“  Stuffed (No. 1), 213
“      “    (No. 2), 213
“      “    with Cheese, 213
Omelets, 214
Omelet, Plain, 214
“  with Tomatoes, 215
“    “  Green Pease, 216
“    “  Ham, 216
“    “  Fine Herbs, 216
“    “  Mushrooms, 216
Omelet, with Shrimps, 216
“    “  Oysters, 216
“    “  Cheese (Fondue), 216
“    “    “    and Macaroni, 217
“  Soufflé, Fried, 217
“  Sweet, 217
“  with Rum, 218
“  Soufflé, 218
“  with Cauliflowers, Asparagus Points, or other Vegetables, 219


SALADS.

Sauce Mayonnaise, 220
“  à la Ravingote, 221
“  Mayonnaise (red), 222
French Dressing, 222
Combinations, 223
Lettuce, 223
Potato Salad, 224
Cold Slaw, 224
Salad of Vegetables, 225
Mayonnaise of Cauliflower, 225
“        of Tomatoes, 226
String-beans in Salad, 226
Chicken Salad (No. 1), 227
“      “  (No. 2), 228
Mayonnaise of Salmon, 228
Salad à la Filley, 228


FRITTERS.

Fritter Batter, French (No. 1), 229
“        “  (No. 2), 229
Fritters—Pine-apple, Apple Preserve, or Peach, 229
Fritters, Oyster or Clam (No. 1), 230
“      Clam (No. 2), 230
“      Kentish, 230
Fried Cream (Crème Frite), 230
Fritters—Peach, Apricot, or Apple, 231
Fritters, Bread, 231
“      Pork, 164
“      Corn, 232
“      Apple, 232


PASTRY.

Puff Paste, 233
“    “    Carême’s Receipt for, 234
To make the Pies, 236
Pie Paste of Lard and Butter, 236
A Common Paste, 236
An Apple-pie, 236
“    “    (Plain), 237
Fruit and Berry Pies, or Tarts, 237
Pie, Lemon (No. 1), 237
“    “  (No. 2), 238
“  Orange, 238
Pie, Pumpkin (No. 1), 238
“  “  (No. 2), 239
“  Mince (No. 1), 239
“  “    (No. 2), 239
“  Potato, 240
“  Pine-apple, 240
“  Chess, 240
Small Vols-au-vent, or Patty-cases, 241
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered
Toast for Breakfast (No. 1), 241
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 2), 242
Vols-au-vent of Oysters (No. 3), 242
“  of Sweet-breads, 242
“  of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc., 243
Vols-au-vent, with Strawberries, Raspberries, etc., 243
“  with Strawberries, etc., 243
Lemon Paste, 244
Mince-meat Patties, 244
Cream Rissoles (Rissoles à la Crème), 244


CANNING.

To Can Tomatoes, 245
“    Peaches, 246
“    String-beans, 246
“    Okra and Tomatoes, 246
“    Raspberries, 247
To Can Greengages, 247
“    Corn, 247
“    Succotash, 247
“    Corn and Tomatoes, 247


PRESERVES, MARMALADES, AND COMPOTES.

Preserves, Sirup for, 249
“  Citron, 250
“  Quince, 250
“  Tomato, 251
“  Grape, 251
“  Apple Ginger, 251
Candied Fruits, 252
Marmalades, 252
Marmalade, Quince, 252
“  Peach, 252
“  Orange, 253
Jam, Raspberry, 253
Jam, Greengage, 253
Brandy Peaches, 253
To Jelly Fruits, 254
Jelly, Currant (No. 1), 254
“      “    (No. 2), 255
“      “    (Mrs. Walworth’s), 256
Compotes, 256
Compotes, Sirup for, 256
Compote of Peaches and Apricots, 257
Compote of Apples, 257
“    a Beautiful Stuffed, 257


PICKLES AND CATCHUPS.

Pickles, for Country Use, 257
Pickle, Indian, 258
“  Chowchow, 258
To Pickle Cauliflowers, 259
Pickled Walnuts, 259
“    Green Tomatoes and Onions, 259
“    Onions, 260
Pickled Bell-peppers, 260
Pickles, Ripe Cucumber, 260
Sweet Pickled Peaches, 260
Strawberry Pickle, 261
Catchup, Tomato (No. 1), 261
“        “    (No. 2), 261
“  Gooseberry, 261
“  Cucumber, 262


CHEESE.

Welsh Rare-bit, 264
Cottage Cheese, 265
Ramekins, 265
Ramekins, with Ale (Warne), 265
“  Pastry (Warne), 266


SWEET SAUCES FOR PUDDINGS.

Sauce, Butter, 266
Sauces, Sirup, 266
Sauce, a Plain and Cheap, 266
“    Same, Richer, 267
“    Whipped-cream, 267
Sauces, Fruit, 267
Sauce, Strawberry (for Baked Puddings), 268
Boiled Custard Sauce, 268
A Good Sauce for Puddings, 268
Sabyllon, 268
Caramel Sauce, 269


PUDDINGS AND CUSTARDS.

Plum-pudding, with Brandy or Rum (Gouffé), 269
“  (No. 2), 270
Pudding with Remains of Plum-pudding, 270
“  Plainer Fruit, 270
“  Suet, 271
“  Prune, 271
“  Eve’s, 271
“  a Spiced Apple, 271
“  Cottage, 272
“  Minute, 272
“  Nantucket Berry, 272
“  Gelatine, 272
“  Tapioca, 273
Tapioca Cream, 273
Pudding, Cabinet, 273
Puddings, Batter, Baked, 274
Pudding, Roly-poly, Boiled, 274
Berry Rolls, Baked, 274
Pudding, Swedish, 274
“  Cherry, 275
“  a Corn-starch, 275
“  Cocoa-nut, 275
“  Chocolate, 276
Puddings, Cocoa-nut, in Paper Cases, 276
Egg Soufflé, in Paper Cases, 277
Pudding, Snow, 277
Custard, Boiled (No. 1), 277
“      “    (No. 2), 278
Apple Méringue, 278
Baked Apples, 278
Friar’s Omelet, 279
Floating Islands, 279
Pudding, Tipsy, 279
“  Lemon, 280
Blanc-mange, 280
Pudding, Corn-starch, 280
“  Bread, 281
“  Bread-and-butter, 281
“  Bread, Fried, 282
“  Indian-corn, 282


BAVARIAN CREAMS, ETC.

Bavarian Cream, Vanilla, 283
“      “    Chocolate, 283
“      “    Strawberry,  283
“      “    Almond, 283
“      “    Peaches, 284
“      “    Pine-apple, 284
“      “    Coffee, 284
Charlotte-russe, 285
Ambrosia, 286


DESSERTS OF RICE.

Rice, to Boil, 286
Rice-pudding, 286
Rice-cones, 287
Rice-cake, with Peaches, 287
Ground Rice-pudding, with Chocolate Sauce, 287
Rice-cake, with Pine-apple, 287
Orange Snow-balls, 288
Apple “, 288
Rice Soufflé, 288
“  Croquettes, 289
“  Pancakes, with Preserves, 289


WINE JELLIES.

Jelly, Wine, 290
“  Orange (molded with Quarters of Oranges), 291
“  Lemon, 291
Macedoine of Fruits, 292
Jellies, Fancy, 292
What to do with Parts of Jelly left over in Winter, 293
Jelly, Calf’s-foot, 293
“  Whipped, with Fruits, 294


CAKE.

Cake, Sponge, 295
“  White, 295
Jumbles, 296
“  Almond, 296
Cake, Cocoa-nut, 296
“  Fruit, 297
“  English Pound, 297
“  Boston Cream, 297
Crullers, 298
Doughnuts, 298
Bread-cake, 298
Gingerbread (No. 1), 298
“        (No. 2), 299
Cake, Chocolate, 299
“  Mountain, 299
Cream Cake or Pie, 300
Sponge Jelly-cake, 300
Cocoa-nut Cones, 300
Croquante Cake, 301
To Blanch Almonds, 301
Rebecca Cake, 301
Ginger-snaps, 301
Plain Cookies, 301
Almond Macaroons, 302
Lady’s-fingers, 302
Méringues à la Crème, 302
German Cake, 303
Ranaque Buns, 304
Frosting, 304
Boiled Icing, 305


CANDIES.

Caramels, 305
Candy, White-sugar, 305
Candy, Vinegar, 306


ICES.

Cream, Frozen Whipped, 307
Ice-cream, Vanilla, 307
Cream, Delmonico Vanilla, 307
Ice-cream, Chocolate, 308
To Make a Mold of Chocolate and Vanilla Creams, 308
Ice-cream, Strawberry, 308
Cream, Napolitaine, 309
Ice-cream, Chocolate Fruit, 309
Frozen Fruit Custard, 309
Ice-cream, German Steamer, Baked, 310
Pine-apple Ice-cream Pudding, 310
Iced Rice-pudding, 311
Biscuit Glacés, in Small Cases, 312
“        “  (Francatelli), 312
Nesselrode Pudding (Carême’s Receipt), 312
Iced Pudding, 313
Tutti Frutti, 313
Fresh Peaches Half Frozen, 314
Peaches and Cream Frozen, 314
Ice, Lemon, 314
“  Currant, 314


COOKERY FOR THE SICK.

Receipts for the Sick-room, 319
Tea, 319
Beef Tea, or Essence of Beef, 319
Another Beef Tea (for Convalescents), 320
Beef Juice, 320
Chicken Broth, 320
“  Custard, 320
“  Panada, 320
Mold of Chicken Jelly, 321
Chicken and Ceylon Moss, 321
Mutton Broth, 321
Veal and Sago Broth, 321
Beef and Tapioca Broth, 322
How to Prepare an Uncooked Egg, 322
Tapioca Jelly, 322
Sea-moss Blanc-mange, 323
Arrowroot Jelly or Blanc-mange, 323
Corn-starch and Rice Puddings, 323
Rice Jelly, 323
Rice-water for Drink, 324
Jelly and Ice (for Fever Patients), 324
Parched Rice, 324
Milk Porridge, 324
Beef Sandwich, 324
Prepared Flour for Summer Complaints, 325
Milk Toast, 325
Panada, 325
Ash-cake, 326
Milk Punch, 326
Egg-and-milk Punch, 326
Herb Teas, 327
Boneset for a Cough or Cold, 327
Botanic Cough Sirup, 327
Arrangement of Dishes for Invalids, 328
Beefsteak, 328
Mutton-chop, 329
Breast of Chicken, 329
Chicken Boiled, 329
Venison Steak, 329
To Prepare a Bird, 330

Invalid’s Bills of Fare, 330
Prepared Food for Invalids, etc., 331


SOME DISHES FOR BABY.

Pap, 335
Wheat-flour and Corn-meal Gruel, 335
Roasted Rice, 335
Corn-meal Gruel, 336
Food for Infants with Weak Digestive Organs, 336
Oatmeal Gruel (No. 1), 336
Beef (No. 2), 336


HOW TO SERVE FRUITS.

Strawberries, 336
Mixed Fruits, 337
Water-melons, 337
Cantaloupe Melons, 337
Currants, 338
Currants or other Fruits Iced, 338
How they eat Oranges in Havana, 338
Fresh Peaches, 338
Pine-apples, 338


BEVERAGES.

Punch, 339
Milk Punch, 339
Roman Punch, 340
Claret Punch, 340
Eggnog, 340
Sherry, Claret, or Catawba Cobblers, 341
Lemonade, 341
Tom and Jerry, 341
Mint-julep, 341
Milk Punch and Egg-and-milk Punch, 341
Blackberry Cordial, 341
Currant Wine, 342
Raspberry Vinegar, 343


SUITABLE COMBINATION OF DISHES.

Soup, 342
Fish, 343
Beef, 343
Corned Beef, 343
Turkeys, 343
Chickens, 344
Lamb, 344
Pork, 344
Mutton, 344
Veal, 344
Roast Goose, 344
Game, 344
Cheese, 345
Sweet-breads, 345
Roman Punch, 345
Cantaloupe Melons, 345


SERVING OF WINES.

Proper Temperature in which Wines should be Served, 347
Treatment of Wines, 347
Choice of Brands, 347
Bill-of-fare Table, 348

To Prepare Company Dinners, 349

English and French Glossary, 359