeed, before one's own family, is sometimes a perplexing matter for housekeepers to decide, and a few bills of fare are given on the following pages as an aid. The number of dishes can readily be increased or diminished. Any of the company dinners can be prepared at home almost as easily as an ordinary dinner, success depending not upon a great number of dishes, but upon a few well cooked and well served, and a hostess apparently free from care.

A great part of any company dinner can be prepared the day before. The vegetables can be prepared and put in cold water, the game or meat be larded, the meat or fish cooked for croquettes and salads, the salad dressing made ready, and jellies, creams and cold puddings be made. If a clear soup (and that is always best) is to be served, it also should be made. In the morning the bread and cake can be baked, and the fish and other dishes prepared. Early in the afternoon freeze the creams and sherbets.

Make a list of the principal dishes. With each dish have a list of the vegetables, sauces or other things to be served, and the time for serving. This will insure the dishes being ready at the proper moment. Have the plates and other dishes counted and ready to warm--and, by the way, arrange to have these and the silver washed where the noise cannot reach the guests.

Twelve seems to be a good number of people for a dinner party. But very little increase in the quantity of material will be required if the number should be as large as sixteen or eighteen. Fox six or eight the quantity of soup, oysters, creams, sherbets and coffee, can be diminished one-third, but that of meats and fish should not be much smaller. It is supposed that the coffee will be served in small cups. Although it is usually drunk clear, cream and sugar should be offered with it.

People differ as to the kinds of breakfast required. Many believe in the French custom of having only chocolate or coffee, rolls, and perhaps eggs in some form. Again, others believe in and require a substantial breakfast. There is no limit to the variety of dishes that can be prepared for breakfast and tea if the cook has taste and judgment in using the remains of meats, fish and vegetables left from dinner. Either oatmeal or hominy should always be served at breakfast. When it is possible, have fruit for the first course.

BREAKFAST.

Fruit.

Oatmeal and Cream.

Baked Potatoes.

Mutton Chops.

Rye Muffins.

Hominy Griddle-Cakes.

Coffee, Tea or Chocolate.

* * * * * * *

Fruit.

Oatmeal.

Broiled Ham. Omelet.

Graham Muffins. Toast.

Griddle-Cakes.

Coffee or Tea.

* * * * * * *

Fruit.

Escaloped Meat.

Dropped Eggs.

Raised Muffins.

Corn Cake.

Drinks.

* * * * * * *

DINNERS FOR TWELVE.

Clear Soup (five pints).

Fish (four or five pounds, baked, boiled, or escaloped).

Bread, and Potatoes if you like.

Chicken Croquettes, or any kind of Patties.

Fillet of Beef, Larded (two and a half to three pounds), with Mushroom Sauce.

Potato Puffs.

Sweetbreads (six).

Green Peas (two quarts, if fresh, or two cans of French peas).

Lettuce Salad (French dressing; two large heads of lettuce).

A Cold Pudding. Ice Cream (one gallon). Cake.

Crackers.

Cheese.

Coffee.

The cost of a dinner like this, when prepared at home, depends somewhat upon the market, but will rarely exceed twenty-five dollars.

* * * * * * *

Oysters on a Block of Ice (two quarts).

_Consommé à la Royale_ (five pints).

Baked Fish (five pounds), Hollandaise Sauce (double the rule).

Cheese _Soufflé_ (double the rule).

Roast Chicken (nine to twelve pounds).

Mashed Potatoes (twelve).

Green Peas (two quarts or two cans).

Celery. Cranberry Jelly.

Oyster Patties (fourteen).

Lettudfe Salad (two heads of lettuce with French dressing).

Water Crackers (a dozen and a half).

Neufchatel Cheese (two packages).

Orange Sherbet (three quarts).

Frozen Cabinet Pudding (the rule given), Apricot Sauce.

_Glacé Meringué_ (the rule given). Sponge Cake. Fruit.

Coffee (the rule for filtered coffee).

* * * * * * *

_Potage à la Reine_ (five pints).

Sardine Canapees (two dozen). Olives.

Roast Turkey (about eight pounds), Chestnut Stuffing and Sauce.

Macaroni, _à l'Italienne_ (twice the rule).

Cranberry Jelly.

Plain Boiled Potatoes.

Lettuce Salad (two large heads).

Custard _Soufflé_ (twice the rule), Creamy Sauce.

Frozen Pudding (the rule given).

Lemon Sherbet Cake.

Fruit.

Coffee (three pints of filtered).

Crackers and Cheese.

* * * * * * *

Oyster Soup (two quarts).

Smelts _à la Tartare_ (three dozen).

Chicken _Vol-au-Vent_ (a large one).

Rolled Rib Roast (about twelve pounds).

Polish Sauce. Grape Jelly.

Cauliflower, with Cream Sauce.

Potato _Soufflé_.

Rice Croquettes (two dozen).

Larded Grouse with Bread Sauce (three grouse).

Potatoes, _a la Parisienne._

Dressed Celery (two heads).

Royal Diplomatic Pudding (the rule given).

Raspberry Sherbet (three quarts).

Vanilla Ice Cream (three quarts).

Cake.

Fruit.

Coffee (three pints of the filtered).

Crackers and Cheese.

* * * * * * *

GAME DINNER.

Meg Merrilies' Soup.

Grouse Soup.

Stewed Terrapin.

Turtle Steak.

Larded Grouse, Bread Sauce and Crumbs.

Broiled Quail on Toast, Currant Jelly.

Potato Croquettes.

Escaloped Tomato.

Roast Loin of Venison, Game Sauce.

Potato Puffs.

Cauliflower, with Cream Sauce.

Roast Ducks, Olive Sauce.

Potatoes _à la Parisienne._

French Peas.

Dressed Celery.

Lemon Sherbet.

Charlotte Russe.

Nesselrode Pudding.

Crackers and Cheese.

Coffee.

Fruit.

* * * * * * *

SUPPER FOR FIFTY.

Boned Turkey (one).

Tongue in Jelly (two).

Chicken Salad (six quarts).

Escaloped Oysters (six quarts).

Two quarts of olives.

One hundred _small_ rolls, buttered.

Fifty Sardine Sandwiches.

Jelly (four moulds).

Orange Bavarian Cream (four moulds). Frozen Pudding (three gallons).

Chocolate Ice Cream (two gallons).

Vanilla (ten quarts).

Pistachio (ten quarts).

Mixed Cake (three baskets).

Coffee (twelve quarts).

* * * * * * *

CHILDREN'S PARTY (FIFTY).

Chicken Sandwiches.

Tongue Sandwiches.

Buttered Rolls.

Buttered Slices of Bread.

Richmond Maids of Honor.

_Gáteau St. Honore._

Dominos and other Small Cakes.

Vanilla and Chocolate Ice Cream.

Candies and Fruit.

The meat for the sandwiches should be chopped fine. The rolls must be small, and the buttered bread should be cut in thin slices, two slices be put together, and then be cut into long strips or little squares. There should be one hundred sandwiches, seventy-five rolls, one hundred dices of bread, forty maids of honor, six dishes of _gáteau St. Honore_ two gallons of each kind of ice cream, and a generous supply of small cakes, candies and fruit.

* * * * * * *

FAMILY DINNERS-SPRING.

Oyster Soup.

Spinach. Fricandeau of Veal. Mashed Potatoes.

Lettuce Salad.

Orange Sherbet.

Cake.

* * * * * * *

Potato Soup.

Boiled Haddock, Lobster Sauce.

Potato _Souffle._

Chicken Croquettes, Cream Sauce.

Chocolate Blanc-Mange.

* * * * * * *

Scotch Broth.

Broiled Halibut, _Mâitre d'Hôtel_ Butter.

French Fried Potatoes.

Stewed Tomatoes.

Braised Tongue.

Rice.

Ground Rice Pudding.

* * * * * * *

Lobster Soup.

Roast Beef.

Potatoes.

Yorkshire Pudding.

Squash.

Cabbage Salad.

Lemon Sponge.

* * * * * * *

Turbot _à la Crème._

Cold Roast Beef with Purée of Potatoes.

Stewed Tomatoes.

Boiled Macaroni.

Ice Cream.

Cake.

* * * * * * *

Mock Bisque Soup.

Roast Chicken.

Currant Jelly.

Potato Puffs.

Asparagus.

Corn-Starch Pudding.

* * * * * * *

FAMILY DINNERS---SUMMER.

Asparagus Soup.

Boiled Blue Fish, _ Maître d' Hôtel_ Butter.

Veal Cutlets, White Sauce.

Green Peas.

Dressed Cucumbers.

Mashed Potatoes.

Charlotte Russe.

* * * * * * *

Salmon, White Sauce.

Green Peas.

Potatoes.

Rice Croquettes.

Lettuce Salad.

Strawberry Bavarian Cream.

* * * * * * *

Green Pea Soup.

Braised Fillet of Beef.

Potatoes _à la Parisienne._

String Beans.

Lobster Salad.

Frozen Pudding.

Cake.

* * * * * * *

Cream of Barley Soup.

Soft-Shell Crabs.

Fried Egg Plant.

Blanquette of Chicken In a Rice Border.

Shelled Beans.

Strawberry Ice Cream.

Cake.

* * * * * * *

Vegetable Soup.

Roast Lamb, Mint Sauce.

Potato Croquettes.

Green Peas.

Salmon Salad.

Frozen Apricots.

Cake.

* * * * * * *

Baked Fish, Tomato Sauce.

Potatoes.

Sweetbreads, Cream Sauce.

Green Peas.

Tapioca Pudding.

* * * * * * *

FAMILY DINNERS--FALL.

Macaroni Soup.

Boiled Fish, Egg Sauce.

Celery.

Roast Ducks, Game Sauce.

Stuffed Tomatoes.

French Fried Potatoes.

Eve's Pudding, Wine Sauce.

* * * * * * *

Fried Smelts, Tartare Sauce.

Boiled Turkey, Oyster Sauce.

Macaroni _à l'italienne_.

Boiled Potatoes.

Escaloped Cauliflower.

Lemon Pudding.

* * * * * * *

White Soup.

Baked Fish, Hollandaise Sauce.

Salmis of Turkey in a Potato Border.

Stewed Celery with Cream Sauce.

Potato Salad.

Apple and Rice Pudding.

* * * * * * *

FAMILY DINNERS-WINTER.

Fish Chowder.

Braised Beef.

Macaroni with Tomato Sauce.

Baked Sweet Potatoes.

Potato Puffs.

Oyster Salad.

Cabinet Pudding, Creamy Sauce.

* * * * * * *

Beef Stew with Dumplings.

Mutton Cutlets, Tomato Sauce.

Thin Fried Potatoes.

Vegetable Salad.

Blanc-Mange with Cream.

* * * * * * *

Celery Soup.

Mashed Turnips.

Boiled Fowl, Bechamel Sauce.

Boiled Potatoes.

Beef Steak, Brown Oyster or Mushroom Sauce.

Potatoes _à la Parisienne_.

Orange Cream.

* * * * * * *

Cream of Rice Soup.

Baked Cod, Tomato Sauce.

Riced Potatoes.

Rice.

Beef Olives.

Squash.

Danish Pudding.

* * * * * * *

Clear Soup.

Cusk, _à la Crème_, Boiled Potatoes.

Roast Leg of Mutton, Currant Jelly.

Mashed Potato.

Mashed Turnip.

Ice Cream.

Cake.

* * * * * * *

Tomato Soup.

Escaloped Fish.

Stewed Celery.

Mutton with Purée of Potatoes.

Macaroni with Cheese.

Apple Tapioca Pudding.

* * * * * * *

ILLUSTRATIONS.

Aitchbone Apple parer Back of the rump Bain-marie Bain-marie pan Baked fish, Hollandaise sauce Basting spoon Bird roaster Boning knife Bread grater Bread pans Brown bread tin Buckets Cake box Carcass of mutton Carving knife and fork Chuck ribs Coffee biggin Coffee pot Colander Confectioner's tube Crown moulds Devilled lobster Double boiler Double broilers Dover egg beater Dripping pan Escalop shell Face of the rump Fillet of beef, mushroom sauce First five ribs Fore-quarter of beef French cook's knife French frying-pan French pie mould French roll pans Frying basket Garnishing knife Hind-quarter of beef Ice cream freezer Jagging iron Jellymoulds Knife box Ladle Lady's fingers pans Larding and trussing needles Leg of mutton Lemon squeezer Lobster salad Loin of beef Long rump steak Meatrack Melon mould Milk pan Muffin pan Paper cases Potato slicer Quart measure Rattle-ran Rice mould Round of beef Round pudding mould Royal diplomatic pudding Rump Rump, showing end which joins the round Rump steak, out with the grain Saddle of mutton and French chops Saucepan Scotch kettle Shortfillet Short rump steak Sirloin roast, second cut Skewers Spice box Squash strainer Steamer for pot Steamer for tea-kettle Stew-pan Tea caddy Tin kitchen Vegetable cutter Vegetable scoop Whip churn Wooden boxes

INDEX

Allemand sauce,

Almond Bavarian cream,
ice cream,
pudding.

Almonds, To blanch

Amber pudding,

Ames cake,

Amherst pudding,

Anchovy sauce,

Angel cake,

Apple and Indian pudding,
and rice pudding,
charlotte,
fritters,
ginger,
meringue pudding,
porcupine,
pudding, Baked
pudding, Dutch
_ souffle_,
tapioca pudding,

Apple, Pickled sweet

Apricot ice cream,

Appricots, Frozen

Artichokes,

Asparagus,
salad,
and salmon salad,
soup,
with cream,

Aspic jelly,

Bacon dressing for salads,

Baking powder,

Banana ice cream,

Barberry jelly,
ketchup.

Barley stew,

Bass,

Batter and fruit pudding,

Bavarian cream, Almond
Chocolate
Coffee
Orange
Peach
Pineapple
Strawberry

Beans,
Baked

Bechamel Sauce,

Beef, see "Marketing" in Index,
Alamode
Boiled corned
Braised
Cannelon of
fillet,
_à l'Allemande_,
_a la Hollandaise_,
in jelly,
larded,
How to corn
Macaronied
olives,
Potted
roasted, with Yorkshire pudding
roulette,
salad,
steak, broiled,
stew,
tongue, Braised
in jelly.

Beets, Pickled

_Beurre noir_,

Bills of Fare,
Breakfest,
Children's party,
Dinners for twelve,
Family Dinners.
Spring,
Summer,
Autumn,
Winter,
Game dinner.
Supper for fifty,

Bird's nest pudding

_Biscuit Glacé_,

Black bean soup,

Blackberries, Preserved

Black cake,

Black-fish,

Black pudding.

Blanc-mange,
Chocolate
made with,
gelatine,
isinglass,
sea moss farina,

Blanquette of chicken,
of veal and ham,

Blueberries, Pickled

Blue-fish,

Boiled salad dressing,

Boiling meats.

_Bombe Glacee_,

Boned turkey,

Border, Jelly
Potato
Rice

Bouillon,

Bouquet Salad,

Braising,

BREAD,
Brown
fried for soups,
Graham
made with dried yeast,
sauce,
Sticks,
Togus
Yeast

BREAKFAST AND TEA.
Breaded sausages.
Cakes, Corn
Flannel
Gems,
Griddle cakes, Graham
Hominy
Indian
Squash
Hominy drop cakes.
Sally Lunn,
Snow pan-cakes.
Waffles,
Indian
Raised
Rice
Canapees,
Chicken cutlets,
in jelly,
livers and bacon,
livers in _papillotes_,
livers, _sauté_,
Corn pie,
EGGS, _bruillé_
Creamed
Dropped
Hard-boiled
Omelets,
Poached
Scotch
Scrambled
Soft-boiled
Spanish
Stuffed
_sur le plat_,
Ham and eggs on toast,
Ham croquettes,
Hominy,
Kidneys, _à la maitre d'hôtel_,
Broiled
_sauté_,
Stewed
Liver and bacon,
Broiled
Curry of
fried in crumbs,
_sauté_,
_sauté_, with piquant sauce,
Lyonnaise tripe,
Meat and potato sandwiches,
fritters,
hash,
Minced veal and eggs,
Muffins,
Corn,
English,
Fried Indian,
Graham,
Hominy,
Raised,
Rice,
Rye,
Mutton, _rechauffé_,
Oat meal,
Strawberry short-cake,
Vegetable hash,
Welch rare-bit,

Brier Hill dessert,

Broiling meats

Broth, Scotch,

Brown bread,

Brown broad ice cream,

Butter sauce,

Cabbage,
Minced,
salad,

Cabinet pudding,

_Café au lait_,

CAKE,
Ames,
Angel,
Black,
Caramel frosting for,
Chocolate,
_eclairs,_
icing,
Composition,
Cookies,
Corn,
Raised
Thin
Demon
Dominoes
_Éclairs,_
Federal,
Frosting for
Gingerbread, Canada
Fairy
Hard
Soft
Gold
Golden frosting for
Hermits,
Jelly roll,
Jumbles,
Lady-fingers,
Lady's,
Loaf,
Marking in gold,
Molasses pound,
Nut,
Orange,
Plum, kneaded,
Queen's,
Railroad,
Regatta,
Ribbon,
Rice,
Seed cakes,
Shrewsbury cakes,
Silver,
Snow-flake,
Sponge,
drops,
for charlotte russe,
rusks,
Sunshine,
Taylor,
Vanilla _eclairs_,
Viennois,
Wedding,
White fruit,

Calf's foot jelly,

Canapees,

Caper sauce,

Caramel,
frosting,
ice cream,

CARE OF FOOD,

Cauliflower,
Escaloped
Pickled
salad,
with cream sauce,

Celery,
salad,
sauce,
soap,
stewed in stock,
with cream sauce,

Champagne sauce,

Charlotte russe,

_Chartreuse_ of chicken,
of chicken and macaroni,
of oysters,
of vegetables and game,

Cheese _soufflé,_
soup,

Cherries, Preserved

Chestnut sauce,

Chickens,
_à la matelote,_
_à la reine,_
_à la Tartare,_
Blanquette of
Broiled
_Chartreuse_ of
_chaud-froid,_
croquettes,
curry,
cutlets,
fillets,
force-meat,
Fried
fritters,
in jelly,
livers and bacon,
in _papillotes_,
_sauté_,
patties,
pie,
pillau,
Potted
_quenelles_,
Roasted
salad,
_soufflé_,
stew with dumplings,
_Vol-au-vent of_

Chicory,

Chocolate,
Bavarian cream,
"blanc" mange,
cake,
_éclairs_,
ice cream,
icing,
pie,
pudding,
_soufflé_,
To scrape
whips,

Chops, Broiled mutton

Chowder, Corn
Fish

Cider apple jelly,

Cider jelly,

Clam fritters,

Clams,

Cocoa,
To make

Cocoanut ice cream,

Cod,
in purée of potatoes,
_Matelote_ of
To cook salt
with lobster sauce, Boiled

Coffee,
Boiled
_Café au lait_,
Filtered
Steamed
Vienna

Coffee Bavarian cream,
ice cream,
jelly,

Composition cake,

Consommé,

_Consommé à la royal_,

Cookies,

Corn,
cake,
chowder,
oysters,
pie,
pudding,
soup,

Court-bouillon,

Crab-apple jelly,

Crab-apples, Preserved

Crabs,

Cream _à la Versailles_,
fritters,
méringue,
of barley soup,
of celery soup,
of rice soup,
of tartar,
salad dressing,
sauces,
To whip

Croquettes, Chicken
Lobster
Oyster
Potato
Rice
Rice and meat
Royal
Salmon
Shad roe

_Crôustade_, Oyster
To make a

Crumbs, To fry (under Bread Sauce)

Crust patties,

Cucumber salad,

Cucumbers,
Pickled

Currant jelly,
jelly sauce,
sherbet,

Currants, English
Preserved
Spiced

Curry, of chicken,
of lobster,
of veal,

Cusk,
_à la crème_,

Custard _soufflé_,

Custards, Soft,
Soft caramel,

Cutlets, _à la duchesse_,
Game, _à la royale_,
Lobster,
Mutton,
served _in papillotes_,
Veal,

Damsons, Preserved,

Dandelions,

Danish pudding,

Date pudding,

Demon cake,

DESSERT.
Apple charlotte,
Bavarian creams,
_Biscuit Glacé_,
Blanc-mange,
_Bombe Glacée_,
Brier Hill Dessert,
Charlotte russe,
Chocolate whips,
Cream _à la versailles_,
Cream méringues,
Fanchonettes,
Frozen apricots,
peaches,
pudding,
raspberries,
strawberries,
_Fruit Glacé_,
_Gâteau St. Honoré_,
_Glacé Méringue_,
Ice Cream,
Jellies,
Kisses,
Kiss wafers,
Nesselrode pudding,
Richmond maids of honor,
Royal cream,
Sherbets,
Soft custards,
_Soufflé_, Chocolate,
Omelet, _à la crème_,
Omelet, _à la poête_,
Orange,
Surprise,
Sponges,

Directions for freezing,

Dominos,

Down East pudding,

Dressings for salads,

DRINKS,
Chocolate,
Cocoa,
Coffee,
Lemonade,
Shells,
Tea,

Duchess soup,

Duck,
Roasted,

Dumplings,

_Éclairs_,
Chocolate,
Vanilla,

ECONOMICAL DISHES.
Barley stew,
Beef stew,
Calf's liver, Braised,
Cold meats with purée of potato,
Curry of cold meats,
Dumplings,
Escaloped meat,
Shepherd's pies,

Eels,
_à la Tartare_,
Stewed,

Egg balls for soups,
plant, Fried,
sauce,

EGGS, _brouillé_,
Creamed,
Dropped,
Hard-boiled,
Omelets,
Poached,
Scotch,
Scrambled,
Soft-boiled,
Spanish,
Stuffed,
_sur la plat_,

Endive,

English currants, To clean,

ENTREES.
Alamode beef,
Beef olives,
Beef roulette,
Blanquette of chicken,
of veal and ham,
Braised tongue,
Cannelon of beef,
_Chartreuse_ of chicken,
of chicken and macaroni,
of vegetable and game,
Cheese _soufflé_,
Chicken, _chaud-froid_,
Curry of
fillet, Braised
Fried
in jelly,
pie,
pillau,
_quenelles_,
_soufflé_,
Cold game pie,
Croquettes,
_Crôustade_, To make a
Cutlets,
Escaloped tongue,
Fillets,
Fricandelles of veal,
Fritters,
Galatine of turkey,
of veal,
Lambs' tongues in jelly,
Macaronied beef,
Ox-tails,
Pancakes,
Pasties of game and poultry,
_Pâté de fois gras_,
Patties,
Potato border,
Ragouts of mutton and veal,
Rice border,
Rissoles,
Salmis of game,
Stewed lambs' tongues,
Stewed steak with oysters,
Sweetbreads,
Tongue in jelly,
Veal, Curry of
olives,
_quenelles_,
_Vol-au-vents_,

Eve's pudding,

Fanchonettes,

Federal cake,

Fig ice cream,
pudding,

Fillet of beef,
of chicken,
of tongue,
of veal,
To remove a

FISH,
See "Marketing" in Index.
_à la vinaigrette_,
_au gratin_,
Baked,
balls,
Boiled
cod with lobster sauce,
Court-bouillon,
haddock with lobster sauce,
Broiled
halibut,
chowder,
Crabs,
Cusk _à la crème_,
Eels,
Escaloped
force-meat,
Fried
Lobsters,
_Matelots_ of cod,
Oysters,
salad,
Salmon,
Salt cod in purée of potato,
To cook
Salt fish _soufflé_,
with dropped eggs,
Sauces for
Smelts,
Stewed
Terrapins, stewed,
Turbot _à la crème_,

Flannel cakes,

Flemish sauce,

Flounders,

Flour,

FOOD, CARE OF

Force-meat, Chicken
Fish,
for game,
Ham
Veal

Fowl,
Boiled, with macaroni,
with pork,

French dressing for salads,
paste for soups,

Fricandeau of veal,

Fricandelles of veal,

Fritters, Apple
Batter for
Chicken
Clam
Cream
Fruit
Meat
Oyster
Potato

Frosting,
Caramel
Chocolate
Golden

Frozen
apricots,
cabinet puddings,
peaches,
pudding,
raspberries,
strawberries,

Fruit cake, White

_Fruit glacé_,

Frying,

GAME,
cutlets, _à la royale_,
Force-meat for
Goose, roasted,
Grouse, larded,
Partridges, larded,
pie,
Pigeons, broiled,
in jelly,
potted,
Quail, broiled,
larded,
Rabbit, Curry of
roasted,
Salmis of
Small birds, broiled,
roasted,
Venison, Roast leg of
Saddle of

Garnishes.
Jelly border,
Lemon points,
Marinade, Cold
Marinade for fish,

_Gâteau St. Honoré_,

Geese,

Gems,

German puffs,

Giblet soup,

Gingerbread, Canada
Fairy
Hard
Soft

_Glacé méringue_,

Glaze,

Gold cake,

Golden frosting,

Goose, Roasted

Graham,
bread,
muffins,

Grape jelly,

Grapes, Preserved

Green turtle soup,

Griddle-cakes,
Graham
Hominy
Indian
Squash

GROCERIES,
Baking powder,
Cracked wheat,
Cream of tartar,
English currants,
Flour,
Graham,
Hominy,
Meal, Indian
Oat
Rye
Raisins,
Soda,
Spices,
Sugar,
Sundries,

Grouse,
soup,
larded,

Haddock,
with lobster sauce,

Halibut,
Broiled
with _maître d'hôtel_ butter,

Ham and eggs on toast,
Blanquette of veal and
Boiled
croquettes,
force-meat,
Potted
Roasted

Haricot of ox-tails,

Hash,

Hearts,

Herbs sauce,
Sweet
To make a bouquet of

Hermits,

Hollandaise sauce,

Hominy,
drop cakes,
muffins,

Hot cabbage sald,

How to blanch almonds,
to boil sugar,
to braise,
to clean and truss poultry,
to clean English currants,
to corn beef,
to fry,
to fry crumbs, (under Bread Sauce)
to fry parsley,
to get onion juice,
to lard,
to make a bouquet of sweet herbs,
to make and use a pastry bag,
to make paper cases,
to make spinach green,
to open lobsters,
to remove jellies and creams from moulds,
to scrape chocolate,
to serve,
to stew,
to use the salamander,
to whip cream,

Ice cream,
Almond,
Apricot,
Banana,
Brown bread,
Caramel,
Chocolate,
Cocoanut,
Coffee,
Directions for freezing,
Fig,
Lemon,
Macaroon,
Orange,
Peach,
Pineapple,
Pistachio,
Raspberry,
Strawberry,
Vanilla,
Walnut,

Icing, Chocolate

Indian and apple pudding,
meal,
pudding, Delicate

Irish stew,

Jelly,
Aspic,
Barberry
border,
Calf's foot
Cider
Cider apple
Coffee
Crab-apple
Currant
Grape
Lemon
Orange
Pineapple
roll,
Strawberry
Wine

Jenny Lind pudding,

Jumbles,

Ketchup, Barberry
Tomato

Kidneys,
_à la maître d'hôtel_,
Broiled
_sauté_,
Stewed

Kisses,

Kiss wafers,

KITCHEN FURNISHING,
Gas and oil stoves,
Refrigerators,
Stoves and ranges,
Utensils,

Lady fingers,

Lady's cake,

Lake shad,

Lamb,
Boiled,
Braise breast of,
Leg of, _à la française_,
tongue in jelly,
tongue, Stewed,

Larding,

Lemon diplomatic pudding,
ice cream,
jelly,
pie,
points,
sherbet,
sponge,

Lettuce,
salad,

Little pigs in blankets,

Liver,
and bacon,
Braised calf's,
Broiled,
Curry of,
fried in crumbs,
_sauté_,
_sauté_, with piquant sauce,

Loaf cake,

LOBSTER,
Breaded,
Broiled,
broiled in the shell,
Canned,
croquettes,
Curry of,
cutlets,
Devilled, in the shell,
Escaloped,
patties,
Potted,
salad,
sauce,
soup,
Stewed,
To open a,
_Vol-au-vent of_,

Macaroni, _à l'Italienne_,
Boiled,
_Chartreuse_ of chicken and,
in gravy,
with cheese,
with cream sauce,
with tomato sauce,

Macaroon ice cream,

Mackerel,

Mackerel, _Continued._,
Potted,

_Maître d'hôtel_ butter,
sauce,

Mangoes, Pickled,

Marbled veal,

Marinades,